STRAWBERRY
CAKE
1/2 c. oil
1/2 c. water (or
milk)
1 pkg. strawberry
Jello
1 c. frozen
strawberries, thawed
1 c. nuts,
chopped
3 tbsp. flour
4 eggs
1 box strawberry
cake mix or white cake mix
Topping
v
Mix
Jello with cake mix and flour, then add oil, water, strawberries and eggs, one
at a time.
v
Pour
into a 9 x 13 inch pan lined with wax paper and greased.
v
Bake for
about 35 minutes at 325 degrees.
TOPPING:
1 box
confectioners sugar
1/2 c.
strawberries
1 stick
margarine, softened
1/2 c. pecans,
chopped
v
Mix soft
margarine and sugar well.
v
Add
pecans and strawberries until right
v
consistency
to spread over cake.
v
Can use
3 cake pans
LIGHT AS
AIR ORANGE CAKE
2 1/2 c. sifted cake
flour
1 tsp. salt
1/3 c. vegetable
oil
3 tbsp. grated
orange rind*
5 egg whites
1 tbsp. baking
powder
1 1/3 c. sugar,
divided
3 egg yolks,
beaten
3/4 c. orange
juice*
1/2 tsp. cream of
tartar
Fresh Orange Glaze
v
Combine
flour, baking powder, salt and 2/3 cup sugar in a mixing bowl.
v
Make a
well in center; add oil, egg yolks, orange rind and orange juice.
v
Beat at
high speed of an electric mixer about 5 minutes or until smooth.
v
Beat egg
whites (at room temperature) and cream of tartar in a large mixing bowl until
soft peaks form.
v
Add
remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks
form.
v
Pour egg
yolk mixture in a thin, steady stream over entire surface of egg whites and
gently fold whites into mixture.
v
Pour
batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
v
Bake at
325 degrees for 1 hour or until cake springs back when lightly touched.
v
Invert
pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal
spatula; remove from pan.
v
Place
cake on cake plate; drizzle top with Fresh Orange Glaze.
v
Yield 1
(10 inch) cake.
v
*May
substitute lemon juice and rind for orange if desired.
FRESH ORANGE GLAZE:
3 c. powdered
sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated
orange rind
1/4 tsp. orange
extract
3 1/2 to 4 tbsp.
orange juice
v
Combine
all ingredients; stir until smooth. Yield about 1 1/4 cups
CHOCOLATE
PRALINE LAYER CAKE
CAKE:
1/2 c. butter or
margarine
1/4 c. whipping
cream
1 c. brown sugar,
firmly packed
3/4 c. pecans,
chopped coarse
1 pkg. Pillsbury
Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
TOPPING:
1 3/4 c. whipping
cream
1/4 c. powdered
sugar
1/4 tsp. vanilla
Whole pecans, if
desired
Chocolate curls,
if desired
v
Heat
oven to 325 degrees.
v
In small
heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
v
Cook
over low heat just until butter is melted, stirring occasionally.
v
Pour
into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans.
v
In large
bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat
at highest speed for 2 minutes.
v
Carefully
spoon batter over pecan mixture.
v
Bake at
325 degrees for 35 to 45 minutes or until cake springs back when touched
lightly in center.
v
Cool 5
minutes. Remove from pans and cool completely.
v
In small
bowl, beat 1 3/4 cups whipping cream until soft peaks form.
v
Blend in
powdered sugar and vanilla; beat until stiff peaks form.
v
To
assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of
topping over first layer.
v
Top with
second layer, praline side up; spread with remaining whipping cream.
v
Garnish
with whole pecans and/or chocolate curls.
v
Store in
refrigerator. Serves up to 12.
v
High
altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix.
v
Increase
water to 1 1/3 cups.
v
Bake at
350 degrees for 30 to 35 minutes.
v
Remove
immediately from pans
HUMMINGBIRD
CAKE
3 c. all-purpose
flour
1/2 tsp. salt
1 tsp. ground
cinnamon
3/4 c. vegetable
oil
1 (8 oz.) can
crushed pineapple, undrained
1 tsp. baking
soda
Cream cheese
frosting
2 c. sugar
3 eggs, beaten
1 1/2 tsp.
vanilla
1 c. pecans,
chopped
1 3/4 c. mashed
bananas
1/2 c. pecans,
chopped
v
Combine
first 5 ingredients in a large bowl.
v
Add eggs
and oil, stirring until dry ingredients are moistened.
v
DO NOT
BEAT! 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 wooden pick inserted in center comes
out clean.
v
Cool in
pans 10 minutes; remove from pans and let cool completely on wire racks.
