COLLECTION: Cakes Vol.4 (of 5)COLLECTION: Cakes Vol.4 (of 5)

Name: COLLECTION: Cakes Vol.4 (of 5)COLLECTION: Cakes Vol.4 (of 5)
Yield: 12 servings
Ingredients: 1 cup Graham Cracker Crumbs; 3 tablespoon Sugar; 2 tablespoon Margarine; 2 Cream Cheese Softened; 1 cup Sugar; 1/2 cup Chunk Style Peanut Butter; 3 tablespoon Flour; 4 Eggs; 1/2 cup Milk; 1/2 cup Grape Jelly

A home-style COLLECTION: Cakes Vol.4 (of 5)COLLECTION: Cakes Vol.4 (of 5) made with Graham Cracker Crumbs, Sugar, Margarine, Cream Cheese Softened, and Chunk Style Peanut Butter. Serves 12. Scale it up or down for the number of people at the table.

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🍽 Serves 12

COLLECTION: Cakes Vol.4 (of 5)COLLECTION: Cakes Vol.4 (of 5)

Ingredients

1 cup
3 tbsp
2 tbsp
2
1 cup
1/2 cup
3 tbsp
4
1/2 cup
1/2 cup

Method (preview)

1
Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.)
2
Add eggs, one at a time, mixing well after each addition.
3
Blend in milk; pour over crust.
4
Bake at 450 for 10 minutes.
5
Reduce oven temperature to 250; continue baking for 40 minutes.
6
Loosen cake from rim of pan; cool before removing rim of pan.
7
Stir jelly until smooth; drizzle over cheesecake in lattice design.
8
Chill.
9
Place in large mixing bowl: Flour, Sugar, and Salt. (Combine Mixture)
10
Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil and pour over flour mixture. Mix Well.
11
Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture. Mix Well.
12
Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min.
13
Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well.
14
Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make the icing thin enough to spread).
15
Mix Well.
16
CAKE WHILE HOT.
17
Thirty minutes before serving, lift torta from loaf pan and remove foil.
18
Serve with large slices of French bread.
19
Blend all ingredients in blender or food processor until smooth.
20
Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.
21
Filling: mix gelatin and 1/2 cup sugar in saucepan.
22
Add pineapple juice.
23
Let stand until gelatin has softened.
24
Place over low heat; stir until gelatin dissolves.
25
Remove from heat.
26
In large bowl, beat egg yolks well.
27
Gradually beat hot gelatin mixtures into egg yolks.
28
Let cool.
29
In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract.
30
Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.
31
Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.
32
Topping: combine ingredients in saucepan.
33
Stir until cornstarch dissolves.
34
Cook over medium heat, stirring, until sauce boils and thickens slightly.
35
Chill.
36
Spoon sauce over top of cheesecake.
37
Mix well together
38
Add to liquid mixture (beat well after each addition)
39
Add sifted dry ingredients. Mix well.
40
Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes.
41
To firm up your cake - you can add about a half package of instant pudding mix to it.
42
Cook for 10 minutes the raisins, sugar and water.
43
Add the shortening and let cool.
44
Add the remaining ingredients.
45
Bake at 300 degrees for 45 min.
46
Beat all ingredients together for five minutes. Grease and flour bundt pan. Bake 50 minutes at 325 degrees.
47
Heat oven to 350o F. Grease & flour 2 9"x5" loaf pans Cream butter & sugar.
48
Add eggs one at a time, beating well after each addition.
49
In a separate bowl, mix together all dry ingredients, except raisins and poppyseeds.
50
In a measuring cup mix milk, water & flavoring.
51
There should be just over 1 cup liquid.
52
Add dry mixture and liquids alternately to creamed mixture, beating well after each addition.
53
Add poppyseeds and blend thoroughtly, then add the raisins and stir them in gently by hand (to prevent the flour-coating from coming off which will send all the raisins to the bottom of the cake!)
54
Pour batter into prepared pans and bake appx.
55
Remove the top piece of wax paper, lay the marzipan, paper side up, on the cake, and peel off the paper.
