Cream Cheese Pound Cake #3
Ingredients & Directions 8 oz Cream cheese; softened 8 oz Butter; softened 4 Eggs 1 3/4 c Sugar 2 c Flour 2 ts Baking powder From: Le Shaque D’amour loveshack@JUNO.COM Date: Mon, 5 Aug 1996 22:09:49 EDT In a mixing bowl beat the butter with the cream cheese with an electric mixer. Gradually add the sugar. Beat until light and fluffy, about 5 minutes. Add the eggs, beating well after each addition. Add the flour. Pour the batter into a well greased and floured bundt cake pan. Bake at 325 degrees for 1 hour and 30 minutes or until a toothpick inserted comes out clean. Invert onto a cooling rack and let cool completely. Sprinkle with confectioner’s sugar. It bakes lighter than the usual pound cake, but it got rave reviews from my father (the birthday boy) as well as the rest of the family. EAT-L Digest 4 August 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Quick Apple Torte
Ingredients & Directions 3/4 c Sugar 1/3 c Flour 1 ts Baking powder 1 Egg; beaten 1 ts Vanilla 1 1/2 c Sliced apples 1/2 c Nuts; chopped Cinnamon Nutmeg Ice cream or cream Combine beaten egg and vanilla; to this add all dry ingredients. Add apple slices and nuts; turn into 8 inch pie pan. Sprinkle with cinnamon and nutmeg to taste. Bake in a 350 degree oven for 30 minutes. Serve warm with cream or ice cream. Serves 6. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Berry Topping For Pancakes
Ingredients & Directions 2 c Strawberries, sliced OR -raspberries 1/4 c Icing sugar 1 c Whipping cream 2 tb Orange liqueur OR 1 tb Vanilla 10 Crepes; 12 inch Sweeten berries to taste with icing sugar and set aside. Beat the remaining icing sugar with whipping cream, vanilla and liqueur until stiff. Serve the whipped cream filling and berries on pancakes or crepes. Yields 5 Servings
Cheyenne Batter Bread
Ingredients & Directions 1 qt Milk or water 4 tb Melted butter 2 c Yellow or white cornmeal 1 1/2 ts Salt 3 Eggs, separated 1/2 ts Pepper Preheat oven to 375 degrees F. Bring milk to a boil in a large saucepan over medium heat. Gradually stir in cornmeal and cook, stirring, for a few minutes until thickened. Beat in egg yolks, butter and seasonings. In a separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture and pour into a 2-quart baking dish. Bake for 20 to 30 minutes until puffed and golden brown on top. From “Spirit of The Harvest: North American Indian Cooking,” by Beverly Cox and Martin Jacobs. Yields 6 servings
Moravian Sugar Cake
Ingredients & Directions 2 md Potatoes 1 ts Salt 1 pk Active dry yeast or 1 2 Eggs; well beaten Cake compressed 4 c (about) all-purpose 1/2 c Warm water Flour; sifted 1/4 c Butter; soft Butter 1/2 c Shortening Brown sugar 1 c Sugar Cinnamon Recipe by: The American Heritage Cookbook – ISBN 0-8281-04-03-4 Pare potatoes and cook in boiling water until tender. Drain (reserve 1 cup of water) and mash potatoes until smooth. Sprinkle yeast over warm water to dissolve. Combine hot mashed potatoes with butter, shortening, sugar and salt. Mix thoroughly and when cooled to lukewarm, stir in 1 cup of potato water and the dissolved yeast. Cover with a tea towel and plac ein a warm spot until spongy-looking. Beat the mixture with eggs and enough flour to make a soft dough. Cover again and let rise in a warm place until double in size. Divide dough in half and make an even layer in 2 greased 11 1/4 x 7 1/2 x 1 1/2-inch baking pans. Let rise the third time until light, then with your finger poke holes in the dough, filling the holes with generous amounts of butter and brown sugar. Sprinkle top with cinnamon and bake in preheated 375? F oven for 20 to 30 mins. Cool and cut into squares to serve. Yields 1 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
Bishop's Bread`
Ingredients & Directions 2 c Light Brown Sugar 1/3 c All-Purpose Shortening 1 ts Salt 4 Eggs 1 pt Milk 7 c All-Purpose Flour 2 1/2 tb Baking Powder 2 dr (Or 3) Vanilla Extract -STREUSEL TOPPING- 1/2 c Granulated Sugar 1/2 c Shortening 1 c Flour 1/4 ts Salt 1 ts Ground Cinnamon Cream sugar, shortening, and salt until well creamed. Add eggs, one at a time. Cream well. Scrape down and cream again for a few turns of the whip. Alternate adding flour and baking powder with milk until well mixed, then turn out into a pan. Sprinkle Streusel Topping atop and bake in 350 F oven for 20 mins or until done. Makes 4 9-inch cakes. Streusel Topping: Mix all ingredients together until mixture has a coarse meal texture. Spread on batter, enough to cover. Leftover topping can be used the next time Bishop’s Bread is made. Keep in a cool place. As prepared at The Dearborn Inn of Dearborn, MI. Yields 4 servings
