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| | From:  jackiendaisy (Original Message) | Sent: 1/23/2005 8:11 PM |
| | Granny's 1-2-3-4 Pound Cake Recipe |
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| Ingredients:
1 cup milk
2 cups sugar
2 sticks butter
3 cups flour
4 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
Instructions:
Cream sugar, eggs, butter, and vanilla. Gradually add sifted flour and baking soda. Add milk alternately. Bake at 350 degrees in a greased and lined loaf pan. | | |
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| | Chocolate Velvet Cake Recipe |
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| Ingredients:
For the velvet-
1 1/4 3 semi-sweet chocolate
2 oz. unsweetened or bakers chocolate
1/4 cup Khalua
1/4 cup coffee
1/2 cup sugar
5 eggs
1 cup cream, room temperature
Instructions:
Line a 9 in. cake pan with waxed paper and spray with non-stick spray. In a large metal bowl, over hot water melt chocolates, khalua and coffee. Remove from heat but do not allow to cool. In mixing bowl over hot water dissolve sugar in eggs and then whip to three times the volume. In another mixing bowl, whip cream to soft peeks. Fold egg mixture into chocolate then fold in the whipped cream. Pour into lined cake pans and place in a pan with hot water. Bake in a 300 degree oven for 20 minutes then ower heat to 250-275 degrees for 25 minutes. Oven times and temperatures are very important! Cool to room temp. and serve with cherry ice cream.
For cherry ice cream:
2 cups vanilla ice cream
1/2 cup Ammarina cherries
Mix cherries into tempered ice cream. Do not over mix. Freeze to harden slightly. | | |
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| | Jewish Apple Cake Recipe |
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| Ingredients:
2-3 large apples - sliced or chunked
2 T. sugar
2 T. cinnamon
1 C. vegetable oil
4 eggs
2 C. sugar
1 tsp. vanilla
1/2 C. orange juice
1 tsp. salt
3 tsp. baking powder
3 C. flour
Instructions:
Mix first three ingredients and set aside. Beat together nest five ingredients. Add dry ingredients to liquid mixture. Layer porion of batter, then apples, then batter, into greased tube pan. Bake at 350 degrees for 1 1/2 hours.
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| | Easter Cake �?Orvieto Style Recipe |
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Ingredients:
1 Kg. Flour �?30 gr.
Brewer’s yeast
6 eggs �?150 gr.
Melted butter �?250 gr. Sugar
1 grated lemon peel
raisins
salt
Instructions:
This is a typical Easter time sweet. With the ingredients described above, you can prepare 3 medium-sized cakes.
Melt the brewer’s yeast in little hot water and leave it to rise for 4 hours. Heap the flour with a well in the middle on a pastry board and put in the middle the leavened dough, the eggs, the melted butter, the lemon peel, the raisins and a pinch of salt. Mix well and knead vigorously for a while. Divide the dough into 3 parts and put each of them in a deep mould previously buttered and coated with flour. Leave them to rise for 2 hours more, than bake in hot oven.
Notes:
Easter | | |
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| | Nonny's Fruit Cake Recipe |
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| Ingredients:
1/2 lb butter
1 cup sugar
4 eggs
4 cups flour
1 cup walnuts
2 2lb boxes raisins
2 1/2 lb boxes of citron
2 1/2 lb boxes orange peel
1 box (1/4 lb) candied cherries
1 cup molasses (with one level tsp. of soda added)
1 cup cold coffee
2 tsp cinnamon
1 tsp grated nutmeg
1 tsp clove
Instructions:
Cream butter and sugar. Add a little egg, a little flour, a little fruit and bit of coffee, continuing to alternate in that order. Bake at 350°F for 1/2 hour and continue baking at 300°F for 3 hours. | | |
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| | Sunny Morning Brunch Cake Recipe |
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| Ingredients:
1 Kroger extra moist yellow cake mix
1 cup sour cream
3 eggs
1/3 cup oil
1/3 cup water
1 tsp almond extract
1/4 cup flake sweetened coconut
1/4 cup blanched sliced almonds
1 (12oz jar) apricot preserves
Instructions:
Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, sour cream, eggs, oil, water, and extract. Beat 3 minutes at medium speed. Generously grease a 10 inch tube pan. Sprinkle coconut and almonds in pan, then top with 1/3 jar preserves. Pour in half cake batter, dot with remaining preserves, and cover with rest of batter. Bake 50-60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool 30 minutes. | | |
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| Granny White Orchard Cake Recipe |
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| Ingredients:
2 cups all-purpose flour
2 1/2 cups granulated sugar
1/2 tsp baking soda
1 tsp salt
2 eggs, well beaten
1 -16oz can fruit cocktail (any preserved fruit in juice will do)
1/3 cup packed light brown sugar
2/3 cup chopped nuts
1/2 cup evaporated milk (or fresh dairy cream)
1/4 cup butter or margarine
1/3 cup flaked coconut (pioneers may have used oatmeal)
Instructions:
In a large mixing bowl, combine flour, 1 1/2 cups of the granulated sugar, the soda and salt. Slowly add the beaten eggs, fruit cocktail, including the syrup. Stir lightly until all ingredients are moistened, and then pour into a 13x9x2 inch greased baking dish. Mix brown sugar and 1/3 cup nuts thoroughly and sprinkle over top of cake. Bake at 350 degrees for 35-40 minutes, or until nice and golden and springy to touch.
