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7-up Cake

From: GFA Terry

There are many variations of this recipe. Here's a few of them:

7-UP CAKE

Ingredients :

1 1/2 c. butter or margarine

3 c. sugar

5 eggs

3 c. flour

1 1/2 tbsp. lemon extract

3/4 c. 7-UP

Preparation :

Cream sugar and butter; beat until light and fluffy. Add eggs,

one at a time, and beat well. Add flour. Beat in lemon extract and

7-UP. Pour batter into well greased and floured bundt pan. Bake at

325 degrees for 1 to 1 1/4 hours. Cool slightly in pan before

removing.

 

----------------------------------

 

7-UP POUND CAKE

Ingredients :

1 c. butter

1/2 c. Crisco

3 c. sugar

5 eggs

1/2 tsp. butter flavoring

1 tsp. butternut flavoring

1 tsp. almond flavoring

3/4 c. 7-Up, room temperature

3 c. all-purpose flour

Preparation :

Cream butter, sugar and Crisco. Add eggs, 1 at a time, beat. Add

flavoring and flour, beat. Stir in 7-Up. Bake at 325 degrees for 1

1/2 hours in large tube pan (that has been greased and floured).

Serves 20.

 

----------------------------------

 

7-UP CAKE

Ingredients :

1 box yellow cake mix (2 layer size)

1 sm. box vanilla or pineapple pudding

3/4 c. cooking oil

4 eggs

10 oz. 7Up

1/2 tsp. vanilla

TOPPING FOR 7UP CAKE:--2 eggs

1 c. powdered sugar

1 tbsp. flour

1 stick margarine

8 1/4 crushed pineapple (include 1/2

of all juice)

1 c. flaked coconut

Preparation :

Mix cake mix, pudding mix, oil and eggs until well beaten. Add

7Up and beat for 2 minutes. Grease and flour 9 x 13 pan. Bake at

350 degrees 40 to 45 minutes. Cook eggs, sugar, flour, margarine

and pineapple over medium heat until thickened. Add pineapple and

pour over warm cake. Let stand, cool eat and enjoy.

-------------------------------

 

7up or mountain dew cake

From: GFA Terry

I found 3 recipes for this -- take your pick! :D

7-UP POUND CAKE

Ingredients :

1 c. butter

1/2 c. Crisco

3 c. sugar

5 eggs

1/2 tsp. butter flavoring

1 tsp. butternut flavoring

1 tsp. almond flavoring

3/4 c. 7-Up, room temperature

3 c. all-purpose flour

Preparation :

Cream butter, sugar and Crisco. Add eggs, 1 at a time, beat. Add

flavoring and flour, beat. Stir in 7-Up. Bake at 325 degrees for 1

1/2 hours in large tube pan (that has been greased and floured).

Serves 20.

********

7-UP LEMON CAKE

Ingredients :

1 pkg. lemon supreme cake mix

1 pkg. lemon instant pudding mix (3

oz.)

4 eggs

1 c. oil--ICING:--1 box powdered sugar

1 (8 oz.) cream cheese

1 stick butter or oleo

Lemon juice

Preparation :

Gradually add 7-Up and mix all ingredients. Bake at 350 degrees.

Put on cooled cake.

 

*********

7-UP PUDDING CAKE

Ingredients :

1 box yellow cake mix

4 eggs

1 box vanilla instant pudding

3/4 c. Wesson oil

ICING:--2 eggs, beaten

1 1/4 c. white granulated sugar

2 heaping tbsp. flour

1 stick butter or margarine

1 c. crushed pineapple, undrained

Preparation :

Mix ingredients together in a large mixing bowl. Then, add 10

ounce of 7-Up and mix well. Bake 40 minutes at 350 degrees. Cook

until very thick. Pour over cake while still hot.

-------------------------------

 

Alta Gundlach's Boiled Cake

From: Babyzinho

Alta Gundlach's Boiled Cake

(Alta Gundlach Malcolm Fraser 1903-1997)

2 cups brown sugar

2 T shortening

1 tsp each ground cloves, cinnamon, allspice

1/2 tsp salt

1 1/2 cups raisins

Pour 2 cups of boiling water over all and boil for 5 minutes. Cool and add 1

tsp soda and

4 cups flour. Bake at 350 degrees.

-------------------------------

 

APPLE SPICE CAKE

From: HOST GFS DdH2

APPLE SPICE CAKE

Submitted by: USSGERI

Spice It Up! This Apple Spice Cake will do just that.

What a great treat in the middle of the winter.

Enjoy!

PS: I added about a cup of chopped pecans and soaked

the raisins in brandy.

---* Today's Recipe *---

-*- Cake Recipes -*-

Apple Spice Cake

from Shannon B.'s Kitchen

Preparation Time: about 20 Minutes

Cooking Time: about 60 minutes

Serves: makes 1 cake

2 C Flour

1 teaspoon Ground Cinnamon

1 teaspoon Ground Nutmeg

1 teaspoon Ground Allspice

1/4 teaspoon Ground Cardamom

1/2 teaspoon Salt

1 C Butter, softened

2 C Sugar

4 Eggs

1 teaspoon Baking Soda

1 tablespoon Warm Water

1 teaspoon Vanilla Extract

3 Apples, Granny Smith or Pippin

are best, peeled, cored and chopped

1/2 C Raisins soaked in water or apple

juice for about 10 minutes

1/4 C (60ml) Confectioners' Sugar

Preheat oven to 350F

Spray or grease a 10 inch bundt or tube pan.

In a bowl, sift together flour, spices, and salt. Reserve

In a large bowl, cream together butter and sugar.

Mix in eggs and vanilla to the butter mixture. Mix well

and add the baking soda and the tablespoon of warm water.

Stir the flour mixture into the butter mixture.

Drain the raisins.

Add the apples and raisins. Mix well.

Pour the batter into the prepared pan.

Bake for 55 to 60 minutes, until a tester or knife inserted

into the cake comes out clean.

Allow the cake to cool in the pan.

Once the cake is cool turn on to a plate and dust with

confectioners' sugar. You may find it necessary to cut around

the cake in the pan with a knife or shake the cake in the pan

to assist with loosening the cake from the pan.

Enjoy with a dollop of whipped cream or your favorite ice cream.

=============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

APPLESAUCE-RAISIN CAKE (Diabetic)

From: HOST GFS DdH2

APPLESAUCE-RAISIN CAKE (Diabetic)

Submitted by: USSGERI

Applesauce-Raisin Cake (D)

from Nancy

2 cups raisins

2 cups water

2 cups all- purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup unsweetened applesauce

2 eggs

1/2 cup vegetable oil

3 Tablestoons liquid sugar substitute

Cooking spray

Combine flour and next 3 ingredients, stirring well. Set aside.

Combine applesauce and next 3 ingredients in a large bowl. Add flour mixture

to applesauce mixture, stirring until blended; fold in raisins.

Pour batter into a 13x9 inch pan coated with cooking spray.

Bake at 350 degrees for 35 minuter or until wooden pick inserted in center

comes out clean.

Cool in pan on wire rack 10 minutes; remove from pan, and let cool completely

on wire rack.

Makes 12 servings

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Aunt Ann's Cherry Valentine Cake

From: GFA Terry

Aunt Ann's Cherry Valentine Cake

2 c. flour

3/4 c. sugar

3/4 c. vegetable oil

1 (6 oz.) pkg. or 1 cup chocolate chips

2 eggs

1 (21 oz.) can cherry pie filling

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. cinnamon

pinch salt (optional)

2/3 cup chopped nuts (optional)

Combine all ingredients and pour into 2 greased cake pans. Bake at 350

degrees for 40 to 45 minutes. Cool and frost with any kind of frosting such

as chocolate, cherry or vanilla buttercream. Very, very dark and moist cake.

-------------------------------

 

Autumn Surprise Snack Cake

From: Terry Ann Morgan

Autumn Surprise Snack Cake

(Needs No Frosting)

1 c. sugar

1 1/2 c. flour

1 tsp. soda

1/2 tsp. salt

1 egg, beaten

1 tsp. vanilla

1/2 c. chopped nuts

1/2 c. cooking oil

1/2 c. coconut

2 c. chopped apples, unpeeled

Mix apples and sugar and let stand a few minutes until juice forms. Sift

flour, soda and salt together. Add to apples. Add remaining ingredients and

mix. Pour in greased and floured 8 inch square pan. Bake at 350 degrees for

40-45 minutes.

-------------------------------

 

Bacardi Rum Cake

From: HOST GFS DdH2

BACARDI RUM CAKE

from Rose R

1 cup chopped walnuts

1 18-1/2 oz package yellow cake mix

1 31/4-oz package vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup oil

1/2 cup dark rum

Preheat oven to 325°

Grease & flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom

Mix all ingredients and pour batter over nuts

Bake 1 hour

Cool. Invert on serving plate. Prick top

Glaze

1/4 lb butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Melt butter, stir in water & sugar. Boil 5 minutes, stirring often

Remove from heat & add rum

Drizzle and pour over cake repeatedly until all glaze is used up

12 servings

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

BACARDI RUM CAKE

From: HOST GFS DdH2

Bacardi Rum Cake

VJJE RECIPE WEEKLY

1 cup chopped pecans or walnuts

1 package yellow cake mix

1 package vanilla instant pudding mix

4 eggs

1/2 cup cold water

1/2 cup cooking oil

1/2 cup amber rum or 1873 rum

Glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup amber rum or 1873 rum

Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup

bundt pan.

Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter

over nuts.

Bake at 325F for 1 hour. Cool 10 minutes in pan. Invert onto serving plate

and prick top.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,

stirring constantly.

Remove from heat. Stir in rum. Brush glaze evenly over top and sides of cake.

Allow cake to absorb glaze.

Repeat until glaze is used up.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Banana Cake

From: GFA Terry

Banana Nut Cake

1/2 c. shortening

2 lg. eggs

1/4 tsp. baking powder

3/4 tsp. baking soda

3 ripe bananas, mashed

Whipped Topping

1 1/2 c. sugar

2 c. flour

1 tsp. salt

1/4 c. buttermilk (or soured milk)

1/2 c. nuts, chopped

Grease and flour 9 x 13 inch pan or layer pans. Cream shortening and sugar

until fluffy. Beat in eggs thoroughly. Mix together flour, baking powder,

baking soda and salt. Alternate adding flour mixture and buttermilk, bananas

and nuts. Mix well. Bake at 350 degrees for 35 to 45 minutes. Top with

whipped topping and refrigerate. If making a layer cake bake 25 to 30

minutes and put whipped topping and sliced bananas between layers.

Or, here's an easier version:

Banana Cake

1 pkg. (1 lb., 2 1/2 oz.) white cake mix

2 eggs

1/2 c. water

1 c. mashed bananas

Creamy Nut Frosting (recipe below)

Combine all ingredients except frosting. Beat thoroughly until smooth, about

5 minutes. Turn into two greased and floured 9 inch layer pans. Bake at 350

degrees for 25 to 30 minutes. Fill and frost cooled layers with

Creamy Nut Frosting: 1/2 c. butter or margarine

1 tbsp. vegetable shortening

4 c. confectioners sugar

1/4 c. evaporated milk

1 c. ground nuts

Cream together butter, shortening and sugar until smooth. Stir in milk.

Frost cake. Sprinkle nuts over top and sides.

>-------------------------------

 

Banana Cake

>From: BeccaSue40

>

>Hi. I made a banana cake years ago and it was fabulous; it was very basic

and

>the layers were sooo high! I've since misplaced the recipe; can anyone help?

>Thanks, Becky.

>I'm BeccaSue, how do you do?

>Names I"m researching: Bender, Buhler, Carter, Clark, Coffin, Doty, Fields,

>Foust, Geary, Hulbert, Mesick, Rushmore.

>

GFA Terry, Keyword ROOTS

-------------------------------

 

BANANA NUT CHOCOLATE CHIP CRUMB CAKE

From: HOST GFS DdH2

BANANA NUT CHOCOLATE CHIP CRUMB CAKE

Submitted by: USSGERI

Ingredients:

2 1/2 cups Post Banana Nut Crunch Cereal, divided

2 cups flour

1 teaspoon baking soda

1/2 cup (1 stick) butter or margarine, softened

2 eggs

1/2 cup firmly packed brown sugar

1 (8 oz.) vanilla yogurt

3/4 cups semi-sweet real chocolate chips

1/4 cup (1/2 stick) butter or margarine melted

3 tablespoons honey

Directions:

Heat oven to 350°F. Sprinkle 1 cup of the cereal in bottom of greased 8-inch

square baking pan. Mix flour and baking soda in medium bowl. Beat 1/2 cup

softened butter and sugar in large bowl with electric mixer on medium speed

until light and fluffy. Add eggs, 1 at a time, beating well after each

addition. Add flour mixture alternately with yogurt, beating after each

addition until smooth. Stir in chips. Spoon into prepared pan. Bake 35

minutes or

until toothpick inserted in center comes out clean. Remove from oven. Heat

broiler. Mix 1/4 cup melted butter and honey in medium bowl. Add remaining 1

1/2 cups cereal; toss to coat well. Sprinkle evenly over cake. Broil 4 inches

from heat 2 to 3 minutes or until lightly browned. Cool slightly. Serve warm.

Serves: 12

===================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

BANANA PUDDING CHEESECAKE

From: HOST GFS DdH2

BANANA PUDDING CHEESECAKE

Submitted by: USSGERI

Ingredients:

8 ozCream cheese (softened)

2 c Milk (cold)

1 pk Small, instant banana jello pudding mix (dry)

1 9" graham cracker crust

Using a blender or mixer - Stir cream cheese until very soft, gradually

blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and

the pudding mix.

Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham

Cracker Crust.

Sprinkle extra graham cracker crust crumbs on top (if you have some). This

makes it extra crunchy and looks nice. Then chill.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Beer Cake

From: GFA Terry

7 Up Watergate Cake

1 box white cake mix

1 pkg. instant pistachio pudding

3 large eggs

1 c. vegetable oil

1 c. 7 up (not diet)

1/2 c. nuts

Mix together and put in a 9 x 13 inch pan, bake at 350 degrees for 45

minutes. Add 1/2 c. milk to another package pistachio pudding, then

add to an (8 ounce) Cool Whip for frosting

----------

7 Up Pound Cake

2 sticks butter

1/2 c. shortening

3 c. sugar

5 eggs

3 1/2 c. plain flour

1 (10 oz.) bottle of 7-Up

1 tsp. vanilla flavoring

1 1/2 tsp. lemon flavoring

Cream butter and shortening. Mix together sugar and eggs, then

flour and 7-Up and then flavoring. Cook in the middle of oven for 1

1/2 hours at 325 degrees in a preheated oven.

-------------------------------

 

BLACK FOREST DUMP CAKE

From: HOST GFS DdH2

Black Forest Dump Cake

from Annie

1 (8 oz.) can crushed pineapple, drained, save juice

1 (21 oz.) can cherry pie mix

1 (18 oz.) Devil's food cake mix

1 c. chopped pecans

1/2 c. melted oleo

Whipped topping

Lightly grease 13 x 9 inch pan,

1ST layer drained pineapple.

Second layer - add pie filling.

Third layer - dry cake mix over filling.

Fourth layer - sprinkle with pecans.

Combine melted butter and pineapple juice and pour over top.

Bake 1 hour at 350 degrees.

===================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Bonnie Butter Cake

From: MemoriesR4ever

Bonnie Butter Cake

2/3 cup margarine or butter -- softened

1 3/4 cups sugar

2 eggs

1 1/2 teaspoons vanilla

2 3/4 cups all-purpose flour*

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk

1 1/2 cups Chocolate Butter Frosting -- (see recipe)

Heat oven to 350F. Grease and flour rectangular pan, 13 × 9 × 2 inches, or

2 round pans, 9 × 1 1/2 inches. Mix margarine, sugar, eggs and vanilla in

large mixer bowl until fluffy. Beat on high speed, scraping bowl

occasionally, 5 minutes. Beat in flour, baking powder and salt alternately

with milk on low speed. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 45 to

50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from

pan. Cool completely. Frost rectangular or fill and frost layers with

Chocolate Butter Frosting (see recipe). Yield: 16 servings.

NOTES : *If using self-rising flour, omit baking powder and salt.

- - - - - - - - - - - - - - - - - - -

Chocolate Butter Frosting

1/3 cup margarine or butter -- softened

2 ounces melted unsweetened chocolate -- (cool)

2 cups powdered sugar

1 1/2 teaspoons vanilla

2 tablespoons milk (about)

Mix margarine and chocolate. Mix in powdered sugar. Beat in vanilla and

milk until smooth and of spreading consistency. Yield: 16 servings.

-------------------------------

 

Brandied Fruit Cake

From: GFA Terry

I found a couple of different versions of this recipe. I hope one is what you

needed.

--GFA Terry

********

Brandied Fruit Cake #1

1 c. butter

2 eggs

2 c. sugar

3 c. flour

1 c. chopped nuts

2 c. brandied fruit

1/2 tsp. salt

1/2 tsp. cloves

1 tsp. soda

1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

Cream butter, sugar, egg. Add remaining ingredients, mixing well. Pour into

a greased and floured angel food cake pan. Bake at 350 degrees about 1 hour.

********

Brandied Fruit Cake #2

--STARTER:--

1 c. sugar

1 c. cherries, drained

1 c. sliced peaches, drained

1 c. pineapple chunks, drained

Mix ingredients in large jar; stir with a wooden or plastic spoon ONLY.

Cover with a loose-fitting lid. Keep at room temperature, stirring daily.

Every 2 weeks, feed mixture with 1 cup sugar and 1 cup drained fruit. Fruit

may be served over pound cake or ice cream, or used to make Friendship Cake.

Give cake recipe and 1 pint of starter with instructions for keeping and

feeding.

FRIENDSHIP CAKE:

1 box yellow cake mix

1 sm. box instant vanilla pudding

2/3 c. oil

1/4 c. juice from fruit

4 eggs

3/4 c. chopped nuts

3/4 c. coconut

2 c. drained fruit

Combine cake mix, pudding, oil and juice; add eggs. Beat for 2 minutes.

Fold in nuts, coconut and well drained fruit. Bake in a greased and floured

Bundt pan at 350 degrees for 1 hour or until done.

>-------------------------------

 

Brandied Fruit Cake

>From: PHa2221

>

>

>Hi,

>Does anyone have a receipe for this cake? Use to make it and lost the

>receipe.

>

>Thank you

>Pat

>

>

-------------------------------

 

BURNT SUGAR CAKE

From: GFA Terry

I found this one --

BURNT SUGAR CAKE

Ingredients :

1 1/2 c. sugar

1/2 c. shortening

1 tsp. vanilla

2 eggs

2 1/2 c. cake flour, sifted

3 tsp. baking powder

1/2 tsp. salt

3/4 c. cold water

BURNT SUGAR SYRUP:

2/3 c. granulated sugar

2/3 c. boiling water

FROSTING:

2 egg whites, unbeaten

1 1/4 c. sugar

1/4 c. water

3 to 4 tbsp. burnt sugar syrup

Dash of salt

1 tsp. vanilla

Preparation :

In a heavy skillet, melt 2/3 cup granulated sugar over low heat,

stirring constantly. When a dark brown, remove from heat. Slowly

add 2/3 cup boiling water. Heat and stir until thick part

dissolves. Boil to reduce syrup to 1/2 cup enough for both cake and

frosting. Gradually add sugar to shortening, creaming thoroughly.

Add vanilla, then eggs, one at a time, beating 1 minute after each.

Add sifted dry ingredients to creamed mixture alternately with

water, a small amount at a time, beating smooth after each addition.

Add 3 tablespoons burnt sugar syrup. Now beat batter very well

about 4 or 5 minutes. Bake in 2 paper-lined 9 x 1 1/2 inch round

pans at 375 degrees about 20 minutes. Cool 10 minutes. Turn out.

Cool thoroughly. Frost with seven minute burnt sugar frosting.

Place all ingredients except vanilla in top of double boiler (not

over heat). Beat 1 minute with electric or rotary beater to blend.

Place over boiling water and cook, beating constantly until frosting

forms stiff peaks, about 7 minutes. Don't over cook. Remove from

boiling water; add vanilla; beat until of spreading consistency,

about 2 minutes. Frost tops and sides of two 8 or 9 inch layers.

-------------------------------

 

buttermilk cake

From: GFA Terry

Couldn't find one specifically by Mrs. Edgars, but do one of these come

close?

AUNT EUNICE'S BUTTERMILK CAKE

1 c. butter

3 c. sugar

6 eggs

1/4 tsp. soda

1 c. buttermilk

3 c. flour

1 tsp. vanilla flavoring

1 tsp. lemon flavoring

Cream butter and sugar. Do not stop mixer. Add eggs, one at a

time. Put soda in 2 tablespoons water, add to above mixture, sift

flour and add to creamed mixture, alternately with buttermilk.

Start with flour and end with flour. Add vanilla and lemon

flavoring. Bake 1 hour or until done at 325 degrees.

 

********

OLD - FASHIONED BUTTERMILK POUND CAKE

1/2 c. (1 stick) margarine

1/2 c. shortening

2 c. sugar

5 eggs

2 1/2 tsp. vanilla

3 c. plain flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. soda

1 c. buttermilk

Preheat oven to 325 degrees. Grease and flour a 10 inch tube

pan. Cream butter, shortening and sugar. Add eggs one at a time,

beating well after each. Blend in vanilla, sift flour, salt, baking

powder and soda together 4 times. Add to creamed mixture

alternately with buttermilk, beginning and ending with flour

mixture. Spoon batter into prepared pan. Bake 1 hour and 15

minutes or until toothpick inserted 1 inch from edges comes out

clean. Cool in pan 10 minutes; then turn out onto wire rack and

cool completely. Makes 12 to 15 servings.

-------------------------------

 

Cake and Frosting?

From: GFA Terry

I don't know if this is exactly what you want, but it does use the

upside-down technique:

FLIP FLOP CAKE

Ingredients :

1 c. pecans, chopped

1 c. coconut, shredded

1 German chocolate cake mix

1 stick butter

1 (8 oz.) pkg. cream cheese

1 box powdered sugar

(Be sure butter and cream cheese are

room temperature)

Preparation :

Generously grease or butter bottom of 9 x 13 inch pan. Spread

bottom with coconut and pecans. Make cake mix according to

directions. Pour over nuts-coconut; cream together cream cheese,

butter and sugar. Drop by spoonfuls over batter. Do not stir.

Bake according to cake box directions. Turn upside down to serve

and cool.

-------------------------------

 

Cake Frosting

From: GFA Terry

DELICATE SEVEN MINUTE FROSTING

Ingredients :

2 egg whites

1 1/2 c. sugar

1/4 tsp. cream of tartar

1/3 c. cold water

1/2 tsp. white vinegar

1 tsp. vanilla

Preparation :

In top of double boiler combine all ingredients but vanilla. Cook

over moderate heat, beating until fluffy and stiff, about 4 minutes.

Remove from heat and add vanilla. Continue to beat until a good

spreading consistency is formed, 3 to 4 minutes or longer if needed.

-------------------------------

 

CAKE MADE WITH VANILLA WAFERS

From: DavidS3919

Don't know if this is the recipe you seek, but it is VANILLA WAFER CAKE

1 cup soft butter

2 cups sugar

6 eggs beaten with butter and sugar

1/2 cup milk

12 oz. box vanilla wafers, crushed

1 small can coconut

1 cup chopped pecans

Mix well well and pour into greased tube pan. Bake 325 degrees for 1 hour and

30 minutes. cool one hour before removing from pan. Frost with vanilla

glaze.

VANILLA GLAZE:

1/3 cup butter

2 cups confectioners' sugar

1-1/2 teaspoons vanilla

2-5 Tablespoons hot water.

Melt butter in saucepan. Blen in sugar and vanilla. Stir in 1 water 1

Tablespoon at a time until glaze is of proper consistency.

(I sometimes substitute 2 Tab. rum for vanilla flavor).

Barbara S.

-------------------------------

 

CAKE:

From: Host GFS DarlaJo

CAKE:

4 eggs

2 cups sugar

1-1/4 cup oil

2 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 cups grated carrots

1 can crushed pineapple, well drained.

Beat eggs well, add sugar. Gradually add oil, then all dry ingredients.

Fold in carrots and pineapple.

Grease 13x9 pan. Back in pre-heated 350 degree oven for 1 hour (or until

done when tested with toothpick).

ICING:

1 small package cream cheese (3 ounces)

1/2 stick butter or margarine (4 tablespoons)

1/2 box (or a little more) powdered sugar (8+ ounces)

1/2 teaspoon vanilla

1 cup nuts (walnuts, pecans, etc. -- optional)

Cream together all ingredients (except nuts) until fluffy. Let cake cool

well before icing. Add nuts to top of cake.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

CANDIED FRUIT FREE FRUITCAKE

From: GFA Terry

I found these recipes -- don't know if these are exactly what you needed, but

it sounded interesting --

Mock Fruit Cake

1/3 c. instant non-fat milk

1/4 c. chilled orange juice

1/2 apple, cored and chopped

3/4 c. red currants

2 tsp. lemon juice

1/4 tsp. cinnamon

1/8 tsp. maple extract

1/8 tsp. vanilla

Artificial sweetener to equal 6 tsp.

sugar

2 oz. bread, toasted and grated

Preheat oven to 350 degrees. Combine milk and orange juice in large bowl.

Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf

pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and

cool thoroughly. Divide in half.

************

Diabetic Fruit Cake

1 lb. dates, chopped

1 lb. raisins

2 c. nuts, chopped

1 c. margarine

3 big ripe bananas

1 tsp. nutmeg

6 eggs

3 c. self-rising flour

1 (16 oz.) can crushed

pineapple (in own

juice) (Separate

pineapple&juice,

if juice doesn't make

1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest. Cream

bananas, nutmeg and margarine together. Next mix in one egg at a time. Now

add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300

degrees for 2 1/2 hours or less.

*********

No-Bake Fruit Cake

1 box graham cracker crumbs

1 box (8 oz.) dates

1 sm. jar maraschino cherries

1/2 c. golden raisins

1/2 c. raisins

2 pkg. diced dried fruit mix

1 c. pecans

2 (8 oz.) cans crushed pineapple in

own juice

Drain cherries and discard liquid. Place in small saucepan. Add enough

water to cover. Let come to a boil; drain and repeat. Drain again and cover

with cold water. Drain and chop dates, pecans, add diced fruit then add

graham cracker crumbs. Drain juice from pineapple reserving juice from 1

can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly

until all is moistened. Empty mixture in loaf pan sprayed with non-stick

spray, cover with wax paper and press firmly in pan. Chill several hours or

freeze before cutting. Yield 40 servings. Exchanges: 1 fruit, 1/2 bread,

1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.