CREAM CHEESE
FROSTING:
1/2 c. butter or
margarine, softened
1 (16 oz.) pkg.
powdered sugar, sifted
1 (8 oz.) pkg.
cream cheese, softened
1 tsp. vanilla
v
Cream
butter (or margarine) and softened cream cheese.
v
Gradually
add powdered sugar; beat until light and fluffy.
v
Stir in
vanilla.
v
Add 1/2
cup pecans to frosting, if desired or sprinkle over top of cake.
v
Spread
frosting between and on top and sides of cake.
CREAM
CHEESE POUNDCAKE
3 sticks butter,
softened
1 (8 oz.) pkg.
cream cheese, softened
3 c. sugar
1 1/2 tsp.
vanilla
3 c. plain
all-purpose flour
6 eggs
Dash of salt
v
Cream
butter, cream cheese and sugar (add sugar slowly). Add salt and vanilla.
v
Add
eggs, one at a time, spooning in flour alternately. Blend well.
v
Bake in
greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1
3/4 hours (depending on your oven).
v
If top
of cake starts to get too brown, cover loosely with foil until cake is done.
v
This
cake freezes well.
MELT IN
YOUR MOUTH SOUR CREAM POUND CAKE
3 c. pre-sifted
Swans Down cake flour
1 c. real butter
6 lg. eggs
1 tsp. vanilla
1/4 tsp. baking
soda
3 c. sugar
1 c. sour cream
1 tsp. lemon
extract
v
Preheat
oven to 325 degrees. Grease and cake flour tube pan or 2 (8 inch loaf pans.
v
Cream
butter and sugar. Add eggs one at a time.
v
Add sour
cream, lemon extract flavoring and vanilla.
v
Sift
flour and soda together and add 1/2 cup at a time.
v
Pour
into prepared pans(s) and bake at 325 degrees for 1 1/2 hours.
POUND CAKE
2 sticks
margarine
3 c. sugar
3 c. flour
1 c. milk
1/2 c. Crisco
shortening
5 eggs
1 tsp. salt
2 tbsp. vanilla
v
Cream
margarine, Crisco and sugar well. Add eggs, one at a time, beating between
each.
v
Alternately
add (flour and salt) and (milk and vanilla).
v
Grease
tube pan.
v
Put in
cold oven at 325 degrees for at least 1 hour and 15 minutes.
v
Test for
doneness.
v
Top with
hot peaches, (Drain juice and thicken with a little cornstarch in cold water.
v
Add
cinnamon and ginger to taste.
v
Add
peaches and heat) or frozen raspberries and juice.
MAMA'S
POUND CAKE
3 sticks real
butter
3 c. sugar
3 c. plain flour
1 (8 oz.) cream cheese
6 lg. eggs
2 tsp. vanilla
v
Cream
butter and cream cheese. Add sugar. Beat until fluffy.
v
Add
vanilla and eggs (1 at a time). Stir in flour.
v
Turn
into well greased and floured tube pan.
v
Bake at
325 degrees for 1 1/2 hours
MANDARIN
ORANGE CAKE
2 c. flour
2 eggs
2 tsp. soda
2 c. sugar
1 tsp. vanilla
1 tsp. salt
2 c. mandarin
oranges, drained
No shortening in
this cake
v
Combine
all ingredients in mixer bowl and beat with mixer until well blended.
v
Pour
into greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
GLAZE:
1 1/2 c. brown
sugar
6 tbsp. butter
6 tbsp. milk
·
Combine
in saucepan and boil 3 minutes.
·
Poke
holes in hot cake with toothpick and ladle the hot glaze onto the cake.
APPLE CAKE
3 c. flour, sifted
1 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. nutmeg
1 3/4 c. raw
honey
3 eggs
1 c. vegetable
oil
1/4 c. orange
juice
2 1/2 c. grated
apple
1 1/2 c. walnuts,
chopped
Raisins as
desired
·
Sift
together dry ingredients.
