Cake Recipes on AOL, Courtesy of Matson.info



	in the AOL Golden Gate Genealogy Forum Return to Cake Recipe Main Page Go to any recipe on this page. Type in the title and press <Enter>: 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. ================================== 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. ------------------------------- 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 Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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. ================================== 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. ------------------------------- 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 ================================== 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. ------------------------------- 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 GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners 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 ================================== 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. ------------------------------- 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. ================================= 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. ------------------------------- 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 ======== 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. ------------------------------- 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 Genealogy Forum Keyword: ROOTS Genealogy Forum 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 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ------------------------------- 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 ================================== 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. ------------------------------- 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) 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. ------------------------------- 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 ================================= 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. ------------------------------- 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 Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads ------------------------------- 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. ================================== 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. ------------------------------- 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 ================================= 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. ------------------------------- 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 ================================= 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. ------------------------------- 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!!!!!! ================================== 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. ------------------------------- 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. ========================= 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. ------------------------------- 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. ========================================= 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. ------------------------------- 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 Genealogy Forum Keyword: ROOTS ------------------------------- 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 Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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. ================================== 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. ------------------------------- 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. ============= 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. ------------------------------- 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 Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ------------------------------- 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. ================================== 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. ------------------------------- 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. ================================== 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. ------------------------------- 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! ================================== 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. ------------------------------- 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 Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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. ================================== 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. ------------------------------- 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 Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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 Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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 Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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 Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ------------------------------- 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 ================================== 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. ------------------------------- 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 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ------------------------------- 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 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ------------------------------- 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 Genealogy Forum Keyword: ROOTS Genealogy Forum 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 Keyword: ROOTS > Chats > Golden Gates ------------------------------- 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. BACK TO MAIN RECIPE PAGE Beef/Pork \| Breads \| Cakes \| Casseroles \| Cheese \| Chicken Chili \| Chocolate \| Cookies \| Cream \| Easy \| Fruit \| Holidays Pies \| Potato \| Puddings \| Rice \| Salads \| Sauces \| Seafood \| Soups Matson.info Surnames (Click on any letter.) 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