
Gentlemen!  Start your MealMasters!!!!  <varoooooooooooom!>



---------- Recipe via Meal-Master (tm) v7.01
     Title: Plum Cake
Categories: Myrtle Dixon, Heritage
  Servings:  1

  1 1/2 lb Butter                              1 ts Allspice
      1 lb Sugar                             1/2 ts Mace
     12    Eggs                              1/2 ts Clove
      1 lb Flour                               1    Nutmeg,grated
      3 lb Raisins                             3 tb Strawberry jam
  1 1/2 lb Currants                          1/2 lb Almonds
    1/2 lb Citron peel                         1 lb Dates
    1/2 lb Lemon peel                          1 tb Baking powder
      1 ts Cinnamon

  Directions: This is a copy of my grandmother's handwritten recipe, from the
  first quarter of this century. As with most of her other recipes, there are
  no directions for either mixing or baking.

      Liz Parkinson
-----




  OLX 2.2  When the going gets tough it's time for a nap.




---------- Recipe via Meal-Master (tm) v7.01

     Title: Christmas Cake
Categories: Myrtle Dixon, Heritage
  Servings:  1

  1 1/2 c  Good butter                         2 lb Flour
  1 3/4 c  Brown sugar                         1 lb Almonds,blanched
     16    Eggs                                     -cut fine
      4 lb Raisins                             2    Nutmeg,grated
      4 lb Currants                                 -same of mace
      1 lb Mixed peel                        1/2 pt Brandy
           -cut fine                           1 tb Lemon essence

  Directions: Cream butter and sugar well, add the beaten yolks, then the
  stiffly beaten egg whites. Put all fruits and nuts together, rub with some
  of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just
  half of this recipe and I put in a very small teaspoon of soda. Bake
  slowly. This is a transcription from my Grandma Dixon's handwritten recipe
  book. It dates from the first quarter of this century.

        Liz Parkinson
-----





            HAPPY NEW YEAR TO ALL OF MY ILINK FRIENDS!!!
    QMPro 1.0 41-6749  GOOD friends are your CHOSEN family!!!!





---------- Pro-Exchange format from Meal-Master (tm) v6.30

     Title: Wowie Cake
Categories: Cakes
  Servings:  6

      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
-----




                  *******************************
This is really starting to sound like fun!!! Can I watch? <<<LECHEROUS
              GRIN>>>

                     """
Portrait of Gary:  = O O =  That doesn't look very lecherous to me. <EG>
                      ^
                      O

You took that picture just as I sat on that block of ice in my wet swim
trunks!!!  No fair!!!  Of course it doesn't look lecherous!! <<<GRIN>>>
                  *******************************





---------- Recipe via Meal-Master (tm) v7.01

     Title: Wedding Cake
Categories: Myrtle Dixon, Heritage
  Servings:  1

      4 c  Yellow sugar                        1 lb Mixed peel
      2 c  Butter                            1/2 lb Almonds
     10    Eggs                              1/2 lb Walnuts
      2 c  Sour cream                          3 lb Raisins
      1 ts (large)soda                         3 lb Currants
    1/2 c  Baking syrup                        7 c  Flour
      2 c  Chopped dates

  Directions: Also include Vanilla and Lemon Extract, cloves, cinnamon, mace
  and 1 1/2 nutmegs. Use some of the flour to flour raisins, currants, dates,
  peel and nut meats.Put this together in order written down. Bake in a slow
  oven 3 or 4 hours. This makes a 4 story cake. This is transcribed from my
  grandmother's handwritten recipe book, used by her during the first quarter
  of this century.

       Liz Parkinson
-----





O.K. I give up, where's the rest of the recipe?????





