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Cage bach (Welshcakes) Serves 24 as Dessert. When I was studying in Carmarthen (southwest Wales), they had a market with fabulous cage bach (called Welshcakes in English), sold warm in little packages. Top 'em with clotted cream and strawberries, or even just a bit of butter, and they were delicious. This is my best shot at reconstructing 'em, after fiddling with three or four recipes from various locations and substituting things like sugar (easy to find in America) for "golden syrup" (much harder to find here but easy to find in Britain). 2 c self-rising flour (or add 1 to 2 tsp. baking powder to regular) 1 stick of butter (4 oz or 1/2 cup) 1/2 c sugar 2/3 c currants, soaked in hot liquid to plump up 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1 egg, beaten 1 c milk (but you probably won't use all of it) Hot liquid of choice for the currants - could be water, apple juice, Ribena (a currant drink), or something like brandy * Rinse the currants well and put them in the hot liquid to soak for at least 30 minutes or until they're plump and tasty. * Stir together the flour, baking powder (if needed), salt, and spices. * Cut the butter into small bits (I quarter a stick lengthwise and then chop into little bits that way) and rub the butter into the dry ingredients until it's like fine crumbles. * Drain the soaking liquid off the currants. * Make a hollow in the middle of the flour mixture and add the sugar, the beaten egg, about 1/4 cup milk, and the drained currants. Stir together. If it needs more liquid, add the rest of the milk, but it should be a somewhat stiff dough (stiffer than chocolate chip cookie dough). * Roll out to about 1/4 inch thick (I often do this between two floured sheets of waxed paper) and cut in three-inch circles (you can use a juice glass for this). * Cook over low heat on a griddle or nonstick frying pan that's been very lightly oiled with something flavorless like canola oil. (Don't use olive oil or they'll turn out smelling like a salad!) Cook them like little pancakes -- wait a while until one side is toasty golden, then flip and toast the other side. They won't really toast any further if you keep flipping them, so make sure one side's nice and golden before you flip the first time. (Try one as an experiment to get the timing right before you cook up a big batch, because I never seem to get the same amount of heat out of my stovetop twice in a row.) * Sprinkle the top with sugar while they're still warm. * Eat as is or top with something like honey, jam, lemon curd, a bit of butter, or Devonshire double cream. They keep well in an airtight tin if any survive the initial ooo-warm nibbles from anyone in the building. (Don't put toppings on until you're ready to eat them though.) I've read that you can bake them at 350 for about 15 minutes instead of griddling them. Technically, you can, but they don't turn out quite right -- they won't be that toasty golden color on both sides... stick with a griddle, even if you don't have a cast-iron Welsh bakestone. Keywords: Dessert, Vegetarian, Intermediate, Snack, Cookie, British ( RG1491 )

Batter Cake with Fresh Pears from the Correze -- Flaugnarde Serves 4 as Dessert. From The Cooking of Southwest France, published by John Wiley and Sons, Inc. Copyright 2005 by Paula Wolfert "It's our best dessert," says Albert Parveaux, proprietor of the Chateau de Castel Novel. He is speaking of the flaugnarde of Corrèze, a superb soufflé-like fruit cake, similar to a German apple pancake. "But," he adds, "its simplicity is misunderstood by some of our guests, who think complexity is the same thing as excellence." He explained the secrets of a successful flaugnarde: "First, never put sugar into it the way they do in the Périgord, because it won't rise on account of the extra weight. Second, be sure to use a metal dish, since metal heats up quicker and thus will give the batter a better rise. Third, only fill the pan to one third of its height‑the flaugnarde will thus have room to rise, and it will in fact fill the pan when baked. You must eat this dessert while hot, though it will hold its rise as long as 10 minutes. When serving, slip it out of its pan onto a serving plate; then dust heavily with granulated sugar. Be sure and visit the Cooking of the Southwest France topic in the cooking forum for a discussion of the book, testing notes and photos. 3 eggs 7 oz (about 1 1/2 cups) unbleached pastry flour Pinch of salt 1 c warm milk 1 T dark rum 2 tasty sweet pears, such as Cornice or Anjou 2-1/2 T unsalted butter Superfine sugar 2 TO 3 1/2 HOURS BEFORE SERVING, lightly beat the eggs in a mixing bowl. Sift the flour and salt; add to the eggs, stirring. Add 2 tablespoons warm milk and mix until the batter is completely smooth. Gradually stir in the remaining milk and the rum. Strain through a fine sieve and let stand at room temperature for 1 to 2 1/2 hours. About 1 HOUR BEFORE SERVING, preheat the oven to 450°F. Peel, , halve, core, and thinly slice the pear; the 3 mm slicing disk of a food processor is perfect for the job. Using half the butter, lavishly grease a 8‑ or 9‑inch cake pan or straight‑sided ovenproof skillet. Pour in the batter and delicately lay the fruit slices on top. Dot with the remaining butter. Bake in the bottom third of the oven for 15 minutes. Reduce the oven temperature to 400°F and bake for 30 to 35 minutes longer, or until well puffed and golden brown. Use a spatula around the edges and under the cake to loosen. Transfer to a serving dish. Sprinkle lavishly with sugar and serve within 5 minutes. Keywords: Dessert, French ( RG1487 )

Dutch Pancakes (Pannenkoeken) Please use the proportions of this batter as a guideline. It will take some experimenting to learn how you like your pancakes: thin and crispy or thick and fluffy. This batter produces fairly thin pancakes (using a 20 cm pan, it will yield about 4-6 pancakes, depending on how much batter you use per pancake). You can make plain pancakes, or with bacon, with apple, or apple and bacon. 200 g flour 2 egs 300 ml milk pinch of salt butter for frying slices of smoked bacon, lightly fried apple slices, lightly sauteed in some butter sugarsyrup to serve Mix all ingredients except the butter together to form a smooth batter. You can leave it to rest but it's not necessary. Heat a frying pan until it's very hot. Add a knob of butter and with a serving spoon, a scoop of batter. Swirl the pan around to spread the batter. Cook until the top is almost dry, flip, bake for another minute. Keep pancakes warm on a plate set on a pan of simmering water. For bacon pancakes, add fried bacon to the pan before pouring on the batter. For apple pancakes, put the sauteed appleslices on top of the batter after you've poured it into the pan. Serve all pancakes with Dutch sugar syrup. from the Dutch Cooking thread ( RG1445 )

