| CARAMEL CAKE |
2 ? cup flour
3 tbsp. Coffee mixture with 3 tbsp. Sugar
? cup oil
? cup juice or milk
? cup granulated sugar ? ? cup for eggwhite
7 pcs. Egg white
1 tbsp. Baking powder
2 cans condensed milk (pasteurized)Toppings
Pasteurized condensed milk boil for 2-3 hours
Mix with cornstarch
1.Sift and measure cake flour.
2.Make well in dry ingredients
3.Combine ? cup oil, egg yolk, ? cup milk, coffee and 3 tbsp. Sugar, mix in flour.
4.Mix starting from the center going to the side in one direction
6.Fold eggyolk mixture
7.Bake in a lined pan or tube pan at 350?F about 35-40 minutes
| Mini-Blueberry Cheesecakes |
2 ? cups graham craker crumbs
4 tablespoons sugar
1 cup melted butter
1 ? cups cream cheese, softened
? cup sugar
? teaspoon vanilla
1 can blueberry filling
1.Preheat oven to 350?F. Prepare a 12-hole muffin pan.
2.In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well.
3.Divide into 12 portions then press to cover the bottom and sides of the muffin pan. Set aside.
4.In a bowl, beat the cream cheese until soft then add the sugar and vanilla. Add the eggs and beat until smooth.
5.Pour into the prepared crusts.
6.Bake for about 25 minutes or until the filling is set.
7.Cool then top with the blueberry filling. Chill before serving.
| Bourbon Street Sherry Cakes |
INGREDIENTS for Cake:
1 egg, separated
3/4 cup sugar
1-1/8 cups self-rising flour
1/4 cup corn oil
1/2 cup milk
3/4 teaspoon vanilla extract
INGREDIENTS for Sauce:
1 cup sugar
1/2 cup water
1/2 cup dry sherry
1/4 cup anisette
Preheat oven to 350 degrees. Combine egg yolk and sugar, beating until light yellow in color. Add remaining cake ingredients except egg white, mixing well. Beat egg white until stiff but not dry; fold into batter. Pour into greased muffin tins. Bake about 15 minutes or until golden. Remove cakes while still warm. Arrange in a flat dish with sides. To make sauce, combine sugar and water; boil until sugar dissolves. Remove from heat and stir in sherry and anisette. Pour over warm cakes. Chill overnight. Serve with whipped cream.
YIELDS: 24 cupcakes
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