ROMA'S BEER BREAD
3 c. self-rising flour
3 tblsp. white sugar
1 (12 fluid ounce) can or bottle beer, room temperature
1/4 margarine,
melted
Preheat oven to 375 degrees F. Lightly grease a 9x5 inch
baking pan.
In a large bowl, combine flour, sugar and beer. Mix just until blended.
Scoop into prepared baking pan. Pour melted margarine on top of loaf.
Bake in preheated oven 375* for 45 to 60 minutes, until bottom of loaf
sounds hollow when tapped.
2 INGREDIENT CAKE~Roma
1 box cake mix
1 can peaches
Spread dry cake mix in bottom of a greased 9x13" pan
Pour 1 can peaches over the top of cake mix
Bake 350 for 45 min. Can serve warm with Cool Whip.
PINEAPPLE GARDEN CAKE - Roma26
1-yellow or orange cake mix
1-lrg can of Mandarin Oranges, drained
1-small can Mandarin Oranges, drained
11 oz. Orange Juice
1/2 cup of applesauce
3 eggs
mix all, pour into 9 x 13 pan. Bake 350° 35-40 min, cool.
Frosting:
2 boxes INSTANT Vanilla Pudding
use only 1 1/2 cups milk
20 oz can WELL DRAINED Crushed Pineapple
mix with INSTANT Pudding, Spread over cake, 12 oz Cool Whip spread over pineapple, Refrigerate till ready to eat..this is YUMMY
ALTERNATE RECIPE
PINEAPPLE GARDEN CAKE - Roma26
I use the 1-pineapple upside down cake mix (Duncan Hines
2-small cans Mandarin Oranges, drained
Follow directions on box of cake mix, except substitute Pineapple Juice drained from pineapple for the water.
Pour into 9 x 13 pan. Bake 350° 35-40 min, cool.
FROSTING:
1 box INSTANT Vanilla Pudding use only 1 1/2 cups milk
Mix 20 oz can WELL DRAINED Crushed Pineapple with INSTANT Pudding.
Spread over cake,
Spread 12 oz Cool Whip over pineapple, Refrigerate till ready to eat...faster easier
PASTA SAUCE W/EGGS~Roma
Put sauce in frying pan...
break 2 eggs in the center and cook until white
is firm.
Then get a hunk of Italian bread, start dipping
PEACH CAKE 1~Roma
1 white cake mix (2 layer)
1 cup milk
1 small package regular vanilla pudding mix
1 cup sour cream
1 (14-16 ounce) can sliced peaches, drained
1 (8 ounce) container Cool Whip
.
Bake the cake according to box directions, in a 9 by 13 inch pan. Cook
milk, vanilla pudding mix and sour cream. Set aside and cool.
Cover top
of cake with drained peaches.
Spoon pudding mixture over peaches.
Spread container of Cool Whip over the pudding mixture. Sprinkle nuts on
top of cake.
FRESH PEACH CAKE 2~Nina/Roma
1 (2-layer) yellow cake mix
3/4 cup melted butter
1 pound peaches, peeled and sliced
2 cups sour cream
1/4 cup sugar
4 egg yolks
cinnamon
Preheat the oven to 350 degrees F.
Combine the dry cake mix and melted butter in a bowl. Mix well.
Spread in the bottom of a lightly greased 9 x 12-inch cake pan.
Layer the peaches over top. Blend the sour cream, sugar, and egg
yolks in a bowl. Spoon over the peaches. Sprinkle with cinnamon.
Bake for 30-35 minutes or until set.
EASY RICE PUDDING~Roma
1 quart of milk
1 cup of sugar
1/2 cup long grain rice
cinnamon
Slowly cook on stove, stirring constanly as it begins to boil. As it
thickens you might want to add more milk.
Serve warm or cold with Cool Whip
(or the real thing!!)
APPLE SPICE CAKE~Roma
1 box of spice cake mix
1 can of apple pie filling
2 eggs
2 T. of vegetable oil
Combine everything and mix for 2 minutes on medium. Pour into a greased
9x13 pan. Top with chopped nuts. (optional) Bake at 350° for 30-35
minutes or until toothpick comes out clean. Enjoy!!!!
