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-Begin Recipe Export-
Title: Tutti-fruitticake
Keywords: Mom's, Cakes, Fruitcakes
1 1 pound package (3 cups) pitted dates
4 ounces red candied pineapple
4 ounces green candied pineapple
4 ounces red candied cherries
4 ounces green candied cherries
1 pound shelled Brazil nuts (3 cups)
or pecan halves (4 cups)
. .
1 cup sifted enriched flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
. .
4 well beaten eggs
1 teaspoon vanilla or rum extract
Halve dates and cut pineapple in chunks. combine with the whole cherries and
nuts. Sift together dry ingredients, add to fruits and nuts, coating well.
Stir in eggs and vanilla. Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with
heavy paper; then grease paper and pour in batter. Bake in slow oven (325°)
1 hour or till done. Cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Fruitcake Balls
Keywords: Mom's, Cakes, Fruitcakes
Prepare fruitcake batter from favorite recipe. Fill well-greased custard
cups 3/4 full. Bake in slow oven (300°) 1 1/2 hours or till toothpick
inserted in cake comes out clean. Cool. To make ball: Turn a cake out of its
custard cup and invert over cake still in cup. Wrap tightly into ball with
saran wrapping; tie with ribbon and ornaments.
-End Recipe Export-
-Begin Recipe Export-
Title: Dark Fruitcake
Keywords: Mom's, Cakes, Fruitcakes
3 1/2 cups (1 1/2 pounds) mixed diced fruits and peels for fruitcakes
1 1/4 cups (8 ounces) dark seedless raisins
1 1/4 cups (8 ounces) light seedless raisins
1 cup (4 ounces) chopped California walnuts
1 cup (4 ounces) chopped pecans
3 cups sifted enriched flour
1 teaspoon each baking powder, salt, cinnamon, allspice
1/2 teaspoon each nutmeg, cloves
. .
1 cup shortening
2 cups brown sugar
4 large eggs (1 cup)
3/4 cup grape juice
Mix fruits and peels, raisins, and nuts. Sift together flour, baking powder,
salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating well
after each. Add sifted dry ingredients to creamed mixture alternately with
grape juice, beating smooth after each addition. Pour batter over fruits and
mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2
inch to extend above all sides. Pour batter into pans, filling 3/4 full; do
not flatten. Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Place pan containing 2 cups water on bottom shelf of oven to get cake of
greater volume, moist texture, shiny glaze.) Makes about 6 pounds.
-End Recipe Export-
-Begin Recipe Export-
Title: White Fruitcake
Keywords: Mom's, Cakes, Fruitcakes
4 cups (1 3/4 pounds) mixed diced fruits and peels for fruitcake
1/2 cup pitted dates, cut up
1/2 cup dried apricots, cut up
1/2 cup dried figs, cut up
1 1/4 cups (8 ounces) light seedless raisins
2 cups (8 ounces) blanched almonds, slivered
2 cups flaked coconut
2 cups sifted enriched flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
1 cup sugar
1 teaspoon rum flavoring
5 eggs
1/2 cup unsweetened pineapple juice
Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit
mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; add
eggs, one at a time, beating well after each. Add dry ingredients to creamed
mixture alternately with pineapple juice, beating well after each addition.
Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4 1/2x2
1/2-inch loaf pans with paper, allowing 1/2 inch to-extend above all sides
of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4 full.
Bake in very slow oven (275°) 2 1/2 hours or till done. (Have pan of water
on bottom shelf of oven while baking.) Makes about 5 pounds.
-End Recipe Export-
-Begin Recipe Export-
Title: Orange And Cranberry Cake
Keywords: Mom's, Cakes
Source: Sunset Magazine, December 1961
Prepared somewhat like Baba au Rhum, this cake is soaked in syrup.
2 1/4 cup flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon each baking powder
and soda
1 cup chopped walnuts
1 cup diced pitted dates
1 cup whole fresh cranberries
2 eggs, well beaten
3/4 cup salad oil
1 cup each sugar and orange juice
Sift the flour, measure and sift into a bowl with the sugar, salt, baking
powder, and soda. Stir in the nuts, dates, cranberries, and orange peel.