---------- Recipe via Meal-Master (tm) v7.01

     Title: Fruit Cake-Myrtle
Categories: Myrtle Dixon, Heritage
  Servings:  1

      4 c  Flour                               4 tb Nut meats, chopped
      1 c  Brown sugar                         3 ts Baking powder
      1 c  Golden syrup                      1/4 ts Salt
      4    Eggs                              1/2 c  Fruit juice
      1 c  Butter                              1 ts Cinnamon
           -or drippings                       1 ts Cloves
      1 lb Currants                            1 ts Allspice
      1 lb Sultana raisins                     2 ts Ginger
    1/2 lb Candied orange peel               1/2 ts Nutmeg

  Directions: Sift together the flour, salt, spices and baking powder. Cream
  the butter and gradually add the sugar, then add the eggs well beaten. Then
  add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the
  flour. Mix and turn into a papered cake tin and bake in a slow oven for 3
  hours. This reciped was transcribed from my Grandma Dixon's handwritten
  recipe book used by her during the first quarter of this century.

        Liz Parkinson
-----





  WinQwk 2.0b#480  The Time Travel Seminar will be held last week.





Title: No-egg Chocolate Fudge Cake

2 cups flour
1 1/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon baking soda
2/3 cup safflower oil
1 cup skim milk
1 cup strong decaffeinated [ or regular ] coffee

Combine flour, sugar, cocoa, salt and baking soda.
Add oil and milk and blend with a spoon.
Stir in boiling coffee.
Pour into paper-lined muffin cups or into a 9" round teflon
baking pan.
Bake at 350 for 35 to 40 minutes.
Cool on wire racks.Frost with chocolate frosting. recipe
follows.

Chocolate Fudge Frosting

3 tablespoons unsweeteded cocoa powder
1 cup sugar
1/3 cup evaporated milk
3 tablespoons safflower oil
1/4 teaspoon salt
1 teaspoon vanilla
In medium saucepan, combine all ingredients except vanilla.
Bring to a boil, reduce heat and simmer 1 minute.
Remove from heat.
Add vanilla; beat 5 minutes.
Spread over cake.

Note: Add additional milk or water if needed for a cremier
spreading consistency.


                      Marie in Connecticut
  Submitted by Marie Arico, Prodigy Food & Wine Board






                *********************************
 In a pinch for disk space, I accidentally lost the recipes for Cat
 Poop Cookies, and Kitty Litter Cake.  I'm VERY sad.  I wanted to mail
 these to my mother who would get a huge charge out of them.
                *********************************





-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Matrimonial Cakes (Date-Oatmeal Squares)
Keywords:Great Old-Fashioned American Desserts, Cookie-Jar Cookies and
         Pan Bars

Makes One 9-by-13-inch Pan, About 2 1/2 Dozen Bars

THE DATE FILLING

3       cups    chopped pitted dates
1/4     cup     granulated sugar
1 1/2   cups    water

THE OAT CRUST

3/4     cup     butter, at room temperature
1       cup     tightly packed brown sugar
1 3/4   cups    all-purpose flour
1/2     t       baking soda
1/2     t       salt
1 1/2   cups    uncooked rolled oats, old fashioned or quick

To prepare the filling, combine the dates, granulated sugar, and water
in a heavy saucepan. Place over low heat and cook, stirring
constantly, until thickened, about 10 minutes. Cool.

    Preheat oven to 400 degrees F. Butter and flour a 9-by-13-inch
baking pan.

    In a largebowl, cream the butter and brown sugar. Mix the flour,
baking soda, and salt together, and blend into the creamed mixture.
Add the rolled oats and mix until crumbly. Press half of the crumb
mixture into the prepared pan and flatten with hands to cover the
bottom of the pan. Spread the crumb mixture with the cooled filling.
Cover with the remaining crumb mixture. Pat lightly to compress the
layers. Bake 25 to 30 minutes, until lightly browned. While warm, cut
into bars and remove from pan.

Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas

        Joan Johnson
        
-End Recipe Export-







   DeLuxe 1.25 #12024  "How's your Moo Goo Gai Pan?" "Needs more goo."






