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
Granola Bread (dak)
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3/4 c Whole wheat flour 2 c Bread flour 1 c Granola; grind finely in -blender 3/4 ts Salt 1 1/2 ts Sugar 3/4 c Warm water 1/2 c Buttermilk 2 tb Sweet butter; warm 2 tb Honey 1 Egg Add all ingredients, select white bread and push start. From Loafing It by DAK Yields 1 Servings
Old Fashioned Apple-blueberry Cake
Ingredients & Directions 1/2 c Unsalted butter 2 c Granny Smith apples,peel 1/4 c Wipping cream Cored and coarsley chopped 1 1/4 c Sugar 2 c Frozen bueberries 2 ts Baking powder 3 Eggs 1 ts Salt 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. Yields 15 servings
Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 1/2 c Shredded extra-sharp cheddar -cheese; (2 ounces) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Garlic cloves; minced 1 Jar diced pimento; drained -(2-ounce) 3 Egg whites; (at room ; temperature) 1 tb Sugar Roasted Summer Squash Vegetable cooking spray ***INGREDIENTS FOR ROASTED -SUMMER ; SQUASH*** 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. S: 4 servings. Note: Prepare the Roasted Summer Squash first. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. S: 2 cups. Nutritional Information: CALORIES 182 (33% from fat); PROTEIN 4g; FAT 6.7g (sat 3.4g, mono 1.8g, poly 0.8g); CARB 22g; FIBER 3.2g; CHOL 16mg; IRON 1.2mg; SODIUM 371mg; CALC 164mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 80 Yields 4 servings
Quick Orange Cake
Ingredients & Directions 2 Eggs 1 tb Grated Orange Rind 1/2 c Orange Juice 3 tb Butter Or Margarine 1 ts Vanilla -ORANGE GLAZE- 1 1/2 c Confectioners Suger 1 tb Grated Orange Rind 2 tb Orange Juice; (2 to 3) Combine all ingredients in a mixing bowl; beat well, about 5 min. with electric mixer. Bake in a greased and floured 9-inch square baking pan 350 for about 30 min. Combine ingredients and drizzle over warm cake. NOTES : This recipe come from an old “A&P Cookbook and Shopping Guide”. I haven’t ever made it but it looks pretty easy and I have had very good luck with othe recipes from the book! Yields 1 Servings
Watkins Five-flavor Cake
Ingredients & Directions 1 c (2 sticks) of Butter or Marg 1/2 c Vegetable shortening 3 c White sugar 5 Eggs, beat until lemon color 3 c All-purpose flour 1/2 ts WATKINS baking powder 1 c Milk 1 ts WATKINS Coconut Flavor 1 ts WATKINS Rum Extract 1 ts WATKINS Butter flavor 1 ts WATKINS Lemon Extract 1 ts WATKINS Vanilla Extract 6 flavor Glaze recipe In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add eggs and beat until smooth. In large bowl, combine flour and Baking Powder;mix well and set aside. Combine mile with Extracts and Flavors. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a 10″ tube pan (angel food cake pan). Bake at 325 degrees for 1 1/2 to 1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack;invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely. Glaze with Watkins Six-Flavor Glaze Yields 12 Servings
Mexican Wedding Cakes (cookies)
Ingredients & Directions 1 c Butter 1/4 c Sugar, powdered 1/8 ts Salt 2 ts Vanilla 2 c Flour 1/2 c Nuts, chopped Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. Yields 48 Servings