Chestnut Cheesecake Serves 8 as Dessert. This is a bit of a hybrid between an Austrian “cake” made with a filling of pure chestnuts, eggs, vanilla and sugar, and an adaptation of the Nutmeg Cheesecake in the book, “Butter, Sugar, Flour, Eggs” by Gale Gand and Rick Tramonto. I liked the nutmeg and left it in, but cut down the amount for this recipe. Filling 600 g cream cheese (3 8 oz pkgs) 1 tsp vanilla extract 1/2 tsp nutmeg or less, depending on how much you like nutmeg. 1-3/4 c sugar 1/8 tsp salt 1-1/2 c chestnut puree (made from app 2 1/4 cups chestnuts) 4 eggs Crust 200 g chocolate cookies (8 oz) 2 T cocoa (optional) 1/3 c sugar 1/3 c butter, melted Make the chestnut pureee Cut a strip off one side of the chestnut peel and boil them for 15 minutes, ladle out into a low pan and add cooking water to cover. This keeps them warm; they are much easier to deal with if they stay hot. Remove outer and inner peel. Chop finely, put into a small saucepan and add water to the same level, and simmer, stirring constantly (don’t burn them!). They will break down rather quickly and resemble mashed potatoes. You want a consistency similar to that. When it is mostly broken down, press through a sieve. You could probably do this very quickly in a food processor. Heat the oven to 175C (350F) with rack on lowest level. Prepare the crust: (Substitute your own favorite chocolate cookie crust if you like; this is my own adaptation in a land devoid of Nabisco Chocolate Wafers.) Crush cookies, mix with other ingredients with fingers till a bit squeezed together will hold its shape. Press a little more than 1/3 of the mixture into the bottom of a 9” springform pan. Take small amounts and press around the edges to make a side crust about 4 cm high, trying to make an even edge. Don’t worry about trying to get it all the way to the edge of the pan, because whatever is above the line of the filling will crumble off anyway. Prepare the filling: Put cream cheese into a large bowl, beat just at medium speed until smooth with electric mixer. (If you beat it full of air, the cake will crack when it cools.) Add vanilla, nutmeg and salt. On low speed, mix in the chestnut puree. Add eggs one at a time, scraping down the sides of the bowl after each addition to ensure even mixing. Pour filling into the crust and place in the oven, and bake for around 1 1/2 hours. After about 40 minutes, turn the cake so that it browns evenly. If it’s browning too fast, put a piece of aluminum foil, shiny side up, over the cake. The cake is done when it is mostly solid but “shimmies” slightly in the middle when the pan is tapped. Turn off the oven and let the cake cool one hour inside the oven. Remove from the oven let cool completely, refrigerate. Keywords: Dessert, Intermediate, Cake ( RG1433 )

Dark english fruit cake This is the traditional rich dark fruit cake I make every year for christmas, as well as a couple of times during the year - even had it in three tiers for our wedding. It is very dark and intense in flavour. The fruity ingredients can be substituted quite freely, as long as the final weight of fruit comes to app. the same weight as in the recipe. Try adding dried, diced apricots or figs. I'm sure dried cherries or cranberries would be nice as well. Almond flakes could be replaced by coarsly chopped walnuts. And so on and so forth. The sky is the limit. If using alcohol is not an option, substitute the brandy with orange juice. If you can get hold of natural glace cherries (the very dark red ones) they are preferable to the nasty red/green ones. And whole candied orange and lemon peel that you dice yourself makes a lot of difference to the overall flavour. I add quite a lot more peel than in the recipe when I have access to whole peel. 325 g raisins 225 g sultanas 175 g currants 150 g halved glacé cherries 50 g mixed peel (go for whole candied peel that you chop yourself) 50 g flaked almonds 2 tsp grated lemon rind 2 T lemon juice 3 T brandy or rum (I use a lot more) 250 g flour 2-1/2 tsp mixed spice 65 g ground almonds 200 g dark brown sugar 200 g butter, softened 2 T black treacle (or molasses) 4 eggs The day before baking (or several days or weeks before) place the raisins, currants, sultanas, peel, glacé cherries, flaked almonds, lemon juice, lemon rind and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth. Spoon batter over fruit and stir until everything is well blended. Spoon the mixture into a 22 cm springform tin lined bottom and sides with waxed paper. Smooth the surface. Bake for 3-3½ hours in a 140 c. oven. The cake should feel firm and a wooden skewer should come out clean. Let the cake cool in the tin. Do not remove the linig paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in double foil to store. 'Feed' the cake every 2 weeks with a spoonful og rum brandy. Keeps for up to three months (in our house nowhere near that long.......) Can be eaten as is with a nice cup of tea, or brushed with heated, sieved apricot jam (or marmalade) and covered with marcipan and royal icing or rolled fondant. The marcipan layer prevents dark discolouration from the cake seeping through the icing. Keywords: Easy, Christmas, Fruit, Cake, British ( RG1396 )