*******

>-------------------------------

 

CANDIED FRUIT FREE FRUITCAKE

>From: JNSHER

>

>At one time I had a fuitcake recipe that included dates, nuts, etc. but no

>CANDIED fruit. Can't find it now. Would any one have it to share? Many

>thanks. Pls e-mail JNsher@aol.com

-------------------------------

 

Candy Caramel Cake - Recipe from the 50's

From: GFA Terry

I couldn't find a recipe like that, but I have a yuumy one for Apple Caramel

Cake:

APPLE-CARAMEL CAKE

Ingredients :

1 1/2 c. oleo

4 1/2 c. sifted powdered sugar

1 tbsp. vanilla

6 eggs

3 3/4 c. flour

2 tbsp. cinnamon

16 light caramels, cut in 8th's

1 1/2 c. peeled, chopped apple

Preparation :

Cream oleo and sugar - add vanilla and eggs. Add dry ingredients

Beat. Fold in apples and caramels. Generously grease Bundt pan.

Bake 85-90 minutes at 325 degrees. Cool upright 15 minutes then

invert on plate. Option: Add chopped pecans or glaze.

-------------------------------

 

CARAMEL CAKE

From: HOST GFS DdH2

Caramel cake

from Annie

2 c. brown sugar, packed

1/2 c. butter or margarine

2 eggs, beaten

1 c. sour milk

1 tsp. soda

2 1/4 c. flour

1/4 tsp. salt

1 tsp. vanilla

Cream butter and sugar, add beaten eggs, sift flour, soda, salt. Add

alternately with milk, beat well. Add vanilla. Bake at 375 degrees

for 30 minutes. For glass pans, bake at 350 degrees.

CARAMEL FROSTING

1 c. brown sugar

4 tbsp. cream

1 tsp. butter

Cook 1 minute, cool. Then beat until hard or ready to spread.

Double for 2 layer cake.

==================================

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-------------------------------

 

Carousel Cake

From: Host GFS DarlaJo

Carousel Cake

from SpeedRoots

Serves: 12 to 16

.

1 package (18 1/4 ounces) white cake mix

1 package (4-serving size) instant pistachio pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

1/2 cup miniature chocolate chips

1/2 cup shelled pistachio nuts, chopped

.

Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with nonstick

cooking spray, then flour. In a large bowl, beat the cake and pudding mixes,

the eggs, water, and oil for about 2 minutes, until thoroughly mixed. With a

spoon, stir in the chocolate chips and nuts. Pour the batter into the Bundt

pan. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the

center comes out clean. Cool in the pan for 25 to 30 minutes, then invert

onto a wire rack to cool completely

HostGFSDarlaJo

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-------------------------------

 

carrot cake

From: NannaJudy1

2 c.fresh grated carrots 1 c.pineapple,drained well 1 c.chopped

walnuts

1 c.coconut 2 c.sifted flour 2 c.sugar 2 tsp.baking soda 1

tsp.cinnamon

2 tsp. vanilla 3 egss 1 1/4 c. oil

mix all ingredients well.pour into greased and floured 9 X 13 pan.Bake at

350*

for 40-50 minutes or till done.can also make muffins about 2 doz.

-------------------------------

 

Century Cake

From: Host GFS DarlaJo

Century Cake

2 c. flour

1/2 tsp. salt

1/2 tsp. cloves

1/2 tsp. mutmeg

1 tsp. soda

1 c. sugar

1 tsp. cinnamon

1 c. sour milk

1 egg

1/2 c. shortening

1 tsp. lemon extract

2 tbsp. molasses

1 c. chopped raisins

Mix milk, egg yolk, melted shortening, soda and flavoring. Beat well. Add

molasses. Beat again. Sift flour, sugar, salt and spices twice. Add to the

other mixture with raisins, over which boiling water has been poured and

drain off. Whip egg white fluffy, then fold into the cake. Put into well

greased cake tin lined with paper and bake in medium oven about 1 1/4 hours.

Ice with your favoite frosting. This recipe is said to be at least 100

years old.

-------------------------------

 

Cheesecake

From: Pockets129

My mother-in-law gave this recipe its for Cherry Supreme Pie. Its very easy.

This will make 2 pies

Ingredients

2 pie shells

2 cans of pie filling(i have used strawberry and blueberry)

16oz. of cream cheese (soften)

1 cup of sugar

1 tble of vanilla

2 pints of sour cream

Pour a half a can of pie filling in each pie shell. Then brown in oven for

15min or golden brown and remove from oven. While that is baking mix cream

cheese, sugar, vanilla together until smooth. Pour cream cheese mixture in

pie shell over warm filling and bake for 35min or until golden brown on top.

When pies are cooled spread sour cream around edges then pour rest of pie

filling in center of pie. Then ready to eat. Bake at 350

-------------------------------

 

Cherry suprume cheese cake

From: Pockets129

2 pie shells (deep dish)

16oz. cream cheese(softened)

2 cans of pie filling

2 eggs

1 cup of sugar

2 pint of sour cream

2 tble vanilla

BAKE AT 350

Pour half a can of pie filling into each pie shell then put in oven for 15min

or golden brown,then remove from oven. While that is baking mix together

cream cheese,eggs,sugar until smooth then add vanilla last. Pour half of the

mixture into each pie shell. Bake for 35min or golden brown on top. And let

cool. When cool spread 1 pint of sour cream around the edge of each pie then

pour a half a can of pie filling into center then its ready to

eat. ENJOY Try it with blueberry, strawberry pie filling. HAPPY BAKING

-------------------------------

 

CHESAPEAKE BAY CRAB CAKES

From: HOST GFS DdH2

CHESAPEAKE BAY CRAB CAKES

Submitted by: USSGERI

These are great but VERY rich. Make small cakes and serve w/lots of veggies.

To each pound of flaked fresh crabmeat add:

8 saltine crackers, crushed

1 egg

1 TBS mustard

1 TBS mayonnaise

1 tsp. red pepper

fresh parsley, chopped

salt & pepper to taste

Mix together & form small patties. Saute in hot butter until golden on both

sides.

==================================

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-------------------------------

 

CHOCOLATE CAPPUCCINO CHEESECAKE

From: HOST GFS DdH2

Chocolate Cappuccino Cheesecake

from Al Rec

Makes 1 - 9 or 10 inch cake

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready in: 4 Hours

Ingredients

1 cup chocolate cookie crumbs

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

 

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

8 (1 ounce) squares semisweet chocolate

2 tablespoons whipping cream

1 cup sour cream

1/4 teaspoon salt

2 teaspoons instant coffee dissolved in 1/4 cup hot water

1/4 cup coffee flavored liqueur

2 teaspoons vanilla extract

 

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons coffee-flavored liqueur

 

1 (1 ounce) square semisweet chocolate

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch

springform pan.

2 Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white

sugar, and the cinnamon. Mix well and press mixture into the buttered

springform pan, set aside.

3 In a medium sized bowl beat the softened cream cheese until smooth.

Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a

time. Beat at low speed until very smooth.

4 Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in

a pan or bowl set over boiling water, stir until smooth.

5 Add chocolate mixture to cream cheese mixture and blend well. Stir in sour

cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.

Pour mixture into prepared pan.

6 Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes.

Center will be soft but will firm up when chilled. Do not over bake. Leave

cake in oven with the heat turned off and the door ajar for 45 minutes.

Remove cake from oven and chill for 12 hours. Just before serving top cake

with mounds of flavored whipped cream and garnish with chocolate leaves.

Yields 16 servings.

7 To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form,

then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

8 To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl

set over boiling water, stir until smooth. Brush real non-toxic plant leaves

(such as orange leaves) on one side with melted chocolate. Freeze until firm

and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

 

Calories 620

Protein 9g

Total Fat 45.1g

Sodium 343mg

Cholesterol 165mg

Carbohydrates 45.2g

Fiber 1.8g

==================================

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-------------------------------

 

Chocolate Cheesecake Diabetic Recipe

From: Host GFS DarlaJo

Chocolate Cheesecake Diabetic Recipe

from my friend SpeedRoots

2 pkg cream cheese (8-oz. each)

3 eggs

3 T heavy cream

4 oz unsweetened baking chocolate, melted (4 squares)

1 t vanilla

1-1/2 c Splenda

Preheat oven to 350 degrees. Cut a circle of foil and use it to line the

bottom of an 8" cake pan. Spray foil lightly with non-stick cooking spray.

Fill a large rectangular baking pan with

about 1" of water.

Mix vanilla into the melted chocolate and allow to cool.

Mix cream cheese, eggs, cream and Splenda in a mixer until smooth, then add

the chocolate and mix until everything is incorporated.

Pour batter into your prepared pan.

Place filled cake pan into the bath you have prepared for it, taking care

that the water doesn't overflow into the batter.

Bake for about 1 hour. Test it at about 50 minutes to see if it is baked

yet (you can tell if it jiggles when you move it, or by pressing the center,

it should be firm.)

Careful not to overcook it!

If this is cut into 16 pieces, the following amounts would apply:

3 carbs, 150 calories, 15 gr total fat (9 saturated), 1 gr fiber.

HostGFSDarlaJo

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Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Chocolate Chip Cheesecake

From: Host GFS DarlaJo

Chocolate Chip Cheesecake

Serves: 10 to 12

.

1 package (9 to 11 ounces) chocolate wafer cookies, finely crushed

1 1/4 cups sugar, divided

1/2 cup (1 stick) butter, melted

3 packages (8 ounces each) cream cheese, softened

3 eggs

1 cup sour cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 package (12 ounces) miniature semisweet chocolate chips

.

Preheat the oven to 350 degrees F. In a large bowl, combine the crushed

wafers, 1/4 cup sugar, and melted butter; mix well and press into the bottom

and up the sides of a 9-inch springform pan to form a crust. Refrigerate

while making batter. In a large bowl, beat the cream cheese, eggs, and

remaining 1 cup sugar until smooth. Add the sour cream, vanilla, and salt and

continue to beat until well mixed. Stir the chocolate chips into the batter

and

pour the mixture into the chilled crust. Bake for 45 to 50 minutes, or until

the batter begins to set. Turn off the oven and allow the cheesecake to sit

in the oven for 1 hour with the oven door closed. Allow to cool, then cover

and chill overnight before serving.

-------------------------------

 

Chocolate Cream Cheese Cupcakes

From: Host GFS DarlaJo

Chocolate Cream Cheese Cupcakes

Cupcakes

1 1/2 cup flour

1 cup sugar

1/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup water

1/3 cup wesson oil (I've used any oil without too strong a flavor)

1 tsp vinegar

1 tsp vanilla extract

Sift together flour, sugar, cocoa, baking soda & salt. Add remaining

ingredients and beat well.

Fill cupcake paper about half full and top with 1 Tbl of topping. (When

baked, the chocolate will rise up to almost surround the topping.)

Bake at 350 for 20 minutes

Yield: 18-19 cupcakes

Topping:

8 oz. pkg cream cheese

1 egg

1/3 cup sugar

1/8 tsp salt

6 oz. pkg chocolate chips

Combine topping ingredients (except chips) and beat well. Stir in chocolate

chips and set aside.

-------------------------------

 

Chocolate Layer Cheesecake

From: HOST GFS DdH2

CHOCOLATE LAYER CHEESECAKE

Submitted by: USSGERI

Ingredients:

2 pkg. (8 oz. each) ceam cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

1 pkg. (4 oz.) sweet baking chocolate, melted slightly cooled*

1 pkg. (6 oz.) prepared chocolate flavor crumb crust

*Or 3 squares semi-sweet baking chocolate can be substituted

Directions:

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until

well blended. Add eggs; mix until well blended. Remove 1 cup batter; stir

melted chocolate into this batter. Pour chocolate batter into crust. Top with

plain batter. Bake at 350°F for 40 minutes or until center is almost set.

Cool. Refrigerate 3 hours or overnight.

Garnish with raspberries and mint leaves and sprinkle

with powdered sugar, if desired.

Serves: 8

==================================

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-------------------------------

 

Chocolate Mexican Cinnamon Cake

From: EllieSS

This is in reply to your request for the above cake:

From: Comida Sabrosa, Home-Style Southwestern Cooking, by Irene Barraza

Sanchez and Gloria Sanchez Yund. c. 1982.

Chocolate Mexican Cinnamon Cake

(Potatoes are the secret ingredients in this recipe, making an extra-moist

cake.)

2 1/4 c. flour

2 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 c. shortening or margarine

2 c. sugar

2 eggs

1 1/2 sq. unsweetened chocolate, melted, or 4 1/2 T. cocoa

1 c. unseasoned mashed potatoes

1 c. cold coffee

1 t. vanilla

1 c. chopped walnuts

SIFT dry ingredients; set aside.

CREAM shortening with sugar.

ADD eggs and beat well.

ADD chocolate or cocoa and potatoes.

BLEND well and add dry ingredients alternately with coffee and vanilla,

beating until smooth after each addition.

ADD 1 cup chopped walnuts

BLEND well.

GREASE 2... 9-inch layer pans or 1... 13 x 9-inch pan.

BAKE at 350 F for 30 minutes

FROST with buttercream frosting

----------------------------------

*BUTTERCREAM FROSTING

1/2 c. butter or margarine

2 c. confectioner's sugar

1/4 c. milk

1 t. vanilla

CREAM butter or margarine with sugar and milk.

BLEND until smooth.

ADD more sugar or milk until smooth consistency is reached.

ADD vanilla. Spread on cake.

FROSTS one 9-inch layer cake.

--------------------------------------

Option: Use only 1/4 c. butter or margarine and add 3 oz. softened cream

cheese; blend until smooth and mix with remaining ingredients.

-------------------------------

 

CHOCOLATE RASPBERRY CHEESECAKE

From: HOST GFS DdH2

Chocolate Raspberry Cheesecake

w/Ready Crust Chocolate Pie Crust

from Eagle Brand Milk

Servings: 8

Ingredients Instructions

1 Ready Crust Chocolate Pie Crust (6 oz)

2 (3 oz) packages cream cheese, softened

1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)

1 egg

3 tablespoons lemon juice from concentrate

1 teaspoon vanilla extract

1 cup frozen raspberries, thawed

Chocolate Glaze, recipe follows

Preheat oven to 350 degrees F.

With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND

until smooth. Add egg, lemon juice and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over

fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate

leftovers.

Chocolate Glaze: In small saucepan over low heat, melt 2 (1 oz) squares

semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until

thickened and smooth.

Remove from heat.

Top cheesecake with chocolate glaze. Chill.

=================================

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-------------------------------

 

Chocolate Zucchini Cake

From: GFA Terry

Zucchini is becoming plentiful here in Alabama. There are stories of people

finding abandoned boxes of zucchini left in their office chairs and on their

cars. It's everywhere! Below is one suggestion for using it.

CHOCOLATE ZUCCHINI CAKE

1 & 1/2 c. sugar

1/2 c. margarine or butter

1/4 c. oil

1 tsp. vanilla

2 eggs

2 1/2 c. flour

1/4 c. cocoa

1 tsp. baking soda

1/2 c. buttermilk or sour milk or sour cream

2 c. grated zucchini

3/4 c. chocolate chips

1/2 c. chopped nuts

Combine sugar, margarine, oil, vanilla and eggs. Beat well. Add flour,

cocoa, baking soda and buttermilk; mixing well. Fold in zucchini, chips and

nuts. Spread batter into 9 x 13 inch pan. Bake at 325 degrees for 45-50

minutes.

Can frost as desired or serve without frosting.

-------------------------------

 

Chocolate Zucchini Cake

From: Bar2mur

Since summer is here and we will soon be overinundated with those wonderful

green squash, I thought I'd put my 2 cents in. This is a wonderful recipe and

nobody knows that they are getting their veggies while eating dessert! As you

can see, I have made it with egg whites for a rather low cholesterol and

deliciously rich dessert. I have also used 1 C. whole wheat flour and 2 C.

unbleached white flour for a healthier

cake.

Enjoy,

Barbara

**********************************************

Chocolate Nut Zucchini Cake (Serves 16 +)

1/2 C. + 1Tbs. Cocoa 1 1/2C. Vegetable Oil +3

Tbs.

3 C. Flour 3 C. Grated Zucchini

1 1/2 tsp. Baking Powder 1 C. Chopped Walnuts

1 tsp. Baking Soda 1 C. Chocolate Chips

8 Egg Whites or 4 Whole Eggs 2 tsps. Vanilla Extract

3 C. Sugar 1/2 tsp. Almond Extract

Grease 10" tube pan or 2 loaf pans.

Sift 1st 4 ingredients.

Beat eggs on high speed till thick and add sugar 1/4 C. at a time mixing

well.

Add oil and extracts beating well. At low speed, add dry ingredient mixture.

Add zucchini, nuts and chocolate chips. Blend well. Bake in 350 degree oven

for 1 hour and 15 minutes or until tester is clean

Cool on rack before removing from pan(s). Dust w/powdered sugar, if desired.

-------------------------------

 

CHOCOLATE-BOURBON POUND CAKE

From: HOST GFS DdH2

CHOCOLATE-BOURBON POUND CAKE

from BHG

It will be hard for your guests to eat just one slice of this decadent

chocolate cake topped with a scrumptious brown sugar glaze that's spiked with

bourbon. Make sure to use the traditional Bundt pan for this cake. Although

you can bake it in other fluted baking molds, we found that the results were

not consistently good.

Serving: Serves: 24

Cook Time: 30 minutes plus cooling

Total Time: About 1 hour 40 minutes

Chocolate Cake

2 1/2 cups all-purpose flour

1 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup bourbon

2 teaspoons vanilla extract

1 teaspoon instant espresso-coffee powder

1 1/4 cups butter or margarine (2 1/2 sticks), softened

2 3/4 cups granulated sugar

5 large eggs

1 1/4 cups whole milk

2 ounces bittersweet or semisweet chocolate, grated

Brown Sugar Glaze

1/3 cup packed light-brown sugar

4 tablespoons butter or margarine

3 tablespoons bourbon

1 cup confectioners' sugar

Crab apples with leaves for garnish

1. Prepare Chocolate Cake: Preheat oven to 350 degrees F. Grease and flour

12-cup Bundt pan. In medium bowl, combine flour, cocoa, baking powder, and

salt. In 1-cup liquid measuring cup, mix bourbon, vanilla, and

espresso-coffee powder until blended; set aside.

2. In large bowl, with mixer at medium speed, beat butter until creamy.

Gradually beat in granulated sugar, scraping bowl often with rubber spatula.

Beat in bourbon mixture. Reduce speed to low; add eggs, 1 at a time, beating

well after each addition.

3. With mixer at low speed, alternately add flour mixture and milk, beginning

and ending with flour mixture, until batter is blended. Beat in grated

chocolate. Spoon batter into Bundt pan, spreading evenly.

4. Bake cake about 1 hour and 10 minutes or until toothpick inserted in

center of cake comes out clean. Cool cake in pan on wire rack 10 minutes.

Invert cake onto wire rack to cool completely.

5. Prepare Brown Sugar Glaze: Place cooled cake on cake plate. In 2-quart

saucepan, heat brown sugar and butter over medium heat until bubbly, about 3

minutes, stirring often. Remove saucepan from heat. With wire whisk, beat in

bourbon and confectioners' sugar until mixture is smooth. Immediately pour

glaze over top of cooled cake, letting it run down sides. Allow glaze to set

before serving. Garnish with crab apples.

Each serving: About 320 calories,

4 g protein,

44 g carbohydrate,

15 g total fat (9 g saturated),

2 g fiber,

79 mg cholesterol,

205 mg sodium.

Based on individual serving.

Calories: 320

Total Fat: 15.0 g

Saturated Fat: 9.0 g

Cholesterol: 79.0 mg

Sodium: 205 mg

Carbohydrates: 44 g

Fiber: 2.00 g

Protein: 4.0 g

========

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-------------------------------

 

CHRISTMAS APPLESAUCE CAKE

From: HOST GFS DdH2

Christmas Applesauce Cake

from Annie

2 c. apple sauce

3 eggs, unbeaten

2 c. sugar

1 c. butter

3 1/2 c. flour

2 tsp. soda

1 1/2 c. red and green candied cherries

1 c. candied pineapple

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ground cloves

1 c. chopped pecans

1 box raisins

1 box dates

Set oven to 350 degrees.

Cream butter and sugar; add eggs.

Mix apple sauce and soda, mix nuts and fruits, add 1/2 cup of the above flour

to fruit and nut mixture before adding to the rest of ingredients.

Combine all the rest of above ingredients and bake for 1 hour or until cake

starts leaving sides of bundt pan.

This cake keeps extremely well and is better with age.

==================================

HOST GFS DdH2

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

CHRISTMAS CHEESE CAKE

From: HOST GFS DdH2

CHRISTMAS CHEESE CAKE

from Annie

1 c. flour

1/2 c. margarine

1/2 c. brown sugar, firmly packed

1/2 c. nuts, chopped

FILLING

1 (8 oz.) pkg. cream cheese, soft

1/4 c. sugar

1 egg

1/2 tsp. vanilla

2 tbsp. milk

2 tbsp. lemon juice

Preheat oven to 350 degrees. In 3 quart bowl combine flour,

margarine, and brown sugar. Blend with mixer. Stir in nuts.

Reserve 1 cup of mixture for topping. Pat remaining in ungreased 8

inch square pan. Bake near center of oven 8 to 10 minutes. Prepare

filling. Spread over partially baked crust. Sprinkle reserve crumb

mixture on top. Return to oven 23 to 30 minutes. Cool, cut and

store in refrigerator.

==============

HOST GFS DdH2

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-------------------------------

 

coca cola cake needed

From: GFA Terry

Coca Cola Cake

1 c. shortening

2 c. sifted flour

1 3/4 c. sugar

3 tbsp. cocoa

1 tsp. baking soda

1 tsp. vanilla

2 eggs

1/2 c. buttermilk

1 c. "Coke"

1 1/2 c. miniature marshmallows

--ICING:--

1/2 c. shortening

3 tbsp. cocoa

1/2 c. "Coke"

4 c. powdered sugar

1/2 c. nuts, pecans or walnuts

Combine all cake ingredients, except Coke and marshmallows in a large mixing

bowl. Beat 1 minute at high speed, add "Coke" and blend well. Stir in

marshmallows by hand. Bake at 350 degrees for 40 to 45 minutes. Use a 13 x

9 inch pan.

>-------------------------------

 

coca cola cake needed

>From: CvgDIXIE

>

>hello, I am trying to find the recipie for a chocolate cake made with coca

>cola and chocolate and marshmellos and nuts. the name as far as I know is

>coca cola cake. I used to have the recipie, but lost it so many years ago.

>please reply to cvgdixie@aol.com many thanks

>

>

>

-------------------------------

 

COCA-COLA CAKE

From: HOST GFS DdH2

COCA-COLA CAKE

Submitted by: USSGERI

2 c. unsifted flour

2 c. sugar

2 sticks butter or margarine

3 T. cocoa

1 c. Coca-Cola

1/2 c. buttermilk (no buttermilk? -- see below for a tip)

2 beaten eggs

1 t. baking soda

1 t. vanilla

1 1/2 c. miniature marshmallows

ICING:

1 stick butter or margarine

3 T. cocoa

6 T. Coca-Cola

1 box powdered sugar

1 c. pecans, chopped

Combine flour and sugar in a large bowl. Heat butter, cocoa and Coca-Cola to

boiling. Pour over flour and sugar and mix well. Add buttermilk, eggs, soda,

vanilla and marshmallows; stir. Pour into a greased and floured (9x13x2 inch)

pan. Bake 350° for 35-45 minutes or til tests done with a toothpick.

ICING:

Combine butter, cocoa and Coca-Cola and heat to boiling. Pour over powdered

sugar and beat well. Add pecans and spread over cake.

TIP: when you need buttermilk, put one tablespoon of white vinegar into a

measuring cup.......add milk up to the one cup level.....stir, and you have

buttermilk!!

Jan., 2000

Bob Allison

==================================

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-------------------------------

 

Coconut Carrot Cake

From: TurnedOntoChrist

Coconut Carrot Cake

2 cups plain flour

2 1/2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 1/4 cup oil

2 cups sugar

3 eggs

1- 8oz. can crushed pineapples in juice

2 cups grated carrots

1 1/2 cups coconut

1/2 cup nuts

Mix flour, soda, cinnamon, salt together. In a different bowl, beat oil,

eggs, and sugar thoroughly. Add flour mixture, and beat until smooth. Add

pineapple, carrots, coconut and nuts. Pour into greased 13x9 pan. Bake at

350 F for 50-60

minutes.

-------------------------------

 

COFFEE CAKE FROM BISCUIT MIX:

From: HOST GFS DdH2

COFFEE CAKE FROM BISCUIT MIX:

Submitted by: USSGERI

2 c. biscuit mix

2 T. sugar

1 beaten egg

2/3 c. milk

Combine ingredients as given, using electric mixer on low speed, just to

dissolve the dry ingredients completely.

Pour into a greased (9 inch) layer pan. Top batter with about HALF of the

streusel topping mix (recipe to follow).

Bake at 400° about 25 minutes or til toothpick inserted into center comes out

clean.

Cool in pan on wire rack few minutes before spooning over it some canned,

ready to use, vanilla frosting; use just enough to barely cover top and be

sure not to disturb streusel in doing so.

Cut into wedges.

(serves 8)

STREUSEL TOPPING MIX:

1 c. biscuit mix

1 c. packed light brown sugar

2 T. cinnamon sugar mix (to follow)

6 T. margarine, sliced in bits

Combine it all til crumbly. Refrigerate in covered container to use up within

a few months.

(makes 2 1/2 cups mix)

CINNAMON SUGAR MIX:

1/4 c. granulated sugar

1/4 c. powdered sugar

1 t. cornstarch

3 T. ground cinnamon

Mix well together and store in covered container, at room temperature, to use

up within few months.

(makes 3/4 cup mix)

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Cranberry Upside Down Cake

From: GFA Terry

Cranberry Upside Down Cake

1 box of yellow cake mix

4 to 5 c. raw cranberries (or frozen)

2 1/2 c. sugar

1 c. brown sugar

1/s cup butter (1 stick)

1 c. walnut halves or pecan pieces

Preheat oven to 350 degrees. Slice the stick of butter in thin pieces.

Distribute the pieces evenly over the bottom of a 9 x 12 inch pan or a large

round one. Sprinkle the walnut halves or pieces over the butter. Wash and

dry the cranberries, and pour them over the nuts. Add the white sugar and

the brown sugar, spreading evenly over the cranberries. Mix the sugar and

the cranberries slightly. Follow the directions on the box to prepare the

yellow cake mixture, and pour it over everything. Bake at 350 degrees for 40

to 50 minutes (it's done when a toothpick inserted in the center comes out

clean.) Let cool for 10 minutes. Then with a knife, loosen the cake from

the edges of the pan, and turn the pan over on a plate. Good with ice cream.

-------------------------------

 

CREAM CHEESE POUND CAKE

From: HOST GFS DdH2

CREAM CHEESE POUND CAKE

Submitted by: USSGERI

Makes 1 (10-inch) cake

1 1/2 cups butter or margarine, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon vanilla extract

BEAT butter and cream cheese at medium speed with an electric mixer until

creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating

until combined.

