Pumpkin Sheet Cake
Ingredients & Directions Jim Vorheis 4 Extra large eggs 1 c Vegetable oil 2 c Sugar 2 c Solid pack pumpkin 2 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 1/2 ts Ground cinnamon 1 ts Ground ginger 1 ts Ground cloves 1 ts Ground nutmeg Cream Cheese Frosting: 3 oz Cream cheese, softened 6 tb Butter, softened 1 tb Whole milk 1 ts Vanilla 3 c Powdered sugar In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11×17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting. Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Yields 6 Servings
Spicy V-8 Bread
Ingredients & Directions 1 1/2 ts Fast yeast (I’m Lazy) 1 tb Sugar 1/2 ts Dried Onion 1/2 ts Garlic Powder 2 tb Dry Milk 1 1/2 ts Italian Spice 1 1/2 tb Parmesan Cheese 1/2 ts Garlic Salt 2 tb Olive Oil 1/4 c Warm Water 5 oz V-8 Juice( I have used both -Spicy and Regular with Good -Results) 2 c Bread Flour The Tricky Part of the getting the peppers into the mix is that I use Dried Hab Powder (Ground in a blender) and since they are dried will absorb some of the liquid. I get around this by putting in the first cup of flour in with the rest of the dry ingredients. Then I fill the measuring cup about half full and put in about a .25 inch layer of Hab powder(or more) then fill the measuring cup the rest of the way with flour. Last time I minced 10 Habs and tossed them in with the wet ingredients gave it a much sweeter flavor and a better burn This bread will make your house smell like a Pizza but if you pay attention to the scent you will be able to discern a slight pepper scent. also try this as a basis for grill cheese sandwiches Yields 1 Servings
Jelly Roll Cake
Ingredients & Directions 4 ea Eggs 3/4 c Sifted cake flour (I use regular flour, with just a bit less than 3/4 cup) 1 tsp baking powder 1/2 tsp salt (optional) 3/4 cup white sugar (granulated) 1 cup raspberry or other preserves confectioner’s sugar Let eggs warm to room temperature in small bowl of electric mixer, for about 1 hour. Preheat oven to 400F. Lightly gread bottom of jelly roll pan, thenline bottom of pan with waxed paper. Sift flour with baking powder and salt, set aside. On high speed, beat eggs until ver thick and lemon colored. Beat in the granulated sugar, 2 tbsp at a time. Continue beating for 5 more minutes, or until very thick. With Rubber spatula, gently foldin ;the flour mixture just until combined. Turn onto the waxed paper, gently spreading until even. Bake for 9-14 minutes, or until it gently springs back when pressed with finger. Remove from oven. Sift confectioner’s sugar over the top of cake, lay clean tea towel over cake and turn over onto counter. Remove pan, and gently peel off wax paper. Roll cake lengthwise along with towel until you have a long ‘roll’. Allow to sit on the seam and let cool, about 15 to 20 minutes. Unroll cake, spread jam or jelly of your own choice and roll back up without towel. Wrap in plastic wrap and store in fridge for up to 4-5 days, or freeze. ** I have also used chocolate pudding as a filling. It’s very nice. Stays very moist when using a pudding.. just make sure it’s spread thin or it oozes out as you are rolling. ** Origin: My recipe file Shared by: Sharon Stevens, Jan/95. Yields 1 servings
Jello Pound Cake
Ingredients & Directions Beth Lane PXGN54A 1 pk Yellow cake mix or pudding Included cake mix 2 layer sz 1 pk JELLO Vanilla, Butterscotch, Butter Pecan, or Lemon Flavr Pudding and Pie Filling 1/2 c 1/2 pint sour cream or plain Yogurt 1/3 c Vegetable oil 4 Eggs 1/8 ts 1/8 to 1/4 mace (optional) Combine all ingredients in large bowl. With electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes. Pour batter into 2 greased and floured 9 x 5 inch loaf pans. Bake in preheated 350 degree oven for 40 to 45 minutes or until cake tester inserted in center of cakes comes out clean and cakes begin to pull away from sides of pans. Cool in pans on wire rack 15 minutes. Remove from pans and finish cooling on wire racks. Sprinkle with confectioners sugar, if desired. Makes two 9 x 5 inch loaves. Yields 2 Servings
Scandinavian Cardamom Bread
Ingredients & Directions -Bread Machine Bakery B -finely ground 1/2 c Light cream Dash salt 1 Egg 1 1/4 ts Active dry yeast 1/4 c Unsalted butter –GLAZE: 2 1/2 c Unbleached ALL-PURPOSE 1 Egg -FLOUR (not bread flour) 1 tb Cold water 1/4 c Sugar Pearl sugar for garnish 1 ts Hulled cardamom seeds, *note: Granulated sugar can be substituted for the pearl sugar but they are not the same. Pearl sugar crystals are fairly large, as their name implies, and they don’t dissolve into a glaze as regular sugar does, but rather remain brillantly white and sparkling on top of a loaf. INSTRUCTIONS: Pour the cream into your ABM pan and break the egg into it. Add the butter, cutting it into chunks first if it is hard, so it will blend more uniformly into the dough. Measure in the flour,sugar,cardamom,salt, and following the instructions given for leavening for your particular machine, the yeast. Use the short cycle, and a light loaf setting, if available on your machine, for best results in baking this bread. As soon as the loaf is done, pull the pan from the machine and immediately close the lid to retain heat. Remove the loaf from its pan. Beat together the egg and water and paiant the top of the loaf liberally with this mixture, using a pastry brush. Sprinkle generously with pearl sugar and gently fit the bread back into its baking container.Pop the pan back into the ABM for another two minutes or so. The residual heat of the machine will bak the glaze on, causing most of the pearl sugar to adhere. Yields 2 servings
Phipps Famous Shortbread
Ingredients & Directions 2 1/2 c Flour, all purpose 1 c Fruit sugar 1/2 lb Belgian chocolate 1 lb Butter, soft 1 c Sifted rice flour Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don’t soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip Yields 48 Servings
Chewey Chocolate And Chip Cookies
Ingredients & Directions 1/2 c Butter, Softened 1/3 c Cocoa 1 c Sugar 1 ts Baking Soda 1/2 c Brown Sugar, Packed 1/2 ts Salt 2 Eggs 10 oz Peanut Butter Chips 1 ts Vanilla 2 c Flour Preheat the oven to 350 degrees. Beat the butter and the sugars together in a large mixer bowl until well blended. Beat in the eggs and vanilla. Stir the flour, cocoa, baking soda and salt together. Gradually add to the butter mixture, beating until thoroughly blended. Stir in the chips. Drop by rounded tsp onto an ungreased cookie sheet. Bake until set (9-11 minutes). Cool slightly before removing to a cooling rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 48 Servings
