Little Gem And Pecan Nut Cake
Ingredients & Directions -FOR THE CAKE- 125 g Wholemeal self-raising -flour; (4oz) 125 g White self-raising flour; -(4oz) 150 g Light muscovado sugar; (5oz) 1 ts Ground mixed spice 50 g Pecan nuts; roughly chopped ; (2oz) 1/2 ts Vanilla essence Finely grated zest of 1 -orange 1 Little gem squash; peeled, -deseeded ; and coarsely grated 150 ml Corn oil; ( 1/4 pint) 2 md Size eggs; beaten FOR THE CREAM CHEESE FROSTIN 125 g Cream cheese; (4oz) 75 g Butter; softened (3oz) 250 g Icing sugar; sifted (8oz) 1 Orange; juice of Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin. Place the flours in a large mixing bowl. Stir in the sugar, ground mixed spice and pecan nuts. Beat in the vanilla essence, orange zest, grated Little Gem flesh, corn oil and eggs and mix carefully until all ingredients are thoroughly combined. Transfer the mixture to the cake tin and level making a slight dip in the centre. Bake in the preheated oven on the middle shelf for 1 – 1 1/4 hours until risen and firm to the touch. Allow to cool slightly then turn out of the tin, remove the greaseproof paper and leave to cool on a wire rack. Meanwhile, make the cream cheese frosting. Beat the cream cheese in a mixing bowl until smooth and softened. Beat in the butter with the icing sugar and orange juice until smooth. Cover and keep cool or chill until required. When the cake is completely cool place onto a serving plate and spread over the frosting swirling into peaks to give an attractive finish. Yields 1 servings
Biscuit Sausage Quiche
Ingredients & Directions 1 lb Turkey breakfast sausage 1/4 c Onion; chopped 1/4 c Green bell pepper; chopped 10 Eggs 1 c Cheddar cheese; shredded 1 cn (17.3 oz) Pillsbury Grands -Refrigerated Buttermilk -biscuits Heat oven to 375 degrees. In large skillet, brown sausage, onion and bell pepper; drain well. In large bowl, beat eggs; stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits in bottom of 13×9″ baking dish. Pour sausage mixture into biscuit lined pan. Bake for 30-35 minutes or until quiche is set and crust is deep golden brown. Cool 5 minutes before serving. Yields 8 Servings
Mix In Pan Carrot Cake
Ingredients & Directions CAKE 1 1/2 c All purpose flour 1 c Sugar 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1 c Shredded carrots 1/2 c Chopped pecans or walnuts 3/4 c Water 1/3 c Oil 1 tb Lemon juice 1 ts Vanilla 1 Egg CREAM CHEESE FROSTING 4 oz Cream cheese softened. 1 1/2 c Powdered sugar 1/4 c Butter softened 1/2 ts Vanilla Heat oven to 350, 325 for glass pan. Lightly spoon flour into measuring cup; level off. In ungreased 8 inch square pan combine flour, sugar, baking powder, baking soda, salt cinnamon and allspice; mix with fork until blended. Add carrots and nuts, stir until well blended. In small bowl, combine water, oil, lemon juice, vanilla and egg, blend well. Pour over dry ingredients; stir with fork until well blended. With rubber spatula, scrape corners, sides and bottom of pan to moisten all ingredients. Bake 350 (325 for glass) 40 – 60 minutes or until toothpick inserted in center comes out clean. Remove from oven, cool completely on wire rack. CREAM CHEESE FROSTING Mix all ingredients until completely combined. Frost cooled cake. Then refrigerate. Frosts 8×8 pan. == Courtesy of Dale & Gail Shipp, Columbia Md. === Yields 1 Servings
Apple Cake With Caramel Sauce
Ingredients & Directions CAKE 2 c Apples; peeled and sliced 1 1/2 ts Cinnamon 1 c Sugar 1 ts Baking soda 1 Egg 1/4 ts Salt 1 c Flour 1/2 c Pecans; chopped CARAMEL SAUCE 1 1/2 c Brown sugar 1 c Water 1 1/2 c Sugar 1/4 c Butter 2 tb Flour 1 ts Vanilla Yields 9 servings
Double Apple Bread
Ingredients & Directions 1 c Walnuts 1/2 c Butter 1 c Plus 2 T light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c Applesauce, unsweetened 1 2/3 c Flour 1/2 c Whole wheat flour – preferably stoneground 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1 lg Tart apple*, pared, cored, – quartered and chopped 1/2 c Raisins, plumped if dry** * Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat. Drain thoroughly. Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside. In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!) Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts. Spread the batter in the prepared pan with a spatula, smoothing the top. Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding. Cool completely before wrapping or serving. Yields 1 9×5 loaf
Sweet Monkey Bread
Ingredients & Directions 3 cn Biscuits (10 ct. each) 1 c Sugar 3 tb Cinnamon 1/2 c Margarine (1 stick) 1 c Brown sugar Open biscuits; cut into quarters and set aside. Mix sugar and cinnamon. Roll biscuits in sugar mixture until well coated. Put in buttered 13 x 9 x 2 inch cake pan. Melt margarine and brown sugar; pour over biscuits. Bake at 350 degrees for 25 to 30 minutes. NOTE: May be sprinkled with nuts. SOURCE: Sunburst Samplings – compiled by The Sunburst Banks of Mississippi Contributed by Steve Breazeale Yields 12 Servings
Irish Bread
Ingredients & Directions 1/4 lb Butter 2 ea Eggs 2 1/2 ts Baking powder 1 c Milk 1/2 c Sugar 2 1/2 c Flour 1/4 ts Salt 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8″ X 8″ pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon Yields 1 servings
