Hot Fudge Pudding Cake
Ingredients & Directions 1 1/4 c Gran. Sugar (divided) 1/2 c Milk 1 c All purpose flour 1/3 c Butter or marg, melted 7 tb Cocoa (divided) 1 1/2 ts Vanilla extract 2 ts Baking powder 1/2 c Lt.brown sugar, packed 1/4 ts Salt 1 1/4 c Hot water Pre-heat oven to 350. In med bowl combine 3/4 C sugar, flour, 3T cocoa, baking powder, and salt. Blend in milk, butter, and vanilla; beat until smooth. Pour batter into 8 or 9″ sq. baking pan. In small bowl combine remaining 1/2 C sugar, brown sugar, and cocoa; sprinkle mixture evenly over batter. Pour hot water over top, DO NOT STIR. Bake 35 to 40 min, or until center is almost set. Let stand 15 min. Spoon into desert dishes, spooning ssauce from bottom of pan over top. Serve with ice cream or whipped topping if desired. ( Yields 1 servings
Chocolate Caramel Walnut Fudge
Ingredients & Directions 3 c Chocolate chips; (18 oz.) 1 cn (14 oz) sweetened condensed -milk 1 ds Salt 1 c Chopped walnuts 1/2 c Caramel ice cream topping 1 1/2 ts Vanilla extract In saucepan, over Low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in walnuts, caramel topping and vanilla. Spread evenly into foil-lined 8 or 9 inch pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds. Yields 1 Servings
Cream Cake
Ingredients & Directions 1 c Sugar 1/3 c Sweet cream 4 Eggs, well beaten 1/8 ts Salt 1 1/4 c Cake flour 2 ts Baking powder 1 ts Lemon flavoring Sift flour, measure, and sift with baking powder and salt. Combine sugar, eggs, and cream. Stir until well blended. Add flavoring. Add sifted dry ingredients. Beat 5 minutes. Pour into well-oiled, shallow pan. Bake in moderate oven (375 F) about 30 minutes. Mrs. Louis Linke, Paragould, AR. From Yields 6 Servings
Dilly Casserole Bread
Ingredients & Directions 1 pk Yeast in 1/4 cup water 1 c Cottage cheese 2 tb Sugar 1 tb Onion flakes 1 tb Butter 2 ts Dill seed 1 ts Salt 1/4 ts Soda 1 Unbeaten egg 2 1/2 c (or a little less) -sifted all-purpose flour Soften yeast in water. Combine all other ingredients except flour. Add the yeast mixture, then flour 1/2 cup at a time to form a stiff dough. Let this mixture stand 1 hour, covered with a piece of buttered wax paper. After the hour, punch down the dough and knead for about 5 minutes. Put the dough in a greased 8″ casserole. Let this rise for 40 – 50 minutes. Bake the bread at 350 degrees F for 40 ~ 50 minutes until golden brown. Yields 1 Loaf
Limey Cheesecake
Ingredients & Directions 2 EGG YOLKS L6 ozs CREAM 3/4 c LIME JUICE (FRESH ONLY!) -CHEESE L/3 cup HONEY 2 c WHIPPING CREAM, whipped L (l4 oz.) can SWEETENED 2 Drops GREEN FOOD COLORING -CONDENSED MILK -(optional) ** CRUST Yields 8 servings
Lemon Pie-filling Mix
Ingredients & Directions 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. Yields 1
Sweet Egg Bread
Ingredients & Directions -PNewton vkbb14a 1 1/2 Pound Loaf 1 3/4 c Water 1/2 1 1/4 ts Salt 3/4 1 1/2 lg Eggs 1 1 1/2 tb Applesauce* 1 3 c Bread flour 2 2 tb Dry milk powder 1 1/2 1/4 c Sugar 3 T 2 ts RapidRise Yeast 1 1/2 Put in pan according to custom. From Fleischmann’s BEST-EVER Breads 4/93 Yields 1 Servings
