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Documentos de Cultura
CRUST:
20 graham crackers
1/2 stick butter
1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese,
softened
1 can Eagle Brand Sweetened
Condensed Milk
3 eggs, separated
1/4 c. ReaLemon Reconstituted
Lemon Juice
1/4 tsp. salt
Fruit topping, optional
CRUST:
ORANGE FILLING:
1 c. orange juice
1 env. unflavored gelatin
12 oz. low calorie cream cheese
(neufchatel), softened
1 c. part skim ricotta cheese
12 packets "equal"
1 pkt. low calorie whipped
topping mix
1/2 c. skim milk
1 sm. can mandarin oranges
(drained), cut each segment in
half
FILLING:
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg
whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar
FROSTING:
1 pt. whipping cream
1 box instant pudding, any flavor
1 c. cake meal
1/4 c. potato starch
1 1/2 c. sugar
1 tsp. salt
1/2 c. peanut oil
8 eggs, separated
1 c. mashed ripe banana
2 tsp. grated lemon rind
3/4 c. chopped walnuts
ORANGE FROSTING:
2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice
BANANA NUT CHIFFON CAKE
1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa,
sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift
before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar
3 eggs, separated
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. soda
1/3 c. veg. oil
1 c. buttermilk
2 oz. unsweetened chocolate,
melted
ICING:
1/2 c. butter
2 c. conf. sugar
1 egg white, beaten
1 tsp. vanilla
1/2 c. cocoa
3/4 c. boiling water
1 3/4 c. Softasilk cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
Chocolate Glaze
1/3 c. cocoa
3/4 c. boiling water
8 eggs yolks
1/2 c. oil
2 tsp. vanilla
Cocoa and water mixture
FROSTING:
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. sugar
1/2 c. Wesson oil
7 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
1/2 bar sweet chocolate, grated
FROSTING:
2 c. milk
1/2 c. sugar
1/2 c. flour
STEP 1:
STEP II:
STEP III:
STEP I:
Add in order:
STEP II:
STEP III:
HOBNAIL ICING:
CHOCOLATE FROSTING:
6 tbsp. butter
4 c. sifted confectioners' sugar
1 egg yolk
1 (1 oz.) sq. unsweetened
chocolate, melted and cooled
1 1/2 tsp. vanilla
1/4 c. light cream
3/4 c. flour
2 tsp. cinnamon
1 tsp. salt
9 eggs, separated
1 1/2 c. granulated sugar
2 tsp. vanilla
2 c. walnuts, chopped
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
Fold in:
ICING:
2 c. powdered sugar
1/4 c. fat
2 1/2 tbsp. juice, water, or milk
1 tsp. vanilla
COCONUT CHIFFON CAKE
CRUST:
FILLING:
1/2 c. water
1/2 c. sugar
2 squares chocolate
1 egg
3/4 c. butter
1 c. sugar
2 unbeaten eggs
3/4 c. milk
2 c. regular flour
2 tsp. baking powder
2 tsp. vanilla flavor
CRUST:
FILLING:
FROSTING:
3 tbsp. butter
1 egg
1 c. unbleached flour
1/2 tsp. each nutmeg & cloves
1/4 c. buttermilk
1/2 c. peanuts
1/2 c. brown sugar
1/4 c. molasses
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. butter
1 egg
1/2 c. milk
1 tsp. baking powder
1/2 c. sugar
1/2 tsp. vanilla
1 c. all purpose flour
1 c. chocolate chips
SPREAD:
2 tbsp. butter
1/4 c. chopped peanuts
2 tbsp. molasses
CONTINUOUSLY:
SAUCE:
CRUST:
2 c. sugar
1 c. butter
3 c. sifted cake flour
3 tsp. baking powder
Dash of salt
4 eggs, separated
1 (1 oz.) sq. unsweetened
chocolate, melted
1 c. milk
1 tsp. vanilla
1 tsp. lemon extract
1 1/2 c. butter
1 1/2 c. of brown sugar
1 1/2 c. of flour
3 eggs
2 tsp. vanilla extract
1 tsp. baking powder
