SWEET POTATO PIE~Tar
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Preheat oven to 400 degrees F
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F for 10 minutes. Reduce heat and bake at 350 degrees F for 30 minutes or until firm.
PUMPKIN CRANBERRY NUT BREAD~Elsie/Tar
3/4 cup butter or margarine, softened
2 cups sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 teaspoons grated orange peel
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks
BANANA NUT CAKE~Tar/Elsie
2-1/3 C. flour
1-2/3 C. sugar
1-1/4 C. (about 3 medium) bananas, mashed
2/3 C. finely chopped pecans
2/3 C. shortening
2/3 C. buttermilk
3 eggs
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1 tsp. salt
Heat oven to 350º.
Grease and flour a 13 x 9 inch baking pan, or two 9 inch round pans or three 8 inch round pans.
Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on high, scraping bowl occasionally for 3 minutes. Pour into pans.
Bake until cake tests done. Rectangle pan-40-45 minutes, round pans-35-40 minutes.
Cool. Frost with vanilla icing if desired.
BANANA NUT BREAD~Tar/Elsie
1 1/2 cup of sugar
3 Tbls spoon of veg , oil
2 eggs
3/4 cups of orange juice
1 1/4 cups of mashed bannas
3 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup of walnuts
mix in bowl, sugar--oil--eggs and mix well
stir in bannas and orange
juice. mix in your dry indg
pour in 2-81/2 by41/2 by 2/1/2 bake at 325 for 60 min.
HERSHEYS DARK CHOCOLATE CAKE~Tar/Elsie
2 cups of sugar
1 3/4 cup of flour
1 1/2 tsp soda
1 1/2 tsp baking powder
1 tsp salt
3/4 c cocoa
1/2 cup of veg oil
2 tsp of vanilla
2 eggs
1 cup of mik
1 cup of boiling water
bake at 350,,for 30 to 35
sift flour baking
soda ..baking powder and cocoa in bowl.
mix
milk...eggs...sugar,,oil, then add your flour mixure,
then your boiling
water,
batter will be thin,,,put in two 9 in round
pans. (I used 8 in made a higher cake..)
check after 35 min. might
take longer I checked it and had to leave longer,,nice and high.
FROSTING
1/2 stick of butter
2/3 cup of cocoa
3 cups of powered sugar
1/2 cup of milk
Mix together and whip good.
SOUR CREAM POUND CAKE~Tar/Elsie
3 cups of sifted flour
3 sticks of soft margaine
2 cups of sugar
1/4 tsp salt
1 tsp lemon extract
1 tsp vanilla
1/2 tsp..baking soda
6 eggs
1 cup of sour cream
sift flour,,soda,,salt set aside.
Cream margarine and
slowly add sugar, beating well, add eggs one at a time
beating well after each addition.
Stir in sour cream, then add flour mixture
1/2 cup at a time beating constanly.
Add lemon..and vanilla pour batter
in greased tube pan,,bake at 350 for 1 hour and 15 min. cool in pan for
5 mi.
I cut parchment paper, then put on botton and greased the tube and sides with pam. I didn't use alot of it,,came out great..I love my parchment paper. my cakes never
stick.
COCONUT CREAM POUND CAKE~Elsie/Tar
3 cups all- purpose flour (sift 3 times)
2 teas. baking powder
1/4 teas salt
1/2 cup shortening (I use Crisco)
1-1/2 sticks of sweet butter, softened, at room temp
2 eggs (whole)
3 egg whites
1-1/2 teas coconut extract
1 cup heavy cream
1-16 oz package frozen coconut
Preheat oven to 350º. Grease and lightly flour Bundt pan.
Combine flour, baking powder and salt (sift) in large bowl, and stir to mix. Add shortening, butter, whole eggs, egg whites, coconut extract, cream and coconut. Beat with mixer on low speed for about 1 minute, then on medium high for 2 minutes. The batter will be thick and fluffy (that's what you want).
Spoon into pan. Bake one hour. As soon as the cake comes out of oven turn out on cake plate (this way the cake won't stick to pan)
GREEN TOMATO CAKE~Elsie/Tar
1/2 cup butter or margarine
2 cups white sugar
2 eggs
2 cups all-purpose flour
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts
4 cups chopped green tomatoes
1 tablespoon salt
Wash, peel and dice green tomatoes. Sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander and rinse with cold water and drain.
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. BR>
Cream butter and sugar. Add eggs and beat until creamy.
Sift together flour, raisins, cinnamon, nutmeg, soda and salt. Add raisins and nuts to dry mixture; add to creamed mixture. Dough will be very stiff. Mix well.
Add drained tomatoes and mix well. Pour into a prepared 9 x 13 inch pan.
Bake at 350 degrees F for 40 to 45 minutes, or until toothpick inserted into cake comes out clean. Sprinkle with confectioners' sugar or frost with your favorite caramel or cream cheese frosting.
Makes 1 - 9x13 inch cake pan
HUMMINGBIRD CAKE~Tar/Elsie
3 cups plain flour
1 tsp baking soda
1/4 tsp salt
2 cups sugar
1 tsp cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tsp vanilla
8 oz can crushed pineapple with juice
2 cups mashed ripe bananas
1 cup pecans
Combine first 5 ingredients.
Add eggs and oil.
Stir in pineapple, bananas, and nuts.
Pour into 3 well greased 9 inch round cake pans.
Bake @350º until cake springs back from touch
ICING:
8 oz cream cheese
1/2 cup margarine softened
2 cups confectioners sugar
1 tsp vanilla
1/2 cup pecans
Blend cream cheese and margarine well. Stir in powder sugar, one cup at a time.
Add vanilla, and stir in pecans.
Spread on cooled layers.
HUMMINGBIRD CAKE 2~Elsie/Tar
Sift together in a large bowl:
3 cups flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
Add to the above:
1 1/2 cups oil
1- 8 oz. can crushed pineapple, drained
3 eggs
2 cups chopped bananas
1 1/2 tsps. vanilla
2 cups chopped nuts
Mix all together till well moistened--do not beat.
Pour into a greased tube pan.
Bake at 350° for 70 minutes or until tester is clean.
Cool ONLY 3-5 minutes in pan, then remove.
Serve with a dollop of whipped cream if desired.
ZUCCHINI ORANGE BREAD~Elsie/Tar
4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cups orange juice
2 cups shredded zuccihini
3 1/4 cups flour
1 1/2 teap. soda
1 1/2teap. baking powder
1 teap.salt
2 1/2 teap.cinnamon
1/2 cloves
2 teap. orange peel
1/2 cup of nuts
heat oven to 350 grease and flour two 8x4 or two 9x5 in large bowl beat eggs
until thick lemon color, grad. beat in sugar, stir in oil orange juice
zucchini add remaining indreg. mix well bake for 55 min or when tooth
pick comes out clean
