* Exported from MasterCook * New England Special Recipe By : The Cranberry Connection by Beatrice Ross Buszek
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup margarine -- soft
1 1/2 cups sugar
4 eggs -- beaten
1 1/2 teaspoons almond extract
8 ounces cream cheese
2 1/4 cups cake & pastry flour
1 1/2 teaspoons baking soda
1/2 cup drained chopped maraschino cherries
1/2 cup chopped cranberries -- *
1/2 cup chopped pecans -- or walnuts
1/4 cup powdered sugar -- sifted
2 tablespoons milk * Let the cranberries stand until well-drained after chopping. Preheat oven to 325F. Grease a 9-inch bundt pan, sprinkle with 1/4 cup of
finely chopped nuts. In a large bowl combine the cream cheese, margarine, sugar, beaten eggs and
almond extract. Cream together well. Sift 2 cups of the flour with the
baking soda and add to the creamed mixture. Combine the remaining flour
with the cherries, cranberries and 1/2 cup of chopped nuts. Fold into the
batter. Spoon into the cake pan and bake for 1 1/2 hours. Cool for 5 minutes before
removing from the pan. Glaze with a mixture of powdered sugar and milk. Garnish with finely
chopped nuts. Suggestions : This can be baked in various containers for gift giving. Use 2 cups of batter in each of three greased 1-pound coffee cans;
bake at 325F for 1 hour. Or use 1 cup of batter in each of five greased 6 x
3 1/2-inch loaf pans; bake at 325F for about 45 minutes. From The Cranberry Connection by Beatrice Ross Buszek, Granville Centre,
Nova Scotia; 1977. Formatted for MasterCook by Hallie du Preez.
Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - - 
* Exported from MasterCook * Picnic Chocolate Cake Recipe By : The Edmonton Journal, 17 February 1999
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups sifted flour -- [500mL]
1 teaspoon baking soda -- [5mL]
3/4 teaspoon salt -- [4mL]
2 cups packed brown sugar -- [500mL]
1/2 cup shortening -- [125mL]
1 cup buttermilk -- [250mL]
Or sour milk
1 teaspoon vanilla -- [5mL]
3 Eggs
2 ounces unsweetened chocolate -- melted [50g] Preheat oven to 350F [180C]. Grease and flour a 13x9 1/2x2-inch pan. Sift the first 3 ingredients into a bowl, stir in the sugar. Add the
shortening, then the milk and vanilla. Beat for 2 minutes at medium speed.
Add the eggs and chocolate and beat for two more minutes. Pour into prepared pan and bake 40 to 45 minutes. Cool in pan. From the Food section of The Edmonton Journal, 17 February 1999; reprinted
from 25 June 1963. Formatted for MasterCook by Hallie du Preez.
Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Popcorn Birthday Cake Recipe By : The Hoppin 'n' Poppin Popcorn Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 quarts freshly popped popcorn
4 tablespoons crunchy peanut butter
4 ounces milk chocolate
1 tablespoon cocoa powder -- sifted
[rounded tablespoon]
6 tablespoons light corn syrup
2 1/2 tablespoons heavy cream -- [2 - 3 tbsps]
1 cup confectioners' sugar -- sifted
Hot water
Candied cherries etc. - to decorate
Birthday candles Lightly oil a 9-inch cake pan or an appropriately shaped mold of the same
capacity. If you don't have a mold, draw a shape on a piece of baking
parchment placed on a baking sheet. Spread the prepared mixture within the
lines. Pop the corn. Add the peanut butter, chocolate, cocoa powder and syrup to a large, heavy-
bottomed pan. Heat, stirring occasionally, until smooth and well-blended.
Bring to the boil and simmer for 1 minute. Remove from the heat and stir in
the cream. Heat for an additional 30 seconds, then remove from the heat.
Stir in the freshly popped popcorn until it is completely coated with the
chocolate mixture. Press into the prepared pan or mold. Leave until set, then turn out onto a
silver cake board or decorative plate. Mix the confectioners' sugar with approximately 2 to 3 tablespoons of hot
water to form a coating consistency. Decorate the cake with the frosting, candied cherries or other decorations
and the candles. From The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer;
Chartwell Books; 1995; ISBN 0-7858-0270-3. Formatted for MasterCook by Hallie du Preez.
Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Scripture Cake Recipe By : several sources
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup Judges 5:25
2 cups Jeremiah 6:20
2 cups Nahum 3:12
6 Isaiah 10:14
1/2 cup Judges 4:19
4 cups Kings 4:22
1 pinch Leviticus 2:13
2 teaspoons Amos 4:5
2 tablespoons I Samuel 14:25
2 cups I Samuel 30:12
2 cups Numbers 17:8
2 teaspoons Chronicles 9:9 Preheat oven to 375F. Grease a 9x13-inch pan. Cream the butter with the sugar. Chop the figs and add. Beat the eggs until
frothy and add the milk. Sift part of the flour with salt and baking
powder; add remaining flour. Add the creamed mixture alternately with the
egg mixture. Beat well. Add honey. Chop the raisins and almonds. Add to
the mixture with the remaining ingredients. Mix well. Pour into the prepared pan and bake for 45 minutes. Makes one cake. Found in The Junior League of Salt Lake City's Heritage Cookbook; 1975;
contributed to the cookbook by La Raine Flynn Robison; also Olde Family Favorites.- Favorite Eastern Star Recipes, no date; contributed
by Mrs. Mell Milner. There is a slightly different version in Sharyn
McCrumb's book 'The Rosewood Casket', Signet 1997. Formatted for MasterCook by Hallie.
Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sherry Cake Recipe By : Cakes; Company's Coming Cookbooks; Jean Pare
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 051 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 package yellow cake mix -- 2 layer size
1 package instant vanilla pudding mix -- 4 serving size
3/4 cup cream sherry -- [175mL]
[or alcohol-free sherry]
3/4 cup cooking oil -- [175mL]
4 eggs
1 teaspoon nutmeg -- [5mL]
**Sherry Glaze**
1 cup confectioner's sugar -- [250mL]
Sherry
Milk Preheat oven to 350F. Grease and flour a 12-cup [2.7L] bundt pan. Place all the ingredients in a mixing bowl and beat slowly to blend,
then beat on medium speed for 2 minutes. Pour into prepared pan and bake
about 45 to 50 minutes or until a wooden toothpick inserted in the center
comes out clean. Let stand in the pan for 20 minutes before turning out
onto a plate to finish cooling. Glaze with Sherry Glaze. Sherry Glaze: Mix sufficient sherry and milk, in equal quantities, into the 1 cup of
powdered sugar to make a barely pourable glaze. Drizzle over the cake. From Cakes; one of the Company's Coming cookbooks by Jean Pare;
1990; ISBN 0-9693322-3-8. Formatted for MasterCook by Hallie du Preez.
Contributed to FareShare IRC Chat, 27 March 1999, by allium. - - - - - - - - - - - - - - - - - -
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