---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: WHITE BUTTERCREAM ICING
Categories: Icings
  Servings: 12

      1 c  Crisco 3/4 to 1 1/2 c OK
    3/4 t  CLEAR Vanilla
    1/4 t  CLEAR Almond
    1/4 t  CLEAR Butter
      1 pn salt
    1/2 c  *<or more>Milk or Water
      2 lb Confectioners' Sugar
    1/3 c  *Cream Whip Icing Base

  *By Henry & Henry. Only available in Wholesale Bakery
  Supply in 5 gal pail. You might try substituting
  regular marshmallow creme. Does not contain
  gum------only difference. But one reason I use this is
  to make my buttercream roses crust harder. I can
  handle them better. We sell this in smaller quantities
  in our cake supply shop. Other reasons to use it:
  Makes icing softer & more "whipped creamy" tasting.
  ~Takes out a little of the sweet taste too.
  Add in order given: Crisco and flavors in a heavy
  duty mixer on low speed. Add milk or water and
  confectioners' sugar. Mix on medium speed until light
  and fluffy. Keep icing covered at all times. This
  recipe will cover one cake mix and do decorations.
  Keeps unrefrigerated for 2 weeks in reasonably cool
  room. Keeps indefinately in fridge...Yes, made using
  milk too! Milk/Water- makes no difference in taste.
  But <purple> roses made using milk, don't fade to
  blue. ***Hand-held mixer: Don't add all the p.sugar so
  you won't burn up the mixer. When icing is nice &
  fluffy, THEN add the rest of the p.sugar...or enough
  to get it to spreadable consistency. If mixer gets hot
  <set a timer!>, turn it off for 20 minutes to cool it
  down or its ruined! Chocolate Icing: Add Hershey's
  Cocoa <no sub> until the buttercream icing becomes the
  nice rich chocolate color you want. If you want strong
  chocolate taste, you must add more cocoa. Butter: Of
  course icing made with butter tastes better. But it
  melts just setting out, so think what it does in the
  bag in your warm hands! Of course, you can substitute
  butter for Crisco <same amounts> or sub. half the
  Crisco, making it half Crisco & half butter. When
  butter icing is requested, I do it & just caution my
  customers that the decorations won't be as perfect.
  Usually they don't mind. Dolores McCann, Hamilton,
  OH...ICES representative for OH

Dolores McCann, Prodigy Food & Wine Board
-----




                  ++++++++++++++++++++++++++
Looks sinful, fattening and irresistable, just the kind I like to make.
Then eveyone blames me for their heavy thighs or love handles but they
keep on eating.
                  +++++++++++++++++++++++++





-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Spiced Crumb Cake
Keywords:Great Old-Fashioned American Desserts, All-American Cakes

Makes One 8-By-12-Inch Cake

In the 1930's this cake was often served for breakfast.

2       cups    dark brown sugar
1/2     cup     vegetable shortening
2       cups    all-purpose flour
1       t       baking powder
1/2     t       baking soda
1       t       cinnamon
1/2     t       ground cloves
1/2     t       salt
1               egg
1       cup     buttermilk
1       t       vanilla
1/2     t       lemon extract

Preheat oven to 350 degrees F. Butter an 8-by-12-inch oblong cake pan
or a 9-inch-square pan.
In a large mixing bowl, blend the brown sugar, shortening, and flour
until the mixture resembles coarse crumbs. Remove and reserve 1 cup of
the crumbs. Add the baking powder, baking soda, cinnamon, cloves, and
salt to the mixture in the bowl: Blend. Add the egg, buttermilk,
vanilla and lemon extract. Beat at high speed for 2 1/2 minutes. Pour
batter into prepared pan and smooth on the top. Sprinkle with the
reserved crumb mixture. Bake 35 minutes, or until a wooden skewer
inserted in the center comes out clean.

