Caramel-filled Butter Pecan Cake – Dkp
Ingredients & Directions CAKE 1 c Shortening 1/2 ts Salt 2 c Sugar 1 c Milk 4 Eggs 1 ts Almond extract 3 c Sifted cake flour 1 ts Vanilla extract 2 1/2 ts Baking powder -CARAMEL FILLING- 3 c Sugar, divided Pinch of salt 3/4 c Milk 1/2 c Butter or margarine, 1 Egg, beaten -cut up -BUTTERCREAM FROSTING- 1/3 c Butter or margarine, 2 tb To 3 T half and half -softened 1/2 ts Vanilla extract 3 c Sifted powdered sugar GARNISH 1 c Chopped pecans Pecan halves Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Grease three 9-inch round cakepans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 375 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Caramel Filling between layers and on top of cake. Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake. Garnish top with pecan halves. Yield: one 3 layer cake. CARAMEL FILLING: Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake. Yield: about 2 1/2 C. BUTTERCREAN FROSTING: Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy. Stir in vanilla. Yield: about 1 1/2 C. Di Note: A lotta work but a wonderful cake. Di Pahl’s personal recipes-1994 Yields 1 cake
St Basil's Bread
Ingredients & Directions 2 ts Yeast 3 cn Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Grated lemon peel 1/2 ts Salt 1/2 c Sugar 2 Whole eggs 4 tb Butter or margarine 3/4 c Milk Add ingredients according to the recommendation of the machine. This is really one of our favorites. NOTES : Med scale to 7 Sm scale to 5 Traditional Greek bread usually served with 1 coin hidden inside which bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. 12-24-94 Yields 10 Servings
Ginger Cupcakes
Ingredients & Directions 2/3 c Molasses 1 ts Baking soda 1/2 c Sugar 2 c Sifted cake flour 1/2 c Shortening 1 c Sour milk 1 ts Ginger 2 Eggs, beaten 1 ts Cinnamon Heat first 5 ingredients to boiling, stirring constantly. Cool to lukewarm. Sift soda and flour together and add alternately with milk and eggs, beating thoroughly after each addition. Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Chewy Fig Oatmeal Cookies
Ingredients & Directions 1/4 c Brown sugar, firmly packed 1/2 c Honey 1/3 c Dried figs, ground & packed 2/3 c Margarine or butter 6 tb Egg substitute; -OR- 2 -Eggs 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Vanilla 2 tb Dried figs, ground 1/4 ts Nutmeg 1 1/2 c All-purpose flour 1 1/3 c Quick rolled oatmeal 1/2 c Nuts, finely ground (opt.) [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24% * Yields 36 Servings
Peanut Blossom Cookies
Ingredients & Directions 1/2 c Butter 1/3 c Chunky peanut butter 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1 ts Vanilla 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1 pk Chocolate stars Cream butters and sugars together, Mix in egg and vanilla, beat well. Add flour, soda, and salt. Mix well. Form into small balls. Roll balls in white sugar. Bake 8 minutes at 350. Top with star, bake 2-5 minutes longer. note: when I make these I either put choc. stars on before baking and bake for entire amount (10-13 minutes) or put stars on after baking full amount. Saves a step and they turn out fine. I also don’t dip my cookies in sugar before baking. We like them better not quite so sugary. Yields 30 Servings
Crusty Sausage-pepper Bread
Ingredients & Directions Makes 2 loaves 1/4 c Finely chopped celery 1 lb Hot Italian sausage, 2 ea Jalapeno chilies, finely -casings removed -chopped 2 1/2 c Grated cheddar cheese 2 ea 16 oz. loaves frozen bread 1/2 c Finely chopped onion -dough, thawed 1/4 c Seeded and finely chopped 2 T (1/4 stick) butter, melted -green bell pepper Cook sausage in heavy skillet over med-high heat until browned, about 5 min. Remove sausage and drain. Preheat oven to 350. Grease 2 baking sheets. Combine sausage , cheese onion, bell pepper, celery and chilies in med. bowl. Roll each dough piece out on a lightly floured surface to 9 x 16 inch rectangle. Transfer to prepared sheets. Spread half of sausage mixture evenly over each piece of dough, leaving 1/2 inch border. Roll up as for jelly roll starting at long side. Brush each with butter. Bake until golden brown, about 40 min. Yields 2 servings
Caramel-chocolate Pecan Pie
Ingredients & Directions 1 9″ unbaked pastry shell 1 c Pecan pieces 6 oz Semisweet chocolate pieces 1/2 c Caramel ice-cream topping 8 oz Cream cheese, softened 8 oz Dairy sour cream 1/2 c Sugar 1 ts Vanilla 3 Eggs Unsweetened cocoa powder, -optional Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust. Bake in a 350 degree F oven about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings. Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent calcium, 15 percent iron. From Yields 8 Servings
