(Shortbread Crust): 1 1/2 c Flour 1/2 c Finely ground pecans 1/3 c Sugar 1 lg Egg, separated 1/2 c Butter, softened (Cranberry Glaze Filling) 1 cn Whole berry cranberry- -sauce OR 2 cups cranberry -orange relish 2 tb Sugar 1 tb Cornstarch 1 tb Grated lemon zest 1 tb Lemon juice (White Chocolate Filling): 1 1/2 c Fresh orange juice 1-3 Inch x 1 inch piece- -of orange peel -(orange part only) 4 8 oz pkgs cream cheese 2/3 c Sugar 1 tb Grated orange zest 2 tb Cranberry Liqueur (such- -as Crantasia Schnapps) 8 oz White chocolate, melted 4 Eggs (Candied Oranges Topping): 4 c Water 2 c Sugar 3 Seedless oranges (unpeeled)- -cut into paper-thin slices (Garnish): Whipped Cream Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands — there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly. White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight. Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer. |
1 c Milk 1/2 c Butter or margarine 1/3 c Sugar 1 ts Salt 2 pk Active dry yeast 3 1/3 c Siften a-p flour 3 Eggs 1/2 c Chocolate chips Cake part: Generously grease a 10-inch tube pan; set aside. Measure milk and butter into saucepan; heat until warm. Meanwhile mix sugar, salt, yeast, and 1 cup flour. Add liquid to dry ingredients. Beat for 2 minutes at medium speed of elec. mixer, scraping bowl occasionally. Add 1 cup of flour and eggs. Beat on high speed for 2 minutes, scraping bowl occasionally. Stir in remaining 1 1/2 cups of flour and chocolate chips. Turn dough into prepared pan; sprinkle with coffee topping (recipe below). Cover pan and let dough rise in a warm place until doubled, approximately 1 hour. Bake in 400 oven for 35 to 40 minutes or until done. Turn out of pan immediately. Coffee topping: 1/2 cup siften flour 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup chopped walnuts (optional) 1/3 cup chocolate chips 1 tsp instant coffee 1 tsp vanilla Combine flour, sugar, and butter. Rub together with the fingers, to make coarse crumbs. Add and blend in the nuts, chocolate chips, instant coffee, and vanilla. Recipe from Hayden Flour Mills of Tempe, AZ, 1978. |
—–CAKE—– 1 c Cake flour, sifted 1/4 ts Salt 1 t Baking powder 4 Egg 1 c Sugar 1/4 c — water 1 tb Lemon juice —–MERINGUE MUSHROOMS—– 2 Egg white 1/4 c Cream of tartar 1/4 c Sugar Cocoa, powdered —–BUTTER CREAM—– 1 c Butter, sweet — softened 3 Egg yolk —–ICING—– 1 tb Espresso, powdered 1 tb Milk 3 c Sugar, confectioners — sifted Food coloring, green Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2″ slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife. |
2 tb Cinnamon 1 c Walnuts, chopped 3/4 c Chocolate chips 1/2 c Sugar 4 Eggs 1 pt Sour cream 2 c Brown sugar 1 1/2 c Salad oil 1 ts Vanilla 3 c Graham crackers, crushed 1 1/2 ts Baking powder 1/2 ts Baking soda Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. |
1 1/4 c Sugar 1 c Flour 3 tb Cocoa, unsweetened 2 ts Baking powder 1/4 ts Salt 1/3 c Butter, melted 1 1/2 ts Vanilla 1/2 c Packed brown sugar 1/4 c Cocoa, unsweetened 1 1/4 c Hot water 1/4 c Kirsch or 2 tb. water plus 1/2 ts almond or rum extract 1 Can cherry pie filling Preheat oven to 350. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce. (great without the cherry pie filling, and/or with whipped cream.) |
| Ingredients | |||
| 3 | cup | cake flour, sifted | |
| 3 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 3/4 | cup | butter, or shortening | |
| 1 1/2 | cup | sugar | |
| 3 | each | eggs, unbeaten | |
| 1/2 | cup | almonds, finely chopped | |
| 1/2 | cup | raisins, finely cut | |
| 1 | cup | milk | |
| 1 | teaspoon | vanilla | |
Directions: | |||
| Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. Add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon butter Frosting (see recipe) may be used. — Boiled Frosting — 1/2 c water 1/3 c light corn syrup 2 1/2 c sugar 2 ea egg whites, large 1 1/2 ts vanilla Combine water, corn syrup and sugar in a medium saucepan. Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer). Beat the egg whites in a large bowl of the electric mixer until stiff. Slowly beat in the hot syrup. Combine to beat until spreading consistency. Beat in vanilla. — Lemon butter Frosting — 4 tb butter 3 c confectioner’s sugar 2 tb lemon juice 2 tb water In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well. | |||
