Mix cranberries, sugar and peel in small bowl. Add half of this to flour
mixture. Scrape batter into greased 9 x 13 pan. Spoon remaining cranberry
mixture over top.
Bake 350 for 40 minutes or tested done. Cool in pan on rack. May be frozen.
Melt the chocolate chips and shortening in a double-boiler or
microwave-safe bowl. Holding onto stem, dip cherries into chocolate; set
on waxed paper to harden. Store in a covered container. Refrigerate 1-2
weeks before serving. The longer they sit the juicier the center will be.
Yield: about 3 dozen.
Ingredients:
- 2 cups granulated sugar
- 1/2 cup white corn syrup (I use Karo syrup)
- 1/2 cup water
- 1/8 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla
- 1 cup chopped walnuts (or pecans or candied fruit)
Method:
Mix sugar, corn syrup, water and salt in saucepan. Heat slowly until sugar
is dissolved, then boil gently, without stirring to 240 deg.F. on a candy
thermometer (firm ball stage).
While syrup is boiling, beat egg whites until stiff. Beating constantly,
slowly pour about 1/3 of the hot syrup over egg whites. Put remaining
syrup back to cook to 265 deg.F. (hard ball stage).
Gradually beat this syrup into egg whites. Add vanilla and continue
beating until mixture will hold its shape, three to four minutes. (If
weather is damp and candy refuses to hold its shape, beat in one teaspoon
of powdered sugar at this stage.)
Add walnuts. Drop from teaspoon onto waxed paper, or pour into a buttered
9-inch square pan and cut into squares when cool.
Makes about 1 1/2 pounds of candy.
Note:
This is very nearly the recipe I use. The only difference is that I boil
all the syrup right to hard ball stage (265 deg.F). It works best with a
stand mixer or someone else to hold the mixer while you pour.
Grape Pudding
Rillaith
Although it sounds very dry, the grapes brust when you eat releasing their
juice!
Ingredients:
- Digestive biscuits
- Double cream, very lightly whipped
- Seedless grapes
- Demerara sugar
Method:
Use a small (6") souffle dish, preferably clear.
Crush 4 or 5 biscuits (best method is to place them in a paper bag and use
a rolling pin) and make a layer on the bottom of the dish, add a layer of
cream, and scatter (or cover, depending on the budget) with grapes.
Continue with layers until you reach almost the top of the dish - on the
last layer of biscuits place a good layer of cream (omit the grapes),
spoon the sugar all over the cream, and place under a hot grill until the
sugar is melted.
Almond Crescents
Illiane
Recipe from http://homearts.com
Ingredients:
- 1 cup blanched almonds
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup butter (2 sticks), softened
- 2 cups all-purpose flour
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
Method:
Preheat oven to 350 degrees F. Place almonds in 9" by 9" metal baking pan.
Bake almonds 8 to 10 minutes, until lightly toasted. Cool completely. Turn
off oven.
In food processor with knife blade attached, blend almonds with salt and
1/4 cup granulated sugar until almonds are very finely ground.
In large bowl, with mixer at low speed, beat butter and remaining 1/4 cup
granulated sugar until blended, occasionally scraping bowl with rubber
spatula. Increase speed to high; beat until light and creamy, about 3
minutes. Reduce speed to low; gradually beat in flour, almond extract,
vanilla, and ground-almond mixture until blended. Divide dough in half;
wrap each with plastic wrap and refrigerate 1 hour or until dough is firm
enough to handle. (Or, place dough in freezer 30 minutes.)
Preheat oven to 325 degrees F. Working with half of dough at a time, with
lightly floured hands, shape dough by rounded teaspoons into 2" by 1/2"
crescents. Place crescents, about 1 inch apart, on ungreased cookie sheet.
Bake cookies 20 minutes or until lightly browned around the edges.
Transfer cookies to wire rack. Immediately sprinkle confectioners' sugar
through sieve over cookies until well coated; cool completely.
