3 c. flour
3 c. sugar
3 eggs
1 -1/2 c. oil
1 tsp. cinnamon
1 tsp. soda
1 1/2 tsp. vanilla
pinch of salt
4 bananas, mashed
1 small can crushed
pineapples
1 c. chopped nuts
Combine all and mix until well blended. Pour into a greased and floured bundt or tube pan. Back in a 325° oven for approx. 1-1/2 hours.
2 1/2 c. flour
1 c. sugar
3/4 c. brown sugar
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cloves
3/4 tsp. cinnamon
3/4 c. shortening
1-1/4 c. buttermilk
3 eggs
1 c. chopped walnuts
Heat oven to 350°;
Grease
& flour 2 round cake pans.
Beat all ingredients except
walnuts. on low speed for 30 seconds.
Beat on high 3 mins.
scrapping
bowl often.
Stir in walnuts. Pour into
pans. Bake 35-40- mins. or until toothpick in center comes out clean.
Cool in pans 10 mins.;
remove
from pans and cool completely.
Fill and frost with caramel
frosting.
CARAMEL FROSTING
Melt 1/2 c. margarine or
butter
in saucepan..Stir in 1 c. packed brown sugar. Heat to boiling,
stirring
constantly. Boil and stir over low heat for 2 mins.
Stir in 1/4 c. milk. Heat
to boiling; remove from heat; Cool to lukewarm.
Gradually stir in 2 c.
powdered
sugar .Place saucepan in bowl of cold water; beat until smooth and
spreading
consistency.
1/2 c. shortening
1- 1/2 c. brown sugar
2 -1/2 c. sifted all purpose
flour
2- 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 beaten egg
3/4 c. milk
Mix shortening, sugar,
and
2 c. flour until it is crumbly and fine. Reserve 3/4 of this
mixture
and set off to side. Sift the rest of the flour and add
baking
powder, cinnamon, and salt.
Combine the crumb mixture.
Add the egg and milk, mixing well. Pour into an 8" greased and
floured
baking Sprinkle saved crumb mixture on top of cake.
Bake in 375° oven for
35 - 40 minutes.
1 1/2 c. white sugar
2 eggs
1 tsp. vanilla
2 c. fruit cocktail with
juice
(add 2 tbs. lemon juice or pineapple juice and blend in a
blender
until smooth)
1 tsp. baking soda
pinch baking powder
2 c. flour
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. brown sugar
1 c. chopped nuts.
Mix and heat sugar, eggs, vanilla and fruit cocktail. Add soda, flour, cinnamon and nutmeg. Pour into Dutch oven. Mix brown sugar and nuts together and sprinkle over top of batter. Bake at 350º for 30 minutes or until done.
Sauce:
1 stick oleo
1/2 c. canned milk
1 c. brown sugar
1 c. coconut
Mix ingredients in sauce pan. Bring to boil stirring constantly. When cake is ready let stand on wire rack for 3 to 4 minutes. Poke holes with fork in top of cake and pour sauce over top of hot cake. Can be served warm or cold.
1 c. vegetable oil
3 eggs
1- 1/2 c. sugar
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1- 1/2 tsp. cinnamon
1/4 tsp. salt
1 c. finely shredded carrots
1 c. finely shredded zucchini
1/2 c. finely shredded beets
1- 1/2 c. semi-sweet
chocolate
chips
FROSTING:
6 oz. cream cheese,
softened
1/2 c. butter or margarine,
softened
2 tsp. vanilla extract
4- 1/2 c. powdered sugar
In large bowl, beat oil, eggs, sugar & vanilla. Combine dry ingredients;add to egg mixture & mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into a greased & floured 13x9-inch baking pan.Bake at 350º for 35-40 minutes or test done.
For frosting, beat cream cheese, butter & vanilla until light & fluffy.Gradually beat in powdered sugar until smooth. Spread over cooled cake. Store in the refrigerator.
3 c.flour
4 tsp. ginger
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cloves
1/2 tsp. nutmeg
3 whole egg whites
,slightly
beaten
1 c.buttermilk
1 c.brown sugar
1 c. sour cream
1 c. molasses
Preheat oven at 350º
.
