Cherry Crisp (pie Filling
Ingredients & Directions 1 1/2 lb BUTTER PRINT SURE 1 lb CEREAL ROLLED OAT 1 1/4 lb FLOUR GEN PURPOSE 10LB 2 1/2 lb SUGAR; BROWN, 2 LB24 1/2 lb PIE FIL CHERRY #10 1 1/2 ts BAKING POWDER 1 1/2 ts BAKING SODA 1 tb SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 1. USE CANNED PREPARED CHERRY PIE FILLING. 2. POR 12 LB 4 OZ (5 1/2 QT) INTO EACH GREASED PAN. 3. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED. 4. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN. 5. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED. 6. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA. Recipe Number: J00801 SERVING SIZE: 1 SPOONFUL From the Army Yields 100 Servings
Fallen Chocolate Pecan Cake
Ingredients & Directions 1/4 c Pecans (1-ounce) 3 tb All purpose flour 3 oz Bittersweet or semisweet Chocolate, chopped fine 1/2 c Unsweetened Dutch Process Cocoa powder 1 c Sugar 1/2 c Boiling water 2 Egg yolks 1 tb Bourbon 4 Egg whites, at room Temperature Scant 1/4 teaspoon cream of Tartar 23 ts Powdered sugar 8 Inch round spring form pan,2 1/16 Inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 3035 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal! Yield: 1012 servings NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg cholesterol. BAKERS’ DOZEN ALICE MEDRICH SHOW #BD1A47 Yields 4 servings
Sweet Bread
Ingredients & Directions 2 ts Yeast; (5.5G) 2 c Bread Flour; Plus 1 tb Bread flour; (308G) 3/4 ts Salt; (3.5G) 5 tb Sugar; (45G) 1 1/2 tb Powdered Milk; (12G) 1 1/2 tb Butter; (15G) 3/4 c Water; Plus 2 tb Water; (175g) 1 lg Egg Welbilt ‘The Bread Machine’ Sweet bread cycle Yields 1 Servings
Marbled Sweet-potato Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Gingersnap cookie crumbs 1/2 c Finely chopped pecans; -(about 2 ounces) 1/3 c Unsalted butter; melted FILLING 1 cn Sweet potatoes; well drained ; (16-ounce) 2 pk Light cream cheese; room -temperature ; (8-ounce) 3/4 c Sugar 1 ts Vanilla extract 3 lg Eggs 3/4 ts Ground cinnamon 1/4 ts Ground nutmeg For Crust: Preheat oven to 350 F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until set, about 8 minutes. Cool completely in pan on rack. Maintain oven temperature. For Filling: Puree sweet potatoes in processor. Measure 1 cup puree; reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 cup cream cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again. Bake cake until filling is set, about 45 minutes. Cool. Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp knife, cut around cake and release pan sides. Cut into wedges and serve cold. Serves 8. Yields 1 servings
Raspberry Yogurt Cake
Ingredients & Directions –BASE– 1 1/2 c All-purpose flour 1/2 c Granulated sugar 1/3 c Margarine or butter,softened 1 1/2 ts Baking powder 2 Egg whites 1 ts Vanilla 2 c Frozen raspberries, thawed -and drained (reserve juice) TOPPING 2 c Plain low-fat yogurt 2/3 c Granulated sugar 2 tb All-purpose flour 2 ts Grated lemon rind or -1/2 teaspoon lemon juice 1 ts Vanilla 1 Egg, beaten In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, margarine or butter, baking powder, egg whites and vanilla; mix well. This mixture will be crumbly. Press into an 8 1/2 inch or 9 inch spring form pan that has been sprayed with non-stick cooking spray. Sprinkle base with raspberries; set aside. In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg until smooth. Pour over berries. Bake in 350 F over for 60 to 70 minutes or until set. Combine reserved raspberry juice with a bit of cornstarch and cook to thicken slightly. To serve, spoon some of the raspberry sauce over top of cake slices and garnish with additional raspberry sauce over top of cake and garnish with additional raspberries, if desired. Makes 12 servings. Yields 12 Servings
Whitewatergate Cake
Ingredients & Directions CAKE 1 pk White cake mix 1 c Salad oil 1/2 c Choppen pecans 1 pk Instant pistachio pudding 3 ea Eggs 1 c Club soda PISTACHIO FROSTING 2 Env. Dream Whip 1 1/2 c Cold milk 1 pk Instant pistachio pudding Combine ingreds., beat 4 min. at med. speed of elec. mixer. Pour batter into prepared 10″ tube pan. Bake at 350 F. for 45-50 min. Turn out on wire rack to cool. Frost with Pistachio Frosting, garnish with pecans. PISTACHIO FROSTING: Combine whipped topping mix and milk, beat at high speed of elec. mixer until peaks form. Add pudding mix and beat until fluffy. M-M-M GOOD!!! (All calories are automatically baked out.) Nutritional info per serving: (shredded before I got to them). Yields 1 Cake
Peach And Sour Cream Tart
Ingredients & Directions -SWEET PASTRY DOUGH- 1 c Flour 1/4 c Sugar 1 pn Salt 1/4 ts Baking powder 4 tb Unsalted butter 1 lg Egg POACHED PEACHES 3 lb Ripe peaches 1/2 c Sugar -SOUR CREAM FILLING- 1/2 c Sour cream 1/3 c Sugar 3 lg Eggs 1 pn Nutmeg 1/2 c Blanched, sliced almonds Confectioners’ sugar – for finishing FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. TO POACH THE PEACHES: CUT A CROSS IN THE BLOSSOM end of each peach and immerse in boiling water about 30 seconds. Remove peaches to a bowl of ice water and slip off skins after they cool. Cut each peach into eight wedges, cutting them away from the pit as they are removed. Arrange slices in a wide, shallow non-reactive pan in one layer and sprinkle with sugar. Cover and place over low heat and bring to a simmer. Remove from heat. Cool. Drain peaches gently by lifting them from the juices with a slotted spoon to a plate or other non-reactive surface. Reserve the juices for another use. SOUR CREAM FILLING: PREHEAT THE OVEN TO 350F and set a rack in the lower third. Roll the pastry dough on a floured surface and line a 10-inch tart pan with it. Arrange the peach wedges on their sides in a concentric pattern. Whisk the filling ingredients together, strain and skim foam from top. Pour filling over peaches and sprinkle evenly with the sliced almonds. Bake the tart about 40 minutes, until the crust is baked through and the filling has set. Cool on a rack. Unmold, and serve at room temperature. Dust with the confectioners’ sugar immediately before serving. Store leftovers refrigerated. NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK From Yields 6 Servings
