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Recipes - Cookies, Pies, Cakes, and Other Sweets
Meryl:
Those recipes look delicioso, Natali! I especially want to try the coconut pudding. :P
Paul, thanks for PMing Lauren. Never enough (cherry) cake, never enough! 8)
Ellemeno:
--- Quote from: opinionista on November 22, 2006, 03:06:05 pm ---Exotic dessert recipe interlude ;D
Tembleque (Coconut pudding)
--- End quote ---
Natali, that sounds so delicious. Is it Puerto Rican? Is there a typical shape to the mold or to the slice when it's served? Elle
opinionista:
--- Quote from: Ellemeno on November 22, 2006, 04:10:27 pm ---Natali, that sounds so delicious. Is it Puerto Rican? Is there a typical shape to the mold or to the slice when it's served? Elle
--- End quote ---
Yes it is Puerto Rican and it's made in many ways. You can use any mold. Some people use small plastic cups.
tamarack:
Paul did email me and here is the SECOND PRIZE WINNER FROM THE BROKEBACK BOSTON GET-TOGETHER (I actually posted it on the Boston thread after we got back so this is a cut and paste.)
Vanilla Almond Pound Cake with Maraschino Cherries
1/2 cup shortening
1 cup margarine or butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6-ounce can evaporated milk with enough water to make 1 cup
1 cup chopped nuts (I didn't add nuts.)
10-ounce jar maraschino cherries, well drained (I quartered them, at least)
2 tablespoons vanilla extract
2 teaspoons almond extract
Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
Add flour and milk alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees for 1 hour 45 minutes or until tested done. (You really need to keep checking because it didn't take mine this long either time.)
Remove cake from pan while still warm. Ice if desired.
Enter in cherry cake bake-off and win a Brokeback Mountain wall calendar! Yee Haw
tamarack:
This is a recipe from the 50's that my doctor's office manager gave me. Her mother used to make it as a birthday cake for all the kids. I tried it a couple of weeks ago and it is very good. I like the pound cake recipe from Boston better, but my son is a fan of this one. I baked it in a Bundt pan and it worked out just fine. I also didn't frost it - I just sprinkled it with powdered sugar. It's a sweet cake even without the frosting.
Cherry Festival Cake
"This delicate pink cake has cherries and nuts scattered all the way through. Festive and delicious!"
Bake at 350 degrees for 30 to 35 minutes. Makes 2 9-inch round layers. All ingredients should be a room temperature.
Sift together...2 1/2 cups sifted cake flour
3 1/4 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar
Add...............1/2 cup finely chopped, drained maraschino cherries
1/2 cup shortening
2/3 cup milk
Beat...............for 2 minutes, 300 strokes, until batter is well blended. (With electric
mixer blend at low speed, then beat at medium speed for 2 minutes.)
Add...............1/3 cup milk
2 eggs, unbeaten
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice
Beat..............for 2 minutes.
Fold in...........1/2 cup finely chopped nuts
Pour..............into two well-greased and lightly floured 9-inch round layer pans.
Bake..............in moderate oven (350 F.) 30 to 35 minutes. Cool and frost with cherry
frosting.
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