Prepare a 8-3/4 x 1-3/4"pan with cooking spray and flour; set aside. In
a mixing bowl, combine flour,ginger,cinnamon,baking soda, baking powder,
cloves, and nutmeg. In
another
mixing bowl, combine egg whites,buttermilk, brow sugar,sour cream, and
molasses.Mix dry ingredients with wet ingredients just until moistened.
Pour batter
into prepared pan.
Bake
for 45 minutes.
14 oz. sweetened
condensed
milk
1/4 c. lemon
juice,bottled
1 c. miniature
marshmallows
1/2 c. crushed
pineapple
, drained
1/2 c. Cool Whip,
thawed
12 pcs.lady fingers
, split in half
In a mixing bowl, combine
sweetened
condensed milk, lemon juice, and
marshmallows. Mix
until
well blended. Fold in whipped topping. Stand ladyfingers around edge of
9" spring form pan.Carefully pour filling into pan, so as not to
disturb
lady fingers. Cover top with remaining ladyfingers. Chill 6 hours or
overnight.
1 pkg. white cake mix --
prepared
as directed
1 lg. pkg. cherry Jell-O
1 lg. carton Cool Whip
1 can cherry pie filling
2 c. water, heated to boiling
Bake cake in 9x13 pan.
Dissolve
Jell-O in water. Poke holes in cake with toothpick when cooled. Pour
hot
Jell-O over.Refrigerate until completely cool.
Spread with Cool Whip, top
with pie filling.
1 c. peanut butter
1/2 c. corn syrup, light
1/2 c. butter
1 tsp. salt
2 c. corn flakes
1 c. rice crispies
Melt sugar and syrup,
remove
from heat and add peanut butter .Stir until all combined.
Add the rest of ingredients
and mix well,
pat into a greased 8x8 pan,
chill.Frost with chocolate frosting.
Preheat oven to 300º
1 lb. raisins
2 c. sugar
3 c. water
4 tbs. butter
1/2 tsp. salt
2 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
4 c. flour, (sifted
with the dry ingredients)
1 c. chopped nuts.
Cook the raisins,
sugar
and water for 10 minutes. Add the butter and allow to cool. Stir in the
nuts. Stir in gently, the flour. Bake for 45 minutes, or until cooked
when
tested with a toothpick.
3/4 c. sugar
1 stick of butter
3 egg yolks
1/4 tsp. salt
1/2 c. milk
1-1/2 tsp. baking soda
1 c. walnuts
1 tsp. vanilla
3 egg whites, stiff
25 single graham crackers
(made into crumbs)
Cream the butter, sugar,
egg
yolks & salt. Add milk, baking soda, nuts and vanilla. Fold in egg
whites. Make the crackers into crumbs and mix. Pour in a 8” pan.
Bake at 325º for 20-25
minutes. Sprinkle powdered sugar on top.
"Foot In The Fire" Chocolate Cake
Cake:
2 c. flour
2 c. sugar
1 c. margarine
4 tbs. cocoa
1 c. cold water
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c.buttermilk
2 eggs
Frosting:
1/2 c. margarine
5 tbs. evaporated milk
1 c. pecans, chopped
4 tbs. cocoa
1 tsp. vanilla extract
1 lb. powdered sugar
Preheat oven to
375º.
Sift flour and sugar, set aside. In a saucepan, bring the
margarine,
cocoa and water to a boil; remove from heat. In a large bowl, mix all
remaining
cake ingredients. Add the flour mixture and
cocoa mixture, stirring
well.
Bake in a greased and floured 9x13" pan for 20 to 30 min. Check for
doneness
with a clean toothpick. Ten minutes into the baking of the cake,
prepare
the frosting. Place the margarine, cocoa, and milk in a saucepan and
bring
to a boil. Remove from the heat and add the remaining ingredients. Beat
until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it
cool a little before cutting.
2 c. sugar
1 -3/4 c. flour
3/4 c. cocoa
1- 1/2 tsp. baking soda
1- 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water
FROSTING:
6 tbs. butter, softened.
1/2 c. cocoa
2- 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
Preheat oven to 350
º.
In large mixer bowl, combine dry ingredients.
Add eggs, milk, oil and
vanilla.
