Name: COLLECTION: Cakes Vol.3 (of 5)COLLECTION: Cakes Vol.3 (of 5)
Yield: 20 servings
Ingredients: 200 gram Sweetened Condensed Milk; 1 Level Baking Powder; Half Baking Soda; 125 gram Self Raising Flour; 1 1/2 tablespoon Cocoa Powder; 60 milliliter Butter Or Margarine; 1 teaspoon Vanilla Extract

1

Sieve the flour, cocoa, baking powder and baking powder together.

2

Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly.

3

Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it.

4

Bake in a pre-heated oven at 400F for 10 mins.

5

Thereafter, reduce the temp to 350F and bake for a further 15 mins.

6

Cool, ice it and serve.

7

Sieve the flour, baking powder and baking soda together.

8

Mix the ingredients together, add 75ml water and beat well.

9

Grease and dust a 6 inch diameter cake tin.

10

Pour the mixture into the prepared tin and bake in the pre-heated oven at 400F for 10 mins.

11

Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool the cake.

12

1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5-28oz size)

13

Cream cheese frosting (if desired) from your favorite recipe

14

In large mixing bowl of electric mixer, combine dry cake mix and oil.

15

Beat in eggs, one at a time, beating well.

16

Add fruit; mix well.

17

Fold in nuts.

18

Pour batter into prepared pan.

19

Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done.

20

Remove waxed paper.

21

Turn cake right-side up before serving.

22

Sprinkle with confectioners sugar if desired, or top with cream cheese frosting.

23

This cake tastes better when cold.

24

Day 1

25

Day 10

26

Day 20

27

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).

28

Stir two times the first day.

29

Stir once a day afterwards.

30

Do not refrigerate this mixture.

31

Keep loosely covered.

32

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe (see recipe above).

33

Reserve 1 1/2 cups starter juice and leave in glass gallon jar.

34

Day 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.

35

Stir daily.

36

Keep loosely covered.

37

Do not refrigerate.

38

Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice.

39

Stir daily. Keep loosely covered. Do not refrigerate.

40

Day 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

41

Day 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.

42

Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

43

The cakes can be frozen.

44

The drained fruit can be frozen until you are ready to bake the cakes.

45

Melt the butter in an 8-inch (20 cm) square pan.

46

Add the brown sugar and nutmeg and blend well.

47

Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture.

48

Sprinkle the peach slices with lemon juice.

49

Sift the flour with the sugar, baking powder and salt.

50

Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract.

51

Mix until the flour is dampened.

52

Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand.

53

Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand.

54

Pour the batter over the peaches.

55

Bake in a preheated 375F (190C) oven for 35 minutes.

56

Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan.

57

Serve warm. (Note: in my experience, this cake does not keep very well.)

58

GERMAN CHOCOLATE CAKE (3 layers)

59

Melt chocolate in boiling water.

60

Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate.

61

Add dry ingredients alternately with buttermilk.

62

Fold in egg whites.

63

Pour into three 9" pans, lined on bottoms with wax paper.

64

Bake at 350 for 30-35 minutes.

65

Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.

66

Preheat oven to 350F.

67

Butter and flour 3 9" round cake pans.

68

Melt chocolate in boiling water (I did this in the microwave).

69

Let cool.

70

In a mixing bowl, cream butter and sugar until fluffy.

71

Add yolks, 1 at a time, beating well after each addition.

72

Blend in vanilla and chocolate.

73

Mix flour with soda and salt, then add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth.

74

In a separate bowl beat egg whites until they form soft peaks.

75

Fold them into batter.

76

Pour batter into the three pans.

77

Bake for 30-35 minutes or until a tester comes out clean.

78

Cool in the pans for 5 minutes then turn out onto a rack to cool. When cool carefully peel off paper.

79

In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla.

80

Cook and stir over medium heat until thickened, about 12 minutes.

81

Stir in the coconut and pecans.

82

Cool until thick enough to spread, beating occasionally.

83

Frost only the tops of the layers with this frosting.

84

Put on enough so that a little squishes out the sides.

85

I decorated the top with some whole pecan halves.

86

Author: Mrs. Jim Pontiero, Kimball, South Dakota)

87

Grease and flour�� Garnish with pecan halves, if desired.

