Club Food

1 pk Yellow cake mix

1 pk Vanilla instant pudding

1 c Sour cream

4 x Eggs

1/2 c Salad oil

1 c Chocolate chips

1 c Broken walnuts

Mix together the cake mix, pudding, sour cream, eggs and oil.
Using an electric mixer beat the batter for 8 to 10 minutes.
Grease
and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and
sprinkle 1/2 the chocolate chip and walnuts over it.
Pour in
remaining batter and top with remaining chips and nuts.
Bake at 350
degrees for 50 to 60 minutes.
Cool for about 10 minutes and then
turn out onto a serving plate and cool completely.
Joanne Ferry,
Prodigy F&W Board

1 c Sifted all-purpose flour;

1 c Cornmeal; yellow

1 ts Baking soda

1/2 ts Salt

Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg;
medium beaten

1 c Buttermilk, made from skim

-milk 3 tb Vegetable oil

Preheat oven to 400 degrees.
Prepare an 8″ by 8″ by 2″ pan with
vegetable oil coating.
Sift together all dry ingredients.
Combine
egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened.
Pour
into the prepared pan and bake 25-30 minutes.
Cut into 16 2-inch
squares.
Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT
EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit
salt Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via
Nancy O’Brion and her Meal-Master

1 c Crunchy peanut butter

2 Eggs

1/4 c Oil

1/3 c Water

1 pk Yellow cake mix

1 pk Chocolate chips (12 oz.)

Mix all ingredients together then drop by teaspoon on ungreased
cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.
Randy
Rigg

2 1/2 c Sifted Unbleached Flour

2 c Sugar

1 ts Baking Powder

1 ts Baking Soda

2/3 c Butter Or Regular Margarine

3 lg Eggs

1 c Sour Milk

—————————CREAMY CHERRY
FROSTING—————————
5 1/2 c Sifted Confectioners
Sugar

3/4 c Butter Or Regular

Margarine, Softened 6 tb Maraschino Cherry Juice

2 Drops Red Food Coloring

1/2 ts Vanilla Extract

1/4 c Chopped Red Maraschino

Cherries Sift the flour, sugar, baking powder and baking soda
together, in a large bow.
Add the butter, eggs and sour milk.
Beat,
with an electric mixer set at low speed, for 1/2 minute to blend.
Increase the mixer speed to medium and beat for an additional 3
minutes.
Pour the batter into two greased and waxed paper lined
9-inch cake pans.
Bake in a preheated 350 degree F.
oven for 25
minutes or until the cake tests done.
(Note: The standard test for
doneness, is to try a cake tester or wooden pick near the center of
the cake.
If it comes out clean, it is done.) Cool in pans on racks
for 10 minutes.
Remove from the pans and finish cooling to room
temperature.
Spread the top of one layer with the Creamy Cherry
Frosting.
Sprinkle with all of the chopped cherries.
Place the
second layer on topw and spread the sides and top with the
remianing frosting.
CREAMY CHERRY FROSTING Combine the sifted
confectioners sugar, butter, juice, food coloring and vanilia
extract in a bowl.
Beat with an electric mixer at medium speed
until smooth and creamy.
Add 1 more Tbls of cherry juice, if
necessary, to make the frosting into a spreading consistency.
NOTE:
To sour milk, place 1 Tbls vinegar in a measuring cup and add
enough milk to make 1 cup.
From The Home Journal’s Complete Home
Baking Book Copyright 1979

5 lg Eggs

1 1/4 c Milk

8 oz Yogurt, plain

-(I use Dannon and -Knudsen; other brands -might require
different -amounts) 4 ts Baking powder