Beat on medium speed 2 minutes. Add boiling water. Mix all
together.
(Batter will be thin.) Pour into greased 9 X 13 pan.Bake 35-40
minutes.
Cool completely before frosting.
CAKE:
1/2 c. butter
2 eggs
1- 1/2 c. water, boiling
1 c. quick oats
1 c. brown sugar
1 c. sugar
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. pecans, chopped
1 tsp. orange rind, grated
TOPPING:
1/4 c. brown sugar
3 tbs. butter
2 tbs. .heavy cream
1 c. pecans, chopped
Preheat oven to
325º.
Combine oatmeal and water and let stand 15 minutes. Prepare 9"x 12" x
2"
pan. Beat butter, eggs, and sugar until creamy. Add
oatmeal,
flour, salt,soda, orange rind and nuts. Beat 2
minutes.
Bake for 45 to 60 minutes. Add topping and return to oven on
broil
for 2 minutes. Watch closely...burns very easily.
1- 3/4 c. chopped,
toasted
walnuts
2- 1/4 c. cake flour
1 tsp. baking powder
1- 1/4 c softened
unsalted
butter
1- 1/4 c. sugar
5 eggs
1/2 c. pure maple syrup
3/4 tsp. maple
flavoring
1/2 tsp. vanilla
Butter & flour
bundt
pan; finely grind walnuts. Sift flour, baking powder, and salt
into
bowl, set aside. Beat butter & sugar until light & fluffy, add
eggs 1 at a time, beating in between. Beat in maple syrup, maple
flavoring, and vanilla. (batter may look curdled,this is
okay).Mix
in dry ingredients, fold in walnuts. Pour batter in pan, bake at
350º for
45-60 minutes. Cool
10 min, remove from pan.
Glaze:
1/2 stick butter
2 tbs. maple syrup
2 tbs. whipping cream
6 tbs. powdered sugar
Melt butter with syrup & cream - remove from heat. Add sugar and whisk until smooth.
Cool until slightly
thickened
(15 min). Drizzle over cake, garnish with walnut halves if desired.
1 c. chopped dates
7 oz. 7 up
1 tsp. baking soda
1 c. sugar
2 tbs. butter
1 egg
1- 1/2 c. flour
1/2 c. chopped nuts
1 tsp. vanilla
1 pinch salt
Bring dates and 7 Up to a boil in a saucepan, add baking soda and set aside to cool.
Add remaining
ingredients;
beat very well, pour into a loaf pan and bake one hour in a 350º
oven.
Serve with whipped cream.
3 c. sifted flour
5 large eggs
3 c. sugar
1 c. butter, softened
(no substitutions)
1/4 tsp. salt
1/2 c. vegetable
shortening
1- 1/2 tsp. vanilla
extract
1/2 tsp. lemon extract
1 c. 7 up or other
lemon-lime
soda
Preheat oven to
325º.
Grease 12-cup Bundt pan. Combine flour and salt in bowl.
Combine remaining
ingredients
except soda in large mixer bowl; beat at medium speed until light and
fluffy,
scraping sides occasionally, 5 minutes. Reduce speed to low; add dry
ingredients
and soda,beginning and ending with dry ingredients. Bake 1- 1/2 hours
or
until toothpick inserted in center comes out clean. Cool in pan 15
minutes.
Invert onto wire rack, remove pan and cool completely.
3 c. sifted flour
3 c. sugar
1- 1/2 c. margarine
5 eggs, well
beaten
1 tbs. vanilla
3/4 c. 7 up
Cream together butter and sugar. Add eggs. Gently fold in flour and add flavoring. Then stir in gently the 7 Up. Do not use mixmaster for this! Bake at 350 º for about 25 minutes.
Cake:
1/4 c. butter or
margarine
1/4 c. shortening
1- 1/2 c. sugar
3 eggs, beaten
2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. nutmeg
1 c. buttermilk or
sour
milk
1/2 tsp. vanilla
Cake:
Cream sugar,butter, and
shortening.
Add eggs; beat well. Sift together dry ingredients.
Add to shortening mixture
alternately with buttermilk or sour milk. Add vanilla. Bake at
350º.
