Queen's Spice Cake

Spice Cookbook
Stir together:
2 1/2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Stir in 1 cup raisins

Mix 1/2 lb butter with 3/4 tsp nutmeg 1 tsp cinnamon 1/2 tsp grnd cloves
Add 1 1/2 cups sugar gradually
Beat until fluffy
Add 3 large eggs one at a time,beat well after each addition

Mix 1/2 cup milk w/ 1/3 cup OJ or brandy or wine

Add flour mix and milk mix to butter mix alternatively.

Bake in well-buttered 9 x 3 1/2 in tube pan at 350 for 1 1/4 hours

Can be glazed but I never do that. I like it with a dollop of whipped cream,maybe also with a smear of Nutella

Schrafft's used to sell a cheese bread, cheddar baked right into the bread. This is a version I used to make years ago, from a recipe which appeared in a newspaper. Don't recall which paper.
Recipe:

Cheese Bread (Schrafft’s inspired)

2 cups milk

2 TBLS butter

3 cups grated cheddar cheese (@ 8 oz)

Heat together until cheese is melted

Cool slightly

Stir together

2 cups flour

1 envelope dry yeast

1 TBLS sugar

2 tsps salt

Add milk mixture and beat until smooth

Add enough additional flour (up to3 ½ cups) beating until dough cleans side of bowl

Knead on floured board (or in mixer) until smooth and shiny

Cover; let rise in large bowl until doubled in size.

Punch down, knead @ 10 times and form two loaves. Place in pans ( 3 ½ x 7 x 2 ½ loaf pans)

Bake at 375 for 45 minutes.

Poundcake peaches and whipped cream

Fruited jello-and whipped cream.

Pound cake (from a cookbook I've had for years, and seldom use) with peaches and whipped cream.

Single crust blueberry pie in a slow food Summer

White Chocolate Cheesecake

White Chocolate and Raspberry Cheesecake

Bon Appétit | February 1994

Crust 18 vanilla wafer cookies 1 cup almonds, toasted 4 1/2 tablespoons unsalted butter, melted Filling 4 ounces imported white chocolate (such as Lindt), chopped 2 8-ounce packages cream cheese, room temperature 2/3 cup sugar 2 teaspoons vanilla extract 3/4 teaspoon grated lemon peel 2 large eggs 3/4 cup fresh raspberries or frozen unsweetened, thawed, drained Topping 1 8-ounce container sour cream 3 tablespoons sugar 1/2 teaspoon vanilla extract

Read More http://www.epicurious.com/recipes/food/printerfriendly/White-Chocolate-and-Raspberry-Cheesecake-1162?printFormat=4x6#ixzz0jaKeCPjB

White Chocolate and Raspberry Cheesecake (continued)

1/2 cup seedless raspberry jam

For crust:

Preheat oven to 350°F.

Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling:

Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.

Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust.

Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:

Whisk sour cream, sugar and vanilla in bowl.

Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan.

Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Read More http://www.epicurious.com/recipes/food/printerfriendly/White-Chocolate-and-Raspberry-Cheesecake-1162?printFormat=4x6#ixzz0jaN3hBoW

Blueberry Pie

Lasagna

Just because I seldom cook for a crowd, i had to take a snap of the lasagna.

If it's Easter, it Must be Nutbread

Filled Cabbage

Put a cabbage on to boil until it seems tender enough to separate the leaves. let cool before you try to do that. Trim the bad parts from the cabbage, and peel away the tough center fiber thing on each leaf. ground beef, chuck is best. About 1 to 1 -1/2 lbs. Depending on the size of the cabbage, or how many you want to make. Add uncooked rice. (Again, I never measured, but enough to thickly fleck the meat mixture.) Salt, pepper, a chopped onion, large or small depending on taste.
Roll some meat into each leaf.
Layer in a large pot (I usually put the cabbage trimmings in the bottom to keep the cabbage rolls from sticking.)
On top of each layer place sauerkraut and ketchup.
On the last layer add some pepper as well. Pour some water over the whole thing so that it will cook and there will be water for the rice. Put a lid on. Simmer until done. Add more water if necessary.

My maternal grandmother, Mary Pavlovich made this in quantities for the family and then came from Pennsylvania to deliver it along with other goodies at Christmas. Not every year, but the years she did come stand out. We didn't see her much apart from that. This is not her original recipe, which as far as I know wasn't written down, but I've been using this one so long,twice a year, Christmas and Easter, it seems like the original to me.
I have a Slovak American cookbook which seems to have similar breads, some with poppy seed paste filling, which I only made once, far prefer the walnut.

Baba's Nutbread

Filling:
Finely grind (not chop) 2 cups walnuts

Mix 1/4 cup soft butter
1/2 cup brown sugar packed
1/4 cup milk
1 egg
1/2 tsp vanilla
Stir in walnuts

The bread bakes better if the filling is not cold when put on the bread. Room temp is fine.

Dissolve an envelope of yeast in 1/4 cup warm water (follow yeast directions)
Stir in:
3/4 cup lukewarm milk
1/4 cup sugar
1tsp salt
1 large egg
1/4 cup soft shortening (I use butter)

Mix in 3 and 1/2 to 3 and 3/4 cups flour (all-purpose)
Mix until dough is easy to handle
Turn out on floured board, let stand 10 minutes, then knead well

If you are using a mixer to mix and knead omit the "resting" step, I never do it.

Knead until smoothe and elastic
Round up in greased bowl; bring greased side up
Cover with damp cloth (or plastic wrap)
Let rise in warm place until hole remains when finger is pressed in dough (double in bulk)
about 2 hours

Punch down, round up on board; cover; let rest 15 minutes.

Roll dough on large floured surface until very thin, about 20x30 inches.
Spread filling over dough bringing it to the edges
Starting at the wide end of the rectangle roll dough up like a jelly roll.
Seal edges by pinching dough
Place on a greased ( or parchment of foil covered pan, like a cookie sheet) in a horseshoe or snail shape
Cover and let rise again until finger impression remains.

Bake in a 325 degree oven for 40-45 minutes, until browned and, well, you know when bread looks done.
If it browns too fast cover with foil or brown paper.
While still hot, rub butter over the surface if you like a soft crust, as I do.
Cool before slicing.

Enjoy!

A favorite for Thanksgiving and Christmas

White Fruitcake

Preheat oven to 375; grease and line loaf pan with waxed paper.
1/3 cup brandy
1/2 cup raisins
glaceed cherries (small container) cut in half
Soak at least 6 hours

Combine 1 1/2 sticks butter
3/4 cups sugar
pinch salt
Beat 10 minutes
Add 1 teaspoon vanilla
1/4 tsp nutmeg beat in
Add 3 large eggs one at a time, beating well after each

Combine
2 cups flour
1 TBLSP double acting baking powder
Stir into butter mixture, 1/4 at a time
Drain fruits; add liquid to batter
stir in fruits with 1/2 cup chopped walnuts

Pour into prepared pan, bake 375 deg for ten minutes; reduce to 325, bake 40 minutes or until tester comes out clean.

Alfajores! I have a whole plateful, and appetite for just one. A lot of work unless you really love them or know someone who does.

Velvet Devil's Food Cake
Cook's Illustrated

Dissolve 1/2 cup non-alkalized cocoa in one cup hot coffee
Cool

Cream 12 TBSP butter
1 1/4 cup sugar
add 2 large eggs (room temp) one at a time, beat one minute after each

Stir:
1 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda

Add flour & cocoa mix to creamed mix alternatively 1/3 each time

Bake in 2 8" cake pans at 350 for 23-30 min


Frosting:
2 sticks butter
2 cups confectioners sugar
2 tsp vanilla

Beat well, about ten minutes

Alfajores...mmmm
faith and stopped into the Aroma coffee shop on Houston, just east of the Angelika. I tried a sandwich cookie from South America, crispy butter ends with a dulce duleche filling. I never imagined they existed, but the cookie, as served there, is outstanding. I've looked at several recipes, but haven't yet made the attempt. Must soon. Too good to miss out on.
http://www.leitesculinaria.com/writings/columns/alfajores.html

Aroma Espresso Bar

More Waffles

Supposedly these stay crisp. I found it on some blog which I can't recall, otherwise I would provide a link or citation. Sorry.
Sift together:

* 1 1/2 c flour
* 3 t baking powder
* 2 t sugar
* 1/2 t salt

Gradually stir in:
* 1 c milk

Stir in:
* 2 egg yolks (well beaten)
* 4 T melted butter

Gently fold in:
* 2 egg whites (beaten)

Rice Krispies Waffles (Cook's Illustrated)

* 1 1/4 cups all-purpose flour
* 1 cup Rice Krispies
* 3/4 cup cornstarch
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 2 large eggs, separated
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1/2 cup vegetable oil


Preheat waffle iron to medium1. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.

Pour 2/3 cup batter2 into center of preheated waffle iron and use back of dinner spoon or measuring cup to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Makes 8 7″ round waffles, or about 14 squares.

1. or in most cases, simply turn on ↩
2. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don’t use enough batter, the Rice Krispies can scorch. ↩

Good, but I'll try again and maybe next time I will have all the white flour I need and won't need to mix in 1/8th cup whole wheat. Also, maybe next time I will mix the cornstarch with the other dry ingredients as I should have, instead of waiting until everything was mixed and I was beginning to fold in the egg whites. Don't know whether that made any real difference.

Cheddar Biscuits (CC)

Cheddar Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup shredded extra-sharp cheddar cheese
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Frosted Brownies

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour

For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.

4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.

For the Frosting

5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.

6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)