Quick Raspberry Torte
Ingredients & Directions 1/2 c Sliced almonds 1/2 c Sour cream 1 tb Confectioners sugar 1 ts Vanilla extract 1 lb Cake 1/2 c Seedless raspberry jam 1/2 c Fresh raspberries In glass bowl, add almonds. Micro-cook on high heat until toasted, stirring and checking every 30 seconds. In a small bowl, combine sour cream, confectioners sugar, and vanilla extract. Cut pound cake into 4 horizontal layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack layers. Spread sour cream mixture lavishly on top. Top with fresh raspberries. Refrigerate until ready to serve. Approximately 7 minutes. Per serving (excluding unknown items): 2480 Calories; 99g Fat (41% calories from fat); 37g Protein; 281g Carbohydrate; 314mg Cholesterol; 2275 mg Sodium Yields 1 servings
Brown Cookies
Ingredients & Directions 2/3 c Molasses 2 1/2 tb Honey 1/2 c Lard 3/4 c Sugar 4 c All purpose flour 2 ts Cinnamon 1/4 ts Salt 1 ts Baking powder 1/2 ts Baking soda 2 ea Eggs, lightly beaten 1 1/3 c Whole blanched almonds 1 c Diced candied lemon peel 1 ea Egg yolk Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes. In a large bowl combine flour, salt, baking soda, and baking powder. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night). Preheat the oven tp 400 degrees F. Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2×3 inches in size. Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it. Yields 60 Cookies
Sourdough Starter
Ingredients & Directions 2 c Flour 2 c Water 1 Yeast 1/4 c Sugar 1 c Milk 1 c Flour SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in refridgerator until ready to use in recipe. After taking batter for use in recipes “feed” the remaining batter with the same amounts of sugar, milk, and flour stated above. Yields 4 servings
Mrs Fields Carrot Cake
Ingredients & Directions –CAKE– 2 1/2 c All-purpose flour 2 tb Baking soda 1/4 ts Salt 2 ts Cinnamon 1 c Light brown sugar, packed 1 c White sugar 1 1/2 c Butter, softened 3 lg Eggs 2 ts Pure vanilla extract 3 c Grated carrots 1/2 c Crushed pineapple, drained 1 c (6-oz.) raisins 1 c (4-oz.) chopped walnuts -ICING- 16 oz Cream cheese, softened 1/2 c Salted butter, softened 1 tb Fresh lemon juice (about 1 – large lemon) 2 ts Pure vanilla extract 3 c Confectioners’ sugar Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. SOURCE: MRS FIELDS Cookie Book. Yields 12 Servings
Country Sugar Cream Pie
Ingredients & Directions 1 9-inch pie crust (unbaked) 1 c Sugar (white or brown) 1/3 c Flour 1/4 ts Salt 1 3/4 c Light cream; warmed 3 tb Butter; softened 1/4 ts Nutmeg Preheat oven to 450 degrees F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for about 6 minutes, remove the foil and bake about 4 minutes more until just beginning to brown. Remove from oven and reduce heat to 350 degrees. Sift the sugar, flour and salt into a bowl, and stir with a fork; mix well. Pour the sugar mixture into the pie shell and spread evenly over the bottom. Pour cream over the sugar mixture, completely covering. Dab the softened butter in bits over the cream. Sprinkle the nutmeg evenly over the top. Bake at 350 degrees for 45 minutes or until golden spots form on top. This may take as long as an hour. The filling will seem liquid but will become more firm as it cools. Yields 1 Servings
Carrot-walnut Bread
Ingredients & Directions 1 1/2 c Unbleached flour; sifted 1 c Sugar 1 ts Baking soda 3/4 c Cooking oil 1/2 ts Cinnamon; ground 2 lg Eggs 1/4 ts Nutmeg; ground 1 1/2 c Carrots; pared; shredded 1/4 ts Salt 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. Yields 4 servings
Quick Sourdough Starter
Ingredients & Directions 2 c Flour 1 tb Yeast (1 package) 1 1/2 c Water 105 – 115 deg. F. In a large bowl mix the yeast with the water and allow to proof for about 10 minutes. If the yeast doesn’t start to puff up and bubble, discarded and start over with fresh yeast. Sprinkle the flour into the yeast mixture and beat into a thick batter. The batter doesn’t have to be too smooth as the action of the yeast will break down any lumps. Cover the bowl with plastic wrap and let stand in a warm (80-85 F or 25-30 C) place for about 24 hours, or until it is nice and frothy. You can use the starter right away or let it age for up to 3 days longer to develope a richer flavor. Store starter in fridge between uses and use or replenish every two weeks. You can use any flour or combination of flours to make the starter; some rye and buckwheat added to all-purpose makes a nice blend. To replenish the starter: mix equal parts of water and flour (about a cup of each is good) and add to the starter at least every two weeks. Let the starter age in a warm place for 6 to 24 hours, then use or return to the fridge. From Yields 1 Starter