1/2 c Vegetable oil (or less

-for dieters; but use -at least 2 T) 2 1/3 c Flour, white
(measure

-carefully after sifting) 1 tb Sugar

1/2 ts Salt

Preheat griddle and oil very very lightly.
Separate the eggs;
beat the yolks in a bowl big enough to hold the whole recipe.
Add
the yogurt and beat again; add the milk and oil and beat again.
Rinse the eggbeater.
In a separate bowl, mix all the dry
ingredients (flour, baking powder, sugar and salt).
Sift together.
I use a flour sifter for this, but if you insist on measuring your
flour without sifting it, then you can try using a wire whip to
blend the dry ingredients.
Using a clean eggbeater, beat the egg
whites until they are fluffy.
Dump the dry ingredient mixture into
the big bowl containing the milk mixture, stir for about 2 seconds
just to get the dry ingredients under the surface of the liquid,
and then dump the beaten egg whites into the big bowl.
Now beat
this mixture lightly and slowly with a fork until it is more or
less uniform.
If you beat too much, or too fast, then it will get
gummy.
Don’t try to get rid of lumps.
Cook on the hot griddle.
NOTES: * Amazingly good baking-powder and yogurt pancakes — Cooks
like to show off by making fancy glamorous recipes to serve to
their friends by candle light.
Here is a simple ordinary recipe to
serve to your family for breakfast in the morning.
I love pancakes
and I make many varieties and I am an inveterate experimenter.
This
recipe is the one I have developed over the years to replace
buttermilk pancakes because I never have buttermilk on hand in the
refrigerator like my grandmother did.
I made this recipe this very
morning with blueberries in it.
I do have yogurt in my fridge,
though, and the yogurt can substitute for the buttermilk.
Yield:
Serves 4-6.
* I like to put fresh blueberries in these pancakes
after I pour them on the griddle.
Make sure that your maple syrup
is hot and that your butter is soft.
You can heat syrup in the
microwave or you can heat it by sticking the syrup jar in a pan of
boiling water.
* This same recipe also makes really good waffles if
you reduce the milk to about 1 cup, but if you are going to make
waffles, you shouldn’t cut back on the oil.
If you are dieting,
stick to pancakes.
: Difficulty: easy to moderate.
: Time: 10
minutes plus cooking time.
: Precision: measure carefully.
: Brian
Reid : DEC Western Research Lab, Palo Alto CA : reid@decwrl.DEC.COM
-or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid : Copyright (C) 1986
USENET Community Trust

4 Eggs; separated

1 1/2 c Sugar

1 c Grated carrots

1 c Minced walnuts

1 1/2 c Flour

1 ts Baking powder

1/4 ts Ground nutmeg

1/2 ts Ground cinnamon

1 ts Vanilla

1/8 ts Salt

1 c Oil

2 1/2 tb Hot water

1/2 ts Baking soda

—————————-CREAM CHEESE
FILLING—————————-
8 oz Cream cheese; softened

1/2 c Sugar

1/2 c Strawberry jam OR

-apricot or raspberry jam 1 c Whipping cream; whipped

Powdered sugar Cream egg yolks with 1 cup sugar until light.
Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon,
vanilla, salt and oil.
Mix hot water with soda and stir into flour
mixture.
Beat egg whites until foamy and gradually add 1/2 cup
sugar.
Beat until stiff and glossy.
Fold egg white mixture into
flour mixture.
Turn into greased 13- x 9-inch pan lined with
greased waxed paper and bake at 350F 45 minutes, or until cake
tests done.
Cool.
Beat cream cheese with 1/2 cup sugar until smooth
and fluffy.
Remove cake from pan, pull off paper and cool on wire
rack.
Slice cake in halves horizontally.
Cover one half with cream
cheese filling, then cover cream cheese with jam.
Top with
remaining half and frost entire cake with whipped cream sweetened
to taste with powdered sugar.

1 1/2 c Chocolate wafer cookie

-crumbs 5 tb Butter, melted

CRUST Combine cookies and butter and press into a lightly
buttered 10-inch springform pan.
FILLING 8 ozs.
white chocolate 1/2
cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3
cups freshly squeezed lemon juice 1 Tablespoon

grated lemon zest 1/2 tsp.
lemon extract Melt the chocolate with
the cream until mixture is smooth.
Cool.
Beat the cream cheese with
the sugar until light and fluffy.
Beat in the cooled chocolate
mixture.
Add the eggs one at a time, beating well.
Beat in the
lemon juice, zest and extract.
Pour into crust.
Bake at 350 degrees
for 45 to 50 minutes.
Cool and then refrigerate.
GLAZE: 6 ozs.
bittersweet chocolate, chopped 1 oz.
unsweetened chocolate, chopped
2 Tablespoons light corn syrup 3 Tablespoons butter Combine
chocolates and syrup and heat until melted and smooth.
Remove from
heat and add butter.
Spread warm glaze over the cake and
smooth.

