Apple Pudding (this is really a cake)
2 cups sugar 2 teaspoons cinnamon
1/2 cup butter 1/2 teaspoon nutmeg
2 eggs 1 teaspoon salt
2 cups flour 4 cups shredded apple
2 teaspoons baking soda
Blend together sugar, butter and eggs. Mix together flour, baking soda, cinnamon, nutmeg and salt and add to first mixture. Stir in apples last. Bake at 350 degrees F. for about 40 minutes in a 9x13 inch pan.
sauce;
1/2 cup butter 1/2 cup light cream
1 cup sugar 1 teaspoon vanilla
Heat for 15 minutes over low heat. *DON’T BOIL* Add a dash of nutmeg after cooked
How to eat; Slice cake into bowls, pour warm sauce over cake and top with whipped cream.
Christine Gygi
Banana Cake
2 1/2 cups flour 3/4 cup shortening
1 1/2 cup sugar 3 over ripe, mashed bananas
1 1/2 teaspoon baking powder 2/3 cup sour milk
1 teaspoon baking soda 2 eggs
1 teaspoon salt 1 teaspoon vanilla
Place all ingredients in mixing bowl and beat for 2 minutes or until smooth. Bake for 30-40 minutes at 350 degrees F. Makes 2 9x1 1/2 inch round cakes.
Barbara Anderson
3 cups flour 2 cups sugar
2 teaspoons baking soda 2 teaspoons salt
2 teaspoons vanilla 1 1/2 cups vegetable oil
4 large eggs 3 raw carrots, grated
1 cup nuts (optional) 1 cup raisins (optional)
1 cup crushed pineapple
Mix together dry ingredients. Add oil and stir. Add eggs and stir. Add carrots, raisins, nuts and pineapple. Bake in greased 9x13 inch pan at 350 degrees F. for 30 minutes. Reduce heat to 300 degrees F. and bake for 30 more minutes. When cooled frost with butter cream icing.
Butter Cream Icing;
1 cup soft margarine 1/2 teaspoon salt
1/2 cup Crisco 1 pound powdered sugar
1/2 teaspoon vanilla 3 tablespoons milk or cold cream
Cream together margarine, Crisco, vanilla and salt. Add powdered sugar and milk or cream.
Teri Kennedy
Aunts Myrts Carrot Cake
2 cups raw grated carrots 2 tablespoons grated orange rind
2 cups flour 2 teaspoons baking soda
2 cups sugar 2 teaspoons vanilla
1 cup vegetable oil 1/2 teaspoons salt
1 cup walnuts 1 teaspoon cinnamon
3/4 cup coconut 1 small can crushed pineapple with juice
3 eggs
Mix dry ingredients together and add all other ingredients and mix well. Bake about 1 hour at 350 degrees F.
Frosting;
1 8 ounce package cream cheese 1 teaspoon vanilla
1/4 cup softened butter powdered sugar
Combine first three ingredients. Add powdered sugar to desired consistency. Frost cake and sprinkle with 1/2 cup chopped walnuts.
Peggy Allen
Chocolate Fudge Cake
1/3 cup shortening 1 1/4 cup flour
1 cup sugar 1/2 teaspoon soda
1/2 teaspoon vanilla 1/2 teaspoon salt
2 squares unsweetened chocolate, 3/4 cup water
melted & cooled or 1/2 cup chocolate chips
4 tablespoons cocoa 1/2 cup walnuts (optional)
1 egg
Cream shortening and sugar. Blend in vanilla. Add chocolate (or cocoa). Add egg and beat well. Sift flour, soda and salt. Add to creamed mixture alternately with water, beating after each addition. Spread into greased and floured 9x9 inch pan. Sprinkle with chocolate chips and walnuts. Bake at 350 degrees F. for 30 minutes.
Shauna Ogle
Cockeyed Chocolate Cake
3 cups flour 2/3 cup cooking oil
2/3 cup cocoa 2 tablespoons vinegar
2 teaspoons baking soda 2 teaspoons vanilla
2 cups sugar 2 cups ice cold water
1 teaspoon salt
Put all ingredients in mixing bowl. Beat with mixer for 2 minutes. Bake at 350 degrees F. for 30 minutes.
