The Food Site

-GLAZE-
2/3 c Whipping cream 2 ts Dark rum
7 tb Unsalted butter, cut into 1 ts Vanilla extract
Large pieces 1 3/4 c Chopped Butterfinger bars
1 tb Light corn syrup (about 7-1/2 oz)
14 oz Semisweet chocolate, chopped

FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line
bottoms with waxed paper rounds. Butter and flour paper.

Sift flour, baking powder and salt into medium bowl. Using electric
mixer, beat butter in large bowl until fluffy. Gradually add sugar
and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanilla extract. Combine sour cream
and baking soda in medium bowl. Add mashed bananas to sour cream
mixture and stir until well blended. Add dry ingredients to butter
mixture alternately with banana mixture, beginning and ending with
dry ingredients. Stir in chopped Butterfinger bars.

Divide batter between prepared pans. Bake until center of cake feels
firm and tester inserted into center comes out clean, about 30
minutes. Cool in pans on rack 10 minutes. Run small knife around
sides of cakes to loosen. Turn out cakes onto racks and cook. Peel
off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly
and store at room temperature.)

FOR GLAZE: Combine cream, butter and corn syrup in heavy medium
saucepan. Bring to simmer over medium heat, stirring unti butter
melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover
and refrigerate just until cool and thick, stirring occasionally,
about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under
edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly
over top of cake layer. Top with second cake layer. Spread
remaining glaze over top and sides of cake. Cover top and sides of
cake with chopped Butterfinger bars. Remove paper strips. (Can be
made 2 days ahead. Cover cake and store at room temperature.)

-WALNUT MERINGUE-
5 lg Egg whites 1/2 c Chopped walnuts
2/3 c Sugar

———————–VANILLA CUSTARD FILLING———————–
2 tb Sugar 1 lg Egg yolk
2 tb Cornstarch 1 c Milk
1 pn Salt 1 ts Vanilla extract

PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
8-inch layer cake pans. Dust with flour, tapping pans over sink to
remove excess flour.

FOR CAKE, sift flour, baking powder and salt together onto waxed
paper; set aside. Use mixer to cream shortening and sugar until
fluffy. Add egg yolks one at a time, beating well after each
addition. Add vanilla. Combine well. Add reserved flour mixture
alternately with milk, mixing until smooth. Divide batter between
prepared pans. Use back of spoon to spread batter evenly; this takes
a little patience.

FOR MERINGUE, beat egg whites until they are thick and hold their
shape but are still soft and moist. Add sugar by the tablespoon,
beating well after each addition. Divide between pans. Use spatula to
spread over batter. Sprinkle with nuts, dividing evenly. Bake until
lightly colored and toothpick inserted into center comes out clean
(it’s OK if meringue cracks), about 30 minutes. Let rest 10 minutes
in pans on cooling racks. Use flexible knife to release cake from
sides of pan. Gently invert cakes. Set them meringue-side up to cool
completely. Spread one meringue layer with filling. Top with other
layer, meringue-side up. It’s best served the day it is made but it
can be made a day ahead and kept cool (but not refrigerated). If made
ahead, keep covered. Yield: 1 8-inch layer cake.

VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy
1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat.
Stir until mixture coats spoon, about 4 minutes. Remove from heat.
Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk
vigorously, before using.

Preheat the oven to 350 degrees. Toast the walnuts for 7-10 minutes,
stirring occasionally. Let nuts cook, and process in a food process
until coarsely chopped. Cream the butter and sweetener until light
and fluffy. Add the eggs, one at a time, beating well after each
addition. Stir in the vanilla, baking soda and salt. When mixed, add
the flour, carob chips, and coarsely ground walnuts. Cover the dough
and refrigerate it for 20 minutes to make it easier to handle.
Preheat the oven to 325 degrees. Line baking sheets with baking
paper. Using a #24 (2 tablespoon) or a spoon, scoop out the dough and
place balls one inch apart on the prepared baking sheets. With
lightly moistened fingers flatten each cookie to a thickness of 1/3
inch. Bake the cookies until golden brown for 15-18 minutes. Remove
the cookies to a wire rack to cool.

Preheat the oven to 375 degrees. Grease and flour 2 loaf pans or 18 muffin
cups. Cream the butter and 1 1/4 cup of the sugar together in large bowl.
Add eggs and cream thoroughly. Sift the dry ingredients together. Add them
to the egg mixture, alternating with the apple cider. Stir in the chopped
apples. Divide the batter between the prepared loaf pans. Combine the
remaining 1/4 cup of sugar with the cinnamon in a small bowl, and sprinkle
it over the batter. Bake at 375 degrees for 50 to 70 minutes for bread, or
for 30 to 40 minutes for muffins, or until a toothpick inserted in the
center comes out clean. Yields 2 loaves or 18 muffins.

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

1. Heat the bacon fat or vegetable oil in a large skillet over medium-high
heat. Add the celery and onion and saute until soft and translucent, about
7 to 10 minutes.

2. On a cookie sheet, toast pecans at 375?F, 5 to 7 minutes.

3. In a large bowl, mix the sauteed vegetables together with the cornbread
stuffing crumbs. Mix in the pecans and ground sage.

4. In a small saucepan, combine the cider or juice and butter; heat over
medium heat until the butter is completely melted. Pour over the stuffing
mixture, mixing well. Season the stuffing with salt and pepper.

5. Stuff turkey cavities immediately before roasting. Place any remaining
stuffing in buttered casserole and bake at 325?F until hot and crusty,
about 45 to 60 minutes.

Makes enough stuffing for a 16- to 20-pound turkey. Per 1/2 cup serving:*
115 calories, 2 g protein, 13 g carbohydrate, 7 g fat, 5 mg cholesterol,
142 mg sodium.

*Nutritional information based on stuffing baked in casserole dish, not in
turkey cavity.

Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line.