Cleta’s Scandinavian Almond Cake

Cleta’s Scandinavian Almond Cake

Ingredients
  

  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/2 tsp almond extract
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1 cube butter melted

Instructions
 

  • Butter and flour Rehrucken pan.
  • Beat sugar, egg, and almond extract well.
  • Mix in flour and baking powder.
  • Slowly add the melted butter.
  • Pour into pan.
  • Sprinkle with chopped almonds.
  • Bake @ 350° for 38-42 minutes until golden brown.
  • Sprinkle with powdered sugar.

Chocolate Torta Cake

Chocolate Torta Cake

Ingredients
  

  • 6 tablespoons unsalted butter plus more for greasing the pan
  • 1 1/4 cups granulated sugar
  • 6 large eggs separated
  • 5 tablespoons instant espresso
  • 6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
  • 6 tablespoons dark rum or Marsala
  • 1 1/2 cups blanched almonds ground and toasted
  • All-purpose flour for coating the pan
  • Confectioners' sugar for dusting

Instructions
 

  • Melt the butter in a glass bowl over simmering water.
  • Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.)
  • Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
  • Transfer the cake mixture to a mixing bowl and set aside.
  • Preheat the oven to 375 degrees F.
  • Butter and flour a 9-inch round cake pan.
  • In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks.
  • Gently fold the whites into the chocolate mixture.
  • Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes.
  • Remove from the oven and allow to cool 30 minutes more.
  • Flip cake over, dust with confectioners' sugar and cut into wedges before serving.

Chocolate Pudding Cake

Chocolate Pudding Cake

Ingredients
  

  • 3/4 cup all-purpose flour
  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 2/3 cup packed brown sugar
  • 1/4 cup miniature semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 1/4 cups hot water

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt.
  • Add milk and oil, mix well.
  • Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture.
  • Add the vanilla to the hot water, then pour the water over the top.
  • Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry.
  • Serve warm with a spoon or at room temperature.

Cheesecake

Cheesecake

Ingredients
  

Crust

  • 1 cup Flour
  • 1/2 cup Butter melted

Cheesecake

  • 19 oz Cream Cheese
  • 1 cup Sugar
  • 1/2 tsp Vanilla
  • 3 Eggs

Instructions
 

Crust

  • Mix butter and flour.
  • Pat over sides of spring form pan, and bake at 350° until browned (about 10-15 minutes).
  • Cool before adding filling.

Cheesecake

  • Beat cheese and sugar, add vanilla.
  • Add eggs one at a time.
  • Pour into cooled crust. Bake at 300° for 1 hour.

Notes

Georgia Howardell, Kino, 1994

Cheesecake Factory Recipe

Cheesecake Factory Recipe

Ingredients
  

Crust

  • 1/4 cup Pecans finely chopped
  • 1/4 cup Walnuts finely chopped
  • 1/4 cup Almonds finely chopped
  • 3/4 cup vanilla wafers finely chopped
  • 2 tablespoons Butter melted

Filling

  • 1 1/2 lbs Cream Cheese
  • 1 1/3 cups Sugar
  • 5 large Eggs
  • 16 ounces Sour Cream
  • 1/4 cup Flour
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Lemon Juice

Instructions
 

Crust

  • Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake

  • All the filling ingredients should be at room temperature.
  • Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  • Add the sugar a little at a time and continue beating until creamy.
  • Add flour, vanilla and lemon juice, mix well.
  • Add one egg at a time and beat after each egg.
  • Add the sour cream and beat well.
  • Pour cream cheese mixture into the springform pan.
  • Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • When time is up turn oven off, prop open oven door and leave in oven for one hour.
  • Remove from oven and let cool then refrigerate for 24 hours.

Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Grandma Hiers’ Carrot Cake

Grandma Hiers' Carrot Cake

Recipe courtesy Paula Deen

Ingredients
  

  • Butter for pans
  • 2 cups all-purpose flour plus more for pans
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans optional

Frosting

  • 16 oz cream cheese room temperature
  • 1 stick salted butter room temperature
  • 16 oz powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
  • In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
  • Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
  • Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the fosting

  • Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.
  • Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Boiled Frosting

Boiled Frosting

Ingredients
  

  • 3/4 cup sugar
  • 3/4 cup water
  • 1/4 cup white syrup
  • 3 egg whites
  • 1 tsp vanilla

Instructions
 

  • Combine sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture begins to boil.
  • Boil without stirring until 242° or mixture will spin a thread.
  • Just before syrup reaches temp, beat egg whites until stiff but not dry.
  • Pour syrup in thin stream over egg whites while beating at high speed.
  • Continue beating until mixture stands in stiff, glossy peaks.
  • Beat in vanilla.
  • Cool slightly, spread on sides and top of cake.

Best Ever Fruitcake

Best Ever Fruitcake

Ingredients
  

  • 24 oz pecans
  • 1 lb candied pineapple
  • 1 lb candied cherries
  • 1 lb white or golden raisins
  • 1/2 lb butter
  • 2 1/4 cups sugar
  • 6 eggs
  • 1 oz bottle of brandy or rum flavoring
  • 4 cups flour
  • 1 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1 tsp salt

Instructions
 

  • Line baking pans with aluminum foil.
  • Mix butter, sugar, eggs and flavoring until creamy and smooth, stir in dry ingredients, and add fruit and nuts. Mix well.
  • Fill pans 2/3 full. Bake in slow oven (275°). Bake tube cake about 3 hours, smaller loaf pans 2 hours, or until golden brown
  • Wrap cakes in wine soaked cloth and store in air tight container in cool place for several weeks.

Notes

Mom Helling’s recipe

A Gooey, Decadent Chocolate Cake

A Gooey, Decadent Chocolate Cake

Ingredients
  

  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • 3 1/2 ounces semisweet or bittersweet dark chocolate melted and cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups cold water
  • Chambourd raspberry liqueur for drizzling
  • Dark chocolate shavings for decoration

Chocolate Chip Butter Cream

  • 3 cups Powered Sugar
  • 7 tbs Hot Water
  • 4 oz Dark Chocolate melted and cooled
  • 2 tsp Vanilla Extract
  • 1/2 stick Unsalted butter at room temperature
  • 1/4 cup Semisweet dark chocolate finely chopped

Instructions
 

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • In a large bowl, sift together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time.
  • Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
  • Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
  • Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
  • Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd.
  • With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out.
  • Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

Chocolate Chip Butter Cream

  • in the bowl of an electric mixer, dissolve the sugar and water water at low speed.
  • Beat in the dark chocolate and vanilla.
  • Add butter gradually in small bits.
  • Mix until everything is completely incorporated.
  • Using a spatula, fold in the chopped chocolate and give a final quick spin.

Slow Cooker Macaroni and Cheese

Slow Cooker Macaroni and Cheese

Ingredients
  

  • 1/2 lb elbow macaroni
  • 4 cups shredded Cheddar cheese divided
  • 12 oz can evaporated milk
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Coat the inside of the slow cooker with cooking spray.
  • In a large bowl, beat eggs with fresh and evaporated milks.
  • Mix in uncooked macaroni and 3 cups shredded cheese.
  • Transfer to slow cooker, and sprinkle remaining cheese on top.
  • Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

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