CAKES & PIES recipes 1
67. APPLE CRANBERRY PIE
Pastry for a 2 crust pie 1-1/4 cups sugar, divided 1/4 cup flour 1 tsp. cinnamon 12 oz. fresh cranberries 2 cups sliced, peeled apples 2 tbl. butter
Preheat oven to 425*. Line a pie pan with pastry. In a large bowl, combine cup sugar, flour and cinnamon. Add cranberries and chopped apples. Mix well. Dot with butter. Pour into unbaked pie shell. Top with crust. Cut slits to ventilate. Sprinkle with cinnamon and sugar.
Bake at 425* for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes.
68. APPLE WALNUT CAKE
Delicious warmed up the next morning. Yields 1 -10 inch tube pan.
2 cups white sugar 1/2 pound butter 3 eggs 3 cups sifted all-purpose flour 1-1/2 teaspoons salt 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 teaspoons vanilla extract 1 cup chopped walnuts 3 cups sliced Macintosh apples
Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan. Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside. Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well. Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
69. APRICOT MINCE MEAT PIE
Pastry for a 9 inch 2 crust pie
1 cup dried apricots1 tbl. sugar1 jar (27 ounces) mincemeat (about 2 cups)
Preheat oven to 425* Prepare pastry.Mix apricots and sugar in a saucepan. Add just enough water to coverthe apricots. Heat to boiling over medium heat. Reduce heat andsimmer uncovered 15-20 minutes or until apricots are tender; drain.Place apricots in the pastry lined pie plate. Spread with mincemeat.Cover with top crust that has slits cut in it. Seal and flute. Cover edgewith 2-3 inch strip of aluminum foil to prevent excessive browning.Remove foil during last 15 minutes of baking.Bake 35-40 minutes.
70. BACARDI RUM CAKE
1 yellow cake mix 1 package (3-1/2oz.) vanilla instant pudding 4 eggs 1/2 cup cold water 1/2 cup Bacardi Dark rum (80 proof) 1/2 cup vegetable oil
Preheat oven to 350*. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water, rum, and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving platter. Prick the top. Spoon and brush Rum glaze evenly over the cake allowing the cake to absorb the glaze. When the cake is cooled, drizzle with Chocolate Glaze Topping; sprinkle with nuts.
Rum Glaze: 1/4 pound (1 stick) butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi Dark Rum
Melt the butter in a saucepan. Stir in water and sugar. Boil 5 minutes. remove from the heat, stir in the rum.
Chocolate Glaze Topping: 4 oz. semi-sweet chocolate 1 tsp. butter
Melt chocolate and butter over very low heat in a heavy saucepan.
71. BLUE PEEPS PIE
1 cookie crumb pie crust 1 small box blue gelatin 1 cup boiling water 1 cup whole milk (or half-and-half) 3 cups frozen whipped topping, thawed 2 tablespoons Curacao or similar blue liqueur 10 to 15 blue Peeps (from 1 package of 3 boxes) 1 cup fresh blueberries for garnish
Freeze crust while you prepare the pie filling. Pour boiling water boiling water over gelatin in heatproof bowl. Stir to dissolve gelatin. Add cold milk and liqueur. Blend well and refrigerate until gelatin has thickened, but not set firm. Fold in thawed whipped topping to chilled gelatin mixture. Mix completely so that no streaks remain, but avoid overworking. Spoon filling into frozen crust. Snip apart each family of Peeps. Arrange in concentric circles atop pie filling. Use fresh blueberries to fill in gaps between Peeps. Refrigerate for at least 3 hours. Peeps refrigerated for longer than 36 hours will begin to "weep" and ooze melted sugar.
72. BRANDIED SWEET POTATO PIE
1/4 cup butter or margarine. softened 1 cup sugar 2 cups cooked, mashed sweet potatoes 3 eggs 1/4 cup brandy 2 tsp. grated lemon rind 2 tbl. lemon juice 1 tsp. vanilla extract 1/8 tsp. ground nutmeg 1 unbaked 9" pastry shell Finely chopped citron
Cream butter in a mixing bowl; gradually add sugar, beating well. Add potatoes; beat at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Place brandy in a small pan; heat just until warm. Add brandy, lemon rind, juice, vanilla and nutmeg to sweet potato mixture; stir until well blended. Pour mixture into a pastry shell. Bake at 350 degrees for 40 minutes, or until a knife inserted in the center comes out clean. Sprinkle pie with citron; cool immediately.
