Cornerstone Inn Rum Cake
-
Cake: 18 1/2 oz Yellow cake with butter mix
3 3/4 oz Instant vanilla pudding mix
4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c Rum
1 c Pecans; chopped
Glaze: 1 Butter
1/4 c Water
1 c Granulated sugar
1/2 c Rum
Whipped cream; (optional) Combine cake mix and pudding mix in large mixing bowl. Add eggs, water and rum. Grease and flour 10″ tube pan. Sprinkle nuts in bottom of pan and pour batter over nuts. Bake 1 hour in a 325 preheated oven. Glaze: Melt butter in saucepan. Mix in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Invert warm cake on plate. Stick holes in cake – drizzle glaze over cake. Garnish with whipped cream.JM. This recipe from Cornerstone Inn is featured in I Want That Recipe! – Most Requested Recipes from Tennessee’s Finest Bed & Breakfasts. Cornerstone Inn Gatlinburg, Tennessee —–
Category:Baked Goods
Griddle Cheesecakes(Pan) with Cranberry Sauc
-
2 c Low-fat cottage cheese
Cranberry sauce- 2 Eggs — or substitute
1/2 c Sugar
1/4 c Sugar
1 tb Cornstarch
1 c Unbleached flour
1 1/2 c Fresh orange juice
1 t Baking powder
2 c Cranberries
1 Lemon zest — grated
Fresh or frozen
CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavy-bottomed saucepan. Gradually pour in the orange juice; stirring constantly. Add the cranberries and bring the mixture to a boil over medium heat; stirring constantly. Reduce the heat and simmer the mixture until all the cranberries have burst; about 15 minutes. Puree the mixture in a FP or a blender. Set sauce aside. CHEESECAKES: 1. Puree the cottage cheese in the clean blender or FP. Add the eggs and blend them into the puree. Transfer the mixture to a bowl and add the sugar, flour and baking powder; stir in well. Beat just ling enough to produce a smooth batter. Stir in the zest. 2. Heat a griddle or skillet over medium heat until water dances on hot skillet. Drop batter by generous Tablespoons and use the back of the spoon to spread the batter to a thickness of about 1/4″. Cook until top is covered with bubbles; about 3 minutes and then flip and cook them until the second sides are light-brown; about 1 minute more. Keep warm. 3. Serve the griddle cheesecakes with the cranberry sauce. FRESH WAYS WITH BREAKFASTS & BRUNCHES; Time-Life Books Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
Category:Baked Goods
Orange Juice Fizz:
-
1 cn (6-oz) orange juice
Concentrate, thawed 1 c Cold water
1/2 c Orange-flavored liqueur,
If desired 2 c Club soda, chilled
Y’all were looking for “No Ho-Hum Breakfasts.” Here’s one I found in Fast and Healthy Magazine: In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat.
Category:Beverages
Corn Pancakes
-
1 1/2 c Flour
4 ts Baking powder
2/3 c Corn meal
2/3 ts Salt
3 tb Sugar — granulated
1 ea Egg — beaten
1 1/2 c Milk
2 tb Fat — melted
Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Source: Hartford Grange, Licking County, OH
Category:Breakfasts
