Apple Cream Cheese Tort
Ingredients for the Crust:
1/2 cup butter
1/3 cup sugar
1 cup flour
1/4 tsp. vanilla
Ingredients for the Filling:
8 oz. cream cheese, softened
6 cups peeled and sliced tart apples
1/4 cup sugar
1/3 cup sugar
1/2 tsp. vanilla
1/4 cup slivered almonds
Directions for the Crust:
Cream together the butter, sugar and vanilla. Blend in the flour. Pat dough into the bottom and 1" up the sides of a 10" spring-form pan.
Directions for the Filling:
Combine the cream chese and 1/4 cup of sugar. Add the egg and vanilla and beat until smooth. Pour into the pan. In a large bowl, combine the 1/3 cup of sugar and the cinnamon. Add the apples and toss to coat. Arrange the apples over the cream cheese mixture. Sprinkle with the almonds. Bake for 10 minutes in a pre-heated 450 degree F oven. Reduce the heat to 400 degree F and bake for an additional 35 minutes or until the apples are tender.
Optional: Serve with a dollop of fresh whipped cream on top and a dash of nutmeg.
5 cups of cake flour, 2 tablespoons of oil, 1 instant yeast, 1 Tab. salt. 2 teas sugar, 1 egg added to warm water making 2 cups liquid.
Knead in processor until the dough comes away from the sides and is smooth. Allow to rise for about 1 hour covered with plastic and a a tea towel. The make a four plait. Start at one end finish off pinching end and then turn around and replait the other end which has become a bit loose so that the two ends match. Let rise for about 1/2 hours and then brush egg (beaten ) over. Sprinkle coarse salt and poppy seeds over and bake for about 55 mins at 190 degrees centigrade until when you knock it it sounds hollow.
CHOCOLATE ORANGE DRIZZLE.
6 oz marg or butter
6 oz caster sugar
6 oz self raising flour
2 Tab cold milk
finely grated rind of one orange.
Juice of 1 orange and 2 oz sugar
4 OZ PLAIN BLACK CHOCOLATE
½ OZ BUTTER.
Temp. 350 F. 180 C.
Traditionally English, this rich fruit cake is made well in advance of Christmas. Pour brandy over the cake from time to time to help it mature. Christmas cake may be served plain, or decorated with marzipan and white icing.
Full Power, Medium (50%) 27 minutes
150 g sultanas
150 g currants
60 g mixed peel
200 g soft brown sugar
200 mC water
5 mC bicarbonate of soda
100 g glacé cherries, chopped
125 g dates, chopped
5 ml instant coffee powder
3 eggs, beaten
240 g cake flour
5 ml baking powder
3 ml cinnamon
3 ml mixed spice
10 ml cocoa
125 me brandy
50 mC chopped preserved ginger
2 rings glacé pineapple, chopped
75g mixed nuts, chopped
100 m brandy extra
Place sultanas, raisins, currants, peel, butter. sugar and water in a large bowl. Cover with vented plastic wrap, microwave on Full Power for 7 minutes. Stir at least twice during cooking time. Add bicarbonate of soda, cherries, dates and instant coffee. Allow to cool completely. Stir in eggs. Sift dry ingredients and add alternately with brandy to the fruit mixture until all ingredients have been combined, Stir in preserved ginger, glacé pineapple and mixed nuts. Pour into a deep, lined 18 cm cake pan. It the cake is not going to be iced, arrange a few almonds attractively on top of the cake before baking. Cover cake with greaseproof paper. Microwave on Medium (50%) for l8 to 20 mnutes. Allow cake to cool before turning out of pan. When cool, slowly pour brandy over cake. Wrap in aluminium foil and store until required.
Makes 1 x 18cm cake
Note: In place of the sultanas, raisins, currants and peel use 500 g cake fruit mix
100ml custard powder
30 ml icing sugar
Sometimes if the butter is too soft I put a little extra flour in like a Tablespoon. Mix all tog. At this stage I have a cookie press which presses out all shapes of biscuits. Otherwise make even little balls of the mix and flatten each down with a fork.Bake at 180C or 350 F. until golden but not brown on a greased tray. Children love them and so do their parents
Crush one packet of tennis biscuits and mix with 75 grams of melted butter. Press into a pie dish.
Separate 3 eggs. Mix yolks with one tin of condensed milk and 150 mls. of lemon juice. Beat egg whites until stiff. Fold into mixture and pour into pie dish. Bake at 180 degrees (celsius) for 15 - 20 minutes.
