Pineapple Gingerbread
Ingredients & Directions 1 Pineapple 2 tb Golden syrup; (2 to 3) 2 3/4 c Self-raising flour 1 ts Bi-carbonate of soda 3 ts Ground ginger 1/2 c Brown sugar 1 Egg 125 g Butter; melted 3/4 c Golden syrup; warmed 1 c Warm water 1. Pre-heat oven to 160deg.C. Line a 23cm square tin with Glad Bake. 2. Peel pineapple and cut off about 8 X 1cm slices. Cut out the central core and cut each slice into four. Arrange slices in overlapping rows or circles in the prepared tin and drizzle over the syrup. Set aside. 3. In a large mixing bowl sieve together the flour, bi-carbonate of soda, ginger and brown sugar. Add the remaining ingredients and mix with electric beaters until well combined. 4. Carefully pour mixture into the tin, trying not to dislodge the pineapple slices. Bake for about 30-40 minutes, or until cooked when tested with a wooden skewer. Remove from oven and rest in tin for 5 minutes before turning out on the rack to cool. Yields 1 servings
Coconut Cream Cake With Lemon & Lime Filling
Ingredients & Directions Cake: 2 1/2 c Flour (sift before measure) 2 1/2 ts Baking powder 1/2 ts Salt 1 c Butter, softened 2 c Sugar 4 Eggs 1 c Milk 1 ts Vanilla Filling: 1 c Sugar 3 tb Cornstarch 1/2 ts Salt 1/2 c Orange juice 2 tb Lemon juice 2 tb Lime juice 1/4 c Water 3 Egg yolks 1 tb Grated lemon peel 1 tb Grated lime peel Green food coloring (opt) Frosting: 2 c Heavy cream, chilled 1/2 c Sifted confectioners sugar 1 c (4oz) flaked coconut 3 Thin slices lime, halved Preheat oven to 350. Grease and flour three 9 X 1 1/2″ round pans. Sift flour with baking powder and 1/2 t salt. In large bowl of mixer, at high speed, beat butter and 2 c sugar until light. Add 4 eggs, one at a time; beat after each addition. Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes. At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat just until smooth, about 1 minute. Pour into pans. Baske 25-30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on racks. Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add yolks one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove pan from heat. Stir in peels and a few drop of color. Turn=7F into bowl; cool over ice water. Make frosting: In medium bowl, combine cream and confectioners sugar. Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling. Place one cake layer, top side down, on large cake platre. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling, place top layer, right side up. Frost with rest of whipped cream; decorate with coconut and lime. Refrigerate. Yields 1 Cake
Parsnip Cakes (irish)
Ingredients & Directions 1 lb Parsnips 1 x Salt and pepper 2 tb Flour 1 x Large egg 1 pn Mace 8 tb Breadcrumbs (heaping) 2 tb Melted butter 1 x Oil for frying Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well. Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides. Yields 4 servings
Chocolate Marble Cheesecake
Ingredients & Directions 1 x Crumb-nut Cheesecake Crust 3 ts Flour 3 pk Softened Cream Cheese* 1/4 c Hershey’s Cocoa 3/4 c Sugar 1/4 c Sugar 1/2 c Sour Cream 1 tb Vegetable Oil 2 ts Vanilla 1/2 ts Vanilla 3 ea Eggs * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. Yields 12 servings
Oatmeal Pancakes #1
Ingredients & Directions 1 1/2 c Milk 1 c Rolled oats 2 tb Oil 2 Eggs; beaten 1/2 c Whole wheat flour 1 tb Brown sugar 1 ts Baking powder 1/4 ts Salt Combine milk and oats in a bowl and let stand at least 5 minutes Add oil and eggs, mixing well. Stir in flour, sugar, baking powder and salt. Stir just until dry ingredients are moistened, Bake on a hot, lightly greased griddle ( I use electric frying pan), using 1/4 cup batter for each pancake. Turn when top is bubbly and edges slightly dry. Makes 10-12 four inch pancakes variations: add a handful of chopped pecans or walnuts to the batter or a cup of fresh blueberries or place a few slices of banana on each pancake just after you pour it on griddle. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Joan's Oatbran Bread
Ingredients & Directions 1 1/4 c Warm water; 80 – 100 degrees 2 tb Oil; used olive 1 tb Sugar 1 ts Salt 3/4 c Oatmeal; used quick kind 1 c Oat bran; *NOTE 3 c Bread flour 3 ts Active Dry Yeast *NOTE (this is sold by cooked cereal, is not bran flakes) Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread. Joan,”Flour Power” Yields 1 Servings
Mike's Rum Cake *** (kbsg46a)
Ingredients & Directions 1 c Pecans; finely chopped18 1/2 oz Yellow cake mix; no pudding 1 pk Vanilla pudding mix; small 4 ea Egg 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark bacardi rum 1 x Glaze: 1/4 lb Butter 1/4 c Water 1 c Sugar 1/2 c Dark bacardi rum Preheat oven to 325 degrees (f) Grease and flour a 10 cup bundt pan Sprinkle chopped pecans in bottom of pan Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan Bake 1 hour or until done by toothpick test Cool and Invert over cake rack GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan Take an Ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part.. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur. ENJOY……This cake will keep well and is better the next day. Will always be very wet inside and moist………….. Could this be a request for the last meal…..you bet!!!!!!!! FROM: MICHAEL LEVINE (KBSG46A) Yields 12 Servings