88

Beat cream cheese with butter until smooth.

89

Add confectioner's sugar a little at a time, beating until very smooth and fluffy.

90

Blend in vanilla and drained pineapple.

91

Chill about 30 minutes, until of spreading consistency. (This cake freezes well either frosted or unfrosted.)

92

Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin.

93

Chop them. Add 1 tablespoon of sugar and the cocoa and chop again.

94

Pre-heat the oven to 350F.

95

Beat the sugar and butter for 20 minutes.

96

Add the egg yolks, still beating.

97

Mix the flour with the hazelnuts, then fold them into the sugar mixture.

98

Beat the egg whites to stiff peaks in a separate bowl.

99

Fold the egg whites into the sugar mixture.

100

Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F.

101

Allow to cool before turning out.

102

Serve with whipped cream.

103

For the batter, in a large mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy.

104

Then very gradually add 1/4 cup of the sugar, and continue beating the whites until they form stiff, but not dry, peaks.

105

Use the same beaters and another bowl to beat the 5 egg yolks and the additional whole egg with the remaining 1/2 cup sugar and the lemon rind until they are very light and fluffy.

106

Gently, but thoroughly, fold the beaten whites into the beaten yolk mixture.

107

Then fold in the grated chocolate and ground hazelnuts.

108

Pour the batter into the prepared pan.

109

Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or until the top springs back when gently pressed with a fingertip.

110

Leave the torte in the oven, turn off the heat, and open the oven door slightly.

111

After 10 minutes, remove the torte from the oven.

112

Run a knife around the edge of the torte to release it from the pan rim; then cool the torte for 30 minutes longer in the pan.

113

Remove the pan rim, and COOL THE TORTE COMPLETELY ON THE PAN BOTTOM. (The center of the torte will settle slightly.)

114

Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or freezer paper, for a base (or use a cake platter).

115

Invert the torte onto the prepared base and remove the bottom of the pan (and the wax paper, if used).

116

Sprinkly the wine evenly over the torte.

117

Heat the jam (in a small saucepan on the stove, or in a small heatproof bowl in the microwave oven) until it is thinned; then brush or spread the jam all over the torte. (This not only adds flavor, but also evens out the surface of the cake so the chocolate glaze will be perfectly smooth.)

118

For the chocolate glaze, combine the water, oil, sugar, and cocoa in a small saucepan and mix very well.

119

Cook the mixture over LOW HEAT, stirring constantly for 10 to 14 minutes, or until the glaze thickens slightly and is very smooth and shiny.

120

For the best flavor and texture, it should not boil.

121

Remove the glaze from the heat and stir it for 3 to 4 minutes longer, or until it cools slightly and gets a bit thicker.

122

Pour all the glaze in the center of the torte, and immediately use a metal or rubber spatula to evenly spread it all over the top and sides.

123

Wipe up any drips from the cardboard base or serving platter.

124

Let the torte rest a few minutes until the glaze begins to set, but is still soft.

125

Press handfuls of ground hazelnuts all over the sides of the torte, but NOT the top.

126

Arrange the whole hazelnuts, evenly spaced, in a circle on top of the torte, about 1 inch in from the edge.

127

Refrigerate the uncovered, completed torte for several hours or, preferably, overnight so that the glaze can set, and the flavors and textures can "mellow."

128

For the best flavor and texture, remove the torte from the refrigerator a few hours before serving.

129

Mix together

130

Add and mix thoroughly

131

Add, one at a time, beating thoroughly after each addition

132

Add and mix thoroughly

133

Blend in

134

Pour into greased 9x13-inch baking pan. Bake at 350 F for 1 hour.

135

Put digestives or graham crackers in a processor until they are crumbs.

136

Add melted butter, mix briefly, then press into a 25cm flan dish.

137

Chill until firm.

138

In a bowl beat eggs lightly with the quark.

139

Add the sugar, honey and lemon rind.

140

Pour into the crust and sprinkle generously with cinnamon.

141

Bake in a preheated oven for 50 minutes at 180 Celsius, or until firm.

142

Serve at room temperature or chilled.

143

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and sugar until light and fluffy.

