Irish Whiskey Christmas Cake Pt 2
Ingredients & Directions See part 1 of the icing sugar and whiskey, and keep whisking until everything is blended together. 13 Divide the icing into four and, using a palette knife, smooth it over the top and down the sides of each cake, dipping the knife into simmering water to make it easier to spread. 14 To give the cakes a nice finish, dip the knife in the simmering water once more and make swirls with the knife over the cakes, then leave them to dry overnight. Wrap each cake in greaseproof paper, then in foil, and keep in an airtight container. 15 To decorate the cakes, you’ll need four lengths of ribbon, each 4ft/1.2m long and 1 1/2″/4cm wide. When you’re ready to finish the cakes, carefully place a length of ribbon around each one, tying the ends in a bow. Yields 1 servings
Italian Sour Cream Cake::xwcg89a
Ingredients & Directions CAKE 2 x Eggs, separated 1/2 c Firmly packed brown sugar 1 c Coconut 1/2 c Ground pecans 1 pk Pillsb.+Butter Cake Mix 1 c Sour cream 1/2 c Amaretto 1/2 c Water 2 x Eggs -GLAZE- 1 c Powdered sugar, sifted 2 tb Cocoa 2 tb Amaretto 1 tb Butter/margarine, softened 1 tb Corn syrup 3 ts Water 2 ts Ground pecans 6 x Maraschino cherries Heat oven to 350F. Generously great 10-in tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in. of top of pan. In large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high speed. Pour batter into pan. Bake at 350F for 55 to 65 min. or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; loosen sides and invert onto serving plate. Cool completely. In small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn syrup and 2-4 tsp water until of desired spreading consistency. Spoon over top of cake, allowing some to run down sides. Garnish with ground pecans and cherries. Comes fron “Best of the BAKE OFF Contest”, year unknown. Yields 16 Servings
Mom Clark's Cookie Press Shortbread
Ingredients & Directions -MM BY H PEAGRAM- 1 c Brown sugar, sifted 2 c Butter 4 c Flour 1 ts Salt (omit ?) 1/2 c Cornstarch 1/2 c Icing sugar Directions: Mix well, put in cookie press and put cookies on ungreased cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown too much. Yields 1 Servings
Wacky Soy Cake
Ingredients & Directions DRY INGREDIENTS 1 c Soy flour 1 1/2 c All-purpose flour 1 c Sugar 3 tb Cocoa 1/2 ts Salt 1 ts Soda WET INGREDIENTS 1 ts Vanilla 1/3 c Vegetable oil; plus 2 tb Vegetable oil; preferably -soyoil 1 tb Vinegar 1 c Lukewarm water Frosting; optional Stir together the dry ingredients into an ungreased 8″ x 8″ or 9″ x 9″ pan. Make three holes in sifted ingredients. Put vanilla in the first hole, cooking oil in the second hole and vinegar in the third hole. Pour 1 cup lukewarm water over the whole thing. Stir well with a fork. Bake 30 to 35 minutes at 350 degrees F or until top springs back when touched slightly. Nutritional information per serving (does not include frosting): 125 calories, 0 cholesterol, 5 grams fat, 5 grams protein, 17 grams carbohydrate Yields 16 Servings
Oatmeal Cookies
Ingredients & Directions 1/2 c WATER 8 EGGS SHELL 2 lb RAISINS #10 2 1/2 lb CEREAL ROLLED OAT 2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; BROWN, 2 LB 2 lb SHORTENING; 3LB 3 tb BAKING POWDER 2 1/4 ts BAKING SODA 2 tb IMITATION VANILLA 4 ts SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND BAKING POWDER; SET ASIDE FOR USE IN STEP 2. 2. PLACE EGGS, WATER, VANILLA, SHORTENING, AND SUGARS IN MIXER BOWL. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS; MIX AT LOW SPEED 2 TO 3 MINUTES OR UNTIL SMOOTH. 3. ADD ROLLED OATS AND RAISINS; MIX ONLY UNTIL BLENDED. 4. DROP ABOUT 1 TBSP DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED PANS. 5. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED. 6. LOOSEN COOKIES FROM PANS WHILE STILL WARM. Recipe Number: H02300 SERVING SIZE: 2 COOKIES From the Army Yields 100 Servings
Oil Bread
Ingredients & Directions 1 Fresh-baked Italian bread -loaf Good-quality olive oil Granulated garlic Freshly ground black pepper Fresh Romano cheese Ground oregano Anchovies; optional After the bread comes out of the oven, slice the loaf lengthwise into 2 long pieces. Place bread crust-side down. Score insides of loaf with a knife, then pour oil over top. Sprinkle with garlic and pepper. Grate some fresh Romano cheese over top, using both the tear-drop and finer sides of the grater. Sprinkle oregano on top and, if desired, a few anchovies for good measure. Put the 2 loaf halves back together, smash down slightly, then slice and serve. Comments: “A glass of vino (preferably red) complements this delicacy,” Patricia Marino wrote. Yields 1 servings
Pistachio & White Chocolate Cookies^
Ingredients & Directions 1 1/4 c Firmly packed light brown 1 3/4 c Flour Sugar 1 ts Salt 3/4 c Butter flavored crisco 3/4 ts Baking soda 2 tb Milk 1 c White chocolate chunks 1 ts Vanilla 1 c Pistachios, toasted, skinned 1 Egg Chopped Preheat oven to 375F. Place sheets of foil wrap on cooling surface. Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg. Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3″ apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil. Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995 Shared by Carolyn Shaw 12-95 Yields 36 servings