Repeat with remaining dough. Store cookies in tightly covered container,
placing waxed paper between layers if necessary.
Yields about 6 dozen cookies. Each cookie: About 55 calories, 1 g
protein, 6 g carbohydrate, 4 g total fat (2 g saturated), 7 mg
cholesterol, 35 mg sodium.
Mostaccioli
Illiane
Recipe from http://homearts.com
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup margarine or butter (1 stick), softened
- 1 large egg
- 1/2 cup milk
Chocolate Glaze:
- 3 tablespoons unsweetened cocoa
- 1 1/4 cups confectioners' sugar
Method:
Preheat oven to 400 degrees F. Prepare Cookies: In medium bowl, combine
flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl,
with mixer at low speed, beat sugar with margarine or butter until
blended. Increase speed to high; beat until light and creamy. At low
speed, beat in egg until blended. Alternately beat in flour mixture and
milk, beginning and ending with flour mixture.
With hands dusted with cocoa, roll about 2 level teaspoons dough into
1-inch balls. Place balls, about 2 inches apart, on ungreased large cookie
sheet. Bake cookies 8 to 10 minutes, until puffed (they will look dry and
slightly cracked). With pancake turner, transfer cookies to wire rack to
cool. Repeat with remaining dough.
Prepare Chocolate Glaze: In medium bowl, with wire whisk or fork, mix
cocoa with 3 tablespoons plus 1 teaspoon boiling water until smooth.
Gradually stir in confectioners' sugar and blend well. Dip top of each
cooled cookie into glaze. Place cookies on wire rack set over waxed paper
to catch any drips. Allow glaze to set, about 10 minutes. Store cookies in
tightly covered container with waxed paper between the layers.
Yields about 5 dozen cookies. Each cookie: About 50 calories, 1 g protein,
9 g carbohydrate, 2 g total fat (0 g saturated), 4 mg cholesterol, 40 mg
sodium.
Sweet Dreams Coffee Cake
Illiane
This is a recipe from the N.C. Egg Association.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2/3 cup melted margarine
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons orange extract
Topping:
- 1 1/2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
- 1/4 cup confectioners' sugar
Method:
Combine flour, baking soda, baking powder, salt, sugar, 1/2 cup brown
sugar, 2 teaspoons cinnamon, margarine, buttermilk, eggs and orange
extract. Beat at low speed with electric mixer until moistened; increase
to medium speed for 3 minutes. Spread batter into greased and lightly
floured 9 x 13 x 2-inch baking pan. Cover and refrigerate overnight.
Topping:
Combine 1 1/2 teaspoons cinnamon, 1/2 cup brown sugar and nuts. Place in
airtight container until ready to bake cake.
Heat oven to 350 degrees. Sprinkle batter with topping mixture. Bake 35 to
40 minutes or until wooden pick inserted in center comes out clean. Place
Christmas doily on top of cake, sprinkle with confectioners' sugar, remove
doily and serve warm. Makes 15 servings.
Cinnamon Buns
Rillaith
Taken from Delicious Meals Made Easy; UK measurements
Ingredients:
- 225g (8oz) plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 50g (2oz)
- 100g (4oz) raisins
- 60ml (2fl oz) soya oil
- 225g (8oz) fromage frais
- 3tbsp melted butter
For the filling:
- 50g (2oz) soft dark brown sugar
- 50g (2oz) finely chopped walnuts
- 3/4 tsp ground cinnamon
Method:
Preheat oven to 200C / 400F / gas mark 6. Lightly grease a 23cm (9in)
square cake tin. For the filling, mix together the brown sugar,walnuts,
and cinnamon. Set aside.
Sift the flour, baking owder, slat, and bicarbonate of soda into a bowl.
Stir in the caster sugar and raisins. In a seperate bowl, blend the oil,
fromage frais, and a tablespoon of butter. Sitr into the flour mixture to
form a dough. Knead lightly until smooth.
