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* Exported from MasterCook

*
14 Carrots Cake Dream
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Cups Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Cup Nuts
2 Cups Sugar
1 Pinch Salt
1 1/2 Cups Oil
4 Eggs
1 Can Pineapple
2 Cups Carrots -- grated
Sift all dry ingredients together.
Add sugar and oil to flour mixture.
Add eggs, pineapple, nuts and carrots, mix well.
Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.
Cool a few minutes in pan, turn out on wire racks.
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* Exported from MasterCook *
6 Layer Toffee Torte
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 2/3 cups flour
2 cups sugar
1 cup margarine or butter -- soft
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee -- hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water -- hot
Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,
salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2
minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on
racks, 10 minutes. Remove from pans and cool completely. While cake is
cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve
1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife,
cut each cake in two, making 6 thin layers. In a bowl, beat whipping
cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To
assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.
Top with last layer of cake. Thinly spread whipped cream over top and
sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides
of cake. Refrigerate until ready to serve.
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* Exported from MasterCook *
Almond Streusel Bundt Cake & Coffee Glaze *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----streusel-----
1/2 cup brown sugar -- packed
1/2 cup almonds; chop -- toasted
3/4 teaspoon cinnamon
1/3 cup old fashioned oats
1 1/2 teaspoons instant coffee powder
OR
expresso powder
1/4 cup butter; chilled -- cut pieces
STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
fingertips until well blended. Set aside.
CAKE: Preheat oven to 350:. Butter and flour a 12-cup Bundt pan. Mix flour
and baking powder in a small bowl. Finely grind almonds in processor.
Using electric mixer, beat butter and almond paste in a large bowl until
blended. Gradually beat in 1-1/3 cups sugar. Continue beating until
fluffy. Beat in extract. Stir in dry ingredients alternately with milk.
Mix in ground almonds. Using electric mixer fitted with clean dry beaters,
beat egg whites in another large bowl to medium peaks. Gradually add
remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue
into batter in 2 additions. Transfer half the batter to prepared Bundt
pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until
tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn
cake out onto rack and cool completely. (Cake can be made 1 day ahead;
cover and let stand at room temperature.) GLAZE: Stir powdered sugar,
whipping cream and instant coffee powder in a small bowl until well
blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle
cake with sliced almonds.
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* Exported from MasterCook *
Ambrosia Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Box White Cake Mix
2 Boxes Orange Gelatin Powder
1 Cup Boiling Water
4 Eggs
3/4 Cup Salad Oil
Frosting:
1 Can Crushed Pineapple
1 Box Powdered Sugar
1 Can Pineapple
5 Sections Mandarin Oranges
1 Maraschino Cherry
Coconut
Dissolve gelatin in hot water. Cool a few minutes.
Add gelatin to cake mix with all other ingredients. Mix about 2 minutes
on medium speed.
Pour into greased and floured 13 x 9 x 2 1/2 inch pan.
Bake at 350 degrees for 30 to 45 minutes.
FROSTING:
Combine, pineapple with powdered sugar. Mix well and spread on hot cake.
Sprinkle coconut over pineapple.
Decorate top with five mandarin orange sections in a circle with a
maraschino cherry in the center.
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* Exported from MasterCook *
Angel Cake Creme De Cacao
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Angel Food Cake -- home or store made
1/3 Cup Creme De Cacao
1 Cup Heavy Cream
2 Tablespoons Cocoa
2 Tablespoons Confectioner's Sugar
2 Tablespoons Toasted Almonds -- sliced
Mocha Sauce -- see Recipe
Put cake, bottom up, on serving plate.
With a cake tester or fork poke holes in bottom and slowly spoon on
liqueur, letting it seep into cake.
Whip cream, cocoa and sugar until soft peaks form; use to frost cake.
Sprinkle with almonds.
Chill 1 to 2 hours.
Just before serving, drizzle sauce over frosting; pass remainder to serve
with cake.
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* Exported from MasterCook *
Apple And Cream Kuchen
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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------------cake------------
1 package yeast; dry, active
1/2 teaspoon salt
4 tablespoons sugar
2 cups flour; unbleached, unsifted
1/4 cup butter or margarine
1/2 cup milk
1 egg; large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1
1/2 inches up the sides of the pan.
FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of
flour. Arrange in rows on top of the dough. Beat together cream cheese,
1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1
hour. Bake at 350 degrees F. for 30 minutes. Best when served warm.
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* Exported from MasterCook *
Apple And Rum Custard Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----------crust------------
1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk
----------filling-----------
1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins; *
1/4 cup rum
3 eggs; large, beaten
1/3 cup sugar
1 3/4 cups milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over
pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins
over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat
eggs and sugar until thick and lemon-colored. Stir in milk and reserved
rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees
F. until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
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* Exported from MasterCook *
Apple Blossom Cake
Recipe By : Mrs. Polster, Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Salad Oil
2 Eggs
2 Cups Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
3 Cups Flour
3 Cups Apples -- fresh
1 Cup Nuts
Beat oil, eggs, and sugar thoroughly. Add vanilla.
Sift spices, salt, and soda with flour about 3 times. Add to egg mixture.
Add apples and nuts.
Bake in tube pan for 1 1/2 hours at 325 degrees.
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NOTES : Apples must be fresh and not canned.









* Exported from MasterCook *
Apple Bunt Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Cup Butter
2 Cups Sugar
3 Eggs
3 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Mace
1 Teaspoon Vanilla
3 Cups Apples -- chopped
2 Cups Pecans
Mix all ingredients.
Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.
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* Exported from MasterCook *
Apple Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 apples; medium, tart
2 lemons; medium, juiced
3 tablespoons sugar
3 tablespoons butter
3/4 cup sugar
2 egg yolks; large, divided *
1/2 lemon;juiced and peel grated
1 teaspoon baking powder
1 1/2 cups flour; unbleached
3/4 cup milk
1 tablespoon rum
2 egg whites; large
1 tablespoon butter; to grease cake pan
1 teaspoon vegetable oil
3 tablespoons confectioners' sugar
* Do not put the egg yolks together as they will be used individually.
Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg
yolks. Gradually beat in lemon juice and grated peel. Sift baking powder
and flour together. Gradually add to batter. Blend in milk and rum. In a
small bowl, beat egg whites until stiff. Fold into batter. Generously
grease a springform pan. Pour in batter and top with apple halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40
minutes. Remove from pan and sprinkle with confectioners' sugar.
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* Exported from MasterCook *
Apple Cake With Icing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 large eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans
3 cups cored, peeled, diced apples
4 ounces (1 cube) margarine
1 cup packed brown sugar
1/4 cup milk
Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean
when inserted in center of cake. Cook icing ingredients in small saucepan
2 1/2 minutes and pour over warm cake.
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* Exported from MasterCook *
Apple Cheddar Shortcake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---------shortcake----------
2 1/2 cups biscuit mix; bisquick
4 ounces cheddar; sharp, shredded
2/3 cup milk
1/3 cup butter; melted
-------apple topping--------
3/4 cup brown sugar; packed
3 teaspoons cornstarch
1/2 teaspoon cinnamon; ground
1/4 teaspoon salt
1 cup water
4 cups apples; peeled,cored, sliced
----------topping-----------
heavy cream; whipped
Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Add the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.
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* Exported from MasterCook *
Apple Sauce Cake #1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Cups Sugar
3 Cups Flour
2 Tablespoons Cocoa
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2 Teaspoons Baking Soda
1 Cup Raisins
1 Cup Nuts
1/2 Cup Shortening
2 Cups Dried Apples -- or
1 Can Apple Sauce
Sift sugar, flour, cocoa, cinnamon, cloves and soda together.
Cut in shortening.
Add raisins and nuts.
Add apples.
Pour into cake pan and bake.
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* Exported from MasterCook *
Apple Sauce Cake #2
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3/4 Cups Flour -- sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Cup Butter
1 Cup Sugar
1 Egg -- well beaten
1 Cup Raisins -- finely chopped and
-- floured
1 Cup Nuts -- chopped
3/4 Cup Hot Thick Apple Sauce -- strained
Sift flour once, measure, add baking powder, soda, salt, and spices, and
sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg, raisins, and nuts.
Add flour mixture, alternately with apple sauce, a small amount at a time.
Beat after each addition until smooth.
Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees)
about 1 hour.
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* Exported from MasterCook *
Applepie Spice Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Cup Apple Pie Filling
1 Package Cake Mix
2 Eggs
2 Tablespoons Oil
1/2 Cup Oil
1/2 Cup Pecans
Butter Sauce For Applepie Spice Cake
1 Stick Butter
1 Cup Powdered Sugar
1/2 Cup Cold Water
1 1/2 Teaspoons Cornstarch
Salt
Vanilla
1/2 Teaspoon Vinegar
Butter Flavoring
Bake in oven
Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over
cake.
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* Exported from MasterCook *
Arnold's Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 box yellow cake mix -- Duncan Hines
1 can orange slices -- juice and all
1/2 cup oil
4 eggs
***Topping***
9 ounces Cool Whip.
1 large crushed pineapple -- large can, drained
1 box -- instant
For cake: Mix first four ingredients well. Pour in 3 greased and floured
cake pans or 1 large rectangle cake pan. Bake 40 to 50 minutes at 350
degrees, or until done. Cool cake.
For Topping: Mix topping ingredients together until well blended. Spread
between layers and use rest for top.
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* Exported from MasterCook *
Aunt Alice's Ice Box Fruit Cake
Recipe By : Barbara Price
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1 box graham cracker -- large box
1 pound marshmallows
1 pound raisins
1 can coconut
2 cups pecans -- coarsely chopped
1 jar maraschino cherries -- drained
Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix
well.
In a double boiler melt marshmallows and butter. Pour over the dry
ingredients and mix well.
Put in pan and press down well. Place in refrigerator over night. Next
day remove from pan and wrap in foil.
Keep in refrigerator until ready to slice.
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NOTES : This is an old family recipe that my younger brother and I like
since we are not over fond of regular fruitcakes. I wrote this
down from watching my aunt make it in the 50's.









* Exported from MasterCook *
Bacardi Rum Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Cup Pecans -- chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix -- instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum -- Bacardi
Glaze:
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner's Sugar
1/2 Cup Dark Rum -- Bacardi
Preheat oven to 325 degrees.
Grease and flour 10" tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.
OPTIONAL:
Decorate with whole maraschino cherries and border of sugar frosting or
whipped cream. Serve with seedless green grapes dusted with powdered
sugar.
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NOTES : May use walnuts instead of pecans









* Exported from MasterCook *
Banana Pudding Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Small Bananas -- ripe
1 Package Yellow Cake Mix
1 Package Banana Pudding Mix
4 Eggs
1 Cup Water
1/4 Cup Oil
1/2 Cup Chopped Nuts -- optional
Slice bananas into large mixer bowl; beat until well mashed.
Add remaining ingredients. Blend; then beat at medium speed of electric
mixer for 2 minutes.
Pour into well-greased and floured 10" tube or Bundt pan.
Bake at 350 degrees for 60 to 70 minutes.
Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
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NOTES : Cake can be baked in a 13x9 inch pan for 50 to 55 minutes.









* Exported from MasterCook *
Better-Than-Sex Cake #2
Recipe By : Fort Worth Star Telegram, March 1989
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Yellow Cake Mix -- or white
4 Eggs
1 Cup Oil
1/2 Cup Pecans
1 small can Mandarin Oranges In Juice -- drained
Frosting:
8 ounces Crushed Pineapple In Juice -- canned
3 Tablespoons Cornstarch
1 Cup Sugar
4 Bananas
1 Cup Milk
1 Box Vanilla Pudding Mix -- instant
8 ounces Cool Whip.
1/2 Cup Coconut Flakes
1/2 Cup Pecans
Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees
for 35 minutes or until brown.
Cool.
FROSTING:
Mix pineapple, including juice, with cornstarch and sugar. Cook over
medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk. Fold in Cool Whip. Add coconut and
pecans. Spread over cake.
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NOTES : Possum Kingdom Lake Cookbook









* Exported from MasterCook *
Blackberry Jam Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
1/4 cup butter or margarine
2 large eggs
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup butter/sour milk
1/2 cup seedless blackberry jam
1/4 cup chopped walnuts
2 tablespoons butter or margarine
1/2 cup packed brown sugar
3 tablespoons milk
1 3/4 cups sifted powdered sugar
Cream together sugar and butter or margarine. Beat in eggs. Stir
together flour, and spices; add to creamed mixture alternately with
butter/sour milk, beating til well blended after each addition. Fold in
blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT
OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. oven 25 minutes or until done. Cool completely.
Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or
margarine; stir in brown sugar. Cook stirring constantly, til mixture
bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in
powdered sugar; beat til spreading consistency is reached.
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* Exported from MasterCook *
Blender Carrot Pecan Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped pecans
1 1/4 cups salad oil
4 eggs
2 cups sugar
2 teaspoons salt
3 cups sliced carrots
2 cups flour -- sifted
1 teaspoon baking soda
2 teaspoons baking powder
Chop pecans in blender to a fine texture, set aside.
Place salad oil, eggs, sugar, salt in blender container and blend for 5
seconds. Add carrots gradually and blend until just grated.
In a large mixing bowl, sift together flour, baking soda and baking
powder. Pour the contents of the blender over the dry ingredients. Mix
well with an electric mixer. Stir in the finely chopped pecans pour into
greased tube pan. Bake at 325 degrees about 1 hour and 10 minutes.
