Ida Hyde's Texas Sheet Cake
Ingredients & Directions –CAKE– 2 c Sugar 2 c Flour 1 ts Baking soda 1 c Margarine (2 sticks) 4 ts Cocoa; generous 1 c ;Water 1/2 c Buttermilk 2 Egg; beaten 1 pn Salt FROSTING 1/2 c Margarine 4 ts Cocoa; generous 6 ts Buttermilk 1 lb Sugar, confectioners 1 ts Vanilla 1 c Nuts; chopped, or to taste Cake: In a mixing bowl, mix sugar, flour and soda together. In a saucepan, melt margarine; stir in cocoa and water and bring to a boil. Pour hot mixture over dry ingredients; stir well. Mix in buttermilk, eggs and salt. Pour into a greased jelly roll pan. Bake at 400 degrees F. for about 15 minutes, until top springs back when touched. Frosting: In same saucepan used for cake, melt margarine. Stir in cocoa and buttermilk and bring to a rapid boil. Remove from heat and stir in the sugar and vanilla; blend thoroughly. Stir in nuts. Spread over cake as soon as it comes out of the oven. Be prepared to clean up some drips. If there are kids around, let them clean up the drips ~ this frosting is like fudge! The frosting is so good ~ it’s almost like the cake exists just to give a base to the frosting. Mom cuts the frosting recipe down (about in half) but I like it just the way it is – lots. from Sleepy1@aol.com posted on rec.food.recipes From Yields 24 Servings
Whole Wheat Pancakes
Ingredients & Directions 1 1/3 c Whole wheat flour 2 ts Baking powder 1/4 ts Salt 1 Egg; slightly beaten 1 1/3 c Milk 1 tb (packed) brown sugar 1 tb Oil Grease the griddle if not well seasoned or non-stick. Heat the griddle while mixing the batter (water sprinkled on it should bounce when it’s ready to use). Mix together the flour, baking powder and salt. Beat egg, milk, sugar, and oil together. Add the liquid mixture to the flour mixture, sitrring only to moisten the dry ingredients (batter should be slightly lumpy). For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until the pancake is covered with bubbles and its edges are slightly dry. Turn and brown the other side. Yields 1 Servings
Crab Cakes #2
Ingredients & Directions 3/4 lb Cooked crab meat, shredded 1 c Bread cubes 2 sm Eggs 1 1/2 ts French mustard 1 tb Worcestershire sauce 1/2 ts Old Bay seasoning or salt 1/2 ts Pepper Brush cooking surfaces with butter or margarine. Combine all ingredients and place in triangular pockets. Lower lid, latch in top position and cook 4-6 minutes or until done. Yields 2 Servings
Crunchy Lemon Syrup Cake
Ingredients & Directions 3 oz Self-raising flour 3 oz Caster sugar 3 oz Butter or margarine; soften 2 md Eggs 1 Lemon, grated rind TOPPING 3 oz Granulated sugar 1 Lemon, juice Preheat oven to 180oC/350oF. Grease and line a 7in round cake tin. beat togehter the sugar and margarine until fluffy, beat in the eggs one by one, then ass sifted flour and lemon rind and beat well. turn into cake tin and bake for 40-45 mins, until golden and risen and inserted skewer comes out clean. TOPPING: Sprinkle sugar over top of hot cake, and spoon juice over. Cool in tin. Souce: Woman’s Weekly (no idea about date). Entered by Anja Wolle June 1996. Comments(Anja): this is a lovely cake, but the sugar for the topping is too much, and I think it might turn out better if you used caster (superfine) sugar. I also used about twice as much lemon juice (4 tb), to achieve a good coverage. Yields 8 Servings
Hawaiian Cake From Lois Flack
Ingredients & Directions 1 pk Yellow cake mix 1 c Cold milk 1 pk Cool whip, 9 oz,thawed 1/2 c Chopped nuts (optional) 1/2 c Flaked coconut 1 pk Instant vanilla pudding 5 oz 1 pk Cream cheese, softened 1 cn Crushed pineapple (drained) 1 cn Maraschino cherries, chopped Prepare cake mix according to the directions on the box. Pour batter into greased 15″x 10″ pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. Yields 15 servings
Oatmeal Trail Mix Cookies
Ingredients & Directions 1/2 Stick unsalted butter; -softened (1/4 cup) 1/4 c Vegetable shortening 1/2 c Firmly packed light brown -sugar 1 lg Egg 1/2 ts Baking soda dissolved in 1 -tablespoon ; warm water 1/2 c Plus 2 tablespoons -all-purpose flour 1/2 ts Salt 1/2 ts Vanilla 1 1/2 c Old-fashioned rolled oats 1/2 c Sweetened flaked coconut A; (6-ounce) package ; semisweet chocolate ; chips 1/3 c Roasted peanuts 1/2 c Raisins In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool. Makes about 30 cookies. Yields 1 servings
Tex-mex Corn Bread
Ingredients & Directions —Small Loaf— 11 oz Canned corn; with liquid 1 tb Canola oil 1 tb Unsulphured molasses 2 c All-purpose flour; -unbleached 1/3 c Wheat germ 1 1/2 ts Crushed red pepper 1/2 ts Coriander 1/2 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 16 oz Canned corn; with liquid 2 tb Canola oil 1 tb Unsulphured molasses 3 1/2 c All-purpose flour; -unbleached 1/2 c Wheat germ 2 ts Crushed red pepper 1 ts Coriander 1 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Yields 1 Servings
