Coca-cola Carrot Cake
Ingredients & Directions –CAKE– 2 c Flour, sifted 1/2 c Vegetable oil 1 ts Baking soda 3/4 c Coca-Cola 1/2 ts Salt 1 1/2 ts Vanilla 2 tb Cocoa 2 1/4 c Raw carrots, grated 3 Eggs 1 c Nuts, chopped 1 1/2 c Sugar 1 c Coconut, flaked COCA-COLA SYRUP 3/4 c Sugar 6 tb Butter 2 ts Cocoa 1 tb Light corn syrup 6 tb Coca-Cola 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. Yields 16 servings
Scotch Shortbread (c&h)
Ingredients & Directions 1 c Butter 3/4 c C and H Powdered Sugar — unsifted 1/2 ts Almond extract 2 1/2 c All-purpose flour 1/4 ts Salt Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree oven 25 minutes. Cut along markings while hot. Cool in pan. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias Yields 35 Cookies
Ha'penny Friendship Bread-pg. 2****fjvs25a
Ingredients & Directions SHAPING OF BREADS 6 SMALL LOAVES: Grease 6 6×3″ loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10×5″ rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6×3″ rectangle. Cut each rectangle lengthwise into 3 6×1″ strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. Marilyn Sultar Yields 2 Servings
Mrs. F Double Chocolate Peanut Butter Cookies
Ingredients & Directions -I LOVE CHOCOLATE- 6 oz Semisweet chocolate, coarse -chpd 2 c All purp flour 1/2 ts Baking soda 1/4 ts Salt 3/4 c Dark brown sugar 3/4 c Sugar 2 Sticks unsalted butter, 1c 1 c Creamy peanut butter 2 lg Eggs 2 ts Vanilla 12 oz Milk chocolate chips, 2c 24 Peanuts, whole, to 30 Preheat oven 300 F. In double boiler, over hot but not boiling water, (or microwave), melt semisweet chocolate. Set aside to cool to room temp. In sm bowl, shisk together flour, baking soda, and salt. In med bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla; beat until just combined. Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible. Pour in melted chocolate; mix partially with a wooden spoon until marbled. Drop dough in 3T mounds, 2″ apart on ungreased baking sheet. Top with one whole peanut. Bake 23 mins or until just set but still soft. Cool on cookie sheet 30 sec, then transfer to wire rack. Yields 2 Doz
Whoopie Cup Cakes
Ingredients & Directions CUP CAKE 1 1/2 c Flour 1 c Sugar 1 ts Baking Soda 1 ts Salt 6 tb Cocoa 3 tb Crisco 1 c Sour Milk – (1 T Vinegar + 1 C Milk) 1 ts Vanilla FILLING 2 1/2 tb Flour 1/2 c Milk 1 ts Vanilla 1/2 c Sugar 1/4 c Crisco 1/4 c Butter *** Cup Cake *** Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes in a preheated 350oF oven. Makes 12-16. *** Filling *** Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, crisco and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes. With a sharp knife, cut off the top to make a cone shape 1″ in diameter. Fill with filling and replace the top. Yields 16 Servings
Banana Lime Bread
Ingredients & Directions 1/2 c Shortening 3/4 c Brown sugar 2 tb White vinegar 3 Ripe bananas, mashed 3 tb Water 1 tb Lime juice 1/2 ts Salt 1/2 ts Ginger powder 3/4 c Coconut, grated 1 ts Baking powder 2 c White flour GLAZE 1/4 c Brown sugar 1 tb Oil 1 tb Rum 3 tb Lime juice Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. Yields 1
Better Than Sex Cake (tdn-9/22/93v1)
Ingredients & Directions 1 c All-purpose flour 1 c Chopped nuts 1 Stick butter, softened 1 pk Cream cheese (8 oz.) -softened 1 c Powdered sugar 2 8 oz. containers Cool Whip 2 pk 3 1/2-oz chocolate instant -pudding 3 c Milk Preheat oven to 350 degrees. Combine flour, chopped nuts and butter, mix thoroughly. Press into ungreased 9 by 13 inch baking pan. Bake 15-20 minutes (watch carefully). Cool completely. In mixing bowl, beat together cream cheese, powdered sugar and 1 8 oz. package Cool Whip; mix well. Spread over cooled cake layer. Refrigerate. In mixing bowl, combine instant pudding and milk, beat 3 minutes at low speed, until well blended. Spread over cream cheese layer. Refrigerate. After pudding is set, spread remaining container of Cool Whip over top. Store in refrigerator. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 16 Servings
