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.
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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.
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