Hot Food & Recipes

Servings: 20 Servings
Category: Cakes | Apples
Ingredients

• 3 c Flour
• 2 c Sugar
• 1 c Oil
• 3 ts Baking powder
• 4 Eggs
• 1/3 c Orange juice
• 2 1/2 ts Vanilla
• 1/2 ts Salt
• 5 lg Cooking apples, peeled/slicd
• 1/2 c Sugar
• 1 ts Cinnamon
• Streusal topping:
• 1/2 c Butter
• 1/2 c Brown sugar
• 1 c Flour

Directions
Sift flour and baking powder and add all other ingredients except apples, 1/2 cup sugar and cinnamon.Beat with an electric mixer at medium speed for 10 minutes. Combine sliced apples with the sugar and cinnamon.Alternate layers of batter and apples in a greased and floured tube or bundt pan until pan is filled. Combine strueasl crumb ingredients with a pastry blender until crumbly and sprinkle over unbaked cake. Bake in pan at 325 degrees for 1 1/2 hours or tested done. let cool in pan 15 minutes before removing. A superb apple cake which even taste better with age. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cakes | Fruits
Ingredients

• 2 c Flour
• 1 3/4 c Sugar
• 1 tb Baking soda
• 1/2 c Nuts (1/2 to 1 cup)
• 1/2 c Raisins (optional)
• 2 c Diced apples
• 2 tb Applejack (brandy)
• 3 Eggs
• 1 c Oil
• 1 tb Vanilla

Directions
Combine flour, sugar, baking soda, nuts and raisins. Combine apples, applejack, eggs, oil, and vanilla. Combine two mixtures (will be stiff). Spread in a greased and floured tube pan. Bake 40-45 minutes (no temperature given, sic). Let stand 10 minutes. Pour two ounces of applejack over the cake. From Apple Recipes by the Connecticut Apple MArketing Board and the Connecticut Department of Agriculture From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cakes
Ingredients

• 1/2 Recipe quark pastry
• Milk to glaze

Directions
——————————FILLING 1- APPLE—————————— 1 c Apple puree; sweetened—————————-FILLING 2 – CUSTARD—————————- 1 Egg yolk 1 tb Sugar 1 tb Flour 150 ml Milk; 5/8 cup From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas) These are a bit like Danish Pastries but without the yeast dough. You can use either filling or both together. Cut pastry into 16 squares, 3″ by 3″. On each square, cut in diagonally from each corner, leaving an area in the centre that is uncut, about 1 inch across. Put a teaspoonful of either or both fillings in the centre. Take one corner and fold it to the middle. Move to the next triangle, and fold in one corner. Do this for each of the 4 triangles, so you have a pinwheel shape. Four corners meet in the middle on top of the apple, and 4 are left flat. This is easier to do than to explain! Use a fish slice to lift onto a greased or lined tray, and paint with milk or egg and milk if you have any. Bake at 190 C, 375 F for 20 minutes until the points are golden brown. To make custard: Mix all together and either microwave for 2 minutes, stirring occasionally, or cook over a low heat in a saucepan until thickened. It will taste a bit raw at this stage, but will be fine after baking. Recipe by: Sue Thomas Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998

Servings: 1 Servings
Category: Cakes
Ingredients

• 8 Small apples
• 1/2 c Raisins
• 2 ts Rum or rum extract
• 3/4 c Sugar; plus 3 tbsp, divided
• 1 ts Chocolate; grated
• 3/4 c Butter or margarine; plus 2
• -sp, divided
• 1 ts Vanilla
• 3 Eggs
• 1 ts Lemon extract
• 1 1/4 c All-purpose flour
• 1 ts Baking powder
• 1/2 ts Cinnamon
• 3 ts Almonds; ground
• Apricot jam
• Powdered sugar; sifted

Directions
Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of the sugar and the grated chocolate in small saucepan. Bring to boil. Set aside while preparing batter. Batter: Preheat oven to 350 degrees. Lightly grease bottom of 10 1/2″ springform pan. Cream 3/4 cup of the butter, 3/4 cup of the sugar and vanilla together. Beat in eggs, 1 at a time, and lemon extract, beating until light and fluffy. Sift flour, baking powder and cinnamon together. Gradually beat into creamed mixture. Turn batter into prepared pan; arrange apples on top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15 minutes longer until apples are tender. Remove from oven. Brush jam over apple opening and sprinkle icing sugar over cake portion. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Cakes
Ingredients

• 4 Eggs,at room temperature
• 1 c Sugar
• 1 ts Vanilla
• 1 1/2 c Cake flour
• 3 ts Baking powder
• 3/4 c Milk

Directions
1. Preheat oven to 325′F. 2. Separate eggs, placing yolks in large mixing bowl and setting whites aside. Beat yolks with sugar until very light and fluffy. Beat in vanilla. 3. Sift cake flour with baking powder onto waxed paper. 4. Fold dry ingredients alternately with milk into egg-sugar mixture. 5. In a separate bowl beat reserved egg whites until stiff and then fold into batter. 6. Pour into an ungreased 9″ tube pan and bake in preheated oven 45-50 minutes . Invert pan. When cake is cool remove from pan. Submitted By PHILL@MACK.RT66.COM (PATRICIA HILL) On 28 DEC 1995 155047 ~0700 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 12 Servings
Category: Cake
Ingredients

