Best: Banana Split Ice-cream Cake
Ingredients & Directions 4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced STRAWBERRY SAUCE 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch CHOCOLATE SAUCE 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Yields 12 Servings
Irish Creme Pumpkin Pie
Ingredients & Directions 1 9-inch deep dish pie crust -(you own or frozen) PUMPKIN FILLING 1 Egg, slightly beaten 1 c Pumpkin 2/3 c Sugar 1 ts Ground cinnamon 1 ts Vanilla 3/4 c Evaporated milk IRISH CREME FILLING 8 oz Cream cheese at room temp 1/4 c Sugar 1 Egg 1 ts Vanilla 1 tb Baileys Irish Creme Preheat oven to 400D. For Pumpkin filling, combine all ingredients until well blended and smooth. Set aside. For Creme filling, whip together cheese and sugar until smooth. Add egg and whip until well incorporated. Add vanilla and Irish creme, blend until smooth. To assemble: Pour half of the pumpkin mixture into the pie shell. Spoon half of creme mixture on pumpkin. Repeat with remaining filling. Gently swirl a knife through to create a marble effect. Bake at 400 for 30 minutes. Reduce the temp to 350D and cover edges of crust if browning too fast. Bake for another 30 minutes. Pie should be puffy in the middle and may have one or two cracks on top. Remove from oven and cool completely. It can be chilled and whipped cream smoothed over the top. Yields 1 Servings
Cinnamon-raisin Bread
Ingredients & Directions 5 1/2 c Unbleached or bread flour 2 ts Salt 2 pk Active dry yeast; or 1 lg Egg 2 tb Active dry yeast; bulk 1 c Raisins 1 c Milk 1 c Sugar 3/4 c Water 1 tb Cinnamon; ground; or to tast 1/4 c Sugar 2 tb Butter or margarine; melted 1/4 c Vegetable oil Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Add the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. Yields 10 servings
Joan's Wholewheat Chocolate Chip Cookies
Ingredients & Directions 1/2 c Nonfat plain yoghurt 2 Eggs 1 c White granulated sugar 2 ts Vanilla Freshly grated nutmeg to -Taste (makes all the -Difference) -Or- 1/2 ts Ground nutmeg 4 c Whole wheat baking mix (Such -as Hodgens Mills -Insta-bake mix) 1 c Chocolate chips Extra granulated sugar With a little experimenting ,I came up with these cookies and they came out great. You may enjoy the change ( healthy ). My daughter wanted a soft choc chip cookie. I did not tell her that I used whole wheat baking mix! They were a hit in flavor and texture . she normally is a fusspot about her cookies:) Preheat oven to 400 degrees. In a large bowl whisk yoghurt and eggs with a whisk until well blended. Blend in sugar until smooth. Add vanilla and whisk well. Add the 4 cups whole wheat baking mix and nutmeg and whisk well. At this point you may need to use a spoon to mix until well blended. stir in the chocolate chips. Using a small ice cream scoop ( 2 inches in diameter ) place 9 scoops of dough, a few inches apart per lightly greased baking sheet.Dip bottom of a glass in granulated sugar and press down on each ball of dough to flatten into a circle. Place in center oven rack and bake about 8 to 10 minutes or cookies are slightly raised and appear set and dont appear wet in the center.They be light brown on the bottom but will appear pale on top. do not overbake as they will continue to bake after removing from the oven. makes 18 large soft cookies. Note: I have not tried these with a regular baking mix and assume they may come out just as good. The whole wheatmix gives a good texture and slightly nutty flavor. Yields 18 Servings
Nut Torte
Ingredients & Directions 3/4 c Margarine 2 1/4 c Sugar Egg replacer — (equivalent of 3 eggs) 3 tb Fresh lemon juice 1 pn Salt 2 1/2 c All-purpose flour 2 1/2 ts Baking powder 3/4 c Soy milk, plain or vanilla 2 c Chopped walnuts or almonds 1/2 c Vegan marzipan Preheat the oven to 400 degrees F. To prepare the dough, cream the margarine with 3/4 cup sugar until fluffy. Add the egg replacer, lemon juice, and salt and mix well. Add the flour and baking powder, and mix until a soft dough is formed. Place two-thirds of the dough on a sheet of plastic wrap. With a rolling pin, roll the dough into a circle about 11 inches in diameter. Invert the dough into a 9-inch springform pan. Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan. Trim the edges if needed. Roll the remaining dough into a circle about 9 inches in diameter and set aside. This will be used to top the torte. To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved. Increase the heat and boil the sugar unti it turns a caramel color. Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar. Cook over high heat, stirring constantly, for 5 minutes. Remove from the heat and beat the marzipan into the mixture. When it is well mixed, pour it into the cake pan and put the rolled-out dough on top. Bake the torte until golden brown, about 35 minutes. Cool completely before removing the springform. Serves 6 to 8 Preparation time: 40 minutes Baking time: 35 minutes Yields 8 servings
Lindy's New York Style Cheesecake
Ingredients & Directions 1 c ALL-PURPOSE FLOUR -and place a pan of water in 1/4 c SUGAR Bottom of the oven. 1 ts LEMON PEEL, grated FILLING 1/2 ts VANILLA 40 oz CREAM CHEESE, unwrapped and 1 EGG YOLK -softened in 1/4 c BUTTER, softened Microwave 2-1/2 minutes on Combine flour, sugar, lemon -high. -peel and vanilla. Make well 1 3/4 c SUGAR -in 1/4 c CORNSTARCH Center. Blend in yolk and 2 ts LEMON PEEL -butter. Mix with fingers 1 1/2 ts ORANGE PEEL, grated -until 1/4 ts VANILLA Smooth. Pat half of dough 5 EGGS, shelled and warmed in -onto pan bottom. Bake 6-8 -microwave 30 -minutes Seconds on high (same for At 400-degrees. Pat rest of -egg yolks) -dough 2 inches up pan 2 EGG YOLKS -sides. 1/3 c HEAVY CREAM Increase heat to 450-degrees ** CRUST Yields 6 servings
Farmhouse Potato Bread
Ingredients & Directions 1/2 lb Potatoes, peeled and cut 1/4 c Sugar -into 1-inch pieces 1 tb Salt 2 c Milk 1 Envelope dry yeast 8 tb (1 stick) unsalted butter, 5 c (about) all-purpose flour -room temperature Moist, light loaves, perfect with Apple Butter. They are even better the day after baking. Makes 2 loaves Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl. Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm (105 – 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups flour. Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs butter.l Add dough, turning to coat entire surface. Cover bowl with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch dough down. Knead until smooth, about 1 minute. Return to bowl. Cover and let rise until doubled in volume, about 1 1/2 hours. Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes. Position rack in lower third of oven and preheat to 400 F. Place bread in oven. Reduce temperature to 375 F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving. Yields 2 servings