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* Exported from MasterCook *
Blueberry Pound Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups sugar
1 Cup shortening
4 Large eggs -- or 5 medium eggs
1/4 Teaspoon yellow food coloring
1/2 Teaspoon almond extract
1 1/2 Teaspoons vanilla extract
2 Tablespoons Adams Butter flavoring
3 Tablespoons lemon extract
1/2 Cup buttermilk
3 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
2 1/2 Cups whole blueberries -- drained and rinsed
Preheat oven to 325 degrees.
Cream sugar and shortening. Beat in eggs one at a time.
Add yellow food coloring, almond extract, vanilla extract, butter
flavoring, and lemon extract to buttermilk; blend well and set aside.
Sift flour, salt, baking powder and baking soda together; add to batter
alternating with buttermilk until evenly distributed.
Fold in blueberries, reserving a few for garnish.
Pour into a 10" bundt or stem pan that has been lightly greased, but not
floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before
removing from pan.
While cake is still warm brush on glaze with pastry brush covering top and
sides. Garnish with a few reserved blueberries.
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NOTES : See frosting section for Pound Cake Glaze.









* Exported from MasterCook *
Bourbon Fruit Cake
Recipe By : Ella Bailey, Anniston, Alabama
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pitted dates
1 quart pecans -- or walnuts
3 slices candied pineapple
1 cup candied cherries -- red
1 cup candied cherries -- green
1 cup golden raisins
4 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup bourbon
Flour each piece of fruit sot that it stands out alone. (I sprinkle with a
shaker)
Beat together until fluffy the eggs and sugar.
Add flour baking powder, salt and vanilla. Add fruit and nuts. Add
bourbon.
Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. It
dries more thank bakes really. Add fruit and nuts to top of cake for
decorations.
Makes 2 loves, they are not thick loaves.
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* Exported from MasterCook *
Bourbon Pecan Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole red candied cherries
2 cups white seedless raisins
2 cups bourbon
5 cups sifted flour
4 cups pecan halves
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
2 cups butter -- softened
2 cups granulated sugar
2 cups firmly-packed dark brown sugar
8 eggs -- separated
Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let
fruit marinate in refrigerator overnight.
Preheat oven to 275 degrees.
Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed
paper. Grease and flour waxed paper.
Combine 1/2 cup flour with pecans.
In a large bowl sift remaining flour with baking powder, salt and nutmeg.
Place butter in large mixing bowl; beat with electric mixer at medium
speed until light and fluffy.
Add sugars gradually, beating until well blended.
Add egg yolks; scrape sides of bowl occasionally with rubber spatula.
Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly.
Drain bourbon from fruit; add bourbon alternately with remaining sifted
dry ingredients to creamed mixture, ending with dry ingredients, beating
well after each addition and scraping sides of bowl often.
Beat egg whites stiff but not dry; fold gently into cake batter, blending
thoroughly.
Pour into prepared pans.
Large tube requires nearly 2 hours in preheated 275 degree oven; the
smaller pan needs less time.
Cool cakes in pans on wire rack 10 minutes.
Remove from pans and peel off waxed paper; cool completely on rack.
Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic
wrap.
Store in tight containers up to several weeks.
NOTE: Some people do not like the cheesecloth completely saturated with
the bourbon, it does come out a little strong tasting.
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* Exported from MasterCook *
Brandied Seed Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup soft butter
1 1/4 cups sugar
1 teaspoon vanilla
3 large eggs
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1/3 cup brandy
2 tablespoons milk
1 tablespoon caraway seeds
1/4 cup finely chopped candied orange peel
granulated sugar
candied apricots for decorations -- optional
Cream butter, sugar and vanilla together until fluffy.
Add eggs, 1 at a time, beating well after each addition.
Resift flour with baking powder, salt and mace. Add to creamed mixture
alternately with brandy and milk, beginning and ending with flour mixture
and blending until smooth.
Stir in caraway seeds and orange peel.
Turn into greased and floured loaf pan.
Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or
until loaf test done.
Remove from oven and let stand 10 minutes, then turn out onto wire rack to
cool. Wrap and store cake in cool pace.
When ready to serve, sprinkle cake with granulated sugar and decorate with
candied apricots, if desired.
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* Exported from MasterCook *
Bride's Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups sifted swans down cake flour
3 1/2 teaspoons baking powder
3/4 cup butter
1 3/4 cups sugar
1 cup milk or water
2 teaspoons vanilla
4 egg whites -- stiffly beaten.
Sift flour once, measure, add baking powder, and sift together three more
time.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add flour, alternately with liquid, a small amount at a time. Beat after
each addition until smooth.
Add vanilla; fold in egg whites.
Bake in greased pan, 11x7x2 inches, in moderate oven (325 degrees) 50
minutes, or until done.
Spread with seven Minute Frosting.
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* Exported from MasterCook *
Brownie Pudding Cake
Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 st mixture:
2 cups flour
4 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
4 tablespoons cocoa
1 cup milk
2 teaspoons vanilla
4 tablespoons melted shortening
2 nd mixture:
3/4 cup sugar
1/4 cup cocoa
1 cup nuts
1st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add
vanilla and melted shortening. Stir well. Pour in floured, greased pan.
2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of
first mixture.
Pour 1 3/4 Cup boiling water on top of other mixtures.
Bake at 350 degrees for 40 minutes.
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* Exported from MasterCook *
Buttermilk Lemon Cake
Recipe By : O'Dills, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups crisco
4 eggs -- well beaten
1 cup buttermilk
1 teaspoon soda
1 teaspoon salt
3 1/2 cups flour
1 teaspoon lemon extract
1 teaspoon butter flavoring
Cream sugar and Crisco together.
Add eggs and buttermilk.
Sift dry ingredients together and add to buttermilk mixture.
Bake in tube pan for 2 hours at 300 degrees.
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* Exported from MasterCook *
Butterscotch Bonanza
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FILLING***
1 package butterscotch pudding mix
3/4 cup chopped dates
1/2 cup chopped walnuts
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup applesauce
1/2 cup margarine or butter -- softened
2 egg yolks (reserve whites)
***CAKE***
1 package pillsbury plus yellow cake mix
1 teaspoon cinnamon
1 cup applesauce
1/3 cup oil
2 egg whites
1 egg
***FROSTING***
1 envelope whipped topping mix
remaining instant butterscotch pudding
-- mix
1 cup milk
Heat oven to 350 degrees.
Grease and flour two 9" round pans; line bottom with waxed paper and
grease and flour bottom again.
In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix
for frosting) with remaining filling ingredients until moistened. Beat 2
minutes at highest speed. Spread into prepared pans.
In large bowl, blend all cake ingredients until moistened. Beat 2 minutes
at highest speed. Pour over filling in pans, spreading to cover.
Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in
center comes out clean.
Immediately invert pans onto cooling racks; cool layers 10 minutes before
removing waxed paper. Cool completely.
Place layers, filling sides together, on serving plate.
In small bowl, blend frosting ingredients until moistened. Beat at highest
speed until peaks form, about 5 minutes.
Frost sides and top of cake.
Store in refrigerator.
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* Exported from MasterCook *
Butterscotch Cake
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:35
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour -- sifted
3 teaspoons baking powder
1/2 teaspoon salt
2 medium eggs
1 1/2 cups brown sugar, packed
1/2 cup butter or margarine -- softened
1 teaspoon vanilla extract
1 cup milk
butter frosting:
1/4 cup butter or margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cream
1 tablespoon hot water
Sift together flour, baking powder and salt. Add brown sugar, butter (or
margarine), vanilla and 2/3 cup milk. Beat for 2 minutes at medium speed
and then add rest of milk and the eggs. Beat 2 minutes more. Pour into two
8-inch greased and floured cake pans. Bake in preheated 350 degree oven
for 25-30 minutes. Frost with butter frosting. Frosting: Brown butter over
low heat, watching carefully. Add rest of ingredients and stir until cool
and of consistency to spread. This was a second place winner in the
professional category of cake layers at the Del Mar fair, 1993.
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* Exported from MasterCook *
Canadian White Fruit Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound coconut
1 1/2 pounds pecans -- coarse broken
1/4 pound candied cherries -- halved
1/2 pound golden raisins
1/2 pound candied pineapple (red and green) -- cut in thin strips
4 cups sifted all-purpose flour
6 eggs -- separated
1 1/2 cups butter
2 cups sugar
3/4 cup milk
3/4 cup pineapple juice
1 teaspoon almond extract
1 teaspoon cream of tartar
Line 10" tube pan with well-greased brown paper.
Mix pecans, pineapple strips and cherries in large bowl with raisins.
Sift and measure flour. Mix about half a cup with fruit and nuts and
coconut.
Cream butter with hand until soft. Work in sugar gradually until mixture
is light and fluffy.
Beat egg yolks with fork. Add them gradually to butter mixture, mixing
well after each addition.
Combine milk, pineapple juice and almond extract. Add to butter mixture
alternately with flour.
Now set oven at 275 degrees.
Beat egg whites until foamy, then add cream of tartar. Continue beating
until whites are stiff enough to hold shape but not stiff enough to cling
to bowl when tipped.
Pour butter mixture over fruit and nuts and mix well with both hands.
Mix or fold in beaten egg whites.
Pour into pan and bake 3 hours.
Place pan of water in oven with baking cake to keep it moist.
Every few days it may be moistened with pineapple juice.
Busted by Barb at <abprice@wf.net>
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* Exported from MasterCook *
Cappuccino Pound Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon creme de cacao
1 tablespoon kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
-----coffee kahlua cream glaze-----
1 cup cream
1 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua
Mix all wet ingredients together and beat for 4 minutes with electric
mixer. Mix all dry ingredients together and add to wet mixture, mix well.
Spread into greased and floured tube pan. Bake at 325:F for 1 hour 10
minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and
spread over cool cake.
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* Exported from MasterCook *
Caramel Layer Cake
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups cake flour
1 1/2 teaspoons baking powder
1/3 cup butter
1 cup sugar
2 eggs -- well beaten
1/2 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder, and sift together three
times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add eggs, then 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 Caramel Frosting between layers and on top and sides of cake.
Busted by Barb at <abprice@wf.net>
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* Exported from MasterCook *
Carrot Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oil
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
eggs
2 cups flour, whole wheat
1/3 cup dry milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3 cups carrots; shredded
1 cup walnuts; chopped
In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir
in walnuts and carrots by hand. Pour batter into well greased and floured
10" tube pan or fluted pan. Bake at 350F for 50-60 minutes. Cool in pan,
then top with powdered sugar or frosting of your choice.
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* Exported from MasterCook *
Carrot Cake #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
3 cups grated carrots
1/2 cup chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
Sift flour, soda, salt and cinnamon and mix with oil and eggs. Add raw
grated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40
minutes.
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* Exported from MasterCook *
Carrot Passion Layer Cake
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:40
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, all-purpose
2 cups sugar
1 teaspoon cinnamon
2 teaspoons baking soda
4 large eggs
1 1/2 cups vegetable oil
3 cups carrots -- grated
1 can crushed pineapple -- 8-oz
1/2 cup black walnuts -- chopped
icing:
3/4 cup margarine
12 ounces cream cheese
6 cups confectioner's sugar -- sifted
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice -- fresh
1 cup coconut -- shredded
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift
together flour, sugar, cinnamon and baking soda; set aside. Beat the oil,
eggs and carrots in a large bowl for 3-4 minutes. Add the sifted
ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake
pans and bake for 30-35 minutes. Cool completely before frosting. Use the
coconut for garnish. Icing: Beat softened margarine and cream cheese until
fluffy. Add confectioners sugar, vanilla and lemon juice; beat until
smooth. This recipe was a first place winner at the 1993 Del Mar
California County fair. Jo Anne Merrill
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* Exported from MasterCook *
Chiquita Holiday Banana Fruit Cake
Recipe By : Chiquita leaflett
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- flour
1 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups pecan halves -- or Brazil nuts
1 pound dates -- pitted
8 ounces maraschino cherries -- drained
3 cups banana -- sliced
4 eggs
Glaceed fruits for decoration
Sift flour with sugar, salt and baking powder into a large bowl. Add
nuts, dates and cherries and stir so that all nuts and fruits are covered
with flour mixture.
In another bowl beat bananas until mashed. Add eggs and continue beating
until well blended and mixture is light and fluffy. Fold into flour
mixture.
Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper
and greased well. (Pan will be full, but since the cake dose not rise
much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to
2 hours or until cake springs back when center is touched lightly with the
finger. cool in pan on rack 15 minutes.
Remove cake from pan and pull off brown paper. cool on rack. Frost with
confectioner's sugar frosting. Decorate top as desired.
Wrap cake in transparent wrap or aluminum foil and store in cool place.
to serve, slice in thin slices with a sharp knife. In any event, let cake
stand overnight before cutting.
Makes one 3 1/2 pound fruit cake.
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* Exported from MasterCook *
Cocola Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick oleo
1/2 cup crisco
3 tablespoons coco
1 cup coke cola
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 Eggs -- beat by hand
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla
In saucepan place oleo, crisco, cocoa and coke. Simmer till all
ingredients are well dissolved.
Sift flour and salt together, add sugar. Mix well.
Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla.
Mix all ingredients together by hand.
Bake at 350 degrees for 30 to 40 minutes till done.
NOTE: You can put marshmallows in hot mix to dissolve some, just before
putting all ingredients together.
ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola
In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes.
Add 1 box of powdered sugar, mix well. Pour over cake while hot.
Cut in squares to serve.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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* Exported from MasterCook *
Coconut Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 cups flour
1 teaspoon salt
5 teaspoons baking powder
1 1/8 cups milk or water
10 Egg whites
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Cream butter and sugar.
Sift flour, salt and baking powder together; add alternately with milk.
Beat egg whites until stiff and fold into dough.
Add flavoring.
Line square cake pans and grease well.
Pour butter in and bake in moderate oven (350 degrees) until done.
Frost with Plain Coconut Icing.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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* Exported from MasterCook *
Coconut Layer Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
3 Eggs -- unbeaten
1/3 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour, alternately with milk, a small amount at a time. Beat well
after each addition. Add vanilla.
Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25
to 30 minutes.
Double recipe to make three 10 inch layers.
Spread Seven Minute Frosting between layers and on top and sides of cake.
Sprinkle each layer and outside of cake thickly with Baker's Coconut,
Southern Style, while frosting is still soft.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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* Exported from MasterCook *
Coconut Pound Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1 teaspoon coconut flavoring
3 cups all-purpose flour
1 cup milk
1 can coconut flakes
Cream butter, shortening and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition. Add flavorings and mix well.
Alternately flour and milk, beating after each addition.
Stir in coconut. Spoon batter into 10 inch greased tube pan or bundt pan.
Bake at 350 degrees for 1 hours and 15 minutes.
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* Exported from MasterCook *
Coconut Pudding Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (2-layer size)
1 package vanilla instant pudding & filling -- or coconut cream
-- (4-serving size)
4 Eggs
1 cup water
1/4 cup oil
1 1/3 cups Baker's Angel Flake coconut
1 tablespoon honey -- heated
Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl.
Blend; then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut for garnish.
Stir remaining coconut into batter.
Pour into a greased and floured 10" tube pan.
Bake at 350 degrees for 50 to 55 minutes or until cake springs back when
lightly pressed.
Cool in pan about 15 minutes.
Remove from pan and finish cooling on rack.
Brush top of cake with honey; sprinkle with reserved coconut.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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* Exported from MasterCook *
Coffee-Toffee Ice Cream Cake *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen pound cake -- thaw
2 pints coffee ice cream -- soft
1 1/3 cups hot fudge topping
3 heath bars -- crushed
1 cup heavy cream -- whipped
Cut cake into 1/3" slices and halve each slice diagonally. You will have
triangular pieces of cake. Line bottom of 9" springform pan with cake,
filling in any spaces by cutting some slices into small pieces. Spread
half the ice cream over cake. Freeze until firm, about 1 hour. Spread half
the fudge topping over ice cream and sprinkle with half the crushed Heath
bars. Repeat layering with remaining cake, ice cream, fudge topping and
candy. Cover tightly with plastic wrap and freeze until ice cream is set.
Before serving, remove pan sides. Place cake on platter. Spread some
whipped cream on sides of cake. Pipe rosettes of cream around edge of
cake. Serves 8-10.
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* Exported from MasterCook *
Crazy Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted shortening
1 tablespoon vinegar
1 tablespoon vanilla
1 cup cold water
Combine the flour, sugar, cocoa, soda and salt in an 8x8 inch baking pan.
Make three holes in the mixture.
Pour the shortening, vinegar and vanilla into separate holes.
Cover with the cold water.
Stir well with a fork until blended.
Bake at 350 degrees for 25 to 30 minutes.
Frost as desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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* Exported from MasterCook *
Date Nut Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dates
1 quart pecans
2 cups flour -- self rising
1 cup sugar
1 tablespoon vanilla
6 eggs
1 stick butter
Rolls dates and nuts in 1 cup flour.
Mix butter and sugar. Add eggs and vanilla, mix well. Add to the dates
and nuts. Add other cup of flour. Blend well.
Bake at 275 degrees in tube pan for approximately 1 hour.
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* Exported from MasterCook *
Delicate Sponge Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted cake flour
1 teaspoon baking powder
3 Eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once, measure, add baking powder, and sift together three
times.
Beat eggs until very thick and light and nearly white.
Add sugar gradually, beating constantly.
Add lemon juice.
Fold in flour, alternately with hot milk, mixing quickly until batter is
smooth.
Bake at once in ungreased tube pan in moderate oven (350 degrees) 45
minutes.
Remove from oven and invert pan for 1 hour or until cold.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Dot's Fruit Cake
Recipe By : Dot Williams, Beech Island, SC
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
2 cups sugar
3 cups flour
6 eggs
1 teaspoon vanilla
1 teaspoon lemon
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup flour -- for nuts
1/2 pound mix fruits
1/2 pound cherries
1 quart chopped nuts
1 package dates
1 box seedless raisins
1 can crushed pineapple -- drained
1 small coconut -- grated
2 oranges -- grated
2 apples -- chopped
Cream butter and sugar, add egg, flour, flavorings (Use some pineapple
juice if needed when mixing. Mix well.
Add coconut, orange, apple and pineapple together and mix.
Add mixed fruit, cherries, dates together then add to cake batter.
Add nuts and raisins together and flour with 1/3 cup flour. Add to
batter.
Bake at 275 degrees for 3 hours in lightly greased pan. When out of oven
pour pineapple juice over cake and let cool in pan.
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* Exported from MasterCook *
Dot's Orange Slice Cake
Recipe By : Dot Williams, Beech Island, SC
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 eggs
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon baking soda
2 cups pecans
8 ounces dates
1 pound orange slice candy
1 can coconut flakes
Icing
1 cup orange juice
2 tablespoons lemon juice
1 pound powdered sugar
Cream sugar and butter, add eggs. Beat well, add flour and milk. Roll
nuts dates and candy in part of flour, add to batter along with coconut.
bake 2 1/2 hours at 275 degrees. Leave in pan to cool.
Mix icing ingredients and coat cake.
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* Exported from MasterCook *
Dump Cake
Recipe By : Janis Alling
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 cups sugar
1 stick oleo
1/2 cup shortening
1 cup water
4 tablespoons cocoa
1 teaspoon soda
1/2 cup buttermilk
2 Eggs
1 teaspoon vanilla
Mix flour, sugar, oleo and shortening together.
In saucepan mix water and cocoa. Let come to boil, then add to flour
mixture.
Mix soda and buttermilk. Add to mixture. Add eggs and vanilla.
Bake.
ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk
Let come to a boil. Dump in 1 box powdered sugar. Add nuts and vanilla.
Ice cake while cake is hot.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Economy Sponge Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 Eggs -- beaten until thick
-- and light
1 tablespoon lemon juice
5 tablespoons boiling water
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Add sugar gradually to beaten eggs, beating well.
Add lemon juice and boiling water; then add flour, mixing thoroughly.
Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40
minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Election Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup mixed candied fruit
1/4 cup currants
1/4 cup cream sherry
1 package active dry yeast
1/4 cup warm water
1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs
1/3 cup cooled -- scaled milk
3 cups sifted flour
Confectioners sugar
Coarsely chop candied fruits.
Combine with currants and sherry and let stand while preparing batter.
Soften yeast in warm water.
Cream butter, sugar, salt and spices together until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in yeast mixture and milk.
Add 1/2 of flour to yeast mixture and beat well.
Stir in sherried fruits.
Add remaining flour and beat well to make a soft dough.
Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2
hours.
Stir down.
Turn into well greased 2 quart tube pan or mold. Let rise again, about
45 minutes.
Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes,
then turn out onto wire rack.
Cool thoroughly.
Sift confectioners sugar lightly over cake before serving.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Ella's Pound Cake
Recipe By : Ella Bailey
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1 2/3 cups sugar
2 cups flour
5 eggs
Cream sugar and butter until light and fluffy. Sift flour. Alternately
with eggs add flour and eggs to sugar mixture. Pour into spout pan that
has been greased and floured. Bake at 350 degrees for 1 hour or until
cake test done.
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* Exported from MasterCook *
Eva's Strawberry Cake
Recipe By : Eva Bailey
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 white cake mix
1 package strawberry gelatin powder
1/2 cup warm water
4 eggs
3/4 cup oil
10 ounces strawberries
Frosting
1/2 cup butter
1 pound powdered sugar
Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the
strawberries. .Bake in 3 layers at 350 degrees for 20 minutes.
Mix butter, powered sugar and the remaining half of strawberries. Frost
cake.
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* Exported from MasterCook *
Famous Lemon Cake
Recipe By : Poppy Cannon's White House Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
1 1/4 cups sugar
8 Egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 teaspoon lemon juice
Preheat oven to 325 degrees.
Cream butter with sugar until light and fluffy.
In a separate bowl, beat egg yolks until light and lemon colored; blend
into creamed mixture.
Sift together cake flour, baking powder and salt; resift 3 times.
Add the sifted ingredients in thirds, alternating with milk.
Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.
Bake in a greased Bundt pan for 1 hour or until a straw inserted in the
center comes out clean.
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
First Rate Carrot Cake
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can crushed pineapple -- 8-oz, drained
2 cups carrots -- shredded
1/2 cup coconut -- dried,shredded
1 cup walnuts, black -- chopped
cream cheese frosting:
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar -- sifted
1 teaspoon orange juice
1 teaspoon orange peel -- grated, fresh
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near
center comes out clean. Frost with cream cheese frosting; refrigerate
cake. Frosting: have butter (or margarine) and cream cheese at room
temperature; cream together until fluffy. Add vanilla, powdered sugar,
orange juice and peel. Mix until smooth. This cake was a second place
winner at the Del Mar fair. Jo Anne Merrill
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* Exported from MasterCook *
Frankfurt Crown Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
------------cake------------
1 cup butter; no margarine
1 1/2 cups sugar
6 eggs; large *
1 1/2 teaspoons grated lemon rind
8 tablespoons rum
4 teaspoons baking powder
3 1/2 cups flour; unbleached, sifted
----butter-cream filling----
1 cup sugar
3/4 cup water
6 egg yolks; large
1 tablespoon rum
1 cup butter;no margarine,unsalted
------praline topping-------
2 tablespoons butter
1 cup sugar
1/2 cup water
1 cup almonds; blanched, sliced
-------apricot glaze--------
1/2 cup apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the yolks
separated from each other.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CAKE: To prepare cake, cream butter and sugar until very light and
fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon
rind and 2 T rum. Sift baking powder and flour together. Gently mix into
the butter mixture. Beat egg whites until stiff but not dry. Gently fold
the egg whites into the batter. Pour into a well-greased 10-inch tube
pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until
the cake tests done. Cool cake in pan for 10 minutes and then turn out on
wire rack to cool completely. Slice cake crosswise into 3 layers. Pour
about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream
filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat
egg yolks until very light and fluffy, 5 to 10 minutes. While still
beating the egg yolks, add the sugar syrup in a thin stream. Beat 5
minutes more, until very thick and doubled in bulk. Slowly beat in the
rum. Beat the butter in a small bowl until soft and light. Beat butter
into the egg mixture a little at a time. Continue beating until thick.
Chill until mixture can be spread. If mixture is too soft, beat in
additional butter. PRALINE TOPPING: While butter-cream is cooking, spread
2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then
in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball
stage). Stir in almonds; cook until mixture reaches 310 degrees F. or
until syrup caramelizes. Pour syrup into prepared baking pan. When cool,
break up praline and grind it in a blender for few seconds. APRICOT
GLAZE: Finally heat jam and press through a strainer or sieve to make
apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake
on cake plate and spread with half of the butter cream. Repeat with
second layer. Place third layer on top. Spread top and sides of cake
with apricot glaze. Press praline powder onto glaze. Any remaining
butter cream can be used to decorate the top of the cake.
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* Exported from MasterCook *
French Apple & Spice Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 1/4 cups brown sugar
2 Eggs
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sour cream
1 can Comstock Sliced Apples -- drained and cut
-- into coarse chunks
-- (20 oz.)
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cream butter and sugar.
Sift together flour and remaining dry ingredients; add alternately with
sour cream to creamed mixture.
fold in apples.
Spray 9-cup tube pan with PAM (or grease and flour).
Pour in batter.
Bake in preheated 350 degrees oven for 45 - 50 minutes; turn out on wire
rack to complete cooling.
Glaze with Glaze #1 is desired (see frosting section).
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fresh Apple Cake #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
1 Cup oil
3 cups chopped apples
1 cup pecans
3 Eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
Sift flour, sugar, salt and baking powder together.
Add oil and eggs. Mix well.
Bake in tube pan at 325 degrees for 1 hour.
Make a glaze and pour over cake while still warm.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fresh Apple Cake #2
Recipe By : Janis Alling
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
2 cups sugar
1 cup Mazola oil
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
3 cups chopped apples
Beat eggs, sugar and oil together.
Add remaining ingredients.
Bake in loaf or tube pan for 1 hour at 325 degrees.
Note: the dough will be real stiff.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fresh Apple Cake #3
Recipe By : Lavoda Smith
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped apples
2 cups sugar
2 Eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/4 cups oil
1 cup pecans
Sift all dry ingredients together.
Add oil to dry ingredients, mix well.
Add apples and pecans.
Bake for 1 hour at 350 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fresh Apple Cake #4
Recipe By : Bid
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 cup butter
2 cups sugar
4 cups fresh apples -- finely chopped
2 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Combine eggs, butter and sugar.
Add chopped apples and let stand for 10 minutes.
Sift together all dry ingredients and add to apple mixture.
