Ingredients:
3 c. flour
4 eggs
1 tsp. baking powder
1 c. milk
2 c. powdered sugar
1 tsp. vanilla
l c. margarine or butter
1 tsp. lemon flavoring
lillll[G!SI.
Instructions:
Mix sugar with softened butter or margarine. Add eggs and beat. Mix dry ingredients together and add alternately with mil. k and flavorings. Bake 325° for J-1/2 hours.
Notes:
Servings Yield:
Ingredients:
1 box White cake mix
1 box strawberry Jello (reg.
size)
1/4 c. vegetable or canola oil
1/2 c. water
112c. fresh strawberries
4 eggs
Straw berry Cake Icing
J box powdered sugar
1/2 stick margarine
1/1 box frozen strawberries
‘ -… -.
Instructions:
Mix all above. Makes 2 layers. Bake at 350° for 30 minutes. Tbsp. is such an old recipe that it does not contain instructions–you’re on your own!! I play around with it a Jot and have done things like add nuts, chocolate chips, etc. It’s my oldest grandson’s favorite and I always try to make it for him on special occasions.
Notes:
A favorite of my grandson, Hunter Carter. He loves strawberries and the moistness of this cake. I’ve even made it for his birthday.
Servings Yield:
Makes 2 layers
Ingredients:
(1-oz.) squares uns ttteoed chocolate, broken into pieces
1/4 c. boiling water
112c. shortening
2 c. packed brown sugar
2 eggs, separated
2 c. sifted cake flour
2 tsp. baking powder
11?tsp. baking soda
‘h c. buttermilk or sour milk*
11! c. water
‘h c. chopped walnuts
1 tsp. vanilla e., tr.1ct
Instructions:
In a smaJI bowl, stir chocolate in boiling water until melted; cool for 10 minutes. In a mixing bowl, cream shortening and broY. n ugar. Beat in egg yolks and chocolate mixture. Combine flour. baking poY. de-r. baking soda and salt; add to creamed mixture alt mately -with butter-milk. Gradually at in water, nuts and vanilla. ln a mall mi.-ong bowl, beat egg whites until soft IJ’!ak form; fold into baner. Pour into a greased 13 X 9 X 2″ baking pan. Bake at 350° for 35-40 minutes or until tests done. Cool on a wire rack.
Notes:
Servings Yield:
Ingredients:
1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14-oz.) can swedened
conden.4ied milk
1 t p. vanilla extract
Instructions:
Line an 8″ square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil !, lowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook unti1 candy thermometer reads 238° (soft-ball siage), stirring constantly. Remove from the heat and tir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into I” squares. Wrap individually in waxed paper, twi t ends. Yields 64 pieces.
Notes:
These are so much better than store bought caramels that there is no comparison. I found this recipe in a newspaper years ago and make these not only at Christmas, but year ’round. These soft buttery caramels are a definite hit with e-. eryone.
Servings Yield:
Yields 64 pieces
Ingredients:
1 c. butter or margarine, softened
2 c. sugar
4 eggs
/i c. self-rising Rour
1/2 c. baking cocoa
1 c. chopped pecans
1 (7-oz.) jar marshmallow
creme
Instructions:
Use mixing bowl to cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in pecans. Transfer to a greased 13 x 9 x 2″ baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center.) Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. Add frosting,
Notes:
Servings Yield:
Ingredients:
2 3/4 cups flour
1 3/4 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 cup shortening
1/2 cup milk
4 egg whites
1 1/2 tsp. vanilla
1 tsp. almond flavoring
Instructions:
Blend all ingredients together except part of the milk, the egg whites, and the flavorings. Add unbeaten egg whites, remaining milk, and flavorings. Beat about 1 1/2 to 2 minutes. Bake at 350°F for 25 minutes.
Notes:
I will ne,1er forget getting this recipe from my mother’s good friend, Gina Scott. My Mom and she were both very supportive of my cooking and baking. With its delicate flavor and luscious white chocolate icing. this moist pound cake is a classy conclusion to any m a. l.
