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Cherry Delight
2 Sticks margarine or butter
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
Mix above together and press on a cookie sheet (9 by 13 in). Bake at 375 degrees for 10 minutes.
8 oz. cream cheese, softened
2 cups 10x sugar
1 package of prepared Dream Whip, or Cool Whip
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Combine above ingredients and set aside. Spread on cooled baked crust. Top with 2 cans of pie filling.
Mix the 2 cans of pie filling together beforehand to avoid having two shades of filling on top.
You may use any type of fruit filling you wish.
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NO CRUST CHERRY CHEESE CAKE
2 - 8 oz bars of cream cheese (16 oz total)
3/4 cup sugar
1/2 teaspoon almond extract
3 eggs
Blend above ingredients in blender. You may have to scrape the sides once or twice. Pour into well greased 9 inch pie pan.
(I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes.
In small bowl, blend with spoon, the following:
1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract
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Pour over cooled pie. Chill well in refrigerator.
OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries.
Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.
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NATASHA NALLEY'S CARROT CAKE
Sift together:
1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon allspice
1 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
(The allspice, nutmeg & cinnamon may be slightly rounded if you like a spicier cake)
Mix together in another bowl:
4 eggs
1 cup oil
1 to 2 teaspoons vanilla (I use 2 teaspoons)
2 Tablespoons water if batter is dry
Combine all above.
Add:
2 cups grated carrots
1 cup chopped of ground walnuts or pecans (I prefer ground walnuts)
1 small can crushed pineapple - undrained
1 cup raisins - Optional
(sometimes I add a half cup or so of grated zucchini)
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Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both.
Optional Glaze:
Brush glaze over top and sides of baked cake. Let seep in.
Melt in small saucepan and heat until just starting to simmer:
1/8 lb. butter
1/8 cup water
1/2 cup granulated sugar
remove from heat and add 1/8 cup rum (optional)
Optional Icing:
4 oz cream cheese, softened
1-1/2 cups confectioners' sugar
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
Optional - 1 cup grated coconut, 1/4 cup chopped pecans
Blend together first 4 ingredients: add coconut & nuts. Mix. Spread evenly over top and sides of cake.
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RUM TRIFLE
1 large Sara Lee pound cake
2 Tablespoon Rum or Sherry
Slivered almonds
Cooked, cooled vanilla pudding or custard
1 large Cool Whip (9 oz or more)
2 containers sweet frozen strawberries in syrup (defrosted)
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Break pound cake into chunks or cubes. Drizzle rum over cake. Mix thawed strawberries with cake , very well, but toss lightly. Cake will be very mashed up. Pat down cake mixture in bottom of glass trifle bowl, or any clear bowl. Make sure sides of bowl above cake mixture are clean. Sprinkle lightly with almonds. Pour cooled cooked vanilla pudding over almonds. If necessary, chill until completely cool. Spread Cool Whip over pudding. Garnish with more slivered almonds and circle of fresh strawberries around edge of bowl.
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American Indian Cold Christmas Cake Recipe
1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk
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Combine dry ingredients well. Pour in sweentened condensed milk and work through with hands so that dry ingredients are thoroughly saturated. Press into spring foam pan. Refrigerate for 2 days. My Cherokee ancestors used hazelnuts, dates and thick goats milk, then wrapped the cake in watertight leaves bound with vine and placed in cold running stream for several days. This is delicious and easy.
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Hot Spiced Christmas Punch
3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced Mix all ingredients in a large saucepan.
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Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
Simmer mixture for 4 hours. Serve hot.
Serves 12.
(Recipe may be doubled)
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BAKER'S AND BACARDI PINEAPPLE RUM TORTE
1 2-layer yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup oil
2-2/3 cups (7 oz) Baker's Angel Flake Coconut
1 can (20 oz) crushed pineapple in juice
1 package (4-serving size) Vanilla Flavor Instant Pudding
3-1/2 cups (8 oz) Cool Whip Topping
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1) Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.
2) Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.
3) Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.
4) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.
5) Frost cake with remaining topping mixture. Cover with the rest of the coconut.
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BACARDI RUM CAKE
Cake:
1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil - Wesson or the like
1/2 cup Bacardi dark rum (80 proof)
* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.
* If you want a cake that has a lighter rum taste, use less rum.
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
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Cake:
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.
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Polish Tea Cakes
1/2 c butter;
1/2 c sugar;
1 egg yolk slightly beaten, keep egg white in separate bowl;
1 1/2 c flour, sifted;
1/2 tsp salt;
1/2 tsp vanilla;
pecans,
finely chopped
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> Cream butter and sugar until light. Add egg yolk, vanilla and mix well.
> Add sifted flour with salt and mix.
> Roll dough into small balls, dip in unbeaten egg whites and roll in pecans.
> Place on buttered baking sheet.
> Press down center of each with a thimble.
> Bake at 325 degrees for 5 minutes.
> Remove and press down again with thimble.
> Return to oven for 10 to 15 minutes longer.
> Remove and fill hole with favorite jelly while still warm. |
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Sour Roast (Sauerbraten)
Marinade
1 cup water; 1cup vinegar; 1 cup wine; salt; peppercorns; 1 carrot (chopped); 2 bay leaves; 1 large onion; 3 whole cloves; garlic; fresh parsley
Boil all the ingredients for 10 minutes and pour over meat.
Roasting
2 oz. oil; salt; pepper; 1 small onion (chopped); 3 cups marinade; 2 oz. corn starch; 2Tbsp. red wine; 1 Tbsp. sour cream.
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Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.
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