Combine the eggs, buttermilk, and salad oil; stir into flour mixture until
well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate
oven (350°) for 1 hour. Let stand about 15 minutes. Remove cake from pan and
place on a rack over a pan. Heat the sugar with orange juice until
dissolved; pour over cake, catching several times. Set cake in a deep dish,
and pour over remaining drippings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apricot Bavarian Cake
Keywords: Mom's, Cakes
ANGEL-FOOD MIX MAKES GRAND CAKES, TOO
1 env. unflavored gelatine apricots (using fork,
1/4 cup orange juice mash apricots with their
1/2 cup granulated sugar juice)
1 tablesp. lemon juice 1 cup heavy cream, whipped
1/8 teasp. salt 1 8-oz. bakers' angel-food
1 cup mashed, cooked dried cake
Soften gelatine in orange juice; then dissolve over hot water. Stir in sugar
lemon juice, salt, and apricots. Refrigerate about 15 min., or until
thickened. With egg beater, beat apricot mixture until frothy; fold in
cream. Slice angel-food cake crosswise into 3 layers. Reassemble, spreading
apricot mixture between layers, then over top and sides. Refrigerate several
hours or overnight. Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon-Dessert Cake
Keywords: Mom's, Cakes
SECOND COUSIN TO CHEESECAKE
4 egg yolks 1/2 teasp. nutmeg
1 can sweetened condensed 4 egg whites
milk 2/3 cup graham-crackcr
1/3 cup lemon juice crumbs
1 teasp. grated lemon rind 2 tablesp. melted butter
1 teasp. vanilla extract or margarine
Start heating oven to 325-F. Grease 8" x 8" x 2" pan. Beat yolks well, stir
in milk, then lemon juice and rind, vanilla, nutmeg. Beat egg whites until
stiff but not dry; fold into milk mixture. Combine crumbs and butter,
sprinkle one half crumb mixture over bottom of pan. Pour in milk mixture;
sprinkle with rest of crumbs. Bake 30 min. Turn heat off; leave cake in oven
1 hr. with door closed. Then cool. Makes 8 servings. Refrigerate any
leftover cake.
-End Recipe Export-
-Begin Recipe Export-
Title: Buffet Apricot Upside-Down Cake
Keywords: Mom's, Cakes
1 No. 2 1/2 can unpeeled margarine About 20 walnut halves
apricot halves 1/2 cup brown sugar, 1 pkg. yellow-cake mix
1/3 cup butter or packed
Start heating oven to 350° F. Drain apricots, reserving 1/3 cup syrup. In
13" x 9" x 2" pan, melt butter- sprinkle with brown sugar, then with apricot
syrup. Arrange apricots, cut sides down, and walnuts in bottom of pan.
Prepare cake mix as package directs; pour over fruit. Bake 35 to 40 min., or
until done. At once invert onto platter; let set about 5 min.; remove pan.
Serve warm, with vanilla or butter-pecan ice cream. Makes 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Banana Chiffon Cake
Keywords: Mom's, Cakes
5 egg yolks 1 1/2 cups granulated 1 cup mashed ripe
1 cup egg whites (7 or sugar bananas (2 or 3)
8) 3 teasp. baking powder 1 tablesp. fresh, frozen
2 1/4 cups sifted cake 1 teasp. salt or canned lemon juice
flour 1/2 cup salad oil 1/2 teasp. cream of tartar
Let yolks and whites warm up to room temperature. Start heating oven to 325°
F. Into bowl, sift flour, sugar, baking powder, salt. Make well in center
add, in order, oil, unbeaten yolks, bananas, lemon juice. Beat smooth. Add
cream of tartar to egg whites; with electric mixer or egg beater, beat until
very stiff--do not underbeat. Pour yolk mixture over whites, gently folding
in until just blended. Pour into ungreased 4"-deep 10" tube pan. Bake 1 hr.
5 min. or until done. Invert pan; leave until cold; remove pan. Serve slices
topped with chocolate, coffee, or orange-pineapple ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Little Cakes- Begin with Bakers' Cake (or cake from the freezer)
Keywords: Mom's, Cakes
Butter-Nut Slices. Butter slices of poundcake; sprinkle with chopped nuts.
Coconut Fingers. Butter slices of poundcake; cut into fingers; sprinkle with
coconut. Broil.
Dessert Shells. Fill and top packaged shells with: Whipped cream, chocolate
sauce, salted nuts. Orange cubes, banana slices, sprinkling of sherry
extract and coconut. Whipped cream, orange ice Marshmallow cream, chocolate
sauce. Sprinkle of rum extract, ice cream.
Chocolate Creams. Gash chocolate cupcakes part way. Fill with whipped cream;
sprinkle with walnuts.
