---------- Recipe via Meal-Master (tm) v7.04 Title: Carrot Cake Categories: Cakes, Desserts, Muffins Servings: 12 1 c Oil 1 ts Baking soda 1 c Sugar 1 ts Salt 1 c Brown sugar 1 ts Baking powder 1 ts Vanilla 2 ts Cinnamon 4 x Eggs 3 c Carrots; shredded 2 c Flour, whole wheat 1 c Walnuts; chopped 1/3 c Dry milk In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Vanilla Cheesecake Categories: Cakes, Desserts Servings: 8 -----------------------------------PASTRY----------------------------------- 1 2/3 c All-purpose flour 2 tb Sugar 1 Pinch of salt 1 Egg 1/2 c Butter, cut in small pieces 4 tb Ice water 1 tb Butter; (add to above) ----------------------------------FILLING---------------------------------- 1 1/2 lb Cream cheese 1/4 c Cornstarch 1/4 c Oil 5 Drops vanilla extract 1 1/4 c Sugar 1/2 c Milk 3 Eggs; separated Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Strawberry Cheesecake Categories: Cakes, Desserts Servings: 12 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham crakers 3 tb Butter or margarine; melted 2 tb Sugar ----------------------------------FILLING---------------------------------- 19 oz Cream cheese; softened 1/4 ts Vanilla 1 c Sugar 3 Eggs 2 ts Lemon peel; grated -----------------------------------GLAZE----------------------------------- 1 c Mashed strawberries 3 tb Cornstarch 1 c Sugar 1/3 c Water Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Cherry Cheesecake Categories: Cakes, Desserts Servings: 16 8 1/2 oz Chocolate Wafers, Fine Crush 4 Large Eggs 1/2 c Butter, Melted 3/4 c Cherry Flavored Liqueur 12 oz Semi-sweet Chocolate Chips 1 ts Vanilla Extract 1 1/2 c Heavy cream 1 lb Cherry Pie Filling 16 oz Cream Cheese, Softened 1/2 c Heavy Cream Whipped (Opt.) 1/4 c Sugar In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Butter Layers Categories: Desserts, Cakes, Pillsbury Servings: 8 2 c Flour 1 ts Lemon extract 2 1/4 ts Baking powder 1 1/4 c Sugar 1/2 ts Salt 6 Eggs, unbeaten 1 c Butter ----------------------------LEMON CREAM FILLING---------------------------- 4 oz Lemon pudding and pie mix 2 c Water 2/3 c Sugar 3/4 c Butter ---------------------------------NUT CRUNCH--------------------------------- 1/2 c Sugar 3/4 c Walnuts or almonds Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Peanut Butter and Jelly Cake Categories: Desserts, Cakes, Pillsbury Servings: 8 2 1/2 c Flour, all-purpose 1/3 c Peanut butter 2/3 c Sugar 1 1/4 c Milk 4 ts Baking powder 3 Eggs 1/2 ts Salt 1 ts Vanilla extract 1 c Sugar, brown 1/4 c Peanut butter (layer) 1/3 c Shortening 1/2 c Jelly, red (layer) ------------------------------FLUFFY FROSTING------------------------------ 3/4 c Sugar 1/4 ts Salt 1/4 c Corn syrup, light 1/4 ts Cream of tartar 2 tb Water 1 ts Vanilla extract 2 Egg whites Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cherries and Cream Parfaits Categories: Desserts, Cakes, Fruits, Knox Servings: 6 1/2 Cake, angel food, prepared, 2/3 c Milk, skim, heated to boil Cut into 1-inch cubes (6 c) 8 oz Cottage cheese 8 3/4 oz Cherries, drained and coarse 1/2 c Sugar, brown Chopped 1 ts Vanilla extract 1 Gelatine, unflavored 1/2 ts Almond extract 1/3 c Milk, skim, cold Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Cheese Chocolate Cake Categories: Chocolate, Cheese/eggs, Cakes, Desserts Servings: 12 2 c Cake Flour; Sifted 1/4 c ;Hot Water 1 1/2 ts Baking Soda 4 oz Baking Chocolate 1 ts Salt 1/4 c Vegetable Shortening 6 oz Cream Cheese 3 Eggs; Large 1/2 c Vegetable Shortening 3/4 c Milk 2 ts Vanilla Extract 1 tb Milk 6 c Confectioners' Sugar; Sifted Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: 1-2-3-4 CAKE Categories: Desserts, Cakes Servings: 6 1 c butter 3 ts baking powder 1 c milk 4 eggs 1 ts vanilla 2 unsweetened chocolate 2 c sugar 1 1/2 c confectioners sugar 1/2 ts salt 1 egg, beaten 3 c flour 1 ts vanilla ÿÿÿÿÿÿÿ ea CHOCOLATE ICING 1/2 c butter CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Makes three layers. Bake at 350 for 30 minutes. Test for