Mattie's Jam Cake
Ingredients & Directions 2 1/2 c Brown sugar 2 ts Cloves 2 c Sour milk 2 ts Nutmeg 4 c Flour 3 ea Eggs, lg 3/4 c Butter 15 oz Raisins 2 c Jam 1 c Nutmeats 2 ts Baking soda 1 x Figs and dates as desired 3 ts Cinnamon Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips Yields 1 servings
Pineapple Bread Pudding W/rum Sauce
Ingredients & Directions 1 Egg white 1 c Skim milk x Artificial sweetener to -equal 2 ts sugar 1/4 ts Ground cinnamon 1 c Stale french bread broken -into 1/2″ pieces 1/2 c Chopped ripe pineapple 1/2 ts Vanilla extract 1 tb Raisins RUM SAUCE 1/4 c Skim milk 1/2 ts Cornstarch 1 tb Dark rum Artificial sweetener to -equal 2 ts sugar Preheat the oven to 350~. Beat the egg white with the skim milk, sweetener and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted into the center comes out clean. SAUCE-Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot bread pudding onto plates and top with the Rum Sauce. Cal 163; fat 1.15gr. Yields 2 Servings
Mom's Pierogi Dough
Ingredients & Directions 4 c Flour 1/2 c Milk, warm OR 1/2 c Water 1 Egg 1 Egg Yolk 2 tb Sour cream 1/2 ts Salt 1 ts Butter (Optional) Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 or 20 minutes. We haven’t used a pasta maker on this, but that should work. Divide dough in half. Roll thing, about 1/8 inch. Cut into 2 inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place a small spoonfull of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal. Place completed pierogis in salted boiling water. Cook for about 5 minutes, or until they float. Remove gently with a slotted spoon. Place in a pan with melted butter and onions. Allow to brown, if you want. They are good either way. They are great the first day. Even better if you have some left over the following day, either cold or re-fried. I like them best the second day when they are browned. From the Krazy Kitchen of Bonnie & Dan Ceppa Yields 6 Servings
Junior's Most Famous Cheesecake
Ingredients & Directions 7/8 c Sugar 3 tb Cornstarch 1 7/8 lb Cream cheese 1 Extra large egg 1/2 c Heavy cream 3/4 ts Vanilla Mix 7/8 cup sugar with 3 tablespoons corn starch. Add to 1 pound and 14 ounces cream cheese and mix. Add 1 extra large egg and blend. Then add 1/2 cup heavy cream a little at a time and mix. Then add 3/4 teaspoons vanilla and mix. Add ingredients to well greased 7-inch pan with sponge cake on bottom of pan. Bake at 450 degrees for approximately 40 to 45 minutes until top is golden brown. Cool for about 3 hours. To simplify removal from cake pan, allow to fully cool overnight if possible, then reheat in 200 degree oven for 1 or 2 minutes, turn cake upside down and the cake will just slide out. Yield: 8 to 10 servings Yields 1 servings
Caramel Pecan Pie
Ingredients & Directions 36 Kraft caramels 1/4 c Water 1/4 c Margarine 3/4 c Sugar 1/4 ts Salt 1/2 ts Vanilla 3 Eggs,beaten 1 c Pecan halves 1 9 ” unbaked pastry shell Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. From Yields 8 Servings
Greek Dessert Cookies (kourabiedes)
Ingredients & Directions Soften sweet butter at room -temperature; then whip 25 -min. w/ electric Mixer til fluffy. Add sugar, -yolk, vanilla, almond -extract, brandy. Mix Well with the beater. Add -flour; beat til dough is -easy to handle. Knead A few min. by hand until -dough forms a soft ball. -Shape dough into Walnut-sized balls; place on -ungreased cookie sheet. -Place 1 clove in The center of each ball. -Bake at 350F for 15 – 20 -min., til golden Brown Place cookies on wax -paper and cover with more -sugar. Blend 1/4 c Toasted almonds in a -blender, and add to batter. Yields 24 Servings
Cocoa Bundt Cake
Ingredients & Directions 1 2/3 c All-purpose flour 1 1/2 c Sugar 1/2 c Hershey cocoa 1 1/2 ts Baking soda 1/2 ts Baking powder 1 ts Salt 2 Eggs 1/2 c Shortening 1 1/3 c Buttermilk or sour milk * 1 ts Vanilla Chocolate glaze (recipe foll -ws) Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups Yields 12 Servings