Toasted Cakes. In skillet or broiler, toast sponge or poundcake slices.
Spread with raspberry jam; top with chopped nuts or coconut. Cut into
fingers.
JELLY Rolls Alamode. Top jelly-roll slices with ice cream and canned peach
slices or crushed pineapple.
Filled Rings. Split doughnuts; fill with melted semisweet chocolate.
Doughnut Deckers. Top split doughnut halves with cream cheese and canned
whole-cranberry sauce.
Peppermint Patty-cakes. Top poundcake slices with peppermint patties. Broil.
Orange Fluff. Whip 1 cup heavy cream; mix with 1 cup coconut, 2 tablesp.
orange juice, 1 teasp. grated orange rind; use to top spongecake wedges.
Cupcake Sophisticate. Set chocolate cupcake on each plate. Top with
ice-cream sauce. Garnish with green grapes.
-End Recipe Export-
-Begin Recipe Export-
Title: Broiler Pineapple Cake
Keywords: Mom's, Cakes
KEEP A CAKE ON HAND IN FREEZER
3 tbsp butter or 1/2 cup brown sugar
margarine packed
1/3 cup drained canned 1/4 cup chopped walnuts
crushed pineapple 1 8"- or 9"-square cake, or
1/2 cup shredded coconut 1 layer
Preheat broiler 10 min., or as manufacturer directs. Melt butter; add
pineapple and next 3 ingredients; blend well. Spread lightly on hot or cold
cake. Place low under broiler, and broil slowly until bubbling and lightly
browned. Serve slightly warm.
-End Recipe Export-
-Begin Recipe Export-
Title: Ginger-Pear Cake- Try Pineapple Too
Keywords: Mom's, Cakes
1/4 cup butter or margarine drained
1 cup brown sugar, packed 1 pkg. gingerbread mix
1 No. 2 1/2 can pear halves, Light cream
Start heating oven to 375° F. In 9" x 9" x 2" pan, melt butter; blend in
brown sugar. Arrange pears on top. Prepare mix as package directs; pour over
pears. Bake 40 min. Cut into squares; serve upside down, with light cream or
topped with vanilla ice cream. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Skillet Cake
Keywords: Mom's, Cakes
1/4 cup granulated sugar 1/4 teasp. almond extract
2 tablesp. cornstarch Few drops red food color
1 No. 2 can pitted red sour 1 bakers' spongecake layer
cherries, packed in water Light cream
In skillet of same size as cake layer, combine first 5 ingredients. Cook
over low heat, stirring, until thickened. Place cake layer, top side up, on
cherries; cover; cook 5 min. Invert onto serving plate. Serve warm, with
cream if desired. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Double Fudge Square
Keywords: Mom's, Cakes
1 cup canned chocolate 8 marshmallows, quartered
syrup 1/2 cup walnuts or pecans
1 cup water 1 pkg. chocolate-cake mix
Start heating oven to 350° F. Combine syrup and water- pour into 8" x 8" x
2" pan. Sprinkle marshmallows and walnuts over top. Beat cake mix as package
directs; pour half over syrup mixture. Bake 35 to 45 min. Serve warm, cut
into squares, as is or with light cream. Makes 6 servings. (Remaining cake
mix may be baked as cupcakes or layer for another dessert.)
-End Recipe Export-
-Begin Recipe Export-
Title: French-Toasted Cake
Keywords: Mom's, Cakes
1 egg About 2 tablesp. butter or
1/4 cup milk margarine
1/4 teasp. salt 2 teasp. cornstarch
1/4 cup granulated sugar 1 No. 2 can pitted red sour
Dash nutmeg cherries in syrup
6 1/2" bakers' poundcake 1/4 teasp. almond extract
slices Red food color (optional)
Beat egg with milk, salt, sugar, and nutmeg. Dip cake slices into this
mixture; then saute in butter till browned on both sides. Keep warm. Stir
cornstarch with 2 or 3 tablesp. cherry syrup to form smooth paste, add
cherries and rest of syrup. Cook, stirring, till clear and thickened; add
extract and a little red food color if desired. Spoon over cake slices.
Makes 6 servings.
Raisin-Toasted. Dip and saute raisin-bread slices as above. Spread with soft
cream cheese, whipped with a little milk or light cream, and canned crushed
pineapple.