73. BROWNED BUTTER PECAN PIE
1/2 cup butter3/4 cup light corn syrup1/4 cup honey1 cup granulated sugar3 large eggs1 teaspoon vanilla extract1/8 teaspoon salt1 cup chopped pecans1 (9-inch) pie shell, unbakedReal whipped cream
Preheat oven to 425 degrees F.
Over low to medium heat, cook butter in a saucepan, watching closelybut not stirring, until golden brown, abut 5 to 8 minutes. Do not burn.Pour browned butter into bowl and set aside.In a food processor, blend corn syrup, honey, sugar, eggs, vanillaextract and salt until smooth. Add browned butter; blend again. Addpecans and process with just a few quick on-off-pulses.
Pour mixture into pie shell. Bake at 435 degrees F for 10 minutes; lowerheat to 325 degrees F; bake another 40 minutes.
NOTE: center of pie will still seem a bit liquid when removed fromoven; it sets up further as it cools. Let cool completely.Serve with a generous topping of real whipped cream.
74. BUNNY PATCH DESSERT
1 (10 3/4 ounce) package frozen pound cake, thawed and cut into 10slices1 (21 ounce) can pie filling, any flavor1 (12 ounce) tub frozen whipped topping, thawed1 cup sweetened flaked coconutGreen food coloringJelly beans and assorted Easter decorations
Line bottom of a 12 x 8-inch baking dish with cake slices. Top with piefilling and whipped topping. Refrigerate one hour or until ready toserve.Tint coconut pale green with food coloring. Sprinkle over center ofwhipped topping. Decorate with Easter candies and decorations.Serves 15.
75. CAPE COD CRANBERRY PIE
2 cups cranberries 1-1/2 cups sugar 1/2 cup chopped nuts 2 eggs, well beaten 1 cup flour 1/2 cup melted butter 1/4 cup melted shortening
Preheat oven to 325*. Spread the cranberries in the bottom of a well greased ten inch pie plate. Sprinkle with one half cup of the sugar and the nuts. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. Bake about 1 hour, or until crust is golden brown.
76. CHOCOLATE CHIP PIE
18 graham crackers 4 tablespoons butter 30 marshmallows 1/2 cup milk 1 cup whipped cream 1/2 teaspoon vanilla extract 2 (1 ounce) squares unsweetened chocolate, grated
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill. Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped cream, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
77. CHOCOLATE COOKIE CHEESECAKE Decadent cheesecake. Good enough to serve at the "Cheesecake Factory"
Crust:2 cups chocolate sandwich cookie crumbs2 tablespoons butter, melted1/4 cup packed brown sugar1 teaspoon ground cinnamon
Cheesecake:2 pounds cream cheese, softened1-1/4 cups white sugar1/3 cup heavy whipping cream2 tablespoons all-purpose flour1-1/2 teaspoons vanilla extract4 eggs1-1/2 cups chocolate sandwich cookie crumbs
Topping:16 ounces sour cream1/4 cup white sugar1 teaspoon vanilla extract
Final Topping:1 cup heavy whipping cream1-1/2 cups semisweet chocolate chips1 teaspoon vanilla extract
Combine 2 cups cookie crumbs, melted butter, brown sugar, andcinnamon in a medium bowl; firmly press mixture evenly onto bottomand 1 inch up sides of a 10-inch springform pan.Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1-1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1-1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Bake at 350 degrees F (175 degrees C) for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
78. CHOCOLATE EGGNOG BUNDT CAKE
2 ounces semisweet chocolate1 package German chocolate cake mix1 cup eggnog1/3 or water1/4 cup vegetable oil3 large eggs1 tsp. vanilla extract1 tsp. rum extract1/2 tsp. ground nutmeg
Preheat the oven to 350 degrees. Grease and flour a tube pan. Set aside.Grate 1 tablespoon of the chocolate and set aside.Chop remaining chocolate into smaller pieces, place in a glass measureor small bowl and melt in the microwave at HIGH power for 1 minute.Allow the chocolate to set a few minutes, then stir to melt completely.In a large mixing bowl, beat cake mix, eggnog, oil, eggs ,vanilla, rumextract, nutmeg, and melted chocolate for 3 minutes. Pour batter intoprepared baking pan.Bake for 35 to 40 minutes or until a wooden pick inserted in center ofcake comes out clean. Cool cake in pan on wire rack for 10 minutes.Remove cake from pan and cool completely on wire rack beforefrosting.
