Persimmon Bread #1
Ingredients & Directions 2 Eggs 3/4 c Sugar 1/2 c Oil 1 ts Baking soda 1 c Persimmon pulp 1 1/2 c Sifted flour 1 ts Cinnamon 1/2 ts Salt 1/2 c Chopped walnuts 1/2 c Chopped raisins (optional) From: japlady@nwu.edu (Rebecca Radnor) Date: Tue, 20 Dec 1994 18:53:45 +0000 Blend eggs, sugar and oil together. Mix the soda into the persimmon pulp. Add to sugar mixture. Sift flour with cinnamon and salt. Add coarsely chopped nuts to the flour mixture. Fold into the persimmon mixture. Pour batter into oiled 3-by-4-by-9-inch pan. Bake at 325 degrees for 1 hour and 15 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Lime Delicious Cheesecake
Ingredients & Directions 1 1/4 c Zwieback Toast Crumbs 3 ea Large Eggs, Separated 2 tb Sugar 1/2 c Sugar 1/3 c Margarine, Melted 1 1/2 ts Grated Lime Peel 1 ea Env. Unflavored Gelatin 16 oz Light Neufchatel Cheese,Soft 1/4 c Cold Water 2 c Thawed Whipped Topping 1/4 c Lime Juice Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. Yields 10 servings
Pumpkin Spice Jar Cakes
Ingredients & Directions 1 Stick (4 oz.) plus 3 tbsps. -unsalted butter; softened 3 1/2 c Light brown sugar 4 Eggs 2 c Pureed cooked or canned -pumpkin 3 1/3 c Flour 1 1/2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1/2 ts Ground ginger 1/4 ts Ground mace 1 c Chopped walnuts; (about 4 -oz.) Preheat oven to 325oF. Before starting batter, wash 8 (1-pt.) wide-mouth canning jars with lids in hot soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. With an electric mixer, beat together butter and about half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside. Sift together flour, baking powder, baking soda, cinnamon, ginger, and mace. Gradually add to pumpkin mixture in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they’re used. When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. Makes 8 cakes. Yields 1 Servings
New Orleans Bread Bowl
Ingredients & Directions 1 tb Oil 4 16/20 shrimp; ? 4 20/30 ct. scallops; ? 1 oz Crabmeat; (imitation or -fresh) 2 tb Green pepper 2 tb Onion 2 tb Celery 2 tb Tomato 1 ts Cajun spice 1 c Chicken stock 1 tb Corn starch 1 tb Water 1 tb Green onion 1 10 oz. bread bowl; (carved -out center) Heat skillet, add oil, and saute peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer. Serve in bread bowl with chopped scallions. Yields 1 servings
Pumpkin Layer Cake
Ingredients & Directions CAKE 1 pk Yellow Cake mix 3 ts Pumpkin pie spice 1 c Canned pumpkin 1/2 c Water 1/3 c Oil 3 Eggs ———————CINNAMON WHIP/CREAM FROSTING——————— 2 c Whipping cream 1/4 c Confectioner’s sugar 1/4 ts Cinnamon GARNISH 1/4 c Candy corn 12 Candy pumpkins Heat oven to 350~. Grease and flour two 8 or 9″ round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner’s sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator. Yields 12 Servings
Irish Christmas Cake (part 2) Marzipan Icing
Ingredients & Directions Apricot Jam or Red Currant -Jelly Water -ALMOND PASTE- 3 1/2 c Confectioner’s Sugar; sifted 1 c Granulated Sugar 5 c Ground Almonds 4 lg Eggs 1 Lemon ; Juice of 1 ts Vanilla Extract 1 tb Rum 1 tb Orange-flower Water Before icing the Irish Christmas Cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.) Mix the sifted confectioner’s sugar with the granulated sugar and almonds in a large mixing bowl. In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs. Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold. After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time. Roll the marzipan on a board that has been lightly dusted with confectioner’s sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days. Tomorrow, you’ll learn how to finish the Irish Christmas Cake with Royal Frosting. Kitchen Staff Tip: You may prepare your marzipan with commercial almond paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the marzipan as directed above. But we think that is nowhere near as fun and rewarding as creating the entire concoction from scratch! Yields 1 servings
Cherry Chocolate Candy-topped Cookies
Ingredients & Directions 1 pk Moist Supreme white cake mix 1/3 c Oil 1/2 ts Almond extract 2 Eggs 1 c Candied cherries; cut up Milk chocolate candy kisses -with almonds Heat oven to 375 degrees. In large bowl, combine cake mix, oil, extract and eggs; stir with spoon just until thoroughly moistened. Stir in candied cherries. Shape dough into 1-inch balls. Place 2 inces apart on ungreased cookie sheets. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Immediate top each cookie with a candy kiss, perssing down firmly. Cool 1 minutes; remove from cookie sheets. Yields 36 Servings