-End Recipe Export-
-Begin Recipe Export-
Title: Gingerbread Top-Offs
Keywords: Mom's, Cakes
With packaged gingerbread mix at hand, you'll never want for a quick
dessert. Top hot gingerbread (baked in pan or muffin cups) with one of
these:
Canned crushed pineapple, then whipped cream
Lemon sherbet
Ice cream, then chocolate sauce
Cream cheese, whipped with a little light cream and nutmeg
Speedy Custard Sauce. Add grated orange rind if you wish
Prepared mincemeat, folded into whipped cream
Lemon sauce, with snipped dried figs added
Or combine 1/3 cup brown sugar, packed; 2 teasp. cinnamon; 3 tablesp. flour;
3 tablesp. butter or margarine; 1/3 cup chopped walnuts. As soon as
gingerbread is done, sprinkle mixture on top. Return to oven for 5 min.
Or top gingerbread slices with applesauce; sprinkle with sugar and cinnamon.
Broil till bubbling.
-End Recipe Export-
-Begin Recipe Export-
Title: Twin Angel-Cake Pies
Keywords: Mom's, Cakes
1 10" angel-food cake or canned lemon juice whipped
(made from mix or 2 pkg. thawed frozen 1/2 cup heavy cream,
bakers') raspberries or straw- whipped
1 env. unflavored berries 1 banana, sliced
gelatin 1/8 teasp. salt 1 cup shredded coconut
1/2 cup cold water 2 egg whites
4 teasp. fresh, frozen, 1 cup heavy cream,
Early in day: Cut cake horizontally into 2 even layers. Hollow out both
sections, leaving shells not quite 1" thick. Fill in tube hole in bottom of
each shell with bits of cake. Sprinkle gelatin over cold water in glass
measuring cup to soften. Stir over hot water until dissolved. Add, with
lemon juice, to fruit. Refrigerate until partially thickened. Add salt to
egg whites; beat until stiff. Fold, with 1 cup cream, whipped, into fruit
mixture. Refrigerate a few minutes; then heap in cake shells. Refrigerate
until well chilled.
To serve: Arrange cake pies on serving tray. Decorate with 1/2 cup heavy
cream, whipped. Garnish 1 pie with banana slices, the other pie with
coconut. Makes 16 to 18 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Marble Angel Ring
Keywords: Mom's, Cakes
Source: Better Homes & Gardens, March 1960
Thoroughly mix 1/2 cup sugar, 1 envelope (1 tablespoon) unflavored gelatin,
and 1/4 teaspoon salt. Add 1 1/4 cups milk and two 1-ounce squares
unsweetened chocolate. Heat and stir over low heat till chocolate melts and
gelatin dissolves; gradually add to 3 beaten egg yolks, mixing well. Add 1
teaspoon vanilla. Chill, stirring occasionally, till partially set. Beat 3
egg whites till soft peaks form; gradually add 1/4 cup sugar, beating to
stiff peaks. Fold in chocolate mixture, then 1 cup heavy cream, whipped.
Remove brown crumbs from one 10- or 10 1/2-ounce loaf angel cake; tear cake
in bite-size pieces; fold into chocolate mixture. Turn into 9-inch
spring-form pan or tube pan (line bottom of tube pan with foil). Chill
several hours or overnight. Unmold.
Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Jubilee Cake
Keywords: Mom's, Cakes
Source: Good Housekeeping
2 tablesp. butter or 2/3 cup granulated sugar
margarine 1/3 cup milk
3 tablesp. light-brown sugar 1/2 teasp. almond extract
1 1-lb. 14-oz. can pitted 2 egg whites
Bing cherries, drained 1/4 cup toasted slivered
1 cup sifted cake flour almonds
1 teasp. double-acting 1/2 cup heavy cream,
baking powder whipped
1/4 teasp. salt Red currant jelly
3 tablesp. soft butter or Small sugar cubes
margarine Lemon extract
1. Start heating oven to 350° F. In 9" layer-cake pan, melt 2 tablesp.
butter; sprinkle on light-brown sugar; cover completely with well-drained
cherries.
2. Sift flour with baking powder and salt; set aside.
3. In small bowl of electric mixer, beat 3 tablesp. soft butter until
creamy; gradually add granulated sugar, beating until light and fluffy.
4. At low speed, beat in flour mixture alternately with milk, stir in almond
extract.
5. Beat egg whites until they form stiff peaks; gently fold into batter
until well-combined.
6. Spread batter evenly over cherries in layer pan.
7. Bake cake 35 to 40 min., or until cake tester inserted in center comes
out clean; let stand in cake pan about 5 min.; turn out onto serving plate;
cool.
8. Just before serving, sprinkle top with slivered almonds; garnish with
swirls of whipped cream; top these with dots of currant jelly.
9. To flame: On top of cake, arrange sugar cubes, dipped in lemon extract;
then light with match. Makes 8 to 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Yule Log
Keywords: Mom's, Cakes
Source: Good Housekeeping
4 eggs chocolate, melted
1/2 cup sifted cake flour 2 tablesp. granulated sugar
1/2 teasp. double-acting 1/4 teasp. baking soda
baking powder 3 tablesp. cold water
1/4 teasp. salt Confectioners' sugar
3/4 cup sifted granulated 1 cup heavy cream, whipped,
sugar slightly sweetened
1 teasp. vanilla extract 10 small red candles
2 sq. unsweetened,
Early in day:
1. About 1 hr. ahead, set out eggs.
2. When ready to make cake, start heating oven to 375° F. Grease, then, with
waxed paper, line the bottom of 15" x 10" x 1" jelly-roll pan. Sift flour,
baking powder, and salt; set aside.
3. Over eggs in large electric-mixer bowl, sift 3/4 cup granulated sugar;
with electric mixer at high speed, beat until very thick and light.
4. Using rubber spatula, fold flour mixture and vanilla, all at once, into
egg mixture. To melted chocolate, add 2 tablesp. sugar, soda, cold water;
stir until thick and light- quickly fold into batter.
5. Turn into pan. Bake 15 to 20 min., or just until cake springs back when
gently touched with finger.
6. While cake bakes, place clean dish towel on flat surface; over it, sift
thick layer of confectioners' sugar. When cake is done, with spatula, loosen
it from sides of pan- invert onto towel. Lift off pan; carefully peel off
paper; with very sharp knife, cut crisp edges from cake to make rolling
easier. Cool exactly 5 min.
7. Roll up cake very gently from long end, rolling towel up in it. Onto wire
rack, gently lift rolled cake to finish cooling--about 1 hr.
8. Just before serving, carefully unroll cake. Quickly spread with whipped
cream to within 1" of edges Roll up cake from long end, finishing with open
end of cake on underside.
9. Lift to serving plate- insert candles down center of "log"; light; serve
at once, plain or with vanilla or with coffee ice cream. Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Apricot Funny Cake
Keywords: Mom's, Cakes
1 9" or 10" unbaked pie baking powder
shell 1/2 teasp. salt
1 cup dried apricots 3/4 cup granulated sugar
1/2 cup granulated sugar 1/4 cup soft emulsifier-type
2 tablesp. butter or mar- shortening**
garine 1/2 cup milk
1 1/4 cups sifted cake flour 1 teasp. vanilla extract
1 teasp. double-acting 1 egg, unbeaten
Day before: Make pie shell with high fluted edge, using your favorite
piecrust recipe. Refrigerate.
On the day: Cover apricots with water; cook until very tender- drain well,
reserving liquid. Press well-drained, cooked apricots through food mill or
sieve. Measure 1/2 cup of apricot puree; combine with 1/2 cup apricot
liquid, 1/2 cup sugar; boil 1 min. Stir in butter; set aside to cool. Start
heating oven to 350 ° F. Into large electric-mixer bowl, sift together
flour, baking powder, salt, 3/4 cup sugar. Drop in shortening; pour in milk,
vanilla. *With mixer at low to medium speed, beat 2 min., scraping bowl and
beaters as necessary. Add egg; beat 1 min. longer. Pour into pastry-lined
pie plate; gently pour lukewarm apricot sauce over batter. Bake 50 to 55
min., or till done. (Sauce will form layer between cake and pie shell.)
Serve warm, as is or topped with ice cream or whipped cream.
*To mix cake by hand, beat briskly with spoon for same time periods as
above, allowing 150 full, round-the-bowl strokes per minute.
