How To make Mama Crow's Raisin Nut Jam Cake
1 c Butter or margarine; soften
2 c Sugar
4 lg Eggs
1 1/2 c Jam (blackberry recommended)
3 c All-purpose flour
2 ts Ground allspice
2 ts Ground cinnamon
1 ts Baking powder
1 ts Baking soda
1 c Buttermilk
1 c Dark raisins
2/3 c Pecan nuts; chopped
FROSTING:
2 c Sugar
1 c Heavy cream
1 tb Butter or margarine
Mixed candied fruits and - pecan halves; opt'l Ole-Time Boiled Custard - see separate recipe Heat oven to 300~F. Grease and flour three 9-inch cake pans. In large bowl of electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until light and fluffy. Beat eggs in well, then beat in jam. Sift flour, allspice, cinnamon, baking powder and baking soda into second bowl. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Stir in raisins and nuts. Pour batter into prepared cake pans. Bake 40 minutes, or until wooden peaks inserted in center of one layer comes out clean. Cool completely on racks. Frosting: Combine 2 cup sugar and cream in heavy saucepan. Bring to boil, stirring, over medium-high heat and cook 2 to 3 minutes. Cool slightly, then beat until mixture just begins to thicken. Beat in 1 tbsp. butter and immediately spread between layers and on top of cooled cake. Allow frosting on top to drip slightly down sides of cake. Decorate mixed candied fruits and pecan halves, if desired. Serve cake accompanied by Old-Time Boiled Custard (see separate recipe.) Makes 10 to 12 servings. 822 cal, 8 g prot, 31 g fat, 134 g carbo.
Source: Redbook/December 1988. -MARY WILSON BWVB02B -----
How To make Mama Crow's Raisin Nut Jam Cake's Videos
ស្នូលនំង៉ូវយីន|5 nuts moon cake pastry / ពន្យល់ច្បាស់ ស្រួលយល់ ងាយធ្វើ
#Khmerfood #delicious #mothershare
????ស្នូលនំង៉ូវយីន
????5 nut moon cake pastry
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- គ្រាប់ស្វាយចន្ទី 100g
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- ស្លឹកក្រូចសើច 5សន្លឹក
- ទឹកស្ករ 80-100g
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- អំបិល 3g
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- ទឹក 50g
- ពងាទាប្រៃ 20គ្រាប់
????Ingredients
- cashew nuts 100g
- sun flower seeds 100g
- white + black sesame seeds 50g
- almonds 100g
- pomelo peel jam 50g
- raisins 50g
- cooked sausage 2pcs
- grilled dried pork 50g
- kaffir lime leaves 5leaves
- golden syrup 80-100g
- sugar 50g
- cooking oil 35g
- salt 3g
- grilled glutinous flour 100g
- water 50g
- salted eggs yolk 20pcs
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DELICIOUS, SOFT CORNMEAL DINNERROLLS, A Tip For Heating Milk, Inspirational Golden Thought
Rolls made with cornmeal? Yes! These dinner rolls are so soft and delicious! Don't be thinking they taste somewhat like cornbread because they do not. We had a friend who only referred to these as dinner rolls because if her children knew the rolls had cornmeal in them they would have refused to eat them.
We put a light dusting of cornmeal over the top of the rolls after they had been formed but if you sprinkle more cornmeal over them it will give a nice texture to the top. If there are leftover rolls from a meal you could use them to make yummy little sandwiches. You can make the rolls into whatever size fits your need so you could make them larger if you want them for sandwiches and not as a dinner roll.
It takes a little longer to make than the usual dinner roll but well worth it. You just need to plan ahead because of the waiting time between steps. Heating the milk in the first step of the process gave us the perfect opportunity to share a tip with you that we have found so helpful if sugar is also a part of your recipe.
Pour your milk in a pan or kettle, then sprinkle an ample amount of sugar over the top letting the sugar settle to the bottom covering the entire bottom of the pan. DO NOT STIR. You can put the burner on a high heat until the milk is hot. Once the milk is hot, lower the heat and add the rest of the ingredients. STIR. You must stir constantly from that point on until the mixture or whatever you are cooking has thickened. We like to use a wooden paddle to be able to keep the bottom of the pan well scraped while it cooks.
Another tip in cooling the thickened cornmeal mixture is to cover the hot mixture with a film wrap, placing the wrap directly on the mixture so a skin will not form over the top. If you don't have time for it to cool that way you could let it uncovered and stir it every few minutes until it's cool enough to go to the next step. The mixture needs to be cool enough so when you add the yeast the temperature isn't so hot that it kills the yeast.
These rolls also freeze well after they have been baked. We have never tried freezing the dough so we don't know if freezing dough balls would be an option.
CORNMEAL DINNER ROLLS
2/3 cup cornmeal
1 cup sugar
4 teas. salt
1 cup shortening
4 cups milk
Heat the 5 ingredients above until thickened.
Set aside until cooled
When mixture is cooled.
Mix 4 teas. yeast and 1/4 teas sugar to 1/2 cup warm water
Allow time to proof
To the cooled cornmeal mixture add the yeast mixture and 4 beaten eggs
Pour over 7 1/2 cups bread flour and mix well.