5 Eggs; separated 275 g Sugar 1 Lemon; juice 2 Lemons; zest, grated 250 g Almonds; ground 300 g Carrots; finely grated 75 g Cornflour 1 pn Cinnamon; ground 1 pn Cloves; ground 10 g Baking powder 1/2 dl Kirsch 1 pn Salt - for glazing 50 g Apricot jelly Fondant icing Marzipan carrots (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts. This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist. The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon zest, until light. Add the finely grated carrots and the almonds. Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and carefully fold in. Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture into the tin. Bake in the oven for 50 … 60 minutes at 180 oC. When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20) |
—–PATTI - VDRJ67A—– —–BUTTER CREAM—– 8 oz Cream cheese; softened 1 Egg 1/4 c Sugar 3 tb Milk 2 tb Butter; softened 1 tb Cornstarch 1 ts Vanilla extract —–CAKE—– 4 oz Unsweetened chocolate squar 1/2 c Butter; softened 2 c Sugar 2 Eggs 2 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 1/3 c Milk 1 1/2 ts Vanilla extract —–FROSTING—– 2 oz Unsweetened chocolate squar 1/4 c Butter 3 3/4 c Powdered sugar; sifted 1/2 c Milk 1 1/2 ts Vanilla extract Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract. Add another tbsp. of milk in needed to give smooth consistency. Set aside. Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar, beating all the while. Add eggs, one at a time, beating after each addxition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Mix each addition in well. Stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13×9″ pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350~ until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. Let cool. Add confectioner’s sugar and half of the milk, beating at medium speed. Add the vanilla and additional milk as needed to bring to spreading consistency. Spread on cooled cake. |
—–CINNAMON-APPLE-APRICOT—– —–CAKE FOR PASSOVER—– —–APPLE LAYER—– 5 lg Apples ; sliced thin 1/4 c Sugar 1 ts Cinnamon 6 Dried Apricot halves ; -;coarsely minced —–CAKE—– 3 Eggs ;separated 3/4 c Sugar 2 ts Vanilla 2 ts Lemon zest ;grated fine 3/4 c Matzoh Cake Meal 1/3 c Oil pn Salt —–TOPPING—– 1/3 c Walnuts ;finely chopped 1/2 Sugar 2 ts Cinnamon 1. Toss apples with sugar and cinnamon. Set apples and apricots aside. 2. Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch of salt until stiff and glossy. Loosen batter with generous dollop of egg whites, then fold remaining egg whites into batter. 3. Spoon half of abatter into greased 9 inch springform pan. Arrange apples on top. Dot with minced apricot and cover with remaining batter. Batter will be thick and sticky; don’t worry about spreading it evenly. 4. Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350 degrees. Makes 8 to 10 portions. |
1/2 To 1 ripe banana 1 ts To 2 ts lemon juice OR a -pinch of unbuffered, -corn-free vitamin C Crystals, to taste, optional 2 sl Buckwheat Banana Bread (see -recipe) Servings: 1 This Banana Shortcake makes a satisfying, whole breakfast - it’s not a dessert shortcake. Because the Banana Bread is made in advance - and probably frozen - the shortcake is quick and easy to put together. I (Marjorie Hurt Jones) sometimes serve it for “normal eating” house guests who devour every last crumb! Directions: Mash banana with a fork; whip until light and frothy. If you enjoy a little tang, add the lemon juice or the pinch of the vit C. Toast the bread lightly either in a toasster oven or in a dry frypan - homemade quickbreads don’t do well in a traditional pop-up toasster. To assemble: Lay toasted bread on a plate; top with a dollop of masshed banana. Note: If your Banana Bread is frozen be sure to take it out the evening before you want it for breakfast. Use a serrated bread knife for slicing. From “The Yeast Connection Cookbook” by William G Crook, MD & Marjorie Hurt Jones, RN Courtesy of Theresa Merkling |