Irish Curd Cake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 22 CHEESECAKE 2 c Cottage Cheese 1/2 ts Lemon Rind; Grated 3 tb Sugar; Granulated 1/2 ts Lemon Juice 1 tb Butter; Softened 3 ea Eggs; Large, * -SUGAR GLAZE- 2 tb Confectioners’ Sugar 2 tb Unbleached Flour 2 tb Butter; Melted * September 2 of the eggs and leave 1 whole. Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cheese, sugar, butter, lemon rind, lemon juice and 2 large egg yolks. Beat the 2 egg whites until they form stiff peaks and then blend them into the cheese mixture. Beat the remaining egg, then use it to paint the crust to prevent to prevent sogginess. Mix any remaining beaten egg with the sugar, butter and flour to make the glaze. Pour the cheese mixture into the prepared crust then pour the glaze over the top. Bake the cake for about 35 minutes, or until the top is golden. Cool to room temperature and serve. Yields 10 servings
Mom's Creamed Corn Bread
Ingredients & Directions 4 tb Unsalted butter, melted (divided use) 1 c Yellow cornmeal, preferably Stone-ground 3/4 c All-purpose flour 2 tb Sugar 1 tb Plus 1 tsp baking powder 1/2 ts Salt 1 8 oz) can creamed corn 1 c Milk 1 lg Egg, well beaten Preheat the oven to 450 F. Pour 2 tablespoons melted butter into 9-inch cake pan; bake for 5 minutes, until pan is very hot. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well. Stir until smooth. Pour the batter into the hot pan. Bake until corn bread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove corn bread from oven, and let it stand for 15 minutes before serving. Makes 6 to 8 servings. Per serving: Calories 253 Fat 10g Cholesterol 62mg Sodium 507mg Percent calories from fat 34% Yields 4 Servings
Historic Cherry Hill Federal Cake
Ingredients & Directions 2 c Flour 1/4 c Soft butter 1 c Raisins 7/8 c Light cream 2 lg Eggs. beaten 1 1/8 ts Nutmeg 1 c Chopped pitted dates 1/8 c Plus 1/4 cup brandy 1/8 c Plus 1/4 cup burgundy Cream together butter and sugar. Add eggs and cream. Mix raisins, dates, flour and nutmeg together. Add flour mixture alternately with brandy and burgundy to butter, egg, and cream mixture. Grease and flour 2 loaf pans, bake at 325 degrees for approximately 1 hour and 15 minutes). Yields 2 Loaves
Oatmeal Cake #4
Ingredients & Directions 1 1/2 c Boiling water 1 c Quick oatmeal (not instant) 1 Stick margarine 1 c White sugar 1 c Brown sugar 2 Eggs 1 1/3 c Flour 1 tb Soda 1/2 tb Cinnamon TOPPING 6 tb Melted margarine 1/4 c Evaporated milk 1/2 c Sugar 1 tb Vanilla 1 c Chopped pecans 1 c Angel Flake coconut From: Jamie Rees jamie@WHITEPINES.MV.COM Date: Thu, 1 Aug 1996 17:51:26 GMT The following recipe is from “State Fair of Texas Prize Winning Recipes” from 1988. It won “Best-of-Show” in the Unexpected Guest Cake Contest and is by Billie Reid. I don’t like coconut, so I leave that out of the topping. I hope no coconut lovers are offended. Pour boiling water over oatmeal and margarine. Let stand 20 minutes. Add both sugars, eggs and dry ingredients. Mix well. Pour into 9″x13″ pan. Bake at 350F for 35 minutes. While cake is baking, prepare topping. Topping: Mix all ingredients well and spread on hot cake as it comes from oven. Brown a golden brown under the broiler. Good either hot or cold. EAT-L Digest 31 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Halloween Thumbprint Cookies
Ingredients & Directions 1 c Butter or margarine; soften 1 1/2 c Sugar 2 Eggs 1/4 c Milk 2 ts Vanilla 2/3 c Cocoa 2 c Flour 1/2 ts Salt -ORANGE & GREEN FILLING- 1 c Powdered sugar 2 tb Butter or margarine; soften 4 ts Milk 1/2 ts Vanilla 1/2 ts Grated orange peel In a large bowl, beat butter, sugar, eggs, milk and vanilla until well blended. Stir together flour, cocoa and salt; add to butter mix, mixing until well blended. Refrigerate dough 1-2 hours or until firm enough to handle. Heat oven to 350~. Lightly grease cookie sheets. Shape dough into 1″ balls. Place on cookie sheets. Press thumb gently in center of each cookies. (You may need to coat finger with sugar for indentation to remain). Bake for 10-12 minutes or until set. Cool slightly; remove from cookie sheets to wire rack. Cool completely. Spoon about 1/4 tsp orange filling in each thumbprint. Decorate with green filling to look like stem of a pumpkin. ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar, softened butter, milk and vanilla. Beat on high until smooth. Remove scant 2 TB of filling. Tint this with green food color; set aside. Add freshly grated orange peel to remaining icing and use red and yellow food coloring to make orange. GHOST COOKIES: Make icing and omit food coloring and orange peel. Decorate cookies to look like ghosts. Entered for you by: Bill Webster Yields 48 Servings
Jim's Buttermilk Bread
Ingredients & Directions 1 tb Active dry yeast 1/2 c Warm water 1/4 To 1/3 cup honey 2 c Buttermilk – room -temperature 6 To 6 1/2 cups unbleached -flour 2 ts Salt 4 tb Olive oil Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient – about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so. Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis From Yields 8 Servings
Angel Food Cake
Ingredients & Directions ———————-CONTROLLING YOUR FAT TOOTH———————- 1 3/4 c Egg whites (about 12 eggs) 1 1/4 c Sifted cake flour 1 1/2 t Cream of tartar 2 t Vanilla extract 1/4 t Salt 3/4 t Almond extract 1 1/2 c Granulated sugar 3/4 t Fresh lemon juice Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER. According to the recipe, plain cake is 148 cal. (12 servings), with a trace of fat. Chocolate is 158 cal. with 1 gram. Yields 1 servings