Bake in tube pan at 360 degrees for 45 minutes to 1 hour.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Fresh Apple Cake #5
Recipe By : Lexie Herndon
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 1/4 cups cooking oil
1 cup pecans
1 teaspoon vanilla
2 medium apples
3 Eggs
Mix and sift together flour, sugar, salt and soda.
Peel and core apples. Mix with chopped pecans. Add to dry ingredients.
Make a "well" in the center. Pour in oil and well beaten eggs.
Thoroughly mix and then add vanilla.
Bake in a greased and floured tube pan for 1 hour at 350 degrees. Test
for doneness with straw.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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* Exported from MasterCook *
Frozen Kahlua Cake *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----cake-----
3/4 cup butter -- softened
2 cups sugar
3/4 cup cocoa
4 egg yolks
1 teaspoon baking soda
2 tablespoons water -- cold
1/2 cup coffee -- cold
1/2 cup kahlua
1 1/3 cups flour
2 tablespoons vanilla
4 egg whites -- beaten
-----glaze-----
1 cup powdered sugar
1/2 cup kahlua
whip cream
Preheat oven to 325:. Grease and flour bundt pan. Cream butter and sugar.
Add cocoa and egg yolks. Dissolve soda in water and combine with coffee
and kahlua; add to batter alternately with the flour. Add vanilla and fold
in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake
1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil
and freeze. About 1 hour before serving, remove from freezer and ice with
whip cream.
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* Exported from MasterCook *
Frozen Lady Heath Dessert **
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ladyfingers -- split (18 to 24)
1 tablespoon instant coffee
1 tablespoon water -- boiling
5 1.4 oz heath bars -- frozen
1 quart vanilla ice cream -- softened
1 cup whipping cream
2 tablespoons cream de cacao
Line bottom and sides of 8" springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into
wedges to serve.
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* Exported from MasterCook *
Fruit Cocktail Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1 1/2 cups sugar
2 cups fruit cocktail
2 teaspoons baking soda
2 large eggs
1 pinch salt
Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350
degrees F. for about 40 minutes.
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* Exported from MasterCook *
Fruit Cocktail Cake Icing
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
6 ounces (1 1/2 sticks) margraine
1/2 cup pecans
1/2 cup coconut
1 cup undiluted evaporated milk
Cook sugar, oleo, and milk until thick. Remove from heat and add pecans
and coconut. Pour over hot cake.
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* Exported from MasterCook *
Gather Round Pound Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces butterscotch morsels
2 tablespoons instant coffee
1/4 cup water
1 cup butter
1 1/2 cups sugar
3 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
4 Eggs
Melt together in double boiler butterscotch morsels, instant coffee and
water.
Cream butter and sugar. Blend into butterscotch mixture.
Combine flour, soda and salt. Add to creamed mixture, alternately with
buttermilk.
Add eggs, one at a time.
Beat at medium speed.
Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.
Cool 10 minutes before removing.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Glazed Pineapple Upside-Down Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sliced pineapple in juice -- (20 oz.)
1 package vanilla flavor pudding and pie filling -- (4 serving siz
e)
10 Walnut halves or maraschino cherry halves
1/2 cup firmly packed brown sugar
1 package yellow cake mix -- (2-layer size)
1 package vanilla flavor instant pudding and pie -- (4 serving siz
e)
-- filling
4 Eggs
1 cup water
1/4 cup oil
Drain pineapple, reserving juice.
Combine pudding mix and pineapple juice; set aside.
Arrange pineapple slices in bottom of 13x9 inch pan; place walnuts or
cherry half in center of each.
Pour pudding mixture over pineapple.
Sprinkle with brown sugar.
Combine cake mix, instant pudding mix, eggs, water and oil in large mixer
bowl.
Pour over pineapple mixture in pan.
Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted
in center comes out clean and cake begins to pull from sides of pan. Do
not underbake.
Cool in pan 5 minutes.
Invert onto serving platter and let stand 1 minute; then remove pan.
Serve warm.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Gold Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 cup butter
1 1/4 cups sugar
8 Egg yolks -- beaten until thick
-- and lemon-colored
3/4 cup milk
1/2 teaspoon lemon extract
Sift flour once, measure, add baking powder, and sift together three
times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg yolks and beat well.
Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.
Add lemon extract.
Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25
minutes.
Put layers together with orange marmalade and cover top and sides with
Seven Minutes Frosting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Golden Spice Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon allspice
4 tablespoons butter
3/4 cup brown sugar -- firmly packed
1 Egg -- well beaten
3/4 cup milk
Sift flour once, measure, add baking powder, salt and spices, and sift
together three times.
Cream butter, add sugar gradually and cream together thoroughly.
Add egg, then flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth.
Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50
minutes.
Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Grace Powell's Moist Apple Ring
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Comstock Apple pie filling -- (21 oz.)
1 package spice cake mix -- (18 1/2 oz.)
2 Eggs
2 tablespoons vegetable oil
1/2 cup chopped nuts
2 cups confectioners sugar
2 tablespoons water
1/2 teaspoon vanilla
In blender container, blend pie filling until smooth.
In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil;
blend well.
Stir in nuts.
Pour into oiled, 10" bundt pan.
Bake at 350 degrees for 50 minutes or until cake springs back when
touched lightly.
In small bowl, combine sugar, water and vanilla. Pour over top of down
sides of cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Grandma Stefan's German Cheese Torte
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound graham crackers -- crushed
1/2 cup sugar
1 1/2 teaspoons cinnamon,ground
6 tablespoons margarine -- melted
filling
4 eggs,large
1 cup sugar
2 pounds ricotta cheese*
1/2 pint whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons flour
*Use Baker's style cottage cheese instead of ricotta if preferred. Crust:
mix all crust ingredients and line the bottom and sides of a spring form
pan, saving 1 cup mixture for topping. The recipe calls for 4-6
tablespoons melted margarine. You may not need the full amount to make a
proper crust. Filling: Beat together the eggs and sugar. Add cheese and
rest of ingredients; mix well. Pour carefully into lined pans. Top with
remaining crumb topping. Bake in preheated 350 degree oven for 1 hour or
until firm. Third place winner in Del Mar fair cake contest, 1993 Jo Anne
Merrill
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* Exported from MasterCook *
Grandma's One-Bowl Apple Sauce Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup soft butter
1 cup Grandma's Molasses
1 Egg
1 cup apple sauce
3/4 cup raisins
Combine dry ingredients in mixing bowl.
Cut in butter.
Add molasses, egg and apple sauce. Beat well.
Stir in raisins.
Bake in greased, floured 8" square pan in 350 degree oven 40 to 45
minutes.
Turn out on cake rack.
Sprinkle with confectioners sugar or glaze.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Grape Jelly Roll
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Eggs
3/4 cup sugar
1 teaspoon vanilla
Grape jelly
Sift flour once, measure.
Combine baking powder, salt and eggs in bowl.. Place over smaller bowl of
hot water, and beat with rotary egg beater, adding sugar gradually until
mixture becomes thick and light-colored. Remove bowl from over hot water.
Fold in flour and vanilla.
Pour into pan, 13 1/2x 8 1/2 inches, lined with greased paper.
Bake in hot oven (400 degrees) 13 minutes.
Turn from pan at once onto cloth covered with powdered sugar.
Remove paper.
Quickly cut off crisp edges of cake.
Spread with jelly and roll.
Wrap in cloth until cool.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Gugelhopf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast; dry active
1 cup milk; scalded then cooled
1 cup sugar
1 cup butter or margarine
5 eggs; large
1 teaspoon vanilla extract
1 tablespoon lemon rind (rind of 1 lemon)
3/4 cup raisins
1/3 cup almonds; ground (2 oz pk)
1/2 teaspoon salt
4 cups flour; unbleached, unsifted
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk
and flour mixtures, alternately, ending with the flour mixture. Grease a
gugelhopf mold*, Bundt pan, or tube pan. Pour batter into pan. Cover and
let rise until doubled in bulk, about 2 hours. Bake in preheated 375
degree F. Oven for 40 minutes or until browned and done. Serve warm with
butter. * The gugelhopf mold is know also as a turban-head pan. If this
is not available, you can use the others with the same results.
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* Exported from MasterCook *
Haselnusstorte (Hazelnut Torte)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs -- separated
3/4 cup sugar
6 tablespoons water
1 3/4 cups cake flour -- sifted
1 teaspoon baking powder
1 1/2 cups hazelnuts (filberts) -- ground
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup heavy cream -- whipped
fresh strawberries
Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add
the water. Sift the flour and baking powder together. Mix with 1 cup of
nuts. Fold the flour mixture into the egg yolks. Beat the egg whites
until soft peaks form. Gently fold the beaten whites into the batter.
Pour into a greased and floured 10-inch springform pan. Bake at 375
degrees F for 30 minutes or until cake is done. Cool cake on a wire rack.
When completely cooled, split the cake into 2 layers. Fold the vanilla,
confectioners' sugar, and remaining 1/2 cup of nuts into the whipped
cream. Spread whipped cream between the 2 cake layers and on top of the
cake. Chill until serving time. Garnish with fresh strawberries, if
desired. * Hazelnuts are available at most stores under the name of
Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes
and when they are cool enough to handle, remove the skins. To grind,
place about 1/4 cup at a time in a blender, or chop as finely as you can
with a sharp knife.
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* Exported from MasterCook *
Hawaiian - Pineapple Carrot Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crushed pineapple -- (4 oz.)
3/4 cup oil
1 1/3 cups sugar
1 teaspoon vanilla
1 cup flaked coconut
3 large eggs
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
3/4 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon soda
1 teaspoon cinnamon
2 cups shredded carrots
Beat oil, sugar and vanilla together.
Beat in eggs one at a time, beating well after each addition.
Sift flour, salt, baking powder, soda, and spices together.
Stir into creamed mixture, alternating with carrots and coconut.
Fold in drained pineapple.
Bake.
Ice with Lemon Mace Icing. (see recipe in frosting section).
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
High And Handsome Potato Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/3 cups sugar
6 Egg yolks
1 1/2 cups cold mashed potatoes
6 cups all-purpose flour
4 teaspoons cream of tartar baking powder
3 teaspoons double-acting baking powder
3 teaspoons salt
3 1/3 cups milk
6 Egg whites
1/2 cup sugar
1 tablespoon shortening
1/2 cup dry bread crumbs
Beat butter to soften it; gradually pour in sugar, creaming well
together.
Beat in egg yolks until mixture is light and fluffy. Stir in potatoes.
Sift together flour, baking powders, and salt. Add to creamed mixture
alternately with milk, beating well after each addition.
Fold in egg whites.
Using the 1 Tbsp. shortening grease baking pan, coat with bread crumbs.
Pour batter into pan and bake at 350 degrees until done.
Cool. Glaze as desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Homey Apple Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
3 Peeled -- cored, diced apples
1 1/2 cups coarsely chopped walnuts -- or pecans
C&H Powdered Sugar
Heat oven to 350 degrees.
With electric mixer beat eggs, oil and vanilla.
Stir together flour, brown sugar, baking powder, cinnamon, salt, nutmeg
and baking soda.
Gradually beat into egg mixture until blended.
Stir in apples and nuts.
Spoon batter into a greased 12-cup fluted or plain tube pan.
Bake 50 to 60 minutes, until a skewer inserted in center comes out clean.
Cool 15 minutes in pan; remove from pan to rack.
Serve warm or cooled.
Dust with powdered sugar if desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Honey Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound honey
1 cup sugar
3 eggs
2 cups coffee
4 cups flour (all purpose)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 pound raisins
2 ounces almonds -- cut lengthwise
Beat eggs till light. Add sugar and beat till thick. Beat in the honey
and add all the dry ingredients alternately with the coffee. Add the
raisins and pour into an oiled or greased large pan. Sprinkle with almonds
and bake in a moderate oven for about 1/2 to 3/4 hour. This makes almost 3
pounds of cake.
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* Exported from MasterCook *
Honey-Apple Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Bisquick baking mix
1/3 cup sugar
1 Egg
1/3 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1 cup chopped pared apple
1/3 cup toasted chopped pecans
1/4 cup honey
2 tablespoons margarine or butter -- softened
1/2 teaspoon vanilla
Heat oven to 350 degrees.
Grease and flour 8" square pan or 9" round pan.
Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small
bowl on low speed, scrapping bowl constantly, 30 seconds.
Beat on medium speed, scrapping bowl occasionally, 4 minutes.
Stir in apple.
Spread in pan.
Bake until wooden pick inserted in center comes out clean, about 30
minutes.
Mix remaining ingredients in small bowl.
Prick deep holes in hot cake with fork; spread honey mixture over top.
Serve warm with whipped cream is desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Hot Water Sponge Cake #1
Recipe By : Cissy, 9/15/71
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups flour
1/4 teaspoon baking powder
1 teaspoon vanilla
1 pinch salt
4 Egg whites -- stiff beaten
Beat egg yolks until very thick.
Add sugar gradually and continue beating.
Add boiling water. Mix well.
Sift flour, salt and baking powder together. Add to egg yolk mixture.
Mix until smooth.
Add vanilla. Mix well.
Fold in egg whites.
Bake in greased cake pan, tube pan, deep spring form cake pan or loaf pan
at 325 degrees for 1 hour.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Hot Water Sponge Cake #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 Egg yolks -- beaten well until
-- thick and lemon
-- colored
1/2 cup boiling water
1 teaspoon lemon extract
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Add sugar gradually to egg yolks, mixing thoroughly.
Add water, then flour and lemon extract, beating well.
Bake in ungreased tube pan in slow oven (350 degrees) 45 minutes.
