Choco-cherry Cake – Jean Ramsay
Ingredients & Directions 4 pk Swiss choc. Cake mix 8 cn Prepared cherry pie filling (2-layer size) 4 ts Almond extract 8 Egg 16 c Whipped cream Measure cake mix and devide in half. Return one-half to box and save for another time. Combine half cake mix with the egg and one cup of the cherry pie filling. Add almond extract. Mix with wooden spoon until well blended. Spoon into a microwave safe pan, (9-inch round) and spread until even. Microwave on HIGH, uncovered for about 3 1/2 to 4 1/2 minutes until no longer doughy, turn dish half way through. Coolfor about 5 minutes and then turn over on to a plate. Serve warm with whipped topping and the rest of the cherry pie filling. For a double recipe pour batter into a 12-inch microwave pan. Microwave on HIGH 6-8 min. until no longer doughy. Turn pan half way through. Yields 8 servings
Persimmon Bread
Ingredients & Directions 3 1/2 c Sifted all-purpose flour 1 1/2 ts Salt 2 ts Baking soda 1 ts Ground mace 2 c To 2 1/2 c sugar, to taste 1 c Melted butter 4 Eggs, lightly beaten 2/3 c Cognac or bourbon 2 c Persimmon puree ** 2 c Coarse chopped walnuts OPT 2 c Raisins OPT ** Use about 4 medium, very ripe persimmons to make puree. It’s not necessary to peel fruit). Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, eggs, Cognac, persimmon puree, and, if you like, the nuts and raisins. Mix the dough until it is quite smooth. Butter and flour four molds; use either four 1-pound coffee cans or 3- to 4-cup charlotte molds, or round stainless steel bowls. Fill the prepared molds about three-fourths full. Bake for 1 hour at 350 degrees. Cool the loaves in the molds and turn out on a rack. NOTE: Wrap in foil after cooling if you wish to keep the loaves. They will keep nicely from 1 to 2 weeks. From Yields 1 Servings
Mom's Special Tea Cookies
Ingredients & Directions 2 1/4 c Pillsbury’s Best All Purpose -flour 1/2 ts Salt 1 c Confectioners’ sugar 1 c Butter, softened 1 Egg 2 ts Vanilla extract 1/2 c Chopped walnuts 2 tb Sugar Preheat oven to 400. In large mixer bowl combine all ingredients except walnuts and granulated sugar. Blend well. Chill for easier handling. Roll out on floured surface, half at a time, to 1/8-inch thickness. Cut into desired shapes with cookie cutter. Place on ungreased cookies sheets. Combine walnuts and granulated sugar. Sprinkle each cookie with 1/2 teaspoon of mixture. Bake at 400 for 8 to 10 minutes. Cool. SOURCE: Pillsbury’s Bake Off Cookie Book ( Yields 1 Dozen
Navajo Bread
Ingredients & Directions 6 lb Pizza flour 16 oz Water; (110 degrees) 32 oz Cold water 4 tb Dry active yeast 1 4 ounces can olive oil mix 4 oz Honey 4 oz Sugar 2 ts Salt Pre-weigh and measure all ingredients before starting. Add 110-degree warm water to warm mixing bowl. Add yeast and honey. Let it set 2 minutes to activate. Add cold water and olive oil. Add all dry ingredients, stir with hand. Knead dough until smooth and it stretches and pulls easily (may take 9 to 10 minutes). Rub hands with canola olive oil and remove dough from mixing bowl. Knead dough with oiled hands for 1 minute. Form into large round mass, cover with towel – stand 5 minutes. Cut into six 1/2 ounce pieces. Roll on floured surface into round balls. Place on lightly floured trays, refrigerate. This dough can be used in your favorite pizza recipes . . . follow those recipes for further directions using this dough mixture. Recipe submitted by Kelley Allen, Executive Chef at Cino Grille. Yields 1 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
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
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
