Cranberry Ginger Upside-down Cake
Ingredients & Directions CAKE: 1 ts Vanilla extract 1/2 c Milk 2 Whole Eggs 1/3 c Butter — softened 3/4 c Sugar — granulated 1/4 ts Nutmeg 3/4 ts Cinnamon 1/2 ts Salt 1/2 ts Baking powder 1 1/2 c Flour, all-purpose TOPPING: 1/3 c Crystallized ginger — Finely chopped 1 1/2 c Cranberries — Fresh or Frozen 1/2 c Light Brown sugar 1/4 c Butter For topping: Melt butter in a 10-inch oven-proof skillet. Add brown sugar; stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set aside. For cake: Heat oven to 350 degrees. Sift together flour, baking powder, salt, and spices. In large mixer bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients. Stir in vanilla. Carefully spread batter evenly over cranberries. Bake until top is golden and wooden pick inserted in center comes out clean. Remove from oven, and let stand 5 minutes. Run knife around edges of cake to loosen. Invert gently onto serving plate. Serve warm or at room temperature Yields 1 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
Fudge Cake Viviane
Ingredients & Directions 6 Eggs, separated 3/4 c Brown sugar, lightly packed 250 g Nestle` Club Dark chocolate 100 g Unsalted butter, 2 tb Liqueur or brandy 185 g Finely ground almonds. Beat the egg yolks with the sugar until thick and light. Melt the butter and chocolate over hot water until smooth. Cool slightly. Add the liqueur to the egg yolks and gently fold in the cooled chocolate. Fold in the ground almonds. Whisk the egg whites until stiff peaks form. Fold a few Tbls. of the whites into the chocolate mixture to lighten it. Fold the remaining egg whites into the chocolate mixture gently. Pour into a greased and lined 20cm (8in) deep cake tin and bake at 180C/350F until done but still a bit runny in the centre…as you would for brownies. This could take anywhere between 40, 60 minutes. It’s best to test it after 40 minutes and keep an eye on it from then on. Remove from the oven and allow to cool in the tin for 10 minutes and then let cool on a wire rack. This cake is nice served with berries and creme fraiche or heavy cream. It is also lovely covered with rich ganache glaze made with equal parts of heavy cream and dark chocolate…add a Tbls. of the same liqueur you used in the cake….and swirl it over the cake. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Quick Buttermilk Biscuits
Ingredients & Directions 1/2 c Butter or margarine 2 c Self-rising flour 3/4 c Buttermilk Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. Brush with melted butter. Yields 1 Servings
Lemon Bread With Lemon Ice
Ingredients & Directions -BREAD- 1 c Sugar 1/2 c Milk 6 tb Unsalted butter 2 Eggs 1 1/2 c Flour 1 ts Baking powder 1/8 ts Salt 1 Lemon rind, grated -GLAZE- 1/2 c Sugar 1/4 c Fresh lemon juice LEMON ICE 2 c Water 1 c Sugar 2 tb Grated lemon rind 1 c Fresh lemon juice 2 Egg whites (opt) Grease and flour a 9×5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. Yields 1 Servings
Recipe Rescue Low Fat Oatmeal Cookies
Ingredients & Directions 3 oz Pitted prunes 3 tb Hot water 2 tb Unsalted butter,at room temp 2 tb Canola oil 1 1/2 c Fruit juice concentrate 1 tb Vanilla extract 3 1/4 c Whole wheat pastry flour 1 c Rolled oats 1 ts Baking soda 1/2 ts Salt Prune puree replaces most but not all of the fat as some is required for taste and texture. Fruit juice concentrate is available at health food stores. Spray two baking sheets with nonstick cooking spray or line with parchment paper. Preheat oven to 350. In a food processor combine the pitted prunes and hot water. Process until smooth. In a large bowl, whisk together prune puree, butter and oil until smooth. Gradually whisk in fruit juice concentrate and vanilla. In another bowl, stir together flour, rolled oats, baking soda and salt. Add the flour mixture to the prune mixture and blend. Drop by rounded spoonfuls onto the baking sheets and bake for 12 to 15 min. From Yields 36 Cookies
Wanchese Crab Cakes
Ingredients & Directions -JUDI M. PHELPS 1 lb Crabmeat; flaked 3/4 c Cracker crumbs 1 lg Egg; beaten 2 tb Onion; minced 2 tb Mayonnaise 1 tb Worcestershire sauce 1 tb Mustard; prepared 3/4 ts Hot pepper sauce 1 ts ;salt 1/2 ts Black pepper; ground fresh Cracker crumbs; for dredging Peanut oil; for frying cakes In a medium bowl, mix together with fork the first 10 ingredients. Form mixture into 3-inch patties; roll in cracker crumbs. In a skillet or deep fat fryer, heat oil to 375 degrees F; fry patties until golden brown, about 2 minutes on each side. Drain on paper towels and serve immediately with sauce of choice. Makes 3 servings. Yields 3 Servings
