Make your own free website on Tripod.com

The polka you are listening to is CASCADA composed in honor of IGUAZU






BAKLAVA

1 lb. sweet butter
1 lb. filo pastry
1-2 lbs. blanched almonds, chopped
1 lb. shelled walnuts
2/3 cups sugar
2 teaspoons ground cinnamon
1 teaspoon allspice
3 dozen whole cloves

Ingredients for the Syrup

2 cups honey
2 cups water
2 cups sugar
2 cinnamon sticks
1 teaspoon grated orange peel
1 teaspoon vanilla extract

Combine all of the ingredients for the syrup in a saucepan, bring to a boil. Simmer for 10 min., strain and allow to cool.

Grind or chop the walnuts and almonds, and mix thoroughly with the cinnamon, allspice and sugar.

Brush a 9x13x2 inch pan with butter, lay a sheet of filo in the bottom of the pan, brush with butter, and then repeat process until you have used about a dozen sheets. Then spread one thin layer of the nut mixture on top of the filo, cover with 2 sheets of filo, brush with butter, cover with another layer of nuts, and repeat this process until all the nuts are used. Then cover with the remaining filo sheets, brushing each sheet with butter.

With a sharp knife, cut the top filo sheet into triangles (cutting diagonally across the pan).

Insert a clove in the center of each triangle, and bake at 350F for 1/2 hour or so. When the baklava is browned, remove from the oven, and pour the syrup over it, so that it penetrates into the layers and covers the baklava. Allow the baklava to cool for several hours before serving.


EXTASY CAKE

1 box chocolate cake mix
1 14-oz. can Eagle Brand sweetened condensed milk
1 12-oz jar caramel ice cream topping
1 tub whipped topping
*4 Heath candy bars, crushed
drinking straw

Bake the cake as directed on the box. Cool completely.

Once cool, using the straw, put holes all over the entire cake, make sure to go all the way to the bottom of the pan.

Pour the can of condensed milk over the cake filling the holes.

Repeat with jar of caramel topping. Spread whipped topping over top of cake.

Sprinkle Heath Bars on top of whipped topping.

Chill in refrigerator.

*Or use any of your favorite chocolate bars...


MARTHA WASHINGTON BALLS

1 can Eagle brand condensed milk
2 boxes powdered sugar
1 stick of soft butter
12 oz coconut
1 Tbs. vanilla
pecan pieces
Melted chocolate

Mix all together and roll into small balls. Chill. Dip in melted chocolate.


STRAWBERRY PRETZEL PIE

Crust:

2 cups crushed pretzels
1/2 cup butter, melted
1/4 cup sugar

Combine ingredients and press into the bottom of a 13 x 9 inch baking pan.

Bake for 10 minutes at 350 degrees and allow to cool.

Filling:

1 8-oz. package cream cheese, softened
1 9-oz. carton whipped topping
2/3 cup sugar

Combine and pour over crust and chill.

Topping:

1 6-oz. package strawberry gelatin
2 cups boiling water
2 cups frozen strawberries, thawed

Dissolve gelatin in boiling water and stir in strawberries. Pour over filling and chill until gelatin sets. Slice and serve.


COFFEE CAKE

Topping

1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans

Cake

1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

1. Preheat oven to 325 degrees.

2. Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans.

3. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.

4. In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well. 5. Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour.

6. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.

7. Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces. (http://www.topsecretrecipes.com)

Serves 8.


TURTLE BROWNIES

Bag of caramels
1/3 cup evaporated milk
1 chocolate cake mix
3/4 cup butter
1/3 cup evaporated milk
1 cup pecans
1 cup chocolate chips

Melt the caramels and the first portion of evaporated milk. Combine the cake mix powder, butter, milk (2nd portion).
Press 1/2 this mixture into an ungreased 9X13 baking dish.
Bake at 350 F for 6 minutes. (will not be completely cooked).
Remove from oven and sprinkle with chocolate chips, and pecans (saving a few of each). Spoon on the remaining 1/2 of the cake mixture. Top with the saved chocolate chips and pecans. Return to oven. Bake an additional 15-18 min. Cool for 3-4 hrs.


Turtle Cake

1 large, double-layer chocolate cake mix
60 vanilla caramels
1/2 cup condensed milk
3/4 cups butter
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped and whole pecans

Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees F. Mix cake according to directions on box.
Pour and spread half the batter in the pan and bake for 15 minutes. While cake is baking, melt butter, milk and caramels on low heat, constantly mixing.
Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.


CINNAMON SPIRAL BREAD

DOUGH:

2 Cakes compressed yeast -- or..
2 pk -Dry yeast
2 c Milk -- scalded
1/4 c Sugar
1 tb Salt
1/3 c Shortening
5 1/2 c Sifted all-purpose flour (plus more as necessary)
1 1/2 c Quaker Oats, uncooked (quick or old-fashioned)

FILLING:

1/2 c Sugar
2 tb Cinnamon

For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.)
Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour.
Add softened yeast and oats. Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes.

Divide dough in half. Roll one half to form a 15 x 8-inch rectangle. Brush with melted butter; sprinkle with half of filling made by combining sugar and cinnamon. Starting with short side, roll up as for jelly roll.

Place on greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Brush lightly with melted shortening. Repeat with other half of dough. Cover; let rise until nearly double in size, about 45 minutes.

Bake in preheated moderate oven (375 F.) 45 to 50 minutes.



CHOCOLATE ORBITS

12 oz bitter-sweet chocolate
6 eggs
1 cup sugar
1/2 cup butter

Melt the chocolate and butter in a double boiler. (I just use a glass Pyrex bowl inside a pot of water)

Beat the 6 eggs with the sugar.
When the chocolate is melted, whip it together with the egg mixture. Pour into a 9" x 2" cake pan lined on the bottom with parchment paper. Put the cake pan in another pan filled with water to 1/2 way up the cake pan. Cover with foil tightly and cook in a heated 350 degree oven for 1 hour and 15 minutes.
Remove and let cool completely.


HONEY & WHISKEY CAKE

6 oz self rising flour
6 oz butter
6 oz soft brown sugar
3 eggs, beaten
4 Tbs. whiskey
grated rind of a small orange

Icing:

6 oz icing sugar
2 oz butter
2 Tbs. clear honey
juice from the orange

Topping:

toasted flaked almonds

Set oven to 375F. Grease two 7 inch sandwich tins.
Cream the butter and sugar together in a bowl. Add the orange rind.
Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the whiskey.
Fold into the mixture. Sift in the remaining flour and fold in.

Divide the mixture equally Between The two tins and smooth the tops.
Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool. To make the icing, put the butter into a mixing bowl. Add the honey and one tablespoon of the orange juice.
Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the icing. Smooth the remainder over the top of the cake and decorate with the toasted almonds.


CARROT PINEAPPLE CAKE

3 1/2 cups flour
2 cups raw carrots, grated and loosely packed
2 cups sugar
1 1/2 cups salad oil
2 teaspoons cinnamon
3 eggs
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon baking powder
1 (20 oz.) can crushed pineapple, drained (save juice)
1 1/2 teaspoons salt
1 1/2 cups chopped nuts (optional)

Sift first six ingredients together in a large mixing bowl.
Add pineapple to dry mixture Add eggs, oil and vanilla.
Beat altogether for 3 minutes. Stir in grated carrots and pineapple. Pour into 9x13 or 14x10 pan and bake at 350 degrees about 40 minutes. Test to make sure it is done.

Icing:

4 1/2 cups powdered sugar
2 tablespoons milk
1 (8 oz.) pkg cream cheese
2 tablespoons vanilla

Beat together until smooth. Spread on cold cake.
Remove from pans; brush with melted butter. Cool.


CHOCOLATE EMERALDS

1 and 1/4 cups butter
1/2 cup cocoa
3 and 1/2 cups confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
1/3 cup green Creme de Menthe
1 and 1/2 cups semi-sweet chocolate pieces

Combine 1/2 cup of butter and cocoa in saucepan over low heat and stir until blended.
Remove from heat and add 1/2 cup sugar, egg and vanilla.
Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9-inch pan.

Next, melt 1/2 cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed.
While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine 1/4 cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer.
Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.


CHOCOLATE CRUNCH BROWNIES

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 Tbs. baking cocoa
1 cup flour
2 tsp. vanilla
1/2 tsp. salt
1 jar (7 oz.) marshmallow creme
1 cup creamy peanut butter
2 cups semisweet chocolate chips
3 cups Rice Crispies

In mixing bowl cream butter and sugar. Add eggs and mix. Stir in cocoa, flour, vanilla, salt. Spread into greased 9X13 pan.
Bake 350 F. for 25 min. or until brownies are done. Cool brownies. Spread marshmallow creme over top of brownies.
Melt peanut butter and chocolate chips in pan or microwave. Remove from heat. Add 3 cups Rice Crispies. Spread over marshmallow layer.
Chill-cut-serve. Keep in refrigerator.



Index Appetizers Dips Soups 1
Soups 2 Main dishes Main Dishes 2 Duck Recipes
Thanksgiving Seafood Fish Paraguay Recipes
Index Dis & Dat... from sunny Spain Mexico!
England, mate Chinese Recipes Vegetables Vegetables 2
Salads Cheesecakes Cakes et al... Desserts & Sweets
Cookies Kid's favorites Drinks Tips & Substitutes
Scotland's Haggis Pasta Amish Recipes Ribs




Personal pages - My children, friends and I

Causes, recipes and information pages

Poetry, groups, rings, special pages, cyber angels and pets...