COLLECTION: Cakes Vol.3 (of 5)

From: (Micaela Pantke)

Subject: COLLECTION: Cakes Vol.3 (of 5) (long!)




200 g        sweetened condensed milk
1 level tsp  baking powder
half tsp     baking soda
125 g        self-raising flour
1 1/2 tbsp   cocoa powder
60 ml        melted butter or margarine
1 tsp        vanilla extract

1.  Sieve the flour, cocoa, baking powder and baking powder together.

2.  Mix the condensed milk, flour, 75 ml water, vanilla extract and
melted butter thoroughly.

3.  Grease and dust a 6 inch or 7 inch cake tin and pour the mixture
into it.  Bake in a pre-heated oven at 400F for 10 mins.  Thereafter,
reduce the temp to 350F and bake for a further 15 mins.  Cool, ice it
and serve.



200 gms      sweetened condensed milk
140 gms      (5 oz) self-raising flour
60 ml        melted butter or margarine
1 level tsp  baking powder
half tsp     baking soda
1 tsp        vanilla extract

1.  Sieve the flour, baking powder and baking soda together.

2.  Mix the ingredients together, add 75ml water and beat well.

3.  Grease and dust a 6 inch diameter cake tin.  Pour the mixture into
the prepared tin and bake in the pre-heated oven at 400F for 10 mins.
Thereafter reduce the temp to 300F and bake for a further 10 mins.  Cool
the cake.

From: (Stephanie da Silva)

(Servings: 20)

1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5-28oz size)
1/3 C    Vegetable oil
4        Eggs
1 3/4 C  Fruit from starter (See note)
1 C      Chopped pecans
         Confectioners sugar (if desired)
         Cream cheese frosting (if desired) from your favorite recipe

Line the bottom of a springform angel food cake pan with waxed paper,
grease well, then flour.

In large mixing bowl of electric mixer, combine dry cake mix and oil.
Beat in eggs, one at a time, beating well.  Add fruit; mix well.  Fold
in nuts.  Pour batter into prepared pan.  Bake in a pre-heated 350-
degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to
40 minutes more, or until cake tests done.

Shake pan to loosen cake from sides and let sit 10 minutes.  Lift the
center of the pan out and turn cake onto cake plate.  Remove waxed
paper.  Turn cake right-side up before serving.  Sprinkle with
confectioners sugar if desired, or top with cream cheese frosting.  This
cake tastes better when cold.

Note:  You will use from 1 1/2 to 2 cups drained fruit per cake.

Starter For Friendship Fruitcake:
3/4 C    canned sliced peaches with syrup
3/4 C    canned pineapple chunks with syrup
4 oz     Red maraschino cherries, drained, halved
1 1/2 C  Granulated sugar
1 ea     Active dry yeast package

For Later Addition:
1/2 C    canned sliced peaches with syrup
1/2 C    canned pineapple chunks with syrup

To Replenish Starter:

Day 1:
1 1/2 C   Starter juice
2 1/2 C   Granulated sugar
2 lb Can  sliced peaches with syrup

Day 10:
2 1/2 C   Granulated sugar
2 lb Can  pineapple chunks with juice or 1 1-lb can pineapple chunks
and 1 1-lb can fruit cocktail

Day 20:
2 1/2 C  Granulated sugar
2 ea     (4-oz) jars maraschino cherries, drained and halved (You can use
         1 jar of red and one jar of green for color, or use 1 10-oz jar).

In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the yeast is
well mixed with syrup).  Stir two times the first day.  Stir once a day
afterwards.  Do not refrigerate this mixture.  Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup
pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and
use to make cake as directed in the cake recipe (see recipe above).
Reserve 1 1/2 cups starter juice and leave in glass gallon jar.  Count
this as Day One, and begin the process for renewing starter and making

Day 1: To reserved 1 1/2 cups starter juice (or to starter juice given
you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with
syrup.  Stir daily.  Keep loosely covered.  Do not refrigerate.

Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice.
Stir daily.  Keep loosely covered.  Do not refrigerate.

Day 20: Add 2 1/2 cups granulated sugar and drained and halved
maraschino cherries.  Stir daily.  Keep loosely covered.  Do not

Day 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.
Use drained fruit to make 3 cakes (see recipe), give excess starter
juice to friends, and start a new batch of fruit (repeat aforementioned

At the end of 30 days, you will have enough excess starter juice to give
to about four friends.  Be sure to keep enough juice (1 1/2 cups) for
your own starter.  At the end of 30 days, there will be enough fruit to
use 1 3/4 cups fruit in each cake, which makes the cake better and
doesn't waste the fruit.  The cakes can be frozen.  It is not necessary
to bake all three cakes the same day, but stir the remaining fruit
mixture every day until it is used (this fruit mixture can be
refrigerated until used).  The drained fruit can be frozen until you are
ready to bake the cakes.

From: (Stephanie da Silva)


4 tblsp     (60 ml) butter
1/2         (125 ml) cup light brown sugar
1/4         (1 ml) tsp grated nutmeg
2 cups      (1/2 liter) peaches, sliced thin
1 tsp       (5 ml) fresh lemon juice
1 1/3 cups  (325 ml) cake flour
3/4 cup     (175 ml) sugar
1 3/4 tsp   (9 ml) baking powder
1/4 tsp     (1 ml) salt
3 tblsp     (45 ml) butter
1/2 cup     (125 ml) milk
1 tsp       (5 ml) vanilla extract
1           egg

Melt the butter in an 8-inch (20 cm) square pan.  Add the brown sugar
and nutmeg and blend well.  Remove the pan from the heat and arrange the
peach slices, slightly overlapping them, on the brown-sugar mixture. 
Sprinkle the peach slices with lemon juice. 

Sift the flour with the sugar, baking powder and salt.  Stir the butter
to soften it, then stir in the flour mixture, milk and vanilla extract. 
Mix until the flour is dampened. 

Beat the batter for two minutes with an electric mixer at medium speed
or beat 300 strokes by hand.  Add the egg, and beat for one minute
longer with the mixer or 150 strokes by hand.  Pour the batter over the

Bake in a preheated 375F (190C) oven for 35 minutes.  Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let
stand for one minute more before removing the pan.  Serve warm.  (Note:
in my experience, this cake does not keep very well.)

From: (Pat Dennis)


4 oz         german sweet chocolate
1/2 cup      boiling water
1 cup        butter
2 cups       sugar
4            egg yolks
4            egg whites, stiffly beaten
1 tsp        vanilla
2 1/2 cups   flour
1 tsp        baking soda
1/2 tsp      salt
1 cup        buttermilk

Melt chocolate in boiling water.  Cream butter and sugar until fluffy,
add egg yolks, vanilla, and chocolate.  Add dry ingredients alternately
with buttermilk.  Fold in egg whites.  Pour into three 9" pans, lined on
bottoms with wax paper.  Bake at 350 for 30-35 minutes.  Frost tops with
Coconut Pecan Frosting, leaving sides unfrosted. 

Coconut Pecan Filling and Frosting
1 cup      evaporated milk
1 cup      sugar
3          egg yolks
1/2 cup    butter
1 tsp      vanilla
1 1/3 cup  coconut
1 cup      chopped pecans

Combine all except coconut and pecans in a saucepan.  Cook over medium
heat, stirring constantly, about 12 minutes.  When mixture thickens,
remove from heat.  Stir in coconut and pecans.  Cool until spreadable. 


Source: _The Fannie Farmer Cookbook_, by Marion Cunningham 



4 oz.     Baker's Sweet German Chocolate
1/2 c.    boiling water
1 c.      butter or margarine
2 c.      sugar
4         eggs, separated
1 t.      vanilla
2 1/4 c.  flour
1 t.      baking soda
1/2 t.    salt
1 c.      buttermilk [I used skim milk soured with 1 T. white vinegar]

Preheat oven to 350F.  Butter and flour 3 9" round cake pans.  Line the
bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny
side up).  Melt chocolate in boiling water (I did this in the
microwave).  Let cool.  In a mixing bowl, cream butter and sugar until
fluffy.  Add yolks, 1 at a time, beating well after each addition. 
Blend in vanilla and chocolate.  Mix flour with soda and salt, then add
alternately with buttermilk to chocolate mixture, beating well after
each addition until smooth.  In a separate bowl beat egg whites until
they form soft peaks.  Fold them into batter.  Pour batter into the
three pans.  Bake for 30-35 minutes or until a tester comes out clean. 
Cool in the pans for 5 minutes then turn out onto a rack to cool.  When
cool carefully peel off paper. 

Coconut-Pecan Frosting
1 c.      evaporated milk
1 c.      sugar
2         egg yolks, slightly beaten
1/2 c.    butter or marg.
1 t.      vanilla
1 1/3 c.  coconut (shredded)
1 c.      chopped pecans

In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and
vanilla.  Cook and stir over medium heat until thickened, about 12
minutes.  Stir in the coconut and pecans.  Cool until thick enough to
spread, beating occasionally. 

Frost only the tops of the layers with this frosting.  Put on enough so
that a little squishes out the sides.  I decorated the top with some
whole pecan halves. 

From: (Lou Ann Smith)

Author: Mrs. Jim Pontiero, Kimball, South Dakota)


1 lb        carrots, trimmed and peeled
1 1/2 cups  salad oil
1 3/4 cups  sugar
4           eggs
2 cups      flour
2 tsp       baking powder
2 tsp       baking soda
2 tsp       cinnamon
1 tsp       salt
1/2 cup     chopped pecans
Pineapple Cream Cheese Frosting

Grease and flour 3 (8-inch) layer cake pans.  Grate carrots finely.  Mix
oil and sugar in large bowl.  Beat in eggs, one at a time.  Sift
together dry ingredients and add to egg mixture, blending well.  Stir in
grated carrots and add pecans.  Turn into prepared cake pans.  Bake in
preheated 350 degree oven for 30 minutes or until cake is done.  Cool in
pans for 10 minutes.  Remove cake layers and cool thoroughly before
frosting.  Cut each layer in half, crosswise.  Spread frosting between
layers and on top of cake.  Garnish with pecan halves, if desired. 

Pineapple Cream Cheese Frosting:
1 pkg    (8 oz) cream cheese, softened
1/2 cup  butter, softened
1 lb     confectioner's sugar
1 can    (8 oz) crushed pineapple, well drained
1 tsp    vanilla

Beat cream cheese with butter until smooth.  Add confectioner's sugar a
little at a time, beating until very smooth and fluffy.  Blend in
vanilla and drained pineapple.  Chill about 30 minutes, until of
spreading consistency.  (This cake freezes well either frosted or

From: (Stephanie da Silva)


3 cups    hazelnuts, shelled
1 cup     raw sugar
1 tblsp   unsweetened cocoa powder
7 ounces  unsalted butter
4         eggs, separated
3/4 cup   flour

1.  Toast the hazelnuts in a 350F oven, stirring occasionally with a
wooden spoon.  Cool.  Rub them between your hands to remove the skin. 
Chop them.  Add 1 tablespoon of sugar and the cocoa and chop again. 

2.  Pre-heat the oven to 350F.  Beat the sugar and butter for 20
minutes.  Add the egg yolks, still beating.  Mix the flour with the
hazelnuts, then fold them into the sugar mixture.  Beat the egg whites
to stiff peaks in a separate bowl.  Fold the egg whites into the sugar

3.  Place in a buttered and floured 12 inch cake pan (we used a Bunt
cake pan).  Bake for 1 hour at 350F. 

4.  Allow to cool before turning out. 

5.  Serve with whipped cream. 

From: (Stephanie da Silva)

(Makes about 12 servings)

Potato starch (or sugar) for the pan
6           large eggs, 5 of them separated
Pinch       of salt
2 tsp       lemon juice, preferably fresh
3/4 cup     sugar, divided
2 tsp       freshly grated lemon rind (yellow part only)
3 oz.       very finely grated semisweet (or "dark") bar chocolate
2 1/2 cups  very finely ground unblanched hazelnuts (about 8 oz.)
1/4 cup     sweet Passover wine, sherry, or flavored brandy
~ 1/2 cup   apricot (or other) jam or preserves
1/3 cup     water
3 Tblsp     vegetable oil
1 cup       sugar
1/2 cup     unsweetened cocoa powder
~ 1 cup     ground hazelnuts, for the sides of the torte
12          whole hazelnuts
1 ounce     semisweet (or "dark" bar chocolate (for chocolate curls)

Grease a 9-inch springform pan well, and coat it with potato starch (or
sugar), tapping out any excess.  If desired line the bottom of the pan
with wax paper to make removal of the cake easier.  Set aside. 

For the batter, in a large mixing bowl, beat the 5 egg whites with the
salt and lemon juice until foamy.  Then very gradually add 1/4 cup of
the sugar, and continue beating the whites until they form stiff, but
not dry, peaks. 

Use the same beaters and another bowl to beat the 5 egg yolks and the
additional whole egg with the remaining 1/2 cup sugar and the lemon rind
until they are very light and fluffy.  Gently, but thoroughly, fold the
beaten whites into the beaten yolk mixture.  Then fold in the grated
chocolate and ground hazelnuts.  Pour the batter into the prepared pan. 

Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or
until the top springs back when gently pressed with a fingertip.  Leave
the torte in the oven, turn off the heat, and open the oven door
slightly.  After 10 minutes, remove the torte from the oven.  Run a
knife around the edge of the torte to release it from the pan rim; then
cool the torte for 30 minutes longer in the pan.  Remove the pan rim,
torte will settle slightly.)

Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil
or freezer paper, for a base (or use a cake platter).  Invert the torte
onto the prepared base and remove the bottom of the pan (and the wax
paper, if used).  Sprinkly the wine evenly over the torte.  Heat the jam
(in a small saucepan on the stove, or in a small heatproof bowl in the
microwave oven) until it is thinned; then brush or spread the jam all
over the torte.  (This not only adds flavor, but also evens out the
surface of the cake so the chocolate glaze will be perfectly smooth.)

For the chocolate glaze, combine the water, oil, sugar, and cocoa in a
small saucepan and mix very well.  Cook the mixture over LOW HEAT,
stirring constantly for 10 to 14 minutes, or until the glaze thickens
slightly and is very smooth and shiny.  For the best flavor and texture,
it should not boil.  Remove the glaze from the heat and stir it for 3 to
4 minutes longer, or until it cools slightly and gets a bit thicker. 
Pour all the glaze in the center of the torte, and immediately use a
metal or rubber spatula to evenly spread it all over the top and sides. 
Wipe up any drips from the cardboard base or serving platter. 

Let the torte rest a few minutes until the glaze begins to set, but is
still soft.  Press handfuls of ground hazelnuts all over the sides of
the torte, but NOT the top.  Arrange the whole hazelnuts, evenly spaced,
in a circle on top of the torte, about 1 inch in from the edge.  Heap
some chocolate curls (or coarsely grated bar chocolate) in the center of
the torte (where it may have settled a bit).  Refrigerate the uncovered,
completed torte for several hours or, preferably, overnight so that the
glaze can set, and the flavors and textures can "mellow."

For the best flavor and texture, remove the torte from the refrigerator
a few hours before serving. 

From: (Darin Wilkins)


Ingredients + Instructions:

Mix together:
2 C      flour
1 tsp    baking powder
1 tsp    baking soda
1 tsp    cinnamon
1/2 tsp  salt

Add and mix thoroughly:
1 1/2 C  oil

Add, one at a time, beating thoroughly after each addition:
4        eggs

Add and mix thoroughly:
1 1/2 C  honey
1 tsp    vanilla.

Blend in:
3 C      grated carrots
1/2 C    chopped pecans or walnuts.

Pour into greased 9x13-inch baking pan.  Bake at 350 F for 1 hour. 

From: (V. Webb)


250 g     digestives/graham crackers
100 g     melted butter (not margarine)
400 g     Quark
2 Tbsps   raw sugar
1/2 cup   liquid honey
2         eggs
rind      of one lemon, grated

1.  Put digestives or graham crackers in a processor until they are
crumbs.  Add melted butter, mix briefly, then press into a 25cm flan
dish.  Chill until firm. 

2.  In a bowl beat eggs lightly with the quark.  Add the sugar, honey
and lemon rind.  Pour into the crust and sprinkle generously with

3.  Bake in a preheated oven for 50 minutes at 180 Celsius, or until

Serve at room temperature or chilled. 

From: (Erica D. Rodgers)


Source: The Coffee Book by Christie and Thomas Katona

1 cup       butter
1 1/4 cups  sugar
4           eggs
1/2 cup     brewed coffee *
2 1/4 cups  flour
1 tsp       baking powder
1/2 tsp     salt
2 tsp       vanilla *
1/2 tsp     mace *

Preheat oven to 325 degrees F.  Using an electric mixer, cream butter
and sugar until light and fluffy.  Add eggs, beating well after each
addition.  Add coffee and vanilla.  Sift dry ingredients together and
add to creamed mixture.  Pour into a well greased 9 x 5 inch loaf pan
which has been lined with parchment paper on the bottom.  Bake for 1
hour and 25 minutes or until cake tests done.  Cool in pan for 15
minutes and then turn out on a rack to cool completely. 

Now for my changes:  
I used a gourmet flavored coffee to make the brewed coffee with.  The
flavor that I used was buttered rum.  In place of the vanilla (I thought
it would clash with the rum coffee) I used Myer's Original Spiced Rum. 
Also, since I didn't have any mace on hand, I used nutmeg instead.  All
in all, it turned out well. 

From: (Darin Wilkins)

Author: Jennifer Pfeiffer, of Portland, Oregon


3 C        unbleached white flour
2 C        sugar
1 C        shredded coconut
2 1/2 tsp  baking soda
2 1/2 tsp  cinnamon
1/4 tsp    nutmeg
1 tsp      salt
2 C        shredded carrots
1 1/4 C    oil
2 tsp      vanilla
1 tsp      grated orange zest
1          (11 ounce) can mandarin oranges (undrained)
3          eggs

Mix ingredients for 2 minutes at highest speed on electic mixer.

Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes.  Let cool
in pan for 10-20 minutes before removing. 

This recipe recommends, if possible, baking and frosting the cake 2 days
in advance of serving, and then allowing it to season in the

From: louann@pern.Eng.Sun.COM (Lou Ann Smith)


Zwieback Crust (recipe below)
2 envelopes  unflavored gelatin
1/2 cup      Kahlua
1/2 cup      water
3            eggs separated
1/4 cup      sugar
1/8 tsp      salt
2            (8 oz.) packages cream cheese
1 cup        whipping cream
Shaved or curled semi-sweet chocolate

Prepare Zwieback Crust.  In top of double boiler, soften gelatin in
Kahlua and water.  Beat in egg yolks, sugar and salt.  Cook over boiling
water stirring constantly, until slightly thickened.  Beat cheese until
fluffy.  Gradually beat in Kahlua mixture; cool.  Beat egg whites until
stiff but not dry.  Beat cream stiff.  Fold egg whites and cream into
cheese mixture.  Pour into prepared pan.  Chill 4 to 5 hours, or
overnight.  Remove from refrigerator 15 minutes before serving. 
Decorate with shaved or curled chocolate.  Makes 12 servings.  (To add
flavor, spoon a little Kahlua over each serving). 

Zwieback Crust: 
Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted
butter together.  Press firmly over bottom and halfway up sides of a
9-inch springform pan.  Bake in a moderate oven (350 degrees F.) 8 to 10
minutes.  Cool. 

From: (Jay Novello)

Source: "Sinkin' Spells, Hot Flashes, Fits and Cravins", better known as
        "White Trash Cookin' Vol.2" by Ernest Matthew Mickler:


1 can    tomato soup
1 c      sugar
2 Tbs    oleo
1 c      raisins
1 c      candied cherries, chopped
1 c      nuts, chopped
1 1/2 c  flour
1        egg
1 tsp    cloves
1 tsp    cinnamon
1 tsp    nutmeg
1 tsp    soda

Mix sugar, oleo, tomato soup and egg.  Beat well.  Sift flour, spices
and soda.  Add to the first mixture and mix.  Add nuts and cherries and
raisins and mix.  Bake one hour in oven at 350 degrees.  Use tube pan or
leaf (?) pan.

From: (Stephanie da Silva)


3/4 lb       butter
2 cups       white sugar
2 1/4 cups   light brown sugar, firmly packed
6            eggs
5 1/2 cups   all purpose flour
1/4 tsp      salt
1 tsp        mace
2 cups       bourbon whiskey
3 1/2 cups   (1 lb) pecan nuts chopped

Cream butter and approx.  half of the sugar, in another bowl, beat the
eggs with the remaining sugars until light and fluffy (several minutes
at least).  Combine the butter and egg mixtures.  Sift the dry
ingredients and add them along with the whiskey a little at a time to
the egg/butter mixture.  Finally stir pecans into the batter.  Bake in a
slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours,
until a knife inserted into the cake comes out clean. 

The recipe now says to wrap the cool cake in Al foil and keep in the
fridge for a week or two to let the flavors "meld", however everyone
around my house usually consumes it in the following few days.  This
cake when baked still contains a substantial amount of whiskey!  Its
rather surprizing.  I assume the vapors get trapped in the cake or
whatever.  It tastes great (really great) with a blob of sweetened
whipped cream (with vanilla of course). 

BTW: this makes a heck of a large cake.  I have made little cakes in
those minature loaf pans to give as Xmas gifts and it worked great,
dividing the recipe in half. 

From: (Stephanie da Silva)


1/2     of 15-ounce package all ready pie crusts
1 tsp   flour

1 envelope  Unflavored gelatin
1/2 cup     lime juice
1 cup       sugar
2           eggs, beaten
2 pkg       (3 ounces each) cream cheese softened
1/4 cup     (1/2 Stick) butter or margarine, softened
1 cup       whipping cream
1 1/2 tsp   grated lime peel
Whipping cream, whipped, sweetened
Lime slices

Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note).  Generously
prick crust with fork.  Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned.  Cool. 

To make filling, in small saucepan, soften gelatin in lime juice 5
minutes.  Blend in sugar and eggs.  Over medium heat, bring mixture to a
boil.  Reduce heat.  Boil gently 3 minutes, stirring constantly. 

In small bowl, combine cream cheese and butter; beat well.  Pour in hot
lime juice mixture; beat until smooth and well blended.  Refrigerate
until cool, about 45 minutes, stirring occasionally. 

In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Fold
in cooled lime juice mixture and lime peel.  Spoon into cooled pie
crust.  Refrigerate until firm, about 2 hours.  Garnish with whipped
cream and lime slices.  Store in refrigerator. 

To form starburst design, trim dough even with edge of pan.  Cut dough
at about 1/2-inch intervals all around edges, making each cut 1/2 inch
long.  Fold each square in half diagonally to form a triangle, pressing
lightly into dough to seal. 

From: (Doug David)


2.5 lbs  of cream cheese at room temp
1 3/4    granulated sugar
3 Tbs    all-purpose flour
Zest     of 1 lemon
Zest     of 1 orange
1/4 tsp  vanilla extract
5        eggs
2        additional egg yokes
1/4 cup  whipping cream

9-inch springform pan lined generously with butter and patted
with graham cracker crumbs

Heat oven to 500 degrees.  Prepare springform pan.  With and electric
beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla
until smooth.  Add the eggs and yokes, beating in one at a time, and
finally the cream. 

Pour the mixture into the prepared springform pan and bake for 10
minutes or until the top of the cake turns golden brown.  Reduce oven
temperature to 200-225 and bake for one hour longer. 

Remove cake from oven and cool on a rack until it reaches room
temperature.  Then release the sides of the pan.  Do not remove the
bottom of the pan.  Place cake on a platter.  Top with fruit or glaze,
if desired, and serve. 

From: (David Katz)


2           eggs
2/3 cup     sugar
1/2 cup     butter, melted
1 tsp       vanilla
1 1/2 cups  all purpose flour

Beat the eggs and sugar together until they turn pale yellow.  While
continuing to beat, slowly add the melted butter.  Add and blend in the
vanilla.  Finally, stir in gently the flour, being careful not to

Heat the krumkake iron over medium heat. 

Place one tablesoon of the mixture in the middle of the iron and close
lid, gently pressing until the batter spreads evenly to the sides. 

Cook about 2 minutes on each side until very lightly browned. 

Remove from iron and immediately roll around a cone form or the handle
of a wooden spoon.  It will harden to shape very quickly. 

To serve, fill with whipped cream. 

You may need to experiment with the consistency of the batter, the
amount used and the cooking times to get it to work right.  This is one
of those recipes that seems to require a goodly amount of "expert
knowledge" from doing it.  Also, for the first few cookies of each batch
you may want to rub the surface of the iron with a lightly buttered
sheet of paper towel.  After the first few, it is no longer necessary. 

Cone forms are sold which are specially designed for rolling krumkake,
or you can use a cone used for making cream horns, or fashion one out of
a solid chunk of aluminum foil as I did.  The 'real' ones are wood and
have a knob handle on the base to make them easy to use.  They also have
a depth sufficient to roll the 6-7 inch circle around. 

From: (Stephanie da Silva)


2 cups   graham cracker crumbs
6 tblsp  butter; melted
2 tblsp  sugar
3        8-ounce packages cream cheese
3/4 cup  sugar
3        eggs, room temperature
1/4 cup  fresh lemon juice
2 tsp    grated lemon rind
2 tsp    vanilla
2 cups   sour cream
3 tblsp  sugar
1 tsp    vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Preheat oven to 350F.  Combine first 3 ingredients thoroughly.  Press
crust evenly onto bottom and sides of buttered 9 inch springform pan. 
Bake crust 5 minutes.  Allow to cool. 

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs
one at a time, beating well after each addition.  Mix in lemon juice,
rind and vanilla.  Blen well.  turn into pan and bake 35 minutes. 

Meanwhile, blend sour cream and remaining sugar and vanilla.  Remove
cake from oven after baking 35 minutes.  Gently spread sour cream
mixture over top.  Return to oven and bake 12 more minutes.  Cool
cheesecake on wire rack 30 minutes. 

Spread with slightly cooled lemon glaze (before glaze sets).  Chill
several hours or overnight before removing sides of pan. 

Lemon Glaze:
1/2 cup       sugar
1 1/2 tblsp   cornstarch
1/4 tsp       salt
3/4 cup       water
1/3 cup       fresh lemon juice
1             egg yolk
1 tblsp       butter
1 tsp         grated lemon rind

In heavy 1-quart saucepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture.  Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens. 

Add butter and lemon rind.  Allow to cool slightly, but spread on
cheesecake before glaze sets. 

From: (Sophia W Wang)

Source: From a Land O'Lakes butter package


3 cups   all-purpose flour
2 cups   sugar
1/4 cup  poppy seed
1 cup    butter (sweet, unsalted) softened
1 cup    buttermilk
4        eggs
1/2 tsp  baking soda
1/2 tsp  baking powder
1/2 tsp  salt
4 tsp    grated lemon peel
1/2 tsp  vanilla

1 cup     powdered sugar
1-2 tbsp  lemon juice

Heat oven to 325 degrees.  In large mixer bowl, combine all cake
ingredients.  Beat at low speed, scraping bowl often until all
ingredients are moistened.  Beat at high speed, scraping bowl often
until smooth (1-2 minutes).  Pour into greased and floured 12-cup bundt
pan or 10-inch tube pan.  Bake for 55-65 minutes or until wooden pick
inserted into center comes out clean.  Cool 10 minutes.  Remove from
pan.  Cool completely.  In small bowl, stir together powdered sugar and
lemon juicee until smooth.  Drizzle over cake. 

Be careful when you drizzle the glaze--I managed to get the entire
counter sticky! 

From: (Brenda Fogel)

Source: Southern Living Magazine


2       (8 oz) pkgs of cream cheese
1 cup   of sugar
2       eggs
1 tsp   vanilla
12      vanilla wafers
Blueberry pie filling (personally  I think any flavor would be fine)
Muffin Tins

Beat cream cheese medium speed until fluffy.  Add sugar.  Then add eggs
one at a time (make sure first is blended then drop in next one) make
sure it is well blended.  Stir in vanilla (I just kept the beater on for
the whole thing). 

Place a vanilla wafer in each paperlined cup in a muffin pan.  Spoon in
mixture over wafers.  Bake for 20 minutes at 350 degrees.  Leave in
muffin pan.  Chill overnight.  Then to serve drop about a tablespoon of
pie filling on each.  Enjoy!!!!! 

I used light cream cheese out of habit and I thought it tasted great 
(of course I still used sugar). 

From: (Eric Davies)

Source: Full Circle Foods Newsletter, No 31


1 1/3 C  unbleached all-purpose flour
1 C      whole wheat flour
2 t      baking powder
2 t      cinnamon
1 t      baking soda
1/4 t    nutmeg
2 C      grated carrots
1 C      unsweetened applesauce
3/4 C    packed brown sugar
1/3 C    vegetable oil
1 t      pure vanilla extract (I used artificial)
3        eggs
1/2 C    raisins (optional)
1/2 C    walnut pieces (optional)

In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts.  Whisk together the carrots,
applesauce, sugar, oil, and eggs; gently stir into flour mixture. 
Transfer to an oiled 9inch springform pan.  Bake at 350F for 60-65 min
or until cake tester comes out clean. 

Hint: if you like pineapple in your carrot cake, replace half of the
apple sauce with crushed or chunk unsweetened pineapple. 

Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into
it.  Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency.  I'd suggest starting with 1 cup of
icing sugar and working my way up.  Frost the cake after it has cooled. 

Additional notes by Eric:
- I found that three medium sized apples yield about 1C of apple sauce. 

- about 125 grams of cream cheese was ample to make the frosting (and
increase the fat content).  They suggest trying riccota or quark cheese
for lower fat. 

