Hershey's Fudge Cake
Ingredients & Directions 1 3/4 c Unbleached Flour, Unsifted 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 c Vegetable Shortening Or Vegetable Oil 1 1/2 c Sugar 2 lg Eggs 1 ts Vanilla Extract 2/3 c Cocoa (Less if using Dutch Process) 1/4 c PLUS 2 to 3 Tbls Hot Water 1 c Milk Mixed With 1 Tbls Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950’s so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Peach Breakfast Cake
Ingredients & Directions 1/2 c Butter or margarine 3 Peaches, ripe 1/2 c Sugar 1 c Sour cream 1 ts Orange peel, grated 1/4 c Sugar 1/4 ts Almond extract 1 Egg white 2 Eggs 1/4 ts Almond extract 3/4 c Flour, all-purpose ??????? ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon). Peel and either, halve or slice peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white andextract. Yields 8 servings
My Favorite Ice Box Cookies
Ingredients & Directions 1 lb Dark brown sugar 1/2 lb Butter 1 Egg 1 ts Vanilla 2 pk English walnuts,chopped fine 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin Yields 1 Servings
Moist Snack Cake (vegan, Sugarless, Eggless)
Ingredients & Directions 3 tb Butter; (can be replaced -w/applesauce or soy yogurt) 1 c (or more if needed to -moisten) soy or rice milk 3/4 A grated carrot 3/4 A banana 1 Grated apple; (peel -optional) 20 dr Stevia; (an herb used for -sweetening, can buy in -healthfood stores! works -great in cooking! ok for -diabetics!) 1 c Unbleached flour 1 c Whole wheat flour 1 tb Baking powder 3/4 A tsp of cinnamon; cloves, -nutmeg 1 tb Vanilla Add anything else you like; -nuts, raisins, pumpkin -seeds, etc This cake is not very sweet, but it’s really good and satisifying. Preheat oven to 350 degrees. In a small mixing bowl, mash banana. Mix in butter (or it’s noted subsitute above), grated carrot and apple, spices, soy milk, stevia, and vanilla. In a big mixing bowl, combine the flours, baking powder, and sift if possible to get some air into it since their are no eggs to make it rise up (no big deal, tho). Mix the wet ingredients into the dry and fold it in. If it’s too dry, add more soy milk, and too wet add more flour, but just remember not to mix it very much, just fold and don’t fold much. Take a square baking pan and line it with parchement paper so there’s no mess and the cake lifts right out. (If you don’t have parchment paper – you don’t know what your missing in life!!!! – you can just use pam or butter the pan. Spread the batter across the bottom, it won’t be very high, but that’s the trick of making it cook evenly and without having a snack cake that’s gummy in the middle when you’re not using eggs. Cook for 20-25 minutes. Cut and enjoy this moist cake with some tea and friends. Yields 1 servings
Bali Hai Banana Cream Pie
Ingredients & Directions 3/4 c Sugar 3 tb Cornstarch 1/4 ts Salt 2 c Milk 1 Whole 9″ Baked Pastry Shell 3 Whole Bananas; Large 3 Whole Egg Whites 1/2 ts Vanilla 1/4 ts Cream Of Tartar 6 tb Sugar 1. In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. 2. Cook and stir over medium heat until bubbly. 3. Cook and stir 2 minutes. Remove from heat. 4. Stir small amount of hot mixture into egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. 5. Remove from heat. Add butter and vanilla. 6. Slice bananas into bottom of pastry shell. Pour cream mixture over bananas. 7. Beat egg whites with vanilla and cream of tartar until soft peaks form. 8. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. 9. Spread meringue over hot filling, sealing to edge of pastry. 10. Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool. Yields 1 Servings
Cottage Pie
Ingredients & Directions 1/4 c Butter 1 c Onion, diced 1 1/2 lb Lean ground beef Salt Pepper 1/4 ts Savory, ground 1 c Brown gravy 2 c Potatoes, mashed Butter; additional Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring. Add beef, salt, pepper, and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter. Bake at 400 F for 30 minutes, or until potatoes are lightly browned. From Yields 4 Servings
Chocolate Zucchini Bread
Ingredients & Directions 4 oz Bittersweet Chocolate 1 c All-Purpose Flour 1/2 c Whole-Wheat Flour 1/3 c Quick-Cooking Rolled Oats 1 ts Baking Soda 1/2 c Butter, at room temperature 1/2 c Granulated Sugar 2 ea Eggs; slightly beaten 2 tb Plain Yogurt 1 ts Vanilla 1/2 ts Grated Lemon Rind 2 c Zucchini; unpeeled; finely -shredded 1/2 c Walnuts; chopped (optional) CHOCOLATE ZUCCHINI BREAD Omit the chocolate, if you like, but I love the flavor it adds. For a slightly sweeter loaf add an extra 1/4 cup of sugar. 1. In a small pot, melt chocolate over low heat. Reserve. 2. Preheat oven to 350F. 3. In medium bowl combine flours, oats and soda. Reserve. 4. In a separate bowl, cream together butter and sugar until light and fluffy. 5. Gradually add eggs, yougurt, vanilla and lemon rind, beating well after each addition. 6. Stir in Zucchini. 7. Add flour mixture in two lots, beating until combined. 8. Beat in walnuts and chocolate. 9. Spread batter in greased 9X5-ich loaf pan. 10. Bake 45 minutes, or until a toothpick inserted in centre comes out clean. 11. Cool on wire rack, then turn out of pan. 12. Store overnight for easier slicing or freeze until needed. Makes 1 loaf. From Article: Lucy’s Favorites by Lucy Waverman in column Food, Toronto Sun, 28 June, 1995. Transcribed Yields 1 servings
