MENUS AND RECIPES
THE FEAST OF TABERNACLES 1994
ARRIVAL NIGHT
Monday, September 19, 1994
Mission of Maitreya Salads*
Divine Cheese Polenta* with
Sublime Tomato-Basil Sauce
Garden Vegetables a la Sal-Om
Hello Whole Wheat Bread and Butter
Seven Seals Raspberries with Ricotta Cream*
* = recipe
[ ] = cook's choice of ingredients
(Preparation time: 20 minutes)
(Serves: as many as you like)
Lettuce
Carrots
Beets
Cherry and yellow pear tomatoes
Place lettuce in individual bowls. Finely grate the carrots and beets (separately); place a hill of each on the lettuce. Put lemon juice over beets and carrots to keep them from turning brown. Place the tomatoes around the edge.
Divine Cheese Polenta
(Preparation time: 1 hour)
(Allow several hours or even overnight to chill)
(Serves: 6)
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated parmesan and/or romano cheese
2 tablespoons fresh basil
3 cups water
1 cup yellow cornmeal
1 cup cold water
1 teaspoon salt
1 tablespoon butter, melted
In a mixing bowl stir together the first three ingredients. Set aside.
In a saucepan bring the water to a boil. In another mixing bowl stir together the cornmeal, cold water, and salt. Slowly add the cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Immediately transfer 1/3 of the hot mixture to a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta mixture. Cool for 1 hour. Cover and chill several hours or overnight until firm.
Bake in a 350 degree oven about 40 minutes or till lightly browned and heated through. Brush the surface with the melted butter. Let stand for 10 minutes before cutting.
Seven Seals Raspberries with Ricotta Cream
(Preparation time: 30 minutes)
(Serves: 6)
8 ounces whole milk ricotta
2 tablespoons honey (or more, to taste)
A few drops of almond extract
1/4 teaspoon vanilla extract
Fresh or frozen raspberries
Place ricotta in a mixing bowl, and whip with an electric mixer at high speed for about 5 minutes until very smooth.
Gradually add the honey, and keep beating until it is incorporated.
Mix in the extracts.
Place the raspberries in individual cups, drizzle with maple syrup. Top each cup with a dab of ricotta cream and a few raspberries. Thank God!
AWAKENING
Tuesday, September 20, 1994
Breakfast
Awakened Oatmeal, with Wheat Germ,
and/or Granola on side
Meditating Milk, Soy Milk
Blessed Bagels
Chanting Cream Cheese, Honey, Natural
Jam, Butter
Fasting Fruit Salad [apples, pears, raisins,
walnuts,
in apple juice]
Dinner
Satvic Couscous Tacos*
Know Thyself Guacamole* and Salsa*
Om Fruit and Ice Cream Pie*
Supper
Fresh Carrot/Celery Juice
Individual Self-Awareness Plates of Carrot
Chips,
Cheese and Apple Slices
Satvic Couscous Tacos
(Preparation time: 40 minutes)
(Serves: 8)
2 14 ounce cans tomatoes
2 cups water
Seasonings: cumin, thyme, coriander, parsley, basil
1 1/3 cups couscous
8 ounces firm tofu, drained and finely chopped
16 taco shells, warmed
Shredded lettuce
Shredded cheddar cheese
Olives
Tomatoes
Yogurt cheese and/or kefir cheese
In a medium saucepan combine canned tomatoes, water, and seasonings. Bring to a boil. Stir in couscous and tofu. Cover, remove from heat. Let stand for 5 minutes.
Spoon couscous mixture into taco shells. Top with remaining ingredients.
Know Thyself Guacamole
(Preparation time: 30 minutes)
(Serves: 8)
4-6 medium avocados, mashed
1-2 medium to large tomatoes, chopped
2 tablespoons lemon juice
1 large red bell pepper, finely minced
1 teaspoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
Mash the avocados and then mix with everything else. Serve in small cups on each plate.
(Preparation time: 15 minutes)
(Serves: 8)
3 cups ripe tomatoes
2 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh basil, finely chopped
1/2 tablespoon fresh mint, finely chopped
1 red pepper, finely chopped
Combine all the ingredients in a large bowl. Mix gently. Serve immediately or refrigerate until ready to serve.
(Preparation time: 30 minutes)
(Allow at least 4 hours freezing time)
(Serves: 8)
1 package (10 ounce) frozen raspberries in light
syrup, quick thawed & drained
(reserve cup
syrup)
1 jar (12 ounces) seedless red raspberry jam (1 cup)
1 quart (4 cups) vanilla ice cream, slightly softened
One 6-ounce ready to fill graham-cracker crumb crust
(save lid)
2 cups whipped cream, or frozen topping
2 cups mixed fresh fruits (i.e. raspberries, blueberries,
strawberries, kiwi, etc)
For garnish: fresh mint sprig
In a small bowl, stir the drained raspberries into cup of the jam.
Drop tablespoonfuls of raspberry mixture and heaping soup spoonfuls ice cream alternately into pie crust. Smooth surface with spatula, mounding filling slightly in center. Cover the pie crust with the lid and freeze at least 4 hours until firm.
Whisk reserved raspberry syrup into remaining cup raspberry jam to make a sauce. Pour into a small pitcher, cover and refrigerate.
To serve: Spread whipped topping over pie. Top with fruit (whole or cut up), and garnish with mint. Serve with the sauce.
KINGDOM OF HEAVEN ON EARTH
Wednesday, September 21, 1994
Breakfast
Hebrew Buckwheat Waffles and
Maple Syrup
Second Seal Fruit Salad
[Strawberries and Bananas]
Community Yogurt
Twelve Tribes Papaya Juice
Dinner
Sharing Black Bean Soup*
Overcoming Tabbouleh Salad Horns*
Seal of Solomon Stuffed Potatoes*
Plate of Sliced Red & Yellow Tomatoes
Whole Wheat Rolls/Butter
Communities Of Light Apple Pie*
Supper
Watermelon and Cantaloupe from
Out ofEgypt
Assorted Nuts
Sharing Black Bean Soup
(Preparation time: 25 minutes)
(Soak beans overnight in plenty of water)
(Serves: 8)
2 cups dry black beans
3 1/2 quarts water or stock
2 teaspoons salt (optional)
2 potatoes, diced
1 large carrot, chopped
1 stalk celery, chopped
1 cup green pepper, chopped (optional)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons oil, approximately
1/4 cup tamari
1 cup tomatoes, chopped
Rinse, and then soak beans overnight. In the morning, pour off the excess water. Place beans in saucepan with 3 cups water or stock and salt. Bring to a boil, cover, simmer 4 hours+ over very low heat, until beans are cooked. Add the remaining ingredients and cook another 20 minutes.
Puree half the mixture in blender. Then put back in pan, heat and its ready to serve.
Serve toped with yogurt cheese or kefir cheese.
Overcoming Tabbouleh Salad Horns
(Preparation time: 45 minutes)
(30 minutes to soak bulgur, & 5+ hours for chilling)
(Serves: 8)
3/4 cup whole wheat bulgur
1 1/2 cups boiling water
Scant 2 cups chopped parsley
1/2 cup chopped fresh spearmint leaves
1 medium cucumber, peel, half, seed, cube
3/4 teaspoon black pepper
3/4 teaspoon mixed spices (ground cinnamon, nutmeg)
1/4 cup extra-virgin olive oil
1/4 cup fresh-squeezed lemon juice
2 medium ripe tomatoes, peel, seed, and chop
Salt to taste
Small, tender romaine lettuce leaves
Black olives
Soak bulgur in the hot water approximately 30 minutes. Drain and squeeze dry. Fluff with fork.
Place in mixing bowl and combine with parsley, mint, cucumber, pepper, and mixed spices. Blend mixture.
Mix olive oil and lemon juice, and pour over bulgur and toss with a fork. Cover tightly with plastic film and chill at least 5 hours before serving. (Actually, this dish is best when prepared one day in advance.)
Just before serving, add tomatoes and salt (if used). Fill each romaine leaf with about 1/2 cup of the chilled mixture. Place filled leaves on large platter and decorate each with a black olive.
Seal Of Solomon Stuffed Potatoes
(Preparation time: 15 minutes)
(Allow time to bake potatoes in oven, or microwave)
(Serves: 8)
4 medium to large potatoes, washed and baked
Salt
Pepper
1 tablespoon fresh parsley
1 tablespoon fresh dill
1 tablespoon fresh cilantro
1 cup yogurt cheese
4 ounces kefir cheese
1/2 cup parmesan cheese, finely grated
1 cup cheddar cheese, shredded
1/4 cup plain yogurt (optional)
Cut potatoes into halves, and scoop the potato from skin into mixing bowl. Reserve skins. Mash the potatoes, and mix all other ingredients (except the cheddar cheese and plain yogurt).
Stuff the potatoes with filling. Top with cheddar cheese. Cook at 400 degrees about 15 to 20 minutes, until cheese has melted and browned slightly.
Remove potatoes from the oven and, if desired, spoon a small amount of plain yogurt on the top.
Communities Of Light Apple Pie
(Preparation time: 45 minutes)
(Serves: 8)
1 9" pie crust
1 egg yolk
4 heaping cups sliced apples (begins filling ingredients)
2 tablespoons flour
1/2 teaspoon cinnamon
Couple of dashes of nutmeg
Juice from 1 large lemon
1/4 cup honey (or more, to taste)
5 tablespoons butter (begins topping ingredients)
3 tablespoons honey
2 cups raw rolled oats
1/2 teaspoon cinnamon
1/2 cup chopped almonds
1/4 cup flour
1/2 teaspoon salt
Brush crust with yolk. Let stand while you prepare the filling.
Filling: Toss apples with flour and spices until theyre evenly coated. Drizzle over the lemon juice and honey. Mix gently. Let stand while you prepare the topping.
Topping: Melt together the butter and honey. Combine the remaining ingredients and mix well.
Pour apple filling into crust. Apply oat mixture evenly over apples and pat firmly into place. Bake 35-45 minutes at 400 degrees; turned down to 375 after the first ten minutes. If top browns too quickly, cover pie so that the apples cook.
SACRIFICE
Thursday, September 22, 1994
Breakfast
Third Seal Natural Cold Cereals
Milk/Soy Milk
Unselfish Blueberry Bran Muffins*
Butter/Cream Cheese
Vanilla Yogurt
It is Finished Fruit Bowl
Apricot Nectar
Dinner
Ten Lost Tribes Soya Nut Loaf* with
Gravy*
Godly Garden Vegetables*
Buttered Beets*
Croissants and Butter
Heavenly Riches Ricotta Cake*
Supper
Thy Will Carrot-Mint Salad*
Sunflower and Pumpkin Seeds on side
Unselfish Blueberry-Bran Muffins
(Preparation time: 20 minutes)
(Serves: 6)
1 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup raw, unprocessed bran
1 cup buttermilk or yogurt
1 large egg
1/2 cup light honey
3 tablespoons butter
1 cup blueberries
Sift together the flour, salt, and baking soda into a large bowl.
Stir in the bran. Make a well in the center.
Melt together the honey and butter. Add the other liquid ingredients. Beat these ingredients together. Pour into the well in the dry mixture. Add berries, and stir everything just long enough to perfectly combine. Spray the muffin cups with oil and fill them 2/3 full. Bake 25-30 minutes.
Ten Lost Tribes Soya Nut Loaf with Gravy
(Preparation time: 50 minutes)
(Serves: 6)
2 cups well-soaked soybeans, drained
1 1/2 cups vegetable broth (use water with vegetable broth powder)
2 tablespoons mild oil
1 teaspoon basil
1 teaspoon dill
2 tablespoons tamari
1 cup ground millet
1/2 cup ground almonds or walnuts
1/2 cup toasted sunflower seeds
Blend the soybeans, broth, oil, basil, dill, and tamari. When mixture is absolutely smooth, pour it into a bowl and add the last three ingredients.
Pour the batter into a well-buttered (or sprayed) 8 1/2" x 4 1/2" loaf pan and bake 1 hour at 350 degrees. Cut into slices, and serve with gravy (below).
