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  1. %%

  2. EGGLESS CHOCOLATE CAKE

  3. 200 g sweetened condensed milk

  4. 125 g self-raising flour

  5. 1 1/2 tbsp cocoa powder

  6. 1. Sieve the flour, cocoa, baking powder and baking powder together.

  7. 2. Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly.

  8. 3. Grease and dust a 6 inch or 7 inch cake tin and pour the mixture

  9. 10 mins. Thereafter,

  10. 350F and bake for a further

  11. 15 mins. Cool, ice it

  12. and serve. %%

  13. 9.intel.com

  14. EGGLESS SPONGE CAKE

  15. 200 gms sweetened condensed milk

  16. 140 gms (5 oz) self-raising flour

  17. 60 ml melted butter or margarine

  18. 1 level tsp baking powder

  19. half tsp baking soda

  20. 1. Sieve the flour, baking powder and baking soda together.

  21. 2. Mix the ingredients together, add 75ml water and beat well.

  22. 3. Grease and dust a 6 inch diameter cake tin. Pour the mixture into 10 mins.

  23. 300F and bake for a further

  24. 10 mins. Cool

  25. the cake. %%

  26. FRIENDSHIP FRUITCAKE

  27. (Servings: 20)

  28. 1 ea 2-Layer box yellow cake mix with pudding in the mix (18 1/2-28oz size)

  29. 1/3 C Vegetable oil

  30. 4 Eggs

  31. 1 3/4 C Fruit from starter (See note)

  32. 1 C Chopped pecans

  33. Confectioners sugar (if desired)

  34. Cream cheese frosting (if desired) from your favorite recipe

  35. Line the bottom of a springform angel food cake pan with waxed paper,

  36. grease well, then flour.

  37. In large mixing bowl of electric mixer, combine dry cake mix and oil.

  38. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold

  39. in nuts. Pour batter into prepared pan. Bake in a pre-heated 350-

  40. 40 minutes, then reduce heat to

  41. 300 degrees and bake

  42. 35 to

  43. 40 minutes more, or until cake tests done.

  44. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the

  45. center of the pan out and turn cake onto cake plate. Remove waxed

  46. paper. Turn cake right-side up before serving. Sprinkle with

  47. confectioners sugar if desired, or top with cream cheese frosting. This

  48. cake tastes better when cold.

  49. 1 1/2 to 2 cups drained fruit per cake.

  50. Starter For Friendship Fruitcake: --

  51. 3/4 C canned sliced peaches with syrup

  52. 3/4 C canned pineapple chunks with syrup

  53. 4 oz Red maraschino cherries, drained, halved

  54. 1 1/2 C Granulated sugar

  55. 1 ea Active dry yeast package

  56. For Later Addition: --

  57. 1/2 C canned sliced peaches with syrup

  58. 1/2 C canned pineapple chunks with syrup

  59. To Replenish Starter: --

  60. Day 1: --

  61. 1 1/2 C Starter juice

  62. 2 lb Can sliced peaches with syrup

  63. Day 10: --

  64. 2 lb Can pineapple chunks with juice or 1 1-lb can pineapple chunks

  65. and 1 1-lb can fruit cocktail

  66. Day 20: --

  67. 2 1/2 C Granulated sugar

  68. 2 ea (4-oz) jars maraschino cherries, drained and halved

  69. 1 jar of red and one jar of green for color, or use

  70. 1 10-oz jar

  71. In a 1-gallon glass jar with wide mouth and lid, combine the peaches,

  72. pineapple, maraschino cherries, sugar and yeast (make sure the yeast is

  73. well mixed with syrup). Stir two times the first day. Stir once a day

  74. afterwards. Do not refrigerate this mixture. Keep loosely covered.

  75. 1/2 cup peaches and pineapple with syrup.

  76. Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe (see recipe above).

  77. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count

  78. this as Day One, and begin the process for renewing starter and making

  79. cake.

  80. 1: To reserved

  81. 1 1/2 cups starter juice

  82. 2 1/2 cups sugar and a 2-lb can of peaches with

  83. syrup. Stir daily. Keep loosely covered. Do not refrigerate.

  84. 10: Add

  85. 2 1/2 cups granulated sugar and pineapple chunks with juice.

  86. Stir daily. Keep loosely covered. Do not refrigerate.

  87. 20: Add

  88. 2 1/2 cups granulated sugar and drained and halved

  89. maraschino cherries. Stir daily. Keep loosely covered. Do not

  90. refrigerate.

  91. 30: Drain fruit, reserving

  92. 1 1/2 cups juice for renewing starter.

  93. Use drained fruit to make 3 cakes (see recipe), give excess starter

  94. juice to friends, and start a new batch of fruit (repeat aforementioned

  95. process).

  96. Note: --

  97. At the end of 30 days, you will have enough excess starter juice to give

  98. 1 1/2 cups

  99. your own starter. At the end of 30 days, there will be enough fruit to

  100. use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit. The cakes can be frozen. It is not necessary

  101. to bake all three cakes the same day, but stir the remaining fruit

  102. mixture every day until it is used (this fruit mixture can be

  103. refrigerated until used). The drained fruit can be frozen until you are

  104. ready to bake the cakes. %%

  105. FRUIT UPSIDE DOWN CAKE

  106. 4 tblsp (60 ml) butter

  107. 1/2 (125 ml) cup light brown sugar

  108. 1/4 (1 ml) tsp grated nutmeg

  109. 2 cups (1/2 liter) peaches, sliced thin

  110. 1 tsp (5 ml) fresh lemon juice

  111. 1 1/3 cups (325 ml) cake flour

  112. 3/4 cup (175 ml) sugar

  113. 1 3/4 tsp (9 ml) baking powder

  114. 1/4 tsp (1 ml) salt

  115. 3 tblsp (45 ml) butter

  116. 1/2 cup (125 ml) milk

  117. 1 tsp (5 ml) vanilla extract

  118. Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar

  119. and nutmeg and blend well. Remove the pan from the heat and arrange the

  120. peach slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the peach slices with lemon juice. Sift the flour with the sugar, baking powder and salt. Stir the butter

  121. to soften it, then stir in the flour mixture, milk and vanilla extract. Mix until the flour is dampened. Beat the batter for two minutes with an electric mixer at medium speed

  122. or beat 300 strokes by hand. Add the egg, and beat for one minute

  123. longer with the mixer or 150 strokes by hand. Pour the batter over the

  124. 375F (190C) oven for 35 minutes. Cool the cake in

  125. the pan for five minutes and then invert it onto a serving plate; let

  126. stand for one minute more before removing the pan. Serve warm. (Note:

