Today is Sunday, May 20 2012 3:35 pm
Baked Goods |
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| Recipe | Rating |
| Vanilla-Butter Sugar Cookies
creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar. Yield: 7 dozen (2-1/2-in. cookies). Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Cindy Ettel, Hutchinson, Minnesota ----- ---------- |
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| Vanilla, Chocolate And Kahlua Chiffon Cake
for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners' sugar accompanied by the Port Wine and Raspberry Sauce. Yield: 16 servings Recipe by: CHEF DU JOUR SHOW #DJ9443 - JEAN-PIERRE BREHIER ----- ---------- |
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| Vanilla Sponge Cake
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 708 Calories (kcal); 15g Total Fat; (18% calories from fat); 14g Protein; 129g Carbohydrate; 390mg Cholesterol; 249mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 5 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Vanilla Cheesecake with Fresh Berries
vanilla extract and eggs, beating well after each. In another bowl, combine one cup each of raspberries and blueberries, 1/4 cup sugar and cornstarch. Gently mix. Pour 2/3rds of filling into crust. Sprinkle berry mixture over. Pour remaining filling over berries. Bake at 350 degrees until done (it will be golden, cracked around edges, but still moves slightly in center when shaken) about one hour and 10 minutes. Cool 10 minutes. Combine last three ingredients and spread over cake. Bake another 10 minutes. Cool on rack. Refrigerate. Serve with remaining berries. ----- ---------- |
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| Vanilla Bean Cheesecake with Cranberry Jewel Topping
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight. For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Serves 10. Bon Appetit November 1994 ----- ---------- |
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| Vanilla And Chocolate Chip Cookie Mix in a Jar
handsShape into balls the size of walnuts Place 2" apart on sprayed cookies sheets Bake 350 for 15-18 min til edges are lightly browned--cool 5 min on baking sheet and remove cookies to racks to cool completely Makes 2 1/2 dozen cookies Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 30, 1998, ----- ---------- |
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| Valerie's Chocolate Cake
Ice cake when cooled down. Per serving: 1726 Calories (kcal); 115g Total Fat; (56% calories from fat); 18g Protein; 185g Carbohydrate; 305mg Cholesterol; 1157mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 11 Other Carbohydrates ----- ---------- |
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| Valentine Raspberry Cheesecake
further 5 minutes. Remove the cake from the oven and chill overnight. Remove the cake from the fridge and turn upside down on a flat platter to remove from the tin, then place a serving plate over the base and turn over so that the cake is now the right way up on your serving platter. Arrange the berries over the cake and warm the raspberry jam. Brush over the berries. Per serving: 6602 Calories (kcal); 524g Total Fat; (69% calories from fat); 116g Protein; 411g Carbohydrate; 1714mg Cholesterol; 3442mg Sodium Food Exchanges: 2 Grain(Starch); 14 Lean Meat; 0 Vegetable; 0 Fruit; 97 Fat; 23 Other Carbohydrates ----- ---------- |
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| Upside-Down Pizza
In blender whirl eggs, milk, oil, flour and salt until smooth. Pour enenly over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. You might wait until after baking to sprinkle cheese as crust puffs better that way.*Sn ----- ---------- |
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| Upside-Down Cake in a Can
Taken from Service Clubs BB, topic Girl Scouts, subject Brownie Camping Meals, posted on 2/22 at 8:36 am EST Reformatted for MealMaster by: CYGNUS, HCPM52C Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Upside-Down Breakfast Cake
until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm. Makes 1 9-inch cake; serves 8 to 12. source: http://www.trellishouse.com/index.htm collected 11/12/99 Posted to EAT-LF Digest by Pat_H |
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| Upside-Down Apple Tart with Orange And Oatmeal Pastry