Roll out the dough on a lightly floured surface to form a 30x25cm
(12x10in) rectangle. Brush with a tablespoon of butter. Sprinkle over the
filling. Roll up from a long edge, then pinch the edge to seal.
Cut into 12 slices (approz 2.5cm / 1in). This will be easier if the dough
is chilled for 30 minutes, and then cut with a very sharp knife. Place in
the tin so that their sides just touch. They will gently spread and stick
together during baking, but the cooked rolls are easy to pull apart. Brush
rolls with the remaining butter. Bake for 25 minutes, or until golden.
Serve warm.
Freezing:
Freeze the buns in freezer bags for up to 6 months. Thaw, then warm up in
a preheated medium oven.
Variations:
For the Cinnabon taste, cover liberally in gloopy icing (icing sugar +
water).
Cheap and Sleazy Chocolate Mousse
Sting
Ingredients:
- 6 oz.semi-sweet chocolate chips
- 1/2 c. boiling water
- 1 egg
- 1 T. Kahlua or vanilla
- 1/2 pint heavy cream
Method:
Place chocolate chips in blender and pour boiling water over. Blend
well on high speed. Add remaining ingredients and blend well. Pour into
dessert glasses and chill for at least an hour.
Daffodil Cake
Sting
Ingredients:
- 1 1/4 cups egg whites (about 10-12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 cup cake flour
- 4 egg yolks
- 1 Tablespoon grated orange peel
- 2 teaspoons grated lemon peel
- 1 1/2 cups confections' sugar
- 3/4 cup butter, softened
- 3 egg yolks
- 1/8 teaspoon salt
- 2 tablespoons grated orange peel
- 4 teaspoons grated lemon peel
- Orange sections
Method:
Preheat oven to 375 degF. In large bowl, measure egg whites, cream of
tartar, vanilla and salt. With mixer at high speed, beat until soft peaks
form. Sprinkle in sugar, 2 tablespoons at a time, beating at high speed
until sugar dissolves and whites stand in stiff glossy peaks. Do not
Scrape bowl.
Reduce mixer speed to low. Gradually beat in flour until just blended. In
another large bowl at high speed, beat yolks until thick and
lemon-coloured. Fold in half of egg-white mixture and orange and lemon
peel. In 10 inch tube pan, drop heaping tablespoons of white and yellow
batter to form a check board pattern. Bake 35-40 minutes. Invert cake and
cool in pan for 1 hour.
Meanwhile, make the frosting:
In small bowl with mixer at medium speed, beat sugar with butter, egg
yolks and salt until fluffy. Stir in grated orange and lemon peel. Frost
cake. Garnish with orange sections. Refrigerate.
Danish Red Fruit Pudding with Cream
Danish Red Fruit Pudding with Cream
Danish Red Fruit Pudding with Cream
Danish Red Fruit Pudding with Cream
Sting
Ingredients:
- 1 1/2 lbs fresh raspberries or strawberries
- 2 Tbsp sugar
- 2 Tbsp arrowroot powder
- 1/4 cup cold water
- slivered almonds
- 1/2 cup light cream
Method:
Puree berries and stir in sugar. Bring to boil, stirring constantly.
Dissolve arrowroot powder in water and stir into berry puree. Simmer but
do not boil. Remove from heat when thickened. Cool then chill 2 hours.
Sprinkle with almonds and serve with cream on the side.
Godiva Brownies
Sting
Ingredients:
- 5 oz Unsweetened Chocolate
- 1 tsp Vanilla
- 2/3 Cup Butter
- 1/2 Cup Chocolate Liqueur
- 1 Tbls Instant Coffee
- 1/2 Cup All-Purpose Flour
- 5 Large eggs
- 2 1/2 Cups Nuts, Chopped
- 1/2 tsp Salt
- 2 Cups Sugar
Method:
Preheat oven to 450 degrees. Melt the chocolate and the butter in the top
of a double boiler until smooth. Add the instant coffee. Set aside to
cool. Beat the eggs and salt together until fluffy. Gradually beat in the
sugar. Beat until the mixture becomes ribbony (about 10 minutes). Beat in
the vanilla, chocolate liqueur and the cooled chocolate using a mixer
running at low speed. Fold in the flour until just incorporated. Fold in
the nuts. Pour the batter into a well greased, parchment li ned (11"x17")
baking pan. Place the pan in the oven. Reduce the heat in the oven to 400
degrees. Bake until a toothpick inserted in the middle comes out clean
(20-22 minutes). Let cool in the pan before cutting.
Heaven and Hell Cake
Sting
Ingredients - Angel Food Cake:
- 2/3 c Cake flour
- 1 c Confectioners' sugar
- 1 c Egg whites (7 or 8)
- 1 pn Salt
- 1 ts Cream of tartar
- 2/3 c Sugar
- 1 ts Vanilla
- 1/2 ts Almond extract
Devil's Food Cake:
-
- 1/2 c Powdered cocoa
- 1 c Strong coffee
- 1/2 c Shortening
- 1 1/2 c Sugar
- 2 lg Eggs
- 1 ts Vanilla
- 1 1/2 c Cake flour
- 3/4 ts Salt
- 1/4 ts Baking powder
- 1 ts Baking soda
Peanut Butter Mousse:
- 12 oz Cream cheese
- 1 3/4 c Confectioners' sugar
- 2 c Peanut butter, at room temp
- 3/4 c Heavy cream
Ganache:
- 2 c Cream
- 2 lb Milk chocolate, chopped
Method:
Angel Food Cake: Preheat oven to 375 degrees. Cut parchment paper
or wax paper to fit the bottom of a 10-inch round cake pan. Do not grease
the
pan or paper. Sift together the flour and confectioners' sugar.
Set aside. Place egg whites in a bowl of a heavy-duty mixer. Beat slowly
while adding the salt and cream of tartar, then continue beating for 1
minute or until soft peaks form. Increase speed to medium; add sugar by
tablespoons until it is all incorporated, then beat 1 1/2 minutes
longer.When egg whites have stiff peaks, add vanilla and almond extract.
Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour
mixture over the egg whites. Fold in with a rubber spatula; sprinkle with
remaining sugar-flour mixture and fold again, using minimum number of
strokes so that the egg whites do not deflate.
Gently spoon the mixture into prepared pan and bake for 40 to 50 minutes or until golden brown. Do not overbake or the cake will sink in the center.
Devil's Food Cake: Sift cocoa into a mixing bowl, then drizzle in
the coffee while whisking to make a smooth paste. Set aside. Combine
shortening, sugar, vanilla and eggs, and beat for 2 minutes at medium
speed. In a separate bowl, sift together the flour, salt, baking powder
and baking soda. Alternately add the cocoa-coffee mixture and the flour
mixture to the sugar-egg mixture and continue beating until incorporated.
Pour batter into prepared pan and bake for 30 minutes.
Peanut Butter Mousse: In the bowl of an electric mixer, whip the
cream cheese until light and creamy. Gradually beat in the confectioners'
sugar, then the peanut butter. Continue beating until thoroughly
incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of
heavy cream. It may not smooth out, but it will be easier to blend.
Transfer mixture to another bowl and set aside. Place the heavy cream in
the electric mixer bowl and whip until stiff. Carefully, but thoroughly,
combine both mixtures. Set aside.
Heat 2 c cream just to a simmmer and turn off heat. Stir in chocolate.
Cover pan and let the chocolate melt. Whisk to combine thoroughly, then
let cool to room temperature.
To assemble: When both cakes have cooled, carefully slice them in
half horizontally with a sharp serrated knife (the longer the better), so
that you have 4 cake layers. To slice the angel food cake, spray the
knife with oil. Holding the top of the cake with your flat, open hand, use
a sawing motion to slice through. Do not put pressure on the knife, or the
cake might tear; just let the sawing action do its work. (If the cake
sinks in the center, fill it in with some extra mousse. Make this the top
layer and it will be easier to level off.) Place one layer of the devil's
food cake on a plate and spoon a third of the peanut butter mousse on top.