  127. in my experience, this cake does not keep very well.) %%

  128. From: pld

  129. acsu.buffalo.edu (Pat Dennis)

  130. 3 layers

  131. 4 oz german sweet chocolate

  132. 1/2 cup boiling water

  133. 4 egg yolks

  134. 4 egg whites, stiffly beaten

  135. 2 1/2 cups flour

  136. Melt chocolate in boiling water. Cream butter and sugar until fluffy,

  137. add egg yolks, vanilla, and chocolate. Add dry ingredients alternately

  138. with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on

  139. 350 for 30-35 minutes. Frost tops with

  140. Coconut Pecan Frosting, leaving sides unfrosted. Coconut Pecan Filling and Frosting --

  141. 1 cup evaporated milk

  142. 3 egg yolks

  143. 1/2 cup butter

  144. 1 1/3 cup coconut

  145. 1 cup chopped pecans

  146. Combine all except coconut and pecans in a saucepan. Cook over medium

  147. heat, stirring constantly, about 12 minutes. When mixture thickens,

  148. remove from heat. Stir in coconut and pecans. Cool until spreadable. %%

  149. From: shavelson

  150. binah.cc.brandeis.edu

  151. Source:

  152. The Fannie Farmer Cookbook

  153. , by Marion Cunningham GERMAN SWEET CHOCOLATE CAKE

  154. 4 oz. Baker's Sweet German Chocolate

  155. 1/2 c. boiling water

  156. 1 c. butter or margarine

  157. 2 c. sugar

  158. 2 1/4 c. flour

  159. 1 t. baking soda

  160. 1/2 t. salt

  161. 1 c. buttermilk

  162. 1 T. white vinegar

  163. 350F. Butter and flour

  164. 3 9" round cake pans. Line the

  165. bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny

  166. side up). Melt chocolate in boiling water (I did this in the

  167. microwave). Let cool. In a mixing bowl, cream butter and sugar until

  168. fluffy. Add yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Mix flour with soda and salt, then add

  169. alternately with buttermilk to chocolate mixture, beating well after

  170. each addition until smooth. In a separate bowl beat egg whites until

  171. they form soft peaks. Fold them into batter. Pour batter into the

  172. 30-35 minutes or until a tester comes out clean. Cool in the pans for 5 minutes then turn out onto a rack to cool. When

  173. cool carefully peel off paper. Coconut-Pecan Frosting --

  174. 1 c. evaporated milk

  175. 1 c. sugar

  176. 2 egg yolks, slightly beaten

  177. 1/2 c. butter or marg.

  178. 1 t. vanilla

  179. 1 1/3 c. coconut (shredded)

  180. 1 c. chopped pecans

  181. In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12

  182. minutes. Stir in the coconut and pecans. Cool until thick enough to

  183. spread, beating occasionally. Frost only the tops of the layers with this frosting. Put on enough so

  184. that a little squishes out the sides. I decorated the top with some

  185. whole pecan halves. %%

  186. teda.eda.teradyne.com (Lou Ann Smith)

  187. Author: Mrs. Jim Pontiero, Kimball, South Dakota)

  188. GLORIFIED CARROT CAKE

  189. 1 lb carrots, trimmed and peeled

  190. 1 1/2 cups salad oil

  191. 1 3/4 cups sugar

  192. 2 cups flour

  193. 2 tsp baking powder

  194. 2 tsp baking soda

  195. 2 tsp cinnamon

  196. 1/2 cup chopped pecans

  197. Pineapple Cream Cheese Frosting

  198. Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely. Mix

  199. oil and sugar in large bowl. Beat in eggs, one at a time. Sift

  200. together dry ingredients and add to egg mixture, blending well. Stir in

  201. grated carrots and add pecans. Turn into prepared cake pans. Bake in

  202. 350 degree oven for 30 minutes or until cake is done. Cool in

  203. pans for 10 minutes. Remove cake layers and cool thoroughly before

  204. frosting. Cut each layer in half, crosswise. Spread frosting between

  205. layers and on top of cake. Garnish with pecan halves, if desired. Pineapple Cream Cheese Frosting: --

  206. 1 pkg (8 oz) cream cheese, softened

  207. 1/2 cup butter, softened

  208. 1 lb confectioner's sugar

  209. 1 can (8 oz) crushed pineapple, well drained

  210. Beat cream cheese with butter until smooth. Add confectioner's sugar a

  211. little at a time, beating until very smooth and fluffy. Blend in

  212. vanilla and drained pineapple. Chill about 30 minutes, until of

  213. spreading consistency. (This cake freezes well either frosted or unfrosted.) %%

  214. HAZELNUT CAKE (TORTA DI NOCIOLE)

  215. 3 cups hazelnuts, shelled

  216. 1 cup raw sugar

  217. 1 tblsp unsweetened cocoa powder

  218. 7 ounces unsalted butter

  219. 4 eggs, separated

  220. 3/4 cup flour

  221. 1. Toast the hazelnuts in a 350F oven, stirring occasionally with a

  222. 1 tablespoon of sugar and the cocoa and chop again.

  223. 2. Pre-heat the oven to

  224. 350F. Beat the sugar and butter for minutes. Add the egg yolks, still beating. Mix the flour with the

  225. hazelnuts, then fold them into the sugar mixture. Beat the egg whites

  226. to stiff peaks in a separate bowl. Fold the egg whites into the sugar

  227. 3. Place in a buttered and floured

  228. 12 inch cake pan

  229. 1 hour at

  230. 350F.

  231. 4. Allow to cool before turning out.

  232. 5. Serve with whipped cream. %%

  233. HAZELNUT-CHOCOLATE VIENNESE TORTE

  234. (Makes about 12 servings)

  235. Potato starch (or sugar) for the pan

  236. 6 large eggs,

  237. 5 of them separated

  238. Pinch of salt

  239. 2 tsp lemon juice, preferably fresh

  240. 3/4 cup sugar, divided

  241. 2 tsp freshly grated lemon rind (yellow part only)

  242. 3 oz. very finely grated semisweet (or "dark") bar chocolate

  243. 2 1/2 cups very finely ground unblanched hazelnuts (about 8 oz.)

