European Stars and Stripes (Newspaper) - September 08, 1989, Darmstadt, Hesse                                Baking powder and sail stir the Vanilla into the milk Hen mix the milk into the dry ingredients stirring Only until the ingredients Are blended do not overheat carefully remove the hot pan from the oven pour the Batter Over the melted butter in the pan spoon the Truit mixture Over the top of the baiter. Bake in the pre healed oven for 30 to 40 minutes. The fruit will sink to the Bottom and the Batter will Rise to the top the Cobbler is ready when the crust on top is lightly browned and a skewer inserted in the Center comes out clean serve hot serves 4 to 6 people. Note this Cobbler can also be made with other fruits use 2vt cups of fresh or canned fruits such As blueberries peaches or apples approximately 6 fresh peaches or apples peeked and sliced or chopped is the Correct amount for this recipe you can also add t Teaspoon of cinnamon to the fruit mixture if desired when making Apple or peach Cobbler. Quick chocolate pudding cake cake it cup butter it cup White sugar 1 a cup White flour 2vt Teaspoons baking powder i Teaspoon Salt a cup milk 1 Teaspoon Vanilla it cup chopped pecans Topping it cup unsweetened powdered Cocoa it Teaspoon Salt 1 cup Brown sugar firmly packed 1 cup boiling water preheat Over to 375. Butler an 8-Inch Square baking pan. Cream the butter and sugar together in a Large bowl. Sift the hour baking powder and Salt together into a Small bowl. Measure out the milk and stir the Vanilla into it. Add the flour mixture alternately with the milk and chopped nuts to the butter sugar mixture. Stir Well alter each addition. Pour the Batter Mlo the prepared baking pan. Whisk together the Cocoa Salt and Brown sugar until they Are Well mixed. Sprinkle this mixture in an even layer Over the Batter. Pour 1 cup of boiling water on top of the Cocoa mixture. Do not blend it with the other ingredients. Put the cake into the oven immediately and bake Lor 40 minutes. The cake Batter will Rise to the top and be floating on the chocolate sauce underneath. Spoon the cake onto serving dishes and spoon the chocolate sauce on top of each portion serve hot. Serves 6-8. Simple Frozen bananas use fully Ripe bananas but not ones that Are overripe. Peel the bananas wrap each one securely in plastic wrap and place in the Freezer. Let the bananas freeze solid. They will keep in the Freezer for a week to 10 Days to eat merely remove the plastic wrap and eat As you would a regular banana. Or slice the bananas into a bowl and eat them like ice Cream. A medium size Frozen banana can also be combined in a blender with 1 cup of yoghurt or Buttermilk and Honey to taste to produce a tasty and nutritious banana my shake. Nutty Frozen bananas for each medium size banana you will need 1 Tablespoon of Frozen Orange juice concentrate thawed not reconstituted and 2 Tablespoons of finely chopped toasted nuts peanuts pecans walnuts or almonds. Place peeled whole bananas of a Small baking Sheet and Brush each one with 1 Tablespoon of the thawed Orange juice concentrate. Chill the bananas in the Freezer for about 30 minutes. Remove them irom the Freezer and Roll each one in 2 Tablespoons of chopped toasted nuts. Press the nuts into the surface of the bananas to coat them thoroughly. Return the bananas to the Freezer and Lei them freeze until solid. Store in the Freezer covered until needed. Serve  a snack or dessert. C 1969snvw serving Baltimore s Best food editors for the Baltimore evening Sun recently opened a readers forum for recipes which gave readers the Opportunity to ask Lor special recipes and show off their own favourites Here is a selection of what Ilie Sun s readers consider some of Baltimore s Best desserts. This praline chocolate cake won last year s Pillsbury bake off and according to one of the editors at the stars and stripes it s Worth its weight in calories chocolate praline la yer cake cake it cup butter or Margarine a cup whipping Cream 1 cup firmly packed Brown sugar it cup coarsely chopped pecans 1 package Devil s food cake mix with pudding 1 a cups water Vij cup Oil 3 eggs Topping it cups whipping Cream it cup confectioners sugar it Teaspoon Vanilla whole pecans if desired chocolate curls if desired. Heal oven to 325 degrees. In a Small heavy Saucepan Combine butter. It cup whipping Cream and Brown sugar. Cook Over Low heat just until Butler is melted stirring occasionally. Pour into two 9 or 8-Inch round cake pans Sprinkle evenly with chopped pecans. In a Large bowl Combine cake mix. Water Oil and eggs at Low Speed until moistened beat two minutes at highest Speed. Carefully spoon Batter Over Pecan mixture. Bake at 325 degrees Lor 35 to 45 minutes or until cake Springs Back when touched lightly in Center. Cool live minutes. Remove irom pans. Cool completely. In a Small bowl beat 144 cups whipping Cream until soft peaks form. Blend in confectioners sugar and Vanilla beat until stiff peaks form. To assemble cake place one layer on a serving plate praline Side up spread with half of the whipped Cream. Top with second layer praline Side up spread top with remaining whipped Cream. Garnish with whole pecans and chocolate curls. Store in refrigerator makes 12 Servings. This recipe for a Lemon cake with Glaze wins raves whenever it s served wrote the Reader who submitted it. The Lemon flavor stands out because the juice is added to the filling Batter and Glaze. Triple Lemon Ripple cake filling 1 8-ounce package of Cream cheese softened i cup sugar 1egg 2 Tablespoons flour 2 Tablespoons Lemon juice re 4 2in life 4�i / a i re Iff a baiter /2 cup Margarine 1vi cups sugar 3 eggs 3 Tablespoons Lemon juice 21/4 cups flour 2 Teaspoons baking powder it Teaspoon Salt i cup milk Pam or other non stick vegetable Spray Glaze 1 it cup confectioners sugar 2 Tablespoons Lemon juice beat Cream cheese and sugar beat in egg until Fluffy. Add hour. Stir in Lemon juice and set aside preheat oven to 350 degrees Spray 12 cup lube pan with Pam. Cream Margarine and sugar. Beat in eggs unlit mixture is very Light and Fluffy add Lemon juice Combine dry ingredients and add to creamed mixture alternating with milk. Pour it Batter into pan. Cover with Cream cheese mixture. Pour in remaining Bailer. Gently swirl knife through Bailer a few limes. Bake 50 to 60 minutes until cake pulls away from Side of pan. Cool in pan 10 minutes. Turn out and Cool completely. Stir Lemon juice into confectioners sugar. Drizzle Over cake. Makes 10 to 12 Servings this adults Only dessert makes an elegant finish to any  says another Reader who has been serving it to her guests for More than 15 years. It s easy to make with a boxed cake mix and is very  rum cake 1 cup chopped pecans 1 Box yellow cake mix 1 3 /2-ounce package instant Vanilla pudding it cup water i cup Light rum Vij cup pure vegetable Oil 4 eggs beaten rum Glaze mix the water and rum together. Using an electric beater mix All the ingredients together except the nuts. Place nuts in the Bottom of a floured and greased bundle pan. Pour in cake mixture. Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean. Prepare the Glaze when the cake is almost done. When the cake is done carefully pour the Glaze Over it. Do not remove the cake irom the pan. Let the cake sit for about 20 minutes. Glaze 1 cup sugar a Pound butter it cup Light rum it cup water to make the Glaze boil All ingredients together for about 2 to 3 minutes. , 1989 the stars and stripes Page 15