Author: admin

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:

/2 c. flour
1⁄2 c. cocoa
1 c. softened butter
2 c. granulated sugar
1 c. brown sugar
6 eggs, separated
1 tsp. vanilla
1 c. sour cream
1/2, tsp. baking soda Confectioners sugar

Instructions:

Preheat oven to 325°. Sift together flour and cocoa; set aside. In large mixer bowl, combine butter, granulated and grown and sugars. Beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Notes:

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:

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:

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:

2-11?c. flour
!IJ c. sugar
1/2 tsp. baking powder
/. i tsp. baking soda
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. doves
!/J c. shortening (CmenJ
!J, c. buttermilk
/.&c. bananas, mashed (or
3)
eggs, beaten
Sea Foam Frosting
2 egg whites, unbeaten
1-1/4 c. brown sugar ST. water
1 tsp. ‘anilla
D-ash salt
such
a special cake, one that everyone!loves.

Instructions:

Sift dry ingredients. Add hortening, buttermilk, and bananas; mix until damp. Beat for 2 minutes. Add eggs. Bake in three 8″ or two 9′”greased and floured pans at 350° for 30 minuces. Spread frosting between layers. Top with banana slices. Fro t top. Combine whites, sugar, water and salt in top of double boiler. Beat to mix. Place over boiling water. Beat until in aks–7 minutes. Add vanilla.

Notes:

Tbsp. was a favorite of the tc!nnis cro d! The frosting mak s this

Servings Yield: