Recipes Included On This Page Lane Cake Lauwarmer Kartoffelsalat Mit Pfifferlingen (Warm Potato Salad) Le Ruth's Cheese Cake Lemon Torte (HotRod) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lane Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- (2 sticks) 2 cups sugar 3 1/4 cups sifted cake flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 8 egg whites -- stiffly beaten 1 tsp. Ronald Reginald's Pure Vanilla Extract Cream butter and sugar with electric mixer. Add sifted dry ingredients alternately with milk. Add vanilla and fold in whites. Pour into 3 greased and waxed paper lined 9-inch pans. Bake in 375° oven 25 to 30 minutes. Cool slightly in pans. Filling: 1/2 cup (1 stick) butter 1 cup sugar 8 egg yolks 1 cup seedless raisins, chopped 1 1/2 cup chopped pecans 1 cup shredded coconut 1 cup brandy 2 tsp. Ronald Reginald's Pure Vanilla Extract Cream butter and sugar with electric mixer. Beat egg yolks until thick. Add to creamed mixture and cook over very low heat until thick (15 to 20 minutes). Add raisins, pecans, and coconut. Cool. Add brandy. Spread between layers of cake. Frosting: 2 egg whites 1 1/2 cups sugar 1/8 tsp. salt 1/3 cup dark corn syrup 2/3 cup water 1 tsp. Ronald Reginald's Pure Vanilla Extract Beat egg whites with electric mixer until foamy. Bring sugar, salt, syrup, and water to a boil. Pour 3 tablespoons of the boiling syrup into the egg whites. Continue beating whites until stiff but not dry. Boil syrup mixture to 240°F, or soft ball test. Pour over egg whites, beating until the frosting begins to lose its gloss and holds its shape. Add vanilla. Spread over cake. If frosting becomes too stiff, add a drop or two of hot water to the mixture. Estelle Leruth From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Lauwarmer Kartoffelsalat Mit Pfifferlingen (Warm Potato Salad) Recipe By :Monika Eckert Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Onions Potatoes Side Dishes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 7/8 pounds potatoes salt 3/4 pound chanterelle mushroom 2 onion 3/8 cup oil 1 bunch chives 1 1/16 cups vegetable broth 2 tablespoons vinegar, cider -- (to 3 tablespoons) 1 tablespoon mustard pepper sugar 2 egg yolks Cook the potatoes unpeeled for about 20 minutes in salt-water. Clean the chanterelle mushrooms and cut the onions in very small cubes. Heat the oil and steam onions and chanterelle mushrooms. Cut the chives in pieces. Add broth, vinegar, mustard and chives to the pan and let boil for one time. Flavor with salt, pepper and a pinch of sugar. Take the pan from the oven and stir in the egg yolks. Peel the potatoes and cut in slices. Give into to warm mixture, mix well and serve warm. Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de> S(MC formatting by): "and Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de>" - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Le Ruth's Cheese Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Cream Cheese Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/4 cup flour 3 lbs. cream cheese (room temperature) 6 eggs 2 yolks 1 grated lemon rind 1 grated orange rind 1/4 cup half & half cream 1 1/2 teaspoons Ronald Reginald's Pure Vanilla Extract Preheat oven to 475 degrees. Grease pan generously with butter and line with graham crumbs. Sift flour and sugar into mixing bowl. With mixer running, add softened chunks of cheese. When all cheese is mixed into sugar, begin to add eggs slowly. Scrape bowl often to keep batter smooth. Then add orange, lemon, vanilla, and half & half cream. Bake in 1" of water at 475 degrees for 15 minutes. Then reduce oven to 225 degrees for about 45 minutes to 1 hour. Depan when cold and chill well before serving. Good cheesecake is always better when served with fresh raspberries, strawberries, or blueberries. Chef Lawrence F. Leruth From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Lemon Torte (HotRod) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Citrus Desserts Pies and Tarts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 5 lemons zested and juiced 9 eggs 14 oz sugar 12 fl. oz whipping cream 1 portion pastry -- (see below) Crack and whisk eggs into mixing bowl. Add sugar, cream, then lemon zest and juice last. Mix together well until it has a smooth texture too it. ****Do not let this mixture sit for a prolonged amount of time, it may curdle due to the lemon juice and cream. Pastry; yields 2 portions: 8 oz unsalted butter cubed 10 oz flour 4 oz icing sugar 2 pc egg yolks 1 tsp vanilla pinch salt Sift together dry ingredients. Cut in butter cubes until a mealy texture is attained. Add yolks and vanilla, mix just until mixture comes together. Can use a little extra icing sugar if it seems a little soft. Chill 30 min. (may be soft due to room temp. so don't add too much extra sugar). Divide mix in 1/2 and press into a 9-10" springform pan. Blind bake crust with parchment paper and beans on top of crust until slightly golden at 350' for 20-30 min. Remove parchment, then add lemon mixture above and bake at 350' for approx. 45 min. Check with toothpick or skewer. Serve with Raspberry coulis. Contributed to Fareshare 6-2000 by HotRod <trishrod@ns.sympatico.ca> - - - - - - - - - - - - - - - - - - - NOTES : Pastry Recipe is also used in other recipes in this Volume: Chocolate Pecan Pie and Dutch Clipper Pie

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