Recipes Included On This Page  Irish Bread (Linda Muckerheide**Irish Soda Bread**) Italian Cassata Cake Italian Cream Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * IRISH BREAD (Linda Muckerheide**Irish Soda Bread**) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cup flour 2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1/4 Cup butter 1/2 Cup sugar 1 egg 1 1/2 Cup buttermilk 1 Cup golden or dark raisins 1/2 Cup currants 1 Tbsp caraway seeds Preheat oven to 375 degrees. Sift flour, baking powder, salt, soda, and set aside. Cream butter and sugar. Add beaten egg and buttermilk, and blend well. Add liquid mixture to dry ingredients. Mix by hand only until dry ingredients are well moistened. Fold in raisins, currants, and caraway seeds. Pour into greased round 1 1/2 quart glass casserole. (In a pinch, use a greased glass pie plate) Brush top with melted butter, and sprinkle with a little sugar. Bake for 30 minutes. Reduce heat to 325 degrees and bake for about 30 minutes longer. Test in the middle of the loaf before removing from oven. Should be golden. If you want two loaves, don't double the recipe. Do them separately for best results. Submitted to FareShare by Linda Muckerheide - muckerheide@mediaone.net Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cassata Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 c butter 2 c sugar 4 eggs 2 Tbsp Orange Curacao 1 c milk 3 c flour 2 t baking powder 1 t salt Filling: 2 c ricotta cheese OR 2 (8 oz each) pkgs Philadelphia Cream Cheese 3 Tbsp milk 1/4 c sugar 1/4 c Orange Curacao freshly grated zest of 1 orange 1/4 c coarsely chopped candied orange peel 1/4 c coarsely chopped milk chocolate chips extra orange Curacao Icing: 1 container milk chocolate icing (if you are a chocoholic, use 2) 1/2 c coarsely chopped pistachios OR pecans Preheat the oven to 350 degrees F. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange Curacao and half a cup of the milk. Stir the baking powder and salt into the flour, and add half the flour mixture. Add the rest of the milk and then the rest of the flour mixture. Beat only until thoroughly mixed. Pour the batter into 2 well greased, wax paper lined 9x5x3 inch loaf pans. Bake at 350 degrees F. for 45 minutes or until done. Cool for 5 minutes on a wire rack and then remove from the pan to finish cooling completely. Wash the loaf pans and dry thoroughly. Line them with a piece of waxed paper that sticks up above the sides of the pan (to be used later to lift the filled cakes out of the pan). When the cake is completely cooled, whip together the cream cheese, milk, sugar, orange Curacao, and orange zest until smooth and creamy. If the mixture is too thick to spread easily, add a little more liquid (either milk or orange Curacao). Fold in the candied orange peel and milk chocolate. Slice each of the cakes horizontally into 4 slices. Lay the bottom slice of each cake back into the paper lined pans. Sprinkle about 2 Tbsp orange Curacao over each cake slice. Spread some of the filling over each and then place the next layer on top of each. Continue sprinkling, filling, and layering until the top layer of each of the cakes is on top (trying to put equal amounts of filling between each layer). Wrap each pan, airtight, with plastic wrap and refrigerate overnight. Lift the cakes out using the wax paper and place them on a serving dish (I usually place them side by side on 1 rectangular dish). Frost the top and sides of each cake with a thin layer of the milk chocolate icing. If you are a chocoholic, put as thick a layer of frosting as you like. Sprinkle the tops with the chopped nuts. Serve thin slices - this is a very rich cake. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cream Cake Recipe By : Grace Adams Serving Size : 0 Preparation Time :0:00 Categories : Cakes Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Ricotta cheese 1 6 ounce pack ladyfingers 4 ounces semisweet chocolate or white chocolate, finely chopped 1/4 cup Espresso or strongly brewed coffee 8 ounces cream cheese, softened 1/4 cup coffee liqueur or more espresso 2 ounces mild goat cheese at room temperature 4 tablespoons toasted, chopped hazelnuts, or almonds 1 cup confectioner's sugar 1 3/4 cups heavy cream, whipped If Ricotta is not firm when unmolded and is wet, drain very well in cheesecloth. Beat the Ricotta, cream cheese, goat cheese, and sugar until smooth. Fold in 2 cups of the whipped cream (you start with 1 & 3/4 cups unwhipped heavy cream but after whipping you will have more) and the finely chopped chocolate. Lightly brush the ladyfingers with a blend of the espresso and coffee liqueur. Line the bottom and sides of a 8-inch spring form pan with ladyfingers, with the wet side toward the pan. Pour in half the cheese mixture and sprinkle with half the nuts. Put another layer of brushed ladyfingers over this then pour the rest of the cream mixture in. Top with the remaining whipped cream. You can garnish the top with a little more grated chocolate if desired. Chill overnight. To unmold, run a knife around the sides carefully before removing the spring form ring. Makes 12 slices. I sometimes take liberties with the recipe by substituting pound cake slices for the ladyfingers or using different flavored liqueurs such as orange or almond or even cranberry and then use a weak imitation vanilla in place of the coffee. If I use the pound cake, then I make it in a Trifle Bowl because it doesn't unmold well. Submitted to FareShare by Gracie Adams - GAdams1350@aol.com Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - -

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