If it's too sticky to work with add 1/2 cup more of bread flour
Place dough in a warm place and let it double in size
When it's doubled in size, punch the dough down but do not knead.
Form rolls whatever size you want and place on a baking sheet
Brush the tops with melted butter or margarine
Sprinkle cornmeal over the buttered tops
Let rise until double in size
Makes approximately 4 dozen small rolls
We use our convection oven to bake these so we can use multiple shelves.
340 for 25 minutes or until browned on top.
Conventional oven at 350 for 20 minutes or until browned on top.
(use only one shelf)
Brush butter or margarine over the tops upon removal from oven.
Place onto cooling racks.
Such Yummy Goodness! Enjoy!
We like to include our special needs brother when we do the Golden Thought. Buddy is non-verbal and very special to us. The golden thought for today is a reminder of how we as imperfect people bring joy to the heart of God.
The Golden Thought for today is -
The most beautiful music
is played by the heart
tuned to the will of God.
Years ago Martha attended a piano recital and this saying was on the cover of the bulletin. The cover had a Norman Rockwell photo with a young lad standing by the piano singing his heart out. The older gentleman watching him had such a pleased expression on his face, thoroughly enjoying this little guy's performance.
How neat to think that our lives can bring beautiful music to our Lord Jesus when we turn our hearts towards Him. Just picture Jesus smiling on us as we strive to bring honor and glory to His name.
Website for our Labrador Puppies
#hershbergersmiraclehomestead #scrumptiousdinnerrolls #tipforheatingmilk #sandwichbuns #convectionoven #cornmeal #specialneedsbrother #inspirationalthought #caregivers #mennoniteladies #singlesisters #pianorecital #pleasinggod #tunedtogod #heartsfollowingjesus
Time Stamps:
0:00 Intro
0:09 Cornmeal Dinner Rolls
1:56 Tip for Heating Milk
2:52 Continuation of Cornmeal Dinner Rolls
12:05 The Golden Thought of Inspiration
WhiteHat vs 100 NES Games Part 1 of 2
Beating 100 Nintendo NES games in a row. Done live on January 24, 2022 at
Part 2 -
Highlights -
Follin Block
00:00 Treasure Master
23:45 Target Renegade
39:30 Solstice
48:00 Pictionary
1:03:30 Wolverine
1:11:27 Tom and Jerry
Movie/Licensed Block
1:22:50 Barbie
1:38:19 Rocky and Bullwinkle
1:46:32 Flintstones: The Rescure of Dino & Hoppy
2:04:13 California Raisins: The Grape Escape
2:11:02 Fist of the North Star
2:29:02 Attack of the Killer Tomatoes
2:36:52 New Ghostbusters II
3:03:55 Ren and Stimpy Buckeroos
3:20:29 Simpsons: Bartman Meets Radioactive Man
3:36:04 Where's Waldo
3:39:30 Aladdin (Hummer Team)
3:58:33 Widget
4:12:58 Conan
4:24:13 Terminator
4:35:47 Last Action Hero
4:46:17 Cliffhanger
4:55:27 Rambo
5:18:48 Robocop
5:30:38 Robocop 2
5:47:16 Hudson Hawk
5:57:28 Alien 3
6:16:42 Karate Kid
6:21:57 Wayne's World
6:31:17 Blues Brothers
6:38:05 Rocketeer
7:00:41 Home Alone 2
7:09:11 Indiana Jones and the Last Crusade (Ubisoft)
7:24:15 Young Indiana Jones Chronicles
Famicom Block
7:44:54 Kyoryu Sentai Zyuranger
7:53:38 Choujin Sentai Jetman
8:06:03 King Kong 2: Ikari no Magaton Punch
8:10:50 Star Wars (Namco)
8:31:46 DuckTales 2
8:42:45 Kaiketsu Yanchamaru 2: Karakuri Land
8:57:22 Kaiketsu Yanchamaru 3 - Taiketsu! Zouringen
9:16:36 Super Mario Bros 2
9:31:40 Perman 2: Himitsu Kessha Madoodan o Taose!
9:47:13 Gargoyle's Quest 2
10:17:05 Mini Putt
10:24:25 Panic Restaurant
10:40:43 Moon Crystal
10:58:39 Bio Force Ape
11:06:15 Utsurun Desu: Kawauso Hawaii e Iku!!
11:25:10 Bonk's Adventure
Raw Food - Sylvia's Vegan Kitchen! Episode 5 - Raw Vegan Date Nut Torte!!!
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Raw food and healthy vegan yummies of all kinds! Watch this entertaining episode of Sylvia's Vegan Kitchen to get tips and recipes for a raw food, plant based diet! Today's raw food recipe for Raw Vegan Date Nut Torte is taken from Alissa Cohen's Living on Live Food book. The recipe is as follows:
2 cups raisins
2 cups walnuts
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy)
2. Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick.
Frosting:
1 cup dates, pitted and soaked
1/2 lemon, juiced
1. In a food processor, combine dates and lemon juice until smooth and creamy.
2. Spread the frosting on top of the torte.
Note: I like this served at room temperature as the frosting and torte are still sticky, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.
02/19/2013 Re-Thinking Soup The Reading of Chef Edna Lewis
Traditional Turkish Confectionery Desserts
Priscilla Mary Işın