“I use this recipe with my favorite Coconut-Pecan Frosting for the best German Chocolate cake around.” Barbara Anderson who got it from Georgia Wadsworth
Caramel Chocolate Cake
1 German chocolate cake mix 1 bag miniature Heath Bars, crushed
1 jar Mrs. Richardson’s caramel topping Cool Whip
1/2 can sweetened condensed milk
Bake German chocolate cake mix as directed. Take cake out of oven and poke with straw all over at least 1/2 way through. Combine caramel topping and sweetened condensed milk. Drizzle on cake so that all seeps in. Let cool and spread with Cool Whip and top with crushed Heath Bars.
Ann Hartman
2 cups sugar 5 tablespoons cocoa
2 cups flour 1/2 cup sour cream
1 1/2 teaspoons salt 2 eggs
1 cup butter 1 teaspoon baking soda
1 cup water 1 teaspoon vanilla
In a mixing bowl combine sugar, flour and salt. Set aside. In a saucepan combine butter, water and cocoa. Bring to a boil and mix well with flour mixture. Add sour cream, eggs, soda and vanilla. Pour into a greased and floured cake pan. Bake at 375 degrees F. for 15 or 20 minutes.
icing;
6 tablespoons milk 4 tablespoons cocoa
1/2 cup butter powdered sugar
Bring milk, butter and cocoa to a boil in saucepan. Mix with powdered sugar until a smooth consistency.
Tina Ith
Texas Cake
2 eggs 4 tablespoons cocoa
2 cups flour 1 stick butter (1/2 cup)
2 cups sugar 6 tablespoons milk
1/2 teaspoon salt 4 tablespoons cocoa
1/2 teaspoon baking soda 1 box powdered sugar (2 cups)
1/2 cup sour cream or milk 1 teaspoon vanilla
2 sticks butter (1 cup) Pecans
1 cup water
Mix eggs, flour, sugar and sour cream; set aside. Place 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in pan; cook until boiling point. Add this to first mixture. Pour into greased 10x15 inch sheet pan and cook at 350 degrees for 23 minutes.
Frost hot cake with icing made by cooking 1 stick of butter, 6 tablespoons milk and 4 tablespoons cocoa until blended. Beat in powdered sugar. Add vanilla and pecans.
Tamara Beard
Upside German Chocolate Cake
1 cup pecans 1 package (8 ounces) cream cheese
1 cup coconut 2 cups powdered sugar
1 German chocolate cake mix 1/2 cup margarine
Grease 9x13 inch cake pan. Preheat oven to 350 degrees F. Sprinkle nuts and coconut on bottom of pan. Mix cake mix according to directions and pour over nut mixture.
Mix cream cheese, margarine and powdered sugar. “Blop” this mixture on top. Bake for
1 hour. Serve topped with whipped cream !
Tamara Beard
Lemon Pound Cake
1 cup butter 2 teaspoons baking powder
2 cups sugar 1/2 teaspoon salt
3 eggs 1 - 12 ounce can evaporated milk
3 cups flour 2 teaspoons lemon extract
Cream butter and sugar. Beat in the eggs one at a time. Alternately beat in the dry ingredients and the milk. Add flavor and beat until light.
Bake in greased loaf pan for 60 minutes at 350 degrees F. Cool 30 minutes.
Paula Brady
Lemon Pound Cake
2 sticks margarine(1 cup) 2 teaspoons lemon flavor
1/2 cup Crisco shortening 1 teaspoon vanilla
3 cups sugar 3 cups flour
5 eggs 1 cup milk
Cream margarine, Crisco and sugar. Add egg one at a time. Add lemon flavor and vanilla. Next alternate adding flour and milk, always ending with flour. Start cake in a cold oven set at 325 degrees F. Bake for 1 1/2 hours or until done. While cake is hot, spoon on glaze.
glaze;
2 cups powdered sugar 1 lemon, juice and grated rind
3 tablespoons water
Mix and spoon on hot cake.
Bruce Dean
Sour Cream Pound Cake
1 cup butter (1/2 pound =2 sticks) 1/4 teaspoons baking soda
3 cups sugar 1/2 teaspoon almond extract
6 large eggs(room temperature) 1/2 teaspoon vanilla
3 cups flour 1/2 pint sour cream
Cream butter, sugar and eggs until very fluffy. Add flour half a cup at a time. Do not use self rising flour. Beat in soda, extracts and sour cream. Grease and flour angel food cake pan with a removable bottom. Pour batter into pan and bake 1 1/2 hours. Use knife to loosen cake which comes out easily set upright on cake plate.
