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FILE: COOKIES/BARS & DESSERTS Page G1
FAMILY FAVORITES

Kitchen-Tested Recipes of Revised

THE YAROLIMEK FAMILY & FRIENDS February 1993

APPLE PIE & CRUST Viola Ramer
Crust:

Mix together to crumbly stage:
4 cups flour

1 tsp baking powder

1 tsp salt

1-2/3 cups lard



Combine:

1 beaten egg

1/2 cup lukewarm water

1 Tbsp vinegar

Add egg mixture to flour mixture and mix just until it leaves the side of the bowl. Makes about 3 double crusts.
For pie: Add sliced wealthy apples or your favorite to bottom crust.
Bring to a boil carefully the following:

2 Tbsp corn starch

1/2 cup water or peach juice(very good)

Boil until it thickens. Remove from heat and add 1 cup sugar or less and a little cinnamon. Pour over apples. Put top crust on and bake until apples are done and crust is brown.

LEMON FLUFF WE ALL LOVE THIS ONE! Emma Drenckhahn

Takes 9X13" pan-Evaporated Milk must be chilled 3-4 hours ahead.
Use your own favorite crust if you wish - or the following:

2-1/2 cups crumbled graham crackers or vanilla wafers

1/4 cup butter - 1 tsp sugar - pinch of cinnamon

("Save some crumbs for the top.")
1 can evaporated milk, chilled

1/4 cup lemon juice

1 4oz pkg lemon gelatin(Jell-0)

1 cup sugar

1-1/3 cup hot water
Dissolve gelatin in hot water - chill until partly set - whip until fluffy.

Add juice and sugar. Whip milk until fluffy and fold into gelatin. Pour into the prepared crust and sprinkle with reserved crumbs. Makes a light dessert with a big meal.
Note: Aunt Emma said, "I prefer graham cracker crust. This may be frozen-will also keep in the refrigerator for about a week. It's our favorite recipe for a summer dessert.


RHUBARB CRUNCH Jana (Falk) Mathews

Preheat oven to 350

1 cup flour 1-1/2 cup sugar

5 Tbl powdered sugar 1/4 cup flour

1/2 cup butter 3/4 tsp baking powder



2 eggs 2 cups unsweetened cooked rhubarb



Mix flour, powdered sugar and butter with hands. Put into bottom on an 8"

square pan. Bake 15 minutes at 350.



Beat eggs, add sugar, flour and baking powder. Then add rhubarb.



Pour over crust and bake 35-40 minutes.



Serve warm or cold with whipped cream or ice cream. "Yummy!"



EASY PEACH COBBLER Danita Killingsworth

Preheat oven to 350-bakes about 40 minutes

1/4 lb margarine

1 cup sugar

1 cup flour

3/4 cup milk

2-1/2 tsp baking powder

1 29oz can peaches



Melt margarine in 7"X11" baking dish.



Sift together dry ingredients, combine with milk and pour over margarine.

DO NOT STIR. Place peaches and syrup on top.



Bake in preheated over @ 350 until brown, about 40 minutes.

Serves 10. For 4-6 servings use 17oz peaches and halve all other ingredients.



Serve with ice cream, whipped cream or commerical topping.



This also works with other canned fruit. "I've used apples & blueberries."



CHOCO PEANUT BUTTER BARS (A Kid's Favorite) Roxy Anderson

No-bake recipe

3/4 cup brown sugar 5 cups Special K cereal

3/4 cup white Karo syrup 6oz chocolate chips

1 cup crunchy peanut butter 6oz butterscotch chips



Melt brown sugar and syrup over low heat until just bubbly. Add peanut

butter and cereal. Stir well to coat and press into a greased 9X13 pan.

Set aside. Melt (either in double broiler or microwave) the chcocolate and

butterscotch chips. Spread over bars and let set before cutting.
MOM'S POPPY SEED CAKE Jan Wall

Soak poppyseed in milk 2 hours before beginning. Bakes @ 350.



