Helen's Cheesecake
Ingredients & Directions Butter for cake pan Dough: 6 oz Zwieback cookies, crumbed And mixed with 1 cup sugar, 1 Teaspoon Ground cinnamon and 1/2 cup Melted Butter Filling: 7 tb Softened butter 4 lg Eggs, separated 1 c Sugar 2 lb Farmer’s cheese 1 ts Vanilla Grated peel of 1 lemon 2 tb Lemon juice 3 tb Flour 1 ts Baking powder 1/4 c Chopped walnuts Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick). Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top. Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate. Yield: 12 servings COOKING MONDAY TO FRIDAY SHOW #MF6770 Yields 4 servings
Hot Fudge Pudding Cake (dairy)
Ingredients & Directions 1 c Sifted flour 3/4 c Sugar 3 tb Cocoa 2 ts Baking powder 1/2 ts Salt 1/2 c Milk 2 tb Oil 1 ts Vanilla 1/2 c Chopped walnuts 1/4 c Cocoa 1 c Light brown sugar, packed 1 3/4 c Hot water Source: Jewish Western Bulletin Sift together flour, sugar, 3 Tablespoons cocoa, baking powder and salt into mixing bowl. Add milk, oil and vanilla; blend 1 minute, using an electric mixer at medium speed. Pour mixture into greased 9-inch square baking pan. Combine 1/4 cup cocoa and brown sugar. Sprinkle over batter. Then add the nuts. Pour the hot water evenly over all. Bake at 350*F for 45 minutes or until toothpick inserted in cake part, comes out clean. Serve warm. Yields 9 Servings
Babe's Pecan Pie
Ingredients & Directions 1 c Sugar 1 ts Vanilla 1 c Dark corn syrup 1 c Pecans; coarsely chopped 3 Eggs 1 Pie shell; unbaked 2 tb Butter; melted Combine sugar and corn syrup in a small saucepan; bring to a boil. Beat eggs at medium speed til blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pie shell; bake at 350 for 40 min. Yields 8 Servings
Mocha Cookies
Ingredients & Directions 1/2 c Butter 1 t Baking powder 3/4 c Sugar 1/2 t Salt 1/4 c Packed brown sugar 1/2 t Cinnamon 1 ea Egg 2 t Vanilla 1 1/2 c Flour 1 c Finely chopped walnuts 2 T In. coff. powder No crystals 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ Yields 36 servings
Chess Pie
Ingredients & Directions 2 lg Eggs 1 1/2 c Sugar 1/2 c Butter (substitutions); -melted 1/4 c Milk 2 tb Flour 1 ts Vanilla extract Pastry for a single 9-inch -pie, unbaked I was going through the August issue of Ladies’ Home Journal and came across these two recipes that sound yummy. Enjoy!! Heat oven to 350 degrees F. Whisk together eggs and sugar in large bowl until light and lemon colored. Whisk in remaining ingredients (except pastry shell) until smooth. Pour into pastry shell. Bake 1 hour, until top is golden and filling is set in center. Cool on wire rack. Makes 8 servings. This comes from The Bullock Family Reunion in Creedmoor, North Carolina. Yields 1 Servings
Dede's Buttermilk Bread
Ingredients & Directions 7/8 c Buttermilk or 1 ts Salt 3 tb Dry buttermilk powder and 1 tb Butter or margarine 7/8 c Water 2 tb Honey (for Welbilt/Dak machines 1/4 ts Baking soda* Add 1 T more buttermilk) 1 1/2 ts Red Star active dry yeast 2 c Bread flour * Prodigy “research” has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. Yields 1 servings
Easter Bunny Cake — Progressive Farmer
Ingredients & Directions 1 pk White cake mix (18oz) 1 Sheet pink construction 1 cn Flaked coconut (3oz) . paper (12×9-inch) 2 Pink jelly beans 1 Sheet white construction 1 Red jelly bean . paper (12×9-inch) 6 Yellow plastic picks -VANILLA FROSTING- 1 1/2 c Butter or margarine, softend 2 tb Milk 4 c Powdered sugar, sifted 1 ts Vanilla extract Prepare cake mix according to package directions; spoon batter into two greased and floured 8-inch round cakepans. Bake according to package directions or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from the pans, and cool completely on the wire racks. Cut one layer in half crosswise forming two half-circles. (Freeze the other layer for future use, or make two Easter Bunny Cakes.) Spread 1/2 cup frosting (see below) on the bottom (flat sides) of one half-circle; top with second half-circle (flat sides together). Stand the layers upright on the cut edge on a piece of foil-covered cardboard or a platter. Cut to shape a bunny; then shape reserved coconut portion to form a tail, and attach with frosting. Spread the remaining frosting on the cake, rounding out the sides; sprinkle with coconut. Position the pink jelly beans for eyes and the red jelly bean for the mouth. Attach the plastic picks on the sides of the mouth for whiskers. Cut out 2 pink and 2 white paper ears (about 5 1/2 x 1 1/2-inches); trim the pink pieces 1/8-inch smaller than the white. Glue the pink pieces to the white pieces; crease the lower half of the ears, and attach. ** Vanilla Buttercream Frosting ** Beat the butter at medium speed with a mixer until creamy; gradually add the sugar, beating until light and fluffy. Add the milk and vanilla, beating until spreading consistency. Yields about 3 cups. ** Progressive Farmer — April 1995 ** Yields 1 cake
