Pineapple Cheese Torte
Ingredients & Directions -Pat-In-The-Pan Crust: 1 c All-purpose flour 1 1/4 c Confectioners’ sugar 1/4 c Finely chopped almonds 1/3 c Butter or margarine, -softened -Filling: 2 pk (8 ounces each) cream -cheese, softened 1/2 c Sugar 2 Eggs 2/3 c Unsweetened pineapple -juice -Pineapple Topping: 1/4 c All-purpose flour 1/4 c Sugar 1 cn (20 ounces) crushed -pineapple, juice drained -and reserved 1/2 c Whipping cream -Fresh strawberries, -optional Combine crust ingredients; pat into the bottom of a 12-in. x 8-in. x 2-in. baking dish. Bake at 350! for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350! for 20 minutes or until center is set. Cool. For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired. Yield: 12-16 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Yields 1 Servings
Biscuit Berry Shortcake
Ingredients & Directions 6 Dessert buttermilk biscuits 1 qt Fresh berries* 1/4 c Sugar; (to 1/3 cup, -depending on berries) 1 ts Lemon juice 1 c Cold whipping cream 1 tb Superfine or confectioners’ -sugar 1/2 ts Vanilla 1 pn Salt * If using strawberries, hull and slice Split the biscuits and place the bottoms on six dessert plates. Reserve the tops. In a bowl, combine the berries, sugar to taste and lemon juice. Toss. In a second bowl, whip the cream until soft peaks form. Add the sugar, vanilla and salt and whip until well combined. Spoon berries over the biscuit halves. Cover generously with whipped cream, then replace the tops. Spoon any extra berries around the shortcake. Published in Chicago Tribune Magazine 5/3/98 Yields 6 Servings
Mix-in-the-pan Lemon Poppy Seed Cake
Ingredients & Directions 1 3/4 c All-purpose flour 3/4 c Water 3/4 c Granulated sugar 1/4 c Vegetable oil 2 tb Poppy seed 1 tb Grated lemon peel 1 ts Baking soda 2 tb Lemon juice 1/2 ts Salt Powdered sugar Heat oven to 350 F. Mix flour, granluated sugar, poppy seed, baking soda and salt with fork in an ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients except powdered sugar. Bake 35-40 minutes or until toothpick inserted in center comes out clean and top is golden brown;cool. Sprinkle with powdered sugar. Serve with lemon sherbert if desired. Yields 8 servings
Dill Parsley Bread
Ingredients & Directions -Heather Smith NPFN03A 2 c Flour 3 tb Nonfat dry milk 1 tb Dry dill weed 1 tb Dried parsley 1 ts Salt 1/2 ts Sugar 1/4 c Olive oil 1 1/4 c Water 2 ts Yeast Put in bread maker in order given. Really nice toasted with lots of butter. near L.A. Yields 10 Servings
Fruit Nut Bread
Ingredients & Directions 2 1/4 c Sifted flour 1 ts Salt 1/2 c Coarse chopped pecans 2 Eggs, beaten 1/4 c Butter, melted 2 ts Baking powder 3/4 c Sugar 1 c Diced, candied, mixed fruit 1 c Dairy eggnog Sift flour, baking powder, salt and sugar together. Add pecans and fruit. Mix until well blended. Combine eggs, eggnog and butter, add to dry ingredients, mixing until ingredients are moistened. Pour into greased and floured 9 x 5 x 3″ loaf pan. Bake at 350 F. until done. Cool about 1 hour before removing from pan. Frost with powdered sugar icing with rum flavoring and decorate with glace cherries if desired. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A Yields 1 servings
Coffee-layered Cake
Ingredients & Directions (TORTA AL CAFFE) Butter biscuits and espresso coffee make sublime additions to this light and delicious cake. 4 jumbo egg yolks 1/2 C granulated sugar 1/2 C milk 1 C butter, softened 2 C powdered sugar 2 pkg (7.05 oz each) imported butter biscuits 1 C cold espresso or very strong coffee 2 T cocoa 12 maraschino cherries Beat together egg yolks and granulated sugar in 2-quart saucepan on medium speed 30 seconds or until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low. Boil and stir 1 minute. Place plastic wrap or waxed paper directly onto milk mixture in saucepan. Refrigerate about 2 hours or until cool. Beat butter in medium bowl on high speed about 5 minutes or until light and fluffy. Gradually beat in powdered sugar. Fold in egg mixture. Dip one-third of the biscuits in espresso (do not soak). Arrange in single layer in ungreased 13x9x2-inch pan. Spread one-third of the filling over biscuits. Sprinkle with 2 teaspoons cocoa. Repeat 2 times. Cover and refrigerate at least 3 hours. Garnish with cherries. (C) 1992 General Mills, Inc. Yields 12 Servings
Rich Golden Cookies
Ingredients & Directions 1 1/4 c Shortening 1 1/2 c Sugar 3 Eggs 1/2 ts Almond extract 3 1/4 c Flour 1/4 c Grated orange rind Cream together shortening and 1 cup sugar. Add eggs, one at a time, beating after each. Add almond extract. Add flour; mix well. Using a rose tip, press dough through pastry tube on greased baking sheet, making cookies 2″ in diam. Mix rind and remaining sugar; sprinkle on cookies. Bake in hot oven (400 F.) 13 minutes. Yields 45 Servings