Frost sides and top of cake with Creamy Eggnog Frosting. Sprinkle withreserved grated chocolate and ground nutmeg.
Creamy Eggnog Frosting:
1/2 cup butter, softened3-1/2 to 4 cups powdered sugar, sifted3 to 4 tbl. eggnog2 tsp. vanilla extractGround nutmeg, for garnish (optional)
In a large mixing bowl combine the butter, powdered sugar, eggnog andvanilla extract. Using an electric mixer at medium speed, beat untilmixture is light and fluffy, adding more powdered sugar or eggnog asnecessary to obtain a spreadable consistency.
79. CHOCOLATE EGGNOG PIE
1 9 inch baked pie shell1 envelope unflavored gelatin1/2 cup cold water1/3 cup sugar2 tbl. cornstarch1/4 tsp. salt2 cups commercial eggnog1-1/2 squares unsweetened chocolate, melted1 tsp. Vanilla
1 tsp. rum extract2 cup whipping cream1/4 cup confectioners’ sugarChocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.saucepan, combine the sugar, cornstarch, and salt. Gradually stir in theeggnog. Cook over medium heat, stirring constantly, until thickened.Cook for 2 mins. Remove from the heat and add the gelatin mixture,stirring until dissolved.Divide the filling in half, setting half aside to cool. Add the meltedchocolate and vanilla to half; stir well, and pour into the pie shell. Chilluntil set.Add rum extract to the remaining filling. Whip 1 cup of cream and foldinto the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners’ sugar. Spreadover the pie, or pipe from a pastry bag, and garnish with chocolatecurls, if desired. Serves 6 to 8.
80. CHOCOLATE PLUM PUDDING CAKE
This is an unusual cake, but great for Christmas. The chocolate mixedwith raisins, applesauce, and spices gives a nice texture with a lot lesswork than plum pudding itself.Yields 1 -9 inch tube cake.
2/3 cup raisins3/4 cup all-purpose flour3/4 cup whole wheat flour1/3 cup unsweetened cocoa powder2 teaspoons baking soda1/4 teaspoon salt1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg3/4 cup butter, softened1-1/2 cups white sugar3 eggs2 cups applesauce1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a smallsaucepan, and cover with boiling water. Soak for 5 minutes, then drain.Grease and flour a 9 inch tube pan.Sift together the all-purpose flour, whole wheat flour, cocoa, bakingsoda, salt, cinnamon, and nutmeg. Set aside.In a large bowl, cream butter and sugar until light and fluffy. Blend inthe eggs, then the applesauce. Beat in the flour mixture. Stir in raisinsand walnuts. Spread batter evenly into prepared tube pan.Bake in preheated oven for 80 minutes, or until a toothpick inserted inthe center of cake comes out clean. Let cool in pan for 10 minutes, thenturn out onto a wire rack and cool completely; chill.
81. CHRISTMAS CAKE FROM ICELAND
1 cup white sugar 3/4 cup butter 2 eggs 2-1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 cup milk 1/2 cup raisins 1/2 teaspoon lemon extract 1/2 teaspoon cardamom flavored extract (or 1 tsp. ground Cardamom
Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.
82. CHRISTMAS CHEESECAKE
A very festive-looking cheesecake for the holidays
1 (3 ounce) package ladyfinger cookies 3 (8 ounce) packages cream cheese 1 cup white sugar 4 eggs 1-1/2 pints sour cream 1 tablespoon vanilla extract 1 tablespoon almond extract 1 (21 ounce) can cherry pie filling
Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary). Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling .
83. CHRISTMAS EGG NOG CAKE
1/2 cup butter, softened1-1/2 cups sugar2 large eggs1 tbl. rum, or 1 tsp rum extract1 tbl. vanilla3 cups sifted cake flour3/4 tsp. salt1-1/2 cups eggnog2 tbl. water
Beat butter until creamy, gradually beat in sugar until light and fluffy.Add eggs, one at a time, beating well after each addition. Blend inflavorings. Stir together flour, baking powder, and salt. Add to buttermixture alternately with combined egg nog and water, beating untilsmooth after each addition.Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for50-55 minutes, or until wooden pick inserted into cake comes out clean.Cool in pan 15 minutes. Remove from pan, and cool.
Frost with egg nog frosting:3 tbl. egg nog, 2 tbl. light corn syrup, and 1 tsp. rum extract. Graduallyadd 2-3/4 cups sifted powdered sugar, beating until smooth.
84. CHRISTMAS POUND CAKE
1 pound butter or margarine 1 pound granulated sugar 1 pound flour (4 cups all-purpose or 4 1/2 cups cake flour) 2 cups white raisins 1 pound pecans, coarsely chopped 1/2 to 1 cup candied cherries 1/2 to 1 cup candied pineapple 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons lemon extract (2 ounce bottle) 6 eggs
Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour; beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300 degrees F for 2 hours, or until done when tested.
85. CHRISTMAS WREATH CAKE
A really good fruit cake recipe, one you can eat the same day you make it, even better if you let sit for awhile.
1-1/2 cups raisins
1 cup red and green candied cherries
3/4 cup dates, pitted and chopped
3/4 cup candied pineapple, diced
3/4 cup chopped nuts
1/2 cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1-1/4 cups white sugar
1 teaspoon lemon zest
4 eggs
2 teaspoons lemon juice
Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well. In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated. In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan. Bake for 2 hours. Cool.
86. CHUNKY APPLE SPICE CAKE
This cake is good, I mean REALLY GOOD. If you use real vanilla extract theflavor is amazing.
1/2 cup butter, softened1 cup firmly packed light brown sugar2 eggs2 teaspoons pure vanilla extract1 cup all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon ground allspice1/2 teaspoon salt2 cups peeled and chopped apples ( Granny Smith or Gala)1/2 cup chopped walnuts1/2 cup raisins, optional1-1/2 teaspoons baking powder
Vanilla Butter Sauce:1/2 cup butter1/2 cup whipping cream1 cup firmly packed light brown sugar2 tablespoons pure vanilla extract
Preheat oven to 350°F degrees.
Beat butter and brown sugar for 5 minutes in a mixer bowl.Beat in eggs and vanilla just until blended. Set aside.Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugarmixture; beating until well blended. Stir in apples, nuts, and raisins, ifdesired.Pour into one greased 9-inch baking pan; bake 35-40 minutes or untiltoothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
Serve warm with Vanilla Butter Sauce:
Combine butter and whipping cream with brown sugar. Bring to boil overmedium heat. Reduce heat; simmer 10 minutes or until slightly thickened.Remove from heat; stir in vanilla. Serve warm.Warm the cake, in the oven, and the sauce, on top of the stove, before serving.
87. CLASSIC YULE LOG
A festive holiday cake. Merry Christmas! You will need cinnamon redhard candies and snowmen candy for decorations.Yields 10 servings.
1/2 cup sifted cake flour1/4 cup unsweetened cocoa powder1 teaspoon baking powder1/4 teaspoon salt1/2 cup white sugar3 eggs, separated1/4 cup milk
1/8 cup confectioners' sugar
1-1/2 cups whipped cream
Frosting:2 cups heavy whipping cream8 (1 ounce) squares semisweet chocolate, melted1/4 cup butter, softened
Garnish:1/8 cup confectioners' sugar1/2 teaspoon green food coloring8 ounces marzipan
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jellyroll pan. Line with waxed paper. Grease paper.Sift together flour, cocoa, baking powder, and salt.Beat together sugar and egg yolks at high speed until light and fluffy. Atlow speed, alternately beat milk and flour mixture into egg mixture.Using clean beaters, beat egg whites at high speed until stiff, but notdry, peaks form. Fold one third of beaten whites into batter. Fold inremaining whites. Spread batter in prepared pan; smooth top.Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.Dust a clean cloth with confectioners' sugar. Turn cake out ontoprepared cloth. Remove waxed paper. Trim cake edges. Starting with along side, roll up cake, jelly-roll style. Transfer, seam-side down, to a
wire rack to cool for 30 minutes.Unroll cake; remove cloth. Spread whipped cream over cake to within 1inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
To prepare frosting, in a small saucepan, bring heavy cream, meltedchocolate, and butter to a boil over medium heat, stirring vigorouslyuntil blended. Remove from heat. Let stand until set. Spread frostingover top and sides of cake.
