Soft Ginger Bread
Ingredients & Directions 1 C Butter 1 t Ginger 1 C Sugar, white 1 t Cinnamon 2 t Baking soda 2 3/4 C White flour -(That’s SODA, not POWDER) 2 lg Eggs 1 C Water (boiling) 1/4 C Sugar, powdered 1 C Blackstrap molasses 1/4 C Diluted milk (half 1 t Salt -milk and half water) Preheat oven to 350 degrees F. Cream together the butter and sugar in a bowl big enough to hold the entire recipe. Dissolve the baking soda in about 1 cup boiling water. Add that mixture and the molasses, salt, ginger, cinnamon and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. Grease a 9 x 13 shallow baking pan (or a 10-inch round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. Serve warm! You can make a refreshing variation on this basic recipe by replacing about 1 cup of the flour with whole-wheat flour, reducing the sugar to about 1/2 cup and increasing the molasses to about 1 1/4 cups. NOTES: * Traditional gingerbread, soft and chewy — I got this recipe from a college roommate, who got it from her mother. Yield: makes 1 pan gingerbread. : Difficulty: easy. : Time: 20 minutes plus baking and cooling time. : Precision: measure the ingredients. : Loretta Guarino Reid, guarino@decwrl : DEC Western Software Laboratory : Palo Alto, California : Yields 1 batch
Fermented Fruit Starter (friendship Cake)
Ingredients & Directions 20 oz Sliced peaches, chopped 7 1/2 c Sugar, divided 1 Package dry yeast 20 oz Pineapple, crushed 10 oz Maraschino cherries 30 oz Fruit cocktail, cut Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar. From Yields 1 Servings
Creamsicle Cake
Ingredients & Directions 1 pk Orange supreme cake mix 1 pk Orange jello 1/2 c Boiling water 1/2 c Water; cold TOPPING 1 sm Cool whip 1 1/2 c Milk 1 sm Instant vanilla pudding Orange flavoring Mix cake as directed on box for 9×13″ pan. Cool. Punch holes with meat fork. Mix jello with boiling water and cold water and pour over cake. Refrigerate cake for 1 hour to set. TOPPING: Mix pudding with milk. Add a few drops of orange flavoring to taste. Then fold in cool whip. Frost as thick as you like. Keep refrigrated. From Yields 12 Servings
Sour Cream Coffee Cake1
Ingredients & Directions 1 1/2 c Sugar -Whole wheat flour 3/4 c Margarine or butter, softene 1 1/2 ts Baking powder 3 Eggs 1 1/2 ts Baking soda 1 1/2 ts Vanilla 3/4 ts Salt 3 c All-purpose* or 1 1/2 c Sour cream APPLE-NUT FILLING 1 1/2 c Chopped apples 1/4 ts Ground nutmeg 1/3 c Packed brown sugar 1/8 ts Salt 1 tb All-purpose flour 1/2 c Finely chopped nuts 2 tb Margarine or butter -BROWN SUGAR FILLING- 1/2 c Packed brown sugar 1 1/2 ts Ground cinnamon 1/2 c Finely chopped nuts -GLAZE- 1/2 c Powdered sugar 1 1/2 ts Milk 1/4 ts Vanilla *if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE. Yields 16 servings
Syrian Or Lebanese Bread
Ingredients & Directions 2 pk Active dry yeast or 1 yeast Cake 1/3 c Water 1 tb Flour 2 tb Sugar 3 c Flour 1 c Water 1 ts Salt Preparation : Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches. Yields 1 Servings
Angel Cake
Ingredients & Directions 1 c Egg whites (8-10 eggs) 1/8 ts Salt 1 1/4 c Sugar 1/2 ts Orange flavoring 1 c Cake flour 1/2 ts Vanilla 1 ts Cream of tartar 1 tb Water Sift flour and sugar separately 4 times. Measure each after first sifting. Whip egg whites lightly with wire whisk. Add salt, water, and flavorings when half beaten. Sift in cream of tartar. Continue whipping until whites hold their shape. Divide sugar into fourths. Fold in each fourth with 10 careful strokes of the spatula. Divide flour into fourths. Fold in each fourth with 10 careful strokes of the spatula. Pour into un-oiled tube pan. Bake in slow oven (325 F) 50 minutes. The Household Searchlight Yields 6 servings
Blitz Torte
Ingredients & Directions 1 c Sifted cake flour 1 ts Baking powder 1/8 ts Salt 1/2 c Shortening 1 1/4 c Sugar 4 Eggs, separated 1 ts Vanilla 3 tb Milk 1/2 c Sliced blanched almonds 1 tb Sugar 1/2 ts Cinnamon Sift flour, baking powder and salt together. Cream shortening with 1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk and sifted dry ingredients. Spread mixture in 2 greased pans. Beat egg whites until stiff but not dry, add remaining sugar gradually and beat until eggs hold a sharp peak. Spread over unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon and bake in a 350 degree oven for about 30 minutes. Cool and spread Custard Filling between layers. Makes 2 (9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 From Yields 1 Servings
