Mocha Bundt Cake
Ingredients & Directions 1 pk White cake mix 1 pk Instant chocolate pudding 4 Eggs 1 c Oil 2/3 c Vodka 1/4 c Coffee liqueur 1/4 c Powdered sugar Preheat oven to 350~. Grease and flour bundt cake pan, shaking out excess. Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan. Bake until tester inserted in center comes out clean, about 50-60 mins. Let cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with powdered sugar in small bowl until smooth. Drizzle evenly over warm cake. Yields 12 Servings
Lemon Ice Torte With Strawberry-rhubarb Sauce
Ingredients & Directions -CRUST- 3 c Blanched slivered almonds; -toasted (about 12 ; ounces) 1/2 c Sugar 5 tb Margarine; melted 1/4 ts Ground cinnamon 1/3 c Strawberry preserves 3 pt Lemon or pineapple ice; -sherbet or sorbet -SAUCE- 1 c Sugar 1/2 c Water 1 Vanilla bean; split -lengthwise 1 20 ounce bag frozen -unsweetened rhubarb 1 20 ounce bag frozen -unsweetened ; strawberries 1 1 pint basket fresh -strawberries Fresh mint sprigs For Crust: Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes. Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely. Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.) For Sauce: Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce. Serves 8. Yields 1 servings
Black Forest Cake +++tmpj72b
Ingredients & Directions 1 c Canned lite cherry pie filli 1/4 ts Almond extract 1 1/3 c Sugar 1/4 c Vegetable oil 1 (4-ounce) bar sweet – baking chocolate, melted 4 Egg whites 3 1/4 c All-purpose flour 1 1/4 ts Baking soda 1/4 ts Salt 1/3 c Unsweetened cocoa 1 2/3 c Nonfat buttermilk 2 ts Vanilla extract Vegetable cooking spray 1 1/2 ts Powdered sugar Combine pie filling and almond extract; stir well, and set aside. Combine 1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add melted chocolate; beat well. Add egg whites; beat well. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings (serving size: 1 slice). Yields 16 Servings
Bake-sale Lemon Meringue Pie
Ingredients & Directions 1 Refrigerated pie crust -(half of 15-ounce; room Emperatu e 1 Package) 1 ts All purpose flour 1 1/4 c Sugar 1/3 c Sugar 1 1/2 c Water 6 tb Cornstarch 5 lg Eggs; separated 1 tb Grated lemon peel 1 pn Salt 1/2 c Fresh lemon juice 2 tb Unsalted butter; (1/4 -stick) room Temperature 1/2 ts Cream of tartar Position rack in center of oven and preheat to 450=B0F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition. Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.) 8 Servings Bon Apptit July 1995 Yields 8 Servings
Swiss Cheese Bread
Ingredients & Directions Abm-100 :; (ABM-300/350): 1 pk Yeast; (1 1/2 tsp) 3 1/4 c Bread flour; (2 cups) 2 tb Sugar; (4 tsp) 1 tb Salt; (1 1/2 tsp) 2/3 c Water; 80 deg,(1/3 c) 2/3 c Milk; 80 deg (1/2 c) 1 Egg; room temp,(1) 1 tb Butter; room temp,(2 tsp) SETTING: Sweet Bread, LIGHT 9 o’clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup for the ABM 300/350. A favorite bread made delicious with Swiss Cheese. (I just tried this yesterday. It works great and tastes great too!) Yields 1 Servings
Raspberry Ribbon Cheesecake
Ingredients & Directions 2 c Chocolate wafer crumbs 1/3 c Butter or margarine — Melted 3 tb Sugar Raspberry Sauce: 2 1/2 c Fresh or frozen unsweetened Raspberries — Thawed 2/3 c Sugar 2 tb Cornstarch 2 ts Lemon juice Filling/Topping: 3 8 oz pkgs cream cheese -softened 1/2 c Sugar 2 tb All-purpose flour 1 ts Vanilla extract 2 Egg whites 1 c Whipping cream 2 tb Orange juice 1 1/2 c Fresh or frozen unsweetened Raspberries — Thawed Combine the first three ingredients; press into bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Chill 1 hour or until firm. Puree raspberries in a blender or food processor. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. In a saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and set aside. In a mixing bowl, beat cream chese, sugar, flour and vanilla until fluffy. Add egg whites; beat on low just until blended. Stir in cream. Pour half into crust. Top with 3/4 c raspberry suace (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. Bake at 375 for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake. Yields 12 Servings
Easy French Bread
Ingredients & Directions Marie Frainier *DGCP02C* 3/4 c Plus water below 1 tb Water 2 c Bread Flour 1 tb Sugar 1 ts Salt 1 1/2 ts Yeast 1 POUND LOAF—– Yields 1 Servings
