Whiskey Pound Cake

Ingrients & Directions

1 lb Butter
3 c Sugar, white
8 Egg yolks
2 ts Vanilla
2 ts Almond extract
6 tb Whiskey
3 c Flour
8 Egg white; stiffly beaten
1 1/2 c Pecans; chopped

Cream butter and sugar until fluffy. Add egg yolks one at a time,
beating well after each addition. Combine vanilla, almond extract and
whiskey. Add alternately with flour to creamed mixture. Beat egg
whites until stiff and fold into batter.

Put one half of the pecans on the bottom of a 10 inch tube pan that
has been greased and lined with wax paper. Add all of the batter, and
put the remaining nuts on the top of the batter. Bake at 350F for
1-1/2 hours. This will keep for several days.

Origin: A Taste Of Oregon
Shared by: Sharon Stevens, Jan/94

12 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.
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


6 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 ——————— ~—

1 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
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

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

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

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

3 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.

16 servings

Grits Pancakes Or Waffles

Ingrients & Directions

1/2 c Basic Boiled Grits; 2 tb Sugar;
2 lg Eggs; 2 ts Baking powder;
1 c Buttermilk; 1/2 ts Baking soda;
3 tb Unsalted butter; melted 1/2 ts Salt;
1 c + 2 tb all-propose flour;

1 c Stone-ground grits; 1/2 ts Salt; or to taste
4 c Water; 2 tb Unsalted butter;

PANCAKES OR PANCAKES:::::: Beat the grits with the egg yolk until
smooth; then stir in the buttermilk and butter. Or place all these
ingredients in a food processor and run until smooth. Sift the flour,
sugar, baking powder, soda and salt together. Stir the flour mixture
into the batter. (This recipe may be prepared in advance up to this
point. Cover and refrigerate until ready to cook.) Beat the egg
whites to soft peaks and gently fold them into the batter. FOR
PANCAKES: heat a griddle over medium-high heat. Lightly butter, if
necessary. Drop the batter by the tablespoonful into the griddle and
cook until bubbles begin to break the surface, about 2 minutes. Turn
and cook until golden brown, about 2 minutes more. Repeat with the
remaining batter. FOR WAFFLES: preheat a waffle iron. If it is not
nonstick, butter lightly. For each waffle, cook unitl the waffle is
crisp and golden, 3 to 4 minutes. Repeat with the remaining batter.
BASIC BOILED GRITS: Pour the grits into the large bowl and cover with
cold water. Skim of the chaff as it floats to surface. Sitr the grits
about and skim again again until all the chaff has been removed.
Drain the grits in a sieve. Bring 4 cups water to a boil in
medium-sized saucepan. Add the salt and slowly stir in the grits.
Cook at a simmer, stirring frequently, until the grits are
done–about 40 minutes. Remove the grits from the heat and stir in
the butter.

4 servings

Light Fruit And Nut Cake

Ingrients & Directions

125 g Raisins; (4oz)
250 g Sultanas; (8oz)
125 g Dried apricots; roughly
; (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
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.

1 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.

12 Servings

Home Recipes: Perfect Plum Cake

Ingrients & Directions

1/4 c Butter, softened
1/2 c Granulated sugar
2 Eggs
2 tb Orange juice
1 ts Vanilla
1 c All-purpose flour
1 tb Grated orange rind
3/4 ts Baking powder
1/2 ts Nutmeg
1 lb Plums, pitted, quartered

1 1/4 c Sour cream
1 Egg
2 tb Orange juice
1 ts Cornstarch

1 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Butter

Line side of greased 10-inch springform pan with parchment paper just to
rim. Set aside

Streusel Topping: In bowl, stir together flour, sugar, nutmeg and cinnamon.
Using pastry blender or 2 knives, cut in butter until crumbly. Set aside.

Cake: In large bowl, beat butter until fluffy; gradually beat in sugar
until light and fluffy. Beat in eggs, orange juice and vanilla.

In separate bowl, stir together flour, orange rind, baking powder and
nutmeg; gradually beat into egg mixture until smooth and thick. Scrape into
prepared pan. Nestle plums into batter, skin side up.

Filling: In mixing bowl, beat together sour cream, egg, orange juice and
cornstarch; pour over plums. Sprinkle with Streusel Topping.

Bake in 350F 180C oven for 60-70 minutes or until topping is golden brown
and tester inserted into centre comes out clean. Let cool.

8 Servings