--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4J00003Date: 04/15/97 From: DAVID PILEGGI Time: 12:00am \/To: PUBLIC (Read 3 times) Subj: R-Luby'S-Dessert.004 LUBY'S LEMON SOUR CREAM POUND CAKE Qty Measurement Ingredient ___-- ------------ ------------------------------------------------- 1 cup butter or margarine, softened 1/2 cup vegetable shortening 3 cups granulated sugar 5 extra-large eggs 1 cup sour cream 1/4 cup milk 3 cups all-purpose flour 1/2 tsp baking powder 2 tsps lemon extract 1 tsp vanilla extract LEMON SAUCE: ___-- ------------ ------------------------------------------------- 2 cups powdered sugar, sifted 1/2 cup lemon juice, fresh squeezed 1/4 cup butter or margarine Preheat the oven 350 degrees F. Lightly greased and flour 10-inch tube pan. TO PREPARE THE CAKE: In a large bowl, beat together the 1 cup of butter/margarine, the shortening, and granulated sugar until well blended. Add the eggs, sour cream, and milk. Mix until well blended. In a small bowl, mix the flour and baking powder. Add the flour mixture to the butter mixture and mix until just blended. Stir in the lemon and vanilla extracts. Pour the batter into the prepared tube pan. In the preheated oven, bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes in the pan. Then remove it from the pan and cool on a wire cooling rack. TO PREPARE THE LEMON SAUCE: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and 1/4 cup of butter/margarine. Drizzle the sauce over the cooled cake. Makes 1, 10-inch tube cake. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4J00004Date: 04/15/97 From: DAVID PILEGGI Time: 12:00am \/To: PUBLIC (Read 3 times) Subj: R-Luby'S-Dessert.005 LUBY'S GERMAN CHOCOLATE CHEESECAKE Qty Measurement Ingredient ___-- ---------------- --------------------------------------------- 1-1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 cup butter or margarine, melted FILLING: ___-- ---------------- --------------------------------------------- 2-1/2 pkgs (8 ozs ea) cream cheese, softened 1 cup granulated sugar 2 extra-large eggs 3 Tbsps unsweetened cocoa 2 Tbsps all-purpose flour 1 Tbsps vanilla extract TOPPING: ___-- ---------------- --------------------------------------------- 1 can (12 ozs) evaporated milk 1-3/4 cups granulated sugar 3/4 cup butter or margarine 5 extra-large egg yolks 1/2 tsp vanilla extract 1/2 cup flaked coconut 1/3 cup pecan pieces Preheat the oven 350 degrees F. TO PREPARE THE CRUST: In a small bowl, combine the graham cracker crumbs, the 1/4 cup of granulated sugar, and the 1/4 cup of butter/margarine. Mix well. Press the crumb mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan. In the preheated oven, bake the crust for 10 minutes or until golden brown. Allow the crust to cool completely. TO PREPARE THE FILLING: In a large bowl, beat together the cream cheese and the 1 cup of granulated sugar until smooth. Add the eggs, one at time, mixing well after each addition. Add the cocoa, flour, and the 1 tablespoon of vanilla extract. Mix until just well blended. Do not overmix. Pour the filling into the cooled crust. In the preheated oven, bake for 25 minutes or until a wooden pick inserted into the near center comes out clean. Refrigerate for at least 2 hours. TO PREPARE THE TOPPING: In a medium saucepan, combine the milk, the 1-3/4 cups of granulated sugar, the 3/4 cup of butter/margarine, the 5 egg yolks, and the 1/2 teaspoon of vanilla extract. Bring the mixture to a boil, stirring frequently. Reduce the heat and simmer, uncovered, for 20 to 25 minutes or until thickened, stirring occasionally. Refrigerate for at least 2 hours. Stir the flaked coconut and pecan pieces into the chilled topping mixture. Spread the topping evenly over the chilled cheese cake. Makes 1, 9-inch cheesecake. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4J00005Date: 04/15/97 From: DAVID PILEGGI Time: 12:00am \/To: PUBLIC (Read 3 times) Subj: R-Luby'S-Dessert.Txt DELECTABLE DESSERTS ___----------------------------------------------------------------------- DESSERT.001.....Carrot Cake * DESSERT.002.....Prune Cake DESSERT.003.....Mississippi Mud Cake DESSERT.004.....lemon Sour Cream Pound Cake DESSERT.005.....German Chocolate Cheesecake DESSERT.006.....Baked Cheesecake * DESSERT.007.....Fresh Strawberry Pie * DESSERT.008.....Key Lime Pie DESSERT.009.....Hawaiian Delight Pie * DESSERT.010.....Pumpkin Pie * DESSERT.011.....Chocolate Chess Pie DESSERT.012.....Buttermilk Chess Pie DESSERT.013.....Lemon Icebox Pie * DESSERT.014.....Banana Cream Pie DESSERT.015.....Macadamia Nut Cream Pie DESSERT.016.....Chocolate Icebox Pie * DESSERT.017.....Coconut Meringue Pie * DESSERT.018.....Pecan Pie * DESSERT.019.....Sweet Potato Pie DESSERT.020.....Butternut Brownie Pie * DESSERT.021.....German Chocolate Pie DESSERT.022.....Bread Pudding With Lemon Sauce * DESSERT.023.....Flan (Caramel Custard) * A most requested recipe [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E4Q00000Date: 04/20/97 From: MARY A. SMITH Time: 09:02am \/To: ALL (Read 3 times) Subj: Desserts 1 of 5 This message was originally addressed to ALL and a carbon copy was sent to you.