Cranberry Apricot Coffee Cake
Ingredients & Directions 3 c Bisquick Original baking mix 3/4 c Sugar 1/4 c Vegetable oil 1 1/2 ts Almond extract 2 Eggs or 3 egg whites 1 c Yoplait Extra Creamy plain -fat-free yogurt 2 c Fresh or frozen cranberries; -coarsely chopped 1 c Dried apricots; coarsely -chopped 1/2 c Finely chopped almonds or -pecans 1/4 c Orange liqueur or orange -juice -GLAZE- 1 c Powdered sugar 4 ts Orange juice 1/2 ts Almond extract Prep time: 38 min. Bake Time: 55 min. Heat oven to 350. Generously grease and flour 12-cup bundt cake pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl. Stir in remaining ingredients except glaze. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Drizzle with Glaze. 16 servings. Glaze: Mix all ingredients until smooth and thin enough to drizzle. High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes. Yields 1 Servings
Pepper Biscuits
Ingredients & Directions 2 1/2 c All purpose flour 1 tb Baking powder 1/2 ts Salt 1 tb Coarse cracked black pepper 1/2 ts Baking soda 3/4 c Shortening 1 c Buttermilk Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree’s “New Southern Cooking” From Yields 12 Servings
L.a. Sweet Corn Bread
Ingredients & Directions 18 1/2 oz Yellow cake mix 15 oz Corn bread mix Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350F 30 to 35 minutes, or until corn bread springs back when lightly touched. Yields 32 Servings
Mississippi Mud Cake
Ingredients & Directions 1/2 c Butter, softened 1 c Pecans, chopped 1 c Sugar 10 oz Marshmallows 3 x Eggs 1 ea Chocolate Frosting 3/4 c All Purpose Flour 1/4 c Butter 1/2 ts Baking Powder 1/4 c +2 T Cocoa 1 ea Dash Salt 1/4 c +3 T Warm Milk 1/4 c +1 /12 T Cocoa 1 ts Vanilla Extract 1 ts Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13×9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13×9 inch cake. Yields 8 servings
Hershey's Fudge Cake
Ingredients & Directions 1 3/4 c Unbleached Flour, Unsifted 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 c Vegetable Shortening Or Vegetable Oil 1 1/2 c Sugar 2 lg Eggs 1 ts Vanilla Extract 2/3 c Cocoa (Less if using Dutch Process) 1/4 c PLUS 2 to 3 Tbls Hot Water 1 c Milk Mixed With 1 Tbls Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950’s so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Uncooked Cookies
Ingredients & Directions 2 c Sugar 1/2 c Nuts; chopped 1/2 c Milk -OR 4 oz Margarine 1/2 c Coconut 3 c Oats, quick cooking 1 ts Vanilla 1 tb Cocoa Put sugar, milk and margarine together in a saucepan and bring to a rolling boil; boil for one minutes. Mix together oats, cocoa, nuts or coconut, and vanilla. Pour the liquid over, and mix well. Drop by spoon- fuls onto waxed paper. Let set until firm. Lee Ann Moore Lubbock, TX in the Gustine, TX P-TC cookbook Yields 60 servings
Super Tupper Bread Rbtn28a
Ingredients & Directions 9 c UNSIFTED FLOUR —-OR—- 6 3/4 c Unsifted flour & 2 1/4 c Whole wheat flour 1 1/2 c SCALDED MILK 1 1/2 c WATER 2/3 c SUGAR 2 ts SALT 4 ea EGGS, BEATEN 2 pk YEAST 1/2 lb OLEO, MELTED Place flour in Tupperware Fix-In-Mix bowl. In the center, make a well with a spoon. Scald milk and cool with water. Add sugar, salt, eggs and yeast. Pour liquid into well. DO NOT STIR! Seal and whisper air and wait until seal pops off ( maybe 15 mins.). Melt oleo and pour into bowl and mix. Add more flour if needed. Knead to proper consistency. Seal, whisper air and wait until seal pops. (Maybe 45 minutes). Knead & roll out. Makes 3 loaves. Let rise in loaf pans for 20 to 30 minutes. Bake at 350^ until brown. About 20 to 30 minutes. NOTE:: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. Hints:: Use some for BUNS. & Cinnamon Rolls.. cinnamon as desired maybe (1 c Sugar & 1 or 2 T. Cinnamon, 1/4 c Margarine ). Pour over dough, roll into a log, slice & bake. Special note::: The full recipe is for 3 servings. For a Bread Machine it is 1 serving. or 1/3 of the full recipe ie; the full recipe is 9 c. flour the Bread Machine is 3 c. flour. If you only make the DOUGH with the Machine, we put it in 2 loaf pans & let it raise in a warm place 60-90 minutes & bake 350 for 20 minutes. Rolls & Cinnamon rolls about 17 minutes.. ** We use either 325F 30 minutes or 300F 40 minutes. Large cinnamon rolls 325F 20 minutes…. Yields 3 Servings
