MUSHROOM
PHYLLO TARTS
3/4 c. dairy sour
cream
1 (3 oz.) pkg.
cream cheese, softened
1/4 c. dry bread
crumbs
1 tbsp. dried
dill weed
1/2 tsp. salt
1-2 tbsp. lemon
juice
1 (4.5 oz.) jar
Green Giant sliced mushrooms, drained
1 garlic clove,
minced
1/2 c. butter or
margarine
8 (18 x 14 inch)
frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar
Green Giant whole mushrooms, drained
v
Heat
oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread
crumbs, dill weed, salt and lemon juice; blend well.
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Stir in
sliced mushrooms. Set aside.
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To make
garlic butter, in small skillet over low heat, cook garlic in butter until
tender, stirring constantly.
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Coat 16
muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic
butter.
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Unroll
phyllo sheets; cover with plastic wrap or towel.
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Brush
one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.
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Brush
second phyllo sheet lightly with garlic butter; place on top of first buttered
sheet.
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Repeat with
remaining phyllo sheets.
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With
sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.
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Lightly
press each rectangle into garlic buttered muffin cup.
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Spoon
heaping tablespoonful sour cream mixture into each cup.
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Top each
with whole mushroom, pushing stem into filling. Drizzle with remaining garlic
butter.
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Bake at
350 degrees for 18-20 minutes or until light golden brown.
SPICY
CRAB CAKES
2 lg. eggs
1/2 lb. fresh
lump crabmeat
1 c. ricotta
cheese
1 c. (4 oz.)
shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped
chives
3/4 c. fine
seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar
roasted red peppers, drained
1/3 c. mayonnaise
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In
medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4
cup bread crumbs.
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Form
heaping table spoon fuls of crab mixture into 1/4 inch thick cakes; on sheet of
waxed paper, coat cakes with remaining bread crumbs.
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Preheat
oven to 325 degrees. Line baking sheet with paper towels.
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In large
skillet, heat oil over medium-high heat.
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In hot
oil, fry crab cakes, a few at a time, until golden on both sides, about 3
minutes in all.
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As cakes
cook, remove from pan, drain on prepared baking sheet and keep warm in oven.
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In food
processor, process red peppers with mayonnaise until smooth. Serve with crab
cakes. 12 servings.
CAKE
DOUGHNUTS
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking
powder
1 tsp. nutmeg
3 to 3 1/2 c.
flour
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Mix and
leave in refrigerator overnight (makes easier to handle). Roll dough out and
cut doughnuts with a cutter.
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Place in
very hot oil.
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Turn
doughnuts as soon as they surface.
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With hot
oil, need to be watched so they won't burn.
GRANDMA'S
FRY CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted
butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking
powder
4 c. flour,
sifted
1 tsp. vanilla
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Beat
eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients,
mix well.
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Cover.
Store in refrigerator overnight.
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Roll
dough about 1/2 inch thick, cut out.
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Fry in
hot lard or shortening until brown.
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Makes 3
dozen.
BAKED
PANCAKES
1/4 c. margarine
or butter
1/4 c. brown
sugar
1/3 c. pancake or
maple syrup
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Mix these
together in pan over low heat until butter is melted. Pour into a 9-inch round
cake pan or pie pan.
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Pancake
mix for about 10 pancakes.
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4-6
servings. Mix as directed on package. Spoon batter over syrup mixture.
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Bake at
375 degrees for about 20 minutes or until top springs back when touched.
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Invert
onto serving plate. A favorite breakfast for when the kids have a
"sleep-over."
APPLE
PANCAKES
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking
powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared
and sliced
1/2 c. pancake
mix
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Melt
butter, combine apple, sugar, and cinnamon, heat together until bubbly.
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Combine
pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil.
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Pour
this mixture over the apple mixture. Bake at 400 degrees for 12 minutes.
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Serve with
powdered sugar or syrup
CRESCENT
CHOCOLATE CHIP CHEESE CAKE
2 pkgs. crescent
rolls
2 (8 oz.) pkgs.
cream cheese
1/2 to 3/4 c.
sugar
1 egg yolk
1 tsp. vanilla
1 bag milk
chocolate chips (reserve 1/2 c. chips)
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Line a 9
x 13 inch pan with 1 package of crescent rolls, press to seal.
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Mix
cream cheese, sugar, egg yolk, and vanilla until creamy.
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Add the
chocolate chips less the reserved chips.
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Spread
on the filling to 1/4 inch from the edges.
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Top with
second package of crescent rolls.
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Pinch
the edges together.
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Bake at
350 degrees for 25 to 30 minutes, until golden brown.
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Remove,
frost immediately while hot.
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Melt
reserved chips in microwave and drizzle on iced cheese cake.
FROSTING:
1 c. powdered
sugar
1 tsp. vanilla
1 tbsp. warm milk
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Mix
together. Frost baked cheese cake. Refrigerate when cool.
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Makes 24
to 36 squares
DIRT CAKE
1 lg. bag Oreo
cookies
1/2 stick butter
or margarine
1 (8 oz.) pkg.
cream cheese
2 lg. boxes of
vanilla instant pudding
2 c. milk
1 (8 oz.)
container Cool Whip
8 inch flower pot
Artificial flower
(if you desire)
Crush in blender,
or food processor, 1 large bag of Oreo cookies, set aside.
Cream together:
1/2 stick butter or margarine
1 (8 oz.) pkg.
cream cheese
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In large
bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk
according to package of pudding).
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Add
cream cheese mixture and 8 ounces of Cool Whip.