Recipe From:Great Old-Fashioned American Desserts
Copyright 1987 by Beatrice Ojakangas

     Joan Johnson
     
-End Recipe Export-

     Joan Johnson




          ******************************************
BTW, I borrowed _The Northern Cookbook_ from my local library (where
The Jellied Moose Nose recipe came from). It included some interesting
recipes like Smothered Muskrat & Onions, Barbecued Bear, Sweet Pickled
Beaver, Reindeer Goulash, Baked Seal Flippers with Vegetables etc.
          ******************************************





Title:     Oatmeal Cake
Category:  Dessert
Servings:  8?

Ingredients:
1 1/4 cups boiling water
1 cup quick cooking oatmeal
1 stick oleo/margarine (melted)
1 cup brown sugar
1 1/3 cup flour
2 eggs
1 tsp baking soda
1 tsp cinnammon
1 cup sugar

Pour boiling water over oatmeal, add the melted oleo and mix well.
Cover and let stand for 20 minutes.  Then add b. sugar, flour, eggs,
soda, cinnammon, sugar and mix by hand only (no electric mixer).  Pour
into 9"x13" loaf type pan.  Bake 35 minutes at 350.

Ingredients for topping:
1 cup coconut
1 stick oleo (melted)
1/2 cup sugar
1 tsp vanilla
1 cup pecans (chopped)
1/4 cup canned milk

Mix all ingredients and spread over HOT cake.  Put cake under broiler to
toast the coconut (watch carefully it could burn).

I hope these will be a nice addition.  Some of my Mom's and my
favorites.

     Patti Baechle




  OLX 2.1 TD  Have You Seen Quasimodo - I Have A Hunch He's Back





        These recipes, either I have tried or I've given them to
        someone else and they've tried them and found that they
        are pretty good.  Feel free to include them in the ILINK
        cookbook if you desire.


---------- Recipe via Meal-Master (tm) v7.01

     Title: Carrot Cake
Categories: Cakes, Desserts, Muffins
  Servings: 12

      1 c  Oil                                 1 ts Baking soda
      1 c  Sugar                               1 ts Salt
      1 c  Brown sugar                         1 ts Baking powder
      1 ts Vanilla                             2 ts Cinnamon
      4 x  Eggs                                3 c  Carrots; shredded
      2 c  Flour, whole wheat                  1 c  Walnuts; chopped
    1/3 c  Dry milk

  In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
  Beat in eggs, one at a time, blending well after each addition. Stir
  together dry ingredients and add to egg mixture until well blended. Stir
  in walnuts and carrots by hand.
  Pour batter into well greased and floured 10" tube pan or fluted pan. Bake
  at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or
  frosting of your choice.

         Bob Hogan
-----





        !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
        !   ..and MANY thanks to Alan Burgstahler for    !
        !     all the great recipes he shares with       !
        !     us!                                        !
        !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!





               Million Dollar Cake

1- White Cake Mix                  1- Bag Crushed Walnuts
1- Box Vanilla Instant Pudding
1- 8oz. pkg. Cream Cheese          Read * before starting
1- Large can Crushed Pineapple
1- Large bowl Cool Whip                              >>>>

        Mix cake batter as directed on back of box. Then
    bake cake as directed. While cake is baking mix the
    following:

        Mix pudding as directed on back of box. Then use
        Cream Cheese *( which has been left out at room
        temperature for about an hour.) Mix the pudding
        and Cream Cheese together on low for about 1 min.
        then on high until mixed thoroughly. Then when your
        cake has been cooled cover your cake with  >>>>

      the Pudding and Cream Cheese mixture. Then using
      your *( drained ) crushed Pineapple put on top
      of Pudding and Cream Cheese mixture. Now cover the
      entire top whith the Cool Whip *( that has been
      left out at room temperature for about a 1/2 hour.)
      Now sprinkle top with Crushed Walnuts and whatever
      Pineapple you may have left. Keep refrigerated. ENJOY!

                              Mike

      Michael Moschetta, Prodigy Food & Wine Board





  SLMR 2.1a #rgg3  What does a Do Wah Diddy Diddy Dum Diddy do?