Gravy
2 1/2 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
2 tablespoons tamari
Dash of cumin
1 teaspoon vegetable broth powder
2 teaspoons of water (optional)
2 cups frozen peas
1 cup yogurt cheese or kefir cheese
Melt butter and whisk flour into it. Add other ingredients slowly (except peas and yogurt) and keep stirring. Bring to just boiling, and turn down heat until the gravy thickens. Add peas and turn heat off. To prevent curdling, slowly spoon some of the hot mixture into the yogurt cheese until this ingredient is combined.
Godly Garden Vegetables
(Preparation time: 30 minutes)
(Serves: 6)
3 summer squash
2-3 tablespoons olive oil
3/4 cup sliced blanched almonds
Salt to taste
Fresh parsley, coriander, thyme
6 tablespoons grated parmesan cheese
Trim ends from squash, hold each upright and slice down to make 1/4" thick slices all around. Each slice should be about 1" wide. Slice the firm white center portions into similar slices. Discard the seeded center portions. Stack the slices and put them into 1" or slightly smaller squares. There should be about 3 cups.
Heat the oil in a skillet and add the almonds. Cook over moderate heat, stirring constantly for a few seconds until the pieces are golden brown. Remove the pieces with a slotted spoon and drain on paper toweling.
Add the squash pieces, herbs and salt. Stir and toss the pieces about 2 minutes, or until they are crisp tender.
Put squash on the serving plate. Sprinkle with the almonds and cheese and serve.
(Preparation time: 20 minutes)
(Serves: 6)
4-6 medium to large beets
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon fresh chopped parsley
Thinly slice the beets. Place in microwave dish. Mix in the parsley. Cook covered on high for 8-10 minutes (or more), until the beets are done. Spoon the juice over the beets, then add the olive oil and dot with butter.
Heavenly Riches Ricotta Cake
(Preparation time: 50 minutes)
(Serves: 8)
Cake: 4 cups skim or whole ricotta
4 medium eggs
1 cup buttermilk or firm yogurt
cup honey (more to taste)
2 teaspoons pure vanilla extract
Juice and grated rind of 1 lime (or lemon and lime)
teaspoon salt
Topping: 1 cup yogurt (or fruited yogurt)
Fruit preserve of your choice
Whole (or sliced) berries of your choice
Combine all cake ingredients in the blender. Puree until very smooth and fluffy. Pour into a lightly-buttered spring-form pan. Bake 45 minutes at 375 degrees, with a pan of water in the oven.
For the topping, mix together the yogurt and the fruit preserve. Pour over the top of cake. Decorate with berries of your choice.
Thy Will Carrot-Mint Salad
(Preparation time: 20 minutes)
(Allow at least 1 hour chilling time)
(Serves: 6)
4 cups grated carrots
3 tablespoons fresh lemon juice
1 tablespoons vegetable oil
teaspoon ground coriander seeds
teaspoon salt (optional)
2 teaspoons chopped fresh mint
tablespoon chopped fresh parsley
1 tablespoon maple syrup
lettuce
avocado, sliced
Mix all the ingredients (except the lettuce and avocado) together, and chill at least 1 hour before serving. Serve in individual bowls on lettuce, with slices of avocado.
SURRENDERING AND SUBMISSION
Friday, September 23, 1994
Breakfast
Fourth Seal Breakfast Kashi*
Milk/Soy Milk/Maple Syrup
Whole Wheat Moslem English Muffins
Butter/Cream Cheese
Fresh Orange Juice
Dinner
Submissive Vegetable Stir Fry*
Top of The Great Sign Brown Rice
Chinese Noodles
Overcoming Orange-Ginger Sauce*
Pita Bread
Surrendered Sliced Papaya and Baklava
Supper
Mecca Individual Dried Fruit and Nut
Plates*
Medina Apple Juice
Fourth Seal Breakfast Kashi
(Preparation time: 10 minutes)
(Serves: 6)
1 cup apple juice
1 cup water
1 packet kashi
cup chopped dates
Dash of cinnamon
In a 2-quart saucepan, bring the liquid to a rolling boil over high heat. Pour in the kashi, dates, and cinnamon. Turn heat to medium and cook until all liquid is absorbed, about 25 minutes. Serve hot
.
