Chocolate Spice Cake
Ingredients & Directions 3/4 c Sugar 1/2 ts Cinnamon 3 tb Shortening 1/2 ts Nutmeg 1/2 ts Lemon extract, if desired 1/4 ts Baking soda 1/2 ts Vanilla 1/4 ts Salt 2 Eggs 2 tb Chopped nuts 1 c Flour 1/3 c Buttermilk* 2 tb Unsweetened cocoa 2 ts Powdered sugar 1/2 ts Baking powder *To substitiute for buttermilk, use 1 teaspoon vinegar or lemon juice plus skim milk to make 1/3 cup. Heat oven to 350. Spray 9″ round cake pan with nonstick cooking spray; dust lightly with flour. In large bowl, beat sugar and shortening until well mixed. Add lemon extract, vanilla and eggs; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients except powdered sugar. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into sprayed and floured pan. Bake 20-30 minutes until tootpick tests clean. Cool 10 minutes on wire rack. Using small strainer, sprinkle top of cake with powdered sugar. cool completely before serving. Per serving: 210 cal., 4g pro., 33g carb., 1g fiber, 8g fat, 53mg chol., 160mg sod., 80mg pot., 1 starch, 1 fruit and 1 1/2 fat exchanges. Fast and Healthy Jan/Feb 95 typed by Carolyn Shaw 1-95 Yields 8 servings
Fudge Cakes
Ingredients & Directions 2/3 c Pillsbury’s Best All-Purpose -Flour*, sifted 1/2 ts Double-acting baking powder 1/2 ts Salt 1/4 c Butter 1 c Sugar 2 Egg yolks; unbeaten 1/4 c Milk 2 oz Unsweetened chocolate; -melted 1/2 c Funsten’s Nuts; chopped 2 Egg whites; stiffly beaten Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost. NOTES : Developed by Ann Pillsbury. Yields 1 Servings
Impossible Hot Fudge Pudding Cake
Ingredients & Directions 1 c Bisquick 1/2 c Milk 1 c Sugar 1 ts Vanilla 3 tb Unsweetened Cocoa Powder 1 2/3 c Hot Water 1/3 c Unsweetened Cocoa Powder Preheat oven to 350~. In a greased 8″ square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner’s sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. Yields 1 servings
Lemon Chiffon Cheesecake W/fruit Topping
Ingredients & Directions -CRUST- 1 3/4 c Gingersnap crumbs (about -30 cookies) 1/4 c Margarine or butter, melted FILLING 3 8 ounce pkg. cream cheese, -softened 1 c Sugar 4 Eggs 1 15.75 oz. can lemon pie -filling 1 8 ounce container sour cream 1 ts Grated lemon peel TOPPING 3/4 c Raspberry jelly 2 ts Lemon juice 2 c Halved strawberries 1 c Blueberries 1 c Raspberries 2 Kiwi fruit, peeled,quartered -lengthwise and sliced Strips of lemon peel, if -desired Heat oven to 350?F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of 10 or 9 inch springform pan. Bake at 350?F for 5 minutes. Meanwhile, in large bowl, combine cream cheese and sugar; beat at low speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling over crust in pan; spread evenly. Bake at 350?F. For 10 inch pan, bake 60 to 70 minutes or until center is almost set; for 9 inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool on wire rack for 1 hour. Cover; refrigerate at least 24 hours. In small microwave-safe bowl, combine jelly and lemon juice. Microwave on High for 30 to 60 seconds, stirring once. With wire whisk, stir until smooth. Cool completely. When ready to serve, remove sides of pan; place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake. In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of jelly mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and jelly mixture. Store in refrigerator. Yield: 16 servings Yields 16 Servings
Bread Pudding-west Texas Style
Ingredients & Directions 1/2 c Rainins 1 c Brandy 10 sl Whole wheat bread (or more) 1/2 c Pecans, toasted & chopped 1 c Grated cheddar cheese 1 c Sugar 3 1/2 c Water, hot 3 tb Unsalted butter 2 ts Vanilla 1 ts Cinnamon ds Nutmeg ds Ground corriander ds Cloves TOPPING 1 c Whipping cream 1/4 c Powdered sugar 1/2 ts Vanilla The day before, put raisins into a small bowl and pour brandy over them. Cover loosely and let stand overnight. Next day, preheat oven to 350 F. Butter a 9 x 13-inch baking dish. Dice bread and put it in dish. Add pecans and cheese to the bread and toss. Scatter the raisins over the top, drizzling on any brandy that has not been soaked up by raisins. Pour the sugar into a large heavy saucepan. Warm it over medium heat, stirring to facilitate even heating, until it melts and turns a deep golden brown. Pour in the water, carefully because steam will rise rapidly as water hits the sugar. The mixture will begin to solidify. Stirring, cook until the mixture is liquid again. Add butter, vanilla, and spices to syrup. Ladle the caramel carefully over bread. Syrup should be about level with tops of the bread. If any bread pcs. are not covered, push them down into the liquid. Bake 20 to 25 min. until syrup is absorbed and cheese has melted into the pudding. Beat whipping cream, adding sugar and vanilla. Spoon pudding into serving dishes, and dollop whipped cream on top. Yields 1 servings
Quick Potato Pancakes
Ingredients & Directions 6 lg Potatoes; peeled and -quartered 2 md Onions; peeled and cut in -pieces 1/4 c Milk 2 Eggs 1/4 c Flour 1/8 ts Baking powder 1 ts Salt 1/8 ts Pepper Put potatoes and onions in blender; add milk and chop. Add rest of ingredients; turn to blend. Blend until mixed. Heat electric frying pan to 350 degrees; grease lightly. Drop potato mixture by large tablespoonful into fry pan. Cook until golden brown on underside; turn and cook on other side until golden brown. Serve hot with sour cream or butter and syrup. Makes 24 pancakes. busted by sooz Yields 4 Servings
Cornbread-mexican And Plain
Ingredients & Directions 2 Eggs; beaten 1 c Milk 1/4 c Oil 1 1/2 c Corn meal 1 c All purpose flour 1 ts Baking powder 1/2 ts Salt 1/4 c Sugar OPTIONAL 3/4 c Shredded cheddar cheese 1/4 c Chopped hot peppers Here’s a recipe I use for cornbread–you can add peppers and cheese to make it into Mexican or you can eat it plain; it’s always good. The recipe is one I put together from several. Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x 9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12 muffin cups and bake for 15 to 20 minutes. Note: I like to mix the corn bread without adding the peppers and pour 6 muffin cups with just the cheese/corn bread mixture. Then I add the peppers for the other 6 muffin cups. Yields 1 Servings