From: patti@nestor.uucp (80122-stankovich)


3 c      all-purpose flour
2 1/2 c  sugar
1 tbl    baking soda
1 tbl    cinnamon
1 tsp    salt
4        large eggs
1 1/2 c  salad oil
1 tsp    vanilla extract
2 c      packed shredded carrots
2 c      chopped walnuts
1        20 oz. can crushed pineapple (with juice)

Preheat oven to 350 degrees F.  Grease and flour two 10-inch round cake
pans.  In a large bowl with a spoon, mix flour, sugar, baking soda,
cinnamon and salt. 

In a small bowl, with a fork, beat eggs slightly.  Stir in salad oil and
vanilla extract.  Stir egg mixture, shredded carrots, walnuts and
crushed pineapple into flour mixture just until flour is moistened. 

Pour batter into pans.  Bake 40-45 minutes until toothpick comes out
clean.  Cool cake in pans on wire racks for 10 minutes.  Remove cake
from pans; cool completely on racks. 

When cake is cool, frost with Creamy Cheese Frosting (below). 

Creamy Cheese Frosting
1 12 oz    pkg of cream cheese (softened) 
1/2 c      butter (softened) 
1 tbl      lemon juice 
1 1/2 tsp  vanilla
5 1/2 c    confectioners' sugar

In large bowl, with mixer at medium speed, beat cream cheese (softened),
butter (softened), lemon juice and vanilla extract until smooth. 
Gradually beat in confectioners' sugar until smooth. 

From: (Diane Biernat)


3 oz.       baking chocolate, cut fine
3/4 cup     boiling water
1-3/4 cup   sifted cake flour
1-1/2 cups  sugar
3/4 tsp.    salt
1/2 tsp.    baking powder
3/4 tsp.    soda
1/2 cup     shortening
1/3 cup     thick sour milk
1 tsp       vanilla
2           eggs unbeten
18          large marshmallows, cut in half (or 1-1/2 cups small marshmallows)
1/2 cup     nuts

Put chocolate in mixing bowl.  Pour boiling water over chocolate and
stir until melted.  Cool.  Sift flour, sugar, salt, baking powder, and
soda into chocolate mix.  Drop in shortening.  Beat 2 minutes at medium. 
Add sour milk, vanilla, eggs and beat 2 minutes more.  Bake at 350 deg. 
for 30 - 40 minutes in 9 x 13" pan. 

While still warm, put marshmallows and nuts on top of cake.  Cool. 
Frost with following frosting recipe. 

Minute Fudge Frosting

1 oz.    baking chocolate, finely cut
1 cup    sugar
1/3 cup  milk
1/4 cup  shortening
1/4 tsp  salt

Combine Ingredients.  Bring to a full rolling boil, stirring constantly,
and boil 1 minute.  Beat until lukewarm.  Add 1 tsp.  vanilla, then beat
with mixer on high until thick enough to spread. 



2        8-oz packages cream cheese, softened
1/2 cup  cooked or canned pumpkin
1/2 cup  sugar
1/2 tsp  vanilla
1/2 tsp  cinnamon
dash     cloves
dash     nutmeg
2        eggs
1        graham cracker crust
1/3 cup  mini-semi-sweet chocolate chips

Sprinkle some of the chocolate morsels on the bottom of the pie crust
(wide coverage, but not too many).  Melt the rest in microwave. 

Mix cream cheese, pumpkin, sugar, vanilla and spices until well blended. 
Add eggs and mix well. 

Remove 1/3 cup of mixture and mix with melted chocolate.  Pour rest of
cheese mixture into crust.  Spoon chocolate mixture on top and swirl
with a table knife or spoon.  Bake at 350 degrees for 40 minutes or
until center is almost set. 

Refrigerate 3 hours or overnight.  Garnish with whipped cream and
chopped pecans OR chocolate shavings.  Makes 8 servings. 

From: (Joyce Morris)


1) Cream 2 Tablespoons of chicken fat [You can often get almost this
amount if you chill canned chicken soup before use].

2) Beat 2 eggs well.  Beat into creamed chicken fat.

3) Mix together

1/4+ cup  of matzo meal
1/2 tsp   salt
grating   of nutmeg
1/2 tsp   parsley
pepper to taste
onion powder to taste [sorry fresh just doesn't work here]

4) Stir into egg/chicken fat just until mixed and is a soft dough.  You
may have to add some matzo meal if it is too loose.

5) Chill in refrigerator for at least several hours [or at least 30
minutes].  [Can be chilled for 24 hours]

6) Taste for flavor and adjust if necessary and/or add matzo meal.  Stir
as little as possible.

7) Dip up with teaspoon and push off with your fingers into boiling
chicken soup.  Do NOT shape unless you like your matzo balls heavy like
cannon balls.

8) Boil in soup with lid on pot for 20 minutes.

At our house, we take a little soup with our matzo balls.  You will find
that the soup leaches the flavor out of the matzo balls so that the soup
is very tasty.  Also remember when tasting your soup for flavor that it
will boil down and concentrate.

From: (Joyce Morris)


1) Crumble boards of matzo into a bowl.

2) Add just enough orange juice to dampen.  [The original recipe calls
for water to soak and then wring the water out]

3) Grate rind of orange.

4) Beat egg.  Add sugar, orange rind, cinnamon, cloves, ginger and

5) Grate an apple or two [depends on size].

6) Add grated apple and egg mixture to matzo which should now be soft.
Also add almonds.  Mix well.

7) Spread into well greased casserole dish.

8) Sprinkle cinnamon and sugar on top.

9) Dot with butter.

10) Bake until knife inserted in center comes out clean and top is
browned.  [30-50 minutes at 350 ??]

This can be eaten as a main course with salad or as a side dish.  It is
also great the next day cold although the top will no longer be crispy.

My memory seems to say that the original recipe called for 3 boards of
matzo, 4 apples, 2 eggs and lots of sugar.  Since I am not feeding a
family of 6 like my mom, I cut it back.  Then since I lost the recipe
and Mom is a long-distance call I found that it is hard to mess this up
when you do it by feel.

