Tunnel Of Love Cake
Ingredients & Directions 1/2 c Egg whites (7-8) 1 1/2 t Baking soda 1/2 c Sifted unsweetened dark 1 t Salt -cocoa 1/2 c Salad oil 1/4 c Boiling water 7 ea Egg yolks 1 3/4 c Sifted cake flour 2 t Vanilla 1 3/4 c White sugar 1/2 t Cream of tartar Preheat the oven to 325F. In large bowl, let egg whites warm to room temperature. Place cocoa in small bowl, add boiling water. Stir cocoa until smooth and allow to cool. In second large bowl, sift flour, sugar, salt, soda. Make a well in the centre, pour salad oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth. Sprinkle cream of tartar over the egg whites, and beat at high speed until stiff peaks form. Do not underbeat. Pour batter over egg whites, and with rubber spatula gently fold batter and whites until blended. Turn batter into greased 10″ tube pan. Bake for 65-70 minutes or until the cake tester inserted in middle comes out clean. Invert pan over neck of bottle and let cake cool completely. Carefully loosen with spatula and remove from pan. CHOCOLATE CREAM FILLING: 3 cups heavy cream 1-1/2 cups confectioner’s sugar 3/4 cup unsweetened dark cocoa 2 tsp vanilla extract 1 tsp unflavored gelatin (dissolved in 2 tbsp cold water) Beat cream until it just starts to thicken. Add sugar, cocoa and vanilla extract. Beat until stiff. Sprinkle gelatin over 2 tbsp cold water to soften it. Heat over hot water, stirring until gelatin is dissolved Cool and add to whip cream mixture, folding in carefully. PREPARE CAKE FOR FILLING: Slice 1″ crosswise from top of cake, and set aside. With sharp knife, carve a tunnel in cake, being careful to leave a 1″ border around centre hole and sides. With a spoon, remove cake from this area, being sure to leave 1″ thick base. Reserve 1-1/2 cups of crumbled cake. Measure 2-1/2 cups of chocolate cream in piping bag and use this to fill cavity of tunnel. The top of the cake then can be placed back on the filled portion of the cake. Mix cup of chocolate cream with crumbled cake and use to fill centre hole of cake. Frost up the sides and top of remaining cake with the rest of the chocolate cream. Refrigerate until well chilled. Makes 12-16 servings. BEFORE PUTTING THE TOP OF THE CAKE BACK ON….. You can add other surprises the the Tunnel of Love Cake. Take 1/2 bag of frozen strawberries, add 1/2 cup orange juice and sugar to taste, and bring to boil on stove. Soften 2 tbsp of gelatin in 1/4 cup cold water, and add to strawberries, stirring until dissolved. Allow this mixture to cool before adding inside the cake. Origin: Newspaper clipping Shared by: Sharon Stevens, Jan/95. Yields 12 servings
Raisin-spice Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1 c Sugar 1/3 c Margarine or butter, -softened 1 c Milk 3 ts Baking powder 1 ts Salt 1 ts Ground cinnamon 1/4 ts Ground allspice 1/4 ts Ground nutmeg 1 Egg 1/2 c Raisins Streusel Heat oven to 350F. Grease square pan, 9 x 9 x 2 inches. Beat all ingredients except raisins and Streusel on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in raisins. Spread half of the batter in pan; sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. 1 coffee cake (9 servings); 460 calories per serving. Streusel Coffee Cake: Omit cinnamon, allspice, nutmeg and raisins in batter. *If using self rising flour, omit baking powder and salt. Yields 9 Servings
Dilled Cucumber & Yogurt Bread
Ingredients & Directions 1 1/2 ts Dry yeast 2 2/3 c Bread flour 3/4 c Whole wheat flour 3 tb Nonfat dry milk 3/4 c Cucumber, peeled,minced 3 tb Banana, mashed 3 tb Dried dill weed 3/4 ts Salt 1/8 ts Baking soda 1/2 c Nonfat plain yogurt 1/2 c Water Source: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Add all ingredients in the order suggested by mfg. of bread machine. Process on basic bread cycle according to the mfg. directions. Per (1oz) serving: 75 Calories, 3gr. Fat; .2mg. Cholesterol; 4% Calories from fat. From the recipe files of suzy@bestweb.net Yields 1 Loaf
Fluffy Orange Cake
Ingredients & Directions 1 pk Yellow cake mix 3 Eggs 1 c Orange juice 1/4 c Poppy seeds 3/4 c Miracle whip Powdered sugar Heat oven to 350. Mix all ingredients except powdered sugar with electric mixer on medium speed for 2 minutes. Pour into greased and floured bundt pan. Bake 35 to 40 minutes. Let stand 10 minutes; remove from pan. Sprinkle with powdered sugar. Yields 12 servings
Pizza Roll Bread
Ingredients & Directions Dough: 4 c Flour 1 ts Salt 1 pk Dry yeast 1 1/3 c Warm water 2 tb Oil 1 tb Sugar Filling: 1 1/2 lb Sweet Italain sausage Removed from casings 1 12 oz can tomato paste 3 tb Minced onion 2 ts Minced garlic 2 ts Oregano 2/3 c Grated romano cheese 1 1/2 c Shredded mozareela cheese 2 tb Olive oil Make dough: Mix flour and salt in large bowl.Make a well in center add yeast, water, oil and sugar.Let stand 5 minutes until yeasts dissolves foamy. Beat with spoon to make soft dough. Knead on a floured surface until smooth and elastic adding more flour as needed. Place in a greased bowl cover and let rise double. Make filling: crumble sausage and cook over medium high heat to break up meat. Drain off fat. Stir in paste, onion and seasonings. Remove from heat and let cool. Punch down dough and divide in half. Roll each piece into a 14 x 9 inch rectangle.Spread 1/2 of filling to 1/2 inch of sides. Top with 1/2 of cheeses. Drizzle with oil. Roll up tightly from one long side.Pinch edges and tuck under to seal. Place on large baking sheet seam side down, two inches apart. Bend each roll intoa crescent shape.Bake in a 400 oven 45 minutes or golden and done. Cool 30 minutes before cutting. serve warm or at room temp. From Yields 2 Servings
Mashed Potato Pancakes
Ingredients & Directions 1 c Mashed potatoes 2 Eggs, beaten 2 c Flour, sifted 1 c Milk 1 ts Salt 4 tb Light corn syrup 3 ts Baking powder 1 ts Nutmeg Combine potatoes, sifted flour, salt, and baking powder. Mix together the eggs and milk and stir lightly into the potato-flour mixture. Add corn syrup and nutmeg and beat well. Bake on a greased griddle until cakes are brown on both sides. Yields 12 pancakes
Herbal Lemon Cookies
Ingredients & Directions 1 c Butter or margarine 2 c Sugar; divided 2 Eggs 1 ts Vanilla extract 2 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 1/3 c Finely chopped lemon herbs — lemongrass, lemon thyme, — and/or lemon basil Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slighty with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350 F for 8 to 10 minutes or until barely browned. Cool slightly, then remove to a rack. From Yields 84 Cookies