Loretta Wolff
Seven-Up Cake
1 1/2 cups butter 1 cup flour
3 cups sugar 2 tablespoons lemon extract
5 eggs 3/4 cup 7-up
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour. Beat in lemon extract and 7-up. Pour batter into well greased and floured jumbo fluted mold (bundt pan). I also make small loaves with the same recipe and it works fine. Bake at 325 degrees F. for 1 hour and 15 minutes. Small loaves take less baking time depending on oven.
Loretta Wolff
Oatmeal Cake
1 1/2 cups boiling water 2 eggs
1 1/4 cups oatmeal 2 teaspoons vinegar
1/2 cup butter 1 teaspoon salt
1 1/2 cups sifted flour 1 teaspoon cinnamon
1 cup sugar 1 teaspoon baking soda
1 cup brown sugar
Pour boiling water over oatmeal. Let stand for 20 minutes. Add remaining ingredients and mix well. Pour into a greased 9x13 inch pan. Bake at 350 degrees F. for 40 minutes.
frosting;
3/4 cup brown sugar, packed 1 cup walnuts
1/3 cup butter 1 cup coconut
1/4 cup evaporated milk
Heat and mix ingredients until butter melts. Spread on hot cake. Place under broiler until golden brown.
Dawn Oswald
Oatmeal Cake
1 1/2 cups boiling water 1 1/2 cups flour
1 cup oats 1 teaspoon baking soda
1/2 cup shortening 1/4 teaspoon salt
1 cup granulated sugar 1 cup raisins (optional)
1 cup brown sugar 1 cup nuts (optional)
3 eggs
Pour boiling water over oats and let sit. Combine shortening, sugars and eggs. Sift dry ingredients together and add slowly; mix well. Add raisins and nuts. Bake for 30 minutes at 375 degrees F., or until done.
topping;
1/4 cup butter 2 egg yolks
1/2 cup brown sugar 1 teaspoon vanilla
1/4 c sweetened condensed milk 1 cup nuts (optional)
Boil all ingredients together about seven minutes.
Dawn Oswald
mixture 1:
2 cups flour 1/2 cup sugar
1 cup brown sugar 1 cube margarine(1/2 cup)
Mix together like a pie crust.
mixture 2(in separate bowl):
1/2 cup mixture 1 4 Heath bars, crushed
mixture 3:
1 cup buttermilk 1 teaspoon vanilla
1 egg, beaten 1 teaspoon baking soda
Combine buttermilk, egg, vanilla and baking soda. Add this mixture to remaining portion of mixture 1. Pour into a greased 9x13 inch baking pan. Sprinkle candy mixture on top. Bake at 350 degrees F. for 25 to 30 minutes.
Dawn Oswald
Strawberry Shortcut Cake
1 cup miniature marshmallows 1/2 cup shortening
2 cups frozen strawberries in syrup, sliced 3 teaspoons baking powder
1 (3 ounce) package strawberry gelatin 1 cup milk
2 1/4 cups flour 1 teaspoon vanilla
1 1/2 cups sugar 3 eggs
Completely thaw berries; add dry gelatin; mix well and set aside. Generously grease bottom only of a 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan.
In a large bowl, combine remaining ingredients; blend at low speed until moistened. Blend at medium speed for 3 minutes. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly on top of cake batter.
Bake at 350 degrees F. for 45 to 50 minutes, until golden brown. Serve warm or cool with ice cream or whipped cream.
Dawn Oswald
Step 1;
2 tablespoons butter 1/2 cup milk
1/2 cup sugar 1 cup flour
1 egg 1 1/2 teaspoons baking powder
1 teaspoon vanilla 1/8 teaspoon salt
Cream together butter and sugar. Add egg and vanilla. Add alternately milk, flour, baking powder and salt. Set aside.
Step 2;
2 tablespoons butter maraschino cherries (optional)
1/2 cup brown sugar nuts (optional)
sliced pineapple
Melt butter in an 8-inch round cake pan. Add brown sugar and press down on butter. Arrange sliced pineapple on top of brown sugar. If desired put maraschino cherries and nuts on pineapple. Pour batter over pineapple. Bake for 20 to 30 minutes at 375 degree F. When still warm turn upside down on plate. Serve warm with whipped cream.