COMBINE flour and salt; gradually add to butter mixture, beating at low

speed just until blended after each addition. Stir in vanilla. Pour batter

into a greased and floured 10-inch Bundt pan.

BAKE at 300° for 1 hour and 40 minutes or until a wooden pick inserted in

center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove

from pan, and let cool completely on wire rack. Prep: 15 min.; Bake: 1 hr.,

40

min.

Source Southern Living November 2001

=================================

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-------------------------------

 

Crumb Coffee Cake

From: Host GFS DarlaJo

Crumb Coffee Cake

from KattleKate

Cake:

1 box yellow cake mix

1 1/4 cups sour cream

1/2 cup vegetable oil

3 eggs

1 teaspoon ground cinnamon

Crumb Topping:

3 3/4 cups flour

3/4 cup packed brown sugar

2 teaspoons ground cinnamon

1 1/2 cups (3 sticks) melted butter or margarine

Sour Cream Glaze:

1/2 cup plus 2 tablespoons powdered sugar

1 tablespoon sour cream

Heat oven to 350 º.

Grease a 15 x 10 x 1" baking pan. Lightly dust the pan with all-purpose

flour. Gently shake out any excess flour.

Cake:

Combine cake mix, sour cream, oil, eggs, and cinnamon in large bowl. Beat

according to package directions. Pour batter into prepared pan. Bake in

350º oven for 20 minutes or until wooden pick iinserted in center comes

clean.

Crumb Topping:

Stir together flour, brown sugar, cinnamon and melted butter in mediium-sized

bowl until mixture is evenly moistened and comes together in clumps.

Remove cake from the oven. Sprinkle crumb topping over the top (this will be

a thick covering). Return to oven and bake 15 minutes or until crumbs are

slightly set. Remove pan to wire rack and let cool completely.

Sour Cream Glaze:

Whisk together the 1/2 cup of powdered sugar and sour cream in a small bowl

until well blended. Dust the top of the cake evenly with the remaining 2

tablespoons of powdered sugar. Then drizzle evenly with the sour cream

glaze.

Store the cake, tightly covered, at room temperature for up to 3 days (if it

lasts that long).

Note: I sometimes add a cup of fresh blueberries to the cake mixture.

Mmmarvelous!

HostGFSDarlaJo

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-------------------------------

 

Daiquiri cheese cake

From: HOST GFS DdH2

DAIQUIRI CHEESE CAKE

Submitted by: USSGERI

2 Graham cracker pie crusts

1 Enveloppe unflavored gelatin

1/2 c. Rum

1/2 c. Lime juice

2 pkg. Cream cheese, cubed and softened (8oz. each)

4 Egg whites

1 c. Whipping cream

1/2 c. Sugar

3 tsp. Lime peel, grated

4 Egg yolkes, beaten

1/2 c. Sugar

 

In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime

juice, lime peel and egg yolkes. Cook over medium heat, stirring constantly,

until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth. Beat egg whites on

medium speed, until soft peaks form. Gradualy add 1/2 cup sugar, beat to

stiff peaks.

In seperate bowl, whip cream until soft peaks form. Fold egg white mixture

and whipping cream into gelatin mixture. Pour into pie pans. Cover, chill

until firm.

==================================

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DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

From: HOST GFS DdH2

Submitted by: USSGERI

Diabetic Friendly Chocolate Cheesecake

from:Delicious Ways to Control Diabetes Cookbook

Makes 12 servings

A smooth chocolate no-bake cheesecake in a graham cracker crust. This

diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe

collection. The complete Diabetic recipe collection is available by

subscription only. "

 

Ingredients

 

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed

1/3 cup reduced-calorie margarine, melted

1/4 teaspoon ground cinnamon

Cooking spray

1 (.25 ounce) envelope unflavored gelatin

1 cup fat-free milk

2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened

2 teaspoons vanilla extract

14 tablespoons granulated sugar substitute with aspartame (such as Equal

Spoonful)

1/4 cup unsweetened cocoa

5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as

Sweet 'N Low)

Directions

1 Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up

sides of a 9-inch springform pan coated with cooking spray. Bake at 350

degrees for 8 minutes. Remove from oven; let cool on a wire rack.

2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook

over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool

slightly.

3 Beat cream cheese at medium speed of an electric mixer until creamy. Add

vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar

substitute and cocoa; beat just until blended. Pour mixture into prepared

crust. Cover and chill at least 3 hours or until set. Before serving, top

with chopped wafers.

Per Serving:

Calories 238

Fat 16.5g (sat 8.4g)

Protein 8.1g

Carbohydrate 20.8g

Fiber 1.5g

Cholesterol 36mg

Sodium 308mg

Exchanges: 11/2 Starch, 3 Fat

=================================

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-------------------------------

 

Diabetic Friendly Chocolate Cheesecake

From: HOST GFS DdH2

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

From: Delicious Ways to Control Diabetes Cookbook

Makes 12 servings

" A smooth chocolate no-bake cheesecake in a graham cracker crust. This

diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe

collection. The complete Diabetic recipe collection is available by

subscription only. "

Ingredients

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed

1/3 cup reduced-calorie margarine, melted

1/4 teaspoon ground cinnamon

Cooking spray

1 (.25 ounce) envelope unflavored gelatin

1 cup fat-free milk

2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened

2 teaspoons vanilla extract

14 tablespoons granulated sugar substitute with aspartame (such as Equal

Spoonful)

1/4 cup unsweetened cocoa

5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as

Sweet 'N Low)

Directions

1 Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up

sides of a 9-inch springform pan coated with cooking spray.

Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.

2 Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook

over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool

slightly.

3 Beat cream cheese at medium speed of an electric mixer until creamy. Add

vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar

substitute and cocoa; beat just until blended. Pour mixture into prepared

crust. Cover and chill at least 3 hours or until set. Before serving, top

with chopped wafers.

Per Serving:

Calories 238

Fat 16.5g (sat 8.4g)

Protein 8.1g

Carbohydrate 20.8g

Fiber 1.5g

Cholesterol 36mg

Sodium 308mg

Exchanges: 11/2 Starch, 3 Fat

=================================

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-------------------------------

 

Diet Cherry Coke Cheesecake

From: DarlaJoV

Cherry Coke Cheesecake

1 cup diet Cherry Coke -- boiling

..3 ounces cherry sugar free jello

16 ounces cream cheese

1/2 cup heavy cream

1 teaspoon vanilla -- pure

Dissolve jello in Cherry Coke. Pour into blender. Add cream and vanilla.

Blend well until very smooth and creamy.

Pour into 6 custard cups and cover with plastic wrap.

Refrigerate until firm.

 

 

Darla Jo

-------------------------------

 

Does any one know a peacan cheesecake recipe?

From: BLTIF

Does any one know a peacan cheesecake recipe?

From: Kylamc9899

We are looking for a cheesecake recipe with peacans for this christmas does

anyone know any good ones?

========================Try this one

Pecan Cheese Cake

Preheat oven to 325f

1 C. Graham cracker crumbs

4 tbsp melted butter

1/4 tsp of cinnomon

1/4 tsp nutmeg

1 1/4 c. sugar

4 eggs separated

1 c. sour cream

2 tbsp flour

1/4 tsp salt

1 1/2 c. pecans

1 tsp vanilla

1 lb. cream cheese at room temp.

Combine crumbs, butter, cinnomom,nutmeg and 1/2 c. sugar in a bowl. Beat well

Butter the pan and pat crumbs over the bottom and 1/2 inch up sides. chill

Beat the yolks until they are thick and pale.

Add sour cream, flour,salt, 3/4 c. sugar and vanilla. Beat until well

blended. Add the cream cheese and beat until smooth

Put 1 c. of pecans into blender and mix to a fine consistency. Add to cream

cheese mixture, beat until well mixed

In another bowl beat egg whites until foamy, gradually beat in the remaining

1/4 c. sugar

continue to beat until whites are stiff and shiny.

Fold into cream cheese mixture.

Spoon into crumb crust

Gently place pecans in a decorative pattern on top of mixture.

Bake about 1 hour or until the center does not tremble when the cake is

gently shaken. Cool then chill in frig.

-------------------------------

 

Earthquake Cake

From: DarlaJoV

Earthquake Cake

from SpeedRoots

.

1 cup coconut

1 cup chopped nuts

1 box chocolate cake mix

1 8-ounce package cream cheese

1/2 cup margarine or butter (1 stick)

1 teaspoon vanilla

2 cups powdered sugar

3/4 cup chocolate chips

.

Grease a 9-by-13-inch pan. Sprinkle nuts and coconut on bottom

of pan. Mix cake mix as directed on box. Pour over nuts and coconut.

In separate bowl, mix together the cream cheese, butter, sugar and

vanilla. Mix well and drop by spoonfuls over batter. Sprinkle with the

chocolate chips.

.

Bake at 350 degrees for 50 minutes.

Darla Jo

-------------------------------

 

EARTHQUAKE CAKE

From: HOST GFS DdH2

EARTHQUAKE CAKE

Submitted by: USSGERI

1 Box German Chocolate Cake mix (or darker chocolate if preferred)

1 13oz. can coconut ( I use poly bag 13oz.)

1 Cup pecan pieces

1/2 Cup butter

1- 8oz pkg. cream cheese

1 lb.confectioner's sugar

Mix coconut and pecan pieces and pat into the bottom of an

ungreased 9X13 pan.

Mix cake according to package directions

and pour over coconut mixture.

Soften butter and mix well with

cream cheese and powdered sugar.

Drop by teaspoonful on

top of cake mix. Bake at 350 for 50 to 60 minutes.

Serve with

whipped cream or ice cream.

EARTHQUAKE!!!!!!

==================================

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EASY CARAMEL CAKE

From: HOST GFS DdH2

EASY CARAMEL CAKE

Submitted by: USSGERI

Ingredients:

Yellow Cake Mix, plus Eggs and Oil as directed

2 cans Sweet and Condensed Milk

1/2 cup toasted Pecans, optional topping

Using your favorite yellow cake mix, bake a cake in a 9-inch by 13-inch pan.

Place two cans of condensed milk in a boiler, cover with water (about and

inch over the cans). Boil for 2 1/2 hours. You will need to add water, to

ensure the cans stay covered.

Remove the cans of milk from water, let cool 8-10 minutes. Open slowly, and

very carefully.

Spread the delicious caramel frosting on the cake. Sprinkle with toasted

pecans. Slice to serve.

=========================

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Easy Chocolate Banana Cake

From: DarlaJoV

Easy Chocolate Banana Cake

1 (18.25 ounce) package white cake mix

1/3 cup vegetable oil

4 eggs

8 ounces sour cream

8 tablespoons cocoa powder, unsweetened

1/2 cup semisweet chocolate chips

1 banana, peeled and mashed

 

Preheat oven to 350 degrees F. Lightly grease and flour one 9x13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and

banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F for 35 minutes. Let cool in pan and dust with powdered

sugar if desired.

 

Darla Jo

-------------------------------

 

Lemon cake recipe?

From: GFA Terry

GOLDEN LEMON CAKE

Ingredients :

1 c. shortening (butter)

2 c. sugar

2 tsp. lemon rind, grated

1 tsp. lemon extract

2 2/3 c. cake flour, sifted

3 tsp. baking powder, double acting

1/2 tsp. salt

1 c. milk

Preparation :

Beat shortening and sugar until light. Beat eggs in one at a time

and keep beating until grain of sugar is smooth. Beat in lemon rind

and flavoring. Combine sifted flour, baking powder and salt and

sift twice. Then blend them into beaten mixture about 1/4 at a time

alternately with the milk. Mix well, but don't beat in this

blending. Pour batter in a greased tube pan. Bake in a preheated

oven at 350 degrees for 45 - 50 minutes.

********* or try this --

CALIFORNIA LEMON POUND CAKE

Ingredients :

1 c. butter

1/2 c. shortening

3 c. sugar

5 eggs

3 c. flour

1 tsp. salt

1/2 tsp. baking powder

1 c. milk

1 tbsp. lemon extract

1 tbsp. grated lemon peel--LEMON GLAZE:--1/4 c. butter, softened

1 to 1 1/4 c. confectioners sugar

2 tbsp. lemon juice

1 tsp. grated lemon peel

Preparation :

In large mixing bowl, cream butter, shortening and sugar until

light and fluffy. Add eggs, one at a time, beating well after each

addition. Combine flour, salt, and baking powder, gradually add to

creamed mixture alternately with milk. Mix well after each

addition. Add lemon extract and peel. Mix on low until blended.

Pour into greased fluted tube pan. Bake at 350 degrees for 70

minutes or until cake tests done. Turn out onto rack to cool. For

glaze, combine all ingredients and drizzle over cooled cake.

Combine all ingredients and drizzle over cooled cake. (To be used

with California Lemon Pound Cake.)

-------------------------------

 

EASY PINEAPPLE UPSIDE DOWN CAKE

From: HOST GFS DdH2

Easy Pineapple Upside Down Cake

from Annie

1 1/4 c. sifted flour

1 3/4 tsp. baking powder

3/4 tsp. salt

3/4 c. sugar

1/3 c. shortening

1 egg

1/2 c. milk

1 tsp. vanilla

Sift together first 4 ingredients and add last 4 ingredients to

sifted mixture.

Beat 3 minutes at low to medium speed.

Cover greased 9-inch round cake pan with 1/4 cup firmly packed brown sugar

and 2 tablespoons melted butter.

Arrange small can of crushed pineapple and maraschino cherries in sugar.

Pour batter over fruit and bake at 350 degrees for 35-40 minutes.

Serves 8.

=========================================

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EGGNOGG POUND CAKE

From: HOST GFS DdH2

EGGNOGG POUNDCAKE

SUBMITTED BY: JOE2557

2 T. butter softened

1/2 c. sliced almonds

1 pkg. yellow cake mix

2 eggs

1 & 1/2 c. commercial eggnog

1/4 c. butter, melted

2 T. rum

1/8 tsp. nutmeg

Butter a 10 inch tube or bundt pan. Press almonds against

buttered sides and bottom.

Blend together cake mix, eggs, eggnog, melted butter, rum and

nutmeg. Beat batter at medium speed until smooth. Pour batter

into prepared pan. Bake at 350 degrees for 45 to 55 minutes

or until toothpick inserted in center comes out clean.

Cool cake in pan 10 minutes invert cake onto rack and cool

thoroughly. I drizzle a couple of Tablespoons of Rum on the

still warm cake. Then before serving dust top with powdered

sugar. This works also if you care to leave the Rum out of recipe

HOST GFS DdH2

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-------------------------------

 

Fairy Cake

From: Host GFS DarlaJo

Fairy Cake

2 c. sugar

4 egg whites

3c. sifted flour

1/2 c. shortening

1 c. sweet milk

1 1/2 tsp. vanilla

3 rounding tsp. baking powder

Cream butter and sugar. Add milk and flour alternately. Add well beaten egg

whites. Bake in 3 layers in a moderate oven for 15 min. Cover with any kind

of frosting.

-------------------------------

 

Fantasy Sponge Cake

From: DarlaJoV

Fantasy Sponge Cake

from SpeedRoots

.

6 egg whites (3/4 cup), room temperature

1 tsp. cream of tartar

1 1/2 cups sifted sugar

1 1/3 cups sifted swans down cake flour

1/2 tsp. baking powder

1/2 tsp. salt

6 egg yolks (1/2 cup)

1/4 cup water

1 tsp. lemon extract

.

.

Beat egg whites with cream of tartar in a large bowl until soft mounds

begin to form, using high speed of electric mixer. Beat in 1/2 cup of

sugar, 2 tbsps. at a time; then beat until very stiff peaks form; do not

underbeat. Sift flour with remaining 1 cup sugar, baking powder and

salt into a small bowl. Add egg yolks, water and lemon extract; beat

with a spoon just until blended (about 75 strokes). Carefully fold into

egg white mixture, using about 30 fold-over strokes; do not stir or

beat. Pour into an ungreased 10 inch tube pan; gently cut through

batter to remove large air bubbles. Bake at 375 for about 35 minutes,

until cake springs back when pressed lightly. Invert and cool

thoroughly in pan.

Darla Jo

-------------------------------

 

FILLING FOR SUSIE Q CAKE...or Twinkie Cake.

From: Host GFS DarlaJo

FILLING FOR SUSIE Q CAKE...or Twinkie Cake.

Mix 5 Tblsp. flour with 1 c. milk.

Cook over low heat, stirring constantly until thick. Cool.

Combine remaining ingredients:

1 c. sugar

1/2 c. vegetable shortening

1/2 c. butter

12 tsp. salt

1 Tblsp. Vanilla

Beat with mixed until fluffy. Add into milk mixture and beat again. Spread

filling on top of one Yellow Cake layer and top with remaining cake layer.

Cover, and refrigerate.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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-------------------------------

 

Fresh Strawberry Cake Topping

From: BLTIF

Make your favorite yellow, white or strawberry cake(9x13)

For a change from icing try this

Fresh Strawberry Cake Topping

1 lb strawberries (fresh)

1 dry package of strawberry glaze mix (usually found in the produce dept)

1 container of Cool Whip (Lg.)

Clean strawberries put aside

Mix glaze according to directions.

Pour strawberries into glaze mixture mix well

Refrig until cool but not set.

Pour over cake. Return to frig until set.

Cover cake with cool whip and serve

-------------------------------

 

Friendship cake

From: G RAISIN

AMISH FRIENDSHIP BREAD

Makes 2 loaves. Do not use metal spoons or bowls. Do not refrigerate. If

air gets in bag, let it out. It is normal to thicken, bubble or ferment.

Day 1 do nothing

" 2 do nothing

" 3 do nothing

" 4 do nothing

" 5 do nothing

Day 6 Add one cup of each of flour, sugar and milk last(do not mix)

" 7 squeeze bag

" 8 squeeze bag

" 9 squeeze bag

" 10 Combine in large bowl one cup each flour, sugar and milk. Mix with

wooden spoon

Pour 4 one cup starters into 4 seperate zip lock bags. Keep one and give 3

away to friends with instructions. You will have a small amount of batter

left over. Leave in bowl and add.

3/4 C. oil

1 C. sugar

1 tsp van

3 lg eggs

1/2 tsp salt

2 tsp cinnamon

2 C. flour

1/2 C. milk

1.2 tsp baking soda

2 sm boxes of instant van. pudding

1/2 tsp baking powder

1/2 C. chopped nuts

1 C. chopped apples

2 well greased and sugared(make a cinnamon and sugar mixture) loaf pans. Do

not let it rise, bake right away. Sprinkle top with sugar.

Bake @ 350 for one hour.

Hope this is what you were looking for, if not, please enjoy. Sherry

-------------------------------

 

FROZEN LEMON CAKE

From: HOST GFS DdH2

Easy Frozen Lemon Cake

from Annie

Ingrediants

3 eggs

1/2 c. sugar

Juice and rind of 1 lemon

1 c. heavy cream

2/3 c. graham crackers or vanilla wafer crumbs

Mix egg yolks, sugar, lemon juice and rind, and cook over hot, not

boiling water.

Stir constantly until thick as heavy cream. Remove

from heat and cool.

Beat egg whites until they stand in peaks and

beat cream until stiff.

Fold into cooled custard.

Sprinkle 1/2 of crumbs on bottom of refrigerator tray, pour mixture on and

sprinkle remaining crumbs on top. Freeze until firm.

==================================

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Fruit cake-moist

From: BLTIF

bject: Fruit cake-moist

From: GaylJen00

With the holiday season coming up, does anyone have a recipe for a good

fruitcake that is moist and has a lot of nuts?

Gayle----GaylJen00@aol.com

****************************************************

Old Fashioned Fruit Cake

3/4 lb butter

1 cup dark brown sugar

1 tsp lemon extract2 eggs 1/2 cup molasses 2 cups flour 1/2 tsp baking soda

1 tsp cinnomon

1/2 tsp allspice

1/2 tsp mace

1/4 tsp cloves

1/2 tsp salt

1/2 cup milk

2 cups small pieces mixed candied fruit

1/2 cup small pieces candied citron

1 cup raisins

1 cup pecans

Preheat oven to 325. Butter 2 loaf pans, line with foil. Cream the butter,

add brown sugar and beat until light and fluffy.Add the lemon extractand

eggs, beat well.

Mix together the flour, baking soda, cinnomon, allspice, mace, cloves, and

salt; beat into the first mixture. Add the milk and beat until smooth. Stir

in the candied fruit, citron, raisins, and pecans; mix well.

Spoon into the pans and bake for an hour to an hour and a half or unttooth

pick inserted in middle comes out clean.

Turn out on rack to cool. When completely cooled, wrap well and store in

airtight container

Bob Apetit !!!

-------------------------------

 

FRUIT COCKTAIL CAKE

From: HOST GFS DdH2

Fruit Cocktail Cake

from Annie

1 1/2 c. sugar

2 eggs

1/2 c. salad oil

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

1 lb. can fruit cocktail with the juice

Cream together sugar, eggs and oil. Beat in flour, baking soda and

salt.

Spoon in the fruit cocktail and juice.

Bake in greased 13"x9"x2" pan for 50 minutes in preheated oven at 350

degrees.

TOPPING

3/4 c. sugar

1/4 lb. margarine or butter

1/2 c. evaporated milk

Boil above. Boil until slightly thickened and pour over the cake while it is

still hot.

=============

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-------------------------------

 

Fruit Cocktail Holiday Cake

From: Terry Ann2

Fruit Cocktail Cake

2 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1 lg. (3 1/2 c.) can fruit cocktail

2 beaten eggs

--TOPPING:--

1 c. brown sugar

1 c. nuts

Mix all together, then sprinkle with topping. Bake at 350 degrees for

approximately 1 hour.

-------------------------------

 

GEEZER CORN CAKES

From: DarlaJoV

GEEZER CORN CAKES

6 slices of bacon, cooked and broken up into pieces

2 cup creamed corn

6 eggs

1 cup flour

1 tsp salt

1 tbs baking powder

Combine all ingredients and drop by spoonfuls onto hot greased 9" griddle.

Serve with hot sugar syrup or hot pancake syrup.

-------------------------------

 

SNACK MACHINE SALMON CAKES (GEORGE FOREMAN GRILL)

From: HOST GFS DdH2

Snack Machine Salmon Cakes

Prep: 5 min, Cook: 5 min.

3/4 lb. canned salmon, drained and flaked

2 eggs

40 saltine crackers, finely crushed

2 small onions, minced

1/2 tsp. celery seed

Preheat snack machine.

Combine all ingredients and salt and pepper to taste in a bowl and mix

thoroughly. Spread a portion of mixture onto a lightly oiled or buttered

snack machine (George Foreman machine). Close cover and cook 3-5 minutes,

until browned and cooked throughout.

This recipe serves 4 people.

Due to the nature of this recipe, it adjusts the number of servings in

multiples of 2 only.

The instructions describe how to prepare the ingredients for one pan. There

are enough ingredients to prepare 2 pans.

Per serving:

calories 308,

fat 12.7g,

37% calories from fat,

cholesterol 147mg,

protein 22.5g,

carbohydrates 27.0g,

fiber 1.6g,

sugar 3.9g,

sodium 785mg,

diet points 7.4.

Dietary Exchanges:

Milk: 0.0, Vegetable: 1.0,

Fruit: 0.0, Bread: 1.4, Lean meat: 0.4,

Fat: 1.4, Sugar: 0.0, Very lean meat protein: 2.6

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

GERI'S QUICK AND YUMMY POKE AND POUR CAKE

From: HOST GFS DdH2

GERI'S QUICK AND YUMMY POKE AND POUR CAKE

Submitted by: USSGERI

I box cake mix ( I use lemon)

1 small box of lime gelatin (Royal or Jello)

1 container of lemon frosting mix

Method:

Prepare the cake mix according to the directiions on the box.......I bake my

cake in a 9/13 cake pan.......

After cake has been removed from oven and is cooling, prepare the box of lime

gelatin as per instructions on the box ..............

Take a fork (tines pointed away from you) and begin to poke holes in the

cake.....Make as many holes as you like. It makes no difference whether the

cake is warm or not. I poke as soon as gelatin is done.......

Put the gelatin into a measuring cup. Pour the gelatin over the top of the

cake and into the holes......the gelatin goes thru the entire cake so don't

worry........distribute evenly though.

After the cake has cooled sufficiently, spread the frosting over the top.....

I found that men enjoyed this dessert just as much as the ladies did.

Yummy!!

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

GERMAN CHOCOLATE CAKE

From: HOST GFS DdH2

GERMAN CHOCOLATE CAKE

Submitted by: USSGERI

BAKER'S(r) GERMAN'S(r) Sweet Chocolate Snack Cake

 

Ingredients

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

1-1/2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour, divided

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

Preparation

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes

or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Beat in eggs, 1 at a

time, mixing at low speed on electric mixer until well blended.

Add vanilla. Beat in 1/2 cup of the flour, baking soda and salt.

Add remaining 1-1/2 cups flour alternately with buttermilk, beating until

well blended after each addition. Pour into greased 13x9-inch pan.

(I used to bake this in 3 - 8 inch pans - but follow their directions)

Bake at 350°F for 50 minutes or until toothpick inserted in center comes out

clean. Cool in pan on wire rack. (Do not overbake or cake becomes too dry -

know your oven.........temperatures do vary according to an appliance

repairman who has a talk radio show in our area)

Frost with Coconut-Pecan Filling and Frosting.

Tips From the Kitchen:

Variation: Prepare batter as directed; spoon evenly into 24 paper-lined

muffin cups. Bake at 350°F for 25 to 30 minutes or until toothpick inserted

in centers comes out clean. Cool in pan on wire rack. Frost with

Coconut-Pecan Filling and Frosting.

Prep Time: 15 mins

Total Time: 1 hr 7 mins

Serves: 15

==================================

COCONUT-PECAN FILLING

Prep Time: 5 mins

Total Time: 17 mins

Serves: Makes about 4-1/2 cups

Ingredients

1 can (12 oz.) evaporated milk

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

4 egg yolks, slightly beaten

1-1/2 tsp. vanilla

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)

1-1/2 cups chopped PLANTERS Pecans

Preparation

Place milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring

constantly, cook on medium heat 12 minutes or until thickened and golden

brown. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and of spreading

consistency.

Makes enough to frost tops of 2 (13x9-inch) cakes or fill and frost 3-layer

cake or frost 24 cupcakes.

 

Tips From the Kitchen:

Take a Shortcut: Use blender or food processor to quickly chop pecans.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

Graham Cracker Cake (Torte)

From: GFA Terry

Here's what I found - I've never made this, so I don't know how good it is.

:)

GFA Terry

*********

AMARETTO CHEESE CAKE

Ingredients :

3/4 c. coarsely ground walnuts

3/4 c. graham cracker crumbs

4 tbsp. melted butter

FILLING:

4 (8 oz.) pkgs. cream cheese

4 eggs

1 1/4 c. sugar

1 tbsp. lemon juice

2 tsp. vanilla

TOPPING:

2 c. sour cream

1/2 c. sugar

1 tsp. vanilla

SAUCE:

1 (12 oz.) raspberry or blackberry jam

1 tbsp. cornstarch

1/4 c. Amaretto or water

Preparation :

Crust: Combine walnuts, graham cracker crumbs and butter.

Press into pan. Filling: Beat cream cheese. Add eggs, sugar,

lemon juice and vanilla. Beat thoroughly. Spoon over crust. Bake

at 350 degrees for 40-45 minutes, if using 10 inch springform pan or

50-55 minutes if using 9 inch springform pan. Remove from oven and

cool 15 minutes. Retain oven temperature at 350 degrees. Topping:

Combine sour cream, sugar and vanilla and blend well. Spoon over

cake and return to oven. Bake 5 minutes longer. Cool and

refrigerate at least 24 hours, or preferably 2-3 days. Sauce:

Combine ingredients several hours before. Spread on cake. Other

sauces: Blackberry pie filling, fresh strawberries with glaze,

pineapple topping.

-------------------------------

 

Grandma's Pear Sausage Breakfast Cake

From: GFA Terry

Pear Sausage Breakfast Cake

Ingredients :

1 (15-16 oz.) can Bartlett pear halves (packed in heavy syrup)

1 egg

1/3 c. milk

2 tbsp. vegetable oil

2 c. buttermilk baking mix (Bisquick)

1/2 tsp. cinnamon

1/2 c. nuts, chopped

1 (8 oz.) pkg. Brown & Serve sausage links, halved lengthwise (or 1 lb.

cooked, crumbled sausage, drained)

CINNAMON STREUSEL TOPPING:

2/3 c. brown sugar, packed

1/2 c. flour

1 tsp. cinnamon

6 tbsp. butter or margarine

Preparation :

Drain pears, reserving 1/3 cup syrup; chop pears. Combine reserved pear

syrup with egg, milk and oil; mix thoroughly. Stir together baking mix and

cinnamon; add to liquid ingredients, stirring just until moistened. Stir in

pears and nuts and pour into greased 11 x 7 x 2-inch baking dish or about 16

muffin tins. Arrange sausages on top, cut side down, or sprinkle cooked

sausage on top and press down slightly. Mix streusel topping together.

Sprinkle with streusel topping. Bake at 400 degrees for 18 to 20 minutes. Cut

into squares and serve warm.

-------------------------------

 

Guava Cake

From: Host GFS DarlaJo

Guava Cake

from SpeedRoots

10 Tbs (150 ml) butter

1 cup (250 ml) sugar

2 cups (500 ml) flour

1 Tbs (15 ml) baking powder

1 tsp (5 ml) ground cinnamon

1 tsp (5 ml) ground nutmeg

1/4 tsp (1 ml) salt

2 eggs

1 lb (450 g) guava paste*, cut into 16 slices

* Available in finer supermarkets and Hispanic specialty shops.

Beat the butter an sugar together until light and fluffy. Sift

together the flour, baking powder, spices, and salt and add the butter

mixture, mixing until well combined. Add the eggs one at a time and

mix well. Spoon half the batter into a buttered 8x8x2 inch (20x20x5

cm) baking pan. Top with the sliced guava paste and cover with the

remaining batter. Bake in a preheated 350F (180C) oven for 35 to 40

minutes, until golden brown. Cool on a wire rack. Serves 8 to 12.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Gum Drop Cake

From: Terry Ann2

GUM DROP CAKE

Ingredients :

1 c. shortening

2 c. sugar

2 lg. eggs

1 lb. gum drops

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

1 c. walnuts

1 1/2 c. applesauce

3 1/2 c. flour

Preparation :

Mix all dry ingredients together. Beat in shortening, eggs and

applesauce. Fold in gum drops and walnuts. Put mixture in a

greased and floured Bundt pan. Cake is done when toothpick comes

out clean. Cool slightly and remove cake from pan. Bake at 325

degrees for 2 - 2 1/2 hours.

--Terry Ann in Alabama

-------------------------------

 

Harvest Cake

From: Terry Ann Morgan

HARVEST CAKE

1 & 1/2 c. sugar

1/2 c. firmly packed brown sugar

2 tsp. cinnamon

2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger (optional)

1 c. vegetable oil

1/2 tsp. vanilla

4 eggs

2 c. flour, sifted

1 (16 oz.) can pumpkin

1 lg. apple, peeled and chopped

1 1/2 c. black walnuts, chopped

ICING:

3 1/2 c. powdered sugar, sifted

1/2 c. butter, softened

1 (8 oz.) pkg. cream cheese, softened

2 tsp. vanilla

Generously grease and flour a bundt pan. In large bowl, thoroughly mix

sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla and eggs. Add

flour 1/2 cup at a time, beating after each addition. Mix in pumpkin. Stir

in apple and nuts by hand. Pour into prepared bundt pan. Bake at 350

degrees for 70 minutes. Cool 20 to 25 minutes. Remove from pan and spread

with icing prepared by blending all ingredients until smooth. Refrigerate

until

served.

-------------------------------

 

HARVEST LOAF CAKE

From: HOST GFS DdH2

Harvest Loaf Cake

from Marsha Al Rec

Makes 1 - 9x5 inch loaf

Prep Time: 30 Minutes

Cook Time: 1 Hour 10 Minutes

Ready in: 1 Hour 40 Minutes

" Fill your house with the happy aroma of autumn. If you don't have

cream, you may substitute milk. "

Print: 3x5 | 4x6 | full page

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons salt

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 cup butter

1 cup white sugar

2 eggs

3/4 cup canned pumpkin

3/4 cup semisweet chocolate chips

3/4 cup chopped walnuts

 

1/4 cup confectioners' sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons heavy cream

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch

loaf pan. In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg,

ginger and cloves. Set aside.

2 In a large bowl, cream butter and sugar until light and fluffy. Beat in the

eggs. Add flour mixture alternately with pumpkin. Stir in chocolate chips and

1/2 cup of the walnuts. Pour batter into loaf pan. Sprinkle remaining nuts on

top.

3 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until

toothpick inserted into center of cake comes out clean. While still warm,

drizzle with glaze. Cool for 6 hours before serving.

4 to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg

and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

 

Calories 336

Protein 4.8g

Total Fat 17.8g

Sodium 524mg

Cholesterol 60mg

Carbohydrates 42.4g

Fiber 2.2g

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Hoe Cakes

From: GFA Terry

Living just 100 miles from Nashville, I found this recipe -- don't know how

good it is, though. :-)

HOE CAKES

Ingredients :

1 1/2 c. corn meal

1 c. all-purpose flour

1/4 c. Crisco oil

1 1/4 c. buttermilk

1/3 c. sugar

2 eggs, beaten

1 tsp. salt

1 tsp. soda

Preparation :

Combine cornmeal, flour, sugar, salt and soda in medium bowl.

Add eggs, oil and buttermilk. Stir just until ingredients are

moistened. Pour into heavily oiled skillet 1/4 cup of batter for

each hoe cake. Fry over medium-high heat 1 or 2 minutes or until

golden brown on each side. Use additional oil if necessary. Drain

on paper towels. Serve immediately. "...Then Abraham ran back to

the tend and said to Sarah, 'Quick! Mix up some hoe cakes! Use your

best meal and flour, and make enough for the three of them!'"

-------------------------------

 

Honey Chocolate Cake

From: Host GFS DarlaJo

Honey Chocolate Cake

1/2 cup sifted flour

1/2 tsp baking powder

1/4 tsp salt

6 oz semi-sweet chocolate

2 eggs

6 tbs honey

1 tbs vanilla

1 cup chopped nuts (optional)

1/3 cup butter

Sift together all dry ingredients.

Melt chocolate and butter, then cool.

Beat in eggs, one at a time.

Beat in honey and vanilla.

Stir in dry ingredients and nuts.

Butter an 8"x8" pan.

Bake at 375º for 30 minutes, making sure to test for doneness.

Top with whipped cream.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

HOT FUDGE PUDDING CAKE

From: HOST GFS DdH2

HOT FUDGE PUDDING CAKE

Submitted by: USSGERI

Makes 1 - 9 inch square cake

" A rich, moist chocolate cake that makes it's own fudge sauce while baking.

"

 

Ingredients

3/4 cup white sugar

1 cup all-purpose flour

1/4 cup HERSHEY'S (r) Cocoa Powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1/2 cup packed light brown sugar

1/4 cup HERSHEY'S (r) Cocoa Powder

1 1/4 cups hot water

Directions

1 Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa,

baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2 Pour batter into ungreased 9-inch square baking pan. Stir together

remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa;

sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3 Bake 35 to 40 minutes or until center is almost set. Remove from oven; let

stand 15 minutes. Serve in dessert dishes, put a scooop of ice cream over the

cake then spoon sauce from bottom of pan over the top or garnish with whipped

topping, if desired.

(I use the scoop of ice cream, it tastes like a hot fudge sundae -- yummy

yummy)

Makes 1 - 9 inch square cake

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

Hummingbird Cake:

From: Terry Ann2

This is called Hummingbird Cake because you can't stop going

yum-m-m-m-m-m-m-m-m-m while eating it. :D

HUMMINGBIRD CAKE

By TerryAnn2@aol.com

3 c. flour (all-purpose)

1 & 1/2 c. sugar

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

3 eggs, beaten

1 & 1/2 c. oil

1 & 1/2 tsp. real vanilla flavoring

1 (8 oz.) can crushed pineapple - do not drain

1 c. chopped pecans

2 c. chopped bananas

Combine dry ingredients. Add eggs and oil and stir until dry ingredients are

moistened. Do not overbeat. Stir in vanilla, pineapple, pecans and bananas.

Put in a well-greased 9 x 13 inch pan (or two 9 inch round pans). Bake at 350

degrees for 55 minutes (30 to 35 minutes for the round pans). Cool

completely. Then frost with cream cheese frosting. Recipe follows --

1 (8 oz.) pkg. softened cream cheese

1/2 c. real butter, softened (or margarine, but butter tastes better)

1 lb. powdered sugar

1 tsp. real vanilla flavoring

1/2 cup chopped pecans

Beat ingredients except pecans together and ice cake. Sprinkle pecans on top.

-------------------------------

 

IMPOSSIBLE PUMPKIN CHEESECAKE

From: HOST GFS DdH2

Impossible Pumpkin Cheesecake

from Annie

1 pkg. cream cheese, softened

3/4 c. sugar

1/2 c. Bisquick

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. vanilla

1 tsp. grated orange peel

3 eggs

1 (16 oz.) can pumpkin

Heat oven to 350 degrees.

Lightly grease 9" pie plate.

Place all ingredients in blender or mixing bowl. Blend high for 2 minutes.

 

Pour into pie plate. Bake until firm, about 45 minutes. Cool.

Spread topping over top. Chill about 3 hours.

TOPPING:

1 c. sour cream

2 tbsp. sugar

2 tsp. vanilla

Cream sugar with sour cream. Add vanilla.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Inside Job Cupcakes

From: DarlaJoV

Inside Job Cupcakes

makes 30

from SpeedRoots

.

1 package 2 layer chocolate cake mix

1-8 ounce package cream cheese

1/2 cup sugar

1 egg beaten

Dash of salt

1-6 ounce package chocolate chips

.

Prepare cake mix according to directions on package. Put 30 paper liners in

cupcake pans. Fill each one with the cake mix.

Mix cream cheese with sugar, egg, salt and chocolate chips. Spoon 1 rounded

tablespoon of the cheese mixture into the cupcakes.

Bake at 350 degrees for 20 minutes.

Darla Jo

-------------------------------

 

Irish Cake

From: Terry Ann2

Irish Potato Cake (A nice, moist breakfast-type cake)

1/4 c. butter or margarine

2 c. sugar

4 eggs

1 c. mashed potato

2 c. flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 c. cocoa

1 tsp. cinnamon

1 tsp. allspice

1/2 c. milk

1 tsp. lemon extract

1 tsp. vanilla

1 c. chopped nuts

1 c. raisins

Cream together butter and sugar. Add eggs, potatoes, and beat well. Sift

together flour, baking powder, salt, cocoa, and the spices. Add to the

creamed mixture and beat. Add milk and flavorings and beat well. Stir in

the nuts and raisins. Bake in greased and floured tube or bundt pan for 1 &

1/4 to 1 & 1/2 hours at 325 degrees.

-------------------------------

 

IRISH CREAM CHEESECAKE

From: HOST GFS DdH2

IRISH CREAM CHEESECAKE

Another great Cheesecake recipe. This one uses Irish Cream.

Enjoy!

-----------* Today's Recipe *-----------------

-*- Dessert Recipes -*-

from Megan's Kitchen

 

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 12 or 6 Dogbyte's

Cal: unknown

 

Amount Ingredient

-------- -----------------------------

1 C Graham Cracker Crumbs, (about 15 grahams)

3 T Sugar

3 T Butter, melted

3 packages Cream Cheese (package=8 ounce 240g)

1 1/4 C Sugar

2 tsp Real Vanilla Extract

2 C Sour Cream

1/3 C Irish Cream Liqueur

4 Eggs

 

In a small bowl, mix together cracker crumbs, 3 tablespoons

sugar, and melted butter.

 

Press this crumb mixture into bottom of 9 inch springform pan

with 2 3/4 inch high sides.

 

Bake the crust at 350F (180C) for about 8 minutes until brown.

Set aside to cool.

 

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla

in large bowl until blended.

 

Add in 1 cup sour cream and Irish Cream liqueur.

 

Add eggs one at a time, beating just until combined.

 

Pour filling over crust in pan.

 

Bake at 350F until edges are puffed, and center no longer

moves when pan is shaken. Transfer cheesecake to rack, and cool 10

minutes.

 

Mix the remaining 1 cup of sour cream and the remaining 1/4 cup

sugar in a small bowl until smooth.

 

Spread the sour cream mixture on top.

 

Bake at 350F (180C) the cheese cake for an additional 10 minutes.

 

Transfer cheesecake to rack and cool. Cover and refrigerate

overnight. Release pan from cheesecake.

 

Cut and enjoy with friends.

-----------------

RECIPE - IRISH CREAM

Prep Time: 10 minutes Cooking Time: 0 minutes

 

Help with this Recipe

Love Bailey's Irish Cream but want to make it at home??? No joke this recipe

is a copy of the Famous Irish Cream. I love a splash a healthy in my evening

coffee. Enjoy and please drink responsibly.

 

1 Cup Light Cream

1 can Eagle Sweetened Condensed Milk can=14oz or 438ml

1 2/3 Cup Irish Whiskey

1 teaspoon Instant coffee

2 Tablespoon Chocolate Syrup, like Hershey's

1 teaspoon Real Vanilla extract

1 teaspoon Almond Extract

Instructions

1. Combine all the ingredients in a blender set on high speed for 30

seconds.

2. Bottle in a tightly sealed container and refrigerate.

3. The liqueur will keep for at least 2 months if kept cool. Be sure

to shake the bottle well before serving.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

ITALIAN CHEESECAKE COOKIES AND OTHER COOKIE

From: HOST GFS DdH2

ITALIAN CHEESECAKE COOKIES

Italian Cheesecake Cookies

from Rita at Al Rec

Makes 2 dozen

" A little bite of heaven! Try topping with strawberry or blueberry pie

filling. "

 

Ingredients

1 pound ricotta cheese

2 (8 ounce) packages cream cheese, softened

1 1/2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 tablespoons corn starch

3 tablespoons all-purpose flour

1/2 cup butter, melted and cooled

1/2 pint sour cream

1/2 lemon, juiced

1 cup cherry pie filling

Directions

1 Cream together the ricotta and cream cheese. Add sugar and continue beating

until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well

after each addition. Beat in eggs, one at a time. Gradually beat in melted

butter. Blend in sour cream, continue beating all ingredients until well

blended.

2 Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C)

for 1 hr. Turn off oven and leave inside for 2 hours.

3 Cut into squares. Top each with strawberry, blueberry, or cherry pie

filling. Note: Bars can be frozen.

Makes 12 servings

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

 

Calories 455

Protein 10.2g

Total Fat 29.4g

Sodium 272mg

Cholesterol 153mg

Carbohydrates 39g

** Fiber 0.4g

==========

RECIPE - RAINBOW COOKIES

Rainbow Cookies

from Penney Al Rec

Makes 8 dozen

Prep Time: 45 Minutes

Cook Time: 10 Minutes

Ready in: 10 Hours 30 Minutes

" Moist, mellow and full of almond flavor "

 

Ingredients

 

8 ounces almond paste

1 cup butter, softened

1 cup white sugar

4 eggs, separated

2 cups all-purpose flour

6 drops red food coloring

6 drops green food coloring

1/4 cup seedless red raspberry jam

1/4 cup apricot jam

1 cup semisweet chocolate chips, melted

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking

pans with parchment paper.

2 In a large bowl, break apart almond paste with a fork, and cream together

with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in

flour to form a dough. In a small bowl, beat egg whites until soft peaks

form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix

one portion with red food coloring, and one with green food coloring. Spread

each portion into one of the prepared baking pans.

3 Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Carefully remove from pan and parchment paper, and cool completely on wire

racks.

4 Place green layer onto a piece of plastic wrap large enough to wrap all

three layers. Spread green layer with raspberry jam, and top with uncolored

layer. Spread with apricot jam, and top with pink layer. Transfer layers to a

baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting

board on top of wrapped layers to compress. Chill in the refrigerator 8

hours, or overnight.

5 Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1

hour, or until chocolate is firm. Slice into small squares to serve.

Nutrition at a glance

Servings Per Recipe: 96 amount

per serving

 

Calories 61

Protein 0.8g

Total Fat 3.3g

Sodium 23mg

Cholesterol 14mg

Carbohydrates 7.5g

Fiber 0.3g

========

RECIPE - GREAT-GRANNY'S OLD-TIME SPICE COOKIES

Great-Granny's Old-Time Spice Cookies

from Good Housekeeping

Shirley A. Fisher Bethlehem, PA Fisher's great-grandmother passed down this

recipe in the late 1890's, and it's been in the family ever since. Early on,

the cookies weren't decorated, but later, some icing and colored sugars were

added. Even the cookie cutters have been handed down, with new additions

along the way. Fisher bakes these cookies all year -- for Valentine's Day,

Easter, even the Fourth of July.

Serving: Yields: about 4 dozen cookies

Cook Time: 1 hour 10 minutes plus chilling, cooling, and decorating

Total Time: 1 hour 18 to 20 minutes plus chilling, cooling, and decorating

5 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup margarine or butter (2 sticks), softened

1 1/4 cups packed light brown sugar

1 jar (12 ounces) dark molasses

ornamental frosting, optional

1. In large bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and

salt. In another large bowl, with mixer at low speed, beat margarine or

butter with brown sugar until blended. Increase speed to high; beat until

light and creamy. At low speed, beat in molasses until blended, then beat in

3 cups flour mixture. With spoon, stir in remaining flour mixture. Divide

dough into 4 equal pieces. Wrap each piece in plastic wrap and freeze at

least

1 hour or refrigerate overnight, until dough is firm enough to roll.

2. Preheat oven to 350 degrees F. On well-floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough

refrigerated (dough will be soft). With floured 3- to 4-inch assorted cookie

cutters, cut dough into as many cookies as possible; reserve trimmings. Place

cookies, about 1 inch apart, on ungreased large cookie sheet.

3. Bake cookies 8 to 10 minutes, until just browned. Cool cookies on cookie

sheet 5 minutes. With pancake turner, remove cookies to wire rack to cool

completely. Repeat with remaining dough and trimmings.

4. When cookies are cool, if you like, prepare Ornamental Frosting. Use to

decorate cookies as desired. Set cookies aside to allow frosting to dry

completely, about 1 hour.

Each cookie without frosting:

About 120 calories,

2 g protein,

21 g carbohydrate,

4 g total fat (1 g saturated),

0 mg cholesterol,

95 mg sodium.

Based on individual serving.

Calories: 200

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 0.0 mg

Sodium: 95 mg

Carbohydrates: 21 g

Protein: 2.0 g

==========

RECIPE - STAINED-GLASS COOKIES

Stained-Glass Cookies

from Good Housekeeping

Use cookie cutters and crushed sour balls to create cookie ornaments that are

good enough to eat.

Serving: Yields: about 5 dozen cookies

Cook Time: 1 hour 20 minutes plus cooling

Total Time: 1 hour 30 to 32 minutes baking plus cooling and decorating per

batch

1 batch holiday sugar cookies

1 package (10 to 12 ounces) hard candy such as sour balls in assorted colors*

clear nylon fishing line

1. Prepare Holiday Sugar Cookie dough as in steps 1 and 2.

2. While dough is chilling, group candies by color and place in separate

heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work

surface. With meat mallet or rolling pin, lightly crush candy into small

pieces, being careful not to crush until fine and powdery. Repeat with

remaining candy.

3. Preheat oven to 350 degrees F. Roll and cut dough as in step 3 of Holiday

Sugar Cookies, but place cutout cookies on large cookie sheet lined with

foil.

4. With mini cookie cutters, canapé cutters, or knife, cut 1 or more small

shapes from each large cookie; remove small cutout pieces and reserve for

rerolling. Place some crushed candy in cutouts of each cookie. With drinking

straw, make a hole in top of each cookie for hanging.

5. Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies

completely on cookie sheet. With pancake turner, remove cookies. Repeat with

remaining dough and trimmings.

6. For wreath, tree, or window decorations, tie nylon fishing line through

hole in each cookie to make loop for hanging.

Each cookie:

About 90 calories,

1 g protein,

14 g carbohydrate,

4 g total fat (1 g saturated),

7 mg cholesterol,

40 mg sodium.

*Do not use red-and-white-swirled peppermint candies -- they won't melt in

the oven.

Based on individual serving.

Calories: 90

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 7.0 mg

Sodium: 40 mg

Carbohydrates: 14 g

Protein: 1.0 g

===========

RECIPE - KEY LIME-WHITE CHOCOLATE COOKIES

Key Lime-White Chocolate Cookies

from Betty Crocker

The key to these sweet, lightly crisp cookies is rich white chocolate and the

refreshing hint of lime in each bite!

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons vanilla

1 egg

2 1/3 cups Original Bisquick(r) mix

Green food color, if desired

1 package (6 ounces) white baking bars (white chocolate), cut into chunks

1 tablespoon grated lime peel

1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl

with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food

color, white chocolate chunks and lime peel.

2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove

from cookie sheet to wire rack.

=========

RECIPE - SOUR CREAM CHUNK COOKIES

Sour Cream Chunk Cookies

from Betty Crocker

If chocolate chip cookies are nice, these Sour Cream Chunk Cookies are even

nicer! Enjoy big chunks of melt-in-your-mouth chocolate with each bite of

these soft, rich cookies. Very nice, indeed!

1/2 cup white baking chips, melted and cooled

3/4 cup sugar

3/4 cup butter or margarine, softened

1/2 cup sour cream

1 teaspoon vanilla

1 egg

2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ounces semisweet baking chocolate, chopped

1/2 cup chopped pecans

1. Heat oven to 375ºF.

2. Beat melted white baking chips, sugar and butter in large bowl with

electric mixer on medium speed until smooth. Stir in sour cream, vanilla and

egg. Stir in flour, baking powder and baking soda until well blended. Stir in

chocolate and pecans.

3. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie

sheet.

4. Bake 8 to 10 minutes or until light golden brown. Remove from cookie

sheet to wire rack.

============

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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-------------------------------

 

Italian Creme Cake

From: Taffyhall

Italian Creme Cake

Cake

1 stick margarine 1/2 C Crisco 2 C sugar

5 eggs separated

1 tsp baking soda 1 C buttermilk 2 C flour,sifted

1 sm.can coconut

Cream margarine, Crisco & sugar. Add egg yolks, beating 1 at a time, to

creamed mixture. Sift flour & soda 3 times; add alternately with buttermilk

to cream mixture. Add coconut. Beat egg whites to peaks & fold into

mixture. Pour into 3 greased & floured 9" cake pans. Bake at 350F for

25-30 minutes or until done. Cool.

Icing

1 pkg (8 oz) cream cheese, softened 1 stick margarine, softened 1

tsp vanilla

1 box confectioners sugar 1/2 C chopped pecans

1/4 C cherries cut up

Combine all ingredients but pecans, beating to a spreading consistency. Add

pecans. Ice cooled cake between layers & on top. Enjoy!!

From cookbook "Pirate's Pantry" put out by Jr League of Lake Charles LA - one

of my very favorites.

-------------------------------

 

JELLO POKE CAKE

From: HOST GFS DdH2

Jello Poke Cake

from Annie

1 pkg. white cake mix (2 layer type) (I use lemon flavor)

1 pkg. (3 oz.) Jello, lemon or red (I use lime)

1 c. boiling water

1 c. cold water

Cool Whip (I use Lemon Frosting to frost instead of the cool whip-the

lime jello and lemon frosting make for a great taste ---I think Pillsbury is

the brand)

Prepare cake mix as directed on package. Bake in 9 x 13 inch pan.

 

Cool 15 minutes.

Poke warm cake with a fork at half inch intervals.

Spoon warm gelatin over cake. (I put jello into a measuring cup)

Chill 3 to 4 hours.

Top with whipped topping.

Serves 12.

==================================

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-------------------------------

 

Johnny Cake

From: HOST GFS Jill

Cornbread (Johnny Cake) (Grandma Higby)

1 cup corn meal

1 cup sifted flour

4 tsp. baking powder

1/4 c. sugar

1/2 tsp. salt

Mix well and add: 2 beaten eggs, 1 cup milk,

and 1/4 cup oil or melted shortening. Pour into a greased 8" or 9" pan. Bake

about 20 minutes at 425º F.

My husband, Steve says: "Pie are squared, cornbread are round," but you can

bake Johnny Cake in a square or round pan!

 

-------------------------------

 

KEY LIME CAKE

From: HOST GFS DdH2

Key Lime Cake

from Southern U.S. Cuisine

1 box lemon cake mix (Duncan Hines)

1 small box lemon instant pudding (approx. 3 oz)

1 cup water

1 cup vegetable oil (Crisco, Wesson)

4 eggs

2 tbsp. key lime juice

Glaze

2 cups confectioners' sugar

1/3 cup key lime juice

Beat eggs; add water, oil, lime juice, instant pudding and cake mix. Beat

with electric mixer until well blended.

Pour into well greased and lightly floured 9"x12" pan.

Bake approximately 50 to 55 minutes at 325 degrees.

Prick top surface with fork while still warm, 5 to 10 minutes out of the

oven.

Pour glaze over cake. Leave cake in pan.

==================================

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-------------------------------

 

KEY LIME CHEESECAKE

From: HOST GFS DdH2

Key Lime Cheesecake

from U. S. Southern Cuisine

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

3 (8 oz.) packages cream cheese

1 1/4 cups sugar

6 large eggs, separated

1 (8 oz.) carton sour cream

1 1/2 tsp. grated lime rind

1/2 cups Key lime juice

Combine first 3 ingredients in a small bowl, stirring well.