144

Add eggs, beating well after each addition.

145

Add coffee and vanilla.

146

Sift dry ingredients together and add to creamed mixture.

147

Pour into a well greased 9 x 5 inch loaf pan which has been lined with parchment paper on the bottom.

148

Bake for 1 hour and 25 minutes or until cake tests done.

149

Cool in pan for 15 minutes and then turn out on a rack to cool completely.

150

Author: Jennifer Pfeiffer, of Portland, Oregon

151

Mix ingredients for 2 minutes at highest speed on electic mixer.

152

Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan for 10-20 minutes before removing.

153

Prepare Zwieback Crust.

154

In top of double boiler, soften gelatin in Kahlua and water.

155

Beat in egg yolks, sugar and salt.

156

Cook over boiling water stirring constantly, until slightly thickened.

157

Beat cheese until fluffy.

158

Gradually beat in Kahlua mixture; cool.

159

Beat egg whites until stiff but not dry.

160

Beat cream stiff.

161

Fold egg whites and cream into cheese mixture.

162

Pour into prepared pan.

163

Chill 4 to 5 hours, or overnight.

164

Remove from refrigerator 15 minutes before serving.

165

Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving).

166

Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted butter together.

167

Press firmly over bottom and halfway up sides of a 9-inch springform pan.

168

Bake in a moderate oven (350 degrees F.) 8 to 10 minutes.

169

Cool.

170

"White Trash Cookin' Vol.2" by Ernest Matthew Mickler

171

Mix sugar, oleo, tomato soup and egg.

172

Beat well.

173

Sift flour, spices and soda.

174

Add to the first mixture and mix.

175

Add nuts and cherries and raisins and mix.

176

Bake one hour in oven at 350 degrees.

177

Use tube pan or leaf (?) pan.

178

Cream butter and approx. half of the sugar, in another bowl, beat the eggs with the remaining sugars until light and fluffy (several minutes at least).

179

Combine the butter and egg mixtures.

180

Sift the dry ingredients and add them along with the whiskey a little at a time to the egg/butter mixture.

181

Finally stir pecans into the batter.

182

Bake in a slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the cake comes out clean.

183

Generously prick crust with fork.

184

Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned.

185

Cool.

186

Blend in sugar and eggs.

187

Over medium heat, bring mixture to a boil.

188

Reduce heat.

189

Boil gently 3 minutes, stirring constantly.

190

In small bowl, combine cream cheese and butter; beat well.

191

Pour in hot lime juice mixture; beat until smooth and well blended.

192

Refrigerate until cool, about 45 minutes, stirring occasionally.

193

In medium bowl, beat 1 cup whipping cream until stiff peaks form.

194

Fold in cooled lime juice mixture and lime peel.

195

Spoon into cooled pie crust.

196

Refrigerate until firm, about 2 hours.

197

Garnish with whipped cream and lime slices.

198

Store in refrigerator.

199

To form starburst design, trim dough even with edge of pan.

200

Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long.

201

Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.

202

Zest of 1 lemon

203

Zest of 1 orange 1/4 tsp vanilla extract 5 eggs 2 additional egg yokes 1/4 cup whipping cream 9-inch springform pan lined generously with butter and patted with graham cracker crumbs

204

Heat oven to 500 degrees.

205

Prepare springform pan.

206

With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth.

207

Add the eggs and yokes, beating in one at a time, and finally the cream.

208

Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown.

209

Reduce oven temperature to 200-225 and bake for one hour longer.

210

Remove cake from oven and cool on a rack until it reaches room temperature.

211

Then release the sides of the pan.

212

Do not remove the bottom of the pan.

213

Place cake on a platter.

214

Top with fruit or glaze, if desired, and serve.

215

Beat the eggs and sugar together until they turn pale yellow.

216

While continuing to beat, slowly add the melted butter.

217

Add and blend in the vanilla.

218

Finally, stir in gently the flour, being careful not to over-mix.

219

Heat the krumkake iron over medium heat.

220

Place one tablesoon of the mixture in the middle of the iron and close lid, gently pressing until the batter spreads evenly to the sides.

221

Cook about 2 minutes on each side until very lightly browned.

