Highlander Jaffa Cookies
Ingredients & Directions 250 g Butter; softened 1/2 c Sugar 1/4 c HIGHLANDER Sweetened -Condensed Milk 2 ts Finely grated orange rind 1 3/4 c Flour 1/4 c NESTLE Baking Cocoa 1/2 ts Cinnamon 1 ts Baking powder Preheat the oven to 190 C. Cream the butter in a medium bowl. Gradually beat in the sugar, condensed milk and orange rind. Continue to beat until the mixture is light and fluffy. Sift the flour, cocoa, cinnamon and baking powder together and stir into the creamed mixture. Mix thoroughly. Roll into balls 3-4 cm in diameter and place on a lightly greased oven tray. Press the cookies down with a fork. Bake in the preheated oven for 14-18 minutes or until a toothpick inserted into the centre of one cookie comes out clean. Yields 1 servings
Fudge Pudding
Ingredients & Directions 1 c Flour 2 ts Baking powder 1/4 ts Salt 3/4 c Sugar 2 ts Cocoa 1/2 c Milk 2 tb Melted butter sift 1st 5 ingredients in bowl, stir in milk and butter. Spread mixture in 9″ pan. Over this sprinkle 1 cup brown sugar mixed with 3 tblsp. cocoa. Spread on batter and over this pour 1 3/4 cups hot water. Bake in 350 oven for 45 min. Serve warm or cold with or without ice cream. From Yields 6 Servings
Sweetbread Bake
Ingredients & Directions 2 oz Button mushrooms 1/2 lb Prepared sweetbreads Salt and pepper 2 tb Flour 2 tb Butter 5 ts Chicken broth 1 sm Egg 5 tb Plain yogurt 1/2 c Grated cheese Chopped parsley Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads into 1/4-inch slices. Season the flour and toss the sweetbreads in it till lightly coated. Melt butter in a skillet, add the sweetbreads and mushrooms and fry for about 10 minutes till golden. Add the broth and seasoning and simmer for 5 minutes. Meanwhile, beat the egg with yogurt, grated cheese and seasoning. Arrange the sweetbreads and mushrooms in an ovenproof dish and pour the yogurt mixture over. Bake for 20 minutes till lightly set and golden. Sprinkle with parsley nad serve hot. Yields 2 Servings
Rhubarb Bread Pudding
Ingredients & Directions 4 Bread slices 3/4 ts Cinnamon 3 tb Butter 3 c Rhubarb; 1″ pieces 1/2 c Sugar; granulated Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8″ baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Yields 4 servings
Raspberry Filled Cake
Ingredients & Directions –CAKE– 1/2 c (1 stick) butter 1 c Sugar 2 Eggs 1 ts Vanilla 2 c Sifted flour 3 ts Baking powder 1/2 ts Salt 2/3 c Milk FILLING AND FROSTING 1 pk (10 oz) frozen raspberries; -thawed 2 tb Sugar 1 1/2 tb Cornstarch 1 tb Lemon juice 1 1/2 c Dairy sour cream 2 round cake pans, 9 inch Preheat oven 350 degrees Cake: Butter and flour bottoms of pans; set aside. In a mixing bowl cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk beginning and ending with dry ingredients. Spread in pans. Bake 25-30 min. Allow to stand 5 min; remove from pans onto wire racks to cool completely before filling. Filling and Frosting: Drain raspberries reserving 1/2 cup syrup. In a small saucepan combine sugar and cornstarch; gradually add reserved syrup. Cook over medium heat, stirring constantly, until mixture thicken; cook an additional 2 min. Blend in lemon juice. Chill. Carefully fold thickened syrup and raspberries in sour cream. Spread half the filling between cake layers and the other half on top of the cake. Refrigerate until ready to serve. This is taken from an old newspaper article..no date, etc..found in a cookbook bought at an estate sale. Yields 1 Servings
Cream Puff Cake
Ingredients & Directions 1/2 c Butter 1 c Water 1 c All-purpose flour 4 Eggs 8 oz Cream cheese — softened 4 c Milk 3 pk Instant vanilla pudding mix 3 oz Each 1 pt Cream — whipped Chocolate syrup Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each. Spread flat on a 9″ x 13″ greased pan. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving. Yields 12 Servings
Old-world Fruit Cake
Ingredients & Directions –CAKE– 1 c Flour, all-purpose 1/2 ts Salt 1/4 ts Baking soda 1/4 ts Baking powder 1/2 ts Allspice 1/2 ts Cinnamon 1/2 ts Cloves 1/2 ts Mace 1/2 ts Nutmeg 1/2 c Butter, melted 2 Eggs 3/4 c Coffee (black), cold 1/2 c Brown sugar 1 c Raisins 1 c Fruit, mixed 1 c Dates 1/4 c Rum or brandy -GLAZE- 4 tb Butter 1/2 c Rum or brandy 1/2 c Sugar Mix the melted butter, eggs, rum and coffee together. Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan. Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan). Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand. Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side. NOTES: * A traditional European-style fruit cake — Although fruitcakes have a bad reputation, this one is *excellent*. My mother has been making it for years. She originally got the recipe from a friend, but has since adapted it to suit her fans. (She gets requests for it all year long.) * Don’t use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn’t get freezer burn. Warm frozen cake in the oven, not the microwave. : Difficulty: easy to moderate. : Time: 15 minutes preparation, 2 hours baking, 30 minutes finishing. : Precision: measure the ingredients. : Seema Chandnani : University of Chicago Computation Center, Chicago, Illinois, USA : snix@sphinx.uchicago.edu : Yields 1 Cake