56
Press the marzipan against the sides of the cake and trim off any excess around the bottom.
57
Dust the top of the torte with sifted confectioners' sugar.
58
PUMPKIN CHEESECAKE (1)
59
Maple syrup and walnut halves for garnish
60
Generously butter a 9 in. springform pan with the softened butter.
61
Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy.
62
Gradually beat in the brown sugar.
63
Add the eggs, one at a time, mixing thoroughly after each.
64
Sift in flour, cinnamon, allspice, ginger, and salt.
65
Blenad well.
66
Beat in pumpkin puree and pour into the pan.
67
Bake at 325oF for 1 1/2- 1 3/4 hr. Test center with a toothpick.
68
Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature.
69
Refrigerate, covered, until chilled.
70
Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut halves for garnish.
71
PUMPKIN CHEESECAKE (2)
72
Cream margarine, sugar until light and fluffy.
73
Blend in egg.
74
Add flour and mix well.
75
Press dough on bottom & 2" high on sides of 9" springform pan or a high sided cake pan.
76
Bake at 400F for 5 min. Reduce temperature to 350F.
77
Combine softened cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Blend in pumpkin, spices and salt.
78
Mix well. Add eggs, one at a time, mixing well after each addition.
79
Pour mixture into pastry lined pan; smooth surface to edge of crust.
80
Bake at 350F for 50 min. Take knife and loosen cake from rim of pan.
81
Cool before removing from pan. Chill. Garnish with whipped cream just before serving if desired.
82
PUMPKIN CHEESECAKE (3)
83
Preheat the oven to 400 deg.
84
F. Grease the bottom and sides of a 9 inch diameter 3 inch deep spring- form pan.
85
Cut in butter, egg yolk and extract.
86
Evenly press the dough on the bottom and up the sides (to within 1/2 inchcm" of the top) of the springform pan.
87
Bake in the preheated oven for 10 minutes, or until golden brown.
88
Remove and set aside to cool while preparing the filling.
89
Increase the oven temperature to 475 deg.
90
F. Beat the cream cheese in a large bowl until smooth and soft.
91
Beat in the sugars, flour, spices and pumpkin until well blended.
92
Add egg yolks and eggs one at a time, beating well after each addition.
93
Add vanilla extract, beat in well.
94
Stir in the cream.
95
Pour filling into the pastry crust.
96
Bake for 12 minutes.
97
Without opening the oven door, reduce the oven temperature to 200 deg.
98
Remove from the oven, refrigerate overnight.
99
PUMPKIN CHEESECAKE (4)
100
For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter.
101
Press into bottom and 2 inches up sides of 9-inch springform pan.
102
Bake in a 325 oven for 5 minutes.
103
For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt.
104
Beat till blended.
105
Add eggs, beating with electric mixer on low speed just till blended.
106
DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.
107
Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake.
108
Bake 5 minutes more. Chill.
109
For crust: In medium bowl, combine graham cracker crumbs and butter.
110
Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.
111
For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended.
112
Pour mixture over crust.
113
Bake in preheated 350 degree F oven for 15 minutes.
114
In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended.
115
Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top.
116
Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set.
117
Cool and chill.
118
For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired.
119
Cut into squares to serve.
120
May also be served as a frozen desert.
121
Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until well blended.
122
Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of batter.
123
Add remaining sugar, pumpkin, and spices to batter and mix well.
124
Spoon batters alternately over crust and cut through mbatters with knife to make marble effect.
125
Bake at 350 for 55 minutes.
126
Loosen cake from rim of pan.
127
Chill.
128
In a large mixing bowl, beat sugar, oil and eggs.
129
Stir in pumpkin and orange peel.
130
Add to creamed mixture alternating with orange juice.
131
Pour batter into a greased and floured 12 cup bundt pan.
132
Bake at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes out clean.
133
Cool 5 minutes; invert onto wire rack.
134
Cool thoroughly.
135
Spoon orange glaze over cake.