Bake 2 (9 inch) layers for 25 minutes. Bake 1 (13x9 inch) pan for 30-40
minutes.
Frosting:
6 tbs. melted butter
2/3 c. packed brown
sugar
1/4 c. cream or canned
milk
dash of salt
1 c. shredded coconut
1/2 tsp. vanilla
Frosting: Mix all ingredients. Spread on hot cake and put under broiler for a few minutes until golden color.
1 box orange cake
mix
2 eggs
1/3 c. oil
1- 1/2 c. water
1 small box orange
Jell-O
1 c. boiling water
Icing:
1 c. milk
1 small box French
vanilla
pudding
2 tsp. orange extract
1 small carton
Cool Whip
With a fork, mix dry cake
mix,
eggs, 1/3 c. oil and 1 1/2 c. water in bowl. Pour into ungreased 13x9x2
cake pan. Bake at 350º for 35 minutes.
As cake is baking start to
boil water. When cake comes out, mix Jell-O with the 1 c. boiling
water.
Poke holes into top of cake, all over. Pour Jell-O mixture over top of
cake.
Refrigerate until cool.
Prepare icing by mixing 1
c. milk, the box of pudding, orange extract and
cool whip together. Frost
cooled cake and keep refrigerated until ready to serve.
5 beaten eggs
2 c. Bisquick
1 c. chopped pecans
1 c. flaked coconut
1 lb. box light brown sugar
1 tsp. vanilla
Beat eggs;Add Bisquick to
eggs
.Add other ingredients by hand.
Pour into a well greased
&
floured 9x13 baking dish.
Bake at 350° for
35 to 40 minutes.
1/2 c. butter
1 can sliced pineapple
2 c. light brown sugar
4 egg yolks
4 Tbs.cold water
1 tsp.baking powder
1 c. flour
4 egg whites
Melt butter and sugar in heavy iron skillet.Place slices of pineapple around in mixture.Beat egg yolks until light in color; add water and sugar and beat well. Fold in flour and baking powder. Beat in egg whites and mix well. Pour into mixture in skillet. Bake in 350º for 45 mins. When done, turn skillet upside down to serve cake.
1 angel food cake
2 family size instant
vanilla pudding mix
1 pkg. frozen crushed
strawberries
2 sm. pkg. strawberry
Jell-O
1/2 pt. vanilla ice
cream
1 lg. box Cool Whip
4 bananas
Break cake into bite size
pieces
in bottom of large punch bowl. Prepare pudding mix as directed on
box.
Fold in ice cream. Pour half of mixture over cake. Make Jell-O a
directed on box, folding in strawberries. Pour half over pudding
mix. Slice 2 bananas over this. Repeat layering process
with
pudding, Jell-O and bananas. Spread Cool Whip on top.
Garnish with whole
strawberries.
1 Lemon Supreme
cake
mix
1 pkg. . (3 oz.) lemon
instant pudding
1/2 cup oil
4 eggs
2 tsp. vanilla
zest of 1/2 lemon
water and lemon juice
to equal 1 c. liquid
Mix well in large bowl . Place in greased and floured Bundt pan. Bake 350º oven for 45 minutes. (or until toothpick comes out clean and dry)
Drizzle:
When cake is completely cool, remove from pan and mix:
1/2 c.powdered sugar
1 tbs. butter, softened
zest and juice of 1/2
lemon
Tangerine Buttermilk Pound Cake
chopped peel of 3
tangerines
2 c. sugar
1 c. unsalted butter,
softened
4 large eggs
2- 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 c. buttermilk
tangerine wedges for garnish
In a food processor grind
the
peel and with the motor running,add the sugar.
Blend well. In a large bowl,
cream the butter and add the tangerine-sugar mixture a little at a time
and beat until light and fluffy. Add the eggs, one at a time, beating
after
each addition. In another bowl, sift the flour, baking soda, salt and
baking
powder. Add the mixture to the butter mixture alternately with the
buttermilk,
beginning and ending with the flour. Beat well after each addition.
Divide
the batter between 2 buttered and floured loaf pans. Bake at 350º
for 50 or 60 minutes. Let cool 10 minutes before turning them out.
