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Mak e ah ea d Ma sh ed Pot atoes
3 pounds (1.5 kg) white potatoes (about 6 medium) peeled and cut in chunks
6 ounces (170 g) cream cheese cut in 1-inch (2.5 cm) cubes
1 cup (250 ml) sour cream
2 tablespoons (30 ml) butter or margarine
Cook potatoes in boiling water until tender. Drain. In large mixing bowl, beat potatoes
until fluffy. Add remaining ingredients. Continue to mix until smooth. Put potatoes in a
lightly greased 2-quart (2-liter) covered casserole dish. Refrigerate until ready to bake.
Mashed Potato mixture may be stored up to 3 days before baking.
To Bake
Preheat oven to 350°F (180°C). Dot potatoes with 1 tablespoon (15 ml) of butter or
margarine. Cover and bake for 30 minutes or until heated through.
YeLLow ca ke
2-½ cups (625 ml) all-purpose flour 2 eggs
1-½ cups (375 ml) sugar 1 cup (250 ml) milk
1 tablespoon (15 ml) baking powder 1-½ teaspoons (7 ml) vanilla extract
½ cup (125 ml) shortening 1 teaspoon (5 ml) salt
Preheat oven to 375°F (190°C). Lightly grease and flour two 9-inch (23 cm) cake pans.
Place all ingredients in large mixing bowl and beat on low speed. As dry ingredients
begin to incorporate with wet ingredients, gradually increase speed. Beat at medium
speed until smooth and fluffy. Pour batter into prepared pans. Bake 25-30 minutes or
until toothpick inserted in center comes out clean. Cool and remove from pans.
Yield: 12-16 Servings
heav enL Y an ge L Fo od cak e
1 cup (250 ml) cake flour ¾ cup (200 ml) sugar
1-½ teaspoons (7 ml) cream of tartar 1 cup (250 ml) sugar
1 teaspoon (5 ml) vanilla extract ½ teaspoon (2 ml) almond extract
½ teaspoon (2 ml) salt 1-½ cups (375 ml) egg whites
(11-12 eggs), at room temperature
Preheat oven to 375°F (190°C). Sift flour and ¾ cup of sugar together; set aside. In
large mixer bowl, beat egg whites, cream of tartar and salt at very high speed until
foamy. Add remaining amount of sugar, 1 tablespoon (15 ml) at a time, beating at a very
high speed until meringue holds stiff peaks. Reduce mixer to a low speed and gently
fold in flour-sugar mixture, ¼ cup (50 ml) at a time over meringue, folding in gently just
until flour-sugar mixture disappears. Add vanilla and almond extract with last addition of
flour-sugar mixture. Do not over mix. Pour batter into ungreased 10 x 4-inch (25 x 11
cm) tube pan. Gently cut through batter with rubber spatula. Bake for 45-50 minutes or
until top of cake springs back when touched lightly. Cracks on top should be dry. Invert
cake over funnel and let cake cool completely before removing from pan.
Yield: 12 Servings
Moc ha cheesecake
2 cups (500 ml) whipping cream ¹⁄
³
cup (75 ml) butter, softened
¹⁄
³
cup (75 ml) coffee flavored liqueur 2 teaspoons (10 ml) vanilla extract
2 cups (500 ml) semi-sweet 2 packages (8 ounces each) cream
chocolate morsels cheese, softened
Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat
cream at a very high speed until soft peaks form, set aside. In the large mixing bowl,
beat butter and cream cheese until smooth and creamy. Add coffee flavored liqueur,
vanilla and melted chocolate. Fold whipped cream into chocolate mixture at a low
speed. Pour into prepared crust. (See Chocolate Cookie Crust Recipe Page 15)
Chill 8 hours.
Yield: 10-12 Servings
English-12
English-13