Pumpkin Spice Cake With Orange Sauce – Southern Living
Ingredients & Directions 1/2 c Butter or margarine; – softened 3/4 c Sugar 2 lg Eggs 3/4 c Mashed cooked pumpkin 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1 1/2 ts Pumpkin pie spice Powdered sugar Orange sauce (see recipe) Garnish: orange rind strips Recipe by: Southern Living Magazine Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cake pan. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack. Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Garnish, if desired. Yields 8 Servings
Italian Pound Cake
Ingredients & Directions 1/2 lb Butter 2/3 lb Ricotta cheese 1 2/3 c Sugar 8 ts Sugar 5 Eggs 2 ts Vanilla 2 c Cake flour 4 ts Whipping cream 1/4 ts Salt Grated semi-sweet chocolate -or sliced strawberries 1 ts Vanilla FROSTING 8 oz Semi-sweet chocolate bits 1/2 c Strong brewed coffee 10 tb Unsalted butter, chilled CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish. Yields 6 Servings
Rye Bread With Beer & Orange
Ingredients & Directions 1/4 c Water 2 tb Applesauce 2 ts Orange Peel,Grated 2 tb Molasses,Blackstrap 1 c Beer,Light 1 ts Salt 2 tb Wheat Germ,Crude 2 1/2 c All-Purpose Flour 1 c Rye Flour,Medium 1 pk Yeast Yields 1 Servings
Quick Apple Coffee Cake
Ingredients & Directions 3/4 c Sugar 2 ts Baking powder 1/4 c Butter or margarine 1/2 ts Salt -at room temperature 1 c Uncooked apple slices 1 Egg 1 ts Cinnamon 1/2 c Milk 2 tb Sugar 1 1/2 c Flour, sifted 1. In a large mixing bowl, blend together sugar, butter and egg. Beat until thoroughly blended. 2. Sift flour, baking powder and salt together. 3. Stir milk into sugar-butter-egg mixture. 4. Add dry ingredients to milk mixture and stir until thoroughly blended. 5. Spread batter into an 8-inch square, heat resistant, non- metallic baking dish. 6. Arrange apple slices in a design on top, pressing them slightly into the batter. 7. Combine cinnamon and sugar in a small bowl and sprinkle on top of apple slices. 8. Heat, covered with clear plastic wrap, 5 minutes in Microwave Oven. Uncover and heat an additional 4 minutes or until apples are tender and a toothpick inserted in center comes out clean. 9. Allow to stand 10 minutes before serving. Yields 8 servings
Ultimate Oatmeal Cookies
Ingredients & Directions 3/4 c Butter Flavor Crisco 1/2 ts Salt 1 1/4 c Firmly packed brown sugar 1/4 ts Cinnamon 1 Egg 3 c Quick Oats, not instant or 1/3 c Milk -old fashioned 1 1/2 ts Baking soda 1 c Raisins 1 c All-purpose flour 1 c Coarsely chopped walnuts 1. Heat oven to 375 degrees. 2. Combine Butter Flavor Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended to make cookie dough. 4. Stir into cookie dough, one at a time, oats, raisens and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake at 375F for 13 minutes or until set. Cool for 2 minutes on baking sheet. Remove to cooling rack. Makes about 30 cookies. Yields 30 servings
Pumpkin Harvest Cheesecake
Ingredients & Directions 3/4 c Chocolate wafer crumbs 1/3 c Pecans, finely chopped 3 tb Butter 1 1/2 c Canned pumpkin 3 Eggs, room temperature 1/2 c Brown sugar, firm packed 1 1/2 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Nutmeg 3 pk Cream cheese, 3x250g – softened 1/2 c Sugar 1 tb Cornstarch Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker’s Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Yields 1 Cake
Mom Laraway's Chocolate Fudge Cupcakes
Ingredients & Directions ———————–CHOCOLATE FUDGE CUPCAKES———————– 2 1/4 c All Purpose Flour 1 t Vanilla 1 t Baking Soda 2 Eggs 1 t Baking Powder 1 c Sour Milk (See Note *) 1 t Salt 1/3 c Hot Tap Water 1/2 c Unsalted Butter, softened 1/2 c Unsweetened Cocoa Powder 1 1/2 c Sugar COCOA BUTTER FROSTING 1/2 c Butter, melted 3 c Confectioners’ Sugar 1/2 c Unsweetened Cocoa Powder 3 T Milk 2 t Vanilla *Note: To make 1 cup of sour milk, pour 2 tablespoons vinegar into 1 cup measure. Add milk to make 1 cup. Preheat oven to 350 degrees. Place cupcake liners into cupcake tins. Prepare Cupcakes: Sift flour, baking soda, baking powder and salt onto waxed paper. Beat together butter, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alternately with sour milk, beginning and ending with flour. Stir together hot water and cocoa powder in small bowl until smooth. Stir into batter. Beat 2 minutes at medium speed, scraping down side of bowl as needed. Divide batter into prepared cups, using about 1/4 cup for each. Bake in preheated oven for about 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tin and cool on wire racks, and let cool to room temperature. Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and vanilla in a medium size bowl. Add sugar and milk; stir until smooth, adding additional milk if necessary. Spoon the frosting into pastry bag fitted with a large star tip. Top each cupcake with a swirl of frosting. Nutrient Value Per Cupcake: 193 calories, 2 g Protein, 7 g Fat, 31 g Carbohydrate, 156 mg Sodium, & 32 mg Cholesterol. Exchanges: 3/4 Starch/Bread, 1 1/4 Fruit, & 1 2/3 Fat Yields 30 cupcakes