  244. 1/4 cup sweet Passover wine, sherry, or flavored brandy

  245. 1/2 cup apricot (or other) jam or preserves

  246. 1/3 cup water

  247. 3 Tblsp vegetable oil

  248. 1 cup ground hazelnuts, for the sides of the torte

  249. 12 whole hazelnuts

  250. 1 ounce semisweet (or "dark" bar chocolate (for chocolate curls)

  251. 9-inch springform pan well, and coat it with potato starch

  252. sugar), tapping out any excess. If desired line the bottom of the pan

  253. with wax paper to make removal of the cake easier. Set aside. For the batter, in a large mixing bowl, beat the 5 egg whites with the

  254. salt and lemon juice until foamy. Then very gradually add 1/4 cup of

  255. the sugar, and continue beating the whites until they form stiff, but

  256. not dry, peaks. Use the same beaters and another bowl to beat the 5 egg yolks and the

  257. additional whole egg with the remaining 1/2 cup sugar and the lemon rind

  258. until they are very light and fluffy. Gently, but thoroughly, fold the

  259. beaten whites into the beaten yolk mixture. Then fold in the grated

  260. 325-degree oven for 50 to 55 minutes, or until the top springs back when gently pressed with a fingertip. Leave

  261. the torte in the oven, turn off the heat, and open the oven door slightly. After 10 minutes, remove the torte from the oven. Run a

  262. knife around the edge of the torte to release it from the pan rim; then

  263. cool the torte for 30 minutes longer in the pan. Remove the pan rim,

  264. and COOL THE TORTE COMPLETELY ON THE PAN BOTTOM. (The center of the

  265. torte will settle slightly.)

  266. Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil

  267. or freezer paper, for a base (or use a cake platter). Invert the torte

  268. onto the prepared base and remove the bottom of the pan (and the wax

  269. paper, if used). Sprinkly the wine evenly over the torte. Heat the jam

  270. (in a small saucepan on the stove, or in a small heatproof bowl in the

  271. microwave oven) until it is thinned; then brush or spread the jam all

  272. over the torte. (This not only adds flavor, but also evens out the

  273. surface of the cake so the chocolate glaze will be perfectly smooth.)

  274. For the chocolate glaze, combine the water, oil, sugar, and cocoa in a

  275. small saucepan and mix very well. Cook the mixture over LOW HEAT,

  276. 10 to 14 minutes, or until the glaze thickens

  277. slightly and is very smooth and shiny. For the best flavor and texture,

  278. it should not boil. Remove the glaze from the heat and stir it for 3 to

  279. 4 minutes longer, or until it cools slightly and gets a bit thicker. Pour all the glaze in the center of the torte, and immediately use a

  280. metal or rubber spatula to evenly spread it all over the top and sides. Wipe up any drips from the cardboard base or serving platter. Let the torte rest a few minutes until the glaze begins to set, but is

  281. still soft. Press handfuls of ground hazelnuts all over the sides of

  282. the torte, but NOT the top. Arrange the whole hazelnuts, evenly spaced,

  283. in a circle on top of the torte, about 1 inch in from the edge. Heap

  284. some chocolate curls (or coarsely grated bar chocolate) in the center of

  285. the torte (where it may have settled a bit). Refrigerate the uncovered,

  286. completed torte for several hours or, preferably, overnight so that the

  287. glaze can set, and the flavors and textures can "mellow."

  288. For the best flavor and texture, remove the torte from the refrigerator a few hours before serving. %%

  289. HONEY CARROT CAKE

  290. Mix together: --

  291. 1 tsp baking soda

  292. 1 1/2 C oil

  293. Add, one at a time, beating thoroughly after each addition: --

  294. Add and mix thoroughly: --

  295. 1 1/2 C honey

  296. 1 tsp vanilla.

  297. Blend in: --

  298. 3 C grated carrots

  299. 1/2 C chopped pecans or walnuts.

  300. 9x13-inch baking pan. Bake at

  301. 1 hour. %%

  302. From: vwebb

  303. massey.ac.nz (V. Webb)

  304. HONEY CINNAMON CHEESECAKE

  305. 250 g digestives/graham crackers

  306. 100 g melted butter (not margarine)

  307. 400 g Quark

  308. 2 Tbsps raw sugar

  309. 1/2 cup liquid honey

  310. rind of one lemon, grated

  311. cinnamon

  312. 1. Put digestives or graham crackers in a processor until they are

  313. crumbs. Add melted butter, mix briefly, then press into a 25cm flan

  314. dish. Chill until firm. 2. In a bowl beat eggs lightly with the quark. Add the sugar, honey

  315. and lemon rind. Pour into the crust and sprinkle generously with

  316. 3. Bake in a preheated oven for 50 minutes at

  317. 180 Celsius, or until

  318. firm. Serve at room temperature or chilled. %%

  319. 1edr

  320. JAVA POUND CAKE

  321. Source: The Coffee Book by Christie and Thomas Katona

  322. 1 cup butter

  323. 1/2 cup brewed coffee

  324. 2 1/4 cups flour

  325. 1 tsp baking powder

  326. 1/2 tsp mace

  327. Preheat oven to 325 degrees F. Using an electric mixer, cream butter

  328. and sugar until light and fluffy. Add eggs, beating well after each addition. Add coffee and vanilla. Sift dry ingredients together and add to creamed mixture. Pour into a well greased 9 x 5 inch loaf pan

  329. which has been lined with parchment paper on the bottom. Bake for 1

  330. 25 minutes or until cake tests done. Cool in pan for minutes and then turn out on a rack to cool completely. Now for my changes: --

  331. I used a gourmet flavored coffee to make the brewed coffee with. The

  332. flavor that I used was buttered rum. In place of the vanilla (I thought

  333. it would clash with the rum coffee) I used Myer's Original Spiced Rum. Also, since I didn't have any mace on hand, I used nutmeg instead. All

  334. in all, it turned out well. %%

  335. From: wilkins

  336. renoir.scubed.com (Darin Wilkins)

  337. Author: Jennifer Pfeiffer, of Portland, Oregon

  338. JENNIFER'S CARROT CAKE

  339. 3 C unbleached white flour

  340. 2 C sugar

  341. 1 C shredded coconut

  342. 2 1/2 tsp baking soda

  343. 2 1/2 tsp cinnamon

  344. 1/4 tsp nutmeg

  345. 2 C shredded carrots

  346. 1 1/4 C oil

  347. 1 tsp grated orange zest

  348. 1 (11 ounce) can mandarin oranges (undrained)

  349. Mix ingredients for 2 minutes at highest speed on electic mixer.

  350. 9x13-inch pan and bake at

  351. 350 F for 40-50 minutes. Let cool

  352. in pan for 10-20 minutes before removing. Note: --

  353. This recipe recommends, if possible, baking and frosting the cake 2 days

  354. in advance of serving, and then allowing it to season in the

  355. refrigerator. %%

  356. From: louann

  357. pern.Eng.Sun.COM (Lou Ann Smith)