the apples in the tin. If the pastry should break at all, don't worry, simply press it together again. Press the overlapping pastry edge down into the sides of the tin and pierce two holes in the top to allow the steam to escape. Cook the tart in the centre of the preheated oven for 25 minutes, then turn down to 160C/325F/gas 3 for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the oven for a further 10-15 minutes. To serve, slide a knife around the edges of the tin and carefully turn the tart out on to a flat serving plate. Serve the tart warm with creme fraiche, cream or natural yoghurt. ----- ---------- |
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| Upside Down Chocolate Apricot Cake
Sift the flour and baking powder together and stir into the chocolate mixture alternately with the apricot syrup; avoid overmixing. Spoon the cake mixture over the apricots. Bake at 190 C for 45-55 minutes or until the cake springs back when touched lightly in the centre. Turn out of the tin onto a flat plate and serve hot or warm. ----- ---------- |
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| Upside Down Cake
sheets. When they're cool, put into freezer until frozen. 9. Now you can wrap them in a moisture vapor proof wrap of your choice. Large cakes can be cut into smaller ones when they're partially frozen. Then wrap them individually NOTES : Charlotte Erickson says,"Instead of the unusual pineapple rings on your upside-down cake, try peaches or apricots for a real taste treat. If you like upside-down cake with a sticky and caramelized top, you'll love the following recipe. If you prefer a drier cake, decrease margarine by 2 tablespoons and brown sugar by 1/4 cup. Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" |
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| Uncle Noname Chocolate Chip Cookies with Raisins
several hours. Shape dough in a small ball and roll with hands into cigar shaped strings. Break off small pieces of dough, equal in size and place on cookie sheet. Bake at 375 degrees for 8 minutes or until cookies are nicely browned. Makes 6 dozen cookies. ----- ---------- |
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| Uncle Anthony's Cheesecake
hour; do not open oven door. Transfer to rack and cool. Cover and chill until cold. (Can be prepared 1 day ahead.) Serves 8 to 10. Bon Appetit June 1992 ----- ---------- |
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| Un-Fried Crab Cakes
NOTES : * Taste a little of the pepper before putting into the dish because it may, or may not, be spicy. Jalapenos have been bred to be very slightly spicy lately. The one I used was too mild. I had to add some chile seasoning to make the crab cakes appropriately spicy. I felt like using Maggi Seasoning instead of Worcestershire. I never use it and this was the perfect use for it. I didn't feel that the crabcakes tasted any differently because of it. Recipe by: In The Kitchen With Rosie by Rosie Daley Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Ultimate Chocolate Cake
parchment-paper strips. ULTIMATE CHOCOLATE FROSTING: In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps. (Makes about 3 cups) Makes two 8-inch layers. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 6081 Calories (kcal); 444g Total Fat; (64% calories from fat); 38g Protein; 519g Carbohydrate; 1915mg Cholesterol; 2787mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 86 1/2 Fat; 33 1/2 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Ugly Cake
tell when this is done when the top is light to medium brown, bubly and the cake mix has risen and browned on the edges. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Two Color Chocolate Mousse Cake
Spread on top of frozen cake. Do it all using the ring of a springform pan, which will be removed just before icing the cake. You may serve it with a raspberry sauce. You can also makee them individually without the icing. In this case you can use English muffin rings to assemble the dessert, Per serving: 273 Calories; 15g Fat (54% calories from fat); 6g Protein; 22g Carbohydrate; 199mg Cholesterol; 123mg Sodium Recipe by: Miriam Podcameni Posvolsky Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| Twinkles
bake cake in a sheet 325 for 35 to 40 minutes cut into small cakes split add filling. or bake in the tins they use for twice filled potatoes. This was on phil's show recipe from Gloria the copycat lady. FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/15 12:35 AM TO: ALL FROM: DIANA LEWIS (VGWN37A) SUBJECT: R-MM-COPYCAT NEW Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Tutti-Frutti Fairy Cakes