Xmas Cake Derived from the seventeenth century Plumb Cake. Plumbs mean raisins, as in Plumb Duff. Make in October/November for Xmas. Traditionally made before "Stir Up Sunday", the last Sunday before Advent, when the collect begin "Stir-up, we beseech thee, O Lord,", reminding the congregation its time to make the Xmas cake and pudding. 12 oz Sultanas or golden raisins 12 oz currants 8 oz stoned large raisins 6 oz glace cherries 4 oz candied peel, chopped 12 oz Flour 12 oz Unsalted butter 12 oz Soft brown sugar 6 eggs, beaten salt 1 tsp baking powder 1 tsp mixed sweet spice 1 tsp grated nutmeg 1 tsp cinnamon 3 oz blanched almonds, chopped Lemon T Brandy Soak the fruit overnight in the brandy. Prepare a 10 inch round or 9 inch square cake tin by lining with two layers of greasproof or silicone baking paper, brushed with melted butter. The paper should stand proud of the tin somewhat. Tie a double alyer of newspaper round the outside of the tin. Preheat oven to 375F/170C In a food processer whizz the butter until light, then cream with the sugar. Add the beaten eggs slowly, and beat in. Sieve together the flour, pinch salt, spices. baking powder. Fold into the butter and egg a spoon at a time. Mix in the fruit, almonds and lemon. Add a few drops of vanilla or almond essence if you like. Make a wish. Spoon into the cake tin and bang to remove air bubbles. Smooth the top and sprinkle with a few drops of water. Bahe at 325F/170C for 3 1/2 hours. Check after an hour or so, and cover with some more paper to stop the top getting too brown. A skewer should come out clean. Leave to cool in the tin, then turn out and wrap in greasproof paper and put in a tin with a ticghtly fitting lid. Poke a few holes in the top of the cake and pour in brandy (or sherry). Seal the tin. Every week for at elast a month pour in some more brandy Traditionally covered in marzipan and then royal icing, decorated with seasonal figures and motifs and mottos. Keywords: Cake ( RG1395 )

Lemon Poppyseed Bundt Cake (low-fat) Serves 10 as Dessert. 2-1/2 c All purpose flour 2 T double-acting baking powder 1/4 tsp baking soda 1/4 tsp salt 1 c Unsweetened applesauce 1 c Egg beaters (or other egg substitute) 1-1/2 c sugar (or Spenda) 1/4 tsp poppyseeds 1/4 c fresh-squeezed lemon juice 2 T minced lemon zest (from 2 lemons) 1/4 tsp lemon oil Preheat oven to 350°F. Sift together flour, baking powder, baking soda, salt Beat together until smooth and creamy applesauce (or any combination of pureed fruits such as overripe bananas), Eggbeaters (or 4 eggs), sugar Stir in poppyseeds, lemon juice (juice of 2 lemons), lemon zest from 2 lemons. Mix dry mixture into egg mixture until just blended. Immediately pour into bundt pan sprayed with cooking oil. Bake 50-55 minutes until cake springs back and begins to shrink away from pan. Keywords: Dessert, Easy, Cake, Healthy Choices ( RG1394 )

Chocolate Mayonnaise Cake This is the hand written recipe for Mayonnaise cake as our family makes it. I have seen recipes that call for 3 tablespoons cocoa but this tastes chocolatie enough for me. 1 cup dates or raisins 1 cup boiling water 1 cup mayonnaise 1 cup sugar 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 Tbs. cocoa 1 tsp. vanilla Preheat oven to 350. Grease a 9x13x2” or a bundt pan. Pour boiling water over raisins or dates. Blend together mayonnaise and sugar. In a bowl, mix dry ingredients Mix raisin mixture, mayonnaise mixture and dry ingredients together with vanilla. Bake for about 40 minutes. Test with cake tester. ( RG1392 )