Teri Kennedy
1 can(20 ounce) crushed pineapple 1 package (16 ounce) frozen pound
in juice cake, thawed
1 carton (8 ounce) frozen whipped 1/3 cup almond-flavored liqueur(or 1/3 cup
topping, thawed pineapple juice and 1/2 teaspoon
1 package (4-serving size) instant almond extract)
vanilla pudding mix
optional garnish;
dole sliced pineapple 1/4 cup sliced almonds, toasted
Combine undrained pineapple, Whipped topping and pudding mix. Let stand 5 minutes. cut cake lengthwise in thirds. Drizzle with liqueur. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds and garnish with pineapple slices, if desired. Serves 12.
Tamara Beard
Cheese Cake
crust;
1 cup graham cracker crumbs 3 tablespoons sugar
3 tablespoons margarine
Combine crumbs, sugar and margarine press into bottom of 9-inch spring form pan. Bake at 325 degrees F. for 15 minutes. Cool.
filling;
3 8- ounce packages cream 2 teaspoons vanilla
cheese, softened 3 eggs
3/4 cup sugar 1 cup sour cream
2 tablespoons flour
Combine cream cheese, sugar, flour and vanilla, mixing at medium speed on mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in sour cream; pour over crust. Bake at 450 degrees F. for 10 minutes. Reduce oven to 250 degrees F. and continue baking for 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Claudia Cutler
Cheese Cake
crust;
10 single graham crackers 1/4 cup butter, melted
1/3 cup sugar
Place graham crackers in food processor and reduce to crumbs. In a bowl combine all ingredients. Pat into a 9x9 inch square pan. Chill.
filling;
12 ounces cream cheese 1 envelope Dream Whip or
1 cup sugar 1 cup whipping cream
Whip together cream cheese and sugar; set aside. Make up Dream Whip as directed or whip the cream as you would for a dessert topping; fold into cheese mixture. Spread onto crust. Chill. Serve with canned fruit topping.
Janice White
Hershey Bar Cheesecake
This cheesecake is served at Schaefer’s Manawa Steak House in Manawa, Wisconsin.
1 8-ounce bar milk chocolate 2 eggs
4 3-ounce packages cream cheese, softened 1/2 teaspoon vanilla
3/4 cup sugar Nut Crust
2 tablespoons unsweetened cocoa powder Sour Cream Topping
dash salt chopped nuts
Melt chocolate bar in top of double boiler over hot water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt. Add to cream cheese mixture. Beat in eggs and vanilla. Add melted chocolate bar. Beat just until blended. Do not overbeat. Pour into Nut Crust. Bake at 325 degrees F. for 40 minutes. Without opening door, turn off oven. Cool in oven for 30 minutes, then remove. Cool in refrigerator for 8 hours. Serve garnished with Sour Cream Topping and chopped nuts.
Nut Crust;
3/4 cup graham cracker crumbs 2 tablespoons sugar
2/3 cup chopped walnuts 1/4 cup melted butter
Combine crumbs, walnuts and sugar. Add melted butter. Press crumb mixture into bottom and sides of an 8-inch spring form pan. Chill.
Sour Cream Topping;
1/2 cup sour cream 1/2 teaspoon vanilla
2 tablespoons sugar
Combine sour cream, sugar and vanilla. Blend well. Use as topping for Hershey Bar Cheesecake.
Barbara Anderson who got it from Mike and Debbie McCrae
Professional Bakery Icing
2 egg whites 2 drops butter flavoring
1/2 cup water 1 cup Crisco shortening
1 teaspoon vanilla 2 pounds powdered sugar
Beat all ingredients together until creamy. Add color according to your need.
Loretta Wolff
Coconut-Pecan Frosting
1 egg 1/4 teaspoon salt
2/3 cup evaporated milk 2 1/2 cups shredded coconut
2/3 cup sugar 1/2 cup chopped pecans
1/4 cup butter
In a saucepan combine egg, milk, sugar, butter and salt. Cook over medium heat for about 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat and stir in coconut and pecans. When cooled spread on cake.
Barbara Anderson
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