Prize Orange Coconut Cake
Ingredients & Directions -ORANGE COCONUT CAKE- 3/4 c Chortening, creamed with Add to first mixture with: 2 c Sugar 1/2 c Orange juice 1 1/2 ts Grated orange rind 3/4 c Water 2 Eggs yolks, well beaten Beat enough to make batter Blend together,then sift: Smooth. blend in: 3 1/4 c Cake flour,sift once 1/2 c Moist, shredded coconut 4 1/2 ts Baking powder 4 Eggs whites, beaten stiff 1/2 ts Salt Pour into three 9 in chake pan, greased and floured. Bake 30 minutes in moderate over 350F. Put layers together with Orange filling and cover with orange frosting. Sprinkle with 3/4 c. moist shredded coconut. PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; 1/2 tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: 1/2 c orange juice; 3 T lemon juice; 1/4 c water; Add: 2 T butter, grated ring of 1 orange. Cook over water, stirring occasionally until thick, about 20 minutes. Cool. Spread between layers of cake. ORANGE FROSTIMG: 1 tsp white corn syrup, 7/8 c sugar, 1/4 tsp grated orange rind, 1 egg white, 3 T orange juice. Put in double boiler. Beat constantly with rotary beater while cooking over boiling water 6-7 minutes. Remove from heat, ad: 1/2 tsp lemon juice, sprinkling of salt. Beat thoroughly and spread on cake. Yields 10 servings
Liqueur Pound Cake
Ingredients & Directions 1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs LIQUEUR SYRUP 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. Yields 10 servings
Award Winning Beef Spiedies
Ingredients & Directions 4 lb Beef; cut into cubes 1 c Olive oil 1 c Cider vinegar 2/3 c Lime juice 1/2 c Margarine; melted 3 tb Worcestershire sauce 3 ts Salt 1 ts White pepper 1/2 ts Cayenne pepper 1 Clove garlic; minced 1 ts Dried mint flakes From: Molly Rood MissNinja@AOL.COM Date: Thu, 18 Jul 1996 20:21:55 -0400 Yields 12 Servings
Hawaiian Banana Nut Bread
Ingredients & Directions 3 c Flour 3/4 ts Salt 1 ts Baking soda 2 c Sugar 1 ts Cinnamon 1 c Chopped pecans 3 Eggs, beaten 1 c Vegetable oil 2 c Mashed bananas 1 ea 8 oz. can of crushed Pineapple And juice 2 ts Vanilla NOTE: Combine ingredients and bake at 350 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes. Yields 1 Servings
White Chocolate Pound Cake
Ingredients & Directions 1 tb Finely chopped pecans 1/2 lb Unsalted butter, at room -temperature 2 c Sugar 1 c Heavy whipping cream 4 oz Finely chopped white -chocolate, melted and tepid 6 lg Eggs, at room temperature 3 c All-purpose flour 1/2 ts Salt 1/4 ts Baking soda FROM: Derek Maddox (The Tally System – 912-328-6183 – (1:36) Posting the recipe for that disgustingly rich chocolate pound cake the other day reminded me of another favorite cake around our house. This White Chocolate Pound Cake is a lot lighter than the other, and is delicious with fresh strawberries or raspberries. I’ve even been known to sneak a piece of this cake for breakfast (when the kids aren’t looking). The recipe comes from the “White Chocolate Cookbook” by Janice Henderson. There’s lots more where this came from if you want them. White Chocolate Pound Cake Position a rack in the center and preheat oven to 300 deg F. Butter a 10 inch fluted tube pan. Dust with flour; tap out the excess. Sprinkle the pecans over the bottom. Using an electric mixer set at medium speed, beat the butter in a large bowl until light and fluffy, then add the sugar, 1 cup at a time, beating well after each addition. Blend in the cream and white chocolate. Add the eggs, one at a time, beating well after each addition. Into a large bowl, sift the flour with the salt and baking soda. Mix the flour mixture into the cream mixture, 1 cup at a time, just until blended. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer the cake in the pan to a wire rack and cool 15 minutes. Loosen the cake from the edges of the pan with a metal spatula and invert onto the wire rack. Cool completely. Through a fine-mesh sieve, sprinkle confectioners’ sugar over the top of the cake. store at room temperature, wrapped airtight. One note on melting white chocolate: Since the fats in white chocolates melt at different temperatures, and since the milk proteins tend to clump if overheated, melting white chocolate can be very frustrating. I’ve found that the easiest method is to chop the chocolate into small pieces and melt them in the microwave. Microwave at high power for 1 minute, then stir. If necessary, continue the process for additional 30-second intervals until completely melted. Microwave only until smooth; DO NOT OVERHEAT!!! Whatever you do, don’t take this cake to work with you. I did that once and have not had a moment’s peace since. B-) ** -= this comes from the bottom of the files of Shelley Rodgers =- Yields 6 Servings
Orange Angel Food Cake With Caramelized Pears
Ingredients & Directions –CAKE– 1 1/2 c Egg whites, about 12 large 1 1/4 ts Cream of tartar 1 1/2 c Sugar 1 c Cake flour, sifted Pinch of salt 1 ts Vanilla extract 2 1/2 tb Orange rind; chopped – (colored part only) 1 ts Freshly squeezed lemon juice -PEARS- 8 Ripe pears, peeled, cored, – sliced 1/3-inch thick 1/3 c Sugar 1 1/2 tb Fresh lemon juice 2 tb Brandy Pinch of salt This gussied-up version of an old favorite comes from “Stars Desserts” (Harper Collins) by Emily Luchetti. 1. Heat the oven to 350 degrees. For cake, put the egg whites in large bowl of an electric mixer. Beat on medium speed until frothy. Add the cream of tartar. Increase to high speed and continue to mix, slowly pouring in the sugar. Continue whipping until the whites have increased to several times their original size and they form soft, droopy white peaks. 2. Remove the bowl from the machine and fold in the flour, salt, vanilla extract, orange rind and lemon juice. 3. Gently scoop the batter into an ungreased 10-inch angel food cake pan. Bake until top is light brown and a skewer inserted in the middle comes out clean, about 30 minutes. 4. When the cake has finished baking, invert the pan and allow it to cool. If your pan does not have legs to rest on when inverted, invert the inner tube of the pan onto a bottle. When the cake is completely cool, run a knife around the inside edge of the pan and remove from the pan. 5. For pears, combine the pears and the remaining ingredients in a 12-inch skillet. Cook over medium-high heat until the sugar starts to caramelize lightly and the pears are soft but still retain their shape, 10 to 15 minutes. As they begin to color, stir the pears gently to prevent them from burning. 6. Serve the cake with warm or room-temperature caramelized pears and raspberry sauce, if desired. Chicago Tribune, 6/24/93. Christie Aspegren, February 95 Recipe Club. From Yields 1 Servings
Mrs. Fields Creamy Lemon Macadamia Cookies
Ingredients & Directions 2 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1 c Light brown sugar, packed 1/2 c White sugar 1/2 c Salted butter, softened 4 oz Cream cheese, softened 1 Large egg 2 ts Pure lemon extract 1 1/2 c Whole macadamia nuts, Unsalted 1. Preheat oven to 300 degrees F. 2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. 3. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. 4. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. 5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. 6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don’t realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. : Yield: 3 dozen Yields 1 Servings
