Wacky Cake (eggless)
Ingredients & Directions Mix together — in 9 x 13 Pan: 2 1/4 c Flour 1 1/2 c Sugar 4 1/2 tb Cocoa 1 1/2 ts Baking Soda 3/4 ts Salt Make 3 indentations — in This mixture 1 1/2 ts Vinegar (white or apple Cider) — in hole 1 1 1/2 ts Vanilla — in hole 2 1/2 c And 1 tsp. oil — in hole 3 1 1/2 c Water — pour over all Mix everything together with a fork and bake at 325 for 30-35 min. Yields 1 Servings
Foolproof Chocolate Fudge
Ingredients & Directions 18 oz Packages semi sweet -chocolate chips 14 oz Can EAGLE BRAND SWEETENED -MILK -Dash of salt 3/4 c Chopped nuts (optional) 1 1/2 ts Vanilla extract Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. Add 1 cup milk choco- late chips. Proceed as above. CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above. MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above. BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above. == Courtesy of Dale & Gail Shipp, Columbia Md. === Yields 6 Servings
Grape-nut Bread Abm
Ingredients & Directions 1/2 tb Yeast 1 tb Sugar 3 c Flour, bread 2 tb Oil 1 c Cereal, Grape Nuts 1 Eggs 1/2 tb Salt 1 1/8 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set “baking control” at 11 o’clock. Select “white bread” and push Start. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia’s comment: I resized this for my larger machine, since the small loaf came out nice but small. I’m VERY pleased with my modifications. This is a tasty bread that’s surprisingly good for sandwiches. Yields 24 oz
Persimmon Bread #1
Ingredients & Directions 2 Eggs 3/4 c Sugar 1/2 c Oil 1 ts Baking soda 1 c Persimmon pulp 1 1/2 c Sifted flour 1 ts Cinnamon 1/2 ts Salt 1/2 c Chopped walnuts 1/2 c Chopped raisins (optional) From: japlady@nwu.edu (Rebecca Radnor) Date: Tue, 20 Dec 1994 18:53:45 +0000 Blend eggs, sugar and oil together. Mix the soda into the persimmon pulp. Add to sugar mixture. Sift flour with cinnamon and salt. Add coarsely chopped nuts to the flour mixture. Fold into the persimmon mixture. Pour batter into oiled 3-by-4-by-9-inch pan. Bake at 325 degrees for 1 hour and 15 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
New Orleans Bread Bowl
Ingredients & Directions 1 tb Oil 4 16/20 shrimp; ? 4 20/30 ct. scallops; ? 1 oz Crabmeat; (imitation or -fresh) 2 tb Green pepper 2 tb Onion 2 tb Celery 2 tb Tomato 1 ts Cajun spice 1 c Chicken stock 1 tb Corn starch 1 tb Water 1 tb Green onion 1 10 oz. bread bowl; (carved -out center) Heat skillet, add oil, and saute peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer. Serve in bread bowl with chopped scallions. Yields 1 servings
Pumpkin Layer Cake
Ingredients & Directions CAKE 1 pk Yellow Cake mix 3 ts Pumpkin pie spice 1 c Canned pumpkin 1/2 c Water 1/3 c Oil 3 Eggs ———————CINNAMON WHIP/CREAM FROSTING——————— 2 c Whipping cream 1/4 c Confectioner’s sugar 1/4 ts Cinnamon GARNISH 1/4 c Candy corn 12 Candy pumpkins Heat oven to 350~. Grease and flour two 8 or 9″ round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner’s sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator. Yields 12 Servings
Mayonnaise Cake
Ingredients & Directions 2 c Flour 1 c Sugar 1 ts Soda 1 ts Baking powder 6 tb Cocoa 1 c Mayonnaise 1 c Water 1 ts Vanilla Sift the first five ingredients together. Add the rest of the ingredients and mix well. Pour into greased and floured 9×13 inch pan. Bake at 350 degrees for 30 minutes. Randy Rigg Yields 1 Servings