1/2 cup whole poppyseed 1-1/2 cups sugar

1 cup milk 1-1/2 tsp baking powder

1 tsp vanilla 2 cups flour

3/4 cup shortening 4 egg whites



Soak poppyseed in milk for 2 hours. Stir in vanilla. Cream shortening and

sugar. Combine baking powder and flour and mix into shortening mixture. Then

add this mixture to the liquid mixture about a third at a time, mixing well after

each addition. Beat egg whites until stiff and fold into the batter.



Pour into a 9x13 greased and floured cake pan. Bake @ 350 for 30-35 minutes,

until tests done.



JAN WALL'S PUMPKIN PIE Jan Wall

Bakes @ 425, then 350.



1 16oz can pumpkin 1/4 cup white sugar

3 eggs 1/2 tsp salt

3/4 cup brown sugar 3-1/2 tsp pumpkin pie spice

1-1/3 cup evaporated milk



Beat all ingredients together with electric mixture until smooth. Pour into

unbaked pie shell and bake @ 425 for 10 minutes, then @ 350 for 50 minutes

or until it tests done.



APPLE-SPICE CAKE Stacie Smith



Bakes @ 350 for about 1 hour.



3 cups sliced tart apples 1 cup sugar

2 eggs, slightly beaten 1 tsp ea: cinnamon

2 cups flour salt

1 cup nuts, chopped soda

1 cup cooking oil vanilla



Mix together well in a large bowl. Pour into a greased/floured 8x12 cake pan.

Bake @ 350 for 1 hour until tests done.



BROWN SUGAR FROSTING Kay Freeman



1 cup butter 1/4 cup milk 1/2 tsp vanilla

1 cup brown sugar powdered sugar



Bring butter & brown sugar to boil. Boil 2 minutes. Add milk & bring to boil again.

Cool. Add sugar beating by hand until desired consistency. Stir in vanilla.
PUDDING/PIE FILLING Ron Yarolimek



This is a basic recipe and may be modified to adapt to special needs such

as substituting coconut flavoring and 1/2 cup coconut. If you use the

2 eggs + 2 yolks, you'll have 2 whites for meringue.



1-1/2 cups milk 4 whole eggs or

1/2 cup sugar 2 eggs + 2 egg yolks

1/4 cup flour 1 tsp vanilla



Combine all ingredients except vanilla in heavy saucepan over medium heat.

Cook, stirring constantly until mixture thickens to desired consistancy.



MRS FIELDS COOKIES Stacie Smith



Be sure to UNDERBAKE these to get proper texture.

Check special instructions regarding oatmeal.



Cream together:

1 cup butter Add 2 eggs and 1 tsp vanilla

1 cup brown sugar to this mixture.

1 cup sugar

Mix together:

2 cups flour 1/2 tsp salt

2-1/2 cups oatmeal*(see note) 1 tsp baking powder

1 tsp baking soda

*Oatmeal should be measured first. Then, in small amounts, put in blender

on high speed until it turns to a powder. Do not measure after putting

in blender.



Mix dry ingredients with butter and sugar mixture.

Add 12 oz bag of chocolate chips and one 4oz Hershey bar, finely grated.

Add 1-1/2 cups chopped nuts.

Bake on ungreased cookie sheet - bake "golf-ball sized" - 2 inches apart.

Mrs. Fields bakes in a 400 degree convection oven for about 6 minutes. It

may take longer in a regular oven.



CREAM CHEESE FROSTING Ron Yarolimek



1/4 pound butter pinch cream of tartar

8 oz cream cheese 1 tsp vanilla

16 oz powdered sugar



Cream butter and cream cheese together. Add powdered sugar, a little at

a time, continually creaming. Then add cream of tartar and vanilla.
PECAN SWIRL CAKE Dottie Hays



Bake at 375, 45-55 minutes



1 pkg yellow cake mix 1/4 cup sugar

1 cup sour cream 1/4 cup water

1/2 cup oil 4 eggs



Swirl mixture: 1 cup chopped pecans, 2 Tbl brown sugar, 2 tsp cinnamon

Blend all ingredients except swirl mixture. Beat at high speed 2 minutes.

Pour 2/3 of the mixture into a greased and floured bundt pan. Combine all

swirl ingredients and sprinkle over batter in bundt pan. Swirl lightly with

a knife. Pour remaining batter evenly over the top.



Bake @ 375 for 45-55 minutes until it tests done. Cool right side up for

about 25 minutes, then turn it out and sprinkle with powdered sugar.



