Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

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

Blacksmith Tavern's Chocolate Almond Ricotta Pie

Dessert of choice at Blacksmith Tavern - great restaurant in Glastonbury - in courant 5.16.1990

Crust:
1 1/4 cups graham cracker crumbs
2-3 ounces melted butter
2 T sugar

Filling:
1 pound ricotta cheese
3/4 cup sugar
1 tsp almond extract
1 cup dry toasted almonds, chilled
1/2 cup semisweet chocolate chips, chilled
1 1/4 cups heavy cream

To make crust:
Combine graham cracker crumbs, butter and sugar, and press into 9 inch pie plate.  Chill.

To make filling:
Combine nuts and chips, and grind, one -third at a time, in an electric blender until they are ground medium fine.  Keep mixture cold so chocolate does not melt.  Set aside.

Combine ricotta, sugar and almond extract, and mix well.  Fold the nut mixture gently and quickly into ricotta mixture.

Whip heavy cream until stiff.  Fold half of the cream into ricotta mixture; repeat with remaining cream. The first half lightens the mixture, the second half gives the pie volume.

Spoon into chilled crust and smooth. Let pie set several hours or overnight in refrigerator.

Pound Cake

Lemonade Makin' Mama
I add almond extract, rather than lemon and I don't top with a glaze... I also bake in a bundt pan or two loaf pans instead of what they recommend.  It is a fabulous cake but do not neglect to get everything including eggs to room temp first.  It is so good that people who mock my gluten free cooking and baking have actually told me that this happens to be the best pound cake they have ever had.  And with eight eggs you can totaa:

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.

The Preparation

Pound cake
• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder
Glaze
• ¼ cup powdered erythritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

Crazy Cake (made for Valentine's Day) - VG chocolate cake for anytime

2 cups sugar
2 eggs
1 cup milk
1 cup cocoa
1 cup shortening (or use oil)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 cups flour
1 cup boiling water

Preheat oven to 325.  Line (or Pam and flour) a 9" square pan and a 9" round pan. Into a large mixing bowl, put all ingredients except the water in the order listed.  Do not stir.  Then add the boiling water and mix well.  Pour the batter into the prepared pans.  Bake 35 minutes.

To shape the heart:
place square cake upside down on a tray (15" x 18).  Place cake with one corner at top, in diamond shape.  cut round cake in half to make two curved pieces. Turn upside down - straight sides will join top of diamond to form a heart.

Buttercream frosting:
6 oz (3/4 cup or 1 1/2 sticks) butter, softened
6 T milk
1/4 tsp salt
2 tsp vanilla
1 1/2 lbs (6 3/4 cups) sifted confectioners flour

Place butter, milk, salt and vanilla in mixing bowl. Add  1/2 the sugar, mixing slowly. Gradually add the rest. Continue beating until light and fluffy. Color some for trim.

Scandinavian Almond Cake

From Jill Norton-
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.


Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Mix well.

Bake at 350 for 40-50 minutes.  Edges must be golden brown.  Cool in pan before removing.  Cake will break if removed too soon.  Sprinkle with confectionary sugar.

Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.

DO NOT PUT PAN IN DISHWASHER.

Blueberry Streusel Coffee Cake

from Hartford Courant Bicentennial Cookbook; I usually double, using a 9 x 13 pan.

3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

Streusel Topping:
1/2 c sugar
1/3 c flour
1/4 c soft butter
3/4 tsp cinnamon
1/2 c chopped walnuts or pecans

Wash blueberries and pat dry on paper towel (I use frozen - just add to batter frozen).  Cream the sugar and shortening until fluffy; beat in egg.  Sift flour, baking powder and salt together.  Add dry ingredients to creamed mixture alternately with milk. Fold in blueberries.

Spoon batter into a greased and floured 9 inch square pan and spread evenly.  Combine the sugar, flour, butter and cinnamon until well blended (use your fingers or pastry blender.)  Sprinkle this streusel mixture over batter.  Top with chopped nuts. Bake in a preheated 375 degree oven for 45 - 50 minutes.