Mother’s Day Recipes – Mother’s Day Cake
SPECIAL MOTHER’S DAY CAKE
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.
Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.
In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.
To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.
1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake
at 400 degrees for 20 minutes.
Raspberry Muffins with Streusel Topping
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted
Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.
Pumpkin Pie Recipes
PUMPKIN PIES. MRS. E. FAIRFIELD.
One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.
Famous Recipes – No-Knead Bran Bread
1/2 cup dry milk powder
1/2 teaspoon salt
2 tablespoons active dry yeast
1/4 cup honey
1-1/4 cups warm water (110 to 115 degrees)
1-1/2 cups bran OR 2-cups bran cereal
3 tablespoons vegetable oil
In a small mixing bowl, combine together the flour, dry milk powder, and salt.
In a large bowl, combine the yeast, honey, warm water, and bran. Let the yeast
mixture stand 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm draft-free place until doubled in bulk,
approximately 1 hour. Stir down and pour into a lightly greased 9 x 5-inch loaf pan.
Bake at 375-degrees for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Serves 18 at 128 calories.
Originally submitted to ThanksgivingRecipe.com.
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
1 (12 ounce) package corn muffin mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.
Mix well and pour into one 9 x 13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.