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Beat
together until mixed.
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In an 8
inch flower pot, layer the cookie mixture, then the pudding mixture, then the
cookie mixture, and so on.
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End up
with the cookie mixture (this looks like dirt).
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Add an
artificial flower in top
DIRT CAKE
Need a planter,
put lid in bottom of planter to keep cake from dripping out. Use planter only
for this dessert.
1 (12 oz.)
container Cool Whip
1 lg. pkg. Oreo
cookies
4 tbsp. butter
1 (8 oz.) pkg.
cream cheese
1 c. powdered
sugar
3 1/2 c. milk
2 pkgs. French
vanilla pudding (instant)
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Crush
cookies, cream and all cookies together and set aside.
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Cream
together 4 tablespoons butter, one 8 ounce package of cream cheese and 1 cup of
powdered sugar.
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Mix in 3
1/2 cups of milk, 2 packages of French vanilla pudding and 12 ounce Cool Whip.
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Lay one
layer of crumbs over top of lid you placed in bottom of planter and then a
layer of cream mixture and repeat and make sure your last layer is cookie
crumbs.
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Put in
refrigerator overnight.
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Before
serving have a special artificial flower you insert in middle of cake.
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Looks
like a flower arrangement but only its to eat
MINI
CHEESECAKES
12 vanilla wafers
2 (8 oz.) pkgs.
cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
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Line
muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner.
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Mix
cream cheese, vanilla and sugar on medium speed until well blended.
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Add eggs
and mix well. Pour over wafers, filling each one almost full.
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Bake 25
minutes at 325 degrees. Remove from muffin pan when cool. Chill.
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Top with
fruit, preserves, nuts or chocolate.
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These
are quick and easy and can be cooled quickly in freezer.
PEANUT
BUTTER CAKE
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut
butter
2 eggs
1/2 c. brown
sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking
powder
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Prepare
pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut
butter.
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In
another bowl, beat together 2 eggs and 1/2 cup brown sugar.
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Add this
to the first mixture and beat well.
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Sift
together flour, salt and powder.
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Add dry
ingredients alternately to first mixture with 1 cup milk with vanilla.
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Pour
mixture into pans and bake at once until firm in center.
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Bake at 350
degrees for 30 minutes.
HEAVENLY
CHEESE CAKE
2 c. fine crumbs
1/3 c. plus 1
tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs.
cream cheese
5 eggs
1 c. sugar
1 1/2 tsp.
vanilla
1/2 pt. sour
cream
6 tbsp. sugar
1 1/2 tsp.
vanilla
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Combine
"crumbs" (graham cracker or cookies), butter and 1/4 cup sugar.
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Pack
into bottom of springform pan. Bake at 300 degrees for 10 minutes.
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Gently
mix cream cheese and eggs. Beat after adding eggs individually.
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Slowly
add 1 cup sugar and vanilla. Pour into pan.
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Bake 60
minutes. Allow to cool for 10 minutes.
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Then
combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla.
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Top with
mixture. Bake at 300 degrees for 15 minutes longer.
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Allow to
cool slowly at room temperature and then refrigerate.
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Remove
springform pan sides
GRANDMA'S
POUND CAKE
4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking
powder
1 tsp. vanilla
1 tsp. lemon
extract
1 c. sour milk or
buttermilk
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Mix all
together and bake at 325 degrees for 60 minutes or until done.
CAKE
1 c. coconut
1 c. pecans
1 German
chocolate cake mix
1 lg. pkg. cream
cheese
1 stick oleo
1 box powdered
sugar
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In
bottom of 8 x 12 inch pan, spray real good with Baker's Joy.
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Will not
stick if you use this. Spread the coconut in pan, then pecans on coconut.
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Mix cake
by directions on the package and spread over pecans.
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Mix cream
cheese, oleo, and sugar; mix until smooth and creamy.
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Add this
over cake mix as best you can, it will be stiff.
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Bake at
350 degrees until tests done. But do not overcook.
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This is
rich and delicious
TWINKIE
CAKE
1 (9 x 13) inch
chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable
shortening
1 tsp. vanilla
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Bake
cake and cool. Mix flour and milk. Cook over low heat until thick, remove from
heat and cool.
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Place
shortening, butter, salt and vanilla in mixing bowl and mix.
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Add
cooled flour and milk mixture and beat at high speed until filling is like
whipped cream.
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Cut
cooled cake in half lengthwise and put on filling.
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Place
top back on and frost with favorite icing
WACKY CAKE
WITH WHIPPED CREAM ICING
3 c. flour,
sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
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Mix well
and bake at 350 degrees for 45 minutes.
ICING:
1 c. milk
2 tbsp. flour
Cook and let
cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
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Beat on
high speed.
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Add
flour and milk and beat until creamy.
HUMMINGBIRD
CAKE
3 c. flour
2 c. sugar
1 tsp. baking
soda
1 tsp. salt
2 c. bananas,
chopped
1 c. nuts,
chopped
1 tsp. cinnamon
1 1/2 c. Crisco
oil
3 eggs
1 (8 oz.) can
crushed pineapple (include juice)
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Preheat
oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan.
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In bowl,
sift flour, sugar, soda, salt and cinnamon.
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Add
remaining ingredients and stir until mixed.
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Hand mix
only. Bake one hour and 10 minutes.