doneness. CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture. Beat until icing is creamy. Double for threelayers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED VANILLA CHEESECAKE Categories: Cakes Servings: 8 1 pt salt 1/4 c Oil 1/2 c Butter, cut in small piec 1 1/4 c Sugar 1 tb Butter; (add to above) 3 Eggs, separated 2 tb Sugar 1/4 c Cornstarch 1 Egg 5 vanilla extract 4 tb Ice water 1/2 c Milk ÿÿÿÿÿÿÿ ea PASTRY 1 2/3 c flour, all purpose ÿÿÿÿÿÿÿ ea FILLING 1 1/2 lb Cream cheese Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA CAKE Categories: Desserts, Cakes Servings: 6 1 c butter or margarine, softene 1 1/2 c bananas, ripe, mashed 2 c sugar 1/4 lb butter or margarine, softene 2 eggs, room temperature 8 oz cream cheese, softened 3/4 c milk 16 oz sugar, confectioners 3 c flour 2 ts vanilla 2 ts baking powder Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting.  FROSTING: Combine and spread on cooledcake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA NUT CHEESECAKE Categories: Cakes Servings: 10 1 Chocolate Wafer Crumbs 2 Large Eggs 1/4 Margarine, Melted 1/4 Chopped Walnuts 16 oz Cream Cheese Softened 1/3 Milk Chocolate Chips 1/2 Sugar 1 pt Margarine 1/2 Mashed Ripe Bananas 2 pt Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA SPLIT CAKE Categories: Desserts, Cakes Servings: 6 1 pk cake mix, yellow 1 cn pineapple, crushed, large, 1 pk pudding, instant, french 4 bananas 1 c milk, cold 12 oz cool whip or real whip cream 8 oz cream cheese, room temper 1 nuts and cherries Bake cake according to package directions, cool. Mix dry pudding mix and cream cheese until well mixed. Add milk, a little at a time, until smooth. Spread pudding over cake, cover with drained pineapple. cut bananas lengthwise and place over pineapple. Cover this with cool whip and top with cherries and nuts.  ****Bake cake in a large pan and leave in the pan in order to keep all the toppings on thecake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA SPLIT CAKE II Categories: Desserts, Cakes Servings: 6 1 c graham cracker crumbs 5 bananas, sliced 5 tb margarine, melted 2 eggs 1 cn pineapple, crushed, large 1 dream whip 2 c sugar, confectionary 1 walnuts, crushed 1 ts vanilla 1 cherries 1/4 lb margarine, softened Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine confectionary sugar, eggs, vanilla and softened margarine. Beat until puddinglike and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top with dream whip or cool whip. Sprinkle with crushed walnuts and dot with cherries. Cool well andserve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes Servings: 1 1 Buttermilk 1/2 Cocoa powder 1/3 Safflower oil 1 pt Baking soda 2 Egg whites 1 pt Baking powder 1 pt Vanilla extract 1/4 pt Salt 1 Light brown sugar 1/2 Finely chopped hazelnuts 1 Whole wheat pastry flour Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes Servings: 1 1 Buttermilk 1/2 Cocoa powder 1/3 Safflower oil 1 pt Baking soda 2 Egg whites 1 pt Baking powder 1 pt Vanilla extract 1/4 pt Salt 1 Light brown sugar 1/2 Finely chopped hazelnuts 1 Whole wheat pastry flour Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAPPUCCINO CHEESECAKE Categories: Cakes Servings: 10 1 1/2 Finely Chopped Nuts 4 Large Eggs 2 pt Sugar 1 Sour Cream 3 pt Margarine, Melted 1 pt Instant Coffee Granules 32 oz Cream Cheese, Softened 1/4 pt Cinnamon 1 Sugar 1/4 Boiling water 3 pt Unbleached All-purpose Fl Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CARROT CAKE Categories: Cakes Servings: 12 1 Oil 1 pt Baking soda 1 Sugar 1 pt Salt 1 Brown sugar 1 pt Baking powder 1 pt Vanilla 2 pt Cinnamon 4 Eggs 3 Carrots; shredded 2 Flour, whole wheat 1 Walnuts; chopped 1/3 Milk, dry In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE CHERRY CHEESECAKE Categories: Cakes Servings: 16 8 1/2 oz Chocolate Wafers, Fine Crush 4 Large Eggs 1/2 c Butter, Melted 3/4 c Cherry Flavored Liqueur 12 oz Semi-sweet Chocolate Chips 1 ts Vanilla Extract 1 1/2 c Heavy cream 1 lb Cherry Pie Filling 16 oz Cream Cheese, Softened 1/2 c Heavy Cream Whipped (Opt.) 1/4 c Sugar In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE DELIGHT CAKE Categories: Desserts, Cakes Servings: 8 ÿÿÿÿÿÿÿ ea Chocolate Pudding, Cook type ÿÿÿÿÿÿÿ ea Chocolate cake mix ÿÿÿÿÿÿÿ ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pudding. Stir the mixture. It's gooey. Put in prepared 9x13 pan. Sprinkle with chocolate chips. Cool and cut in pan.  