  358. KAHLUA CHEESECAKE SURPRISE

  359. Zwieback Crust (recipe below)

  360. 2 envelopes unflavored gelatin

  361. 1/2 cup Kahlua

  362. 1/2 cup water

  363. 3 eggs separated

  364. 1/8 tsp salt

  365. 2 (8 oz.) packages cream cheese

  366. Shaved or curled semi-sweet chocolate

  367. Prepare Zwieback Crust. In top of double boiler, soften gelatin in

  368. Kahlua and water. Beat in egg yolks, sugar and salt. Cook over boiling

  369. water stirring constantly, until slightly thickened. Beat cheese until

  370. fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until

  371. stiff but not dry. Beat cream stiff. Fold egg whites and cream into 4 to 5 hours, or 15 minutes before serving. Decorate with shaved or curled chocolate. Makes

  372. 12 servings.

  373. flavor, spoon a little Kahlua over each serving). Zwieback Crust: --

  374. 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted

  375. butter together. Press firmly over bottom and halfway up sides of a

  376. 9-inch springform pan. Bake in a moderate oven (350 degrees F.)

  377. 8 to

  378. minutes. Cool. %%

  379. From: jay

  380. ecsvax.uncecs.edu (Jay Novello)

  381. Source: "Sinkin' Spells, Hot Flashes, Fits and Cravins", better known as

  382. "White Trash Cookin' Vol 1/5" by Ernest Matthew Mickler:

  383. KATHERINE BELLE'S TOMATO SOUP CAKE

  384. 1 can tomato soup

  385. 1 c sugar

  386. 2 Tbs oleo

  387. 1 c raisins

  388. 1 c candied cherries, chopped

  389. 1 c nuts, chopped

  390. 1 1/2 c flour

  391. 1 egg

  392. 1 tsp cloves

  393. 1 tsp cinnamon

  394. 1 tsp nutmeg

  395. 1 tsp soda

  396. Mix sugar, oleo, tomato soup and egg. Beat well. Sift flour, spices

  397. and soda. Add to the first mixture and mix. Add nuts and cherries and raisins and mix. Bake one hour in oven at 350 degrees. Use tube pan or leaf (?) pan. %%

  398. KENTUCKY BOURBON CAKE

  399. 3/4 lb butter

  400. 2 cups white sugar

  401. 2 1/4 cups light brown sugar, firmly packed

  402. 6 eggs

  403. 5 1/2 cups all purpose flour

  404. 1 tsp mace

  405. 2 cups bourbon whiskey

  406. 3 1/2 cups (1 lb) pecan nuts chopped

  407. Cream butter and approx. half of the sugar, in another bowl, beat the

  408. eggs with the remaining sugars until light and fluffy (several minutes

  409. at least). Combine the butter and egg mixtures. Sift the dry

  410. ingredients and add them along with the whiskey a little at a time to

  411. the egg/butter mixture. Finally stir pecans into the batter. Bake in a

  412. 10 inch 2 to 2 1/2 hours,

  413. until a knife inserted into the cake comes out clean. The recipe now says to wrap the cool cake in Al foil and keep in the

  414. fridge for a week or two to let the flavors "meld", however everyone

  415. around my house usually consumes it in the following few days. This

  416. cake when baked still contains a substantial amount of whiskey! Its

  417. rather surprizing. I assume the vapors get trapped in the cake or whatever. It tastes great (really great) with a blob of sweetened

  418. whipped cream (with vanilla of course). BTW: this makes a heck of a large cake. I have made little cakes in

  419. those minature loaf pans to give as Xmas gifts and it worked great,

  420. dividing the recipe in half. %%

  421. KEY LIME CHEESECAKE PIE

  422. Ingredients: --

  423. Crust: --

  424. 1/2 of 15-ounce package all ready pie crusts

  425. 1 tsp flour

  426. Filling: --

  427. 1 envelope Unflavored gelatin

  428. 1/2 cup lime juice

  429. 2 eggs, beaten

  430. 2 pkg (3 ounces each) cream cheese softened

  431. 1/4 cup (1/2 Stick) butter or margarine, softened

  432. 1 cup whipping cream

  433. 1 1/2 tsp grated lime peel

  434. Whipping cream, whipped, sweetened

  435. Lime slices

  436. Prepare pie crust with flour according to package directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously

  437. 450-degree oven

  438. 9 to

  439. minutes or until lightly browned. Cool. To make filling, in small saucepan, soften gelatin in lime juice 5

  440. minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a

  441. boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot

  442. lime juice mixture; beat until smooth and well blended. Refrigerate

  443. 45 minutes, stirring occasionally. In medium bowl, beat

  444. 1 cup whipping cream until stiff peaks form. Fold

  445. in cooled lime juice mixture and lime peel. Spoon into cooled pie

  446. crust. Refrigerate until firm, about 2 hours. Garnish with whipped

  447. cream and lime slices. Store in refrigerator. Note: --

  448. To form starburst design, trim dough even with edge of pan. Cut dough

  449. 1/2-inch intervals all around edges, making each cut 1/2 inch

  450. long. Fold each square in half diagonally to form a triangle, pressing

  451. lightly into dough to seal. %%

  452. From: doug

  453. tellabs.com (Doug David)

  454. KILLER CHEESECAKE

  455. 2 1/2 lbs of cream cheese at room temp

  456. 1 3/4 granulated sugar

  457. 3 Tbs all-purpose flour

  458. Zest of 1 lemon

  459. Zest of 1 orange

  460. 1/4 tsp vanilla extract

  461. 5 eggs

  462. 2 additional egg yokes

  463. 1/4 cup whipping cream

  464. 9-inch springform pan lined generously with butter and patted

  465. with graham cracker crumbs

  466. Heat oven to 500 degrees. Prepare springform pan. With and electric

  467. beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla

  468. until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10

  469. minutes or until the top of the cake turns golden brown. Reduce oven

  470. temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room

  471. temperature. Then release the sides of the pan. Do not remove the

  472. bottom of the pan. Place cake on a platter. Top with fruit or glaze,

  473. if desired, and serve. %%

  474. From: katzd

  475. herald.usask.ca (David Katz)

  476. KRUMKAKE

  477. 2/3 cup sugar

  478. 1/2 cup butter, melted

  479. 1 1/2 cups all purpose flour

  480. Beat the eggs and sugar together until they turn pale yellow. While

  481. continuing to beat, slowly add the melted butter. Add and blend in the

  482. vanilla. Finally, stir in gently the flour, being careful not to

  483. over-mix. Heat the krumkake iron over medium heat. Place one tablesoon of the mixture in the middle of the iron and close