136
Blend together to spreading consistency
137
Beat in the eggs one at a time, until mixture is light and fluffy.
138
Beat in the pumpkin pie spice and the heavy cream at low speed.
139
Mix in the pumpkin.
140
Pour into prepared pan.
141
Bake in a slow oven (325) for one hour and 35 minutes.
142
While pie is baking, mix the topping ingredients, first the butter and brown sugar until crumbly, then blending in the nuts.
143
After the one hour and 35 minutes, remove the pie from the oven.
144
Spread the topping over it, and return it to the oven for 10 minutes.
145
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight.
146
For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy.
147
Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture.
148
Add the 2 eggs and 1 egg yolk, beting at low speed just till combined.
149
Stir in milk.
150
Turn into crust-lined pan.
151
Bake in a 450F oven for 10 minutes.
152
Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set.
153
Cool for 15 minutes.
154
Loosen sides of cheesecake from pan with a spatula.
155
Cool 30 minutes; remove sides of pan.
156
Cool about 2 hours longer.
157
Chill thoroughly.
158
Top with raspberries and Raspberry Sauce.
159
Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool.
160
Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan.
161
In large blowl, beat cheese until fluffy.
162
Beat in sugar, sour cream and eggs until smooth.
163
On low speed, add leomon juice, flour and vanilla, mix well.
164
In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well.
165
Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter.
166
With knife, swirl filling into batter.
167
Bake 1 hour or until center is set.
168
Carefully loosen top of cheesecake from teh edge of pan with a tip.
169
Cool. Chill. Remove sides of pan. Garnish as desired.
170
Stir everything together, then bake one hour at 180-195 degrees Celsius (about 356-383 degrees Fahrenheit).
171
Spread about 4 cups rhubarb pieces in 9x13 pan.
172
Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible.
173
Sprinkle 1/2 to 1 cup sugar over that.
174
Next layer is 1 pkg yellow cake mix (straight out of the box).
175
Last pour 1/2 to 1 cup water over everything.
176
Cover with foil and bake at 350 degrees for about 30 minutes.
177
Good warm, good cold, good plain and yummy with Cool Whip on top.
178
Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan.
179
Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes.
180
While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done.
181
Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer.
182
Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes.
183
Remove from pan.
184
Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish (optional)
185
Using soapy water, wash sand buckets and shovels, rinse them and dry them, then set them aside. On a microwave safe dish, place butter.
186
Place in microwave on defrost (or 30% power) for 1 minute.
187
Put butter in large mixing bowl.
188
Repeat softening process with cream cheese and add to mixing bowl. (Note: you can also place butter, cream cheese, and whipped topping on the counter for 1 hour to soften them.) Mix butter and cream cheese together.
189
Uncover frozen whipped topping and place in microwave on defrost (or 30% power) for 1 to 2 minutes.
190
In a medium-size bowl, add milk.
191
Sprinkle pudding over milk and whip or beat until thickened, about 1 minute.
192
Add pudding and whipped topping to the cream cheese mixture and mix until smooth using a wooden spoon or electric mixer.
193
In a food processor, process vanilla wafers until they form a fine even crumb.
194
Or place wafers in a plastic bag and roll them, using a rolling pin, until you have completely broken them up.
195
In the buckets, place a layer of crushed vanilla wafers, then a layer of the cream cheese-pudding mixture.
196
Keep layer until full and end with a layer of crushed wafers.
197
Cover with plastic wrap.
198
Refrigerate several hours. Before serving, decorate with Beach Bears,
199
Gummy Worms, or Sharks if desired. Use shovel to serve.
200
Brown almonds in oven. Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep these fruits and nuts each in a separate bowl.
201
Mix flour, sugar, eggs, oil and wine thoroughly.
202
Add some water to make a stiff dough.
203
Roll very thin.
204
Use.
205
Sfogliatelli.
206
Roll out and dip your hand in oil, put on dough.
207
Now put a layer of each fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close ends.
208
Bake 375o F oven until light brown.
209
I think this might be a typing error at press.
210
Sorry about the US measurements.
