Creamsickle Cake
Ingredients & Directions 1 pk Orange supreme cake mix 1 pk Orange jello 1/2 c Boiling water 1/2 c Cold water Sm container cool whip Sm pkg inst. vanilla pudding 1 ts Vanilla Orange flavoring -ICING- 1 pk Instant vanilla pudding 1 1/2 c Milk Orange flavoring Cool whip Mix cake as directed on box for a 9×12 inch pan. Cool. Punch holes with meat fork. Mix jello with boiling water and cold water; pour over cake. Refrigerate cake for 1 hour to set. ICING: Mix pudding with milk. Add a few drops of organge flavoring to taste; then fold in cool whip; frost as thick as you like. Keep refrigerated. Note: I have used the lemon, cherry chip and strawberry cake mixes. Also try a white cake and use different jellos and flavorings, i.e., pineapple jello and then put crushed pineapple on top of cool whip. From Yields 10 Servings
Amish Friendship Bread 3
Ingredients & Directions 1 c Starter 4 c All-purpose flour, divided 3 c Sugar, divided 2 1/2 c Milk, divided 1 c Vegetable oil 3 Eggs 1 ts Vanilla extract 1 c Chopped nuts 2 ts Sinnamon 1 1/2 ts Baking powder 1/2 ts Salt 1/2 ts Baking soda 1 pk Lg. instant vanilla pudding Solid shortening Cinnamon sugar DO NOT USE A METAL SPOON, METAL BOWL OR METAL PAN! DO NOT REFRIGERATE! Day 1 – Do nothing Day 2 – Stir starter with wooden spoon Day 3 – Stir starter with wooden spoon Day 4 – Stir starter with wooden spoon Day 5 – Stir starter with wooden spoon Day 6 – Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with wooden spoon Day 7 – Stir starter with wooden spoon Day 8 – Stir starter with wooden spoon Day 9 – Stir starter with wooden spoon Day 10 – Add 1 cup plain flour, 1 cup sugar and 1 cup milk; stir with wooden spoon Pour into three 1-cup containers. Keep one for yourself and give the other two to friends with a copy of this recipe. TO BAKE BREAD: Pour the remainder of the starter into a large glass or plastic bowl. Add 1 cup oil, 1/2 cup milk, 3 eggs and 1 teaspoon vanilla. Mix thoroughly with wooden spoon. In a separate glass or plastic bowl, mix together 2 cups plain flour, 1 cup sugar, 1 cup chopped nuts, 2 teaspoons cinnamon, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1 large box instant vanilla pudding. Add dry ingredients to wet ingredients and mix thoroughly by hand. Do not use electric mixer. Pour into 2 large or 4 small loaf pans, which have been well greased (with solid shortening) and generously sprinkled with cinnamon sugar. Sprinkle extra cinnamon sugar on top. Bake at 325? for about 1 hour for large pans or about 40 minutes for small pans. Yields 2 loaves
Kohl's Pumpkin Bread
Ingredients & Directions 1 ts Nutmeg 1 ts Cinnamon 3 c Sugar 1 c Corn oil 4 Eggs 1/2 ts Salt 1 c Pumpkin 1/3 c Water 2 ts Baking soda 3 c Flour Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake 350 degrees for 1 hour in a preheated oven. Cool 10 minutes before removing bread from the pans. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl From Yields 1 Servings
Fennel And Onion Tart
Ingredients & Directions TART SHELL DOUGH 1/2 oz Yeast, fresh, OR 1/2 pk Yeast, dry 1 c ;water, warm pn Salt 2 c Flour, unbleached -FENNEL-ONION MARMALADE- 2 c ;water 1 Onion; minced 5 Garlic cloves; minced 1 1/2 tb Thyme, fresh -PEARL ONIONS- 60 Pearl onions; peeled 1 c ;water 1/3 c Balsamic vinegar 1 ts Honey or maple syrup ASSEMBLY 1/2 c Chives; snipped To make the tart-shell dough: In a large bowl, dissolve the yeast in the water. Add the salt and flour; mix well, using your hands if necessary. Knead for a minute to form the dough into a ball. Cover with plastic wrap and place in the refrigerator for 3 hours. To make the fennel-onion marmalade: In a 3-quart saucepan, combine the water, onion, fennel, garlic, thyme and honey or syrup. Cook over medium heat for 25 minutes, or until all the water has cooked away and the vegetables are tender. Cool to room temperature. To make the pearl onions: In a 2-quart saucepan, combine the onions, water, vinegar and honey. Cook over medium-low heat for 20 minutes, or until the water has cooked away and the onions are tender. Cool to room temperature. To assemble the tart: Roll the dough into a circle about 8 inches in diameter and place on a baking sheet. Spread the fennel-onion marmaladeover the dough, to within 1/2 inch of the edge. Top withthe pearl onions. Bake at 350 degrees for 30 to 35 minutes, or until the shell is golden brown and cooked through. Remove from the oven and garnish with the chives. Cut into four wedges; serve warm or at room temperature. Yields 4 Servings
White Chocolate Cake
Ingredients & Directions 1/4 lb Dipping chocolate or real 1 c Margerine 2 c Sugar 4 x Eggs 1 ts Vanilla 1/8 ts Salt 2 1/2 c Cake flour 1 ts Baking powder 1 c Buttermilk 1 c Chopped pecans 1 c Coconut Mix all cake ingredients, adding baking soda and flour last. Don’t over- beat after adding flour and 04/23/92 8:38 PM buttermilk. Pour into two 9-inch or one 9×12-inch cake grease and floured cake pan. Bake at 350 degrees 35-40 minutes. Icing: 1 stick margerine 1 pound powdered sugar 1 t vanilla 8 oz cream cheese cream or half and half Cream all ingredients together, gradually adding cream until spreading consistency. Yields 12 Servings
Cashew Shortbread
Ingredients & Directions 2 c Cake flour; sifted 1/2 c Confectioner’s sugar 1/2 ts Baking powder 1 c Cashews, salted; chopped 1 c Butter Recipe by: The American Heritage Cookbook – ISBN 0-8281-04-03-4 Sift flour and baking powder together and set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour and, last of all, the cashews. Chill in refrigerator for at least 1 hour. Divide dough in half and roll one portion at a time about 1/3 inch thick on a lightly floured board. Refrigerate other half until needed. Work fast. Cut into 1 1/2-inch squares and place on an ungreased cookies sheet. Bake in preheated 375?F oven for 15 mins. Makes about 4 dozen. Yields 48 servings
Black Forest Torte
Ingredients & Directions 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY’S Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water 1 cn (21 oz.) cherry pie filling – chilled 4 oz Frozen whipped topping – thawed Sliced almonds (optional) Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 10 Servings