2 lb Cream cheese

4 Eggs

1 c Sugar

12 oz White chocolate

Soften the cream cheese in the microwave.
Melt the chocolate in
a double boiler.
Be careful not to get any water at all in the
white chocolate as it changes the consistency.
Hershey’s white
chocolate bars can be used for the white chocolate.
Add sugar and
eggs to cream cheese and blend a bit.
Blend in the chocolate.
Pour
the mixture into a graham cracker crust and bake for 20 minutes at
350 degrees.
Let cool slightly in oven with heat off and door

slightly ajar.
(Actually, this made two pies for us, so you
might want to have two pie crusts on hand the first time you make
it.)

————————————CAKE————————————
6 oz White chocolate chips

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 1/2 ts Vanilla extract

3/4 c Sour cream

2 T Unsweetened cocoa

——————————RASPBERRY
SAUCE——————————
2 1/2 c Raspberries

Sugar to taste Place chocolate in a double boiler and heat over
hot water until it melts.
Stir to blend and let cool to room
temperature.
With an electric mixer, blend cheese and sugar until
smooth.
Mix in eggs, vanilla, and sour cream.
Stir in melted
chocolate.
NOTE: it is important to have the cheesecake ingredients
and the melted chocolate close to the same temperature when they
are combined so that they blend together smoothly.
Pour into a
greased 9-inch springform pan.
Bake in the middle of a preheated
325F oven for 25 minutes or until just barely set.
Turn off the
oven, leave the door ajar, and let cool in oven for 1 hour longer.
Chill.
Just before serving, dust cocoa through a sieve making a
ring around the cheesecake.
Prepare raspberry sauce: Reserve 1/2
cup raspberries for garnish.
In a blender, puree the remaining
berries and push through a sieve.
Stir in sugar to taste.
To serve,
spoon raspberry sauce on to desert plates.
Remove pan sides of
cheesecake and cut into wedges.
Place on raspberry sauce and
garnish with berries.
Cheesecake: 31 Fantastic Recipes Lou Seibert
Pappas

10 oz White chocolate

2 c 35% Real Whipping Cream

- divided 2 10oz tins mandarin oranges

3 tb Orange liqueur

1 Sponge ca 8×3-inch

4 oz White chocolate, in curls

- or grated Ingredient notes: Orange juice may be used in place
of liqueur.
Drain mandarin oranges and reserve liquid.
Angle food
cake may be used in place of sponge cake.
1.
For the white
chocolate mousse :Frosting:, melt white chocolate very

gently over low heat with 1/2 cup whipping cream.
Stir until
smooth.
Cool.
2.
Whip remaining 1 1/2 cups cream until light.
Fold
ooled white

chocolate.
Refrigerate approx 1 hour or until mixture is of
frosting-like consistency.
3.
Combine 1/2 cup of juices from the
mardarin oranges with the orange

liqueur.
4.
When ready to assemble cake, slice cake into 3
layers.
Drizzle the

bottom and middle layers with juice mixture.
Arrange a layer of
mandarin oranges on each of the 2 layers.
Frost with some of the
white chocolate mousse.
5.
Place the bottom layer on a cake plate
and top with middle layer.
Top

with top layer and frost the entire cake with remaining white
chocolate mousse.
6.
Sprinkle with white chocolate curls or grated
chocolate.
Refrigerate

until ready to serve.

9 oz White chocolate

3 ts Gelatin powder

1 qt Soft whipping cream

8 oz Sugar

2 lb Cream cheese

4 oz Caramel DeLites "PADDING-BOTTOM: 1px; COLOR: darkg">

1/4 lb White chocolate

6 tb Unsalted butter

6 Eggs

2 tb Sugar

1/4 c All-purpose flour

2 pt Raspberries

PREHEAT OVEN TO 325F.
Melt the chocolate in the top of a double
boiler.
Cut the butter into tablespoon pieces, place in the bowl of
a mixer and mix until smooth.
Slowly add the melted chocolate until
incorporated.
Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour.
Lightly grease a 9-by-11-inch baking
pan.
Pour in the batter and smooth the top.
Place in the oven and
bake for 25 to 30 minutes.
When the cake is cooked, remove from the
oven and let cool before removing from the baking pan.
To serve,
cut the cake into individual portions and top with fresh
raspberries.
Accompany with whipped cream or raspberry sauce, if
desired.

1/2 Box NABISCO FAMOUS WAFERS,

-crushed 2 tb SUGAR

3 tb BUTTER, melted

Mix the crushed wafers with -sugar and melted butter.
-Press On
bottom of 9″ springform -pan.
Bake at 350-degrees -for 8 Minutes.
Let cool.
FILLING 2 1/2 lb CREAM CHEESE, cubed and room

-temperature 2 c SUGAR

1/4 c FLOUR

5 lg EGGS

1/3 c MILK

1/2 lb WHITE CHOCOLATE, melted

1 pt FRESH RASPBERRIES or 1 pkg.

-loose- Packed, unsweetened frozen -raspberries (do not thaw)
Beat cream cheese, sugar and -flour in large bowl with -heavy Duty
mixer until very -smooth.
Beat in eggs, one -at a time, Only until
blended.
Stir in -milk, then white chocolate, -by Hand.
Grease
sides of prepared pan -and pour in half of -cheesecake Mixer.
Sprinkle with half of -raspberries.
Repeat with Remaining
cheesecake batter -and raspberries, pressing -the Second layer of
raspberries -down into the batter so -they Don’t dry out in the
oven.
Bake at 375 degrees for 15 -minutes.
Reduce heat to -235-
Degrees and continue baking -for 1 hour and 30 minutes -or Until
done.
Center will no -longer be sticky but will -not Appear cooked.
It will firm -up upon cooling.
Let come to room temperature -and
refrigerate overnight.
Remove from pan.
TOPPING 1/2 c SEMI-SWEET
CHOCOLATE CHIPS,

-melted 2 tb CRISCO SHORTENING

1/2 c HEAVY CREAM, whipped

1 tb POWDERED SUGAR

Note, there are two White Choc.
Raspberry recipes, they are both
different…
WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST

———————————–CRUST———————————–
2 c Graham cracker crumbs

1 c Ground almonds

1/4 c Clarified butter in liquid

Form
———————————-FILLING———————————-
8 oz Fine-quality white chocolate

4 8oz packages cream cheese

1/2 c +2 tablespoons sugar

4 lg Eggs

2 lg Egg yolks

2 T Flour

1 ts Vanilla

2 pt Raspberries

Crust: Blend together the graham crumbs and the almonds, add the
butter and combine mixture well.
Press the mixture onto the bottom
and two thirds up the sides of a 10-inch springform pan.
Filling:
In a double boiler melt the chocolate, stirring until it is smooth,
and remove the bowl from the heat.
In a large bowl with an electric
mixer beat the cream cheese until it is light and fluffy; add the
sugar and beat in the whole eggs and egg yolks, 1 at a time and
beating well after each addition.
Beat in the flour and the
vanilla, and add the melted chocolate in a slow stream, beating
until the filling is well combined.
Scatter the raspberries over
the bottom of the crust, pour filling over them, and bake the
cheesecake in the middle of a preheated 250F oven for 1 hour, or
until top is firm to the touch.
Let the cheesecake cool in the pan
on a rack; chill, covered loosely, overnight.
Remove side of pan to
serve.
Gourmet Magazine December 1992

