Southern Tea Cakes

Ingrients & Directions


1 c Shortening 1/2 c Milk
1 3/4 c Sugar 1/2 ts Vanilla
2 Eggs 3 c Flour, self-rising

In a mixing bowl, cream together shortening and sugar. Beat in eggs.
Add milk and vanilla; beat well. Stir in flour; mix well. Drop by
tablespoonsful 2 1/2″ apart onto greased cookie sheets. Bake at 350?
for 15-20 minutes.
(very good)

Yields
36 servings

Randy Pollak’s New York Persimmon Cheesecake

Ingrients & Directions


1 1/4 c Flour
1/4 c Sugar
1/2 c Unsalted butter
1 Egg yolk
2 tb +1 t. whipping cream
1 1/2 lb Cream cheese, softened
1 cn Sweetened condensed milk
(14 oz)
1/4 c Flour
4 Eggs
2 Egg yolks
1 1/2 c Fresh oriental persimmon
.puree
Whipped cream (swirled with
.some persimmon puree)
Persimmon slices to garnish

Combine 1 1/4 cups flour and sugar; cut in butter until the mixture
resembles coarse meal. Combine the egg yolk and whipping cream; add to
flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap
and chill 30 minutes.

Pat dough into 1/8 inch thickness. Place it over the buttered bottom of a 9
inch springform pan. Trim off and reserve any excess dough. Pierce bottom
of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until
lightly toasted. Butter the side of a springform pan and connect it to the
cooled base. Roll out the remaining dough 1/8 inch thick, press dough
strips onto side of the pan and seal against the bottom crust. Trim off any
excess.

In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of
the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg
yolks, beating until blended after each addition. Stir in persimmon puree.
Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven
temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN
DOOR).

Place in refrigerator and refrigerate overnight. Garnish with persimmon
slices and whipped cream.


Yields
16 Servings

Onion Upside Down Cake

Ingrients & Directions


6 md Vadaila onions 1 ts Salt
3 tb Butter 1 ts Sugar
2 c Flour, sifted then measured 1 Egg, beaten
4 ts Baking powder 1 1/4 c Milk

Slice onions and saute in butter until yellow and soft. Let cool a
little. Keep in slices if possible. Make a batter by adding egg and
milk to dry ingredients. Batter should be a little thinner than
biscuit dough. Spread onions in a greased baking dish. Pour dough on
top. Bake for 25 to 30 minutes at 350 degrees. I also sprinkle about
1/2 cup of grated colby cheese on top before putting in the oven.
Randy Rigg

Yields
3 servings

Old-fashioned Buttermilk Cake

Ingrients & Directions


2 Sticks butter
2 c Sugar
3 Whole eggs
2 1/2 c Plain or cake flour
1 ts Soda
1 ts Baking powder
1/2 ts Salt
1 1/2 c Buttermilk
1 ts Vanilla

LEMON FILLING
3/4 c Sugar
2 tb Cornstarch
3/4 c Water
1 Egg; slightly beaten
3 tb Lemon juice
1 tb Butter

Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting
and ending with flour. Beat until it is a creamy mixture. Bake in 3 round
pans at 350 degrees for 25 to 30 minutes. Let cool 10 to 15 minutes. Make
lemon filling.

To make filling: In saucepan mix sugar, cornstarch and salt; add water,
egg yolk and lemon juice. Cook over medium heat until it thickens, stirring
constantly. Remove from heat and add butter. After cake is cooled, place
the lemon filling on the first and second layers of the cake; sprinkle some
coconut on top of the lemon filling. Put the third layer on top and ice
with Seven Minute Frosting, or with a prepared commercial frosting.

From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings

Light Fruit And Nut Cake

Ingrients & Directions


125 g Raisins; (4oz)
250 g Sultanas; (8oz)
125 g Dried apricots; roughly
-chopped
; (4oz)
3 tb Brandy or orange juice
125 g Hazelnuts; chopped (4oz)
250 g Glac? cherries; halved (8oz)
75 g Cut mixed peel; (3oz)
40 g Angelica; chopped (1 1/2 oz)
50 g Glac? ginger; finely chopped
; (2oz)
Grated rind of 1 orange and
-1 lemon
250 g Unsalted butter; softened
-(8oz)
250 g Caster sugar; (8oz)
4 md Size eggs
50 g Ground almonds; (2oz)
250 g Plain flour; sifted (8oz)
1/4 ts Salt
2 tb Redcurrant jelly; melted
50 g Blanched almonds; (2oz)

Place the raisins, sultanas, apricots and brandy or orange juice in a bowl.
If possible, cover and leave overnight.

