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Gentlemen! Start your MealMasters!!!! <varoooooooooooom!>
---------- Recipe via Meal-Master (tm) v7.01
Title: Plum Cake
Categories: Myrtle Dixon, Heritage
Servings: 1
1 1/2 lb Butter 1 ts Allspice
1 lb Sugar 1/2 ts Mace
12 Eggs 1/2 ts Clove
1 lb Flour 1 Nutmeg,grated
3 lb Raisins 3 tb Strawberry jam
1 1/2 lb Currants 1/2 lb Almonds
1/2 lb Citron peel 1 lb Dates
1/2 lb Lemon peel 1 tb Baking powder
1 ts Cinnamon
Directions: This is a copy of my grandmother's handwritten recipe, from the
first quarter of this century. As with most of her other recipes, there are
no directions for either mixing or baking.
Liz Parkinson
-----
■ OLX 2.2 ■ When the going gets tough it's time for a nap.
---------- Recipe via Meal-Master (tm) v7.01
Title: Christmas Cake
Categories: Myrtle Dixon, Heritage
Servings: 1
1 1/2 c Good butter 2 lb Flour
1 3/4 c Brown sugar 1 lb Almonds,blanched
16 Eggs -cut fine
4 lb Raisins 2 Nutmeg,grated
4 lb Currants -same of mace
1 lb Mixed peel 1/2 pt Brandy
-cut fine 1 tb Lemon essence
Directions: Cream butter and sugar well, add the beaten yolks, then the
stiffly beaten egg whites. Put all fruits and nuts together, rub with some
of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just
half of this recipe and I put in a very small teaspoon of soda. Bake
slowly. This is a transcription from my Grandma Dixon's handwritten recipe
book. It dates from the first quarter of this century.
Liz Parkinson
-----
HAPPY NEW YEAR TO ALL OF MY ILINK FRIENDS!!!
■ QMPro 1.0 41-6749 ■ GOOD friends are your CHOSEN family!!!!
---------- Pro-Exchange format from Meal-Master (tm) v6.30
Title: Wowie Cake
Categories: Cakes
Servings: 6
1 pk Yellow cake mix
1 pk Vanilla instant pudding
1 c Sour cream
4 x Eggs
1/2 c Salad oil
1 c Chocolate chips
1 c Broken walnuts
Mix together the cake mix, pudding, sour cream, eggs
and oil. Using an electric mixer beat the batter for 8
to 10 minutes. Grease and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and sprinkle 1/2 the
chocolate chip and walnuts over it. Pour in remaining
batter and top with remaining chips and nuts. Bake at
350 degrees for 50 to 60 minutes. Cool for about 10
minutes and then turn out onto a serving plate and
cool completely.
Joanne Ferry, Prodigy F&W Board
-----
*******************************
This is really starting to sound like fun!!! Can I watch? <<<LECHEROUS
GRIN>>>
"""
Portrait of Gary: = O O = That doesn't look very lecherous to me. <EG>
^
O
You took that picture just as I sat on that block of ice in my wet swim
trunks!!! No fair!!! Of course it doesn't look lecherous!! <<<GRIN>>>
*******************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Wedding Cake
Categories: Myrtle Dixon, Heritage
Servings: 1
4 c Yellow sugar 1 lb Mixed peel
2 c Butter 1/2 lb Almonds
10 Eggs 1/2 lb Walnuts
2 c Sour cream 3 lb Raisins
1 ts (large)soda 3 lb Currants
1/2 c Baking syrup 7 c Flour
2 c Chopped dates
Directions: Also include Vanilla and Lemon Extract, cloves, cinnamon, mace
and 1 1/2 nutmegs. Use some of the flour to flour raisins, currants, dates,
peel and nut meats.Put this together in order written down. Bake in a slow
oven 3 or 4 hours. This makes a 4 story cake. This is transcribed from my
grandmother's handwritten recipe book, used by her during the first quarter
of this century.
Liz Parkinson
-----
O.K. I give up, where's the rest of the recipe?????
