Magic Cake

NOTE: I found this recipe floating around Facebook. It really is delicious, I highly recommend it!
 
MAGIC CAKE

4 Eggs separated

1 tsp  Vanilla

1/8 tsp Salt (My addition since the recipe has none)

3/4 Cup Sugar (I'm going to replace it with Brown Sugar sometime for a Butterscotch taste)

1/2 Cup or stick Butter melted

3/4 Cup Flour 2 Cups Milk (I'll use Canned Milk -plus 1/2 cup water to make 2 cups) 

10X Sugar for on top

Preheat oven to 325 degrees, Grease a 8 X 8" baking dish.

Separate eggs- Beat whites into stiff peaks and set aside.

Beat yolks with sugar until light, this might take 2-3 minutes.

Add butter and vanilla-beat well.

Then add flour and mix until smooth.

Slowly add milk mix well.

Fold in egg whites 1/3 at a time, but keep in mind, this isn't easy to do with this runny batter.
 Just do your best and pour into the baking dish.

Bake at 325 degrees for 40-70 minutes (WHAT? I said to myself.. Maybe it was a typo... I'm baking 40-50 mins) Or until set.  (I baked mine 45 min.)

CHOCOLATE Version- Use 6 and 1/2 TB Cocoa Powder and 6 TB Flour

LEMON Version- Use 1 and 3/4 Cups Milk and 1/4 Cup Lemon Juice. Also add some lemon zest if you want to,

BUTTERSCOTCH Version- Use packed Brown Sugar instead of the white sugar.

Crock Pot Yogurt

1/2 Gallon Milk

8 OZ  Plain Yogurt with live cultures

1/2 Cup Powdered Milk (Optional for thicker yogurt.)

Scald the milk in the crock pot on high setting. This took 1 and 1/2 hours in my 4.5 quart crock pot.

Allow the milk to cool to 115 degrees. Use a candy thermometer to measure the temperature. Now stir in the yogurt with a whisk and replace the lid on the pot and place a towel on the top. If your house is cold wrap the whole crock pot in a few bath or beach towels to insulate the pot.

Now let the mixture ferment for at least 12 hours. You will notice it's much thicker on the bottom layer and tiny bubbles are on the top layer. Now stir well and refrigerate. Save 8 OZ of yogurt for your next batch.  It seems very thin until refridgerated, when it thickened up to heavy cream consistancy.

I added Huckleberry pancake sauce to my yogurt serving because I didn't have any jam. I admit I had to add extra sugar, maybe I can wean myself off of that.. LOL!

NOTE: I use Chobani brand yogurt because it has 3 live cultures in it.

  

Sour Cream Coffee Cake

TOPPING:
 

3/4 Cup Flour

 

3/4 Cup Brown Sugar

2 tsp Cinnamon

4-5 TB Tb butter-melted

BATTER:

3 Cups All Purpose Flour

1 and 1/2 tsp Baking Powder

1 and 1/2 tsp Baking Soda

1/2 tsp Salt

3/4 Cup softened Butter (Do NOT substitute with veggie oil as it changes the soft texture of the cake)

1 and 1/2 Cup sugar

3 eggs

1and 1/2 Cups Sour Cream

2 tsp Vanilla

GLAZE - optional mix until smooth, drizzle on cake.

1/2 Cup Butter
2 Cups 10X Sugar
1 tsp Vanilla
1-2 TB Milk.

Preheat oven to 350 degrees.

Grease and flour tube pan.

Mix strusel topping and set aside.

Cream together butter and sugar with a mixer, then add eggs, vanilla, sour cream.

Mix b. soda, b. powder and salt into flour and stir the flour mixture into the wet ingredients. Mix well but do not over beat. This makes a thick batter.

Now spread half the batter in a greased tube an, and sprinkle on 1/2 the streusel topping.  Now repeat with the other half of the batter and topping.

Bake at 350 degrees for 1 hour or until done when tested with knife or toothpick.

Custard Ice-Cream (TAC)

Sweeten one quart of cream or rich milk with half a pound of sugar, and flavor to taste; put it over the fire in a  farina-kettle; as soon as it begins to boil, stir into a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold freeze it as ice-cream.

NOTE:  I would temper my beaten eggs with some of the hot liquid before pouring them into the custard. Other ice cream recipes in this book have one pound of sugar to 1 quart of cream. Should we add the same amount?

NOTE:  A Farina Kettle is a Double-Boiler

Crullers

Mix and sift:

4 Cups Flour

1 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Baking Soda
 ****************

Beat 1 Egg and add to

1 Cup Sour Cream.

Mix in the flour mixture and knead lightly.
Turn out onto floured board, roll out and cut with doughnut cutter.
Fry in deep hot fat.
Drain on unglazed paper.

NOTE: This was another handwritten recipe. Maybe even my great grandma's.

Superior Bread Puddings (TAC)

One and one-half cupfuls of white sugar; two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose water or lemon flavoring, one quart of fresh, rich milk, and one half a cupful of jelly or jam.  Rub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream.  The bread-crumbs soaked in milk come next, then the flavoring. Bake in a buttered pudding dish- int  a large one, and but two thirds full- until the custard is "set."  Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this with meringue made of the whipped whites and half a cupful of sugar.  Shut the oven, and bake until the meringue begins to color. Eat cold, with cream. In strawberry season, substitute a pint of fresh fruit for preserves. It is delicious. Serve with any warm sauce.

Lemon Ice

4 Cups water

2 Cups Sugar

1 tsp Lemon Zest

1 Cup Fresh Squeezed Lemon Juice.

Mix the water, sugar and lemon zest in a saucepan and stir until it comes to a boil. Let boil 5 Minutes then strain to remove zest. Now stir in the lemon juice and freeze in your ice cream maker or do what I do.. pour into 4 ice cube trays and let freeze. Then remove lemon ice cubes and store in freezer bags. Smash up the ice cubes if you want lemon slush!

Crock Pot Rice Pudding

I made the Crock Pot Rice Pudding today. It took 4 hours for the rice to cook up tender. Then I mixed a 1/2 can of Evaporated milk with the sugar, eggs and vanilla and whisked 4 ladles of the hot rice/milk into the egg mixture to temper it. Then I poured the warm egg mixture back into the crock pot. The pudding did thicken to a rather thin mixture but I knew from past experience that the rice puffs up even more as the mixture cools and sets up in the fridge. I imaging it wouldn’t hurt to cook the pudding one hour instead of a half hour after adding the egg/sugar mixture. I sprinkled cinnamon on top of the pudding as it was cooling and placed a piece of plastic wrap on the surface of the pudding so a skin wouldn’t form. It is thickening up nicely. I just had to eat some even though it’s not quite set yet but noticeably thicker… it was delicious.

NOTE: It beats cooking it on the stove with a heat diffuser and having it stick and burn on the bottom of the pot, Like i used to in the good old days.

CROCK POT RICE PUDDING

Place these ingredients in 4 and 1/2 qt crock pot and stir let cook 4 hours on high:

1/2 gallon Whole Milk

1/2 Can Evaporated Milk (3/4 cup)

3/4 Cup plus 2 TB Medium Grain Rice (I used River brand)

1/2 tsp Salt

Now mix these ingredients in a medium-sized bowl:

1/2 can (3/4 cup) Evaporated Milk

1 Cup Sugar

3 eggs

2 tsp Vanilla

Now take 4 ladles (2 Cups) of the hot rice/milk and whisk into the egg/sugar/milk mixture very slowly to temper the eggs. Then pour the warm egg mixture back into the crock pot and stir well. Now leave the cover on and cook pudding with lid still on for 1/2 hour at least, although I imagine 1 hour wouldn’t hurt. Stir mixture every 15 minutes or so. The pudding is rather runny but the rice puffs up as it cools and thickens the pudding. I suppose after it is thickened you could bake it in a greased lasagna dish if you want a browned skin on top. Either way sprinkle the bowls/dishes of pudding with cinnamon before baking, cooling or serving.

NOTE: If you want to add raisins do it after you pour into your glass dish or bowl. Probably 1/4 to a 1/2 cup.

Lorraine's Cheesecake

4 (8 oz) pkg Cream Cheese

1 Cup Sugar

1 Cup Sour Cream

2 Eggs plus 3 egg Whites

2 tsp Vanilla Extract

1 heaping TB Cornstarch

Make the graham cracker crust first and place it in a 10 inch spring-form pan.

Preheat oven to 325-350 degrees after you make the crust. Like 340 degrees really- less than 350, but more than 325.. I know weird.. BUt if you have a hot oven just use 325 degrees.

Soften the all four pkgs cream cheese in the microwave for 60 seconds if you need to.
Beat the cream cheese with the sugar until smooth and creamy on medium speed, then add the two eggs and 3 egg whites, mix until smooth.

Now add the sour cream, cornstarch and vanilla. Pour into a oil sprayed spring-form pan using your favorite graham cracker crust recipe.

I usually wrap the bottom of the pan with aluminum foil in case the butter in the crust drips.

Place a glass baking dish half full of hot water on the very bottom rack, then place the cheesecake on the rack above in the middle of the oven. Let it bake for at least an hour, then turn off the oven. Now take it out of the oven and check it. If the center seems jiggly just leave it in the hot turned off oven for 20 minutes of so. Hopefully it won't crack on you.

Lactose or Dairy Free Free Ice Cream - IBS

I made "custard" for Lactose free Ice Cream this evening. I customized a regular 4 cup recipe. Here's my recipe:

LACTOSE FREE OR DAIRY FREE ICE CREAM

4 Cups Lactose Free Milk. (If you have IBS use Almond or Rice Milk.)

1 Cup sugar

3-5 Egg Yolks

1 and 1/2 tsp Vanilla

Pinch of salt

1. Place the egg yolks and pinch of salt in a medium bowl and stir.

2. Pour the milk into a medium sauce pan over medium low heat, stir until hot but not boiling, stir in sugar.

3. Take 2 cups of the hot milk/sugar mixture and slowly pour as you stir it quickly into the egg yolks. Now pour the egg yolk/milk mixture into the rest if the milk/sugar mixture in the saucepan.

