-SYRUP-
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

FILLING
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 tb Kirsch Liquer

TOPPING
2 c Sour Cherries; Canned, Drain
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour.
Pour the batter into 3 8-inch cake pans that have been well greased and
floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or
until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate.
Spread with butter cream filling. Using 3/4 cup of the cherries, which
have been patted dry, drop cherries evenly over cream. Place second layer
on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar
into the whipped cream. Cover the sides and top of the cake with whipped
cream.
Decorate top of cake with remaining 1/2 cup cherries.
To make chocolate curls from chocolate bar, shave (at room temperature)
with a vegetable peeler. Refrigerate curls until ready to use. Press
chocolate curls on sides of cake and sprinkle a few on the top. Chill until
serving time.

Heat oven to 350F. Grease and flour 9×13 inch pan. Beat all ingredients
together on low speed for 30 seconds. Beat on high 3 minutes. Pour 2/3′s
(about 3 cups) into pan. Stir cocoa and baking soda into remaining batter.
Drop cocoa batter by generous tablespoons in mounds on top of peanut butter
batter. Pull knife thoruhg in “s” shaped curves to marble. Bake 40-45
minutes or until toothpick test is clean or cake springs back when touched
in the center. Cool. Frost with your favorite chocolate frosting, peanut
butter frosting below, or even marble the two together.

Peanut Butter Buttercream Frosting: Mix sugar and peanut butter, stir in
vanilla and milk. Beat until smooth. Frosts a 9×13 inch cake.

-ALMOND SYRUP-
1/2 c Water
1/2 c Sugar
1/4 c Almond liqueur
1 Orange cut in half

For the cake, preheat oven to 350 degrees. Place butter and sugar in mixer
bowl and cream, using an electric mixer on high speed. Add the eggs and
yolks, one at a time mixing well after each addition. After the eggs are
incorporated, mix on high until the mixture is light and fluffy about 5
minutes. On low speed add orange juice concentrate and zest and mix well.
In a medium size bowl combine the dry ingredients then add to the egg
mixture. Pour into a sprinform pan lined with foil and place in a350 degree
oven and bake 30 minutes or until when touched the cake springs back.
Remove from the oven brush with the syrup

For the syrup, while the cake is baking prepare the syrup. Place water,
sugar, liqueur, and orange in a medium size sauce pan and over high heat
cook until the mixture is thick and syrupy about 5-8 minutes. Allow to cool
a little before brushing the cake generously with the syrup.

Preheat the oven to 400 degrees F. With a pastry brush coat the bottom and
sides of an 8 1/2 or 9 inch square shallow baking dish with 1 tablespoon of
the soft butter, then scatter 1 tablespoon of flour or grated parmesan over
the bottom of the dish. Tip the dish from side to side to spread the flour
or cheese evenly on the buttered surfaces and set the dish aside.

Place the corn in a food processor and puree at high speed. (To puree the
corn by hand, force it through a food mill set over a bowl. Discard any
pulp left in the mill.) In a large bowl, combine the pureed corn,
cornmeal, milk, 1/4 cup olive oil, grated Munster cheese and salt, and mix
thoroughly. NOTE — if a spicy effect is desired, add Cayanne pepper to
taste.

I have no clue where this recipe originated. My mom gave it to me a long
time ago. It takes 1 1/2 hours from start to finish and is great,
especially toasted the next day. My comments are in parentheses.

Heat oven to 350 degrees F. Grease and flour a 9 inch cake pan.

In a large bowl mix 4 cups of flour with the baking powder, baking soda,
salt sugar and caraway seeds. Add raisins, mixing in with your hands to
separate the raisins. Add buttermilk to flour mixture and mix with a fork
until mixture forms a dough.

Sprinkle about 1/4 cup of flour on a board (countertop). Turn out dough and
knead for about 5 minutes, working in flour from the board. Add more flour
as needed to form a smooth round loaf.

Press loaf evenly into pan and cut a cross 1/2 inch in the top.

Bake for 1 hour and 15 minutes, or until loaf sounds hollow when rapped on
the bottom. Remove loaf to a wire rack and rub top with butter. Sprinkle
with sugar. Let bread cool completely before slicing. (I don’t do the
butter and sugar thing, and it rarely gets more than 5 minutes cooling
before we are slicing into it)

NOTE: I never have buttermilk around. I usually add a tablespoon of lemon
juice to a cup of milk and let it sit for 2 minutes or so–or 2 tbsp to 2
cups milk as the case may be.

Preheat oven to 375′F. Using electric mixer, beat butter and both
sugars in large bowl until smooth and creamy. Add eggs and vanilla
and beat until blended. Sift flour, baking soda and salt into small
bowl; stir into butter mixture. Add chocolate chips, oats, raisins,
and oat bran and stir until well blended.

Working in batches, drop batter by heaping tablespoonfuls onto
ungreased baking sheets. Bake cookies until golden but still soft to
touch, about 12 minutes. Cool cookies on baking sheets.