·
Add
honey, eggs, oil and juice; mix well.
·
Fold in
apples, nuts and raisins.
·
Spoon
into greased and floured angel food cake tube pan and bake at 325 degrees for 1
1/2 hours or until top springs back when lightly pressed.
·
Serve
with a dollop of whipped cream or plain.
LEMON CAKE
CAKE:
1 pkg. lemon cake
mix
1 pkg. lemon
instant pudding
3/4 c. water
3/4 c. vegetable
oil
4 eggs
FROSTING:
2 c. powdered
sugar
2 tbsp. water
2 tbsp. oleo
1/3 c. lemon
juice
v
Mix cake
ingredients well and bake in 9 x 13 inch pan according to package directions.
v
After
taking cake out of oven, pierce with fork lots of times.
v
Pour
mixed frosting over hot cake slowly.
v
Don't
oil sides of pan so cake won't pull away.
LEMON
CHEESE CAKE
1 1/2 pkgs.
graham crackers
1 stick oleo,
melted
1 (6 oz.) pkg.
lemon Jello
3 tbsp. lemon
juice
1 (8 oz.) pkg.
cream cheese
3/4 c. vanilla
1 can chilled
milnot
v
Mix
graham crackers and oleo together. Press 3/4 into 9 x 13 inch pan.
v
Save
rest for topping. Cream together cheese, sugar and vanilla.
v
Add
pineapple. Add into hot Jello and mix well.
v
Whip
chilled milnot until stiff and pour into Jello and cheese mix; turn and fold
until well blended.
v
Sprinkle
remaining graham crackers on top.
v
Chill
until ready to serve.
LEMON
PUDDING CAKE
1 yellow cake mix
1 sm. pkg.
instant lemon pudding
4 eggs
1/3 c. oil
1 c. plus 2 tbsp.
water
v
Mix
above ingredients for 4 minutes. Grease and flour a 9 x 13 inch pan.
v
Bake for
40 minutes at 350 degrees.
v
Mix one
small can lemonade concentrate and 2 1/2 cups powdered sugar.
v
Make
holes in cake with fork all over.
v
Pour
this mixture
v
over
cake and place back in oven for 5 minutes.
v
Cool and
serve.
STRAWBERRY
CAKE
1 white cake mix
1 pkg. strawberry
Jello
4 eggs
3/4 c. oil
1 pkg. frozen
strawberries, thawed
1/4 c. water
Save 1/4 cup of
strawberries for glaze. Mix and bake at 325 degrees for 1
hour.
GLAZE:
1 c. powdered
sugar
1/4 c.
strawberries
v Mix and frost while warm.
PECAN
FILLED ANGEL CAKE
1 (10 inch) angel
food cake
1 qt. butter
pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted
pecans, chopped
v Place cake on board or heavy foil.
v With electric knife, slice a layer of cake about
1 inch from top; set aside.
v Make a hollow in cake by cutting down into it
1 inch from the outer edge and 1 inch from the middle hole, leaving a
substantial 1-inch base on bottom of cake.
v Remove excess cake to form a cavity.
v Spoon ice cream into cavity in cake; replace
top of cake and press down against ice cream.
v Wrap cake in foil and freeze until firm but
not hard (about 2 hours).
v Whip cream until soft peaks form. Add sugar,
whipping until stiff
v Frost top and sides of cake with sweetened
whipped cream.
v Garnish with pecans.
v Freeze for at least 1/2 hour longer.
v Cut into wedges with electric knife.
CARROT CAKE
1 1/2 c. corn oil
2 c. sugar
3 eggs
1 (8 oz.) can
crushed pineapple (don't drain)
2 c. carrots,
shredded
2 1/4 c. flour
2 c. coconut
flakes
1 c. nuts,
chopped
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
v
Mix in a
large bowl with a wooden spoon until blended. All ingredients get mixed
together.
v
Just
dump into the bowl at the same time.
v
Grease
and flour a 9 x 13 inch pan.
v
Bake for
1 hour at 350 degrees.
v
Frost
with cream cheese frosting.