4 c (1 3/4 pounds) mixed diced

-fruits and peels for -fruitcake 1/2 c Pitted dates, cut up

1/2 c Dried apricots, cut up

1/2 c Dried figs, cut up

1 1/4 c (8 ounces) light seedless

-raisins 2 c (8 ounces) blanched almonds,

-slivered 2 c Flaked coconut

2 c Sifted enriched flour

1 1/2 ts Baking powder

1 ts Salt

1 c Shortening

1 c Sugar

1 ts Rum flavoring

5 Eggs

1/2 c Unsweetened pineapple juice

Mix fruits and peels, dates, apricots, figs, raisins, almonds,
and coconut.
Sift together flour, baking powder, and salt; sprinkle
1/2 cup over fruit mixture, mixing well.
Thoroughly cream
shortening, sugar, and flavoring; add eggs, one at a time, beating
well after each.
Add dry ingredients to creamed mixture alternately
with pineapple juice, beating well after each addition.
Add- ‘fruit
mixture, stirring until well mixed.
Line two 8 1/2×4 1/2×2 1/2 inch
loaf pans with paper, allowing 1/2 inch to-extend above all

sides of pan.
(Or bake in smaller pans.) Pour batter into pans,
filling 3/4 full.
Bake in very slow oven (275?) 2 1/2 hours or till
done.
(Have pan of water on bottom shelf of oven while baking.)
Makes about 5 pounds.

————————————CAKE————————————
8 oz White chocolate, finely

.chopped 3 c Sifted cake flour

2 ts Baking powder

1/2 ts Salt

1 Stick unsalted butter (1/2c)

1 1/4 c Sugar

3 lg Eggs

2 ts Vanilla

1 c + 1 T milk

—————————-FILLING AND
FROSTING—————————-
1 1/2 lb White chocolate,
finely

.chopped 2 1/2 c Heavy cream

6 tb Unsalted butter

1/2 c Coarsely chopped macadamia

.nuts
———————————-GARNISH———————————-
White macadamia nuts & Strawberries or raspberries 1.
Preheat
oven to 350F.
Butter and flour 2 9-inch cake pans.

2.
Make the Cake: In a double boiler, melt the white chocolate
over

hot, not simmering, water.
Set aside to cool slightly.
3.
In a
large bowl with an electric mixer, cream the butter and sugar.

Beat in the eggs one at a time, beating well after each
addition.
On low speed, add the melted chocolate and the vanilla.
In three additions, on low speed, alternately beat in the flour
mixture and the milk.
Beat until just smooth, about 20 seconds.
4.
Pour the batter into the prepared pans and bake for 25 – 30

minutes or until the top is golden and a cake tester inserted in
the center comes out clean.
Set the cake pans on a wire rack to
cool for 20 minutes.
Then invert the cakes onto the racks to cool
completely.

5.
Prepare the Filling and Frosting: Place the white chocolate
in a

medium bowl.
In a small heavy saucepan, bring 1 1/2 cups of the
cream and the butter to a simmer.
Pour over the chocolate.
Let
stand, covered, for 5 minutes, then stir until smooth.
Refrigerate
the white chocolate mixture until firm enough to spread, about 1
hour.
6.
To Assemble: Spread the bottom layer with 1 cup of the
chilled

white chocolate mixture.
Arrange the chopped macadamia nuts over
the filling, and top with the second cake layer.
7.
In a medium
bowl, beat the remaining 1 cup cream until firm peaks

form.
Fold the whipped cream into the remaining white chocolate
mixture.
Spread this over the top and sides of the cake.
Arrange
whole macadamia nuts around the rim and base of the cake.
Chill
until ready to serve.
Garnish each piece with a fanned strawberry
or raspberries.

Pour into greased 15×10 inch pan and bake at 375 degrees 20-22
minutes.
Cool.

Frosting: Heat margarine & milk, then mix in remaining
ingredients.

