Connie's Carrot Cake Frosting
Ingredients & Directions 1 1/2 ea Sticks of margerine 1 1/2 pk Confectioners sugar, (bags) 1 1/2 c Pecans; chopped 1 1/2 pk Cream cheese 3 ts Vanilla Cream sugar, butter, cream cheese and flavoring. Add nuts last. Do not cook. Let layers cool before icing…(Can be frozen). Typos by Connie Robertson…;-) Yields 18 Servings
Pumpkin Spice Torte
Ingredients & Directions -TORTE- 1 1/2 c Pumpkin puree 3 c All-purpose flour 3 1/2 ts Baking powder 1 ts Baking soda 1 1/2 c Granulated sugar 1/2 ts Salt 1 1/2 ts Ground cinnamon 3/4 ts Grated nutmeg 1/4 ts Ground cloves 1/4 ts Ground ginger 3 Eggs 3/4 c Butter, softened 1 1/2 ts Vanilla extract 1/2 c Evaporated milk 1/4 c Water 15 Walnut or pecan halves MAPLE CREAM CHEESE FROSTING 11 oz Cream cheese, softened 1/3 c Butter, softened 3 1/2 c Powdered sugar, sifted 2 ts Maple extract (to 3 ts) Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla; mix well. Combine the evaporated milk and water. Add dry ingredients alternately with the diluted evaporated milk to the cream mixture, beginning and ending with the dry ingredients. Spread evenly into 2 wax paper lined and greased 9 inch round cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans; carefully remove wax paper. Cool completely. Cut each cake in half horizontally. Spread the Maple Cream Cheese frosting between layers and over top of cake. Garnish with nut halves. FROSTING: Beat the cream cheese, butter and powdered sugar in a large mixer bowl until light and fluffy. Beat in the maple flavoring. Yields 1 Torte
Jim's Tomato-cilantro Bread
Ingredients & Directions Makes one 9×5 loaf 2 c Flour 1 ts Baking soda 1 tb Baking powder 1 ts Salt 1 ts Ground cumin 1/2 c Fresh cilantro leaves, -firmly packed 2 ea Whole green onions, cut -into 1-inch pieces (or -more, to taste) 3 ea Tomatoes, seeded and -quartered 1 ea Jalapeno pepper, roasted -and seeded (or more, to -taste) 1 tb Tomato paste 3/4 c Sugar 3 lg Eggs Preheat oven to 350 F. Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds. Move dry ingredients to another bowl. Process cilantro and green onion for 5 seconds. Add tomatoes and tomato paste (and jalapeno if wanted) and process until tomatoes are pureed, about 10 seconds. Add sugar and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated. Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45 minutes or until browned. Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely. This bread is great alone or with butter. For an extra special treat, spread the bread with Jalapeno Cream Cheese. JALAPENO CREAM CHEESE 4 oz cream cheese 1 jalapeno, finely chopped (vary to taste) Whip cream cheese until soft and mix in chopped jalapeno. From the collection of Jim Vorheis TO ALL Yields 1 servings
Mom's Molasses Sugar Cookies
Ingredients & Directions 3/4 c SHORTENING 1 c SUGAR 1/4 c MOLASSES 1 ea EGG, BEATEN 2 c FLOUR 2 ts BAKING SODA 1/2 ts GROUND CLOVES 1/2 ts GROUND GINGER 1 ts CINNAMON 1/2 ts SALT IN A SAUCEPAN OVER LOW HEAT, MELT SHORTENING. COOL. BEAT IN SUGAR, MOLASSES, AND EGG UNTIL WELL COMBINED. SIFT TOGETHER FLOUR, BAKING SODA, CLOVES, GINGER, CINNAMON AND SALT. ADD TO MOLASSES MIXTURE. MIX WELL AND CHILL. ROLL TO 1/4 INCH THICKNESS. CUT WITH YOUR FAVORITE COOKIE CUTTER. PLACE ON GREASED COOKIE SHEET ABOUT 2 INCHES APART. BAKE AT 375 DEG F. FOR 8 TO 10 MINUTES. Yields 24 Servings
Raspberry Cheesecake Brownies
Ingredients & Directions For brownie batter: 4 oz Fine-quality bittersweet =chocolate chopped 2 oz Unsweetened chocolate; -chopped 1/2 c Unsalted butter 1 1/4 c Sugar 3 lg Eggs 1 1/2 ts Vanilla 3/4 ts Salt 3/4 c All-purpose flour For cheesecake topping: 8 oz Cream cheese; softened 2/3 c Sugar 2 ts Fresh lemon juice 1 lg Egg 1/2 ts Vanilla 1/4 ts Salt 2 tb All-purpose flour 1 1/2 c Raspberries 1 tb Sugar Confectioners’ sugar = for sprinkling = brownies (if desired) Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners’ sugar. Serve brownies cold or at room temperature. 24 brownies COOKING LIVE SHOW #CLE086 Yields 24 Servings
Biscuit Topped Stroganoff
Ingredients & Directions 1 lb Lean ground beef 1 Onion; chopped 1/2 Green pepper; chopped 1 ts Salt 1 cn Mushroom soup 2 tb Pimiento; chopped 1 pt Sour cream 2 cn Biscuits; refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or unil biscuits are done. NOTES : Adapated from an old family recipe from 1949. Yields 6 Servings
Kay's Shortbread
Ingredients & Directions 1 c Butter 1 ts Cornstarch 3/4 c Icing sugar 1 pn Baking powder 2 c All-purpose flour 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 Yields 6 servings
