Perfect Sponge Cake

You’ll Need:

1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
6 eggs
3/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/3 cup cold orange juice
1/4 teaspoon salt
1 teaspoon vanilla extract

Procedures : Preheat oven to 325 degrees F. Use a 12-inch tube pan.

Sift flour with baking powder.

Separate eggs, putting whites in large bowl of electric mixer, yolks in next size bowl. Beat whites at high speed until frothy, then sprinkle in the cream of tartar and continue beating until whites stand in peaks but still cling to the side of the bowl (takes about 3 minutes). Add 1/2 cup sugar very gradually, still beating at high speed, until you have a smooth, satiny meringue. Set aside.

Beat yolks at high speed for 2 minutes. Pour in the orange juice, beating for 1 more minute, still at high speed. Add remaining sugar very gradually to yolks; add salt and vanilla extract and continue beating until mixture looks light and smooth. Remove from mixer and fold flour into egg yolks until batter is smooth. Do not beat. Pour this batter into the meringue and fold batter very gently again until all patches of egg white disappear. Pour into ungreased tube pan and bake 1 1/4 hours. Cool, upside down on a rack, for one hour, then pull cake carefully away from pan with your hands. When cool, cover with confectioners’ sugar or Pineapple Glaze.

Pineapple Glaze
2 tablespoons butter
Rind of 1/2 small lemon, grated
1 egg yolk
3 tablespoons crushed pineapple, drained
2 tablespoons pineapple juice
1 1/4 cups confectioners’ sugar

Melt butter. Beat egg yolk for 1 minute at high speed of electric mixer. At low speed, pour in melted butter, crushed pineapple, pineapple juice, lemon rind and confectioners’ sugar. Beat 2 minutes. Spoon this thin glaze over top of cake allowing some of it to trickle over the cake sides

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Cherry Dumplings

You’ll Need:

1 (1 pound) can pitted red sour cherries
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of 1 orange
1/3 cup milk
2 teaspoons butter, melted

Procedures : Put undrained cherries and 3/4 cup sugar in large deep skillet and bring to boil. Sift 1/4 cup sugar, flour, baking powder and salt. Add remaining ingredients and mix lightly. Drop from tablespoon into boiling mixture, making 4 to 6 dumplings; cover and cook gently 20 minutes.

Serve warm

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Louisa May Alcott’s Apple Slump

You’ll Need:

6 cups apples, pared, cored, and sliced
1 cup granulated sugar
1 teaspoon cinnamon
1/2 cup water
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
About 1/2 cup milk

Procedures : Combine apple slices, sugar, cinnamon and water in a saucepan with a tight-fitting lid. Heat to the boiling point.

Sift together flour, salt and baking powder. Stir in enough milk to make a soft dough. Drop dough from a tablespoon onto apple mixture. Cover tightly and cook over low heat for 30 minutes.

Serve warm with New England Nutmeg Sauce or rich cream. This dessert can also be made with fresh or frozen berries. Serves 6.

New England Nutmeg Sauce
1 cup granulated sugar
1 tablespoon flour
1 cup boiling water
1 tablespoon butter

Mix together sugar and flour. Stir in boiling water and cook, stirring constantly, until sauce bubbles and thickens slightly. Add 1 tablespoon butter and simmer gently for 5 minutes. Remove from heat and stir in nutmeg. Serve hot.

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Pineapple Cobbler

You’ll Need:

1 cup granulated sugar
1/3 cup biscuit baking mix
1 teaspoon grated lemon peel
4 cups fresh pineapple chunks

Topping
3/4 cup biscuit baking mix
2/3 cup granulated sugar
1 egg, beaten
1/4 cup butter or margarine, melted
Vanilla ice cream (optional)

Procedures : In a bowl, combine 1 cup sugar, 1/3 cup baking mix and lemon peel. Stir in pineapple. Pour into a greased 9-inch square baking dish.

Combine remaining baking mix, sugar and egg. Sprinkle over the top. Drizzle with butter. Bake at 350 degrees F for 40 to 45 minutes or until browned.

Serve warm or cold with ice cream.

Makes 9 servings

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Peach Crisp Deluxe

You’ll Need:

4 to 5 slices, peeled fresh peaches
1 tablespoon lemon juice
1/2 cup granulated sugar
1/2 cup graham cracker crumbs
1/2 cup slivered almonds or pecans
2 tablespoons butter
1 teaspoon cinnamon

Procedures : Preheat oven to 350 degrees F.

Spread peaches in 9-inch pie pan; sprinkle with lemon juice. Mix sugar, crumbs, nuts and cinnamon. Sprinkle over peaches; dot with butter. Bake 30 minutes. Serve warm or cold with ice cream or whipped cream

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Lemon Cheese Bundt Cake

You’ll Need:

1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
6 eggs, divided
3 cups cake flour, sifted, divided
3 cups granulated sugar, divided
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract

Procedures : Cream together margarine, butter and cream cheese in a large bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. The batter will be very thick. Place batter in a greased and floured Bundt pan. Bake at 300 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean

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Pumpkin Pie Belgian Waffles

You’ll Need:

5 tablespoons unsalted butter
1 cup pumpkin puree (canned puree is fine)
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons grated peeled fresh ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
Pinch of salt
1 1/3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1 cup milk
1/2 cup sour cream
2 eggs
2 tablespoons dark rum
1 teaspoon vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat a waffle iron. If you want to keep the waffles warm until serving time, preheat oven to 200 degrees F (93 degrees C).

Melt the butter; set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.

Procedures : In another bowl, beat together the milk, sour cream, eggs, rum and vanilla extract. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.

Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. They’re great with a cup of hot or cold cider.

Makes about 6 (4 1/2-inch square) Belgian waffles

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Chocolate Pie

You’ll Need:

1 1/4 cups granulated sugar
1/2 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract

Procedures : Combine all dry ingredients; gradually stir in milk while on medium heat and bring to a boil. Boil for 1 minute. Remove from heat and add butter and vanilla extract. Pour into a baked deep dish pie shell. Cover with plastic wrap and chill several hours; then cover with whipped cream and shaved chocolate

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Fruit Fizz

You’ll Need:

12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 medium (200 g) green apple
1 small (1.5 k) pakwan (watermelon), seeds removed


Procedures : 1 CUT pakwan & apple into tidbits or squares.
2 SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill.
3 POUR chilled softdrink just before serving.

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Classic Lasagna

You’ll Need:

3/4 pound Italian Turkey Sausage
5 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup Burgundy, or other dry red wine
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
2 stewed tomatoes, undrained and chopped
1 4 ounce can tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon pepper
1 1/2 cups nonfat ricotta cheese
vegetable cooking spray
12 lasagna noodles, cooked
1 cup provolone cheese, shredded

Procedures : Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.

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