Remove from oven and invert pan 1 hour, or until cold.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Huckleberry Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons baking powder
1 1/2 cups cake flour
1/2 teaspoon salt
1 Egg
2/3 cup sugar
1/3 cup milk
3 tablespoons butter -- melted
1 teaspoon vanilla extract
1 1/2 cups wild blueberries
Sift together baking powder, flour and salt.
In medium bowl, beat egg. Gradually add sugar, beating until light.
Add flour and milk alternately to egg mixture, beginning with flour.
Blend in butter and vanilla.
Gently fold in blueberries.
Spread in 8" square pan.
Bake in preheated 400 degree oven for 40 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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* Exported from MasterCook *
Impossible Hot Fudge Pudding Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Bisquick. baking mix
1 cup sugar
3 tablespoons unsweetened cocoa powder
1/3 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 2/3 cups hot water
Preheat oven to 350x. Grease an 8" square pan.
Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder. Stir in milk
and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa
powder. Pour water over top. DO NOT STIR.
Bake 40 minutes or until top is firm. Dust lightly with confectioner's
sugar if desired. Spoon into dessert bowls while hot. Tastes great with a
scoop of vanilla ice cream or whipping cream on top.
Possum Kingdom Lake Cookbook
MC formatted using MC Buster 2.0d by Barb on 4/7/98
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* Exported from MasterCook *
Irish Cream & Coffee Pound Cake *
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter or margarine -- soften
3 cups sugar
6 large eggs
1 1/2 tablespoons instant coffee granules
1/4 cup water -- boiling
1/2 cup irish cream liqueur
4 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
-----irish cream glaze-----
1 teaspoon instant coffee granules
2 tablespoons water -- boiling
1 1/2 tablespoons irish cream liqueur
2/3 cup powdered sugar
3 tablespoons sliced almonds -- toasted
Beat butter at medium speed with an electric mixer, about 2 minutes.
Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at
a time, beating just until yellow disappears. Dissolve coffee granules in
boiling water; stir in liqueur. Add flour to butter mixture alternately
with coffee mixture, beginning and ending with flour. Mix at low speed
just until blended after each addition. Stir in extracts. Pour batter into
a greased and floured 10" bundt pan. Bake at 300: for 1 hour and 40
minutes or until tested done. Cool in pan on wire rack for 10-15 minutes;
remove from pan and let cool 30 minutes on wire rack. Brush with Irish
cream glaze and sprinkle with toasted almonds.
GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirring until blended. Makes 1/2 cup.
NOTE: Glazed cake can be wrapped and frozen for 1 month.
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* Exported from MasterCook *
Jam Cake #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup butter
3 Eggs
1 Cup jam
1 cup raisins
Flavoring
Cinnamon
2 1/2 cups flour
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
FILLING:
2 tablespoons butter -- melted
1 cup brown sugar
1/4 cup milk
Powder sugar
Melt butter in boiler, add brown sugar and milk, let it come to a boil,
take off and let cool, put enough powder sugar in to make a thick paste.
Spread on cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Jam Cake #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 Egg yolks
1 1/4 teaspoons soda
1/2 cup buttermilk
4 cups flour
1 teaspoon cloves
1 teaspoon all-spice
1 teaspoon cinnamon
1 teaspoon nutmeg
4 Egg whites -- beaten stiffly
2 cups blackberry jam
Cream butter and sugar together; add yolks of eggs one at a time, and mix
well.
Put soda in milk, stir, and add to first mixture.
Sift flour and spices together and add to mixture.
Add the stiffly beaten egg whites, and lastly the jam. Mix well and bake
in three layers in 9 inch layer pans.
Bake in moderate hot oven, (375 degrees) for 35 minutes.
Frost with Caramel Icing,
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Jiffy Fruit Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces mincemeat
1/4 cup warm water
1 package white cake mix -- prepared as directed
1/2 cup english walnuts
Powdered sugar glaze -- see recipe
Soften dry mincemeat with warm water. Prepare cake mix according to
package directions, blend in softened mincemeat, stir in walnuts, pour
into greased 9" square cake pan. Bake in moderate oven (350 degrees) for
about 40 minutes. While still warm decorate cake with English Walnuts
halves and drizzle with powdered sugar glaze.
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* Exported from MasterCook *
Kentucky Fruitcake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1 1/2 cups sugar
5 large egg yolks
1 1/2 cups sifted flour
1/4 teaspoon soda
2 teaspoons nutmeg
1/8 teaspoon salt
1 teaspoon cream of tartar
1/4 cup bourbon
1 1/2 cups chopped seedless raisins
4 cups coarsely ground pecans
1/4 cup flour
5 Egg whites stiffly beaten
Cream butter and sugar; add egg yolks and beat well.
Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together;
add to creamed mixture alternately with bourbon.
Fold in raisins and pecans which have been coated with 1/4 cup flour.
Fold in stiffly beaten egg whites.
Pour into well greased and floured tube pan; decorate top with pecans and
cherries as desired.
Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.
Let stand in pan 30 minutes.
Remove from pan and cool on rack covered with waxed paper.
Store in airtight container.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Lady Baltimore Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 cup butter
1 1/2 cups sifted sugar
1/2 cup milk
1 teaspoon vanilla
6 Egg whites -- stiffly beaten
Sift flour once, measure, add baking powder and cream of tartar and sift
together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.
Add vanilla; fold in egg whites.
Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 30
minutes.
Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting
on top and sides of cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Lemon Ambrosia Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crushed pineapple -- drained (8 1/2 oz.)
Water
Reserved pineapple syrup
1 package Pillsbury Lemon Basic Bundt Cake Mix
3 Eggs
1/3 cup soft margarine or butter
1/2 cup miniature marshmallows
1/4 cup shredded coconut
Preheat oven to 350 degrees.
Lightly grease bottom only of 13x9 inch pan.
Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1
(cake mix), eggs and margarine in large bowl until moistened. Beat 2
minutes at medium speed.
Fold in drained pineapple, marshmallows and coconut.
Pour into prepared pan.
Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in
several places comes out clean.
Cool cake in pan on cooling rack.
Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add
a few drops more to make glaze consistency. Drizzle over cooled cake.
Store cake loosely covered.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Lemon Grove Bundt Cake
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
2 cups sugar
3 eggs,large
3 cups flour,all-purpose -- sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon peel,grated
2 tablespoons lemon juice,fresh
lemon icing:
1/4 cup butter -- softened
2 cups powdered sugar
1 1/2 tablespoons lemon peel,grated
1/4 cup lemon juice,fresh
Preheat oven to 325 degrees. In a very large bowl, cream butter (or
margarine) until very light; slowly add sugar until mixture is very light
and fluffy. Beat in eggs one at a time. In another bowl, sift flour,
baking soda and salt together. Add flour mixture alternately with
buttermilk to butter mixture. Begin and end with flour. Mix in lemon peel
and juice. Pour batter into greased and floured 10-inch tube or 12-inch
bundt pan. Bake for 65-75 minutes or until toothpick inserted in center
comes out clean. Place pan on rack for 10 minutes to cool. Turn cake out
of pan onto rack. Spread with as much lemon icing as the cake can absorb
(about a third of the icing) Allow cake to cool completely then frost with
remaining icing. ICING: Blend butter and sugar together in a medium bowl.
Mix in peel and juice, 1 tablespoon at a time, until the frosting is of
spreading consistency. If the entire amount of juice is used, the icing
will be thin and possibly difficult to spread evenly, however a very tangy
frosting greatly enhances the flavor of the cake. This cake was a second
place winner at the Del Mar fair. Jo Anne Merrill
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* Exported from MasterCook *
Lemon Torte
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cookies, 5-1/2 oz pkg
pepperidge farm lemon crunch
finely crushed
3 ounces butter -- melted
4 egg whites
1 cup sugar
4 egg yolks
1/2 cup lemon juice -- fresh
1 1/2 tablespoons lemon peel -- finely grated
1 1/2 cups heavy cream -- whipped
1 package raspberries, frozen, 10 oz
thawed
CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9"
springform pan. Refrigerate.
LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and beat
until stiff peaks form. Beat yolks in another bowl until thick and
lemon-colored. Stir in lemon juice and peel. Gently fold in egg whites.
Fold in whipped cream. Pour into crust and freeze.
RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer
into a serving bowl. Let torte stand at room temperature for 10 minutes.
Remove springform. Slice and serve with raspberry sauce. Reformatted by:
Wendell Openshaw SRNP05A
Source:
"Alana Janus"
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* Exported from MasterCook *
Lighter Pound Cake
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour,all-purpose
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon mace,ground
1/2 cup margarine,corn oil
1 cup sugar
3 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with
nonstick cooking spray. In a bowl, combine flour, baking powder, baking
soda, salt and mace. Mix well and set aside. In a mixing bowl, cream
margarine and sugar together until smooth. Add egg whites and vanilla;
blend until smooth. Alternately add flour mixture and buttermilk to batter
in two additions each, blending well after each addition. Spoon batter
into prepared pan and bake for 1 hour. Let cake cool before slicing. This
was a first place winner in the pound cake division at the Del Mar county
fair,1993. Jo Anne Merrill
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* Exported from MasterCook *
Lighting Layer Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
2 Eggs -- unbeaten
Soft shortening as needed
1 Cup milk
2 cups sugar
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt and sift together
three times.
Break eggs in cup and add enough shortening to fill cup.
Put all ingredients into mixing bowl and beat vigorously 2 minutes.
Bake in three greased 9 inch layer pans in moderate oven (375 degrees) 25
minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Louisiana Apple Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
2 cups sugar
2 Well beaten eggs
1 teaspoon vanilla extract
3 cups sifted flour
1 teaspoon cinnamon
2 teaspoons soda
1/2 teaspoon salt
4 cups peeled and finely chopped Delicious
-- apples
1 cup chopped nuts
Combine apples, sugar and nuts and let stand for 40 minutes.
Sift dry ingredients to together.
Using hands, combine dry ingredients and the apple mixture.
Work in oil, vanilla and then eggs.
Beat 20 strokes, only.
Grease the bottom of a tube pan.
Bake cake 1 hour and 5 minutes at 350 degrees.
Cool.
Ice with brown sugar icing (see icing section)
This cake keeps well if wrapped in foil.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Martha Washington White Fruitcake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups candied cherries -- halves
1 cup candied pineapple chunks
3/4 cup diced citron
3/4 cup brandy
3/4 cup soft butter
3/4 cup sugar
4 large eggs -- separated
2 cups sifted flour
3/4 teaspoon mace
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup toasted slivered almonds
Brandy-sugar glaze
Candied fruit for decoration
Combine cherries, pineapple and citron with 1/2 cup brandy in a small
bowl. Cover closely, and let stand overnight.
Cream butter with 1/2 cup sugar until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Resift flour with mace, salt and baking powder. Blend into creamed
mixture alternately with remaining 1/4 cup brandy, mixing well.
Stir in brandy-fruit mixture and almonds.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup
sugar, beating to a soft meringue. Fold into batter.
Turn into greased and paper-lined 9" tube pan.
Bake below oven center in slow oven, 300 degrees, about 1 hour 50
minutes, until cake test done.
Remove from oven.
Cool cake in pan on wire rack.
Wrap and store in cool place.
Serve plain or spread top with brandy-sugar glaze and decorate with
candied fruits.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Mocha Brownie Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 brownie mix (or scratch)
2 eggs
1/4 cup water
1/2 cup nuts -- chopped
-----filling & frosting-----
1 1/2 cups whipping cream
1/3 cup brown sugar
1 tablespoon powdered instant coffee
Preheat oven to 350:. Blend brownie mix, eggs, water; stir in nuts. Grease
& flour to round cake pans. Divide mixture between the 2 pans. Bake 20
min. Cool 5 minutes in pan; remove & let cool completely. Filling: Beat
whipping cream until it starts to thicken. Gradually add brown sugar &
instant coffee. Use 1 cup of filling between layers, the rest on top.
Chill one hour.
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* Exported from MasterCook *
Mocha Layer Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour -- sifted
3 tablespoons cocoa
2 1/4 teaspoons salt
1/2 cup butter -- or shortening
1 cup sugar
1 egg -- well beaten
3/4 cup coffee -- strong
1 teaspoon vanilla
-----filling & topping-----
2 tablespoons conf. sugar
1 cup cream -- whipped
1/2 cup dates -- finely cut-or raisin
1/2 cup nut meats -- broken
Sift flour once, measure, add cocoa, baking powder and salt and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy; then beat in egg. Add flour,
alternately with coffee, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in two greased 9" layer pans in
moderate oven, 375:, 30 minutes. Cool. Add confectioners' sugar to whipped
cream, mixing until blended. Fold dates and nut meats into whipped cream.
Spread between layers of cake. Sift confectioners' sugar over top of cake.
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* Exported from MasterCook *
Mom's Rhubarb Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix
3 cups rhubarb -- sliced thin
1 cup sugar
1 cup whipping cream (not whipped)
1/2 cup nuts -- chopped
Mix cake as directed on box. Pour into greased 9 x 13" pan. Sprinkle
rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour
cream over top. Bake in 350 oven for 40 minutes. This is GREAT!
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* Exported from MasterCook *
Mother Laniers Jam Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Eggs
1 cup butter
2 cups sugar
3 cups flour
1 Cup nuts
1 Cup jam
1 Box mince meat
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1/2 cup buttermilk
1/2 cup wine
2 Egg whites -- beaten stiff
2 cups sugar
1 cup coconut
1 cup raisins
1/2 cup Karo
1/2 cup water
Cream butter and 2 cups sugar, add the 5 eggs and beat well. Add flour,
nuts, jam, mince meat, cloves, cinnamon, nutmeg.