FROSTED FRESH CHERRY LAYER CAKE RECIPE with ALL-PURPOSE BUTTERCREAM FROSTING by Sarah Phillips Serves 12 as Dessert. Sarah Phillips, President and Founder, baking911.com The Frosted Fresh Cherry Layer Cake Recipe is a moist cake that's chock-full of fruit. It also offers a solution to help frustrated bakers who want to incorporate fresh fruit in their butter cakes. Many have asked for a recipe over the years on my Ask Sarah Message Board for Baker’s on my website. I have explained to home bakers that you can’t take any butter cake recipe and simply add fresh fruit to the batter; that it is hit or miss whether you have success or failure. Its inclusion adds additional sugar, juice and sometimes pectin and/or acidity, sometimes causing the cake to dip in the middle, not bake all the way through or become rubbery. It takes a specially formulated recipe and a delicate folding method to mix in the fresh fruit at the end, resulting in a luscious and moist cake. My Frosted Fresh Cherry Layer Cake is just such a recipe. Additionally the Frosted Fresh Cherry Layer Cake can also be described as a “do-it-your-own-way” cake. It bakes well with canned crushed, drained pineapple or fresh ripened, peeled and pitted, chopped peaches or plums instead of cherries. Just make sure you don’t add more than 1 cup that the recipe specifies, otherwise the cake layers won’t bake right. And you can always flavor the cake any way you like; eliminate or substitute the almond extract with another extract, such as orange or lemon or instead or throw in a tablespoon of grated lemon or orange peel. On occasion, I have also added a cup of toasted, roughly chopped nuts, such as pecans or walnuts. The layers bake up just fine, as long as you keep the oven temperature and the baking time the same. INGREDIENTS: 3 1/2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to top 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup pitted and chopped fresh, frozen or canned cherries; pit and chop cherries the size of small peas and then measure in a liquid measuring cup 1 cup whole or 2% milk, room temperature; measure in liquid measuring cup 2 teaspoons vanilla extract 1 teaspoon almond extract 1 cup (2 sticks) unsalted butter, room temperature 1 1/3 cups sugar or superfine sugar 4 large eggs, room temperature NOTES: It’s best to use an electric stand mixer for this cake because it is more powerful than a hand-held electric one. Extra horsepower is needed due to the large amounts of ingredients that it has to mix. INSTRUCTIONS: 1. Position oven rack in the center of the oven and preheat oven to 350 degrees F. Generously grease two (2) 8 x 2 - inch pans. You may also line the greased pans with greased parchment paper. Set aside. >Sarah Says: For cake baking, a heavy, shiny metal pan works the best. Darker, nonstick or heavy, ovenproof glass pans conduct the oven’s heat more and darken and toughen the cake’s crust. To compensate, lower the oven’s temperature by 25 degrees F 2. In a medium bowl combine the flour, baking powder, baking soda and salt. Set aside. Add the vanilla and almond extracts to the measured milk and combine. Set aside. >Sarah Says: Be sure your baking powder and/or baking soda (and salt) are evenly distributed throughout the flour so that the cake doesn’t develop uneven air holes as it bakes, which can cause it to crack or fall apart. Mix them together with a large mixing spoon so they all get distributed. (A fork allows the dry ingredients to slip through the tines of the fork causing uneven mixing). Make sure you reach down to the bottom of the bowl. 3. In the bowl of a stand mixer, cream the butter and sugar: beat the butter on low speed with a paddle attachment until softened. Add the granulated sugar in a steady stream at the side of the bowl until combined. Increase the mixer speed to medium and beat for 3 minutes until creamy, light in color and fluffy. During beating, stop the mixer and scrape the bowl often. 4. With the mixer on low, add the eggs one at a time and beat 20 seconds after each addition until combined. Beat the mixture for one minute on medium until it is smooth and fluffy. Stop the mixer during mixing and scrape the bowl often. 5. With the mixer on low speed, add the flour mixture in 2 equal portions, alternating with the milk mixture, starting and ending with the flour mixture. Mix after each addition until JUST combined. With the last addition of flour, mix until almost incorporated. Stop the mixer and take off the mixer bowl. Add the chopped cherries and FOLD with a large rubber spatula until JUST combined. DO NOT OVERMIX. Scrape the bowl and divide the batter evenly into the greased pans. Lightly smooth the tops. >Sarah Says: If you overmix wheat flour when moistened, it produces too much gluten. Too much gluten toughens and dries a cake when baked. It also causes the cake to develop a peak in the middle and deep cracks on the top as well. If this happens, cut the cake into small, bite-size pieces and frost each one. Place on a serving platter and serve anyway – no one will know! 6. Bake the layers for 40 - 45 minutes. To test for doneness, insert a toothpick in the middle of each cake layer and remove. It should have a few moist crumbs attached, but not batter. Lightly touch of the tops of each cake with a cupped hand until the top feels firm and gives slightly. The cake shrinks a little from the sides of the pan. It should also smell done. >Sarah Says: Shallow cracks will develop in the top of the cake layers during baking. This is normal. Upon cooling, the cake’s top will settle down and most of the cracks will seem to disappear. The ones that are left will be trimmed anyway before frosting and won’t show. Take the cake layers immediately from the oven to a wire cake rack and let them sit for 10 minutes. Loosen the sides with a small metal spatula or sharp knife. Invert onto wire cake rack and place upright with the support of another wire cake rack to cool completely. >Sarah Says: A cake layer is fragile when hot when taken right from the oven and will crack easily and fall apart if unmolded too soon from its pan. Letting it sit for 10 minutes in its pan allows it to cool a bit before unmolding, preventing this from happening. If your cooling rack has short legs and sits close to the countertop, condensation easily forms between the two making the underside of the cake wet. So, prop up your cooling rack by placing a same height glass under each corner. Then air can easily circulate around the cake to cool it and no condensation will form. Frost and Serve the Cake: When cake layers have cooled, optionally frost with the All-Purpose Vanilla Buttercream Frosting. ~ ~ ~ ~ ~ ~ ~ ~ ALL-PURPOSE BUTTERCREAM FROSTING RECIPE by Sarah Phillips Makes 4 cups; Frosts two 8- x 2-inch round layers This recipe makes a really buttery, creamy and delicious buttercream that goes well with any cake. After frosting the cake, smooth it with an icing spatula or table knife dipped in warm water and then dried before using. An all-butter frosting such as this one won't hold up as well for a summer wedding as one made with some shortening, so I have provided the amounts you need. INGREDIENTS: 1 1/2 cups (3 sticks) unsalted butter, softened or 1 cup shortening and 1/2 cup (1 stick) unsalted butter for warm weather frosting 3 3/4 cups (1 pound) powdered sugar (more if needed); spoon into dry measuring cup and level to top 2 to 4 tablespoons heavy cream or milk 1 teaspoon clear or pure vanilla extract INSTRUCTIONS: 1. With a stand mixer on medium speed, beat the butter until smooth, light and fluffy. Reduce the mixer speed to low and add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. 2. Add the smaller amount of heavy cream and beat well on medium-low speed. Add the vanilla extract. Add more cream until the mixture is stiff and creamy. Beat an additional 3 minutes on low speed until fluffy. Adjust consistency with more powdered sugar or milk. 3. Trim the cake layers so they are flat. Fill and frost the cake. STORAGE: The icing and filling that covers your cake determines how you store your cake. The All-Purpose Buttercream Frosting Recipe is not perishable because the sugar in it acts as a preservative. The Frosted Fresh Cherry Layer Cake Recipe is a good keeper and stays moist from the cherries. It can be stored, unfrosted or frosted, at room temperature for about 3 days. (Butter cakes should not be refrigerated because it dries the cake.) Store the unfrosted layers wrapped individually with plastic wrap and then in foil. Cover the frosted cake with a cake keeper or an inverted bowl so as not to mar its finish. The unfrosted or frosted layers can be frozen for about 2 months. Wrap the layers well in plastic wrap and then in foil before freezing. Place the frosted cake in a cake box and then wrap the box in plastic and then again in foil. Or, freeze the frosted cake without a wrapper until hard. Wrap in plastic and then in foil. Thaw the unfrosted or frosted cake in its wrappers at room temperature. Information and recipe copyright Sarah Phillips, 2004 Keywords: Cake, Topping/Frosting ( RG1360 )

Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )

Lemon Polenta Cake A modified frangipane 500 g Butter 500 g Ground Almonds 500 g Sugar 5 Lemons Juice and zest 8 Eggs 250 g Polenta Juice and zest lemons mix with polenta and leave soaking. Cream butter and sugar and add eggs when white add the rest of the ingredients and cook on 180'c for about 45 mins Keywords: Dessert, Easy, Cake, Italian ( RG1298 )

Caramel Cheesecake Bars/Squares I knew I wanted to make caramel cheesecake with the caramel on top or swirled in. After a lot of trial and error, this is what I developed. Hope you like it. Crust 1-3/4 c graham cracker crumbs 1/3 c butter 1/4 c brown sugar Batter 32 oz cream cheese (4 -- 8 ounce blocks) 3/4 c granulated sugar 4 eggs 1-1/2 tsp vanilla caramel base 1/4 c water 1 c sugar 1/3 c heavy cream, warmed Preparing the pan Use a 9 inch square pan. Take 2 sheets heavy duty aluminum foil, fold in half, and press into bottom, edges and up sides of the pan with edges hanging over. The sheets should be at a 90 degree angle so all 4 sides of the pan are covered. Remove foil. Spray pan with non-stick spray. Replace foil and spray again with non-stick spray. Make Crust Mix together graham cracker crumbs, melted butter and brown sugar until blended. Press firmly into bottom of pan (not up sides). Place into oven preheated to 375 degrees and bake for 6-8 minutes. Allow to cool completely. Make Cheesecake Batter In an electric mixer, mix cream cheese and sugar until smooth, scraping down as necessary. Add vanilla. Mix in eggs, one at a time, till well blended. Scrape down as necessary. Pour off 1 1/2 cups of the batter and set aside. Pour remaining batter on top of cooled crust. Pour batter you've set aside back into bowl of mixer. Make Caramel Base Put water and sugar in a medium saucepan. Heat over low flame until sugar has dissolved and liquid is clear. Turn up heat and boil rapidly until it turns a deep amber color. You may need to swirl the pan occassionally. As soon as the caramel has reached the desired color, remove from heat and immediately add the warm cream. Stir with a wooden spoon to blend until the bubbling has subsided. Mixing Caramel with Remaining Cheesecake Batter As soon as caramel has stopped bubbling, bring it over to the mixer. You will need to use your whisk attachment for this. Pour a small amount of the caramel into the remaining cheesecake batter and immediately whisk to blend. Once mixed, stop the mixer, add some more caramel and mix again. Keep adding in caramel until it's all mixed in. Scrape down sides of the bowl as necessary. Don't worry and lumps of thick caramel, they will bake in. Pour caramel cheesecake on top of plain cheesecake in the pan. Use a small off-set spatula to cover cheesecake if necessary. Baking Place in a preheated 325 degree oven. (Water bath is much preferred but not absolutely necessary.) Bake for about 45 minutes, until edges are cooked and middle of cake has set but still jiggles some when you shake the pan. Storing and Serving Allow cake to cool completely at room temperature, then cover and refrigerate. Or, you can freeze. When you are ready to serve, use overhanging flaps of foil to remove from the pan. Use a hot knife to trim the edges and then cut bars or squares in the size you desire. Keywords: Dessert, Cake, American, Brownies/Bars ( RG1277 )

Lemon Cheesecake A Lemon Cheesecake modify by replacing a bit of the cream and lemon juice with another puree to make different flavours. But remember the gelatine sets this much. It's a big recipe think its a 12" loose based 2" high about 16 healthy portions lb Cream Cheese lb Cottage Cheese T Water Leaves Bronze Gelatine Lemons (4 zest on Grater, 8 juice) pt Double Cream Egg Whites oz Caster Sugar Biscuits and Butter for base(Shortbread/Digestives) Make base crushed biscuits with melted butter, place in tin pressing down with spoon not to much butter just enough to bind, should be like wet sand and set in fridge. Blend cheeses together until smooth, whilst gelatine is soaking in additonal water. When cheese is smooth incorparate the cream slowly if this helps make the cheese smooth (more so if your doing this all by hand) Whisk egg whites with sugar until firm whilst doing this, bring lemon juice and zest to boil(If using a puree only use a little bit and add the rest where the cream goes!) with 4 Tbsp of water dissolve drained gelatine in this dont boil just melt. Add gelatine mix when cool not cold, fold in egg whites the more gentle you are the lighter the cheesecake but mix in egg whites. Pour onto base and then fridge until set. Keywords: Dessert, Intermediate, Cheese, Cake ( RG1263 )

Cameo Cake Serves 12 as Dessert. This cake recipe was given to me by a neighbor who asked me to make it for him. Cake 1-1/2 c butter 3/4 c water 4 oz white chocolate, chopped 1-1/2 c buttermilk 4 large eggs, lightly beaten 1-1/2 tsp vanilla extract 3-1/2 c all-purpose flour, divided 1 c chopped pecans, toasted 2-1/4 c sugar 1-1/2 tsp baking soda White Chocolate Cream Cheese Frosting 4 oz white chocolate, chopped 11 oz cream cheese, softened 1/3 c butter, softened 6-1/2 c sifted powdered sugar 1-1/2 tsp vanilla extract 1 T bourbon (optional Yield: 8 cups cake batter Preheat oven to 350ºF. Grease and flour 3 9-inch cake pans. Bring butter and water to a boil in a medium saucepan. Remove from heat and add chocolate. Stir until chocolate melts. Add in buttermilk, eggs, and vanilla. Set aside. Toss 1/2 cup flour with toasted pecans to coat. Set aside. Whisk or sift together remaining flour, sugar, and baking soda in a large mixing bowl. Gradually add white chocolate mixture, stirring just until combined. Fold in pecans. (Batter will be thin). Pour into pans. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool cakes on wire rack 10 minutes before removing from pans. Cool completely on wire rack. Frosting: Melt white chocolate in a large bowl set over a pan of barely simmering water. Stir frequently and remove from heat while there are still a few chunks left. Residual heat will melt the remaining bits. Cool 10 minutes, stirring occasionally. Beat the cream cheese and butter together with an electric mixer until creamy and smooth. Gradually add the melted white chocolate, beating constantly. Slowly add powdered sugar and beat until smooth. Stir in vanilla and bourbon (if using). Assembly: Spread frosting between cake layers and on top and sides of cake. Garnish as desired. Store in refrigerator. Keywords: Intermediate, Cake, Chocolate, Dessert ( RG1246 )

