Author: admin

INGREDIENTS

3 cups flour
3 Tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter
1 tsp vanilla
1 egg beaten with 1/4 cup milk

Combine the following:
1 cup yellow raisins
1 cup plum or other jelly
1 cup coconut
1/2 tsp cinnamon
2 Tbsp sugar
1/2 lemon rind, grated

DIRECTIONS

Mix dry ingredients. Work in butter and add egg and milk to dough. Divide in four pieces. Roll out thin and cut in triangles. Place a 1/2 tsp filling on each. Roll up wide side to narrow. Place point down. Bake 400 degrees on greased cookie sheet for 20 minutes. When cool sprinkle with confectioners sugar or cinnamon sugar.

INGREDIENTS

1 large can of evaporated milk – chilled
2/3 cup Crisco
1 cup sugar
3 eggs
1 orange rind – grated
3 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 cup yellow raisins
20 – 25 Maraschino cherries, cut up

DIRECTIONS

Cream Crisco and sugar, break in eggs one at a time and grate in orange rind. Sift flour with salt and baking powder, add and blend well. Pour in milk and add raisins and cherries. mix. Pour into tube pan and make a topping of 2 Tbsp brown sugar and 2 Tbsp butter. Sprinkle on top and bake at 350 degrees for 45 – 50 minutes.

INGREDIENTS

1 cp chocolate chips
1/2 cup sugar
1 1/4 cups graham cracker crumbs
2 Tbsp sugar
1/4 cup butter, melted
2 large pkgs cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 tsp vanilla
4 eggs

DIRECTIONS

Preheat oven to 325 degrees. Combine chocolate chips and 1/2 cup sugar. Heat until chips melt and mixture is smooth. Remove from heat and set aside. In a small bowl combine crumbs, 2 Tbsp sugar and melted butter. Mix well. Pat firmly into a 9″ spring form pan covering bottom and 1 1/2″ up the sides. Set aside. In a large bowl beat cheese until light and creamy. Gradually beat in 3/4 cup of sugar. Mix in sour cream and vanilla. Add eggs one at a time beating well after each. Divide batter in half. Stir melted chocolate into first half. Pour into crumb lined pan. Cover with plain batter. With knife swirl plain batter into chocolate batter to marbleize. Bake 325 degrees for 50 minutes. Cool at room temperature and then refrigerate. Serves 8 – 12.

INGREDIENTS

1 pkg devil’s food cake mix with pudding
Orange flavor liqueur
4 squares semi-sweet chocolate
5 Tbsp butter
3 eggs, separated at room temperature
1/8 tsp salt
2 Tbsp sugar

Chocolate glaze:
9 squares semi-sweet chocolate
1/4 cup milk
3 Tbsp butter
3 Tbsp light corn syrup
2 Tbsp orange flavor liqueur

DIRECTIONS

Combine chocolate glaze ingredients in heavy saucepan over low heat until chocolate is melted and mixture is smooth.
Early in the day or day ahead:
Preheat oven to 350 degrees. Grease and flour a 10qt spring form pan. Prepare cake mix as label directs but use 2 Tbsp less water and add 1/4 cup orange flavor liqueur. Bake cake in prepared pan 45 minutes or until cake springs back when lightly touched. Cool cake in pan on wire rack 10 minutes then carefully remove sides of pan. Cool completely on wire rack. Meanwhile prepare chocolate mousse filling. In heavy saucepan over low heat, heat chocolate and butter until melted and smooth, stirring occasionally. Remove saucepan from the heat. Cool 15 minutes. With wire whisk beat in egg yolks until blended. In a small bowl with mixer at high speed, beat egg whites and salt until soft peaks form. Add sugar gradually while beating at high speed until sugar is dissolved. Egg whites should stand in stiff glossy peaks. With whisk gently fold chocolate mixture into beaten egg whites. Cover and refrigerate until cooled and thick enough to spread. About 45 minutes. Remove cake from pan bottom. With serrated knife, cut cake horizontally into two layers. Place one cake layer on platter; spread with chocolate mousse filling and top with remaining cake layer. Prepare chocolate glaze and while glaze is still warm, spread 3/4 of it over the top and down the sides of the cake. Refrigerate cake and remaining glaze until glaze on cake is set, about 15 minutes. Spoon remaining glaze into decorating bag and pipe pretty design on cake or top with whipped cream and the rest of the glaze squiggled on top. Serves 8 – 12.