---------- Recipe via Meal-Master (tm) v7.01
Title: Fruit Cake-Myrtle
Categories: Myrtle Dixon, Heritage
Servings: 1
4 c Flour 4 tb Nut meats, chopped
1 c Brown sugar 3 ts Baking powder
1 c Golden syrup 1/4 ts Salt
4 Eggs 1/2 c Fruit juice
1 c Butter 1 ts Cinnamon
-or drippings 1 ts Cloves
1 lb Currants 1 ts Allspice
1 lb Sultana raisins 2 ts Ginger
1/2 lb Candied orange peel 1/2 ts Nutmeg
Directions: Sift together the flour, salt, spices and baking powder. Cream
the butter and gradually add the sugar, then add the eggs well beaten. Then
add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the
flour. Mix and turn into a papered cake tin and bake in a slow oven for 3
hours. This reciped was transcribed from my Grandma Dixon's handwritten
recipe book used by her during the first quarter of this century.
Liz Parkinson
-----
■ WinQwk 2.0b#480 ■ The Time Travel Seminar will be held last week.
Title: No-egg Chocolate Fudge Cake
2 cups flour
1 1/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon baking soda
2/3 cup safflower oil
1 cup skim milk
1 cup strong decaffeinated [ or regular ] coffee
Combine flour, sugar, cocoa, salt and baking soda.
Add oil and milk and blend with a spoon.
Stir in boiling coffee.
Pour into paper-lined muffin cups or into a 9" round teflon
baking pan.
Bake at 350 for 35 to 40 minutes.
Cool on wire racks.Frost with chocolate frosting. recipe
follows.
Chocolate Fudge Frosting
3 tablespoons unsweeteded cocoa powder
1 cup sugar
1/3 cup evaporated milk
3 tablespoons safflower oil
1/4 teaspoon salt
1 teaspoon vanilla
In medium saucepan, combine all ingredients except vanilla.
Bring to a boil, reduce heat and simmer 1 minute.
Remove from heat.
Add vanilla; beat 5 minutes.
Spread over cake.
Note: Add additional milk or water if needed for a cremier
spreading consistency.
Marie in Connecticut
Submitted by Marie Arico, Prodigy Food & Wine Board
*********************************
In a pinch for disk space, I accidentally lost the recipes for Cat
Poop Cookies, and Kitty Litter Cake. I'm VERY sad. I wanted to mail
these to my mother who would get a huge charge out of them.
*********************************
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Matrimonial Cakes (Date-Oatmeal Squares)
Keywords:Great Old-Fashioned American Desserts, Cookie-Jar Cookies and
Pan Bars
Makes One 9-by-13-inch Pan, About 2 1/2 Dozen Bars
THE DATE FILLING
3 cups chopped pitted dates
1/4 cup granulated sugar
1 1/2 cups water
THE OAT CRUST
3/4 cup butter, at room temperature
1 cup tightly packed brown sugar
1 3/4 cups all-purpose flour
1/2 t baking soda
1/2 t salt
1 1/2 cups uncooked rolled oats, old fashioned or quick
To prepare the filling, combine the dates, granulated sugar, and water
in a heavy saucepan. Place over low heat and cook, stirring
constantly, until thickened, about 10 minutes. Cool.
Preheat oven to 400 degrees F. Butter and flour a 9-by-13-inch
baking pan.
In a largebowl, cream the butter and brown sugar. Mix the flour,
baking soda, and salt together, and blend into the creamed mixture.
Add the rolled oats and mix until crumbly. Press half of the crumb
mixture into the prepared pan and flatten with hands to cover the
bottom of the pan. Spread the crumb mixture with the cooled filling.
Cover with the remaining crumb mixture. Pat lightly to compress the
layers. Bake 25 to 30 minutes, until lightly browned. While warm, cut
into bars and remove from pan.
Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas
Joan Johnson
-End Recipe Export-
DeLuxe² 1.25 #12024 ■ "How's your Moo Goo Gai Pan?" "Needs more goo."