  484. lid, gently pressing until the batter spreads evenly to the sides. Cook about 2 minutes on each side until very lightly browned. Remove from iron and immediately roll around a cone form or the handle

  485. of a wooden spoon. It will harden to shape very quickly. To serve, fill with whipped cream. You may need to experiment with the consistency of the batter, the

  486. amount used and the cooking times to get it to work right. This is one

  487. of those recipes that seems to require a goodly amount of "expert

  488. knowledge" from doing it. Also, for the first few cookies of each batch

  489. you may want to rub the surface of the iron with a lightly buttered

  490. sheet of paper towel. After the first few, it is no longer necessary. Cone forms are sold which are specially designed for rolling krumkake,

  491. or you can use a cone used for making cream horns, or fashion one out of

  492. a solid chunk of aluminum foil as I did. The 'real' ones are wood and have a knob handle on the base to make them easy to use. They also have

  493. a depth sufficient to roll the 6-7 inch circle around. %%

  494. LEMON-GLAZED CHEESECAKE

  495. 2 cups graham cracker crumbs

  496. 6 tblsp butter; melted

  497. 2 tblsp sugar

  498. 3 8-ounce packages cream cheese

  499. 3/4 cup sugar

  500. 3 eggs, room temperature

  501. 1/4 cup fresh lemon juice

  502. 2 tsp grated lemon rind

  503. 2 tsp vanilla

  504. 3 tblsp sugar

  505. Lemon Glaze

  506. Curled lemon strip, large strawberry and mint leaves for garnish

  507. 350F. Combine first

  508. 3 ingredients thoroughly. Press

  509. 9 inch springform pan. Bake crust

  510. 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs

  511. one at a time, beating well after each addition. Mix in lemon juice,

  512. rind and vanilla. Blen well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove

  513. cake from oven after baking 35 minutes. Gently spread sour cream

  514. mixture over top. Return to oven and bake 12 more minutes. Cool

  515. cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze (before glaze sets). Chill

  516. several hours or overnight before removing sides of pan. Lemon Glaze: --

  517. 1 1/2 tblsp cornstarch

  518. 3/4 cup water

  519. 1/3 cup fresh lemon juice

  520. 1 egg yolk

  521. 1 tblsp butter

  522. 1 tsp grated lemon rind

  523. In heavy 1-quart saucepan mix sugar, cornstarch and salt.

  524. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook

  525. over low heat, stirring constantly, until mixture comes to a slow boil

  526. and thickens. Add butter and lemon rind. Allow to cool slightly, but spread on

  527. cheesecake before glaze sets. %%

  528. From: swwang

  529. zuni.litc.lockheed.com (Sophia W Wang)

  530. Source: From a Land O'Lakes butter package

  531. LEMON POPPY SEED CAKE

  532. 3 cups all-purpose flour

  533. 2 cups sugar

  534. 1/4 cup poppy seed

  535. 1 cup butter (sweet, unsalted) softened

  536. 1 cup buttermilk

  537. 1/2 tsp baking powder

  538. 4 tsp grated lemon peel

  539. Glaze: --

  540. 1 cup powdered sugar

  541. 1-2 tbsp lemon juice

  542. Heat oven to 325 degrees. In large mixer bowl, combine all cake

  543. ingredients. Beat at low speed, scraping bowl often until all

  544. ingredients are moistened. Beat at high speed, scraping bowl often

  545. until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt

  546. 10-inch tube pan. Bake for 55-65 minutes or until wooden pick

  547. inserted into center comes out clean. Cool 10 minutes. Remove from

  548. pan. Cool completely. In small bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle over cake. Note: --

  549. Be careful when you drizzle the glaze--I managed to get the entire

  550. counter sticky! %%

  551. From: fogel

  552. oasys.dt.navy.mil (Brenda Fogel)

  553. Source: Southern Living Magazine

  554. LITTLE CHEESECAKES (SORT OF)

  555. 2 (8 oz) pkgs of cream cheese

  556. 1 cup of sugar

  557. 12 vanilla wafers

  558. Blueberry pie filling (personally I think any flavor would be fine)

  559. Muffin Tins

  560. Beat cream cheese medium speed until fluffy. Add sugar. Then add eggs

  561. one at a time (make sure first is blended then drop in next one) make

  562. sure it is well blended. Stir in vanilla (I just kept the beater on for the whole thing). Place a vanilla wafer in each paperlined cup in a muffin pan. Spoon in

  563. 20 minutes at

  564. 350 degrees. Leave in

  565. muffin pan. Chill overnight. Then to serve drop about a tablespoon of

  566. pie filling on each. Enjoy!!! Note: --

  567. I used light cream cheese out of habit and I thought it tasted great (of course I still used sugar). %%

  568. From: ejdavies

  569. watcgl.uwaterloo.ca (Eric Davies)

  570. Source: Full Circle Foods Newsletter, No 31

  571. LOW FAT CARROT CAKE

  572. 1 1/3 C unbleached all-purpose flour

  573. 1 C whole wheat flour

  574. 2 t baking powder

  575. 2 t cinnamon

  576. 1 t baking soda

  577. 1/4 t nutmeg

  578. 2 C grated carrots

  579. 1 C unsweetened applesauce

  580. 3/4 C packed brown sugar

  581. 1/3 C vegetable oil

  582. 1 t pure vanilla extract (I used artificial)

  583. 1/2 C raisins

  584. 1/2 C walnut pieces

  585. In a mixing bowl, combine both flours, baking powder, cinnamon, baking

  586. soda, nutmeg, raisins, and walnuts. Whisk together the carrots,

  587. 9inch springform pan. Bake at

  588. 350F for 60-65 min

  589. or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the

  590. apple sauce with crushed or chunk unsweetened pineapple. Frosting:

  591. -- Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick

  592. but still spreadable consistency. I'd suggest starting with 1 cup of

  593. icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: --

  594. 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting

  595. increase the fat content). They suggest trying riccota or quark cheese

  596. for lower fat. %%

  597. 80122-stankovich

  598. LYNN'S CARROT CAKE

  599. 3 c all-purpose flour

  600. 2 1/2 c sugar

  601. 1 tbl baking soda

  602. 1 tbl cinnamon

  603. 1 tsp salt

  604. 4 large eggs

  605. 1 1/2 c salad oil

  606. 2 c packed shredded carrots

  607. 2 c chopped walnuts

  608. 1 20 oz. can crushed pineapple (with juice)

