Easy Apple Torte
Ingredients & Directions 4 tb Soft butter 1 Egg 1 ts Cinnamon 1 c Sugar 1/4 ts Baking soda 1 c Flour 1/2 ts Baking powder 1/8 ts Salt 3 Peeled and cored apples of -your choice (cut into 1/8″ -slices) Felice Sauer Date: 26 Feb 1994 11:05:16 -0500 Preheat oven to 350. Butter a 9″ cake pan. Cream together sugar and butter. Add egg and beat until light and fluffy. Sift flour, cinnamon, baking powder, baking soda, and salt together. Mix the dry ingredients into the wet ingredients. Stir in apple pieces. Turn into pan and spread smoothly. Bake for one hour and allow to cool for a few minutes and serve warm. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Apple Spice Cake
Ingredients & Directions -Betty Homa-KDSN36B 1/2 c Sugar 2 1/4 c Flour 1/4 c Unsweetened applesauce 1 ts Baking soda 1 c Sour milk or buttermilk 1 ts Baking powder 3 lg Egg whites 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Ginger 1/2 c Raisins 1 ts Cinnamon 2 Apples,pared,peeled+chopped 1/4 ts Nutmeg Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7×11″ pan and bake at 350 F for 25-30 minutes. 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 Buttermilk Cake With Strawberries
Ingredients & Directions –CAKE– 1 3/4 c Sugar 3/4 c Unsalted butter; room -temperature (1 ; 1/2 sticks) 2 tb Grated lemon peel 3 Extra-large eggs 1/4 c Fresh lemon juice 3 c Cake flour 1 ts Baking soda 1/4 ts Salt 1 1/2 c Buttermilk 1 pk Frozen sliced sweetened -strawberries; thawed -(16-ounce) FROSTING 12 oz Cream cheese; room -temperature 1/2 c Unsalted butter; room -temperature (1 ; stick) 2 c Powdered sugar 5 tb Frozen lemonade concentrate; -thawed 1/2 ts Finely grated lemon peel 2 Baskets strawberries; -hulled. (1-pint) FOR CAKE: Position rack in center of oven and preheat to 350F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature. FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.) Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve. Serves 12. 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
Quick Pancake Syrup
Ingredients & Directions 1 c Boiling water 2 c Sugar 1/2 ts Mapleine It really is simple. In my opinion, corn syrup tastes bad. There is no need to put corn syrup in your syrup. This syrup refrigerates fine without crystallizing if you get all of the sugar dissolved in the first place. I like it with 1 cup light brown sugar, and one cup white sugar, but you can put in different amounts of light or dark brown sugar depending on how much molasses flavor you like (I like only a little tiny bit). Heat just until sugar is dissolved. Frankly, this syrup goes together so quickly, that it just isn’t worth buying Log Cabin anymore. To me, it tastes much better. If you like imitation maple flavor, put in the Mapleine. If not, leave it out. And there is something about hot syrup on pancakes or waffles that makes them just a little bit better on a cold morning. (So reheat leftovers before serving.) But I still buy maple syrup from time to time. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Grape Nut Bread
Ingredients & Directions 2 c Milk, scalded 1 c Grape Nuts 1 ts Salt 3 c Sifted flour 4 ts Baking powder 1/2 c Sugar 1 Egg, well beaten 3 tb Shortening, melted Pour milk over Grape Nuts; cool. Sift flour, baking powder, salt and sugar together. Add egg and shortening to Grape Nut mixture and stir well; add flour mixture, stirring only enough to dampen all flour. Turn into greased loaf pan and let stand 20 minutes. Bake in a 350 degree oven for 1 hour and 20 minutes. Makes 1 (9x4x3 inch) loaf. Yields 1 Servings
