Orange Cream Cake
Ingredients & Directions 2 c Cake flour, sifted 2 ts Baking powder 1/2 c Butter 1 c Sugar; sifted 2/3 c Milk 1 ts Vanilla 3 Egg white; stiffly beaten *=* -ORANGE FILLING* 3 tb Cake flour 1 c Sugar 1 Orange rind; grated 1/2 c Orange juice 3 tb Lemon juice 1/4 c ;Water 1 Egg; slightly beaten 2 ts Butter *=* -SEVEN MINUTE FROSTING* 2 Egg white; unbeaten 1 1/2 c Sugar 5 tb ;Water, cold 1/2 ts Salt 1 ts Vanilla 2 Marshmallow; cut in eighths 1 ts Corn syrup, light Yield: 12 *=* CAKE* Cake: Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9″ layer pans in a 375 F. oven 25 to 30 minutes. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections. Filling: Combine ingredients in order given. Cook in a double boiler ten minutes, stirring constantly. Cool. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread. New Cake Secrets, 1931 from *Cakes Men Like by Benjamin Darling From Yields 12 Servings
Pineapple Blitz Torte
Ingredients & Directions PATTI – VDRJ67A 1 pk Pineapple cake mix 4 lg Eggs; separated 1/3 c Vegetable oil 1 1/4 c Water 3/4 c + 1 tbls sugar 1/4 c Nuts; chopped 1/2 c Whipping cream 1/2 ts Vanilla 1/2 c Crushed pineapple; well – drained Preheat oven to 350~. Grease and flour 2, 9″ round cake pans. Combine dry cake mix, egg yolks, oil and water in large mixer bowl. Mix cake as directed on package. Divide batter evenly between pans. Beat egg whites until frothy. Gradually add 3/4 cup sugar, beating until stiff peaks form. Carefullt spread meringue over batter. Sprinkle with nuts. Bake at 350~ for 30-35 minutes. cool in pans on racks for 15 minutes; remove from pans and cool completely, meringue side up. For filling, beat cream until stiff; beat in 1 tbls sugar and vanilla. Fold in crushed pineapple. Place one cake layer, meringue side DOWN, on plate; spread with filling. Place second layer, meringue side UP, on top. Refrigerate until ready to serve. Yields 12 Servings
Oatmeal Whoopie Pie
Ingredients & Directions 2 c Brown sugar 3/4 c Shortening 2 Eggs 1/2 ts Salt 1 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 3 tb Boiling water 2 1/2 c Flour 2 c Oatmeal FILLING 2 Egg whites, beaten 2 ts Vanilla 4 tb Flour 2 tb 10X sugar 4 tb Milk 1 1/2 c Crisco solid shortening 4 c 10X sugar Cream brown sugar and shortening. Add eggs and beat. Add salt, cinnamon, and baking powder. Dissolve baking soda in boiling water and add to mixture. Add flour and oatmeal. Spoon onto greased cookie sheet and bake 8 to 10 minutes at 350 degrees. Cool completely. Fill, using filling below. Make sandwich cookies. Beat egg whites, add vanilla, 4 tablespoons flour, 2 tablespoons 10X sugar and milk. Add shortening and beat well. Add 4 cups 10X sugar and beat again. Make sandwiches. (I put in plastic sandwich bags or they will stick together.) Yields 1 Servings
Apricot Glaze For Rose Garden Wedding Cake
Ingredients & Directions NORMA_WRENN@MSN.COM 18 oz Jar apricot preserves 1/4 c Almond liqueur Process in a blender or food processor until smooth. Adapted for MM from Southern Living 1997 Annual Recipes Yields 2 Servings
Apple Cider Pound Cake
Ingredients & Directions Beth Lane-PXGN54A 1 ts Cinnamon; Ground 3 c Sugar 1/2 ts Allspice; Ground 1 1/2 c Butter or Margarine 1/2 ts Nutmeg; Ground 6 Eggs 1/4 ts Cloves; Ground 3 c Flour; All-Purpose 1 c Apple Cider 1/2 ts Salt 1 ts Vanilla Extract 1/2 ts Baking Powder -ICING- 1/2 c Sugar 1/2 ts Vanilla Extract 1/4 c Butter or Margarine 1/4 ts Baking Soda 1/4 c Buttermilk In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. Yields 12 servings
Honey Fudge
Ingredients & Directions 2 c Sugar 2 Squares unsweetened -chocolate 2/3 c Evaporated milk 1/8 ts Salt 1 ts Vanilla 2 tb Butter or butter substitute 1/4 c Honey Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 – 238 F). Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon. The Household Searchlight From Yields 6 Servings
Fruit Cookie Pie
Ingredients & Directions 3/4 c Butter or margarine, 1/8 t Salt -softened 1 T Domino Granulated Sugar 1/4 c Firmly packed Domino Light 1 1/2 ea To 2 cups prepared vanilla -Brown Sugar -pudding 1/2 c Domino Granulated Sugar 1 1/2 c Each, sliced kiwi, sliced 1 ea Egg -strawberries, mandarin 1 t Vanilla -orange 2 c All-purpose flour Sections and raspberries 3/4 t Baking powder In a medium bowl, beat together butter and sugars until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until just moistened. Press dough evenly into a 12-inch pizza pan. Sprinkle with 1 Tbsp. sugar. Bake in 375 oven for 15 to 20 minutes or until lightly browned. Remove and cool. Spread with pudding, leaving 1 inch all around. Arrange fruit on pudding. Makes 8 servings. Yields 8 servings