**By emulsifier-type shortening, we mean such shortenings as Crisco, Dexo,
Snowdrift, Spry or Swift'ning
-End Recipe Export-
-Begin Recipe Export-
Title: Jam Cake
Keywords: Mom's, Cakes
2 1/4 cups sifted cake flour type shortening**
1 1/2 teasp. double-acting 1 teasp. grated lemon rind
baking powder 1 cup sour milk or butter
1 teasp. baking soda milk
1/2 teasp. salt 2 eggs, unbeaten
1 cup granulated sugar 1 2/3 cups peach jam (or
1/2 cup soft emulsifier- other jam)
Day before: Start heating oven to 375° F. With waxed paper, line bottoms of
2 9" layer pans. Into large electric-mixer bowl, sift together flour, baking
powder, soda, salt, sugar. Drop in shortening, lemon rind- pour in milk.*
With mixer at low to medium speed, beat 2 min., scraping bowl and beaters as
necessary. Add eggs, 2/3 cup jam; beat 1 min. Turn into pans. Bake 25 min.,
or till done. Cool in pans on wire racks 10 min.; remove from pans.
About 1 hr. before serving: Spread 1 cup jam between layers. Sprinkle
confectioners' sugar on top. (Or for lacy effect, place paper doily on cake;
sift confectioners' sugar onto doily- then lift off doily.)
*To mix by hand, see Apricot Funny Cake (above).
**By emulsifier-type shortening, we mean such shortenings as Crisco, Dexo,
Snowdrift, Spry or Swift'ning
-End Recipe Export-
-Begin Recipe Export-
Title: Walnut Yam-Yam Cake
Keywords: Mom's, Cakes
1 No. 2 can yams packed 1/4 teasp. ground cloves
in heavy syrup 1 cup brown sugar, packed
2 1/4 cups sifted cake flour 1/2 cup soft emulsifier-type
3 teasp. double-acting shortening**
baking powder 2 eggs, unbeaten
1 teasp. baking soda 1 teasp. vanilla extract
1 teasp. salt 1/2 cup finely chopped
1 1/4 teasp. cinnamon walnuts
1/2 teasp. nutmeg
Day before: Start heating oven to 350° F. With brown paper, line 13" x 9" x
2" baking pan. (Don't grease or flour.) Drain yams; if necessary add water
to syrup to make 3/4 cup. Into large electric-mixer bowl, sift together
flour, baking powder, soda, salt, cinnamon, nutmeg, cloves. Add sugar,
shortening, yams plus about half their syrup. *With mixer at low to medium
speed, beat 2 min., scraping bowl and beaters as necessary. Add rest of
syrup, eggs, vanilla; beat 2 min. longer. Stir in walnuts. Turn into pan.
Bake 35 min., or until done. Cool in pan on wire rack 10 min.; remove from
pan.
At serving time: Cut cake into squares; top with whipped cream and plump
walnut halves.
*To mix by hand, see Apricot Funny Cake (above).
**By emulsifier-type shortening, we mean such shortenings as Crisco, Dexo,
Snowdrift, Spry or Swift'ning
-End Recipe Export-
-Begin Recipe Export-
Title: Harvest Ribbon Cake
Keywords: Mom's, Cakes
1 pkg. yellow-cake mix 1/8 teasp. ground cloves
1 teasp. vanilla extract 1/8 teasp. baking soda
1 pkg. white-cake mix 2 tablesp. cocoa
1/2 teasp. cinnamon 2 tablesp. water
Day before: Start heating oven to 375° F. With waxed paper, line bottoms of
3 1 1/4"-deep 8" layer pans. Prepare yellow-cake mix as package directs,
adding extract if desired. Turn half of batter into 1 layer pan; turn rest
into 8 to 10 2 1/2" cupcake pans, greased on bottoms, filling them half
full. Prepare white-cake mix as package directs- turn half of batter into
second layer pan. Into rest of batter, stir cinnamon, cloves, baking soda,
and cocoa blended with water; turn into third layer pan. Bake all 20 to 25
min., or till done. Cool in pans on wire racks 10 min.; remove from pans.
Several hours before serving: Fill and frost layers with Sea-Foam Frosting
(below), securing layers with few toothpicks if needed. Decorate outer top
edge with 4 sprays table raisins alternated with 4 sprays toasted almonds
(let both extend down cake sides a bit).
To serve: Sprinkle grated orange rind over nuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Sea-Foam Frosting
Keywords: Mom's, Cakes, Frostings
In small saucepan, heat 1 cup plus 2 tablesp. dark corn syrup till boiling.
With electric mixer at high speed, or with egg beater, beat 3 egg whites
till stiff but not dry; add pinch salt. Slowly pour syrup over egg whites,
beating until frosting is fluffy and hangs in peaks from beater; add 1 1/2
teasp. vanilla extract.