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: WHITE BUTTERCREAM ICING
Categories: Icings
Servings: 12
1 c Crisco 3/4 to 1 1/2 c OK
3/4 t CLEAR Vanilla
1/4 t CLEAR Almond
1/4 t CLEAR Butter
1 pn salt
1/2 c *<or more>Milk or Water
2 lb Confectioners' Sugar
1/3 c *Cream Whip Icing Base
*By Henry & Henry. Only available in Wholesale Bakery
Supply in 5 gal pail. You might try substituting
regular marshmallow creme. Does not contain
gum------only difference. But one reason I use this is
to make my buttercream roses crust harder. I can
handle them better. We sell this in smaller quantities
in our cake supply shop. Other reasons to use it:
Makes icing softer & more "whipped creamy" tasting.
~Takes out a little of the sweet taste too.
Add in order given: Crisco and flavors in a heavy
duty mixer on low speed. Add milk or water and
confectioners' sugar. Mix on medium speed until light
and fluffy. Keep icing covered at all times. This
recipe will cover one cake mix and do decorations.
Keeps unrefrigerated for 2 weeks in reasonably cool
room. Keeps indefinately in fridge...Yes, made using
milk too! Milk/Water- makes no difference in taste.
But <purple> roses made using milk, don't fade to
blue. ***Hand-held mixer: Don't add all the p.sugar so
you won't burn up the mixer. When icing is nice &
fluffy, THEN add the rest of the p.sugar...or enough
to get it to spreadable consistency. If mixer gets hot
<set a timer!>, turn it off for 20 minutes to cool it
down or its ruined! Chocolate Icing: Add Hershey's
Cocoa <no sub> until the buttercream icing becomes the
nice rich chocolate color you want. If you want strong
chocolate taste, you must add more cocoa. Butter: Of
course icing made with butter tastes better. But it
melts just setting out, so think what it does in the
bag in your warm hands! Of course, you can substitute
butter for Crisco <same amounts> or sub. half the
Crisco, making it half Crisco & half butter. When
butter icing is requested, I do it & just caution my
customers that the decorations won't be as perfect.
Usually they don't mind. Dolores McCann, Hamilton,
OH...ICES representative for OH
Dolores McCann, Prodigy Food & Wine Board
-----
++++++++++++++++++++++++++
Looks sinful, fattening and irresistable, just the kind I like to make.
Then eveyone blames me for their heavy thighs or love handles but they
keep on eating.
+++++++++++++++++++++++++
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Spiced Crumb Cake
Keywords:Great Old-Fashioned American Desserts, All-American Cakes
Makes One 8-By-12-Inch Cake
In the 1930's this cake was often served for breakfast.
2 cups dark brown sugar
1/2 cup vegetable shortening
2 cups all-purpose flour
1 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t salt
1 egg
1 cup buttermilk
1 t vanilla
1/2 t lemon extract
Preheat oven to 350 degrees F. Butter an 8-by-12-inch oblong cake pan
or a 9-inch-square pan.
In a large mixing bowl, blend the brown sugar, shortening, and flour
until the mixture resembles coarse crumbs. Remove and reserve 1 cup of
the crumbs. Add the baking powder, baking soda, cinnamon, cloves, and
salt to the mixture in the bowl: Blend. Add the egg, buttermilk,
vanilla and lemon extract. Beat at high speed for 2 1/2 minutes. Pour
batter into prepared pan and smooth on the top. Sprinkle with the
reserved crumb mixture. Bake 35 minutes, or until a wooden skewer
inserted in the center comes out clean.
Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas
Joan Johnson
-End Recipe Export-
Joan Johnson
******************************************
BTW, I borrowed _The Northern Cookbook_ from my local library (where
The Jellied Moose Nose recipe came from). It included some interesting
recipes like Smothered Muskrat & Onions, Barbecued Bear, Sweet Pickled
Beaver, Reindeer Goulash, Baked Seal Flippers with Vegetables etc.
******************************************
Title: Oatmeal Cake
Category: Dessert
Servings: 8?
Ingredients:
1 1/4 cups boiling water
1 cup quick cooking oatmeal
1 stick oleo/margarine (melted)
1 cup brown sugar
1 1/3 cup flour
2 eggs
1 tsp baking soda
1 tsp cinnammon
1 cup sugar
Pour boiling water over oatmeal, add the melted oleo and mix well.