PETITE
CHERRY CHEESECAKE
2 (8 oz.) pkgs.
cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. lemon
juice
1 tsp. vanilla
Vanilla wafers
1 lg. can cherry
pie filling
v
Beat
cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
v
Line
muffin pans with paper baking cups and place vanilla wafer in bottom of each
cup.
v
Fill
cups 2/3 full with mixture.
v
Bake 15
to 20 minutes or until set
v
at 375
degrees.
v
Top each
with 1 tablespoon cherry pie filling. Serves 24
GENUINE
BAKED CHEESECAKE
CRUST:
2 1/8 c. graham
cracker crumbs
1/2 c. butter,
melted
3/8 c. sugar
Combine and press
into spring pan.
FILLING:
4 (8 oz.) pkgs.
cream cheese
1 1/4 c. sugar
1 tbsp. vanilla
2 tbsp. & 1
tsp. flour
3 eggs & 1
egg yolk
1 1/4 c. milk
v
Combine
cream cheese, sugar and vanilla and beat until creamy.
v
Add 2
tablespoons and 1 teaspoon flour.
v
Blend
and add 3 eggs and 1 egg yolk. Blend.
v
Add 1
1/4 cups milk. Mix only until combined. Pour into crust.
v
Remove excess
crust.
v
Bake at
450 degrees for 10 minutes and then at 300 degrees for 55 minutes. Turn oven
off and crack door for 10 minutes.
v
Cool 1/2
hour, loosen edges with knife.
v
Cool,
remove sides of pan and allow to cool completely.
DUMP CAKE
1 (16 oz.) can
crushed pineapple, don't drain
1 can cherry pie
filling
1 box yellow cake
mix
1 c. pecans,
chopped
2 sticks butter
v
Grease a
9 x 13 inch pan. Spread pineapple on bottom of pan.
v
Dump in
pie filling. Gently spread out. Don't mix up.
v
Pour
cake mix over this.
v
Sprinkle
v
nuts.
Drop butter by spoonfuls on top.
v
Bake at
350 degrees for 1 hour
CHOCOLATE YUM YUM CAKE
BOTTOM LAYER:
1 box chocolate
cake mix
1 c. pecans,
chopped
1 stick real
butter
Mix like pie
crust and pat in 9 x 13 inch pan.
TOP LAYER:
1 (8 oz.) pkg.
cream cheese, softened
1 box powdered
sugar
3 eggs
1 tsp. vanilla
v
Mix
together and spread on top of bottom layer.
v
Bake at
350 degrees for 40 minutes.
v
Cut into
small bars.
DATE
CHOCOLATE CHIP CAKE
1 c. dates, chopped
1 c. boiling
water
1 tsp. soda
1 c. sugar
1 c. shortening
2 eggs, well
beaten
1 3/4 c.
all-purpose flour, sifted
1/2 tsp. salt
1 tbsp. cocoa
1 tsp. vanilla
1/2 pkg.
chocolate chips
1/2 c. nuts,
chopped
v
Combine
dates, boiling water and soda. Cool. Cream shortening and sugar.
v
Add
eggs. Add date mixture.
v
Sift
flour, salt, cocoa, mix; add vanilla.
v
Put in 9
x 13 inch cake pan. Top with chocolate chips and nuts.
v
Bake 40
minutes at 325 degrees. Makes its own frosting.
v
Can be
topped with ice cream or whipped cream.
BUTTER NUT
POUND CAKE
1 c. Crisco
2 c. sugar
6 lg. eggs
1 tbsp. vanilla,
butternut flavoring
2 c. plain flour
v
Grease
and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add
flavoring.
v
Add
eggs, one at a time, beating well after each.
v
Slowly add
flour and mix well. Bake one hour or until done.
v
Test
with toothpick.
v
Cool on
rack 10 minutes. Then turn out on a rack to cool
FRESH COCONUT
1 (16 oz.) can
cream of coconut
1 box vanilla
cake mix
1 pkg. fresh
frozen shredded coconut
v
Bake
cake in oblong pan at 350 degrees. Cool cake.
v
Put
fresh coconut on top while warm.
v
Pour all
of cream of coconut milk over cake.
v
Let set
out overnight, then refrigerate.
