Showing posts with label Food Recipes. Show all posts
AUNT HELEN'S RAISIN CAKE
Requirements:
1/2 lb. butter
2 c. sugar
3 c. flour
1 c. milk
4 eggs
1 bx raisins, floured
3 tsp. baking powder
1 tsp. vanilla
Procedure:
Cream butter and sugar well. Add eggs one at a time. Beat well. Add flour with baking powder. Alternate with flour and milk. Add raisins. Bake at 350 degrees for 1 hour in greased and floured tube pan.
1/2 lb. butter
2 c. sugar
3 c. flour
1 c. milk
4 eggs
1 bx raisins, floured
3 tsp. baking powder
1 tsp. vanilla
Procedure:
Cream butter and sugar well. Add eggs one at a time. Beat well. Add flour with baking powder. Alternate with flour and milk. Add raisins. Bake at 350 degrees for 1 hour in greased and floured tube pan.
TANDY CAKE
Requirements:
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tbsp. melted margarine
1 c. milk
4 eggs
1 tsp. vanilla
Procedure:
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes. Cake will be light color. But edges will be brown. Test, right away dot overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini chocolate chips over the top spread all over. They melt soon. Keep cold until icing gets hard enjoy!
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tbsp. melted margarine
1 c. milk
4 eggs
1 tsp. vanilla
Procedure:
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes. Cake will be light color. But edges will be brown. Test, right away dot overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini chocolate chips over the top spread all over. They melt soon. Keep cold until icing gets hard enjoy!
YUM YUM CAKE
Requirements:
1 pkg. Duncan Hines yellow cake mix
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well drained
Procedure:
Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle with coconut.
1 pkg. Duncan Hines yellow cake mix
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well drained
Procedure:
Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle with coconut.
ICE BOX CAKE
Requirements:
3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine
Procedure:
Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2 c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple mixture (juice and water) and add to Jello. Add all this to butter mixture. Add beaten egg whites last. Line a buttered pan with half of remaining crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.
3/4 lb. vanilla wafers
1 pkg. lime Jello
1 c. gran. sugar
1 c. water
1 can crushed pineapple
3 eggs
1 stick margarine
Procedure:
Cream margarine and sugar; add well beaten egg yolks. Roll wafers, add 1 1/2 c. crumbs to butter and egg mixture. Drain juice from pineapple and add enough water to fill cup. Dissolve Jello in 1 cup boiling water. Boil pineapple mixture (juice and water) and add to Jello. Add all this to butter mixture. Add beaten egg whites last. Line a buttered pan with half of remaining crumbs. Pour mixture in pan and put rest of crumbs on top. Refrigerate.
JOYCE'S LAYER CAKE
Requirements:
1 box cake mix yellow
2 eggs
1 stick margarine
1 (8 oz.) cream cheese
2 eggs
1 box 10x sugar
Procedure:
Beat together cake mix, eggs, margarine. It will be thick. Spread in bottom of greased 9 x 13 pan. Beat together cream cheese, eggs and sugar. Pour on top of first mixture. Bake for 45 minutes at 350 degrees.
1 box cake mix yellow
2 eggs
1 stick margarine
1 (8 oz.) cream cheese
2 eggs
1 box 10x sugar
Procedure:
Beat together cake mix, eggs, margarine. It will be thick. Spread in bottom of greased 9 x 13 pan. Beat together cream cheese, eggs and sugar. Pour on top of first mixture. Bake for 45 minutes at 350 degrees.
BUTTER CAKE
Requirements:
1/2 lb. butter or margarine
2 c. sugar
4 eggs
2 tsp. vanilla
1 tsp. lemon extract
2 tsp. baking powder
1 c. milk
3 c. flour
Procedure
Cream butter and sugar together add eggs one at a time. Sift baking powder and flour together and add alternately with milk and flavorings. Bake in greased staff pan for 1 hour at 375 degrees.
1/2 lb. butter or margarine
2 c. sugar
4 eggs
2 tsp. vanilla
1 tsp. lemon extract
2 tsp. baking powder
1 c. milk
3 c. flour
Procedure
Cream butter and sugar together add eggs one at a time. Sift baking powder and flour together and add alternately with milk and flavorings. Bake in greased staff pan for 1 hour at 375 degrees.
