Sunday, January 26, 2014
Saturday, September 29, 2012
Monday, April 2, 2012
Easter Egg Salad
Easter Egg Salad
1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise
Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed.
Dry the shells, then pour the fruit salad into the opening.
Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
Chill until the gelatin is firm (overnight if possible).
Then break away the egg shell, place on lettuce, and top with mayonnaise
1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise
Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed.
Dry the shells, then pour the fruit salad into the opening.
Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
Chill until the gelatin is firm (overnight if possible).
Then break away the egg shell, place on lettuce, and top with mayonnaise
Easter Hunt Pie
Easter Hunt Pie
1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours.
Makes 8 servings.
**For young Children ... use Holiday marshmallow Candies or other soft Candies !
1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling. Top with remaining filling.
6. Chill 3 hours.
Makes 8 servings.
**For young Children ... use Holiday marshmallow Candies or other soft Candies !
Tuesday, March 6, 2012
Monday, October 24, 2011
Amish Chicken Corn Soup
Amish Chicken Corn Soup
Ingredients
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
Yield: 16servings (about4 quarts).
Nutrition Facts: 1 serving (1 cup) equals 134
calories, 5 g fat (2 g saturated fat),
44 mg cholesterol,
498 mg sodium,
10 g carbohydrate,
1 g fiber,
13 g protein.
Amish Chicken Corn Soup published in Country February/March 2006, p51
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Ingredients
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
Directions
In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.
Yield: 16servings (about4 quarts).
Nutrition Facts: 1 serving (1 cup) equals 134
calories, 5 g fat (2 g saturated fat),
44 mg cholesterol,
498 mg sodium,
10 g carbohydrate,
1 g fiber,
13 g protein.
Amish Chicken Corn Soup published in Country February/March 2006, p51
Michelle's Recipe Place
http://www.michellesrecipeplace.com
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties.
Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set.
Source - Delicious Candy Recipes
Sunday, October 23, 2011
German Potato Soup
German Potato Soup
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper
Fry bacon and remove from pan. Saute onions in the bacon grease. Add chicken broth and potatoes.
Cook until tender. Add noodles.
Simmer for 10 minutes and serve.
German Chocolate Upside Down Cake
German Chocolate Upside Down Cake
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
1 cup chopped pecans
1 cup coconut
1 German chocolate cake mix
1 lb. powdered sugar
1 8oz. pkg. cream cheese, softened
½ cup margarine, softened
Grease and flour a 9 by 13 pan.
Pour pecans and coconut in bottom of pan. Mix the cake according to the directions on the box.
Pour on top of coconut and pecans in pan. Mix cream cheese, butter, and sugar and drop by spoonfuls on top of cake mix.
Bake at 350 for 45 minutes.
(You might want to place the cake pan on a cookie sheet as it could run over while cooking
Saturday, October 22, 2011
Sticky Pecan Bites
Sticky Pecan Bites
24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft
Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.
Place a pecan half in each cup, top side down.
Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber
spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.
Let dough rest for 2 to 3 minutes.
On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle.
Spread the dough with soft butter and sprinkle with brown sugar.
Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut each roll crosswise into 24 pieces.
Place each piece in a muffin cup, cut side up.
Bake 12-15 minutes, until well browned. Rotate pan halfway through.
Immediately turn the buns out onto a sheet of parchment on a heat proof surface.
Serve on the day you make.
24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft
Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.
Place a pecan half in each cup, top side down.
Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber
spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.
Let dough rest for 2 to 3 minutes.
On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle.
Spread the dough with soft butter and sprinkle with brown sugar.
Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut each roll crosswise into 24 pieces.
Place each piece in a muffin cup, cut side up.
Bake 12-15 minutes, until well browned. Rotate pan halfway through.
Immediately turn the buns out onto a sheet of parchment on a heat proof surface.
Serve on the day you make.
Super Easy Chocolate Bars
Super Easy Chocolate Bars
1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla
For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.
Press two-thirds of the crust mixture into the bottom of an ungreased 13 x 9 x2 inch baking pan.
For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla.
Spread hot mixture over the crust. Dot with remaining crust mixture.
Bake in 350º oven about 30 minutes or till golden.
Cool in pan on wire rack.
Cut into bars.