BLUEBERRY POUNDCAKE
1 c. butter,
softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking
powder
1/2 tsp. salt
3 c. all-purpose
flour
1 pt. fresh
blueberries or 2 c. canned berries, drained
v
Cream
butter and sugar and add eggs one at a time. Beat until fluffy. Add vanilla.
v
Sift 2
cups flour, salt and baking powder; add to creamed mixture and beat.
v
Dredge
berries in remaining cup of flour.
v
Fold
berry mixture gently into creamed mixture.
v
Pour
into a tube pan that has been buttered and coated with sugar.
v
Bake at
325 degrees for 1 hour and 15 minutes.
APPLE CAKE
3 c. plain flour
1 1/2 tsp. baking
soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. salad
oil
2 tsp. vanilla
1 c. pecans
3 c. apples
v
Sift
twice the flour, soda, salt and cinnamon. Set aside.
v
Beat
eggs and sugar until creamy.
v
Add oil
and vanilla and beat until smooth. Add flour, mix well.
v
Add
pecans and apples. Bake at 325 degrees for 1 hour and 15 minutes.
SAUCE:
1/2 c. butter
1/2 c. milk
1/2 c. brown
sugar
v
Boil 5
minutes. Spread on top and sides of cake.
PINA COLADA CAKE
1 (18 1/2 oz.)
pkg. yellow cake mix
1 1/2 c. water
2 eggs
1 (3 1/2 oz.) can
shredded coconut, divided
1 (16 oz.) can
cream of coconut
1 (9 oz.) container
frozen whipped topping, thawed
1/4 c. pecans,
chopped
v
Combine
cake mix, water, eggs and half of the coconut.
v
Turn
into greased 9 x 13 inch baking pan.
v
Bake in
350 degree GAS oven 30 to 35 minutes, or until done.
v
Remove
from oven and punch holes in top while hot.
v
Pour
cream of coconut over hot cake. Cool thoroughly.
v
Combine
remaining coconut with whipped topping and spread over the cake.
v
Sprinkle
pecans over cake. Refrigerate.
HOOSIER CAKE
2 c. all-purpose
flour
2 c. sugar
1 tsp. baking
soda
1/2 tsp. salt
2 sticks (1 cup)
butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. vanilla
extract
FROSTING:
1 stick (1/2 c.)
butter
4 tbsp. cocoa
6 tbsp.
buttermilk
1 lb.
confectioners sugar
1 tbsp. vanilla
Chopped walnuts
or pecans (optional)
v
In a
large bowl combine flour, sugar, soda and salt. Stir to combine.
v
In a medium
saucepan, combine butter, cocoa and water, heat, stirring until butter melts.
v
Add to
dry ingredients. Beat well to blend.
v
Stir in
buttermilk, eggs and vanilla. Beat well to combine.
v
Divide
batter between 29 inch round layer cake pans that have been greased and
floured.
v
Bake at
350 degrees for 40 to 45 minutes or until cake tests done.
v
Remove
to rack to cool for 10 minutes, then invert onto rack to cool completely.
v
Make
frosting: In a medium saucepan combine butter, cocoa, buttermilk; bring to
boiling, stirring.
v
Remove
from heat and add confectioners sugar and vanilla.
v
Beat
until smooth.
v
Frost
cake when cake is completely cold and frosting is just warm to the touch.
v
Makes 9
inch double layer cake.
POPPY SEED CAKE
DRY:
1 pkg. Butter
Recipe cake mix
1/4 c. sugar
Dash of salt
1 sm. pkg.
instant butterscotch pudding
1 3/4 tbsp.
popppy seeds
WET:
3 to 4 eggs
1/2 c. sour cream
1/2 c. oil
3/4 c. orange
juice
v
Pour wet
ingredients over dry ingredients in a large mixing bowl.
v
Beat for
4 minutes. Pour into a greased and floured tube or bundt pan.
v
Bake for
about 1 hour at 325 degrees. Cool on wire rack.
v
NOTE:
Pineapple, peach or apricot nectar.
PLUM GOOD CAKE
2 c. self-rising
flour, sifted
2 c. sugar
3 eggs
3/4 c. oil
1 tsp. cinnamon
2 sm. jars of
plum baby food
1 c. nuts,
chopped
v
Mix all
ingredients in a large mixing bowl. Pour batter into a greased and
v
floured
tube pan. Bake at 350 degrees for 50 to 60 minutes.
