Aramco ExPats

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Chocolate Carrot Cake

10 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Cups flour
1 1/2 Cup sugar
1 Cup oil
1/2 Cup orange juice
1/4 Cup cocoa
2 Teaspoons baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon vanilla
4 Eggs
2 Cups shredded carrots
4 Oz. flaked coconut

Directions:

Heat oven to 350?F. Grease and flour Bundt pan. In a large bowl beat first 10 ingredients until just blended. Increase beater speed to high and beat for 2 minutes. Stir in carrots and coconut. Bake 50-55 minutes. Cool 10 minutes on wire rack. Remove from pan.

Glaze:

1 Cup powdered sugar
3 Tablespoons cocoa
2 Tablespoons butter
2 Teaspoons vanilla
1-3 Tablespoons hot water
Mix ingredients until smooth and spoon over cake.

or Cream Cheese Frosting:

1 8 oz. package cream cheese
1/4 Cup margarine
1 Teaspoon vanilla

Donna Peterson

Cheese Filled Coffee Cake

10 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Package dry yeast
1/4 Cup lukewarm water
1 Teaspoon sugar
1 Egg, lightly beaten
2 Cups flour, sifted
1/4 Teaspoon salt
3/4 Cup margarine
2 8 Oz. packages cream cheese
1 Cup sugar
1 Teaspoon fresh lemon juice
Powdered sugar

Directions:

Mix yeast, water and sugar. Let stand for 10 minutes. Add egg. Cut margarine into flour and salt and mix well. Add yeast mixture. Divide into two balls and roll each into 8 x 10 inch rectangles.

Make filling by combining cream cheese, lemon juice, and sugar.

Spread 1/2 of the filling on each rectangle and fold by taking each long side toward the middle, making sure the sides overlap a little. Fold the ends up about 11/2 inches. Bake immediately at 375? F for 25 minutes. When cool, sprinkle with powdered sugar.

Sharon Eboch

Cappuccino Cheesecake

10 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

Crust:

1 1/3 Cups graham wafer crumbs
1/4 Cup of sugar
1/3 Cup melted butter

Filling:

3 Packages (250 gm.) cream cheese, softened
1/2 Cup sugar
1/2 Cup brown sugar
2 Teaspoons vanilla
3 eggs
1/4 Cup of milk
1 Tablespoon instant coffee granules

Directions:

Crust:

Combine ingredients well. Pour into bottom and halfway up sides of a 9-inch spring form pan.

Filling:

Beat together cream cheese, sugars, flour and vanilla until smooth. Add eggs, beating on low speed until just blended. Combine milk and instant coffee, stirring until just dissolved; stir into cream cheese mixture.

Pour into prepared crust and bake at 450? F (230? C) for 10 minutes. Reduce heat to 250? F (140? C) and bake 45-55 minutes. Cool cake on wire rack. Garnish with whipped cream and chocolate coffee beans.

Dawn Esso

Bourbon & Rum Balls

10 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1/4 Cup bourbon or rum
1/2 Tablespoon of white Karo syrup
1 Cup crushed vanilla wafers
1 Cup nuts, chopped
1/4Cup of confectioner’s sugar

Directions:

Combine bourbon or rum and Karo syrup. Blend well and add to crushed vanilla wafers and nuts. Shape into balls and roll in confectioner’s sugar.

Nancy Wondal

Bobby’s Surprise Birthday Cake!

10 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 1/2 Cups of sugar
3 Eggs
1 Cup of salad oilr
1 1/2 Cups of drained mashed canned beets (Surprise)
2 Squares (1 oz. each) unsweetened chocolate, melted
1 3/4 Cups of flour
1 1/2 Teaspoons of baking soda
1/2 Teaspoon of salt
1 Teaspoon of vanilla

Directions:

Cream thoroughly sugar and eggs in a large bowl. Add salad oil, drained mashed canned beets and chocolate. Blend well. Beets may be prepared in electric blender or food processor; if you have to mash them by hand, be sure and mash fine. Sift together flour, baking soda, salt. Add to beet mixture; mix well.

Add 1 tsp. vanilla; keep mixing. Pour into 2 well-greased and floured 9-inch layer cake pans. Bake in preheated 350? F. oven for 20-25 minutes. Cool.

Icing:

Mix 4 cups sifted confectioners’ sugar and 3 Tablespoons hot water. Beat in 1 egg and 1/2 cup softened margarine. Add 4 squares (1 oz. each) melted unsweetened chocolate.

Makes enough to fill and frost an 8 or 9 inch layer cake.

Suzanne Boles

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