Put soda in buttermilk, mix well. Then add to flour mixture. Add wine.
Bake in 2 or 3 cakes pans.
In a sauce pan combine 2 cups sugar, Karo and water. Boil until spent
thread or water test for thickness.
Beat egg whites well and add to sugar mixture. Add coconut and raisins.
Spread on cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
No Bake Fruit Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter
48 Marshmallows -- melted together
1 pound graham crackers -- crushed
1 pound candied cherries
1 pound chopped dates
1/4 pound candied pineapple
2 cups chopped nuts
1/2 pound chopped orange gum drops
Mix all ingredients together, press in mold.
Keep in refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
No Tenemos Rancho Applesauce Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1 cup sugar
1 tablespoon cornstarch
1 tablespoon cocoa
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup almonds
1 cup raisins
1/2 cup oil
1 teaspoon vanilla
3 cups hot applesauce
Sift together all the dry ingredients, add nuts and raisins. Stir in the
oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at
350 degrees F. for 30 to 40 minutes or until done.
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* Exported from MasterCook *
Nutmeg Delight Cake
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups firmly packed light brown sugar
2 cups unsifted flour
1/2 cup Borden Country Store Butter
1 teaspoon baking soda
3/4 cup sour cream
1 Egg
1 teaspoon ground nutmeg
1/2 cup chopped nuts
Additional sour cream
Preheat oven to 350 degrees.
In large bowl, combine brown sugar and flour; cut in butter until
crumbly.
Press half the crumb mixture on bottom of greased and floured 9-inch
square baking pan.
Stir baking soda into sour cream.
To remaining crumbs, add sour cream, egg and nutmeg; mix well.
Pour over crumb crust; top with nuts.
Bake 35 to 40 minutes or until toothpick inserted in center comes out
clean.
Serve warm with additional sour cream.
Makes 9 to 12 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Oatmeal Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups boiling water
1 cup quick oats -- dry
1 stick oleo
2 Eggs
1 cup sugar
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Pour boiling water over quick oats; add oleo and let stand for 20
minutes.
Add rest of ingredients.
Bake in 9x13 inch pan at 350 degrees for 30 minutes.
TOPPING: 6 Tsp. butter 1/4 Cup cream 1/2 Cup sugar 1 Tsp. vanilla 1 Cup
chopped nuts 1 Cup coconut
Mix and spread on cake. Put under broiler for 2 or 3 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Oatmeal Cake With Lazy Daisy Frosting
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quick cooking oats -- uncooked
1 1/2 cups boiling water
1 cup sugar
1 cup brown sugar, packed
1/4 cup butter or margarine
1/4 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
daisy frosting:
6 tablespoons butter or margarine -- melted
1/4 cup evaporated milk -- or cream
1/2 teaspoon vanilla extract
2/3 cup brown sugar, packed
1 cup nuts -- coasely chop
Measure oats into mixing bowl. Add boiling water; stir and cool. cream
both sugars, butter and shortening. Add eggs and vanilla; beat very well.
Sift dry ingredients together. Add oatmeal mixture and sifted dry
ingredients alternately to creamed mixture. Pour into greased and floured
9x13x2 inch pan. Bake 30-40 minutes in preheated 350 degree oven. Have
frosting ready; spread on hot cake and place under broiler for a few
minutes to brown. Watch carefully. Frosting: Mix frosting ingredients
together and blend well. This cake was a second place winner at the Del
Mar fair. Jo Anne Merrill
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* Exported from MasterCook *
Old-Fashioned Cream Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Eggs -- unbeaten
Heavy cream
1 cup sugar
Sift flour once, measure, add baking powder and salt and sift together
three times.
To eggs, in cup, add enough cream to fill cup. Beat with rotary beater,
adding sugar, then flour.
Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25
minutes.
Put layers together and cover top with whipped cream.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Old-Fashioned Jam Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sweet cream butter -- softened
1 cup sugar
4 Eggs
1 cup peach jam
1 teaspoon lemon extract
2 1/2 cups unsifted all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon allspice
1 cup buttermilk
1 cup currants -- dredged in flour
Preheat oven to 350 degrees.
Grease three 8" round cake pans.
In large mixer bowl cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
` Blend in jam and lemon extract.
Mix together flour, soda, cinnamon, baking powder and allspice. Add dry
ingredients alternately with buttermilk. Fold in currants.
Turn into pans.
Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in
center comes out clean.
Cool 5 minutes; remove from pan. Cool completely.
Spread Cream Cheese Butter Icing between layers and on top of cake. (See
recipe.)
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Open House Cherry Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups granulated sugar
3 Eggs
1 cup sour cream
1 can Comstock Cherry Pie Filling -- (21 oz.)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon baking powder
Cream butter and sugar. Add eggs one at a time, beating till mixture is
light and fluffy.
Add extracts.
Sift together dry ingredients, add alternately with sour cream to creamed
mixture.
Spray 9-cup tube pan with PAM (or grease and flour).
Spread 2/3 of batter in pan, making a trough in center of batter with
spoon, keeping away from sides of pan.
Lift one cup of cherries out of can with slotted spoon to eliminate
juices; spoon into trough and cover with remaining batter.
Bake at 350 degrees 40 to 45 minutes or until cakes tests done.
Cool in pan 5 minutes. Turn out of pan to cool completely.
Drizzle with Glaze #2 (see frosting section) and decorate with 8
cherries; then spoon remaining cherry pie filling into center of cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Over The Top Honey Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 1/4 cups honey
1 cup coffee -- strong
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1 pinch cloves -- powdered
1/2 cup walnuts -- chopped or sliver
This traditional holiday cake gets its name because there is just about 1
cup of batter too much in this recipe and it you pour it all into your
tube pan without using the collar, it will go over the top and all over
your oven! Put eggs in mixing bowl of electric mixer and beat at medium
speed. Add remaining ingredients, except nuts, in order: sugar, brown
sugar, oil, honey, coffee, flour, baking soda, baking powder, vanilla,
cinnamon, nutmeg, ginger and powdered cloves, while beating continuously.
Fold nuts in last, reserving some to place on top. Make a 2 inch collar
around the outside of a lightly oiled and floured tube pan and its inside
circle. Pour in batter. Sprinkle remaining nuts on top. Bake at 335:,
45-55 minutes until a toothpick inserted in the center of the cake comes
out dry. Allow to cool before removing from pan. You can also bake this
cake in loaf pans cutting down on the baking time accordingly. Enjoy!
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* Exported from MasterCook *
Palermo Lemon Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sugar
1 Egg -- unbeaten
1 teaspoon grated lemon rind
3/4 cup milk
Sift flour once, measure, add baking powder and salt and sift together
three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg and lemon rind and beat well.
Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.
Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25
minutes.
Put layers together with Lemon Filling and cover top and sides of cake
with Palermo Lemon Frosting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Patty's Birthday Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sugar
3/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 Egg whites -- stiffly beaten
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.
Add flavoring.
Fold in egg whites.
Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50
minutes.
Cover cake with Seven Minute Frosting and sprinkle with Baker's Coconut,
Southern Style, tinted a delicate pink.
Insert tiny pink candles into the frosted cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pina Colada Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white cake mix
1 package coconut cream instant pudding -- (3 3/4 oz.)
4 Eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
1 can crushed pineapple -- including juice (8
-- oz.)
1 package coconut cream instant pudding
1/3 cup rum
1 Carton -- (9 oz.) whipped
-- frozen topping,
-- thawed
Blend cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in
large mixing bowl. Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and floured layer cake pans.
Bake at 350 degrees 25 to 30 minutes. Do not underbake. Cool in pan 15
minutes, remove and cool on racks.
Combine pineapple with pudding mix and rum. Beat until well blended.
fold in whipped topping.
Fill and frost cake with this mixture. Sprinkle coconut on top.
Chill; keep refrigerated.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pineapple Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large can crushed pineapple
2 cups flour
1 stick soft butter
2 cups sugar
2 teaspoons soda
1 cup nuts
2 Eggs
Mix all ingredients and bake in 13" square pan at 350 degrees for 35
minutes.
FROSTING: 1 Pkg. (8 oz.) cream cheese 2 Cups sugar 1 Stick soft butter
Vanilla
Mix and spread on cake while hot.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pineapple Coconut Loaf
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix with pudding added
1 cup undiluted evaporated milk
1 cup crushed pineapple and juice
2 Eggs
1/2 teaspoon nutmeg
1/2 cup flake coconut
Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg
in large mixer bowl. Beat on lowest speed just until moistened. Beat on
highest speed 2 minutes.
Stir in coconut.
Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes.
Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown
and toothpick inserted in center comes out clean.
Cool on wire racks 15 minutes. Remove from loaf dishes. Cool
completely.
TO GLAZE:
Stir together 1 1/2 cups sifted powered sugar and 2 Tbsp. water until
smooth. Drizzle over loaves. Sprinkle 2 Tbsp. toasted coconut over
glaze.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pineapple Pound Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable shortening
2 sticks margarine
2 3/4 cups sugar
6 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla
1 small can undrained crushed pineapple & juice
Cream shortening, butter and sugar.
Add eggs, one at a time beating thoroughly after each addition.
Sift flour and baking powder. Add to mixture 1 spoonful at a time,
alternately with milk.
Add vanilla; stir in pineapple and juice and blend well.
Pour batter into well-greased 10" tube pan.
Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours,
or until springs back when touched lightly.
Let stand for a few minutes in pan. Run knife around edges and remove
carefully to cake rack.
TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple,
drained
Combine ingredients and pour over cake while hot.
NOTE: Cake is good and moist without topping. Keeps well.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Plum Good Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
2 cups self-rising flour
3 Eggs
1 tablespoon apple pie spice
1 Cup oil
2 small jars plumb baby food
1 cup pecans
Mix eggs and 1 cup of sugar; beat in plums and oil.
Add flour, remaining cup of sugar and spice.
Stir in pecans.
Bake in a tube pan for 1 hour at 350 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Poor Man's Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2 cups raisins
1 cup lard
1/4 teaspoon allspice
1/4 teaspoon cloves
1 pinch salt
1 teaspoon cinnamon (or to taste)
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* Exported from MasterCook *
Popcorn Cake
Recipe By : Janis Alling
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces miniature marshmallows
1 stick margarine
16 ounces dry roasted peanuts
16 ounces M&M candy
16 cups popcorn
Melt marshmallows and margarine in double boiler. After melted, pour
over peanuts, M&M's and popped popcorn.
Put into tube pan that has been sprayed well with PAM.
Press down with buttered hands.
Let cool.
Turn upside down. Let stand for one day before cutting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Potato Shortcake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Bisquick baking mix
2 cups leftover mashed potatoes
1/4 teaspoon pepper
2 Eggs
Heat oven to 400 degrees.
Grease and flour 8" square pan.
Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms.
Spread in pan.
Bake until golden brown, about 25 minutes.
Top each serving with Creamed Salmon or other creamed meat or fish sauce.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Pound Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks margarine
1/2 cup crisco
3 cups sugar
3 cups flour -- unsifted
5 Eggs
1 Bottle -- (7 oz.) 7-Up
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream margarine, crisco and sugar.
Add flour, mix well.
Add eggs, one at a time, beating well after each addition.
Bake one hour 20 minutes at 350 degrees or until done (when springs back
when touched lightly in center.
LEMON GLAZE: 1 Cup powder sugar Juice of 2 lemons
Mix and put glaze on cake while hot.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Prune Cake #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
3 Egg yolks
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons sour cream
1 cup sugar
2 cups flour
2 teaspoons cinnamon
1 teaspoon allspice
1 cup cooked prunes
Cream shortening and sugar; add beaten eggs.
Sift flour with salt, baking soda and spices.
Add dry ingredients alternately with sour cream to creamed mixture.
Add cooked prunes that have been pitted and chopped. Beat well.
Turn into prepared layer cake pans and bake at 350 degrees 20 to 30
minutes.
Cool and frost. (See Frosting section for Prune Frosting or one of your
choice.)
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Prune Loaf
Recipe By : Irene L. (1965)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup prune pulp -- stewed prunes
-- without sugar
1 cup sugar
1/2 cup butter
2 Eggs
1 teaspoon soda
4 tablespoons buttermilk
1 teaspoon cinnamon
1/2 teaspoon cloves or nutmeg
1 1/2 cups flour
1 Pinch salt
Cream prune pulp, sugar and butter together.
Add eggs, buttermilk, soda, cinnamon, cloves, flour and salt.
Bake in greased and floured loaf pan at 350 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Prune Loaf Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup prunes
1 1/2 cups sugar
2 Eggs
4 tablespoons buttermilk
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/2 cups flour
1 Pinch salt
Mix all ingredients and bake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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* Exported from MasterCook *
Raspberry-Almond Torte
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
3/4 cup water
1/4 cup oil
1/2 teaspoon almond extract
1/2 cup chopped toasted almonds
2 cups red raspberry preserves
1 cup sliced almonds
confectioners sugar
Combine first six ingredients in large mixer bowl. Beat at medium speed
for 4 minutes. Stir in chopped almonds. Pour into 2 greased and floured 9
inch cake pans. Bake at 350:F for 30-35 min until cake is done.DO NOT
UNDERBAKE. Cool in pans 15 min. Remove from pans and cool on rack. Split
each layer horizontally, making 4 layers. For each torte, spread 2/3 cup
preserves on 1 layer, sprinkle with 1/2 cup of the almonds. Add second
layer. Spread with 1/3 cup of the preserves and sprinkle generously with
confectioners sugar and additional almonds. Makes 2 tortes. If you only
want 1 torte, one layer can be frozen and used later; just use half the
preserves and almonds for 1 torte.