• 3 Sticks butter (preferably
• -unsalted sweet butter)
• 1 pk (large) cream cheese
• 3 c Sugar
• 5 Eggs
• 3 c Flour

Directions
From: “Thomas J. May” Date: Wed, 31 Jul 1996 19:20:19 -0400 *All ingredients should be at room temp. Cream butter and cream cheese till REAL fluffy. Add sugar gradually;add eggs one at a time,beating well after each one. Blend in flour. Pour into greased and floured bundt pan. Bake at 350 for 1 1/2 hours then remove PROMPTLY. *NO MATTER WHAT IT LOOOKS LIKE IT, WILL NOT LOOK DONE. Let cool 15 minutes,turn out of pan. Cake freezes well,in fact it tastes better after freezing. EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Cakes
Ingredients

• 3 Sticks margarine; (room
• -temperature)
• 3 c Sugar
• 5 lg Eggs
• 3 c Plain sifted flour
• 1 ts Vanilla extract
• 1/2 ts Lemon extract or
• 1 ts Grated lemon peel
• 1/2 ts Almond extract
• 7/8 c Ginger ale or similar
• Soda

Directions
Cream margarine until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternating with ginger ale, until all ingredients are used. Beating can be done by hand or with electric mixer until batter is smooth. Pour batter into two greased and floured 9 x 5-inch loaf pans or one greased and floured 10-inch tube pan.** Bake in a preheated 275 degrees oven for 1 hour and 45 minutes or until knife or cake tester inserted in center of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan. **Cooking time for tube pan is slightly longer. Posted to recipelu-digest Volume 01 Number 553 by “Diane Geary.” on Jan 18, 1998

Servings: 16 Servings
Category: Cakes | Desserts | Masterchefs | Frisco | Relf
Ingredients

• 1 Genoise, 9-inch **
• 2 c Buttercream **
• 1/4 c Eau de Vie Framboise
• – (raspberry brandy)
• 1 c Creme fraiche
• 1/2 c Cream, heavy
• 1 pt Strawberries
• Strawberry leaves, and
• – flowers
• 12 Fraise des bois with stems
• – (wild strawberries)
• – (optional)

Directions
** Recipes for this ingredient are elsewhere in this database. Cut one of the two 9-inch genoise in two. These “half-layers” will be the top two layers of the cake. The whole genoise will be the bottom. Sprinkle each of the three genoise layers lightly with 2 tablespoons of Framboise. Flavor 2 cups of buttercream with 1 tablespoon of Framboise. Whip the creme fraiche and heavy cream together to form stiff peaks. Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and continue whipping until stiff peaks form again. If the strawberries are small, slice them in half lengthwise. If they are larger, slice them crosswise into 1/2-inch slices. Spread the full thick layer of genoise (which will be the bottom of the cake) with one-third of the buttercream. Arrange sliced berries around the perimeter of the cake, with the cut side out. Continue to cover the bottom of the cake with half of the berries and spread with half of the whipped cream-creme anglaise mixture. Repeat the same process for the second layer of genoise then place the final layer on top and spread with a thin layer of buttercream. Smooth nicely. With a small star tip on a pastry pipe, make an attractive border around the top of the cake with the remaining buttercream. (You can add food coloring to the buttercream at this point if desired.) Arrange the fraise des bois (wild strawberries with their stems) along the perimeter of the cake then garnish with strawberry leaves and flowers. Refrigerate for 2 – 4 hours before serving. Preparation time: 1 1/2 hours Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Servings: 8 Servings
Category: Cakes | Mom’s best | Cyberealm
Ingredients

• 1 pk Sara Lee Pound Cake, frozen
• 2 c Heavy cream
• 3/4 c Butterscotch syrup
• 3 1/4 oz. chocolate covered
• Toffee candy bars, chopped

Directions
1. Cut pound cake horizontally into 3 equal-sized layers; set aside. 2. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently. 3. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving. (Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips) From: America’s Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

Servings: 1 Servings
Category: Cakes | Ethnic
Ingredients

• 250 g Flour, self raising
• 100 g Butter
• 75 g Dark brown sugar
• 150 g Dried mixed fruit
• 1 tb Black treacle
• 1 Egg
• 1 ts Ground ginger
• 1 ts Mixd spice
• 1/2 ts Salt
• 1/2 ts Bicarbonate of soda
• 200 ml Milk

Directions
Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix well. Turn into a 20cm (8 inch) round cake tin lined with greased greaseproof paper and bake in a moderate oven (170C, 325F, gas mark 3) for 1 hour or until cooked. From:Country Cooking – Recipes from Wales by Sian Llewellyn. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini