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Blackberry Cheese
Chocolate Glaze
Cocoa Cake Icing
Blackie's Cocoa Cake
Banana Nut Cake
Chocoberry Mousse
Chocolate Chip Cheese
White Brownies
Italian Cheese
Buche de Noel
Apple Cake
Honey Pound Cake
Banana Cake
Fig Orange Cake
Peach Shortcake
Applesauce Cake
Fudge Banana Cake
Rum Cake
Carrot Fruitcake
Cherry Cheesecake
Apricot Crumbcake
Brownie Cheese
Cherry Yogurt Cheese
Choco Cherry Cheese
Creamy Chilled Cheese
Lemon Cheese
No-Bake Cheese
Chocoberry Cheese
Blueberry Coffee
Crumb Coffee
Sour Cream Coffee
Real Coffee
Fat Free Apple
Apple Nut
Honey Pound Cake


      1 cup butter or margarine
      3 eggs
      1/2 cup honey
      1/2 cup sugar
      1 tablespoon vanilla
      1 tablespoon grated fresh lemon peels
      2 cups flour
      1 teaspoon baking powder
      1/4 teaspoon salt
      1/4 teaspoon baking soda
      1 cup Maraschino cherries, whole, drained
      1/2 cup broken pecans


    Bring butter and eggs to room temperature. In large mixer bowl, beat butter on medium  speed of electric mixer about 1 minute. Gradually add honey, then sugar; bear 5 to 7  minutes after all honey and sugar are added. Add vanilla and lemon peel; mix well. Add  eggs one at a time; beat after each addition. Scrape bowl frequently. Combine flour,  baking powder, salt and baking soda; mix well. Add flour mixture to egg mixture; beat on  low speed only until ingredients are blended; gently stir in cherries and pecans. Pour  batter into three* (6x3-1/4x2-1/2-in.) greased and floured loaf pans. Bake at 325[F 40 to  50 minutes or until wooden pick inserted near center comes clean. Cool 15 minutes in pan.  Remove from pan; cool completely on wire rack.

    *One 9x5x3-in. loaf pan may be used. Bake at 325[F about 60 minutes.

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