.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardGERMAN KASEKUCHEN
RcpCardGINGERBREAD
RcpCardGLAZED IRISH TEA CAKE
RcpCardGOLDEN BUTTER CREAM CAKE
RcpCardHEATH BAR BRUNCH CAKE
RcpCardHEAVENLY CHOCOLATE CHEESECAKE
RcpCardHEIRLOOM SPICE CAKE
RcpCardHERMAN COFFEECAKE
RcpCardHERSHEY'S FUDGE CAKE
RcpCardHO HO CAKE
RcpCardHOLIDAY EGGNOG CHEESECAKE
RcpCardHUNGARIAN CHEESECAKE
RcpCardITALIAN CREAM CAKE
RcpCardJELLO FLAVORED CAKE
RcpCardJEWISH APPLE CAKE
RcpCardLATTICE CHERRY CHEESECAKE
RcpCardLEMON BARS
RcpCardLEMON DELIGHT CHEESECAKE
RcpCardLEMON POPPYSEED CAKE
RcpCardLIME DELICIOUS CHEESECAKE
RcpCardLOTS O' APPLE CAKE
RcpCardMAPLE TOURLOUCHE ( UPSIDE DOWN CAKE)
RcpCardMARBLE CHEESECAKE
RcpCardMARK'S CARROT CAKE
RcpCardMARK'S QUICK AND DIRTY PEACH COBBLER
RcpCardMARTHA WASHINGTON DEVILS FOOD CAKE
RcpCardMATTIE'S JAM CAKE
RcpCardMAYONNAISE SPICE CAKE
RcpCardMERINGUE ICING (MARSHMALLOW)
RcpCardMILKY WAY CAKE
RcpCardMIMI'S POUND CAKE
RcpCardMINIATURE CHEESECAKES
RcpCardMOCHA CHOCOLATE CHIP CHEESECAKE
RcpCardMOCHA MARBLE CAKE
RcpCardMOIST RHUBARB COFFEECAKE
RcpCardNEW YORK CHEESECAKE
RcpCardNEW ZEALAND KIWI CHEESECAKE
RcpCardOATMEAL CAKE AND FROSTING
RcpCardOLD FASHIONED APPLE BLUEBERRY CAKE
RcpCardOLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
RcpCardOLD-FASHIONED RAISIN CAKE
RcpCardORANGE UPSIDE-DOWN CHEESECAKE
RcpCardOREO COOKIE TUBE CAKE
RcpCardORIGINAL "PHILLY" CHEESECAKE
RcpCardPARTY DATE
RcpCardPEACH BREAKFAST CAKE
RcpCardPENUCHE FROSTING
RcpCardPEPPERMINT CHEESECAKE
RcpCardPEPSI-COLA CAKE WITH BROILED PEANUT BUTTER FROSTING
RcpCardPET MILK COFFEE CAKE
RcpCardPINEAPPLE 7-UP CAKE
RcpCardPINEAPPLE NUT CAKE
RcpCardPINEAPPLE TOPPED COCOA CAKE
RcpCardPINEAPPLE UPSIDE-DOWN CAKE
RcpCardPINEAPPLE UPSIDE-DOWN CAKE (SKILLET)

Any Comments?  E-mail me.

ContentsNextRcp

GERMAN KASEKUCHEN

10 servings

CRUST
2 cups unbleached flour, Sifted
4 tablespoons butter, No Margarine
1/2 cup granulated sugar
1 each large egg
1 teaspoon baking powder
CHEESECAKE
3 cups cottage cheese, 1 1/2 lbs
1/2 cup cornstarch
1 teaspoon baking soda
1 cup granulated sugar
4 each large eggs
1/2 teaspoon lemon rind, Grated
1/2 teaspoon vanilla extract, Real only
1 cup sour cream
1 cup raisins


CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well.

Nutrition Facts
Amount Per Serving: Calories 478 - Calories from Fat 137
Percent Total Calories From: Fat 29%, Protein 12%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 137mg, Sodium 463mg, Total Carbohydrate 70g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 544 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

GINGERBREAD

1 servings

1/2 cup shortening
1/2 cup sugar
1/2 cup boiling water
3/4 cup molasses
2 1/4 cups white flour
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 teaspoons baking soda


Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy.

Dissolve molases in water & set aside.

In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed.

Bake in a greased loaf tin for 35 to 40 minutes at 350F.

Nutrition Facts
Amount Per Serving: Calories 1985 - Calories from Fat 1024
Percent Total Calories From: Fat 52%, Protein 0%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 114g, Saturated Fat 18g, Cholesterol 0mg, Sodium 1820mg, Total Carbohydrate 240g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 12 units, Vitamin C 1 units, Calcium 0 units, Iron 41 units


PrevRcpContentsNextRcp

GLAZED IRISH TEA CAKE

10 servings

CAKE
3/4 cup unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla
2 eggs
3 ounces cream cheese, room temperature
1 3/4 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currants
2/3 cup buttermilk
GLAZE
1/2 cup confectioners' sugar, sifted
2 teaspoons fresh lemon juice


PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight.

FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 163
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 90mg, Sodium 160mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 723 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

GOLDEN BUTTER CREAM CAKE

1 servings

3 each egg yolks
1/2 cup heavy cream
3/4 teaspoon vanilla
1 1/2 cups cake flour, Sifted
3/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
10 1/2 tablespoons unsalted butter, (must be unsalted)


Preheat the oven to 350 deg.F. In a mediun bowl lightly combine the yolks, 2 table- spoons cream, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 6 tablespoons cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides

Nutrition Facts
Amount Per Serving: Calories 2865 - Calories from Fat 1631
Percent Total Calories From: Fat 57%, Protein 4%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 181g, Saturated Fat 108g, Cholesterol 1105mg, Sodium 1106mg, Total Carbohydrate 283g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 7245 units, Vitamin C 1 units, Calcium 0 units, Iron 14 units


PrevRcpContentsNextRcp

HEATH BAR BRUNCH CAKE

16 servings

1/2 cup butter
1 1/2 cups firmly packed light brown sugar
1/2 cup sugar
2 cups flour, sifted
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1/8 teaspoon salt
1 slightly beaten egg
1 teaspoon vanilla
2 Heath bar, 1-1/8oz finely crushed (chilled)
3/4 cup pecans, finely chopped
6 Heath bar, 1-1/8oz finely chopped, crushed (chilled)


Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.

Nutrition Facts
Amount Per Serving: Calories 253 - Calories from Fat 89
Percent Total Calories From: Fat 35%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 29mg, Sodium 190mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 248 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HEAVENLY CHOCOLATE CHEESECAKE

10 servings

2 cups vanilla wafer cookies, Finely Crushed
1 cup toasted almonds, Ground
1/2 cup Melted butter
1/2 cup sugar
12 ounces milk chocolate, Chips
1/2 cup milk
1 envelope unflavored gelatin
16 ounces Softened cream cheese
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy cream, Whipped
garnishes (optional)*


* Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

Nutrition Facts
Amount Per Serving: Calories 649 - Calories from Fat 462
Percent Total Calories From: Fat 71%, Protein 7%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 27g, Cholesterol 104mg, Sodium 278mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1333 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

HEIRLOOM SPICE CAKE

16 servings

2 cups unbleached flour, Sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter or margarine
1 cup sugar
1 egg
1 cup sour milk
1 cup chopped walnuts
1 cup raisins
confectioners' sugar, Sifted


Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup.

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 150
Percent Total Calories From: Fat 50%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 44mg, Sodium 248mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 465 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HERMAN COFFEECAKE

1 servings

2 cups Herman starter
1 1/2 teaspoons ground cinnamon
2 each eggs
1 cup granulated sugar
2 cups all-purpose flour
2/3 cup vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 each brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon flour
1/4 cup butter
1 cup brown sugar
1/4 cup milk
3 tablespoons butter, Stirred together


Herman starter, eggs, flour, baking soda, baking powder, cinnamon, sugar, oil, salt and fruit. Spread batter in greased 9x13 in. pan. To prepare the topping, cream together brown sugar, flour, cinnamon and butter. Sprinkle topping over the batter in the pan. Bake the cake in a 350-degree oven for 45 minutes. While the cake is baking prepare the glaze. Boil butter, brown sugar and milk together for 5 minutes. Pour glaze over hot Herman coffeecake as soon as it is removed from the oven. Cool and serve.

Nutrition Facts
Amount Per Serving: Calories 4425 - Calories from Fat 2169
Percent Total Calories From: Fat 49%, Protein 4%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 241g, Saturated Fat 72g, Cholesterol 651mg, Sodium 3295mg, Total Carbohydrate 522g, Dietary Fiber 2g, Sugars 0g, Protein 42g, Vitamin A 3764 units, Vitamin C 2 units, Calcium 0 units, Iron 11 units


PrevRcpContentsNextRcp

HERSHEY'S FUDGE CAKE

1 servings

1 3/4 cups unbleached flour, Unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup cocoa, (Less if using Dutch Process)
1/4 cup hot water, (plus 2 to 3 Tbls of same)
1 cup milk, Mixed With 1 Tbls of water (to make sour milk)


This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F.

Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe).

Nutrition Facts
Amount Per Serving: Calories 3484 - Calories from Fat 1231
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 137g, Saturated Fat 25g, Cholesterol 458mg, Sodium 2998mg, Total Carbohydrate 509g, Dietary Fiber 4g, Sugars 0g, Protein 54g, Vitamin A 956 units, Vitamin C 2 units, Calcium 0 units, Iron 11 units


PrevRcpContentsNextRcp

HO HO CAKE

15 servings

2 tablespoons cornstarch
1 cup milk
1 package chocolate cake mix
1 cup sugar
1/2 cup shortening
1/2 cup softened butter
1 teaspoon vanilla
1/2 cup butter, melted, plus 2 T of same
6 tablespoons baking cocoa
3 cups confectioners' sugar
1 egg
2 1/2 tablespoons hot water
1 teaspoon vanilla


1. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature.

2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake.

3. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely!

4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set.

Calories per serving: 601

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 187
Percent Total Calories From: Fat 54%, Protein 1%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 50mg, Sodium 138mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 505 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

HOLIDAY EGGNOG CHEESECAKE

10 servings

1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup Melted margarine
1 envelope unflavored gelatin
1/4 cup cold water
8 ounces Softened cream cheese
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, Whipped


Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.