1 1/2 c Whole wheat flour

3/4 c Sugar

1 t Baking powder

1 t Baking soda

1 t Cinnamon (or more to taste –

I like LOTS) 1/2 t Salt (optional)

2/3 c Applesauce

2 Egg whites or Ener-G

Replacements 1 c Finely shredded carrot

1/2 c Juice packed pineapple (with

Juice) 1 t Vanilla (I was out and

Didn’t miss it) In a large mixing bowl, combine dry ingredients.
Make a well in the center and add in remailing ingredients.
Mix well (use an electic mixer if you want your cake especially light).
Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn’t use a frosting-it was very moist and yummy without.
If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that.
*insert toothpick into center of cake.
If it comes out clean, the cake is done.
Margie – I’m still working on the cookies! From: “Margaret M.
Saad” .
Fatfree Digest [Volume 9 Issue 5] June 26, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

1 1/2 c Sugar

1 c Flour; Unbleached, Sifted

3/4 c Whole Wheat Flour; Stirred

2 t Baking Soda

1 t Salt

1 c Butter Or Regular Margarine

1 c ;Water

1/4 c Cocoa; Baking

2 ea Eggs; Large, Beaten

1/2 c Sour Cream

——————————-COCOA
FROSTING——————————-
1/2 c Butter Or Regular
Margarine

6 t Milk

1/4 c Cocoa; Baking

1 lb Confectioners Sugar; (1 Box)

1 t

4 ea Lg.
eggs*

600 ml Milk

4 oz Fresh breadcrumbs

1 tb Parsley, chopped

1 pn Chopped thyme

2 tb Chopped chives or scallions

1 x Salt and pepper

2 tb Butter

* Or six small ones.
– Beat the eggs lightly, then add the
milk, breadcrumbs, herbs and seasonings, and mix well.
Heat 1
tablespoon of the butter in a pan until foaming, then pour in the
mixture and cook over a low flame until it is brown underneath and
just set on top.
Put under the grill to finish.
Serve cut into
wedges with a knob of butter on each portion.

2 1/2 cups boiling water (do not add cold water)

2 packages (8-serving size) or 4 packages (4-serving

size) orange-flavor gelatin dessert 1 package (2-layer size)
yellow or chocolate cake

mix or yellow or chocolate cake mix with pudding in the mix 1
tub (12 ounces) frozen whipped topping, thawed

Halloween sprinkles (orange and black)

Stir boiling water into gelatin in medium bowl at least 3
minutes until completely dissolved.
Pour into 15-by-10-inch pan.
Refrigerate at least 3 hours or until firm.
Meanwhile, prepare and
bake cake as directed on package for 24 cupcakes.
Cool completely
on wire racks.
Cut each cupcake in half horizontally.

Dip bottom of 15-by-10-inch pan in warm water about 15 seconds.
Using 2-inch round cookie cutter, cut out 24 Jigglers.
Place small
dollop of whipped topping atop bottom half of each cupcake.
Place
Jiggler circle atop each and add another small dollop of whipped
topping.
Place top half of cupcake on each stack and gently press
onto whipped topping.
Top with additional whipped topping and
sprinkles.
Makes 24.
This recipe is from the folks at Crayola Kids
magazine and Jell-O brand gelatin.

2 1/2 c All-purpose flour

2 c Packed brown sugar

3/4 c Butter, softened

1 c Buttermilk

1 t Baking powder

1 t Baking soda

1 t Vanilla

1/2 t Salt

1/2 t Ground nutmeg

1/2 t Maple flavoring

3 Eggs

2 c Cooked wild rice, well

-drained 2 c Chopped nuts, toasted

Move oven rack to lowest position.
Heat oven to 350 degrees.
Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x
4 inches.
Beat all ingredients except wild rice and nuts in large
bowl on low speed 30 seconds, scraping bowl constantly.
Beat on
high speed 3 minutes, scraping bowl occasionally.
Stir in wild rice
and nuts.
Pour into pan.
Bake 55 to 60 minutes until toothpick
inserted in center comes out clean.
Cool 20 minutes; remove from
pan.
Cool completely.
Serve with Maple Whipped Cream (follows).

