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This recipe I acquired while I was studying the Arabic language for two years in California. It comes directly from one of my instructors who used to make it every time we had a picnic or a pot luck. Makes for a great dessert.
Basbousa
Carol has been making this cake as long as I’ve known her and it’s been a closely guarded secret. She has only given it out one time. It is traditionally made in a 9" spring form pan but you can use a mini muffin pan (especially handy for bake sales). When we were catering professionally, we even made it in full sheet pans (that were about 1 inch thick) and served it in squares. It is to die for!
Chocolate Mousse Cake
In medium bowl, pour whipping cream over chocolate morsels and slowly melt in microwave (low setting), stirring occasionally. When completely melted and stirred together, cover and set aside.
In food processor, fitted with metal blade, process Oreos until they are finely chopped. With processor still running, add melted butter or margarine until mixture begins to cling together - not too much, still a little dry. If desired, you may add ½ to 1 cup of your favorite nuts (I recommend pecans, macadamias, or hazelnuts) when chopping Oreos. Pour this into a 9" spring form pan and pat against the sides and bottom to form crust.
In large mixing bowl, beat eggs 2-3 minutes at medium speed until very frothy. Add vanilla extract, sugar and flour and beat until well blended. Blend in melted chocolate mixture and, once again, beat until thoroughly blended.
Pour batter over crust and bake at 325 degrees for approximately 1 hour (check after 50 minutes - this varies greatly from one oven to the next). Cake is done when slightly dry around the outside and still not quite set in the middle. Cool completely before slicing. Decorate with whipped cream and chocolate shavings.
NOTE:
To prepare in mini-muffin pan, line with baking cups, put about 1 to 1-½ Tbs. cookie crumb mixture into cup, pat down in bottom and add about 2-3 Tbs. of batter, till they're ¾ full. Bake for approximately 10 minutes. You’ll have to experiment a little depending on the size of your muffin cups and your oven.
Often called No-Bake cookies, very simple and quick to make.
Farmhouse Cookies
Boil the sugar, cocoa, butter and milk for one minute. Remove from heat and immediately add peanut butter and mix well, then add oatmeal and mix well. Take mixture and spoon onto wax paper. The tricky part is that the mixture will begin to cool rapidly and you need to be quick about spooning your cookies onto the wax paper.
This is a recipe my mother has used for years. It may go by other names but this is the only one I know. Again this is a recipe that has yet to find a person on Earth who does not really enjoy it. The perfect texture and taste as far as I am concerned.
Jewish Coffee Cake
Topping:
Preheat oven to 350°. Pour ½ of batter in well greased angel cake pan. Sprinkle ½ of topping on batter. Pour the remaining batter then sprinkle rest of topping. Bake for 30 to 35 minutes. Cool before removing from pan.
These delicious treats have a flaky crust and refreshing lemon filling.
Lemon Squares
Crust:
Filling:
Crust:Mix and pat into jelly roll pan. Bake for 10 minutes at 350°.
Filling:Mix all filling ingredients together and pour onto the crust. Bake at 350° for 25 minutes. Remove from oven and allow to cool for 10 minutes then sprinkle with powdered sugar. When completely cool, cut into squares and enjoy.
AMAZINGLY this delicious pie contains no flour. Be sure to beat for the full 10 minutes and you’ll be handsomely rewarded!
Brownie Pie
Beat eggs at medium speed with electric mixer for 10 minutes. Add sugar and vanilla. Add chocolate and margarine scraping bottom 2 or 3 times with rubber spatula. (Chocolate sinks to bottom of bowl) Fold in nuts. Pour into 2 unbaked pie shells. Bake in preheated 375° oven for 30 to 35 minutes. If desired serve warm with ice cream.
Let’s see if I can explain the connection to this recipe… Carol’s first husband’s mother, Jean Bryant, who is also my stepson’s grandmother and an all around great lady, gave her the recipe years ago and it is THE BEST. Be sure not to preheat the oven.
Cold Oven Pound Cake
Cream margarine and Crisco together until fluffy. Add sugar 1/3 cup at a time, beating well after each addition. Add eggs one at a time, beating well after each one. Add flour and milk alternately, beginning and ending with flour. Add almond extract. Place in a greased and floured 10" tube pan and put in a COLD OVEN. Turn oven on and set to 325°. Bake for 1 ½ hours.
Carol’s youngest sister, Amy Albert, gave her this recipe last year and IS IT EVER GOOD!! Thanks, Amy!.
Pumpkin Roll
Cake:
Filling::
Cake:
Preheat oven to 350 degrees. Grease and flour a jelly roll pan. Combine all cake ingredients and mix until smooth. Pour into prepared pan and bake for 15 minutes. Immediately invert onto clean kitchen towel and roll (towel and all), starting on long side, gently into a tight roll. Secure with the kitchen towel or wrap in foil to hold the rolled shape and allow to cool completely. Prepare filling below. When cake is completely cool (about an hour), unroll cake, remove towel, and spread filling evenly inside. Re-roll, cut a thin slice from each end, arrange, seam side down on serving plate, and sprinkle with powdered sugar. Cover and chill several hours before serving. (It may be necessary to sprinkle more powered sugar on before serving)
Filling:
Cream together well and use as directed above.
NOTE: You can also make a double batch of filling and frost the outside of the roll instead of dusting with powdered sugar. Very tasty!
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