Page One: Links to other Favorites

2.Brownie Pie

3.Chocolate Mousse Cake

4.Cold Oven Pound Cake

5.Farmhouse Cookies

6.Jewish Coffee Cake

7.Lemon Squares

8.Pumpkin Roll

Basbousa

• 1 cup Butter (melted)
• 4 cups Cracked wheat (i.e. Bulgar Wheat)
• 1 ½ cups Yogurt (plain)
• 1 cup Sugar
• 2 tsp. Baking powder
• ½ tsp. Lemon juice
• Optional: 1 cup Almonds (peeled whole)

Chocolate Mousse Cake

• 1# semi-sweet chocolate morsels (12 oz. pkg. Plus 2/3 cup)
• 1 cup heavy whipping cream
• ¼ cup sugar
• ½ cup all-purpose flour
• 6 eggs at room temperature
• 1 tsp. vanilla extract
• ¾ pkg. Oreo cookies
• ½ stick margarine or butter, melted and slightly cooled

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.

Farmhouse Cookies

• 2 Cups Oatmeal
• 2 Cups Sugar
• ¾ Cups Peanut Butter
• ½ Cups Milk
• ½ Stick Butter
• 3 Tbsp Cocoa

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.

Jewish Coffee Cake

Batter:

• ½ Cup Butter
• 1 Cup Sugar
• 1 Cup Sour Cream (½ pint)
• 2 Eggs
• 1 ¾ Cup all-purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Vanilla

  Topping:
  

• ½ Cup Light Brown Sugar
• 1 Tbs. Cinnamon
• ½ Cup chopped Nuts

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.

Lemon Squares

Crust:

• 2 Cups Flour (all purpose)
• ½ Cups Powdered Sugar
• 2 Sticks Butter

Filling:

• 4 Large Eggs
• 2 Cups Sugar
• 4 Tbsp Four
• 1 Tsp Baking Powder
• ½ Cup Lemon Juice (fresh squeezed)

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.

Brownie Pie

• 5 ½ oz. Unsweetened Baking Chocolate, melted.
• 6 Eggs
• ½ Cup Butter or Margarine, melted
• 2 ½ Cups Sugar
• ¼ tsp. Vanilla
• 1 ½ Cups chopped Nuts

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.

Cold Oven Pound Cake

• 3 ¼ Cups sifted all-purpose Flour
• 3 Cups Sugar
• 1 Cup Crisco
• 2 tsp. Almond Extract
• 6 Eggs
• 1 Cup Milk
• 1 ½ Sticks Parkay

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.

Pumpkin Roll

Cake:

• 2 eggs
• ¾ cup pumpkin
• ¾ cup all-purpose flour
• 1 tsp. soda
• 1 cup sugar
• ½ tsp. cinnamon

Filling::

• 8 oz. cream cheese, softened
• 1 cup confectioner’s sugar
• 1 tsp. vanilla extract
• 2 Tbsp. Butter, softened

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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