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Comes
out very moist. Makes a big cake
MEXICAN
FRUIT CAKE
2 c. sugar
2 c. flour
2 tsp. baking
soda
2 eggs
1 c. pecans,
chopped
1/3 c. oil
1 (15 oz.) can
crushed pineapple
ICING
1 (8 oz.) cream
cheese
2 c.
confectioners sugar
1 stick oleo
1 tsp. vanilla
CAKE:
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Mix all
ingredients in large mixing bowl. Stir by hand until completely mixed.
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Pour
into greased and floured 13 x 9 inch baking pan or dish.
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Bake 40
to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish.
ICING:
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Mix
together. Ice when cake is cool.
MINIATURE
CHERRY CHEESECAKES
3 (8 oz.) pkgs.
cream cheese
1 tsp. vanilla
2/3 c. sugar
3 eggs
Vanilla wafers
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Mix
first flour ingredients together.
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Crush
vanilla wafers and place in tiny tins in a muffin pan.
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Put
cheesecake mixture in tins.
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Bake at
325 degrees for 15 minutes.
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Top with
can of cherry pie filling. Chill.
MOUNTAIN
CAKE
6 egg yolks
2 c. sugar
1/2 c. bread
crumbs
1 c. ground nuts
3/4 c. farina
1/2 tsp. baking
powder
6 egg whites
1 qt. whipped
cream
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Separate
eggs and reserve whites in small bowl. Beat egg yolks, add sugar gradually and
beat.
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Add
bread crumbs, nuts, farina, and baking powder one at a time, beating after each
addition.
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Beat egg
white stiff and fold into mixture.
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Bake at
350 degrees for 40 minutes. When cool, crumble into several pieces.
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Before
serving, fold cake into whipped cream. Pile into mountain form and garnish with
cherries.
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This can
also be put in a child's sand pain and sprinkled with crushed Oreo cookies.
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Garnish
with a plastic flower and use sand shovel as serving spoon
CHEESE CAKE
1 (3 oz.) pkg.
lemon Jello
1 c. boiling
water
2 (3 oz.) pkgs.
cream cheese
1 c. sugar
2 tsp. vanilla
1 (13 oz.) can
evaporated milk, chilled
GRAHAM CRACKER
CRUST:
22 sqs. graham
crackers, crushed
2/3 cube butter,
melted
1/4 c. sugar
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Mix
together all crust ingredients. Dissolve Jello mixture and let Jello set
slightly.
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Soften
cheese and combine with sugar and vanilla to add to Jello mixture.
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Whip 1
can chilled evaporated milk, then fold in Jello and cheese mixture.
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Use 3/4
crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk
mixture in and sprinkle remaining crumbs on top.
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Place in
refrigerator. Will serve 15.
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(I put
my utensils in the refrigerator awhile so the milk will whip better
BLACK MAGIC
CAKE
2 c. flour
3/4 c. cocoa
2 tsp. baking
soda
1 tsp. baking
powder
1 c. sour milk
1 tsp. vanilla
2 c. sugar
2 eggs
1 c. black coffee
1 tsp. salt
1/2 c. vegetable
oil
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Mix all
ingredients together thoroughly. Batter will be thin.
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Bake at
350 degrees for 35 to 40 minutes
CHEESE CAKE
1 lb.
Philadelphia cream cheese
2 eggs
1 c. granulated
sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham
crackers
4 tbsp. sugar
1/4 lb. butter
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Prepare
graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound
melted butter) and press into springform pan.
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Cream 1 pound
of cream cheese, 2 eggs and 1 cup sugar.
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Pour
mixture into crust and bake 30 minutes at 350 degrees.
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Cool 20
minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1
teaspoon vanilla.
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Pour
mixture over cooled cake and return to oven for 5 minutes at 500 degrees.
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After
cake cools, refrigerate several hours before serving
EARTHQUAKE
CAKE
1 c. pecans,
chopped
1 c. coconut
1 German
chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg.
cream cheese
1 box
confectioners sugar
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Combine
the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch
baking pan.
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Mix the
German chocolate cake as directed on the box.
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Pour
over the nuts and coconut.
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Over low
heat, melt the margarine and cream cheese.
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Slowly
stir in the entire box of confectioners sugar.
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Spoon
cream cheese mixture over cake mix.
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Do not
spread, just drop over top.
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Bake
cake at 350 degrees for 45 minutes
NEW YORK
CHEESE CAKE
CRUST:
1/4 c. butter,
melted
2 c. graham
crackers, crushed, crumbs or chocolate cookie crumbs
FILLING:
2 (8 oz.) pkgs.
cream cheese
1 (16 oz.) sour
cream
1 c. sugar
2 tbsp. almond
flavoring
3 eggs
CRUST:
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Mix
butter and crumbs; pat into springform pan. Mix all filling ingredients well,
in food processor, blender or with beaters.
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Pour
into crust.
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Bake at
350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour. Chill.
TOPPING
SUGGESTIONS:
v
Fruit
pie filling or chocolate squares, melted or 1/2 cup sour cream with 2
tablespoons sugar
HUMMINGBIRD
CAKE
2 c. flour
1 tsp. cinnamon
1 tsp. baking
soda
1 c. oil
2 c. sugar
1 tsp. salt
(optional)
3 eggs
2 c. bananas,
diced
1 (8 oz.) can
crushed pineapple with juice
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Put all
ingredients in bowl. Mix until well blended by hand with a wire whisk or spoon
(about 300 strokes).
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Pour
into greased and floured 13 x 9 inch pan.
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Bake in
350 degree oven for 45 to 60 minutes (test with toothpick).
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Bake 40
minutes if using 2 (9 inch) pans.
