Table of Contents:
Amish Cake
Cassata
Intense Fudge Cookies
Apple Cherry Granola Crisp
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Amish Cake/Hawaiian Wedding Cake
Mix:
2 cups of flour
2 cups, sugar
1 tsp. baking soda
Add:
1 cup chopped walnuts
2 eggs, slightly beaten
1 teaspoon vanilla
1 - 20 oz. can of crushed pineapple with the juice
Mix well, pour into an ungreased 9 X 13 pan. Bake at 350 degrees (325
for glass) for 45 minutes. Allow to cool and frost.
Frosting:
1/2 cup (1 stick) butter or margarine
1 - 8 oz. cream cheese softened
1 teaspoon vanilla
Beat above, then slowly add 1 cup powdered sugar, beating well. Frost
cooled cake, sprinkle with chopped nuts if desired. Refrigerate at least
3 hours before serving.
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CASSATA
1/2 cup caster (super fine) sugar
2 Tbspns water
500g (1 lb) Ricotta cheese
1/4 cup sweet sherry
1/2 cup chopped chocolate
1/4 cup candied peel
1/4 cup chopped glace cherries
1/4 cup chopped almonds
Place sugar and water in a small saucepan. Heat, stirring, until sugar
dissolves and mixture boils. Simmer, without stirring, for 2 minutes.
Place Ricotta in a food processor. Process until smooth with sugar
syrup and sherry. Transfer mixture to a bowl. Fold through remaining
ingredients. Spoon into a loaf tin. Cover with foil. Freeze until firm.
Unmould onto a serving plate.
Serve sliced with Sponge Finger biscuits and whipped cream.
SERVES 4-6
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Intense Fudge Cookies
1 Bag (12 oz) Semi-sweet Chocolate Chips, divided
2 Oz Bakers Chocolate (unsweetened), chopped
2 Tbs Butter
2 Eggs
2/3 Cup Sugar
1/4 Cup All-purpose flour
1 tsp Vanilla
1/4 tsp Baking Powder
1 Cup Pecans, chopped (or any kind you prefer)
Preheat oven to 350 degrees. Grease cookies sheets (or line with
parchment paper); set aside.
In a medium saucepan heat, 1 cup of chocolate chips, the unsweetened
chocolate, and butter until melted, stirring constantly. Remove from
heat; add eggs, sugar, flour, vanilla, and baking powder. Stir until
well-combined, scraping sides of pan. Add remaining chocolate pieces and
nuts.
Drop dough by rounded teaspoons 2-inches apart onto the prepared cookie
sheets. Bake in preheated oven for 8 - 10 minutes or until edges are
firm and surfaces are dull and crackled. Transfer cookies to wire racks;
cool.
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APPLE CHERRY GRANOLA CRISP
1 cup thawed frozen sweet dark cherries
3 green apples, sliced with seeds removed (peel if desired)
2 tablespoons cherry or apple juice
1 tablespoon flour
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup Great Harvest Holiday Granola
Preheat oven to 350 degrees F. In a medium bowl, mix cherries, apples
and juice. In separate small bowl, mix together flour, sugar and
cinnamon. Pour flour mixture over fruit and toss well to coat. Arrange
in 9 x 9-inch baking dish sprayed with cooking spray. Top with Great
Harvest Holiday Granola. Cover with foil and bake for 30 minutes.
Uncover and continue baking until apples are tender and mixture is
bubbly.
Makes 6 servings.
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