Hornet's Nest Cake
Ingredients & Directions 1 Box yellow cake mix 1 sm Box vanilla cook & serve -pudding 2 c Milk; (to prepare pudding -mix) 6 oz Butterscotch morsels 1 c Nuts; chopped Cook pudding as directed on package and let cool. Mix pudding and dry cake mix well. (You can beat for 2 minutes for a lighter cake, but it is not necessary. The cake comes out moist and dense and very good this way). Preheat oven to 350. Spread batter in a 9x13x2″ pan. Sprinkle with butterscotch morsels and nuts. Bake for 25 minutes in a preheated 350 oven. My Note: Recipe didn’t say anything about greasing the pan. I used Pam and it worked fine. Yields 1 Servings
Micro Cake From "jiffy" Mix
Ingredients & Directions 1 pk Jiffy cake mix 2 x Eggs 6 tb Instant pudding mix 1/4 c Margarine (softened) 1/2 c Water 1 ts Vanilla (optional) Beat 3 minutes by mixer or 300 strokes by hand. Pour into a lightly greased 8″ round glass cake pan or micro cake pan. Bake for 8 – 9 minutes or until a toothpick inserted comes out dry. This on “Roast” or “Medium- High” .. Cool 5 minutes before turning onto serving dish. Cool completely before frosting. Yields 1 Servings
Creole Crab Cakes
Ingredients & Directions 1 Stalk celery; finely chopped 1 sm Onion; finely chopped 1 tb Olive oil 1 Egg white 1/4 c Mayonnaise 1/2 ts Dry mustard 1/4 ts Garlic powder 1/4 ts Onion powder 1/4 ts Ground red pepper 1 1/2 c Soft french bread crumbs 8 oz Canned or fresh cooked -crabmeat, flaked 3 tb Red pepper; chopped 3 tb Green pepper; chopped 3 tb Olive oil Ancho remoulade *see recipe 1. Cook the celery and onion in the 1 Tablespoon of olive oil until tender; cool slightly. 2. Combine egg white, mayonnaise, dry mustard, garlic powder, onion powder, and ground red pepper in a bowl. 3. Add celery mixture, bread crumbs, crabmeat and red and green peppers; mix well and shape into 12 cakes. 4. Cook the cakes in 3 Tablespoons olive oil in a large skillet for 2-3 minutes on each side until lightly browned. 5. Serve with Ancho Remoulade, and garnish with finely chopped red and green pepper. Notes: Makes 12 cakes Yields 6 Servings
Beer And Sauerkraut Fudge Cake
Ingredients & Directions 2/3 c Butter 1 1/2 c Sugar 3 Eggs 1 ts Vanilla 1/2 c Cocoa 2 1/4 c Sifted flour 1 ts Baking powder 1 ts Soda 1 c Beer 2/3 c Sauerkraut 1 c Raisins 1 c Chopped nuts From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: stevem@news.fai.com (Steven A. Minneman) Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Turnover Fried Pies
Ingredients & Directions Vegetable oil for frying 2 c Quick Mix; (see recipe) 1/2 c Milk or water Fruit filling From The Workbasket (May 1980) (this calls for Quick Mix and I’m posting the recipe for this too) Preheat 1 inch of oil to 350F in an electric skillet. combine Quick Mix and milk or water in a medium bowl. Stir to blend. On a lightly floured surface, knead about 15 times, until dough is smooth. Roll dough as for pie crust. Cut into 5 inch diameter circles. Place 1 or 2 tbls of filling on half of each circle. Fold dough over and press the edges firmly with fork tines dipped in flour. Fry in hot oil about 2 minutes on each side, until golden brown. Makes 8 to 10 turnover pies. Yields 1 Servings
Comfort Cake
Ingredients & Directions 1 pk Yellow Cake mix 1/2 c Oil 1 pk Inst. vanilla pudding 1 c Chopped pecans/walnuts 4 x Eggs 1/2 c Southern Comfort 1/2 c Cold water -GLAZE- 4 tb Butter/margarine 1/2 c Granulated sugar 1/8 c Water 1/4 c Southern Comfort To make glaze, melt butter in saucepan. Stir in ater and sugar. Boil 3 minutes, stirring constantly remove from heat and stir in Southern Comfort. Then combine cake ingredients in a large fowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10 in. tube or 12 cup bundt pan. Bake at 325F for 1 hour. Set on rack to cool Invert on serving plate. Prick top immediately; drizzle and brush half of glaze evenly over top and sides. Reserve remaining glaze and brush it evenly over cake. Just before serving, sift 1 tablespoon powdered sugar over cake. Yields 12 servings
Raisin-spice Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1 c Sugar 1/3 c Margarine or butter, -softened 1 c Milk 3 ts Baking powder 1 ts Salt 1 ts Ground cinnamon 1/4 ts Ground allspice 1/4 ts Ground nutmeg 1 Egg 1/2 c Raisins Streusel Heat oven to 350F. Grease square pan, 9 x 9 x 2 inches. Beat all ingredients except raisins and Streusel on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in raisins. Spread half of the batter in pan; sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. 1 coffee cake (9 servings); 460 calories per serving. Streusel Coffee Cake: Omit cinnamon, allspice, nutmeg and raisins in batter. *If using self rising flour, omit baking powder and salt. Yields 9 Servings
