Fat Free, Sugar Free, High Fiber Stodge Cake!
Ingredients & Directions 1 sm Apple 1/2 c Figs 1 Banana 2 ts Mixed spice (cinnamon, clove 1 Carrot -ginger, nutmeg, etc.) 3/4 c Prunes 2 c Flour 1/2 c Dates 1/2 c Water You can vary the quantities to taste. Try to experiment. Grate apple and carrot into bowl, add mashed banana. Remove stones from fruit and mash in with fork. Add spices, flour and water. Mix well. Spoon mixture into two 7″ x 3″ cake tins (pre-lined with silicone paper). Bake at 350 deg F until firm – about 3/4 hour. The clean knife test is not suitable for this cake!! Andrew 8 Nov 1994 Yields 1 servings
Old-fashioned Chocolate Cake
Ingredients & Directions 3/4 c Butter or margarine — softened 1 2/3 c Sugar 3 Eggs 1 ts Vanilla extract 2 c All-purpose flour 2/3 c Hershey’s Cocoa 1 1/4 ts Baking soda 1 ts Salt 1/4 ts Baking powder 1 1/3 c Water 1/2 c Hard peppermint candy, opt. -(finely crushed) Add’l hard peppermint candy –(crushed), optional FROSTING 6 tb Butter or margarine – softened 2 2/3 c Powdered sugar 1/2 c Hershey’s Cocoa 1/3 c Milk 1 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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 to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings. One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting. Variation: Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 1 Cake
Heroin Cookies
Ingredients & Directions 2 Sticks Oleo, softened 1 3/4 c Flour 1 c Sugar 1/3 c Poppy Seeds 1 Egg Yolk 1/4 ts Grated Nutmeg 1 ts Orange Extract 1/2 ts Almond Extract Cream together Oleo, Sugar, Egg Yolk & Extracts. Add the sifted Flour, Poppy Seeds and Nutmeg. Refrigerate for at least 2 hrs. Roll out on floured surface (usually though, I roll out between pieces of Saran Wrap) to about 1/4″ thickness. Cut out desired shapes, carefully place on ungreased cookie sheet, bake at 350oF (preheated oven) for 8-10 mins. Cool slightly on cookie sheet before transferring into container that can be tightly covered. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip 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
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
Whole Wheat Chocolate Cake
Ingredients & Directions 1 1/2 c Sugar 1 c Flour; unbleached, sifted 3/4 c Whole wheat flour; stirred 2 ts Baking soda 1 ts Salt 1 c Butter or regular margarine 1 c ;water 1/4 c Cocoa; baking 2 ea Eggs; large, beaten 1/2 c Sour cream 1 x ——-cocoa frosting——- 1/2 c Butter or regular margarine 6 ts Milk 1/4 c Cocoa; baking 1 lb Confectioners sugar; (1 box) 1 ts Vanilla extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners’ sugar, that has been sifted. Continue cooking over low heat until confectioners’ sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. Yields 16 servings
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