LITTLE CREAM CHEESE CUPCAKES
Requirements:
1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt
Procedure:
Beat together until creamy stir in one small package chocolate chips, set aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt
Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1 tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp. vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.
1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt
Procedure:
Beat together until creamy stir in one small package chocolate chips, set aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt
Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1 tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp. vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.
BETTER THAN "SEX" CAKE
Requirements:
1 box cake mix white, yellow or devils
food
Procedure:
Bake according to directions on box. When done, make holes with wooden spoon handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar. Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant vanilla or pistachio pudding mix by directions and spread over bananas. 1 can Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2 cup chopped nuts over coconut if desired.
KEEP REFRIGERATED.
1 box cake mix white, yellow or devils
food
Procedure:
Bake according to directions on box. When done, make holes with wooden spoon handle in cake. Heat until dissolved: 1 med. can cr. pineapple and 1 cup sugar. Pour over HOT cake. Slice 2 banana and put on top of pineapple 1 pkg. instant vanilla or pistachio pudding mix by directions and spread over bananas. 1 can Cool Whip spread over pudding. 1 1/2 coconut sprinkled over Cool Whip and 1/2 cup chopped nuts over coconut if desired.
KEEP REFRIGERATED.
CHOCOLATE DECADENCE CAKE
Requirements:
3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting
Procedure:
Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.
3 sq. Baker's semi sweet chocolate
1 pkg. (2 layer size) chocolate cake
mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Chocolate frosting
Procedure:
Chop chocolate into small chunks and set aside. Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.
FROSTING FOR CHOCOLATE DECADENCE CAKE
Requirements:
3/4 c. (1 1/2 sticks) butter or marg.6 c. confectioners sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
5 sq. Baker's unsweetened or semi
sweet chocolate
2 tbsp. milk
Procedure:
Melt 5 squares Baker's unsweetened or semi sweet chocolate; sit aside to cool. Beat 3/4 c. butter or marg. until soft; blend in 3 cups confectioners sugar. Add 1 egg and 1 tsp. vanilla. Add 3 additional cups confectioners sugar alternately with 3 tbsp. milk until of spreading consistency. Add step 1 and step 2 ingredients along with 2 tbsp. milk for smooth consistency.
ECLAIR CAKE
Requirements:
Whole graham crackers2 sm. box vanilla pudding, instant
3 c. milk
8 oz. Cool Whip
--TOPPING--
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla
Procedure:
Line 9 x 13 cake pan with whole graham crackers. Mix vanilla pudding and blend in Cool Whip and put half of pudding mix on top of graham crackers. Another layer of whole graham crackers in pan and rest of pudding mixture on top of them. Finish with another layer of graham crackers. Coat and smooth out chocolate topping over top of the graham crackers. Topping: Mix and boil 1 minute only add margarine and vanilla. Let cool and keep stirring until smooth and thick. Spread on top. Refrigerate cake until used. Also any unused should be kept in refrigerator. Iris Fryer
ECLAIR CAKE
Requirements:
1 lb. pkg. vanilla pudding
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting
Procedure:
Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2 cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding. Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour.
Enjoy!
1 lb. pkg. vanilla pudding
2 c. of milk
8 oz. Cool Whip
Lg. box graham crackers
1 can Betty Crocker fudge frosting
Procedure:
Grease sides and bottom of 9 x 13 dish. In mixer blend vanilla pudding and 2 cups of milk. Fold by hand 8 oz. Cool Whip layer graham crackers and pudding. Starting with crackers, 4 layers of crackers, 3 layers of pudding. Heat frosting for 15 seconds and smooth on top of layered cake; refrigerate 1 hour.
Enjoy!
EASY RICH CHOCOLATE CAKE
Requirements:
1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Procedure:
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.
1 1/2 c. flour
1 tsp. baking soda
1 c. granulated sugar
3/4 tsp. salt
1/4 c. cocoa
1 tbsp. vinegar
1 tbsp. vanilla
1/3 c. cooking oil
1 c. water
Procedure:
Use one 8 x 8 inch pan for baking. This same pan is used to mix the cake batter. There is no greasing of pans or using extra mixing bowls. Sift flour, soda, sugar, salt and cocoa rith into your baking pan. Combine vinegar, vanilla, and cooking oil. Make three little holes with your finger in the sifted dry ingredients and pour in the oil mixture. Over all this pour 1 cup water. Stir and mix well. Bake at 350 degrees for 20 to 25 minutes. Cool and frost with chocolate frosting.
