Chocolate/coconut/banana Cream Pie With Chocolate Crust
Ingredients & Directions INGREDIENTS FOR CRUST 1 c All-purpose flour 2 tb Unsweetened cocoa powder; -sifted 3 tb Granulated sugar 1 Pinches salt 4 tb Cold unsalted butter; cut -into small ; cubes 1 lg Egg ———————–INGREDIENTS FOR FILLING———————– 2 1/2 c Milk 1/3 c Granulated sugar 1/4 c Cornstarch 1 pn Salt 3 lg Eggs 4 oz Semisweet or bittersweet -chocolate; finely chopped 4 tb Unsalted butter; softened 2 ts Vanilla extract 1/2 c Coconut; toasted 1 lg Banana; cut into 1/2-inch ; slices ———————INGREDIENTS FOR CREAM TOPPIN——————— 1 c Heavy cream 2 tb Granulated sugar 1 ts Vanilla extract Grated semisweet or -bittersweet chocolate How to Prepare the Crust: 1. Combine the flour, cocoa, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse 3 times. 2. Add the pieces of butter, and pulse until the mixture resembles coarse ground cornmeal. Add the egg and pulse until the dough forms a ball. (If the mixture is too dry, add water, 1 teaspoon at a time, and continue pulsing until the dough comes together.) 3. Scrape the dough onto a lightly-floured work surface and knead lightly until the dough is smooth. Press into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350 F. 4. Remove dough from refrigerator, place on a lightly floured surface (pound gently with a rolling pin if too hard). Roll the dough out to 1/8-inch thickness. Place in a 9-inch glass pie plate, flute the edges, and refrigerate for 20 minutes. 5. Dock the dough with the tines of a fork. Line with a disk of parchment paper, and fill with beans or pie weights. Bake for 20 minutes, remove the paper and beans, and continue baking until golden brown, about 10-15 additional minutes. Cool the crust on a rack. How to Prepare the Filling: 1. Combine 2 cups milk, sugar, and salt in a non-reactive saucepan; whisk and bring to a boil over low heat. Combine the remaining 1/2 cup of milk in a mixing bowl, whisk in the cornstarch, then the eggs. 2. Whisk 1/3 of the hot milk/sugar mixture into the egg mixture, add the egg mixture into the remaining milk mixture, and whisk constantly until the filling thickens and comes to a boil. 3. Allow the mixture to boil for another 30 seconds, whisking constantly. Remove from the heat, whisk in the chocolate, butter, and vanilla, and fold in the toasted coconut. 4. Pour the filling into a non-reactive bowl, and press plastic wrap against the surface of the filling. Place in the refrigerator for about 30 minutes. 5. Arrange the bananas around the bottom of the pie crust. Spread the cooled filling evenly over the bananas. How to Prepare the Topping: 6. Using an electric mixer, combine the heavy cream, sugar, and vanilla in a bowl. 7. Whip to soft peaks. Spread the cream over the filling and out to the edges. 8. Sprinkle with grated chocolate and serve. Yields 4 servings
Honey Bun Cake
Ingredients & Directions 1 pk Yellow cake mix 1/2 c Sugar 1 c Buttermilk 3/4 c Oil 4 x Eggs 1 c Raisins 5 ts Cinnamon 1 c Brown sugar -GLAZE- 2 c Confectioners sugar 4 tb Milk 2 tb Vanilla Mix 1st 5 ingredients together and pour into greased and floured 9×13 pan. Mix raisins, cinnamon and brown sugar, swirl into batter in pan. Bake at 350F for 30 minutes. GLAZE: Combine all ingredients until smooth and creamy, pour over cake. From Yields 10 Servings
White Chocolate Cake Bswn00a
Ingredients & Directions 1/4 lb Dipping chocolate or real 1 c Margerine 2 c Sugar 4 x Eggs 1 ts Vanilla 1/8 ts Salt 2 1/2 c Cake flour 1 ts Baking powder 1 c Buttermilk 1 c Chopped pecans 1 c Coconut Mix all cake ingredients, adding baking soda and flour last. Don’t over- beat after adding flour and 04/23/92 8:38 PM buttermilk. Pour into two 9-inch or one 9×12-inch cake grease and floured cake pan. Bake at 350 degrees 35-40 minutes. Icing: 1 stick margerine 1 pound powdered sugar 1 t vanilla 8 oz cream cheese cream or half and half Cream all ingredients together, gradually adding cream until spreading consistency. Yields 12 Servings
Old-fashioned Pound Cake
Ingredients & Directions EBONY MAGAZINE 1 1/2 c Butter or margarine, soften 3 c Sugar 1 tb Vanilla 1 ts Lemon extract 1 tb Fresh lemon juice 1 ts Grated lemon rind 6 Eggs 3 c All purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 c Evaporated milk Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean. 70-80 minutes. Cool 20 minutes; remove from pan. From Yields 10 Servings
Corny Broccoli Bread
Ingredients & Directions 10 oz Broccoli; chopped, thawed -and drained 8 1/2 oz Corn muffin mix 1/2 c Miracle Whip 1/2 c Onion; chopped 1/2 c Cottage cheese 4 Eggs; beaten 1 ts Salt 1/2 ts Pepper Heat oven to 375. Mix all ingredients. Spoon into lightly greased loaf 9″ loaf pan. Bake 40 minutes. Yields 6 servings
Paskha (russian Cheesecake)
Ingredients & Directions -CRUST- 1 x NONE CHEESECAKE 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners’ Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 ts Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 ts Vanilla Extract SABAYON SAUCE 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 ts Lemon Rind; Grated 3 tb Confectioners’ Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is —— NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. Yields 10 servings
Double Bran Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread Flour 1 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/3 c Bran flakes (1 oz) 1/4 c Toasted bran (3/4 oz) 1 c Water 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