-End Recipe Export-
-Begin Recipe Export-
Title: Elsa's Poundcake Ring
Keywords: Mom's, Cakes
3 cups sifted cake flour 1 cup soft butter
1 1/2 teasp. double-acting 1 1/2 cups granulated sugar
baking powder 1 teasp. vanilla extract
1/8 teasp. salt 3 eggs, unbeaten
1/4 to 1/2 teasp. mace 1/2 cup milk
Day before: Start heating oven to 350° F. Sift together flour, baking
powder, salt, and mace 3 times. With electric mixer at medium speed, or
"cream" (or with spoon), thoroughly mix butter with sugar and vanilla, then
with eggs, until very light and fluffy--about 4 min. altogether. Then, at
low speed, or "blend," beat in flour mixture alternately with milk, beating
after each addition. Pour into well-greased 2-qt. ring mold (11" across
top). Bake 50 to 60 min., or till done. Cool on wire rack 10 min. Loosen all
around with spatula. Remove from pan. Delicious as is or dusted with
confectioners' sugar.
Old-fashioned Loaf: Bake in greased 10" x 5" x 3" loaf pan at 350° F. 1 hr.
10 min., or until done.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Ice Box Cake
Keywords: Mom's, Cakes
1/2 pound German sweet chocolate
3 tablespoons boiling water
1 cup powdered sugar
2 egg yolks
1 teaspoon vanilla
2 beaten egg whites
1 pint cream, whipped
3/4 of an angel food cake
(mix can be used)
MELT CHOCOLATE and boiling water together, remove from stove and add cup of
powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten
moderately stiff, and fold in whipped cream. Break angel food cake into
irregular pieces. Place half the cake bits in a pan, cover with half the
chocolate custard. Add remaining cake, and cover generously with remaining
chocolate. Chill twelve hours, or overnight, in refrigerator.
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-Begin Recipe Export-
Title: Baba au Cherries
Keywords: Mom's, Cakes
For guests who deserve the red-carpet treatment, create this masterpiece-
warm fragrant sweet bread with cherry-rum flavor all the way through.
1 package active dry yeast
3/4 cup warm milk (105° to 110°)
3 cups sifted all-purpose flour
2/3 cup butter
1/3 cup sugar
1 teaspoon salt
3 eggs
1 teaspoon almond flavoring
Cherry Rum Sauce
Glaceed Cherries
Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let
rise until double in bulk, about 1 hour. Cream together butter, sugar, and
salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly
after each addition. Stir in flavoring, then remaining 2 cups of flour. Add
yeast-raised sponge, blending well. Pour into greased 9-inch spring-form
tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake
in moderate (375-F) oven for 25 to 30 minutes. Remove from pan; cool on
rack. Prick ring with fork.
Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just
before serving, arrange Glazed Cherries over ring. Fill center with scoops
of vanilla ice cream, if desired. Makes 10 servings.
Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve
cherries. To cherry juice add enough water to make 2 cups liquid. Combine
cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to 6
minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or 1
1/2 teaspoons rum flavoring.
Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn
syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.
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-Begin Recipe Export-
Title: Speedy Strawberry Shortcakes
Keywords: Mom's, Cakes, Shortcakes
Make and bake 3" drop biscuits, using packaged mix or your favorite biscuit
recipe. While biscuits are hot, split; butter generously; then put together
with plenty of sweetened, sliced fresh or thawed frozen strawberries. Top
with more berries, then with whipped cream. (Or pass light or sour cream.)
Shortcake parade. Substitute one of these for berries:
Half-and-half sweetened raspberries and strawberries, or sliced peaches
Sweetened, crushed raspberries or blackberries
Warm applesauce, topped with cinnamon-flavored, whipped cream
Sweetened, sliced fresh or thawed frozen peaches
Sliced bananas and drained canned fruit cocktail
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-Begin Recipe Export-
Title: Grandma's Peach Shortcake
Keywords: Mom's, Cakes, Shortcakes
The biscuits are almost rich as cake!
2 cups sifted enriched flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup light cream
Soft butter or margarine
4 cups sugared sliced peaches
1 cup heavy cream, whipped
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten. Turn dough out on floured surface; knead gently 1/2 minute.
Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2 1/2-inch round
or fluted cutter. Bake on ungreased baking sheet in very hot oven (450°)
about 10 minutes. Split shortcakes; butter bottom layers. Fill and top with
peaches and whipped cream. Serve warm.
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