---------- Recipe via Meal-Master (tm) v7.01

     Title: Mocha Chocolate Chip Cheesecake
Categories: Cakes, Desserts
  Servings: 10

  2 1/4 c  Graham Cracker Crumbs               1    Env. Unflavored Gelatin
     12 oz Seimi Sweet Choc.Chips *           16 oz Cream Cheese, Softened
  2 1/3 c  Butter, melted **                  14 oz Sweetened Condensed Milk
    1/2 c  Milk                                2 c  Heavy Cream, Whipped
      4 ts Instant Coffee                      1 c  Chocolate Chips *

  *     Cholcolate chips should be the Little Bits chocolate Chips and they
  **    Butter is to be melted and then cooled to room temperature.
  ---------------------------------------------------------------------------
  In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
  chips and butter, mix well.  Pat firmly into 9-inch springform pan,
  covering bottom and 2 1/2-inches up sides.  Set aside.
  In small saucepan, combine milk and instant coffee, sprinkle gelatin on
  top.  Set aside for 1 minute.  Cook over low heat, stirring constantly
  until gelatin and coffee dissolve.  Set aside.  In large bowl, beat cream
  cheese until creamy.  Beat in sweetened condensed milk and gelatin mixture.
  Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
  Pour into prepared pan.  Chill until firm (about 2 hours).
  Run knife around edge of cake to separate from pan, remove rim.
  Makes 1 9-inch Cheesecake

        Bob Hogan
-----



              ***********************************************



                                    
                                 
                  ۲         
                       
                  
                           
                           
                                   
                           
                                     
                                          
                                          

        ****   Under the category of Famous Last Words...  ****
                 You know though that this stuff has
        gotta go to the ol' ANSI-ART conference, don'cha..??  It
        sure is a catchy one though.

              **********************************************





---------------------------Meal-Master Recipe----------

     Title: Prune Spice Cake
Categories: Cake Prune
  Servings: 14

1-1/2   c  Sugar
1       c  Oil
3       ea Eggs
1       c  Buttermilk
2       c  Flour
1       t  Soda
1       t  Salt
1       t  Nutmeg
1       t  Cinnamon
1       ea 8oz baby jar strained Prunes
1       c  chopped Pecans
1       t  Vanilla


     Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg.  Mix Sugar,
Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes,
Chopped Pecans and Vanilla.  Bake at 350 for approx 45 minutes in Bundt
or Angel food pan. Toothpick test, cool on rack and enjoy!

     Jeff Viets
-----





******************
Vennlig hilsen.
******************






=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====

       FILENAME: CCG               07/10/92
  RECIPE NUMBER: 15
    RECIPE NAME: 24-HOUR APRICOT ALMOND CAKE
KEY INGREDIENTS: apricots, almonds, flour
         SOURCE: CCG#2

1/2 cup cognac
1 cup dried apricots, coarsely chopped
2-1/2 cups cake flour, measured before sifting
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 large eggs, separated
8 oz. sweet butter, room temp.
1-1/2 cups sugar, divided
2 vanilla beans
8 oz. plain yogurt
1/2 cup milk
1/2 cup almonds, sliced and toasted
TOPPING:
1 cup heavy whipping cream
2 Tbl Amaretto liquer
1 heaping Tbl powdered sugar

1. Soak the apricots in cognac for about 2 hours or until
   they've absorbed most of the cognac.
2. Sift the flour, baking powder, baking soda and salt
   together; set aside.
3.  Beat egg yolks (room temp) until they look very pale;
    set aside.
4. Using a mixer, on low speed, cream the butter until
   almost white and very creamy. Slowly add one cup of
   the sugar, continuing to beat until light and fluffy
   (about 5 minutes). Meanwhile, pulverize the vanilla beans
   in a blender, Cuisinart or Mini-Mate; add the 1/2 cup of
   sugar and pulverize with the vanilla beans. Slowly add
   the vanilla/sugar mixture to the creamed mixture and
   continue to beat on low speed for 5 min. more.
5. With the mixer still running on low speed, slowly add the
   beaten egg yolks, occasionally scraping the bowl with a
   rubber spatula, fold by hand, 1/2 of the sifted flour
   mixture into the batter, add 1/2 of the yogurt, stirring
   together until well blended. Blend in the last 1/2 of the
   flour and then the last 1/2 of the yogurt, and the milk.
8. Preheat the oven to 350-degrees.
9. Using a whisk or the mixer, beat the egg whites until
   they form stiff peaks; fold into the batter.
10. Fold the almonds into the batter, then the apricots (and
    any unabsorbed cognac)
11. Lightly spoon the batter into a greased and floured 10"
    bundt cake pan; spread the top to make it even. Bake in
    preheated oven for 45 minutes or until cake tester comes
    out clean.
12. Allow the cake to rest for 10 minutes after removing
    from the oven. Shake the cake gently in the pan to
    loosen; place a cooling rack on top of the pan and
    invert to remove the cake. Allow to cool completely
    (about an hour).

WHIPPED TOPPING:---------------
1. While the cake is cooling, in a stainless steel or glass
   mixing bowl, combine the heavy cream and amaretto; place
   into the freezer for about 10 minutes, or until well
   chilled.
2. Remove chilled mixture from the freezer and beat until
   mixture forms soft peaks; add the powdered sugar and
   continue to beat until mixture forms stiff peaks.
3. Place slices of cake onto serving plates and place a
   dollop of topping onto each slice.

You will find that if you wrap and refrigerate the cake for
24 hours before serving, it will improve in flavor and
texture. (Cool the cake completely before wrapping.) This
recipe was created on Prodigy E-mail for all of us to share,
by Creative Cooking Group  R#2:

Art Moore           Mac McClain
Kemper Smith        Carey Dudgeon
El Walter Harvey    Janet Alexander
Mary Jane Zirolli   Bill Lawrie
Linda Magee         Elaine Garneau

        
     Submitted by Arthur Moore
     



              ++++++++++++++++++++++++++++++++++++++
          ..ready for dessert, I got up and danced with
           an inflatable doll someone once gave the host.
            Fortunately, they looked at it as half-time
                      entertainment.


        Michael Jackson would be proud of you.  I certainly am.
              ++++++++++++++++++++++++++++++++++++++






---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Easy Carrot Cake 
  tegories: Cakes
  Servings: 30

--------------------ADD IN ORDER GIVEN--------------------
    1/3 c  Karo
      1 c  Granulated sugar
      1 c  Brown sugar
      4 x  Eggs
  1 1/2 c  Salad oil
      1 t  Cinnamon
    1/4 t  Cloves
    1/4 t  Ginger
    1/4 t  Nutmeg
      3 c  Raw carrots, grated fine
      1 t  Vanilla
      2 c  Sifted flour
      2 t  Baking soda
    3/4 t  Salt
      1 c  Pecans, chopped

    Beat sugar, eggs, Karo and oil until light and
  fluffy. ***Be sure you beat this a long time.
  I beat the entire time I grate carrots.
  Add rest of ingredients in order given. *Do not
  beat much after adding flour. Pour into 3-8"pans and
  bake at 350 degrees until, when touched lightly with
  your finger, the cake barely springs back up.
  Notes:
    Only one recipe will fit in the ordinary mixer bowl
  at one time.
   -2 mixes makes 1-16" layer, or 1-12",plus
  1-8" layer, or 2-10" layers plus  1-6"layer.
    A 12" and 6" 2-layer cake requires over 1-2lb bag of
  carrots and 3  recipes.
    one recipe makes 1-10" plus 2-6" layers.
    one recipe is not quite enough for 1-14" layer
    2 mixes makes 1-14" layer plus 1-10" layer
  *One bag of carrots makes 2 recipes and a little over
    For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4
  cups pecans+5  recipes.   Also need: 3 pks carrots,
   1/2 bags brown sugar, 2 pks pecans, over 1
  qt Crisco oil.
     Line bottoms of pans with baker's parchment/grease
  & flour the parchment too!  Cake tends to stick in the
  pans. Source: A bride to Sugarcraft in 1975
  Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food & Wine Board
-----




  DeLuxe 1.25 #12403  I'm not lost; I'm "locationally challenged."





Here's even more yum yum recipes....

Title:          Sock it to me cake
Category:       Cakes, Desserts
Servings:       8-10 depends on size of pieces
Ingredients:    1 package of Duncan Hines Buttter Cake Mix
                1 stick margarine/butter
                4 eggs
                1/2 cup sugar
                1 cup pecans chopped
                1/2 cup oil
                1 8oz. sour cream

Mix above ingredients, beat as directed on cake mix package.  Pour 2/3
of batter into bundt pan.  Sprinkle in mixture of 2 tbsp of brown sugar,
1 tsp of cinnamon.  Add rest of batter bake at 350 for 1 hour.

***************
      Patti Baechle




          ++++++++++++++++++++++++++++++++++++++++++++
In general, I find cooking conference regulars to be very friendly
folk. I was in a number of other conferences for over a year (various
SciFi, Shareware & parenting conferences on different nets) but I don't
think I got to know the participants as quickly as I did in the various
cooking conferences.
          +++++++++++++++++++++++++++++++++++++++++++





I've tested it three times..don't worry if the White Chocolate layer
doesn't come out even (and the middle layer shows through), the addition
of the dark chocolate and marbling cover this up. If you don't want to
bother, a dark semisweet layer can be used for the Mocha variation (it's
also cheaper as white chocolate tends to be pricer.)

It goes relatively quickly if you use a food processor for the first
layer.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Anne's Cappuccino Squares
 Categories: Original, Candy, Bars
   Servings:  1

--------------------------------FIRST LAYER--------------------------------
      1 c  Flour; all purpose
    1/2 c  Confectioner's sugar
    1/2 c  Butter; softened
      3 ts Instant coffee crystals
           -dissolved one by one in
      1 tb -Hot water
           -Butter for greasing pan

--------------------------------SECOND LAYER--------------------------------
      2 c  Confectioner's sugar
      1 tb Instant coffee crystals
           -dissolved in
      2 tb Hot water
      1    Egg; lightly beaten, at room
           -temperature
    1/2 c  Butter; softened
    1/2 c  Milk

---------------------------------TOP LAYER---------------------------------
      4 oz White chocolate; 4 squares
      1 tb Butter
      2 oz Semisweet chocolate;2 sq-opt

  Preheat oven to 350F.

  FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
  thoroughly flour, confectioner's sugar (icing sugar), softened butter and
  coffee dissolved in hot water. (You can use food processor or electric
  mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
  350F oven. Cool on wire rack.

  SECOND LAYER: Meanwhile in large bowl, combine confectioner's sugar (icing
  sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
  butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
  until thoroughly combined. (can use food processor or electric mixer).

  Put milk in pot over medium heat and scald (heat until bubbles appear
  around sides but milk is not a rolling boil). Add mixture from bowl and
  heat 7 minutes over medium heat , stirring frequently at first, constantly
  after the mixture bubbles. (If mixture starts to stick on bottom, lower
  heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
  cover base layer evenly. Chill in refrigerator half an hour or more till
  set.

  THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
  boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
  Spread over chilled second layer with spatula or blunt knife (layer will
  be quite thin).

  OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
  (or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet
  chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
  Squeeze out horizontal lines of semisweet chocolate onto white chocolate
  layer. With a blunt knife, swirl the two chocolates together to create a
  marbled effect. Chill.

  Before the third layer is completely set, score into bars.

  VARIATION: Mocha Squares: substitute semisweet chocolate for white
  chocolate

  MAKES: approx 32 bars (they are very sweet, therefore the bars should be
  small)

  These are very loosely inspired by Nanaimo Bars (although the recipe does
  not use custard powder) and the Cappucino Bars that the Open Window Bakery
  sells (although the end result is very different).
  They are very rich and sweet.

