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Blender Double Fudge Cake

Ingrients & Directions


1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate;
– Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces

Heat oven to 350~. Grease and flour baking pan,
9x9x2″. Measure nuts into blender; chop on low speed.
Set nuts aside. In order listed, measure remaining
ingredients except chocolate pieces into blender.
Blend 30 seconds on high speed, stopping blender
occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy). Pour batter into pan.
Bake about 35 minutes or until wooden pick inserted in
center comes out clean. Immediately sprinkle chocolate
pieces over cake. Place baking sheet over pan so
contained heat will soften chocolate pieces. Spread
softened chocolate evenly over cake; sprinkle with
reserved nuts. Serve warm.
*To prepare cake with electric mixer, measure all
ingredients except nuts and chocolate pieces into
large mixer bowl. Blend 1/2 minute on low speed,
scraping bowl constantly. Beat 3 minutes high speed,
scraping bowl occasionally. Bake as directed.
**If using self-rising flour, omit baking powder and
salt.

From

Yields
10 Servings

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Sour Cream Peach Pie

Ingrients & Directions


-CRUST-
1/2 c Butter
3 oz Cream cheese
1/4 ts Salt
1 c Flour

FILLING
1 cn (#2 1/2) sliced cling
-peaches (I use the ones in
-light syrup)
1 c Sugar
1 Egg
1/4 c Sugar
1/2 ts Vanilla
1 c Sour cream

Cream butter and cheese, work in flour and salt witha pastry blender. Roll
out crust and line pan. In botton of pan lightly spread about a Table. of
butter.

Filling: Drain peaches well and arrange in a cricles in bottom of pan.
Combine filling ingredients and pour over peaches. sprinkle with cinnamon
or nutmeg if desired. Bake at 425 for 12 min. then reduce heat to 350 and
bake 15-20 min more. Pie will be like a custard and not firm in the center,
like a pumpkin pie. Serve warm or chilled

This has been a family favorite for about 28 years now! My dad just loves
it! Hope you enjoy it, I love it warm or chilled.

Yields
1 Servings

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Memorable Banana Nut Bread

Ingrients & Directions


1 1/2 c Flour
3/4 c Egg Beaters? 99% egg
Substitute
1/2 c Light corn syrup
1/2 c Sugar — (1/2 to 1 cup)
1 c Heaping, Bananas — mashed
1 ts Vanilla
1 ts Baking soda
1 ts Baking powder
1/4 c 1% low-fat buttermilk
1 c Grape Nuts cereal
No-stick cokking spray

Mix all ingredients; bake in a large sprayed loaf pan at 350 degrees
F. for 50-60 minutes. Do not over-bake. Test for doneness with
toothpick.


Yields
16 Servings

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Chocolate Chestnut Bourbon Torte W/a Kentucky Bourbon Cre

Ingrients & Directions


6 Eggs, separated, plus 2 egg
Yolks
1 1/2 c Sugar, plus 1/3 cup
4 tb Bourbon, plus 2 teaspoons
2 1/2 c Pureed unsweetend chestnuts
3/4 c Ground pecans, plus pecan
Peices for garnish
2 ts Instant coffee
6 tb Chilled buter, cut into
Pieces
1 1/2 oz Bitter chocolate, chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners’ sugar

1. Make the cake: heat ove to 350.degrees. Grease and flour 2
nine-inch cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups sugar
and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut puree.
Stir in ground pecans. Whip egg whites with a pinch of salt until
stiff. Fold whites into batter. Divide mixture between the two cake
pans and bake for 25 minutes.

Cool on a cake rack, then remove from the pans.

2. Make the filling: Beat the 2 egg yolks with 1/2 cup of sugar. Add
instant coffee and 1 T hot water. Beat Chilled butter into mixture,
then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut
puree. Stir in chopped bitter chocoalte. Cover bowl withplastic wrap
and refirgerate. 3. Melt bittersweet chocoalte with heavy cream over
low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover
with plastic wrap and refirgerate.

4. To assembel cake, sperad the chilled chestnut filling atop one cake
layer and cover with the other. Cover the torte with the chocolate
icing and sprinklw with chopped pecan peices. Chill before serving.
MEanwhile, prepare a bourbon chantilly to pass at the table. Whip the
2 cups of cream to soft peaks, gradually beat in the confectioners’
sugar and then fold in
2 tablespoons of bourbon.

From Chicago Tribune Magazine (cooking section)11-14-93. Featured was
~ Cathy Cary, who with her husband, Will, runs a catering business
(La Pech e) and a 94 seat restaurant (Lilly’s) in Louisville, KY.
This issue’s featur e centered around buffet items for holiday
parties.

~- posted by Bud Cloyd

Yields
20 Servings

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Half Moon Cookies

Ingrients & Directions


1 1/2 c Sugar
3/4 c Shortening
2 Eggs
3 c Flour
1 ts Baking powder
1 ts Soda
1 c Buttermilk

Cream together the sugar, shortening, and eggs. Set aside. Mix together
the flour and baking powder. Set aside. Mix together the soda the
buttermilk. Alternate flour and buttermilk while stirring into creamed
mixture. Drop by 1/4 cups onto a greased cookie sheet forming balls. Bake
at 350 degrees for 8-10 minutes. Flip over when cool and frost half with
white frosting and half with chocolate frosting.

From

Yields
1 Dozen

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Meat Pie

Ingrients & Directions


2 lb Sirloin tips
2 tb Flour
2 tb Oil
1 sm Onion; roughly diced
1 Celery stalk
– cut into 1-in pieces
1 sm Turnip; cut into 1″ dice
1 md Carrot; cut into 1/2″ slices
1/2 ts Finely minced garlic
3/4 c Red wine
2 c Chicken stock
-OR low-sodium chicken broth
1/2 c Frozen peas
1/2 ts Salt
1 ts Fresh sage; -=OR=-
1/2 ts -Dried sage
1 sm Egg; lightly beaten

TOSS THE MEAT with the flour and set aside. Heat the oil in a skillet over
high heat until nearly smoking. Add the meat in batches and without
crowding, brown well on all sides. Remove pieces as they are done and
reserve on a plate. Discard the cooking fat and reduce heat to low. Add
onion, celery, turnip and carrot. Cover and cook for 10 minutes. Add the
garlic and wine, raise the heat and cook, uncovered, until the wine has
reduced to almost nothing. Add the stock and continue to cook until reduced
by about 2/3. Add the peas to the skillet and replace the meat and any
juices that have collected on the plate. Add the salt and sage. Place in
refrigerator to chill for 30 minutes. Preheat the oven to 375F. Line a
9-inch pie dish with your pastry and pour in the meat, vegetable and sauce.
Cover the top of the pie with the rest of your pastry. Poke a few holes in
the top to allow steam to escape during baking. Brush lightly with egg.
Place in oven and bake for 30 minutes. Serve immediately.

From

Yields
6 Servings

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Basic Yellow Cake

Ingrients & Directions


3/4 c Margarin, butter or 1 ts Almond extract
-shortening 2 1/4 c Cake flour
1 1/2 c Granulated sugar 2 1/2 ts Baking powder
3 Eggs 3/4 ts Salt
3/4 c Milk

Grease and flour a 10″ round pan. Preheat oven to 375′F. Place all
ingredients in bowl of electric mixer. Mix on low speed until
thoroughly combined, scraping bowl frequently. Increase speed to
medium and beat for four minutes. Pour into pan; smooth top of
batter. Bake 25-30 minutes, until cake tests done. Do not overbake.
Cool on wire rack for 10 minutes, then remove cake from pan and
continue cooling on rack.

