Becky's Favorite Rum Cake
Ingredients & Directions CAKE 1 c Pecans; chopped 3 Eggs 1/3 c Oil18 1/2 oz Yellow cake mix 1/2 c ;Water, cold 1/2 c Rum, dark (80 proof) -GLAZE- 1/4 lb Butter 1 c Sugar, granulated 1/4 c ;Water 1/2 c Rum, dark (80 proof) Preheat oven to 325F. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. Yields 10 Servings
Johnnycakes, Newport County Style
Ingredients & Directions 1 c Stone ground white cornmeal 1 ts Salt 2 c Hot water Mix all ingredients together. Mixture will be thin. Spoon onto a buttered griddle in 5 inch rounds and fry until golden brown. Yield: serves 4 as a side dish Yields 1 servings
Merry Spritz Cookies
Ingredients & Directions 1 Foil-wrapped bar NESTLE 1 Egg -Premier White baking bar 2 ts Vanilla extract -(2 oz) 2 1/2 c All-purpose flour 3/4 c Butter or margarine, 1 pk NESTLE Toll House semi-sweet -softened -chocolate Rainbow Morsels 1/2 c Sugar -(9 oz) 1/2 ts Salt Preheat oven to 350’F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes about 6 dozen cookies. Yields 72 servings
Chicken Stuffed With Cinnamon Bread
Ingredients & Directions 4 x Chicken breasts; boneless, -chopped (about 1 cup) -skinless, (about 1 lb) 2 tb Margarine or butter; melted 2 sl Cinnamon bread; cut into 1/2 c Apple juice -1/4-inch cubes 1/4 ts Cornstarch 1 md Apple; tart cooking, finely 1/4 ts Ground cinnamon Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/4-inch thickness. Mix bread cubes and 1/4 cup of the chopped apple. Place 1/4 cup bread mixture on each chicken breast half. Roll chicken around bread mixture; secure with toothpicks. Cover and grill the chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, and brushing with margarine, until done. Remove toothpicks. Mix apple juice, cornstarch and cinnamon in 1-quart saucepan. Cook over medium heat until slightly thickened. Spoon over chicken. Mistyped for you by Elizabeth Wood. 4 servings. Per serving: calories: 250 fat: 8 (fat 29%) protein: 27 carb: 15 chol: 65 sodium: 210 Yields 4 servings
Hershey Bar Cake
Ingredients & Directions 4 Eggs 16 oz Can hershey syrup 6 Regular hershey bars, melt 1 tb Vanilla 2 c Sugar 1 c Butter,soft 3 c Flour 1/2 ts Baking soda 1 c Buttermilk OR 1 c Milk+1 Tb vinegar Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to milk. Soift flour and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel food pan and bake at 350 F for 1-1/2 hours From Yields 1 Servings
Basel Honey-spice Cookies (basel Leckerli)
Ingredients & Directions 2/3 c Clover honey 2/3 c Granulated sugar 1 tb Kirsch (cherry brandy) or -orange juice 2 1/2 ts Ground cinnamon 1/4 ts Ground cloves Finely grated peel (yellow -part only) of one Large lemon 1/4 c Finely chopped candied lemon -peel 1/4 c Finely chopped candied -orange peel 2/3 c Finely chopped blanched -slivered almonds 2 1/4 c All-purpose or unbleached -white flour (or more) 1 1/2 c Powdered sugar 1/8 ts Vanilla extract Heat the oven to 350F. Generously grease two 10-by-14-inch or larger baking shets. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated. Stirring vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture will become very stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour. Set the mixture aside until cooled to barely warm. Sprinkle a work surface generously with flour. Divide the dough in half. Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface. As needed, also dust the top of the dough and the rolling pin with flour. Transfer the dough to a prepared baking sheet. Repeat with the second half of the dough. Prick the dough lightly all over with the tines of a fork. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway through the baking to ensure even browning. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard. Carefully run a spatula under the dough rectangles to loosen them from the pans. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars. Return the scored rectangles to the baking sheets. In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by-2 1/2-inch bars. [THE BALTIMORE SUN; November 25, 1990] Yields 50 Servings
Picnic Bread
Ingredients & Directions FOR 1-POUND LOAF 1 ts Active dry yeast 1 1/2 tb Sugar 2 c Bread flour 1 ts Salt 2 tb Sweet pickle relish; -(drained) 1 tb Butter 1/2 c Warm milk 2 tb Warm water FOR 1 1/2-POUND LOAF 1 1/2 ts Active dry yeast 2 tb Sugar 3 c Bread flour 1 1/2 ts Salt 1/4 c Sweet pickle relish; -(drained) 1 1/2 tb Butter 6 1/2 oz Warm milk 3 tb Warm water Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great. Add ingredients to your Bread Machine pan in the order given. This recipe can be used with the regular or rapid time bake cycles. Yields 1 Servings
