Celia's Love Cake

lTAl-lAN AMORE ( LOVE)CAKE

1 box fudge marble cake mix
2 lbs {32 oz} ricotta cheese
1 1/3 cup sugar
4 eggs
l tsp vaniila
1 box instant choc pudding
1 cup milk
I cups whipping cream or coolwhip

Mrx cake as directed on box.  Pour inte greased floure
ln separate bowl combine ricotta sugar eggs and vanilla. Mix well spoon over marble cake.

Bake 1 hr at 350 degrees, Cool

Mix instant pudding with milk. Fold in whip crearn spread over cake. Refrigerate overnight best

Judy's Bavarian Apple Torte

Bavarian Apple Torte

Serves 12 to 15

1 cup butter, softened

½ teaspoon vanilla

2/3 cup sugar

2 cups all-purpose flour

Cream together the butter, sugar and vanilla. Blend in flour. Spread dough on bottom and about ½ way up the sides of a greased 9-inch spring form pan with floured fingers.

Filling:

1 (8-oz) package cream cheese

4 cups apples, peeled and sliced

¼ cup plus 1/3 cup sugar, divided

½ teaspoon cinnamon

½ teaspoon vanilla

¼ cup sliced almonds

1 egg, room temperature

Combine cream cheese and ¼ cup sugar. Blend well, then add vanilla and egg. Pour into prepared shell.

Combine apples with 1/3 cup sugar and cinnamon and toss. Spoon apples over cheese filling. Sprinkle with almonds.

Bake at 450 degrees for 10minutes, then reduce heat to 400 degrees and bake 25 minutes longer. Cool on wire rack 15 minutes. Remove sides of spring form pan.

Zucchini Bread (Kathy's recipe.....MJ's Zucchini)

Zucchini Bread

Prep time – 20 minutes     Ready in – 1 Hour 40 Minutes  Makes 2 loaves   Servings- 24

This is a good way to use the huge zucchinis that grow so quickly in the month of August……

INGREDIENTS

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

DIRECTIONS

1. Grease and flour two 8”x4” pans (I have also used one larger pan….better with two small, have also made muffins from batter)  Preheat oven to 325 F
2. Mix flour, salt, baking powder, soda, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add dry ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool.

Mary Jo's Strawberry-Pretzel Icebox Pie

Strawberry-Pretzel Icebox Pie 

Yield: Makes 8 servings

Ingredients

• 2 cups finely crushed pretzel sticks
• 3/4 cup butter, melted
• 1/4 cup firmly packed light brown sugar
• 2 cups sliced fresh strawberries
• 1 (14-oz.) can sweetened condensed milk
• 1/2 (8-oz.) package cream cheese, softened
• 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
• 2 cups whipping cream, divided
• 1/3 cup granulated sugar

Preparation

1. 1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. 2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
3. 3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

4. 4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
5. 5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes
6.  Serve with lightly sweetened strawberries. 

    

Mary Jo's Chocolate Heaven

Serves 9

1 C. flour, sifted        3/4 C. sugar         2T. vegetable oil
2t. baking powder     5 1/2 T. cocoa     1 C. brown sugar, firmly packed
1/4 t. salt                  1/2 C. skim milk   1 3/4 C. hot water

Sift flour with all dry ingredients except 4 T. cocoa and the brown sugar.  Mix in milk and oil.  Spread in greased 8" x 8" x 2" pan.  Mix remaining cocoa and all brown sugar; sprinkle over batter.  Dribble hot water evenly onto batter.  Bake at 350° for 45 minutes.  Cake rises to the top;  sauce forms in the bottom!  Serve hot with ice cream.    

Lowfat Indulgence.....just 3.5 grams of fat

Marilyn's Ciabatta Bread.....originally Judy's

Because of the rising time, you need to plan ahead for this one, but the process is very simple.

 

4 cups flour (I usually use 3 ½ c white and ½ c whole wheat)

¼ t dry yeast

1 ½ t salt

2 c water

 

Combine the dry ingredients, then add the water in a very large bowl. Stir until the mixture looks loose and quite fluid.

Cover with a damp towel or plastic wrap and put aside on your kitchen counter (not the fridge) for at least 18 hours. (I’ve left it for up to 24 hours)

 

3 to 4 hours before you want to serve it, turn the dough out onto an oiled surface such as a counter or cutting board. It will still be very fluid (I described it as flowing like silly putty).

 

Shape as best you can into a rounded shape (or cut it in half and make 2 smaller breads).  Place on greased baking sheet, dust lightly with flour or corn meal, cover with damp towel, and let sit for another 2 hours. Leave plenty of space… it continues to spread and rise during the 2 hours and again during baking.

 

Preheat oven to  425 and bake for 30-35 minutes, or until the tops are nicely browned and the bread sounds hollow when tapped.

 

ADDITIONS: You can add anything you like at the shaping stage: I added 1 ½ c chopped pitted kalamata olives. Others suggested roasted garlic, rosemary, raisins, dried cranberries. These sound yummy… I’ve got to try them (just not all at once!)

 

I just found out that “ciabatta” means “slipper” – hence the free-form shape of this thing after baking.

 

Diane''s Moroccan Carrot Soup

Moroccan Carrot Soup
has been sent to you from Diane

Diane wants you to know: Glad you liked it!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/357911
 
Moroccan Carrot Soup
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.


Bon Appétit
April 2010