2 tbs. butter
2 Winesap apples,
pared
and thinly sliced
2 tbs. butter
2 tbs. sugar
1/2 c. cream
1 c. sugar
1 egg, beaten
2 c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3/4 c. milk
Cream butter and sugar,
add
egg and beat well. Sift and measure flour, add baking powder, salt and
spices, sifting two more times. Add to creamed mixture alternately with
the milk. Pour into a greased 8 x 8-inch
cake pan. Place apple slices
in rows until the batter is completely covered. Pour melted butter over
all, sprinkle with sugar and place in 375º. Bake 30 minutes, then
pour cream over cake, return to oven to
continue baking for another
one half hour or until cake tests done with a toothpick.
1 c. all purpose flour
1- 3/4 c. hot water
whipped cream or ice cream
3/4 c. sugar
6 tbs. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbs. vegetable oil
1 tsp. vanilla extract
1 c. packed brown sugar
In a medium bowl, combine
flour,
sugar, 2 T. cocoa, baking powder and salt. Stir in the milk, oil and
vanilla
until smooth. Spread in an ungreased 9 in. square baking pan.
Combine brown sugar and
remaining
cocoa; sprinkle over batter.
Pour hot water over all; do not stir. Bake at 350º for 35-40
minutes.
Serve warm. Top with whipped cream or ice cream.
1 pkg. yellow cake mix
1 stick of butter (melted)
1 egg
Mix all of the ingredients above and pat in a 13 by 9 inch pan
Topping:
1 (8 oz.) pkg. of cream
cheese
(softened)
2 eggs
1 box of powdered sugar
Mix cheese until light and fluffy;add eggs and mix well. Add powdered sugar. Beat until smooth. Pour this mixture over cake in pan and bake at 350°.
1 chocolate cake mix
2 eggs
2 c. milk
1 pkg. instant chocolate
pudding
Mix all ingredients together and bake cake according to package time and temperature. Allow cake to cool, then split in half.
Filling:
1 c. milk
5 tbs. flour
1 c. sugar
1/2 tsp. salt
1/2 c. Crisco
1/2 c. butter
1 tsp. vanilla
Mix milk and flour together in saucepan. Boil until mixture is thick. Cool. Beat this mixture with a mixer until fluffy. Add remaining ingredients one at a time beating well after each addition. Spread filling between cake layers.
Frost cake with entire can of Dark Fudge ready to spread frosting. You can add a pinch of baking powder to frosting before spreading. Let cake stand at least 6 hours to develop flavor.
2- 1/4 c. sifted flour
1- 1/2 c. sugar
1 tsp. soda
1 tsp. baking powder
1/8 tsp. salt
1/2 c. shortening
1/2 c. cocoa
2 eggs
1 c.buttermilk
1 tsp. vanilla
1/3 c. hot water
Heat oven to
350°.Grease
and flour 2 cake pans.
Sift together flour, baking
powder, soda and salt. Set aside. Cream shortening, add sugar gradually
beating after each addition. Add vanilla
and eggs beating after each
add until light and fluffy.Beat in flour mixture alternately with
milk.Mix
cocoa and hot water until forms smooth paste, beat into batter. Pour
into
two pans. Bake for 30 to 35 minutes. Cool;use any chocolate icing.
1 box yellow cake
mix
1 (32 oz.) can peaches in
heavy syrup
1/2 c. butter or margarine
ground cinnamon
Preheat oven to 375°. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.
1 pkg. lemon cake mix
1 small box lemon Jell-O
3/4 c. oil
3/4 c. water
1 tsp. lemon extract
4 eggs
ICING:
3 tbs. butter
3 tbs. lemon juice
1 c. sifted powdered sugar
Mix all ingredients with
mixer
for 4 minutes. Pour into a 9 X 13 in. greased and floured pan. Bake at
350º for approx.. 40 min.
Remove from oven and pierce
with a fork. Heat icing mixture on stove until melted. Pour over cake
while
cake is still hot.
3 tbs. butter
2 c. powdered sugar
2 tsp. grated orange peel
4 tbs. orange juice
1/2 doz. doughnuts
Cream butter. Gradually stir in sugar, salt, and grated orange peel. Add enough orange juice for proper consistency to spread. Frost doughnuts liberally. ( A good frosting for cake ).