Can also use yellow cake mix and butterscotchchips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE RED BEET CAKE Categories: Desserts, Cakes Servings: 10 2 1/2 c beets, mashed, cooked 1 ts salt 6 eggs 1 tb baking soda 3/4 c cocoa 1/4 lb margarine, softened 1 ts vanilla 4 oz cream cheese, softened 2 1/2 c oil 1 powdered sugar, sifted 3 3/4 c flour, sifted 1/2 c cocoa 3 3/4 c sugar 1 ts vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COOKIES AND CREAM CAKE Categories: Desserts, Cakes Servings: 6 1 pk cake mix, white 10 cookies, whole 1 1/4 c water 3/4 c shortening 1/3 c oil 1 ts vanilla 3 egg white 2 egg white 1 c oreos, crushed ÿÿÿÿÿÿÿ ea FROSTING 3 c sugar, powdered Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DUTCH APPLE CAKE Categories: Cakes Servings: 6 1 All purpose flour 1/4 Skim milk 5 pt Sugar 1/2 pt Vanilla extract 1 pt Baking powder 4 Sliced peeled apples 2 pt Low fat margarine 1 pt Ground cinnamon 2 Egg whites, slightly beaten Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FUZZY NAVAL CAKE Categories: Desserts, Cakes Servings: 6 16 oz peaches, sliced, w or wo jui 4 eggs 1/2 c peach schnappes 2/3 c vegetable oil 1 c sugar 1 c pecans, chopped 1/4 c orange juice 1/4 c reserved liquid 1 yellow cake mix 1 1/2 c powdered sugar 1 pk vanilla pudding, small Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm. GLAZE: Mix liquid and sugar and pour over warmcake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: KAHLUA WHITE RUSSIAN CAKE Categories: Desserts, Cakes Servings: 12 3 tb kahlua 2 tb shortening 2 tb vadka 3 eggs 3 oz white baking bar w/cocoa, ch 3/4 c buttermilk 2 c flour, cake, sifted OR 1/3 c jam 1 3/4 c flour, all-purpose 2 c cream, whipping 3/4 ts baking soda 1/2 c powdered, sugar, sifted 1/2 ts baking powder 1/4 c Kahlua 1 1/4 c sugar 2 ts Vodka 1/2 c butter In medium heavy saucepan combine Kahlua, vodka and 3 oz chopped white baking bar. Cook and stir over low heat till baking bar is melted, cool slightly. Grease and lightly flour three 9-inch round baking pans. In small bowl stir flour, baking soda and baking powder. Set aside. In large bowl combine sugar, butter and shortening, beat with electric mixer on medium speed till light and fluffy. Add eggs, one at a time, beating till combined. Beat in the cooled liqueur mixture. Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speedafter each addition till combined. Spread the batter evenly in pans. Bake at 350 for 20-25 minutes or till toothpick in center comes out clean. Cool the cake layers in the pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. To assemble, place one layer, bottom side up, on a serving plate. Spread layer with about 3 tablespoons of the jam and 1/3 cup of the kahlua white russian cream. place a second layer on top of first, bottom side up, spreading with remaining jam and 1/3 cup of the cream. Top with remaining cake layer, bottom side up. Swirl remaining cream onto the top and sides of cake. Decorate with curls made from the baking bar. COVER AND CHILL FOR UP TO 24 HOURS!!! To serve, cut into wedges, dipping knife into water between slides.  KAHLUA WHITE RUSSIAN CREAM: In chilled medium bowl combine whipping cream and sifted powdered sugar, beat with electric mixer on low speed till thickened. Gradually add 1/4 cup Kahlua and 2 tsp vodka, beat on low speed till soft peaks form. DO NOTOVERBEAT. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: OH-BOY OREO COOKIE POUND/TUBE CAKE Categories: Desserts, Cakes Servings: 6 25 oreo cookies 1 ts vanilla extract 3 c flour 4 eggs, large 1 1/2 c sugar 3 tb shortening, butter flavored 1 1/4 c milk 1 tb milk 1 c shortening, butter flavored 1 tb corn syrup 1 1/2 ts salt ÿÿÿÿÿÿÿ ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon 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 cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR.  Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEACH BREAKFAST CAKE Categories: Cakes, Breakfast Servings: 8 1/2 c butter or margarine 3 peaches, ripe 1/2 c sugar 1 c sour cream 1 ts orange peel, grated 1/4 c sugar 1/4 ts almond extract 1 egg white 2 eggs 1/4 ts almond extract 3/4 c flour, all-purpose ÿÿÿÿÿÿÿ ea 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEACH WALNUT SPICE CAKE Categories: Cakes Servings: 12 1/2 Butter 2 1/2 Flour 1/2 Sugar 1/2 pt Salt 1/2 Brown Sugar, packed 3/4 pt Baking Soda 4 Eggs 2 pt Cinnamon 1/3 Molasses 1/2 pt Nutmeg 2 Fresh Peaches 1/2 Chopped Walnuts add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Make 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEPPERMINT CHEESECAKE Categories: Cakes Servings: 10 1 Chocolate Wafer Crumbs 1/2 Sugar 3 pt Margarine, Melted 1/2 Milk 1 Env. Unflavored Gelatin 1/4 Crushed Peppermint Candy 1/4 Cold Water 1 Whipping Cream, Whipped 16 oz SOFT Philly Cream Cheese 3 oz 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MILKY WAY CAKE SQM *SSS* JHXX93B Categories: Cakes, Desserts Servings: 4 4 Milky Way candy bars(2.1 oz) 2 1/2 c Flour, sifted 1/2 lb Butter 1/4 ts Baking soda 2 c Sugar 2 ts Vanilla extract 4 Eggs 1 c Pecans, coarsely chopped 1 c Buttermilk 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Raspberry Torte Categories: Dessert, Cakes, Fruit, Prodigy Servings: 1912 1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan. Make cake as package directs, using egg & amount of water specified on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar unitl stiff. Gently fold in extract. Split cake in 3 layers. Spread each layer with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate several hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Milky Way Cake Categories: Cakes, Desserts, Prodigy Servings: 4 4 Milky Way candy bars(2.1 oz) 1/2 lb Butter 2 c Sugar 4 Eggs 1 c Buttermilk 2 1/2 c Flour, sifted 1/4 ts Baking soda 2 ts Vanilla extract 1 c Pecans, coarsely chopped 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MILKY WAY CAKE SQM *SSS* JHXX93B Categories: Cakes, Desserts Servings: 4 4 Milky Way candy bars(2.1 oz) 2 1/2 c Flour, sifted 1/2 lb Butter 1/4 ts Baking soda 2 c Sugar 2 ts Vanilla extract 4 Eggs 1 c Pecans, coarsely chopped 1 c Buttermilk 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: A NORWEGIAN COFFEE CAKE "KRINGLAS", Categories: Cakes, Brunch, Ethnic Servings: 1 -CONRAD FEIERABEND (TSNC45A) 1 c BUTTERMILK. 1/2 c MARGARINE. 1 ts SODA. 1 c SUGAR. 3 c FLOUR. 1 ts VANILLA. 2 1/2 ts BAKING POWDER. 1 EGG. 1 ts SALT. Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them).But they should be a light brown before you remove them. Refrigeration is one of the keys of "KRINGLA" making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS. C: WHOLE WHEAT. You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them. Formatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTERCREAM Categories: Cakes, Frostings, Roberts Servings: 1 3 Egg yolks 1 ts Vanilla extract 2 tb Sugar 1 c Unsalted butter 1/2 c Whipping cream - at room temperature 1/2 c Milk 1/4 c Confectioners' sugar WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA CHOCOLATE CAKE Categories: Cakes, Roberts Servings: 12 6 tb Butter 2 3/4 c Flour 3/4 c Sugar 1 ts Baking soda 3/4 c Molasses 1/2 ts Salt 3 Eggs 1 ts Vanilla extract 2 1/2 c Mashed overripe bananas 1 c Chocolate chips PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTERCREAM Categories: Cakes, Frostings, Roberts Servings: 1 3 Egg yolks 1 ts Vanilla extract 2 tb Sugar 1 c Unsalted butter 1/2 c Whipping cream - at room temperature 1/2 c Milk 1/4 c Confectioners' sugar WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA CHOCOLATE CAKE Categories: Cakes, Roberts Servings: 12 6 tb Butter 2 3/4 c Flour 3/4 c Sugar 1 ts Baking soda 3/4 c Molasses 1/2 ts Salt 3 Eggs 1 ts Vanilla extract 2 1/2 c Mashed overripe bananas 1 c Chocolate chips PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JEWISH APPLE CAKE Categories: Cakes, Apples, Low-cal Servings: 1 -Arlene Brown-BSJR42A 2 1/2 ts Vanilla 3 c Flour 3 ts Baking soda 2 1/2 c Sugar 6 Granny smith apples 1 c Applesauce 2 ts Cinnmaon 4 Eggs 5 tb Sugar 1/3 c Orange juice 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.