  SOURCE: Anne MacLellan,
          Toronto, Ontario, Canada
-----




  MegaMail 2.10 #1604:I've fallen, and I can't reach my beer!





---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Meringue Icing <Marsmallow> 
Categories: Icings
  Servings: 12

-----------------------SIFT TOGETHER-----------------------
      1 pn salt icecream salt is finer)
      6 T  Meringue powder
      2 c  Granulated sugar
-----------------ADD & BEAT STIFF 7-10 MIN-----------------
      1 c  hot water
----------------------ADD & BEAT MORE----------------------
    1/2 c  warmed glucose*
---------------------ADD AT END & BEAT---------------------
      1 t  or more flavorings**

  *Set a measuring cup in hot water & add glucose. Stir
  until warm and thin. Add as directed above.
  **Add almond extract and <clear> vanilla to taste. Add
  this only at the end, to prevent icing from breaking
  down.  Don't add butter flavor, may contain fat!
   Using "fine" sugar & salt is not necassary as long
  as you aren't going to press the icing through very
  fine decorating tips <#1,0,00, or 000>. I use regular.
  This icing is like the insides of marshmallows without
  the coating. It is the same as 7-minute icing without
  the cooking time.
  ***Be sure all utensils used are grease-free. Any bit
  of grease will break the icing down to soup.
   Very good-tasting. Great to use this type when
  adding coconut because it never crusts. Great to
  decorate with. Makes wonderful flowers, but remember,
  they don't crust. I have made flowers with it & they
  would crust - after a few weeks, but every time it
  rained, they got sticky again.
  This icing is the type used by professionals who do
  lots of big figure-piped characters, since it is sooo
  smooth & especially since it is sooo light-weight.
  Dolores McCann, Oxford OH

     Dolores McCann, Prodigy Food & Wine Board
-----




  DeLuxe 1.25 #12403  Pound forehead on keyboard to continue.






>*******************
Title:          Chocolate Sheath Cake
Category:       Dessert
Servings:       Enough for a party
Ingredients:    2 cups sugar            1/2 cup buttermilk
                2 cups flour            1 tsp. soda
                1 stick margarine       2 eggs
                4 oz bakers choc.       1 tsp. cinnamon
                1 cup water             1 tsp. vanilla

Sift together sugar and flour.  Bring to rapid boil margarine and choc.
and water.  Pour over sugar and flour mixture.  Stir well, add
buttermilk (put soda in buttermilk), eggs, cinnamon and vanilla, mix
well.  Pour into greased and floured pan (10x15x1).  Bake for 20 minutes
at 400 or until done.

Icing ingred:   1 stick margarine               2 tsp. vanilla
                4 oz of bakers choc.            1 cup pecans
                6 TBL milk                      1 cup coconut (opt.)
                1 lb. (box) powdered sugar

Five minutes before cake is done, mix butter, choc., and milk in small
saucepan.  Bring to boil, pour over powdered sugar.  Add vanilla, pecans
and coconut.  Spread over cake while cake is still hot.

This is a very fattening cake!

      Patti Baechle




  SPEED 1.10 [NR]  Taco Bell is not the Mexican national phone company





BTW, this recipe is loved by virtually everyone who tries it.

  Chocolate cherry bars

Turn on the oven to 350
Mix with large spoon
1       box     devils food cake
1       can     cherry pie filling
2               eggs (beaten)
1       tsp     almond extract
1/4     tsp     cinnamon

Grease and flour a 9X13 or equiv. cake pan
spread mixture in pan and bake for 30 minutes

Frosting
Heat
5       Tbl     butter or marg.
1/3     cup     milk
1       cup     sugar

Bring to a boil and boil for 1 minute. Remove from heat and add
1       6 OZ    package of chocolate chips

Stir until smooth and frost warm cake.


Yokwe yuk
    l

       Al Anderson