1 tbsp. evaporated milk
1 oz. chocolate milk mix
2 oz. sugar
Pinch of salt
ICING:
STEP 1:
1 c. flour
1 c. finely chopped pecans
1 stick butter
Pinch of salt
STEP 2:
STEP 3:
STEP 4:
1 c. flour
1/2 c. chopped nuts
1 stick soft butter
CHEESE LAYER:
PUDDING LAYER:
2 c. flour
2 c. sugar
1 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 c. milk
1/2 c. oil
2 eggs
1 c. strong coffee
2 sticks butter
2 c. flour
1 c. walnuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 lg. (12 oz.) tub Cool Whip
1 sm. pkg. instant chocolate
pudding
1 sm. pkg. instant vanilla
pudding
1 tsp. vanilla
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
1/4 c. unsweetened cocoa
4 egg whites
1/2 c. sugar
1 c. whipping cream
1/2 c. sugar
4 tbsp. cornstarch
Dash salt
1/2 water
1 sq. (1 oz.) unsweetened
chocolate, cut up
2 tbsp. butter
1/2 tsp. vanilla
2 c. sugar
4 tbsp. cocoa (heaping)
Vanilla
1/2 stick butter
1 can Pet milk
1/2 can water
6 egg-whites
1/2 tsp. cream of tartar
1/2 c. sugar
6 egg-yolks
Add:
1/2 c. sugar
Sift together:
4 tbsp. cocoa
4 tbsp. flour
1/4 tsp. salt
1 teaspoon vanilla
Immediately
turn upside down on towel
sprinkled with powdered sugar.
Remove paper and roll up with
towel to prevent cake sticking
together; don't refrigerate.
Unroll shortly before serving;
place cake on waxed paper; remove
towel; fill with sweetened
whipped cream; roll up carefully
to keep in cream; chill. Serve
with sauce.
5 eggs, separated
1/2 c. white sugar
3 tbsp. cocoa
1 c. heavy cream
10X confectioners' sugar to taste
Vanilla to taste
1/2 c. flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. sugar
1/2 tsp. vanilla
1/3 c. powdered sugar
FILLING:
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring
CHOCOLATE GLAZE:
3/4 c. flour
1 tsp. baking powder
Sugar
Chocolate fudge spread (thick,
like for ice cream)
1/2 tsp. salt
4 eggs, separated, room
temperature
1/2 tsp. vanilla
FILLING:
TOPPING:
Powdered sugar
Unsweetened cocoa powder
1 c. cake flour
3/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
FILLING:
5 tbsp. flour
1 c. milk
1 stick butter
1/2 c. Crisco
1 c. granulated sugar
CAKE:
FILLING:
CREAMY FROSTING:
1 c. rolled oats
1/2 c. butter
1 1/4 c. boiling water
3/4 c. honey
1 tsp. vanilla
3/4 c. (2 med.) mashed bananas
3 eggs
1 3/4 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. flaked coconut
1/2 c. chopped walnuts
1 c. semi-sweet chocolate ships
CHOCOLATE CUPCAKES
Cream together:
Add:
With:
Yields 24 to 27 cupcakes
CHOCOLATE CHEESECAKE CUPCAKES
1/2 c. shortening
1 c. granulated sugar
1 egg
1 1/3 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 c. cocoa
1/2 c. milk
1/2 c. hot coffee
1 tsp. vanilla
LEMON FILLING:
2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 tsp. grated lemon
2/3 c. lemon juice
2 drops yellow food coloring
MERINGUE:
4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla
1/2 c. butter
4 egg yolks, well beaten
1 tsp. baking powder
1/2 c. sugar
4 tbsp. milk
1/2 c. plus 2 tbsp. flour
1/2 tsp. salt
MERINGUE:
4 egg whites
1 tsp. vanilla
3/4 c. sugar
1/2 c. nuts
MERINGUE:
4 egg whites
1/4 c. plus 3 tbsp. sugar
Scant 1/2 c. powdered sugar
2 tbsp. cornstarch
FILLING:
TOPPING:
Fill a pastry
bag fitted with a plain nozzle
with meringue mixture, pipe 12
banana shapes onto prepared
baking sheet. Bake 3-4 hours with
oven door slightly open. Remove
meringues from baking sheet; cool
on a rack.
