Raspberry Laced Vanilla Cake
Ingredients & Directions 1 1/2 c Margarine Or Butter (3 Sticks) — softened 1 1/4 c Sugar 3 c All-Purpose Flour 2/3 c Milk 1 tb Baking Powder 1 1/2 ts Vanilla Extract 1/2 ts Salt 1/4 ts Baking Soda 4 lg Eggs Raspberry Butter-Cream Frosting* 12 oz Raspberry Jam About 3 hours before serving or early in day: Preheat oven to 350F. Grease and flour three 9″ round cake pans. In large bowl, with mixer at low spped, beat margarine or butter and sugar just until blended. Increase spped to high; beat until light and fluffy, scraping bowl often with rubber spattula. Reduce speed to low; add flour, milk, baking powder,vanilla exract, salt,baking soda,and eggs; beat until well mixed, constantl scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Raspberry Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 cups confectioners’ sugar and 2 cups margarine or butter (4 sticks) softeneed, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl oftten with rubber spatual. Reduce speed to medium, gradually beat in 1/4 cup raspberry flavor liquer and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 cups frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer. With metal spatual, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings. Yields 24 Servings
Bread And Butter Pudding
Ingredients & Directions 6 ea Slices of brea 3 ea Eggs 2 c Warm milk 1/2 c Sugar 1 ts Vanilla 1/2 c Raisins 1 ea Maple syrup on the side Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. Yields 4 servings
White Chocolate Rasberry Cheesecake
Ingredients & Directions GVTJ37D Crust: With On bottom of 9″ springform p Filling: 2 c Sugar 5 Large eggs 1/2 lb White chocolate; melted 1 pk Loose-packed; 1/2 Nabisco famous wafers; crush 2 tb Sugar and 3 tbs. melted butt Degrees for 8 minutes. let c 2 1/2 lb Cream cheese; cubed and room 1/4 c Flour 1/3 c Milk 1 Pint fresh rasberries or Unsweetened frozen rasberri Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries; pressing the second layer of rasberries down into the batter so they don’t dry out in the oven. Bake at 375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. TOPPING: 1/2 C. semi-sweet chocolate chips melted with 2 Tbs. Crisco shortening 1/2 C. heavy cream whipped with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy. If by chance your cheesecake cracks; just press the cracked edges together before topping. Pat Yields 12 Servings
Emeril's Sourdough Starter
Ingredients & Directions 1 c Unbleached flour, plus more For feeding 1/2 c Whole grain rye flour 1 c Bottled still water, plus More for feeding In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It will begin to smell sour, but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temp. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temp each time you use it. Yields 1 Servings
Chocolate-marble Sour-cream Cake W/cinnamon-almond Toppin
Ingredients & Directions 6 oz Semisweet Chocolate, (Chips 1 c Granulated Sugar, plus 2 tbs -or Squares) 2 lg Eggs 2 c All-Purpose Flour 1 ts Vanilla Extract 1 ts Baking Powder 1 c Sour Cream, Reduced-Fat Or 1/2 ts Baking Soda -Regular 1/2 ts Salt 2/3 c Toasted Almonds*, chopped 8 tb Unsalted Butter, at room 1 ts Ground Cinnamon -temperature * Buy almonds that are already chopped and toasted. Or buy chopped blanched almonds, spread them on a cookie sheet, and bake 10 to 15 mins at 350 F., until medium brown. Heat the oven to 350 F. Grease a 10 X 4-inch tube pan with removable bottom. Melt the chocolate in a microwave or in a small, heavy saucepan over low heat, stirring often. Remove from the heat. Put the flour, baking powder, baking soda, and salt into a bowl. Stir to mix well. In a large bowl beat the butter and 1 cup sugar with an electric mixer at high speed until pale and fluffy. Add the eggs one at a time, beating after each. Scrape the sides of the bowl. Beat in the vanilla. Reduce the speed to low. Add about 1/3 of the flour mixture and, not waiting until it is completely mixed in, about 1/3 of the sour cream. Continue until all the flour and sour cream have been added, mixing only until blended. Spread about half the batter in the prepared pan. Drop melted chocolate in spoonfuls over the batter and spread gently with a rubber spatula. Sprinkle with about 1/2 the nuts. Drop the remaining batter on top of the nuts and spread gently. Mix the remaining nuts with the cinnamon and 2 Tbs granulated sugar. Sprinkle over the batter. To create a marbled or swirled effect, hold a table knife upright in the batter, almost touching the bottom of the pan. Make zigzag ‘cuts’ through the batter from side to side all the way around the pan. Bake until a wooden pick inserted in the center comes out clean, about 1 hr. Place the pan on a wire rack to cool for 20 mins. Cut around the edge of the cake and tube with a knife to loosen. Remove the pan sides. Let the cake cool completely before removing from the pan bottom. Serve with a few hours or wrap airtight and keep at room temperature overnight, or freeze. YIELD: 10 to 12 portions. Yields 10 servings
Honey Cake (honig Leikech)
Ingredients & Directions 1 c Honey 3 lg Eggs 1 c Sugar 2 ts Brandy 1 c Concentrated tea (very dark -tea) 1 pn Clove 1/4 ts Ginger 1/2 ts Cinnamon 1/4 ts Nutmeg 1 pn Salt 3 1/2 c Regular flour 1 ts Baking powder 1 ts Baking soda (sodium -bicarbonate) 50 g Raisins 50 g Glaced orange peels 50 g Nuts From: Juan-Carlos Kiel juan@tavis.enet.dec.com Date: 23 Nov 1995 07:04:10 -0700 Jews celebrate Rosh Hashanah – the beginning of the new year. The tradition prescribes that we have to eat sweet things -as an omen for a sweet new year. As such we serve slices of apple covered with honey. The real staple is the Honig-leikech (the honey cake). This is my wife, Elena, recipe. This honey-cake is the same that greets us as we return from the temple after Yom-Kippur, to break the fast. Beat sugar, honey and eggs for 5 min. 2. Add tea and brandy Add spices In a separate bowl, mix flour with baking soda and baking powder. Incorporate to the sugar, honey, egg, etc., cream. Mix raisins, peels and nuts with a bit of flour and add to the preparation. Fill 2 Aluminum English cake molds (10cm W * 30cm L * 5cm H) up to 3/4 of their height. (My grandmother used to make this cake in around mold with a hole in the center). Bake for 20 min. at 160 C. Now the mix will reach the border of the mold. Rise temp. to 180 C and bake for another 30 min. until done. Let cool, slice and serve . This cake can be stored for up to 2 weeks wrapped in aluminum foil and it can be frozen to keep it for longer periods. A good and sweet New Year for everybody! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Holiday Oatmeal Cookies
Ingredients & Directions 1 1/2 c Sifted all-purpose flour 1/2 ts Salt 1 ts Baking soda 1 c Butter or margarine; -softened 1 c Granulated sugar 1 c Light brown sugar; firmly -packed 2 Eggs; slightly beaten 1 ts Vanilla extract 3 c Quick-cooking rolled oats 1/2 c Chopped nuts 1/2 c Chopped candied cherries -(optional) 1/2 c Flaked coconut (optional) 1/2 c Dark seedless raisins -(optional) 1/2 c Quick-cooking rolled oats Sift together flour, salt and baking soda. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Stir in the 3 cups rolled oats, nuts and optional ingredients, if desired. Shape dough into a roll about 1-1/2 inches in diameter and roll it in the 1/2 cup oats. Wrap roll tightly in waxed paper and chill overnight or longer. Heat oven to 350 degrees. Cut chilled dough into 1/4-inch slices and place slices about 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until lightly browned. Cool cookies slightly and remove to wire cake racks. Makes 7-8 dozen cookies. FROM JANE CONN, REDBOOK, DEC 1972, “THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK” 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 84 Servings
