Cream Cheese Frosting For Vegetable Cakes
Ingredients & Directions 1/2 c Butter or margarine 1 8 oz package cream cheese 2 ts Vanilla 1 pk (1lb) confectioner’s sugar Beat shortening with cream cheese and vanilla. Gradually beat in sugar. If mixture becomes too thick, add a little milk. Spread on cooled cake. Origin: Hearth and Home Companion Yields 6 Servings
Fudge Nut Cake
Ingredients & Directions 1/2 c Butter 2 c Cake flour; sifted 1 ts Baking soda 1 1/2 c Sugar 3/4 ts Salt 1 c + 2T milk 2 Eggs; unbeaten 3 oz Unsweet chocolate sq; melted 1 c Nuts; coarsely chopped In mixer bowl, cream butter at medium speed. At low speed, blend in flour, soda, salt and sugar, which have been sifted together. Add 3/4 cup milk. Beat 2 minutes at medium speed. Add eggs, melted chocolate and remaining milk; blend. Scrape bowl frequently. Beat 1 minute at medium speed. At low speed, add nuts and blend well. Turn batter into greased 9 x 13 pan. Bake at 350~ for 45 minutes or until done. Cake may also be baked in 2, 9″ pans at 375~ for 25 minutes or until done. Omit nuts. NOTE: Cocoa may be substituted for chocolate. Sift 2/3 cup cocoa with dry ingredients. From Yields 10 Servings
Double Chocolate Cookies
Ingredients & Directions 4 Squares semisweet chocolate -or 8 tbsp; (120 g) cocoa -powder 3 tb Butter; (45 g) 1 cn Condensed milk 2 c Biscuit mix; (400 g) 1 ts Vanilla extract; (5 ml) 1 c Chocolate pieces; (or milk -chocolate ; coarsely chopped) ; (200 g) PREHEAT the oven to 350o C. Melt the chocolate squares and butter in a large saucepan over low heat. Add the condensed milk and continue to stir over low heat. Add the biscuit mix and vanilla essence. Beat with a mixer until well mixed. Cool to room temperature. Stir in the chocolate pieces. Divide the flour mixture into small portions and roll into marble sized balls. Place them on a ungreased baking sheet. Bake for 10-12 minutes or till done. When cool, store in an airtight container at room temperature. Yields 1 servings
Columbian Fresh Banana Cake With Sea Foam Fro
Ingredients & Directions -BANANA CAKE- 1 pk Yellow Cake Mix (18.5 Oz) * 1/8 ts Baking Soda 2 Eggs 3/4 c Coca-Cola 1 c Mashed Ripe Bananas 2 ts Lemon Juice 1/3 c Finely Chopped Nuts SEA FOAM FROSTING 2 lg Egg Whites 1 1/2 c Light Brown Sugar, Packed 1/8 ts Cream Of Tartar ** 1/3 c Coca-Cola 1 ts Vanilla Extract 1 ds Salt * Do notuse a cake mix that has pudding or which requires oil. ** You may substitute 1 tablespoon of corn syrup. ——————— —————— TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice;add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well greased, lightly floured 9″ X 13″ X 2″ baking disk. Bake in a preheated 350oF oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling. TO MAKE SEA FOAM FROSTING: In the top of a double boiler, combine all of the ingredients, except the vanilla extract. Beat for 1 minute at high speed with an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Yields 1 Servings
Old-fashioned Lemon-nut Coffee Cake
Ingredients & Directions 1/3 c Sugar; brown, packed 1/3 c Sugar; granulated 3/4 ts Baking powder 1/4 ts Baking soda 1/2 c Butter; chilled 1/3 c Nuts; chopped walnuts or pe 1 Egg 1/3 c Buttermilk 2 ts Lemon rind; grated Preheat oven to 350 degrees F. Butter an 8- or 9-inch square cake pan. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Add the nuts. Remove and reserve 1/3 cup of the mixture. In another bowl, beat in the egg, buttermilk, and lemon rind or lemon extract together. Stir the egg mixture into dry ingredients. Do not overmix. Batter will not be smooth-looking. Turn batter into prepared cake pan. Sprinkle reserved crumb mixture over the top. Bake 25 minutes, until golden. Serve warm. makes 1 8″ or 9″ square cake Recipe From:Great Old-Fashioned American Desserts Yields 1 Servings
Gingersnap Cookies
Ingredients & Directions 9 tb Margarine; softened 3/4 c Light brown sugar; packed 1/4 c Light molasses 1 Egg 2 c All-purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Ground cloves 1/2 ts Dry mustard 1/4 ts Black pepper 3 tb Granulated sugar Beat margarine and brown sugar until fluffy in large bowl; mix in molasses and egg. Mix in combined flour, baking soda, spices, dry mustard, and pepper. Refrigerate, covered, 2 to 3 hours. Measure granulated sugar into pie pan or shallow bowl. Drop dough by tsp fulls into sugar and roll into balls (dough will be sticky). Place cookies on greased cookie sheets; flatten with fork or bottom of glass. Bake at 350 until firm to touch, 8 to 10 minutes. Cool on wire racks. Per cookie = 47 calories, 1 gm fat, 3 mg cholesterol, 46 mg sodium, 7 gm carbohydrate, 0 gm fiber, 0 gm protein Exchanges: 0.5 bread, 0.5 fat from the Monthly Recipe Swap, Yields 56 Cookies
Dom Deluise's Cheese & Onion Bread
Ingredients & Directions 1 1/2 c Onion, chopped 1 Egg 2 tb Butter 1/2 c Sour cream Pepper, to taste 2 c Flour 1 tb Baking powder 1/4 c Butter 1 c Cheddar, shredded 2/3 c Milk 3 tb Fresh parsley, minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9″ square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. Yields 8 Servings