3 c. all-purpose flour
1 c. margarine, melted
2 c. sugar
1 c. buttermilk
1 tsp. salt
1 1/2 c. fresh blackberries
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tbs. soda
1 tsp. ground cloves
1/2 chopped pecans
3 eggs, beaten
1 c. raisins
Combine first 6
ingredients
in a large mixing bowl; add eggs, butter, buttermilk and blackberries.
Beat 1 minute on medium speed of an electric mixer. Stir in soda,
pecans
and raisins; spoon batter into a greased and floured 10 inch bundt pan.
Bake at 350 ° for 55-60 minutes or until cake tests done.
3 eggs
2 1/2 c. flour
1 3/4 c. sugar
1 tsp. salt
1 c. oil or shortening
1 1/2 tsp. soda
1 c. buttermilk
1 tsp. cinnamon
1 c. chopped pecans
1 tsp. nutmeg
1 pt. fig preserves
1 tsp. cloves
Mix soda with buttermilk. Sift all dry ingredients with flour. Cream oil and sugar. Add milk and flour. Blend well. Add figs and nuts last. Bake in pan larger than a 13 x 9 inch pan. Bake 1 hour at 325 °.
Blend well. Add figs and
nuts
last. Bake in pan larger than a 13 x 9 inch pan. Bake 1 hour at
325
°.
1 lb. butter
1/2 lb. candied cherries
2 c. sugar
1/2 lb. candied pineapple
6 eggs
4 c. all purpose flour
1 qt. chopped pecans
1 tsp. baking powder
2 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar.
Add
beaten eggs. Add 3 cups of the flour (which has been sifted with the
baking
powder and salt). Mix remaining flour with cherries, pineapple and
pecans.
Stir fruit and nuts into cake batter. Add vanilla. Pour into greased
and
floured tube pan. Bake in a very slow 250 ° oven for 3 hours.
Fresh Apple Cake with Black Walnuts
1 cup margarine, room
temp,
Country Crock
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups peeled apples,
cored,chopped
1 cup black walnuts, 1/2"
pieces
Preheat the oven to 350
°.
Grease and flour a 13x9x2-inch baking pan. In a mixing bowl, cream
together
the margarine and sugar. Add the eggs, one at a time, and stir in the
vanilla.
Sift together the flour, baking
powder, baking soda, and
salt,
and stir in the butter mixture. The batter will be thick.
Using a rubber spatula,
stir
in the apples and walnuts. Spread the cake batter into the prepared
pan,
and bake 45 minutes or until it has browned across the top and a
toothpick
inserted into the center comes out clean. Cool 30 minutes
3 packages dried apples,
(6
oz each)
1 cup brown sugar, packed
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup milk
1/2 cup molasses
5 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground ginger
1 cup whipping cream, whipped
Place apple in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside.
Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs,one at a time, beating after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and ginger;gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions;cover and chill 1 hour.
Pat each portion of dough
into
an 8-inch circle on greased baking sheets. Bake at 350 ° for 10
minutes
or until golden. Carefully remove layers to wire racks, and let cool
completely.
Stack layers, spreading
even amounts of reserved
apple
mixture between layers.
Cover and chill 8 hours.
Spread
whipped cream over top of cake before serving.
Yield: one 8-inch cake
3 cups all-purpose flour,
sifted
1 cup sugar
1 tsp. baking powder
1 1/2 tsp. salt
1 cup flaked coconut, toasted
1 1/2 cups milk
1 egg, beaten
1 tsp. vanilla
1 pkg. diced dates, (8 oz)
1 cup finely chopped apples
Mix and sift flour,
sugar,
baking powder, and salt. Stir in coconut. Add combined milk, egg and
vanilla.
Stir well.
Blend dates and apples into
mixture. Spread into greased and floured 9x5x3-inch loaf pan. Bake at
350
° for about 1 hour and 15 minutes.
Yields 1 loaf
1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 cup finely chopped pecans
Cream sugar and
shortening
together. Add eggs and mix thoroughly. Add peach puree and dry
ingredients.
Mix thoroughly. Add vanilla and chopped pecans and stir until blended.
Pour into two loaf pans approximately 5- x
9-inches in size, that have
been well greased and floured.
