CAKES & PIES recipes 2
105. EASTER SUNRISE CAKE
1 (18.25 ounce) box cake mix (a moist one) 1 cup melted orange marmalade, divided 1 small box instant coconut pudding, prepared 7-Minute Frosting 1/2 cup shredded coconut Few drops green food coloring Jelly beans or marshmallow bunnies or chicks
Grease and flour two round cake pans.
Prepare cake batter according to instructions on box. Divide batter into the two prepared pans and bake as directed. Let the cakes cool for 5 to 10 minutes. Turn cakes out of pans, and cut each cake in half (you can use your unflavored dental floss to do this). Place first layer of cake cut side up and spread with 1/2 cup of the melted orange marmalade. Place second layer of cake cut side up on top of first layer and spread instant coconut pudding over the top. Place third layer of cake cut side up on top of second layer and spread with the remaining 1/2 cup melted orange marmalade. Place fourth layer of cake on top, and frost the entire cake with 7-Minute Frosting.
Shake coconut and food coloring together until the coconut is a nice even color. Sprinkle around the base of the cake, then add jelly beans or marshmallow bunnies or chicks.
106. 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.
107. EGGNOG CHEESECAKE I
This is a delicious cheesecake for eggnog lovers. The secret to a smoothcheesecake is to cream the cream cheese in a food processor for severalminutes.Yields 1 9-inch cake.
1 cup graham cracker crumbs2 tablespoons white sugar3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened1 cup white sugar3 tablespoons all-purpose flour3/4 cup eggnog2 eggs2 tablespoons rum1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).In a medium bowl combine graham cracker crumbs, 2 tablespoonssugar and butter. Press into the bottom of a 9 inch spring form pan.Bake in preheated oven for 10 minutes. Place on a wire rack to cool.Preheat oven to 425 degrees F (220 degrees C).In a food processor combine cream cheese, 1 cup sugar, flour andeggnog; process until smooth. Blend in eggs, rum and nutmeg. Pourmixture into cooled crust.Bake in preheated oven for 10 minutes.Reduce heat to 250 and bake for 45 minutes, or until center of cake isbarely firm to the touch. Remove from the oven and immediately loosencake from rim. Let cake cool completely before removing the rim.Makes 16 servings
108. EGGNOG CHEESE CAKE II
Crust:46 vanilla wafers, finely crushed (2 cups)6 tbl. butter or margarine, melted1/2 tsp. ground nutmeg
4 (8 ounce) pkg. cream cheese, softened1 cup white sugar3 tbl. all-purpose flour3 tbl rum1 tsp. vanilla extract2 eggs1 cup whipping cream4 egg yolks
Cool Whip Whipped Toppingfreshly grated nutmeg
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches upsides of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer onmedium speed until well blended. Add eggs, 1 at a time, mixing on lowspeed after each addition just until blended. Blend in whipping creamand egg yolks; pour into crust.
Bake at 325 degrees for 1 hour and 10 minutes to 1 hour and 15 minutesor until center is almost set. Run knife or metal spatula around rim ofpan to loosen cake; cool before removing rim of pan. Refrigerate 4hours or overnight. Garnish with thawed Cool Whip Whipped Toppingand ground nutmeg.
109. FAMOUS PUMPKIN PIE
2 eggs, slightly beaten 1 (16 ounce) can solid pack pumpkin 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 (12 ounce) can evaporated milk 1 (9-inch) unbaked pie crust*
Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425 degrees F. Bake for 15 minutes. Reduce temperature to 350 degrees F, then bake an additional 20 to 30 minutes or until pie tests done.
110. FANCY FRUIT CAKE
2 cups sifted flour1 tsp. baking powder1/2 tsp. salt3/4 cup butter1-1/3 cups sugar3 large eggs1/4 cup milk2 tbl. brandy1 cup chopped walnuts1 cup diced mixed candied fruits1/2 cup halved candied cherries2 tbl. molasses1/2 tsp. cinnamon1/4 tsp. nutmeg1/8 tsp. cloves1/2 cups snipped, pitted prunesWalnut paste
Resift flour with baking powder and salt. Cream butter with sugar. Beat ineggs, one at a time. Blend in flour mixture alternately with milk. Stir inbrandy, walnuts, and mixed fruit. Stir cherries into 2-1/3 cups batter; turninto greased and floured 8 inch round pan.Stir molasses, spices and prunes into remaining batter; turn into second pan.Bake 300 degrees about 65 minutes, until edges pull from sides of pan. Cool15 minutes; turn out onto wire rack to cool completely.
Put layers together with walnut paste:Grate or blend fine, 1 cup walnuts. Mix with 1/2 cup sifted powdered sugar, 3tbl. unbeaten egg white, and a dash of salt.
FROSTING:6 tbl. butter4-1/2 cups powdered sugar1/4 cup milk1-1/2 tsp. vanilla
In a bowl beat butter until smooth, beat in powdered sugar, about 1/2. Addthe milk and vanilla. Gradually beat in remaining powdered sugar, beatingtill of a spreading consistency.
111. FESTIVE DOUBLE LAYER PUMPKIN PIE
4 ounces cream cheese, softened1 tbl. milk1 tbl. white sugar1-1/2 cups frozen whipped topping, thawed1 (9 inch) prepared graham cracker crust
1 cup cold milk2 (3.5 ounce) packages instant vanilla pudding mix1 (15 ounce) can solid pack pumpkin puree1 tsp. ground cinnamon1/2 tsp. ground ginger1/4 tsp. ground cloves
Directions:In a large bowl, whisk together cream cheese, milk and sugar untilsmooth. Gently stir in whipped topping. Spread onto bottom of crust.Pour milk into large bowl, and thoroughly mix in pudding mix,pumpkin, cinnamon, ginger and cloves. When thickened, spread overcream cheese layer.Refrigerate 4 hours, or until set.
112. FRESH APPLE EASTER CAKE
1/2 cup walnuts, chopped 1 (18 ounce) box spice cake mix 1 small box instant butterscotch or vanilla pudding and pie filling 4 eggs 1/2 cup vegetable oil 1/2 cup cold water 3 medium Washington apples (Braeburn or Granny Smith) peeled, cored and coarsely chopped 1 cup golden raisins Confectioners’ sugar (optional)
Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.
Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan. Bake at 325 degrees F for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack and cool completely. Sprinkle with confectioners’ sugar before serving.
113. GEORGIA SWEET POTATO PECAN PIE
1/2 cup chopped pecans3 eggs, slightly beaten1 cup packed brown sugar1 cup milk1 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. ginger1/2 tsp. salt1/4 cup lemon juice2 tbl. melted butter1-1/2 cups sieved sweet potatoes1-1/2 cups whipping cream
Preheat oven to 350*
Line pie pan with pastry. Press 1/4 cup pecans into the pastry.Combine eggs, brown sugar, milk, cinnamon, nutmeg, ginger and salt ina bowl; mix well. Add lemon juice and butter; beat until well blended.Blend in sweet potatoes and remaining pecans. Pour the mixture intopastry shell.Bake for 50-60 minutes or until a knife inserted near center comes outclean. Top with whipped cream.
114. GERMAN CHRISTMAS GINGERBREAD
This is a good recipe for Christmas and very different from our NorthAmerican one.
1 cup butter, softened2 cups packed brown sugar3 eggs2/3 cup honey1/4 cup orange liqueur1 cup sour cream1/2 cup orange juice1-2/3 cups all-purpose flour1 cup whole wheat flour4 teaspoons baking powder2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1 cup raisins1 cup blanched slivered almonds
Whisk together the flours, baking powder, and spices.In a large bowl, cream the butter or margarine with the brown sugar.Beat in the eggs, then the honey, orange liqueur, sour cream, andorange juice. Beat the flour mixture into the creamed mixture, and thenstir in the raisins and almonds. Turn batter into a greased and flouredtube pan.Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until ittests done with toothpick. Transfer to a rack to cool.
115. GINGERBREAD CHEESECAKE
1 pound cream cheese (at room temperature) 1/2 teaspoon vanilla extract 4 eggs 1/2 cup granulated sugar 1/4 cup molasses 4 tablespoons butter, softened 1 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon fresh nutmeg, grated 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup light brown sugar 1-1/2 teaspoons baking soda 1 cup flour
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.
In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread batter in spoonfuls into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack. Let cool to room temperature. Remove the sides of the springform pan, cover and refrigerate. Serve chilled.
116. HOLIDAY CRANBERRY GLAZED CHEESECAKE
1/3 cup melted butter or margarine1-1/2 cups finely crushed graham crackersThree 8 oz. packages cream cheese1-1/4 cups sugar3 eggs1 cup dairy sour cream1/4 cup cornstarch1 tsp. finely shredded orange peel2 tbl. orange juice1 tsp. vanilla
Combine melted butter or margarine with the graham cracker crumbs.Pat evenly into the bottom and about 1 inch up the sides on a 9 inchspringform pan.In a large mixer bowl beat cream cheese and sugar until smooth,scraping bowl and beaters. Add eggs, sour cream, cornstarch, orangepeel, orange juice and vanilla. Beat at low speed just until smooth. Pourinto the prepared pan.Bake at 325* for 55-60 minutes or until firm around the edges. Cool 5minutes. Loosen sides of cake from the pan with a spatula. Cool 30minutes longer. Remove sides of pan. Cool completely. Spread withCranberry glaze. Chill until serving time.
Cranberry Glaze:In a medium saucepan combine 1 tablespoon sugar and 2 tsp.cornstarch. Add 1 cup whole berry cranberry sauce and 1/2 teaspoonfinely shredded orange peel. Cook over medium heat, stirringfrequently until the mixture comes to a full boil. Boil 1 minute. Cool.
117. HOLIDAY EGGNOG CAKE
1 package yellow cake mix1/4 tsp. nutmeg2 eggs1-1/2 cups eggnog1/4 cup vegetable oil1-1/2 tsp. rum flavoring
Grease a 12 inch bundt pan with soft butter.In large bowl combine cake mix. eggs, nutmeg ,oil, eggnog and rumflavoring. Beat 3 minutes at medium speed. Pour batter into bundt pan.Bake at 325 degrees for 50-55 minutes or until toothpick inserted comesout clean.Prick top of warm cake with fork, and top with a rum syrup.
Rum syrup:2 cups powdered sugar1 tsp. rum flavoring2 tbl. butter3-4 tbl. milk
118. HOLIDAY EGGNOG CHIFFON PIE
1 tbl. unflavored gelatin 1/4 cup sugar 1/8 tsp. salt 3 egg yolks; slightly beaten 1 1/4 cups milk 3 egg whites 1/4 cup sugar 1 cup whipping cream 1 tsp. vanilla 1 tsp. rum extract 1/2 tsp. nutmeg additional nutmeg 1 baked 9 inch pie crust
Combine gelatin, sugar and salt in a saucepan. Add egg yolks and 1-1/4 cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum, extract, and nutmeg until thick. Fold into gelatin mixture. Fold in beaten egg whites gently but thoroughly, spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If desired sprinkle with nutmeg
119. HOLIDAY EGGNOG PIE
Crumb Crust 1-1/2 cups graham cracker crust 1/4 cup granulated sugar 1/4 cup chopped almonds 1 teaspoon ground cinnamon 1/4 cup butter, melted
Combine crust ingredients in a small bowl. Press the mixture on bottom and sides of a buttered 10-inch pie pan.
Filling: 1 envelope unflavored gelatin 1/4 cup cold water 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups canned eggnog 1 1/2 (1 ounce) squares unsweetened chocolate, melted 1 teaspoon vanilla extract 2 tablespoons rum 1 cup whipping cream, whipped
Sprinkle gelatin over water to soften. Mix sugar, cornstarch and salt in top of a double boiler. Gradually stir in eggnog. Cook over hot, not boiling, water, stirring constantly until thickened. Remove from heat and stir in softened gelatin until dissolved. Divide filling in half. Add melted chocolate and vanilla extract to one half. Set aside. Allow remaining half to cool; then fold in rum and whipped cream. Pour the rum-flavored mixture into the pie shell. Let set in refrigerator. Pour chocolate mixture on top. Chill at least 6 hours or overnight. Several hours before serving, make topping.
