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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 ----- *********************************************** · · · ▄▄▄███████▄▄ · · · ∙·∙ · · ▄████████████████▄ ∙ ° · ∙ ▌▌▌▌ ▄█████▓ ■ ██ ■ ██████▄ ▐▐▐▐ ∙ · ███▌ ████████ █████ ████████ ▐███ ▄███▄▄▐██▀██████████████████▀██▌▄▄███▄ · ∙ ▄█▀ · ·▐█ ▀▀██████████▀▀ █▌ · ·▀█▄ ▄██▄▄▄▄▄▄███ ▀▀▀▀▀▀ ███▄▄▄▄▄▄██▄ ▀█▄ ▄█████▐████▄ ▄█▀ · · · · ▀█▄▄▀████▐███▀▄▄█▀ ∙ · · · ∙ ▀▀████████▀▀ · · · · · · ∙° ∙ ∙ ▀████▀ · · · · · · ·∙ ·∙ · · · ∙ · · **** 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 ----- ■ 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