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
Hokey Pokey Cookies
Ingredients & Directions 1/2 c Sliced almonds 1/4 c Granulated sugar 2 tb All purpose flour 1 Egg white 1 ts Melted unsalted butter 1/4 ts Salt 1/4 ts Pure almond extract 3 oz Semisweet chocolate chopped -into 1/4 inch pieces Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. From Yields 6 Servings
Rum Walnut Cake
Ingredients & Directions 1 c Walnut halves 2 c Raisins 3/4 c Dark rum 1/4 c Water 1 1/2 c Walnut pieces, roughly Chopped 1/4 c Honey 1/4 c Sour cream 4 c All-purpose flour 2 1/2 ts Baking powder 1 1/2 ts Baking soda 10 oz (2 1/2 sticks) unsalted Butter, softened 1 1/2 c Packed brown sugar 2 ts Vanilla extract 1 ts Salt 5 lg Eggs Glaze: 4 tb Unsalted butter 1/2 c Sugar 2 tb Water I/4 cup rum Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan. Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve. Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze. To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum. To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing. Yields 10 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
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
Swiss Onion Potato Cake
Ingredients & Directions 1 Garlic clove; peeled 1 tb Flour 4 tb Unsalted butter 1/2 c Sour cream 2 md Onions; chopped 1/2 c Milk 2 lb Potatoes; peeled 1 1/4 ts Salt 1 c Swiss cheese; grated 1/2 ts Pepper; freshly ground 2 Eggs Recipe by: From The Farmers’ Market – ISBN 0-06-055005-8 1. Preheat oven to 375?F. Rub a 9 x 13-inch baking pan with the clove of garlic; discard garlic. Butter the pan generously and set aside. 2. Heat 2 Tbs of butter in a large skillet over medium heat. Add the onions and saute, stirring occasionally, until softened but not brown, about 8 mins. Meanwhile, grate the potatoes into a bowl of cold water. Drain in a colander; squeeze dry. Add the remaining 2 Tbs butter to the skillet. When melted, stir in the grated potatoes and cook 2 mins. Remove from heat. 3. Stir half of the grated cheese into the potato mixture; spread the mixture in the prepared baking pan. In a mixing bowl, whisk together the eggs, flour, sour cream, milk, salt, and pepper. Pour the egg mixture over the potatoes and top with remaining grated cheese. 4. Bake until golden brown, 45 to 50 mins. Serve hot, cut in squares. Yields 8 servings
Sweet Orange Bread (abm)
Ingredients & Directions 2 Water 1 Egg white 2 Orange juice 3/4 Salt 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1/4 Orange peel 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