Topping: 1/4 cup confectioners' sugar 1 to 4 tablespoons rum 1 cup whipping cream, whipped Chocolate curls (optional)
Fold sugar and rum into whipped cream. Pipe onto top of pie with a pastry tube or swirl on top. Sprinkle with chocolate curls, if desired. Chill before serving.
120. HOT BUTTERED RUM APPLE PIE
1/2 cup margarine, divided 1/2 cup brown sugar 1/4 cup rum 1 tsp. lemon peel, grated 1 tbl. lemon juice 1 tsp. nutmeg, ground 8 cups apples, sliced 1/2 cup flour 1/2 cup sugar 1/4 cup almond, sliced
1 unbaked pie shell In a large skillet melt 1/4 cup margarine and brown sugar. Stir in rum, grated lemon peel, lemon juice, and nutmeg. Add peeled, sliced apples and coat with the spiced brown sugar sauce. Simmer, covered, for 10 minutes, or until the apples are tender. Cool slightly then pour into a 9-inch unbaked pie shell. In a medium bowl mix together flour and sugar. Cut in 1/4 cup margarine until crumbly. Add sliced almonds and sprinkle over the apples. Bake at 375 degrees for 35 minutes.
121. HOUSKA (Bohemian Easter and Christmas Cake)
3 packages active dried yeast1/4 cup lukewarm water1 teaspoon granulated sugar sprinkled over yeast1 cup milk, scalded and cooled1/2 cup stick margarine1 cup granulated sugar1 teaspoon salt3 eggs, beatenGrated rind of 1 lemonJuice of 1 lemon1/2 cup dark raisins1/2 cup light raisins20 to 25 maraschino cherries, rinsed, drained and cut up1/2 cup slivered almonds6 to 8 cups sifted flour
Using a little more liquid plus 8 cups flour, you can make 2 loaves.
An egg yolk mixed with 1 tablespoon milk and brushed on loaves makesa shiny loaf (before baking).Mix all the ingredients. Knead until well mixed. Let rise in warmprotected area until double in size.Knead down flat about 1-inch thick. (Use rolling pin or pat down.)Make long strips about 1-inch wide, intertwine 4 strips to make bottom.Then braid 3 strips for top. Place on top of 4 strips, secure withtoothpicks. Let rise 1/2 hour or so.
Bake 45 to 55 minutes at 325 degrees F.
While still warm mix confectioners' sugar and water; drizzle over top ofcake.
122. KENTUCKY CHRISTMAS JAM CAKE
This is a traditional Kentucky Christmas Cake. The pecans may besoaked in bourbon several days before the cake is made.Yields 20 servings.
1 cup butter2 cups white sugar3 eggs1 teaspoon baking soda3 cups all-purpose flour1 cup buttermilk1 cup blackberry preserves1 cup chopped pecans1 cup shredded coconut1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10inch tube pan and set aside.Cream together the butter and sugar. Add eggs separately, beating wellafter each. Sift together soda and flour; add alternately with buttermilkto creamed mixture. Mix well. Add jam, pecans, coconut and raisins.Mix well and pour into prepared pan. Bake for one hour or untiltoothpick inserted in center comes out clean.
123. LEMON POPPYSEED EASTER CAKE
Cake:2-2/3 cups sifted cake flour2-1/4 teaspoons baking powder1/2 teaspoon salt3 tablespoons poppyseeds2 lemonsNot quite 1 cup milk1 1/2 teaspoons vanilla extract1 cup butter, softened but fairly firm1-3/4 cups granulated sugar4 eggs
Glaze:1 cup sifted confectioners' sugarGrated zest of 1 lemon (yellow part of peel)2 tablespoon fresh lemon juice
Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt pan.Sprinkle a little flour into the pan and shake to coat all over. Shake out excessflour.Sift together flour, baking powder and salt. Sift again. Add poppyseeds.
Grate the zest, the yellow part of the rind, on the lemons. Set aside. Halve thelemons, squeeze out their juice and pour into a glass measuring cup. Addmilk to measure a total of 1 cup. Add vanilla. (Combining lemon juice andmilk causes the milk to curdle. Batter may be lumpy, but that is okay.)
In a large bowl, beat butter until creamy and no lumps remain, a minute orso. Beat on high speed as you gradually add sugar and lemon zest. Beat 3 to 5minutes until the mixture is light. Add eggs, 1 at a time, beating well aftereach addition until the color is uniform. Scrape the sides of the bowl aftereach beating.Add the flour mixture in 3 parts, alternating with the milk in 2 parts, stirringwith wooden spoon or with the beaters set on low.Spoon into pan and bake 60 to 70 minutes, or until the cake is golden brownand springs back when lightly pressed with your finger. Cool 10 minutes inthe pan, turn it out on a wire rack. Cool a few minutes more then drizzle withglaze.
To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour overwarm cake. Serves 12 to 16.
124. MAGIC PUMPKIN PIE
1 (9-inch) unbaked pie shell1 (16 ounce) can pumpkin1 (15 ounce) can sweetened condensed milk1 egg1/2 teaspoon salt1/2 teaspoon nutmeg1/2 teaspoon ginger3/4 teaspoon cinnamon
In a large bowl, blend all ingredients except pie shell. Turn mixture intopie shell. Bake at 375 degrees F for 50 to 55 minutes, or until knifeinserted comes out clean; cool.Refrigerate at least 1 hour and serve with whipped cream or topping.
125. MAPLE PECAN PUMPKIN PIE
Filling: 1/2 cup sugar 1 tsp. cinnamon 1/2 tsp. salt 1/4 cup raisins 1/4 cup chopped pecans 1 (16 oz.) can, 2 cups pumpkin 1 (12 oz.) can evaporated milk 1 tsp. maple extract 2 egg, slightly beaten
Topping: 1-1/2 cups whipping cream 1/4 cup powdered sugar 1/2 tsp. maple extract Pecan halves
In a large bowl, combine all filling ingredients; blend well, Pour into pie crust lined pan. Bake for 15 minutes at 425* Reduce oven temperature to 350*. Bake 40-45 minutes or until knife inserted near center comes out clean. Cool completely.
In a small bowl, whip cream until soft peaks form. Add powdered sugar and maple extract; whip until firm peaks form. Spread over cooled pie.
126. MAPLE PECAN TARTLETS Cinnamon in the cream cheese pastry makes these petite pies something special.
3/4 cup firmly packed brown sugar 1/4 cup maple syrup 1 tbl. butter, softened 1/8 tsp. salt 1 large egg, lightly beaten 3/4 cup finely chopped pecans, toasted Cinnamon pastry shells
Combine the first 5 ingredients in a small mixing bowl, beat at medium speed of an electric mixer until blended. Stir in pecans. Spoon filling evenly into Cinnamon pastry shells. Bake at 325* for 25 minutes or until set. Cool slightly. Remove from pans and cool completely on a wire rack. Yields 2 dozen.
CINNAMON PASTRY SHELLS: 1 (3 oz.) package cream cheese, softened 1/3 cup butter or margarine softened 1 cup flour 3/4 tsp. ground cinnamon
Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add flour and cinnamon, beating at low speed just until ingredients are blended. Wrap the dough in waxed paper and chill for 2 hours. Divide the dough in half. Divide each half of the dough into 12 balls. Place in lightly greased miniature muffin pans, shaping each into a ball, Yields 2 dozen
127. MINCEMEAT CAKE
This very rich cake just may become a family holiday-favorite.
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon baking soda 1 cup buttermilk 2 cups all-purpose flour 1 (9 ounce) package condensed mincemeat, crumbled
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 8 inch, round, cake pans.
Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition. Dissolve soda in buttermilk, stirring well. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in crumbled mincemeat. Spoon batter into prepared pans. Bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove layers from pans, and cool completely. This is good with a caramel frosting.
128. NO BAKE PUMPKIN PIE
1 cup cold milk 2 (4 ounce) boxes instant vanilla pudding 1 (16 ounce) can pumpkin 1 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon ginger 1 graham cracker crust
Pour milk into a bowl. Add pudding and beat with wire whisk 1 to 2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.
129. OLD FASHIONED CUSTARD PIE
1 (9 inch) unbaked pie crust3 eggs, plus 1 yolk beaten(use white for the crust)3/4 cup white sugar1/4 tsp. salt1 tsp. vanilla extract1 egg white1 can evaporated milk, plus enough whole milk to make 2-1/2 cups,scalded1/4 tsp. ground nutmeg
Preheat oven to 400 degrees.Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scaldedmilk. For more yellow color, add few drops yellow food coloring.Line pie pan with pastry and brush inside bottom and sides of shell withegg white to help prevent a soggy crust. Pour custard mixture intopiecrust. Sprinkle with nutmeg.To scald milk, heat until it just starts to bubble, not boil.
130. OLD FASHIONED GINGERBREAD
A recipe for gingerbread was said to have been brought to America onthe Mayflower. The following recipe is quite old.
1/2 cup soft shortening2 tbl. sugar1 egg1 cup dark molasses1 cup boiling water2-1/4 cups sifted flour1 tsp. soda1/2 tsp. salt1-1/2 tsp. ginger3/4 tsp. cinnamon
Preheat oven to 325 degrees. Blend shortening, sugar, and eggthoroughly. Blend in molasses and boiling water.Sift together dry ingredients and stir in, beating until smooth. Pour intoa greased and floured square pan. Bake 45-50 minutes.
LEMON SAUCE:1 cup sugar2 tbl. cornstarch2 cups water1/4 cup butter2 tsp. lemon juice2 tsp. grated lemon rind or lemon zest
In a saucepan mix sugar and cornstarch. Gradually stir in water. Boil 1minute, stirring constantly. Stir in butter, lemon juice, and or rind/ zest.Cool thoroughly.
131. OLD KENTUCKY PECAN PIE
1 cup white corn syrup1 cup packed brown sugar1/3 tsp. salt1/3 cup butter, melted3 eggs1-1/2 cups chopped pecans1 recipe pastry for an 8 inch single crust pie
Combine syrup, sugar, salt, and melted butter or margarine. Slightlybeat the eggs, and add to the sugar mixture. Beat well, and pour intouncooked pie shell. Sprinkle pecans on top.Bake at 350 degrees for 50 to 60 minutes.
132. ORANGE CRAISIN CAKE
This is a deliciously festive looking cake for the Holidays. It is also veryvery yummy!!
1 cup butter1 cup white sugar2 eggs1 cup sour cream2 cups all-purpose flour1 teaspoon baking soda1 cup craisins1/2 cup walnuts1 teaspoon vanilla extract2 tablespoons orange zest1/4 cup orange juice1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10inch bundt pan.Cream butter or margarine and 1 cup sugar. Add eggs, and beat wellwith an electric mixer at medium speed. Mix in sour cream and vanilla.Combine flour and baking soda: add to creamed mixture, blending justuntil moistened. Stir in raisins, walnuts, and orange rind. Mix well.Pour batter into prepared pan.Bake for 60 minutes, or until a wooden pick comes out clean. Cool cakein pan for 5 minutes.
133. ORANGE POPPY SEED CAKE
1 cup plus 4 tablespoons unsalted butter, softened 2 cups granulated sugar 1 tablespoon freshly grated orange peel 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs 1/4 cup poppy seeds (optional) 3-1/2 cups all-purpose flour 1-1/3 cups buttermilk or plain low-fat yogurt
1/2 cup orange juice 1/3 cup granulated sugar
1/2 cup unsalted butter, softened 16 ounces cream cheese 2 teaspoons vanilla extract 4 cups confectioner's sugar
Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake pans. Tap out excess flour.
In a large bowl with an electric mixer on high speed, beat butter, sugar, orange peel, baking powder, baking soda and salt until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in poppy seeds until blended. Reduce speed to low and beat in half the flour, all the buttermilk, then the remaining flour just until blended. Divide batter between prepared pans and spread evenly. Bake, switching position of pans halfway through baking, 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes before inverting cakes on rack. Poke holes with a toothpick, about halfway through layers at 1 to 2 inch intervals.
Stir orange juice and sugar until sugar dissolves. Spoon a tablespoon at a time over warm layers. Let cool completely.