4. Cook and stir until it just comes to a boil. Remove from heat immediately and add the vanilla. Strain through a fine sieve into a large bowl to get any lumps out. Allow to cool to room temperature before placing in refrigerator for at least 4 hours or up to 2 days before placing in your ice cream maker- following ice cream freezer directions.

NOTE: The original recipe was not lactose free. It had 8 egg yolks and used 3 Cups heavy cream and one cup whole milk and 2 plump vanilla beans split in half lengthwise and scraped of the seeds and cooked in the custard before straining it. If I had enough eggs I would have used 5 yolks instead of 8 which seems too rich, but if it's creamy enough, I'll keep it at 3 yolks.

Peaches and Cream Dessert

3/4 Cup Flour

1- 4 OZ pkg Instant Vanilla Pudding Mix

1 tsp Baking Powder

1 Egg beaten

1/2 Cup Milk

3 Tb Melted Margarine

Mix together and pour into a greased 9" Square baking dish.

1- 16 ounce Can Sliced Peaches drained and chopped. Sprinkle on top of batter.

Now mix these three ingredients and pour over peaches:

1/3 Cup Peach Juice

1/2 Cup Sugar

8 OZ Cream Cheese

Mix 1 TB sugar and 1/2 tsp cinnamon and sprinkle over cream cheese mixture.

Bake at 350 degrees for 45 minutes or until done.

NOTE: I have yet to make this one but it sounds delicious. In all honesty I'm not sure what size pan should be used. It sounds like a small cake with only 3/4 Cup flour.

Mandarin Orange Dessert - Very Light

CRUST:

60 Ritz crackers crushed (2 packages minus 10) So why not use the other ten? I would..LB

1/3 Cup melted butter/margarine - (I'd use 1/2 Cup with 2 complete packages crackers. LB)

1/4 Cup sugar

Mix first three ingredients and press into 9" X 13" cake pan.

FILLING:

6 OZ Orange Juice concentrate

10 OZ can Sweetened Condensed Milk

12 OZ Cool Whip

(2) 11 OZ cans Mandarin Oranges drained

Mix the orange juice with the Sweetened Condensed milk, then fold in the Cool Whip. Add the drained oranges last and pour over crust and make it look pretty. : ) Place in fridge until ready to serve.

Lemon Ice

6 Large Lemons

2 Cups Sugar

4 Cups Water

1 Cup fresh Lemon Juice

Zest from 2 lemons (2 tsp)

Heat lemons for 60 seconds in microwave and press down and roll on table top to loosen up the juice.
Wash the rinds of the lemons, and remove the zest from two of them. I don't usually measure out the zest.

Place the water and sugar in a large saucepan and add the lemon zest. Stir until sugar dissolves and mixture comes to a boil. then boil 5 minutes. Remove lemon zest with a sieve, and let it cool to room temperature.

Meanwhile cut the lemons in half and juice them all,then pour the juice through a sieve to remove pulp and seeds. Mix the sugar water with the lemon juice and pour into 4-5 ice cube trays or a plastic freezer container. Freeze overnight.

Set the ice cube trays out for 5 minutes and they should pop out so you can place them in a freezer bag or container. I usually smash the soft Lemon Ice cubes with a fork and eat them with a spoon. OR you can just scrape layers from the lemon ice surface if you freeze in a block in a plastic container.

Cracker Candy

I got this recipe from a fellow blogspot blogger- Mom2-2Goodboys Loves to Cook!

CRACKER CANDY

1 cup butter, (2 sticks) melted
1 cup packed brown sugar
1 tsp almond extract
Saltine crackers
5 LARGE Hershey Candy Bars***
1 cup roasted and coarsely chopped Almonds

Preheat oven to 400 Degrees F. Line cookie sheet with aluminum foil or parchment paper being sure to cover the sides. Spray the surface with cooking spray. This helps when removing the candy after it has cooled. Cover the bottom of the pan with saltine crackers.

In a saucepan over medium-high heat, combine butter and sugar. Bing to a boil. While constantly stirring allow to boil for 3 minutes. Remove from heat and add almond extract. Be careful when you add the extract, the mixture will bubble up and burn if it comes in contact with your skin.

Pour sugar mixture over crackers and spread with spatula to evenly cover. Place cookie sheet in oven and bake the crackers for 4-6 minutes. At this time remove the wrappers from the candy bars and break into pieces.

Remove the tray of crackers from oven and spread broken chocolate pieces over top. Allow to melt. Then with a spatula, spread chocolate over the entire cracker/sugar mixture. After you spread the chocolate, sprinkle the chopped almonds on top and press them firmly into the melted chocolate. Allow to cool for 10 minutes then place the whole tray in the freezer. After the cracker candy has set break apart into smaller pieces and arrange on a serving tray.

I originally found this recipe over at Many Little Blessings.

***The original recipe over at Angie's Blog calls for 4 - 5 OZ. bars of Hershey chocolate. This year however, Hershey's has reduced the size of their large chocolate bars. They are now 4.4 OZ. You will need to purchase 5 large bars instead of 4.