Raspberry Angel Cake
Ingredients & Directions 1 pk Raspberry jello 1 pt Frozen raspberries, thawed & Drained — reserve juice 1 pt Heavy cream — whipped 1 lg Angel food cake Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel. Whip luntil frothy and add whipped cream. Refrigerate and when stiff enough, fold in raspbherries. Fill center of cake and frost top and sides with remaining mixture. Store in refrigerator until ready to serve. Can be made a day ahead. You may substitute frozen strawberries. From Pat Crafts Yields 1 Servings
Biscuit Mix (all Purpose Baking Mix)
Ingredients & Directions 4 1/2 c All purpose (A/P) flour 5 ts Baking powder 1 ts Salt 5 tb Solid shortening 3 tb Unsalted butter, cut up In a lge. bowl, whisk together dry ingreds. With elec. mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide amongst 3 air tight containers. Yield: 3 batches mix, scant 2 c. ea. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc. Best biscuit mix you’ll ever use, guaranteed. Watch out Betty Crocker!! From Yields 3 Servings
Raisin Ginger Breads
Ingredients & Directions 3 c All-purpose flour 1 1/2 ts Baking soda 3/4 ts Salt 1 tb Ground ginger 2 ts Cinnamon 1 1/2 Sticks unsalted butter; -softened (3/4 cup) 3/4 c Firmly pack dark brown sugar 3 lg Eggs 1 c Sour cream 3/4 c Dark molasses 2 c Raisins Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves. Yields 1 servings
Dixie Spoon Bread
Ingredients & Directions 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs — separated Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk in small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture looks like thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk. In bowl, beat whites until stiff. Fold into cooked mixture. Put into casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread. Yields 1 Servings
Cream Cheese Chocolate Cake
Ingredients & Directions 2 c Cake Flour; Sifted 1 1/2 ts Baking Soda 1 ts Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 ts Vanilla Extract 6 c Confectioners’ Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 Eggs; Large 3/4 c Milk 1 tb Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners’ sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. From Yields 12 Servings
Maria's Ischli Cookies
Ingredients & Directions 1/4 lb Almonds or hazelnuts, finely Ground 1/2 lb Butter, at room temperature 1/4 lb Sugar 1/2 lb Flour Seedless raspberrry Preserves Chocolate icing (see recipe Below) If you cannot buy nuts already ground, then grind them in a food processor, taking care not to overprocess them or they will turn oily; you can also process them with the sugar to prevent them from turning oily. (Note if you are working with whole hazelnuts, toast them first in a 400 degree oven, rub off skins, let cool and then grind.) Combine the nuts with the butter, sugar and flour; you will have to combine this dough with your hands; if a bit too dry, add drops of lemon juice or rum. Form dough into a roll 1 1 /4inches thick. Refrigerate overnight in waxed paper or parchment. Following day preheat the oven to 350 degrees. cut dough into 1/4inch slices and bake on an ungreased cookie sheet for 15 minutes or until golden. Remove from oven and cool cookies on a rack. When cooled to room temperature, sandwich two cookies together with raspberry jam and spread some of the chocolate icing (see below) over the top cookie. For a pretty presentation, set them in fluted paper cups. Yield: 2 dozen COOKING MONDAY TO FRIDAY SHOW #MF6757 Yields 4 servings
Sweet Irish Cream Bread
Ingredients & Directions 2 pk (3oz) cream cheese, Softened 1/4 c Sugar 2 Eggs 1 pk (16.6oz) date quick bread Mix 2/3 c Water 1/3 c PLUS 1 ts Bailey’s, divided(set aside) 1 tb Vegetable oil 1/2 c Powdered sugar 2 ts To 3 milk Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over and pour remaining batter over. Swirl with a knife to marble. Bake 65-75 minutes until bread tests clean. Coolin pan 15 minutes, then remove to a wire rack to finish cooling. Blend powdered sugar, remining Bailey’s and enough milk to reach a drizzling consistency and pour over cake. Yields 12 Servings