Beat butter, cream cheese, and vanilla in a large bowl on medium speed until blended. Reduce speed to low and beat in confectioners' sugar until blended.
Place 1 cake layer, smooth side up, on a serving plate. Spread top with 1 cup frosting. Top with second cake layer, smooth side up. Spread remaining frosting over top and sides. Up to 2 hours before serving, decorate cake with sugar roses and leaves. Leave at room temperature.
134. PEPPERMINT N' CHOCOLATE CHEESECAKE
1 cup chocolate wafer crumbs 3 tbl. margarine, melted
1 envelope unflavored gelatin 1/4 cup cold water 2-8 oz. containers soft cream cheese 1/2 cup sugar 1/2 cup milk 1/4 tsp. peppermint extract 1/4 cup crushed peppermint candy 1 cup whipping cream, whipped 2-1.45 oz. milk chocolate candy bars, finely chopped
Combine crumbs and margarine. Press onto bottom of a 9 inch springform pan. Bake at 350* for 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, extract and peppermint candy, mixing well until blended. Chill until thickened but not set. Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, and combined with crushed peppermint candy.
135. PRIZE WINNING APPLE PIE
THIS PIE WAS A FIRST PRIZE WINNER IN THE 1988 LADIES HOME JOURNAL CONTEST.
FILLING: 6 tart apples (Granny Smith, Jonathan or Pippin), peeled, cored, sliced 2/3 cup granulated sugar Water 2 tbl. cornstarch 1 Tbl. butter 1/2 tsp. cinnamon Pinch of nutmeg
Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.
PASTRY: 1/2 cup butter, softened 1/3 cup firmly packed brown sugar 1-1/4 cup all-purpose flour 1/2 cup chopped pecans
Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.
TOPPING: 1/2 cup all-purpose flour 1/2 cup chopped pecans 1/4 cup firmly packed brown sugar 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. mace 1/4 cup cold butter, cut up
Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.
Preheat oven to 400ºF. Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375ºF. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.
136. PUMPKIN CHEESECAKE PIE
Tasty cheesecake-like pumpkin pie.
1 (8 ounce) package cream cheese2 cups pumpkin puree14 ounces sweetened condensed milk3 eggs1 teaspoon pumpkin pie spice1 recipe pastry for a 9 inch single crust pie
Preheat oven to 350 degrees F (175 degrees C).Mix cream cheese and condensed milk together until smooth. Stir in thepureed pumpkin, pumpkin pie spice and eggs. Mix until well combined.Pour batter into the pie shell.Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knifeinserted 1 inch from the edge comes out clean. Serve warm.
137. PUMPKIN CHEESECAKE
Gingersnap Crust: 1-1/2 cups gingersnap crumbs 3 tbl. sugar 1/3 cup butter, or margarine, melted
Combine the ingredients for the crust in a bowl. Press the mixture onto the bottom, and partly up the sides of a 9 inch springform pan. Bake 8-10 minutes. Let cool completely before filling.
Filling: 3 packages (8 oz. each) cream cheese, softened 1/4 cup sugar 4 eggs, lightly beaten 3 tbl. flour 2 tsp. pumpkin pie spice or 1-1/2 tsp. cinnamon, 1/2 tsp. ginger,1/4 tsp. nutmeg 1 can (16 oz.) pumpkin 1 can(5-1/3 oz.) evaporated milk
Preheat oven to 350 degrees Cream the sugar and cream cheese until light and fluffy. Beat in the eggs until thoroughly combined. Beat in the flour and spices until mixed. Add the pumpkin and evaporated milk and beat with an electric mixer at low speed until thoroughly blended, about 2 minutes. Pour the mixture into the cooled crust. Bake 60-70 minutes or until the top is firm. turn off the oven and leave the cake in the oven, with the door ajar until completely cool.
Place cake on a serving plate, and refrigerate, covered.
138. PUMPKIN CHIFFON PIE
3 beaten egg yolks 3/4 cup brown sugar 1 1/2 cups canned pumpkin 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup milk 1 envelope plain gelatin 1/4 cup cold water 3 stiffly beaten egg whites 1/4 cup granulated sugar 1 (9-inch) baked pie shell
Combine first 7 ingredients. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water. Mix into hot mixture. Chill until partially set. Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture. Pour into cooled pie shell and chill until set. Garnish with whipped cream.
139. PUMPKIN CHOCOLATE CHIP CHEESECAKE
Crust:1-1/4 cups graham cracker crumbs1/4 cup butter or margarine, melted2 tbl. granulated sugar
Cheesecake:1 cup semi-sweet chocolate mini morsels, divided3 pkg. (8-oz.) cream cheese, softened1 cup granulated sugar1/4 cup packed brown sugar1 can (15-oz.) Pure Pumpkin4 large eggs1/2 cup evaporated milk2 tbl. cornstarch1 tsp. ground cinnamon1/8 tsp. ground nutmeg
Crust:Preheat oven to 350º. Grease a 9-inch springform pan.Combine graham cracker crumbs, butter and granulated sugar inmedium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cupmorsels.
Cheesecake:Microwave remaining morsels in medium, microwave-safe bowl onHigh (100%) power for 30 seconds; stir. Microwave at additional 10-to20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, granulated sugar and brown sugar until smooth;beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamonand nutmeg. Remove 3/4 cup pumpkin mixture; stir into meltedchocolate. Pour remaining pumpkin mixture into crust. Spoonchocolate-pumpkin mixture over top; swirl.Bake for 60 to 65 minutes or until edge is set but center still movesslightly. Run knife around edge of cheesecake; loosen and remove sideof pan. Cool completely on wire rack. Refrigerate for several hours orovernight.
140. PUMPKIN CRANBERRY CAKE
6 ounces (1-1/2 cups) walnuts12 ounces (2 cups) fresh or frozen cranberries3 cups sifted flour2 tsp baking soda2 tsp baking powder3 tsp cinnamon1 tsp salt1/2 tsp ground ginger1/2 tsp finely ground black pepper1/4 tsp cloves1/4 tsp nutmeg1/4 tsp allspice1 -one pound can (2 cups) solid-pack pumpkin2 cups granulated sugar1-1/4 cups vegetable oil4 large eggs
Preheat oven to 350 degrees F. Grease a 10 x 4-1/4-inch tube pan or two9-inch layer cake pans.
