[CAKE-RECIPE] apricot coconut coffee cake
* Exported from MasterCook *
Apricot Coconut Coffee Cake - TOH
Recipe By :Contest winning recipe from Taste of Home
Serving Size : 14Preparation Time :0:00
Categories: !! BlueRibbon Bread, Yeast
Breakfast
Amount Measure Ingredient -- Preparation Method
1package cream cheese -- (8 ounces) softened
1/2 cup butter -- softened
1 1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1can apricot filling -- (12 ounces)
TOPPING:
1/3 cup butter -- softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups flaked coconut
One of the senior members of our church brought
this fruity treat to a Saturday morning wedding
shower, and it was a big hit. I've made it
several times since then and often get requests
for the recipe. -Rita Hatfield, Cisco, Illinois
SERVINGS 12-15
PREP 15 min.
COOK 35 min.
In a large mixing bowl, beat the cream cheese,
butter and sugar until fluffy. Add eggs, one at a
time, beating well after each addition. Add milk
and vanilla; mix well. Combine the flour, baking
powder, baking soda and salt; add to creamed
mixture. Beat just until moistened.
Spread half of the batter into a greased
13-in. x 9-in. x 2-in. baking dish. carefully
spread apricot filling over batter; spread
remaining batter over the top. Bake at 350° for
35-40 minutes or until golden brown.
In a mixing bowl, cream butter, brown sugar
and cinnamon. Stir in coconut. Spoon over the
cake. Broil 4 in. from the heat for 1-2 minutes
or until golden brown. Cool on a wire rack. Yield: 12-15 servings.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=19950;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 343
Calories; 18g Fat (46.0% calories from fat); 4g
Protein; 43g Carbohydrate; 1g Dietary Fiber; 79mg
Cholesterol; 295mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] whipping cream pound cake (Elvis' favorite)
Not only was it Elvis' favorite pound cake, it's mine as well. Been
making this for years, a fine textured cake. Makes a good cake for
those of you who do cake carving. I make this at Thanksgiving to
look like a turkey (with little marzipan potatoes carrots around
it)
* Exported from MasterCook *
WHIPPING CREAM POUND CAKE (AKA Elvis Presley's Favorite Cake)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Bundt/Tube
Cakes - Pound
Amount Measure Ingredient -- Preparation Method
3 cups sugar
1/2 pound butter -- softned
7 eggs -- room temperature
2 1/2 cups flour -- sifted twice
1/2 cup corn starch
1cup whipping cream -- 1/2 pint heavy cream
2Tablespoons vanilla extract*
Butter and flour a 10-inch tube pan. Thoroughly cream together sugar
and butter. Add eggs one at a time, beating well after each addition
(about 1 minute after each). Add vanilla whipping cream corn
starch. Beat for several minutes. Add half of flour gently fold
into batter. When flour is incorporated, add remaining flour
again, gently fold into batter. Pour batter into prepared pan. Set
in COLD oven and turn heat to 350 degrees. Bake 60 to 70 minutes,
until a sharp knife inserted in cake comes out clean. Cool in pan 5
minutes. Remove from pan and cool thoroughly.
*Or use 1 TBSP vanilla 1 TBSP a blend of other flavors such as
lemon, almond, orange, brandy, rum, coconut, coffee, etc.
If you have a habit of dropping your cakes on the counter to take air
bubbles out of the batter DON'T -- that will deflate the cake.
A very fine grained but lighter than usual pound cake. I put a pan
of water in the bottom of the oven to keep cakes moist, this
increases baking time by about 10-15 minutes if you choose to do
this. (I would encourage it)
Makes a very nice basic cake. In the summer I serve this with
sweetened pureed strawberries, in the winter with Chocolate Cream
Cheese Frosting -- although the cake is rich only a sprinkling of
powdered sugar is all that is needed.
Source:
adapted from Buffolo Evening News
S(Formatted for Mastercook):
Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5605 Calories; 222g Fat (35.2%
calories from fat); 78g Protein; 841g Carbohydrate; 9g Dietary Fiber;
1981mg Cholesterol; 2377mg Sodium. Exchanges: 15 1/2 Grain(Starch);
5 1/2 Lean Meat; 39 1/2 Fat; 40 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] coffee cream cheese icing
* Exported from MasterCook *
COFFEE CREAM CHEESE ICING
Recipe By :Ceil Dyer
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Frosting/Icing/Filling
coffee
Amount Measure Ingredient -- Preparation Method
2Tablespoons instant coffee powder
2Tablespoons hot water
2Tablespoons kirsch liqueur -- OR 1/2 tsp lemon extract
plus enough water to make 2 TBSP
1/2 cup butter or oleo -- 1 stick butter room temperature
3 ounces cream cheese -- room temperature
3 cups powdered sugar
In a small bowl, combine instant coffee powder hot water. Stir
until coffee powder dissolves. Stir in liqueur or lemon
extract/water. Add butter or oleo cream cheese. Beat until
blended. Add powdered sugar a little at a time, beating until smooth
cream. Chill slightly to spreading consistency. makes enough to
frost one 9 layer cake
To make a glaze, thin with water, milk or coffee use only 2 cups sugar
Description:
Every cake you make should get this kind of special treatment!
