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
Fudgy Oatmeal Cookies
Ingredients & Directions 2 c Sugar 1/2 c Milk 1/2 c Butter or margarine 3 tb Cocoa powder 1/4 ts Salt 1 ts Vanilla 1/2 c Peanut butter 3 c Oats Combine sugar, milk, margarine, and cocoa in saucepan and bring to a full rolling boil. Boil 1 minute. Remove from heat and add salt and vanilla. Blend in the peanut butter and oats. Mix well. Drop by teaspoonfuls onto waxed paper. Allow to cool. Makes 4 dozen NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies puff during baking then settle when removed from the oven, forming a pretty, crinkled top. Yields 1 servings
Whipped Jello Cake .. Magazine
Ingredients & Directions 3 oz Raspberry jello 4 1/2 oz Cool whip 8 1/2 oz Crushed pineapple, save -juice 1 Angel food cake 1/2 c Walnuts, chopped 12 Maraschino cherries, chopped MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR. Yields 1 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
Light Sour Cream Pound Cake With Lemon-lime Glaze
Ingredients & Directions === FOR CAKE === Nonstick cooking spray All-purpose flour; to -prepare pan 1 Box Yellow cake mix -; (18 -1/4 oz)) 2 tb Canola oil (or canola oil -butter-flavored Baking alternative) 3 Egg whites 1 Whole Egg 8 oz Light sour cream 1 ts Vanilla 1/3 c Water === FOR GLAZE === 1 c Powdered sugar 1 tb Lemon juice 1 tb Lime juice To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy. Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake. Yield: 12 servings. Yields 12 servings
Blarney Stone-kissed Cookies
Ingredients & Directions 1 c Butter or margarine — softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1 3/4 c All-purpose flour 1/2 c Hershey’s Cocoa 1 1/2 ts Baking powder 1/2 ts Salt Hershey’s Kisses -(Milk Chocolates) QUICK COOKIE GLAZE 3/4 c Powdered sugar, 4 ts Milk 1/4 ts Vanilla extract 4 Drops green food color In large bowl, beat butter, sugar, egg and vanilla until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper. With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325?F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies. QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency. [Hershey’s is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal- Yields 36 Cookies
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