Cover and let stand for 20 minutes. Then add b. sugar, flour, eggs,
soda, cinnammon, sugar and mix by hand only (no electric mixer). Pour
into 9"x13" loaf type pan. Bake 35 minutes at 350.
Ingredients for topping:
1 cup coconut
1 stick oleo (melted)
1/2 cup sugar
1 tsp vanilla
1 cup pecans (chopped)
1/4 cup canned milk
Mix all ingredients and spread over HOT cake. Put cake under broiler to
toast the coconut (watch carefully it could burn).
I hope these will be a nice addition. Some of my Mom's and my
favorites.
Patti Baechle
■ OLX 2.1 TD ■ Have You Seen Quasimodo - I Have A Hunch He's Back
These recipes, either I have tried or I've given them to
someone else and they've tried them and found that they
are pretty good. Feel free to include them in the ILINK
cookbook if you desire.
---------- Recipe via Meal-Master (tm) v7.01
Title: Carrot Cake
Categories: Cakes, Desserts, Muffins
Servings: 12
1 c Oil 1 ts Baking soda
1 c Sugar 1 ts Salt
1 c Brown sugar 1 ts Baking powder
1 ts Vanilla 2 ts Cinnamon
4 x Eggs 3 c Carrots; shredded
2 c Flour, whole wheat 1 c Walnuts; chopped
1/3 c Dry milk
In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir
in walnuts and carrots by hand.
Pour batter into well greased and floured 10" tube pan or fluted pan. Bake
at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or
frosting of your choice.
Bob Hogan
-----
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
! ..and MANY thanks to Alan Burgstahler for !
! all the great recipes he shares with !
! us! !
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Million Dollar Cake
1- White Cake Mix 1- Bag Crushed Walnuts
1- Box Vanilla Instant Pudding
1- 8oz. pkg. Cream Cheese Read * before starting
1- Large can Crushed Pineapple
1- Large bowl Cool Whip >>>>
Mix cake batter as directed on back of box. Then
bake cake as directed. While cake is baking mix the
following:
Mix pudding as directed on back of box. Then use
Cream Cheese *( which has been left out at room
temperature for about an hour.) Mix the pudding
and Cream Cheese together on low for about 1 min.
then on high until mixed thoroughly. Then when your
cake has been cooled cover your cake with >>>>
the Pudding and Cream Cheese mixture. Then using
your *( drained ) crushed Pineapple put on top
of Pudding and Cream Cheese mixture. Now cover the
entire top whith the Cool Whip *( that has been
left out at room temperature for about a 1/2 hour.)
Now sprinkle top with Crushed Walnuts and whatever
Pineapple you may have left. Keep refrigerated. ENJOY!
Mike
Michael Moschetta, Prodigy Food & Wine Board
■ SLMR 2.1a #rgg3 ■ What does a Do Wah Diddy Diddy Dum Diddy do?
---------- Recipe via Meal-Master (tm) v7.01
Title: Mocha Chocolate Chip Cheesecake
Categories: Cakes, Desserts
Servings: 10
2 1/4 c Graham Cracker Crumbs 1 Env. Unflavored Gelatin
12 oz Seimi Sweet Choc.Chips * 16 oz Cream Cheese, Softened
2 1/3 c Butter, melted ** 14 oz Sweetened Condensed Milk
1/2 c Milk 2 c Heavy Cream, Whipped
4 ts Instant Coffee 1 c Chocolate Chips *
* Cholcolate chips should be the Little Bits chocolate Chips and they
** Butter is to be melted and then cooled to room temperature.
---------------------------------------------------------------------------
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
chips and butter, mix well. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly
until gelatin and coffee dissolve. Set aside. In large bowl, beat cream
cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
Pour into prepared pan. Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
Makes 1 9-inch Cheesecake
Bob Hogan
-----
***********************************************
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· ∙ ▌▌▌▌ ▄█████▓ ■ ██ ■ ██████▄ ▐▐▐▐ ∙
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∙ ▄█▀ · ·▐█ ▀▀██████████▀▀ █▌ · ·▀█▄
▄██▄▄▄▄▄▄███ ▀▀▀▀▀▀ ███▄▄▄▄▄▄██▄
▀█▄ ▄█████▐████▄ ▄█▀ ·
· · · ▀█▄▄▀████▐███▀▄▄█▀ ∙ ·
· · ∙ ▀▀████████▀▀ · · ·
· · · ∙° ∙ ∙ ▀████▀ · · · ·
· · ·∙ ·∙ · · · ∙ · ·
**** Under the category of Famous Last Words... ****
You know though that this stuff has
gotta go to the ol' ANSI-ART conference, don'cha..?? It
sure is a catchy one though.