CREAM CHEESE
FROSTING:
1 box
confectioners sugar
1 stick margarine
1 (8 oz.) pkg.
cream cheese
2 tsp. vanilla
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Beat
together with electric mixer.
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If too
thick, add a little milk.
NOTE:
v
Use 1/2
recipe to frost 13 x 9 inch cake.
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Cream
cheeses and margarine should be at room temperature
TOLL HOUSE
CUP CAKES
1/2 c. soft
butter
6 tbsp.
granulated sugar
6 tbsp. brown
sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp.
flour, sifted
1/2 tsp. baking
soda
1/2 tsp. salt
TOPPING:
1/2 c. brown
sugar
1 egg
1 tsp. salt
6 oz. pkg. (1 c.)
semi-chocolate chips
1/2 c. walnuts,
chopped
1/2 tsp. vanilla
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Combine
and beat until creamy first four ingredients then beat in egg.
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Sift
together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt.
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Spoon by
rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
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Bake at
375 degrees for 10 to 12 minutes. Remove from oven.
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Top with
the following mixture.
Combine in bowl:
1/2 c. brown
sugar, firmly packed
1 egg
1 tsp. salt
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Beat
until very thick. Stir in chocolate chips, chopped nuts and vanilla.
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Spoon 1
tablespoon over each cupcake and return to oven (375 degrees) and bake 15
minutes more.
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Yield
16.
FRESH APPLE
CAKE
1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp.
cinnamon
1 tsp. baking
powder
4 c. apple,
finely chopped
1/2 c. coconut
1/2 tsp. vanilla
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Beat
together oil, sugar, eggs and vanilla. Add apples, and set aside.
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Sift
together flour, salt, baking soda, powder and cinnamon.
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Add dry
ingredients to apple mixture. Mix well.
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Add
coconut. Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch
pans).
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Bake at
350 degrees for 35 to 40 minutes.
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Cool in
pan. For individual cakes.
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Divide
mixture by filling 18 to 24 cupcake/muffin tins 3/4 full.
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Use
paper liners. Bake at 350 degrees for 30 minutes.
FORGET THE
CALORIES AND FAT GRAMS CHEESE-CAKE
3 lbs. or 6 pkgs.
Philadelphia cream cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
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Mix the
cream cheese and sugar together. Mix for five minutes.
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Add the
sour cream and mix for two minutes.
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Add the
eggs and mix for five minutes.
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Pour
into a springform pan. Bake for two hours at 300 degrees.
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Before
baking, place cake pan on a pan that has about 3/4 inch of water. Wrap foil around
the top of the springform pan.
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After
baking cool for 30 minutes before placing in the crust.
CRUST: Choose
one:
v
crushed
vanilla wafers, mixed with crushed nuts and a little butter
v
Chocolate
wafers crushed with a little butter.
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Bake ten
minutes and cool before placing the cake in the crust.
TOPPING:
v
Danish Dessert
mixed with frozen raspberries.
APPLE CAKE
1/4 c. butter or
margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking
powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples,
chopped
1/2 c. nuts,
chopped
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Mix all
together. Put into 8 x 10 or 9 inch square pan.
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Bake at
350 degrees until done, about 45 minutes.
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You may
double this for a 9 x 13 inch pan. Needs no frosting.
VANILLA
BUTTERNUT CAKE
3 c. sugar
2 sticks
margarine
1/2 c. Crisco
6 eggs
3 c. flour
1/2 tsp. salt
1 c. milk
4 tsp. butternut
vanilla flavoring
Nuts
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Cream
together sugar, margarine and Crisco until very smooth.
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Add
eggs, one at a time, beating until smooth after each.
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Next add
flour with 1/2 teaspoon salt alternating with 1 cup of milk, ending with flour.
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Fold in
flavoring and nuts by hand. Pour into greased tube pan.
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Put in
cold oven and set temperature at 325 degrees.
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Bake 1
hour and 45 minutes. Do not open oven door during baking.
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Remove
from pan immediately
RAW RHUBARB
CAKE
1/2 c. shortening
1 1/2 c. brown
sugar
1 egg
2 c. flour
1 c. sour milk (2
tbsp. vinegar in 1c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
v
Cream
sugar and shortening, add egg.
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Combine
soda and sour milk.
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Alternately
add milk and dry ingredients to creamed mixture.
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Stir in
rhubarb and vanilla.
v
Mix
topping and sprinkle on cake.
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Bake in
9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls
away from side.
TOPPING:
1/2 c. white or
brown sugar
1 tsp. cinnamon
1/2 c. nuts
UGLY
DUCKLING CAKE
1 pkg. Duncan
Hines yellow cake mix
1 pkg. Jello
lemon instant pudding
1 (16 oz.) can
fruit cocktail
1 c. Angel Flake
coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown
sugar
1/2 c. walnuts,
chopped
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Blend
cake mix and instant lemon filling together with mixer.
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Add
fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake
mixture.
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Pour
into 13 x 9 inch greased cake pan.
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Sprinkle
1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter.
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Bake at
350 degrees for 45 minutes.
FROSTING:
1/2 c. butter or
oleo
1/2 c. granulated
sugar
1/2 c. evaporated
milk
v
Mix
oleo, granulated sugar and evaporated milk.
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Boil for
2 minutes.
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Stir in
1 1/2 cups coconut.
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Pour on
top of cake (when cooled
CARROT WALNUT
CAKE
3 c. flour,
sifted
2 c. sugar
2 tsp. baking
powder
1 tsp. baking
soda
1/4 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. oil
2 lg. grated
carrots
1/2 c. black
walnuts, chopped
1/2 tsp. vanilla
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In large
bowl, mix the first six ingredients.