Add a layer of the angel food cake, then spread another third of the
mousse. Top with remaining angel food layer. Whisk the ganache, then
spread over the cake with a spatula, frosting both the top and sides
generously. Refrigerate for at least 2 hours before serving. Served
chilled; slice with a warm, wet knife.
Any leftover cake may be frozen, tightly wrapped, for up to a month.
Per serving: calories, 1007; fat, 64g; cholesterol, 120 mg; sodium,472 mg;
percent calories from fat, 55 percent.
Optional garnishes: Puree frozen raspberries; strain through a
sieve. Sweeten to taste with sugar. Melt milk chocolate and white
chocolate. Spread milk chocolate in a cookie sheet lined with wax paper.
Scatter spoonfuls of white chocolate around the dark, then create swirls
with a toothpick. Allow to cool, then break into pieces. Serve the cake
on drizzled raspberry sace, propped up with chunks of swirled
chocolate.
Keep-it-Secret Marmalade
Sting
Ingredients:
- 2 c finely-chopped cucumbers
- 4 c granulated sugar
- 1/2 cup of lime juice (or lemon, but lime's better)
- 2 T grated lime peel (if necessary, lemon will serve)
- 1/2 bottle liquid fruit pectin
- whatever coloring you fancy: beet juice, blueberry juice
Method:
In big saucepan combine cucumbers, sugar, juice and peel. Mix well, add
coloring, boil one minute over high heat, stirring constantly. Remove from
stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool a
bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot
paraffin. Makes about five jelly glasses.
Note: Every household in old Mobile (that's in South Alabama for
you Brits *grin*) had a few recipes which were handed down with
admonitions not to give everybody the directions. If one wished to have a
good idea of the exact ingredients and the true cooking method for some
dish, one had to talk to three ladies of the same family on the same day,
before they could decide how to edit the recipe before passing it on.
Here's a delicious marmalade nobody could ever quite figure out. The lady
who made it, unmarried, childless, on her deathbed wrote it out for her
faithful grocery delivery boy who not only brought her groceries but
mailed letters, picked up the newspapers, all that. This mystery marmalade
is equally good on hot biscuits, muffins, and pones, even on top of frozen
buttermilk as dessert.
Lowfat Chocolate Cake
Sting
Ingredients:
- non stick cooking spray
- 1 1/4 cup flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. salt (I use about 1/4 tsp)
- 4 egg whites
- 1 cup water
- 1/2 cup karo light or dark corn syrup
- (optional: confectioner's sugar)
Method:
Spray 9-inch square baking pan. In large bowl combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl mix (whisk) eggs
whites, water and corn syrup. Add to flour mix; stir until smooth.
Pour into pan and bake at 350 F 35 min. or until toothpick inserted in
center comes out clean. Cool. Optional-sprinkle with powdered sugar.
16 servings.
Lenguas De Gato (aka Cat's Tongue Cookies)
Sting
Ingredients:
- 1/4 lbs sweet butter
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/8 teaspoon lemon rind (optional)
- 2 egg whites, unbeaten
- 3/4 cup flour
- pinch salt
Method:
Cream butter until light and fluffy. Add sugar, vanilla, and lemon rind.
Beat for 1 more minute.Add egg whites. Gradually stir in flour and salt.
Put dough into a pastry bag or cake decorator fitted with a 1/4 inch round
opening. Press dough onto a greased cookie sheet in 2 1/2 lengths, well
spaced. Bake at 350 degrees F. for 5 minutes, or until very lightly
brown. WATCH COOKIES WILL BURN IN A FLASH!
Makes about 70 cookies.
© The Harem, 1997.
Last updated 21 September, 1998
Recipes originally collated and HTMLised by
Yfandes,
yfandes@snip.net.
Edited, updated, indexed, and split into more manageable chunks by
Rillaith,
rillaith@harem.org.