Molasses Stack Cake
Ingredients & Directions 3/4 c Brown sugar 1 t Ground cloves 3/4 c Shortening 1 t Ginger 3/4 c Molasses 1 t Nutmeg 3 1/2 c All-purpose flour 3/4 c Buttermilk 1 t Cinnamon 2 t Baking soda FILLING 2 lb Dried apples 2 c Sugar Cream together sugar and shortening. Add eggs and beat well. Stir in molasses. Sift flour spices. Mix buttermilk with baking soda (begin with 3/4 cup buttermilk. You may not need to use all of this amount in the mixing process to get the dough to the right consistency). Add flour mixture and buttermilk mixture alternately to creamed mixture until the batter is of a cookie dough consistency. Pat a thin layer of batter into a greased, warm skillet (about the thickness of a pizza crust). Bake in a 375 degree oven fo 10 to 15 minutes or until done. Repeat for other layers. Meanwhile add just enough water to the dried apples to cook them so they won’t scorch. Sweeten with sugar and set mixture aside. While still warm, make cake by stacking the layers with cooked apple filling. (As you each layer, add the filling and keep stacking the layers. Make sure to save enough filling for the top of the cake). Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 10 servings
Cocoa Chiffon Cream Cake – Country Living Hol
Ingredients & Directions CAKE 8 lg Eggs 1/4 c Water 1/4 c Vegetable oil 1 2/3 c Unsifted cake flour 1/2 c Unsweetened cocoa 1 c Sugar 1 1/2 ts Baking soda 1/2 ts Salt 1 ts Vanilla 1/2 ts Cream oftartar FILLING 1 c Heavy cream 2 tb Confectioners’ sugar 1/2 ts Vanilla 2 tb Unsweetened cocoa 1/4 c Seedless raspberry preserves Frosting (opt, recipe below) 1. Separate eggs one hour before preparing cake, if possible. Allow whites to sit, covered, at room temperature for 1 hour. Put 4 yolks in a cup; cover tightly and refrigerate until ready to continue recipe. Refrigerate remaining yolks, covered, for use at another time. 2. When whites have come to room temperature, heat oven to 325’F. In a medium bowl, gradually beat water into whites until smooth. Add 4 yolks and salad oil; beat until well combined. 3. Add cake flour, cocoa, 1 C sugar, baking soda, and salt. Beat just until smooth; stir in vanilla. 4. Add cream of tartar to egg whites. Beat until fluffy. Continue beating, gradually adding remaining 1/2 C sugar, until stiff peaks form when the beater is raised. 5. Pour flour mixture over egg whites. Gently fold together just until completely combined. Turn into an ungreased 10-inch tube pan. Bake until cake springs back when gently touched-about 55 to 60 minutes. 6. Remove cake from oven and immediately invert pan. Let cool corn- pletely, 1 to 1 1/2 hours, before removing from pan. In a large bowl, combine cream, confectioners’ sugar, vanilla, and cocoa for filling. Refrigerate. 7. To assemble, carefully loosen cake from pan; remove pan and invert cake on serving plate. Cut a 1 inch slice, crosswise, from top of cake. Remove and set aside. 8. Hollow out center of cake leaving 1-inch thick walls on all sides. Beat cream mixture just until stiff peaks form. Be careful not to overbeat. 9. Break half of the cake removed from the center into 1/2-inch chunks. You need about 5 cups. Fold into cream. Spoon into hollow of cake. Remaining cake scraps are good for snacking. 10. Invert reserved ring of cake so that the top is down; spread exposed side with raspberry preserves. Place on cake with preserves down. Cover tightly and refrigerate several hours or overnight. If desired, frost before serving. Frosting: In a medium bowl, beat together 1 1-lb box confectioners’sugar, 1/4 C softened butter or margarine, 3 T unsweetened cocoa, 1 teaspoon vanilla, and 3 to 4 T milk until smooth. Use to frost cake. Country Living Holidays/92 Scanned & fixed by Di Pahl & gg Yields 16 Servings
Cornbread Muffins #1
Ingredients & Directions 1 c Yellow cornmeal 1 c Flour 4 tb Sugar 1 ts Baking soda 2 ts Cream of tartar 3/4 ts Salt 1 c Sour cream 1/4 c Milk 2 Eggs; well beaten 4 tb Butter; melted From the Fannie Farmer Cookbook. 1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan. 2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and salt and mix well. 3. Quickly add the sour cream, milk, eggs and butter. Stir just to mix. 4. Pour the batter into the cups about three-quarters full. You should have 12 muffins. MOH2@MIDWAY.UCHICAGO.EDU (KATERI/MARY ANNE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Fudge Brownie Pie
Ingredients & Directions 1 c Sugar 1/2 c Butter or margarine, -melted 2 Eggs 1/2 c All-purpose flour 1/3 c Unsweetened baking cocoa 1/4 ts Salt 1 ts Vanilla extract 1/2 c Chopped pecans Whipped -cream, optional -Strawberries, optional In a mixing bowl, beat sugar and butter. Add eggs; mix well. Add flour, cocoa and salt. Stir in vanilla and nuts. Pour into a greased 9-in. pie pan. Bake at 350! for 25-30 minutes or until almost set. Serve with whipped cream and strawberries if desired. Yield: 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Yields 1 Servings
Jane Brody's High-calcium Cabbage Bread
Ingredients & Directions 1/2 c Finely shredded red cabbage 1/2 c Finely shredded green cabbag 1 ts Lemon juice 1/2 c Plain non/low-fat yogurt 1/4 c Orange juice concentrate * 1/4 c Canola oil 1/4 c Powdered nonfat milk 1 Egg 1 c Whole-wheat flour 3/4 c All-purpose flour 1/4 c Toasted sesame seeds 2 ts Baking powder 1/2 ts Salt (optional) 1/8 ts Mace 1/8 ts Ground ginger * 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate. The author says this can be made with 1 cup of only one type of cabbage but for the sake of color would choose red cabbage. 1. Preheat oven to 350 F. 2. Place the cabbage in a small bowl and toss it with lemon juice. 3. In large measuring cup or medium bowl, combine the yogurt, orange juice concentrate, oil, powdered milk and egg, blending the ingredients well. Stir in the cabbage. 4. In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace and ginger, mixing them well. 5. Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined. Pour the batter into a greased 8×4 inch loaf pan. 6. Place the pan in hot oven and bake for 35-45 minutes or until a tester inserted into the center of the bread comes out clean. Turn the bread out onto a rack to cool completely before slicing. This is a great bread to serve with a soup or salad meal. After the first day, it is wonderful toasted. Try it, too, as a sandwich bread. Yields 10 Servings
Squaw Bread #2
Ingredients & Directions FOR 1-LB LOAF 2 ts Yeast 1 tb Dry milk 1 c Bread flour 3/4 c Whole wheat flour 1/2 c Rye flour 1 ts Salt 1 1/2 tb Oil 1 tb Honey 1 1/2 tb Raisins 1 1/2 tb Brown sugar 3/4 c Water -FOR 1-1/2 LB LOAF- 2 ts Yeast 2 tb Dry milk 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 1 ts Salt 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/4 c Water Yields 12 Servings
Tsoureki (easter Bread)
Ingredients & Directions 2 pk Active dry yeast ;small bits 1/2 ts Sugar 1 tb Butter; softened 1/4 c Sugar 1 ts Lemon peel; finely grated 1/4 c Milk; lukewarm (110-115 deg) 1 Egg; hard boiled, in the 2 1/2 c All purpose flour ;shell, dyed red with food 1 ts Salt ;coloring 2 Egg 1 Egg yolk; lightly beaten 8 tb Butter, unsalted; cut into In a small, shallow bowl, sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm milk. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as an unlighted oven) for 8 to 10 minutes, or until the mixture doubles in volume. Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the salt in a deep mixing bowl. Make a well in the center, and add the yeast and the 2 eggs. Gently stir the center ingredients together with a large spoon, then gradually incorporate the flour and continue beating until all the ingredients are well combined. beat in the 8 tablespoons of butter and lemon peel, add up to 1 cup more flour, beating it n a few tablespoons at a time and using as much as necessary to from a dough that can be gathered into a soft and still somewhat sticky ball. (When the dough becomes difficult to stir easily, work in the flour with your fingers.) Place the dough on a lightly floured surface, and knead it by pressing it down, pushing it forward several times with the heel of your hand, and folding it back on itself. Repeat for about 10 minutes, or until the dough is smooth and elastic. sprinkle the dough with a little extra flour from time to time to prevent it from sticking to the board. Shape the dough into a ball and place it in a large, lightly buttered bowl. Dust the top with a little flour, drape with a kitchen towel and set aside in a warm, draft free place for about 1 hour until the dough doubles in bulk. With a pastry brush, coat a baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist, then transfer it to a lightly floured surface. To shape the dough into a snail like loaf, roll it into a thick rope about 2 inches in diameter and 24 inches long. Starting at one end, loop the rope into a circle about 6 inches in diameter, and then into ever smaller concentric circles. Carefully transfer the loaf to the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 350 degrees (F). Press the dyed egg gently into the center and brush the top of the loaf with the beaten egg yolk. Bake in the middle of the oven for about 45 minutes, or until golden brown and crusty. Cool completely on a cake rack before serving. 29 of 116 Yields 1 6″ rd loaf