Source:
Coffee Cookery
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
Copyright:
HP Books * POB 5367 * Tuscon AZ 85703 * IBSN 0-89586-010-4
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1723 Calories; 30g Fat (15.3%
calories from fat); 8g Protein; 365g Carbohydrate; 0g Dietary Fiber;
93mg Cholesterol; 260mg Sodium. Exchanges: 1 Lean Meat; 5 1/2 Fat;
24 1/2 Other Carbohydrates.
NOTES : originally titled Wilhem's Frosting
Nutr. Assoc. : 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] fruit studded coffee cake
* Exported from MasterCook *
Fruit Studded Coffee Cake
Recipe By :Anne Egan
Serving Size : 16Preparation Time :0:00
Categories: Cakes
Amount Measure Ingredient -- Preparation Method
3 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated orange peel
3/4 cup cold butter
1 1/2 cups sour cream
3 eggs -- slightly beaten
2tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup mixed dried fruits -- (chopped)
2tablespoons confectioner's sugar (optional)
Preheat the oven to 350F. Grease and flour a 12-cup Bundt pan.
In a large bowl, combine the flour, granulated sugar, baking powder,
baking soda, salt, and orange peel. Using a pastry blender or two
knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the sour cream, eggs, orange juice, and vanilla extract. Mix
until well blended. Fold in the dried fruits.
Place in the prepared pan and bake for 1 hour, or until a wooden pick
inserted in the center comes out clean. Cool on a rack for 10
minutes. Invert onto the rack and cool completely. Dust with
confectioner's sugar (if using).
Makes 16 servings. Per serving: 318 calories, 5 g protein, 44 g
carbohydrates, 14 g fat, 73 mg cholesterol, 1 g fiber, 316 mg sodium
Source:
Cookies Brownies Muffins and More
Copyright:
2000 Rodale: Rodale's New Classics ISBN 1579542859
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 14g Fat (55.5%
calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary
Fiber; 73mg Cholesterol; 320mg Sodium. Exchanges: 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : The Quickest Breads and Cakes : Unlike the dense fruit cakes
of the holiday season, this light cake is loaded with freshly dried
fruits such as raisins, cranberries, and cherries.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 515 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] carnation cupcakes
* Exported from MasterCook *
CARNATION CUPCAKES - CookingWithFlowers
Recipe By :Zack Hanle
Serving Size : 12Preparation Time :0:00
Categories: Carnations
Amount Measure Ingredient -- Preparation Method
1package prepared cupcake mix
1package white icing mix
3 dozen Dianthus carnation flowers -- red pink or striped
Use the very smallest cupcake pans, or foil baking cups,
and make three dozen tiny cupcakes. Cool and coat with
white icing mix. Wash and drain the carnation flowers.
Snip off at the heels (green and white bases) and place
one flower in the center of each little cake. Store in
refrigerator until serving time. A pretty tea accompani-
ment.
Serves 12 or more.
Description:
A pretty tea accompaniment.
Source:
Cooking With Flowers: Wherein An Age-Old Art Is Revived
S(scanned formatted):
by Deirdre Dee Cox (zosha)
Copyright:
Price/Stern./Sloan Publishers Inc. * 410 N. La Cienga Blvd. * LA
CA 90048 * 1971
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] lemon apopl hazelnut sauce
* Exported from MasterCook *
Lemon-Apple-Hazelnut Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories: Dundee HazelnutsSauces and Toppings
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
3/4 cup sugar
3tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/2 cup lemon juice
1 20-ounce can apple pie filling
1/2 cup Oregon hazelnuts -- roasted and chopped
Mix together sugar, cornstarch and salt in a 1-quart glass bowl.
Gradually stir in the water. Microwave for 3 to 4 minutes or until
thick and clear. Stir a couple of times while cooking. Gradually add
the lemon juice and stir to blend. Add the pie filling and hazelnuts.
