700 Cakes Recipes
155093 -- MUSHROOM PHYLLO TARTS
155093 -- MUSHROOM PHYLLO TARTS
mushrooms, drained1 garlic clove, minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed1 (4.5 oz.) jar Green Giant wholemushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese,
bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced
mushrooms. Set aside. To make garlic butter, in small skillet over low heat,
cook garlic in butter until tender, stirring constantly. Coat 16 muffin cupswith garlic butter. Set aside. Brush large cookie sheet with garlic butter.
Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheetlightly with garlic butter; place on buttered cookie sheet. Brush second phyllosheet lightly with garlic butter; place on top of first buttered sheet. Repeatwith remaining phyllo sheets. With sharp knife, cut through all layers ofphyllo sheets to make 16 rectangles. Lightly press each rectangle into garlicbuttered muffin cup. Spoon heaping tablespoonful sour cream mixture into eachcup. Top each with whole mushroom, pushing stem into filling. Drizzle with
remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until lightgolden brown. 16 appetizers.
155094 -- FRIENDSHIP CAKE
1 c. greetings1/2 c. smiles1 lg. hug2/3 c. love1 tsp. sympathy2 c. hospitality
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir inlove. Sift sympathy and hospitality and fold in carefully. Bake in warm heart.
Serve often.
155095 -- SPICY CRAB CAKES
2 lg. eggs1/2 lb. fresh lump crabmeat1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
2 lg. eggs1/2 lb. fresh lump crabmeat1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inchthick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In largeskillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at atime, until golden on both sides, about 3 minutes in all. As cakes cook, removefrom pan, drain on prepared baking sheet and keep warm in oven. In food
processor, process red peppers with mayonnaise until smooth. Serve with crab
cakes. 12 servings.
155096 -- CAKE DOUGHNUTS
2 eggs, beaten1 c. sugar1 c. buttermilk
1/3 c. oil1/2 tsp. salt1 tsp. soda1 tsp. baking powder1 tsp. nutmeg3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll doughout and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts assoon as they surface. With hot oil, need to be watched so they won't burn.
155097 -- GRANDMA'S FRY CAKES
1 1/2 c. sugar3 eggs3 tbsp. melted butter1 c. buttermilk
1 tsp. salt1/4 tsp. nutmeg1/4 tsp. ginger1 tsp. soda1 tsp. baking powder
