Pineapple Up-side Down Cake
Ingredients & Directions 2 lb Fresh pineapple, peeled, Cored and cubed 3 c Plus 1 tablespoon sugar, in All 1 ts Ground cinnamon, in all 1 ts Grated nutmeg, in all 1 1/2 Sticks butter, softened, in All 1 ts Baking powder 1 ts Baking soda pn Salt 2 Whole eggs 1 ts Vanilla 1 c Milk 2 1/4 c Flour Preheat oven 350 degrees F. In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 minutes. For the batter: In a mixing bowl, cream one cup of the butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Yield: 12 servings EMERIL LIVE SHOW #EMIA22 Yields 4 servings
Fred Goslin's Pumpkin Nut Bread
Ingredients & Directions 2 c Flour 1 c Libby’s pumpkin 2 ts Baking powder 1 c Sugar 1/2 ts Baking soda 1/2 c Milk 1 ts Salt 2 lg Eggs beaten slightly 1 ts Ground cinnamon 1 c Chopped nuts 1/2 ts Ground nutmeg 1/4 c Butter Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and floured 9×5 loaf pan Bake 65 min or untill wooden pick comes out clean… Cool 10 min before serving… Yields 1 servings
Vermont Pumpkin Walnut Cheesecake
Ingredients & Directions 1 pk (6 ounces) zwieback 3/4 c Firmly packed light brown -crackers, crushed (1 1/2 -sugar -cups) 5 Eggs 1/2 c Granulated sugar 1 cn (16 ounces) pumpkin 6 tb Butter, melted 1 3/4 ts Pumpkin pie spice 3 pk (8 ounces each) cream 1/4 c Heavy cream -cheese, softened Walnut Topping (recipe 3/4 c Granulated sugar -follows) 1. Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill 2. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan. 3. Bake in a slow oven(325 degrees F.) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an additional 10 minutes. Cool cake on wire rack; refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. WALNUT TOPPING: Combine 6 tablespoons softened butter with 1 cup firmly packed light brown sugar in a small bowl: mix well until crumbly. Blend in 1 cup coarsely chopped walnuts. Makes 16 servings. Recipe Yields 16 servings
Arcadian Shepherd's Pie
Ingredients & Directions 1 1/2 lb Ground Beef 3 tb Butter 1 ts Worcestershire sauce 2 Eggs, Separated 1/2 c Butter 8 Potatoes peeled, boiled mash 2 Onions, Minced 1 tb Tomato catsup Beef stock 1/2 c Cream 1/8 ts Garlic powder Parmesan Cheese Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned. From Yields 6 Servings
Anise Cookies #2
Ingredients & Directions 2 Eggs 170 g Sugar 170 g Flour 1 tb (heaping) ground anise From: Micaela-Daphne Radola radola@informatik.tu-muenchen.de Date: 2 Apr 1994 13:18:16 -0500 Beat the eggs and the sugar to fluffy cream. Add flour and anise. With 2 teaspoons place small heaps on your baking sheet. Let them dry overnight. Next morning heat your oven to 180 degrees Celsius(!) Bake the cookies for 8-10 minutes. They should keep their pale colour. Smells great ! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 70 Servings
Hot Fudge Cake With Sauce
Ingredients & Directions 1 c Flour 2/3 c Milk 1/3 c Cocoa *Sauce* 3/4 c Sugar 3/4 c Sugar 2 ts Baking Powder 3 tb Cocoa 1/2 ts Salt 2 tb Water 1/4 c Shortening 2 c HOT water 1 Egg Yield: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9″ cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram Yields 4 servings
Cranberry Apple Pie
Ingredients & Directions 1/2 Recipe Basic Pie Dough 1 3/4 c Light brown sugar 2 tb Heavy cream 5 tb Cornstarch 1 tb Ground cinnamon 1 ts Ground nutmeg 1 ts Pooon salt 1 lb Granny Smith apples; peeled, -cored, and ; cut into 1/4-inch ; slices (about 4 ; cups) 2 c Fresh cranberries; rinsed -and picked ; over 2 tb Freshly squeezed lemon juice 10 tb Unsalted butter; in all 3/4 c Granulated sugar 2 tb Pure vanilla extract 1 c Walnut pieces Ice cream; (optional) 1. Preheat the oven to 350 degrees Fahrenheit. 2. Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill. 3. In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, and mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit. Melt 2 tablespoons of the butter, pour it over all, and mix thoroughly. 4.Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool. 5. In a large skillet oven medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minuetes. Spoon the topping over the cooled pie and refrigerate overnight. 6.To serve, cut the pie into wedges, and add a scoop of ice cream, it you like. Makes one 9-inch tart This recipe Yields 1 servings