Nutrition Facts
Amount Per Serving: Calories 315 - Calories from Fat 215
Percent Total Calories From: Fat 68%, Protein 6%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 12g, Cholesterol 71mg, Sodium 200mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 943 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HUNGARIAN CHEESECAKE

10 servings

CRUST
1 1/2 cups unbleached flour, Sifted
1 teaspoon baking powder
4 tablespoons sweet butter, No Margarine
2 each large egg yolks, *
1/8 teaspoon salt
1 tablespoon lemon juice
1 cold water, **
CHEESECAKE
2 cups cottage cheese
4 each large eggs
1/4 cup granulated sugar
1 teaspoon lemon rind, Grated
1 cup sour cream
1 cup canned crushed pineapple in juice, Drained
1/2 cup raisins


* Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled.

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 133
Percent Total Calories From: Fat 43%, Protein 15%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 154mg, Sodium 319mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 550 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

ITALIAN CREAM CAKE

15 servings

1/2 cup softened butter
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 coconut, 3 oz
1 cup chopped walnuts
5 stiffly beaten egg whites
8 ounces softened cream cheese
1/2 cup softened butter
1 pound confectioners' sugar
1 teaspoon vanilla
1/2 cup chopped walnuts


1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well.

2. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition.

3. Stir in coconut and 1 cup walnuts. Fold in egg whites.

4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely.

5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts.

6. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours.

Calories per serving: 661

Nutrition Facts
Amount Per Serving: Calories 746 - Calories from Fat 402
Percent Total Calories From: Fat 54%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 22g, Cholesterol 119mg, Sodium 270mg, Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 803 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

JELLO FLAVORED CAKE

1 servings

1 1/2 cups granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 package jello, (3 ounces)
3/4 cup milk
2/3 cup oil
2 tablespoons lemon extract
4 separated eggs


In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven.

Nutrition Facts
Amount Per Serving: Calories 3744 - Calories from Fat 1563
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 174g, Saturated Fat 19g, Cholesterol 875mg, Sodium 1071mg, Total Carbohydrate 496g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 1502 units, Vitamin C 2 units, Calcium 0 units, Iron 19 units


PrevRcpContentsNextRcp

JEWISH APPLE CAKE

1 servings

3 cups flour
2 1/2 cups sugar
1 cup applesauce
4 eggs
1/3 cup orange juice
2 1/2 teaspoons vanilla
3 teaspoons baking soda
6 Granny Smith apples
2 teaspoons cinnamon
5 tablespoons sugar


Beat together the first 7 ingredients until smooth. peel and thinly slice apples. Add sugar and cinnmaon to the apples. put a thin layer of batter on the bottom of a prepared tube pan, then a layer of apples, more batter, more apples and top off with remaining batter. Bake at 350 F for 1 hour and 45 minutes. ( you may want to put a layer of alumium foil over the top during the last 15 minutes of baking to avoid too much browning.)

Nutrition Facts
Amount Per Serving: Calories 4931 - Calories from Fat 261
Percent Total Calories From: Fat 5%, Protein 5%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 8g, Cholesterol 850mg, Sodium 2739mg, Total Carbohydrate 1100g, Dietary Fiber 28g, Sugars 0g, Protein 67g, Vitamin A 2020 units, Vitamin C 103 units, Calcium 0 units, Iron 14 units


PrevRcpContentsNextRcp

LATTICE CHERRY CHEESECAKE

10 servings

1 package cookie mix, (20 oz)*
16 ounces Softened cream cheese
1 cup sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 each large eggs
21 ounces cherry pie filling, (1 cn)


* Cookie mix should be refrigerated. Sugar Cookie dough from the dairy. Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 203
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 123mg, Sodium 169mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 900 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEMON BARS

1 servings

3/4 cup flour
1/3 cup butter
2 eggs
2 cups brown sugar
1/8 teaspoon baking powder
1/2 cup nuts
1/2 teaspoon vanilla
2/3 cup confectioners' sugar
1 teaspoon lemon rind, grated
1 1/2 tablespoons lemon juice


Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan. Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares.

Nutrition Facts
Amount Per Serving: Calories 2725 - Calories from Fat 969
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 108g, Saturated Fat 46g, Cholesterol 591mg, Sodium 879mg, Total Carbohydrate 404g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 2967 units, Vitamin C 14 units, Calcium 0 units, Iron 13 units


PrevRcpContentsNextRcp

LEMON DELIGHT CHEESECAKE

10 servings

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup Melted margarine
1 envelope unflavored gelatin
1/3 cup cold water
1/3 cup lemon juice
3 each Separated large eggs
1/2 cup sugar
1 teaspoon lemon peel, Grated
16 ounces Softened* cream cheese


* Or use 2 8-oz containers of Philly soft cream cheese. Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 249
Percent Total Calories From: Fat 65%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 12g, Cholesterol 114mg, Sodium 347mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1121 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEMON POPPYSEED CAKE

12 servings

1 package lemon cake mix
1 package instant lemon pudding, (small)
1/3 cup oil, (Crisco)
1 cup water
4 eggs
1/2 teaspoon almond extract
4 tablespoons poppy seeds


Preheat oven to 350 degrees. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean.

