Jiffy Banana Split Cake
Ingredients & Directions 1 pk Jiffy cake mix 2 pk Banana pudding 1 1/3 c Milk 8 oz Cream cheese; softened 20 oz Pineapple pie filling Cool Whip Nuts; chopped Maraschino cherries; chopped Follow directions on box of Jiffy cake mix. Pour into 9×13″ greased and floured pan. Bake for 20 minutes at 350~. Allow to cool. Combine banana pudding with milk. Beat in softened cream cheese. Spread half of this mix over the cooled cake. Top with pineapple pie filling. Top with other half of cheese mixture. Spread Cool Whip over all. Garnish with chopped nuts and maraschino cherries. IMPORTANT: Must use Jiffy cake mix, as cake cannot rise to high in pan. Otherwise cannot add all the layers. Jiffy cake makes smaller cakes. Mom Anderson. Yields 16 Servings
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
Sourdough Whole Wheat Herb Bread
Ingredients & Directions -C-Thompson18 [Cat] -have used a mix of 1/2 –For DAK/Welbilt: -tsp sage, 1/2 tsp thyme, 1/3 c Warm water (105 degrees) -and 1/2 tsp basil in 1 c Sourdough starter -place of Italian 1/2 c Creamy onion-flavored -seasoning) -salad dressing (have 1 c Shredded sharp cheddar -used bleu cheese, and -cheese -it’s great) 1 ts Salt 1 Tb sugar 2 c Whole wheat flour 1 Egg, slightly beaten 1 1/2 c Bread or AP flour 1 1/2 ts Italian seasoning (I 1 Envelope (2-1/4 tsp) yeast If you don’t want whole wheat, but prefer a white bread base, substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat AND the 1-1/2 cups bread or AP flour measurements. For Sanyo/Seiko: 3 Tb water 2/3 cup starter 3 Tb plus 2 tsp salad dressing 2 tsp sugar 1 egg yolk 1 tsp seasoning 2/3 cup cheese 1/2 tsp plus generous pinch salt 1-1/3 cup whole wheat flour 1 cup bread flour 1-1/2 tsp yeast Also see Atari Bread 234 Yields 2 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
Pia X Bread Pudding With Tequila Sauce
Ingredients & Directions FOR THE PUDDING 2 c Granulated sugar 9 sl White sandwich bread; cut -into 1″ cubes 1 1/4 c Milk 5 tb Butter; melted 2 tb Vanilla extract 4 lg Egg whites 1/4 ts Cream of tartar FOR THE SAUCE 2 c Granulated sugar 1/2 Stick cinnamon 1/2 c Tequila CREAM TOPPING 2 c Whipping cream 1/2 Stick cinnamon 1/2 c Granulated sugar 2 lg Eggs 1 tb Cornstarch 1 tb Vanilla extract In a saute pan over medium heat, mix 1 cup sugar and 1/4 cup water. Bring to a boil and cook until sugar caramelizes, 8 to 10 minutes. Immediately pour caramelized sugar into a 9 inch loaf pan, tilting pan to coat the sides as well as the bottom. Set aside. In a large bowl., combine the bread cubes and milk, making sure the bread is evenly soaked. In a small bowl, combine the melted butter and vanilla. Pour over bread mixture and stir to combine thoroughly. Set aside. Heat an oven to 275F. Place egg whites and cream of tartar in the bowl of an electric mixer. Whip at medium-high speed until soft peaks form. Pour in remaining cup of sugar and continue to whip until stiff and glossy, about 5 minutes. Stir this meringue into the bread mixture until thoroughly combined. Transfer bread mixture to the loaf pan, packing it evenly and leaving no air pockets. Position a 13 by 9 by 2 inch roasting pan on the middle rack of the oven. Place the bread mold in the pan, then pour hot water into the larger pan until it reaches halfway up the sides of the mold. Bake for about 1 hour or until the pudding is set and a toothpick inserted in the center comes out clean. Set aside to cool. Meanwhile, make the sauce and the cream topping. In a medium saucepan over medium-high heat, bring 2 cups sugar, 1/2 cinnamon stick and 2/3 cup water to a boil. Cook until mixture thickens into a syrup, 10 to 15 minutes. Remove from heat, add the tequila and stir until well mixed. Set sauce aside to cool. In a medium saucepan over medium heat, combine the whipping cream, 1/2 cinnamon stick and 1/2 cup sugar. Bring to a boil, stirring until sugar has dissolved. In a small bowl, whisk together the eggs and cornstarch. Gradually stir in 1/4 cup of the hot cream. Return egg mixture to the saucepan and stir over medium heat, while bringing mixture back to boil. It will thicken. Off the heat, stir in vanilla and strain into a bowl. Cover with waxed paper and place in the refrigerator to cool. Select presentation containers, preferably 8 oversized martini glasses. Cut 8 slices of bread pudding and spoon a slice into each glass. Spread 2 tablespoons tequila sauce over each portion and cover with cream topping. William Rice, Chicago Tribune Magazine 2/22/98 Yields 8 Servings
Pumpkin Spice Cake In Jars
Ingredients & Directions 1 c Seedless raisins 1 c Walnuts 2 c All-purpose flour 2 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 2 ts Ground cloves 2 ts Ground cinnamon 1 ts Ground ginger 4 lg Eggs 2 c Granulated sugar 1 c Salad oil – (use fresh oil only) 16 oz Cn pumpkin (not pie filling) Preheat oven to 325-degrees. Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water until you’re ready to use them. Once the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret). Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set aside. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn (mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll tip over. Bake in preheated 325-degree oven for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they’re baking so they bake evenly. When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a HOT lid, then a ring on and screw down tightly. Place jars onto your countertop to cool completely. Linda/BDT Burbank, CA (USA) Yields 1 Servings
Cranapple Cake
Ingredients & Directions 2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack 1 1/2 ts Baking soda 2 Large eggs – whites 1 ts Cinnamon 1/2 c Vegetable oil 1/2 ts Baking powder 1 c Frozen cranberries, halved 1/4 ts Salt 1 c Red cooking apple shredded 1 1/4 c Unsweetened applesauce FROSTING 2 tb Butter, softened 1/4 ts Vanilla 1 tb Milk 1 1/4 c Confectioners sugar Heat oven to 325 grease and flour 10″ tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. Yields 10 servings