-JUDI M.
PHELPS 1 lb Crabmeat — flaked

3/4 c Cracker crumbs

1 lg Egg — beaten

2 tb Onion — minced

2 tb Mayonnaise

1 tb Worcestershire sauce

1 tb Mustard — prepared

3/4 ts Hot pepper sauce

1 t — salt

1/2 ts Black pepper — ground fresh

Cracker crumbs — for dredging Peanut oil — for frying
cakes

In a medium bowl, mix together with fork the first 10
ingredients.
Form mixture into 3-inch patties; roll in cracker
crumbs.
In a skillet or deep fat fryer, heat oil to 375 degrees F;
fry patties until golden brown, about 2 minutes on each side.
Drain
on paper towels and serve immediately with sauce of choice.
Makes 3
servings.
Source: Blue Crab, a Cookbooklet.
Shared and MM by Judi
M.
Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

1/2 c Butter, softened

1 c Plus 2 tb sugar

2 Eggs

1 ts Grated lemon peel

1 tb Lemon juice

2 c All purpose flour

2 ts Baking powder

1/2 ts Salt

1/2 c Milk

1 c Blueberries, divided

———————————–CREAM———————————–
1 c Whipping cream

2 tb Sugar

2 tb Lemon or orange liquor

Preheat oven to 375 degrees.
Grease 9″ spring form pan.
Ling
bottom with wax paper, grease and flour wax paper.
Beat butter and
1 cup sugar until fluffy.
Add eggs one at a time.
Add lemon juice
& peel.
Combine flour, baking powder and salt, add to beaten
mixture alternating with milk.
Chop 1/2 of the berries and add to
batter.
Pour batter in pan and sprinkle

remaining berries and 2 tb sugar.
Bake 40 minutes, cool 10
minutes.
Cream: Beat cream and sugar in chilled mixer bowl with
chilled beaters until stiff.
Beat in liquor.
(Makes 2 cups).
Remove
side of pany.
Serve warm with cream.

1 T Unsalted butter

1/4 c Graham cracker crumbs

3/4 c Cream cheese, softened (6oz)

1/4 c + 1 tsp sugar

1/4 ts Freshly grated lemon zest

1/4 ts Vanilla

1 Large egg

1 ts Cornstarch

1/2 c Drained canned crushed

Pineapple, reserve 1 T juice 1/2 c Water

In small saucepan melt butter over moderate heat, stir in graham
crumbs, and then divide mixture among 4 paper lines 1/2 cup muffin
tins, pressing in to form a crust.
Bake the crusts in the middle of
a preheated 350F oven for 5 minutes, and then let cool on a rack
for 5 minutes.
In a bowl with an electric mixer, beat together the
cream cheese, 1/4 cup of the sugar, the zest and the vanilla until
the mixture is combined well.
Add the egg, and beat in until well
combined, and divide the batter among the tins.
Bake the
cheesecakes in the middle of a preheated 350F oven for 20 minutes
or until they are set, and let them cool on a rack for 10

minutes.
While the cheesecakes are baking, in a small bowl
dissolve the cornstarch in the reserved pineapple juice.
In a small
saucepan simmer the crushed pineapple with the water anb remaining
1 tsp sugar for 5 minutes, or until the liquid is reduced to about
2 tablespoons.
Stir the cornstarch mixture and stir it in to the
pineapple mixture.
Simmer the sauce, stirring, for 2 minutes,
transfer it to a metal bowl set in a larger bowl of ice and cold
water, and let it cool, stirring occasionally.
Spoon the sauce onto
2 plates and invert the cheesecakes onto the sauce, discarding the
paper.
Gourmet Magazine

1 pk White Cake Mix

3/4 c Vegetable Oil

3 lg Eggs

1 c 7-Up Or Club Soda

3 oz Pistachio Instant Pudding

(1 Package) 1 c Chopped Nuts (Pecans Are

The Best) 1/2 c Coconut

——————————-COVER-UP
ICING——————————-
6 oz Whipped Topping Mix
(Dry)

(2 Envelopes) 1 1/2 c Milk

3 oz Pistachio Instant Pudding

(1 Package) 1/2 c Coconut

3/4 c Chopped Nuts (Use Pecans

If That Is What You Used In The Cake.
Match The Nuts) This cake
recipe came out when Nixon was caught in the Watergate Scandal in
1976