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 81
Percent Total Calories From: Fat 85%, Protein 11%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 71mg, Sodium 22mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 106 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LIME DELICIOUS CHEESECAKE

10 servings

1 1/4 cups Zwieback Toast crumbs
2 tablespoons sugar
1/3 cup Melted margarine
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lime juice
3 each Separated large eggs
1/2 cup sugar
1 1/2 teaspoons lime peel, Grated
16 ounces light Neufchatel cheese, Soft
2 cups whipped topping, Thawed


Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired.

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 198
Percent Total Calories From: Fat 66%, Protein 10%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 98mg, Sodium 276mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 991 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

LOTS O' APPLE CAKE

12 servings

1 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
5 cups apples, peeled & sliced thin (approximately 5 apples)
1/2 cup oil
1/4 cup honey
1 teaspoon vanilla
2 eggs
1/2 cup nuts, Chopped


1. Heat oven to 350F. 2. Grease and flour bottom only of 13x9-inch pan.

3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed.

4. Stir in nuts.

5. Spread batter in prepared pan.

6. Bake at 350F for 40 to 50 minutes or until toothpick inserted in center comes out clean.

Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired.

Nutrition Facts
Amount Per Serving: Calories 353 - Calories from Fat 120
Percent Total Calories From: Fat 34%, Protein 6%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 1g, Cholesterol 35mg, Sodium 343mg, Total Carbohydrate 53g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 79 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

MAPLE TOURLOUCHE ( UPSIDE DOWN CAKE)

1 servings

1 cup maple syrup
1 tablespoon softened butter
3 tablespoons sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg, or cinnamon
1/2 cup milk
1/4 cup nutmeats, finely chopped (optional)


Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm.

Nutrition Facts
Amount Per Serving: Calories 1675 - Calories from Fat 198
Percent Total Calories From: Fat 12%, Protein 6%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 260mg, Sodium 1265mg, Total Carbohydrate 346g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 907 units, Vitamin C 1 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

MARBLE CHEESECAKE

10 servings

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons Melted margarine
24 ounces Softened cream cheese
3/4 cup sugar
1 teaspoon vanilla
3 each large eggs
1 ounce unsweetened chocolate, Squares*


* The 1 oz square of unsweetened Chocolate should be melted. Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Nutrition Facts
Amount Per Serving: Calories 423 - Calories from Fat 279
Percent Total Calories From: Fat 66%, Protein 8%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 139mg, Sodium 318mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1210 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

MARK'S CARROT CAKE

1 servings

1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon, powder
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup white sugar
2 cups carrots, Grated
1/2 cup chopped walnuts


Sift & mix the flour, baking soda, baking powder, cinnamon & salt. Add the oil & sugar. Mix well. Stir in the carrots & walnuts. Enusre that all is well mixed. Transfer to a greased cake tin approx. 20 cm X 20 cm. Bake at 350F for about an hour or until a knife inserted in the centre of the cake comes out clean. Cool for a few minutes on a wire rack. Turn out & let cool completely.

Nutrition Facts
Amount Per Serving: Calories 3249 - Calories from Fat 1824
Percent Total Calories From: Fat 56%, Protein 3%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 203g, Saturated Fat 23g, Cholesterol 0mg, Sodium 2772mg, Total Carbohydrate 332g, Dietary Fiber 6g, Sugars 0g, Protein 24g, Vitamin A 61968 units, Vitamin C 23 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

MARK'S QUICK AND DIRTY PEACH COBBLER

4 servings

2 cups fresh peaches, sliced, covered with sugar (about 1/2 cup)
yellow cake mix, (Pillsbury), (without pudding)
1/2 cup pecans, Chopped
1/4 pound butter, (1 stick) or Margarine
1/2 cup granulated sugar, or powdered


Contributed to the echo by: Mark Drake Mark's Quick and Dirty Peach Cobbler In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan, or teflon pan, spread peaches evenly in bottom of pan, spread cake mix evenly over the top of peaches, dot with pats of butter evenly. Bake in a pre-heated 350 degree oven until golden brown (about 1 hour).

Serve warm or cold with vanilla ice cream.

Nutrition Facts
Amount Per Serving: Calories 447 - Calories from Fat 292
Percent Total Calories From: Fat 65%, Protein 2%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 15g, Cholesterol 62mg, Sodium 235mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 1341 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

MARTHA WASHINGTON DEVILS FOOD CAKE

1 servings

4 unsweetened chocolate, Squares (1 oz)
2 cups sugar
1 1/2 cups buttermilk
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter or margarine
3 eggs
1 teaspoon vanilla


Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1-1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth.

Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes.

I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box.

Nutrition Facts
Amount Per Serving: Calories 4132 - Calories from Fat 1449
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 161g, Saturated Fat 94g, Cholesterol 1023mg, Sodium 5662mg, Total Carbohydrate 612g, Dietary Fiber 1g, Sugars 0g, Protein 59g, Vitamin A 6283 units, Vitamin C 4 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

MATTIE'S JAM CAKE

1 servings

2 1/2 cups brown sugar
2 cups sour milk
4 cups flour
3/4 cup butter
2 cups jam
2 teaspoons baking soda
3 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
3 large eggs
15 ounces raisins
1 cup nutmeats
fresh fig, and dates as desired


Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing.

