Cream Cheese Pound Cake #1
Ingredients & Directions 3/4 lb Butter 1 pk (8-oz) cream cheese 3 c Sugar 6 Eggs 3 c Flour 1 ts Vanilla Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly after each addition. Mix in flour a little at a time, blending well after each addition. Add vanilla. Pour batter into a bundt pan. Bake at 250 for 2 hours and 15 minutes or until toothpick inserted in center comes out clean. May be frozen. Yield: 15 to 20 servings. MARYBERT PRATHER ANNISTON, AL From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 15 Servings
Polenta Bread
Ingredients & Directions 1/2 c Yellow cornmeal 2 c Boiling water 1 c Warm milk (120-130 deg F) 2 tb Shortening 2 pk Active dry yeast 1/4 c Brown sugar 2 ts Salt 6 1/2 c Sifted flour (up to 7-1/2) Shortening While visiting Sam’s yesterday I found a new bread book entitled “Farm Journal’s Homemade Breads”. It has some outstanding looking bread recipes in it and I thought I might post a couple. Here ya go – Enjoy! Dot Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 – 130 Deg F). In large bowl, stir together yeast, brown sugar, salt and 2 cup flour. Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic — about 8 minutes. Dough will be slightly sticky. Place in greased bowl – turning once. Cover with towel, let rise until doubled, about 50 minutes. Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes. Shape dough into 2 loaves and place in greased 9x5x3″ loaf pans. Cover and let rise until double – about 35 minutes. Bake in 375F oven 35 – 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. Yields 1 Servings
Maple Tourlouche ( Upside Down Cake )
Ingredients & Directions 1 c Maple 1/8 ts Salt 1 tb Butter — softened 1/4 ts Nutmeg or cinnamon 3 tb Sugar 1/2 c Milk 1 Egg 1/4 c Nutmeats — finely chopped 1 c Flour — all purpose (opt) 2 ts Baking powder Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place. With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredients and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. Yields 1 servings
Cookies & Cream Cake
Ingredients & Directions 1 pk Cake mix, white 1 1/4 c Water 1/3 c Oil 3 Egg white 1 c Oreos, crushed 10 Cookies, whole 3/4 c Shortening 1 ts Vanilla 2 Egg white ??????? ea FROSTING 3 c sugar, powdered Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake. Yields 6 Servings
Westphalian Cheesecake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 22 CHEESECAKE 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/2 ts Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 ts Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. Yields 10 servings
Amish Custard Pie
Ingredients & Directions 1/3 c Sugar 3 c Milk 2 ts Flour 1/4 ts Nutmeg 1/2 ts Salt 1 9″ unbaked pie shell 3 Eggs Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Yields 1 servings
Pralines And Cream Cheesecake
Ingredients & Directions 1/4 lb BUTTER, melted 2 lb CREAM CHEESE, unwrapped and 1 c NILLA WAFERS, finely crushed -warmed in 1 c PECANS, finely chopped Microwave 2 minutes 2 tb SUGAR 3/4 c SUGAR 2 tb BROWN SUGAR 3/4 c BROWN SUGAR Melt butter. Add remaining 3 tb PRALINE LIQUEUR or RUM -ingredients and mix in food 1/2 c PECANS or CASHEW BRITTLE Processor (if you have one) 1/4 ts SALT -until well blended. Press 5 JUMBO EGGS, shelled and -onto -warmed in microwave 25 Bottom and sides of a Seconds -10-Inch springform pan. 1/2 c HEAVY CREAM FILLING 1/4 c CORNSTARCH ** CRUST Yields 6 servings