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* Exported from MasterCook *
Rave Review Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white or yellow cake mix -- (2 layer size)
1 package Jell-O vanilla Instant pudding and pie -- (4 serving siz
e)
-- filling
1 1/3 cups water
4 Eggs
1/4 cup oil
1 1/3 cups coconut
1 cup chopped nuts
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl.
Blend; beat at medium speed for 4 minutes.
Stir in coconut and nuts.
Pour into greased, floured 10" tube pan.
Bake at 325 degrees for 60 minutes.
Cool 15 minutes from pan. Cool on rack.
Frost with Coconut Cream Cheese Frosting. See frosting section.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Red Devil's Food Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 1/2 cups sugar
2 eggs -- well beaten
4 tablespoons cocoa
2 tablespoons hot coffee
1 teaspoon red food coloring
1 7/8 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
Cream shortening, add sugar gradually; then cream until fluffy. Blend in
eggs. Mix cocoa, red food coloring, and hot coffee together to form a
smooth paste. Blend into the cream mixture immediately. Sift flour, salt
and soda together and add to cream mix alternately with the buttermilk.
Blend in the vanilla. Pour into a well greased and floured pan (see below)
Bake in a 350: oven. 8" tube pan: 55-60 minutes 8" square pan: 70 minutes
2, 8" layer pans: 40-45 minutes
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* Exported from MasterCook *
Red Velvet Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
2 Eggs
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cups flour 9sifted 2 to 3 times)
1 teaspoon soda
1 1/2 cups sugar
1/4 cup red food coloring
2 tablespoons cocoa
1 cup buttermilk
1 teaspoon vinegar
Cream shortening and sugar till fluffy.
Add eggs and beat 1 minutes.
Put cocoa and red coloring in cup and make paste.
Add to shortening mixture.
Add salt and vanilla to buttermilk, adding milk and flour alternately to
shortening mixture, mixing well after each addition.
Put vinegar and soda in cup and mix. Add to mixture.
Bake in two 9" pans at 350 degrees for 25 minutes.
See frosting section for Frosting recipe.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Regal Carrot Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Imperial granulated sugar
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 Eggs -- beaten
1 1/2 cups vegetable oil
2 teaspoons Vanilla
2 cups finely grated raw carrots
1 cup chopped pecans
In large mixing bowl, combine sugar, flour, baking powder, baking soda,
salt, nutmeg and cinnamon; make a well in center.
Combine beaten eggs, oil and vanilla and pour into the well.
Beat with a large wooden spoon until batter is smooth.
Fold in grated carrots and chopped pecans.
Turn into well greased and floured 10-inch tube pan.
Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs
back when lightly pressed with fingertip.
Cool cake in baking pan on wire rack for 1 hour. Remove cake from the
pan and frost with Orange Cream Cheese Frosting.
See recipe for Orange Frosting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Rhubarb Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
1 1/2 cups sugar
1 egg
1/2 teaspoon salt
1 cup sour milk
1 teaspoon baking soda -- added to milk
3 cups rhubar -- cut up
1 teaspoon vanilla
1 teaspoon baking powder
2 1/2 cups flour
1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
1 small can evaporated milk *
*Size of can is questionable, but I remember the small +/- 6-7 oz size.
Mix well and pour into a greased and floured 9 x 13 pan. Bake at 350: for
45 minutes. While cake is still warm out of the oven, spread with topping
which has been heated over low heat until thickened and cooled.
Source:
"joyce alenskis"
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* Exported from MasterCook *
Rhubarb Coffeecake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream -- (8 ozs.)
1 1/2 cups rhubarb -- chopped
-----topping-----
1/4 cup sugar
1/4 cup brown sugar -- packed
1/2 cup pecans; or walnuts -- chopped
1 tablespoon butter
1 teaspoon cinnamon
In a mixing bowl, cream sugar and shortening. Add egg and blend well.
Combine flour, baking soda and salt; add alternately with the sour cream
to the creamed shortening mixture. Fold in rhubarb. Spread in a greased
9x13-inch baking pan.
Combine all topping ingredients; sprinkle over batter.
Bake at 350 degrees for 45 to 50 minutes. Cool on a wire rack.
Wis/Gramma.
Formatted by Elaine Radis BGMB90B; JUNE, 1993
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* Exported from MasterCook *
Rhubarb Dump Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups rhubarb diced
1 cup sugar
1 package cake mix white
3 ounces raspberry gelatin
3 cups marshmallows -- minature
2 eggs
water as needed for mix
Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin.
Cover with marshmallows. Prepare cake mix using 2 eggs and required amount
of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes.
Serve warm with whipped cream.
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* Exported from MasterCook *
Rhubarb Meringue Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
joyce alenskis
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
3 1/2 cups rhubarb sauce -- thickened*
* Rhubarb Sauce for R$ One day before serving: In medium sized bowl, with
elec. mixer at high speed, beat whites and cream of tartar until soft
peaks form. Gradually add sugar, beating until sugar dissolves and tiff
peaks form. Heat oven to 225: and line 2 baking sheets with aluminum foil
and grease foil. Draw 3, 8 inch circles.Using a pastry bag, with star tip,
Pipe a border, inside the edge of each circle, on baking sheets. Do not
extend beyond the circle. On one circle, pipe a second border inside the
first. Divide remaining meringue into centers of circles. With small
spatula, spread meringue to fill centers of circles and to touch shell
borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow
meringues to stand in oven several hours or over night An hour before
serving, place meringue layer with single border on serving plate. Top
with one third of chilled rhubarb sauce. Repeat with second single-border
meringue and one third of sauce. Top with double-border meringue and
remaining sauce. Cover torte carefully and refrigerate until read to
serve.
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* Exported from MasterCook *
Rhubarb Sour Cream Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 1/2 cups firmly packed brown sugar
1 egg
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
4 cups rhubarb cut into 1/2" pieces
1/2 cup sugar
1/2 teaspoon nutmeg
Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift
flour with baking soda and salt. Add to mixture. Fold in sour cream and
rhubarb. Spoon into greased 9" X 13" pan. Bake at 350 F for 40 minutes.
From The Central Market Cookbook by Phyllis Good.
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* Exported from MasterCook *
Rhubarb-Berry Shortcakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rhubarb-cut into 1/2 " slice
1/3 cup sugar
1/4 cup water
1/4 teaspoon cinnamon
1 dash allspice
2 1/2 teaspoons cornstarch
1 tablespoon water
2 cups strawberries -- sliced
11 ounces biscuits (refrigerated)
whipped cream
nuts -- chopped (opt)
Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water,
cinnamon and allspice. Bring to a boil, stirring, and reduce heat and
simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and
cook, stirring, until sauce boils and thickens. Add the strawberries and
bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_.
Split in half and butter and add sauce to bottom, cover with top half of
biscuit, and top with more sauce. Add whipped cream and nuts if desired.
Source:
"joyce alenskis"
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* Exported from MasterCook *
Robert E. Lee Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 dash salt
8 Egg yolks
2 cups sugar
2 teaspoons grated lemon peel
1/4 cup lemon juice
8 Egg whites
***LEMON FILLING***
6 Egg yolks
1 cup sugar
1 tablespoon grated lemon peel
3/4 cup lemon juice
1/2 cup butter or margarine
***LEMON-ORANGE FROSTING***
1/4 cup softened butter or margarine
6 cups sifted confectioners' sugar
1 Egg yolk
2 tablespoons lemon juice
1/4 cup orange juice
1/4 cup grated orange peel
2 teaspoons grated lemon peel
PREPARE CAKE:
Heat oven to 350 degrees.
Grease and flour two 9x1 1/2 inch layer-cake pans.
Sift flour, baking powder and salt together.
Beat egg yolks until foamy.
Add sugar gradually, beating continuously until thick and pale yellow.
Reduce speed. Beat in lemon peel and juice. Beat in flour mixture
gradually.
Beat whites until stiff peaks form. Fold yolk mixture into whites.
Pour into pans.
Bake 20 minutes or until cakes test done.
Cool in pans on wire racks 10 minutes.
Remove from pans. Cool cakes.
PREPARE FILLING:
Mix egg yolks, sugar, lemon peel and juice in heavy saucepan.
Cook over low heat, stirring constantly, until sugar dissolves.
Add butter; cook, stirring constantly, until smooth and very thick.
Do not boil. Cool.
PREPARE FROSTING:
Cream butter in small bowl. Stir in confectioners' sugar, 1 cup at a
time; stir in egg yolk and lemon juice. Beat in enough orange juice to
make a spreadable consistency. Stir in orange and lemon peel.
ASSEMBLE CAKE:
Cut layers horizontally into halves and spread filling between them.
Frost cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Rum Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped pecans
1 package yellow cake mix -- (18 1/2 oz.)
1 package vanilla instant pudding and pie mix -- (3 3/4 oz.)
1/2 cup dark rum
1/2 cup water
1/2 cup salad oil
4 Eggs
Hot Rum glaze -- see recipe
Grease and flour a 10" tube pan. Sprinkle chopped nuts over bottom.
Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to
4 minutes at medium speed of electric mixer.
Pour batter into pan and bake at 325 degrees for 50 to 60 minutes.
Pour hot glaze over cake (the glaze will cause cake to settle). Allow
cake to cool in pan for 30 minutes before turning out.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Scrumptious Banana Cake
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour,all-purpose
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable shortening
2/3 cup buttermilk,or sour milk
1 1/4 cups bananas,mashed, about 3
2 eggs,large
2/3 cup walnuts,black,chopped
Sift together the dry ingredients. Add the shortening, milk and bananas.
Beat for 2 minutes. Add eggs and beat for 2 minutes more. Add nuts and
stir to blend. Pour into greased and floured 9x13x2-inch pan or into two
9-inch pans. Bake in preheated 350 degree oven 30-35 minutes for round
pans, 45 minutes for larger pan. Cool and frost with a buttercream
frosting. This cake was a second place winner at the Del Mar fair. Jo Anne
Merrill
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* Exported from MasterCook *
Shirlie's Pound Cake
Recipe By : Shirlie Tremble
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sticks butter
1 box confectioner's sugar
1 box self-rising flour -- sugar box
6 eggs
1 cup milk
1 teaspoon vanilla
Have butter and eggs at rom temp.
Mix sugar and butter until well blended, add eggs, one at a time, blend in
flour and milk slowly, alternating. Add vanilla.
preheat oven to 350 degrees.
Pour ingredients in lightly greased tube pan, bound on counter top to
settle batter 3 or 4 times..
Bake approximate 1 hour and 15 minutes. Do not open oven door for 1 hour,
at 1 hour check cake, if not done bake an additional 15 minutes or until
tooth pick comes out clean.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Six Layer Coffee Torte
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 cups flour
2 cups sugar
1 cup butter or margarine -- soft
1 cup buttermilk
3/4 cup ground cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
instant coffee granules
10 (1.4 oz) heath bars
2 cups whipping cream
3 tablespoons light brown sugar
Preheat oven to 350:F. Grease and flour 3 8-inch round cake pans. In a
large bowl, measure first 9 ingredients. With mixer at low speed, beat
ingredients until just mixed, scraping bowl constantly with spatula.
Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients
in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of
bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in
pans on racks for 10 minutes. Remove from pans and cool completely. While
cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant
coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer
in half to make 6 thin layers. In a large bowl, beat whipping cream, brown
sugar and coffee until stiff peaks form. To assemble cake, place 1 layer
on cake plate; spread with about 1/2 cup of the whipped cream mixture.
Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5
of the remaining Heath Bars. Repeat layering 4 more times. Top with
remaining cake layer. Thinly spread remaining whipped cream mixture over
side and top of cake. Gently press reserved chopped Heath Bars onto top
and sides. Refrigerate cake until ready to serve. Serves 20.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Sock-It-To-Me Cake #1
Recipe By : Mrs. L. Crawford of Garland
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1/4 teaspoon soda
1/4 teaspoon salt
2 cups sugar
2 sticks butter
1/2 pint sour cream
6 Eggs
1 teaspoon vanilla
3 tablespoons cinnamon
3 tablespoons brown sugar
1/2 cup chopped nuts
Cream butter and sugar; add eggs, 1 at a time, creaming until mixture is
light in color.
Sift together flour, salt and soda; set aside.
Add sour cream to creamed mixture. Add flour mixture and vanilla; mix
well.
Pour half of batter into greased and floured tube pan; sprinkle with
cinnamon, brown sugar and nuts.
Pour in remaining batter.
Bake at 350 degrees 1 1/2 hours.
Let stand in pan 3 minutes before removing.
Mrs. L. Crawford of Garland Dallas Times Herald, Oct. 27, 1977
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Sour Cream Brunch Cake
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine -- softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream -- light
filling:
1/2 cup pecans -- chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed
Grease and flour an angel food cake pan. Mix all ingredients except
filling , adding sour cream last. Mix filling ingredients in a small bowl.
Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for
1 hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo
Merrill
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* Exported from MasterCook *
Sour Cream Cake #2
Recipe By : Hugh Ann
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs
1/2 pound butter -- softened
1 cup sour cream
3 cups sugar
3 cups flour
1/4 teaspoon soda
1 Pinch salt
1 1/2 teaspoons lemon extract
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons brown sugar
Nut -- if desired
Separate eggs and beat separately.
Cream soft butter, sour cream, and sugar. Add egg yolks, vanilla and
lemon extract.