222

Remove from iron and immediately roll around a cone form or the handle of a wooden spoon. It will harden to shape very quickly.

223

To serve, fill with whipped cream.

224

Curled lemon strip, large strawberry and mint leaves for garnish

225

Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan.

226

Bake crust 5 minutes. Allow to cool.

227

Beat cream cheese until soft.

228

Add sugar, blending thoroughly.

229

Add eggs one at a time, beating well after each addition.

230

Mix in lemon juice, rind and vanilla.

231

Blen well. turn into pan and bake 35 minutes.

232

Meanwhile, blend sour cream and remaining sugar and vanilla.

233

Remove cake from oven after baking 35 minutes.

234

Gently spread sour cream mixture over top.

235

Return to oven and bake 12 more minutes.

236

Cool cheesecake on wire rack 30 minutes.

237

Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan.

238

In heavy 1-quart saucepan mix sugar, cornstarch and salt.

239

Combine water, lemon juice and egg yolk and add to sugar mixture.

240

Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens.

241

Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before glaze sets.

242

Heat oven to 325 degrees.

243

In large mixer bowl, combine all cake ingredients.

244

Beat at low speed, scraping bowl often until all ingredients are moistened.

245

Beat at high speed, scraping bowl often until smooth (1-2 minutes).

246

Pour into greased and floured 12-cup bundt pan or 10-inch tube pan.

247

Bake for 55-65 minutes or until wooden pick inserted into center comes out clean.

248

Cool 10 minutes.

249

Remove from pan.

250

Cool completely.

251

In small bowl, stir together powdered sugar and lemon juicee until smooth.

252

Drizzle over cake.

253

Blueberry pie filling (personally I think any flavor would be fine)

254

Beat cream cheese medium speed until fluffy.

255

Add sugar.

256

Then add eggs one at a time (make sure first is blended then drop in next one) make sure it is well blended.

257

Stir in vanilla (I just kept the beater on for the whole thing).

258

Place a vanilla wafer in each paperlined cup in a muffin pan.

259

Spoon in mixture over wafers.

260

Bake for 20 minutes at 350 degrees.

261

Leave in muffin pan.

262

Chill overnight.

263

Then to serve drop about a tablespoon of pie filling on each.

264

Enjoy!!!!!

265

In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts.

266

Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture.

267

Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean.

268

Refrigerate.

269

Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans.

270

In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.

271

In a small bowl, with a fork, beat eggs slightly.

272

Stir in salad oil and vanilla extract.

273

Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.

274

Pour batter into pans.

275

Bake 40-45 minutes until toothpick comes out clean.

276

Cool cake in pans on wire racks for 10 minutes.

277

Remove cake from pans; cool completely on racks.

278

When cake is cool, frost with Creamy Cheese Frosting (below).

279

In large bowl, with mixer at medium speed, beat cream cheese (softened), butter (softened), lemon juice and vanilla extract until smooth.

280

Gradually beat in confectioners' sugar until smooth.

281

1 tsp vanilla 2 eggs unbeten 18 large marshmallows, cut in half (or 1-1/2 cups small marshmallows)

282

Put chocolate in mixing bowl.

283

Pour boiling water over chocolate and stir until melted.

284

Cool.

285

Sift flour, sugar, salt, baking powder, and soda into chocolate mix.

286

Drop in shortening.

287

Beat 2 minutes at medium.

288

Add sour milk, vanilla, eggs and beat 2 minutes more. Bake at 350 deg. for 30 - 40 minutes in 9 x 13" pan.

289

While still warm, put marshmallows and nuts on top of cake. Cool.

290

Frost with following frosting recipe.

291

1 oz. baking chocolate, finely cut

292

Combine Ingredients.

293

Bring to a full rolling boil, stirring constantly, and boil 1 minute.

294

Beat until lukewarm.

295

Add 1 tsp. vanilla, then beat with mixer on high until thick enough to spread.

296

Sprinkle some of the chocolate morsels on the bottom of the pie crust (wide coverage, but not too many). Melt the rest in microwave.

297

Mix cream cheese, pumpkin, sugar, vanilla and spices until well blended.

298

Add eggs and mix well.