**********************************************
---------------------------Meal-Master Recipe----------
Title: Prune Spice Cake
Categories: Cake Prune
Servings: 14
1-1/2 c Sugar
1 c Oil
3 ea Eggs
1 c Buttermilk
2 c Flour
1 t Soda
1 t Salt
1 t Nutmeg
1 t Cinnamon
1 ea 8oz baby jar strained Prunes
1 c chopped Pecans
1 t Vanilla
Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg. Mix Sugar,
Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes,
Chopped Pecans and Vanilla. Bake at 350 for approx 45 minutes in Bundt
or Angel food pan. Toothpick test, cool on rack and enjoy!
Jeff Viets
-----
******************
Vennlig hilsen.
******************
=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====
FILENAME: CCG 07/10/92
RECIPE NUMBER: 15
RECIPE NAME: 24-HOUR APRICOT ALMOND CAKE
KEY INGREDIENTS: apricots, almonds, flour
SOURCE: CCG#2
1/2 cup cognac
1 cup dried apricots, coarsely chopped
2-1/2 cups cake flour, measured before sifting
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 large eggs, separated
8 oz. sweet butter, room temp.
1-1/2 cups sugar, divided
2 vanilla beans
8 oz. plain yogurt
1/2 cup milk
1/2 cup almonds, sliced and toasted
TOPPING:
1 cup heavy whipping cream
2 Tbl Amaretto liquer
1 heaping Tbl powdered sugar
1. Soak the apricots in cognac for about 2 hours or until
they've absorbed most of the cognac.
2. Sift the flour, baking powder, baking soda and salt
together; set aside.
3. Beat egg yolks (room temp) until they look very pale;
set aside.
4. Using a mixer, on low speed, cream the butter until
almost white and very creamy. Slowly add one cup of
the sugar, continuing to beat until light and fluffy
(about 5 minutes). Meanwhile, pulverize the vanilla beans
in a blender, Cuisinart or Mini-Mate; add the 1/2 cup of
sugar and pulverize with the vanilla beans. Slowly add
the vanilla/sugar mixture to the creamed mixture and
continue to beat on low speed for 5 min. more.
5. With the mixer still running on low speed, slowly add the
beaten egg yolks, occasionally scraping the bowl with a
rubber spatula, fold by hand, 1/2 of the sifted flour
mixture into the batter, add 1/2 of the yogurt, stirring
together until well blended. Blend in the last 1/2 of the
flour and then the last 1/2 of the yogurt, and the milk.
8. Preheat the oven to 350-degrees.
9. Using a whisk or the mixer, beat the egg whites until
they form stiff peaks; fold into the batter.
10. Fold the almonds into the batter, then the apricots (and
any unabsorbed cognac)
11. Lightly spoon the batter into a greased and floured 10"
bundt cake pan; spread the top to make it even. Bake in
preheated oven for 45 minutes or until cake tester comes
out clean.
12. Allow the cake to rest for 10 minutes after removing
from the oven. Shake the cake gently in the pan to
loosen; place a cooling rack on top of the pan and
invert to remove the cake. Allow to cool completely
(about an hour).
WHIPPED TOPPING:---------------
1. While the cake is cooling, in a stainless steel or glass
mixing bowl, combine the heavy cream and amaretto; place
into the freezer for about 10 minutes, or until well
chilled.
2. Remove chilled mixture from the freezer and beat until
mixture forms soft peaks; add the powdered sugar and
continue to beat until mixture forms stiff peaks.
3. Place slices of cake onto serving plates and place a
dollop of topping onto each slice.