Bake at 325 ° for 55
minutes
to 1 hour. Let bread cool a few minutes before removing from pan.
Makes 2 loaves.
Cake:
3 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1 cup butter softened
2 tsp. vanilla or rum extract
4 eggs
Butter sauce:
3/4 c. sugar
1/3 c. butter
3 tbs. water
2 tsp. vanilla
Powdered sugar
Heat oven to 325°. Generously grease and lightly flour 12- cup bundt pan. In large bowl combine flour and all remaining ingredients at low speed until just moistened ... Beat 3 minutes longer at medium speed. Pour batter into prepared pan. Bake for 55-70 minutes or until toothpick comes out clean.
For sauce, combine all ingredients into a saucepan and cook over low heat until butter melts. Do not boil.
Poke holes in top of cake with fork. Pour sauce over cake. When sauce has been absorbed, remove cake from pan. Dust with powdered sugar.
2 c. flour
2 c. sugar
1 c. milk
2 tbs. butter
2 tsp. vanilla
1/2 tsp. salt
2 tsp. baking powder
4 eggs
Add flour, baking powder, and salt together. Beat eggs and add to sugar and beat for 3 minutes. Add vanilla. Heat milk and butter until scalded; add to egg mixture a little at a time and mix well. Bake at 350° for 35-40 minutes. Cool 10 minutes in pan. Add your own frosting.
1/2 c. Crisco
1-1/2 c. sugar
2 eggs
4 tbs. cocoa
1 tsp. red food coloring
3 tbs. hot coffee
2 c. flour
1 tsp. salt
1 tsp. soda
1 c. buttermilk
Cream Crisco and sugar together until fluffy. Mix cocoa, coloring, and hot coffee until it forms a smooth paste. Add to creamed mixture. Sift flour, measure and sift 3 times with salt.Add flour alternately with milk. Add vanilla. Bake 40 minutes at 350°.
Frosting:
1 stick butter or oleo
1 box powdered sugar, sifted
4 tbs. cocoa
4 tbs. coffee
1 tsp. red food coloring
1 tsp. vanilla
Cream butter and sifted powdered sugar;make a soft paste of cocoa, coloring, and coffee. Add sugar mixture to paste and mix well. Add enough coffee to make it spreadable. Put between layers and on top and sides when cake is cool.
1 c. sugar
1/4 c. butter
1 egg, beaten
2 c. cooked mashed pinto
beans
1 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
2 c. diced apples
1 c. raisins
1/2 c. chopped nuts
1 tsp. vanilla
Cream sugar and butter; add egg, then beans. Sift dry ingredients and add to creamed mixture. Add apples, raisins,nuts, and vanilla. Pour into well greased pan and bake at 375° for 45 minutes. Frost with desired frosting.
3 c. self-rising flour
2 c. sugar
8 tbs. cocoa
Sift together and add:
3/4 c. vegetable oil
2 tbs. vinegar
2 tbs. vanilla
2 c. cold water
Mix on low speed for 2 minutes. Bake at 350° for 25-30 minutes.
5 eggs
2 c. sugar
3 c. flour
1 c. butter or margarine
1 c. nuts
1 tsp. soda
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. cinnamon
1-1/2 tsp. cloves
1-1/2 tsp. allspice
1 c. chopped raisins or dates
1 c. jam, any flavor
Cream butter and sugar
together
until light and fluffy. Add well-beaten eggs. Sift flour before
measuring
and add to the spices and salt.Dissolve soda in buttermilk and add it
and
the flour mixture alternately to the egg- sugar- butter mixture. Beat
well
after each
addition. Lightly dredge the
fruit and nuts with extra flour and add to mixture. Add jam and mix
well.
Pour batter into greased cake pan and bake at 325° for 40 minutes.
Frost with caramel frosting or any desired frosting.
1 box yellow cake mix
1 pkg. lemon Jello
3/4 c. water
4 eggs
3/4 c. vegetable oil
Mix cake mix Jello and
water.
Add eggs, one at a time, and the oil. Bake in tube pan for 15 minutes
at
350°; reduce heat to 325 and bake 45 minutes longer. Cool 10
minutes
in pan before removing.
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