Fudge Nut Cake
Ingredients & Directions 1/2 c Butter 2 c Cake flour; sifted 1 ts Baking soda 1 1/2 c Sugar 3/4 ts Salt 1 c + 2T milk 2 Eggs; unbeaten 3 oz Unsweet chocolate sq; melted 1 c Nuts; coarsely chopped In mixer bowl, cream butter at medium speed. At low speed, blend in flour, soda, salt and sugar, which have been sifted together. Add 3/4 cup milk. Beat 2 minutes at medium speed. Add eggs, melted chocolate and remaining milk; blend. Scrape bowl frequently. Beat 1 minute at medium speed. At low speed, add nuts and blend well. Turn batter into greased 9 x 13 pan. Bake at 350~ for 45 minutes or until done. Cake may also be baked in 2, 9″ pans at 375~ for 25 minutes or until done. Omit nuts. NOTE: Cocoa may be substituted for chocolate. Sift 2/3 cup cocoa with dry ingredients. From Yields 10 Servings
Raspberry Applesauce Coffee Cake
Ingredients & Directions 1 1/2 c Raspberries 1/4 c Water 7 tb Sugar; divided Vegetable cooking spray 2 tb Cornstarch 1/2 ts Ground nutmeg; divided 1 3/4 c All-purpose flour; divided 3 tb Margarine 1 tb Walnuts; finely chopped 1 1/2 ts Baking powder 1/2 ts Baking soda 1/8 ts Ground cloves 2 Egg whites 1 c Unsweetened applesauce Oven: 350F / 180C Spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup. 1/ Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 tablespoons sugar, cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/ Combine 3/4 cup flour and remaining 5 tablespoons sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse meal; set aside 1/2 cup crumb mixture for topping. 3/ Add remaining 1 cup flour, walnuts, powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites and applesauce; beat until well combined. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice). Sprinkle with reserved topping. 4/ Bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool. Yields 9 Servings
Oatmeal Bread 2
Ingredients & Directions 1 1/2 LB 3/4 c Milk 1 1/2 c Oats 1/4 c Applesauce 2 c Bread flour 1 Egg 1 1/2 tb Vital gluten 2 tb Sugar 1 1/2 ts Active dry yeast 1 ts Salt 2 LB 1 c Milk 2 c Oats 1/3 c Applesauce 2 2/3 c Bread flour 1 1/2 Eggs 2 tb Vital gluten 2 1/2 tb Sugar 2 ts Active dry yeast 1 ts Salt Yields 1 servings
Dom Deluise's Cheese & Onion Bread
Ingredients & Directions 1 1/2 c Onion, chopped 1 Egg 2 tb Butter 1/2 c Sour cream Pepper, to taste 2 c Flour 1 tb Baking powder 1/4 c Butter 1 c Cheddar, shredded 2/3 c Milk 3 tb Fresh parsley, minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9″ square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. Yields 8 Servings
Little Easter Cakes With Lemon And Rosemary
Ingredients & Directions 1 lg Egg 100 g Icing sugar; (4oz) 1/2 ts Baking powder 50 g Ground almonds; (2oz) 100 g Semolina; (4oz) Finely grated rind of 1 -lemon 1 Good sprig of fresh -rosemary; finely chopped Both children and adults adore these which are half cake, half biscuit and very quick and easy to make. They are crunchy yet gooey, fragrantly flavoured and definately more?ish. Whisk the egg with the icing sugar until very pale. Stir in the baking powder, ground almonds, semolina, lemon rind and the fresh rosemary and mix together. Heat the oven to 180?C/350?F/gas mark 4. Grease a large baking sheet and put out a small bowl of sieved icing sugar. Wet your hands, take up pieces of the mixture and form into balls the size of large marbles, dipping one side of each ball into the icing sugar. Then place the balls on the baking sheet, sugar side up and well spaced out as they spread quite a lot. You will prpbably have to cook them in two batches. Bake in the centre of the oven for 10-12 minutes until very pale brown. Ease the biscuits off the baking sheet carefully with a palette knife and cool on a rack. Yields 1 servings
Mississippi Mud Cake 3
Ingredients & Directions THE CAKE 1/2 lb Butter 2 c Sugar 4 Eggs 1 1/2 c Flour 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1 ts Pure vanilla extract 3 c Miniature marshmallows OR Large marshmallows cut into 1/2″ pieces THE ICING 1/2 lb Butter 1 1/2 c Confectioner’s sugar 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1/2 c Evaporated milk 1. Preheat oven to 350 degrees 2. To prepare the cake batter, combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. 3. Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out the excess. 5. Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare the icing. Melt the butter in a saucepan. 7. Sift together the confectioner’s sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled. 8. Cut into slices and serve. Yields 12 Servings
Raspberry Walnut Shortbread Bars
Ingredients & Directions === FOR BARS === 1 1/4 c All-purpose flour 1/2 c Granulated sugar 1/2 c Butter -; (1 stick) 1/2 c Raspberry jam === FOR TOPPING === 1/3 c Brown sugar -; (packed) 2 Eggs 1 ts Vanilla 3 tb All-purpose flour 1/8 ts Salt 1 c Chopped walnuts To prepare bars: Preheat oven to 350 degrees. In medium bowl, combine flour and sugar. With pastry blender, cut in butter until crumbly. Press on bottom of greased 9- by 9-inch baking pan. Bake for 18 to 20 minutes, until edges are lightly golden brown. Spread jam over crust. To prepare topping: In a small bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well-mixed, 1 to 2 minutes. Stir in flour and salt until well-mixed. Stir in walnuts. Pour topping over jam; spread carefully to cover. Return to oven; bake 20 to 24 minutes, until golden brown and filling is set. Let cool completely. Cut into bars. Yield: 24 bars. Comments: This recipe was the grand prize winner in last year’s Land O’Lakes Butter Cookie Contest. Yields 24 servings
