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
White Chcocolate Raspberry Cheesecake
Ingredients & Directions -RITA TAULE BTVC62A -CRUST- 2 c Bread crumbs; plain/dry 1/2 c Pecans; chopped 1/2 c Butter 1 ts Cinnamon 1/2 c Sugar FILLING 2 lb Cream cheese; softened 1 c Sugar 5 Eggs; xtra large 6 oz Chocolate; white; melted 1 pt Raspberries 1/2 c Whipping cream 1/4 c Cornstarch 1 tb Vanilla TOPPING 1 pt Raspberries 1/2 c Water 1/2 c Sugar 1/4 c Cornstarch 2 tb Rum [opt] Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Then formatted by Rita Taule. Yields 12 Servings
Old-fashioned Crumb Cake
Ingredients & Directions 2 1/2 c All-purpose flour 3/4 c Butter, softened 1 1/2 ts Cinnamon 1 c Sugar 1 ts Nutmeg 1/2 ts Salt Egg, beaten 1 c Sour milk 1 ts Baking soda To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted in center comes out clean. A light, spicy snack cake From Yields 10 Servings
Ginger Carrot Cake
Ingredients & Directions 2 c All purpose flour 3/4 c Dried fruit bits 2 c Sugar 3/4 t Ground ginger 2 t Baking powder Orange Cream cheese 1/2 t Baking soda -Frosting 4 ea Eggs, beaten 1 c Pecans, finely chopped 3 c Carrots, finely shredded -optional 3/4 c Cooking oil Greased and floured two 9 x 1-1/2* inch round baking baking pans; set aside. In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and ginger. Add egg mixture to flour mixture. With a spoon, stir combined. Pour the batter into prepared pans. Bake in 350 oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost tops and sides with Orange Cream cheese Frosting. To add texture to frosting, use a cake comb. If desired, press nuts on sides of the cake. Store cake in the refrigerator. *Note: Your 9 inch round cake pans need to be at least 1-1/2 inches deep or the the batter may flow over the sides of the pans when baking. You can also use one 13x9x2 inch baking pan. bake about 40 minutes or until done. Frost with orange cream cheese frosting (you may have alittle left over). ORANGE CREAM FROSTING: In a bowl beat together two packages (3oz each) cream cheese, 1/2 cup softened butter, and 1 tablespoon apricot brandy or orange juice. Gradually beat in enough powdered sugar (4-1/2 to 4-3/4 cups) to make frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 8 servings
Mocha Cream Cheesecake
Ingredients & Directions 1 1/2 c CHOCOLATE WAFERS, crushed 1/4 c BUTTER, melted 2 tb SUGAR ** CRUST Yields 6 servings
Dixie Corn Bread
Ingredients & Directions 2 c White cornmeal 3 tb All-purpose flour 1 ts Salt 1 ts Baking soda 2 c Buttermilk 1 Egg 2 tb Bacon drippings (or melted -butter) Preheat oven to 450 degrees. In a large mixing bowl sift together cornmeal, with flour salt and baking soda. Add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into greased, hot 10-inch oven proof skillet. Bake 20 to 25 minutes. Serve warm, with butter. Yields 8 Servings
Sweet Iced Christmas Bread
Ingredients & Directions 2 1/2 c Bread or unbleached flour* *More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans -GLAZE- 1 Egg; beaten, mixed with 1 ts Milk or water DECORATION 7 Halves of glaceed cherries 7 Walnut or pecan halves -ICING- 1/2 c Confectioners’ sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Yields 2 Servings
