Blackberry Jam Cake
Ingredients & Directions 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts -CARMEL ICING- 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. Yields 6 Servings
Pine Nut Cake
Ingredients & Directions TASTE #TS4731 4 Eggs, separated 3/4 c Plus 2 tablespoons sugar 2 ts Vanilla 1 1/4 c Sifted cake flour 4 tb Tepid melted butter -BUTTERCREAM- 2/3 c Sugar 3 Egg yolks 1 Stick butter, room Temperature 2 tb Sherry (medium-sweet) 1 ts Vanilla 1 1/2 c Toasted pine nuts 1/2 c Warm strained apricot Preserves 2 c Heavy cream whipped with 2 TB sugar Make cake: Preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan, 2 inches deep. In a large mixing bowl lightly beat egg yolks and gradually beat in 3/4 cup sugar. Add vanilla and continue to beat 2 minutes more, or until mixture is thick, pale yellow and forms a ribbon when beaters are lifted. In a separate bowl beat egg whites with a pinch of salt to soft peaks. Sprinkle with 2 tablespoons of sugar and continue to beat until stiff peaks form. Scoop one-quarter of whites onto yolk mixture, sift one-quarter of flour over and delicately fold together until partially blended. Add one-third of remaining whites, sift one-third of remaining flour over and delicately fold together until partially blended. Add half of remaining whites, sift half of remaining flour over, add half of melted butter and delicately fold until partially blended. Add remaining butter and delicately fold until egg whites are no longer visible, but do not loose their volume. Turn batter into prepared pan and smooth top, tilting pan. Bake in center of oven for 30 to 35 minutes, until lightly browned, puffed and edges are beginning to pull away from sides of pan. Remove from oven and let cake stand in pan on a rack for 5 minutes. Run a knife around edge, invert pan to remove cake and reverse again onto a cake rack, puffed side up. Cool for 2 hours. Make buttercream: In small saucepan heat sugar with 1/2 cup water, stirring, until sugar dissolves. Place a candy thermometer in sugar syrup and continue to cook, without stirring, until it registers 236 degrees F. Wash down any sugar crystals which form on sides with a pastry brush dipped in cold water. Meanwhile, in top of a double boiler or in a large bowl set over a saucepan of simmering water, beat egg yolks with an electric mixer until frothy. Slowly pour in sugar syrup in a thin stream, continuing to beat until smooth. Remove from heat and continue beating until completely cooled. Add butter, 1 tablespoon at a time, beating until smooth and creamy. Beat in vanilla and sherry. Cover tightly and chill until firm but still of spreading consistency. To assemble, slice cake in half horizontally. Sprinkle cut sides of both halves with remaining sherry. Spread buttercream on bottom half, sprinkle with 1/4 cup of pine nuts, and replace top cake half. Brush outer rim of cake with warm apricot preserves and gently press on pine nuts. Let cake sit for 1 hour. Up to 1 hour before serving, decorate top of cake with whipped cream and sprinkle with remaining pine nuts. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 8 servings
Oatmeal (whatever) Cookies
Ingredients & Directions 1/2 c Lighter Bake 1 c Wheat flour 3/4 c Sugar 1 ts Baking soda 3/4 c Brown sugar 1 ts Salt 1/2 c Egg substitute 2 c Oatmeal 1 ts Vanilla Raisins; or dried -blueberries, or Craisins, -or dates, or whatever you -like in your oatmeal -cookies This is a cookie recipe I make frequently using Lighter Bake. The cookies are very sweet, but healthier than they would be otherwise with butter and real eggs… Preheat oven to 350F. Mix together flour, soda and salt in small bowl. “Cream” together Lighter Bake and sugars in large bowl. Mix in egg stuff and vanilla, then flour mixture. Stir in oats, and whatever else you decided upon. Drop by rounded tablespoons onto cookie sheet sprayed with cooking spray. Bake for 12-15 minutes, depending how gooey you like your cookies. Yields 1 servings
The Doctor's Sourdough Bread
Ingredients & Directions 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 tb Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 tb Sugar 2 ts Salt 2 ts Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves Yields 18 Servings
Country-style Turkey Pie
Ingredients & Directions 1/4 c Butter 1/3 c Flour 3 c Milk 1 tb Chicken stock base 1/2 ts Worcestershire sauce 2 tb Sherry 3 dr Tabasco sauce 2 c Cooked turkey 1 1/2 c Fresh mushroom; sliced 1 c Carrot; cooked 1 8 oz. can small sweet -onion; drained 1 tb Butter; melted 1 tb Parmesan cheese 1 1/2 c Flour 3/4 ts Salt 1/4 ts Poultry seasoning 1/2 c Shortening 1/3 c Milk Prepare Herb Pastry as directed below. Melt 1/4 cup butter in saucepan, blend in flour. Stir in milk slowly, add chicken base, salt and Worcestershire sauce. Cook, stirring, until sauce boils and thickens. Stir in sherry and tabasco. Add turkey meat, mushrooms, carrots, and drained onions, and heat. Turn into a 1 1/2-quart baking dish. Place pastry over dish, fluting edge of pastry against rim. Bake in 400 degree oven about 20 minutes, until pastry is almost done. Brush top with 1 tablespoon melted butter, and sprinkle with cheese. Bake 10 minutes longer, until nicely browned. HERB PASTRY: Combine 1 1/2 cups sifted all-purpose flour with 3/4 teaspoon salt and 1/4 teaspoon poultry seasoning. Cut in 1/2 cup shortening until particles are about the size of peas. Sprinkle with about 1/3 cup cold milk, using just enough to make dough hold together. Roll pastry to fit top of baking dish. Cut out steam vents in pie crust and place on baking dish. Crimp the edge. Yields 6 Servings
Tennessee Pumpkin Bread
Ingredients & Directions 1 2/3 c Sifted regular flour 1/4 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1/3 c Shortening 1 1/3 c Sugar 1/2 ts Vanilla 3 Eggs 1 c Canned mashed Pumpkin 1/3 c Water 1/2 c Chopped walnuts or pecans Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Yields 1 Loaf
Carrot-walnut Bread
Ingredients & Directions 1 1/2 c Unbleached flour; sifted 1 c Sugar 1 ts Baking soda 3/4 c Cooking oil 1/2 ts Cinnamon; ground 2 lg Eggs 1/4 ts Nutmeg; ground 1 1/2 c Carrots; pared; shredded 1/4 ts Salt 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. Yields 4 servings