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Fold and
stir thoroughly by hand.
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In
smaller bowl, combine the other ingredients.
v
Stir
until thoroughly mixed.
v
Make a
well in dry ingredients and combine the contents of the two bowls.
v
Beat by
hand until smooth.
v
Pour
into two (9 x 1 1/2 inch) round pans.
v
Bake in
preheated 350 degree oven for 35 minutes.
ICING: Optional;
but cream cheese icing is delicious.
CHOCOLATE
PUDDING BANANA CAKE
1 box chocolate
fudge cake mix or any chocolate cake recipe
1/4 box of
chocolate pudding
2 to 3 tsp.
ripened bananas, smashed or crushed before adding to mixture
v
Empty
box of chocolate cake into mixing bowl and follow directions on package for
mixing.
v
Add 1/4
package of pudding mix plus 3 small or 2 large crushed bananas to mixture.
v
Beat
according to directions, 2 to 3 minutes with electric beater or approximately 2
minutes - 300 strokes by hand.
v
Can also
be made with a scratch made chocolate cake, adding all ingredients.
v
Bake at
350 degrees about 30 to 35 minutes.
v
Check
when cooked with dry top. Frost if you want.
WHOLE FRUIT
CAKE
1 c. sugar
1 tsp. baking
powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied
cherries, green & red
2 c. English
walnut meats
1 c. Brazil nuts
(whole)
4 egg yolks,
beaten
1 c. sugar
1 tbsp. brandy
flavoring
1/2 c. orange
juice or apricot juice
1 tsp. vanilla
4 egg whites,
stiffly beaten
v
Sift
together sugar, baking powder and flour. Add whole dates, cherries, walnut
meats and Brazil nuts.
v
Add 4
egg yolks, 1 cup sugar, brandy flavoring, orange juice or apricot juice, and
vanilla.
v
Mix all
together real good.
v
Fold in
4 stiffly beaten egg whites.
v
Pour
into tube pan, greased and floured.
v
Bake in
250 degree oven 1 1/2 hours. Cool.
v
Soak
cheesecloth in brandy.
v
Wrap
cake in cheesecloth, then in foil.
v
Glaze
and decorate with candied cherries.
v
Optional:
1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel.
APRICOT BRANDY
POUND CAKE
1 c. butter,
softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each
orange & rum extracts
1 tsp. almond
extract
1/2 tsp. lemon
extract
3 c. cake flour,
sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot
brandy
v
Cream
butter, gradually add sugar and beat until light.
v
Add eggs
one at a time, beat thoroughly after each.
v
Add
flavoring, then sifted dry ingredients alternately with sour cream and brandy.
v
Blend
well.
v
Put in
greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees
about 1 hour and 15 minutes.
v
Cool in
pan on rack.
v
Keeps
very well, can be frozen which improves flavor.
BUTTERCREAM
ICING FOR CAKE DECORATING
1 heaping c.
nonfat dry powdered milk
1/2 c. cool tap
water
2 c. solid Crisco
shortening
2 tbsp. meringue
powder
1/2 tsp. almond
(must be clear flavoring for really white frosting)
1 1/4 tsp.
vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs.
confectioners sugar (sift if lumpy)
v
Beat for
5 minutes. Store airtight in the refrigerator.
v
Keeps
for months.
v
If you
want chocolate (or brown) frosting, add cocoa to taste.
SOUR CREAM
CHOCOLATE CAKE & FROSTING
CAKE:
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking
powder
2 eggs
4 oz. unsweetened
chocolate, melted
FROSTING:
1/3 c. butter
3 oz. unsweetened
chocolate, melted
3 c.
confectioners sugar
1/2 c. sour cream
2 tsp. vanilla
CAKE:
v
Preheat
oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan.
v
Measure
all cake ingredients into large mixing bowl.
v
Mix 1/2
minute on low speed, scraping bowl constantly.
v
Beat 3
minutes at high speed, scraping bowl occasionally.
v
Pour
into pan and bake 40 to 45 minutes.
FROSTING:
v
Mix
butter and chocolate thoroughly.
v
Blend in
sugar. Stir in sour cream and vanilla.
v
Beat
until smooth.
CHOCOLATE
PUDDING CAKE
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream
cheese
1 c. powdered
sugar
1 c. or more Cool
Whip from 9 oz. carton
1 sm. box
chocolate instant pudding
1 sm. box vanilla
instant pudding
2 c. milk
v
Combine
oleo, flour and nuts.
v
Press
into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool.
v
Fill
with the following blend - cream cheese, powdered sugar and Cool Whip.
v
Top with
the pudding mixture - both pudding packages mixed with 2 cups milk.
v
Top with
rest of Cool Whip.
MOCHA CAKE
12 oz. pkg.
chocolate chips
2 tbsp. instant
coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg.
Nabisco chocolate wafers
v
Combine
chips, coffee, sugar, water, and salt in top of double boiler on very low heat
(careful not to scorch), until melted.
v
Stir and
cool.
v
Add egg
yolks and vanilla; mix well.
v
Beat egg
whites until stiff.
v
Fold
chocolate mixture into whites.
v
Roll
wafers with a rolling pin until fine or put in blender; then sift wafers.
v
Arrange
1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture.
v
Add
another 1/3 of crumbs, then chill 1 hour in freezer.
v
Add
other 1/2 of chocolate mixture, then rest of crumbs.
v
Chill in
freezer 2 hours, then move to refrigerator for several hours or overnight.
v
Serve
with dollop of whipped cream on top.
