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Thick Butterscotch Cake with Glaze
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More Soulful Recipes October 7th, 2002 (Part 2)
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Re: Jelly Cakes
Question: What Is Equivalent Of 2 Sticks Of Butter
Recipe Request: Quick Bread Pudding
Recipe Request: Shrimp Dip
Re: Jelly Cakes
Recipe: Old-Fashioned Chocolate
Pie
Recipe Request: Beignets
Recipe Request: Spoon Bread
Recipe Request: Low Cal Homemade Salad Dressing With No Salt
Or Oil
Recipe: Lasagna With Meat Sauce
Recipe: Mississippi Mud Pie, Mississippi
Mud Pie 2
Recipe: Cuban Sandwich
Recipe: Thick Butterscotch Cake with
Glaze
Recipe Request: Rooties Wings
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: BMARYC230
Subject: Re: Jelly cake
To: posts@chitterlings.com
In response to a good Jelly Cake Apple Jelly was all that was used on
a basic three layer cake. Your grocery store will order it for you if
they do not carry it. You can also use Grape Jelly. It works just as
well.
Mary C. Breedlove a former Floridian
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From: "gladys Jenkins"
To: posts@chitterlings.com
Receipe request: what is the equilent of 2 sticks of butter. I want
to make a pound cake with vegetable oil rather than butter. Is this
possible and is there a recipe(s) for this.
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From: bettypoob6
To: posts@chitterlings.com
I WOULD LIKE TO KNOW IF ANYONE HAS A QUICK RECIPE FOR BREAD
PUDDING.
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From: Jack Rogers
Subject: Shrimp Dip
-any years ago, my family had a delicious dip (for potato chips) that
was made with Cream Cheese and canned shrimp.
I cannot find the recipe
Please help.
Jack Rogers
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From: "Carolyn Thompson"
To: <posts@chitterlings.com>
Hi Willie,
This is for Katrina who wanted to know the name of the jelly for the
jelly cake. The name of the jelly was REX Jelly. We could get it all
the time here in Arkansas,but the company was sold ,and the jelly is
called something else now . I can't think of the name off hand . I
know that you can still buy it but under another name.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pie
Old-Fashioned Chocolate Pie
Serves 6 to 8
Ingredients
1 (9 inch) pie shell
Filling
1-1/4 c sugar
4 tablespoons cornstarch
3 tablespoons cocoa
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 tablespoon butter
Meringue
3 egg whites
3 tb sugar
1 pinch cream of tartar
Directions
Mix together first 4 ingredients in a double boiler. Add milk and egg
yolks and cook over medium heat until thick, stirring constantly.
Stir in butter and vanilla. Pour into baked pie shell. Chill. Beat
egg whites until stiff, gradually adding sugar and pinch of cream of
tartar. Spread over cooled chocolate filling and bake at 350°F until
lightly browned.
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From: Raquel Benjamin
Subject: Beignets
To: posts@chitterlings.com
Does anyone have the recipe for or something similar to the beignets
at Cafe Du Monde in New Orleans? I would greatly appreciate it. Thank
you, Raquel.
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From: Jungleduc
To: posts@chitterlings.com
Hi Willie,
This will probably sound dumb, BUT, I need a recipe for Spoon Bread.
You have had several in your newsletter but I never copied them since
I purchased your cookbook and thought it would be in it, but, it is
not and I need to make this for a dinner party Friday night. Can
you send me the recipe?
Thanks, and love your soulful recipes.
Lynn
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From: "michelle knight"
To: posts@chitterlings.com
i am looking for a low cal homemade salad dressing
that uses now salt or no oil
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Lasagna with Meat Sauce
Lasagna With Meat Sauce
Sauce:
1-1/2 pounds ground beef OR bulk Italian Sausage OR Italian Link
Sausage, cooked and sliced OR any combination
2 cups fresh mushrooms, washed and thinly sliced
4 cloves garlic, peeled and finely minced
1 large onion, peeled and chopped
1-1/2 teaspoons Oregano
2 teaspoons salt
1-16 ounce can tomatoes cut into small pieces, undrained
1-16 ounce can tomato sauce
2 teaspoons sugar
Filling:
2 cups Ricotta Cheese OR Cream Style Cottage Cheese
2 eggs, slightly beaten
1/4 teaspoon Nutmeg
Lasagna Noodles:
12 Lasagna Noodles cooked according to package directions (I always
like to cook a couple extra)
Cheeses for Topping:
2 cups grated Mozzarella Cheese
1 cup grated Parmesan Cheese
Grated Cheddar Cheese (Optional)
Turn your oven to 350 degrees. placing rack in center of the oven.
Brown together the meat, mushrooms, onions, garlic, Oregano, and saft.
Drain excess fat. Add tomatoes, tomato sauce, and sugar. Simmer for 30
minutes, stirring occasionally.
While preparing the meat sauce, you will want to prepare the Lasagna
Noodles according to package directions. While the sauce is simmering,
mix the cheese, eggs, and Nutmeg together and set aside. Grate the
Mozzarella and Parmesan cheeses (and Cheddar Cheese if you like) and
mix together and set aside.
Into a greased 9X13 rectangular pan, place 4 of the cooked Lasagna
Noodles. Spread 1/2 of the filling over the noodles. Distribute about
1/2 of the meat sauce over this. Using about 1/3 of the grated cheese,
spread this over the meat. Layer another 4 Lasagna Noodles on top of
this and repeat the process of layering. Place the last 4 noodles on
top and sprinkle the remaining cheese over the top.
Place on center rack in oven and bake for about 40 minutes. Remove
from oven, let set for about 5 to 10 minutes. Serve hot with a nice
salad and thick slices of garlic bread (recipe included below). Serves
8 to 10 people.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Mississippi Mud Pies
MISSISSIPPI MUD PIE
The following recipe came from "WILLIE CRAWFORD'S" cookbook.
He has
two (2) recipes for Mississippi Mud Pie; I am sending both recipes.
Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine--softened
Filing:
12 ounces Cool Whip
3/4 cup sugar
8 ounce cream cheese--softened
1 small package instant pudding--chocolate
1 small package instant pudding--butterscotch
3 cups milk
Thoroughly blend crust ingredients. Press firmly in bottom of pan.
Blend together half of the cool whip, sugar, and cream cheese. Spread
mixture on top of crust. Whip together the puddings and milk and
spread on top of cream cheese mixture.
Top with remaining cool whip.
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MISSISSIPPI MUD PIE II
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine--melted
1 (8 ounce) package cream cheese--softened
3/4 cup sugar
1 (12 ounce) container non-dairy whipped topping--thawed
1 (4 ounce size) package instant chocolate pudding mix
1 (4 ounce size) package instant butterscotch pudding mix
3 cups milk
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press firmly
onto the bottom and sides of a 9 inch pie plate. Blend together the
cream cheese and sugar; mixing well. Fold in half the non-dairy
whipped topping. Spread mixture in the crust-lined pie plate. Whisk
together the pudding mixes and milk; mixing well. Spread on top of
the cream cheese mixture. Top with the remaining non-dairy whipped
topping.
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From: CorinnaMarieE
Subject: Cuban Sandwich
To: posts@chitterlings.com
Cuban Sandwich
margarine or butter
4 (8-inch) hero or good quality club rolls
Prepared mustard
12 ounces baked ham sliced
16 slices kosher dill pickles or 8 sandwich slices
6 ounces sliced provolone and/or Swiss cheese
Mayonnaise
1. Assemble sandwiches: Split each roll horizontally in half. Lightly
spread mustard on bottom halves of rolls (about 1 1/2 teaspoons per
roll or to taste). Top each with one-fourth of ham, pickles, and
cheese. Lightly spread mayonnaise on top halves of rolls: to taste;
Close Sandwich. Butter both sides of bread
2. Heat skillet to medium heat. and arrange sandwiches in center of
skillet.
Place heavy skillet (preferably cast iron) on top of sandwiches and
cook 4 to 5 minutes or until cheese melts and rolls are browned on
both sides, turning sandwiches over once, repeat press with cast
iron skillet. (Or you can use a George Foreman Grill Or you can use
a sandwich press if you have one.)
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Thick Butterscotch Cake with Glaze
Thick Butterscotch Cake
2-1/2 cups flour
1 tsp baking powder
2 eggs
1/2 tsp salt
2 sticks butter (1 cup)
1-3/4 cups packed light brown sugar
1 tbsp vanilla
1-2/3 cups butterscotch chips melted in the microwave Cream the butter
and sugar.
Add the eggs and vanilla.
Then add the flour, baking powder and salt. Then add the melted
butterscotch chips.
Put directly into two 9 inch round cake tins and bake at 350 degrees
for about 25 minutes.
Let the cakes cool
Chocolate and Nut Glaze
Take one 12 oz. bag of chocolate chips and one stick of butter and
melt together in the microwave, stirring lightly until smooth. Add one
cup of your favorite nuts and 3/4 cup sour cream. Mix together well
Cut each cake in two so you have four round thin cakes. Place one down
and pour a little frosting on it. Repeat and finish the final layer
with the rest of the frosting, allowing some to run down the sides.
Keep the cake at room temperature or it will be too firm to cut.
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From: "Tracie Bonnick"
To: <posts@chitterlings.com>
Subject: Rooties Wings???
Does anyone have a recipe for Rooties Wings?? They are so excellend I
find myself craving them.
T. Bonnick
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