Fudge Ribbon Cake #3
Ingredients & Directions 1 pk (18.25 or 18.5-oz) chocolate -cake mix 1 pk (8-oz) cream cheese; -softened 2 tb Margarine or butter; -softened 1 tb Cornstarch 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1 Egg 1 ts Vanilla extract Preheat oven to 350 degrees. Prepare cake mix as package directs. Pour batter into well greased and floured 10-inch fluted tube pan. In small mixer bowl, beat cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla until smooth. Pour evenly over cake batter. Bake 50-55 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Bread Pudding W/whiskey Sauce
Ingredients & Directions BILLS2006 1 Loaf French bread 2 tb Vanilla 1 qt Milk 3 tb Margarine or butter; butter 3 Eggs 1 c Raisins 2 c Sugar WHISKEY SAUCE 1/4 lb Butter or margarine 1 Egg; beaten 1 c Sugar Whiskey to taste Soak bread in milk; crush with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Pour margarine or butter into the bottom of an ovenproof heavy pan and bake until firm. Let it cool. Cut pudding into squares and put in individual dessert dishes. When ready to serve, pour the sauce over it and run under the broiler until hot. WHISKEY SAUCE-Cook sugar and butter in double boiler until very hot and the sugar is well dissolved. Add eggs and beat with a whisk very fast. Let cool and add whiskey to taste. Yields 1 servings
Apple-molasses Bread
Ingredients & Directions 1/2 C Butter 1/2 t Cinnamon, ground 1 C Sugar 1/4 t Nutmeg, ground 3 Eggs 1 C Applesauce 2 C Flour, all-purpose 1/4 C Dark molasses (treacle) 1 t Baking powder 1 C Raisins 1/2 t Salt 1/2 C Nuts, chopped Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Yields 1 loaf
Honey Cake With Rose Water For The Angels
Ingredients & Directions 3 c All-purpose flour 1 1/2 ts Baking powder 1/4 ts Ground cinnamon 1/2 ts Baking soda 1 tb Instant coffee 1/2 c Boiling water 1/4 c Vegetable oil 1 c Honey 1 Orange, grated peel of 2 ts Rose water 4 Eggs 1 c Sugar 1 c Chopped walnuts Here is Jeff Smith’s recipe for a birthday cake that may have been served around the time of Jesus’ birth. Combine the flour, baking powder, cinnamon, and baking soda. Set aside. Dissolve the instant coffee in the water in a mixing bowl. Blend in the oil, honey, grated orange peel, and rose water and set aside. In a large bowl, beat the eggs until frothy. Gradually add the sugar and beat for 1 minute. Add the honey mixture to the eggs and sugar. Add the flour mixture to the egg mixture alternately with the dissolved coffee, starting and ending with the dry ingredients. Stir in the nuts. Pour the batter into an oiled and waxed paper-lined 13x9x2 inch baking pan. Bake in a preheated 325 oven for about 50 minutes. Test for doneness. Invert cake onto wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness. Yields 1 Servings
Best Ever Orange Sponge Cake
Ingredients & Directions 6 Egg whites (3/4 cup) 1/4 ts Salt 6 ts Orange juice; fresh 1 3/4 c All-purpose flour; sifted 1 1/2 c Granulated sugar 1 ts Orange peel; freshly grated 6 Egg yolks Confectioners sugar Note: If desired, spray tube pan or kugelhopf pan with nonstick baking spray before filling with batter and baking. To cool, DO NOT invert on bottle. Instead place pan on wire rack to cool 30 minutes. Turn cake out onto wire rack and cool completely. In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. Measure flour; sift about 2 cups flour once on a sheet of waxed paper; fill cups lightly to overflowing; with a spatula, cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradually, beat in 1/2 cup of the granulated sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Preheat oven to 350 degrees. In small bowl of electric mixer, with the same beaters at high speed, beat egg yolks until very thick and lemon colored, about 3 minutes. DO NOT UNDER BEAT. Gradually, beat in remaining 1 cup granulated sugar; continue beating until mixture is smooth. At low speed, blend flour mixture and orange juice alternately into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With whisk or rubber spatula, using under and over motion, fold yolk mixture gently into whites. Pour batter into an ungreased (see note 1) 9 3/4 to 10″ x 4 1/2″ kugelhopf pan or 10 x 4″ tube pan without removable bottom. Bake 50 to 55 minutes until cake springs back when pressed with finger. Invert over bottle (see note 1); cool completely. Using an up and down motion, run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift Confectioners sugar over top of cake. To cut cake, use knife with serrated edge. Cut gently, going back and forth with sawing motion. Yields 12 Servings
Queen Elizabeth Cake
Ingredients & Directions 1 c Dates, chopped 1 c Water; boiling 1 ts Baking soda 1/4 c Butter; at room temperature 1 c Sugar 1 ts Vanilla 1 1/2 c Flour; cake and pastry 1 ts Baking powder 1/4 ts Salt 1/2 c Walnuts; chopped (optional) Topping: 4 ts Butter 1/2 c Brown sugar 3 ts Cream; whipping or table 1/2 c Coconut; sweetened shredded Lightly grease 8 inch square baking pan. For cake, combine dates, boiling water and soda in bowl until well blended. In separate, larger bowl, cream butter and sugar until light and fluffy. Stir in vanilla. In third bowl sift together, flour, baking powder and salt. Add date mixture and flour mixture alternately in two batches to butter mixture. Stir in walnuts if using. Pour into prepared pan. Bake in preheated 350F oven 30 minutes. While cake is baking, make topping. In small saucepan, melt butter, brown sugar and cream; bring boil, stirring constantly. Remove from heat; stir in coconut. Spread over warm cake. Preheat broiler; broil cake until topping is bubbly, watching constantly to keep from burning. Cool; cut into squares. Yields 12 Servings
