Charlie's Recipes of the Week
Here is a mixture of Baking Recipes, so look at the other page to. (Jan.02 2001)
Gingerbread
Recipe By :Dee Bell
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white flour
1 1/2 teaspoons baking powder
1/4 teaspoon mace or allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar, brown sugar, or honey
4 eggs
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 cup shortening or butter
1/2 cup molasses
1/2 cup buttermilk
OR
MIX TOGETHER FOR SOUR MILK:
1/2 cup milk and 1 teaspoon vinegar
Heat oven to 350ºF. Cream shortening and sugar and add eggs and half of the buttermilk. If you don't have buttermilk, mix vinegar and milk together and let it sit for 3 minutes, then add half. Add dry ingredients, remaining milk and molasses. Put into greased cake pans.
Bake at 350º for 30 minutes.
"A moist, ginger spice cake."
NOTES : This is good with flavored whipped cream or a lemon sauce.
---------------------------------------------------------------------------------
Jamaican Fudge Pie
Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Dessert International
Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
3/4 cup packed brown sugar
1 12-ounce package semisweet chocolate -- melted
2 teaspoons instant coffee
1/4 cup all-purpose flour
1 cup coarsely chopped walnuts -- or broken
1 teaspoon rum flavoring or rum
1/2 cup halved walnuts -- for decoration
1 pie shell -- ready-made, partially baked
Preheat oven to 375ºF. Cream butter and sugar. Beat in eggs one at a time. Add melted chocolate, instant coffee and rum. Stir in the flour and broken walnuts and pour into pie shell. Top with second measure of walnut halves. Bake for 25 minutes. Cool and serve with whipped cream if desired.
Description:
"Chocolate, coffee, walnut and rum custard baked in a ready-made pie
shell."
------------------------------------------------------------------------
Ozark Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Pudding
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
3 tablespoons white flour
1/2 cup granulated sugar (or more as needed)
2 teaspoons baking powder
Pinch salt
2 apples (tart) -- peeled, cored and chopped
1/2 cup coarsely chopped walnuts -- toasted
1 teaspoon vanilla
1 cup heavy cream -- whipped to soft peak
Preheat oven to 350ºF.
In a large mixing bowl, beat eggs with sugar until light in color and mixture forms a heavy ribbon when trailed from beater. Blend in flour, baking powder, and salt. Fold in apples, nuts, and vanilla.
Pour mixture into a buttered 9-inch pie pan and bake until top is well browned and puffed, 30 to 35 minutes. Remove from oven. Puffed top will fall during cooling. Serve warm or at room temperature with cream.
Serves: 6 to 8
Description:
"Baked custard of apples and nuts, served with whipped cream."
--------------------------------------------------------------------------
Scotch Shortbread
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Cookie Dessert
International
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
2 cups white flour
Preheat oven to 325ºF.
Sift together the flour and salt.
Cream the butter with the powdered sugar, then beat in the vanilla and almond extracts. Mix in the flour and salt mixture till smooth. Press into a 9- by 12-inch baking pan. Bake for 25 minutes, or until golden brown. Cool, then cut into 3 × 3-inch squares.
Description:
"Dense, smooth, buttery pastry squares."
NOTES : These rock-solid pastries are great with tea.
---------------------------------------------------------------------------
Texas Sheet Cake
Recipe By :
Serving Size : 8 Preparation Time :24:00
Categories : Cake Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
THE CAKE
1 cup butter
1 cup water
3 tablespoons cocoa -- heaping
2 cups granulated white sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
2 tablespoons Crisco -- for greasing pan
THE FROSTING
1/2 cup butter
1/3 cup milk
5 tablespoons cocoa -- heaping
1 16-ounce box powdered sugar
Preheat oven to 350ºF.
The cake: Add the butter and water, stir over medium heat until it starts to boil. Remove from heat and add baking cocoa. Beat at medium speed. Now add the rest of the cake ingredients and beat until smooth. Batter will be thin. Pour into pan and bake for 25 - 30 minutes or until a toothpick comes out clean. Cool on a rack.
The frosting: While the cake is baking. Start the frosting. Don't wash sauce pan or beaters, use the dirty ones. Add butter and milk. Cook over low heat until the butter melts. Remove from heat and add the cocoa. Beat this in, then add the powdered sugar. Mix until smooth and pour onto warm cake. Finished!
NOTES : For an 8-serving scaled recipe, you will need a greased 15 1/2" × 10 1/2" × 1" jelly roll pan for baking and a large sauce pan for mixing.
Send E-Mail to: cmhugh@upmail.com
This page created using the webpage creation facilities of Webspawner.
Copyright © 2003 C. McHugh. All Rights Reserved
Go to page Two