Servings Yield:
Yields 12 servings
Ingredients:
2 (3-oz.) packages Ftench
vanilla pudding
3 c. co. Id milk
1 (16-oz.) box graham crackers
1 (9-oz.) container whipped topping
Icing:
2 T. butter
1 tsp. vanilla
4 T. cocoa powder
3 T. milk
2 tsp. corn syrup
1112c-. confectioner’s sugar
Instructions:
With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13 X 9 inch baking dish with graham crackers. Spoon half of the pudding mixture on top. Repeat. Cover the two layers with a third layer of graham crackers. Heat all icing ingredients in a saucepan until dissolved. Tbsp. takes just a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours. Serves 8-10.
Notes:
For a special touch, sprinkle with to asted almonds and garnish with fresh strawberries.
Servings Yield:
Serves 8-10
Ingredients:
1 l stick margarine, softened
1/2 c. vegetable or canola oil
1 can sweetened condensed milk
box German chocolate cake
lb. caramels
c. pecans, chopped
CAiffiO’f CAKE
2 c. flour
2 tsp. soda
2 tsp. cinnamon
2 c. sugar
4 egg.
/l c. vegetable or canola oil
c. carrots, grated
Carrot Cake Icing
1 l stick margarine or butter
I bo powdered sugar
1 c. nuts, chopped
Instructions:
mix Combine cake mix with margarine, oil, 1/12 c. water and half can condensed milk (Eagle Brand). Pour half of this mixture into 9 x 13″ greased and floured pan. Bake at 350° for 35-40 minutes. Melt re-maining 1/2 condensed milk (F. agle Brand) with caramels in microwave, stirring every minute or so. Spread over cake. Sprinkle with pecans. Pour rest of cake baner on top. Bake 350° 35-40 minutes. Cool. Ice with: I stick margarine, 6 T. milk, 4 T. cocoa, 1 T. vanilla, 1 lb. powdered sugar. Mix together. Sift dry ingredients together. Mix eggs. oil, and carrots together and add to dry ingredients. Beat. Bake in 2 layer pans 3500 for.. io-45 minutes. I 8 OZ. Cream cheese Soften cream cheese and butter in microwave. Add pow red sugar and nuts. Mix well. Ice cake with mixture.
Notes:
Tbsp. is a great cake to impress people! Everyone loves this cake and it will get you many compliments for serving i, t. I really like making this carrot cake as the ones that do nOI like pineapple seem to appreciate having this made for thc!m.
Servings Yield:
Ingredients:
2 c. flour
t
3/4. i c. sugar, divided
1⁄2 c. solid shortening (Crisco)
2 eggs
2 tsp. vanilla
1⁄2tsp. salt
1-1/2 tsp. soda
3 T. unsweetened cocoa
2 c. applesauce
1 c. chocolate chips
3/4ac. chopped pecans
35-40 minutes.
Instructions:
Grease J 3×9 pan. Preheat oven to 350°. Beat I-1⁄2 c. sugar and Crisco. Add eggs and vanilla. Combine flour, salt, soda and cocoa. Add to sugar mixture, then stir in applesauce. Pout into pan and smooth top. Sprinkle with chocolate chips, pecans and remaining 1/ c. sugar. Bake
Notes:
Tbsp. was a recipe that my sister, Sharon, gave to me from the Houston paper, and we love to make it for something chocolate and different
Servings Yield:
Ingredients:
I box brown sugar
I c. white sugar
3 sticks but. ter
5 eggs
3-1⁄2 c. cake flour
11? tsp. salt
1/3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1 tsp. butter-nut Oavoring
1 c. pecans, chopped
Instructions:
Mix sugars and add to softened butt. er; add eggs, one at a time. Mix in flour and dry ingredients alternately with milk ingredients. Bake in greased and floured tube pan for I-1⁄2 hours at 325°. Remove from oven and cool 10 minutes before removing from pan and icing with mixture of 2 c. powdered sugar, 1 T. milk, 1 tsp. vanilJa.
Notes:
Tbsp. is a brown sugar pound cake recipe that I’ve had for many years. I do not know where it came from but having made it many times, I know it is really a good cake and one I would make again. Thought you might like to have this recipe “just for fun”.
Servings Yield: