Marmalade Cake

Ingredients & Directions S.J. CRAWSHAW 3/4 c Margarine 1/3 c Sugar 2 lg Eggs 6 tb Orange marmalade 2 c Self rising flour 1/2 c White raisins (Sultanas) Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beting well between each addition. Mix in […]

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Viennese Dreamcake

Ingredients & Directions 3 c All purpose flour 1 tb Baking powder 1 1/2 ts Sugar 1/2 ts Salt 2/3 c Vegetable shortening 6 Egg yolks 1 ts Vanilla Rich Fudge Frosting 1/2 c Butter or margarine (1 -stick) 1/2 c Cocoa powder (not a mix) 1/4 c Water 10 oz Confectioner’s sugar, sifted 1 […]

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Cottage Cheese Pancakes (blender Method)

Ingredients & Directions 1/2 c Rolled Oats 1 c Cottage Cheese or Tofu 4 Eggs 1/3 c Milk ;approx OPTIONAL 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking Soda -if cottage cheese -is very sour Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is […]

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Heath Bar Cake

Ingredients & Directions 2 c Brown sugar 2 c Flour; sifted 1/2 c Butter 1 ts Baking soda 1/2 ts Salt 1 Egg 1 c Milk 1 ts Vanilla 1/2 c Pecans; chopped 6 Heath Candy Bars; chopped Mix the sugar and flour and then cut in the butter. Reserve 1 cup for the topping. […]

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Double Dark Chocolate Cake With White Chocolate Sauce

Ingredients & Directions CAKE 1 c Heavy cream – chopped in small pieces10 1/2 oz Semi-sweet chocolate 5 Eggs – chopped in small pieces 1/3 c Sugar 2 oz Unsweetened chocolate 1 ts Vanilla extract FROSTING 4 oz Semi-sweet chocolate 2 Eggs; separated 5 tb Butter; softened 1 1/2 tb Sugar 2 tb Bourbon -SAUCE- […]

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Fuzzy Navel Cheesecake

Ingredients & Directions -Dottie Cross TMPJ72B -COOKIE CRUST- 3/4 c Flour 1/4 c Butter; or margarine, 2 1/2 tb Sugar -softened 1 Egg; lightly beaten 1/2 ts Vanilla FILLING 24 oz Cream cheese 1/2 c Frozen orange juice 3/4 c Sugar – concentrate, thawed 1/4 c Sour cream 1/4 c Peach schnapps 5 ts Cornstarch […]

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Puffed Wheat Cake

Ingredients & Directions 1 c Sugar 1 ts Cocoa 1/2 c Butter 1 ts Vanilla 1/2 c Corn syrup 1 pn Salt Mix in saucepan and boil for 5 minutes. Cool slightly and pour over 6 cups Puffed Wheat and 1 cup of raisins. Pack in 8 x 8 pan and refrigerate. Yields 6 servings

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Hickory Nut Cake – Part 1

Ingredients & Directions 3/4 c Shortening 1 1/2 c Sugar 2 1/2 c Cake flour 2 ts Baking powder 1/4 ts Salt 1 c Water 1/2 ts Each: almond and vanilla -extract 1 oz Unsweetened chocolate; -grated 1/2 c Hickory nuts; chopped 1/4 c Maraschino cherries; chopped 4 Egg white FROSTING 1/2 c Shortening 1/2 […]

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Pumpkin Marble Cheesecake #1

Ingredients & Directions 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine; melted 16 oz Cream cheese; softened 3/4 c Sugar 1 ts Vanilla 3 Eggs 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg Date: Mon, 19 Feb 96 07:44:59 PST From: eboyd@shentel.net Combine crumbs, pecans and margarine; […]

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Vermont Sponge Cake

Ingredients & Directions 3 Eggs, separated 3/4 c Cold Water 1 1/4 c Sugar 1 ts Vanilla 1 3/4 c Flour 1/4 ts Salt 2 ts Baking Powder 1/2 ts Cream of Tartar Beat the egg yokes and cold water until light. Add sugar and vanilla, beat for 7 minutes. Mix flour, salt, and baking […]

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