211
[per-fi-dy: n., deliberate breach of faith, treachery]
212
Melt candy in double boiler. In separate bowl, cream butter and sugar.
213
Add eggs one at a time and mix well. Sift flour and soda together.
214
Add, alternating with buttermilk, syrup and candy. Beat well. Add nuts, vanilla and coffee. Bake in greased tube pan 1 1/2 hours at 350.
215
Streusel Mix
216
Cake Mix
217
Mix streusel ingredients well and set aside.
218
Cream the soft margarine, and add the eggs and beat well.
219
Add sugar and beat again, add sour cream. beat all very well, and set aside.
220
Sift together (or stir together gently) the flour, baking soda, and baking powder.
221
Add - flour mixture to marg/egg/sugar mixture.
222
Stir - gently until well mixed.
223
Add - 1 t vanilla and stir in gently.
224
Put - in a buttered and floured pan first 1/2 of batter, then most (80 - 90%) of streusel mix, then rest of batter, then rest of streusel mix on top (use a round pan with the tube/post whatever you call it in the middle).
225
Preheat oven to 350, bake for 45 minutes.
226
Bring sourdough starter to room temperature.
227
Stir together the flour, baking soda, cinnamon, and salt.
228
In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
229
Add sugar and vanilla; beat till fluffy.
230
Add eggs, one at a time, beating 1 mintue after each addition.
231
Beat in the melted chocolate.
232
Combine the sourdough starter and milk.
233
Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined.
234
Turn the batter into prepared pans.
235
Bake in a 350F oven about 30 minutes or till done.
236
Cool 10 minutes on wire racks.
237
Remove from pans; cool thoroughly on wire racks.
238
Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze.
239
Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves.
240
Milk 2 tblsp unsweetened cocoa powder 1/2 cup sifted powdered sugar
241
In a small saucepan combine the sugar, cornstarch and dash salt.
242
Stir in water and chocolate.
243
Cook; stir till chocolate is melted and mixture is thickened.
244
Cook; stir 2 minutes more.
245
Remove from heat; stir in vanilla.
246
Cover surface with clear plastic wrap or waxed paper.
247
Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency.
248
Spread glaze over top and sides of cake.
249
Chill cake till set.
250
Beat the yolks and sugar until light and creamy.
251
Stir in the rest of the ingredients other than the egg whites.
252
Beat egg whites until they are firm peaks. Mix this with the rest and put it into the tin.
253
Bake at 150C for an hour.
254
The cake should be evenly golden brown on top and feel firm to the touch.
255
If the top should get brown too quickly, cover the top with greased paper or foil.
256
Remove from the oven and leave it in the tin till quite cold. (Do not attempt to take the cake out.) Cut into pieces in the tin and take out the pieces.
257
Optional garnish: Strawberries or other fresh fruit
258
Layers: Line the bottoms of two round 8-inch layer pans with aluminum foil, trimmed to fit; butter or oil the foil and the sides of the pans, dust with flour, knock out excess, and set aside. (If preferred, four pans may be used to bake the layers.)
259
Preheat the oven to 360 degrees, approximately halfway between the 350 degree F and 375 degree F markings.
260
Beat the eggs with a mixer at high speed until fluffy, then gradually beat in the sugar; add the lemon zest; beat the mixture until thick and pale.
261
Meanwhile, sift together the flour, baking powder, and salt.
262
Beat the melted butter into the eggs and sugar, then beat in the dry ingredients and milk alternately at slow speed, starting and finishing with dry ingredients.
263
Beat in the flavoring,
264
Spread the batter in the pans, bang each pan on the counter twice to level the batter, and bake 15 to 18 minutes, until the cake shrinks slightly from the sides and is light gold on top.
265
Cool the layers briefly in the pans, then turn onto cake racks, remove the foil, and cool.
266
Filling: Whisk together the sugar, flour and salt.
267
In a saucepan, whisk the eggs to mix well; whisk in the cream, then the dry ingredients. Add the lemon zest.
268
Cook the custard, stirring constantly, over medium heat until it thickens; boil it for a minute or two, stirring.
269
Cool to lukewarm, whisking now and then; add the vanilla.
270
Assembling the cake: With a serrated knife, split each layer in two (if you've made four layers, don't split them).
271
Place a layer on a serving plate; spread one-third of the filling over it in a thick layer, keeping the filling 1/2 inch from the edges; add the remaining layers and filling, topping the cake with the best-looking top surface.
272
Press the top lightly to encourage small swags of filling to emerge between the layers.
273
Sift confectioner's sugar over the top.
274
To make a lacy pattern - a classic prettification - first lay a paper doily on the cake, sprinkle with sugar,,rdserving time.
275
Brush with
276
Add yeast, vanilla, egg, and 2.5 cups flour. Beat until smooth. Add rest of flour, and knead until smooth and blisters form (~5 minutes).
277
Place in lightly greased bowl, cover with towl.
278
Let rise until doubled, 40-50 minutes.
279
Turn out on board, knead 10 times till smooth.
280
Roll into 20" x 12" rectangle.
281
Combine filling ingredients, mix well. Grease a large cookie sheet.
282
Spread filling evenly over dough, leaving a 1" margin. Roll up legthwise, place seam down on cookie sheet, in shape of a horseshoe.
283
Let rise until double, about 1 hour.
284
Brush surface with egg mix, sprinkle with almonds.
285
Bake at 375F 20 to 25 minutes or until golden.
286
Remove to wire rack, cover with towel, and cool. Cook: Cut your slice and save it, 'cause it won't last!
287
Sift together the cake flour, sugar, baking powder and salt into a mixing bowl.
288
Add the butter and half the milk.
289
Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally.
290
Add the remaining milk, the lemon extract, the vanilla extract and the egg yolks. Beat with the electric mixer for another two minutes.
291
Pour the batter into two buttered layer-cake pans that have been lined with parchment paper.
292
Bake in a preheated 350F oven (180 C) for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean.
293
While the cake is cooling, wash and hull the strawberries. Chop enough strawberries to make one cup (1/4 liter); reserve the remaining berries.
294
Fold the chopped strawberries into one cup (1/4 liter) of the whipped cream.
295
Place one cake layer, top side down, on a serving plate.
296
Spread it with the strawberry-cream filling.
297
Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface).
298
Slice the reserved strawberries lengthwise.
299
Arrange the sliced straberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake.
300
After the first circle of berries is complete, continue placing the berries in this manner until the top is covered.
301
Refrigerate the cake for 10 minutes.
302
Melt the red currant jelly in a small saucepan over low heat, stirring constantly.
303
Carefully spoon or brush the hot jelly over the strawberries.
304
Spread some of the remaining whipped cream around the sides of the cake.
305
Spoon the rest of the whipped cream into a pastry bag fitted with a No.
306
Pipe rosettes between the strawberry points around the rim of the cake.
307
Then change to a No. 24 star tube and fill in the spaces.
308
If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries.
309
Refrigerate the cake until time to serve it.
310
Preheat oven to 350.
311
Grease two 9-by-1.
312
5-inch layer cake pans; dust lightly with flour; tap out any excess.
313
Measure flour, sugar, baking powder, and salt into a sifter; reserve.
314
Beat cream in a medium-size bowl until stiff; reserve.
315
Beat eggs in a small bowl until very thick and light; beat in vanilla; fold in reserved whipped cream.
316
Sift dry ingredients over cream mixture; gently fold in until batter is smooth.
317
Pour batter into prepared pans.
318
Bake at 350 for 30 minutes or until center springs back when lightly pressed with fingertip.
319
Cool layers in pans on wire racks for 10 minutes; loosen edges with a knife, turn out onto wire racks, and cool completely.
320
Put layers together with strawberry butter-cream frosting; then frost top and side with remainder.
321
Garnish with strawberries.
322
Mash enough strawberries to measure 0.
323
Beat butter in a medium bowl until soft.
324
Beat in mashed strawberries.
325
Add confectioners' sugar slowly, beating until smooth.
326
1 Angel Food Cake (cook your own, or buy one cooked, it doesn't matter)
327
2 pkgs Dream Whip topping OR 1 contianer Cool-Whip
328
Take cake (already cooked and cooled, and removed upside down from pan on a dish) and with a long bread knife, slice roughly 1/2" off the top of the cake. (When done, you'll have a donut, the diameter of the cake and 1/2" thick.) Put aside on another plate.
329
Pour jell-o into a heat-proof bowl and add 1 cup boiling water.
330
Take strawberries, (washed if fresh, thawed if frozen) and add to jell-o mixture.
331
If desired, you can slice strawberries.
332
Mix well and set in fridge.
333
You want this to thicken, but NOT set.
334
If using Dream Whip, prepare two packages per directions. If using
335
Cool-Whip, read on.
336
Once jell-o mixture has thicken somewhat, mix 2/3 of Dream/Cool Whip into jell-o.
337
With spoon, put a layer of jell-o mixture into bottom of cake, then a layer of torn-up cake, and repeat until cake is full. (Any leftover jell-o, strawberries or cake, eat it up:) Place "donut" back on top of cake and frost cake with remaining
338
Dream/Cool Whip.
339
Cool in fridge for a few hours to let jello set.
340
Fresh fruit (I like to use either strawberries or blueberries)
341
Beat cream cheese until smooth.
342
Slowly add milk, beating until creamy.
343
Add pudding mix; beat until smooth and thickened.
344
Pour half of this mixture into the prepared pie shell.
345
Spread a layer of fresh fruit on top of this (if you use strawberries, chop them into small pieces).
346
Then spread remaining mixture on top of fruit.
347
Top with whole fresh fruit. Refrigerate. Enjoy!
348
Add the sugar, cinnamon and salt and process briefly to blend.
349
Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly.
350
Gently press the crumbs evenly over the bottom and sides of a 9 inch springform pan.
351
Preheat the oven to 350F.
352
In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary.
353
Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend.
354
Pour the filling into the cookie-crumb shell and bake in the middle of the oven for 45 minutes.
355
Cool on a rack and refrigerate for at least 8 hours.
356
If the container of the food processor is not large enough, add only 1 cup of sour cream.
357
Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour cream to the processor and blend.
358
Combine both batches in the mixing bowl and stir to blend.
359
In large mixing bowl, beat thoroughly with electric mixer
360
Add, 1 at a time, beating well after each addition
361
Sift flour mixture into egg mixture. Beat thoroughly.
362
Stir in
363
Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans.
364
Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test.
365
Let cool in pan 5 minutes.
366
Turn onto cake rack to finish cooling.
367
Strawberry Puree by Rose Levy Berenbaum from "The Cake Bible"
368
Ing�� (2 c) pecans, finely ground.
369
Cream 1.
370
Add, beat mod-high for 1-2' 3/4 c sugar.
371
Add one at a time, beating well 5 egg yolks.
372
Add chocolate on low, then nuts, gradually.
373
Beat to stiff but not dry 5 whites and a pinch of salt.
374
Stir a bit into chocolate, then fold in rest in 3 or 4 batches.
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Level into pan by rotating rapidly.
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Bake 1 hr at 350. Cool 15', remove from pan and cool.
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Melt 3 oz semisweet chocolate. Whisk in 2 T butter (room temp), then 1 yolk and 1 t rum or cognac.
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Drop in ten mounds on wax paper. Stand 30-60' until firm enough to handle.
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Coat hands with cocoa, roll into uneven ball, roll in cocoa
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Melt 6 oz semisweet chocolate and cream 1 stick butter.
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Beat in chocolate and 1 egg yolk and 1 T rum or cognac.
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Beat briefly at high until a bit ligher in color.
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Frost cake, arrange truffles on top.
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Place in 4 c heatproof container, microwave to reduce to 1/4 c. Can do it in a saucepan over fire, but microwave is better).
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Serve Truffles Torte (aka meatball) with Strawberry Puree ('tomato sauce')

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