To prepare garnish, dust work surface with confectioners' sugar. Kneadfood coloring into marzipan until blended. Using a rolling pin dustedwith confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using asmall knife, cut out leaves. Arrange leaves, cinnamon candies, andsnowmen on top of cake and around plate. Dust with confectioners'sugar. Enjoy!
88. CRANBERRY APPLE PIE
2 prepared pie crusts (for bottom and top)5 large Golden Delicious apples1 large lemon1/2 cup dark seedless raisins2 tsp vanilla extract3/4 tsp ground cinnamon2 cups cranberries3/4 cup sugar3 Tbl all-purpose flour1 large egg white2 tsp water1 Tbl sugar
Preheat oven to 425 degrees F.
Peel, core and thinly slice apples; toss with lemon juice. Add raisins,vanilla extract, cinnamon, cranberries, sugar and flour to apples.
Put apple mixture in pie shell; cover with top crust. Mix egg and water;brush over top of pie; sprinkle with sugar. Place sheet of foilunderneath pie plate; crimp edges to form rim to catch any drips duringbaking. Cover pie loosely with a tent of foil. Bake for 40 minutes.Remove foil from top of pie; bake 30 minutes longer or until apples aretender and crust is nicely browned.Cool pie slightly on wire rack to serve warm. Cool pie completely toserve later.
89. CRANBERRY CAKE
1 egg 2 tbl. butter 1 cup sugar 1 tsp. vanilla 2 cups sifted flour 3 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/4 cup orange juice 2 cups raw cranberries, cut in 1/2
Preheat oven to 350 degrees. Grease a 9 inch square pan.
Cream butter, sugar, and egg. Sift flour, baking powder and salt. Add alternately with milk, and orange juice to the creamed mixture. Fold cranberries in gently. Pour into prepared pan. Bake for 35-40 minutes, or until wooden pick inserted into middle comes out clean.
Serve with hot Butter Sauce: 1/2 cup butter 1 cup sugar 1/2 cup cream
Melt butter in a saucepan; blend in sugar and cream. Simmer for 2
minutes, or until thickened . Serve over slices of the cake.
Refrigerate sauce. Warm in the microwave when ready to serve with
the cake.
90. CRANBERRY COBBLER
1 box Duncan Hines Deluxe yellow cake mix 1 (21 ounce) can peach pie filling 1 (16 ounce) can whole cranberry sauce 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup butter or margarine, softened 1/2 cup chopped nuts
Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan. Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown. Serve with ice cream or whipped cream if desired.
91. CRANBERRY EGGNOG CHEESECAKE
Crust1-1/2 cups Coconut bar cookies, crushed6 tbl. butter, melted
Filling:1 cup sugar, divided2 envelopes unflavored gelatin1/4 tsp. salt4 eggs, separated1-1/2 cups dairy eggnog16 oz. cream cheese, softened1 tbl. orange peel, grated1 tsp. vanilla1/2 tsp. cream of tartar1 cup whipping cream16 oz. Jellied cranberry sauce
Crust:Preheat oven to 350*. Combine cookie crumbs and butter. Press onto bottom& part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden.Cool completely
Filling:Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan.Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatinmixture. Cook over low to medium heat, stirring constantly, until gelatin isdissolved & thickened. Do not boil. Remove from heat & cool slightly.Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixturetill well blended. Refrigerate until mixture mounds when dropped from aspoon. Beat egg whites and cream of tartar until frothy. Gradually beat inremaining 1/2 cup sugar; beat till stiff and glossy. Beat cream until stiff peaksform. Fold whites and whipped cream into the cream cheese mixture.Puree cranberry sauce in food processor or blender till smooth. Spoon 1/3 ofcream cheese mixture into crust. Top with 1/3 cranberry puree. Swirlcranberry mixture into cream cheese mixture using a spatula. Repeat layerstwice. Refrigerate Several hours or overnight.
