Cranberry Orange Cake – Country Living
Ingredients & Directions 3 lg Navel oranges 3 1/2 c Unsifted all-purpose flour 1 tb Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 1/4 c Granulated sugar 1 c (2 sticks) butter; softened 4 lg Eggs 1 ts Vanilla extract 1 1/2 c Fresh or frozen cranberries; -chopped 1/2 c Chopped walnuts 1 c Confectioners’ sugar Candied Orange Peel and -Cranberries; (recipe -follows; opt.) Fresh mint sprigs and gold -ribbon; (opt.) 1. Using a grater, finely grate the rind from 1 orange and set aside. If making Candied Orange Peel, with vegetable peeler, remove orange part of peel in strips from the remaining 2 oranges. Whether peeled or not, cut all oranges in half and ream in juicer or squeeze to get about 1 1/4 C juice. Set juice aside. 2. Heat oven to 350’F. Grease and flour a 10-inch Turk’s-head mold or tube pan. In small bowl, combine flour, baking powder, baking soda, and salt. 3. In large bowl, with electric mixer on medium speed, beat granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in grated orange rind and vanilla until combined. 4. Reduce mixer speed to low and alternately beat in flour mixture and 1 C orange juice (beginning and ending with flour mixture) until batter is smooth. Fold cranberries and walnuts into batter; spoon batter into prepared pan. 5. Bake cake 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. 6. Meanwhile, in small bowl, with electric mixer or spoon, beat confectioners sugar and 1 T orange juice until well mixed (icing should be smooth and just thick enough to drip from a spoon). If necessary, add more juice, 1 t at a time, to reach desired consistency. Prepare Candied Orange Peel and Cranberries, if desired. 7. Transfer cake to serving plate. Spoon icing over top of cake, allowing it to slowly drip down the side. If desired, top with candied peel and 5 cranberries; decorate with mint sprigs tied with gold rib- bon and remaining 2 cranberries. Candied Orange Peel and Cranberries: Cut reserved orange-peel strips into 1/8-inch-wide strips. Drop strips into s@all saucepan of boiling water and blanch 1 minute. Drain strips in strainer. Repeat with fresh boiling water to blanch orange strips again. Drain and return strips, plus 7 fresh or frozen cranberries, to sauce-pan. With fork, stir in 1 T sugar and heat until sugar dissolves and coats peel and cranberries. Cool to room temperature. Country Living/Dec/93 Yields 12 Servings
Chocolate Town Special Cake
Ingredients & Directions 1/2 c Hershey’s Cocoa 2 1/4 c All-Purpose Flour — 1/2 c Boiling Water Unsifted 2/3 c Shortening 1 1/2 ts Baking Soda 1 3/4 c Sugar 1/2 ts Salt 1 ts Vanilla 1 1/3 c Buttermilk Or Sour Milk* 2 Eggs * To Sour Milk: Use 1 Tbs plus 1 tsp vinegar plus milk to equal 1 1/2 cups. Grease and dust with flour two 9-inch cake pans. Make smooth paste of cocoa and boiling water; cool slightly. Cream shortening, sugar and vanilla in large mixer bowl; blend in eggs. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Add cocoa paste to batter, blending well. Pour batter into pans. Bake at 350 F for 35-40 mins or until a tester inserter in center comes out clean. Frost as desired. One of the best Chocolate cake recipes to come out of Hershey PA. An old favorite from the Hershey Cocoa box label by way of More Recipes from the back of…………ISBN 0-07-018555-7 Yields 1 servings
Reese's Chewy Chocolate Cookies
Ingredients & Directions 2 c All-purpose flour 3/4 c Hershey’s Cocoa 1 ts Baking soda 1/2 ts Salt 1 1/4 c Butter or margarine – softened 2 c Sugar 2 Eggs 2 ts Vanilla extract 10 oz Reese’s Peanut Butter Chips Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies. Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars. Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookie. Wrap and freeze. High Altitude Directions Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4 teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases to about 6 dozen. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 72 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
New Easy 7 Grain Bread
Ingredients & Directions 1 1/2 c Boiling water 1 c AM Seven Grain Cereal 6 tb AM Canola Oil 1/2 c Warm water 2 pk Dry yeast 2 Eggs; beaten or egg replacer 5 1/2 c AM Whole Wheat Flour 1/2 c Honey 2 ts Sea salt (optional) Pour boiling water over Seven Grain Cereal in large mixing bowl. Dissolve yeast in warm water. When cereal is lukewarm, add yeast and all remaining ingredients except 3 cups flour. Beat vigorously for 2 minutes. Work in remaining flour. Divide dough in half and spread into bottom of two oiled loaf pans. Let rise until double and bake at 375 F. for 35-45 minutes. Yields 2 loaves
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
Strawberry Bread
Ingredients & Directions 2 c Flour 1 c Sugar 1/2 ts Baking soda 2 ts Baking powder 1 ts Cinnamon 1/4 ts Salt 2 lg Egg whites, whipped 1 ts Vanilla extract 1/2 c Applesauce, at room -temperature 2 c Strawberries, chopped * SEE -NOTE OVEN: 350 Prepare a loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine egg whites, vanilla, applesauce, and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pan and bake for 25 minutes depending on pan size. *NOTE: If using frozen strawberries, measure them after defrosting and draining them. VERY LOW FAT! Yields 16 Servings