2 tAB slaked lime per litre of water. Cut up inner white pith of melon into squares (Only the uneatable melons with the white interior) Prick well on all sides and soak in the lime water overnight. Wash well and leave in clean water for 2 hours. Take sugar 2 water to 1 sugar, fresh ginger, lemon juice. Boil mix with confyt until transparent. If sugar boils away add water. Add more syrup if it isn't enough. Bottle in sterilized bottles.
5 large egg whites
1 cup extra fine sugar.
Beat egg whites 5 mins high speed. Sprinkle ¼ cup sugar beat 3 mins. Sprinkle 1 T. at a time. Fold in gently but thoroughly using spatula. Bake until dry (2560 deg for 55
1 cup sifted all-purpose flour
1/4 cup sugar
1 tablespoon grated orange rind
½ cup butter
1 egg yolk
½ teaspoon vanilla extract
Combine flour, sugar, and orange rind. Add butter; cut in with pastry blender until of a coarse meal consistency. Add egg yolk and vanilla; blend well. Place 1/3 of dough on bottom of 9-inch springform pan; pat out evenly to cover bottom.
Bake in preheated 400°F oven 5 minutes or until golden brown. Remove from oven; cool. Pat remaining dough evenly around sides to ½ inch from top. Set aside; prepare filling. Pour filling into prepared pan; place on cookie sheet.Bake in preheated 400°F oven 8 to 10 minutes 138 till crust is lightly browned. Reduce oven temperature to 225°F; bake 1 hour and 20 minutes. Cool to room temperature; refrigerate. Garnish with fresh orange sections. Yield 18 servings.
Cream cheese filling
5 X 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 Tablespoons all-purpose flour - 4’ spoon grated orange rind
1/4/ teaspoon salt
¼ teaspoon vanilla extract
¼ cup frozen Florida orange-juice concentrate, thawed
Combine cream cheese, sugar, flour, orange rind, salt, and vanilla in large mixer bowl. Beat with electric mixer at low speed until smooth. Add eggs and egg yolks one at a time; beat well after each addition. Stir in orange-juice concentrate.
ORANGE or GRANADILLA CHIFFON CAKE.
Sift tog. 2 ½ cups self raising flour, 1 level t. sallt, 1 ½ cups castor sugar. Mix ¾ cup orange juice, ½ cup oil, 5 egg yolks, rind of 2 oranges. Whip till stiff. 5 egg whites, ½ t.cream of tartar. Beat mix No 2 well into flour until smoothe. Pour this into stiffly beaten whites (first 1/3) then rest and fold in.
Put into 10” tube pan. Bake 325 deg for 1 hour 10 mins.
***** for the Granadilla cake, use granadillas (with pips) instead of oranges.
6 oz butter or marg
6 oz caster sugar
½ t. vanilla
3 large eggs
6 oz self raising flour
2 oz chopped walnuts
halved walnuts for decoration
4 oz butter, 4 oz icing sugar, 1 desertspoon coffee.
4 oz icing sugar, 1 t. coffee essence, ½ butter, approx 1 T. water.
To make glace icing : Sift icing into small pan. Add coffee ,butter, and water. Heat slightly beating with wooden spoon until icing is thick and glossy. Do not over heat. Use at once.
Divide mix into 2 tins bake in mod. Over 375 deg. for 20 mins or until golden brown. Sandwich tog with butter icing . Pipe small stars around side. Pour glace smoothly over top and allow to set. Dec. with whole walnuts
2 ORANGES EACH PRICKED WITH A SKEWER 30 TIMES
Put in a jug and cover. Leave for about 30 days until all sugar has evaporated. Strain and use.
15 lemons well scrubbed to remove residue of pesticieds or wax..in hot water and a brush.Carefully zest the lemons (no pith) with a vegetable peeler. In a large glass jar (1 gallon) add one bottle of cane spirit add lemon zest as it is zested. Cover and let sit ar room temp. for at least 10 days and up to 40 in a cool dark place. The longer it rests the better. No need to stir.
RYKIE'S CHIFFON CAKE
1.Sift together 2 1/ cups flour, 1 level tsp. salt, 1 1/2 cups caster sugar.
2. Mix 3/4 cup orange juice, 1/2 cup oil, 5 egg yolks, rind of 2 oranges.
3. Whip 5 egg whites with 1/2 teas. cream tartar until stiff.
Beat mixture #2 into flour until smooth. Fold in egg whites with 2 1/2 teas. baking powder. Pour into 10 inch tube pan. Bake for 1 hour at 325 degrees. As ovens are all different, check -- could take less time.