Firmly press mixture in bottom and 1" up sides of a buttered 9" springform

pan.

Bake crust at 350 degrees for 8 minutes; cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy;

gradually add 1 1/4 cups sugar, beating after each addition. Stir in sour

cream, lime rind, and Key lime juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese

mixture.

Pour batter into prepared crust, and bake at 350 degrees for 1 hour and 5

minutes; turn oven off.

Partially open oven door; let cheesecake cool in oven 15 minutes.

Remove from oven, and immediately run a knife around edge of pan to release

sides.

Cool completely in pan on a wire rack; cover and chill 8 hours.

*Suggestion: you may want to drop some green food coloring into the sour

cream mixture before you add egg whites.

I am sure you know that Key lime juice is sold in bottles, and is quite

different from regular lime juice.

Hope you try and enjoy this!

==================================

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-------------------------------

 

KNOCK YOUR SOCKS OFF TURTLE CHEESECAKE

From: HOST GFS DdH2

Knock Your Socks off Turtle Cheesecake

from Brenda

Crust:

1 1/2 cups of all purpose flour

2 tbsp. brown sugar

3/4 real butter (room temperature at least)

3/4 cup chopped pecans

 

To make crust: mix stir all ingredients together, blending them very

well.

Press them into the bottom of a baking pan evenly (springform pan

works the best). It should be baked at 350 degrees for 15 minutes.

Let it rest for about 20 minutes.

 

Caramel Layer:

3 tbsp light cream

32 caramels

1 1/2 chopped pecans, slightly toasted

 

To make caramel layer: heat caramels and cream in a sauce pan over

medium heat until smooth. Pour this liquid layer over the cooled

crust, sprinkle the top with the pecans.

 

Cream Cheese Layer:

3* 8 ounce packages of Philadelphia Cream Cheese softened

1 cup of Brown Sugar

2 tbsp of flour

3 large eggs

3 cups of creamed cottage cheese

3 tsp. of vanilla

 

To make cream cheese layer: Cream together cream cheese and brown

sugar. Beat flour in and eggs one at a time. You can then add the

cottage cheese and vanilla. Beat until low until it all combines

quite well.

Pour over the last layer you laid in the pan. Bake it all in the oven

for about 1 hour at 350 degrees.

Remove from heat and let it sit for about an hour.

Cool the cake completely before removing from the pan.

 

Topping:

1 1/2 cups of whipping cream

11 squares of chocolate, roughly chopped

1 cup of toasted pecans

 

To make topping for Turtle Cheesecake: heat cream in sauce pan over

medium heat until simmering. Add chocolate and stir until combines.

Turn heat off and let it cool slightly. When it is lukewarm pour over

cheesecake. Sprinkle pecans on top of the cake.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Lazy Daisey Cake???

From: GFA Terry

LAZY DAISY CAKE

Ingredients :

2 eggs

1 c. sugar

1 tsp. vanilla

1 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

1 tbsp. shortening--FROSTING:--3 tbsp. butter, melted

5 tbsp. brown sugar

2 tbsp. cream

1/2 c. coconut

Preparation :

Beat eggs until thick; add sugar, beating constantly and add

vanilla. Sift flour, baking powder and salt together and add to

first mixture. Heat to boiling point the milk and shortening and

add all at once beating. Beat well. Bake in moderate oven at 350

degrees for 20 minutes. Mix. Spread on top of cake and return to

oven to brown.

-------------------------------

 

leftover oatmeal cake

From: GFA Terry

Leftover Oatmeal Cake

Ingredients :

1/2 c. shortening

1 c. brown sugar

1 c. sugar

2 eggs

1 1/4 c. cooked oatmeal (leftover from breakfast is good)

1 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon--TOPPING:--1 c. brown sugar

2 tbsp. butter

1/2 c. milk or cream

1 c. coconut

Preparation :

Mix shortening and sugars; add eggs and oatmeal then add dry

ingredients. Bake in a greased and floured cake pan. Bake at 350

degrees for 30 minutes or until it springs back from a touch. Make

topping. Mix ingredients and put on the cake. Broil until the

coconut browns.

-------------------------------

 

Lemon Cheese Cake

From: GFA Terry

Any of these sound right?

ITALIAN CREAM CAKE

Ingredients :

2 c. sugar

1 stick margarine

1/2 c. Crisco

5 egg yolks, beaten

1 c. buttermilk

2 c. plain flour

1 tsp. vanilla

1 tsp. soda

1 c. coconut

1 c. chopped nuts--ICING:--1 (8 oz.) cream cheese

1 box powdered sugar

1/2 c. Crisco

1 tsp. vanilla

3/4 tsp. lemon juice

Preparation :

Have eggs at room temperature, separated. Beat white first. Mix

sugar, margarine, Crisco and yolks well. Add buttermilk and flour

alternately. Fold in 5 egg whites. Add nuts, coconut and vanilla.

Bake at 350 degrees until done. Have cheese at room temperature.

Add remaining ingredients, blending well. Ice cake.

 

*****

COCONUT CREAM CHEESECAKE

Ingredients :

2 1/2 c. grated fresh coconut

1 c. whipping cream (scalded)CRUST:

2 1/2 c. all-purpose flour

5 tbsp. plus 1 tsp. well-chilled

butter, cut into 1/2 inch pieces

4 tsp. sugarCOCONUT FILLING:

20 oz. cream cheese

1 1/2 c. sugar

4 eggs - 2 egg yolks

2 1/2 tbsp. coconut liqueur

1 tsp. fresh lemon juice

1/2 tsp. vanilla

1/2 tsp. almond extract

1 c. sour cream

1/4 c. cream of coconut

1/2 tsp. coconut liqueur

Coconut flakes, lightly toasted

Preparation :

1. Puree coconut with hot cream in blender until finely

shredded; about 4 minutes. Cool while preparing crust. FOR

CRUST: Preheat oven to 325 degrees. Butter bottom of 10 inch

springform pan. Blend flour, butter and sugar until mixture begins

to gather together. Press evenly into bottom of prepared pan. Bake

until golden brown, about 25 minutes. Set on rack while preparing

filling. Retain oven at 325 degrees. 2. FOR FILLING: Using

electric mixer on low speed, beat cream cheese with sugar until

blended. Mix in cooled coconut mixture. Blend in eggs and

yolks 1 at a time. Mix in 2 1/2 tablespoons liqueur, lemon juice,

vanilla and almond extract. Pour into prepared crust. Return

to oven and bake until sides of cake are dry and center no

longer moves when shaken, about 1 hour. Let cool on rack until

depression forms in center (about 35 minutes). 3. Mix sour cream,

cream of coconut and remaining 1/2 teaspoon coconut liqueur.

Spread atop cake. Bake 10 minutes to set topping. Cool completely

on rack. Refrigerate until cake is well chilled, about 4 hours.

Cover tightly and refrigerate. Sprinkle coconut flakes on top.

 

****

PINA COLADA CHEESECAKE

Ingredients :

1 2/3 c. dry fine bread crumbs

1/4 c. sugar

1/2 c. butter or margarine, melted

4 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

4 lg. eggs

1 (8 oz.) carton sour cream

1 (16 oz.) can cream of coconut

1 (15 1/4 oz.) can crushed pineapple,

well drained

2 tbsp. cornstarch

1 tsp. vanilla extract

1 tsp. rum flavoring

1 tsp. lemon juice

ToppingTOPPING:

1/4 c. butter or margarine

1/2 c. flaked coconut

1/2 c. finely chopped almonds

1/4 c. sugar

Preparation :

Combine first 3 ingredients; press into bottom and 1 inch up

sides of a 10 inch springform pan. Bake at 350 degrees for 10 to 12

minutes. Cool on a wire rack. Beat cream cheese at medium speed

with an electric mixer until smooth. Gradually add 3/4 cup sugar,

beating well. Add eggs, 1 at a time, beating after each addition.

Stir in sour cream and next 6 ingredients; spoon into crust. Bake

at 350 degrees for 1 hour and 20 minutes; turn off oven. Sprinkle

on topping; return to oven. Leave cheesecake in oven with door

closed 1 hour; then cool to room temperature on a wire rack. Chill.

Yield: 10 to 12 servings. Melt margarine; add remaining

ingredients and saute until golden brown, stirring frequently.

Yield: about 1 cup.

 

****

SUNNY LEMON CHEESECAKE SQUARES

Ingredients :

1 pkg. Pillsbury plus lemon cake mix

1/2 c. margarine or butter, softened

8 oz. pkg. cream cheese, softened

11 oz. can mandarin orange segments,

well drained

2 eggs

2/3 c. coconut

Preparation :

Heat oven to 325 degrees. Lightly grease 12 x 8 inch (2 quart)

baking dish or 9 inch square pan. Reserve 1 cup of the dry cake

mix. In large bowl, combine remaining cake mix and margarine at low

speed until crumbly. Reserve 1 cup of crumb mixture. Press

remaining crumb mixture in bottom of greased baking dish. In same

bowl, combine reserved 1 cup cake mix, cream cheese, orange segments

and eggs at medium speed until well blended. Stir in coconut.

Spread over base. Sprinkle with reserved 1 cup crumb mixture. Bake

at 325 degrees for 30-40 minutes or until center is set. Cool

completely. Refrigerate until serving time. Store in refrigerator.

16 servings.

 

*****

CITRUS CHEESECAKE

Ingredients :

1 1/2 c. crushed coconut cookies

2 1/2 tbsp. sugar

1/2 c. melted butterFILLING:

1 1/4 tbsp. gelatin

1/4 c. water

3 eggs, separated

1/4 tsp. salt

1/2 c. milk

1/2 c. sugar

1/2 c. brown sugar

4 tbsp. lemon juice

4 tbsp. orange juice

4 tbsp. grapefruit juice

1 1/2 tbsp. grated lemon rind

1 lb. cream cheese

1 1/2 tsp. vanilla

1 c. cream

1 1/2 tbsp. grated orange rind

Preparation :

1. Mix together the crushed cookies, sugar and melted butter.

Press firmly on the bottom and sides of a 9 inch springform pan.

Chill until ready to use. 2. Soak the gelatin in the water for 5

minutes. 3. Mix the egg yolks with the salt and milk in the top of

a double boiler. Place over simmering water and cook, stirring

constantly, until thick. Remove from heat. 4. Add sugar, brown

sugar and gelatin to the egg yolk mixture and stir until the

sugars and the gelatin are dissolved. 5. Add the juices and grated

lemon rind. Cool until the mixture begins to thicken. 6.

Press the cream cheese through a strainer and beat with the vanilla

and cooled gelatin mixture until smooth. 7. Whip the cream and

fold into the cream cheese mixture. 8. Beat the egg whites until

they form soft peaks and fold into the cheese mixture. 9. Pour

into the prepared crust and sprinkle with grated orange rind. Chill

for several hours or overnight. Serves 8.

 

*****

LEMON CHEESECAKE PIE

Ingredients :

1 c. coconut

1/4 c. chopped pecans

2 tbsp. butter, melted

2 c. cottage cheese

2 sm. pkgs. lemon instant pudding

1 3/4 c. milk

2 tbsp. grated lemon peel

1/2 c. sour cream

Preparation :

Preheat oven to 325 degrees. Combine first 3 ingredients in

small bowl, mixing well. Press into bottom and sides of 9 inch pie

plate. Bake for 15 to 20 minutes or until golden; set aside to

cool. Beat cottage cheese in bowl until smooth. Prepare pudding

mixes using package directions with 1 3/4 cups milk. Combine

pudding, cottage cheese, and lemon peel, blending well. Spoon into

pie shell. Top with sour cream and additional pecans. Chill for

several hours.

-------------------------------

 

Lemon Cheesecake

From: Host GFS DarlaJo

Lemon Cheesecake

from SpeedRoots

Serves 8-10

.

Crust:

1 1/4 cup graham cracker crumbs

4 Tbs. ground walnuts

1/2 cup butter, melted

2 Tbs. sugar

1 tsp. ground lemon peel

.

Filling:

1 1/2 pounds cream cheese, softened

1 cup sugar

1 tsp. vanilla

3 tsp. lemon juice

1 tsp. ground lemon peel

4 eggs

.

Glaze:

2 eggs

3/4 Cup sugar

1 tsp. grated orange rind

1 tsp. grated lemon rind

1/4 Cup lemon juice

2 Tbs. orange juice

2 Tbs. butter

.

Preheat oven to 350 degrees F.

.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until

thoroughly blended. Press mixture firmly against bottom of 9"

spring-form pan. Bake at 350 degrees F for 10 minutes.

.

In a large bowl beat cream cheese until creamy. At medium speed add

sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

.

Add eggs, one at a time and beat at medium speed for ten minutes, until

fluffy. Pour into spring-form pan.

.

Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in

the oven with the door open.

.

Glaze:

While cheesecake is baking, whisk eggs in a small saucepan until foamy.

Combine with sugar, rind, juices & butter in saucepan. Cook over low

heat, stirring constantly until smooth & thickened. Cool.

.

Just before serving, spread evenly over cheesecake.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

LEMON MERINGUE CAKE

From: HOST GFS DdH2

LEMON MERINGUE CAKE

Submitted by: USSGERI

1 c. (2 sticks) unsalted butter at room temperature, plus more for pans

3 c. sifted all-purpose flour, plus more for pans

1 T. baking powder

1 t. baking soda

1/2 t. salt

2 c. sugar

4 large eggs

1 1/4 c. buttermilk

1 1/2 t. pure vanilla extract

zest of 2 lemons

lemon curd filling (recipe follows)

Swiss meringue (recipe follows)

Heat oven to 350°. Butter two round (8x2 inch) cake pans. Line the bottoms

with parchment paper. Dust bottoms and sides of pans with flour, making sure

to coat pans evenly. Tap to remove any excess. Sift together flour, baking

powder, baking soda and salt; set aside. In the bowl of an electric mixer

fitted with the paddle attachment, cream butter until light and fluffy.

Gradually add sugar and beat until light and fluffy (3 to 4 minutes). Add

eggs,

one at a time, beating after each addition until batter is no longer slick

(about 5 minutes); scrape down sides. Reduce mixer speed to low. Slowly add

sifted flour mixture a little at a time, alternating with the buttermilk;

starting and ending with flour. Beat in vanilla and lemon zest. Divide batter

evenly between the prepared pans. Bake until a cake tester inserted into the

center comes out clean (about 55 minutes). Transfer pans to a wire rack to

cool for 15 minutes. Remove cakes from pans and return to wire rack to cool

completely (about 1 hour). To assemble, turn cakes upside-down onto cardboard

cake rounds and remove parchment paper. Using a serrated knife, slice each

cake in half horizontally. You will have four layers. Spread 1/3 of the lemon

curd filling over the bottom layer. Top with second cake layer and spread

with 1/3 more of the filling. Remove the cake round from second cake. Top

with third cake layer. Spread with the remaining filling. Top with fourth

cake layer. Chill assembled cake until set (at least 1 hour or overnight).

Heat oven to 400°. Using an offset spatula, spread the Swiss Meringue all

over the cake, making decorative swirls. Place cake, still on cake round, on

a Silpat (French nonstick baking mat) lined baking sheet. Transfer to oven.

Bake, watching carefully, until meringue has browned around edges and begins

to brown elsewhere (3 to 5 minutes). Transfer cake, on round, to a serving

plate. When slicing cake, run a knife under hot water, then wipe dry, and

cut. Repeat with hot water between slices.

(makes one 8-inch round layer cake)

LEMON CURD FILLING:

4 large egg yolks

2 large whole eggs

3/4 c. sugar

1/2 c. freshly squeezed lemon juice

4 T. (1/2 stick) unsalted butter, cut into small pieces

zest of 2 lemons

In a small, heavy bottomed saucepan, whisk together the egg yolks and whole

eggs. Add sugar and lemon juice. Set over low heat and cook, stirring

constantly, until mixture coats the back of a wooden spoon (8 to 10 minutes).

Remove pan from heat and stir to cool slightly. Strain curd through a sieve

set over a small bowl. Add the butter, a piece at time, stirring until smooth

after each addition. Stir in the lemon zest and let cool completely.

(makes 1 1/2 cups)

SWISS MERINGUE:

6 large egg whites

1 1/2 c. sugar

1 t. pure vanilla extract

Combine the egg whites, sugar and vanilla in the heat-proof bowl of an

electric mixer. Set the bowl over a pan of simmering water. Whisk constantly

until the sugar has dissolved and whites are hot to the touch (5 to 7

minutes). Transfer the bowl to the electric mixer. Using the whisk

attachment, mix on low speed, gradually increasing to high speed, until

stiff, glossy peaks form (about 10 minutes). Use immediately.

(makes enough for one 8 inch cake)

April, 2001 Bob Allison

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

-------------------------------

 

Low Fat Chocolate Éclair Cake

From: Host GFS DarlaJo

Low Fat Chocolate Éclair Cake

from SpeedRoots

.

Low Fat Graham Crackers approximately 18 - 20 (1/2 of a 16-ounce package)

1 large chocolate fudge instant pudding mix

1 large vanilla instant pudding mix

2 cups non fat skim milk

2 8-ounce containers Cool Whip Free or other fat free whip topping.

.

1. Place a layer of whole graham cracker on the bottom of a 9 x 13-inch

baking dish. Pour 1 cup milk into mixing bowl; add 1 container whipped

topping followed by chocolate pudding mix. Using wire whisk or blender on

low speed, blend all ingredients together until well combined, approximately

2

minutes. Pour spread chocolate pudding mixture evenly over first layer of

graham crackers.

.

2. Top chocolate pudding layer with a second layer of whole graham crackers.

Pour 1 cup milk into a clean mixing bowl; add the second container of

whipped topping followed by the vanilla pudding mix. Following same procedure

as

above prepare vanilla pudding and pour evenly over second layer of graham

crackers. Place third layer of graham crackers over vanilla pudding layer

and set aside while preparing chocolate frosting.

.

Chocolate Frosting

1/3 cup coca

1 1/3 cups powdered sugar

1/4 cup fat free sour cream

1/4 cup skim milk

1/2 teaspoon vanilla

.

3. Put powdered sugar and cocoa in a mixing bowl, on low speed or using a

wire whisk, add sour cream, milk and vanilla and mix together until

thoroughly combined. Pour/ spread chocolate frosting over third layer of

graham crackers. Cover pan with plastic wrap and chill for 12 hours before

cutting to serve.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

LOW-FAT LEMON CHEESECAKE

From: Host GFS DarlaJo

LOW-FAT LEMON CHEESECAKE

from SpeedRoots

.

1 cup graham cracker crumbs

2 tablespoons margarine -- reduced fat

24 ounces light cream cheese -- softened

2 tablespoons all-purpose flour

1/4 cup sugar

3 tablespoons fresh lemon juice

3/4 cup egg substitute

8 ounces nonfat yogurt -- lemon flavor

.

Combine cracker crumbs and margarine; press into bottom of a 9-inch

springform pan. Set aside.

.

Beat cream cheese, flour, and sugar until light and fluffy. Gradually add

lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.

.

Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or

until set. Cool to room temperature. Refrigerate. Garnish with berries if

desired. Yield: 16 servings.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Many Good Cake Recipes

From: GFA Terry

This is a great site for cake recipes:

http://www.cakerecipe.com

GFA Terry

-------------------------------

 

Maple Breakfast Cake

From: Host GFS DarlaJo

Maple Breakfast Cake

from SpeedRoots

..

Ingredients:

2 cups flour

4 tsp. baking powder

1 tsp. salt

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1 egg, beaten

2/3 cup maple syrup

2/3 cup milk

1 1/2 tsp. melted butter

Mix the egg, syrup, milk and melted butter together. Add to dry

ingredients, which have been combined in a bowl. Turn into a greased 9

inch pan and sprinkle the top with extra cinnamon and drizzle with maple

syrup. Bake for 35 minutes at 400 degrees.

Potato Chive Pancakes

2 pounds potatoes, cut into one inch chunks 1 cup milk

1/3 cup chopped chives

3/4 tsp. salt

1/4 tsp. pepper

3 tsps. butter

1/2 cup sour cream

Place potatoes in a large pan, cover with cold water, and bring to a

boil over high heat. Reduce heat; simmer uncovered until tender, about

15-20 minutes. Drain potatoes, return to pan. Heat the potatoes on

medium until they are dry, about 2 minutes, stirring occasionally. Add

milk. Using a potato masher, mash the potatoes until fairly smooth.

Remove from heat, stir in chives,salt and pepper. Place in covered

container and chill until cold. Form potato mixture into 12 patties-

about 3 1/2 inches round and 1/2 inch thick. Melt 1 tsp. butter to

skillet and cook 3-4 of the patties until golden brown. Repeat with

others. Keep the patties warm in a low, 200 degree oven, while cooking

the others. Serve warm with sour cream.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Mayonaise Cake

From: GFA Terry

Yes, I have a mayonnaise cookbook with many good recipes. It is a delicious

and moist cake.

Mayonnaise Cocoa Cake

1/2 c. mayonnaise

1 c. sugar

Pinch salt

1 tsp. salt

1 tsp. vanilla

4 tbsp. cocoa

2 c. flour

2 tsp. baking soda

1 c. warm water

Cream mayonnaise and sugar. Sift together flour, salt, cocoa, baking soda,

then add alternately with water to creamed mixture. Add vanilla. Pour into

greased cake pan. Bake for 30 minutes at 350 degrees or until done. Frost

as desired.

**********

Here are some other good cake recipes with mayonnaise:

Thanksgiving Ring Cake

3 c.flour

2 c. sugar

1 c. mayonnaise

1/3 c. milk

2 eggs

2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. cloves

3 c. chopped apples

1 c. raisins

1/2 c. walnuts

Mix first 10 ingredients for 2 minutes. Batter will be thick. Mix apples,

raisins and nuts together. Combine both mixtures. Bake in a greased Angel

Food cake pan one hour at 350 degrees. After 50 minutes check cake with cake

tester as ovens vary. Let cool in cake pan 10 minutes before removing.

**********

Deep Chocolate Cake

1 Duncan Hines deep chocolate cake mix

1 Duncan Hines family size brownie mix

4 eggs

1/2 c. oil

1 c. mayonnaise

--FROSTING:--

1 sm. tub of Cool Whip

1 pkg. Jello instant vanilla pudding

1 c. milk

1/4 c. confectioners' sugar

CAKE: Put all ingredients into a large mixing bowl and mix on high for 4

minutes. Grease and flour 9 x 13 inch pan. FROSTING: Combine pudding, milk

and confectioners' sugar. Beat approximately 3 minutes until pudding

thickens. Fold in Cool Whip.

**********

Blueberry Mayonnaise Cake

1/2 c. mayonnaise

1 c. sugar

1/4 tsp. salt

1 tsp. vanilla

2 eggs, separated

1 1/2 c. plus 1 tbsp. flour

1 tsp. baking powder

1/3 c. milk

1 1/2 c. fresh blueberries

Cream margarine with 3/4 cup of the sugar. Add salt and vanilla. Add egg

yolks and beat until creamy. Sift 1 1/2 cups flour with the baking powder.

Add alternately with the milk to egg yolk mixture. Beat egg whites until

stiff, and add remaining sugar. Coat berries with 1 tablespoon flour and add

to batter. Fold in egg whites. Pour into a battered 8 inch square pan.

Sprinkle with granulated sugar. Bake at 350 degrees for 50 minutes. Serves

6 to 8.

-------------------------------

 

Memorial Day Cheesecake

From: Host GFS DarlaJo

Memorial Day Cheesecake

from SpeedRoots

.

16 servings

.

Crust:

.

1 1/2 c low-fat graham cracker crumbs

1 tbsp oil -- melted

3 tbsps granulated sugar

.

Filling:

.

1 env unflavored gelatin

1 c skim milk

16 ozs fat-free cream cheese -- softened

3 ozs fat-free cream cheese -- softened

2 tbsps lemon juice

1 tbsp lemon peel -- grated

2 tsps pure vanilla extract

1/2 c granulated sugar

2 c frozen blueberries

4 c frozen raspberries

.

Preheat oven to 350. Prepare a jelly roll pan with cooking spray; set aside.

To prepare crust, combine graham cracker crumbs, oil, and 3 tablespoons

sugar. Pat crumb mixture evenly on bottom of prepared pan. Bake for 10

minutes; cool. In a saucepan, combine gelatin and milk. Let stand 2 minutes.

Then, heat over medium heat, stirring constantly, until gelatin is dissolved.

Cool to room temperature; set aside. In a mixing bowl, combine cream cheese,

lemon juice, lemon peel, vanilla extract, and remaining sugar. Add milk

mixture. Pour entire mixture over baked crust. Refrigerate until set, 4

hours.

.

Notes: To serve, decorate to look like a flag, using the blueberries for the

stars, and the raspberries for the stripes.

-------------------------------

 

Mini Cheesecakes

From: Host GFS DarlaJo

Mini Cheesecakes

makes 2 dozen

from SpeedRoots

1 1/2 cups graham cracker or chocolate wafer crumbs

1/4 cup sugar

1/4 cup butter or margarine

3-8 ounce packages of cream cheese, softened

1-14 ounce can sweetened condensed milk, not evaporated

3 eggs

2 teaspoons vanilla

Preheat the oven to 300 degrees. Combine graham cracker crumbs, sugar, and

butter and press equal portions

onto bottoms of 24 lightly greased or paper lined muffin cups.

In large mixing bowl, beat cream cheese until fluffy. Gradually beat in

sweetened condensed milk, until smooth. Add eggs

and vanilla, mix well. spoon about 3 tablespoons of mixture into each muffin

cup. Bake 20 minutes or until cakes spring back

when lightly touched. Cool* and chill.

*If using greased muffin cups, cool baked cheesecakes. Freeze 15 minutes,

remove with narrow spatula. Proceed as above.

HostGFSDarlaJo

Ancestral Seasonings Chat

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-------------------------------

 

MINI CHEESECAKES

From: HOST GFS DdH2

Mini Cheesecakes

from Geri

2 (8 oz.) pkgs. cream cheese

2 eggs

1/2 c. sugar

1 tsp. vanilla

Vanilla wafers - Keebler

1 can Cherry pie filling (or strawberry pie filling)

Mini foil bake cups

Whip cream cheese, eggs, sugar, vanilla at high speed until smooth.

Place a vanilla wafer in each bake cups, fill each cup about 3/4 filled

with mixture. Bake at 350 degrees for 15 minutes.

Let cool, top with pie filling.

==================================

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-------------------------------

 

Mini Cherry Cheesecakes

From: Host GFS DarlaJo

Mini Cherry Cheesecakes

makes 24

from SpeedRoots

.

24 small vanilla wafers

2- 8 ounce packages cream cheese

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1-21 ounce can cherry pie filling

3 drops red food coloring, optional

.

Line 24 small muffin tins with petit four size paper muffin cups. Place a

vanilla wafer in each cup.