You will find that if you wrap and refrigerate the cake for
24 hours before serving, it will improve in flavor and
texture. (Cool the cake completely before wrapping.) This
recipe was created on Prodigy E-mail for all of us to share,
by Creative Cooking Group R#2:
Art Moore Mac McClain
Kemper Smith Carey Dudgeon
El Walter Harvey Janet Alexander
Mary Jane Zirolli Bill Lawrie
Linda Magee Elaine Garneau
Submitted by Arthur Moore
++++++++++++++++++++++++++++++++++++++
..ready for dessert, I got up and danced with
an inflatable doll someone once gave the host.
Fortunately, they looked at it as half-time
entertainment.
Michael Jackson would be proud of you. I certainly am.
++++++++++++++++++++++++++++++++++++++
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Easy Carrot Cake
tegories: Cakes
Servings: 30
--------------------ADD IN ORDER GIVEN--------------------
1/3 c Karo
1 c Granulated sugar
1 c Brown sugar
4 x Eggs
1 1/2 c Salad oil
1 t Cinnamon
1/4 t Cloves
1/4 t Ginger
1/4 t Nutmeg
3 c Raw carrots, grated fine
1 t Vanilla
2 c Sifted flour
2 t Baking soda
3/4 t Salt
1 c Pecans, chopped
Beat sugar, eggs, Karo and oil until light and
fluffy. ***Be sure you beat this a long time.
I beat the entire time I grate carrots.
Add rest of ingredients in order given. *Do not
beat much after adding flour. Pour into 3-8"pans and
bake at 350 degrees until, when touched lightly with
your finger, the cake barely springs back up.
Notes:
Only one recipe will fit in the ordinary mixer bowl
at one time.
-2 mixes makes 1-16" layer, or 1-12",plus
1-8" layer, or 2-10" layers plus 1-6"layer.
A 12" and 6" 2-layer cake requires over 1-2lb bag of
carrots and 3 recipes.
one recipe makes 1-10" plus 2-6" layers.
one recipe is not quite enough for 1-14" layer
2 mixes makes 1-14" layer plus 1-10" layer
*One bag of carrots makes 2 recipes and a little over
For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4
cups pecans+5 recipes. Also need: 3 pks carrots,
1/2 bags brown sugar, 2 pks pecans, over 1
qt Crisco oil.
Line bottoms of pans with baker's parchment/grease
& flour the parchment too! Cake tends to stick in the
pans. Source: A bride to Sugarcraft in 1975
Dolores McCann, Hamilton OH
Dolores McCann, Prodigy Food & Wine Board
-----
■ DeLuxe² 1.25 #12403 ■ I'm not lost; I'm "locationally challenged."
Here's even more yum yum recipes....
Title: Sock it to me cake
Category: Cakes, Desserts
Servings: 8-10 depends on size of pieces
Ingredients: 1 package of Duncan Hines Buttter Cake Mix
1 stick margarine/butter
4 eggs
1/2 cup sugar
1 cup pecans chopped
1/2 cup oil
1 8oz. sour cream
Mix above ingredients, beat as directed on cake mix package. Pour 2/3
of batter into bundt pan. Sprinkle in mixture of 2 tbsp of brown sugar,
1 tsp of cinnamon. Add rest of batter bake at 350 for 1 hour.
***************
Patti Baechle
++++++++++++++++++++++++++++++++++++++++++++
In general, I find cooking conference regulars to be very friendly
folk. I was in a number of other conferences for over a year (various
SciFi, Shareware & parenting conferences on different nets) but I don't
think I got to know the participants as quickly as I did in the various
cooking conferences.
+++++++++++++++++++++++++++++++++++++++++++
I've tested it three times..don't worry if the White Chocolate layer
doesn't come out even (and the middle layer shows through), the addition
of the dark chocolate and marbling cover this up. If you don't want to
bother, a dark semisweet layer can be used for the Mocha variation (it's
also cheaper as white chocolate tends to be pricer.)
It goes relatively quickly if you use a food processor for the first
layer.
