Neapolitan Torte
Ingredients & Directions PATTI – VDRJ67A -CAKES- 1 pk Chocolate cake mix 1 pk Yellow cake mix 1/2 ts Red food coloring FILLING 1/4 c Butter 4 c Powdered sugar 3 tb Milk 1/8 ts Salt 3 oz Cream cheese Green food coloring FROSTING 1/4 c Butter 1/8 ts Salt 1/3 c Cocoa 3 tb Milk 1 c Powdered sugar 1/2 ts Vanilla Grease 2, 17 x 11 pans. Line with wax paper. Grease and flour again. Mix chocolate cake mix according to package directions. Pour into pans. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper off immediately. Mix yellow cake mix according to package directions. Prepare pans as above. Pour 1/2 of the batter in one pan. Color other half of the batter with the red food coloring. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper out immediately. FILLING: Beat butter, cream cheese and confectioners’s sugar with milk and salt inelectric mixer. Beat well until fluffy. Color with green food coloring. FROSTING: Mix butter, salt, cocoa, milk and confectioners’ sugar well and whip until smooth. ASSEMBLE: Cut each layer into 4 even rectangles. You will have 16 cake rectangles. Place one layer on an attractive tray and spread with some filling. Continue until all layers are used, alternating colors, with filling between each layer. Frost sides with thin layer of chocolate frosting. Can be frozen. Yields 30 Servings
White Mousse Cake
Ingredients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times ===== Yields 10 Servings
Angel Pound Cake
Ingredients & Directions 1 lb Butter 1 lb Confectioner’s Sugar 8 Eggs 1 Box Flour, Use Sugar Box To Measure — loosely Packed 1 tb Vanilla Extract 1 tb Lemon Extract Preheat oven to 325 F. Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour and add slowly, stirring at intervals. Add vanilla and lemon extracts. Pour into a greased and lightly floured 10-inch tube or bundt pan. Bake for 1 hour, or until edges shrink from sides of the pan and the center springs back when touched in the middle. Loosen cake from the pan by running a knife around the edge. Invert onto a cake rack and cool. Yield: 10 to 12 servings. Yields 10 servings
Vegan Pumpkin Pie
Ingredients & Directions 10 oz Firm silken tofu 1 15 oz can pumpkin 1/2 c Fruit source or granulated Date sugar 1/3 c Oil 2 tb Molasses 1 ts Vanilla extract 2 1/2 ts Ground cinnamon 1 ts Nutmeg 1 ts Allspice 1/4 ts Ginger 1 Unbaked crust of your Choice Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or till done. Note that this is even better, if more expensive, if you use 2/3 cup maple syrup instead of the fruit Yields 1 Servings
Chicken-chili Cheesecake
Ingredients & Directions 1 1/3 c Finely crushed tortilla 1 1/2 c Finely shredded cooked -chips -chicken 1/4 c Butter or margarine, melted 2 cn Chopped green chilies, 3 Pkge cream cheese, softened -drained (4 ounces each) -(8 ounces each) 1 1/2 c Shredded Monterey Jack 4 lg Eggs -Cheese (6 ounces) 1 ts Chili powder 16 oz Sour cream (1 carton) 1 ts Worcestershire sauce 1 ts Seasoned salt 1/4 ts Salt Garnish: minced green onions 3 tb Minced green onions Picante sauce Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top.. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Garnish, if desired, and serve with picante sauce. Makes 8 to 10 servings. [Southern Living; February 1992] Yields 8 servings
Tater Bread
Ingredients & Directions 4 md Baking potatoes 1 ts Ground coriander 1/2 ts Salt 1 ds Freshly ground black pepper 1 tb Lemon juice 1 1/2 c Whole wheat flour 1 1/2 c Unbleached white flour 1 ts Dried thyme 1 ts Salt 2 tb Canola oil 1 c Warm water (115 degrees) Extra canola oil — for pan frying Cook or steam potatoes until just tender. Remove from cooking water and then peel and coarsely mash potatoes. Add coriander, salt, pepper, and lemon juice. Cover loosely and refrigerate 1 hour. Meanwhile, mix flours, salt, and thyme in a large bowl. Add oil to warm water and combine with flour mixture. Knead dough on a floured surface for about 15 minutes until it forms a smooth ball. Loosely cover and let dough rest 15 minutes. Then roll dough into a 12″ by 3″ rope. Cut dough into 12 pieces and roll each peace into a 4″ round. Top each round with 2 Tbl of the chilled potato filling and pinch the edges of the dough over the filling to form a dumpling. Tap the filled dough with the rolling pin to flatten. Dust the dough with flour and roll it into a 7″ circle. Heat the skillet over medium-high heat. Brush skillet with oil and cook breadsd on each side until lightly browned, about 5 minutes total. While cooking subsequent batches place cooked breads covered on a cookies sheet or tortilla warmer in a 200 degree oven. Nutritional info Per Serving (one bread): Protein: 4.5 gr. (9%); Carbohydrates: 32 gr. (67%); Fat: 5 gr. (24%); Calories: 186 mg.; Cholesterol: 0mg. Exchanges: 1Bread, 2/3 Fat Yields 12 Pieces
White Lily Pound Cake
Ingredients & Directions 3 c Plain flour 3 c Sugar 6 lg Eggs 1 Stick pure butter 1 c Crisco 1/2 ts Baking powder 1 c Sweet milk 1 ts Vanilla 1 tb Almond Bake at 325 degrees for 2 hours. (this is all the directions the recipe showed, so mix and bake 🙂 ) Yields 1 Servings
