Sour Cream Coffee Cake

From Mom

3/4 cups butter (1 1/2 sticks)
1 1/2 cup sugar
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 cups sour cream
1 tsp vanilla

Topping
1/4 c - 1/2 cup brown sugar
1 tsp cinnamon
1/4 cup chopped nuts

Greast tube pan.  Preheat oven to 350 degrees.

Pour 1/2 batter into pan.  Top with 1/2 topping.  Add  remaining batter and sprinkle the remaining topping.

Bake for 45 minutes

Mrs. Fiftal's Cheese Cake

Crust
2 1/2 c Zwieback cookies
1 tsp cinnamon
1/4 c sugar
1 stick butter, melted

Butter bottom and sides of pan of springform pan.
Crush cookies,  combine with cinnamon, sugar, butter.  Press crumbs on bottom and up sides of pan. Save 3/4 c for top.

Batter
3/4 lb cream cheese
3/4 lb farmers cheese
3 eggs
1 1/2 c sour cream
2 t vanilla
1 1/2 c milk
1 1/4 c sugar
3 T corn starch
pinch of salt

Beat both cheeses until smooth.  Add eggs, one at a time, then add sour cream, milk, and vanilla.  Mix dry ingredients and add to cheese mixture.  Liquid content will be thin.  Pour into cake pan. Sprinkle remaining crumbs on top.

Bake 1 hour at 350.  Turn off oven and leave in oven for 1 hour.

Festive Cranberry Torte

From a 1979 issue of Better Homes and Gardens. recipe revised in 1996 - egg whites
replaced with powdered eggs white, equivalent to 3 egg whites.

Yields 8 to 10 servings

bhg november 1979

Ingredients:

Crust

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling

1-1/2 cups ground fresh cranberries (2 cups whole)

1 cup granulated sugar

2 egg whites (see above)

1 Tbsp. frozen orange juice concentrate, thawed

1 tsp. vanilla

bhg december 1996

1/8 tsp. salt

1 cup whipping cream

Glaze

1/2 cup granulated sugar

1 Tbsp. cornstarch

3/4 cup whole fresh cranberries

2/3 cup water

1 orange

Stir together crumbs, pecans, 1/4 cup of sugar, and butter:
press onto bottom and 2" up side of an 8 inch springform pan. Chill.
(Set aside 1/4 cup cranberry for glaze.)

in a food processor bowl process 1 1/2 cups cranberries till coarsely ground.
In a large bowl, combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla.
Set aside.

Reconstitute egg whites according to package directions.  In a medium mixing bowl beat
reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed.  Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; fold into ground cranberry mixture.

Beat whipping cream to soft peaks; fold into cranberry mixture.  Spread into crust.  Cover, freeze until firm.

Glaze:
In a small saucepan combine 1/2 cup sugar and 1 T cornstarch:
stir in 1/2 cup water and the 1/4 of the reserved cranberries. Cook and stir till thick
and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap.
Cool but do not chill.

To serve, use spatula to loosen torte from pan..  Spoon Cranberry Glaze over each serving.
Serves 12

328 calories
16 G total fat (6 saturated fat)
27 mg chol.
128 mg sodium
45g carbohydrates
2 g fiber
2 g protein

Shortcake Biscuits

From Berlin High


2 1/2 cups all purpose flour
1/2 up granulated sugar
1/2 tsp salt
1 Tbsp + 1/4 tsp baking powder
3 oz softened butter
1/2 egg
1 cup half & half
1 Tbsp buttermilk
1/2 tsp vanilla
1/4 tsp lemon juice

Combine flour, sugar, baking powder, and salt.  Mix together then cut in softened butter until combined evenly with dry ingredients.

Mix together wet ingredients in a separate bowl.

Make a well in the dry ingredients, then add the wet ingredients in 3 stages, mixing just till combined.

Scoop batter onto greased or papered sheet pan.  Egg wash the tops and sprinkle with granulated sugar.


Bake at 425 degrees for about 17-18 minutes, or until tops are browned and center is firm.  Let cool before serving.