White Chocolate Banana Cake
Ingredients & Directions Cake: 2 c Cake & pastry flour 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 3/4 c Crisco shortening 2 Eggs 1 c Mashed banana; (3-4 bananas) 1 ts Vanilla 2/3 c Buttermilk 2 White chocolate/1 oz each; -grated Frosting: 1/2 c Crisco shortening 1/2 c Mashed banana (1-2 bananas) 4 c Icing sugar; sifted 1 tb Lemon juice 2 White chocolate Melted and cooled 1 tb Milk; (1 to 2) White chocolate curls -(optional) 1. Preheat oven to 350F (180C). 2. Grease two 8-inch round cake pans with shortening and line with waxed paper. 3. Combine flour, baking powder, baking soda and salt. 4. Cream shortening, sugar and eggs on high speed until light and fluffy. 5. Add banana and vanilla. 6. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition. 7. Stir in grated chocolate. 8. Spread batter evenly in greased pans. 9. Bake at 350F (180C) for 30 to 35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks. Frosting: 1. Beat all ingredients together at high speed until smooth and light. Use just enough milk to make a spreading consistency. 2. Frost cake layers. 3. Decorate with chocolate curls. Makes: About 8 servings. Freezing: Excellent Yields 1 Servings
Raspberry Mirror Cheesecake
Ingredients & Directions 1 1/4 c Chocolate wafer cookie crumb 1/3 c Butter, melted FILLING 8 oz Semisweet chocolate, -coarsely chopped 2 c Cream cheese, softened – 2×250 g pkgs 1 c Granulated sugar 3 Eggs 1 ts Vanilla -GLAZE- 300 g Frozen raspberries, thawed 1/2 c Granulated sugar 1 1/2 ts Gelatin 1. Assemble 9-inch springform pan with base lip-side down. stir cookie crumbs with butter until moistened; with back of spoon, press evenly onto bottom of pan. Centre pan on foil squar; press foil up to cover side of pan. Bake in 325F 160C oven for 5 minutes. Set aside. 2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt chocolate; set aside and let cook to room temperature. in separate bowl, beat cream cheese with sugar for 2 minutes or until smooth and light. Beat in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla. 3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto baked crust. Gently pour remaining cream cheese mixture evenly over top. 4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid eof pan. Bake in 325F 160C oven for 1 hour or just until no longer shiny and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove from oven and water; let cool to room temperature. Refrigerate uncovered, until chilled. 5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make 3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry mixture. 6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency of liquid honey. Pour over chilled cake, gently spreading with back of spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set. Yields 1 Cheesecake
Pancakes With Orange Sauce
Ingredients & Directions 3/4 c Whole Wheat Flour 1/2 c All-purpose Flour 1 1/2 ts Baking Powder 3/4 c Skim Milk 1 tb Honey 1 ts Cooking oil 2 x Stiffly beaten Egg Whites PANCAKES Combine flours, baking powder, and 1/8 teaspoon salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce. ORANGE SAUCE Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm. ****************************************************** Per serving: 233 calories, 8 g protein, 47 g carbohydrates, 2 g fat, 1 mg cholesterol, 244 mg sodium, 352 mg potassium. Yields 4 servings
Coffee Party Piece
Ingredients & Directions 4 c Coffee 1/2 pt Double cream; whipped 6 Shots orange liqueur 2 tb Brown sugar; (optional) 1 tb Cloves 3 Pinches cinnamon 1 Whole rind of 1 orange Pour coffee into saucepan and heat. Add cinnamon and sugar, then put cloves into the orange peel. In another pan, heat the orange liqueur. Remove a ladleful and set it on fire. Pour the flaming liqueur down the orange peel into the pan of coffee and repeat several times. Pop orange peel and remaining orange liqueur into pan of coffee and leave to infuse for 5-10 minutes. Serve in glasses with whipped cream on top and decorated with orange peel gratings. Yields 1 servings
Lots-of-blueberries Coffeecake
Ingredients & Directions 4 tb Unsalted Butter 1/2 ts Salt 3 c Blueberries 3/4 c Milk 2 c All-Purpose Flour 2/3 c Granulated Sugar 2 1/2 ts Baking Powder 2 lg Eggs TOPPING 2 tb Sugar — MIXED WITH 1/4 ts Ground Nutmeg Heat the oven to 350 F. Grease an 8- or 9-inch square glass baking dish. Melt the butter in a medium-size saucepan (or in a bowl in microwave). Let cool. Wash and drain the blueberries; spread them out on paper towels to dry. removing bits of leaves or stems. Put the flour, baking powder, and salt into a large bowl. Stir to mix well. Add the milk, sugar, and eggs to the butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the nutmeg-sugar topping. Bake until a wooden pick inserted in center comes out clean, 50 – 60 mins. Place the dish on a wire rack to cool at least 30 mins before serving. Note: Use small berries if possible. Frozen berries work just fine; don’t bother to thaw or rinse them. YIELD: 9 to 12 portions. Yields 9 servings
White Chocolate Raspberry Cake
Ingredients & Directions 1/4 lb White chocolate 6 tb Unsalted butter 6 Eggs 2 tb Sugar 1/4 c All-purpose flour 2 pt Raspberries PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired. Yields 10 Servings
Applesauce Cookies
Ingredients & Directions 1/2 c Shortening, soft 1 c Brown sugar, firmly packed 1 Egg 1 1/2 c Sweetened canned applesauce 2 c Sifted all-purpose flour 1/2 ts Soda 1 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1 c Quaker Oats, uncooked — (quick or old-fashioned) 1 c Raisins Beat shortening and sugar together until creamy. Blend in egg and applesauce. (Mixture may separate but it will blend evenly when dry ingredients are added.) Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats and raisins. Drop by heaping teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (375 F.) 12 to 15 minutes. Yields 60 Cookies