NOTES : Makes 12 N: Serve these more-ish cakes with coffee or tea for elevenses. Recipe by: Teletext (Ch4) ----- ---------- |
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| Turtle Cheesecake
addition. Add chocolate. Mix just until blended. Carefully spread over pecans. Bake at 350 F. for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream, if desired. Recipe by: Taste of Home Magazine, April '95/Bob b1744 Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
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| Turn of the Century Minted Devil's Food Layer Cake
saucepan. Reduce heat to low. Add chocolate; whisk until smooth and melted. Stir in peppermint extract. Refrigerate until mixture just thickens to spreading consistency, stirring frequently, about 2 hours. Place 1 cake layer on platter. Spread 2 cups frosting over. Top with second cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and sides of cake. (Can be prepared 8 hours ahead; cover with cake dome and let stand at room temperature.) Garnish cake with mint leaves. Serves 8. Bon Appetit November 1993 ----- ---------- |
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| Turkish Lemon Yoghurt Cake
absorb into the cake. When all the syrup has been absorbed and the cake is cool, turn out onto a platter to serve Serve the cake, decorated with the reserved lemon slices and with thick cream and drizzled with a little extra Colonial lemon cognac dessert sauce. Per serving: 2724 Calories (kcal); 225g Total Fat; (72% calories from fat); 31g Protein; 165g Carbohydrate; 1482mg Cholesterol; 2351mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 42 1/2 Fat; 10 Other Carbohydrates ----- ---------- |
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| Turkish Honey Almond Cake
Allow the cake to cool in the tin for ten minutes then remove from the tin. Warm the apricot jam and brush over the cake. Per serving: 941 Calories (kcal); 10g Total Fat; (8% calories from fat); 11g Protein; 212g Carbohydrate; 374mg Cholesterol; 1650mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 14 Other Carbohydrates ----- ---------- |
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| Turkish Courgette Pancakes
apart. Drain off any excess oil on kitchen paper and serve the pancakes garnished with a few sprigs of dill or parsley. The pancakes can be eaten hot, warm or cold. A tomato salad or a bowl of garlic flavoured yoghurt makes a good accompaniment. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Turkey Cake for Dogs
Per serving: Calories: 254 (29% protein, 24% carbohydrate, 46% fat) Protein: 19 grams Fat: 13 grams Cholesterol: 68 mg Carbohydrate: 15 grams Sodium: 199 mg Source: Adapted from "Wild About Dogs, 1" by Serafin Boitel; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1996 From: Dorothy Flatman Read: Yes Replied: No Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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| Turkey Cake
angle. Insert a toothpick into the top of the cake and using a small amount of chocolate icing, attach the cut side of the Twinkie piece over the toothpick. Using additional toothpicks, attach smaller leftover piece of Twinkie to the top side of the larger Twinkie to form head shape. Spread chocolate frosting over entire surface of cake. Spread the icing to form feather indentations. Attach 2 long gumdrops to head to form jowl, along with 1 small orange gumdrop to form beak. Add brown M&M for eye, attaching with the vanilla icing using pipe bag. Use 6 long orange gumdrops for toes at base of cake. Attach decorated Twinkies to the top edges of cake. Add additional chocolate cookies along feather rim and brown M&M's. ----- ---------- |
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| Tunnel of Love Cake
and use to fill center hole of cake. Frost up the sides and top of remaining cake with the rest of the chocolate cream. Refrigerate until well chilled. Makes 12-16 servings. BEFORE PUTTING THE TOP OF THE CAKE BACK ON..... You can add other surprises the the Tunnel of Love Cake. Take 1/2 bag of frozen strawberries, add 1/2 cup orange juice and sugar to taste, and bring to boil on stove. Soften 2 tbsp of gelatin in 1/4 cup cold water, and add to strawberries, stirring until dissolved. Allow this mixture to cool before adding inside the cake. Origin: Newspaper clipping Shared by: Sharon Stevens, Jan/95. From: Sharon Stevens Date: 01-24-95 Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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