Combine the ingredients in the order given, blending well after
each addition.
Pour into a 13 X 9-inch pan and bake in a preheated
350 degree F.
oven for 35 to 45 minutes, or until the cake tests
done.
ICING: Combine the topping mix, milk and pudding.
Beat until
thick.
Spread on the cake, (The icing will be a light green color).
Sprinkle with the coconut and chopped nuts.
From The Food Fare
Section Rocky Mountain News September 3, 1986

4 1/2 c Sifted cake flour

1 ts Baking powder

1/2 ts Cloves

1/2 ts Cloves

1/2 ts Cinnamon

1/2 ts Mace

1 lb Shortening

1 lb Brown sugar

10 Eggs, well beaten

1/2 lb Candied cherries,cut in half

1/2 lb Candied pineapple, diced

1 lb Dates, seeded and sliced

1 lb Raisins

1 lb Currants

1/2 lb Citron, thinly sliced

1/2 lb Candied orange and lemon

Peel, sliced 1/2 lb Nut meats, chopped

1 c Honey

1 c Molasses

1/2 c Cider

Sift flour, baking powder and spices together 3 times.
Cream
shortening and sugar until fluffy.
Add eggs, fruit, nuts, honey,
molasses and cider.
Add flour in small amounts, mixing well after
each addition.
Turn into cake pans which have been greased, lined
with heavy paper and again greased.
Bake in a 250 degree oven.
For
large loaves, bake in 8x4x3 inch pans about 4 hours.
For small
loaves, bake in 6x3x2 1/2 inch pans about 2 1/2 to 3 hours.
For 8
1/2 inch tube pan, bake 4 to 5 hours.
Test with

toothpick before removing from the oven.
Makes 10 pounds of
cake.
Spread ornamental icing on top and sides of cake and decorate
with simple borders and rosettes of icing.
Randy Rigg The Pinnacle
Club BBS 812-963-9139

————————————CAKE————————————
4 Squares Bakers’ unsweetened

-chocolate 1/2 c Water

1 3/4 c Sugar, divided

1 2/3 c Flour

1 ts Baking soda

1/4 ts Salt

1/2 c (1 stick) butter, softened

3 Eggs

3/4 c Cmilk

1 ts Vanilla

1 c Chopped Diamond walnuts

———————————-FROSTING———————————-
4 Squares Bakers’ Unsweetened

-chocolate 2 tb Margarine or butter

4 c Confectioners sugar

1/2 c Milk

1 ts Vanilla

For the Cake: 1.
Heat oven to 350F.
Microwave chocolate, water
and 1/2 cup of the sugar

in a microwave-safe bowl on high 1-2 minutes or until chocolate
is almost melted, stirring halfway through the heating time.
Remove
and stir until completely melted.
Cool to lukewarm.
2.
Mix flour,
baking soda and salt; set aside.
Beat margarine or butter and

the remaining sugar in a large bowl until light and fluffy.
One
at a time, add eggs, beating well after each addition.
Add flour
mixture alternately with milk, beating after each addition until
smooth.
Stir in chocolate mixture and vanilla.
Pour into 2 greased
and floured 9 inch round layer pans.
3.
Bake for 30-35 minutes or
until cake springs back to the touch.
Cool in

pans 10 minutes.
Remove from pans to cool on a wire rack.
Frost
and sprinkle walnuts around the top edge of the cake.
For the
Frosting: Microwave the chocolate and margarine or butter in a
large microwave- safe bowl on high for 1-2 minutes or until
margarine is melted.
Stir chocolate until completely melted.
Stir
in confectioners sugar, milk and vanilla and blend until smooth.
Let stand, if necessary, until of spreading consistency, stirring
occasionally.
Spread quickly.
(Add an additional 2-3 tsps.
of milk
if frosting becomes too thick) Makes about 2 1/2 cups frosting.
Source: Holiday Desserts From Jello, Baker’s and Diamond Typed for
you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098
or 786-1120