Eggless Cake
Ingredients & Directions 2 c Sugar 1 ts Baking soda 2 c Water 1 ts Salt 3 tb Lard 1 ts Cloves 1 lb Raisins 1 ts Nutmeg Boil these ingredients in a 1 ts Cinnamon Saucepan, then add: 3 c Flour Mix well and place in a well greased 9 x 9 1/2 inch pan. Bake 40 minutes at 350 degrees for 40 minutes or until done. Randy Rigg Yields 3 servings
Dilly Bread
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. Yields 1 Servings
Zucchini Bread 2
Ingredients & Directions 3 Eggs 1 c Oil 2 c Shredded raw zucchini 1 3/4 c Sugar 1/4 ts Baking powder 2 ts Baking soda 2 ts Cinnamon 1 ts Salt 2 ts Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. Yields 2 servings
Date Pinwheel Cookies
Ingredients & Directions 1 c Chopped dates 2 c Brown sugar; firmly packed 1/2 c Water 2/3 c Margarine 2 Eggs 1 ts Vanilla 4 c Flour 1 ts Baking soda 1/4 ts Cream of tartar 1/2 ts Salt Make the filling by placing dates, 1/2 cup of the brown sugar, and water in a saucepan. Simmer about 8 minutes, or until mixture thickens, stirring constantly. Remove from heat and cool. Cream margarine the remaining sugar until light. Beat in eggs and vanilla. Sift flour, measure, and sift again with the soda, cream of tartar, and salt. Stir flour mixture into margarine mixture gradually to make a stiff dough. Divide dough in half. Roll out each portion on a lightly floured board, making a rectangle about 8×10 inches and 1/4 inch thick. Spread each with half the cooled date filling. Roll like a jelly roll. Wrap in wax paper and chill thoroughly for 12 hours or overnight. Cut slices 1/4 inch thick with a sharp knife. Place on an ungreased baking sheet. Bake in a 400 oven for 8 to 10 minutes. SOURCE: Great Desserts of the South (pg. 75) Yields 7 servings
Whiskey Cake
Ingredients & Directions CAKE 1 Box Yellow Cake Mix 1 Box Instant Vanilla Pudding 4 Eggs 1 c Milk 1 1/2 oz Whiskey 1 c Walnuts TOPPING 1/2 c Butter 1 c Sugar 1/2 c Whiskey Combine all ingredients. mix 3 minutes. Pour into a well-greased tube pan. Bake at 350 degrees for 50-60 minutes. While cake is baking make topping. Melt butter. Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture. After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake. Let cake sit in pan 15-20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake. Yields 10 Servings
Crazy Chocolate Cake #2
Ingredients & Directions 1 1/2 c Flour 1 c Sugar 3 tb Cocoa 1 ts Baking soda 1/2 ts Salt 1 tb White vinegar 6 tb Vegetable oil 1 ts Vanilla 1 c Cold water From: Glenn/Sharon Gorman Ranger@Halcyon.com Date: 31 Aug 1994 06:13:33 -0400 Sift flour, sugar, cocoa, baking soda and salt directly into 8″ square cake pan. Level the mixture and make three holes with a spoon. Into one hole, pour the vinegar, into the next, pour the oil and into the last, pour the vanilla. Pour the water over all of it and mix well with a fork. Bake at 350 degrees, 25 minutes. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Randy Pollak's Christmas Persimmon Cake
Ingredients & Directions 3 tb Butter 2 c Sugar 2 c Persimmon pulp 2 c Chopped nuts 1 c Raisins 1 c Chopped dates 1 tb Orange peel 4 c Sifted flour 4 ts Soda 3 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 1/2 ts Nutmeg 1 c Milk 2 ts Vanilla Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and orange peel. Sift flour, soda and spices. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester comes out clean. Let cool. Yields 1 Cake