Submissive Vegetable Stir Fry
(Preparation time: 20 minutes)
(Serves: 6)
2 tablespoons olive oil
Squash, one or two kinds
Bok choy
Swiss chard
Spinach
Kohlrabi
Eggplant, peeled
Peppers, different colors
Carrots
Jerusalem artichokes
Small corn
Water chestnuts
Broccoli
Cauliflower
Tamari
Cashews
In the olive oil, stir fry the vegetables (first the hard vegetables and then the softer ones). Cook until vegetables are crisp crunchy. Add the tamari, stir well and remove from heat. Sprinkle cashews on top of vegetables when ready to serve.
Overcoming Orange-Ginger Sauce
(Preparation time: 20 minutes)
(Serves: 6)
3 tablespoons butter
1 tablespoon fresh grated ginger
3 tablespoons oat flour
1 cups milk
1 cups fresh orange juice (or pineapple juice)
3 tablespoons orange juice concentrate (or pineapple)
Pepper, to taste
1 teaspoon grated orange rind
Melt butter in a saucepan. Add the ginger and saut for a minute or two. Remove from heat and whisk in the flour until flour and butter-ginger are well combined. Add the milk, juices, pepper and rind gradually, still whisking, and cook (lowest heat) about five minutes, or until sauce begins to thicken. Turn off heat and allow to sit about 10-15 minutes. It will continue to thicken.
Mecca Dried Fruit and Nut Plates
(Preparation time: 20 minutes)
(Serves: 1-144,000+)
Dates
Dried apples
Dried bananas
Dried papaya
Dried mango
Dried figs
Raisins
Walnuts
Almonds
Cashews
Brazil nuts
Etc etc etc
Make each person a plate of dried fruits and nuts. This can be done in the afternoon, and each plate can be covered with plastic wrap so it can be taken and eaten whenever (before or after Satsang).
PURE CONSCIOUSNESS - Saturday,
September 24, 1994
Recommended Fast
Supper
Pure Consciousness Garden Salad &
Dressing
Noodles with Butter & Parmesan Cheese
Silent Corn Bread/Butter
UNIVERSALISM
Sunday, September 25, 1994
Breakfast
Universal Tofu-Potato Dish*
Kefir/Milk
Fruit Smoothies*
Scones
Cream Cheese, Butter
Dinner
Fifth Seal Lentil Squash Casserole*
Cashew Coleslaw*
Chapatis of the One
Homemade Applesauce
Plain Yogurt
Almond Rice Pudding/Whipped Cream
Supper
Cantaloupe Slices
Universal Tofu-Potato Dish
(Preparation time: 30 minutes)
(Serves: 4)
1 pound tofu, wash and cut into small chunks
3 medium+ white & sweet potatoes, cooked & peeled
2 tablespoons vegetable broth powder
teaspoon turmeric
2 tablespoons sesame oil
Put sesame oil into skillet over medium heat. Add tofu, potatoes, and seasonings. Stir and cook for about 5 minutes. Reduce heat if tofu sticks.
Fruit Smoothies
(Preparation time: 30 minutes)
(Serves: 4)
2 bananas
2-4 large, sweet fruit (apples, pears, persimmon, papaya, etc) or cup berries
2 cups papaya or apple juice
5 pitted soft dates
tablespoon vanilla extract
2 tablespoons frozen orange concentrate
Blend well and drink right away.
Other ideas: 1 tablespoon Herbalife powder, yogurt, maple syrup, etc
Fifth Seal Lentil-Squash Casserole
(Preparation time: 1 hour)
(Serves: 6)
2 tablespoons butter
cup finely chopped celery (or bok choy)
1 cup lentils
3 cups 1 cubes of pared winter squash
1 tablespoon fresh lemon juice
1 teaspoon minced fresh parsley
teaspoon salt, or to taste
teaspoon ground ginger or fresh grated gingerroot
teaspoon freshly ground pepper
teaspoon ground cumin
Melt butter in a large saucepan over moderate heat. When the foam subsides, add the celery, cook, stirring occasionally, until just golden.
Add the lentils and toss to combine and coat lentils with butter. Pour in enough cold water to cover, turn heat to moderately high, and bring to a boil. Turn down heat to simmer and cook, covered, stirring occasionally, until lentils are barely tender, about 20 minutes
Add squash, lemon juice, parsley, salt, ginger, pepper, and cumin. Stir well to mix, cover and cook until squash is tender, about 20 minutes.