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE CRUMB CAKE (MRS.ENTEMANN'S) Categories: Cakes, Apples Servings: 2 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner's sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Formatted for MM7 by Marge Nemeth-GNFK05B When I make this, my husband calls me Mrs. Entenmann!! FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 11/28 6:43 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM APPLE CAKES ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE STRUDEL Categories: Cakes, Apples Servings: 12 1/2 c Sugar 1 1/2 lb Golden Delicious Apples 1/3 c Walnuts;finely chopped 6 Phyllo pastry sheets, thawed 1/4 c Raisins 1/2 c Butter, melted and cooled 1 ts Lemon peel 6 Cinnamon-honey graham cracke 1 ts Cinnamon ------------------------CONFECTIONER'S SUGAR GARNISH------------------------ Heat oven to 400 F. Lightly grease a jelly-roll pan In a large bowl, mix sugar, walnuts, raisins, lemon peel and cinnamon. Peel, quarter and core apples. Cut into 1/2 inch chunks. Toss with sugar mixture, Put a kitchen towel on the work surface with one long side nearest you. Place 1 sheet phyllo on towel(keep remaining phyllo covered with plastic wrap to prevent drying)Brush entire surface with about 1 tablespoon butter, then sprinkle with 1 tablespoon cracker crumbs. Layer 5 more sheets in the same manner, brushing each with butter and sprinkling with crumbs. Mound apple mixture across side of phyllo nearest you, 1 1/2 inches in from the sides and ends.Fold short ends of phyllo over filling. Using towel as a guide, gently roll up strudel tightly, enclosing the filling. Lift carefully(On towel)and place seam side down on prepared jelly-roll pan. Brush top with butter,. Bake 35-40 minutes until golden. Cool in pan on wire rack. Use 2 spatulas to transfer to cutting board. To serve, sprinkle with confectioner's sugar. Cut into 1-inch-thick slices. Makes 12 servings. Formatted for MM7 by Marge Nemeth-GNFK05B ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: OLD FASHIONED APPLE-BLUEBERRY CAKE Categories: Cakes, Apples, Blueberry Servings: 15 1/2 c Unsalted butter 2 c Granny Smith apples,peel 1/4 c Wipping cream Cored and coarsley chopped 1 1/4 c Sugar 2 c Frozen bueberries 2 ts Baking powder 3 Eggs 1 ts Salt 2 1/3 c 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. From Carina Larson,-DMVR86B, from *Prodigy's food and Wine Bulletin Board. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE CIDER POUND CAKE Categories: Cakes, Desserts, Apples Servings: 12 Beth Lane-PXGN54A 1 ts Cinnamon; Ground 3 c Sugar 1/2 ts Allspice; Ground 1 1/2 c Butter or Margarine 1/2 ts Nutmeg; Ground 6 Eggs 1/4 ts Cloves; Ground 3 c Flour; All-Purpose 1 c Apple Cider 1/2 ts Salt 1 ts Vanilla Extract 1/2 ts Baking Powder -----------------------------------ICING----------------------------------- 1/2 c Sugar 1/2 ts Vanilla Extract 1/4 c Butter or Margarine 1/4 ts Baking Soda 1/4 c Buttermilk In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. Recipe by Joanie Elbourn, Jamestown, Rhode Island. I got recipe from a magazine. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE CAKE WITH ICING Categories: Cakes, Frosting, Desserts, Apples Servings: 6 3 Large eggs 2 ts Vanilla 1 1/2 c Oil 1 c Pecans 2 c Sugar 3 c Cored, peeled, diced apples 3 c Flour 4 oz (1 cube) margarine 1 ts Soda 1 c Packed brown sugar 1 ts Salt 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. Formatted for MM7 by Marge Nemeth-GNFK05B ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE SWIRL CAKE Categories: Cakes, Desserts, Apples Servings: 12 2 c Apples 1/4 c Orange juice 3 tb Sugar 2 ts Vanilla 1 ts Cinnamon 3 c Sifted flour 2 c Sugar 1 tb Baking powder 1 c Cooking oil 1/2 ts Salt 4 Eggs Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY APPLE CAKE Categories: Cakes, Desserts, Apples Servings: 5 4 x Apples, peeled and sliced 1/2 ts Cinnamon 1/4 c Sugar --------------------------------SECOND STEP-------------------------------- 1/2 c Sugar 1/4 ts Vanilla 2 tb Soft Butter or Margarine 1 c Flour Egg 1 ts Baking Powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. Formatted for MM7 by Marge nemeth-gnfk05b ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CINNAMON APPLE CRISP Categories: Cake mix, Apples, Cakes Servings: 12 1 tb Red cinnamon candies(seetip) 1 c Light brown sugar,firmly 1 c Boiling water -packed 6 md Apples,peeled, cored and 1/2 c Butter or margarine, melted -thinly sliced Frozen whipped topping(thaw) 1 pk DH*Moist Deluxe White Cake Crushed red cinnamon candies -Mix Mint leaves, for garnish 1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE SPICE CAKE Categories: Cakes, Apples Servings: 1 -Betty Homa-KDSN36B 1/2 c Sugar 2 1/4 c Flour 1/4 c Unsweetened applesauce 1 ts Baking soda 1 c Sour milk or buttermilk 1 ts Baking powder 3 lg Egg whites 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Ginger 1/2 c Raisins 1 ts Cinnamon 2 Apples,pared,peeled+chopped 1/4 ts Nutmeg Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Date Pudding Cake (Bon Appetit/July 1983) Categories: Cakes, Desserts Servings: 6 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blueberry Cornmeal Loaf Cake Categories: Cakes, Desserts Servings: 10 -------------------------------I.E.S.JJGF65A------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 2/3 c Blueberries,fresh or frozen 1 tb Lemon juice; fresh Not thawed 2/3 c Sugar 1 1/2 c Flour 2 ts Sugar 1/3 c Yellow cornmeal; preferably 1/4 c Oil; plus more for preparing Stone ground Pan 1 1/2 ts Baking powder 1 ts Lemon zest; grated 1/2 ts Salt 1 Egg; large 1/2 c Yogurt; plain,non fat,PLUS 1 Egg; white 1 tb Of same 1/4 ts Cinnamon; ground This recipe is from Maine's Cook & Tell newsletter.... Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings..... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: IMPOSSIBLE HOT FUDGE PUDDING CAKE Categories: Bisquick, Desserts, Impossible, Cakes Servings: 1 1 c Bisquick 1/2 c Milk 1 c Sugar 1 ts Vanilla 3 tb Unsweetened Cocoa Powder 1 2/3 c Hot Water 1/3 c Unsweetened Cocoa Powder Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: IMPOSSIBLE BROWNIE PIE Categories: Cakes, Desserts, Impossible Servings: 6 -Waldine Van Geffen, VGHC42A 1/2 c Packed Brown Sugar 4 x Eggs 1/2 c Granulated Sugar 4oz Bar Sweet Chocolate, 1/4 c Margarine or Butter, Soft Melted, Cooled 3/4 c Chopped Nuts 1/2 c Bisquick Heat oven to 350~. Grease 9" pie plate. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender ocassionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Serve with ice cream if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Toll House Layercake Categories: Cakes, Desserts Servings: 1 ***Cake*** 2 c Flour, all-purpose 1 c Butter, softened 1 pk Chocolate chips, "Little 1 c Brown sugar, firmly packed Bits"semi-sweet,divided 12oz 2/3 c Sugar ***Frosting*** 2 ts Vanilla 3/4 c Butter, softened 1/2 ts Salt 1 1/2 c Sifted confectioners' sugar 4 Eggs 2 ts Vanilla Cake: Preheat oven to 350F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sandi's Chocolate chip Sour Cream Cake Categories: Cakes, Desserts, Scratch, Choc Servings: 12 Sandi Brooks wfcj53b 1 ts Salt 1/4 lb Butter 1 ts Baking powder 1 c Sugar 1 ts Baking soda 2 Eggs 1 ts Vanilla 1 c +2T sour cream 12 oz Pkg semi sweet choc chips 2 c Flour 1/4 c Cinnamon sugar Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. Reformatted for MM by Marilyn Frieman WJFH60B ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUR CREAM COFFEE CAKE W/ CHOCOLATE & WALNUTS Categories: Desserts, Cakes, Holidays Servings: 12 -Dottie Cross TMPJ72B 2 ts Baking powder 1 c (2 sticks) unsalted butter; 3 Large eggs -softened 1 c Sour cream 3/4 c Sugar 2 ts Vanilla extract 2 c Sifted all-purpose flour 1 c Coarsely chopped walnuts 1/4 ts Salt 4 oz Bittersweet chocolate; 1 ts Baking soda -coarsely chopped Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube pan. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving. Serves 12. Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAKEY GINGERBREAD SQUARES Categories: Desserts, Cakes, Holidays Servings: 12 -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 Large eggs 1/4 ts Ground cloves Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda Confectioners' sugar; 2 ts Ground ginger -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CRANBERRY UPSIDE-DOWN CAKE Categories: Desserts, Cakes, Holidays, Health Servings: 10 -Dottie Cross TMPJ72B 1/4 c Thawed frozen nonfat Butter; -egg substitute -or non-stick vegetable oil -(equivalent to 1 egg) 2 c Cranberries 1/4 c Nonfat milk 1 3/4 c Sugar 1/4 c Freshly squeezed orange juic 1/2 c Water 1 ts Grated orange zest 1 c Cake flour 1/2 ts Vanilla 1 1/2 ts Baking powder 1 c Low-fat whipped topping 1/2 c Applesauce 1 tb Orange liqueur Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur. Makes 10 servings. Each serving contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat. Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snickers Candy Bar Cake Categories: Cakes, Nuts, Chocolate Servings: 10 4 Eggs, separated 3/4 ts Baking soda 16 1 1/2oz Snickers Bars, 1/4 ts Salt - cut up 1 c Butter 1/4 c Water 2 c Sugar 2 tb Peanut butter, smooth 3 ts Vanilla 2 c Flour, unsifted 1 1/4 c Buttermilk, divided Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coca-Cola Carrot Cake Categories: Cakes Servings: 16 ------------------------------------CAKE------------------------------------ 2 c Flour, sifted 1/2 c Vegetable oil 1 ts Baking soda 3/4 c Coca-Cola 1/2 ts Salt 1 1/2 ts Vanilla 2 tb Cocoa 2 1/4 c Raw carrots, grated 3 Eggs 1 c Nuts, chopped 1 1/2 c Sugar 1 c Coconut, flaked ------------------------------COCA-COLA SYRUP------------------------------ 3/4 c Sugar 6 tb Butter 2 ts Cocoa 1 tb Light corn syrup 6 tb Coca-Cola 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Heath Bar Brunch Cake Categories: Cakes Servings: 16 1/2 c Butter 1 Egg, slightly beaten 1 1/2 c Light brown sugar, packed 1 ts Vanilla 1/2 c Sugar 2 1-1/8oz Heath Bars, finely 2 c Flour, sifted - crushed (chilled) 1/4 ts Salt 3/4 c Pecans, finely chopped 1 c Buttermilk 6 1-1/8oz Heath Bars, finely 1 ts Baking soda - crushed (chilled) 1/8 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frangelico Chocolate Cake with Frosting Categories: Cakes, Chocolate, Alcohol, Frostings Servings: 12 ------------------------------------CAKE------------------------------------ 3 Eggs 2 1/4 c All purp flour 3/4 c Granulated sugar 1/2 c Unsweet cocoa powder 1/2 c Butter 1 1/2 ts Baking soda 1 c Lt. brown sugar; packed 3/4 c Strong cold coffee ----------------------------------FROSTING---------------------------------- 6 tb Butter 3 tb Frangelico 1 lb Sifted powdered sugar 2 tb Up to 3 T hot coffee 3 tb Unsweet cocoa powder Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kahlua Orange Nut Cake Categories: Cakes, Alcohol Servings: 1 1/4 c Kahlua 1 tb Salt 1/4 c Light cream 3/4 c Shortening 2 tb Orange peel; grated 1 1/4 c Sugar 1/4 c Orange juice 3 Eggs 3 c Flour; sifted 2 tb Kahlua 3 tb Baking powder ---------------------------------NUT CRUST--------------------------------- 1 c Walnuts; fine chop 2/3 c Conf sugar 2/3 c Fine bread crumbs 1 tb Kahulua 1/2 c Light brown sugar 1 tb Cream 1/3 c Butter; melted 1 tb Butter Glaze Preheat oven to 350~F. Prepare nut crust and press in 10" tube pan, along sides and bottom. Combine 1/4 cup kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, betaing only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50-55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with 2 TB Kahlua over top of cake and cool. Drizzle glaze over top and let stand unti set. Garnish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Key Largo Cake Categories: Cakes, Alcohol Servings: 16 ------------------------------------CAKE------------------------------------ 3 oz Mixed fruit jello 1/2 ts Baking soda 1 1/3 c Sugar 5 Eggs 2 c Flour 1 1/4 c Cooking oil 1/2 ts Salt 3/4 c Key Largo liqueur * 1 ts Baking powder -----------------------------------GLAZE----------------------------------- 1/2 c Powdered sugar 1/2 c Key Largo Liqueur * ----------------------------------TOPPING---------------------------------- 12 oz Cool Whip 1 cn Mixed tropical fruit, drain * any tropical flavored liqueur ******************************************************* ****************** Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder, flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 - 30 minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Liqueur Pound Cake Categories: Cakes, Alcohol Servings: 10 1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs -------------------------------LIQUEUR SYRUP------------------------------- 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dr. Pepper Cherry Marshmallow Cake Categories: Cakes, Fruits Servings: 16 2 cn Dark sweet cherries, pitted, - drained, reserving syrup -------------------------------JELLO MIXTURE------------------------------- 3/4 c Reserved cherry syrup 1 pk Cherry Jello, 3oz size 1/4 c Dr. Pepper 1/8 ts Almond extract -------------------------------BATTER MIXTURE------------------------------- 1 pk Yellow cake mix 3/4 c Dr. Pepper 1 pk Cherry Jello, 3oz size 4 Eggs 1/2 c Vegetable oil 2 c Minature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baby Ruth Layer Cake Categories: Cakes, Nuts Servings: 10 ----------------------------------CAKE MIX---------------------------------- 8 Baby Ruth bars, 1.9oz, cutup 1/2 c Butter, softened 4 tb Peanut butter, chunky 1 1/4 c Sugar 6 tb Evaporated milk 2 Eggs 2 c Flour, unsifted 1/2 ts Vanilla 1 ts Baking soda 1 c Buttermilk 1/2 ts Baking powder -----------------------------FILLING & TOPPING----------------------------- 6 Baby Ruth Bars, 1.9oz, cutup 1/2 c Butter 2 Egg yolks 1 c Coconut, flaked 1 c Evaporated milk 8 tb Peanuts, coarsely chopped 1 c Sugar ------------------------------WHIPPED TOPPING------------------------------ 1 c Heavy cream 2 1/2 tb Powdered sugar, sifted 1 Egg white, stiffly beaten 3/4 ts Vanilla Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APPLE CAKE IN A JAR Categories: Desserts, Fruits, Cakes, Canned Servings: 1 GWEN HUBBARD CMGD13A 1 ts CINNAMON 2/3 c SHORTNING 3 c APPLES;grated 1 1/2 ts SALT 2 ts BAKING SODA 2 2/3 c SUGAR 2/3 c RAISINS 3 c FLOUR 1/2 ts BAKING POWDER 4 EGGS 2/3 c CHOPPED NUTS 2/3 c WATER MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE WREATH CAKE Categories: Desserts, Cakes, Holidays Servings: 12 -Dottie Cross TMPJ72B 1 lb Unsalted butter; softened 3 c All-purpose flour 3 Large eggs; lightly beaten 1 tb Baking powder 2 1/4 c Confectioners' sugar 1 tb Baking soda 1/2 ts Vanilla extract 1 1/2 ts Salt -Few drops green food colori 3 c Sugar Fresh raspberries, dried 3 c Water -cranberries, or cherries, 6 oz Semisweet chocolate; -for garnish -finely chopped Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry Orange Holiday Wreath Categories: Desserts, Cakes, Coupons Servings: 8 3 3/4 c Flour, all-purpose 1 c Cranberries, finely chopped 2 pk Yeast, rapid rise 1/2 c Orange segments, chopped 1/2 ts Salt 3 tb Honey 1/2 c Milk 3/4 c Nabisco 100% bran 1/4 c Water 1/2 c Pecans, toasted and chopped 1/4 c Honey Confectioners' Sugar Glaze 1/4 c Margarine 1 c Confectioners' sugar 2 Eggs 5 ts Milk Pam 1/2 ts Vanilla extract Cranberry Orange Nut Filling Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). -----