From: (Beth Starkey)


1 C        sugar
3 T        cocoa
1 1/2 tsp  soda
2 C        flour
1 C        mayo
3/4 C      hot water
1 1/2 tsp  vanilla

Mix sugar, cocoa, soda, flour.  Add mayo, hot water, vanilla.  Bake in
moderate oven. 

From: (J. Anthony Fitzgerald)

Source: "Let's Break Bread Together" cookbook, published by The United
        Churches in Canada.  This recipe is credited to The Little Current
        United Church of Little Current, Ontario. 


325 ml   white sugar
250 ml   oil
5 ml     vanilla
3        eggs
300 ml   all purpose flour
75 ml    whole wheat flour
2 ml     salt
7 ml     baking soda
15 ml    cinnamon
175 ml   coarsely chopped nuts
625 ml   grated carrots

In a large bowl, blend sugar, oil and vanilla.  Add eggs and beat well. 

In small bowl mix flours, salt, soda, cinnamon and cloves.  Stir in

Stir dry ingredients into wet.  Fold in carrots.  Turn into 3 liter
microwaveable bundt pan. 

Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.  (Note
exact cooking time will depend on power of oven.  I find more like 11
minutes is required.  Top may appear slightly raw but will continue to
cook as heat works its way out from the inside of the cake.)

Let stand 10 minutes on heat proof surface. 

Loosen sides and centre.  Invert on serving plate and cool. 

Frost or ice with Cinnamon Cream Cheese frosting (icing). 

Cinnamon Cream Cheese Frosting
125 gm  cream cheese
45 ml   softened butter
250 ml  powdered fruit sugar or icing sugar
2 ml    cinnamon

In small bowl, cream butter and cheese.  Blend in sugar and cinnamon
until light and fluffy.  Spread over carrot cake. 

From: (Stephanie da Silva)


Ingredients + Instructions:
Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa.

Beat in 4 eggs.

Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups chopped
walnuts and 1 teaspoon vanilla.

Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x
13" pan.  Remove from oven and immediately cover top with one cup cut up
marshmallows.  Let cool.

Combine 1/4 lb.  butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 cup
evaporated milk.  Beat until creamy and spread on cake.

From: (Stephanie da Silva)


1 cup       (2 sticks) butter or margarine, softened
2 cups      of sugar
2 tblsp     unsweetened cocoa powder
4           eggs
1 tsp       vanilla
1 1/2 cups  all-purpose flour
1 1/2 cups  nuts
1 1/2 cups  flake coconut

1 jar (7 ounces) marshmallow cream

1 box     powdered sugar
1/2 cup   unsweetened cocoa powder
1/2 cup   evaporated milk
1/2 cup   (1 stick) butter or margarine, softened

1.  Heat oven to 350 F.

2.  For cake, combine butter, sugar, cocoa, eggs and vanilla in large
bowl.  Mix until creamy.  Add flour, nuts and coconut.  Mix thoroughly.

3.  Bake at 350 for 45 minutes.

4.  For topping, remove cake from oven and immediately spread with
marshmellow cream on top.  Let cool.

5.  For icing, combine powdered sugar, cocoa, evaporated milk and
butter.  Mix thoroughly.  Spread on top of marshmellow cream.

From: (Yvette)

(Serves 8)

1 1/2 cup   flour
1/2 tsp.    salt
1 cup       white sugar
3 Tbs.      cocoa powder
1 tsp.      baking soda
1 tsp.      vanilla extract
1 Tbs.      vinegar
5 Tbs.      soy margerine (I use vegetable oil) melted
1 cup       cold water
1/2 cup     semi-sweet chocolate bits (optional)

Using a fork, combine all ingredients except vanilla, oil and vinegar in
an 8" square pan.  Stir in vanilla, vinegar, oil.  Pour water over all. 
Stir well. 

350F oven for 30-35 minutes

From: (Stephanie da Silva)


4        eggs
8 oz     butter
8 oz     sugar
8 oz     self-rising flour
juice    of 2 lemons
3 tblsp  icing sugar

Cream butter and sugar.  Add beaten eggs and sifted flour alternately. 
Turn into an 8 x 8 or 9 x 9 square or round pan.  Bake at 400F for 50

Boil lemon juice and sugar.  Remove cooked cake from oven & immediately
pour boiling lemon mixture over.  Cool in pan. 

Variations -- try different juices -- orange juice, cranberry,

This cake keeps very well.

From: P.L.Karas


1/4 cup            Hershey's cocoa (I use an alkalized cocoa, it's better)
2/3 cup            hot water, divided
3/4 cup + 2 tblsp  all-purpose flour
1 cup              sugar
1/2 tsp            baking soda
1/4 tsp            baking powder
1/4 tsp            salt (optional)
1/4 cup + 2 tblsp  sugar-free applesauce (you could try prune
                   butter - I've heard this works too)
2                  egg whites, slightly beaten with fork
2 tsp              vanilla extract

Spray round micro-proof baking dish, 7-1/4 X 2-1/4 inches or 8 X 1-1/2
inches with a vegetable cooking spray.  Line bottom with a round of
plastic wrap.  Re-spray lightly. 

In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on
high( full power) 40-50 seconds until very hot and slightly thickened. 

In medium bowl combine flour, sugar, baking soda,baking powder and salt. 
Wisk or stir dry ingredients together until thoroughly mixed. 

In another small bowl combine the applesauce, the remaining 1/3 cup hot
water, egg whites,and the vanilla. 

Add the chocolate mixture to the applesauce mixture and blend.  Add the
applesauce/chocolate mixture to the dry ingredients and stir together
with a fork or wisk.  Blend ingredients gently and as little as possible
to achieve mostly smooth batter.  If you overbeat, you will get a
rubbery texture in the cake. 

Pour batter into the prepared pan.  Microwave on high 5-6 minutes
without turning until cake begins to pull away from sides (some moist
spots may remain but will disappear on standing).  Let stand 5 minutes;
invert onto serving plate.  Peel off plastic wrap; cool.  Frost.  Serve. 
Makes 1-8 inch layer. 

