Honey Cake
Ingredients & Directions 3 c Flour 2 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1 c Brown sugar 1/2 ts Ginger 1/2 ts Nutmeg 1 c Sugar 3 Eggs 1/2 c Oil 1 c Honey 2 tb Vegetable oil 1 c Strong black coffee 1 c Pitted dates (optional) 1/2 c Nuts 1/2 c Raisins Source: The Jerusalem Post 1. Sift flour, baking powder, baking soda, cinnamon, ginger and nutmeg into a mixing bowl. Set aside. 2. Add sugar to eggs in a second bowl and beat until fluffy. Add oil, honey and coffee and blend. Slowly add flour mixture and mix well. Add raisins and nuts. Pour into a greased and floured tube pan. Bake in 325 F oven for 1 hour and 10 minutes. Yields 1 Servings
Classic Pumpkin Pie
Ingredients & Directions 1 c Heavy cream 1 Egg yolk 2 Whole eggs 3/4 c Pumpkin puree 2 tb Honey 1 tb Brown sugar 1 ts Pumpkin pie spice 1/4 c Maple syrup Chopped pecans Preheat oven to 325 degrees. Butter oven-proof dishes (about 1/2 cup each). In small saucepan heat cream. Gradually stir heated cream into beaten eggs. Stir in pumpkin puree, honey, brown sugar and pumpkin pie spice. Pour mixture evenly among baking dishes. Place baking dishes in larger baking dish and pour hot water into pan up to halfway up the sides of small dishes. Place in oven. Bake about 15 minutes and turn off oven. Open door and leave custards in oven until ready to serve. When ready to serve: sprinkle each custard with nuts and drizzle with maple syrup. Approximately 10-20 minutes. Per serving: 1462 Calories; 103g Fat (61% calories from fat); 21g Protein; 125g Carbohydrate; 905mg Cholesterol; 228mg Sodium Yields 1 servings
Sweet Potato Pecan Bread1
Ingredients & Directions 2 1/4 ts Yeast 3 c Bread flour 4 tb Rolled oats 1/2 ts Cinnamon 2 pn Nutmeg 1 1/2 ts Salt 2 tb Brown sugar — dark 3 tb Powdered milk 3 tb Butter or margarine 3/4 c Sweet potatoes, cooked — Mashed 3/4 c Water 3 tb Raisins — dark 1/3 c Pecans — chopped Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yields 1 Servings
White Chocolate Easter Cake W/strawberries
Ingredients & Directions CAKE 3/4 c Half and half 3 oz White chocolate; good -quality, chopped 2 ts Vanilla extract 1/2 c Unsalted pistachio nuts 1 1/4 c All purpose flour 1 ts Baking powder 6 tb Unsalted butter; room temp 1 c Sugar 3 lg Egg yolks 5 lg Egg whites 3 pt Baskets strawberries FROSTING 1 1/4 c Half and half 3/4 c Unsalted pistachio nuts 1/2 c Sugar 4 lg Egg yolks 2 tb All purpose flour 1 ts Vanilla extract 1 c Unsalted butter; room temp 7 oz Package marzipan 2 tb Powdered sugar; plus 1/4 cup 1 1/2 c Whipping cream; chilled This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries. To make cake: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high-sides. Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature. Finely grind pistachios with flour and baking powder in processor. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Beat in flour mixture alternately with white chocolate mixture in 2 additions each. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely. Hull and slice 2 baskets strawberries. Place 1 cake layer on platter. Spread 1 cup buttercream over. Arrange enough berry slices over to cover. Spread 1 cup buttercream over. Arrange another layer of sliced berries over to cover. Spread thin layer of buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere. Spread remaining buttercream over top and sides of cake. Chill cake until buttercream is firm, about 1 hour. Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with 2 tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2-round. Place on cake; press to adhere to top and gently press overhang onto sides of cake. Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm peaks. Transfer to large pastry bag fitted with medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake. Refrigerate cake until cold, at least 2 hours. (Can be prepared 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 30 minutes before continuing.) Arrange remaining whole strawberries in center of cake. To make frosting: Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Yields 12 Servings
Killer Bread
Ingredients & Directions 1 10″ round sour dough bread: Butter 1 c Mayonnaise 1 c Parmesan cheese 1 tb Dried basil 1 ts Dried oregano 1 tb Minced onion 1 tb Parsley; minced 3 ts Cajun seasoning 3 tb Garlic; minced + – Here’s Carole Rock’s Killer Bread from Poppa Rock’s Family Cookbook – Also. Slice loaf in half horizontally. Butter cut sides of both halves3 and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake at 400 deg. for 15 to 20 minutes, until top is brown and puffed. Cut into wedges and serve hot. CAROLE’S NOTE: If fresh basil & oregano are available it will really make a powerful difference, but use triple the amount of each when using fresh herbs. Margaret…this is one of the most popular goodies we’ve had on the board. Carole’s 2 Poppa Rock Cookbooks are full of superb goodies. FROM: SALLIE KRATZ (NXMB21A) From Yields 8 Servings
Cream Cheese-lemon Pound Cake
Ingredients & Directions 1 Yellow cake mix 8 oz Cream cheese 4 Eggs 3 oz Lemon gelatin powder 3/4 c Milk 1/2 ts Lemon extract 2 tb Lemon zest Recipe by: Jo Anne Merrill Preparation Time: 1:00 * Use regular size cake mix, non-pudding type. Grate lemon peel for zest, careful not to include any of the white part of the peel. 1. Place the cream cheese in large bowl. Beat at medium speed with electric mixer until cream cheese is light and fluffy. Add eggs, one at a time, beating well after each addition. 2. Blend together the gelatin and cake mix; add alternately with the milk, in two or three additions, to the cream cheese mixture. Beat just until smooth, do not overmix. Stir in the extract and lemon zest. 3. Grease and flour a tube or Bundt pan. Pour in the mix and bake in a preheated 350-degree oven for 50-55 minutes, checking after 50 minutes. Serve this alone, or, if you prefer, make a thin glaze to pour over top from confectioner’s sugar and lemon juice. From Yields 1 Servings
Biscuit Wrapped Meatloaf
Ingredients & Directions 2 lb Ground Beef 1 c Milk 2/3 c Bread Crumbs; Dry 2 Eggs 1 ts Salt 2 ts Worcestershire Sauce 1/2 ts Garlic Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1 c Bisquick 1/4 c Water 4 sl American Cheese; Process Tomato Bouillon Sauce; -(Below) Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a loaf, 8 X 5 inches; place in shallow baking dish. Bake 1 hour; spoon off fat. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12 inch circle; cut into 4 equal parts. Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. Prick dough with fork. Bake until golden drown, about 15 minutes. Serve with sauce. TOMATO-BOUILLON SAUCE: Heat 1 cup catsup and 1 Tsp. instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until bouillon in dissolved. Yields 1 Servings
