Profaci's Favorite Italian Cream Cake
The Lennie Briscoe
The Jack McCoy
Abby Carmichael's Texas Rib Sauce Bread for Barristers: Adam Schiff's Challah Recipe
The Lennie Briscoe
The Jack McCoy
Abby Carmichael's Texas Rib Sauce
Bread for Barristers: Adam Schiff's Challah Recipe
2 cups brown sugar
1 cup butter
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 cups flour
5 tablespoons cocoa
1 teaspoon cinnamon
2 cups sweetened, flaked coconut
1/2 cup raisins
1-1/2 teaspoons vanilla (try almond extract for an aromatic change!)
1/2 cup chopped pecans or walnuts
In a large bowl, use an electric mixer to cream the butter and sugar. Add the eggs, 1 at a time, beating well after each addition. In a 2-cup measuring cup stir the soda into the milk. Into another bowl sift the flour, coca, and cinnamon together and add alternately with the milk to the creamed butter and sugar. Fold in the coconut, raisins, vanilla, and nuts. Pour the batter into 3 greased and floured 8" cake pans. Place the layers in a COLD OVEN, set the oven temperature to 375°F, and bake the cake for 1 hour. Frost the cake with Cream Cheese Icing (recipe follows) and sprinkle a few finely chopped pecans/walnuts on top.
Cream Cheese Icing
4 ounces cream cheese (at room temperature)
1/2 cup butter (at room temperature)
2-1/2 cups sifted confectioners' sugar
1/2 teaspoon vanilla (again, try almond)
In a bowl cream together the cream cheese and butter. Slowly add the confectioners' sugar and vanilla and blend until the mixture is smooth. Spread the icing on a cooled cake.
Mix equal parts cranberry juice and ginger ale. Serve with a wedge of lime.
(Makes 2 cups)
Same as above recipe, except substitute scotch for cranberry juice and eliminate ginger ale and lime.
1 medium onion; chopped
1 clove garlic; minced
2 tb butter/margarine
1/2 c ketchup
1/4 c water
2 tb vinegar
1 tb light brown sugar
1 ts prepared mustard
1/2 ts hot pepper sauce
salt and pepper to taste
Cook the onion and garlic in butter in a medium saucepan until tender. Add ketchup, water, vinegar, brown sugar, mustard, hot pepper sauce, salt and pepper. Bring to a boil. Remove from the heat. Let stand for the flavors to mingle.
Yields: 4 loaves
1/2 cup oil
4 teaspoons salt
1 tablespoon sugar
1 cup boiling water
1/2 cup cold water
2 packages dry yeast
1/3 cup warm water
7 cups of flour
sesame or poppy seeds
1. Pour the oil, salt, and sugar into a large mixing bowl. Add 1 cup boiling water, add 1/3 cup of cold water.
2. Dissolve 2 packages of dry yeast in 1/3 cup of warm water.
3. Beat 3 eggs and add to oil and water mixture, saving 1 tablespoon of beaten egg to be brushed on baked loaves (before baking).
4. Add dissolved yeast and stir.
5. Add 7 cups unbleached flower, and mix well.
6. Turn out on floured board and knead until dough does not stick to board or hands. Add more flour if necessary.
7. Return dough to bowl and cover with a clean towel. Place in oven which has been preheated for 1 minute and then turned off. Let dough rise for one hour; it will double in bulk. If poked with finger, the hole will remain.
8. Turn dough out on lightly floured board and knead for about 1 minute. Cut into 12 equal pieces and knead each piece with a little flour until it is not sticky. Let rest while you grease a cookie sheet with vegetable shortening.
9. Roll each piece of dough into a strand about 8 inches long. Make four braided loaves.
10. Place on baking sheet and let rise for 45 minutes at room temperature. Brush tops of loaves with beaten egg and sprinkle with sesame or poppy seeds.
11. Bake in 375 degree oven for 40 minutes. Remove loaves to racks to cool.
12. Extra loaves may be stored in the freezer. Frozen loaves should be thawed and placed in the oven for 5-10 minutes.