Watergate Cake
Ingredients & Directions 1 pk White Cake Mix 3/4 c Vegetable Oil 3 lg Eggs 1 c 7-Up Or Club Soda 3 oz Pistachio Instant Pudding (1 Package) 1 c Chopped Nuts (Pecans Are The Best) 1/2 c Coconut COVER-UP ICING 6 oz Whipped Topping Mix (Dry) (2 Envelopes) 1 1/2 c Milk 3 oz Pistachio Instant Pudding (1 Package) 1/2 c Coconut 3/4 c Chopped Nuts (Use Pecans If That Is What You Used In The Cake. Match The Nuts) This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Obscene Chocolate Cheesecake
Ingredients & Directions Crust 1 Box chocolate wafer crumbs (1 1/4 cups) 1/2 Stick butter, melted 2 tb Brown sugar Combine ingredients, press into a greased 9-inch springform pan (you know, the kind where the sides come off after baking) Filling 1/3 cup flour 1/4 tsp baking soda (scant) 8 oz sweet chocolate 3 large eggs 3/4 cup sugar 8 oz cream cheese, softened 1 1/4 cupws heavy cream, unwhipped 1/4 tsp vanilla extract Preheat oven to 325 Sift flour and baking soda, set aside Melt chocolate (use double boiler), remove from heat and cool slightly In small bowl, beat eggs until thick. beat in sugar, one Tbls. at a time, until mixture is thick and ivory colored. Without washing beater (no licking!) beat cream cheese until fluffy in large bowl, add cream and vanilla, beating until smooth and of whipping cream consistency. Add chocolate, beating gently to blend. with spatula, fold in egg mixture, then fold in flour mixture Back 1 1/2 hours at 325 degrees Cool; top will crack and cave in slightly, fill this area with topping and chill. serve cold or at room temperature. Topping 1 Tbls. powdered sugar, sifted 5 tsp creme de cacao 3/4 cup whipping cream extra crushed chocolate wafer crumbs Whip cream, sugar and creme de cacao, spread over cheesecake. sprinkle some crumbs for decoration. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Andes Mint Cheesecake
Ingredients & Directions 1 pk OREO COOKIES 1 (32 oz.) pkg CREAM CHEESE 4 tb BUTTER, melted 1 c SUGAR Crush Oreos in a food 5 EGGS -processor; add melted 1 (6 oz.) pkg SEMI-SWEET -butter, mix -CHOCOLATE, melted Well. Press into 10 inch 18 ANDES MINT CANDIES, chopped -springform pan. 1/2 c SOUR CREAM CAKE 1 ts VANILLA ** CRUST Yields 6 servings
Johns Island Cornbread
Ingredients & Directions 1 c Lard 1/4 c Sugar 2 Eggs, beaten 1 3/4 c Cornmeal 1 1/4 c All-purpose flour 2 tb Baking powder 1 ts Salt 1 1/4 c Milk Combine lard and sugar, beating well. Add eggs and beat well. Sift together cornmeal, flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into a greased 13 x 9 x 2 baking pan. Bake at 450 for 25 minutes or until golden brown. From Yields 18 Servings
King Cake
Ingredients & Directions -New Orleans CB 5 Eggs Dough of your choice for 1 ts Vanilla extract -1 large coffee cake 3/4 c Salted butter) -(approximate proportions: –For recipe 2 oz Fresh compressed yeast 1 Dried bean or tiny (3/4″ Or -long) china baby doll 4 pk Active dry yeast 1 c Sugar 4 c =TO= 5 Or more small bottles of 5 c Flour -assorted food coloring 1 c Lukewarm scalded milk 1 c Candied fruit 3/4 c Sugar -(preferably small 1 ts Salt -pieces)* After mixing the dough (addint the bean or doll now, if desired) and letting it rise, shape it into an oval ring, following the description given abaove for the approximate dimensions**. Sprinkle the top of the cake evenly with sugar and make swirls with food coloring all over the top, with the swirl of one color slightly overlapping the next. Imbed the the pieces of candied fruit in the top of the cake, con- centrating most of them in a band about 1-1/4″ wide all the way around. Set the cake on a baking sheet and bake according to instructions in the recipe you use. The finished cake should be lightly browned wherever the dough shows through; the parts covered with colored sugar should appear slightly crust. * The cakes that you purchase in the local bakeries do not have the fruit on them. **Dimensions-Shape-an oval ring about 2-1/2″ thick and about 3″ high at the highest point; and the decoration, as elaborate and colorful as possible in order to make the cake look like a jeweled crown. As for the bean or doll, it can be baked into the batter or pushed into the finished cake from underneath-just so long as it’s done secretly, so no one knows in advance which slice will designate the monarch for the week. Yields 2 servings
Peanut Butter Kiss Cookies
Ingredients & Directions 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 c Margarine 1/2 c Peanut butter 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla Sugar Hershey kisses Preheat oven to 375. Mix flour, baking soda and salt. Soften butter and mix with peanut butter. Add sugars gradually until creamy and well-blended. Beat in egg and vanilla. Stir in flour mix. Roll into one-inch balls, and cover in sugar. Bake on ungreased cookie sheets for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. These make great Christmas gifts, arranged in clear jars with wrapped Hershey kisses interspersed among the cookies. Artistic & delicious! Yields 3 Dozen
Cornbread-sausage Pie
Ingredients & Directions 1 lb Bulk sausage 2 Stalks celery; chopped 1 lg Onion; chopped 1 Green pepper; chopped 1 1/2 c Buttermilk 1/2 c All-purpose flour 2 ts Baking powder 3/4 ts Baking soda 3/4 ts Salt 1 Egg 1 1/2 c Cornmeal Grease a 9-inch pie plate and set aside. Place sausage in large skillet over medium heat. With fork, break up sausage. Cook 15 minutes, stirring occasionally. Preheat oven to 425 degrees. Drain sausage, reserving drippings. Return sausage to skillet. Add celery, onion and green pepper. Cook, stirring, 5 minutes. In medium bowl, combine egg and buttermilk. Beat until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat until blended. Add 1/2 cup cornmeal mixture to sausage; mix well. Spread about 1/2 of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving 1/2-inch border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 4-inch circle in center uncovered. Bake for 30 minutes. Yields 1 Servings