  609. 350 degrees F. Grease and flour two 10-inch round cake

  610. pans. In a large bowl with a spoon, mix flour, sugar, baking soda,

  611. cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpick comes out

  612. clean. Cool cake in pans on wire racks for 10 minutes. Remove cake

  613. from pans; cool completely on racks. When cake is cool, frost with Creamy Cheese Frosting (below). Creamy Cheese Frosting --

  614. 1 12 oz pkg of cream cheese (softened)

  615. 1/2 c butter (softened)

  616. 1 tbl lemon juice

  617. 5 1/2 c confectioners' sugar

  618. In large bowl, with mixer at medium speed, beat cream cheese (softened),

  619. butter (softened), lemon juice and vanilla extract until smooth. Gradually beat in confectioners' sugar until smooth. %%

  620. From: dianebi

  621. ice.wv.tek.com (Diane Biernat)

  622. MALLO-NUT FUDGE CAKE

  623. 3 oz. baking chocolate, cut fine

  624. 3/4 cup boiling water

  625. 1-3/4 cup sifted cake flour

  626. 1-1/2 cups sugar

  627. 3/4 tsp. salt

  628. 1/2 tsp. baking powder

  629. 3/4 tsp. soda

  630. 1/2 cup shortening

  631. 1/3 cup thick sour milk

  632. 2 eggs unbeten

  633. 18 large marshmallows, cut in half (or 1-1/2 cups small marshmallows)

  634. 1/2 cup nuts

  635. Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and 2 minutes at medium. Add sour milk, vanilla, eggs and beat

  636. 2 minutes more. Bake at

  637. 350 deg. for 30 - 40 minutes in

  638. 9 x 13" pan. While still warm, put marshmallows and nuts on top of cake. Cool. Frost with following frosting recipe. Minute Fudge Frosting --

  639. 1 oz. baking chocolate, finely cut 1/3 cup milk

  640. 1/4 cup shortening

  641. Combine Ingredients. Bring to a full rolling boil, stirring constantly,

  642. 1 minute. Beat until lukewarm. Add

  643. 1 tsp. vanilla, then beat

  644. with mixer on high until thick enough to spread. %%

  645. From: hodgesmp

  646. ctrvax.vanderbilt.edu (HODGESMP)

  647. MARBLE PUMPKIN CHEESECAKE

  648. 2 8-oz packages cream cheese, softened

  649. 1/2 cup cooked or canned pumpkin

  650. 1/2 cup sugar

  651. 1/2 tsp vanilla

  652. 1/2 tsp cinnamon

  653. dash cloves

  654. dash nutmeg

  655. 2 eggs

  656. 1 graham cracker crust

  657. 1/3 cup mini-semi-sweet chocolate chips

  658. Instructions:

  659. -- Sprinkle some of the chocolate morsels on the bottom of the pie crust

  660. (wide coverage, but not too many). Melt the rest in microwave. Mix cream cheese, pumpkin, sugar, vanilla and spices until well blended. Add eggs and mix well. Remove 1/3 cup of mixture and mix with melted chocolate. Pour rest of

  661. cheese mixture into crust. Spoon chocolate mixture on top and swirl

  662. 350 degrees for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Garnish with whipped cream and chopped pecans OR chocolate shavings. Makes 8 servings. %%

  663. MATZO BALLS

  664. 2 Tablespoons of chicken fat

  665. amount if you chill canned chicken soup before use

  666. 2 eggs well. Beat into creamed chicken fat.

  667. 3) Mix together

  668. 1/4 cup of matzo meal

  669. 1/2 tsp salt

  670. grating of nutmeg

  671. 1/2 tsp parsley

  672. pepper to taste

  673. onion powder to taste

  674. sorry fresh just doesn't work here

  675. 4) Stir into egg/chicken fat just until mixed and is a soft dough. You

  676. may have to add some matzo meal if it is too loose.

  677. 5) Chill in refrigerator for at least several hours

  678. or at least 30

  679. 24 hours

  680. 6) Taste for flavor and adjust if necessary and/or add matzo meal. Stir

  681. as little as possible.

  682. 7) Dip up with teaspoon and push off with your fingers into boiling

  683. chicken soup. Do NOT shape unless you like your matzo balls heavy like

  684. cannon balls.

  685. 20 minutes.

  686. At our house, we take a little soup with our matzo balls. You will find

  687. that the soup leaches the flavor out of the matzo balls so that the soup

  688. is very tasty. Also remember when tasting your soup for flavor that it

  689. will boil down and concentrate. %%

  690. MATZO KUGEL

  691. 1) Crumble boards of matzo into a bowl.

  692. 2) Add just enough orange juice to dampen.

  693. The original recipe calls

  694. for water to soak and then wring the water out

  695. 3) Grate rind of orange.

  696. 4) Beat egg. Add sugar, orange rind, cinnamon, cloves, ginger and nutmeg.

  697. 5) Grate an apple or two

  698. depends on size

  699. 6) Add grated apple and egg mixture to matzo which should now be soft.

  700. Also add almonds. Mix well.

  701. 7) Spread into well greased casserole dish.

  702. 8) Sprinkle cinnamon and sugar on top.

  703. 9) Dot with butter.

  704. 10) Bake until knife inserted in center comes out clean and top is

  705. 30-50 minutes at

  706. 350 ??

  707. This can be eaten as a main course with salad or as a side dish. It is

  708. also great the next day cold although the top will no longer be crispy.

  709. My memory seems to say that the original recipe called for 3 boards of

  710. 4 apples,

  711. 2 eggs and lots of sugar. Since I am not feeding a

  712. family of 6 like my mom, I cut it back. Then since I lost the recipe

  713. and Mom is a long-distance call I found that it is hard to mess this up

  714. when you do it by feel. %%

  715. From: starkey

  716. netcom.com (Beth Starkey)

  717. MAYONNAISE CAKE

  718. 1 C sugar

  719. 3 T cocoa

  720. 1 1/2 tsp soda

  721. 2 C flour

  722. 1 C mayo

  723. 3/4 C hot water

  724. 1 1/2 tsp vanilla

  725. Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in

  726. moderate oven. %%

  727. From: jaf

  728. jupiter.sun.csd.unb.ca (J. Anthony Fitzgerald)

  729. Source: "Let's Break Bread Together" cookbook, published by The United

  730. Churches in Canada. This recipe is credited to The Little Current

  731. United Church of Little Current, Ontario. MICROWAVE CARROT CAKE

  732. 325 ml white sugar

  733. 250 ml oil

  734. 5 ml vanilla

  735. 3 eggs

  736. 300 ml all purpose flour

  737. 75 ml whole wheat flour

  738. 2 ml salt

  739. 7 ml baking soda

  740. 15 ml cinnamon

  741. 175 ml coarsely chopped nuts

  742. 625 ml grated carrots

  743. In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well. In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in

  744. nuts. Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter

  745. 10 minutes, rotating dish

  746. 1/4 turn every

  747. 4 minutes.