1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla
For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.
Press two-thirds of the crust mixture into the bottom of an ungreased 13 x 9 x2 inch baking pan.
For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla.
Spread hot mixture over the crust. Dot with remaining crust mixture.
Bake in 350º oven about 30 minutes or till golden.
Cool in pan on wire rack.
Cut into bars.
Chocolate Kiss Pie
Chocolate Kiss Pie
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until
completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)
Pour into crust. Refrigerate until set.
Serves 6-8.
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until
completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)
Pour into crust. Refrigerate until set.
Serves 6-8.
Sugared Pecans/Walnuts
Sugared Pecans/Walnuts
1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.
Makes 2 Cups
1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.
Makes 2 Cups
Tuesday, October 11, 2011
Apple Pear Coffee Cake
Apple Pear Coffee Cake Recipe
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine brown sugar and cinnamon.
Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-15 servings.
Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
Topping:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Fold in apples and pear. Pour into a greased 13-in. x 9-in. baking dish.
In a small bowl, combine brown sugar and cinnamon.
Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 12-15 servings.
Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29
Pumpkin Mousse
Pumpkin Mousse
Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon
Directions
In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.
Yield: 6 servings.
Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon
Directions
In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.
Yield: 6 servings.
Cherry Chocolate Chip Cookies
Cherry Chocolate Chip Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1-1/2 tsp. vanilla
3 cups all-purpose flour
1 12-oz. pkg. semisweet chocolate pieces
1 cup snipped dried cherries
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate pieces and cherries.
Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets.
Bake 9 minutes. Transfer to racks. Cool.
Makes 6 dozen cookies.
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1-1/2 tsp. vanilla
3 cups all-purpose flour
1 12-oz. pkg. semisweet chocolate pieces
1 cup snipped dried cherries
Directions:
Preheat oven to 375 degrees F.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Stir in chocolate pieces and cherries.
Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets.
Bake 9 minutes. Transfer to racks. Cool.
Makes 6 dozen cookies.
Chocolate Chunk Coffeecake Mix In A Jar
Chocolate Chunk Coffeecake Mix in a Jar
Mix ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks
3/4 cup packed brown sugar
1/2 cup chopped nuts
Sift flour, baking powder, baking soda and salt together in mixing bowl.
Transfer mixture to 1-quart wide-mouth jar. Add sugar, then nuts and then chocolate.
Seal jar.
Decorate jar and attach the following instructions on a gift tag:
Chocolate Chunk Coffeecake:
Makes 12 to 16 servings
1/2 cup (1 stick) butter, softened
3 eggs
1 teaspoon vanilla extract
1 jar Chocolate Chunk Coffeecake Mix
1 cup sour cream
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Beat butter in large bowl until smooth. Beat in eggs and vanilla extract until blended (mixture will be lumpy).
Add jar mix and sour cream to butter mixture. Stir until well blended.
Spread batter evenly in prepared pan. Bake 25 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack.
Mix ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks
3/4 cup packed brown sugar
1/2 cup chopped nuts
Sift flour, baking powder, baking soda and salt together in mixing bowl.
Transfer mixture to 1-quart wide-mouth jar. Add sugar, then nuts and then chocolate.
Seal jar.
Decorate jar and attach the following instructions on a gift tag:
Chocolate Chunk Coffeecake:
Makes 12 to 16 servings
1/2 cup (1 stick) butter, softened
3 eggs
1 teaspoon vanilla extract
1 jar Chocolate Chunk Coffeecake Mix
1 cup sour cream
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Beat butter in large bowl until smooth. Beat in eggs and vanilla extract until blended (mixture will be lumpy).
Add jar mix and sour cream to butter mixture. Stir until well blended.
Spread batter evenly in prepared pan. Bake 25 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack.
Monday, October 10, 2011
Sicilian Ricotta Cheesecake
Sicilian Ricotta Cheesecake
Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the Sponge Cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the Filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture.
Fit the ring of the cake pan in position and chill the cake for several hours.
When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the candied fruits may be supplemented with chopped nuts.
Sponge Cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the Sponge Cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the Filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture.
Fit the ring of the cake pan in position and chill the cake for several hours.
When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the candied fruits may be supplemented with chopped nuts.
Subscribe to:
Posts (Atom)