OLD-FASHIONED STACK CAKES
My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. "Where is the stack cake?" The super thin layers are what make this recipe stand out...delicious! -Stephanie Gilbert, Whitesburg, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 stack cakes (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.
Nutrition Facts : Calories 280 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
STACK PIE
This is a Southern pie, similar to chess pie, stacked 3 layers high, with caramel icing. It is very rich, but a loved Christmas tradition.
Provided by SouthInYourMouth
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
- Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
- Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
- Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
- Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 91.5 g, Cholesterol 141.8 mg, Fat 40.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 19.5 g, Sodium 348.1 mg, Sugar 68.7 g
JALAPENO & COTIJA CHEESE POTATO STACK PIE
Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular...especially when served with salsa and sour cream. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment., Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos., Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.
Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 477mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
STACK PIE
This is a Southern pie, similar to chess pie, stacked 3 layers high, with caramel icing. It is very rich, but a loved Christmas tradition.
Provided by SouthInYourMouth
Categories Chess Pie
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
- Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
- Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
- Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
- Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 91.5 g, Cholesterol 141.8 mg, Fat 40.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 19.5 g, Sodium 348.1 mg, Sugar 68.7 g
VEGETABLE STACKS
I am sorry but I cannot remember which magazine I got this recipe from. They are amazing and present so well when entertaining. I grill the vegetables the day before, and assemble on the day I am serving. I warm them in the oven. Also I have used the broiler to prepare the vegetables instead of the barbecue.
Provided by Mitymom
Categories Vegetable
Time 50m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding.
- Stir together the ricotta, thyme, salt and pepper in a small bowl.
- Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
- Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.
Nutrition Facts : Calories 397.9, Fat 31, SaturatedFat 10.1, Cholesterol 45.5, Sodium 279.5, Carbohydrate 18.3, Fiber 5.7, Sugar 8.3, Protein 15
THE GREAT BURRITO STACK
This was another invention to get rid of things in the fridge. It turned out really good, tates great and looks just like a pie. Dont let it fool you when Your pie plate looks to full and uneven, it will cook to seal together, lay just like and appple pie and be the right height. Let rest 10 min before cutting and cut around the edges to ensure a full piece comes out. great the next day too.
Provided by Tara1183
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
- Slowly add water and stir until thick.
- Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
- Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
- Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
- Bake at 300 for 30 minutes on middle oven rack.
Nutrition Facts : Calories 934.5, Fat 52.5, SaturatedFat 26.6, Cholesterol 174.8, Sodium 1494.5, Carbohydrate 62.4, Fiber 9.5, Sugar 5.5, Protein 52.8
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