CHOCOLATE
CHIP CAKE
1 yellow cake mix
2 boxes instant
chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg.
chocolate chips
Chopped nuts, if
desired
v
Mix all
of above items in large bowl.
v
Stir
with a wooden spoon.
v
Pour
into greased and floured bundt pan.
v
Bake at
325 degrees for 50 to 60 minutes.
TEXAS
CHOCOLATE SHEET CAKE
2 c. flour
2 c. sugar
1 tsp. baking
soda
1/2 tsp. salt
2 eggs, lightly
beaten
1 tsp. vanilla
1/2 c. sour cream
or 1/2 c. buttermilk
2 sticks butter
or margarine
4 tbsp. cocoa
1 c. water
v
Place 2
sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and
bring to a boil.
v
Pour
over the flour and sugar mixture. Mix well.
v
Add all
other ingredients. Mix well.
v
Pour
into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches.
v
Cookie
sheet must be a deep cookie sheet pan.
v
Bake at
350 degrees for 23 minutes.
v
Ice
while cake is hot.
CHOCOLATE
FROSTING:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. box
powdered sugar
1 c. pecans,
chopped
1/2 tsp. vanilla
v
Five
minutes before cake is finished, make frosting.
v
Mix
together butter, cocoa and milk.
v
Cook
over medium heat and bring to a boil.
v
Remove
from stove and add sugar, nuts and vanilla. Mix well.
v
Pour
over cake while hot.
THE
"BEST" CAKE
CAKE:
1 box yellow cake
mix
1 (8 oz.) carton
sour cream
1 pkg. instant
vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate
chips
1/2 c. chopped
pecans
1 bar German
chocolate, grated
ICING:
1 stick margarine
8 oz. cream
cheese
1 box powdered
sugar
1/2 c. chopped
pecans
1 tsp. vanilla
v
Mix
well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and
water.
v
Fold
into mixture: chocolate chips, pecans and grated German chocolate bar. Save
some grated chocolate for topping.
v
Bake in
greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees.
ICING:
v
Use
mixer and cream margarine, cream cheese and powdered sugar.
v
Then add
chopped pecans and vanilla.
v
Let cake
completely cool before icing.
v
Then top
with remaining grated German chocolate.
CARROT CAKE
CAKE:
2 c. sugar
4 eggs
2 tsp. baking
powder
1 c. pecans, cut
sm.
4 c. grated
carrots
1 c. vegetable
oil
2 c. flour
2 tsp. baking
soda
2 tsp. cinnamon
ICING:
8 oz. cream
cheese, softened
1/2 stick
margarine, softened
1 box powdered
sugar (1 lb.)
2 tsp. vanilla
extract
CAKE:
v
Stir all
dry ingredients (except pecans and carrots) together and then add eggs and oil.
v
Mix
until just blended and then add carrots and pecans.
v
Bake at
375 to 400 degrees for 35 to 40 minutes or until done.
ICING:
v
Mix
cream cheese and margarine until smooth, add sugar and vanilla and blend.
v
Ice when
cake is cool.
CARROT CAKE
CAKE:
1 1/2 c.
safflower oil
2 c. sugar
4 eggs, one at a
time
2 c. flour
2 tsp. cinnamon
2 tsp. baking
powder
2 tsp. soda
1/2 tsp. salt
3 to 4 c. grated
carrots
ICING:
1 (8 oz.) pkg.
soft cream cheese
Up to 1 box
powdered sugar (as sweet as you wish)
1/4 stick butter
1 tsp. vanilla
1 c. nuts
CAKE:
v
Preheat
oven to 350 degrees. Blend oil and sugar.
v
Add
eggs, one at a time; beat well. Mix dry ingredients and add gradually.
v
Add
carrots and beat.
v
Bake 1
hour or longer in greased and floured tube (or bundt) pan until tester comes
out clean.
ICING:
v
Melt
butter, blend in cheese; add sugar, vanilla and nuts.
CARROT CAKE
1 1/2 c. salad
oil
2 c. sugar
4 eggs
2 1/2 c. flour
2 tsp. baking
soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled,
grated carrots
1 can (8 oz.)
crushed pineapple, drained
1 c. chopped
pecans
FROSTING:
8 oz. cream
cheese, softened
6 tbsp. butter,
softened
2 tbsp. vanilla
2 tbsp. grated
orange rind
1 box (16 oz.)
powdered sugar
v
Combine
oil and sugar.
v
Add
eggs, one at a time, beating well after each addition.
v
Sift
together flour, baking soda, cinnamon and salt.
v
Add dry
ingredients to oil mixture, stirring thoroughly.
v
Add
carrots and pineapple, fold in pecans.
v
Pour
into well-greased tube pan.
v
Bake 1
1/4 hours at 325 degrees. Frost when cool.
FROSTING:
v
Beat
cream cheese and butter until creamy and fluffy.
v
Add
remaining ingredients.
v
Spread
evenly onto cake.
UPSIDE DOWN
RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.)
pineapple slices
1/2 tsp. baking
powder
1/2 c. margarine
1/2 c. brown
sugar, packed
1/2 tsp. ground
cinnamon
3/4 c. granulated
sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground
ginger
1 tsp. vanilla
1 c. shred
carrots
v
Drain
pineapple, reserve 1/2 cup syrup.
v
Melt 1/4
cup margarine in 10 inch oven proof skillet.
v
Blend in
brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins.
v
Beat
remaining 1/4 cup margarine with granulated sugar until fluffy.
v
Beat
eggs, vanilla and carrots.
v
Combine
dry ingredients.
v
Beat 1/3
dry ingredients into creamed mixture.
v
Beat in
1/2 reserved syrup until blended. Repeat ending.
HUMMINGBIRD
CAKE
CAKE:
3 c. all-purpose
flour
1 tsp. baking
soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground
cinnamon
3 eggs, beaten
3/4 c. vegetable
oil
1 1/2 tsp.
vanilla
1 (8 oz.) can
crushed pineapple, undrained
1 c. chopped
pecans
1 3/4 c. mashed
bananas
1/2 c. chopped
pecans
CREAM CHEESE
FROSTING:
1/2 c. butter or
margarine, softened
1 (8 oz.) pkg.
cream cheese, softened
1 (16 oz.) pkg.
powdered sugar, sifted
1 tsp. vanilla
extract
CAKE:
v
Preheat
oven to 350 degrees.
v
Combine
first 5 ingredients in a large bowl; add eggs and oil, stirring until dry
ingredients are moistened.
v
Do not
beat.
v
Stir in
vanilla, pineapple, 1 cup pecans and bananas.
v
Pour
batter into 3 greased and floured 9 inch cake pans.
v
Bake at
350 degrees for 23 to 28 minutes or until a wooden pick inserted in center
comes out clean.
v
Cool in
pans 10 minutes; remove from pans and let cool completely on wire racks.
v
Stir 1/2
cup pecans into cream cheese frosting if desired or reserve them to sprinkle
over top of frosted cake.
v
Spread
frosting between layers and top and sides of cake.
FROSTING:
v
Cream
butter and softened cream cheese.
v
Gradually
add powdered sugar; beat until light and fluffy.
v
Stir in
vanilla.
MOIST
PINEAPPLE CAKE
2 c. flour
1 1/2 c. sugar
2 tsp. baking
soda
Dash of salt
2 eggs
1 tsp. vanilla
20 oz. can
crushed pineapple (entire contents, NOT drained)
v
Combine
dry ingredients.
v
Add
other ingredients and mix.
v
Pour
into a greased and floured 9 x 12 inch cake pan and bake about 45 minutes at
325 degrees.
v
Frost
with Coconut Icing.
COCONUT ICING:
1 c. sugar
1/2 c. evaporated
milk (4 oz. out of a 5 oz. can)
3/4 stick
margarine (6 tbsp.)
1/2 c. nuts
1 c. coconut
v
Cook
icing 2 minutes after margarine melts.
v
Pour
over hot Moist Pineapple Cake.
STRAWBERRY
ANGEL FOOD CAKE
1 pkg. cream
cheese
1 (14 oz.) can
sweetened condensed milk
1/3 c. lemon
juice
1/4 tsp. almond
abstract
2 c.
strawberries, sliced
1 sm. container
of Cool Whip
1 angel food
cake
v
Combine
first 4 ingredients and set aside.
v
Slice
top 1/4 off of cake and set aside.
v
Carve
tunnel out of remaining cake and break into small chunks.
v
Mix
chunks of cake, strawberries and Cool Whip into cream cheese mixture.
v
Fill
tunneled cake with mixture and replace lid on cake.
v
Extra
mixture can be placed in center hole.
QUICK
TOMATO SPICE CAKE
1 pkg. (2-layer)
spice cake mix
1 can (10 3/4
oz.) condensed tomato soup
1/2 c. water
2 eggs
1 c. chopped nuts
(opt.)
v
Mix only
above ingredients; following directions on package.
v
If
desired fold in cup chopped nuts or walnuts.
v
Bake as
directed.
v
Frost
with cream cheese frosting or other favorite white frosting.
COCONUT
CAKE
1 box Duncan
Hines butter cake
1 (12 oz.) pkg.
coconut
1 c. sugar
1 (16 oz.) carton
sour cream
1 (9 oz.) carton
Cool Whip
v
Bake
cake in 2 round layer pans; allow to cool.
v
Cut each
layer in half to make 4 layers.
v
Mix next
3 ingredients and chill.
v
Save out
1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip.
v
Spread
coconut-sugar-sour cream mixture between cake layers.
v
Ice cake
with Cool Whip mixture.
v
Can be baked
the day before and refrigerated.
MYSTERY
CAKE
1 pkg. coconut or
any other kind of cake mix
1 pkg. instant
coconut pudding & pie filling
3/4 c. water
3/4 c. cooking
oil
4 whole eggs
ICING:
1/2 stick butter
or margarine
1/2 c. orange juice
Juice of 1 lemon
v
Mix all
cake ingredients and beat well, adding the 4 eggs one at a time.
v
Pour
into a greased and floured bundt cake pan.
v
Bake at
350 degrees for about 1 hour.
v
When
done, remove from oven and pierce top for icing.
v
Set cake
aside and prepare icing.
ICING:
v
Melt
butter or margarine and add the orange and lemon juices.
v
Mix
together well while heating on stove top.
v
Dribble
icing over cake while the syrup is still hot and the cake is in bundt pan.
v
Let it
stay a few minutes.
v
Turn it
over onto a cake plate and remove bundt pan.
COCO LOPEZ CAKE
1 box butter cake
mix
1 sm. pkg.
coconut
1 can Coco Lopez
(coconut milk used in Pina Coladas)
1 sm. tub Cool
Whip
v
Combine
cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan.
v
Allow to
cool, then poke holes with handle end of wooden spoon.
v
Pour
Coco Lopez over cooled cake.
v
Top with
Cool Whip and remaining coconut. Keep refrigerated.
