1 pk Spice cake mix; no pudding 16 oz Canned pumpkin 4 Eggs 1/4 c Kahlua 1 Envelope Dream whip —–GLAZE—– 1 1/2 c Powdered sugar 1/4 c Butter; melted 2 tb Kahlua Combine cake mix and pumpkin, beat at low speed until cake mix is moistened. Increase speed to medium and add eggs, one at a time, beating well after each addition. Add Kahlua and whipped topping mix; beat batter 2 more minutes. Pour batter into greased and floured oblong dish, bake at 350~ for 45 minutes. Cool in pan 10 minutes, turn out onto serving tray. Cool cake slightly and glaze. Kahlua Glaze: Combine sifted powdered sugar, melted butter, and Kahlua until mixture is smooth and creamy. —– |
1/2 c Shortening 1 c Sugar 1 c Persimmon pulp 2 Eggs 1/4 ts Soda 2 c Sifted flour 3 ts Baking powder 1/2 ts Salt Cream the shortening and sugar together, add the persimmon pulp and beaten eggs. Sift the dry ingredients and add to the liquid mixture. Beat well, then pour into a greased pan and bake in a moderate oven (325 to 350 degrees) for about an hour Source: Publix leaflet. From The Cookie Lady’s Files —– |
1/2 lb Shortening 1/4 c Butter 1 ts Salt 3 c Flour 1/2 c Cold water Method: Cream shortening and butter. Stir in salt and flour. Cream well. Add water and mix thoroughly. —– |
1/3 c Lard 1 tb Shortening 1 c All-purpose flour 1/8 ts Salt 3 tb Ice water Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains. Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl. Flour a board lightly and press the ball of dough down with your hand. Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary. Fold in half then fold again so it can easily be transferred to the pie plate. Place it in the plate and unfold. Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning. Bake at 475 degrees (450 for a glass pie plate) for 8-10 minutes, until just lightly browned. Source: Betty Crocker, 1956 * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN |
6 Milky Way Bars 1 c Butter, sweet 2 c Sugar 4 Egg 2 1/2 c Flour 1/2 ts Baking Soda 1 1/4 c Buttermilk 1 t Vanilla 1 c Nuts, chopped Calories per serving: Number of Servings: 8 Fat grams per serving: : Approx. Cook Time: 1:20 Cholesterol per serving: Marks: *DIRECTIONS* Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set aside. Preheat oven to 350 detgrees. Beat sugar and remaining butter until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add candy mixture, stirring well. Stir in vanilla and nuts (nuts are optional). Pour into greased, floured bundt pan. Bake at 350 degrees for 1 hour and 15 to 25 minutes. Test with toothpick. Cool in pan on wire rack for 20 minutes and remove from pan. |
—–NORMA WRENN NPXR56B—– 1 1/2 c Brown sugar; packed 1/2 c Butter or margarine; melted 1 1/2 ts Imitation maple flavoring 2 Eggs 1 1/2 c Flour 1 ts Baking powder 1 c Nuts; chopped Confectioners’ sugar, optl In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs, one at a time. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool. Dust with confectioners’ sugar if desired. Source: Country Woman, Collector’s Edition —– |
Bar Layer 6 tablespoons unsalted butter 6 squares semisweet chocolate (1 oz. each) 3/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup brown sugar — packed 2 large eggs 1 tablespoon powdered instant espresso 1 teaspoon vanilla Cheesecake Layer 1 8 oz pkg cream cheese — softened 1/2 cup sugar 2 tablespoons flour 2 large eggs 3 tablespoons Kahlua or strong coffee 1 teaspoon vanilla 1/2 teaspoon cinnamon Sour Cream Layer 1 1/2 cups sour cream 1/3 cup sugar Heat oven to 350. Lightly grease a 13″ x 9″ baking pan. For Bar Layer: melt butter and chocolate in a small saucepan over low heat (or in microwave in a bowl on high, stirring every 30 seconds until melted.) Set aside to cool. Mix flower, baking powder and salt. In a large bowl beat brown sugar, eggs, powdered coffee and vanilla until blended. Stir in cooled chocolate mixture. Add flour mixture. Spread batter in an even layer in the prepared pan. For Cheesecake Layer: beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each. Add eggs, one at a time, beating well after each. Beat in liqueur (or coffee), vanilla and cinnamon. Carefully pour over brownie layer and spread into an even layer. Bake 20 minutes, until top is almost set. Meanwhile, make the sour cream layer by mixing the sourcream and sugar. After bars have baked for 20 minutes, remove pan from oven and carefully spread sour cream mixture over top. Bake for 10 minutes longer. Cool completely on a wire rack before cutting into bars. |
Cake: Non-stick spray 4 Egg whites 1 pk Golden pound cake mix/16 oz 2/3 c Water Filling: 2 tb Butter 1/3 c Vegetable shortening 1 1/3 c Confectioners’ sugar 1 tb Granulated sugar 1/3 c Evaporated milk 1 ts Vanilla extract 2 dr Lemon extract Preheat the oven to 325 degrees. Fold 12 pieces of aluminum foil 13/4 (top) 4-inch length in half twice. Wrap the folded foil around a small spice bottle to creatr a mold. Leave the top of the mold open for pouring in the batter. Arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray. Disregard the directions on the box of cake mix, instead beat the egg whites until stiff. Combine them with the cake mix and water and beat until thoroughly blended about 2 minutes. Pour the batter into the molds, fillng each one about 3/4 inch. Bake for about 30 minutes or until the cake is golden brown and a toothpick stuck in the center comes out clean. For the filling cream the butter and shortening, slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extract. Mix on medium speed until completely smooth and fluffy. When the cakes are done and cooled, use a tooth pick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to create space for the filling. Using a cake decorator or plastic bag or pastry bag inject each cake with filling through all three holes. —– |
2 pk Active dry yeast 1/4 c Unsweetened cocoa 2 tb Sugar 1 tb Caraway seed 1 1/2 ts Salt 3 c Stirred rye flour 2 c Water 1/4 c Molasses 1/4 c Butter or margarine 3 c Sifted all-purpose flour Shortening (I used Pam -spray) Recipe by: James Porter - from the house <porterj@LBM.COM> In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside. In 2 quart saucepan over low heat, heat water, molasses and butter until very warm (120-130 ^F) Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1c rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. cover and let rest 5 minutes. Shape each half into a round loaf. Place, 4″ apart, on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks. Makes 2 loaves. “German Pumpernickel Bread” from Farm Journal’s Homemade Breads (Galahad Books, 1985) |
1/2 cup shortening 1/2 cup sugar 2 eggs, — well beaten 1 cup milk 3 teaspoons baking powder 2 cups cake flour, — sifted 3/4 teaspoon salt Cream shortening; add sugar and cream. Combine beaten eggs and milk and add alternately with dry ingredients to mixture. Turn into a greased and floured shallow pan and bake in hot oven (450 degrees) for 25 minutes. Cut in 2-inch squares and serve hot with butter. Makes about 24 pieces. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. Young, Colmor Typed by Ethel Snyder <essie49@juno.com> Date August 17, 1997 |