CHOCOLATE SHEET CAKE
Requirements:
2 c. sugar
2 c. flour
2 sticks margarine
4 tbsp. cocoa
1 c. water
1 tsp. soda mixed with 1/2 c. buttermilk
2 tsp. cinnamon
1 tsp. vanilla
Dash of salt
2 eggs
Procedure:
Mix sugar and flour together. Melt margarine, cocoa and water. Bring to boil add to flour mixture. Add buttermilk rest of ingredients. Mix well. Use pan 11 x 13 inch. Bake in preheated oven at 400 degrees for 20 minutes longer if it is soft on top don't over cook
. --ICING--
12 oz. walnuts (I add nuts on top of cake then the icing)
6 tbsp. cocoa
6 tbsp. milk might need more
Bring to boil and add 1 pound 10x sugar, 1 teaspoon vanilla mixture. Ice the cake as soon as it comes out of oven.
EVA'S CHOCOLATE CAKE
Requirements:
2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Procedure:
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.
2 c. flour
2 c. sugar
3/4 to 1 c. cocoa
1 tsp. baking powder
3 eggs
1/2 c. salad oil
1 c. milk
2 tsp. baking soda
1 c. warm coffee
Procedure:
Mix flour, sugar, cocoa, baking powder, eggs, salad oil and milk together in a large bowl until well blended. Dissolve baking soda in coffee and add to batter. Mix well. Batter will be thin. Bake for about 45 minutes. This is a very moist cake.
CHOCOLATE SYRUP CAKE
Requirements:
1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder
Procedure:
Cream margarine and sugar. Add the eggs one at a time beating after each. Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Cool and pour on icing.
--ICING--
1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation
Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and pour over cake.
1 stick margarine
1 c. sugar
4 eggs
1 c. flour
1 can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking powder
Procedure:
Cream margarine and sugar. Add the eggs one at a time beating after each. Shift flour, baking powder and salt, chocolate syrup. Add vanilla. Bake in 9 x 13 pan at 350 degrees for 35 minutes. Cool and pour on icing.
--ICING--
1/2 stick margarine
1 c. sugar
1/3 c. cond. milk, carnation
Combine and boil 1 minute add 1/2 cup chocolate bits. Beat until melted and pour over cake.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
Requirements:German chocolate cake mix
1 c. coconut
1 c. pecans, chopped
1 stick margarine
1 (8 oz.) cream cheese
1 box powdered sugar
Procedure:Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Sprinkle pecans and coconut in pan. Mix cake mix according to directions and pour into pan. In saucepan melt margarine and cream cheese, add sugar mixing well and pour over cake batter. Bake 40 to 45 minutes. Let cool and remove from pan or slice and turn upside down
TRIPLE CHOCOLATE CAKE
Requirements:1 pkg. devils food cake mix
1 pkg. chocolate instant pudding mix
1 3/4 c. milk
2 eggs
1 pkg. (12 oz.) chocolate chips
Procedure:Combine cake mix, pudding mix, milk, eggs, and chocolate chips in large bowl. Mix by hand until well blended. Pour into a greased and floured 10 inch or bundt pan. Bake at 350 degrees for 50 to 55 minutes.
GRANDMA'S BLACK CHOCOLATE CAKE
Requirements:2 c. brown sugar
1/2 c. butter
2 eggs, well beaten
1/2 c. sour milk
2 tsp. baking soda
2 c. flour
2 sq. chocolate, unsweetened
1 c. boiling water
Pinch of salt
1 tsp.vanilla
Procedure:Cream butter or margarine and sugar together. Add eggs, well beaten and soda dissolved in sour milk. Add flour and chocolate dissolved in cup of boiling water. Add 1/4 tsp. salt and vanilla. Bake in 2 (9 inch) cake pans, floured and lined in waxed paper.
DEVIL'S FOOD CAKE
Requirements:2 c. cake flour
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla
2 sq. unsweetened chocolate melted
1 tsp. baking soda
1 tbsp. hot water
Procedure:Sift dry ingredients together, put aside. Cream shortening and sugar together and add eggs. Add dry ingredients alternately with milk to creamed mixture. Add vanilla and melted chocolate and water. Bake in layers about 30 minutes at 350 degrees. Cool and frost with butter frosting.
