Chocolate Raspberry Roll Cake
Ingredients & Directions CAKE 3/4 c Flour 1/3 c Water 1/3 c Unsweetened cocoa 1 ts Vanilla 1 ts Baking powder 1 ts Instant coffee dissolved in 3/4 c Egg substitute -1 ts water 1 c Brown sugar FILLING 15 oz Skim milk Ricotta cheese 2 c Raspberries 1 1/2 tb Vanilla 1 ts All fruit raspberry spread 3 1/2 tb Sugar For CAKE roll: Line a 15-1/2×10-1/2×1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder. Set aside. In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread. TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berrie mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries. Yields 10 servings
Mayonnaise Cake With Frosting
Ingredients & Directions 2 c Flour 1 c Sugar 1/3 c Cocoa 1/8 ts Salt 2 ts Baking soda 1 c Mayonnaise 1 c Water — lukewarm 1 ts Vanilla Frosting: 1 Box powdered sugar 1/4 c Butter 1/2 c Cocoa 1 ts Vanilla 2 tb Cream 2 tb Perked coffee Cake: Sift dry ingredients. Add mayonnaise and water; stir well. Add vanilla. Pour into greased and floured pan (9×13?) and bake at 350F for 25 minutes. Frosting: Beat ingredients well and spread on cooled cake. Yields 1 Servings
Nora Mill Buckwheat Buttermilk Pancakes
Ingredients & Directions 1 1/2 c NORA MILL buckwheat flour 3 tb NORA MILL whole wheat flour 1 ts Dry yeast 1 c Lukewarm water 1 c Buttermilk 1/2 ts Salt Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and salt, then mix well. Let set overnight. Bake the next day on a hot griddle. From Yields 8 Servings
Cannoli Pie
Ingredients & Directions 1 1/2 lb Ricotta cheese 1 1/2 c Confectioners’ sugar 3 tb Heavy cream 12 Cherries, quartered 2 oz Baker’s sweet chocolate, -coarsely g 2 oz Slivered almonds 1 Prepared chocolate crust Grated baker’s sweet -chocolate (opt 1. Combine ricotta cheese, confectioners’ sugar and heavy cream in large mixing bowl; blend well until smooth and creamy. 2. Add cherries, 2 ounces chocolate and almonds; stir to blend in. 3. Pour into prepared crust. Decorate with sprinkling of grated chocolate, if desired. 4. Cover with foil and freeze 3 hours before serving. (If pie becomes solid, allow to soften slightly before serving. Yields 1 Servings
Johnny Cake Muffins
Ingredients & Directions 1 c Flour 4 ts Baking powder 1 c Cornmeal 1 Egg 3/4 ts Salt 1 c Milk plus 2 tblsp 1/2 c Sugar 4 tb Cooking oil Put all dry ingredients in bowl, beat egg lightly and add the milk to it. Add to dry ingredients and mix well. Add the oil and mix well . Put in oiled pan and bake in hot oven 400 for 20-25 min. Yields 6 servings
Heavenly White Cake
Ingredients & Directions Jolly mdfd30e- 1/2 c Butter; DO NOT substitute Margarine 1/2 ts Salt 2 c Sugar 2 tb Boiling water 3 c Cake flour; sifted 1 c Cold water 1 tb Milk 1 ts Vanilla extract 4 Egg whites; unbeaten 2 ts Baking powder; PEERLESS -ICING- 2 Egg whites; unbeaten 1 1/2 c Sugar 5 tb Cold water 1 tb Light corn syrup 1/2 ts Salt 1 1/2 ts Vanilla extract 1 ts Almond extract 1/2 ts Orange extract Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended. Pour into prepared pans. Bake 30-35 minutes, or until cake tests done. Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. Peerless Icing. In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts. Beat until icing is cool, thick and of spreading consistency. As light as a cloud…..Wis/Gramma, 8/22/95. Yields 16 Servings
Rye Bread With Beer & Orange
Ingredients & Directions 1 pk Yeast 1 c Medium rye flour 2 1/2 c All purpose flour 2 tb Wheat germ 1 ts Salt 1 c Beer, flat 2 tb Molasses 2 ts Grated orange rind 1/4 c Warm water Add all ingredients into the pan in the order listed, select white bread and push “Start.” *Special Butter Recipe*: Mix 1 stick of sweet butter with 1 Tbsp honey and 2 Tbsp Amaretto (or any sweet liqueur of your choice) and 1/4 tsp almond extract. Yields 1 Servings
