Thursday Recipes - Long-Since-Forgotten Emailing List Food

I was on several foodie and recipe emailing lists for a number of years and discovered many wonderful recipes while on them. Unfortunately, some of the lists closed, others slowed down, and the rest...It got so that if I didn't check certain email accounts in a timely way, I'd end up overwhelmed. Now I'm not on any of them, though there are times I really miss them.

Here are a few recipes found from a few of those long-since-forgotten emailing lists, including Fettuccine Alfredo and Tiramisu. Enjoy!

FRESH APPLE CAKE WITH CARAMEL SAUCE

Whoever posted this wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."

Servings: 9; Time: Prep: 15 min. Bake: 30 min.

Ingredients:

1/2 cup butter

3/4 cup sugar

1 egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 cups chopped peeled baking apples

1/2 cup chopped walnuts

Caramel Sauce:

1/2 cup packed brown sugar

2 tablespoons cornstarch

1/2 cup light corn syrup

1/4 cup cream or evaporated milk

1/4 cup butter

1/4 teaspoon salt

1 egg, beaten

Directions:

In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.

Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

Nutrition Facts: One serving: (1 piece); Calories: 436; Fat: 21 g; Saturated Fat: 11 g; Cholesterol: 91 mg; Sodium: 335 mg; Carbohydrate: 60 g; Fiber: 1 g; Protein: 5 g

PUMPKIN APPLE BUTTER

A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.

Makes: 3 cups

Ingredients:

1 3/4 cups Solid Pack Pumpkin

1 cup Apple Juice

1 cup(about 1 medium) Peeled and grated Apple

1/2 Cup Packed Brown Sugar

3/4 Teaspoon Pumpkin Pie Spice

Directions:

Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.

TIRAMISU

The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."

Ingredients:

1 sponge cake (10-12 inch), about 3" tall

1/3 cup strong black coffee

5 tablespoons rum or brandy, good quality

1 1/2 pounds cream cheese or mascarpone cheese, room temperature

1 to 1/2 cups superfine or powdered sugar

sifted unsweetened cocoa powder

Directions:

Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

FETTUCCINE ALFREDO

"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.

Ingredients:

8 ounces fettuccine

8 ounces cream cheese, cut in small pieces

3/4 cup grated Parmesan cheese

1 stick (8 tablespoons) butter

1/2 cup milk

Preparation:

Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.

Serves 4.

PASTA ROMA SOUP

Cook Time: 25 minutes

Whoever submitted this to the list it was on wrote that it "Mimics Olive Garden's soup." To make this a vegetarian verson, I've added soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.

Ingredients:

1/2 cup uncooked miniature pasta bow ties

2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed

6 slices soy bacon, cooked, drained, chopped

1/4 cup olive oil

3/4 cup chopped onions

1 cup chopped celery

1 small clove garlic, minced

1 cup julienne-cut carrots

1 can (14.5 ounces) tomatoes, diced

4 cups vegetable broth

1/2 teaspoon black pepper

1/8 teaspoon ground rosemary

2 tablespoons fresh minced parsley

Preparation:

Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.

Serves 4.

DUMP CAKE

Ingredients:

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple

1 (18 oz) pkg. yellow cake mix

8 oz. chopped walnuts

1/2 C. butter (melted)

Preparation:

In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.