White Fudge Cake
Ingredients & Directions 3/4 c (4 ounces) coarsely chopped -white chocolate 1/2 c Hot water 2 1/2 c Flour 1 1/2 c Sugar 1 c Softened unsalted butter 1 c Buttermilk 3 Eggs 1 ts Vanilla 1/2 c Chopped nuts 1/2 c Flaked coconut 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt WHITE CHOCOLATE FROSTING 3/4 c (4 ounces) chopped white -chocolate 2 1/2 tb Flour 1 c Milk 1 c Softened unsalted butter 1 c Confectioner’s sugar 1 1/2 ts Vanilla Flaked coconut I love this cake. However, I must admit that I don’t like coconut. This cake is still delicious, but not as festive, if you omit the coconut. Preheat oven to 350. Grease and flour the bottoms of 2 9-inch round cake pans. In a small saucepan over low heat, combine the chocolate and hot water and cook until chocolate is smooth, stirring constantly. Set aside to cool. In a large bowl combine flour, sugar, baking powder, salt, butter and milk. Blend on low speed to moisten, then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture and vanilla. Blend on medium speed for 1 minute. Stir in the pecans and coconut. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on racks for about 10 minutes. Loosen the sides with a knife and remove cake from pans, returning to racks until completely cool. Frost. WHITE CHOCOLATE FROSTING: Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until very thick. Remove from heat and cool. In a large bowl, cream the butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is a whipped cream consistency. Frost cake. Sprinkle top and sides with flaked coconut. Yields 1 Servings
Taco-cheddar Bread
Ingredients & Directions -FOR 1 1/2# MACHINE- 1 c Water; Plus 2 Tbsp 3 c Bread Flour; ** See Notes 1 c Shredded Cheddar Cheese; 4 -Oz. 1 tb Taco Seasoning Mix; Dry 1 tb Sugar 3/4 ts Salt 1 1/2 ts Bread Machine Yeast; ** See -Notes FOR 2# MACHINE 1 1/2 c Water 4 c Bread Flour 1 c Shredded Cheddar Cheese 4 ts Taco Seasoning Mix 1 tb Sugar 1 ts Salt 1 3/4 ts Bread Machine Yeast ** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well. 1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust colour. Do not use delay cycles. Remove baked bread from pan and cool on rack. 3. This recipe is not recommended for 1 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape. Yields 12 Servings
Hershey's Fudge Cake
Ingredients & Directions 1 3/4 c Unbleached Flour, Unsifted 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 c Vegetable Shortening Or Vegetable Oil 1 1/2 c Sugar 2 lg Eggs 1 ts Vanilla Extract 2/3 c Cocoa (Less if using Dutch Process) 1/4 c PLUS 2 to 3 Tbls Hot Water 1 c Milk Mixed With 1 Tbls Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950’s so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Moist Snack Cake (vegan, Sugarless, Eggless)
Ingredients & Directions 3 tb Butter; (can be replaced -w/applesauce or soy yogurt) 1 c (or more if needed to -moisten) soy or rice milk 3/4 A grated carrot 3/4 A banana 1 Grated apple; (peel -optional) 20 dr Stevia; (an herb used for -sweetening, can buy in -healthfood stores! works -great in cooking! ok for -diabetics!) 1 c Unbleached flour 1 c Whole wheat flour 1 tb Baking powder 3/4 A tsp of cinnamon; cloves, -nutmeg 1 tb Vanilla Add anything else you like; -nuts, raisins, pumpkin -seeds, etc This cake is not very sweet, but it’s really good and satisifying. Preheat oven to 350 degrees. In a small mixing bowl, mash banana. Mix in butter (or it’s noted subsitute above), grated carrot and apple, spices, soy milk, stevia, and vanilla. In a big mixing bowl, combine the flours, baking powder, and sift if possible to get some air into it since their are no eggs to make it rise up (no big deal, tho). Mix the wet ingredients into the dry and fold it in. If it’s too dry, add more soy milk, and too wet add more flour, but just remember not to mix it very much, just fold and don’t fold much. Take a square baking pan and line it with parchement paper so there’s no mess and the cake lifts right out. (If you don’t have parchment paper – you don’t know what your missing in life!!!! – you can just use pam or butter the pan. Spread the batter across the bottom, it won’t be very high, but that’s the trick of making it cook evenly and without having a snack cake that’s gummy in the middle when you’re not using eggs. Cook for 20-25 minutes. Cut and enjoy this moist cake with some tea and friends. Yields 1 servings
Sourdough Whole Wheat Bread
Ingredients & Directions 1 1/2 ts Dry yeast 1/2 c All-purpose flour 1/4 c Lukewarm (90 F to 105 F) 2 tb Wheat germ 6 tb Basic sourdough starter, 2 tb Molasses -room temperature 2 tb Polyunsaturated margarine 3 tb Instant nonfat dry milk 1 1/2 ts Salt 3/4 c Lukewarm water (90 F to 105 1/2 ts Baking soda -F) 1 1/4 To 1 3/4 all-purpose flour 1 1/2 c Stone-ground wheat flour Makes 1 loaf Sponge For sponge: dissolve yeast in 1/4 cup lukewarm water in large bowl and let stand 5 minutes to proof. Add starter, dry milk and remaining warm water and blend well. Add wheat flour, all-purpose flour and wheat germ and beat 4 to 5 minutes. Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour. Add molasses, margarine, salt, baking soda and 1 1/4 cups all-purpose flour and beat until dough is stiff, adding remaining 1/2 cup all-purpose flour as necessary. Turn dough out onto very lightly floured surface and knead 10 to 15 minutes. Transfer to bowl. Cover and let stand in warm draft-free area until doubled, about 1 1/2 hours. Grease 9×5-inch loaf pan. Punch dough down and shape into loaf. Transfer to pan. Cover and let stand in warm draft-free area about 45 minutes. Preheat oven to 375 F. Bake until loaf is nicely browned, about 35 minutes. Yields 1 servings
Bali Hai Banana Cream Pie
Ingredients & Directions 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 2 c Milk 1 Whole 9″ Baked Pastry Shell 3 Whole Bananas; Large 3 Whole Egg Whites 1/2 ts Vanilla 1/4 ts Cream Of Tartar 6 tb Sugar 1. In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. 2. Cook and stir over medium heat until bubbly. 3. Cook and stir 2 minutes. Remove from heat. 4. Stir small amount of hot mixture into egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. 5. Remove from heat. Add butter and vanilla. 6. Slice bananas into bottom of pastry shell. Pour cream mixture over bananas. 7. Beat egg whites with vanilla and cream of tartar until soft peaks form. 8. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. 9. Spread meringue over hot filling, sealing to edge of pastry. 10. Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool. Yields 1 Servings
Peach Breakfast Cake
Ingredients & Directions 1/2 c Butter or margarine 3 Peaches, ripe 1/2 c Sugar 1 c Sour cream 1 ts Orange peel, grated 1/4 c Sugar 1/4 ts Almond extract 1 Egg white 2 Eggs 1/4 ts Almond extract 3/4 c Flour, all-purpose ??????? ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract. Yields 8 servings
