Cranberry Melt-in-your-mouth Cake
Ingredients & Directions 2 c Cranberries, rinsed, picked – over, and patted dry 1 1/2 c Sugar, divided 1/2 c Chopped nuts 2 Eggs 1 Stick Margarine, melted 1 Stick Butter, melted 1 c All-purpose flour Preheat oven to 325 F. Mix the cranberries, 1/2 cup of the sugar, and the nuts and pour into a greased 10-inch pie plate. Beat together the eggs and remaining 1-cup sugar. Add the cooled melted margarine and butter and flour, stirring to blend well. Pour the batter over the cranberry mixture and bake in a preheated 325 F oven for 50 to 60 minutes. Serve plain or with vanilla ice cream. Yields 8 Servings
Gingerbread Cake
Ingredients & Directions 1 c All-purpose flour 1/2 t Baking powder 1/2 c Whole wheat flour (don’t 1/2 t Baking soda Substitute more white flour 1/2 c Non-fat buttermilk The cake’ll be gooey) 1/2 c Applesauce 1/4 c Brown sugar 1/2 c Molasses 1 t Cinnamon 2 Egg whites 1 t Ground ginger Powdered sugar for dusting Preheat oven to 350 degrees. Lightly coat 8x2x2 baking pan with nonstick cooking spray. In a large bowl, combine flours, brown sugar, cinnamon, ginger, baking powder and baking soda. In a small bowl, combine buttermilk, applesauce, molasses and egg whites; add to flour mixture. Beat until combined. Pour into baking pan and bake 30 to 35 minutes. Cool for 10 minutes, cut cake into nine squares and dust with powdered sugar. Yields 1 servings
Mexican Wedding Ring Cookies
Ingredients & Directions 1 c Butter 1 ts Vanilla 1/2 c Chopped pecans 1 Squid 1/2 c Powdered sugar 2 c Flour, sifted Powdered sugar 1 Leek Preheat oven to 350 degrees. Cream butter and sugar, add vanilla, flour and nuts. Blend well. Form in balls the size of a nickel, roll and shape like crescents or as desired. Bake 10 to 12 minutes on ungreased cookie sheet until just slightly browned. When cool roll in powdered sugar or shake a few at a time in a sack of powdered sugar. Makes about 4 to 5 dozen. Yields 48 Servings
Quick Peanut Butter Pound Cake
Ingredients & Directions 1 pk Yellow cake mix 3 Eggs 2/3 c Milk 1 1/2 c Creamy peanut butter 1 sm Instant vanilla pudding Combine all ingredients in a large mixing bowl. Blend well. Beat on medium speed for 5 minutes. Pour mixture into a greased and floured 13×9″ pan. Bake at 350~ for 1 hour. Cool in pan 10 minurtes. Remove from pan and cool completely. From Yields 24 Servings
Jodi's Rum Cake Bread
Ingredients & Directions 1 c Water; lukewarm 3 c White bread flour 2 1/2 tb Dry milk 3/4 ts Rum extract 1 1/2 ts Salt 2 tb Butter 3 tb Brown sugar 3 1/2 tb Dark rum 1/3 c Pecan bits 2 1/4 ts Active dry yeast Add ingredients according to bread machine manufacturer’s instructions. Makes a 1.5 pound loaf. Yields 1 Servings
Kulich – Easter Coffee Cake With Nuts And Raisins
Ingredients & Directions 1 c Milk; lukewarm 1 ts Vanilla extract 3 pk Active dry yeast 10 Egg yolks; lightly beaten 1/2 ts Granulated sugar 1/2 lb Unsalted butter, cut into 1/2 c Raisins, sultana -small bits, softened 1/2 ts Saffron; powdered 4 1/2 tb Butter; softened 1/4 c Rum 1/4 c Toasted almonds,slivered 2 c Confectioner’s sugar -or coarsely chopped 5 c All-purpose flour, 1/2 c Mixed candied fruit (to 6 cups) & rinds 2 ts Salt -WHITE ICING- 2 c Confectioner’s sugar 2 ts Fresh, strained lemon juice 1/4 c Cold water Recipe by: Recipes: Russian Cooking – Foods of the World – Time-Life Pour the milk into a small bowl and sprinkle in yeast and granulated sugar. Let the yeast and sugar rest for 2 to 3 mins, then mix well. Set aside in warm, draft-free place for about 10 mins, or until mixture almost doubles in volume. Soak the raisins in the rum for at least 10 mins. Transfer the raisins to paper towels to drain. Dissovle the saffron in the rum and set aside. Combine the confectioners’ sugar, 4 1/2 cups of flour and the salt and sift them into a large bowl. Make a well in the center, pour in the yeast-and-milk mixture, the vanilla, egg yolks and the reserved rum and saffron. With a wooden spoon, gradually incorporate the dry ingredients into the liquid ones. Stir until the mixture is smooth, then beat in the butter bits. Beat until the dough can be gathered into a medium-soft ball. Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back onto itself. Add up to 1 1/2 cups more flour, 1/4 cup at a time, until the dough is no longer sticky. Continue to knead for about 10 mins, or until dough is smooth, shiny and elastic. With a pastry brush, spread 1 Tbs of softened butter over the inside of a large bowl. Set the dough in bowl, dust top lightly with flour and drape the bowl with kitchen towel. Put it in a warm draft-free place for about 1 hr, or until the dough almost doubles in volume. Combine the almonds, candied fruits and reserved raisins. Sprinkle them with 1 Tbs of flour and toss them about to coat them evenly. With a single blow of your fist, punch the dough down in the bowl. Add the fruit mixture and knead vigorously until it is more or less evenly distributed throughout the dough. With a pastry brush, coat the bottom and sides of an empty can about 6 inches in diameter and 7 inches high (3 lb coffee can) with 2 Tbs. of softened butter. Spread 1 Tbs of butter over a sheet of heavy brown paper about 22 inches long and at least 10 inches wide, and line the can with it, unbuttered side against the metal. Cut out a circle of brown paper, slightly smaller than the diameter of can and coat 1 side of it with the remaining butter and place it in the bottom of the can, buttered side up. With scissor, slit the paper crown that extends above can down to the rim at 2 in intervals. Fold the resulting strips down and tie them snugly in place with cord. Place the dough in the can, drape it with a kitchen towel and set aside in the draft-free place for about 30 mins, or until it rises almost to top of the can. Preheat oven to 400?F. and bake the cake on the lowest shelf for 15 mins. Reduce temperature to 350? and bake for one hour longer. The cake will mushroom over the top of the can to form a cap. Remove from the oven and cool in the can for about 5 mins. To unmold the cake, turn the can on its side and remove the bottom with a can opener. Insert a long knife into the bottom of the can between the paper and metal and work the blade around the edge to loosen the cake. Gently set the tin upright and, with the knife, carefully loosen the “mushroom cap” from the sides of the can, taking care not to break the cap. Untie the cord. Pushing from the bottom of the can with one hand, gradually slide the cake out and place it up right on a wire cake rack. Peel off paper. WHITE ICING: With a wooden spoon, mix together the sugar, water and lemon juice and pour it over the top of the warm cake, allowing it to run down the cake in thin streams. The Russians prepare kulich for serving by first slicing off the mushroom-shaped cap and placing it in the center of a serving platter. The cake is cut in half lengthwise and finally cut crosswise into 1 1/2 to 2-inch thick slices. The slices are then arranged around the top of the cap. from my kitchen toyours….. Dan Klepach Yields 10 servings
Chart House Mud Pie
Ingredients & Directions 1/2 pk Nabisco chocolate wafers 1/4 c Butter, melted 1 qt Coffee ice cream 1 1/2 c Fudge sauce Crush wafers and add butter, mix well. Press into 9″ pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours. Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds. Gaye’s Notes: I first had mud pie on my honeymoon in Honolulu in 1975. The Chart House was kind enough to share this fabulous (and easy!) recipe with us. Shared by Gaye Levy, DTXT63A on Prodigy. From Yields 8 Servings
