Cheese Pie
Ingredients & Directions 3 pk (8-oz) cream cheese; -softened 1 pk (4-oz) bleu cheese; crumbled 4 oz Cheddar cheese; grated 1 pk Hidden Valley Ranch original -salad dressing mix 6 Or 8 Different condiments: -chopped ripe olives; green -olives, nuts; caviar, -shrimp, green onion; -pimiento and cooked bacon In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix. Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful. The cheese part may be prepared ahead and refrigerated. Add topping before serving and serve at room temperature with crackers. From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Whipped Cream Cake With Lemon Curd And Berries
Ingredients & Directions 3/4 c Unsalted butter, diced 1/2 c Fresh lemon juice 1/2 ts Unflavored gelatin 6 lg Egg yolks 2 ts Water 2 tb Grated lemon peel 1 c Sugar Cake: 3/4 c Plus 1 tablespoon sugar 1/3 c Plus 1 tablespoon unbleached Flour 1/3 c Plus 1 tablespoon potato Starch 4 lg Eggs, room temperature 2 ts Grated lemon peel 1 ts Baking powder Whipped Cream Frosting 3 1/2 c Chilled whipping cream 1/2 pt Blueberries 6 tb Sugar 3 pt Strawberries, hulled, sliced And fanned 1 10 ounce package frozen Sliced sweetened Strawberries, thawed For Lemon Curd Filling: Sprinkle gelatin over 2 teaspoons water in small bowl. Let stand 10 minutes to soften. Blend sugar and lemon peel in processor 2 minutes. Transfer lemon peel mixture to heavy medium saucepan. Whisk in lemon juice and yolks. Add butter and cook over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 7 minutes, do not boil. Remove from heat. Add gelatin mixture and stir until dissolved. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead, keep refrigerated.) For Cake: Position rack in lowest third of oven and preheat to 350. Butter and flour 9 inch diameter springform pan with 2-3/4 inch high sides. Sift flour, potato starch and baking powder into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until mixture is very thick and slowly dissolving ribbon forms when beaters are lifted, about 7 minutes. Mix in lemon peel. Sift dry ingredients over egg mixture in 3 additions, folding in after each addition. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 20 minutes. Run small sharp knife around pan sides to loosen cake if necessary. Release pan sides. Cool cake completely. (Can be made 1 day ahead. Wrap tightly and let stand at room temperature.) For Frosting: Beat cream and sugar in large bowl to stiff peaks. Run long thin knife between cake and pan bottom to loosen cake. Cut cake horizontally into 3 even layers. Place bottom cake layer on plate. Spoon 1/3 cup thawed sweetened berries with juices over cake. Carefully spread generous 1/3 cup lemon curd over. Top with single layer of sliced fresh strawberries. Spread 1 cup whipped cream frosting over. Top with second cake layer and repeat layering process, using 1/3 cup thawed sweetened berries, generous 1/3 cup lemon curd, single layer of sliced fresh berries and 1 cup whipped cream frosting. Top with third cake layer. Spoon 3 tablespoons thawed berry juices over. Spread 1/3 cup curd over top of cake (reserve any remaining curd for another use). Spread 2-1/2 cups whipped cream over top and sides of cake. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe cream in vertical columns around sides of cake from top edge to bottom. Pipe rosettes of cream around top edge of cake. Arrange 8 fanned strawberries around edge of cake. Fill center with blueberries. Refrigerate at least 3 and up to 6 hours before serving. LEMON CURD FILLING: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Karat Bread
Ingredients & Directions Jim Vorheis 3 Eggs 1 c Vegetable oil 2 c Grated carrots 2 c Sugar (or 1 1/2 cups plus -1/2 cup brown sugar) 3 c Flour 1/4 ts Baking powder 1 ts Salt 1 ts Baking soda 1 ts Ground cinnamon 1 c Chopped pecans 8 oz Crushed pineapple, drained In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar. Beat well. Sift together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple. Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a preheated 350 degree oven for 1 hour, or until done. Cool and remove from pans. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Yields 6 Servings
Dilled Cheddar Cheese Batter Bread
Ingredients & Directions 3/4 c Milk 1 1/2 tb Dill seeds, coarsely chopped 1 tb Honey 1/4 c Canola oil 3 Eggs, room temperature, – beaten to blend 2 1/2 c Whole wheat flour 1 pk Dry yeast 1 1/2 ts Salt 3 1/2 c Packed grated sharp – Tillamook, cheddar cheese 3 tb Chopped fresh dill Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees F. Whisk in oil and eggs. Combine 1-1/4 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1-1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes. Preheat oven to 350-degrees F. Butter 9x5x3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1-1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes. Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool. SOURCE: Yields 1 Servings
Fruit And Nut Ginger Bread From Mary Killen
Ingredients & Directions 12 oz Flour 6 oz Margarine 6 oz Soft brown sugar 6 oz Sultanas (raisins) 2 oz Chopped almonds 4 tb Treacle (molasses) 2 tb Buttermilk 1 ts Baking soda 1 ts Ground cinnamon 1 ts Ground ginger 2 Eggs 1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. Yields 1 servings
Old-fashioned Apple Stack Cake
Ingredients & Directions 2 c Sugar 1 c Butter or shortening 2 Eggs 1 ts Baking soda 3 ts Baking powder 6 c Sifted flour 1 ts Salt 1/2 c Buttermilk 1 ts Vanilla FILLING 1 lb Dry apples 1 c Brown sugar 1/2 c Sugar 2 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground allspice Date: Mon, 26 Feb 96 9:27:30 EST submitted by: 102735.17@compuserve.com Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately to batter with buttermilk and vanilla; mix. Divide batter into six equal portions. Pat batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15 minutes. Cool. FILLING: Cover apples with water and cook until tender; mash. Add the remaining ingredients; mix. Spread each of the layers except the top one with apple filling. Stack layers. Let cake stand for 12 hours or over night before cutting. Serves 12-14. NOTE: This is an adaptation of an old family recipe. My grandmother made her cake using lard for the shortening in the cookie-like portion and used her homemade Apple Butter for the filling. Recipe submitted from League City, TX DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Crazy Cake
Ingredients & Directions 3 c Flour 2 c Sugar 6 tb Cocoa 2 ts Baking soda 1/4 ts Salt Grease a 9 by 13 inch pan and put in the previously listed ingredients. Stir with fork to combine. Make 3 wells in pan mixture. In the first put 12 T vegetable oil. In the 2nd put 2 T vinegar. In the third put 1 tsp vanilla. Over all pour 1 1/2 cups water. Stir with fork to combine. Bake at 350 for 30 minutes or until done. Yields 1 Servings