SOUR CREAM
POUND CAKE
1/2 lb. butter,
softened
3 c. sugar
6 egg yolks,
beaten
3 c. all-purpose
flour
Pinch of salt
1 (8 oz.) carton
commercial sour cream
1/4 tsp. soda
6 egg whites,
stiffly beaten
1 tsp. vanilla
extract
1 tsp. almond
extract
v
Cream
butter and sugar; add egg yolks.
v
Combine
flour and salt and sift 3 times.
v
Combine
sour cream and soda.
v
Add
flour and sour cream alternately to creamed mixture.
v
Fold in
egg whites and flavorings.
v
Spoon
batter into a 10-inch greased and lightly floured tube or bundt pan.
v
Bake at
300 degrees for 1 1/2 hours.
v
Yield:
one 10 inch cake.
ALMOND
POUND CAKE
CAKE:
Thinly sliced
almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour,
sifted
2 tsp. almond
extract
GLAZE:
1 c. sugar
1/4 c. water
2 tbsp. almond
extract
CAKE:
v
Preheat
oven to 325 degrees.
v
Generously
grease a large tube pan.
v
Press
almonds onto sides and bottom and set aside.
v
Using
mixer cream together butter, Crisco and sugar.
v
Add
eggs, one at a time, continuing to beat.
v
Gradually
add flour and almond extract.
v
Beat at
high speed until butter is fluffy.
v
Pour
into pan. Bake for 1 hour.
GLAZE:
v
Boil
sugar and water for 1 minute.
v
Remove
from heat. Add almond extract.
v
Pour
over lukewarm cake.
v
Leave
cake in pan until it has cooled completely.
CREAM
CHEESE POUND CAKE
3/4 lb. butter
1 (8 oz.) pkg.
cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
v
Cream
butter, cheese and sugar.
v
Add
eggs, 1 at a time, beating thoroughly after each addition.
v
Mix in
flour a little at a time, blending well after each addition.
v
Add
vanilla. Pour batter into a greased and floured bundt pan.
v
Bake at
250 degrees for 2 hours and 15 minutes or until toothpick inserted in center
comes out clean. May be frozen.
LEMON CREAM
CHEESE FILLED CAKE
1 pkg. yellow
cake mix
3/4 c. apricot nectar
1/4 c. butter or
margarine, softened
3 eggs
FILLING:
2 (8 oz.) pkgs.
cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked
coconut
GLAZE:
2 c. sifted
powdered sugar
2 tbsp. lemon
juice
2 tbsp. apricot
nectar
v
In large
bowl, combine first 4 ingredients.
v
Beat as
directed on cake package.
v
Grease
and flour 12-cup bundt pan.
v
Spoon batter
into pan. In small bowl, combine all filling ingredients; beat until smooth.
v
Spoon
filling over batter in pan, being careful not to let it touch sides of pan.
v
Bake at
350 degrees for 50 to 55 minutes or until cake tests done.
v
Cool in
pan 1/2 hour.
v
Turn out
on wire rack or serving plate to complete cooling.
v
Combine
all glaze ingredients and stir until smooth.
v
Drizzle
over cake.
FRESH APPLE
CAKE
3 c. apples,
sliced
2 c. sugar
2 eggs, well
beaten
1 tsp. vanilla
1 1/4 c. Wesson
oil
3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
3/4 c. pecans
(opt.)
v
Mix
first 5 ingredients and set aside. Mix dry ingredients.
v
Blend
with apple mixture.
v
Pour
into greased pan and bake at 325 degrees for 1 hour.
FRESH APPLE
CAKE
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 eggs
3 med. tart
apples, thinly sliced or grated
1 c. chopped nuts
1 tsp. soda
1/2 tsp. salt
3 to 3 1/4 c.
flour
1 tsp. cinnamon
v
Mix
together Wesson oil, sugar and vanilla.
v
Do not
use mixer.
v
Next mix
in eggs, thinly sliced or grated tart apples and chopped nuts.
v
Stir in
soda, salt, flour and cinnamon.
v
Bake in
greased and floured bundt pan for 1 hour at 350 degrees.
v
Take out
after it cools and sprinkle with confectioners sugar.
HONEY -
OATMEAL CAKE
1 1/4 c. boiling
water
1 c. uncooked
reg. oats
1/2 c. butter or
margarine, softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla
1 3/4 c. whole
wheat flour
1 tsp. baking
soda
3/4 tsp. salt
1 tsp. ground
cinnamon
1/4 tsp. ground
nutmeg
Commercial German
chocolate cake icing
Pecan halves
(opt.)
v
Combine
first 3 ingredients in a large bowl; stir well.
v
Set
aside for 20 minutes.
v
Add
honey, eggs and vanilla; stir well.
v
Combine
whole wheat flour and next 4 ingredients, gradually add to honey mixture.
v
Pour
into a greased and floured 13 x 9 x 2 inch baking pan.
v
Bake at
350 degrees for 30 to 40 minutes or until toothpick comes out clean.
v
Cool in
pan and frost.
v
Garnish
with pecan halves if desired.
v
15
servings.
POPPYSEED
CAKE
1 yellow butter
cake mix
1 instant vanilla
pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c.
poppy seeds
v
Mix all
ingredients for 10 minutes.
v
Place in
a greased and floured tube pan.
v
Bake at
375 degrees for 45 to 50 minutes.
