Uproar2

The "Stars" of UPROAR and Their Favorite Recipes Please click on links for players homepages Divider

Uproar Isaac's Somló Sponge Cake

Ingredients
Cakes
6 eggs
6 tbsp of sugar
6 level tbsp of flour
vanilla flavouring
2 heaped tbsp cocoa powder

Walnut cream
4 oz butter
4 oz ground walnuts
6 oz. + 1 tbls. milk
1 heaped tbsp sugar
1 tbsp rum
1 heaped tsp flour

Chocolate cream
6 oz. + 1 tbls. milk
1 egg
1 heaped tbsp sugar
4 oz butter
1 heaped tsp flour
2 heaped tbsp cocoa

Topping
half pint whipping cream
2 and half fl oz milk
1 tbsp rum
4 oz sugar
2 tbsp cocoa powder
1 handful raisins soaked in rum

Preparation
Butter and flour two square or rectangular cake tins.
Heat the oven to 350 F.
Make a vanilla cake and a chocolate cake as follows:
separate the eggs and beat the yolks with sugar until thick
and frothy. Fold in the flour. Beat the egg whites until stiff,
fold them into the batter.
Divide the cake batter in two parts. Flavor one part with
2 heaped tbsp cocoa and the other with vanilla. Put each
mixture into the cake tins.
Bake for about 15 min, until the cakes come away from
edges of the tin.
Turn out onto a cake rack and leave to cool.
Prepare a nut cream by mixing the walnuts with the butter,
milk, flour, sugar and rum. Bring to boil, stirring well, then
remove from the heat.
Leave to cool, then spread over one of the cakes,
sprinkle with raisins and put the other cake on top.
To make the chocolate cream, mix the milk with the
beaten egg, butter, flour, sugar and cocoa. Heat slowly,
stirring, until thick. Don't let the mxiture boil.
Leave to cool a bit, then spread on the top of the cake
and leave to rest.
When the cream is stiff, cut the cake into little squares
and pile them up on a dish. Mix the milk with   2 oz sugar
and the rum, pour over the cake. Decorate with whipped cream.
Before serving, mix the remaining cocoa with sugar
and a little water to make a thick sauce and pour over the
whipped cream.      Recommended drinks Somlói furmint, Debrôi hárslevelû, Capuccino      Divider

Striderite's Finger Lick'N Shrimp

40 shrimp 1 tsp. thyme
1/3c.Worcestershire sauce 1/2 tsp. celery salt
1 stick of butter
2 tsp. garlic puree
1 tsp. salt
2 tsp. rosemary
1 tsp. pepper 1 tsp. olive oil
1 tsp. cayenne pepper ( can vary depends on how spicy you want it)

Place shrimp (leave sheels on) in Pyrex dish. Melt butter in saucepan

and all other ingredients. Then pour over shrimp. Marinate in refrigerator

(covered) for approximately 3 hr.

Place in preheated 400 oven, uncovered, and bake for 25 minutes,

basting or stirring frequently. Serves 4-6

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J. Rider's Carrot Cake

3 ½ cups shredded carrots

3 cups flour

1 ½ cups granulated sugar

1 cup brown sugar

1 cup corn oil or vegetable oil ( I use corn oil )

3 eggs beaten

1 tablespoon cinnamon

1 ½ tablespoon vanilla

1 teaspoon salt

1 ½ teaspoon baking soda

½ teaspoon baking powder

½ cup raisins or nuts

**Please note you can substitute the carrots with zuccinni or bananas.

Instructions

1. Blend ingredients, each time one is added.

2. Blend ingredients at low speed for 1 minute, blend ingredients at

medium speed for 1 minute,

Blend ingredients at high speed for 1 minute.

3. Pour into 3 8" X 4" X 2 1/2" deep greased (Use the spray) bread loaf pans

and bake for 1 hour at 325 degrees.

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Magda2's

Sinful Pumpkin Nut Pound Cake

3/4 cup sugar
3/4 cup soft butter
1/2 cup firmly packed brown sugar
1/2 tsp. allspice
2 eggs
1 cup pumpkin
1 3/4 cup flour
1/2 cup finely chopped or ground pecans
1/4 tsp. nutmeg
1/2 tsp. salt
1 1/2 tsp cinnamon
1 tsp. baking soda

Glaze:
1 cup powdered sugar
1 tsp. vanilla
sliced almonds
water

Combine sugars, butter and eggs in large mixing bowl. Beat on medium
speed until fluffy. Add pumpkin and beat just until blended. Combine
flour, pecans, baking soda, salt and spices. Gradually add to batter,
beating well after each addition. Pour into greased and floured 9x5
inch loaf pan. Bake at 325 degrees for 75-80 minutes or until
toothpick comes out clean. Remove from pan and cool on wire rack.
Drizzle with glaze and sprinkle with sliced almonds.

Glaze: Combine 1 cup sifted powdered sugar and 1 tsp. vanilla and 1
or 2 tsps. water.

Tink's Chicken Enchiladas

1 Package Boneless Skinless Chicken Breasts

2 cans cream of chicken soup

2 cups chopped green chili

3 cups grated cheese

1/2 onion chopped

12 corn tortillas

Boil chicken until tender and dice into bit size chunks. Mix soup, green
chili (frozen, canned or fresh) and onion together. Layer in 13x9 pan with
tortillas and cheese. Bake at 375 for 35 to 45 minutes.
Makes 9 servings

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