To serve: Place cake on serving plate. Loosen sides of cake with a spatula.Carefully remove sides of pan. Refrigerate till serving time.
92. CRANBERRY POUNDCAKE
1 cup softened butter 1 cup sugar 2 eggs 2 teaspoons vanilla 1/2 cup sour cream 1-1/2 cup dried cranberries 2-1/2 cup flour 1/2 teaspoon baking powder
Grease loaf pan. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, vanilla, and sour cream. Mix in cranberries. Combine flour and baking powder. Gradually add to cranberry mixture. Pour into pan. Bake at 350 degrees F. for 1 hour and 15 minutes. Cool before serving.
93. CREOLE CHRISTMAS FRUITCAKE WITH WHISKEY SAUCE
For the Simple Syrup:2 cups granulated sugar2 cups waterStrips of zest of 2 lemons (about 3 tablespoons)Juice of 2 lemons (about 1/4 cup)
For the Cake:1 pound of a combination of dried fruits, such as blueberries, cranberries,cherries, raisins, and chopped apricots1 pound (4 sticks) unsalted butter, at room temperature2-1/4 cups granulated sugar4 ounces almond paste8 large eggs1 cup Grand Marnier or other orange-flavored liqueur4 cups bleached all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg1 cup slivered blanched almonds1 cup pecan pieces1 cup walnut pieces1/2 cup bourbonWhiskey Sauce (RECIPE BELOW)
Make a simple syrup by combining the sugar and water in a medium-sizeheavy-bottomed saucepan over medium-high heat. Add the lemon zest andjuice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes andremove from the heat.
Combine the dried fruits together in a large mixing bowl. Pour the simplysyrup over them, toss to coat, and let steep for 5 minutes. Strain and reservethe syrup.Cream the butter, sugar, and almond paste together in the bowl of an electricmixer fitted with a paddle at low speed, occasionally scraping down the sidesof the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes. Addthe eggs one at a time, mixing in between each addition on low speed andscraping down the sides of the bowl as necessary. Add 1/2 cup of the GrandMarnier and mix to incorporate.
Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350 degrees F.
Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly). Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating. Serve with warmed Whiskey Sauce
WHISKEY SAUCE:
3 cups heavy cream 1/2 cup bourbon 1/2 cup granulated sugar 1/4 cup plus 2 tablespoons cornstarch
Combine 2-3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake. The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.
94. DAFFODIL EASTER CAKE
1 cup egg whites 1/2 teaspoon salt 1 teaspoon cream of tartar 1 cup plus 2 tablespoons granulated sugar 1/2 cup flour 1/2 teaspoon vanilla extract 6 egg yolks 2/3 cup flour 1/2 teaspoon orange extract
Beat until foamy 1 cup egg whites. Add 1/2 teaspoon salt and 1 teaspoon cream of tartar. Beat until stiff but not dry. Fold carefully 1 cup and 2 tablespoons sugar. Divide mixture. Fold into one part 1/2 cup flour (sifted 5 times) and 1/2 teaspoon vanilla extract. Fold into other part 6 egg yolks, beaten, 2/3 cup flour (sifted 5 times) and 1/2 teaspoon orange extract. Place by spoonfuls into ungreased 9-inch tube cake pan, alternating yellow and white batters as in marble cake. Bake at 325 degrees F for 60 minutes.
95. DEEP DISH AMARETTO PECAN PIE
1-1/2 cups granulated sugar5 eggs1/4 cup butter, melted1-1/4 cups light corn syrup1/2 cup amaretto liqueur3 cups chopped pecans, divided2 Sugar Crusts
In a medium mixing bowl, whisk sugar and eggs. Add butter, cornsyrup and amaretto. Put 1-1/2 cups chopped pecans on top of each of 2sugar crust-lined pans. Pour liquid mixture on top of pecans. Bake at350 degrees F for 40 to 45 minutes or until filling is firm, but do notover-brown.
