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
Black Magic Cake (for Food Processor)
Ingredients & Directions 2 c Sugar 1 3/4 c Flour 3/4 c Unsweetened cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Strong coffee 1 c Sour cream 1/2 c Vegetable oil 2 Eggs 1 ts Vanilla FROSTING 4 oz Unsweetened chocolate 1/3 c Water 2 tb Butter 1 ts Vanilla 3 c Powdered sugar Preheat oven to 350. Butter 9 x 13′ pan; set aside. Use metal blade to mix the first 6 ingredients until combined, about 5 seconds. In a 4 cup liquid measure, stir together the remaining ingredients. With the machine running, slowly pour liquid in a steady stream through the small feed tube. Let blend until smooth, about 5 seconds. Scrape down work bowl and mix 5 seconds more. Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire rack. Frost with Dark Chocolate Frosting. Break chocolate into 1″ chunks. Use metal blade to chop fine. Bring water and butter just to boil; remove from heat; add vanilla. With machine running, pour liquid in slow stream through tube. Scrape; add sugar. Blend. Shared by JEANNE SCHIFF, Prodigy ID# SSBB43A. Yields 1 Servings
Best Ever Chocolate Cake
Ingredients & Directions 2 1/2 c Sugar 1 c Shortening or 2 sticks oleo 2 Eggs 2 1/2 c Flour (packed) 1/2 c Cocoa 1/2 ts Salt 1 c Buttermilk 1 c Boiling water 2 Scant tsp. soda Cream sugar and shortening and add eggs, one at a time. Sift flour three times with cocoa and salt. Add alternatley with buttermilk. Add soda and water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with your favorite icing. (Subliminal message: Your favorite icing is CHOCOLATE…) Yields 6 Servings
Banana Caramel Pie
Ingredients & Directions 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8″ or 9″ pastry shell — (baked and cooled) 4 Ripe bananas * * Original recipe calls for “3 or 4 ripe bananas” Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
Tangerine Bread
Ingredients & Directions 1 Stick Butter; 4 Oz. 1 c Water 2 c Sugar 2/3 c Orange Juice 4 tb Tangerine; Rind 2 Whole Eggs 4 c Flour 1 c Nuts 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 1. Boil butter and water. 2. Put all other ingredients in mixing bowl; add boiled mixture; beat with electric mixer for 30 seconds to mix; then beat for 3 minutes. 3. Pour into 2 greased and floured loaf pans. 4. Bake at 350 degrees for 1 hour. 5. Test with toothpick after 1 hour. 6. Set pans on rack to cool 15 minutes. 7. Turn out of pans; cool 1 hour. Freezes well Yields 1 Servings
Prosciutto Di Parms With Fig Tartletts
Ingredients & Directions 3 c Flour 12 tb Sweet unsalted butter, -melted, and liquid 1/4 c Sugar 2 Extra large eggs 12 Figs, ripe 8 oz Prosciutto di Parma, sliced -paper thin 1 ts Fennel seed 2 oz Extra virgin olive oil Preheat oven to 400 degrees F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Yield: 4 servings Yields 1 Servings
Impossible Tuna Tomato Pie
Ingredients & Directions 6 1/8 oz Can tuna in water; drain — Flake 1 md Tomato — chopped 1/3 c Mozzarella — shredded 1 tb Fresh basil — chopped or 1 ts Dried 1 c Reduced-fat baking mix 4 Eggs whites — or 1/2 c Egg substitute 1/2 ts Salt — opt 1/4 ts Pepper Heat oven to 400~. Lightly grease a pie plate. Sprinkle tuna, tomato, cheese and basil evenly in pie plate. Beat remaining ingredients in blender on high speed for 15 seconds or with a hand beater or wire whisk for one minute until smooth. Pour into pie plate. Bake for about 30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before serving. Yields 6 Servings
