Crumb-nut Cheesecake Crust
Ingredients & Directions 5 oz Pecans (approx.) 1/4 c Confectioners Sugar 3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the Yields 1 servings
Double Decadent Brownie Torte
Ingredients & Directions 1/2 c Butter 1/2 c Light corn syrup 1 c Semisweet chocolate chips 1/2 c Granulated sugar 3 Eggs 1 ts Vanilla 1 c All-purpose flour 1 c Chopped walnuts or pecans CHOCOLATE GLAZE 1/2 c Semisweet chocolate chips 2 tb Butter 1 tb Corn syrup 1 ts Vanilla Sliced strawberries for -garnish 1. Butter and flour a 9-inch round cake pan. 2. In a saucepan heat butter and corn syrup until butter is melted. Stir in chocolate chips. Stir until melted. 3. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts. 4. Pour batter into pan. Bake at 35o for 30 minutes, until center springs back when touched. 5. Cool in pan for 10 minutes. Turn out of pan onto a rack. 6. For glaze, combine chocolate chips, butter and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat. Add vanilla. 7. Frost top and sides of torte. Chill until set. Garnish with sliced strawberries. Cut into wedges. Serve. From Yields 6 Servings
Den Beste Eplekaken (the Best Applecake)
Ingredients & Directions 1 c Flour 2 c Persimmon pulp 1 ts Baking soda 1 ts Juice, lemon 1/2 c Butter, clarified 1/2 c Raisins 2 ts Cardamom, ground 1/2 c Walnuts, chopped 1 c Sugar, brown Butter an ovenproof dish. Fill almost to the brim with peeled apple wedges and sprinkle with sugar and cinnamon. In a small bowl crumble together equal parts of margarine, flour and sugar. Sprinkle over apples. Bake about 40 minutes at 375 degrees. Serve warm with chilled cream. Yields 8 servings
Walnut-spice Cake
Ingredients & Directions 1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1/2 c C&H Granulated Sugar 2 Eggs; OR… 1 -Whole egg, plus… 2 -yolks 1 3/4 c Sifted cake flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Allspice 2/3 c Sour milk 3/4 c Chopped walnuts Cream together butter and sugars. Add eggs one at a time, beating well after each addition. Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan. Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe) and bake at 350 degrees for 35 to 40 minutes, or until cake tests done. Or bake cake first, then top with Lazy Daisy Frosting (see “Special Cake Toppings”) Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Yields 1 Cake
Pumpkin-black Walnut Biscuits
Ingredients & Directions 2 c Unbleached all purpose flour 1/4 ts Ground allspice 2 tb Sugar 1/2 c Butter, cold 1 tb Baking powder 1/3 c Finely chopped black walnuts 1 ts Baking soda 2/3 c Canned or mashed cooked -pumpkin 1/4 ts Salt 1/2 c Buttermilk, or a bit more if -needed 1/4 ts Ground cinnamon 1/4 ts Grated nutmeg Sugar “A batch of these intriguingly flavored biscuits is a nice addition to any meal. This particular biscuit has a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet. Serve the biscuits hot with butter.” Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated. Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes–do not let them get too brown. Serve immediately with butter. If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked. Yields 6 Servings
Lemon Bread
Ingredients & Directions 1 c Sugar 1 Lemon; rind of, grated 1/3 c Cooking oil 2 Eggs 1/2 c Milk 1 1/2 c Flour; sifted once 1 ts Baking powder 1/4 ts Salt 1/2 c Nuts; walnuts, pecans, etc. – chopped fine -GLAZE- 1/4 c Powdered sugar 3 ts Lemon juice Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot. Serves 8 to 10. Excellent for a brunch or teatime. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman Yields 10 Servings
Ho Ho Cake
Ingredients & Directions 1 pk Dark Chococlate cake mix 5 tb Flour 1 c Sugar 1/2 c Shortening 1/2 c Softend butter 1 ts Vanilla; (Add a touch of -Creme De Menthe extract!!!) 4 Squares unsweetened -chocolate; melted 1/2 c Evaporated milk 6 tb Margarine 2 3/4 c Powdered sugar 1 1/4 c Milk Bake cake by the package directions in a large cookie sheet with sides for 20 minutes. Cool completely. Mix 1 1/4c milk with 5T flour in saucepan. Cook until thick and set aside to cool. Mix granulated sugar with shortening, vanilla and margarine. Beat in flour and milk, beating until smooth. Spread over the cake and chill in the refrigerator. Melt the chocolate. Heat the evaporated milk and margarine to the boiling point and when margarine is melted, add it to the chocolate. Beat in powdered sugar and pour over the chilled cake. Note: for Easter one year, I made this with lemon cake mix; a very, very lightly tinted filling colored with food coloring; and the frosting was made with white chocolate. On a plate, I assembled Easter basket “grass’ around the base of the cake; scattered jelly beans about; and topped the cake with a small sprinkling of candy “jimmies” (or “ants”..whatever you may want to call them!!) Yields 1 Servings