FLOWER POT CAKE
1 pkg. Oreo
cookies
Your favorite
cheese cake recipe
1 (16 oz.) can
sweet cherry pie filling
1 bag of gummy
worms (5 or 6)
1 flower pot
1 stem of artificial
flowers
1 spade shovel
v
Crumble
Oreo cookies in bottom of flower pot.
v
Place a
layer of the cheesecake, then a layer of pie filling and then a layer of Oreo
crumbs.
v
Alternate
layers until flower pot is filled to the rim.
v
Chill in
refrigerator for about 6 hours.
v
Place
gummy worms on top of cake and place the stem of flowers in the pot to make it
look like a plant.
v
This can
be used as a centerpiece and fool everyone.
EASY CHEESE CAKE
1 (9 inch) graham
cracker crust
1 (8 oz.) pkg.
cream cheese, softened
1 (14 oz.) can
Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla extract
v
In
medium bowl; beat cheese until light and fluffy.
v
Add
sweetened condensed milk; blend thoroughly.
v
Stir in
lemon juice and vanilla. Pour into crust.
v
Chill 2
hours or until set.
v
TIP: Add
any of your favorite fruit pie fillings or toppings to top of this cheesecake
recipe and serve chilled.
BLACK WALNUT SPICE CAKE
1 c. black walnut
meats
1/2 c. shortening
2 c. brown sugar
3 eggs, separated
3 c. flour
1/2 tsp. salt
1/2 tsp. ground
cinnamon
1/2 tsp. ground
nutmeg
1/2 tsp. ground
cloves
1 tsp. baking
powder
3/4 c. milk
v
Place
nutmeats in boiling water for a few minutes, then drain. Cream shortening and
add sugar.
v
Add well
beaten egg yolks.
v
Sift
together dry ingredients and add alternately with milk to the creamed mixture.
Add nutmeats.
v
Fold in
well beaten egg whites. Bake in three layers at 350 degrees.
7 - UP POUND CAKE
2 sticks butter
1/2 c. shortening
3 c. sugar
5 eggs
3 1/2 c. plain
flour
1 (10 oz.) bottle
of 7-Up
1 tsp. vanilla
flavoring
1 1/2 tsp. lemon
flavoring
v
Cream
butter and shortening. Mix together sugar and eggs, then flour and 7-Up and
then flavoring.
v
Cook in
the middle of oven for 1 1/2 hours at 325 degrees in a preheated oven.
OLD FASHIONED POUND CAKE
1 c. Crisco
1 stick butter,
softened
3 c. sugar
6 eggs (1 at a
time)
3 c. plain flour,
sifted
1 tsp. baking
powder, sifted
1 c. milk
1 tsp. lemon
flavoring
1 tsp. vanilla
flavoring
v
Mix
together first 4 ingredients, then add the next 2 ingredients sifted together.
v
Mix, add
last 4 ingredients and mix together well.
v
Bake 1
1/2 hours at 325 degrees.
DO NOTHING CAKE
2 c. all-purpose
flour
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
Topping (below)
2 eggs, slightly
beaten
1 (20 oz.) can
crushed pineapple, undrained
1 tsp. baking
soda
v
Combine
all ingredients and mix by hand. Do not use electric mixer.
v
Pour
into a greased 9 x 12 inch pan and bake for 30 to 35 minutes at 350 degrees.
v
Spread topping
over cake while warm. Makes 12 servings.
TOPPING:
1 (5 oz.) can
milk
1/2 c. butter
1 c. sugar
1 1/2 c. coconut
1 c. pecans,
chopped
v
Mix
milk, sugar and margarine together. Boil 5 minutes.
v
Add
coconut and pecans. Spread over warm cake.
COCONUT POUND CAKE
2 sticks butter
3 c. sugar
3 c. plain flour
1 c. milk
1 (14 oz.) pkg.
Angel Flake coconut
2/3 c. shortening
(Crisco)
6 eggs
1 tsp. baking
powder
2 tsp. coconut
flavoring
v
Cream
butter, shortening and sugar until fluffy; add eggs. Beat well.
v
Add flour,
baking powder and milk alternately to egg mixture.
v
Beat
well; add flavoring and beat.
v
Fold in
1/2 of package of coconut. Place in tube pan.
v
Bake at
300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.)
v
Cool in
pan.