Texas Sheet Cake (full fat version) Serves 24. For an even more chocolate-y cake, substitute some black cocoa for some of the regular cocoa. I use regular cocoa, not Dutch process. A heaping tablespoon is more full than rounded, but don’t try to beat any world’s records for most cocoa on the spoon. Just fluff the cocoa and dip in the spoon. A very quick dessert for a crowd, and freezes well if you need to. Cake: 2 c flour 2 c sugar 1/4 tsp salt 1 c unsalted butter 3 heaping tablespoons cocoa 1 c water 2 eggs 1/2 c buttermilk 1 tsp baking soda 1 tsp vanilla Frosting: 1/2 c unsalted butter 6 T whole milk 2 heaping T. cocoa 1 1-lb. box powdered sugar 1 tsp vanilla Cake: In a large bowl, sift together the flour, sugar and salt using a whisk. In a medium saucepan over medium high heat, bring to a boil the butter, cocoa and water. In a small bowl, beat the eggs, buttermilk, soda and vanilla. Slowly pour the hot mixture into the sifted ingredients while stirring. Now beat in the egg mixture, only until well combined. Batter will be very thin. Pour into a buttered pan (I use vegetable spray) measuring 10 x 15 x 1. Bake for 20-25 minutes at 375 degrees, or until a tester comes out clean. While the cake is baking, make the frosting. Combine butter, milk and cocoa in a medium saucepan, and bring to a boil, constantly stirring. Off heat, add about 2/3 of the powdered sugar and the vanilla. Beat with an electric hand beater until it is smooth, adding powdered sugar until mixture thickens. You will not need the entire box. When the cake comes out of the oven, or within a few minutes of that time, give the frosting one more beat in case a skin has formed. Pour the frosting all over the hot cake and spread evenly. Keywords: Dessert, Brownies/Bars, Easy, American, Chocolate, Cake ( RG1231 )

Texas Sheet Cake Serves 16 as Dessert. This recipe is based on a Cooking Light recipe. It's not very light, though! I use butter instead of margarine, and whole or 2% milk in the frosting. I also like to increase the cinnamon to 1 1/2 tsp. Cake Cooking Spray 2 tsp all-purpose flour 2 c all-purpose flour 2 c sugar 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 3/4 c water 1/2 c butter or stick margarine 1/4 c cocoa 1/2 c buttermilk 1 tsp vanilla extract 2 large eggs Icing 6 T butter or stick margarine 1/3 c fat-free milk 1/4 c cocoa 3 c powdered sugar 1/4 c chopped pecans, toasted 2 tsp vanilla extract Preheat oven to 375°. For the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Combine water, butter, and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat in mixer at medium speed until well-blended. Add buttermilk, vanilla, and eggs; beat well. Pour batter into prepared pan; bake for 17 minutes or until done. While cake bakes, prepare icing. Place cake in pan on a wire rack. To prepare the icing, combine butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and vanilla. Spread over hot cake. Cool completely on wire rack. Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes. Keywords: Chocolate, Dessert, Cake ( RG1229 )

Tres Leches Cake Serves 8 as Dessert. 3/4 c granulated sugar 5 egg yolks 1/3 c milk 1 tsp vanilla extract 1 pinch salt 1 c all-purpose flour 5 egg whites 1/4 c granulated sugar 1 can condensed milk 1 can evaporated milk Preheat oven to 350 °F. Beat egg yolks and 3/4 cup sugar until pale and doubled in volume. Stir in milk, salt, and vanilla. Carefully stir in flour until it is just incorporated. Whip egg whites until they form soft peaks, and then whip in the 1/4 cup sugar. Fold the egg white mixture into the yolk mixture. Pour into 2 greased and floured cake pans, or you can use a single 10x12" or similar rectangular pan. Bake about 30 minutes, but start checking after 25 or so. Pull it out when it just starts to pull away from the sides of the pan. Let cool slightly, and mix together the canned milks. Poke a lot of holes in the cake, and soak in most of the milk mixture. Reserve about 1/4 of the milk mixture if you want to keep the cake moist, but not soggy. I think this is best after sitting for an hour or two in the fridge, and tends to get drier after 24 hours. Serve with lightly sweetend whipped cream. This recipe is adapted from one on AllRecipes. The original calls for cream in the soaking liquid (unnecessary) and baking powder in the cake (makes the cake too stiff and eggy). Keywords: Dessert, Cake, Mexican ( RG1215 )