299

Remove 1/3 cup of mixture and mix with melted chocolate.

300

Pour rest of cheese mixture into crust.

301

Spoon chocolate mixture on top and swirl with a table knife or spoon.

302

Bake at 350 degrees for 40 minutes or until center is almost set.

303

Refrigerate 3 hours or overnight. Garnish with whipped c�� to taste onion powder to taste [sorry fresh just doesn't work here]

304

Stir into egg/chicken fat just until mixed and is a soft dough.

305

You may have to add some matzo meal if it is too loose.

306

Chill in refrigerator for at least several hours [or at least 30 minutes]. [Can be chilled for 24 hours]

307

Taste for flavor and adjust if necessary and/or add matzo meal. Stir as little as possible.

308

Do NOT shape unless you like your matzo balls heavy like cannon balls.

309

Boil in soup with lid on pot for 20 minutes.

310

Crumble boards of matzo into a bowl.

311

Add just enough orange juice to dampen. [The original recipe calls for water to soak and then wring the water out]

312

Grate rind of orange.

313

Beat egg. Add sugar, orange rind, cinnamon, cloves, ginger and nutmeg.

314

Grate an apple or two [depends on size].

315

Add grated apple and egg mixture to matzo which should now be soft.

316

Also add almonds. Mix well.

317

Spread into well greased casserole dish.

318

Sprinkle cinnamon and sugar on top.

319

Dot with butter.

320

Bake until knife inserted in center comes out clean and top is browned. [30-50 minutes at 350??]

321

Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in ��all purpose flour

322

In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well.

323

In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts.

324

Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter microwaveable bundt pan.

325

Let stand 10 minutes on heat proof surface.

326

Loosen sides and centre. Invert on serving plate and cool.

327

Frost or ice with Cinnamon Cream Cheese frosting (icing).

328

In small bowl, cream butter and cheese. Blend in sugar and cinnamon until light and fluffy. Spread over carrot cake.

329

MISSISSIPPI MUD CAKE (1)

330

Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa.

331

Beat in 4 eggs.

332

Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups chopped walnuts and 1 teaspoon vanilla.

333

Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x 13" pan.

334

Remove from oven and immediately cover top with one cup cut up marshmallows.

335

Let cool.

336

Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 cup evaporated milk. Beat until creamy and spread on cake.

337

MISSISSIPPI MUD CAKE (2)

338

Heat oven to 350 F.

339

For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until creamy. Add flour, nuts and coconut. Mix thoroughly.

340

Bake at 350 for 45 minutes.

341

For topping, remove cake from oven and immediately spread with marshmellow cream on top. Let cool.

342

For icing, combine powdered sugar, cocoa, evaporated milk and butter. Mix thoroughly. Spread on top of marshmellow cream.

343

Using a fork, combine all ingredients except vanilla, oil and vinegar in an 8" square pan.

344

Stir in vanilla, vinegar, oil.

345

Pour water over all.

346

Stir well.

347

Cream butter and sugar. Add beaten eggs and sifted flour alternately.

348

Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes.

349

Boil lemon juice and sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan.

350

Variations -- try different juices -- orange juice, cranberry, pineapple.

351

This cake keeps very well.

352

NEARLY FAT FREE MICROWAVE CHOCOLATE CAKE

353

Line bottom with a round of plastic wrap.

354

Re-spray lightly.

355

In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high( full power) 40-50 seconds until very hot and slightly thickened.

356

In medium bowl combine flour, sugar, baking soda,baking powder and salt.

357

Wisk or stir dry ingredients together until thoroughly mixed.

358

In another small bowl combine the applesauce, the remaining 1/3 cup hot water, egg whites,and the vanilla.

359

Add the chocolate mixture to the applesauce mixture and blend.

360

Add the applesauce/chocolate mixture to the dry ingredients and stir together with a fork or wisk.

361

Blend ingredients gently and as little as possible to achieve mostly smooth batter.

362

If you overbeat, you will get a rubbery texture in the cake.

363

Pour batter into the prepared pan.

364

Let stand 5 minutes; invert onto serving plate.

365

Peel off plastic wrap; cool.

366

Frost.

367

Serve.