While cake is baking, heat evaporated milk over low heat, adding butter and the rest of the granulated sugar, constantly stirring. Add 1/3 cup chopped nuts, 1/3 cup flaked coconut to this mixture. Keep over low heat until well blended. Do not allow to boil. This mixture may be poured over warm cake for immediate use, or reheated for a nice glazing sauce | | |
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| Chocolate Chip Cake Recipe |
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| Ingredients:
1 box of yellow cake mix
1 box of vanilla pudding
1/2 cup oil
1 egg
1 cup sour cream
1 pkg mini chocolate chip morsels
Instructions:
Beat first five ingredients for five minutes. Add mini chocolate chip morsels. Spray Bundt pan with cooking spray. Lightly cover with sugar. Add mixture. Bake at 350 degrees for 50-55 minutes. | | |
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| Blueberry Yogurt Cake Recipe |
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Ingredients:
1/2 cup butter, softened (1 stick)
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 t baking powder
1 T baking soda
1/2 t salt
1 cup plain yogurt
2 T lemon juice
1 t grated lemon rind
1/2 cup blueberries ( thawed, unsweetened; or fresh, in season)
1/2 cup chopped nuts (walnuts, pecans or almonds)
Instructions:
Preheat oven to 350 degrees F. Grease and flour a tube or Bundt cake pan. In a large bowl, cream butter and sugar well. Add eggs, blending thoroughly. Sift flour with baking powder, soda and salt. Add to creamed mixture alternately with yogurt, mixing at low speed until well blended. Stir in lemon juice, rind, blueberries and nuts. Bake at 350 degrees F for about 50 minutes | | |
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| Dixie's Gramma's Apple Cake Recipe |
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Ingredients:
5 to 6 apples, pared, cored and sliced
1 tablespoon cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
3/4 cups walnuts
3 tablespoons honey
Instructions:
Heat oven to 350 degrees. Grease and flour a 10-inch tube pan. Dust apples with cinnamon and set aside. In a large bowl, mix flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and add oil, beaten eggs, orange juice and vanilla. Combine for a smooth batter. Spoon half of the batter into the prepared pan. Arrange half of the sliced apples on top. Sprinkle with 1/2 cup of the walnuts and 2 tablespoons of the honey. Cover with the remaining batter. Top with the remaining apples and walnuts. Drizzle the remaining honey on top. Bake at 350 degrees for 1 1/2 hours, or until the cake is golden and a tester comes out clean. | | |
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| Macademia Apricot Coffee Cake Recipe |
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Ingredients:
3.5 oz jar macademia nuts, chopped
1/4 c sugar
1 tbsp flour
2 tbsp margarine, softened
1 egg, separated
8 oz can Pillsbury refrigerated crescent rolls
1/4 c apricot presercves
1/2 tsp grated orange peel
5 tsp sugar
1 tbsp flour
2 tsp margarine, softened
Instructions:
Heat oven to 375. In a small bowl, combine 1/2 c of the chopped macademia nuts, 1/4 c sugar, 1 tbsp flour, 2 tbsp margarine and egg yolk; mix well. Set aside
Unroll dough into 2 long rectangles on ungreased cookie sheet; overlap long sides 1 inch. Firmly press edges and perforations to seal. Press or roll into a 13x8 inch rectangle. Spread prepared filling lengthwise down center 1/3 of rectangle. In a small bowl combine preserves and orange peel; spread over filling. Make diagonal cuts 2 inches apart on each side of the rectangle just to within 1/4 inch of filling. To give braided appearance, fold strips of dough at an angle across filling, alternating form side to side. Fold ends of coffee cake under seal. Beat egg white slightly; brush over coffee cake.
In small bowl, combine 5 tsp sugar, 1 tbsp flour, 2 tsp margarine and remaining macademia nuts; mix until crumbly. Sprinkle crumbs evenly over coffee cake. Bake at 375 for 15-25 minute or until deep golden brown. Cool 10-15 minutes before serving. | | |
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| | Cranberry Cake with Hot Caramel Sauce Recipe |
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| Ingredients:
cake:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons butter
3 cups whole cranberries, halved
1 cup milk
Caramel Sauce:
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons butter
Instructions:
cake:
In a bowl, stir together flour, 1/2 cup sugar and baking powder. Add 4 tablespoons butter cut into bits and combine the mixture until it resembles meal. Stir in the milk and cranberries. Line the bottom of a buttered 9-inch round cake pan with wax paper. Butter and flour the paper. Pour the batter into pan and bake at 350 degrees for 45 minutes or until the sides of the cake pull slighlty away from the pan. Cool cake in pan for 30 minutes, then turn it out onto a cooling rack. Remove wax paper and let cake cool completely.
Caramel Sauce:
In a saucepan, combine brown sugar, sugar, cream and butter. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved. Serve the sauce with the cake. | | |
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| | Cream Cheese Mocha Cake Recipe |
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Ingredients:
1/2 cup strong hot coffee
1/2 cup cocoa
1/2 cup butter
1 cup brown sugar
1 cup sugar
3 egg yolks
1 teaspoon baking soda
1/2 cup sour cream
2 cups flour
3 egg whites, beaten until stiff
Frosting:
6 ounces cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
3 1/2 cups confectioner's sugar
Instructions:
Preheat oven to 350 degrees. Grease 2, 9-inch round cake pans. Dust pans with flour. In bowl, gradually add coffee to cocoa, stirring constantly; let stand until cool. In separate bowl, cream butter and sugars together until light and fluffy. Add egg yolks; beat until batter is thick. Add coffee mixture. In small bowl, dissolve baking soda in sour cream. Alternately add sour cream mixture and flour to coffee mixture; beat well after each addition. Fold in beaten egg whites.
Pour batter into prepared pans; bake for 35-40 minutes. Remove from pans and cool on wire rack.
To make frosting, beat cream cheese, butter and vanilla together in bowl until smooth. Gradually add confectioner's sugar; beat until fluffy.
Spread frosting between the layers of the cake, on the top and on the sides of the cake. | | |
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| | Chocolate Eclair Cake Recipe |
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| Ingredients:
1 cup water
1 cup flour
1/2 cup butter
4 eggs
Filling:
1 8oz package cream cheese
2 cups milk
2 packages instant vanilla pudding
1/2 teaspoon Rum flavoring
Hershey's chocolate syrup
Cool whip
Instructions:
I got this recipe from my oldest sister Alison. No telling where she got it.
Pastry:
Boil water and butter then remove from heat. Add flour and stir until mixed. Add eggs all at once stirring until well blended. Spread in 9x13 inch pan and bake for 40 minutes or until golden at 350 degrees.
Filling:
Beat cream cheese with milk. Add pudding mix and Rum flavoring. Beat until smooth (it will thicken as you beat). Pour over cooked pastry, top with cool whip and drizzle with Hershey's chocolate syrup. | | |
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| | Blueberry Coffee Cake Recipe |
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| Ingredients:
1 cup sugar
1/2 cup margarine
1 egg
1/2 cup milk
1/4 tsp salt
2 cups flour
2 tsp baking powder
1 cup Maine blueberries
Topping:
1/2 cup sugar
1/2 cup flour
1/4 cup margarine
2 tsp cinnamon
Instructions:
This is a great coffee cake for breakfast. It is easy to make yet delicious !
Mix sugar, margarine, and egg- stir in milk. Sift in dry ingredients,
carefully mix in blueberries. Pour batter in 9"X13" pan.
Combine topping ingredients and sprinkle over batter. Bake at 375 for 35-45 minutes. | | |
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| Chocolate Hazlenut Torte Recipe |
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Ingredients:
Filling
1/2 cup sugar
1/4 cup water
1/4 cup Frangelico hazelnut liqueur
1 cup butter
1 cup cream
1/4 cup honey
3/4 pounds hazelnuts toasted, skinned, chopped
Cake:
1 1/2 cups hazelnuts, toasted, skinned
1 cup sugar
6 ounces bittersweet chocolate
6 ounces semisweet chocolate
2 ounces white chocolate
3/4 cup unsalted butter (room temperature)
8 eggs, separated
2 teaspoons vanilla
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Ganache: (topping)
2 1/2 cups cream
8 ounces bittersweet chocolate
8 ounces semisweet chocolate
4 ounces white chocolate
Filling: Combine sugar, water and Frangelico. Heat over med-high heat until lightly carmelized. Add butter and cream and simmer for 15 minutes, then take off heat and stir in honey and hazelnuts; let cool completely.
Instructions:
Cake: Grind hazelnuts with 4 tablespoons of sugar. Melt all chocolate together with room temperature butter; set aside. Whisk egg yolks with 2/3 cup sugar; stir in warm chocolate mixture and vanilla. Mix the flour and salt with ground hazelnuts and fold into chocolate mixture. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form. Fold a spoonful of egg white mixture into chocolate mixture to lighten it. Carefully fold in remaining egg white mixture. Pour into two 9-inch spring form pans, greased and lined wtih wax paper on the bottom. Bake at 375 degrees 35-40 minutes. Let cool on wire racks.
Ganache (topping): Heat cream to just under a simmer. Pour all chocolate into a bowl and pour heated cream over chocolate and let sit for 5 minutes. Set aside.
After cakes are cooled, set on table and cut just enough of the tops off so they are flat. Spread filling on top of bottom cake layer. Place second cake layer on top of filling and press gently. Place cake on wire rack. Warm ganache to liquid state and pour over the top of the cake, slowly covering all of cake. Use rubber spatula to guide ganache on any openings along the sides. Decorate the cake to your taste. Chill on wire rack for 4 to 6 hours until firm. Run a knife under cake to remove to a platter and enjoy.
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