---------- Recipe via Meal-Master (tm) v7.04
Title: Anne's Cappuccino Squares
Categories: Original, Candy, Bars
Servings: 1
--------------------------------FIRST LAYER--------------------------------
1 c Flour; all purpose
1/2 c Confectioner's sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan
--------------------------------SECOND LAYER--------------------------------
2 c Confectioner's sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk
---------------------------------TOP LAYER---------------------------------
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt
Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner's sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner's sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)
These are very loosely inspired by Nanaimo Bars (although the recipe does
not use custard powder) and the Cappucino Bars that the Open Window Bakery
sells (although the end result is very different).
They are very rich and sweet.
SOURCE: Anne MacLellan,
Toronto, Ontario, Canada
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■ MegaMail 2.10 #1604:I've fallen, and I can't reach my beer!
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Meringue Icing <Marsmallow>
Categories: Icings
Servings: 12
-----------------------SIFT TOGETHER-----------------------
1 pn salt icecream salt is finer)
6 T Meringue powder
2 c Granulated sugar
-----------------ADD & BEAT STIFF 7-10 MIN-----------------
1 c hot water
----------------------ADD & BEAT MORE----------------------
1/2 c warmed glucose*
---------------------ADD AT END & BEAT---------------------
1 t or more flavorings**
*Set a measuring cup in hot water & add glucose. Stir
until warm and thin. Add as directed above.
**Add almond extract and <clear> vanilla to taste. Add
this only at the end, to prevent icing from breaking
down. Don't add butter flavor, may contain fat!
Using "fine" sugar & salt is not necassary as long
as you aren't going to press the icing through very
fine decorating tips <#1,0,00, or 000>. I use regular.
This icing is like the insides of marshmallows without
the coating. It is the same as 7-minute icing without
the cooking time.
***Be sure all utensils used are grease-free. Any bit
of grease will break the icing down to soup.
Very good-tasting. Great to use this type when
adding coconut because it never crusts. Great to
decorate with. Makes wonderful flowers, but remember,
they don't crust. I have made flowers with it & they
would crust - after a few weeks, but every time it
rained, they got sticky again.
This icing is the type used by professionals who do
lots of big figure-piped characters, since it is sooo
smooth & especially since it is sooo light-weight.
Dolores McCann, Oxford OH
Dolores McCann, Prodigy Food & Wine Board
-----
■ DeLuxe² 1.25 #12403 ■ Pound forehead on keyboard to continue.
>*******************
Title: Chocolate Sheath Cake
Category: Dessert
Servings: Enough for a party
Ingredients: 2 cups sugar 1/2 cup buttermilk
2 cups flour 1 tsp. soda
1 stick margarine 2 eggs
4 oz bakers choc. 1 tsp. cinnamon
1 cup water 1 tsp. vanilla
Sift together sugar and flour. Bring to rapid boil margarine and choc.
and water. Pour over sugar and flour mixture. Stir well, add
buttermilk (put soda in buttermilk), eggs, cinnamon and vanilla, mix
well. Pour into greased and floured pan (10x15x1). Bake for 20 minutes
at 400 or until done.
Icing ingred: 1 stick margarine 2 tsp. vanilla
4 oz of bakers choc. 1 cup pecans
6 TBL milk 1 cup coconut (opt.)
1 lb. (box) powdered sugar
Five minutes before cake is done, mix butter, choc., and milk in small
saucepan. Bring to boil, pour over powdered sugar. Add vanilla, pecans
and coconut. Spread over cake while cake is still hot.
This is a very fattening cake!
Patti Baechle
■ SPEED 1.10 [NR] ■ Taco Bell is not the Mexican national phone company
BTW, this recipe is loved by virtually everyone who tries it.
Chocolate cherry bars
Turn on the oven to 350°
Mix with large spoon
1 box devils food cake
1 can cherry pie filling
2 eggs (beaten)
1 tsp almond extract
1/4 tsp cinnamon
Grease and flour a 9X13 or equiv. cake pan
spread mixture in pan and bake for 30 minutes
Frosting
Heat
5 Tbl butter or marg.
1/3 cup milk
1 cup sugar
Bring to a boil and boil for 1 minute. Remove from heat and add
1 6 OZ package of chocolate chips
Stir until smooth and frost warm cake.
Yokwe yuk
Æl
Al Anderson