1 pkg active dry yeast
3/4 cup warm milk (105° to 110°)
3 cup sifted all-purpose flour
2/3 cup butter
1/3 cup sugar
1 teaspoon salt
3 eggs
1 teaspoon almond flavoring
Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let
rise until double in bulk, about 1 hour. Cream together butter, sugar, and
salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly
after each addition. Stir in flavoring, then remaining 2 cups of flour. Add
yeast-raised sponge, blending well. Pour into greased 9-inch spring-form
tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake
in moderate (375°) oven for 25 to 30 minutes. Remove from pan; cool on
rack. Prick ring with fork.
Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve
cherries. To cherry juice add enough water to make 2 cups liquid. Combine
cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to
6 minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or
1 1/2 teaspoons rum flavoring.
Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn
syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.
Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just
before serving, arrange Glazed Cherries over ring. Fill center with scoops
of vanilla ice cream, if desired.
Zelda's Strudel
----DOUGH----
4 c unsifted flour
2 egg yolks (do not discard whites)
1/2 c oil
1/2 c sugar
1/2 heaping teaspoon baking powder
1 water
----APPLE FILLING----
3 apples, or more
1 walnuts
1 raisins
1 jar jelly (any flavour)
1 lemon , juice of
other necessary ingredients:
2 egg whites
1/4 c oil
extra oil
cinnamon
sugar
1. Mix dry ingredients.
2. Beat oil and eggs; mix with dry ingredients; add water until it feels
like dough.
3. Form into ball and chill.
Apple Filling:
1. Grind up the apples, walnuts, and raisins together.
2. Add the jelly and the lemon juice and mix well.
To Put Together the Strudel:
1. Divide dough into 5 parts.
2. Roll l part of dough out into a rectangular shape; make sure it is thin
enough that you can see through it.
3. Beat the egg whites with the oil; brush the dough with this mixture.
4. Spread apple filling on the dough.
5. Mix sugar and cinnamon and sprinkle some of this mixture on top of the
filling.
6. Roll up the dough, starting from one of the long edges.
7. Brush top with oil; sprinkle generously again with sugar and cinnamon.
8. Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the
bottom.
9. Repeat steps 2-8 until you have made as many strudels as you need.
10. Place strudels on either a very good non-stick cookie sheet or a
greased cookie sheet.
11. Bake approximately 45 minutes to one hour in a 350° oven.
Posted to JEWISH-FOOD digest V97 #043
Banana Split Sundaes
2 oz semisweet chocolate
1/4 c light corn syrup
1/4 c sweetened condensed milk
1/4 tsp vanilla
1 ice cream
2 tblsp unsalted, roasted peanuts
2 small bananas, quartered
Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power
for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and
sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Stir in vanilla. Serve warm
atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around
ice cream.
From Better Homes & Gardens "Microwave Cooking for One or Two".
Banana Mudslide
1 and 1/4 oz. - Vodka
1 oz. - Kahlua
2 oz. - Irish Cream
1- Fresh Banana
Combine all ingredients and a scoop of crushed ice in a blender until smooth. Serve in a hurricane glass and
float the straw with more Kahula. It may slow you down!
Slide into paradise. This is the Island favourite and voted - best in the Cayman lslands!
Danish Blue Cheese Pie
----CRUST----
11 oz pumpernickel bread; *
1/2 cup butter; no margarine
1/4 cup sugar; granulated
----CHEESE PIE----
2 unflavored gelatin; envelopes
1/2 cup cold water
4 oz cream cheese
4 oz danish blue cheese
1 cup heavy cream
1 lb seedless green grapes
* Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this
is a Cheese pie rather than a cake, you will need one
9-inch pie tin.
First prepare the crust. Preheat the oven to 250° degrees F, then dry the
bread slices in the oven until they are hard enough to crumble easily,
(about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread,
making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix
very well. Press the crumbs into the pie tin. Raise the oven temperature
to 350° degrees F. and bake the crust fro 15 minutes. Allow to cool before
filling. Then prepare the filling. In a medium-sized saucepan, combine the
gelatin with the water and cook over medium high heat, stirring constantly,
until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing
bowl, beat the cream cheese until light and smooth. Mash the blue cheese
well and combine with the cream cheese. Pour the gelatin mixture into the
bowl with the cheese and mix well. Whip the cream until stiff and fold into
the cheese mixture. Pour the filling gently into the prepared crust. Press
the grapes upright into the pie, leaving the tops showing. Chill the pie
for several hours or until set.
NOTE:
Since there is no sugar in this recipe, all the sweetness comes from the
grapes, it is not as sweet as a cheesecake. If it is too tart for you, add
just a little sugar, but it is well liked by most as an appetizer without
any sugar added.
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