From: (Stephanie da Silva)


2            eggs separated
1 cup        milk
2 envelopes  unflavoured gelatin
1 cup        sugar
1/4 tsp      salt
1 tsp        grated lemon peel
3 cups       creamed cottage cheese
1 tblsp      lemon juice
1 tsp        vanilla extract
unbacked crumb crust
1 cup        heavy cream
chopped nuts or canned fruit for garnish

In small bowl, beat egg yolks with milk until mixed; in 2-quart
saucepan, stir gelatin with sugar and salt. 

Stir yolk mixture into gelatin mixture.  Cook over medium heat,
stirring, until mixture thickens and coats spoon.  Remove from heat; add
lemon peel; cool.  Into large bowl, press cottage cheese through sieve;
add lemon juice and vanilla.  Add gelatin mixture.  Chill about 30
minutes, stirring until mixture mounds when dropped from spoon. 

Meanwhile, press half of crust mixture in bottom of 9-inch springform

In small bowl with mixer at high speed, beat egg whites just until stiff
peaks form; spoon onto gelatin mixture.  Beat cream until soft peak
form; spoon onto egg whites; fold egg whites and cream into gelatin
mixture.  Pour gelatin mixture into prepared springform pan. 

Sprinkle top with remaining crumb mixture and refrigerate until firm. 

From: (Micaela "Stayka" Pantke)

(BTW, 180 degrees Celsius = 356 degrees Fahrenheit).  Enjoy!


White Dough
250 g       butter
250 g       sugar
500 g       flour
ca. 2 cups  milk
3--4        eggs
15--20 g    vanilla sugar
1 pkg       baking-powder (~2-3 tsp)
1 flask     rum flavoring (~2 tsp)

Stir butter, sugar, and eggs until foamy.  Sieve flour, and leave about
1 tbsp of it.  Stir flour, milk and rum flavoring into the
butter/sugar/egg mass. 

When the dough is ready, mix the baking-powder with the rest of the
flour and add to the dough. 

Dark Dough
5 tbsp    dark cocoa (the real thing)
7 tbsp    sugar
1 tbsp    soluble coffee
2 tbsp    strong rum
5--10 g   vanilla sugar
1 tsp     baking-powder
1 dash    milk
10 tbsp   white dough

Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of
milk.  This stuff should be a little bit thicker than the white dough. 
If you accidentally poured a little bit too much milk in the cocoa mass,
you can add a small amount of flour until you have the right

When the cocoa stuff is well blended, add ten good tablespoons of the
white dough and blend well as well.  (funny pun...)

Oil baking pan, and dress with bread-crumbs.  Then fill in alternatingly
white and dark dough. 

Heat oven to 180 deg C and bake one hour and five minutes. 

From: (Stephanie da Silva)


25       Oreos (2.5 cups crumbs)
4 Tblsp  unsalted butter, melted

Preheat oven to 425F.  Butter bottom and sides of springform pan.  Break
cookies and put into food processor fitted w/ metal blade.  Process til
crumbs.  Add butter, mix til blended.  Pour into pan; press evenly over
bottom and 2/3 up sides.  Refrigerate while preparing filling. 
32 oz      cream cheese at room temp
1.25 cups  sugar
2 Tblsp    flour
4          large eggs at room temp
3          large egg yolks at room temp
1/3 cup    whipping cream
(feel those arteries clogging yet? wait--there's more!)
1 tsp      vanilla
1.75 cups  coarsely chopped Oreos (about 15 cookies)
Beat cream cheese in large bowl with electric mixer on medium until
smooth.  Scrape down sides.  Add 1.25 cups sugar, beating until lite and
fluffy, about 3 minutes, scraping down occasionally.  Mix in flour. 
While beating continuously, add eggs & yolks; mix until smooth.  Beat in
cream and 1 t.  vanilla til well blended. 
Pour 1/2 the batter into prepared crust.  Sprinkle with chopped Oreos. 
Pour remaining batter over; smooth with spatula.  Some oreos may rise to
the top. 
Put pan on baking sheet.  Bake in 425F oven 15 minutes.  Reduce oven
temp to 225F and bake for additional 50 minutes or until set. 
1/4 cup  sugar
1 tsp    vanilla
2 cups   sour cream
Remove cake from oven & increase temp to 350F.  Stir together sour
cream, vanilla, and sugar.  Spread mixture evenly over cake top.  Return
to 350F oven and bake 7 minutes or til topping begins to set.  Remove
from oven; cool in draft-free place to room temp.  Cover & refrigerate
several hours or overnight. 
Can be refrigerated up to 3 days (if it lasts that long).  Serves 10-12. 
Before serving, remove sides of springform. 

From: (Joyce Morris)


9 e         ggs
1-3/4 cups  sugar
juice and grated rind of one lemon
1/2 cup     potato starch
1/2 cup     matzo cake flour

Preheat oven to 350 degrees, a moderate oven.

Separate 7 eggs.  Beat whites until stiff but not dry.  Add two whole
eggs to the yolks and start beating.  Gradually add sugar, lemon juice
and rind while continuing to beat.  Add potato starch and matzo cake

Carefully but throughly fold in beaten whites.  Bake in an ungreased
10-inch tube pan for 40-50 minutes.  Invert pan until cool [If you are
lucky you will need to put it on a wine or Coke bottle].  Remove from

1) Add cut dried fruit such as apricots, prunes, and raisins.

2) Add chopped nuts.

3) Use orange juice concentrate instead of lemon juice and orange rind
instead of lemon rind [especially good with nuts].

4) Use apricot nectar instead of lemon juice and use chopped dried

5) Use nuts and dried fruit.

6) Use only 1/3 cup potato starch and 1/3 cup matzo cake meal.  Add 1/3
cup cocoa powder.  Use up to 3 Tablespoons of Sabra liquer to substitute
for lemon juice [yes you can get it kosher for Passover].

7) Do chocolate substitution and add chocolate chips.

8) Do chocolate substitution and add nuts.

If you use nuts, fruit or chocolate chips, use some of the matzo cake
flour to lightly coat.  Fold in with egg whites and they will not sink
as badly to the bottom.



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