Texas Sheet Cake Serves 20 as Dessert. Texas Sheet Cake has always been a family favorite. A couple of years ago, I found this recipe in the Cooking Light Annual Recipes 2001 cookbook and decide to give a try. It immediately replaced the old family recipe -- it was a "healthier" and richer version. I've made a few tweaks to this recipe, which I've noted. CAKE: cooking spray 2 tsp all-purpose flour 2 c all-purpose flour 2 c granulated sugar 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt (I use table salt) 3/4 c water 1/2 c butter or stick margarine 1/4 c unsweetened cocoa 1/2 c lowfat buttermilk (I put a Tbsp. of white vinegar into a measuring cup and add enough skim milk to make 1/2 cup then let sit for a few minutes) 1 tsp vanilla extract 2 large eggs ICING: 6 T butter or stick margarine 1/3 c fat-free milk 1/4 c unsweetened cocoa 3 c powdered sugar 1/4 c chopped pecans, toasted (I've never toasted mine) 2 tsp vanilla extract CAKE: 1. Preheat oven to 375. 2. Prepare 15"x10" jelly roll pan by spraying with cooking spray and dusting with 2Tbsp. flour (I use Wilton's Cake Release, as I think it's much easier and less messy than using cooking spray and flour). Set aside. 3. Combine flour, sugar, baking soda, cinnamon and salt. 4. In a small saucepan, combine water, butter, cocoa and bring just to a boil, stirring frequently. Remove from heat and pour into flour mixture until well blended. Add "buttermilk," vanilla and eggs. Beat well. 5. Pour into prepared pan and bake at 375 for 17 minutes. ICING: 1. In a small caucepan, combine butter, milk and cocoa and bring just to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla [You could also all various extracts (like almond, mint, banana, etc.) or alcohols (like rum, brandy, etc.) at this point, although you may wish to omit the cinnamon in the cake recipe if you want to get creative with the flavors.] 2. Spread over HOT cake and cool completely on wire rack. Keywords: Chocolate, Cake, Easy, Dessert ( RG1213 )

Fresh Apple Cake Serves 10 as Dessert. Ingredients 2 c sugar 1-1/2 c cooking oil 2 well beaten eggs 2 tsp vanilla Juice of 1/2 lemon 1 tsp salt 3 c flour 1-1/4 tsp baking soda 2 c peeled tart apples, chopped 1 c chopped dates 2 c chopped pecans Preheat oven to 325 degrees. Grease and flour very large cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead. Keywords: Dessert, Easy, Cake, Fruit, Kosher ( RG1195 )

Pecan Pie/Cheesecake all in one by Debra Diller I tried this recipe for the first time and thought it truly was awesome. A creamy pecan pie basically! 1 Parbaked brise full sheet pan 1 Softened Cream Cheese 3 lg Eggs 8 oz Sugar and scant vanilla pecan pieces 7 oz corn syrup 7 eggs 13 oz brown sugar apricot glaze or ganache Preheat oven to 350 F. Parbake a full sheet pan of pie dough or brise. Making sure to go up the sides of the pan and fill in any cracks or holes. In mixer cream the cheese and sugar. Add eggs one at a time and vanilla until combined. Scrape well before you add the eggs. Pour in pan and bake until somewhat just set. Basically touch the cheesecake mixture and pull out when the top is set about 10-15 minutes. Meanwhile, heat corn syrup and brown sugar in microwave until somewhat liquid, but not hot. Mix in eggs and vanilla. Set aside and pull out pan out of oven. Very gently pour mixture on top of cream cheese mix. Sprinkle pecans on top evenly and place back in oven until pecan mix is set. Cool. When cooled and ready to serve pour either ganache or a clear or apricot glaze on top and cut into bars. Easiest to cut when frozen. Keywords: Dessert, Intermediate, Brownies/Bars ( RG1164 )

Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dissolve sugar #1 in hot water and add espresso powder. Buzz eggs with sugar #2 with immersion blender. Temper eggs into hot water mixture and buzz with immersion blender. Add chocolate/butter mixture. Buzz with immersion blender until smooth. Spray pans and place on a sheet tray or hotel pan. Fill pans with mixture and place in oven. Add water to pan to make a water bath. Rotate trays as needed for even baking. Depending on size of pan will determine length of baking. As my pastry chef says, bake it until it is done. Keywords: Dessert, Immersion Blender, Intermediate, Chocolate, Cake ( RG1163 )

Neapolitan savory potato cake, gatto' (or gateaux) di patate Serves 12 as Hors d'oeuvreor 8 as Main Dish. Gatto' di patate is a classic dish of Neapolitan home cooking. It is usually served as main dish along with one or more vegetable dishes, for a pasta-free meals, but can be easily used as a starter. The term "gatto' " comes from the French gateaux. It is only one example of the many influences of French on Neapolitan dialect. 1-1/2 kg floury potatoes, whole 50 g butter 75 g grated Parmigiano Reggiano 50 g grated aged caciocavallo or pecorino Romano 4 egg yolks 2 egg whites 1 T finely chopped basil 100 g salami or cooked ham (or a combination of the two), finely diced 100 g provola (i.e. smoked mozzarella), missing that any mild smoked cheese will do, diced 150 g cow milk mozzarella, diced 1 c warm milk (if needed) salt bread crumbs and butter for the cake pan Boil the whole potatoes. Once done drain the water but keep the potatoes warm in their pot. Taking one potato at a time, peel and mash them. A ricer works best, but a hand masher is OK, especially if the potatoes are nicely floury. Pre-heat your oven to 200C. Add the following to the mashed potatoes in succession: butter, parmesan and caciocavallo (or pecorino), ham and/or salami, the egg yolks and the chopped basil. Stir well after each addition. Once everything has been added taste if the salt is OK. Usually the cheese will make the "dough" of this cake salty enough, but it's better to check twice. Whip the egg whites and fold into the potato mixture. If the mass feels too resistant to stirring you should add a bit of warm milk. Do this carefully, a few tablespoons at a time. Take a 25 cm round cake pan, butter it and coat with bread crumbs. spread half the potato mass at the bottom. Lay the mozzarella and provola on top and cover with the rest of the potatoes, spreading them to obtain a nice flat top. Dust the top with bread crumbs and place a few tiny pieces of butter on top. Bake for 30-40 minutes in the pre-heated oven, until the breadcrumbs on the top start to brown. Wait at least 30 minutes before serving for the cake to firm up while cooling, while the cheese remains melted. I like it even better after a few hours, once it reaches room temperature. No more melted mozzarella but the flavours will have had time to blend better. Keywords: Potatoes, Italian ( RG1153 )