Wash and drain the cranberries if they are fresh.Sift together the flour, baking soda, baking powder, cinnamon, salt,ginger, pepper, cloves, nutmeg, and allspice and set aside.In the bowl of an electric mixer, beat the pumpkin, sugar and oil untilmixed. Add eggs. On low speed, add the sifted dry ingredients, beatingonly until smooth. Fold in nuts and cranberries. Pour into pans. Addcrumb topping now (recipe below) or top with icing after baking. Bakefor one hour and 10 minutes or until a cake tester inserted in the middlecomes out clean.Cool in pan(s) for 15 minutes, then turn out onto rack. Top with icing.
Icing:2 cups confectioners’ sugar2 tbl lemon juicefew drops of water
In a bowl, mix all above with fork or whisk to desired consistency.Drizzle over cakes and (if desired) sprinkle with chopped nuts.
Crumb Topping: (optional)If a crumb topping is preferred to icing, before baking sprinkle top ofbatter with the following mixture:
1-1/2 cups flour2/3 cups brown sugarpinch of salt8 tbsp unsalted butter, melted
Mix this all together to make damp crumbs. Yield: 1 tube pan or two 9-inch cake pans
141. PUMPKIN CUSTARD CAKE
1-3/4 cups flour 1-1/4 cups sugar 2-1/2 tsp. baking powder 1 tsp. salt 1/3 cup shortening 1 cup milk 1 large egg 1 tsp. vanilla 1/2 cup chopped nuts
CUSTARD: 2 eggs separated 1 cup sugar 1 cup evaporated milk 1 tbl. flour 1 cup pumpkin 2 tsp. pumpkin pie spice
Preheat oven to 350 degrees: Grease a 13 by 9 inch pan:
In a large mixer bowl, combine flour, sugar, baking powder, and salt. Add shortening, and 3/4 cup milk. Blend; beat at medium speed for 2 minutes. Add remaining milk, egg, and vanilla; beat for 2 minutes more. Stir in nuts. Pour into prepared pan.
For the custard: Beat egg whites, just until stiff. Do not over beat. Set aside. Combine egg yolks, sugar, milk, flour, pumpkin, and spice: blend well. Fold in egg whites. Gently spoon custard over cake batter. Bake for 50-60 minutes or until wooden pick inserted in center comes out clean. Cool. Serve with whipped cream
142. PUMPKIN EGGNOG PIE
This recipe was a winner in the 17th Annual Pillsbury Bake-Off Contest
1 cup flour1/2 tsp. salt1/2 tsp. pumpkin pie spice1/3 cup shortening3-4 tbl. cold water
Preheat oven to 400*Combine flour, salt and pumpkin pie spice in a mixing bowl. Cut inshortening until the size of peas. Sprinkle water, a little, at a time overthe mixture while tossing and stirring lightly with a fork until dough isjust moist enough to hold together. Shape into a ball. Roll out on alightly floured surface to a circle 1-1/2 inches larger than inverted 9 inchpie plate. Fit loosely into pan. Fold edge to form a standing rim; flute.
Pour filling into pastry lined pan. Bake for 45-50 minutes or untilcenter is firm to the touch. Cool. Just before serving, spoon toppingover pie.
Filling:2 eggs1 can pumpkin pie filling1 cup eggnog( reserve 2 tbl. for topping.)
Combine all ingredients in a mixing bowl. Beat until thoroughlyblended.
Topping:Combine 1 envelope dessert topping mix, 1/2 cup cold milk, 1/2 tsp.vanilla and reserved egg nog. Beat 2 minutes or until peaks form.
143. PUMPKIN KAHLUA CAKE
1 (18.5 ounce) package spice cake mix without pudding 1 (16 ounce) can pumpkin or 2 cups mashed cooked pumpkin 4 eggs 1/4 cup water 1 (1.4 ounce) envelope whipped topping mix Kahlua glaze
Combine cake mix and pumpkin in a mixing bowl. Beat at low speed of an electric mixer until cake mix is moistened . Increase speed to medium and add eggs, one at a time, beating well after each addition. Add water and whipped topping mix; beat 2 minutes more. Pour into a greased and floured 13 by 9 inch baking pan. Bake at 350* for 45 minutes or until cake tester comes out clean when inserted into the middle. Cool in the pan 10 minutes. Remove cake from pan and place on a serving tray. Allow cake to cool slightly. Drizzle cake with Kahlua glaze.
KAHLUA GLAZE: 1-1/2 cups sifted powdered sugar 1/4 cup butter or margarine, melted 2 tbl. Kahlua
Combine powdered sugar, butter and Kahlua in a small bowl; stir until the mixture is smooth.
144. PUMPKIN ORANGE CHEESECAKE
3/4 cup graham cracker crumbs2 tbl. butter or margarine, melted2 (8-oz.) pkg. light cream cheese,(Neufchatel), softened1/2 cup nonfat ricotta cheese3/4 cup firmly packed brown sugar1 1/2 cups solid pack pumpkin3 tbl. orange juice2 tbl. evaporated fat free milk2 tsp. vanilla extract1 1/2 tsp. pumpkin pie spice1 tsp.grated orange peel3/4 cup frozen egg substitute, thawed
Preheat oven to 350*.
Crust:Combine graham cracker crumbs and margarine in a small bowl. Pressonto bottom of 9-inch spring form pan.
Cheesecake:Beat cream cheese, ricotta cheese and sugar until creamy. Addpumpkin, orange juice, evaporated milk, vanilla extract, pumpkin piespice and orange peel; beat until well blended. Add egg substitute andbeat just until blended. Pour into crust.
Bake for 60 to 65 minutes or until edges are set but center still movesslightly. Cool in pan to room temperature on wire rack; spread withTopping. Refrigerate for several hours or overnight. Remove side ofspring form pan.
Topping:Combine 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1teaspoon orange juice in small bowl.
145. PUMPKIN PIE CAKE
Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm fromthe oven with a scoop of vanilla ice cream.
1 (29 ounce) can canned pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar1/2 teaspoon salt4 teaspoons pumpkin pie spice1 (18.5 ounce) package yellow cake mix3/4 cup butter1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13inch pan (preferably metal).In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt,and pumpkin pie spice. Mix well. Pour batter into the prepared pan.Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt thebutter or margarine, and drizzle it over the cake mix. Sprinkle walnutsover the top.Bake for 55 to 60 minutes, or until done.
146. PUMPKIN SPICE CAKE
3 cups all-purpose flour 3-1/2 tsp. baking powder 2 tsp. pumpkin pie spice 1 tsp. baking soda 3/4 tsp. ground nutmeg 1/2 tsp. salt 1-1/2 cups granulated sugar 3/4 cup butter 3 large eggs 1-1/2 cups 100% pure pumpkin 1/2 cup evaporated milk 1/4 cup water 1 1/2 tsp. vanilla extract
frosting: 1 (8 ounce) package cream cheese 1/3 cup butter 3-1/2 cups sifted confectioners' sugar 2 tsp. maple flavored extract chopped nuts and nut halves (optional)
Preheat oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely. Beat cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
147. PUMPKIN UPSIDE DOWN CAKE
This can be served warm or cold, with or without whipped topping Very easy to make family favorite.
1 (29.00 ounces) can pumpkins 1-1/4 cups sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1 teaspoon nutmeg 1 (13.00 ounces) can evaporated milk 3 eggs (well beaten) 1 box yellow cake mix (can be pudding style) 1 cup chopped pecan 1 cup melted butter
Mix pumpkin, sugar, cinnamon, ginger, nutmeg, milk and eggs; pour into buttered 9"x 13" baking dish. Sprinkle cake mix over the top of the pumpkin mixture, sprinkle nuts over cake mix and then drizzle the melted butter over the top of the entire cake. Bake for 1 hour at 350 degrees or until inserted toothpick comes out clean. Serve with whipped cream
148. RICH PUMPKIN PIE WITH CANDIED GINGER
Pastry for two 8" pies 2 cups cooked puréed pumpkin 1 cup brown sugar 6 eggs, lightly beaten 2 cups cream 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. mace 1/3 cup cognac 4 tbl. finely chopped candied ginger
Line two 8 " pie tins with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil. Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both
| 149. | ROASTED PECAN BUTTER PECAN PIE |
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| (Louisiana Cajun) |
| Dough |
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1 cup plus 3 tablespoons flour 1/2 teaspoon salt 7 tablespoons cold, unsalted butter, cut up 1/4 cup ice water
Sift 1 cup of the flour and the salt into a large bowl. Add butter, and working quickly with a light touch, cut butter into the flour with a spoon and fingertips until mixture is the texture of coarse cornmeal. Add ice water and stir until well blended. Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour. With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch. Place an ungreased 8 1/2-inch round pie pan face down on top of the dough and cut around the pan, leaving a 3/4-inch border. Lightly flour the top of the dough and fold it in quarters. Carefully place dough in the pie pan, with the points of the folded dough centered. Unfold dough and line the pan bottom and sides, gently pressing dough into place and draping a little over the rim. Flute the edges. Refrigerate prepared pie shell until ready to use.
Pecan Filling 1/2 cup pecan pieces or halves ,dry roasted until dark 3 large eggs 1 cup granulated sugar 1 cup dark corn syrup 2 tablespoons unsalted butter, melted, cooled 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 1 cup pecan halves
Process roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy. Add sugar, corn syrup, butter, vanilla, salt, and pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed. Stir in the unroasted pecan halves. Pour mixture into prepared pie shell. Place on a cookie sheet and bake at 350 degrees F for 40 minutes. Reduce heat to 325 degrees F and bake until filling is browned on top and crust on edges is lightly browned, about 40 minutes more. Remove from oven and let cool at least 30 minutes before serving.
150. RUM AND CHERRIES CHEESECAKE
1-2/3 cups graham cracker crumbs2 cups sugar, divided1/4 cup butter, softened3 lb. cream cheese, softened to room temperature9 eggs1 tsp. vanilla1/4 cup rumjuice of 1 lemon1-1/2 cups sour creamcherries
Make crust by mixing together graham cracker crumbs, 1/4 cup sugarand softened butter. Lightly butter a round cake pan, 10 inches wideand 3 inches deep (not a springform pan).Press crumb mixture into the bottom of the pan.
With an electric mixer, beat cream cheese with remaining sugar untilsmooth. Add eggs, one at a time, beating well after each addition.Add vanilla, rum, lemon juice and sour cream, beating until mixture issmooth. Pour cream cheese mixture over crust. Place cake pan inanother large deep pan. Pour water around pan to a depth of 1-1/2inches.Bake in 300* oven for 2 hours or until center is set. When the cake iscooled, chill several hours or overnight in refrigerator.To remove cake from pan, place cake on burner that has been heatedand turned off for 1 minute. Gently run knife around edges of cake toloosen. Carefully turn cake out onto 10 inch plate, then turn it right sideup on a serving platter. Top with cherries.
151. RUM RAISIN BUNDT CAKE
1 (20 ounce) can crushed pineapple 1-1/2 cups granulated sugar 1/2 cup butter 3 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon allspice 1/2 teaspoon salt 1/2 cup dark rum 1 cup raisins 1 cup walnuts Rum Glaze
Preheat oven to 350 degrees F. Grease well a 10-inch Bundt pan. Drain pineapple, pressing out 1 1/2 cups pineapple juice. Reserve 1/4 cup juice for cake and 3 tablespoons for glaze. Cream sugar and butter. Beat in eggs and vanilla. Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture alternating with pineapple liquid and rum. Stir in pineapple, raisins and nuts. Spoon into prepared pan. Bake for 50 to 55 minutes. Cool cake and spoon on glaze.
Rum Glaze: 3 tablespoons dark rum 3 tablespoons reserved pineapple liquid 2 tablespoons softened butter 3 cups confectioners' sugar Blend well and spoon over cooled cake.
152. SOUTHERN DIXIE PIE
(9 inch) pie shells, partially baked1-1/2 cups raisins1 cup butter, softened1 cup white sugar1 cup packed brown sugar6 eggs2 tsp. vanilla extract2 tsp. ground cinnamon1 cup chopped walnuts1 cup shredded coconut
Preheat oven to 350 degrees.Place raisins in a small saucepan. Pour in enough water to cover. Placeover low heat and bring to a boil. Remove from heat and set aside.In a large mixing bowl, cream together butter, white sugar, and brownsugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth.Drain excess water from raisins. Fold into mixture along with nuts andcoconut. Mixture will appear curdled. Pour half of mixture into eachpastry shell.Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool onwire racks. Garnish with whipped topping and chopped nuts if desired.
153. SPICED EGGNOG CHEESECAKE
32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/4 cup flour 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon Pinch of ground cloves 1 egg 1-3/4 cups prepared eggnog 1 teaspoon vanilla extract 1 (8 ounce) container sour cream Optional garnishes: 6 ounces white baking chocolate, pinch ground nutmeg
Preheat oven to 350 degrees F.
Prepare crust. Leave oven on.
Prepare filling by beating cream cheese in medium-size bowl until smooth.
In a small bowl, mix sugar, flour, nutmeg, cinnamon and cloves. Add to cream cheese; beat until smooth. Beat in egg. Add eggnog in slow stream, beating continuously. Beat in vanilla extract. Pour filling onto crust in pan; tap pan lightly to release air bubbles. Bake in preheated oven 1 hour. Remove from oven; spread sour cream over top of cake. Bake 5 minutes longer. Cool in pan on rack until cake is cool to touch. Refrigerate until serving.
To prepare garnish, line 8-by-4-inch loaf pan with aluminum foil, leaving an overhang on both ends. Melt chocolate in top of double boiler over barely simmering, not boiling, water, stirring until smooth. Stir in nutmeg. Pour chocolate into pan, spreading evenly. Refrigerate until firm.
Lift foil out of pan to remove chocolate bar. Using vegetable peeler, scrape chocolate to make loose curls. Arrange curls on top of cake. Makes 12 to 16 servings.
Crust: 1 cup graham cracker crumbs (about 8 whole graham crackers, crushed) 1 teaspoon granulated sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter, melted
Combine crumbs, sugar, ginger, nutmeg, cinnamon and butter in a small bowl until well blended. Press over bottom of 9-inch springform pan. Bake 10 minutes. Transfer pan to wire rack to cool.
154. SWEET POTATO COBBLER
Melt 1 stick (4 ounces) margarine in a 9 x 12-inch baking dish.Mix:1 cup self-rising flour1 cup sugar1 cup milkPour into the center of melted margarine. Do NOT stir.
Mix:2 cups cooked but firm, peeled and sliced sweet potatoes1 cup sugar1/2 cup light brown sugar1-1/2 cups water1 teaspoon vanilla1 teaspoon cinnamon (or other preferred spice)
Pour this into center of melted margarine and batter. Do NOT stir.Bake at 350° for 45 minutes or until light brown.
155. SWEET POTATO PECAN COFFEE CAKE
1/2 cup plus 2 tablespoons margarine, melted3/4 cup sugar2 large eggs1 teaspoon vanilla1 cup sour cream3/4 cup cooked, mashed sweet potatoes2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Topping1 cup pecans, chopped1/2 cup light brown sugar1/2 cup all-purpose flour3 tablespoons margarine2 teaspoons vanilla
Heat oven to 325 degrees. Grease a 9 or 9 1/2-inch springform pan. Inmixing bowl, combine margarine, sugar, eggs, and vanilla; add sourcream and sweet potatoes. In large mixing bowl, combine flour, bakingpowder, baking soda and salt.. Stir sour cream mixture into flourmixture, just until blended. Spread in prepared pan. Sprinkle withtopping. Bake 65 to 75 minutes, or until a wooden toothpick insertednear center comes out clean. Let cool, loosen edges, and remove sides ofpan.
Topping:In a small bowl, combine topping ingredients. Mix with fork untilmixture resembles coarse crumbs.
156. TRAITIONAL HOLIDAY RUM CAKE
1 box yellow cake mix 1/2 cup oil 1/2 cup water chopped nuts 4 eggs 1 pkg. vanilla instant pudding 1/2 cup light rum
Glaze: 1/2 cup butter 1/4 -1/2 cup rum 1 cup sugar
Preheat oven to 350 degrees. Sprinkle chopped nuts into the bottom of a greased and floured tube pan. Combine cake mix, eggs, pudding, oil, water and rum. Pour into cake pan and bake for 55 -60 minutes.
Mix glaze ingredients in a sauce pan and bring to a boil. Cook for one minute. Pour the glaze over the cake while it is still warm. Let the cake cool in the pan for 30 minutes. Remove the cake from the pan by flipping the cake upside down on a cake plate. The chopped nuts are now on the top of the cake.
157. UPSIDE DOWN PUMPKIN PIE
3 eggs 1 (13 ounce) can evaporated milk 1 (20 ounce) can pumpkin 1 1/4 cups granulated sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1 teaspoon nutmeg 1 (18.25 ounce) box yellow cake mix 1 cup chopped nuts 1 cup butter or margarine, melted
Preheat oven to 350 degrees F.
In large bowl beat eggs. Add milk, pumpkin, sugar, cinnamon, ginger and nutmeg; mix well and pour into a 9 x 13-inch baking dish. Sprinkle the dry cake mix evenly over the top. Sprinkle nuts over the top, and drizzle butter over all. Bake for one hour. Serve warm or cold with whipped topping.
158. VERMONT APPLE PIE
6 large tart apples ,pared and cored1 unbaked 9" pastry shell1/3 cup sugar3/4 cup ginger snap cookie crumbs1 tbl. flour1/2 tsp. cinnamon1 dash salt1/4 cup butter1/4 cup walnuts1/3 cup maple flavored syrup
Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients. Spread 1/2 the mixture over the apples.Spread in remaining apples atop first layer. Top with remaining crumbsand walnuts. Bake in a moderate oven (375 degrees),about 50 minutes,covering with foil the last 25 minutes. Remove from oven. Pour syrupevenly over the pie.