Beat cream cheese with sugar, eggs, lemon juice and vanilla, whipping until

very light and fluffy.

Fill the cups 3/4 full with mixture. Bake at 350 degrees for 15 to 20

minutes, or until set.

Stir almond extract into cherry pie filling, add food coloring if desired.

Spoon 1 tablespoon onto each

cup and chill.

HostGFSDarlaJo

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-------------------------------

 

Minnehaha Cake

From: GFA Terry

I found this recipe. Hope it is what you need.

********

MINNEHAHA CAKE

Ingredients :

2 c. sugar

1/2 c. butter

1 c. milk

6 egg whites

3 c. flour

3 tsp. baking powder

2 c. granulated sugar

2 egg whites

Preparation :

Combine all ingredients and bake in layers. Make frosting as

follows: Measure sugar in pan. Pour about 5 to 6 tablespoons of

boiling water over the sugar and let boil in pan 3 to 4 minutes

until it strands when poured from a spoon. Pour over the whites,

which have been beaten to a stiff froth. Pour the sugar on slowly,

beating until cool. Mix with this one cup small raisins and one cup

English walnuts cut to the size of the raisins. Spread between

layers and on top of the cake.

-------------------------------

 

Oatmeal Cake with Boiled Honey Frosting

From: Host GFS DarlaJo

Oatmeal Cake with Boiled Honey Frosting

from SpeedRoots

.

1 cup rolled oats 1 1/2 cup whole wheat pastry flour

1 1/4 cup boiling water 1 tsp. baking soda

1/2 cup butter 1/2 tsp. salt

1 cup honey 3/4 tsp. cimmamon

2 eggs 1/4 tsp nutmeg

1 tsp. vanilla

.

Use 8 in.square baking pan, greased and floured. '

Oven temp 350 degrees

Have oven preheating and prepare baking pan. Set aside. Soak the oates

with boiling water in a medium bowl for 20 min. and set aside to cool.

In large mixing bowl, Beat together the butter and honey. Beat in the

eggs and vanilla. Set mixture aside.

Sift together flour, soda, salt, cinnamon and nutmeg.

Stir cooled soaked oats into the creamed mixture.

Add flour mixture and MIX well. Spoon into the buttered and flour -

dusted square baking pan and bake for 40 - 50 minutes.

.

Top with Boiled Honey Frosting:

.

1/2 c Butter 2/3 cup Chopped Nuts

1 cup Honey 6 tsp. cream or milk

1 1/2 cup finely flaked unsweetened coconut (Sometimes in frozen form)

.

Oven: Broiler Setting:

Yields: Enough frosting for one cake layer

..

Have broiler heating. Combine the softerned butter with honey, cream,

coconut and nuts.

.

Spread over cake while hot. Slip cake beneath broiler until frosting

is bubbly and tinged with gold.

.

Watch closely because frosting burns easily.

.

Serve with whipped cream.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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-------------------------------

 

Old Fashioned Cocoa Cake

From: GFA Terry

I found this one in my archives ---

Old Fashioned Cocoa Cake

2/3 c. butter or margarine

1 & 2/3 c. sugar

3 eggs

1/2 tsp. vanilla

2 c. all-purpose flour

2/3 c. Hershey's cocoa

1 & 1/4 tsp. baking soda

1 tsp. salt

1 & 1/3 c. water

1/2 c. crushed peppermint candy (opt.)

Beat first 4 ingredients at high speed with mixer for 3 minutes. Combine dry

ingredients, add alternately with water to creamed mixture. Blend just until

combined; add peppermint candy. Pour into 2 greased and cocoa dusted 9 inch

cake pans. Bake at 350 degrees for 30 to 35 minutes.

-------------------------------

 

Old Fashioned Jam Cake

From: GFA Terry

Old Fashioned Jam Cake

1 c. butter, softened

1 c. brown sugar

1 c. white sugar

1 tsp. soda

4 eggs, separated

1 tsp. cinnamon

1 tsp. ground cloves

1 c. buttermilk

3 c. flour

1 c. raisins

1 c. blackberry jam

1 tsp. cocoa

1 tsp. nutmeg

1 tsp. allspice

Preheat oven to 350 degrees. Beat egg yolks until light. Put in

soda, sugar and butter. Add spices and cocoa. Beat egg whites

until stiff. Fold into mixture. Add jam and raisins. Add flour

and buttermilk alternately, beginning and ending with the flour.

Bake in large greased and floured pan until it is done, about 60 or

75 minutes.

-------------------------------

 

Old Fashioned Tea Cakes (cookies)

From: TurnedOntoChrist

1 cup sugar

1/2 cup butter

1 egg

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 cup milk

1 teaspoon vanilla

Cream sugar and butter. Add egg. Beat well. Sift flour with baking powder.

Add to sugar mixture alternating with milk and vanilla. Chill well. Roll

thin and cut with cookie cutter. Place on greased pan. Bake at 350 degrees

until light brown. Makes 2 dozen large cakes. (cookies)

-------------------------------

 

Onion Shortcake

From: Host GFS DarlaJo

Onion Shortcake

from SpeedRoots

.

2 tbsp butter

2 eggs

Bisquick mix

2 cups thinly sliced onions

1/2 cup sour cream

Salt and Pepper to taste

.

Melt butter in frying pan. Add onions and cook until clear but not brown.

Season to taste. Make basic bisquick mix recipe. Roll out or pat out dough to

approximately 1/2 inch thickness and place it in a lightly greased baking

pan. Spread onions over top. Beat the eggs with sour cream and pour over the

top of the onions. Bake as for regular biscuits, 12 - 15 minutes. This goes

very well with pesole, green chili stew or pinto beans.

-------------------------------

 

Orange loaf cake

From: Host GFS DarlaJo

Orange loaf cake

from SpeedRoots

Sift together into bowl:

2 cups of sifted "softasilk" cake flour (I've used

regular flour also)

1 1/4 cups sugar

1/2 tsp salt

1 1/2 tsp double acting baking powder

Add:1/2 cup of high grade vegetable shortening

1/2 cup liquid (grated orange rind and juice from

1 orange, plus water to make a 1/2 cup)

Beat vigorously with spoon for 2 minutes by clock (about 150 strokes

per min) or mix with electric mixer on slow to medium speed for 2

minutes Add: 1/2 to 1/3 cup of unbeaten eggs (2 large) Beat 2 more

minutes. Pour batter into prepared loaf pan (8"x4"). Bake at 350

degrees for 60 to 65 minutes

HostGFSDarlaJo

Ancestral Seasonings Chat

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-------------------------------

 

ORANGE MANDARIN CAKE

From: HOST GFS DdH2

ORANGE MANDARIN CAKE

Submitted by: USSGERI

From Druns

This is really yummy. I made it for Easter one year, its perfect

spring/summer type cake.

1 Box Duncan Hines Golden Vanilla Cake Mix

1 Large Cool Whip

1 Large Can Crushed Pineapple

1 Box Instant Vanilla Pudding

2 Cans Mandarin Oranges

4 Eggs

1/2 cup oil

Mix Cake Mix, 1 can oranges w/juice, 1/2 cup oil, and 4 eggs. Blend Well.

Pour into 2 greased & floured pans. Bake at 350 for 25 minutes.

Frosting

Mix Cool Whip and pineapples (drained), pudding mix, mix well and

refrigerate. When cake is cool, frost & keep chilled. Garnish with other

can oranges.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

Oreo Ice Cream Cake

From: Host GFS DarlaJo

Oreo Ice Cream Cake

24 Oreo cookies, crushed

1/2 cup margarine, melted

1/2 gallon vanilla(or any ice cream flavor you want) ice cream

2 Tbsp margarine, melted

4 squares semi-sweet chocolate, melted

1(5 oz) can evaporated milk

1 cup powdered sugar

Optional toppings: peanuts or more Oreos

Melt 1/2 cup margarine and mix with crushed Oreos; pat into a 9x13 pan. Cover

with 1/2 gallon of ice cream. Mix together last four ingredients until

smooth. Pour cooled sauce over ice cream, then freeze. Top with peanuts or

Oreos.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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-------------------------------

 

PANCAKES FROM BISCUIT MIX

From: HOST GFS DdH2

PANCAKES FROM BISCUIT MIX:

Beat together 2 c. biscuit mix, 2 beaten eggs and 1 c. either club soda or

7-UP til completely combined. Allow batter to stand at least 5 minutes before

using. Allow 1/4 c. batter for each 5 inch round pancake. Prepare on hot,

lightly oiled griddle, turning once to brown each side.

(makes 1 dozen pancakes)

BLUEBERRY PANCAKES:

Follow directions for preparing blueberries (as given in blueberry biscuits

above), folding into batter as last ingredient.

HOST GFS DdH2

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-------------------------------

 

PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE

From: HOST GFS DdH2

Passover Cheesecake With Strawberry Sauce

by: Kraft Foods

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready in: 3 Hours 20 Minutes

Ingredients

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)

6 tablespoons margarine, melted

4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup white sugar

4 eggs

2 tablespoons grated orange peel

1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained,

reserving 1/4 cup syrup (Kosher for Passover)

2 teaspoons orange juice

Directions

1 Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of

lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2 Beat cream cheese and sugar with electric mixer on medium speed until well

blended. Add eggs, 1 at a time, mixing well after each addition. Blend in

peel; pour over crust.

3 Bake for 50 to 60 minutes or until center is almost set. Loosen cake from

rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries

in blender or food processor container; cover. Blend until smooth. Strain.

Stir in reserved syrup and juice. Serve with cheesecake.

AR

==================================

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-------------------------------

 

Peanut Butter and Jelly Cheesecake

From: HOST GFS DdH2

PEANUT BUTTER AND JELLY CHEESECAKE

Submitted by: Michelle (AR)

Makes 1 - 9 inch springform pan

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Ready in: 1 Hour 5 Minutes

1 cup graham cracker crumbs

3 tablespoons white sugar

2 tablespoons melted butter

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/3 cup crunchy peanut butter

3 tablespoons all-purpose flour

4 eggs

1/2 cup milk

1/2 cup any flavor fruit jam

Directions

1 Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and

melted butter.

Mix well and press into the bottom of a 9 inch springform pan.

Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

2 In a large bowl, beat cream cheese, sugar, peanut butter and flour together

until smooth. Mix in eggs one at a time.

Blend in milk. Pour batter into prepared crust.

3 Bake in preheated oven for 10 minutes.

Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for

40 minutes.

Let cool to room temperature, then refrigerate for at least 4 hours before

removing from pan.

Stir jelly until smooth and drizzle over cake in a lattice design.

=================================

HOST GFS DdH2

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-------------------------------

 

Peanut Butter Dream Cake

From: TurnedOntoChrist

This cake taste better after the first day it is made or day two. It is

delicious.

1/2 cup peanut butter 5 eggs

1 small can evaporated milk 1/2 cup shortening

2 sticks margarine 1 teaspoon vanilla

2 1/2 cups sugar 1/2 teaspoon baking powder

3 cups sifted plain flour

Cream margarine and sugar until fluffy. Add eggs and shortening. Beat until

creamy. Add canned milk, flour, vanilla and peanut butter. Add baking

powder. Divide into 3 layers of 8 inch pans. Bake at 350 degrees for 40

minutes. Cool.

Peanut Butter Icing

1/2 cup peanut butter 1- 3 oz. package cream cheese

1 box 10x confectioners sugar 1 teaspoon vanilla

1/4 cup shortening 3 tablespoons milk

Cream shortening, sugar, cream cheese, vanilla, and milk. Add peanut butter.

Beat until smooth and creamy. Put icing in between all layers and on top of

cake. This is better

refrigerated, but doesn't have to be. The taste is definetly better to the

cake after 1-2 days.

Note: If icing is not creamy enough add a few drops of milk a little at a

time.

-------------------------------

 

Pecan Cheese Cake

From: BLTIF

Pecan Cheese Cake

Preheat oven to 325f

1 C. Graham cracker crumbs

4 tbsp melted butter

1/4 tsp of cinnomon

1/4 tsp nutmeg

1 1/4 c. sugar

4 eggs separated

1 c. sour cream

2 tbsp flour

1/4 tsp salt

1 1/2 c. pecans

1 tsp vanilla

1 lb. cream cheese at room temp.

Combine crumbs, butter, cinnomom,nutmeg and 1/2 c. sugar in a bowl. Beat well

Butter the pan and pat crumbs over the bottom and 1 inch up sides. chill

Beat the yolks until they are thick and pale.

Add sour cream, flour,salt, 3/4 c. sugar and vanilla. Beat until well

blended. Add the cream cheese and beat until smooth

Put 1 c. of pecans into blender and mix to a fine consistency. Add to cream

cheese mixture, beat until well mixed

In another bowl beat egg whites until foamy, gradually beat in the remaining

1/4 c. sugar

continue to beat until whites are stiff and shiny.

Fold into cream cheese mixture.

Spoon into crumb crust

Gently place pecans in a decorative pattern on top of mixture.

Bake about 1 hour or until the center does not tremble when the cake is

gently shaken. Cool then chill in frig.

-------------------------------

 

PECAN PIE CHEESECAKE

From: HOST GFS DdH2

Pecan Pie Cheesecake

from Rachel

Makes 16 servings

Prep: 15 min., Bake: 50 min., Stand: 1 hr., Chill: 8 hrs.

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern

Pecan Pie

2 cups graham cracker crumbs

1/2 cup DOMINO Granulated Sugar

1/2 cup butter, melted

1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon

2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened

2 large eggs

2/3 cup sour cream

1/2 cup half-and-half

1 teaspoon vanilla extract

1 cup DOMINO 10-X Confectioners Sugar

1 tablespoon all-purpose flour

16 pecan halves

 

Preheat oven to 325°. Thaw pecan pie according to package directions.

Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together cracker crumbs and next 3 ingredients; press mixture onto

bottom and 1 1/2-inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut

side of each wedge on crust with narrow end towards center of pan. Reserve

remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended

after each addition. Add sour cream, half-and-half, and vanilla; beat until

blended.

Fold in confectioners sugar and flour. Carefully pour cream cheese mixture

evenly over pecan pie wedges in pan, making sure wedges remain in place.

Arrange pecan halves evenly around edge.

Bake at 325° for 50 minutes.

Turn off oven, and let cheesecake stand in oven 1 hour.

Remove to a wire rack, and let cool completely.

Chill at least 8 hours or overnight before serving.

Southern Living Award Winning Recipe

==================================

HOST GFS DdH2

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-------------------------------

 

PHYLLIS GEORGE'S FAVORITE CAKE RECIPE

From: HOST GFS DdH2

Phyllis George's Favorite Cake Recipe

from Good Housekeeping

When Good Housekeeping asked former Miss America title winner Phyllis George

for her favorite food, she quickly replied: Coca-Cola Chocolate Pan Cake,

made by a renowned cook named Queenie who served in the Kentucky governor's

mansion. "At night," says George, "I'd go down to the kitchen and drink cold

whole milk while eating Queenie's cake straight out of the pan with a spoon."

Here's how you can make this cake:

Coca-Cola Chocolate Pan Cake

PREP 20 minutes plus cooling

BAKE about 40 minutes

MAKES 16 servings

Cake

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups miniature marshmallows

1 cup butter or margarine (2 sticks), cut up

1 cup Coca-Cola

1/4 cup unsweetened cocoa

1/2 cup buttermilk

2 large eggs, well beaten

1 teaspoon vanilla extract

Frosting

1/2 cup butter or margarine (1 stick), cut up

1/3 cup Coca-Cola

1/4 cup unsweetened cocoa

1 teaspoon vanilla extract

1 package (16 ounces) confectioners' sugar

1. Preheat oven to 350 degrees F. Grease 13- by 9-inch glass baking dish.

2. In large bowl, stir together flour, sugar, baking soda, and salt. In

2-quart saucepan, heat marshmallows, butter, cola and cocoa over medium-high

heat until bubbles form around edge of pan. Remove from heat; continue

stirring until marshmallows melt.

3. Pour marshmallow mixture over flour mixture; with wire whisk, stir until

well combined. Whisk in buttermilk, eggs and vanilla until blended.

4. Pour batter into prepared pan. Bake 40 minutes or until toothpick inserted

in center of cake comes out clean. Transfer to wire rack.

5. Meanwhile, prepare frosting: In 1-quart saucepan, heat butter, cola, and

cocoa to boiling over medium-high heat. Remove saucepan from heat. Add

vanilla and stir until butter melts. Place confectioners' sugar in medium

bowl. Pour hot butter mixture over sugar. With wire whisk, stir until well

combined. Set aside until ready to use.

6. Stir frosting well; spread over top of hot cake immediately after removing

from oven. Cool in pan on wire rack.

Each serving:

About 470 calories,

3 g protein,

73 g carbohydrate,

20 g total fat (12 g saturated),

1 g fiber,

76 mg cholesterol,

365 mg sodium.

==================================

HOST GFS DdH2

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Pina Colada Cake

From: Host GFS DarlaJo

Pina Colada Cake

White cake mix

1 can Coco Lopez (Cream of Coconut/Pina Coloda mix)

1 bag shredded coconut (sweetned or unsweetned, the cake is quite sweet, I

prefer unsweetened coconut)

1 large tub Cool Whip

Prepare and bake white cake mix as directed.

When you remove your cake let it sit for about ten minutes. Next you're going

to poke holes all over the top of the cake. I usually do this with a large

pronged steak fork or with the bottom end of a teaspoon. Now pour the Coco

Lopez all over the cake slowly allowing it to absorb into the cake. Allow the

cake to cool completely.

After cooling, cover the cake with the Cool Whip and top with shredded

coconut... a thick layer of coconut works best.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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-------------------------------

 

PINA COLADA CAKE

From: HOST GFS DdH2

PINA COLADA CAKE

Submitted by: USSGERI

l pkg Supermoist yellow cake mix

1 Can (8 oz.) crushed pineapple

1/2 cup shredded coconut

2 teaspoons rum flavoring

Whipped cream or ctn (8 oz) topping thawed

Toasted coconut

Heat oven to 350 deg. Grease and flour 8 in. round pans or l3 x 9 x 2

rectangular pan.

Prepare cake mix as directed on package except - substitute pineapple for the

water; stir shredded coconut and rum flavoring into batter.

Pour batter into pans. Bake as directed on pkg. Cool 10 min. in pans.

Remove from pans and cool completely. Fill cake and frost layers or frost

rectangular cake with whipping cream. sprinkle with toasted coconut.

Refrigerate until ready to serve. Keep in refrigerator.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

PINEAPPLE CREAM CHEESE CAKE

From: HOST GFS DdH2

PINEAPPLE CREAM CHEESE CAKE

Pineapple Cream Cheese Cake

2 eggs, well beaten

2 cups sugar

1 tsp vanilla

1-20 oz can crushed pineapple, drained

2 cup flour

2 tsp baking soda

1/2 cup walnuts

Mix together all ingredients. Pour into a greased and flour 9"x13" baking

pan. Bake at 350 degree F for 45 minutes.

Icing:

12 oz cream cheese

1/4 cup butter or margarine

1 1/2 cups powdered sugar

1 tsp vanilla

Mix all together, cream well. Spread over cake when cool, sprinkle with nuts

if desired.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

Pinapple Pan Cake, Repeat

From: Duncanlady

This past summer I bought an old cookbook (copyright 1929) at a garage sale

for $.25. Some of the recipes refer to an "ice box" and an "iceless box"

(electric fridge?). This recipe is a simple one that sounds really

delicious. Probably easier than the box mixes. The title of the book is

"MEALS for Small Families" by Jean Mowat. The recipes have some unusual

terminology such as

"slow oven" as in the following recipe.

PINEAPPLE PAN CAKE (Upside down)

1/2 cup butter 1 1/2 cups brown sugar

1 can sliced pineapple

Melt butter in skillet, add sugar and cover the bottom with pineapple slices.

Allow this to brown a few minutes; remove from fire and allow to cool 5 to 10

minutes so that the fruit may absorb the sugar and butter.

Add the following:

1 cup sugar 2 eggs (separated)

3/4 cup pineapple juice

1 1/2 cups flour 2 teaspoonfulls baking powder

Cream sugar and add beaten yoks, fruit juice and the flow sifted with the

baking powder, then fold in stiffly beaten whites. Pour this mixture over the

pineapple -- which has been cooling -- and bake (in the frying pan or

skillet) in a slow oven about 45 minutes.

Remove from oven and let cool about 15 minutes.

Place a large platter on top of pan and turn out cake. In each one of the

pineaple holes place a red cherry. Serve with whipped cream.

Serves six. Canned peaches may be used in place of the pineapple.

 

dmernlipe@aol.com

Dixie

-------------------------------

 

Pineapple Pan Cake

From: DMernLipe

This past summer I bought an old cookbook (copyright 1929) at a garage sale

for $.25. Some of the recipes refer to an "ice box" and an "iceless box"

(electric fridge?). This recipe is a simple one that sounds really

delicious. Probably easier than the box mixes. The title of the book is

"MEALS for Small Families" by Jean Mowat. The recipes have some unusual

terminology such as

"slow oven" as in the following recipe.

PINEAPPLE PAN CAKE (Upside down)

1/2 cup butter 1 1/2 cups brown sugar

1 can sliced pineapple

Melt butter in skillet, add sugar and cover the bottom with pineapple slices.

Allow this to brown a few minutes; remove from fire and allow to cool 5 to 10

minutes so that the fruit may absorb the sugar and butter.

Add the following:

1 cup sugar 2 eggs (separated)

3/4 cup pineapple juice

1 1/2 cups flour 2 teaspoonfulls baking powder

Cream sugar and add beaten yoks, fruit juice and the flow sifted with the

baking powder, then fold in stiffly beaten whites. Pour this mixture over the

pineapple -- which has been cooling -- and bake (in the frying pan or

skillet) in a slow oven about 45 minutes.

Remove from oven and let cool about 15 minutes.

Place a large platter on top of pan and turn out cake. In each one of the

pineaple holes place a red cherry. Serve with whipped cream.

Serves six. Canned peaches may be used in place of the pineapple.

 

dmernlipe@aol.com

Dixie

-------------------------------

 

PINEAPPLE UPSIDE CAKE

From: HOST GFS DdH2

PINEAPPLE UPSIDE CAKE

Submitted by: USSGERIIngredients

1 can (14 ounces) unsweetened crushed pineapple in juice, undrained

1/4 cup pecan pieces (optional)

2 tablespoons lemon juice

1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup

Equal(r) Spoonful(tm)

1 teaspoon cornstarch

4 tablespoons margarine, at room temperature

3 1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup

Equal(r) Spoonful(tm)

1 egg

1 cup cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/3 cup buttermilk

Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1 tablespoon

lemon juice, 1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener

or 1/4 cup Equal(r) Spoonful(tm) and cornstarch in bottom of 8-inch square or 9

inch round cake pan; spread mixture evenly in pan.

Beat margarine and 3 1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r)

sweetener or 1/2 cup Equal(r) Spoonful(tm) in medium bowl until fluffy; beat in

egg.

Combine flour, baking powder, baking soda and spices in small bowl. Add to

margarine mixture alternately with buttermilk, 1/4 cup reserved pineapple

juice and remaining 1 tablespoon lemon juice, beginning and ending with dry

ingredients. Spread batter over pineapple mixture in cake pan.

Bake in preheated 350ºF oven until browned and toothpick inserted in center

comes out clean, about 25 minutes.

Invert cake immediately onto serving plate. Serve warm or at room

temperature.

Makes 8 servings.

Note: If desired, maraschino cherry halves may be placed in bottom of cake

pan with pineapple mixture.

Nutrition information per serving:

Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g Cholesterol: 27

mg, Sodium: 257 mg Food Exchanges: 1-1/2 Bread, 1 Fat

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

PINEAPPLE UPSIDE DOWN CAKE

From: HOST GFS DdH2

Pineapple Upside Down Cake

from Annie

1 1/4 c. sifted flour

1 3/4 tsp. baking powder

3/4 tsp. salt

3/4 c. sugar

1/3 c. shortening

1 egg

1/2 c. milk

1 tsp. vanilla

Sift together first 4 ingredients and add last 4 ingredients to

sifted mixture.

Beat 3 minutes at low to medium speed. Cover greased 9-inch round cake

pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.

Arrange small can of crushed pineapple and maraschino cherries in sugar.

Pour batter over fruit and bake at 350 degrees for 35-40 minutes.

Serves 8.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

PISTACHIO PUDDING CAKE

From: LEADISR

1 BOX WHITE CAKE MIX ( DUNCAN HINDS )

2 PKGS. PISTACHIO PUDDING MIX

1 SMALL BOTTLE OF CLUB SODA ( FROM A SIX PACK )

4 EGGS

1/2 CUP VEGETABLE OIL ( MIX TOGETHER AND BEAT 4 MINUTES )

3/4 CUP CHOPPED NUTS

3/4 CUP MARACHINO CHERRIES ( DRAIN WELL )

FOLD IN NUTS AND CHERRIES

BAKE IN TUBE PAN @ 325.O FOR 1 HOUR ( IT'S DELICIOUS!!!! )

MERRY CHRISTMAS TO ALL

-------------------------------

 

Pistachio Pudding Cake.

From: Host GFS DarlaJo

Pistachio Pudding Cake.

Ingredients:

1 pkg. yellow or white cake mix

1 pkg. pistachio pudding mix ( the small box will work fine )

1/2 cup orange juice

1/2 cup water

1/2 cup oil

4 eggs, or eggbeaters equivalent

3/4 cup Hershey's chocolate syrup

Preheat oven to 350º. Mix all ingredients except the chocolate syrup. Pour

2/3s of this batter into a well greased Bundt pan. Add the chocolate syrup to

the remaining batter, mix, and pour this on top of the other batter. Bake 1

hour @ 350º. Cool 10 minutes on a rack.

Carefully remove from the pan, and allow it to finish cooling on a plate.

-------------------------------

 

POKE AND POUR CAKE

From: HOST GFS DdH2

POKE AND POUR CAKE

Submitted by: DianeAbra

I Box of Lemon Cake Mix

I small box of jello

I can of Lemon Frosting Mix

Prepare a Lemon box mix cake per directions on the box.........

bake it in a 9 x 13 pan

While cake cools a bit, prepare lime jello

as jello sits there, you will use a fork and using the tines away from you,

poke holes in the cake.................now take the jello (I put it into a

measuring cup) and pour the jello into the holes. It will go into the whole

cake too .....

Now get a can of lemon frosting mix and frost the cake let it chill

and..........the men at your dinner party will enjoy this ............this is

fast and tasty...................

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

Poor Man Cake

From: LFD2RRD

POOR MAN'S CAKE (No eggs) PREHEAT

OVEN 350º

(Also called War Cake)

2 CUPS GRAN SUGAR 1 PKG SEEDLESS RAISINS

1 1/2 TSP GRD CINNAMON 1/2 TSP SALT 1 TSP CLOVES

3 CUPS WATER

1/2 CUP CRISCO ** see below

BRING ABOVE TO BOIL IN SAUCE PAN AND SIMMER COVERED FOR

10 MIN. LET COOL. (TO LUKEWARM TEMP.) IN LARGE

BOWL SIFT 3 CUPS FLOUR AND 2 LEVEL TSP BAKING SODA.

ADD TO COOLED MIXTURE, BEATING BY HAND UNTIL SMOOTH. POUR INTO

GREASED/FLOURED TUBE PAN OR 3 ALUMINUM LOAF PANS. BAKE 1 HOUR AT

350º. TEST IN CENTER .

LET SIT 15 MINUTES AND THEN REMOVE FROM PAN.

 

** FOR LOW FAT RECIPE, REPLACE CRISCO WITH 1/2 CUP

APPLESAUCE, B U T DO NOT BOIL WITH OTHER INGREDIENTS. ADD

THE 1/2 CUP OF APPLESAUCE WHEN YOU ADD THE SIFTED FLOUR AND

BAKING SODA.

-------------------------------

 

Pumpkin Cheese Cake

From: GFA Terry

Pumpkin Cheesecake

2 c. gingersnap or other cookie crumbs

1/4 c. butter or margarine, melted

2 (8 oz.) pkgs. cream cheese, softened

3/4 c. sugar

2 tsp. vanilla

3 eggs

1 c. canned pumpkin

3/4 tsp. cinnamon

1/4 tsp. ground nutmeg

Combine crumbs and oleo; press onto bottom and sides of 9" springform pan.

Combine softened cheese, 1/2 cup sugar and vanilla, mixing with electric

beater until well blended. Add eggs one at a time, mixing well. Reserve 1

cup cheese mixture, adding pumpkin, remaining sugar and spices to remaining

egg cheese mixture; mix well. Layer 1/2 of pumpkin mix and 1/2 Philadelphia

cheese mixture over crust. Repeat layers. Cut through batter with knife

several times to make marble effect. Bake 55 minutes at 350 degrees.

-------------------------------

 

PUMPKIN SNACK CAKE

From: HOST GFS DdH2

PUMPKIN SNACK CAKE

Prep Time: 20 mins.

Skill: Learning Cook

Ready In: 40 mins.

Serves: 36

CAKE

1 pkg. (2-layer size) spice cake mix

1 can (16 oz.) pumpkin

1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing

3 eggs

FROSTING

3 1/2 cups powdered sugar

1/2 cup (1 stick) Margarine, softened

2 Tbsp. milk

1 tsp. vanilla

Method for Cake:

BLEND cake mix, pumpkin, dressing and eggs with electric mixer on medium

speed until well blended. Pour into greased 15x10x1-inch baking pan.

BAKE at 350°F for 18 to 20 minutes or until toothpick inserted in center

comes out clean. Cool completely on wire rack.

Method for frosting:

BLEND all ingredients with electric mixer on low speed until moistened. Beat

on high speed until light and fluffy. Spread over cake. Cut into bars. Makes

about 3 dozen.

Variation:

Pour prepared cake batter into greased 13x9-inch baking pan. Bake at 350°F

for 32 to 35 minutes or until toothpick inserted in center comes out clean.

Continue as directed.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

PUMPKIN SPICE CAKE IN A JAR

From: HOST GFS DdH2

PUMPKIN SPICE CAKE IN A JAR

Supplies needed 8 (Wide Mouth) Ball jars (12-oz.) 8 new lids (don't use old

ones) 8 rings

Batter

1 c. raisins

2 c. unbleached flour

2 t. baking soda

1/4 t. baking powder

1/2 t. salt

2 t. cloves

2 t. cinnamon

1 t. ginger

4 egg whites,whipped

2 c. granulated sugar

1 c. margarine, softened

2 c. pumpkin

Preheat oven to 325. Place a baking sheet on middle rack and remove top rack

from oven. Before starting batter, wash jars, lids, and rings in hot soapy

water a and let dry. Cool to room temperature. Generously prepare inside of

jars with margarine. To prepare batter, combine raisins, flour, baking soda,

baking powder, salt, cloves, cinnamon, and ginger in the mixing bowl. In

another mixing bowl, combine egg whites, sugar, margarine, and pumpkin. Stir

dry mixture into liquid until well blended. Divide batter among 8 jars

(should be slightly less than half full). Carefully wipe rims clean, then

place jars on baking sheet (or they will tip over) in the center of oven.

Bake 40 minutes. Keep lids in hot water until they are used. When cakes are

done, remove jars, which are HOT, from oven one at a time. If rims need

cleaning, use moistened paper towel. Carefully put lids and rings in place,

then screw

tops tightly shut. Place jars on a wire rack: they will seal as they

cool.....cake will last 5 months unopened....after opening refrigerate for up

to a week.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

RASPBERRY FUDGE CAKE/ Bltif@aol.com

From: BLTIF

Try this one, very good

RASPBERRY FUDGE CAKE

1 C. all- purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 ( 1 oz.) semi-sweet choc. sqs.

4 ( 1oz) unsweetened choc sqs.

3/4 C. butter

3/4 C. sugar

1 C. seedless raspberry jam divided

1/4 C cherry liquer or Maraschino cherry juice

3 lg. eggs

1 Tbsp butter

Garnish with fresh mint sprigs and fresh raspberries

Grease 9 in springform pan and dust with cocoa, set aside

Combine flour, baking powder, and salt, set aside

Melt 3 semi Choc. sqs. and 4 unsweet sqs and 3/4 C. butter in heavy saucepan

over low heat, stir constantly.

Whisk together sugar, 3/4 C jam, liqueur and eggs in lg. bowl. Whisk in choc.

mix and flour mix.

Pour into prepared pan

Bake at 350F 40 - 45 min or until set

Cool in pan on wire rack 10 mins. Remove sides of pan, and cool cake

completely on wire rack. Wrap cake airtight and store at room temp til ready

to serve

To serve, melt remaining choc. sq. and 1 Tbsp butter over low heat stirring

constantly.

Let stand 15 - 20 mins. or until a good consistency for drizzling

Meanwhile, spread remaining jam over top of cake. Slice cake and place on

individual dessert plates.

Drizzle choc. glaze over slices.

Garnish

8 servings

-------------------------------

 

RASPBERRY NUT CAKE

From: HOST GFS DdH2

RASPBERRY NUT CAKE

Submitted by: USSGERI

2 C. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 C. Crisco

1 1/4 C. sugar

3 eggs

3/4 C. buttermilk or sour milk

1 tsp. vanilla

1/2 C. nuts

1 C. fresh raspberries

Pink Raspberry Frosting

1/3 C. butter or margarine, softened

1/2 tsp. salt

3 C. confectioners' sugar

2 T. pureed raspberries

3 T. cream, warm

1 tsp. vanilla

Mix dry ingredients. Cream sugar and Crisco. Add eggs and vanilla. Add dry

mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well

greased 8" layer pans. Bake at 350ºF for 30-40 minutes. Cool and frost.

Pink Raspberry Frosting: Cream butter or margarine and salt, and blend in

confectioners' sugar alternately with pureed raspberries and 2-3 tablespoons

hot cream. Add vanilla; mix and frost cake

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Red Velvet Cake

From: GFA Terry

An old family favorite --

Red Velvet Cake

2 c. sugar

2 c. flour

3 tbsp. cocoa

1 c. buttermilk

1 tsp. vanilla

1 tsp. vinegar

1 1/2 stick margarine

1 bottle red food coloring (2 oz.)

3 eggs

1 tsp. soda

1/2 to 1 tsp. salt (scant)

Cream butter and sugar; add unbeaten eggs and vanilla, beat well. In

separate dish, blend cocoa and food coloring and add to first mixture. Add

flour, salt, buttermilk alternately. Mix soda and vinegar in a cup and add

to mixture and mix well (2 minutes). Bake in two 9 inch pans at 350 degrees

for 35 minutes.

FROSTING

1 (8 oz.) pkg. cream cheese

1 lb. powdered sugar

1/2 c. margarine

1 tsp. vanilla

Combine cheese, butter and vanilla in mixing bowl. Beat until smooth.

Gradually add sugar while beating. Mix well spread layers top and side.

Note: Makes a beautiful Valentine cake when baked in heart-shaped cake pans

and decorated around edges with red candy hearts. This is a delicious moist

red devils food cake.

-------------------------------

 

Rexall Anniversary Cake

From: Host GFS DarlaJo

Rexall Anniversary Cake

1 c. butter

2 c. sugar

8 egg whites

1 c. milk

2 3/4 c. flour

1/2 tsp. cream tartar

1/4 tsp. soda

1 tsps baking powder

1/2 tsp. almond extract

1/2 tsp. vanilla

Beat egg whites stiff, but not dry, with cream of tartar. Add gradually,

sifted sugar. Cream quickly the softened butter. Add slowly 1c. flour and

flavoring. Then add alternately egg mixture, milk, and flour sifted with

baking powder and soda. Cook in layers or loaf, icing and decorating to

suit.

-------------------------------

 

Rexall Chocolate Birthday Cake

From: Host GFS DarlaJo

Rexall Chocolate Birthday Cake

2 1/2 squares Opeko Chocolate

1/2 C. shortening

1 1/2 c. sugar

2 eggs

1 c. sour milk

1 tsp. soda

1 tsp. salt

1 tsp. baking powder

2 c. flour

Vanilla

1/2 c. boiling water

Cream the shortening, add sugar and mix well. Add eggs, which need not be

beaten. Stir until well mixed. Add the melted chocolate and boiling water.

Mix dry ingredients and add alternately with the milk. Add vanilla and beat

smooth. Bake loaf 30-40 minutes.

-------------------------------

 

Rhubarb Upside-down Cake

From: HOST GFS DdH2

Rhubarb Upside-down Cake

Submitted by: DianeAbra

1 yellow cake mix without pudding (I use Duncan Hines Butter Mix)

4 cups cut up rhubarb

1 cup sugar

1 cup unwhipped whipping cream

Mix cake mix as directed and put in 9x13 pan. Add the rhubarb on top of the

cake mix, and then sprinkle the sugar over the rhubarb. Pour the whipping

cream on top. Bake at 350º for 40 minutes. Serve upside down with optional

whipped cream.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

-------------------------------

 

Root beer float cake

From: Host GFS DarlaJo

Root beer float cake

from SpeedRoots

1 (18.25 oz)pkg. yellow cake mix

1 (12 oz) bottle root beer

1/4 C vegetable oil

3 lg. eggs

root beer glaze

Vanilla ice cream

combine first 4 ingredients in a lg. bowl; beat at low speed until dry

ingredients are moistened. Pour into a greased and floured 12 C bundt pan

Bake at 350 degrees F. for 35-40 min or til a wooden tooth pick come oit

clean. Cool on pan on wire rack. remove from pan, and dool on wire rack.

pierce top of cake with a long wooden pick. Pour glaze evenly over cake.

Cool completely before serving. serve with ice cream

Root Beer glaze.

1/2 C powdered sugar

3 tbsp root beer

stir together sugar and root beer til smooth.

makes about 3/4 C.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

SAUSAGE CAKE

From: DarlaJoV

SAUSAGE CAKE

1 lb sausage, cooked and drained

2 cups sugar

1 cup raisins

1 cup warm coffee

1 tsp cloves

1 tsp cinnamon

1 tsp allspice

1 tsp nutmeg

3/4 cups chopped walnuts

1 tsp baking soda

2 1/2 cups flour

Combine all dry ingredients well. Add coffee to make batter. Bake in loaf pan

in oven at 300 for 45 minutes.

-------------------------------

 

Secret Family Recipe Lemonade Cake

From: Terry Ann2

Lemonade Cake

1 box lemon cake mix

1 sm. box lemon Jello

4 eggs

1 c. boiling water

2/3 c. oil

1 (6 oz.) frozen lemonade concentrate, thawed

Dissolve gelatin in boiling water, let cool. Mix together cake

mix, cooled gelatin, eggs and oil. Beat for 2 minutes. Put in a

well greased and floured pan and bake at 325 degrees for 30 to 40

minutes. Take immediately from the oven and poke a lot of holes in

top of cake with a straw. Pour the thawed lemonade concentrate over the top.

Serve with a spoonful of whip cream or whip topping.

-------------------------------

 

Slovenian cake "Puh TEET sah" <??

From: GFA Terry

POTICA (NUT ROLL)

Ingredients :

4 heaping c. flour

1 tsp. salt

3 tbsp. sugar

1 stick butter

1 c. sour cream

3 well beaten egg yolks

1 pkg. dry yeast

1/2 c. warm water

1 tbsp. sugar

FILLING:

1 c. sour cream

1 c. sugar

1 lb. ground walnuts

1 tbsp. cinnamon

1/4 tsp. ground cloves

2 tsp. vanilla

2 well beaten egg yolks

5 stiffly beaten egg whites

1 c. soaked raisins, optional

Preparation :

Mix flour with salt and sugar. Cut in creamery blend or butter.

Into well; add sour cream that has been mixed with egg yolks. Add

yeast that has been bubbled up in the warm water with sugar. Mix

and knead well and put into well greased bowl in refrigerator

overnight or work immediately. If refrigerated, take out of

refrigerator at least 3 hours before rolling. Split in two. On

floured cloth, roll out dough. Spread with a little of a mixture of

honey and butter. For filling mix sour cream with sugar; add the

walnuts, cinnamon, cloves and vanilla, and egg yolks. Fold in the

egg whites. Spread this mixture on dough and sprinkle with raisins,

if desired. Put into well greased angel food pans. Roll up. Prick

dough with fork in several places. Let raise for 1 1/2 to 2 hours

until double in bulk. Bake for 1 hour at 325 degrees until golden

brown. Brush with melted butter.

 

----------------------------------

 

HUNGARIAN NUT ROLL

Ingredients :

2 cakes yeast

2 c. milk, scalded & cooled

1/2 c. sugar (a couple of tsp. honey

may be added)

1/4 tsp. salt or less

4 egg yolks, beaten with 2 tsp. water

added

7 to 8 c. flour (depending on size of

egg yolks

1/2 c. butter, melted

WALNUT FILLING:

4 eggs, well beaten

1 1/2 lbs. ground walnuts, finely

ground

2 to 2 1/2 c. milk

1 c. sugar

1 c. honey

1/2 lb. butter

1 c. seedless white raisins

1 tsp. lemon rind (to be added last)

Preparation :

Crumble yeast, add milk. Stir in sugar and salt until dissolved.

Stir in well beaten egg yolks and water. Add half of the flour.

Beat with a spoon until smooth and elastic. This is an important

step; adjustment can be made for flour here. Beat in cooled and

melted butter. Add the rest of the flour and work in very well.

Let dough rest for 10 to 15 minutes. Next, knead until smooth and

elastic. Let rise in greased bowl, covered with damp cloth, until

double in bulk, about 2 hours. Next, punch down. Let rise again,

not quite double in size (about 45 minutes). Punch down again, then

divide into at least 3 parts. Roll out dough by stretching

carefully and rolling. Next, fill dough with desired filling. Roll

like jelly roll. Let rise about 45 minutes. Bake in low oven at

325 degrees for 35 to 45 minutes. Cool on racks. Mix together all

ingredients. Bring slowly to a boiling point, stirring constantly.

Add 4 beaten eggs and cook slowly until thick, stirring constantly.

Cool until lukewarm. Spread on dough evenly. Roll dough and

filling. Bake 35 to 45 minutes. Cool. Sprinkle tops of rolls with

sifted, powdered sugar, if desired.

 

----------------------------------

 

SLOVAK NUT ROLL

Ingredients :

DOUGH:

1/2 lb. butter or margarine

1/2 lb. cottage cheese

1 1/2 c. flour

FILLING #1:

1 1/2 c. chopped walnuts (apples &

raisins can be added to equal 1

1/2 c.)

1 c. sugar

1 tsp. cinnamon

FILLING #2:

2 tbsp. butter or margarine

10 oz. poppy seed, ground twice

2 tbsp. honey

2 tsp. lemon juice or vanilla extract

1/4 c. raisins, steamed

2 egg whites

1/2 c. sugar

ICING: (if desired)

1 c. confectioners' sugar

2 tbsp. lemon juice

Preparation :

Mix above ingredients thoroughly; refrigerate overnight. Divide

dough into 3 parts. Use flour to roll out dough thin enough to

roll. Fill; bake at 350 degrees for 45 minutes or until brown.

Melt butter in saucepan. Add poppy seed; stir fry 3 minutes. Add

honey, lemon juice and raisins to poppy seed. Cover and remove from

heat; let stand 10 minutes. Beat egg whites with sugar until stiff,

not dry, peaks form. Gently fold in poppy seed mixture. Spread

filling over whole area of dough. Roll up, jelly roll fashion.

Seal edges. Place on greased baking sheets. Make a few slits in

top for steam to escape. Bake as instructed above. Blend until

smooth; spread over rolls

-------------------------------

 

SNICKERS CAKE

From: HOST GFS DdH2

Snickers Cake

Compliments of Vernalisa's Recipe Index

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 pack German chocolate cake mix

1 pack Caramels (small pack)

1/2 cup Butter

1/3 cup Milk

6 oz Chocolate chips

1 cup Nuts, chopped

Procedures

Mix cake mix as directed.

Pour half of the batter into a greased 9x13 pan.

Bake in preheated 350°F oven for 15-20 minutes.

Melt caramels, butter and milk together.

Pour over baked mixture.

Sprinkle chocolate chips and nuts over caramel mixture.

Pour remaining cake batter over top of all and bake 20 minutes at 250

Back to Cake Recipes

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Sour Cream Streusel Cake

From: GFA Terry

 

Sour Cream Streusel Cake

debpauluk@aol.com

1 stick butter, softened 1 tsp baking powder

1 cup sugar 1/2 tsp salt

2 eggs 1 tsp vanilla

2 cups flour 1 cup sour cream

Topping:

1 cup Honey Bunches of oats cereal or chopped pecans or oatmeal or a

combination

3/4 cup brown sugar

1/4 cup white sugar

2 tsp cinnamon

Cream butter and sugar. Add eggs. Mix in dry ingredients, sour cream, and

vanilla. Put half of batter in lightly greased 9x13 pan. Cover with half of

topping. Repeat. Bake at 325 degrees for 40 minutes. Brush with melted

butter, if desired. Keeps and freezes well.

-------------------------------

 

SOUTHWESTERN PUMPKIN CAKE

From: HOST GFS DdH2

SOUTHWESTERN PUMPKIN CAKE

Submitted by: USSGERI

Southwestern Pumpkin Cake (Serves 8)

Ingredients:

4 large Eggs

2 cups Granulated Sugar

16-oz. can Pumpkin Puree

1 1/4 cups Vegetable Oil

1/4 cup Pecans, chopped

3 cups All-purpose Flour

2 tsp. Baking Powder

2 tsp. Baking Soda

1 tsp. Salt

1 tsp. ground Cinnamon

1/2 tsp. ground Nutmeg

1/2 tsp. ground Allspice

1/2 tsp. ground Cardamom

16-oz. fresh Whipping cream, whipped

Pre-heat oven to 325-F degrees and grease a 10-inch tube or bundt pan; set

aside.

Beat the eggs until frothy in a large mixing bowl. Add the sugar, pumpkin

puree, vegetable oil and chopped pecans, stir well to blend.

Sift together the flower, baking powder, baking soda, salt, cinnamon, nutmeg,

allspice and cardamom and blend the dry ingredients with the wet, by hand or

the low setting of an electric mixer.

Pour the batter into the prepared pan and bake until a cake tester can be

cleaner removed from the center of the cake, about Bake 45 to 60 minutes.

Serve each slice with a generous dollop of freshly whipped cream.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

-------------------------------

 

St. Louis Gooey Butter Cake

From: Host GFS DarlaJo

St. Louis Gooey Butter Cake

from my friend KattleKate

1 (18.5 oz) package yellow cake mix

1/2 cup melted butter

2 eggs, beaten

Topping:

8 oz. softened cream cheese

1 pound box of powdered sugar

2 eggs, beaten

Preheat oven to 350º. Grease and flour a 9 x 13" pan and set aside.

In a bowl, mix together cake mix, melted butter and beaten eggs. Pat mixture

into bottom of prepared pan.

In a separate bowl, mix together topping ingredients. Spread mixure over top

of bottom layer in the pan.

Bake 35 to 40 minutes, or until the top is golden brown and the edges are

dark brown.

Enjoy as a delicious coffee cake or as a dessert. It also freezes well.

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

-------------------------------

 

STARBUCK'S COFFEE CAKE

From: HOST GFS DdH2

Starbuck's Coffee Cake

VJJE Recipe Weekly

Topping:

1 cup all-purpose flour

1 cup light brown sugar, packed

1/2 cup butter, softened

1 teaspoon cinnamon

1/2 cup chopped pecans

1 cup butter, softened

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

Preheat oven to 325F.

Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened

butter, and 1 teaspoon cinnamon in a bowl. Mixture should have the

consistency of moist sand. Add 1/2 cup chopped pecans.

In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and

1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add

eggs and vanilla and mix well. I

In a separate bowl combine flour, baking powder and salt.

Add this dry mixture to the moist ingredients a little at a time. Add milk

and mix well.

Spoon the batter into a 9 x 13-inch baking pan that has been buttered and

dusted with a light coating of flour.

Sprinkle the crumb topping over the batter. Be sure the topping completely

covers the batter.

Bake 50 minutes or until the edges just begin to brown.

Cool.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Strawberry Cake

From: TurnedOntoChrist

Strawberry Cake

1 white cake mix 1/2 cup cooking oil

1/2 cup frozen or fresh strawberries 1/2 cup water

1 pkg. strawberry jello 4 eggs

Combine ingredients in large bowl and beat with an electric mixer until light

and creamy. Pour into 13x9 inch greased and floured cake pan. Bake

according to directions on cake mix. Cool layer completely and ice with

Strawberry icing.

Strawberry Icing

1 Box powdered sugar 1 stick butter

1/2 cup strawberries (fresh or thawed)

Combine all ingredients and beat with electric mixer until glossy but not

grainy.

-------------------------------

 

STRAWBERRY JELLO CAKE

From: HOST GFS DdH2

 

STRAWBERRY JELLO CAKE

Submitted by: USSGERI

1 box white cake mix

1 container Coolwhip (light or regular)

1 large package strawberry Jello

1 box frozen, sweetened strawberries, drained

sliced fresh strawberries

Prepare cake mix as directed.

Bake in 13 x 9 cake pan as directed.

Remove from oven and poke holes in cake with fork. Every two to three time

you poke the cake, turn the fork so as to make bigger holes. (If the holes

are not big enough, the Jello will not seep down into the cake).

Make sure you poke all the way to the bottom if possible.

Prepare Jello using one-half the amount of water.

Pour Jello over the top of the cake, covering it completely.

Place in refrigerator to cool.

Add thawed sweetened, drained strawberries to the Coolwhip.

Place in refrigerator.

Once the cake has completely cooled, frost with the Coolwhip mixture and top

with fresh sliced strawberries.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

-------------------------------

 

Tea Cakes

From: GFA Terry

If these are the same as "snowballs" or "Mexican Wedding Cookies," then they

are very, very good. I love them!

Tea Cakes

1 c. soft butter or margarine

1/2 c. confectioners sugar

1 tsp. vanilla

Mix together and add to the first part:

2 1/2 c. flour, sifted

1/4 tsp. salt

3/4 c. nuts, chopped

Mix flour and salt. Stir in nuts. Form into 1 inch balls. Place about 2

inches apart on baking sheet. Bake 14 to 17 minutes at 400 degrees until

delicately brown. While still warm roll in powdered sugar. Let cool, then

roll in powdered sugar again. Makes 5 dozen.

-------------------------------

 

TEXAS CHOCOLATE CINNAMON CAKE

From: HOST GFS DdH2

Texas Chocolate Cinnamon Cake

from Annie

2 c. flour

2 c. sugar

1/2 c. butter

4 tbsp. cocoa

1 c. water

1/2 c. shortening

1/2 c. buttermilk

2 eggs, beaten

1 tsp. vanilla

1 tsp. baking soda

1 tsp. cinnamon

1/2 c. butter

4 tbsp. cocoa

6 tbsp. milk

1 tsp. vanilla

1 lb. box powdered sugar

1 c. pecans, chopped (optional)

Blend flour and sugar together.

Bring butter, cocoa, water and shortening to a boil in saucepan and pour over

flour and sugar mixture, beating well. Add buttermilk, eggs, vanilla, soda

and cinnamon.

Mix well and pour into a greased and floured 9x13 inch pan. Bake at 350

degrees for 40-45 minutes.

Five minutes before cake is done, melt together butter, cocoa, milk and

vanilla.

Pour hot mixture over powdered sugar and beat.

Add pecans. Spread on cake as soon as it is taken from the oven.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

The all elusive Caramel Candy Cake

From: RMM515LIM

12 to 14 oz Kraft caramels

1/3 cup milk

1/2 cup butter or oleo

1 pkg German Choc Cake Mix

2/3 cup choc chips

Mix cake mix by directions put 1/2 inbottom of greased and floured cake pan

( 9x13) Bake at 350 degrees for 15 minutes pour melted caramel and milk,

butter

mixture (melted in a double boiler or over another pan with hot boiling

water inside) so as not to burn the caramel mix. over the cake after 1st half

is baked sprinkle on choc chips and the remaining cake mix over that. Bake

another 10 minutes at 350 and amother 20 after that at 250 degrees

This is a very rich cake and loaded with the carbs and cals but very

delicious

Enjoy Aloha from Rena Mahuiki RMM515@aol.com

-------------------------------

 

Tomato Soup Cake

From: BLTIF

My daughter's Grandmother used to make this for her when she was little. My

daughter recently asked me to make it for her. sadly to say, I did not get

the recipe before she passed away. Does anyone have this recipe? I believe it

was also called husband cake??? Thanks , Bettie

-------------------------------

 

Triple Chocolate Fudge Cake

From: Host GFS DarlaJo

Triple Chocolate Fudge Cake

Prepare one Devil's Food Cake just as it says to on the box (yes you read

that right)

Just before you put it in the pan to bake add one 1 bag of semi-sweet

chocolate chips and mix into the batter.

Bake just as the box tells you to.

As soon as it comes out of the oven poke holes all over the cake with a fork.

Frost with one jar of Smucker's Fudge Topping.

Let cool at least half an hour then enjoy

-------------------------------

 

TUNA CAKES

From: HOST GFS DdH2

TUNA CAKES

Submitted by: USSGERI

Tuna Cakes (Serves 2 or 3)

Ingredients:

2 Eggs, slightly beaten

6 1/2-oz. can Tuna, drained and flaked

1 small Onion, finely chopped

4 slices White or Wheat Bread, cubed

Salt and Black Pepper to taste

Old Bay Seasoning to taste

1/4 cup Butter

In a medium-sized mixing bowl, blend together the eggs, tuna, onion, bread

cubes, and seasonings. Mix well.

Shape the tuna mixture into 4 to 6 patties.

Warm the butter in a heavy skillet over medium heat until bubbling. Fry the

tuna cakes until golden brown on both sides.

