Randy Pollak's Persimmon Spice Cake
Ingredients & Directions 1/2 c Margarine 3 Eggs, beaten 1 ts Soda, dissolved in a few .drops of water 1 ts Salt 1 ts Cinnamon 1 ts Cloves 1/2 c Chopped nuts 1 c Sugar 1 c Persimmon pulp 2 1/2 c Flour 1/2 ts Nutmeg 1 c Dark raisins Cream together butter and sugar. Add beaten eggs and beat well. Blend soda mixture together and add to persimmon pulp. Then blend to cake mixture. Sift together remaining dry ingredients and add gradually. Fold in nuts and raisins. Pour into floured and greased 9 x 13 pan. Sprinkle top with coconut generously and bake at 350F for 1 hour. Yields 8 Servings
Corn Bread Or Muffin Mix
Ingredients & Directions 2 2/3 c Cornmeal (stone ground if 2 tb Sugar, or more to taste Possible). 2 ts Salt 2 c A/P flour 2 tb Baking powder Whisk all ingreds. together in lge. bowl. Mix very thoroughly. Divide mix into two zip lock bags. You should have 2 1/2 c. per bag. Store at room temp. Yields 2 servings
Banana Caramel Pie
Ingredients & Directions 4 Ripe bananas; peeled, sliced 1 Purchased vanilla wafer -crust or butter; (6-ounce) ; shortbread crust 1/4 c Purchased caramel topping; -room temperature 1 c Chilled whipping cream 1 tb Powdered sugar 1 ts Vanilla extract 1/3 c Coarsely chopped -chocolate-covered ; English toffee Layer bananas in bottom of crust. Drizzle caramel topping over. Beat cream, sugar and vanilla in bowl until stiff peaks form. Spread over bananas, swirling top of mixture decoratively with spatula. Sprinkle toffee around edge of pie. Chill at least 1 hour and up to 6 hours. Cut pie into wedges and serve. Serves 8. Yields 1 servings
Mango Pasta Cake
Ingredients & Directions ———————GOURMET GETAWAYS IHILANI RES——————— 1/4 lb Tofu, crumbled 3 Lime leaves, chiffonade 3 tb Lemon grass, minced 1 tb Ginger, minced 1 tb Thai basil, chiffonade 1 pn Kosher salt 1 pn Cayenne pepper 1 tb Mango juice -MANGO PASTA- 1/2 lb Semolina flour 1/2 lb Flour 3 tb Mango, pureed 1/2 ts Oil, olive 6 Eggs, beaten MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer fitted with a dough hook. Set the speed to low. Slowly add eggs with the mixer running, one at a time, until a sticky dough is formed. Continue kneading for 10 minutes (add more flour is needed to form a smooth, elastic dough). Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. Roll out and cut to desired thickness. Cook in boiling salted water to al dente. Cakes: Combine all ingredients in a bowl and refrigerate, covered, for 2 hours. Form pasta mixture into cakes and fry in canola oil in a non stick pan until cooked through and lightly browned on each side. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 12 servings
Orange Angel Cake #2
Ingredients & Directions 1 c Flour(sifted) 1/2 c Powdered sugar 1/2 ts Salt 1 1/2 c Room temperature Egg whites (about 10 or 11 eggs) 1 ts Vanilla 1 ts Orange extract 1 tb Finely grated Orange peel 1 1/2 ts Cream of tartar 1 c Granulated sugar -ORANGE GLAZE- 1 1/4 c Icing sugar 1/2 c Orange juice 1 ts Vanilla Grated peel of One orange Sift the flour, icing sugar & salt together four times. Place the egg whites in a large bowl. Add the vanilla, orange extract & peel. Beat egg whites until foamy. Add the cream of tartar & keep beating until firm but still glossy. Add the granulated. sugar 2 Tbsp. at a time to the egg whites. Continue beating until the cling to the sides of the bowl & are stiff but not dry. Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan. cut through batter to release any air bubbles & gently smooth top. Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched. Cool upside down. Top with Orange Glaze. Orange Glaze Mix all ingredients together with a wooden spoon & spread on top of cake, allowing some to dribble down the sides. Walt Yields 8 Servings
Cherry/berry/apple Pie/cake
Ingredients & Directions 2 cn Prepared pie filling in your -favorite flavor 1 Box yellow or white cake -mix (2 layer size) 1/2 c Butter/margarine Nuts if you like them Additional spices; if you -want From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: news@cbfsb.att.com (Denise Long) Grease a 13″ x 9″ pan. Place filling in pan. Sprinkle cake mix evenly over filling. Melt butter/margarine and pour over cake mix. Sprinkle walnut or almonds or pecans (if desired) over everything. At this point, you can also sprinkle cinnamon, ground cloves, nutmeg, etc. on top. Not necessary, but nice especially with apple filling. Bake at 350F for about 35-45 minutes. Serve warm or cold, with or without ice cream. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
White Chocolate Mousse Cheesecake With Sun-dried Cherries
Ingredients & Directions 9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel DeLites Cookies, Diced and crumbled 4 oz Shortbread Cookies, diced And crumbled 4 oz Praline Royale Cookies, Diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Dissolve gelatin with 1 oz of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