FROSTING:
1 stick margarine
1 box powdered
sugar, sifted
4 tbsp. milk
v
Melt
margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut.
v
Stir to
spreading consistency.
v
If too
stiff, add more milk, 1 teaspoon at a time. Spread on cake.
CHOCOLATE POUND CAKE
3 c. plain flour
3 c. sugar
1 c. Crisco
shortening
1 1/4 c. sweet
milk
6 eggs
1/2 tsp. baking
powder
1/2 tsp. salt
1 tsp. vanilla
4 heaping tbsp.
cocoa
2 sticks
margarine
v
Mix
flour, cocoa, salt and baking powder together. Cream Crisco, margarine and sugar.
v
Add
eggs, beating in well.
v
Add milk
and flour alternately, beating well.
v
Add
flavoring; beat.
v
Bake in
a greased tube pan at 325 degrees for 1 1/2 hours.
FROSTING:
1/2 c. Crisco
1/4 tsp. salt
2/3 c. canned
milk (1 sm. can)
2 c. sugar
2 tbsp. cocoa
v
Combine
all together. Cook for 2 minutes, stirring constantly.
v
Test by dropping
in cold water.
v
When
ball forms when it hits the water, the frosting is done.
v
Cool and
spread on cake.
DUTCH APPLE CAKE
4 med. cooking
apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose
flour
1 tsp. baking
soda
1 tsp. salt
1 tsp. ground
cinnamon
1 c. walnuts,
finely chopped
v
Peel,
core and finely chop apples. In large mixer bowl, combine eggs and vanilla.
v
Beat at
high speed of electric mixer for 2 minutes or until light.
v
Gradually
add oil, beating for 2 minutes or until thick.
v
Gradually
beat in sugar, stir together flour, baking soda, salt and cinnamon.
v
Add
flour mixture, apples and walnuts alternately to creamed mixture, beat well
after each addition.
v
Beat at
medium speed for 3 minutes.
v
Turn
batter into greased and floured 9 inch tube pan.
v
Bake in
350 degree oven for 55 to 60 minutes or until cake tests done.
v
Remove
from pan after cool. Drizzle with confectioners icing.
CONFECTIONERS
ICING:
1 c. powdered
sugar, sifted
1/4 tsp. vanilla
Milk
v
In small
bowl combine powdered sugar, vanilla, and enough milk to make of drizzling
consistency.
DUTCH APPLE CAKE
4 med. cooking
apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose
flour
1 tsp. baking
soda
1 tsp. salt
1 tsp. ground
cinnamon
1 c. walnuts,
finely chopped
v
Peel,
core and finely chop apples. In large mixer bowl, combine eggs and vanilla.
v
Beat at
high speed of electric mixer for 2 minutes or until light.
v
Gradually
add oil, beating for 2 minutes or until thick. Gradually beat in sugar, stir
together flour, baking soda, salt and cinnamon.
v
Add
flour mixture, apples and walnuts alternately to creamed mixture, beat well
after each addition.
v
Beat at
medium speed for 3 minutes.
v
Turn
batter into greased and floured 9 inch tube pan.
v
Bake in
350 degree oven for 55 to 60 minutes or until cake tests done.
v
Remove
from pan after cool. Drizzle with confectioners icing.
CONFECTIONERS
ICING:
1 c. powdered
sugar, sifted
1/4 tsp. vanilla
Milk
v
In small
bowl combine powdered sugar, vanilla, and enough milk to make of drizzling
consistency.
முதலில் இந்த வெடிப்புகளை எப்படி நீக்குவது என்பதை பார்க்கலாம். ரெகுலரான பெடிக்யூர் மிக அவசியம். பெடிக்யூர் ஆரம்பிக்கும் முன்பே எப்போதும் கால் நகங்களை ஷேப் செய்து விடுவது நல்லது. நம் ஊரில் பலரும் ஒட்ட வெட்டிவிடுவதுதான் வழி வழியாக செய்வது. ஆனால் காலில் நகங்கள் வளர்த்தால் அழகாக இருக்கும். காலில் நகங்கள் வளர்க்கும்போது எப்போதும் ஸ்கொயர் ஷேப்பையே கடைபிடித்தால் நன்றாக இருக்கும். என்னடா இது மெனிக்யூர், பெடிக்யூர்னு அலுத்துக்கிட்டால் இது அந்த காலத்திலிருந்து எல்லாரும் தினமுமே செஞ்சுட்டு இருந்த விஷயங்கள்னு சொன்னா ஆச்சரியமாதான் இருக்கும்.
கால்களை தேய்க்கவென்றே கடைகளில் ஸ்டீலில் செய்த கைப்பிடி உள்ள Foot Scrubber விற்கிறார்கள். இதனைக் கொண்டு இறந்த செல்களையும், வெடிப்புகளையும் எளிதாக நீக்கலாம். எங்கெங்கு வெடிப்பு, அழுக்கு இருக்கிறதோ, அங்கேயெல்லாம் இந்த ஸ்க்ரப்பரால் நன்றாக ஸ்க்ரப் செய்யுங்கள். அதிக வெடிப்பு உள்ளவர்களுக்கு இதுவே சிறந்தது. மற்றவர்கள் Pumice Stone உபயோகிக்கலாம். Pedi Egg என்று உள்ளதையும் கூட ஸ்க்ரப் செய்ய உபயோகிக்கலாம். ஆனால் ஈரமான கால்களுக்கு சரிவராது.
கால்களில் அதிகமான வெடிப்பு உள்ளவர்கள் , வெடிப்பு நீக்க ஆயிண்மெண்ட் உபயோகிக்கும்போது, இரவு தூங்கும்போது நன்றாக கால் வெடிப்புகளில் அந்த மருந்துகளை தடவி, ஒரு சாக்ஸ் அணிந்துக் கொண்டு உறங்க சென்றால் சிறந்த பலன் கிடைக்கும். இல்லாவிட்டால் தேய்க்கும் அத்தனை மருந்தும் படுக்கையில் பட்டு பாழாவதோடு, கால்கள் சரியாகவும் நாளாகும். கை, கால்களின் பராமரிப்பினை மாதம் இரண்டு முறை செய்து கொண்டால் போதும். எப்போதும் அழகான தோற்றத்தில் இருக்க முகம் மட்டுமல்ல, கை கால்களும் நல்ல பராமரிப்பில் இருப்பது அவசியம்.
கால்கள் குட்டையாக இருப்பவர்கள் லாங்க் ஸ்கர்ட் போடலாம் அல்லது புடவை கட்டும்போது நல்ல இறக்கமாக கட்டலாம். இது கால்களின் உயரத்தை அதிகமாக்கி காட்டும். கால்களுக்கு செருப்பினை தேர்ந்தெடுக்கும்போதும் மிகுந்த கவனம் தேவை. அதிகமான உயரமுள்ள செருப்புகள் அணிய விருப்பமுள்ளவர்கள், அணியும் நேரத்தையாவது குறைந்த நேரமே இருக்குமாறு பார்த்துக் கொள்ள வேண்டும். பென்சில் ஹீல்ஸ் உபயோகிக்கும் முன்பு நமது கால்கள் நம் எடையை நன்கு பாலன்ஸ் செய்கிறதா என்று பார்த்துவிட்டு வாங்குங்கள். ஜாகிங், வாக்கிங் செய்ய நல்ல தரமான ஷூக்களையே வாங்குங்கள். செருப்புகள் அணிந்து வாக்கிங் போவதைக் காட்டிலும், ஷூ அணிவதால் பாடி பாலன்ஸ் நன்கு இருக்கும். காற்றோட்டமுள்ள ஷூக்கள் அணிவது கால் தொற்றுநோய்களைத் தடுக்கும். ஜிம்முக்கு செல்லும் பழக்கமுள்ளவர்கள் எக்காரணம் கொண்டும் அங்கே குளிக்கும்போது பாத்ரூம் ஸ்லிப்பர் இல்லாமல் குளிக்காதீர்கள். அதிகமாக தொற்று நோய் பரவும் இடங்கள் இவை. இப்படி கை,கால்களை கவனித்துக் கொண்டால் அழகாக மட்டுமல்ல, ஆரோக்கியமாகவும் இருக்கலாம். அடுத்த உறுப்பினைப் பற்றி வரும் பதிவில் பார்க்கலாம்.