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

-------------------------------

 

TURTLE CAKE

From: Host GFS DarlaJo

TURTLE CAKE

1 large, double-layer chocolate cake mix 60 vanilla caramels

1/2 cup condensed milk

3/4 cups butter

1 1/2 cups semi sweet chocolate chips

1 1/2 cups chopped and whole pecans

Peel wrapping off caramels. Lightly grease and flour 9x13-inch pan.

Preheat oven to 350F degrees.

Mix cake according to package directions. Pour and spread half the

batter in the pan and bake for 15 minutes. While cake is baking, melt

butter, milk, and caramels on low heat, constantly mixing. Remove cake

from oven and sprinkle the chocolate chips and pecans on top. Cover with

the melted caramel mixture. Top with the rest of the chocolate cake mix

and bake for another 20 minutes.

Can be served warm or cold.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Ugly Cake

From: Host GFS DarlaJo

Ugly Cake

Serves: 10 to 12

.

1 can (21 ounces) blueberry pie filling

1 package (18 1/4 ounces) yellow cake mix

2 eggs

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts

.

Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with nonstick

cooking spray. In a blender, puree the pie filling until smooth. Pour into a

large bowl and add the cake mix, eggs, oil, and vanilla. Beat with an

electric mixer on medium speed for about 2 minutes. Stir in the walnuts. Pour

batter into the Bundt pan and bake for 50 to 55 minutes, until a wooden

toothpick inserted in the center comes out clean. Cool slightly, then remove

from

the pan and continue cooling on a wire rack.

-------------------------------

 

Upside Down Peach Cake

From: Host GFS DarlaJo

Upside Down Peach Cake

from SpeedRoots

.

1 can (29 oz.) sliced peaches, drained*

1 package (3 oz.) Jell-0 brand gelatin, strawberry flavor

1 package (3 oz.) Jell-0 brand gelatin, peach flavor

1/3 cup butter or margarine

1 package (2-layer size) yellow cake mix or pudding-included cake Mix

1 cup thawed Coolwhip non-dairy whipped topping

*or use 2 cups sliced peeled fresh peaches.

.

Arrange peaches in a buttered 13x9-inch pan. Combine strawberry, peach

gelatin and in a small bowl. Sprinkle about 3/4 of the mixture evenly over

peaches and dot with butter. Prepare cake mix as directed on package. Pour

3/4 of the batter into pan. Stir remaining gelatin mixture into remaining

cake batter; blend well and pour into pan. ZigZag spatula through batter to

marble. Bake at 350 for 45 minutes, or until cake tester inserted in center

comes out clean. Cool 5 minutes in pan, then invert onto serving platter and

cool. Garnish with whipped topping.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

-------------------------------

 

Variety of Cake Recipes.

From: HOST GFS DdH2

PANETTONE (ITALIAN CHRISTMAS BREAD)

Panettone (Italian Christmas Bread)

Published: Cooking Light- 12/04/02

INGREDIENTS

Marinated fruit:

1/3 cup golden raisins

1/3 cup chopped dried apricots

1/3 cup dried tart cherries

1/4 cup triple sec (orange-flavored liqueur) or orange juice

Dough:

1 package dry yeast (about 2-1/4 teaspoons)

1/4 teaspoon granulated sugar

1/4 cup warm water (100 degrees to 110 degrees)

3-3/4 cups all-purpose flour, divided

6 tablespoons butter or stick margarine, melted

1/4 cup fat-free milk

1/4 cup granulated sugar

1/2 teaspoon salt

1 large egg

1 large egg yolk

2 tablespoons pine nuts

Cooking spray

1 teaspoon butter or stick margarine, melted

2 teaspoons turbinado or granulated sugar

INSTRUCTIONS

This Italian fruitcake-style yeast bread is typically baked into a tall,

cylindrical shape (empty coffee cans work great as baking pans). While its

origins are sketchy, one legend holds that in the late 1400s, a young

Milanese nobleman fell in love with the daughter of a baker named Toni and

created "Pan de Toni" to impress his love's father.

1. To prepare marinated fruit, combine first 4 ingredients in a small bowl;

let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2

teaspoons liqueur separately.

2. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm

water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry

measuring cups; level with a knife. Combine 1/2 cup flour and next 6

ingredients (1/2 cup flour through egg yolk) in alarge bowl; beat at medium

speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup

flour; beat 1 minute. Stir in marinated fruit, 2-1/2 cups flour, and pine

nuts. Turn dough out onto a lightly floured surface. Knead until smooth and

elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a

time, to prevent dough from sticking to hands.

3. Place dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85 degrees), free from drafts, about

1-1/2 hours. Dough will not double in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.)

4. Punch dough down; let rest 5 minutes. Divide in half, shaping each into a

ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray.

Cover and let rise 1 hour.

5. Preheat oven to 375 degrees.

6. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375

degrees for 30 minutes or until browned and loaf sounds hollow when tapped.

Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons

liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with

turbinado sugar.

IELD: 2 loaves, 8 servings per loaf (serving size: 1 slice)

NUTRITIONAL INFO

CALORIES 211 (28% from fat);

FAT 6.6g (sat 1.3g, mono 2.7g, poly 2.1g);

PROTEIN 4.5g;

CARB 33.8g;

FIBER 1.4g;

CHOL 27mg;

IRON 1.9mg;

SODIUM 137mg;

CALC 19mg

==============

RECIPE - JULEKAGE (DANISH CHRISTMAS FRUIT LOAF)

Julekage (Danish Christmas Fruit Loaf)

Published: Cooking Light- 11/01/99

INGREDIENTS

Dough:

4-1/4 cups all-purpose flour, divided

3 tablespoons granulated sugar, divided

1/3 cup chopped almonds

1/3 cup raisins

1/4 cup nonfat dry milk

2 tablespoons chopped candied citron

2 tablespoons chopped candied lemon peel

2 tablespoons chopped candied orange peel

1 teaspoon salt

1 teaspoon grated lemon rind

1/2 teaspoon ground cardamom

1 package dry yeast (about 2-1/4 teaspoons)

1/2 cup warm water (100 to 110 degrees)

6 tablespoons butter or stick margarine, softened

1 teaspoon vanilla extract

2 large eggs, lightly beaten

Cooking spray

1 tablespoon fat-free milk

1/8 teaspoon salt

1 large egg

1 tablespoon turbinado or granulated sugar

Glaze:

1/2 cup powdered sugar

2 teaspoons water

1/4 teaspoon almond extract

INSTRUCTIONS

To prepare dough, lightly spoon flour into dry measuring cups, and level with

a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and

the next 8 ingredients (almonds through cardamom) in a bowl.

Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large

bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until

well-blended. Gradually add flour mixture; stir to combine. Turn dough out

onto a lightly floured surface. Knead until smooth and elastic (about 8

minutes); add enough remaining flour, 1 tablespoon at a time, to prevent

dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour and

45 minutes. Dough will not double in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a

lightly floured surface. Roll up rectangle tightly, starting with a short

edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray.

Cover and let rise 1 hour and 30 minutes.

Preheat oven to 375 degrees.

Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush

lightly over loaf. Sprinkle with turbinado sugar. Bake at 375 degreesF for 45

minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a

wire rack.

To prepare glaze, combine the powdered sugar, water, and almond extract in a

small bowl. Drizzle over loaf.

YIELD: 1 loaf, 16 servings (serving size: 1 slice)

==================================

RECIPE - CHRISTOPSOMO (GREEK CHRISTMAS BREAD)

Christopsomo (Greek Christmas Bread)

Published: Cooking Light- 10/11/02

INGREDIENTS

1 package dry yeast (about 2-1/4 teaspoons)

1 tablespoon sugar

1/2 cup warm water (100 degrees to 110 degrees)

6 tablespoons butter or stick margarine, softened

2 large eggs

3-1/2 cups all-purpose flour, divided

1/3 cup sugar

2 tablespoons nonfat dry milk

2 teaspoons aniseed, crushed

1/2 teaspoon salt

Cooking spray

1 large egg white, lightly beaten

8 candied cherries

INSTRUCTIONS

Around the holidays, this rich, buttery egg bread is typically decorated with

long ropes of dough shaped in the form of an early Christian cross, hence the

name "Christ's Bread." Though mahleb, a spice made from ground black-cherry

pits, is often used for flavoring, we've substituted the easier-to-find

aniseed.

1. Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let

stand 5 minutes. Add the butter and eggs; beat at medium speed of a mixer

until smooth. Lightly spoon the flour into dry measuring cups, and level with

a knife. Combine 3 cups flour, 1/3 cup sugar, dry milk, aniseed, and salt;

add to yeast mixture, beating well. Turn the dough out onto a lightly floured

surface. Knead until smooth and elastic (about 10 minutes); add enough of

remaining flour, 1 tablespoon at a time, to prevent dough from sticking to

hands.

2. Place dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85 degrees), free from drafts, about

1-1/2 hours. Dough will not double in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.)

3. Punch dough down; let rest 5 minutes. Pinch 2 (1-1/2-inch) balls off

dough; cover and set aside. Shape remaining dough into an 8-inch round; place

on a baking sheet coated with cooking spray. Brush with egg white. Shape each

dough ball into an 8-inch-long rope; cut a 2-inch slash into the ends of each

rope. Place 1 rope across middle of dough; brush the middle of the rope with

egg white. Place the other rope across the middle of the rope, forming a

cross. Curl the slashed ends together to form a circle; place a cherry in the

middle of each circle. Arrange 4 cherries around center of cross. Cover and

let rise 1 hour.

4. Preheat oven to 350 degrees.

5. Uncover dough. Bake at 350 degrees for 35 minutes or until loaf sounds

hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Note: If you don't have time to decorate this bread, skip step 3. Punch dough

down; let rest. Shape the dough into an 8-inch round. Cover and let rise 1

hour. Bake as directed.

YIELD: 16 servings (serving size: 1 wedge)

NUTRITIONAL INFO

CALORIES 185 (26% from fat);

FAT 5.3g (sat 1.1g, mono 2.2g, poly 1.6g);

PROTEIN 4.5g;

CARB 29.8g;

FIBER 1g;

CHOL 28mg;

IRON 1.6mg;

SODIUM 140mg;

CALC 24mg

===========

RECIPE - CRANBERRY NUT BREAD

My friend gave me this recipe years ago and this bread recipe quickly became

a standard holiday bread I make in my house.

 

This is a great recipe to enjoy for the holidays with this breads tart

cranberries and orange flavorings. Great for enjoying with afternoon coffee

or tea. Enjoy!

 

PS: This bread is better if the cranberries are chopped. Just cut in half is

good.

It is easiest to cut cranberries, if they are frozen. So buy lots of

cranberries on sale and freeze them. You can usually use them with out a lot

of thawing time...just a few minutes.

 

Cranberry Nut Bread from Geri's Kitchen

2 C Flour (you can make with 1 cup whole wheat if you like)

1 C Sugar

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

3/4 C Orange Juice, use kind with pulp or fresh squeeze

1 T Orange Zest (grated orange rind)

1 Egg, beaten

1/4 C Butter or Margarine, melted

1 C Chopped Fresh Cranberries, best to cut in half

1/2 C Chopped Pecans, or other nuts you like

 

Preheat the oven to 350F.

 

Grease and flour or using baking spray the loaf pan(s).

 

In a large bowl, combine the flour, sugar, baking powder, baking soda, and

salt.

 

In a small bowl, combine the orange juice, zest, egg, and butter.

 

Mix the wet ingredients into the dry ingredients.

 

Add in the chopped cranberries and nuts; mix well.

 

Pour into the prepared loaf pan(s).

 

Bake at 350F for 1 hour or until inserted cake tester comes out clean.

 

Enjoy warm.

 

Note: if you would like to make muffins, you should

bake this recipe at 400F for 20 minutes.

Makes 24 muffins.

====

RECIPE - APPLESAUCE CHRISTMAS CAKE

3 1/2 c. sifted flour

2 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. mace

1 c. butter

2 c. sugar

2 eggs

1 1/2 c. dark raisins

1 1/2 c. broken pecans

1 lb. candied cherries, halved

2 c. hot applesauce

Sift first seven ingredients.

Cream butter and sugar. Add eggs and beat well.

Mix raisins, nuts and fruit with flour mixture. Add to creamed mixture

alternately with applesauce.

Pour into large, greased and floured tube pan and bake at 275 degrees for 2

hours.

======

RECIPE - STRAWBERRY JELLO CAKE

1 box white cake mix

1 container Coolwhip (light or regular)

1 large package strawberry Jello

1 box frozen, sweetened strawberries, drained

sliced fresh strawberries

Prepare cake mix as directed.

Bake in 13 x 9 cake pan as directed.

Remove from oven and poke holes in cake with fork. Every two to three time

you poke the cake, turn the fork so as to make bigger holes. (If the holes

are not big enough, the Jello will not seep down into the cake).

Make sure you poke all the way to the bottom if possible.

Prepare Jello using one-half the amount of water.

Pour Jello over the top of the cake, covering it completely.

Place in refrigerator to cool.

Add thawed sweetened, drained strawberries to the Coolwhip.

Place in refrigerator.

Once the cake has completely cooled, frost with the Coolwhip mixture and top

with fresh sliced strawberries.

=====

RECIPE - FRUIT COCKTAIL CHRISTMAS CAKE

(a very moist cake)

2 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1 lg. (3 1/2 c.) can fruit cocktail

2 beaten eggs

--TOPPING:--

1 c. brown sugar

1 c. nuts

Mix all together, then sprinkle with topping. Bake at 350 degrees for

approximately 1 hour.

=======

KRAFT CHOCOLATE CARAMEL PECAN CHEESECAKE

2 c. vanilla wafer crumbs

6 tbsp. margarine or butter, melted

FILLING:

24 Kraft caramels (about 7 oz.)

1/4 c. evaporated milk

1 c. toasted chopped pecans

2 pkg. (8 oz. each) cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

6 sq. semi-sweet chocolate, melted

Cool Whip, whipped

Topping, thawed (optional)

Heat oven to 350 degrees. Combine crumbs and margarine in 9 inch springform

pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan.

Bake for 10 minutes. Microwave caramels and milk in large microwaveable bowl

on high 1 1/2 minutes. Stir, microwave 1 minute longer. Stir until caramels

are completely melted and smooth. Pour into crust. Top with pecans. Beat

cream cheese, sugar and vanilla until well blended. Add eggs; beat well. Mix

in chocolate; pour over pecans. Bake for 40 minutes or until firm. Cool on

wire rack. Cover; refrigerate. Garnish with whipped topping and Chocolate

Doddles, if desired. Makes 12 servings. Preparation time 30 minutes. Baking

time 40 minutes.

========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

VELVET CRUMB CAKE FROM BISCUIT MIX:

From: HOST GFS DdH2

VELVET CRUMB CAKE FROM BISCUIT MIX:

Submitted by: USSGERI

1 1/2 c. biscuit mix

1/2 c. sugar

1 egg

1/2 c. milk

2 T. cooking oil

1 t. vanilla

1 recipe broiled topping (to follow)

Beat all ingredients (except topping) in large mixing bowl, on low speed of

mixer, til smooth. Scrape bottom and sides of bowl often. Pour batter into

greased (8 inch square) baking pan. Bake at 350° for about 30-35 minutes or

til tester inserted into center comes out clean. Immediately spread topping

over cake.

BROILED TOPPING:

Mix 2 c. flaked coconut and 1/3 c. packed light brown sugar with 4 c. chopped

walnuts, 3 T. butter or margarine (sliced in bits) and 2 T. milk.

When thoroughly combined, use as directed in above recipe, as topping.

TO BROIL TOPPING: Place topped caked 3 inches from broiler heat for 3 minutes

or til browned.

IF YOU DON'T HAVE A BROILER: Use the red handled igniter for charcoal fires.

Ignite flame close to topping repeatedly until it begins to sizzle. When

topping appears to be golden, remove to cool on wire rack about 10 minutes

before cutting into 8 pieces to serve.

From the Recipe Doctor

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

VELVET CRUMB CAKE FROM BISCUIT MIX:

From: HOST GFS DdH2

VELVET CRUMB CAKE FROM BISCUIT MIX:

1 1/2 c. biscuit mix

1/2 c. sugar

1 egg

1/2 c. milk

2 T. cooking oil

1 t. vanilla

1 recipe broiled topping (to follow)

Beat all ingredients (except topping) in large mixing bowl, on low speed of

mixer, til smooth. Scrape bottom and sides of bowl often. Pour batter into

greased (8 inch square) baking pan. Bake at 350° for about 30-35 minutes or

til tester inserted into center comes out clean. Immediately spread topping

over cake.

BROILED TOPPING:

Mix 2 c. flaked coconut and 1/3 c. packed light brown sugar with 4 c. chopped

walnuts, 3 T. butter or margarine (sliced in bits) and 2 T. milk.

When thoroughly combined, use as directed in above recipe, as topping.

TO BROIL TOPPING: Place topped caked 3 inches from broiler heat for 3 minutes

or til browned.

IF YOU DON'T HAVE A BROILER: Use the red handled igniter for charcoal fires.

Ignite flame close to topping repeatedly until it begins to sizzle. When

topping appears to be golden, remove to cool on wire rack about 10 minutes

before cutting into 8 pieces to serve.

From the Recipe Doctor

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

Walnut Cake

From: Host GFS DarlaJo

Walnut Cake

from SpeedRoots

.

Yield: 8 servings

.

1/2 cup soft butter

1 cup sugar

6 eggs, separated

1 package (6 ounces) zwieback, rolled into find crumbs

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup orange juice

2 teaspoons grated orange rind

1 1/2 cups very finely ground walnuts

3/4 cup sieved apricot preserves

Confectioner's sugar

.

1. Grease and line bottoms of two 9-inch layer pans with wax paper.

2. Preheat oven to 325 degrees.

3. Cream butter and sugar until light and fluffy. Add yolks, one at a time,

beating well after each addition.

4. Combine zwieback crumbs, flour, baking powder and salt. Add to

butter-sugar mixture alternately with the orange juice.

5. Stir in rind and nuts. Beat whites until stiff but not dry; fold into

batter.

6. Pour batter into prepared pans; bake 35 to 40 minutes. Cool layers in pans

15 minutes. Turn onto rack to complete cooling.

7. Sandwich cooled layers together with preserves. Sprinkle top with

confectioner's sugar.

-------------------------------

 

wanted easy fruit cake

From: GFA Terry

EASY FRUIT CAKE

Ingredients :

1 boxed cake mix (yellow or white),

any brand

1/2 c. brown sugar, packed

1 can fruit cocktail

Eggs and oil per box directions

Omit water

TOPPING:--1/4 c. granulated sugar

1/2 stick margarine

1/2 c. milk

Preparation :

Prepare cake mix per box direction. Substitute fruit cocktail,

juice and fruit for water. Mix well. Batter will be thick. Grease

a 9 x 13 inch pan. Pour mix into pan then sprinkle brown sugar on

top of batter. Bake at 350 degrees for 40 to 45 minutes. Remove

from oven and cool. Pierce entire top of cake with meat fork and

pour on topping. Bring to boil, then pour over cooled and pierced

cake. Serve warm or cool.

-------------------------------

 

Wanted-Vanillia Wafer Cake

From: GFA Terry

BAKELESS FRUIT CAKE

Ingredients :

1 box graham crackers

1 box vanilla wafers

1 box raisins

2 c. angel flake coconut

1 lb. marshmallows

1 to 4 c. pecans

1 1/2 c. sweet milk

1 c. sugar

Preparation :

Roll crackers and wafers to crumbs. Grind raisins - chop pecans.

Put 1 1/2 c. sweet milk and 1 cup sugar in double boiler and melt

with marshmallows. Add to crumbs, raisins, coconut and pecans. Mix

well and put in wax paper lined loaf pans - Press well, cover with

waxed paper and place in refrigerator. Will keep indefinitely in

refrigerator.

 

***

 

WAFER WONDER CAKE

Ingredients :

1 c. (2 sticks) margarine

2 c. granulated sugar

1/2 c. milk

1 tsp. vanilla

6 eggs

1 (3 1/2 oz.) can flaked coconut

1 (12 oz.) box vanilla wafers

1 c. broken pecans

Preparation :

Cream margarine gradually adding sugar and creaming well. Add

eggs, one at a time, beating well after each addition. Crush

vanilla wafers, add crumbs, alternately with milk. Add coconut,

vanilla and pecans. Spread in greased and floured 10 inch tube pan.

Bake at 350 degrees for 1 hour and 20 to 30 minutes, or until it

tests done. If desired, frost lightly.

-------------------------------

 

War Cake

From: GFS KKate

We called this a "Depression" cake....is it what you're looking for?

2 cups sugar

2 cups raisins

2 cups water

2 tablespoons lard

Combine the above in a saucepan and boil 5 minutes. Cool.

Add 1 tablespoon molasses

In a separate bowl, sift 1 teaspoon baking soda, 1 teaspoon allspice, 1

teaspoon nutmet and 3 cups flour. Mix well.

Add the flour mixture to the raisin mixture. Mix well.

Bake in 8" square pan at 350 degrees for about 35 minutes.

-------------------------------

 

War Cake Recipe

From: Rubo1836

This recipe came from an old 1927 cookbook.

War Cake

2 c brown sugar, 2 c hot water, 2 tbsp. Snowdrift, 1 pkg. seeded raisins, 1t

each of cloves, cinnamon, and salt, 1t soda, 3 c Swansdown flour,

boil all ingredients except flour, raisins, and soda together for 5 minutes,

when cold add soda sifted in half of flour and raisins in rest of flour,

bake in loaves 45 minutes in slow oven. Nuts may be used instead of so many

raisins, This cake keeps for months and is very

economical.

This was copyed from the cookbook just as you see it nothing was changed.

-------------------------------

 

Whole Wheat Coffee Cake

From: DarlaJoV

Whole Wheat Coffee Cake

Ingredients Small loaf (1 lb.) Large loaf (1 1/2 lb.)

Milk 2/3 cup 1 cup

Butter 2 TABLESPOONS 3 TABLESPOONS

Honey 2 TABLESPOONS 3 TABLESPOONS

active dry yeast 1 1/2 teaspoons 2 1/4 teaspoons

bread flour 3/4 cup 1 1/3 cups

whole wheat flour 3/4 cup 1 cup + 2 TABLESPOONS

wheat bran 2 TABLESPOONS 3 TABLESPOONS

salt 1/2 teaspoon 3/4 teaspoon

whole egg(s) 1 2

egg yolk 1 1

brown sugar 3 TABLESPOONS 1/4 cup

ground cinnamon 1 teaspoon 1 1/2 teaspoons

raisins 1/3 cup 1/2 cup

Scald the milk. Stir in the butter and honey and let cool to room

temperature.

Add the milk mixture and all remaining ingredients except the brown sugar,

1/2 teaspoon of the cinnamon, and the raisins in the order suggested by your

bread machine manual and process on the basic bread cycle according to the

manufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or

National), add the remainder of the cinnamon, brown sugar, and raisins.

Darla Jo

-------------------------------

 

Wonder Chocolate Cake & Frosting

From: DarlaJoV

This recipe is from a book I purchased at an antique store, these recipes are

cut from newspapers and glued into a journal type book dated 1936. I have

not tried these recipes, but there are hundreds in this book that I will try

to type and post as I have time. :-)

Wonder Chocolate Layer Cake

2 cups sifted Swans Down Cake Flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1 egg, unbeaten

3/4 cup milk

1 teaspoon vanilla

4 tablespoons butter or other shortening

Sift flour once, measure, add baking powder and salt, and sift together three

times. Cream butter thoroughly, add sugar gradually, and cream together

well. Add egg and beat very thoroughly. Add flour, alternately with milk, a

small amount at a time. Beat after each addition until smooth. Add vanilla.

Bake in two greased 8-inch layer pans in moderate oven (375 degrees) 25

minutes. Spread Chocolate Wonder Frosting between layers and on top of

cake, swirling top attractively with spatula.

Chocolate Wonder Frosting

3 ounces (1 pkg) cream cheese

2 or 3 tablespoons milk

2 squares Baker's Unsweetened Chocolate, melted

Dash of salt

2 cups sifted confectioners' sugar

Soften cream cheese with milk. Add sugar, one cup at a time, blending after

each addition. Add chocolate and salt and beat until smooth. Makes enough

frosting to cover tops of two 8-inch layers. If desired, recipe may be

doubled to cover tops and sides of cake generously. (All measurement are

level.)

Darla Jo

-------------------------------

 

WOOLWORTH'S LIGHT AND FLUFFY CHEESECAKE

From: HOST GFS DdH2

Woolworth's Light and Fluffy Cheesecake

List of Ingredients

Woolworth's Ice Box Cheese Torte

Yield: 12-16 servings

1 (3-oz.) pkg. lemon-flavored gelatin

1 cup boiling water

1 (8-oz.) pkg. cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 tall can (13-oz.) Milnot, whipped

3 cups Graham cracker crumbs (or less if desired)

1/2 cup butter or margerine, melted

Dissolve gelatin in boiling water. Chill until slightly thickened (I chill

this until it is the consistency of an uncooked egg white).

Cream together the cream cheese, sugar and vanilla. Add the gelatin

and blend well. Fold in stiffly whipped Milnot(this can be done with and

electric mixer).

Mix Graham cracker crumbs and melted butter together; pack 2/3 of

the mixture on bottom and sides of a 9x13-inch pan (or larger). Add

filling and sprinkle with remaining crumbs. Chill several hours or

overnight.

Cut into squares and serve plain (my favorite way) or garnished with

fruit.

I have never tried using any other type of canned evaporated milk as

Milnot is what the recipe calls for. It is a different type of canned milk.

If you can not find Minot in your area, they have a website where you

can purchase it www.milnot.com. I hope you enjoy this recipe as

much as I have. I also have tried using a different flavored jello like

strawberry and cherry - I didn't like it as much as with the original

lemon flavor. Enjoy!

==================================

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

-------------------------------

 

ZUCCHINI CRAB CAKES

From: Elloree 3

For something a little differnt and a good way to use some of those prolific

squash!

2 1/2 cups grated, raw zucchini

1 cup seasoned stuffing mix

1 egg, slightly beaten

2 TBSP onion, minced

1 Tsp Old Bay Seafood seasoning

1TBSP melted butter or margarine

Combine all ingredients. Shape into patties. Coat cakes in seasoned stuffing

mix. Saute in butter until golden brown. Drain on paper towels.

Serve with tartar sauce.

These are very good as a side dish. When I had more mixture than I wanted to

cook, I saved it, covered, in the frige to cook until the next day.

surprisingly, the "crabcakes' were even better. Now I make them up in advance

of cooking and refrigerate and let the Old Bay seasoning work. Really hard to

tell from the real thing!

Looking for the family Bible of Charles R. Thomas of fluvanna Co., VA The

Bible was purchased at the estate sale of Charles R. in 1864, by a V. Thomas.

This may have been Lewellyn V, son of Charles R. Thomas.

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