White Chocolate Cake
Ingredients & Directions PATTI – VDRJ67A 1/4 lb White chocolate 1/2 c Water; boiling 1 c Butter 2 c Sugar 4 Egg yolks 1 ts Vanilla 2 1/2 c Cake flour 1 ts Baking powder 1/4 ts Salt 1 c Buttermilk 4 Egg whites; beaten stiff 1 c Pecans; chopped 1 c Flaked coconut COCONUT FROSTING 2 c Sugar 1/2 c Water 1/2 c White Karo syrup 2 Egg whites; beaten frothy pn Salt 1 ts Vanilla 2 c Flaked coconut Melt chocolate in boiling water; cool. Cream together butter and sugar. Beat in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the flour, baking powder, and salt. Add to chocolate mixture, alternating with the buttermilk. Do not over beat. Fold in beaten egg whites, gently. Stir in nuts and coconut. Divid evenly into three generously greased and lightly floured cake pans. Bake in 350~ oven for 30-45 minutes..until lightly browned and center springs back at your touch. Cool, and frost with icing. Coconut Frosting: Cook sugar, water, and Karo until it reaches soft ball stage. Pour syrup into egg whites and beat until stiff. Add salt and vanilla. Spread between layers and on top and sides of cake. Sprinkle icing with coconut as thickly as you like. Yields 12 Servings
Ayalla's Banana Bread
Ingredients & Directions 3 Bananas, very ripe 2 C Flour 1 C Sugar 1 t Baking soda 1/2 C Shortening (butter) 1 C Walnuts, chopped 2 Eggs Rum, vanilla, or amaretto 3 T Yoghurt or sour cream -(optional) Preheat the oven to 350 degrees F. Cream the shortening and sugar. Mix in the bananas. Mix in the remaining ingredients. Pour into a greased loaf pan. Bake 1 hour 15-20 minutes at 350 degrees F. NOTES: * This recipe is from my friend Ayalla — It makes a heavy, but moist, loaf of banana bread. * If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. : Difficulty: easy. : Time: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. : Precision: Approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : (Excelan, Inc., San Jose) : ucbvax!mtxinu!excelan!aviva : Yields 1 loaf
Guava Cheese Tart
Ingredients & Directions 6 oz (3/4 cup) cream cheese, at Room temperature l Cup grated panela or Dry-curd farmer cheese 2 (1/2-pound) pieces puff Pastry, each cut into a 12 Inch circle. 1 Egg, lightly beaten 2/3 c Guava paste or other fruit Jam or puree mixed with 1/4 c Freshly Squeezed lime juice 1 tb Heavy cream Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon. Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mixture into an 8-inch circle in the center and spread the guava paste or jam evenly over the top. Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until the dough is thoroughly chilled. Remove from the refrigerator. Working about 1 1/2 inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and discard a 1/4-inch circle of dough from the center, and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden). Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: Cover with plastic wrap and chill at least 2 hours or overnight. To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top. Reduce the oven temperature to 350 degrees. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 minutes. Set aside to cool on a rack to 15 minutes. Serve warm. Yield: 8 servings TOO HOT TAMALES SHOW #TH6187 Yields 4 servings
Olive Garden Peaches 'n Cream Cheesecake
Ingredients & Directions -WALDINE VAN GEFFEN VGHC42A SPONGE CAKE BASE 1 Egg 1/3 c Sugar 1/4 ts Vanilla 1/4 c All-purpose flour 1/4 ts Baking powder 1 pn Salt 2 tb Water FILLING 2 lb Cream cheese; soft 1 c Sugar 4 Eggs 1 ts All-purpose flour 1 ts Vanilla 1 c Sour cream 1/4 c Peach liqueur or Peach schnapps or Reserved peach juice -from canned peaches -or fresh peaches 2 c Canned or firm, ripe fresh -peaches, slice, drain well TOPPING 1 pt Whipping cream or equivalent BASE: Preheat oven to 375 degrees F. Lightly grease base of 10″ springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING: Preheat oven to 325 degrees F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING: Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator. Yields 1 Cheesecake
Fall Gingered Pear Tart Tatin
Ingredients & Directions 2 c Sugar-divided, plus 1/3 cup 8 Firm ripe pears (Bosc or -Comice) 1 c Butter –cut into 16 pieces 3 tb Peeled fresh ginger, minced 1 Unbaked pie shell (10 or -11-inch) Creme Fraiche or sour cream, -optional In medium saucepan with heavy bottom, combine 2 cups sugar and 1 cup water; stir to combine. Place on high heat; heat to a boil and cook, 15 to 20 minutes, until mixture starts to turn color. Mixture should be a dark mahogany color; do not let it burn. Carefully pour into a 10-inch glass pie plate, tilting and rotating the pan until all sides and bottom are well coated. Set aside. Peel, core and halve pears. Place 8 pear halves in pie plate in a concentric circle, cut side up, with rounded pear base toward outside. (It will look like spokes of a wheel.) Fill center with decorative pieces of pear. Combine remaining 1/3 cup sugar and ginger in small bowl; sprinkle pear layer with half of butter and half of gingered sugar. Coarsely chop remaining 8 pear halves and spread evenly over first layer; sprinkle with remaining butter and sugar. Center pie crust circle over pie plate; allow at least 1-inch overhang and trim off any uneven edges. Fold the overhAnging crust under the top circle of crust. Flute or crimp edge if desired. Cut three 1-inch air vents in crust. Bake, centered on a rimmed cookie sheet or round pizza pan at 425F 40 minutes or until crust is very crispy. Remove from oven to cooling rack; let stand 5 minutes. Place heatproof, deep serving plate, inverted, onto pie crust. Carefully invert the tart (there will be hot juice that will leak out). Let pie plate sit on tart so that caramel on bottom of dish loosens and tops pears. Remove pie plate. Serve with caramel sauce that accumulates in serving plate and Creme Fraiche, if desired. 8 servings. Note: If some caramel remains in pie plate, microwave at HIGH 3 minutes to soften; drizzle carefully over pears. Yields 8 Servings
Make-you-wanna-holler Maryland Crab Cakes
Ingredients & Directions 3 tb Butter 1/4 c Finely chopped onions 1 lb Jumbo lump crabmeat; picked -over to ; remove cartilage 1/3 c Fresh bread crumbs 1 lg Egg; lightly beaten 1/4 ts Hot red pepper sauce Seasoned salt Freshly ground pepper Lemon wedges 1.In a medium skillet, heat 1 tablespoon of the butter over medium heat. Add the onion. Cook, stirring occasionally, until tender, about 4 minutes. Transfer to a medium bowl. 2. Add the crabmeat and sprinkle on the bread crumbs. Pour the egg and hot pepper sauce on top. Season with salt and pepper to taste. Using your hands, gently mix, being careful not to break up the crabmeat any more than necessary. Form the mixture into 6 patties, about 3 inches in diameter. Place on a wax paper-lined baking sheet. Cover with plastic wrap and refrigerate for 1 hour (this helps the crab cakes hold together). 3. Position the rack about 6 inches from the 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
