Apricot Rum Cake
Ingredients & Directions -Pam Coombes 1 pk Yellow cake mix 4 lg Eggs -Glaze 1 Stick butter 3/4 c Oil 2/3 c Sugar 2/3 c Apricot nectar 1/3 c Meyer’s rum Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 mins. Pour into lightly greased and floured tube pan and bake for 50 mins at 325F. Combine butter, sugar and rum in saucepan and bring to a boil. Prick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen. From Yields 10 Servings
Cheesie Bacon Biscuits (for Dogs)
Ingredients & Directions 3/4 c Whole wheat flour 1/2 ts Baking soda 1/2 ts Salt 1 Stick margarine; softened 2/3 c Brown sugar 1 Egg; slightly beaten 1 1/2 ts Vanilla 1 1/2 c Regular oats; uncooked 1 c (4 oz.) shredded cheddar -cheese 2/3 c Wheat germ 1/2 lb Bacon; cooked crisp, -drained, and crumbled Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack. Yields 1 Servings
Key Lime Pie "original" ** (swmg52b)
Ingredients & Directions 1 ea Unflavored gelatin 1/4 c Water 2/3 c Sugar; divided 1/2 c Key lime juice 1/4 ts Salt 2 ts Grated lime rind 4 ea Eggs; separated 9″ ea baked pastry shell I got this recipe from a “Cracker,” and it will dispute the previous statement that all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we’ve enjoyed this recipe a lot this year. Mix togethe gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to gelatin mixture. Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg whites until stiff but not dry. Gradually add remaining 1/3 c sugar and beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill until firm. Garnish with whipped cream and lime slices if desired. Note: To make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened consensed milk, and I think it has a more of the flavor of Key limes. Ann, Fl. FROM: ANN NEWTON (SWMG52B) Yields 8 Servings
Rhubarb Dump Cake
Ingredients & Directions 5 c Rhubarb; diced 3 c Marshmallows; minature 1 c Sugar 2 Eggs 1 pk Cake mix white Water as needed for mix 3 oz Raspberry jello Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350~F for 50-55 minutes. Serve warm with whipped cream. Yields 8 servings
Pancake Mix
Ingredients & Directions 10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk 1/2 c Sugar 1/4 c Baking Powder 2 tb Salt Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. Yields 1
Orange Mandarin Cake
Ingredients & Directions 1 Box Duncan Hines Butter -Cake mix 4 Eggs 1 c Cooking oil 1 cn Mandarin oranges -ICING- 1 cn (large) crushed pineapple 1 ct Cool whip 1 Box (large) instant vanilla -pudding mix To the cake mix, add eggs, oil and oranges; mix thoroughly. Bake at 325 degrees until done, about 30 minutes. Makes 2 nine inch layers. Slice layers in half making 4 layers. To make icing: Mix all ingredients together well. Put between layers of the cake as a filling and on top of the cake. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Crustless Cheesecake
Ingredients & Directions 2 pk (8 ounces each) cream -cheese, softened 2/3 c Sugar 3 Eggs 1/2 ts Vanilla extract 1/4 ts Fresh lemon juice TOPPING 2 c (16 ounces) sour cream 3 tb Sugar 1 ts Vanilla extract 1/4 ts Fresh lemon juice Well, this kind of kills 2 birds with 1 stone. Someone wanted a crustless cheesecake recipe and it falls into theme week, it’s from MR. FOOD’s cookbook “Mr. Food Makes Dessert” Ooh it’s so good! Preheat the oven to 325 degrees F. Put the cream cheese and sugar in a large bowl and beat well. Beat in the eggs, one at a time. Beat in the vanilla extract and lemon juice. Spoon the mixture into a greased 9-inch glass pie plate. Bake for 45 to 50 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes (Do not turn off the oven) Meanwhile, in another large bowl, mix together the TOPPING ingredients. Spread over the top of the cheesecake and bake for 10 minutes longer, (The top will remain almost liquid.) Let cool, then refrigerate for 4 hours or overnight. NOTE: I like to cover the cheesecake with canned filing or fresh berries before serving it. Yields 1 Servings