Sugar Crusts:1 cup butter1 cup granulated sugar3 eggs4 cups all-purpose flour1 teaspoon salt
Place butter and sugar in mixing bowl and beat until creamy. Add eggs,one at a time, scraping sides of bowl after each addition.Sift flour and salt and add to creamed mixture. Mix until dough comestogether. Remove from bowl and knead the dough into a ball. Wrapwith plastic and refrigerate at least one hour.Roll half of the dough 1/4-inch thick and line a springform pan half wayup the sides. Repeat process with remaining dough. Cover; place in therefrigerator until needed.Makes 2 crusts.
96. DEEP DISH BOURBON PECAN PIE
1 deep-dish pie shell1 cup white sugar1 cup light corn syrup1/2 cup butter4 eggs, beaten1/4 cup bourbon, minus 2 tsp.1 tsp. vanilla extract1/4 tsp. salt5 oz. semi-sweet chocolate chips1 cup chopped pecans
Preheat oven to 325 degrees.In a small saucepan combine sugar, corn syrup, and butter ormargarine. Cook over medium heat, stirring constantly, until butter ormargarine melts and sugar dissolves. Cool slightly.In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well.Slowly pour sugar mixture into egg mixture, whisking constantly. Stir inchocolate chips and pecans. Pour mixture into pie shell.Bake in preheated oven for 50 to 55 minutes, or until set and golden.May be served warm or chilled.
97. DEEP SOUTH PECAN PIE
This is a wonderfully rich, Southern pie recipe that is the best I've tried!Yields 1 -9 inch pie.
1-3/4 cups white sugar1/4 cup dark corn syrup1/4 cup butter1 tablespoon cold water2 teaspoons cornstarch3 eggs1/4 teaspoon salt1 teaspoon vanilla extract1-1/4 cups chopped pecans1 (9 inch) unbaked pie shell
Preheat oven to 350 degrees F (175 degrees C).In a medium saucepan, combine the sugar, corn syrup, butter, water,and cornstarch. Bring to a full boil, and remove from heat.In a large bowl, beat eggs until frothy. Gradually beat in cooked syrupmixture. Stir in salt, vanilla, and pecans. Pour into pie shell.Bake in preheated oven for 45 to 50 minutes, or until filling is set.
98. DOUBLE-LAYER PUMPKIN PIE
4 ounces cream cheese, softened 1 tablespoon milk or half-and-half 1 tablespoon granulated sugar 1 1/2 cups thawed whipped topping 1 (6 ounce) graham cracker pie crust 1 cup cold milk or half and half 2 small boxes vanilla instant pudding and pie filling 1 (16 ounce) can pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.
99. EASTER ANGEL CAKE
1 box Betty Crocker confetti or white angel food cake mix 1 cup flaked coconut Jelly beans 1 (8 ounce) container frozen whipped topping, thawed 6 drops green food color
Bake and cool cake as directed on package; remove from pan. Frost with whipped topping. In tightly covered container, combine coconut and food color; shake vigorously until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut. After serving, refrigerate any remaining cake.
100. EASTER BONNET CAKE
1 (18.25 ounce) box lemon cake mix 1 teaspoon grated lemon zest
Grease and flour a 1-quart heatproof bowl and a 12-inch round cake or pizza pan. Preheat oven to 350 degrees F.
Mix cake mix according to directions. Stir in zest. Fill the prepared bowl two-thirds full of batter. Place remaining batter in the prepared pizza pan. Bake cake in the pizza pan for 15 to 20 minutes, or until a wooden pick inserted comes out clean. Bake the cake in the bowl for about 35-40 minutes, or until a wooden pick inserted in the center comes out clean. Cool both pans on a wire rack.
Frosting: 1-1/2 pounds confectioners' sugar 1/2 cup butter or margarine 4 ounces cream cheese, softened 4 to 5 tablespoons fresh lemon juice 3 drops yellow food color
Cream together butter or margarine and cream cheese. Beat in confectioners' sugar and lemon juice (add more or less to make a creamy spreading consistency). Add yellow food color to make a pale yellow color.