  748. exact cooking time will depend on power of oven. I find more like 11

  749. minutes is required. Top may appear slightly raw but will continue to

  750. cook as heat works its way out from the inside of the cake.)

  751. Let stand 10 minutes on heat proof surface. Loosen sides and centre. Invert on serving plate and cool. Frost or ice with Cinnamon Cream Cheese frosting (icing). Cinnamon Cream Cheese Frosting --

  752. 125 gm cream cheese

  753. 45 ml softened butter

  754. 250 ml powdered fruit sugar or icing sugar

  755. 2 ml cinnamon

  756. In small bowl, cream butter and cheese. Blend in sugar and cinnamon

  757. until light and fluffy. Spread over carrot cake. %%

  758. MISSISSIPPI MUD CAKE (1)

  759. 1/2 pound butter with

  760. 2 cups of sugar &

  761. 3 tablespoons cocoa.

  762. Beat in 4 eggs.

  763. 1 1/2 cups self rising flour,

  764. 1 1/2 cups coconut,

  765. 1 1/2 cups chopped

  766. walnuts and 1 teaspoon vanilla.

  767. 40 to 45 minutes in a

  768. 350F oven in a greased and floured

  769. 9" x

  770. 13" pan. Remove from oven and immediately cover top with one cup cut up

  771. marshmallows. Let cool.

  772. 1/4 lb. butter,

  773. 1 package icing sugar,

  774. 1/3 cup cocoa,

  775. 1/2 cup

  776. evaporated milk. Beat until creamy and spread on cake. %%

  777. MISSISSIPPI MUD CAKE (2)

  778. Cake: --

  779. 1 cup (2 sticks) butter or margarine, softened

  780. 2 cups of sugar

  781. 2 tblsp unsweetened cocoa powder

  782. 1 1/2 cups all-purpose flour

  783. 1 1/2 cups nuts

  784. 1 1/2 cups flake coconut

  785. Topping: --

  786. 1 jar (7 ounces) marshmallow cream

  787. Icing: --

  788. 1 box powdered sugar

  789. 1/2 cup unsweetened cocoa powder

  790. 1/2 cup evaporated milk

  791. 1/2 cup (1 stick) butter or margarine, softened

  792. 1. Heat oven to 350 F.

  793. 2. For cake, combine butter, sugar, cocoa, eggs and vanilla in large

  794. bowl. Mix until creamy. Add flour, nuts and coconut. Mix thoroughly.

  795. 3. Bake at 350 for 45 minutes.

  796. 4. For topping, remove cake from oven and immediately spread with

  797. marshmellow cream on top. Let cool.

  798. 5. For icing, combine powdered sugar, cocoa, evaporated milk and butter. Mix thoroughly. Spread on top of marshmellow cream. %%

  799. From: shrini

  800. wings.oscs.montana.edu (Yvette)

  801. MOIST CHOCOLATE CAKE

  802. (Serves 8)

  803. 1 1/2 cup flour

  804. 1/2 tsp. salt

  805. 1 cup white sugar

  806. 3 Tbs. cocoa powder

  807. 1 tsp. baking soda

  808. 1 tsp. vanilla extract

  809. 1 Tbs. vinegar

  810. 5 Tbs. soy margerine (I use vegetable oil) melted

  811. 1 cup cold water

  812. 1/2 cup semi-sweet chocolate bits

  813. Using a fork, combine all ingredients except vanilla, oil and vinegar in

  814. 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all. Stir well.

  815. 350F oven for 30-35 minutes %%

  816. MOIST LEMON CAKE

  817. 4 eggs

  818. 8 oz butter

  819. 8 oz sugar

  820. 8 oz self-rising flour

  821. juice of 2 lemons

  822. 3 tblsp icing sugar

  823. 8 x 8 or 9 x 9 square or round pan. Bake at

  824. 400F for minutes. Boil lemon juice and sugar. Remove cooked cake from oven & immediately

  825. pour boiling lemon mixture over. Cool in pan. Variations -- try different juices -- orange juice, cranberry,

  826. pineapple. This cake keeps very well. %%

  827. From: P.L.Karas

  828. NEARLY FAT FREE MICROWAVE CHOCOLATE CAKE

  829. 1/4 cup Hershey's cocoa (I use an alkalized cocoa, it's better)

  830. 2/3 cup hot water, divided

  831. 3/4 cup 2 tblsp all-purpose flour

  832. 1/2 tsp baking soda

  833. 1/4 tsp baking powder

  834. 1/4 cup 2 tblsp sugar-free applesauce

  835. butter - I've heard this works too)

  836. 2 egg whites, slightly beaten with fork

  837. 2 tsp vanilla extract

  838. 7-1/4 X 2-1/4 inches or 8 X

  839. inches with a vegetable cooking spray. Line bottom with a round of

  840. plastic wrap. Re-spray lightly. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on

  841. 40-50 seconds until very hot and slightly thickened. In medium bowl combine flour, sugar, baking soda,baking powder and salt. Wisk or stir dry ingredients together until thoroughly mixed. In another small bowl combine the applesauce, the remaining

  842. 1/3 cup hot

  843. water, egg whites,and the vanilla. Add the chocolate mixture to the applesauce mixture and blend. Add the

  844. applesauce/chocolate mixture to the dry ingredients and stir together

  845. with a fork or wisk. Blend ingredients gently and as little as possible

  846. to achieve mostly smooth batter. If you overbeat, you will get a

  847. rubbery texture in the cake. Pour batter into the prepared pan. Microwave on high 5-6 minutes

  848. without turning until cake begins to pull away from sides (some moist

  849. 5 minutes;

  850. invert onto serving plate. Peel off plastic wrap; cool. Frost. Serve. Makes 1-8 inch layer. %%

  851. NO BAKE CHEESECAKE

  852. 2 eggs separated

  853. 1 cup milk

  854. 2 envelopes unflavoured gelatin

  855. 1 cup sugar

  856. 1/4 tsp salt

  857. 1 tsp grated lemon peel

  858. 3 cups creamed cottage cheese

  859. 1 tblsp lemon juice

  860. 1 tsp vanilla extract

  861. unbacked crumb crust

  862. 1 cup heavy cream

  863. chopped nuts or canned fruit for garnish

  864. In small bowl, beat egg yolks with milk until mixed; in 2-quart

  865. saucepan, stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture. Cook over medium heat,

  866. stirring, until mixture thickens and coats spoon. Remove from heat; add

  867. lemon peel; cool. Into large bowl, press cottage cheese through sieve;

  868. add lemon juice and vanilla. Add gelatin mixture. Chill about 30

  869. minutes, stirring until mixture mounds when dropped from spoon. Meanwhile, press half of crust mixture in bottom of 9-inch springform

  870. pan. In small bowl with mixer at high speed, beat egg whites just until stiff

  871. peaks form; spoon onto gelatin mixture. Beat cream until soft peak

  872. form; spoon onto egg whites; fold egg whites and cream into gelatin

  873. mixture. Pour gelatin mixture into prepared springform pan. Sprinkle top with remaining crumb mixture and refrigerate until firm. %%

  874. From: hz225wu

  875. unidui.uni-duisburg.de (Micaela "Stayka" Pantke)

  876. 180 degrees Celsius

  877. 356 degrees Fahrenheit

  878. OMA PANTKES MARMORKUCHEN

  879. White Dough --

  880. 250 g butter

  881. 250 g sugar

  882. 500 g flour

  883. ca. 2 cups milk

  884. 3--4 eggs

  885. 15--20 g vanilla sugar

  886. 1 pkg baking-powder (~2-3 tsp)

  887. 1 flask rum flavoring (~2 tsp)

  888. Stir butter, sugar, and eggs until foamy. Sieve flour, and leave about 1 tbsp of it. Stir flour, milk and rum flavoring into the

  889. butter/sugar/egg mass. When the dough is ready, mix the baking-powder with the rest of the

  890. flour and add to the dough. Dark Dough --

  891. 5 tbsp dark cocoa (the real thing)

  892. 7 tbsp sugar

  893. 1 tbsp soluble coffee

  894. 2 tbsp strong rum

  895. 5--10 g vanilla sugar

  896. 1 tsp baking-powder

  897. 1 dash milk

  898. 10 tbsp white dough

  899. Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of

  900. milk. This stuff should be a little bit thicker than the white dough. If you accidentally poured a little bit too much milk in the cocoa mass,

  901. you can add a small amount of flour until you have the right

  902. consistency. When the cocoa stuff is well blended, add ten good tablespoons of the

  903. white dough and blend well as well. (funny pun...)

  904. Oil baking pan, and dress with bread-crumbs. Then fill in alternatingly

  905. white and dark dough. Heat oven to 180 deg C and bake one hour and five minutes. %%

  906. From: arielle

  907. taronga.com (Stephanie da Silva)

  908. OREO CHEESECAKE

  909. Crust:

  910. -- 25 Oreos (2 1/2 cups crumbs)

  911. 4 Tblsp unsalted butter, melted

  912. Preheat oven to 425F. Butter bottom and sides of springform pan. Break

  913. cookies and put into food processor fitted w/ metal blade. Process til

  914. crumbs. Add butter, mix til blended. Pour into pan; press evenly over

  915. bottom and 2/3 up sides. Refrigerate while preparing filling. Filling:

  916. -- 32 oz cream cheese at room temp

  917. 1 1/4 cups sugar

  918. 2 Tblsp flour

  919. 4 large eggs at room temp

  920. 3 large egg yolks at room temp

  921. 1/3 cup whipping cream

  922. (feel those arteries clogging yet? wait--there's more!)

  923. 1 3/4 cups coarsely chopped Oreos (about 15 cookies)

  924. Beat cream cheese in large bowl with electric mixer on medium until

  925. smooth. Scrape down sides. Add 1 1/4 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in

  926. 1 t. vanilla til well blended. Pour

  927. 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to

  928. 425F oven

  929. 15 minutes. Reduce oven

  930. 225F and bake for additional

  931. 50 minutes or until set. Topping: --

  932. 1/4 cup sugar

  933. 1 tsp vanilla

  934. 2 cups sour cream

  935. Remove cake from oven & increase temp to 350F. Stir together sour

  936. cream, vanilla, and sugar. Spread mixture evenly over cake top. Return

  937. 350F oven and bake

  938. 7 minutes or til topping begins to set. Remove

  939. from oven; cool in draft-free place to room temp. Cover & refrigerate

  940. 3 days (if it lasts that long). Serves

  941. 10-12. Before serving, remove sides of springform. %%

  942. From: jjmorris

  943. gandalf.rutgers.edu (Joyce Morris)

  944. PASSOVER CAKE

  945. Ingredients: --

  946. 9 e ggs

  947. 1-3/4 cups sugar

  948. juice and grated rind of one lemon

  949. 1/2 cup potato starch

  950. 1/2 cup matzo cake flour

  951. Instructions: --

  952. Preheat oven to 350 degrees, a moderate oven.

  953. Separate 7 eggs. Beat whites until stiff but not dry. Add two whole

  954. eggs to the yolks and start beating. Gradually add sugar, lemon juice

  955. and rind while continuing to beat. Add potato starch and matzo cake

  956. flour.

  957. Carefully but throughly fold in beaten whites. Bake in an ungreased

  958. 10-inch tube pan for 40-50 minutes. Invert pan until cool

  959. lucky you will need to put it on a wine or Coke bottle

  960. Remove from

  961. pan.

  962. Variations: --

  963. 1) Add cut dried fruit such as apricots, prunes, and raisins.

  964. 2) Add chopped nuts.

  965. 3) Use orange juice concentrate instead of lemon juice and orange rind

  966. instead of lemon rind

  967. especially good with nuts

  968. 4) Use apricot nectar instead of lemon juice and use chopped dried

  969. apricots.

  970. 5) Use nuts and dried fruit.

  971. 1/3 cup potato starch and 1/3 cup matzo cake meal. Add

  972. cup cocoa powder. Use up to 3 Tablespoons of Sabra liquer to substitute

  973. for lemon juice

  974. yes you can get it kosher for Passover

  975. .

  976. 7) Do chocolate substitution and add chocolate chips.

  977. 8) Do chocolate substitution and add nuts.

  978. If you use nuts, fruit or chocolate chips, use some of the matzo cake

  979. flour to lightly coat. Fold in with egg whites and they will not sink

  980. as badly to the bottom. %%

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