Jubilee Layer Cake :::gwhp32a
Ingredients & Directions 3 c Cake flour; sifted 3 ts Baking powder 1/2 ts Salt 1 c Butter; or shortening 2 c Sugar 3 ea Eggs + 2 yolks; well beaten 1 c Milk 1 1/2 ts Vanilla Sift flour once, then measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time beating after each addition until smooth. Add vanilla. Bake in three greased 9-inch layer pans in moderate oven, 375 degrees, 20 minutes. Spread Mellow Chocolate Frosting (see recipe) between layers and Seven Minute Frosting (see recipe) on top and sides of cake. Kate Smith Collection 1940 Published by General Foods Corp Yields 1 Servings
Oatmeal Apple Cake
Ingredients & Directions 1 c Land O Lakes butter 1 c White sugar 1 c Brown sugar; packed 2 Eggs 1 1/4 c Flour 1 ts Baking soda 1 ts Salt 3 c Quaker Oats quick oatmeal; -uncooked 1/2 c Finely chopped walnuts 1 ts Vanilla 1/2 ts Cinnamon 2 c Chopped apples Cream butter and sugar. Add eggs; beat well. Sift flour, salt, soda together and add to creamed mixture. Mix in oatmeal and nuts. Add remaining ingredients, mix thoroughly. Pour batter into greased and floured 9 X 13″ cake pan. Bake at 350 degrees 1 hour or until it tests done with a toothpick. To serve, cut into squares; top with Cool Whip or Whipped Cream. Yields 1 Servings
Langos- Hungarian Fried Bread
Ingredients & Directions 200 g Flour 2 Cooked, baked potato,mashed 1/2 ts Salt 1 pk Active dry yeast 1 tb Oil 1 ts Sugar 1 c Milk, lukewarm 1 c Oil, to fry Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc. Yields 4 Servings
Gumdrop Cookies
Ingredients & Directions -LIZ JONES VXRF36B- 1 c Shortening 1 c Brown sugar 1 c Granulated sugar 2 Eggs 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 2 c Quick-cook rolled oats 1 c Coconut 1 c Gumdrops; cut small pieces Thoroughly cream shortening and sugars; add eggs and vanilla; beat well. Sift dry ingredients. Add to creamed mixture. Add remaining ingredients. Drop from teaspoon onto greased cookie sheet. Bake at 375-degrees about 10 to 12 minutes. Makes about 6 dozen. A tried and true delicious Christmas cookie used since 1972. Yields 30 Servings
Leftover Potato Cakes Version 1
Ingredients & Directions ———————–SHAPE INTO LITTLE CAKES———————– Leftover mashed potatoes ADD 1 Egg, beaten 1/4 c Chopped sauteed onions or Parsley, chopped -raw onion, grated Celery, chopped 1 pn Nutmeg, grated Celery seed -DIP THE CAKES IN- Flour, bread crumbs, or -crushed cornflakes MELT IN A SKILLET Butter or Fat Brown the cakes in the butter on one side, reverse them and brown the other side. Yields 4 servings
Swedish Julbrod (christmas Bread) Bread Machi
Ingredients & Directions 1 c Milk 4 tb Butter 1 Egg 1/4 c Sugar 1 ts Salt 1 ts Cardamom 3 c Bread flour 2 1/2 ts Yeast 2/3 c Raisins 2/3 c Citron; sliced 1 tb Almonds; chopped Yields 1 Servings
E-z Lemon Cake
Ingredients & Directions 18 1/4 oz Lemon cake mix 1 c Water 3 3/8 oz Instant pudding; lemon 1/3 c Oil 4 Eggs 1 Lemon; grated peel & juice -GLAZE- 1 c Powdered sugar 1/2 tb Water 1/2 Lemon: juice (1 1/2 T) For cake, in large bowl combine the cake and pudding mixes, eggs, water, oil and lemon juice with electric mixer at low speed for 30 seconds. Beat at medium speed for 2 minutes longer. Stir in lemon peel. Pour batter into well greased and lightly floured bundt pan. Bake at 350 for 50 to 60 minutes. Cool on a wire rack for 15 minutes. Loosen cake and invert onto a cake plate. While still warm, pierce top all over with long, two prong fork or wooden skewer. Spread top with half of the glaze. Cool completely. Spoon remaining glaze over the cake, allowing some to drizzle over the side. Yields 16 servings