To Assemble: Place the 12-inch cake on a large serving plate. Spread a small amount of icing in center. Invert cake from bowl onto center of 12 inch cake to look like a bonnet. Spread with lemon frosting. Decorate bonnet cake with a pastel ribbon around the brim and with a bow. Arrange fresh or sugared flowers at base of crown.
To Sugar Flowers:
(Use edible blossoms, free of pesticides such as rose petals, daisies, pansies, violets, lavender, primroses, mums, carnations, etc.) Beat one egg white until frothy. Gently brush onto flowers on all sides. Sprinkle with granulated sugar, completely coating them. Tap off excess sugar and lay on wax paper. Dry 24 hours.
101. EASTER CHICK CUPCAKES
36 Spring Oreo or Oreo Double Stuff Chocolate Sandwich Cookies 1 (18.25 ounce) box yellow cake mix, batter prepared according to package directions 1 (16 ounce) can prepared vanilla frosting Decorator frosting or gel, assorted colors
Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain split cookies; set aside. Cut 12 split cookies with filling into quarters. (You will have 24 split cookies and 48 quartered split cookie pieces, all with filling on one side.) Fold chopped cookie pieces into prepared cake batter. Spoon batter into 24 paper-lined (2 1/2-inch) muffin-pan cups. Bake cupcakes according to package directions or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire racks.
Frost cupcakes with prepared frosting, a few at a time. Place a whole split cookie, filling side up, on each frosted cupcake. Attach 1 cookie quarter to front of whole cookie for head and another cookie quarter onto whole cookie for wing, attaching with frosting as needed. Repeat with remaining cupcakes and cookies. Decorate chicks with colored decorator frosting or gel as desired. Let dry. Makes 24 cupcakes.
Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for grass.
102. EASTER DAWN CAKE
3/4 cup butter, softened 1-3/4 cups granulated sugar 2 eggs 3 cups sifted cake flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1-1/4 cups milk 1-1/2 teaspoons vanilla extract 6 drops red food coloring 3 drops oil of peppermint
Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture; mix well after each addition. Stir in vanilla extract. Pour 2/3 batter into 3 greased and floured 8-inch round cake pans. Add food coloring and oil of peppermint to the remaining batter. Spoon pink batter equally into batter in 3 pans. Swirl pink batter into white batter to obtain a marbled effect. Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
Easter Dawn Frosting: 4 egg whites 4-1/2 cups sifted confectioners' sugar 1 cup butter or margarine, softened 1 teaspoon vanilla extract Dash of salt 10 drops red food coloring
Beat egg whites (at room temperature) at medium speed of electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form. Add remaining ingredients; beat until smooth. Yield: enough for 1 (3-layer) cake.
103. EASTER EGG HUNT PIE
1 prepared Keebler graham cracker crust 8 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 3/4 cup cold water 1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix 1-1/2 cups non-dairy whipped topping, thawed 16 miniature chocolate eggs or other holiday candies Additional colorful Easter egg candies and green tinted coconut for garnish, if desired.
In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping. Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours. Garnish as desired.
104. EASTER LAMB CAKE
The half with the hole is the lid.
Cake:1 package chocolate cake mix,1 regular package chocolate instant pudding4 eggs1 cup water1/2 cup oil
Preheat oven to 350 degrees F.Mix cake mix and dry pudding, then add all other ingredients. Mix onmedium for 2 minutes.Grease and flour mold well; pour batter in. Use leftover batter forcupcakes. Bake 50 minutes. Test for doneness by inserting a woodenpick into steam hole.Remove top and bake another 5-10 minutes after removing from moldtrim bottom so it will stand up.
Frosting:1 cup milk5 tablespoons flour1 cup granulated sugar1/2 cup soft butter1/2 cup Crisco1 teaspoon vanilla extract1/4 teaspoon salt
Combine flour and milk. Cook over low heat till thick. Chill.Beat sugar, butter and Crisco until fluffy. Slowly add the chilled sauce;beat till fluffy. Add vanilla extract and salt. Frost cake; sprinkle withcoconut. Use jelly beans: black/eyes; pink/nose and red lips.
