Author: admin

Ingredients:

1 large package Oreo cookies
1⁄2 stick margarine (oleo) (8-oz.) cream cheese
1 cup powdered sugar
31⁄2 cups milk
2 small package instant vanilla
pudding
silk
0o” ers (optional)

Instructions:

(12-oz.) Kool Whip l new 8″ Dower pot 1 new hand spade Crush Oreos and set aside. Cream together oleo, cream cheese and powdered sugar. Mix toge er milk, pudding, and Kool Whip. Combine cream cheese mixture and pudding mixture. Layer cookies, pudding into flower pot. Refrigerate overnight. Add silk flowers (or you can warm it) before serving. Serve with new hand gardening spade.

Notes:

In my younger years I made this for a group of ladies for lunch, and they oo-ed and ah-ed appropriately. Tbsp. really did make for a great addition as a dessert that was unusual and good.

Servings Yield:

Serve with new hand gardening spade

Ingredients:

1/2 c. butter (no substitutes)
room temper, lture
1 (8-oz.) package cnam chet-se, room ttm rature
21/3 c. sugar
5 e “S, room tt!mper. tture
3 c. all-purpose flour
1 tsp. vanilla extract

Instructions:

In a large mixing bowl, cream butter and cream ch e. Gradually add sugar, b(ating until light and fluffy, about 5-7 minute Add egg, one at a time, ating well after each addition. GrJdually add tlour. at just until blended. Stir in, anilla. Pour into a greased and floured 10 tube pan. Bale at 300° for 1-1/1 hours or uncil cake t ts done. Cool in pan 15 minutes fore removing to a ire r. ick. Cool completdy. Yidds 12-16 rvings.

Notes:

Tbsp. pound cake is ddiciou and wry mobt. You “ill find it e pecially good with a di!Jl of fre nies and a glass of good port wine.

Servings Yield:

Ingredients:

3 eggs
c. sugar
3J.. c. vegetable oil
1/2ac. milk
l/.
a c. all-purpose flour
11! c. coooa
1/2?tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
(14-01..) package caramels
1/2ac. ‘aler
1 c. chopped pecans
9 servings.

Instructions:

Whipped cream and additional chopped pecans, optional In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; graduaJly add to egg mixture and mix well. Stir in vanilla. Transfer to a greased 8″ square baking pan. Bake at 350° for 30-35 minutes. Cool on a wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans if desired. Yields

Notes:

Servings Yield:

Yields

Ingredients:

1 cup butter
2 cups sugar
1 cup molasses
1 cup blackberry jam
1 Tbsp. all-spice
1 Tbsp. nutmeg
1 Tbsp. cinnamon
1 Tbsp. cloves
4 eggs
1 tsp. soda
2 tsp. baking powder
1 cup b11ttermilk
4 cups flour (plain)

Instructions:

Cream the butter and sugar until smooth. Add eggs, beat well. Add remainder of ingredients, except flour and milk. Add that altemate: ly beating well all time that you’re adding. cook in 8″ or 911 greased pans at 350°. I prefer to add nuts to the icing instead of the cake.

Notes:

Servings Yield:

Ingredients:

l c. butter or margarine, softened
2 c. sugar
4 eggs
11⁄2 tsp. lemon extract
1/2 tsp. vanilla extract
2 c. all-purpose ftour
2 tsp. baking powder
1/1 tsp. salt
1 c. milk
T. grated lemon peel
Glaze:
1/2 c. lemon juice
1/2 tsp. lemon extract
T. water
1⁄4 c. sugar

Instructions:

In a mixing bowl. cream butter and sugar. Add the eggs, one at a time, beating welJ after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10″ fluted tube pan. Bake at 350° for 60-70 minutes. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper, and glaz. e. Combine glaze ingredients; drizzle over the warm cake. Cool com-pletely before serving. Yields 12-16 servings.

Notes:

Servings Yield:

Yields 12-16 servings

Ingredients:

3 cups all-purpose flour
1/2 cups sugar
1 cup mayonnaise
1 (16-oz.) am whole berry cranberry sauce
1/3 cup orange juice
1 T. grated orange peel
1 tsp. baking soda
1 tsp. salt
1 tsp. orange extract
1 cup chopped walnuts
Icing:
1 cup confectioners’ sugar
1 to
2 T. orange juice

Instructions:

In mixing bowl, combine first 7 ingredients; mix well. Fold in walnuts. Cut waxed or parchment paper to fit the bottom of a IO” tube pan. Spray the pan and paper with nonstick cooking spray. Pour batter into paper lined pan. Bake at 350° for 60-70 minutes or until tests done. Cool lO minutes in pan before removing to wire rack. Combine icing ingredients; drizzle over the warm cake. Yield 12-16 servings.

Notes:

Tbsp. is a very moist cake that is very easy to make because it mixes in only one bowl. Be sure to wait and slice it at the table when you serve it, so everyone can see how beautiful it is. Tbsp. is also an excellent cake to bake if you need to take something as a housewarming gift or give to someone who is coming home from the hospital.

Servings Yield:

Yield 12-16 servings

Ingredients:

J cup butter (no substitutes), softened
2 cups sugar
6 eggs
S Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 tsp. lemon extract
3 cops all-purpose
1/2 tsp. baking soda;., tsp. S. t’lt
1/2 cups sour cream
Icing:
2 lbsp. butter softened
1/2 cups confectioners’ sugar
3 Tbsp. lemon juice
tsp. grated lemon peel

Instructions:

In large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after addition. Stir in lemon juice, peel and extract. Combine the flour baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Pour into greased and floured 10 fluted tube pan. Bake at 350° for 55-60 minute or until tests done. Cool for lO minutes before removing from pan to wire rack. to cool completely. Add icing.;., cup sour cream For icing, in small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yields 12 servings.

Notes:

Servings Yield:

Yields 12 servings

Ingredients:

cup butter (2 sticks) softened
1/1 tsp. salt
cups sugar J1⁄2 cups cake flour
large eggs
2 tsp. baking powder
tsp., anilla
1 tsp. baking soda

Instructions:

Tbsp. grated lemon rind 2 cups sour cream Tbsp. cake makes 3 layers. Cream together butter and sugar until light and fluffy. Add eggs one at a time beating welJ after each addition. Add vaniUa and lemon rind. Sift together flour, baking powder, soda, and salt. Add to creamed mixture, alternating with flour (always add flour first and last). Bake in preheated oven at 350° for 30 to 35 minutes. Cool on wire racks for 10 minutes. Tum out on racks. Makes 12 to 16 servings.

Notes:

Servings Yield:

makes 3 layers

Ingredients:

I c. shortening
c. sugar
4 eggs (separated)
1 c. butte. rmilk
1 tsp. soda
/i c. flour
1 box German chocolate

Instructions:

fell chocolate in 1/2 cup water. Cream sugar and shortening. Add beaten egg yolks, 3⁄4 cup milk and flour. Dissolve soda in 1/4 cup mil Add 1 tsp. of vanilla. Beat egg whites and fold in. Bake at 350° for 30 minutes.

Notes:

Servings Yield:

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: