Text 9561, 130 rader
Skriven 2014-02-06 07:58:52 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Cake #2
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter Pecan Cheesecake
 Categories: Cheesecake, Nuts, Dairy, Desserts
      Yield: 9 servings

  1 1/2 c  Graham cracker crumbs
    1/3 c  Sugar
    1/3 c  Butter; melted
    1/2 c  Finely chopped pecans
     24 oz Cream cheese; softened
  1 1/2 c  Sugar
      3    Eggs
     16 oz Sour cream
      1 ts Vanilla extract
    1/2 ts Butter flavoring
      1 c  Fine chopped pecans; toasted

  Preheat oven to 475°F.

  Combine the graham cracker crumbs, sugar, butter and
  pecans, mixing well. Reserve 1/3 cup of the mixture.
  Firmly press the remaining mixture on bottom of a
  9-inch springform pan.

  At medium speed of an electric mixer, beat the cream
  cheese until light and fluffy. Gradually add 1-1/2
  cups sugar, mixing well. Then add the eggs, one at a
  time, beating well after each addition. Beat in the
  sour cream, vanilla and butter flavoring, mixing well.
  Stir in the 1 cup of toasted pecans.

  Pour batter into prepared springform pan. Sprinkle top
  evenly with reserved crumb mixture.

  Bake at 475°F for 10 minutes. Reduce temperature to
  300°F, and bake an additional 50 minutes. Cool on a
  wire rack, then chill.

  * Note: Place chopped pecans in a single layer on a
  cookie sheet and toast in a 350°F oven for 7 to 10
  minutes, stirring occasionally, until you begin to
  smell them. Allow them to cool.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 22 March 2009

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Louise's Italian Coconut Cake & Frosting
 Categories: Cakes, Desserts, Icing, Nuts
      Yield: 9 servings

      5    Eggs; separated
      2 c  Sugar
    1/2 c  Butter
    1/2 c  Crisco
  2 1/2 c  All purpose flour; sifted
      1 ts Baking soda
      1 c  Buttermilk
      1 c  Shredded coconut; packed
      1 c  Pecans; fine chopped

MMMMM--------------------FROSTING-------------------------
      8 oz Cream cheese; softened
    1/2 c  Butter; softened
      3 c  Confectioners' sugar (plus
           - more as needed)
      1 c  Shredded coconut; packed
           - (divided)
      1 c  Chopped pecans
      1 ts Vanilla extract
           Milk; as needed

  This cake is so delicious people will be asking you
  for the recipe. I know. That's how I got the recipe; I
  asked Louise.

  Preheat oven to 350°F. Grease and flour three 8-inch
  cake pans.

  Beat egg whites until stiff, but not dry. Set aside.
  Cream butter, Crisco and sugar until fluffy, letting
  electric mixer run for 4 or 5 minutes. Add the egg
  yolks, one at a time, beating well after each addition.

  Sift the flour and baking soda together. Add to the
  egg mix, alternating with buttermilk, starting and
  ending with flour mixture. Add the coconut and nuts.
  Beat well. Fold in the beaten egg whites.

  Bake at 350°F for 25 minutes or until cake tester
  comes out clean. Remove the pans from the oven and
  place them on wire racks to cool for 10 minutes. Run a
  dinner knife around the edge of each layer and invert
  each onto a rack, then invert them again onto another
  rack so layers are right side up. Allow to cool
  completely before frosting.

  The Frosting:

  Cream together the cream cheese and butter. Gradually
  beat in the confectioners' sugar (takes about 5
  minutes).

  To achieve the spreading consistency you desire, you
  may need to add 2 to 3 tablespoons milk and 1 to 1-1/2
  cups additional confectioners' sugar.

  Stir in 3/4 cup coconut and 3/4 cup pecans. Frost and
  fill the cake, and sprinkle the top with the reserved
  coconut and pecans.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 04 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Birthdays are nature's way of telling us to eat more cake. - Anonymous

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)