368

NO BAKE CHEESECAKE

369

1 cup heavy cream chopped nuts or canned fruit for garnish

370

In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin with sugar and salt.

371

Stir yolk mixture into gelatin mixture.

372

Cook over medium heat, stirring, until mixture thickens and coats spoon.

373

Remove from heat; add lemon peel; cool.

374

Into large bowl, press cottage cheese through sieve; add lemon juice and vanilla.

375

Add gelatin mixture.

376

Chill about 30 minutes, stirring until mixture mounds when dropped from spoon.

377

Meanwhile, press half of crust mixture in bottom of 9-inch springform pan.

378

In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture.

379

Beat cream until soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mixture.

380

Pour gelatin mixture into prepared springform pan.

381

Sprinkle top with remaining crumb mixture and refrigerate until firm.

382

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% (BTW, 180 degrees Celsius = 356 degrees Fahrenheit). Enjoy!

383

Stir butter, sugar, and eggs until foamy. Sieve flour, and leave about

384

1 tbsp of it. Stir flour, milk and rum flavoring into the butter/sugar/egg mass.

385

When the dough is ready, mix the baking-powder with the rest of the flour and add to the dough.

386

Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of milk.

387

If you accidentally poured a little bit too much milk in the cocoa mass, you can add a small amount of flour until you have the right consistency.

388

When the cocoa stuff is well blended, add ten good tablespoons of the white dough and blend well as well. (funny pun...)

389

Oil baking pan, and dress with bread-crumbs. Then fill in alternatingly white and dark dough.

390

Heat oven to 180 deg C and bake one hour and five minutes.

391

Preheat oven to 425F.

392

Butter bottom and sides of springform pan.

393

Break cookies and put into food processor fitted w/ metal blade.

394

Process til crumbs.

395

Add butter, mix til blended.

396

Pour into pan; press evenly over bottom and 2/3 up sides.

397

Refrigerate while preparing filling.

398

Beat cream cheese in large bowl with electric mixer on medium until smooth.

399

Scrape down sides.

400

Add 1.

401

Mix in flour.

402

While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended.

403

Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos.

404

Pour remaining batter over; smooth with spatula. Some oreos may rise to the top.

405

Put pan on baking sheet.

406

Bake in 425F oven 15 minutes.

407

Reduce oven temp to 225F and bake for additional 50 minutes or until set.

408

Remove cake from oven & increase temp to 350F.

409

Stir together sour cream, vanilla, and sugar.

410

Spread mixture evenly over cake top.

411

Return to 350F oven and bake 7 minutes or til topping begins to set.

412

Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight.

413

Before serving, remove sides of springform.

414

Preheat oven to 350 degrees, a moderate oven.

415

Separate 7 eggs.

416

Beat whites until stiff but not dry.

417

Add two whole eggs to the yolks and start beating.

418

Gradually add sugar, lemon juice and rind while continuing to beat.

419

Add potato starch and matzo cake flour.

420

Carefully but throughly fold in beaten whites.

421

Bake in an ungreased 10-inch tube pan for 40-50 minutes.

422

Invert pan until cool [If you are lucky you will need to put it on a wine or Coke bottle].

423

Remove from pan.

424

Add cut dried fruit such as apricots, prunes, and raisins.

425

Add chopped nuts.

426

Use orange juice concentrate instead of lemon juice and orange rind instead of lemon rind [especially good with nuts].

427

Use apricot nectar instead of lemon juice and use chopped dried apricots.

428

Use nuts and dried fruit.

429

Use only 1/3 cup potato starch and 1/3 cup matzo cake meal.

430

Add 1/3 cup cocoa powder.

431

Use up to 3 Tablespoons of Sabra liquer to substitute for lemon juice [yes you can get it kosher for Passover].

432

Do chocolate substitution and add chocolate chips.

433

Do chocolate substitution and add nuts.

434

If you use nuts, fruit or chocolate chips, use some of the matzo cake flour to lightly coat.

435

Fold in with egg whites and they will not sink as badly to the bottom.

COLLECTION: Cakes Vol.3 (of 5)COLLECTION: Cakes Vol.3 (of 5)

Ingredients

Method (preview)