2 c. all-purpose flour
2 c. sugar
4 tbsp. cocoa
1 tsp. soda
2 sticks butter
1/2 c. buttermilk
2 eggs
1 tbsp. vanilla
1 stick butter
6 tbsp. milk
1 box powdered sugar
4 tbsp. cocoa
2 tsp. vanilla
FROSTING:
2 c. miniature marshmallows
1/4 c. butter
3 oz. pkg. cream cheese
1 oz. square unsweetened
chocolate
2 tbsp. milk
3 c. powdered sugar
1 tsp. vanilla
1/2 c. coarsely chopped salted
peanuts
2 egg whites
1 lb. icing sugar, sifted
2 tsp. lemon juice
2 tsp. glycerin (optional)
FILLING:
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. mint extract
10 drops green food coloring
CHOCOLATE GLAZE:
FILLING:
TOPPING:
Powdered sugar
Unsweetened cocoa powder
2 c. superfine sugar
3/4 c. all-purpose flour
1/2 c. cocoa
12 egg whites
1 tsp. cream of tartar
1 tsp. vanilla
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. cooking oil
Egg yolks separated from egg
whites
1/3 c. cold water
1 tsp. vanilla
1 c. sieved, very ripe bananas
(2-3)
1 c. egg whites
1/2 tsp. cream of tartar
FROSTING:
1/4 c. butter
1 lb. powdered sugar
1/2 c. mashed bananas
1/2 tsp. lemon juice
CONTINUOUSLY:
1 c. whipping cream
1/4 c. cocoa
1/3 c. sugar
1 angel food cake (loaf)
1/2 gal. butter pecan ice cream,
softened
50 caramels
3/4 c. butter
1/2 c. evaporated milk
1/3 c. butter
1/4 c. milk
1/4 tsp. salt
1 tsp. vanilla
About 2 1/2 c. confectioners'
sugar
1 c. 10X sugar
1/4 tsp. vanilla
Liquid (water, brewed coffee,
orange or lemon juice)
CONFECTIONERS ICING
2 c. confectioners sugar,
unsifted
3 tbsp. milk
1/2 tsp. vanilla
STREUSEL TOPPING:
1 1/2 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1/2 c. milk
1/2 c. sugar
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tbsp. butter, melted
1 egg, well beaten
BOWL #1:
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg, well beaten
1/2 c. milk
BOWL #2:
4 tbsp. milk
4 tbsp. cocoa
1 stick butter
1 tsp. vanilla
1 box confectioners' sugar
1/2 c. butter
2 c. white sugar
1/2 c. cocoa
1/2 c. milk
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 (16 oz.) box powdered sugar
1 tsp. vanilla
c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla flavoring
1 c. boiling water
Butter cream frosting
6 tbsp. butter
1/3 c. Hershey's cocoa, light
flavor
1/2 c. Hershey's cocoa, med.
flavor
3/4 c. Hershey's cocoa, dark
flavor
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla flavoring
2 egg yolks
1 1/3 c. evaporated milk
1 c. sugar
1/2 c. melted butter
4 oz. white chocolate, grated
1 c. pecans, chopped
1 can (3 1/2 oz.) flaked coconut
1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 lb. powdered sugar
1 c. pecans, chopped
1/2 c. butter
2 c. flour
2 c. sugar
1/2 c. sour milk
2 eggs
1 c. water (hot)
1 1/4 tsp. soda
1 tsp. vanilla
2 tbsp. cocoa
Mix butter, cocoa, milk, sugar, soda and add hot water. Add eggs,
then flour. Bake 30 minutes at 350 degrees.
CONTINUOUSLY:
ICING:
1 c. butter
1/4 c. milk
1 c. sugar
2 tbsp. cocoa
1 tsp. vanilla
1 c. butter
1/4 c. cocoa
1 box confectioners' sugar
1/4 c. milk
1 tsp. vanilla
1 c. pecans, optional