Recipes

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Member Recipes

 

Brooklyn Blackout Cake – Ann Cole

  • 1/4 cup vegetable shortening
  • 1 stick butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups cake flour
  • 1 cup milk

Custard:

  • 3 cups water
  • 2 1/2 cups sugar
  • 1 tablespoon corn syrup
  • 2/3 cup cornstarch
  • 1 1/2 cups unsweetened cocoa powder
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract

Preheat the oven to 375 degrees.

Butter and flour 2 (9-inch) cake pans. I used two 10 inch pans and cut baking time to 20 to 25 minutes.

Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together.

Add the sugar and mix until light and fluffy.

One by one, add the eggs, mixing after each addition.

With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix.

With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix.

Repeat with the remaining cake flour and milk and mix.

Pour into the prepared pans and bake until dry and springy to the touch

and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes.

Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.

Using a long serrated knife, cut the cake layers in half horizontally.

Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands.

Pulse into fine crumbs.

Custard:

Pour 2 1/2 cups of the water, the sugar, corn syrup

up and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally.

Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.

Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.

Cook, whisking constantly, until very thick, 3 to 4 minutes.

Remove from the heat and stir in the butter and vanilla.

Pour into a bowl.

Cover with plastic wrap, lightly pressing the plastic bag

against the surface to prevent a skin from forming.

Chill until firm, about 45 minutes.

To finish the cake, place a cake layer on a cake plate or serving platter

(reserving the most even layer for the top) and spread with cooled custard.

Top with another layer of cake, then custard, then the final layer of cake.

Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours.

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Sour Cream White Cake – Janice Crissman

1 White Cake Mix ( I use DH)
1 cup all pupose flour
1 cup sugar
8 oz. sour cream
1/3 cup oil
1 1/4 cups water
3 whole eggs or 3 egg whites plus 1 whole egg
1 tsp. vanilla flavoring
1 tsp. butter flavoring
1 tsp. almond flavoring

Blend on low for 1 minute

Srape bowl and beat on medium for 2 minutes.

Put in 9×13 pan and bake at 325 for 50 minutes

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Sour Cream Chocolate Cake – Janice Crissman

1 Devil’s Food Cake Mix ( I use DH)
1 cup all pupose flour
8 oz. sour cream
1/2 cup oil
1 cup sugar
2 oz unsweetened chocolate melted
1 1/3 cups water
4 whole eggs
2 tsp. vanilla flavoring

Blend on low for 1 minute

Srape bowl and beat on medium for 2 minutes.

Put in 9×13 pan and bake at 325 for 30 to 35 minutes

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Yellow cake Cake – Janice Crissman

1 yellow Cake Mix ( I use DH)
1 cup all pupose flour
1 cup sour cream
1/3 cup oil
1 cup sugar
3/4 teaspoon salt
1 1/3 cups water
4 whole eggs
1 tsp. flavoring

Blend on low for 1 minute

Srape bowl and beat on medium for 2 minutes.

Put in 3 9 inch pans pan and bake at 325 for 30 – 35 minutes

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Cucumber Dip – Sue Dail

8 oz. cream cheese
1 onion diced
1 cucmber diced
3 Tablespoons mayo

Mix well serve with buggles

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Cream wafers – Jennifer Thomas

2 cups all purpose flour
1 cup butter softened
1/3 cup whipping cream
sugar
filling recipe follows

Mix flour, butter and whipping cream

Cover and refrigerate at least an hour.

Heat oven to 375. Roll about 1/3 of dough at a time 1/8 inch thick

on floured cloth-cover board

(keep remaining dough refrigerated until ready to roll).

Cut into 1 1/2 inch rounds.

Transfer rounds with metal spatula to piece of waxed paper that is heavily

covered with sugar;
turn to coat each round.

Place about 1 inch apart on ungreased cookie sheet.
Prick each round with a fork about

4 times.
Bake just until set but not brown, 7 to 9 minutes. Cool.
Just before serving

put cookies together in pairs with creamy filling

FILLING
1/4 cup butter softened
3/4 cup powder sugar
1 teaspoon vanilla
food color

Beat until smooth and fluffy.

Tint with a few drops of food color.

Beat in a few drops of water if necessary for spreading consistency.

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Pumpkin Roll – Jo Drummond

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder

Beat eggs 5 minutes at medium speed of mixer. Gradually add sugar.

Stir in pumpkin and lemon juice. Mix together dry ingredients;

then, gradually add to pumpkin mixture.

Pour into a 15 x 9 x 1 inch greased and floured pan.

Sprinkle top with 1 cup chopped nuts. Bake 15 minutes at 350 degrees.

Turn out onto a terry cloth towel covered with powdered sugar.

Immediately roll up, starting at short end. Let cool; unroll,

spread with filling and roll up. Refrigerate.

FILLING

8 oz. Cream cheese
1 small container Cool Whip
1 c. powdered sugar

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pastillage – Mercedes

1 pound confectioner’s sugar — sifted
3 tablespoons water
2 tablespoons lemon juice
1 envelope unflavored gelatin
1 teaspoon glucose — heaping

In a double boiler pan put the water, the lemon juice and the gelatin and heat

very gently just until dissolved completely.

Add glucose to the dissolved gelatin and mix well.

Put the sifted sugar in a large bowl and make a well in the center.

Pour the mixture into the well and mix first with a spoon and then with your hands

until you have a nice consistency.

Add more sugar if very soft, drops of hot water if too stiff.

Keep in a plastic bag or airtight container.

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Roast Beef Canapes – Natalie Covey

24 bread rounds ( I used a 2″ round cutter )
olive oil
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh clives
2 tablespoons drained capers
1/4 teaspoon garlic powder
pinch of parsley
1 lb. cooked roast beef slices ( I used cookie cuttersto cut into shapes )
2 Roma tomatoes – cut thin into 24 slices
small pieces of green pepper

I like to let the spread sit in the refrigerator overnite to get the full flavor,

it can be used immediately as well.

Heat oven to 350′ , place bread rounds on ungreased cookie sheet, brush or spray

lightly with olive oil. Bake for about 8 to 10 minutes.

Mix Mayonnaise, cheese, chives, capers, garlic powder and parsley in a bowl.

Spread mixture on bread rounds, then place 2 pieces of roast beef, one slice

of tomato and top off with a piece of green pepper

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very chocolately raspberry cheesecake – Ann Cole

30 cookies chocolate cream sandwiches cookies
1/4 cup butter — melted
4 – 8oz package cream cheese — room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup heavy cream
2 teaspoons vanilla
12 ounces nestle white chocolate — melted and cooled
1/2 cup raspberry preserves
1/2 cup Nestle Quik
1 tablespoon milk
Topping
1/2 teaspoon water
1/2 cup raspberry preserves
white & chocolate curls from candy bars

Preheat oven to 350F. Position oven rack in lower third of oven. Wrap outside of 9 or 10 ” springform pan

with foil. Crush the chocolate cookies into fine crumbs and combine with butter.

Press into bottom and up sides of pan. Bake 8 minutes; set aside.

Melt the Nestle white chocolate and set aside.

In bowl at medium speed beat cream cheese until smooth. Reduce speed to low, beat in sugar until

combined, increase speed to high,and beat until fluffy, 2 -3 minutes. Reduce speed to low, beat in

eggs, one at time. Beat in melted white chocolate, heavy cream, and vanilla. Pour the batter into

prepared pan.

In a small bowl combine the Nestle Quick and 1 tablesoon of milk. thick paste. Drop teaspoons

of the raspberry preserves and Quick paste onto the batter. Using tip of a knife, swirl

the quick paste and preserves into the batter.

Place pan in large roasting pan filling roasting pan with hot water halfway up side of

springfrom pan. Bake 15 minutes. Turn heat down to 325 and bake additional 75 minutes,

until center moves slightly when pan is jiggled. Turn off oven and let cake sit in the oven two

hours. When cool remove cake from the pan and refrigerate 8 hours or overnight.

Topping

Mix 1/2 cup rasperry preserves with 1/2 teaspoons water, microwave on medium for 1 minute to warm . Spread mixture evenly over top of cake.

Garnish with white and milk chocolate curls.

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Jo Drummond Sharp Cheddar Cheesecake Recipe from Pillsbury Appetizers

Don’t skimp on the required cooling time. It’s necessary for neat slicing. Even better, make the

cheesecake a full day ahead of the party.

CHEESECAKE

2/3 cup crushed crisp rye or pumpernickel crackers
3 tablespoons butter, melted
2 (8 oz.) pkg. Cream cheese, softened
1/4 cup whipping cream
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
2 eggs
8 oz. (2 cups) shredded sharp Cheddar cheese
1/2 cup chopped roasted red bell peppers (from 7.25-oz. Jar)
1/4 cup sliced green onions

Garnish

Green onion curls, if desired
Roasted red bell peppers, cut into shapes with cutters, if desired

 

  • Heat oven to 350 F. In medium bowl, combine crushed crackers and butter; mix well.

 

Press evenly in bottom of ungreased 9-inch springform pan. Bake at 350 F. for 8 to 10 minutes

or until golden brown.

 

  • Beat cream cheese in medium bowl until light and fluffy. Add cream, Worcestershire sauce,mustard and eggs; beat until smooth and well blended. Stir in shredded cheese,roasted peppers and 1/4 cup green onions; mix well. Spread over partially baked crust.
  • Bake at 350 F. for 35 to 40 minutes or until center is set. Cool 30 minutes.
  • Loosen edges of cheesecake with small metal spatula or knife. Cool an additional 30 minutes.Refrigerate at least 2 hours before serving.
  • To serve, carefully remove sides of pan. Place cheesecake on serving platter.Garnish with green onion curls and roasted pepper cutouts.Surround cheesecake with apple and pear slices or assorted crackers.

 

 

 

(Cheesecake can be refrigerated up to 24 hours.)

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Chocolate Crust Lemon Bars by Janice Crissman

CRUST

1 package devils food cake mix
1/2 cup butter or margarine softened
1 egg
1/2 cup finely chopped toasted walnuts

Beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1

cup for topping. Press remaining mixture into a greased (with butter) 9″x13″x2″ baking pan.

Bake at 350 degrees for 8-10 minutes. Cool for 5 minutes.

FILLING

1 8 oz softened cream cheese
1 can (14 oz) sweetened condensed milk
1 egg
3 Tablespoon (real) lemon juice (not bottled)
2-3 teaspoon grated lemon rind

Beat cream cheese until smooth.

Add milk,egg, lemon juice and rind.

Mix well. Pour over the crust. Crumb reserve cake mixture over the top.

Bake 18-22 minutes or until set. Cool completely before cutting. Store in refrigerator.

Yield 4 doz.

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MUNCHIE BARS — Judith H. Edmonds

 

Served at the Raleigh meeting on 4-13-03

 

Crust:
1 box yellow cake mix
1 stick butter
1 egg
Topping:
1 (8 oz.) cream cheese (room temperature)
2 eggs
1 box powdered (10X) sugar
1 cup chopped pecans

Crust: Mix above ingredients together and press into a 9 x 13 inch greased pan.

Topping: Mix ingredients together and pour over crust mixture. Then Bake at 325 F

for 45 minutes or until browned (depends on oven). Cool before cutting into bars.

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Corn Syrup Glaze by Ann Adams

1/2 cup corn syrup

1 cup water

Mix and bring to a boil. Brush onto hardened pieces

while syrup is still hot. This

glaze gives a soft shine. For a high shine, cut water to 1 or 2 Tablespoons, mix

and heat. Dry glazed pieces about 20 minutes.

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Creamy Banana Pudding from Nancy Rice

Served at the Lexington meeting on 2-2-03

 

1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk
1 1/2 cups cold water
1 (4 serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in ReaLemon® Lemon Juice from Concentrate

In large mixing bowl, combine Eagle® Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.

Top with one-third each of the vanilla wafers, bananas and pudding.

Repeat layering twice, ending with pudding mixture. Chill thoroughly.

Garnish as desired. Refrigerate leftovers

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Modeling paste by Ann Cole

 

2 Tablespoons crisco — 25 grams
1/4 cup water — 90 ml
3/8 cup flour — 50 grams
1 Tablespoon glucose
1 teaspoon vanilla
4 cups confectioner’s sugar — 500 grams
1 teaspoon Tylose

Put crisco and water in a bowl and cook until boil, add all the sifted flour at once. Cook over moderate heat for about 3 minutes. Remove from heat, let cool and add glucose and vanilla. Sift tylose with sugar on a surface add cook mixture and knead the dough.

Let the dough rest for 2 hours before using.

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Baked Cheese Fondue by Ann Cole

 

6 oz cream cheese
1/3 cup mayonnaise
1/3 cup Gruyere cheese — grated
1/4 cup Gruyere cheese — grated
1/3 cup Swiss cheese — grated
1/4 cup onion — chopped
1/8 cup shallot — chopped
2 teaspoons fresh parsley — chopped
1 clove garlic — minced
pinch nutmeg
Toasted bread

Preheat oven to 325 degrees. In a bowl combine crean cheese, mayonnaise, 1/3 cup

Gruyere, Swiss cheese, onions, shallots, parsley, garlic and nutmeg.

Spread in a shallow 2 1/2 cup baking dish. Sprinkle with remaining 1/4 cup Gruyere.

Bake 20 minutes or until cheese is hot and bubbly. Serve with bread.

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Cranberry Punch by Jo Drummond

 

1 quart cranberry juice cocktail
1 quart pineapple juice
1/4 cup sugar
2 teaspoons almond extract
1 (2-liter) bottle bottle ginger ale, chilled

Combine first 4 ingredients, stirring until sugar dissolves; cover and chill at least 4 hours.

To serve, poor juice mixture into a punch bowl; gently stir in ginger ale. Yield: 1 gallon.

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Bite-Size Cheese Balls by Jo Drummond

 

1 (3-ounce) package cream cheese, softened
1 cup (4 ounces) finely shredded Cheddar cheese
3/4 cup finely shredded carrot
1 teaspoon honey
1/2 cup finely chopped pecans
24 pretzel sticks

Combine first 4 ingredients; cover and chill 1 hour. Shape mixture into 1-inch balls; roll in chopped pecans. Cover and chill up to 24 hours. Just before serving, insert a pretzel stick into each cheese ball. Yield: 2 dozen.

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Pastry Pillows by Ann Cole

 

1 cup butter, softened
1 8-oz package cream cheese, softened and cut up
2 cups all-purpose flour
1/4 cup salt
1/4 cup fruit preserves
1/4 cup almond paste
1 beaten egg
1 Tablespoon water
small amount coarse or pearl sugar

In a medium bowl beat butter and cream cheese with an electric mixer until combined. Add flour and

salt beat on low speed till just combined.

Divide dough in half. Cover and chill dough for at least 1 hour or until dough is easy to handle.

Preheat oven to 375. On a lightly floured surface roll half of the dough to a 1/8 inch thickness.

Cut dough into 2 inch squares. Place the dough squares on an ungreased cookie sheet.

Place a scant 1/4 teaspoon each of preserves and almond paste in the center of each square.

Roll out of the other half of dough to 1/8 inch and cut into 2 inch squares.

In a small bowl combine beaten egg and water. Brush edges of squares on cookie sheets with egg mixture. Top each of the squares with a plain square. Lightly press edges together; seal all the edges with tines of a fork. Brush filled and seal squares with egg mixture. Sprinkle lightly with coarse sugar.

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BUTTERSCOTCH FORGOTTEN COOKIES (Judith H. Edmonds)

 

3 to 4 egg whites (depends on size of eggs)
1 cup coarsely chopped pecans
2/3 cup white sugar
1 – 8 oz. pkg. butterscotch chips (or chocolate)

Beat egg whites and add sugar gradually and beat until stiff peaks. Fold in pecans and

butterscotch chips. Set oven at 350 F. Drop by teaspoonfuls, 2 inches apart on two greased

baking sheets. Put in oven when temperature is appropriate then cut oven off. Leave at

least 4 hours or better overnight. Makes between 75 – 80 cookies.

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Sausage Stars from Donna Ford

Served at the Raleigh Jan. 12 meeting

 

4-5 dozen wonton wrappers
1 pound sausage, cooked and crumbled (I used Jimmy Dean Hot)
1 1/2 cups sharp cheddar, shredded
1 1/2 cups Monterey Jack, shredded
1 cup ranch dressing
1/2 cup sweet red pepper, diced
1/2 cup sliced green onions

Press wonton wrappers into a muffin tin. ( I used a mini muffin pan)

Bake at 350 degrees for 5 minutes. Remove wontons and place on a baking sheet.

Combine well drained sausage, cheese, dressing, pepper and onion. Mix well.

Fill wontons. (You can stop here and freeze for later use)

Bake at 350 degree for 5 minutes or until bubbly.

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Spicy Cranberry Punch from Brenda Thompson

Served at the Raleigh Jan. 12 meeting

 

1/4 cup red cinnamon candies
4 cups water
8 cups cranberry juice cocktail, chilled
1 6 oz can frozen orange juice concentrate, thawed
1 6 oz can frozen limeade juice concentrate, thawed
1 med size can crushed pineapple (put in blender and blend well before adding to punch)
1/2 cup sugar

In small saucepan melt cinnamon candies in 4 cups water, after candies have melted,

add sugar and stir until sugar dissolves. Add other ingredients, freeze.

To serve partially thaw and chop to a “slushy” consistency.

Makes about 18 5oz servings.

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MARZIPAN from Carol Rockey

 

1 8 oz.can almond paste, broken up in several pieces
2 tablespoons light corn syrup
1 teaspoon almond extract
1 cup confectionery sugar
Assorted food paste colorings, or luster dusts, if desired

Place the broken almond paste, corn syrup, and almond extract in a food processor and

process until well blended. Add the confectionery sugar and process until well

blended. Turn mixture out of processor and gather into a ball.

Knead until smooth and pliable, adding a few drops of water if the mixture is dry, or a

light dusting of confectionery sugar if the mixture is sticky. (Depends on the humidity.)

Divide marzipan as desired and knead in desired food paste color. Wrap marzipan tightly in plastic wrap and store in an airtight container in the refrigerator. If desired, you can use luster dust on the

uncolored marzipan after you complete your modeling with the marzipan.

I usually buy the almond paste at Kroger’s. It is in a can, which is on the chocolate chips, nuts aisle of the store that I use. I have seen it at other places in a tube or package.

You can mix marzipan with your desired fondant. Sometimes, I like to mix it with Choco-pan and it is great together. It is just whatever you like.

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MARZIPAN

Here is the recipe that appears in the 2003 May/June American Cake Decorating, page 12, by Vi Whittington of CK.

 

1 cup almond paste
2 egg whites (use dry egg whites for safety)
3 to 4 cups powdered sugar
1/2 teaspoon vanilla extract
Assorted food paste colorings, or luster dusts, if desired

Place the almond paste in a bowl and knead until it becomes soft. Add the egg whites and mix well.

Add the powdered sugar, 1 cup at a time. Continue kneading and add flavoring.

Knead until smooth and pliable, adding a few drops of water if the mixture is dry, or a

light dusting of confectionery sugar if the mixture is sticky. (Depends on the humidity.)

The marzipan should feel like heavy pie dough. Place it in an airtight plastic for storage.

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MARZIPAN from Ann Adams

 

8 ounce can almond paste
4 tablespoons light corn syrup
3 to 4 cups powdered sugar
2/3 c marshallow creame
sifted powder sugar

Mix almond paste, corn syrup, and marshmallow creme to form a smooth paste.

Add enough powder sugar to make marzipan stiff enough to shape

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Walnut Shortbread Cookies from Carol Rockey

 

1 cup butter, unsalted, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon black walnut extract
1 3/4 cup flour
2 tablespoons corn starch
1/2 cup black walnuts, finely chopped

Cream butter, powdered sugar, walnut extract and vanilla extract in mixer bowl and beat until light.

Add the flour and corn starch and mix until smooth. Mix in the nuts.

Spray walnut pan, or cookie sheet, with nonstick baking spray. Place about 3/4″ balls of dough

and press into walnut pans, or place on a cookie sheet.

Bake in preheated 325 to 350oF oven for 8 to 10 minutes or until lightly browned around the edges.

Let the shortbread cookies cool slightly then flip pan over on soft towel and gently tap on counter

to pop the cookies out if you are using a walnut pan. Yield: 5 dozen

I had used walnut pans for my cookies. After the cookies cooled, I put chocolate icing on one cookie and then placed another cookie on top of the iced one to make it look like a whole walnut. You can also put raspberry filling or any kind of filling or icing that you may like between the two walnut halves.

The walnut pans are great for marzipan walnuts also. Just press the marzipan into the walnut pans

and then flip out and put the halves together with desired filling if you want a filling.

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SAUSAGE BRUNCH CASSEROLE from Ruth Cruz

 

1 poound sausage ( pork) cook and drained
1/2 Cup chopped green onions
1 can (4 oz.) mushrooms stems 7 pieces, drained
2 med. tomatoes, chopped ( I use chopped can tomatoes, drained) 13 1/2 oz size
2 cups ( 8oz.) shredded mozzarella cheese
1 cup pancake mix
12 eggs( I use 8 only )
1cup of milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

In a greased 3-qt. dish, layer the sausage, onions, mushrooms, tomatoes,and cheese. In a large bowl, whisk the pancake mix, eggs,milk, oregano, salt and pepper, pour over cheese.

Bake uncovered, at 350 degrees for 45 to 50 min. or until top is set and lightly browned. Let stand for 10 min. before serving,

Yield 6 to 8 servings (so they say)