My Inspiration Cake
Ingredients & Directions CAKE: Grated 1 c Chopped pecans FROSTING: 2 1/4 c Flour 1/2 c Sugar 1 1/2 c Sugar 2 oz Unsweetened chocolate 4 t Baking powder 1/4 c Water 1/2 t Salt 1/2 c Shortening 2/3 c Shortening 1 t Vanilla 1 1/4 c Milk 2 1/4 c Powdered sugar 1 t Vanilla 1 T Up to … 4 Egg whites 2 T Water 2 oz Semi-sweet chocolate, (1953 Pillsbury Bake Off Winner) Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except egg whites and chocolate. Beat 1 1/2 minutes at medium speed. Add egg whites, beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each nut-lined pan; sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully. Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely. In small saucepan, combine 1/2 c sugar, unsweetened chocolate and 1/4 c water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool. In small bowl, combine 1/2 c shortening and 1 t vanilla. Gradually add 2 c of the powdered sugar until well blended. Reserve 1/3 c white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 c powdered sugar and enough water for desired spreading consistency. To assemble cake, place one layer, nut side up on a serving plate. Spread top with about 1/2 c chocolate frosting. Top with remaining layer, nut side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake. Lois Kanago, SD. Yields 12 servings
Sweet Lelani Bread
Ingredients & Directions 1 1/2 Lb Loaf:; (1 Lb Loaf): 1/4 c Buttermilk; (3 T)*NOTE 1/4 c Pineapple juice; -reserved,(2 T) 3 tb Butter or margarine; (2 -Tbsp) 1 Egg; (1) 1/2 c Pineapple Chunks In Juice; -Canned, **Note, -1/3 C- 1/2 c Banana; sliced,(1/3 C) 3 c Bread flour; (2 cups) 1/4 c Whole-wheat flour; (3 Tbsp) 1/2 c Coconut; shredded,(1/3 C) 1 1/2 tb Sugar; (1 Tbsp) 1 ts Salt; (1 tsp) 1/4 ts Baking soda; (1/4 tsp) 1/3 c Macadamia nuts; chop,(1/4 C) 1 1/2 ts Active Dry Yeast; Red -Star***, ; (1 1/2 Tsp) *NOTE: For Welbilt/Dak machines, for 1 1/2 lb add 2 T, for 1 lb add 1 T. **NOTE: cut up and well drained,(reserve juice as above) ***NOTE: Panasonic/ National machines use 3 t for 1 1/2 lb, for Welbilt/DAK use 2 t for 1 1/2 lb loaf. Place all ingredients in bread pan, select “Light Crust” setting, and press START. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. Katie Fritz Internet: fritz@ben.dev.upenn.edu Yields 1 Servings
Better Than Sex Cake (tdn-9/22/93v2)
Ingredients & Directions 1 Box plain yellow cake mix -(no pudding) 1 pk Instant vanilla pudding mix -(3 1/2 oz.) 1/2 c Crisco oil 1/2 c Water 4 Eggs 6 oz Semi-sweet chocolate chips 1 pk Sour cream (8 oz.) 1 c Chopped walnuts 1 c Coconut flakes 1 4 oz. bar German chocolate -grated Powdered sugar for dusting -if desired Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, instant pudding, Crisco oil, water and eggs (add eggs one at a time) beating well after each. Fold in chocolate chips, sour cream, chopped walnuts, coconut and grated German chocolate. Pour into prepared pan and bake 50-60 minutes or until cake springs back when lightly touched. Cool slightly in pan; remove, cool completely on rack. Dust with powdered sugar, if desired. Store in refrigerator. Note: If desired you can also add a 6 oz. package of butterscotch morsels and/or a small can of drained crushed pineapple. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 16 Servings
Amish Friendship Bread (original Starter Recipe)
Ingredients & Directions -Linda DiSanto, Austin, -Texas 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter each day DAY 10: …………. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. Yields 1 Servings
Portuguese Sweet Bread #1
Ingredients & Directions -LIQUID INGREDIENTS- 1/2 c Milk; warm 1/4 c Warm water 2 tb Butter; melted 1 Whole egg; beaten 1 Egg yolk; beaten DRY INGREDIENTS 1 1/2 ts Active dry yeast 2 1/2 c Bread flour 1/4 c Sugar 1/8 ts Salt All ingredients should be at room temperature before starting. Add the dry ingredients to the pan in the order listed. Combine the liquid ingredients. Add the liquid ingredients to the pan. Select “White Bread”. Press “Start”. — Dorothy Ferris JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Mascerated Strawberries Over Chocolate Shortcakes
Ingredients & Directions 2 pt Fresh strawberries; washed, -sliced 3/4 c Sugar 1/2 c Butter; plus 1 ts Butter 1 3/4 c Flour; plus 2 tb Flour 1/4 c Cocoa powder 2 ts Baking powder 1 pn Salt 3/4 c Whole chocolate milk 8 Scoops Vanilla Bean Ice -Cream -; (lg scoops) Powdered sugar; in shaker In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immedietly. This recipe yields 8 servings. Comments: The original recipe title as listed is “Mascerated Strawberries Over Chocolate Shortcakes And Vanilla Bean Ice Cream”. Yields 8 servings
Jalapeno-cheddar Johnny Cakes
Ingredients & Directions 1 c Corn meal 1 ts Baking soda 1 ts Salt 2 Whole eggs 1 c Milk 2 tb Melted butter 2 tb Finely chopped, seeded Jalapeno pepper 1/4 c Grated cheddar cheese Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking. When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately. MICHAEL’S PLACE SHOW #ML1A02 Yields 4 servings
