Blackberry Jam Cake With Caramel Icing
Ingredients & Directions 1 c Unsalted butter 1 ts Baking soda 2 c Sugar 1 c Raisins or dates, chopped 5 lg Eggs, beaten 1 c Pecans, chopped 3 c Flour plus 1 tbsp 1 c Blackberry jam (seedless if 1 1/2 ts Allspice -ossible) 1 1/2 ts Cloves, ground Icing: 1/2 ts Cinnamon 3 c Light brown sugar 1/4 ts Salt 1 c Evaporated milk 1 c Buttermilk 1/2 c Unsalted butter In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing. a 1971 Yields 12
Whole-wheat Carrot Cake
Ingredients & Directions 1 3/4 c Whole wheat flour 2 c Brown sugar; packed 2 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Cloves 1 ts Salt 1 c Oil 4 Eggs 3 c Grated carrots; lightly -packed 1 ts Vanilla BROWN SUGAR FROSTING 8 oz Cream cheese 1/2 c Unsalted butter or margarine 1 c Brown sugar; packed 1 ts Vanilla 1 c Chopped walnuts or pecans From: Felicia Pickering MNHAN063@SIVM.SI.EDU Date: Sun, 14 Jul 1996 18:25:19 EDT This is my favorite carrot cake – so moist and rich – courtesy of my college friend Jennifer Sanyour. Combine flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl. Mix well, then blend in oil. Add eggs one at a time, beating well after each addition. Stir in carrots and vanilla. Turn into two greased and lightly floured 9-inch cake pans. Bake at 350 F 35 minutes or less – until tops of layers spring back when touched lightly. Let cool 10 minutes in pans. Turn out and cool completely. Frost. Brown Sugar Frosting: Let cream cheese and butter stand ihn bowl for an hour or so to soften. Cream together at high speed of mixer or by hand. Gradually beat in brown sugar and vanilla. Fold in half the nuts. Use to frost carrot cake. Sprinkle remaining nuts in circle around edge of top of cake. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Best Healthy Start Muffins
Ingredients & Directions -BEST: BASIC MUFFIN MIX- 5 1/2 c All-purpose flour 2 1/4 c Whole wheat flour 2 1/2 c Natural bran 1 3/4 c Skim milk powder 1 1/2 c Granulated sugar 2 tb Baking powder 2 ts Salt HEALTHY START MUFFIN 1 c All-bran cereal 1 1/4 c Water 1/3 c Fancy molasses 1 Egg 1 ts Vanilla 2 3/4 c Best: Basic Muffin Mix 3/4 c Prunes, chopped 1/3 c Green pumpkin seeds 2 ts Cinnamon 1/2 ts Baking soda Best: Basic Muffin Mix: In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. [for storage: transfer to airtight container; store in cool, dry place. Stir well before using.] Healthy Start Muffin In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla. In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened. Spoon into greased muffin cups, filling to top. Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely. Yields 9 Muffins
Shortbreads
Ingredients & Directions 1 lb Unsalted butter 1 c Sugar 1/2 ts Salt 1/4 c Condensed milk 1/2 ts Vanilla extract 3 1/2 c All-purpose flour 1/2 c Cornstarch COMBINE BUTTER, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add condensed milk and vanilla and beat until incorporated. Reduce speed to slow and slowly add the flour and then the cornst Beat until incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. Lightly flour a work surface and roll out thedough to a 1/4-inch thickness. Keep lifting the dough and, if it sticks to t Preheat oven to 300F. Using a 2 1/2-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. Pla MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 48 servings
Crusty Potato Pancakes
Ingredients & Directions 6 md Potatoes; peeled 1 sm Onion; finely chopped 3 Eggs 3/4 c Flour 1 ts Salt 2 tb Butter 1 tb Cooking oil Grate potatoes into a bowl filled with cold water. In another bowl, combine onion, egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4 inch rounds. Brown on both sides Drain on paper towels. Yields 6 Servings
Irresistable Ice Cream Pie
Ingredients & Directions **** NO E ***** PATTI – VDRJ67A 3/4 c Evaporated milk 1/4 c Butter or margarine 2 oz Unsweetened chocolate 1/2 c Sugar 1 pt Coffee ice cream; slightly – softened 1 6oz chocolate ready crust – save lid from crust 1/2 c Whipping cream 2 tb Kahlua 1/4 c Pecans; chopped In small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly, 10-15 minutes until thick as pudding (before it cools). Cool completely. Spoon ice cream into pie crust and spread in even layer. Spread chocolate mixture over ice cream. Place pie in freezer. Beat cream with mixer until soft peaks form when beaters are lifted. With mixer running, add kahlua and beat until blended and stiff peaks form. Spread over chocolate mixture. Cover pie with plastic lid; freeze at least 4 hours. About 15 minutes before serving, remove lid; sprinkle pie with nuts and refrigerate to soften ice cream slightly. Yields 1 Servings
Vermont Apple Pie
Ingredients & Directions 6 Large tart apples,pared,core 1 Unbaked 9″ pastry shell 1/3 c Sugar 3/4 c Ginger snap cookie crumbs 1 tb Flour 1/2 ts Cinnamon 1 ds Salt 1/4 c Butter 1/4 c Walnuts 1/3 c Maple flavored syrup Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients.Spread 1/2 the mixture over the apples.Spread in remaining apples atop first layer.Top with remaining remaining crumbs and walnuts.Bake in a moderate oven (375 degrees),about 50 minutes,covering with foil the last 25 minutes.Remove from oven.Pour syrup,evenly,over the pie. From Yields 8 Servings