(Preparation time: 20 minutes)
(Allow to chill for 1 hour)
(Serves: 6)
4 cups shredded cabbage
1 large carrot, grated
cup firm yogurt
cup mayonnaise
2 tablespoons apple cider vinegar
cup minced celery
1 small apple, chopped
Dash of salt and pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
cup cashews
Mix all (except cashews) together, and chill for at least 1 hour.
Sprinkle cashews on coleslaw just before serving.
PARAVIPRAS
Monday, September 26, 1994
Breakfast
Incorruptible Assorted Granolas
Milk, Soy Milk
Strawberry Yogurt
Toast/Butter/Natural Jams
Paravipra Cranberry Juice
Dinner
Bagged Lunches for the Mountains:
True Leaders Tofu Spread Sandwiches*
Snacks [Sesame Sticks, Trail Mix]
Apple
Natural Sodas
Supper
Sixth Seal Soup*
Holy Whole Grain Crackers
Terra Chips
True Leader Tofu Spread Sandwiches
(Preparation time: 20 minutes)
(Serves: 8)
2 pounds tofu, drained and pressed
cup tahini
3 stalks celery, finely chopped
1 green pepper, finely chopped
cup finely chopped fresh parsley
2 tablespoons tamari
Fresh spinach leaves
Alfalfa sprouts
Tomato slices
Pita bread
Place the tofu in a bowl. Mash and mix with tahini, stirring until smooth. Add veggies, parsley, and tamari. Stir until thick and tasty. Add additional ingredients to taste if you like.
Place the tofu mixture in a container and place in cooler. Place all the other ingredients separately in baggies or containers and make the sandwiches when ready to eat after arrival at the mountains.
Sixth Seal Soup
(Preparation time: 30 minutes)
(Serves: 8)
2 large potatoes, diced into inch cubes
8 cups vegetable stock
Dash of salt
4 tablespoons butter
2 tablespoons olive oil
teaspoon salt
2 stalks chopped celery
2 large carrots, diced
2 chopped summer squash
teaspoon each (fresh): thyme, dill, marjoram, basil, parsley
2 tablespoons tamari sauce
2 cups raw peas (fresh or frozen)
Boil together the potatoes, vegetable stock and salt in a covered kettle, until the next vegetables are ready to add.
Heat a heavy skillet. Add the butter and olive oil, and saut remaining ingredient with the exception of the tamari sauce and peas. Continue cooking and stirring. When all is crisp-crunchy (about 3-4 minutes), add the entire skillet full, liquid and all, to the potatoes and their water. Bring to a quick boil, reduce heat and add the last two ingredients. Simmer an additional 20 minutes, or until potatoes are cooked.
Serve immediately. Can sprinkle parmesan cheese on top.
PURE CONSCIOUSNESS
Tuesday, September 27, 1994
Recommended Fast
Dinner
Lasagna Rolls
Salad
Garden Vegetables
Bread /Butter
Sal-Om Sour Cream Cake*
Sal-Om Sour Cream Cake
(Preparation time: 40 minutes)
(Serves: 8)
2 eggs
cup butter
cup honey (melted together with the butter)
Grated rind of 1 lemon and 1 orange
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
2 cups whole wheat pastry flour
1 cup kefir cheese
Syrup: cup orange juice
cup honey
Juice of one lemon
Separate the egg whites from the yolks. Let them come to room temperature. Beat egg whites until stiff. Set aside. Without cleaning beaters, cream together butter and honey. Add egg yolks and citrus rinds. Mix well.
Sift together dry ingredients. Fold into butter mixture alternately with kefir cheese, beginning and ending with dry. Gently fold in egg whites. Turn batter into buttered and floured cake pan. Bake 45-60 minutes in preheated 350 degree oven, or until brown and pulling away from the sides of the pan. Cool, and turn out onto a plate with a rim.
Make syrup after the cake is baked: Combine the three sauce ingredients in a pan. Bring to a boil. Lower heat and cook 3-4 minutes. Slowly pour hot syrup over cooked cake. Let stand 10 minutes.