Queen Elizabeth Cake 2
Ingredients & Directions 1 c -Boiling water 1 c Dates;chopped 1 ts Baking soda 1/2 c Butter 1 c Sugar,granulated 1 Egg 1 ts Vanilla 1 1/2 c Flour,all purpose 1 ts Baking powder 1/2 ts -Salt -BROILED TOPPING- 1/4 c Butter 1/2 c Brown sugar;packed 1/4 c Light cream 3/4 c Coconut;shredded;half nuts -if desired Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. BROILED TOPPING: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. Yields 1 Servings
Colonial Times Apple-cranberry Pie With Cornmeal Crust
Ingredients & Directions -CRUST- 2 c All purpose flour 3/4 Cut yellow cornmeal 5 tb Sugar 1 1/4 ts Pumpkin pie spice 1/2 ts Salt 3/4 c Plus 2 tablespoons solid -vegetable; room temperature ; shortening 6 tb Buttermilk; (about) FILLING 1 c Fresh cranberries 1 c Plus 2 tablespoons sugar 2 ts Pumpkin pie spice 3 lb Pippin apples; peeled, -cored, cut ; into 1/2-inch thick ; slices 1/2 c Dried currants 5 tb All purpose flour Buttermilk Rum raisin ice cream For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. ( Can be make 1 day ahead.) For filling: Position rack in lowest third of oven and preheat to 375F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well. Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk. Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream. Serves 6. Yields 1 servings
Best Holiday Rum Cake Ever
Ingredients & Directions 2 qt Rum 1 c Butter 1 ts Sugar 2 x Eggs (large) 1 c Dried fruit 1 ts Soda 2 tb Lemon juice 1 c Brown sugar 1 c Nuts 1 tb Baking powder Before you start, sample the rum to check for quality. Good, isn’t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. With an electric mixer beat 1 cup of butter in a large fluffy bowl. Add seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open second quart if necessary. Add 2 arge leggs, 2 cups of fried druit and beat till high. If druit gets stuck in the beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next, sift 3 cups of pepper or salt (it really doesn’t matter). Sample the rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever colour you can find. Wix mell. Grease overn and turn cake pan to 350 gredees. Now pour the whole mess into the boven and ake. Check the rum again, and bo to ged. Yields 1 Servings
Philly Cake Frosting
Ingredients & Directions 3 oz Philadelphia cream cheese 1 Box of confectioners sugar 2 tb Milk 1 ts Vanilla Combine all ingredients and beat to spreading consistency desired. Randy Rigg Yields 3 servings
Easy Shortbread
Ingredients & Directions 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice flour 2 tb Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) Yields 48 servings
Red, White, And Blue Cheesecake With Chocolate Cookie Crust
Ingredients & Directions FOR THE CRUST 28 Chocolate wafers; ground -fine in a ; blender or food ; processor (about 1 ; 1/2 cups crumbs) 1 Stick unsalted butter; -melted (1/2 cup) FOR THE FILLING Four; (8-ounces) packages ; cream cheese, ; softened 1 1/2 c Sugar 2 tb All-purpose flour 5 lg Eggs 1/2 c Sour cream 1 ts Freshly grated orange zest 1 ts Freshly grated lemon zest 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Raspberries; about 1 1/2 c Blueberries; about Make the crust: In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes. Make the filling: Preheat the oven to 325F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well. Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan. Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake. Yields 1 servings
Black Forest Torte
Ingredients & Directions 1 3/4 c Flour 1 3/4 c Sugar 1 1/4 c Water 1 1/4 ts Soda 1 ts Salt 1 ts Vanilla 1/4 ts Baking powder 2/3 c Margarine, soft 4 oz Unsweetened chocolate 3 Eggs Heat oven to 350. Brush sides and bottom of four 9″ round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs. Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes more. Pour 1/4 of batter into each pan; layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking. Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top. Do not frost sides of torte. From the recipe collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-choco.zip Yields 1 Servings