Fruited cocoa cake Here is a very old family recipe. The earliest mention of the cake is in one of my ancestor's journals ca. 1690. My great-grandmother found the "receipt" and deciphered the recipe in about 1880. Although it was prepared at other times of the year, it was always called Christmas Cake. I brought it up to date about 20 years ago when I was allowed access to my great grandmama's journals. I have continued to refine it right up to the present. Like many cakes of that era it contains dried fruits and is fairly heavy. You can use a combination of dried fruits, but the larger ones have to be chopped so all pieces are about the same size. I have used cherries, cranberries, blueberries, black currants, Zante currants, sultanas and my home-dried extra sweet seedless red grapes, dried plums, dried persimmons, peaches and pears. As long as the total amount is as listed in the recipe, it doesn't matter about the combination. I often make this for parties and most people love it. Technically it is a "fruit" cake but even people who do not care for fruitcake will eat this. Also like most of the English cakes that are served at tea, it keeps very well, as I have noted in the recipe. FRUITED COCOA CAKE original recipe ca. 1690 Notes: It is important to use Dutch process cocoa. If you can't find it you have to use baking POWDER instead of baking SODA. I use King Arthur Flour's Double Dutch Cocoa and Black Cocoa Half and Half. When glazed with the glaze at the end of the recipe, this cake will keep for several days at room temp and will stay incredibly moist. I have in the past made this cake ahead of time and wrapped it well in aluminum foil and kept it in a cool place for 6 weeks. However I now live alone. When my family was still all together, I could not keep it more than a couple of days......to give you an idea of the way things used to be, the original "receipt" called for 6 pounds of twice-boulted flour and 3 full pound loaves of sugar well beaten..... 2 pounds of butter and 3 dozen eggs. ****** 1 cup BUTTER unsalted 1-1/2 tsp SALT 1 tsp CINNAMON, ground Any of these spices are better if freshly ground. 1 tsp CLOVES, ground 1 tsp NUTMEG, ground 1 tsp ALLSPICE, ground 1/3 cup COCOA, Dutch process 3 cups superfine SUGAR 4 extra-large EGGS 3 tsp BAKING SODA 4 cups unbleached FLOUR 1-1/2 cups CURRANTS or raisins, any color. 1-1/2 cups DRIED CHERRIES or dried cranberries, dried blueberries. 1-1/2 cups WALNUTS, chopped or pecans or macadamia nuts, etc. I've used pistachios and even used pine nuts one time. 3 cups APPLESAUCE, unsweetened chunky style if you can find it, even better is homemade. ***** Preheat oven to 350 F Grease and flour a deep 11" x 15" pan or 2 10-inch square pans or 2 holiday mold pans. This will fill a large Bundt pan with enough batter left for a mini loaf or 2-3 muffins. ***** METHOD In a large mixing bowl (or mixer bowl) cream together butter, salt, spices, cocoa and sugar. beat until smooth. Add eggs one at a time, beating well after adding each one. Mix baking soda with flour and sift, reserve 2 heaping tablespoons. Instead of sifting the flour you can simply put it in a large bowl and run a wire whisk through it which does the same as sifting, i.e. fluffing it up a bit. Add flour to batter alternately with applesauce. Sprinkle the fruit and nuts with the reserved flour, toss to coat well and fold into cake batter. Pour batter into pan and bake for about 1 hour or until cake tests done. (deeper pans will require longer baking) ***** Turn cake out onto cooling rack and allow to cool completely if simply dusting with confectioner's sugar for presentation. If using glaze, it can be applied while cake is still slightly warm. ***** ORANGE GLAZE GRATED PEEL OF 2 ORANGES 1/3 CUP SUGAR 1/4 CUP WATER 1 CUP ORANGE JUICE 3 TABLESPOONS GRAND MARNIER LIQUOR OR BRANDY Combine ingredients in saucepan, bring to simmer, stirring constantly, continue cooking until liquid is reduced by 1/2. Drizzle over cake ( I use a turkey baster and a perforated spoon as the glaze is too hot to dip my fingers into which is usually the way I drizzle icing). After the glaze has set, decorate edges of the cake and the plate edges with powdered sugar sifted thru a fine sieve or use a cut-out pattern or paper "lace" doily. You can also drape the cake with rolled fondant or decorate with cutouts of the fondant and brightly colored candied fruits. For dedicated chocoholics, melted chocolate can be drizzled or poured over the cake. Some people like the fluffy white "7-minute" frosting similar to that used on "Black cakes" from Jamaica. ( RG1120 )

ITALIAN CREAM CAKE 1/2 c BUTTER (RT) 1/2 c SHORTENING 2 c SUGAR 5 EGGS, SEPARATED 2 c AP FLOUR 1 tsp BS 1 c BUTTERMILK 5-1/2 tsp VANILLA 3-1/2 oz CAN GRATED COCONUT 1 c CHOPPED PECANS Cream Cheese Frosting 1/4 c BUTTER (RT) 8 oz CREAM CHEESE (RT) 2 c SIFTED XXX SUGAR 1 tsp VANILLA 1/2 CHOPPED PECANS 1/2 c GRATED COCONUT Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING. Frosting Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut. Keywords: Dessert, Cake ( RG1053 )

Garlic Peppercorn Cheesecake 1 egg 6 oz grated Monterrey Jack cheese 1/2 c grated parmesan cheese 8 oz cream cheese 1 tsp carcked black peppercorn 1 jar Garlic Jelly or Red Pepper Jelly Combine egg, monterrey jack cheese, parmesan cheese, cream cheese and pepper together until smooth. Add half of the jelly. Preheat oven to 375. POur mixture into 4 or 6 inch springform pan. Bake for approximately 45 minutes. Cool completely before removing from pan. Top with remaining jelly. Serve with crackers or peppercorn flatbread. Keywords: Hors d'oeuvre, Cheese ( RG1016 )