Cornbread Stuffing
Ingredients & Directions 8 tb Unsalted butter 2 md Onions; finely diced 2 Celery stalks; finely sliced 4 c Yellow cornmeal 1 1/2 c All-purpose broth -OR low-sodium chicken broth 2 ts Salt 2 ts Freshly ground black pepper 2 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme 2 tb Chopped fresh sage leaves -=OR=- 1 ts -Dried sage MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave. From Yields 4 Servings
Oatmeal Cake #2
Ingredients & Directions 1 c Oatmeal 1 1/4 c Boiling water 1/2 c Margarine 1 c Brown sugar 1 c White sugar 2 Eggs 1 1/2 c Flour 1 ts Each baking soda and -cinnamon 1/2 ts Salt TOPPING 6 tb Margarine; melted 1/4 c Evaporated milk 1 c Coconut 1 c Chopped nuts 1/2 c Brown sugar 1 ts Vanilla Mix oatmeat & boiling water, let stand 30 minutes. Cream margarine & sugars. Add 2 eggs & oatmeal mixture. Sift flour, baking soda, cinnamon & salt & add to creamed mixture. Bake for 35 minutes at 350 on long sheet cake pan. Mix topping ingredients & spread over cake when done; place under broiler until bubbly. MRS MICHAEL A (DOTTY) DIGENNARO From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Yellow Cake Mix Cookies
Ingredients & Directions 1 c Crunchy peanut butter 1/3 c Water 2 Eggs 1 pk Yellow cake mix 1/4 c Oil 1 pk Chocolate chips (12 oz.) Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Randy Rigg Yields 1 servings
Washington Apple Cake
Ingredients & Directions 3 Eggs 2 c Sugar 1 c Oil; (Wesson) 2 c All-purpose flour 2 ts Cinnamon 1 ts Baking soda 1/2 ts Salt 1 ts Vanilla 1 c Chopped walnuts 4 c Thinly sliced pared tart -apples; (5 medium) Beat eggs with a mixer until thick and light. Combine sugar and oil; pour into eggs with mixer on medium speed. Stir together flour, cinnamon, soda and salt; add to egg mixture with vanilla; beat to mix. Stir in walnuts. Spread apples in a buttered 13 x 9 x 2-inch pan. Pour batter over apples, spreading to cover. Bake in a 350 degrees oven for 1 hour. Remove from oven and cool. Cream Cheese Icing: Mix two 3-ounce packages cream cheese, 1/4 cup melted butter, 2 cups powdered sugar and 1 teaspoon lemon juice. Spread on cake. Yields 1 Servings
Cranberry Chocolate Orange Cake
Ingredients & Directions 2 c Raw cranberries; coarsely -chopped 1/2 c Sugar 3 1/2 c All-purpose flour 1 1/2 Sugar 1 tb Baking powder 1 ts Baking soda 1 ts Salt 2 Eggs 1 1/3 c Orange juice 1/4 c Cooking oil 1 tb Grated orange rind 2 c Mini semi-sweet chocolate -chips 1 c Chopped nuts 1. Combine cranberries and 1/2 cup sugar. Set aside. 2. Combine flour, 1 1/2 cup sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well to blend. 3. Beat eggs, orange juice, oil and grated orange rind together. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture, chocolate chips, and nuts. 4. Divide batter into 8 well-greased 10 oz. cans. 5. Bake at 350 F degrees for 40 minutes. Cool 10 minutes, then run knife around tin to loosen. Turn out onto rack to cool completely. 6. Wrap and store overnight before slicing or freeze for later use. ** I’ve also used 4 13 oz. cans and baked for 60 minutes. from the site–What’s on Lolli’s menu Yields 1 Servings
Teisen Sir Fon (anglesey Cake) Welsh
Ingredients & Directions 10 oz Flour 1 ts Treacle 4 oz Lard 1 x Pinch mixed spice and ginger 3 oz Sugar 4 oz Dried fruit 1 x Egg 1 c Milk 1/2 ts Bicarbonate 1 x Pinch salt Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary – it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F). Croeso Cymreig. Yields 6 servings
Chocolate Delight Cake
Ingredients & Directions ea Chocolate Pudding, Cook type ea Chocolate cake mix ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pudding. Stir the mixture. It’s gooey. Put in prepared 9×13 pan. Sprinkle with chocolate chips. Cool and cut in pan. Can also use yellow cake mix and butterscotchchips. Yields 8 servings
