The Yellow Cookbook

Boozy

Black Russian Cake

Glaze

  1. Combine all ingredients in a large bowl, beat for 4 minutes
  2. Pour batter into a greased and floured 10" bundt pan.
  3. Bake at 350°for 40 minutes, or until a toothpick comes out clean. Cool on a rack.
  4. Make glaze by combining coffee liqueur and ½ cup confectioners sugar.
  5. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze and refrigerate. Before serving, dust with remaining powdered sugar.

Chocolate Cherry Tunnel Cake

Chocolate Cake

Cherry Filling

Assembly

  1. Bring the milk to a gentle boil. Pour hot milk over chocolate chips and whisk until smooth.
  2. Combine cake mix, water, eggs, buttermilk, butter, oil, and melted chocolate. Mix at medium speed for 1 minute, or until all ingredients are moistened. Increase to high speed and beat 2°minutes until the batter is thick and smooth.
  3. Scrape the batter into a buttered and floured 9-inch / 14 cup tube pan. Smooth the top with a rubber spatula.
  4. Bake at 350°for 40-50 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  5. Cool in pan on a wire rack for 20 minutes. Run a knife around the top edge of the cake and invert onto a wire rack to cool completely.
  6. Using a small sharp knife, cut a trench about 1½" deep, ¾" wide through the top center of the cake. Holding the knife sideways, lift out the trench, piece by piece and reserve.
  7. In a small saucepan, heat the brandy until it is very warm but not boiling. Brush the cake with the warm brandy, allowing the cake to soak it up between applications.
  8. Mix 4 tbsp brandy, cornstarch, and vanilla. Stir mixture and chopped cherries in a small saucepan and heat over medium heat for 5 minutes, stirring constantly, until the mixture has come to a boil and thickened. Remove the saucepan from heat and stir in remaining 1 tbsp of brandy. Refrigerate.
  9. Beat whipped cream, sugar, and brandy until soft peaks start to form.
  10. Spoon the cherry filling into the trench in the cake, filling evenly. Fill a pastry bag fitted with a start tip with the whipped cream. Pipe a decorative pattern over the cherry filled trench.
  11. If desired, place five whole cherries, evenly spaced, on the whipped cream. Sprinkle with chocolate shavings.

American Creme Cake

  1. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan.
  2. Combine all ingredients in a large mixing bowl, and beat 4 minutes at high speed.
  3. Pour into pan and bake at 350°for 45-55 minutes or when a toothpick comes out clean.
  4. Let cake cool, invert on plate. When completely cool, sift powdered sugar over the top or drizzle with icing.

American Creme Icing

Combine powdered sugar with enough creme to make a creamy consistency. Spoon over top of cake, allowing icing to drip down the sides.

Fruit Topped Bundt Cake (for cast iron pan)

  1. Grease and flour bundt pan. Preheat oven to 325.
  2. In large bowl, cream butter and sugar until pale and fluffy.
  3. Beat in eggs, one at a time.
  4. Sift flour and baking powder together, add corn meal, fold gently into creamed mixture.
  5. Gradually fold in rum, lemon and orange juice and peels. Let batter rest 15 minutes.
  6. Place pan in oven until warm to the touch. Spoon in small layer of batter into fruit impressions, then fill the pan with the remaining batter. Smooth the surface.
  7. Bake 75-90 minutes or until wood skewer inserted in center comes out clean. (Cover with foil if cake is becoming too brown.)
  8. Cool 20-35 minutes upright with cake in pan. Invert and remove cake from pan, decorate with confectioners sugar and/or fruit glaze.

If using this recipe for individual muffin or cookie molds, reduce baking time to 20-25 minutes, or until edges are golden brown.

Whiskey Sauce

  1. In a saucepan, combine sugar, cream, and ½ cup milk, bleanding well. Heat to simmer, stirring to dissolve sugar.
  2. Mix remaining ½ cup milk with corstarch until cornstarch is dissolved. Slowly add to simmering cream mixture, whisking constantly.
  3. Continue whisking while mixture cooks slowly, 3 to 5 minutes. Remove from heat and stir in whiskey.

Rum Sauce

  1. Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook until butter is completely absorbed and mixture is thoroughly blended. Do not allow to boil.
  2. Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum until mixture is well blended.

Hot Melba Sauce

  1. Defrost rasperries, drain and reserve syrup. Drain peaches, reserving ¼ cup syrup.
  2. Combine sugar and cornstarch in saucepan or blazer of a chafing dish. Slowly add reserved raspberry and peach syrups and port wine.
  3. Add lemon juice and cook over medium heat, stirring frequently until sauce is thickened and clear.
  4. Add peaches and heat through. Add raspberries and heat gently.
  5. Serve Hot Melba Sauce over vanilla ice cream sponned into dessert dishes.

Banana Split Italian Style

Here’s a banana slplit to top all banana splits. No drug store in memory ever served anything quite like this one. It’s a scrumptious combination of bananas, three kinds of ice cream and a warm sabaglione sauce fragrent with Amaretto, Italy’s intriguing liqueur that’s making quite a name for itself in this country.

  1. In the top part of a double boiler, mix egg yolks, surag, and Amaretto. Place mixture over hot simmering (not boiling) water and beat with an electric mixer until very thick and creamy, about 7 minutes. Remove from heat and continue beating until mixture is just warm.
  2. Peel bananas and slice lengthwise and plate in serving dishes.
  3. Top each banana with 3 scoops of ice cream - strawberry, vanilla, and pistachio.
  4. Spoon warm amaretto mixture over ice cream. Top with whipped cream, cherries and almonds.

Apricots Carolyn

This dish was named for a lovely young lady who found apricots treated in this refreshing Louisiana way especially appealing.

  1. In an attractive 12 inch skillet over medium heat, melt butter. Add sugar and cook, stirring until bubbly.
  2. Add apricot halves in a single layer ond cook, turning once, about 3 minutes.
  3. Pour rum over hot apricots, ignite and let the flames die down.
  4. Serve at once over ice cream.

Note: to peel apricots, cover generously with boiling water and let stand off heat until skins can be slipped off.

Hard Sauce

  1. Let butter stand at room temperature until easy to work. Cream thoroughly.
  2. Beat in sugar gradually, continuing until smooth and fluffy.
  3. Add flavoring drop by drop.

For richer sauce, beat in ¼ cup heavy creaam (lukewarm). Chill

Brandy Sauce

flavor with 1 tbsp brandy

Lemon Sauce

add ⅓ tsp lemon extract or 1 tsp lemon juice and 1 tbsp grated rind

Walnut Rum Balls (or Bourbon or Brandy)

  1. Combine dry ingredients and nuts.
  2. Mix corn syrup and rum and add to cookie mixture.
  3. Shape into 1 inch balls, roll in additional powdered sugar.

Globetrotters (Mexico style)

Drink hot milk first, then brandy!

Double Chocolate Cherry Bourbon Balls

  1. In top of double boiler, or bowl set over hot (not boiling) water, melt chocolate.
  2. Remove from heat, stir in corn syrup and bourbon.
  3. In large bowl, mix well crumbs, nuts, confectioner sugar, and cherries.
  4. Add chocolate mix and stir until blended.
  5. Let stand 30 minutes.
  6. Shape into 1" balls and roll in granulated sugar.