Author: admin

INGREDIENTS

Cake:
1 pkg orange supreme cake mix
1 pkg vanilla pudding mix
1/2 cup oil
4 eggs
1/2 cup orange juice
1/2 cup milk
1 tsp grated orange rind

Cheese filling:
2 lbs ricotta cheese
1/4 cup confectioners sugar
2/3 cup mixed candied fruit, chopped
4 oz sweet chocolate, coarsely grated
2/3 cup brandy or rum
1 pint heavy cream, whipped

Frosting:
1 pint heavy cream
1/4 cup confectioners sugar
1 oz chocolate square
1/2 cup Maraschino cherries, cut in half
1/3 cup pistachio nuts

DIRECTIONS

Preheat oven to 350 degrees. Grease a tube pan. In a large mixing bowl, combine cake ingredients and mix until batter is smooth, about 5 minutes. Pour into greased tube pan and bake until done, 45 – 50 minutes. Remove from the oven and wait 5 minutes before inverting to cool. In a large bowl combine ricotta, confectioners sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut cake into 1/2″ slices. Butter a 4 quart Pyrex or bowl liberally. Line bottom of bowl with cake slices. Cover with some of the cheese mixture. Continue layering cake and cheese mixture alternately until bowl is filled ending with cake on top. Refrigerate for 6 hours or overnight. When ready to serve loosen sides with spatula and invert bowl onto serving plate and frost.
Frosting:
Sweeten whipped cream with sugar, and use to frost entire cake. Warm chocolate in hands and using a vegetable peeler make curls and place all over the cake. Decorate with cherries and nuts. Serves 20.

INGREDIENTS

1 cup oil
2 cups sugar
4 eggs
3 cups grated carrots
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon

DIRECTIONS

Beat eggs and sugar unit light and fluffy. Add oil and heat. Sift dry ingredients and beat into oil mixture. Stir in carrots. Bake in greased and wax paper lined pans. Cool completely and frost. 9 x 13 pan 325 degree oven 45 – 55 minutes.

INGREDIENTS

2 1/2 cups sugar
4 cups milk
8 eggs
2 tsp vanilla
1 tsp salt

DIRECTIONS

early in the day
Preheat oven to 325 degrees. In medium skillet over low heat, melt 1 1/2 cups sugar. Stir constantly until sugar dissolves and forms a light brown syrup. Pour syrup immediately into 10 buttered custard cups. Set them in a large shallow baking pan. In a medium saucepan over medium heat, warm 4 cups of milk until tiny bubbles form around the edge. In a medium bowl, beat 8 eggs slightly. Add 1 cup sugar, 2 tsp vanilla and 1 tsp salt. Gradually add warmed milk stirring constantly. Pour into custard cups. Set pan in oven and fill 1/2 full with water. Bake 1 hour or until knife inserted near the center comes out clean. Refrigerate until well chilled. Carefully de-mold on individual plates.

INGREDIENTS

1 pkg Duncan Hines yellow cake mix
1 pkg instant lemon Jell-O pudding
1/2 cup oil
3/4 cup water
4 eggs
1 tsp vanilla

DIRECTIONS

Mix altogether about 6 minutes on medium speed in electric mixer. Pour most of the batter in a greased tube pan. Add 2 Tbsp cocoa powder to the rest of the batter and then swirl in the white batter. Bake 350 degrees about 55 minutes.

INGREDIENTS

Melt:
1/2 lb butter
3 squares unsweetened chocolate

In mixer, combine and mix:
2 cups sugar
4 eggs
1 1/2 cups flour
1 tsp vanilla
1 cup walnuts

DIRECTIONS

Add chocolate mixture and blend well. Bake at 325 degrees 20 – 25 minutes.

INGREDIENTS

1 1/2 cups flour
2/3 cup sugar, divided
1 1/2 tsp baking powder
1/2 cup butter, softened
1 egg, beaten
2 1/2 tsp vanilla, divided
4 cups fresh blueberries
2 cups sour cream
2 egg yolks
1/4 tsp ground cardamon
1/4 tsp grated lemon peel

DIRECTIONS

Butter a 9″ springform pan. In a large bowl stir together flour, 1/3 cup sugar and baking powder. Stir in 1/2 cup butter, egg, and 1 1/2 tsp vanilla until combined. Sprinkle evenly in pan. Cover with blueberries. In a medium bowl stir together sour cream, egg yolks, remaining sugar and vanilla, cardamon and lemon peel. Pour evenly over blueberries. Bake 350 degrees for 50 – 55 minutes or until lightly browned around the edge. Cool, and chill. Serves 10.