1 pk Devil’s food cake

1 sm Instant vanilla pudding

1/2 c Light sour cream

1/2 c Semi-sweet chocolate chips;

- melted 1/4 c Raspberries; pureed

———————————–SAUCE———————————– 1/2 c Mango; chopped

1/2 c Raspberries

Powdered sugar Kiwis; sliced Make the batter for the devil’s food cake as directed and mix in the melted chocolate, light sour cream, vanilla pudding, pureed raspberries.
Bake as directed. Sauce: Cook the mango and raspberries until smooth with sugar to taste (you can puree them).
Garnish with kiwis.

100 g Sugar (3 1/2 oz)

100 g Butter (3 1/2 oz)

2 Egg yolks

Lemon peel Ground cinnamon Ground cloves Ground nutmeg 140 g Ground hazelnuts (not quite

-5 oz) 140 g Flour (not quite 5 oz)

Almonds Mix ingredients, roll out to cookie thickness.
Cut with a round cookie cutter, brush with egg, and top with an almond. Bake.
From: Elisabeth Fischler, Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92

2/3 c Cake flour

2 1/2 c Graham cracker crumbs

2 ts Baking powder

1 c Non-fat milk

1/2 c Applesauce

1 ts Vanilla

3 Egg whites

1/4 ts Cream of tartar

1/2 c Sugar

2 c Miniature marshmallows

1/4 c Mini-chocolate chips *

* If you wish to reduce the fat even further, you may leave these out.
Lightly butter 2 - 8″ round springform cake pans r spray with non- stick cooking spray.
Stir together cake flour, graham cracker crumbs and baking powder in medium bowl.
In another bowl, combine nonat milk, applesauce, and vanilla.
Add to dry ingredients, stirring just until blended.
Beat eggs whites until frothy.
Add cram of tartar and continue beating until thick and foamy.
Gradually add sugar, beating until soft, smooth peaks form. Fold half into batter until blended.
Fold in remaining whites until blended.
Divide batter into prepared pans, spreading evenly.
Bake at 350^ 15-20 minutes or until wood pick inserted in center comes out clean.
Sprinkle marshmallows (you may use MORE than directed as they are fat-free) and chocolate chips over tops of cakes.
Place under broiler to brown slightly.
Let cool to warm and serve.
Makes 2 cakes, about 16 servings.
Nutritional Analysis: 136 calories, 169 mg.
sodium; 1 mg.
cholesterol; 2 grams fat; 28 grams carbohydrates; 3 grams protein; 0.20 gram fiber.

Pat Empson 05/24 11:12 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

1 1/4 c Graham Cracker crumbs (fine)

1 lb Cottage Cheese, small curd

16 oz Softened Cream Cheese

1 1/2 c Sugar

4 x Eggs

1/2 c Cornstarch

2 T Lemon juice

1/2 c Margarine or butter

1 pt Dairy Sour cream

——————————STRAWBERRY GLAZE——————————
1 T Cornstarch

1/4 c Water

1/3 c Light Corn Syrup

1/4 c Crushed Strawberries

1 t Lemon juice

1 ds Red food coloring(if desired

Grease 9″ springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides.
Into a large bowl, mash cottage cheese through sieve; add cream cheese.
Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs. Reduce speed to slow.
Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth.
Pour into prepared pan.
Bake in 325 deg F oven for 70 minutes or until firm around the edge.
Turn oven off.
Let cake stand in oven for 2 hours. Take out and chill.
Remove side of pan.
If desired, cover with Strawberry glaze.
Freezes well.
STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth.
Add strawberries.
Bring to a boil for 1 minute.
Strain.
Stir in lemon juice and, if desired, a drop of red food coloring.
Cool slightly, then cover top with glaze.

10 oz Chocolate, bittersweet

-finely chopped,about 2 cups 1/2 c Butter, unsalted; cut into

-chunks 6 ea Eggs; separated

1 c Sugar

Icing sugar; sifted Butter an 8 inch springform pan, line with parchment paper, then butter paper and dust lightly with flour.
To prevent leaking, line outside of pan with double thickness of heavy duty aluminium foil.
Melt chocolate and butter, stirring occasionally, in top of double boiler set over simmering water. Cool slightly.
Meanwhile, using electric beater, in a large bowl, beat egg yolks with 3/4 cup sugar on high until very light and lemon coloured, about 5 minutes; scrape down sides occasionally. Beat in melted chocolate mixture until well blended.
In separate bowl, beat egg whites until frothy.
Gradually beat remaining sugar; continue to beat whites until stiff.
Gently fold in remaining egg whites.
Pour batter into prepared pan.
Place springform pan in larger pan filled with hot water, coming halfway up sides of springform pan.
Bake on lower half of preheated 375F oven for 15 minutes.
Reduce heat to 275F and bake 30 minutes.
Turn off heat, prop door open slightly and leave cake in oven for 40 minutes. Remove pan from water; let cake cool completely in pan.
Refrigerate overnight until cake sets.
Carefully remove from pan and invert onto serving platter.
Bring to room temperature before serving. Dust with icing sugar.
Slice and serve with creme anglaise or whipped cream.
SERVES: 8-10

2 oz Unsweetened chocolate

1/2 c Sugar

1/2 c Milk

1 c Sugar

1/2 c Butter

1 c Milk

2 Eggs

2 c Flour, sifted

1 ts Soda

Boil first 3 ingredients until thick; set aside to cool.
Mix together remaining ingredients.
Add cooled chocolate; beat with electric mixer 2 minutes on medium speed.
Bake in 9 x 13″ pan 25 minutes @ 350

degrees.

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

.chopped 3 c Sifted cake flour

2 ts Baking powder

1/2 ts Salt

1 Stick unsalted butter (1/2c)

1 1/4 c Sugar

3 lg Eggs

2 ts Vanilla

1 c + 1 T milk

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

.chopped 2 1/2 c Heavy cream

6 tb Unsalted butter

1/2 c Coarsely chopped macadamia

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

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

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

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

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

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

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

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

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

3 cn 8 1/2 oz size sliced pine-

Apple in heavy syrup (12) 1/4 c Butter

2/3 c Light brown sugar, packed

1 c Unsifted flour

1/3 c Pecan or walnut halves

3/4 c Sugar

1 1/2 t Salt

1/4 c Shortening

1/2 c Milk

1 Egg

1 c Heavy cream, chilled

Preheat oven to 350F.
Drain the pineapple slices, reserving 2 T syrup.
In a heavy cast iron frying pan (10″), melt the butter over medium heat.
Add brown sugar, stirring until the sugar is melted. Remove from heat, and arrange 8 of the pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan.
Put one slice in the center.
Place the walnut or pecan halves in the center of each slice of pineapple.
Arrange around the inside edge of the skillet the remaining pineapple, cut in halves. Put pecans or walnuts in the center.
In a medium bowl, mix the flour, sugar, baking powder, and salt.Add shortening and milk.
Beat 2 minutes at high speed or until mixture is smooth.Add egg and reserved 2 T of syrup.
Beat 2 minutes longer.
Gently pour cake batter over pineapple in skillet.
Spread evenly being careful not to disarrange the pineapple.
Place on center rack of oven and bake 40-45 minutes, or until cake springs back to light touch.
After the cake is done, let the skillet stand on a wire rack 5 minutes to cool just slightly, and then loosen edges with a small spatula. Place serving platter over the cake, and turn upside down.
Shake gently, and lift off skillet.
Serve with 1 cup heavy cream whipped.

1 c Vanilla Wafer Crumbs

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/3 c Sugar

2 T Milk

2 ea Large Eggs

1/2 c Macadamia Nuts, Toasted

8 1/2 oz Crushed Pineapple, Drained

1 ea Med Kiwi Peeled, Sliced

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well well after each addition.
Stir in nuts; pour over crust.
Bake at 350 degrees F., 45 minutes.
Loosen caek from rim of pan; cool before removing rim of pan.

Chill.
Before serving, top with fruit.

1/2 lb Glace pineapple

2 lb Sultanas

1 lb Glace cherries (red & green)

1 lb Almonds

5 c Flour

1 ts Baking powder

1 lb Butter

2 c Sugar (1 lb)

1/2 ts Nutmeg

10 Eggs

1 Lemon, juice & rind

1 Orange,juice & rind

1 ts Rose ext

1 ts Almond ext

1.
Clean sultanas, slice pineapple thinly, halve cherries.
2. Mix and sift

flour, baking powder and spice and add half to prepared fruit. 3.
In a large bowl, cream butter and gradually beat in sugar.
4. Add well beaten eggs and beat well.
5.
Fold other half of flour mixture into creamed mixture alternately with juices and beat well. 6.
Add fruit to to creamed mixture.
Combine mixture til thoroughly blended.
Split almonds and add to mixture, saving some whole for top.
Add flavourings.
7.
Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper, with top layer of greased wax paper.
8.
Bake cake at 275 F.
for approximately 3 hours or til firm and until cake mixture is firm when pressed.
9.
Cool on cake rack until thoroughly cold.
Wrap in foil and store in cake tins.
Makes 2 large or 1 large and 2 loaf tins.