Sift flour, soda, and salt together. Add egg whites. mix well.
Add butter mixture and flour mixture together.
Pour 1/2 of batter in tube pan.
Mix cinnamon, brown sugar and nuts together. Sprinkle on top of batter
in tube pan.
Pour remaining batter over top and bake at 350 degrees. Test for
doneness.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Sour Cream Pound Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
2 sticks margarine
6 Eggs -- separated
3 cups flour -- sifted
1 cup sour cream
1/4 teaspoon soda
1 teaspoon vanilla
1 teaspoon almond extract
2 teaspoons butter flavoring
1 teaspoon lemon extract
Preheat oven to 350 degrees.
Cream sugar and margarine until very creamy.
Add egg yolks one at a time, beating well after each addition.
Sift flour three times. Add soda to sour cream; stir well. Add flour
and cream alternately to the sugar-margarine mixture. Blend well.
Add vanilla, almond extract, butter flavoring and lemon extract.
Beat egg whites until stiff, then fold into mixture.
Pour into well greased, lightly floured stem pan (or loaf pan).
Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted
into center comes out clean.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Spicy Pineapple Zucchini Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 cup oil -- salad
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- grated
8 ounces pineapple, crushed -- drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup walnuts
1 cup raisins
-----cream cheese frosting-----
3 ounces cream cheese
1/2 teaspoon almond flavoring
4 tablespoons margarine
1/4 teaspoon lemon flavoring
8 ounces powdered sugar
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until
thick and foamy. Stir in zucchini and pineapple. Mix remaining
ingredients in a separate bowl. Stir dry mixture gently into zucchini
mixture just until blended. Bake in preheated oven at 350 for 1 hour or
until toothpick inserted in center comes out clean. Dust finished cake
with powdered sugar or top with cream cheese frosting.
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* Exported from MasterCook *
Stars And Stripes Shortcake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups fresh berries -- washed
1/2 cup + 1 Tbsp. sugar -- divided use
Non-stick cooking spray
1 1/2 cups oat bran
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large egg whites
2/3 cup skim milk
Combine berries with 1/4 cup sugar and let stand for 30 minutes at room
temperature.
Preheat oven to 450 degrees. Spray cookie sheet with cooking spray.
Combine oat bran and flour with 1/4 cup sugar, baking powder and salt.
Cut oil into oat bran mixture with pastry blender or with fork until
mixture resembles coarse crumbs.
Combine egg whites with milk and add to oat bran, stirring until just
moistened.
Sprinkle cutting board with a little flour. With rolling pin, roll the
shortcake dough to 1/2" thickness.
With medium-size star-shaped cookie cutter, cut dough into stars. Try to
keep dough scraps to a minimum and reroll dough only 1 time so it doesn't
toughen. Place stars on cookie sheet. There should be 16 stars.
Sprinkle with sugar.
Bake stars for 10 minutes or until they are lightly browned and firm to
the touch. Remove stars from cookie sheet and cool for 10 minutes on a
wire rack.
Place 2 stars in each serving bowl and cover with fruit.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Strawberry Shortcake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 Egg -- beaten
2/3 cup light cream
***STRAWBERRIES***
Butter or margarine -- softened
1 cup whipping cream
3 cups strawberries -- sweetened halved,
-- up to 4
Prepare and bake shortcake in 8 x 1 1/2" round baking pan; remove from
pan and cool on rack about 5 minutes.
In mixing bowl stir together the flour, sugar, baking powder and salt.
Cut in the butter till mixture resembles coarse crumbs.
Combine the egg and light cream; add all at once to flour mixture,
stirring with fork just to moisten.
Spread dough in greased 8 x 8 x 2" baking pan, building up edges
slightly.
Bake in a 450 degree oven for 15 to 18 minutes or till done. Remove from
pan and cool slightly.
Using a sharp knife, gently split shortcake horizontally into two layers;
lift off top carefully.
Place bottom layer on serving plate.
Spread a little soften butter over bottom layer.
In chilled bowl whip cream to soft peaks (tips curl over).
Spoon half of the strawberries and the whipped cream over bottom cake
layer.
Top with second layer.
Spoon remaining strawberries and whipped cream over the top.
Serve while cake is still warm.
Makes 6 to 8 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Streuselkuchen (Crumb Cake)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----------topping-----------
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1 cup flour; unbleached, unsifted
1/2 cup butter
------------cake------------
2 1/4 cups flour; unbleached, unsifted
1/4 cup sugar
1/4 teaspoon salt
1 package yeast; dry
3/4 cup milk
1/2 cup butter
1 egg; large
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until
mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and
yeast in a large bowl. Place milk and butter in a sauce pan and heat until
very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat
2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2
minutes. Stir in enough flour to make a soft but stiff batter. Spread
batter into a well-greased 9-inch square cake pan. Sprinkle with topping.
Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake
at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square
cake.
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* Exported from MasterCook *
Stripe-It-Rich Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cake mix or pudding-included cake mix -- (2 layer size)
2 packages lemon pudding & pie filling -- (4-serving size
-- each)
1 cup granulated sugar
1 cup confectioners sugar
2 Eggs -- slightly beaten
4 1/2 cups water
2 tablespoons butter or margarine
Prepare cake mix as directed on package, baking in 13x9 inch pan.
Remove from oven. Poke holes at once down through the cake to the pan
with the round handle of a wooden spoon (or poke holes with a plastic
drinking straw, using a turning motion to make large holes). Holes should
be at 1" intervals.
Only after poking holes, combine pudding mix with sugars and eggs in
saucepan. Gradually stir in water; add butter. Cook and stir over medium
heat until mixture comes to a full boil.
Quickly, pour hot [pudding evenly over warm cake, into the holes to make
the stripes and over the top to "frost" the cake.
Chill at least 2 hours.
Store cake in refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Sweet Potato Loaves
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1 1/2 cups vegetable oil
2 cups shredded sweet potatoes
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup shredded coconut
3 1/3 cups all-purpose flour
1/4 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup chopped nuts
Heat oven to 250 degrees.
Grease and flour 2 loaf pans, 9x5x3 inches.
Beat eggs, oil, sweet potatoes, sugar, vanilla and coconut on low speed,
scrapping bowl occasionally, 1 minute.
Add flour, water, baking soda, baking powder, salt, cinnamon and cloves.
Beat on low speed, scraping bowl occasionally, until moistened, about 15
seconds. Beat on medium speed 45 seconds.
Stir in nuts.
Spread in pans.
Bake until wooden pick inserted in center comes out clean, 55 to 60
minutes.
Cool 10 minutes; remove from pans.
Cool completely before slicing.
Refrigerate leftover bread.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Sweet Potato Muffins
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten
1 cup milk
1 cup mashed sweet potatoes -- canned or cooked
1 1/2 cups all-purpose flour
1 tablespoon sugar
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening -- melted
combine eggs, milk and potatoes, beat until smooth.
Combine dry ingredients, add to potatoe mixture, blending thoroughly.
Add shortening, mix well. Fill greased muffin pan, two thirds full. Bake
at 400 degrees for 30 to 40 minutes.
Makes 12 to 15 2 inch muffins.
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* Exported from MasterCook *
Texas Jam Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 cup sugar
5 Eggs
1 jar Bama Red Plum Jam -- (16 oz.)
1 cup Bama Strawberry Preserves
3 cups all purpose flour
1 tablespoon baking soda
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup buttermilk
Chopped nuts -- optional
Preheat oven to 350 degrees.
In large mixer bowl, beat butter and sugar until fluffy. Add eggs, 1 at
a time, beating well after each addition. Stir in jam and preserves.
Stir together dry ingredients. All alternately with buttermilk to jam
mixture.
Turn into 3 well greased wax paper lined 9-inch layer cake pans. Bake 40
minutes or until wooden pick inserted near center comes out clean.
Cool 5 minutes, remove from pans. Cool completely. Frost with Maple
Frosting. Garnish with nuts if desired.
Makes 1 9-inch 3-layer cake.
See recipe for Maple Frosting.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
The Cake That Don't Last
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 cups sugar
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 Eggs
1 1/4 cups oil
1 small can crushed pineapple
5 Bananas -- diced
Mix together and bake 1 hour & 15 minutes at 350 degrees in a tube pan.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Upside Down Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sifted flour
1 1/4 teaspoons baking powder
4 tablespoons butter
3/4 cup sugar
1 Egg -- well beaten
1/2 cup milk
4 tablespoons butter
1/2 cup brown sugar -- firmly packed
1 cup crushed pineapple -- apricots or peaches
Sift flour once, measure, add baking powder, and sift again.
Cream butter thoroughly, add sugar gradually and cream together until
light and fluffy.
Add egg; then flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth.
Melt 4 Tbsp. butter in iron skillet; add brown sugar and stir until
melted.
Add pineapple (or apricots or peaches) and pour batter over mixture.
Bake in moderate oven (350 degrees) 30 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Upside-Down Pineapple-Raisin-Carrot Cake
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raisins,seedless
1 can pineapple,sliced -- 20 oz
1/2 cup brown sugar -- packed
1/2 cup margarine
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup carrots,shredded
1 1/2 cups flour,all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon,ground
1/4 teaspoon ginger,ground
Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a
10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over
sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup
margarine with granulated sugar until light and fluffy. Beat in eggs,
vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients
into creamed mixture. Beat in 1/2 cup reserved syrup until blended.
Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup
raisins. Pour batter over pineapple. Bake in preheated 350 degree oven
40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A
third place winner at the Del Mar Ca county fair. Jo Anne Merrill
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* Exported from MasterCook *
Vanilla Wafer Cake #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks margarine
2 cups sugar
6 Eggs
1 package vanilla wafers -- rolled very fine
-- (12 oz.)
1/2 cup milk
1 package flaked coconut -- (7 oz.)
1 cup chopped nuts
2 teaspoons vanilla
Cream margarine and sugar.
Add eggs, 1 at a time, beating after each addition to mix thoroughly.
Add rolled vanilla wafers and milk.
Gradually add coconut, then nuts and vanilla.
Bake in greased and floured tube or Bundt pan 1 1/2 hours at 375 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Vanilla Wafer Cake #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup sugar
3 Eggs -- beaten
1 package crumbled vanilla wafers -- (9 1/4 oz.)
1/3 cup milk
1 teaspoon baking soda
1 1/2 cups chopped pecans
1 package shredded coconut -- (8 oz.)
Cream shortening, sugar and eggs. Blend well.
Add vanilla wafers, milk, pecans and coconut. Beat until firm.
Bake in 2 pans at 350 degrees until brown or in tube pan at 325 degrees
until done, about 45 minutes depending upon oven.
Cool completely.
Frost as desired with Caramel Frosting or other of your choice. (See
recipe.)
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Wacky Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one put vanilla; in another the vinegar, and in the third the
oil. Pour 1 c cold water over all and stir. No need to beat. Pour into
8 x 8-inch pan. Bake at 350 degrees F oven until it springs back.
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* Exported from MasterCook *
Watergate Cake
Recipe By : Ann Moore
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 White cake mix
3/4 cup cooking oil
3 Eggs
1 cup 7-up -- or Club soda
1 package pistachio pudding mix
1 cup chopped nuts
1/2 cup coconut
Mix above and pour into greased 9x13 inch pan.
Bake at 350 degrees for 45 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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* Exported from MasterCook *
Whipping Cream Pound Cake
Recipe By : Mary McKinnon
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound butter
3 cups sugar
1/2 pint whipping cream
3 cups flour -- sifted
6 eggs
2 teaspoons lemon extract
1 teaspoon vanilla
***GLAZE***
juice from 1 lemon
Cream sugar and butter until light and fluffy. Add cream, sifted flour
and alternately with eggs, 1 egg at a time. Add lemon extract and
vanilla. Pour into spout pan that has been greased and flavored. Bake at
3350 degrees for 1 hour 30 minutes. Remove from pan by using knife to go
around inside of cake and outside of cake, turn out on plate, turn over on
another plate.
GLAZE. When you start mixing you will think it is too dry. Just keep
beating.
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* Exported from MasterCook *
Yogurt Rhubarb Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter -- or margarine
1/2 cup brown sugar -- packed
1/2 cup chopped pecans
1/4 cup flour
1 teaspoon cinnamon
1 cup whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton cherry-vanilla yogurt -- 8 oz
3 tablespoons milk
1 cup brown sugar -- packed
1/2 cup butter -- or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups fresh or frozen rhubarb -- (thawed) chopped
In a small bowl, combine first 5 ingredients, and set aside for topping.
In a medium mixing bowl, stir together the flours, baking powder,
cinnamon, baking soda and salt. Set aside. Combine yogurt and milk In a
large mixing bowl, beat together brown sugar and butter. Add eggs and
vanilla. Beat until fluffy. To this >> mixture, alternately add the
2-flour mixture and the yogurt mixture, beating until well blended. Fold
in the rhubarb. Pour batter into a greased and floured 9x13-inch baking
dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to
50 minutes, or until done. Serve warm or cool.
Formatted by Elaine Radis BGMB90B; September, 1993
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* Exported from MasterCook *
Zucchini Cake
Recipe By : Peggie Patton
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 Cups Sugar
4 Eggs
1 1/2 Cups Oil
3 Cups Zucchini -- grated
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
Beat sugar, eggs and oil.
Sift all dry ingredients and add to sugar mixture (mixture will be very
thick). Beat well.
Add zucchini and mix well.
Pour into greased and floured bunt pan.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick
inserted comes out clean.
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