Add the nuts, 175g (6oz) cherries, peel, angelica, ginger and rinds.

Whisk together the butter and sugar in a large bowl. Beat in the eggs one
at a time, then carefully fold in the almonds, flour and salt followed by
the fruit and nut mixture.

Spoon the mixture into a greased and lined 20cm (8 inch) round or 18cm (7
inch) square cake tin. Smooth the top, hollowing slightly in the centre.
Place in a preheated oven 160 ?C, 325 ?F, Gas Mark 3 for 1 hour. Reduce the
oven temperature to 150 ?C, 300 ?F, Gas Mark 2 cover the cake with
greaseproof paper and cook for a further 2-2 1/4 hours, until a skewer
inserted into the centre of the cake comes out clean.

When cold, remove the cake from the tin and peel off the paper. Brush the
top of the cake with redcurrant jelly and arrange the almonds and remaining
cherries on top. Brush again with the redcurrant jelly. Store in an
airtight tin.


Yields
1 servings

Lemon Glazed Cheesecake

Ingrients & Directions


2 1/2 c GRAHAM CRACKER CRUMBS Eggs, one at a time, and
1/4 c SUGAR -beat well after each
10 tb BUTTER, melted -addition.
Combine all ingredients and Gradually add sugar, lemon
-press onto the bottom and 2 -juice, and vanilla. Mix
Inches up sides of a 9-inch -well;
-springform pan. Bake at Fold in lemon peel and pour
350 Degrees for 5 minutes. Cool. -into crust.
FILLING Bake at 350-degrees for 40
3 (8-oz.) pkgs CREAM CHEESE, -minutes.
-softened Cool and then chill for at
3 EGGS -least 4 hours.
1 1/4 c SUGAR GLAZE
3 tb LEMON JUICE 1 LEMON, cut into thin slices
1 ts VANILLA 3 c WATER, divided
1 tb LEMON PEEL, grated 1 c SUGAR
In a mixing bowl, beat cream 2 tb CORNSTARCH
-cheese till smooth. Add 2 ts CORNSTARCH
-your 1/3 c LEMON JUICE

** CRUST

Yields
6 servings

Cold Water Cake

Ingrients & Directions


2 c White sugar
1 ts Cinnamon
1 ts Nutmeg
1 ts Cloves
2 tb Shortening
1 lb Muscat raisins
2 c Cold water
3 c Flour
1 ts Soda
1 ts Vanilla
1 ts Salt

Put first 7 ingredients in saucepan, stir and boil 5 minutes. Let
cool. Add the vanilla then the flour, soda and salt witch have been
sifted to-gether. Add cherries and nuts , I use small bottle of
cherries and a half cup of chopped nuts and I also add at least a
cup of regular raisins.

Yields
12 Servings

Whipped Jello Cake

Ingrients & Directions


3 oz Raspberry jello
4 1/2 oz Cool whip
8 1/2 oz Crushed pineapple;save juice
1 Angel food cake
1/2 c Walnuts; chopped
12 Maraschino cherries; chopped

DIRECTIONS ——————— ~—
MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT
BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD
FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND
CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR.

Yields
1 Servings

West Haven Chocolate Cake

Ingrients & Directions


8 oz Dates; pitted, chopped 1 ts Baking soda
1 c ;boiling water 1 3/4 c Flour; unbleached, sifted
2 tb Cocoa; baking 1/2 ts Salt
1 c Shortening; vegetable 1 c Sugar
2 ea Eggs; large 6 oz Semisweet chocolate chips
1/2 c Walnuts; chopped

Combine dates, baking soda, and boiling water in a small bowl. Cool to
room terperature. Sift together the flour, cocoa, and salt; set aside.
Cream the shortening and sugar together in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition. Blend in date mixture. Then stir in dry
ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in
preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool
in pan on rack. Cut into squares and serve with a scoop of vanilla ice
cream on top.

Yields
16 servings

Mint Chocolate Candy Cheesecake

Ingrients & Directions


BASE
1 c Chocolate wafer crumbs
3 tb Margarine, melted

BODY
3 pk 8-ounce cream cheese, soften
2/3 c Sugar
3 ea Eggs
1 pk 6-ounce semi-sweet chocolate
1/2 c Chopped creme de menthe mint
1/2 c Sour cream
1 ts Vanilla

BODY: Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate, mint wafers, sour
cream and vanilla; pour over crust. Bake at 350, 50 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional mint wafers, if desired.

Yields
6 Servings