Yields
1 servings

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Banana Chocolate Chip Bread *

Ingrients & Directions


—–patti – vdrj67a—–
—–1-1/2 lb loaf—–
1/2 c Milk
1/2 c Very ripe bananas; mashed
1 lg Egg
1 tb Butter or margarine
1 ts Salt
3 c Bread flour
1/3 c Semi sweet chocolate pieces
2 ts Bread machine yeast

Add ingredeints in order given by manufacturer, adding mashed bananas
with milk and chocolate with flour. Basic/white bread cycle. Light
color setting.

NOTE: How this bread turns out will depend on your breadmaker. Some
machines will make a smooth chocolate colored bread. Others will
leave bits of chocolate chips, and still others will give a marbled
loaf.

Yields
1 Servings

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Peanut Butter Ice Cream Cake

Ingrients & Directions


18 oz Graham crackers
3/4 c Peanuts; salted cocktail
4 ts Butter or margarine, melted
4 ts Sugar
1 qt Vanilla ice cream, softened
1/2 c Peanut butter; chunk-style
Chopped salted cocktail pean
-ts for garnish

Assemble salad maker. Shred crackers and peanuts. Combine cracker crumbs,
nuts, sugar and butter. Pat into 9″ pie pan. Bake 8 minutes @ 375 degrees.
Chill. Assemble mixer with large mixing bowl. Combine ice cream and peanut
butter at # 4 speed until blended. Pour into pie crust. Sprinkle with
chopped peanuts. Freeze 6 hours or until firm. Yields: one 9″ pie.

Yields
1

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Chocolate Carrot Cake

Ingrients & Directions


2 c All purpose flour
2 c Sugar
1/4 ts Salt
1/2 c Cocoa powder
1 ts Baking powder
1 ts Baking soda
4 lg Eggs
3 Sticks UNSALTED butter
1 tb Pure vanilla extract
2 c Shredded carrots
1 c Undrained crushed pineapple

FROSTING
3 tb Heavy cream
16 oz Cream cheese, softened at
-room temperature
1 Stick UNSALTED butter
2 ts Pure vanilla extract
1 tb Lemon juice (from a lemon,
-not a bottle)
2 c Powdered sugar
2 c Toasted chopped pecans
2 c Sweetened coconut (optional
— she used it)

Note: I am telling you every detail of her instructions for those who need
every detail, like myself.

Mix first six ingredients together with wire whisk. Melt butter. Add the
eggs, one at a time, to the melted butter, beating as you go. To this
egg-butter mixture, add vanilla. Slowly add dry ingredients a bit at a
time, blending slowly. After this is completed, stir into the batter with
a spatula the shredded carrots and then the pineapple (juice and all). Use
the spatula to thoroughly “incorporate” the ingredients. Pour evenly into
THREE round cake pans which have been buttered and floured. Bake at 350
degrees for 30 minutes. The chef stated that since this is a MOIST cake,
use a toothpick to test for doneness. It should not be wet, but come out
clean with a few crumbs attached. Do not over bake. After cooling in pans
for 10 minutes, invert onto waxed paper placed atop cake racks. Let stand
until completely cool. Prepare frosting.

FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the
cake layers with the heavy cream to seal in the moisture and create a base
for the frosting. Blend together the cream cheese and the butter. Blend in
the vanilla and the lemon juice. Carefully and slowly blend in the
powdered sugar. Beat until smooth and creamy. With a spatula, add the
coconut, if desired. Frost between each cake layer. After they are
stacked, start frosting the sides, finishing with the top. Pour the pecans
on the top, pressing into the frosting. BEAUTIFUL chocolate cake with
white frosting. Looked wonderful!

Her tips:

Put your icing spatulas into warm water. After each spread, dip the
spatula into the warm water and wipe dry. Never use the spatula without it
being cleaned and warmed. Frost on wax paper, which catches the messes
rather than your plate and can be slid out or torn off after you are done
and makes the cake look professional.


Yields
1 Servings

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