Nutrition Facts
Amount Per Serving: Calories 7762 - Calories from Fat 1474
Percent Total Calories From: Fat 19%, Protein 5%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 164g, Saturated Fat 94g, Cholesterol 1011mg, Sodium 3482mg, Total Carbohydrate 1481g, Dietary Fiber 17g, Sugars 0g, Protein 91g, Vitamin A 6389 units, Vitamin C 35 units, Calcium 0 units, Iron 39 units


PrevRcpContentsNextRcp

MAYONNAISE SPICE CAKE

1 servings

1 cup raisins
1 cup nuts, Chopped (Optional)
1 teaspoon soda
1 cup hot water, (Scant)
1 cup mayonnaise
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cloves
1 teaspoon cinnamon
2 cups unbleached flour


Combine the raisins, nuts, soda and hot water and allow to soak for 10 minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and cinnamon. Fold this mixture alternately with the raisin mixture into the flour. Pour the batter into a greased and floured 9-inch square baking pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until the cake tests done.

From The Farmers Almanac 1976

Nutrition Facts
Amount Per Serving: Calories 4693 - Calories from Fat 2260
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 251g, Saturated Fat 42g, Cholesterol 80mg, Sodium 1335mg, Total Carbohydrate 553g, Dietary Fiber 5g, Sugars 0g, Protein 55g, Vitamin A 858 units, Vitamin C 8 units, Calcium 0 units, Iron 13 units


PrevRcpContentsNextRcp

MERINGUE ICING (MARSHMALLOW)

12 servings

SIFT TOGETHER
1 pinch salt, (ice cream salt is finer)
6 tablespoons meringue powder
2 cups granulated sugar
ADD & BEAT STIFF 7-10 MIN
1 cup hot water
ADD & BEAT MORE
1/2 cup liquid glucose, Warmed*
ADD AT END & BEAT
1 teaspoon almond extract, **


*Set a measuring cup in hot water & add glucose. Stir until warm and thin. Add as directed above. **Add almond extract and vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips <#1,0,00, or 000>. I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. ***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it & they would crust ~ after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight.

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 194mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

MILKY WAY CAKE

4 servings

4 Milky Way candy bar, (2.1 oz)
1/2 pound butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cups flour, sifted
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coarsely chopped pecans


Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream.

Nutrition Facts
Amount Per Serving: Calories 1388 - Calories from Fat 639
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 32g, Cholesterol 339mg, Sodium 651mg, Total Carbohydrate 168g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 2109 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

MIMI'S POUND CAKE

1 servings

1/2 pound butter, (NO subst)
5 eggs
2 cups cake flour
1 2/3 cups sugar
2 teaspoons vanilla


Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes.

Nutrition Facts
Amount Per Serving: Calories 4136 - Calories from Fat 1901
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 211g, Saturated Fat 123g, Cholesterol 1560mg, Sodium 2201mg, Total Carbohydrate 508g, Dietary Fiber 0g, Sugars 0g, Protein 51g, Vitamin A 8535 units, Vitamin C 0 units, Calcium 0 units, Iron 20 units


PrevRcpContentsNextRcp

MINIATURE CHEESECAKES

6 servings

1/3 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon Melted margarine
8 ounces Softened cream cheese
1/4 cup sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon Grated lemon peel
1/4 teaspoon vanilla
1 each large egg
1 Garnishes *


* Garinishes can include fresh fruit, or strawberry or apricot preserves. Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.

Nutrition Facts
Amount Per Serving: Calories 225 - Calories from Fat 147
Percent Total Calories From: Fat 65%, Protein 8%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 77mg, Sodium 176mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 672 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

MOCHA CHOCOLATE CHIP CHEESECAKE

10 servings

2 1/4 cups graham cracker crumbs
12 ounces semisweet chocolate chips, *
2 1/3 cups melted ** butter
1/2 cup milk
4 teaspoons instant coffee
1 envelope unflavored gelatin
16 ounces Softened cream cheese
14 ounces sweetened condensed milk
2 cups Whipped heavy cream
1 cup chocolate chip, *


* Cholcolate chips should be the Little Bits chocolate Chips and the ** Butter is to be melted and then cooled to room temperature. In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake

Nutrition Facts
Amount Per Serving: Calories 1227 - Calories from Fat 904
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 100g, Saturated Fat 61g, Cholesterol 246mg, Sodium 777mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 3127 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

MOCHA MARBLE CAKE

8 servings

1/2 cup honey, or other sweetener
1/2 cup warm water
1/4 cup canola oil
2 tablespoons tahini
1 tablespoon coffee substitute
1 pound firm tofu, cut into chunks
2 teaspoons vanilla
1/4 cup chocolate glaze, (see recipe)
1/2 cup graham cracker crumbs


Pre-heat oven to 350F. Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy.

Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs.

Bake for 20 to 25 minutes.

Nutrition Facts
Amount Per Serving: Calories 244 - Calories from Fat 110
Percent Total Calories From: Fat 45%, Protein 15%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 1g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 94 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

MOIST RHUBARB COFFEECAKE

9 servings

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar, Plus 2 tablespoons of same
1/4 cup frozen egg substitute, thawed
1 cup plain lowfat yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups rhubarb, Coarsely chopped


Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.

Nutrition Facts
Amount Per Serving: Calories 221 - Calories from Fat 13
Percent Total Calories From: Fat 6%, Protein 8%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 299mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 157 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

NEW YORK CHEESECAKE

10 servings

PASTRY
1 cup flour, sifted
1/4 cup sugar
1 teaspoon finely grated lemon peel
1 teaspoon finely grated orange peel
1/2 cup butter
egg yolk
1/4 teaspoon vanilla
FILLING
2 1/2 pounds cream cheese
1 3/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup cream


Combine flour and sugar, peels in large bowl. Cut in butter til texture of coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour

Nutrition Facts
Amount Per Serving: Calories 767 - Calories from Fat 490
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 33g, Cholesterol 322mg, Sodium 466mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 2279 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

NEW ZEALAND KIWI CHEESECAKE

10 servings

CRUST
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
CHEESECAKE
1 1/2 pounds cream cheese
1/4 teaspoon salt
1 teaspoon vanilla extract
4 each Slightly Beaten large eggs
1 cup granulated sugar
TOPPING
1 cup sour cream
1/2 teaspoon vanilla extract
2 each Peeled & Sliced kiwi fruits
6 tablespoons Melted butter
2 tablespoons milk
3 tablespoons confectioners' sugar


Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit.

Nutrition Facts
Amount Per Serving: Calories 559 - Calories from Fat 351
Percent Total Calories From: Fat 63%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 22g, Cholesterol 188mg, Sodium 453mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1498 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

OATMEAL CAKE AND FROSTING

1 servings

1 cup oatmeal
2 eggs
1 1/2 cups boiling water
1 1/2 teaspoons cinnamon
1/2 cup shortening
1 teaspoon soda
1 3/4 cups brown sugar
1/2 teaspoon salt
1 cup sugar
1 1/3 cups flour
6 tablespoons butter
1/3 cup cream, or evaporated milk
1 cup coconut, & nuts (optional)


Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes.

Nutrition Facts
Amount Per Serving: Calories 4826 - Calories from Fat 2217
Percent Total Calories From: Fat 46%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 246g, Saturated Fat 101g, Cholesterol 681mg, Sodium 2112mg, Total Carbohydrate 604g, Dietary Fiber 6g, Sugars 0g, Protein 48g, Vitamin A 4085 units, Vitamin C 5 units, Calcium 0 units, Iron 18 units


PrevRcpContentsNextRcp

OLD FASHIONED APPLE BLUEBERRY CAKE

15 servings

1/2 cup unsalted butter
1/4 cup whipping cream
1 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups peeled, cored and coarsley chopped Granny Smith apples
2 cups frozen unsweetened blueberries
3 eggs
2 1/3 cups flour


Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. By hand,stir in apples and blueberries. Spread into greased and floured 13x9" baking pan. Bake 45-55 minutes or until wooden pick inserted in center comes out clean. seve warm with sweetened whipping cream. Yield:15 servings.

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 82
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 65mg, Sodium 218mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 388 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE

6 servings

3 canned pineapple in heavy syrup, 8 1/2 oz size, sliced
1/4 cup butter
2/3 cup firmly packed light brown sugar
1 cup flour, Unsifted
1/3 cup pecan halves, or walnut halves
3/4 cup sugar
1 1/2 teaspoons salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup chilled heavy cream


Preheat oven to 350F. Drain the pineapple slices, reserving 2 T syrup. In a heavy cast iron frying pan (10"), melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat, and arrange 8 of the pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside edge of the skillet the remaining pineapple, cut in halves. Put pecans or walnuts in the center.

In a medium bowl, mix the flour, sugar, baking powder, and salt.Add shortening and milk. Beat 2 minutes at high speed or until mixture is smooth.Add egg and reserved 2 T of syrup. Beat 2 minutes longer. Gently pour cake batter over pineapple in skillet. Spread evenly being careful not to disarrange the pineapple.

Place on center rack of oven and bake 40-45 minutes, or until cake springs back to light touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool just slightly, and then loosen edges with a small spatula. Place serving platter over the cake, and turn upside down. Shake gently, and lift off skillet.

Serve with 1 cup heavy cream whipped.

Nutrition Facts
Amount Per Serving: Calories 622 - Calories from Fat 339
Percent Total Calories From: Fat 55%, Protein 3%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 16g, Cholesterol 113mg, Sodium 702mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 960 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

OLD-FASHIONED RAISIN CAKE

16 servings

1 1/2 cups raisins
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups Sifted unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
SEAFOAM ICING
2 egg whites
1 1/2 cups firmly packed brown sugar
1/3 cup water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract


Grind the raisins in a food processor or grinder using the medium blade. Combine the ground raisins, baking soda and boiling water in a bowl and set aside to cool to lukewarm

In another bowl, sift the flour, baking powder, and salt together and set aside.

Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set and medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract.

With the mixer set on low speed, add the dry ingredients alternately with the raisin mixture, beating well after each addition. Stir in the walnuts. Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking pan.

Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wore rack for 10 minutes and then remove the cake from the pan to finish cooling on the rack. Frost the sides and top with the seafoam frosting. SEAFOAM ICING:

Combine the egg whites, brown sugar, water, cream of tartar adn salt in the top of a double boiler. Beat for one minute, using an electric mixer at high speed and then place over simmering water. Cook for 7 minutes, beating constantly with the mixer set at high speed, until soft glossy peaks form. Remove from the simmering water and blend in the vanilla extract.

Nutrition Facts
Amount Per Serving: Calories 428 - Calories from Fat 159
Percent Total Calories From: Fat 37%, Protein 4%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 40mg, Sodium 218mg, Total Carbohydrate 63g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 65 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

ORANGE UPSIDE-DOWN CHEESECAKE

10 servings

1 envelope unflavored gelatin
1 1/2 cups unsweetened orange juice
1/4 cup sugar
2 cups orange segments
1 envelope unflavored gelatin
1/2 cup unsweetened orange juice
24 ounces Softened cream cheese
1 cup sugar
2 teaspoons Grated orange peel
1 cup Whipped whipping cream
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons Melted margarine


Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

Nutrition Facts
Amount Per Serving: Calories 504 - Calories from Fat 325
Percent Total Calories From: Fat 64%, Protein 6%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 21g, Cholesterol 107mg, Sodium 253mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1579 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

OREO COOKIE TUBE CAKE

1 servings

25 cream-filled cookies
3 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1 cup shortening
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
4 large eggs
CHOCOLATE GLAZE
6 ounces semisweet chocolate, Pk
3 tablespoons shortening
1 tablespoon milk
1 tablespoon corn syrup


Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won't work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator.

Nutrition Facts
Amount Per Serving: Calories 6484 - Calories from Fat 3285
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 365g, Saturated Fat 89g, Cholesterol 894mg, Sodium 3637mg, Total Carbohydrate 718g, Dietary Fiber 3g, Sugars 0g, Protein 81g, Vitamin A 1711 units, Vitamin C 3 units, Calcium 0 units, Iron 13 units


PrevRcpContentsNextRcp

ORIGINAL "PHILLY" CHEESECAKE

10 servings

1 cup graham cracker crumbs
3 tablespoons Melted margarine
24 ounces Softened cream cheese
3/4 cup sugar
5 tablespoons lemon juice
1 1/2 teaspoons Grated lemon peel
1 teaspoon vanilla
3 each Separated large eggs


Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.

Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 265
Percent Total Calories From: Fat 68%, Protein 8%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 16g, Cholesterol 139mg, Sodium 318mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1210 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

PARTY DATE

25 servings

3 cups cut up dates
1 1/2 cups shortening
3 cups boiling water
6 eggs
3 teaspoons baking soda
3 tablespoons cocoa
4 cups sugar
4 1/2 cups flour
1 cup Chopped nuts
2 cups chocolate bits


Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream.

Nutrition Facts
Amount Per Serving: Calories 450 - Calories from Fat 162
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 51mg, Sodium 120mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

PEACH BREAKFAST CAKE

8 servings

1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon grated orange peel
1/4 teaspoon almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract

Beat cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract.

Nutrition Facts
Amount Per Serving: Calories 321 - Calories from Fat 172
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 96mg, Sodium 152mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 824 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

PENUCHE FROSTING

1 servings

1 each firmly packed brown sugar
1/4 each milk
1/4 each shortening
1/8 each salt
1/2 each vanilla
1/2 each coarsely chopped nuts


Mix all ingredients, except vanilla and nuts in saucepan & slowly heat to a boil, stirring constantly. Boil 1 min, a full rolling boil. Remove from heat and beat until lukewarm Add vanilla and beat until thick enough to spread. Spread on cake and sprinkle with nuts.

Nutrition Facts
Amount Per Serving: Calories 10 - Calories from Fat 5
Percent Total Calories From: Fat 46%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 146mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

PEPPERMINT CHEESECAKE

10 servings

1 cup chocolate wafer crumbs
3 tablespoons Melted margarine
1 envelope unflavored gelatin
1/4 cup cold water
16 ounces cream cheese, (soft Philly)
1/2 cup sugar
1/2 cup milk
1/4 cup Crushed peppermint candy
1 cup Whipped whipping cream
3 ounces milk chocolate candy, *


* Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 285
Percent Total Calories From: Fat 68%, Protein 6%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 17g, Cholesterol 92mg, Sodium 218mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1187 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

PEPSI-COLA CAKE WITH BROILED PEANUT BUTTER FROSTING

8 servings

CAKE
2 cups unbleached flour
2 cups sugar
1/2 pound butter
2 tablespoons unsweetened apple juice
1 cup Pepsi
1/2 cup buttermilk
2 Beaten large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cups mini marshmallows
FROSTING
6 tablespoons butter
1 cup dark brown sugar, packed
2/3 cup peanut butter
1/4 cup milk
2/3 cup Chopped peanuts


CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.

Nutrition Facts
Amount Per Serving: Calories 925 - Calories from Fat 453
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 23g, Cholesterol 140mg, Sodium 526mg, Total Carbohydrate 104g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 1288 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

PET MILK COFFEE CAKE

12 servings

3 cups unbleached flour
2 cups sugar
3 teaspoons baking powder
1 pinch salt
1/2 cup butter
1/2 cup margarine
2 Well Beaten eggs
12 ounces Pet milk, (1 Can)
1 teaspoon vanilla extract
TOPPING
1/2 cup cake crumbs, (from the cake)
1/2 cup firmly packed brown sugar
1/2 cup Chopped nuts
2 teaspoons cinnamon


Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping.

Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 466 - Calories from Fat 175
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 56mg, Sodium 464mg, Total Carbohydrate 68g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 658 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

PINEAPPLE 7-UP CAKE

4 servings

1 package pineapple cake mix, (Duncan Hines Pineapple Supreme)
1 instant vanilla pudding mix
10 7-Up, Bottle
4 eggs
ICING
1 1/2 cups sugar
1 stick margarine
2 canned crushed pineapple in juice
1 coconut flakes, (Angel Flake)


Pineapple 7-up Cake: Mix cake & pudding mixes and 7-up. Beat well. Add eggs one at a time, beating well after each. Pour into greased 9x13 pan, bake at 350 degrees 40-50 minutes, until the cake tests done. Icing: Bring all ingredients to a boil, pour over cake. Poke holes in cake with cake tester to help in absorbing icing.

This cake is so moist it's juicy...and delicious!

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 71
Percent Total Calories From: Fat 18%, Protein 6%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 213mg, Sodium 97mg, Total Carbohydrate 75g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 433 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

PINEAPPLE NUT CAKE

1 servings

14 ounces canned crushed pineapple in juice, drained
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups white sugar


Mix above ingredients together & Bake at 325F for 30 to 40 minutes. Ice with nut icing.

Nutrition Facts
Amount Per Serving: Calories 2564 - Calories from Fat 30
Percent Total Calories From: Fat 1%, Protein 5%, Carbohydrate 94%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1997mg, Total Carbohydrate 599g, Dietary Fiber 2g, Sugars 0g, Protein 34g, Vitamin A 151 units, Vitamin C 38 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

PINEAPPLE TOPPED COCOA CAKE

16 servings

3/4 cup baking cocoa
1 cup boiling water
2 1/2 cups Sifted unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups sugar
2 Separated eggs
1 teaspoon vanilla extract
1 cup cold water
PINEAPPLE TOPPING
1 tablespoon cornstarch
1/2 cup sugar
1 pinch salt
8 3/4 ounces canned crushed pineapple in juice, undrained (1 can)
COCOA ICING
2/3 cup Sifted confectioners' sugar
4 teaspoons baking cocoa
4 teaspoons milk


Combine the cocoa and 1 cup of boiling water in a bowl and cool completely. Sift the flour, baking soda and salt together and set aside.

Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the egg yolks and beat well. Blend in the vanilla extract.

Add the dry ingredients alterantely with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mixer set at low speed. Blend in the cooled cocoa mixture.

Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed. Fold the egg whites into the chocolate mixture until no white streaks show. Pour the batter into a greased 13 X 9 X 2-inch baking pan.

Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the cake tests done. Cool the cake completely, in the pan on a wire rack. When cold, spread the cake with the Pineapple topping and drizzle with the cocoa Icing.

PINEAPPLE TOPPING:

Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the pineapple and juice. Cook over medium heat, stirring constantly, until the mixture boils. Remove from the heat and cool completely.

COCOA ICING:

Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until smooth.

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 65
Percent Total Calories From: Fat 22%, Protein 4%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 27mg, Sodium 351mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 47 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

PINEAPPLE UPSIDE-DOWN CAKE

6 servings

2/3 cup granulated sugar
3/4 cup unsalted butter
1 teaspoon vanilla
1/4 teaspoon ground nutmeg, or mace
2 eggs
2 egg yolks
1 1/2 cups milk
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups flour
1 cup yellow corn meal
1/3 cup Madeira
1 pound pineapple, peeled, cut into 1/2" thick slices, core removed
3/4 cup dark brown sugar, packed


PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving.

Nutrition Facts
Amount Per Serving: Calories 688 - Calories from Fat 265
Percent Total Calories From: Fat 39%, Protein 6%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 17g, Cholesterol 210mg, Sodium 277mg, Total Carbohydrate 92g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1268 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units


PrevRcpContents

PINEAPPLE UPSIDE-DOWN CAKE (SKILLET)

8 servings

1 canned pineapple in heavy syrup, sliced (1 pound 4 oz)
1/4 cup butter
2/3 cup firmly packed brown sugar
maraschino cherries
1 cup unbleached flour, Unsifted
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil, (Or Solid Vegetable Shortening)
1 egg
1/4 teaspoon Grated lemon rind
1 teaspoon lemon juice
1 teaspoon vanilla extract


This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan.

Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice.

Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm.

VARIATION:

For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.

Nutrition Facts
Amount Per Serving: Calories 330 - Calories from Fat 125
Percent Total Calories From: Fat 38%, Protein 4%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 44mg, Sodium 291mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 276 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


This page last updated on 03 February 2003.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.