Spoon over gingerbread, pound cake, waffles, ice cream or use as pie filling.
Source:
Dundee Hazelnuts The Oregon Hazelnut Industry
S(Internet address):
http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/;
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 215 Calories; 6g Fat (22.1%
calories from fat); 1g Protein; 43g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 3677
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] mojito mousse icebox cake
* Exported from MasterCook *
Carol Deptolla's Mojito Mousse Icebox Cake - MJS
Recipe By :Milwaukee Journal Sentinal Best Recipes of 2007
Serving Size : 11Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Other
Amount Measure Ingredient -- Preparation Method
1 3/4 cups sugar (divided)
1cup cold water (divided)
4 cups packed fresh mint leaves
2 cups shortbread crumbs (about 8 ounces cookies -- crushed)
1/3 cup unsalted butter -- (5 1/3 tablespoons) melted
2tablespoons unflavored gelatin -- (two 1/4-ounce envelopes)
1/2 cup fresh lime juice (from about 2 large limes)
1/4 cup light rum
2tablespoons lime zest
1 1/2 cups whipping cream
Mint sprigs or candied lime peel for garnish
Makes 10 to 12 servings
First, make the mint syrup: Put 1 cup sugar and 1/2 cup water in medium
saucepan. Chop or tear mint leaves into coarse pieces and add to pan. Bring
mixture to a boil and let it cook briefly until sugar is dissolved.
Remove from heat and let stand an hour or so to steep. Pour through a
strainer into a small bowl, discarding leaves. (This can be done several
days in advance; refrigerate syrup.)
While syrup steeps, make crust: Preheat oven to 350 degrees. Butter bottom
and side of 9-inch springform pan.
In medium bowl, combine shortbread crumbs and melted butter. Pat evenly over
bottom of pan. Bake in preheated oven until golden and fragrant, about 10
minutes. Remove from oven; let cool completely on rack.
Now for the mousse: Put a large bowl and the beaters for an electric mixer
in the freezer to chill. Put remaining 1/2 cup cold water in a small bowl
and sprinkle gelatin over it; let it stand 4 or 5 minutes to soften. Put
lime juice, remaining 3/4 cup sugar and the 1/2 cup mint syrup in medium
saucepan over medium heat.
Stir and let it come to a boil, to dissolve sugar. Whisk in gelatin to
dissolve. Remove from heat, pour into large bowl, stir in rum and set aside..
In a larger bowl, empty three trays' worth of ice cubes and add some cold
water. Set the bowl with the hot gelatin mixture in the cold water bath and
let it stand, whisking mixture occasionally, until it's the consistency of
egg whites, about 10 minutes. Whisk in lime zest. Don't let mixture
solidify.
While gelatin chills, beat whipping cream until stiff peaks form. As soon as
gelatin is ready, stir in a large dollop of the whipped cream to lighten it,
then gently fold in remaining whipped cream.
Pour mousse into the springform pan, smoothing top. Refrigerate overnight to
let it firm up.
To serve, run a thin knife around pan to loosen cake from side, then release
and remove the ring.
Set cake on a serving plate and garnish with mint springs or candied lime
peel and cut into wedges. Serve cold.
Description:
Best Recipes of 2007 Milwaukee Journal Sentinal
Source:
Eagle Harbor Inn BB
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 18g Fat (89.9%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
60mg Cholesterol; 20mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] maple pumpkin cheesecake
* Exported from MasterCook *
Maple Pumpkin Cheesecake
Recipe By :
Serving Size : 0 Preparation Time :0:25
Categories:
Amount Measure Ingredient -- Preparation Method
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter -- melted
3 8 Oz Packages cream cheese -- softened
1 14 Oz Can Eagle® Brand Sweetened
Condensed Milk (not Evaporated Milk)
1 15 Oz Can pumpkin -- (2 cups)
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze -- (recipe below)
Whipped cream and pecan halves -- optional
Preheat oven to 325°. Combine graham cracker
crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy.
Gradually beat in Eagle® Brand until smooth. Add
pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan. Bake 1 1/4 hours or until
center appears nearly set when shaken. Cool 1
hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Glaze over
cheesecake. Garnish with whipped cream and
pecans if desired. Pass remaining sauce. Store
leftovers covered in refrigerator.
Maple Pecan Glaze: In medium-sized
saucepan,combine 1 cup (1/2 pint) whipping cream
and 3/4 cup pure maple syrup; bring to a
boil. Boil rapidly 15 to 20 minutes or until
slightly thickened; stir occasionally. Stir in
1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Source:
Eagle Brand
Yield:
1 9-inch cheesecake
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3773
Calories; 310g Fat (72.6% calories from fat); 82g
Protein; 181g Carbohydrate; 7g Dietary Fiber;
1507mg Cholesterol; 4396mg Sodium. Exchanges: 7
Grain(Starch); 10 Lean Meat; 56 Fat; 3 1/2 Other Carbohydrates.
NOTES : *To use 13x9 inch baking pan, press crumb
mixture firmly on bottom of pan. Proceed as
above, except bake 50 to 60 minutes or until
center appears nearly set when shaken.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cream layered cake
* Exported from MasterCook *
Banana Cream Layered Cake
Recipe By :Emeril Lagasse
Serving Size : 20Preparation Time :0:00
Categories: Banana Cakes
Desserts
Amount Measure Ingredient -- Preparation Method
=== for the pastry cream ===
15 large egg yolks
2 1/4 cups cornstarch
10 cups heavy cream
6 cups sugar
3 vanilla beans -- split and scraped
=== for the cake ===
1cup milk
8tablespoons butter -- plus
8 teaspoons butter
32eggs
8 cups sugar -- plus
8tablespoons sugar
4 cups flour
4 teaspoons baking powder
4 teaspoons salt
4 teaspoons vanilla
=== to finish ===
6 pounds bananas -- peeled, and
cut crosswise into 1/2 slices
10egg whites
1cup sugar
For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2
cups sugar, cornstarch and 4 cups of the heavy cream. Whisk to
blend. Set aside. Combine the remaining 6 cups of cream, 4 1/2 cups
of the sugar, and the vanilla in a large, heavy-bottomed saucepan
over medium heat. Whisk to dissolve the sugar and bring to a gentle
boil, about 10 minutes. Slowly add the egg yolk mixture, whisking
constantly until it thickens, about 5 minutes. Be forewarned: the
mixture will break, don't be alarmed. Pour the mixture into a large
bowl. Press a piece of plastic wrap over the surface of the pastry
cream to prevent a skin from forming. Let cool completely at room
temperature. When cooled, remove the vanilla bean and pour the
mixture into the bowl of an electric mixer with a wire whip. Beat at
medium speed to combine the mixture. If the mixture will not
combine, warm another cup of heavy cream and slowly add it to the
mixture. Whip until you have a thick and creamy custard. For the
cake: Preheat the oven to 350 degrees. In a small saucepan, heat 1
cup of the milk and 8 tablespoons of the butter together. Using an
electric mixer with a wire whip, combine the 32 eggs and 8 cups of
sugar together. Beat on medium-high speed for about 8 minutes, or
until the mixture is pale yellow, thick and has tripled in
volume. With the machine running, slowly add the heated milk. In a
mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4
teaspoons salt together. Fold the flour mixture into the egg mixture
and mix thoroughly so that there are no lumps and the mixture is
smooth. Fold in the vanilla. Grease 4 (1/2-sheet) pans with 8
teaspoons of the butter. Sprinkle each with 2 tablespoons of
sugar. Pour the cake batter evenly into the pans and bake for about
25 minutes, or until the cakes spring back when touched. Cool for
about 2 minutes. Using a thin knife, loosen the edges of the cakes,
and then flip onto a wire rack. To assemble: Spread 1/2 cup of the
custard over one cake. Arrange 1/3 of the banana slices, crowding
them close together, over the custard. Place a second cake on top of
the bananas. Next, spread 2 cups of the custard over the
cake. Arrange another third of the banana slices over the
custard. Top with another cake. Spread another 2 cups of the
custard over the cake. Arrange the remaining third of bananas over
the custard. Top with the remaining cake. Cover with plastic wrap
and chill for at least 4 hours. To finish: Whip the egg whites and
sugar, in two batches, to stiff peaks. Remove the cake from the
refrigerator and discard the plastic wrap. Spread the whipped egg
whites evenly over the sides and top of the cake. Using a small
blowtorch, torch the sides and top of the cake evenly. Slice the
cake into individual servings. This recipe yields 20 to 25 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV
FOOD NETWORK
S(Formatted for MC5):
12-06-1999 by Joe Comiskey - jcomis...@krypto.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1473 Calories; 63g Fat (37.8%
calories from fat); 20g Protein; 213g Carbohydrate; 3g Dietary Fiber;
680mg Cholesterol; 786mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Fruit; 1/2 Non-Fat Milk; 11 1/2 Fat; 10 1/2 Other
Carbohydrates.
NOTES : From the files of zosha: downloaded from kathys Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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