Greatest Recipes

1 1/2 c Vegetable oil

2 c Granulated sugar

3 Eggs

2 c Unbleached all-purpose

-flour, sifted 1/8 ts Ground cloves

1 1/4 ts Ground cinnamon

1/4 ts Ground mace

1 ts Baking soda

1/2 ts Salt

1 c Whole-wheat flour, sifted

4 c Shelled walnuts, coarsely

-chopped 1 1/4 c Coarse chunks of peeled and

-cored apples 3 tb Applejack

Apple Cider Glaze (see -recipe) —————————–APPLE CIDER GLAZE—————————– 4 tb Sweet butter

2 tb Brown sugar

6 tb Granulated sugar

3 tb Applejack or apple brandy

4 tb Sweet cider

2 tb Fresh orange juice

2 tb Heavy cream

Preheat oven to 325F. In a large bowl, beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition. Sift together flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole-wheat flour. Add to oil and egg mixture and mix until well blended. Add walnuts, apple chunks and applejack all at once and stir batter until pieces are evenly distributed. Pour batter into a greased 10-inch round cake pan. Bake for 1 hour and 15 minutes or until cake tester inserted in center comes out clean. APPLE CIDER GLAZE: Melt butter in a small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes. Remove from heat and cool slightly. Pour while still warm over warm cake. Makes 1 1/2 cups glaze. From the San Francisco Chronicle, 11/16/88. Posted by Stephen Ceideburg

2 c Graham-cracker crumbs

1/3 c Melted butter or margarine

1/2 c Granulated sugar

2 Eggs (unbeaten)

1 1/2 8-ounce packages soft cream

Cheese 1/2 ts Vanilla

1 c Sour cream

Fresh or frozen strawberries Or other fruit chunks Morning or afternoon before: line twelve 2 1/2″ muffin tin cups with paper liners. In bowl, blend crumbs and melted butter. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mixture into cups; fill each cup almost to top of crumb crust. Refrigerate till served. Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.

1 1/2 c Dried Mission Figs

1/3 c Dark Rum

1/3 c Water

8 oz Semisweet Chocolate

8 oz Unsalted butter

6 Eggs

1 c Unsweetened Cocoa Powder

1 1/2 c Sugar

1 c Whipping cream, soft wipped

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan. Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.

15 oz Pkg Pillsbury

-Refrigerated Pie Crusts ———————————-FILLING———————————- 1/4 oz Envelope unflavored

-gelatin 12 oz Can apricot nectar

1 c Whipping cream

11 oz Cream cheese, softened

1/2 c Sugar

1/4 t Nutmeg

1 t Vanilla

1 T Lemon juice

———————————-TOPPING———————————- 1 T Sugar

1 T Flour

2 t Amaretto OR …

1/4 t Almond extract (opt)

1/2 c Whipping cream (opt)

1 T Powdered sugar (opt)

Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10″ tart pan with removable bottom or 9″ pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In

small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat

1 c whipping cream until stiff peaks form. In large bowl,

combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.

1 10″ pie crust, pre-baked

-for 10 minutes 12 oz Cream cheese

1 1/2 c Plain yogurt

2 c Pureed bananas

-(4 medium bananas) 2 Eggs (opt)

1/4 c Honey (opt)

Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled. Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein.

2 Egg

1 c Carrot; grated

1 c Sugar

1 c Zucchini; grated

2/3 c Oil

1/4 c Coconut; shredded

3/4 c Flour

1 ts Baking powder

1 ts Baking soda

1 ts Cinnamon

3/4 ts -Salt

—————————–CREAM CHEESE ICING—————————– 1 pk Cream cheese; 4 oz

1/4 c Butter

1 ts Orange rind; grated

2 c Icing sugar

1 ts Vanilla

CAKE: Preheat oven to 350F. Grease & flour 9″ pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by Anne MacLellan