Persimmon Bundt Cake With White Chocolate Hard Sauce – Bo
Ingredients & Directions 4 Ripe large persimmons 1/2 t Salt 1 1/2 t Baking soda 1/2 t Ground allspice 1 3/4 c Sugar 1/4 t Ground cloves 1/2 c (1 stick) unsalted butter, 3/4 c Chopped walnuts -room temperature 3/4 c Dried currants 3 Extra-large eggs Powdered sugar (opt.) 2 t Vanilla extract White Chocolate Hard Sauce 2 c All purpose flour (separate recipe) 1 t Ground cinnamon Position rack in center of oven and preheat to 350 F. Butter and flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 C persimmon puree into small bowl. Mix baking soda into puree in small bowl; set bowl aside. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack; cool completely. (Can be made 1 day ahead. Wrap and let stand at room temperature.) Sift powdered sugar over cake, if desired. Serve with hard sauce. Yields 10 servings
Walnut Apple Cake
Ingredients & Directions FOR CAKE Butter 3 c Sifted all-purpose flour Plus more to prepare pan 4 c Granny smith apples; -thumbnail size pieces 2 tb Fresh lemon juice 1 c Granulated sugar 1 c Brown sugar; packed 1 ts Baking soda 3/4 ts Salt 2 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground nutmeg 2 ts Vanilla 1 1/2 c Vegetable oil 3 lg Eggs 1 c Walnuts or pecans; chopped, -Plus additional Halves, for -garnish FOR GLAZE 6 tb (3/4 stick) unsalted butter 6 tb Granulated sugar 6 tb Brown sugar; packed 6 tb Heavy cream 1 ts Vanilla Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter generously on bottom and sides of a Bundt cake pan. Add flour and turn to coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups water and lemon juice. Set aside. In a large mixing bowl, sift together granulated and brown sugars, 3 cups sifted flour, baking soda, salt, cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon soaked apples into batter, so that some of the soaking liquid is included for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare glaze: In a small saucepan with heavy bottom, combine butter, granulated sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool 5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with nut halves. Yield: 12 to 16 servings. Yields 1 Servings
Quark Pastry Cheesecakes
Ingredients & Directions 1 Recipe quark pastry FILLING 250 g Cream cheese; (1 cup) 1 Egg 2 tb Sugar To taste almond essence Apricot jam; optional From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas) Roll out pastry and cut into 32 squares, 3″ by 3″. Spray or grease patty tins and put a square in each. Mix cream cheese, egg, sugar and essence in food processor. Spoon into the pastry squares. Optional: Top with a little apricot jam or glaze with heated jam after they are baked. Fold the corners into the middle a bit and pinch so they stand up. Bake at 190 C, 375 F for 20 minutes until golden brown NOTES : These are nice but very rich. Yields 32 Servings
Herman Coffee Cake (friendship Cake)
Ingredients & Directions HERMAN STARTER 1 c Flour 1 c Sugar 1 c Milk ADD ON 6TH DAY 1/2 c Sugar 1 c Flour 1 c Milk ADD ON 11TH DAY 1/2 c Sugar 1 c Flour 1 c Milk CAKE MIX 2 c Herman 1 c Sugar 2 Eggs 2/3 c Oleo (room temp) 2 c Flour 1/2 ts Baking soda 1/2 ts Salt 2 ts Baking powder 1 1/2 tb Cinnamon 1 c Raisins 1/2 c Chopped walnuts TOPPING 1 3/4 c Brown sugar 1 tb Flour 1 tb Cinnamon 1/4 c Melted oleo TOPPING 2 1/2 tb Oleo 3/4 c Brown sugar 1/4 c Milk From: esined@inforail.MV.COM (Denise Gaunt) Date: 29 Aug 1995 14:49:04 -0500 Herman Coffee Cake (or the 16 day friendship bread). If you don’t have a starter, it is made by stirring 1 cup of flour, 1 cup of sugar and 1 cup of milk into a non metallic container. Let mixture sit for five days stirring once each day. On the 6th day feed Herman with: 1/2 cup sugar, 1 cup flour, 1 cup milk. Stir once a day for five more days. On the eleventh day, feed Herman again: 1/2 cup sugar, 1 cup flour, 1 cup milk. Stir once a day for five more days. On the sixteenth day, you have five cups of Herman. Use 2 cups for baking, keep 1 cup to restart and give 1 cup each to two friends. (Or make two large loaves and keep the one cup for yourself to restart.) To restart, I usually add 1 cup of each (sugar, flour and milk) to the starter and do the 16 day process all over again. When the process is over, you will have 6 cups of starter. If you do the 11 day process to the starter adding 1/2 cup of sugar each along with the rest of the process, then you may want to add the toppings to give it the sweet-sourdough taste that you want. Prepare to bake. Mix all cake ingredients. Pour into greased 9×13 pan or use 2 7+1/4 x 7+1/4 pans for freezing. Topping #1: Mix and sprinkle on unbaked cake mix. Bake 60 minutes for large loaf pan or 25 to 30 minutes for smaller loafs at 350 degrees F. Topping #2: Mix and bring to boil. Drizzle topping on hot cake. Cool and cover – eat or freeze. If reheating after freezing, put foil on top. (The two separate toppings are optional. I make the loaves without the toppings and the cakes still taste excellent to me. Of course I always follow the 16 day process. Without the toppings, I sometimes put cream cheese on my slices; it brings out more of the sweet/sourdough taste.) Enjoy. REC.FOOD.RECIPES ARCHIVES /CAKES STARTER TAKES 16 DAYS! From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Cake Brownies
Ingredients & Directions BROWNIE 1/2 c Butter 2 c Sugar 1/2 c Oil 2 ea Eggs 1 c Water 1 ts Baking soda 4 tb Unsweetened cocoa 1/2 c Buttermilk 2 c Flour 1 ts Vanilla FROSTING 1/2 c Butter 1 pk Confectioners sugar 3 tb Unsweetened cocoa 1 c Chopped walnuts 1/3 c Buttermilk 1 ts Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ Yields 24 servings
Salt-rising Bread Ii
Ingredients & Directions 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the “sponge” into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK …downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Yields 3 Servings
Merry Cherry Chocolate Cupcakes
Ingredients & Directions 1 pk Cream cheese, softened (8oz) 1 pk Confectioners’ sugar (16 oz) 1 cn Maraschino cherries, drained -(6 oz) 2 c PLANTERS Pecan Halves 24 Prepared chocolate cupcakes, -cooled (2 1/2″) In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners’ sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time. Yields 24 Servings