WALNUT CAKE Mary Blair



Bake at 350, about 1 hour



1 pkg yellow cake mix 4 eggs

1 pkg instant vanilla pudding 1 cup sour cream

1/2 cup oil 1 cup nuts, ground fine



Marble: 3 tsp cinnamon, 3/4 cup sugar. Combine and set aside.

Blend all ingredients except nuts and "marble." Pour half of mixture into a

greased and floured bundt pan. Sprinkle with 1/3 of the "marble" mixture and

half of the nuts. Draw a knife through to marble it. Add the remaining batter

and half of the remaining marble and nuts; then draw a knife through as before.

Top with remaining marble and nuts and draw knife through again.



Bake @ 350 about 1 hour until tests done. Cool about 20 minutes before

removing from pan.



APPLESAUCE CAKE Kay Freeman



Bakes at 350 about 30-40 minutes



2 cups flour 1-1/2 cups thick applesauce

2 tsp baking soda 1 cup raisins

1 egg pinch of salt

1 cup sugar 1 tsp cloves

1/2 cup shortening 2 tsp cinnamon



Sift together flour and soda and set aside. Combine all remaining ingredients

in a large mixing bowl. Mix in the flour mixture. Pour into a prepared cake
OATMEAL CAKE W/COCONUT-NUT TOPPING Ron Yarolimek



Bakes at 350, 30-40 minutes, then immediately frost and broil topping



Combine, cover and let stand 20 minutes: 1-1/4 cup boiling water

1 cup quick-cooking oatmeal

1/4 lb butter

Add: 1 cup brown sugar 1-1/2 cups flour

1 cup white sugar 1 tsp baking powder

2 eggs, slightly beaten 1 tsp cinnamon

1 tsp salt



Grease and flour 9x13 cake pan. Pour in batter and bake @ 350 for 30-40

minutes, until cake tests done. Remove from oven and immediately spead

topping over hot cake. Broil just until it begins to bubble. Cool before

serving.

Topping:

Combine all ingredients 2 Tbl butter 1/2 cup coconut

and set aside until cake 1/4 cup milk 1/2 cup nuts, chopped

comes our of oven. 1/2 cup sugar 1/2 tsp vanilla



CARROT CAKE Hazel "Nana" Clarke



Preheat oven to 350 degrees



4 eggs 1 tsp cinnamon

1 cup oil 2 tsp baking soda

2 cups sugar 3 cups grated carrots

2 cups flour 1 cup chopped walnuts



Beat eggs. Add oil and sugar. Beat again and set aside.

Combine flour, cinnamon, soda, carrots & walnuts.

Add flour mixture to egg mixture and mix well.

Bake @ 350 40-45 minutes.



SHERRY WINE CAKE Sandy Lenchanko



MUST SIT ONE DAY AFTER BAKING. EAT THE NEXT DAY.



1 box yellow cake mix 3/4 cup dry sherry

1 small pkg vanilla 3/4 cup oil

instant pudding 1 tsp nutmeg

4 eggs powdered sugar (optional)



Mix all ingredients. Pour into prepared bundt pan. Bake @ 350 about

45 minutes. Cool and sprinkle with powdered sugar. Best if served

next day.



BACARDI RUM CAKE Dottie Hays

Preheat oven to 325 degrees



1 cup chopped pecans or walnuts

1 pkg yellow cake mix

1 small pkg vanilla 1/2 cup cold water

instant pudding 1/2 cup oil

4 eggs 1/4 cup dark Bacardi rum



Glaze:

1/4# butter, 1/4 cup water, 1 cup sugar, 1/4 cup dark Bacardi rum



Sprinkle nuts over the bottom of a prepared bundt pan. Mix all cake

ingredients together and pour evenly over the nuts. Bake about 1 hour

at 325. Cool about 25 minutes before inverting on serving plate.



Glaze:

Melt butter. Stir in water and sugar. Boil 5 minutes stirring constantly.

Remove from heat and stir in rum. Prick top of cake. Drizzle and

smooth glaze evenly over the top and sides of cake allowing cake



CHOCOLATE BUNDT CAKE Pam Yarolimek

1 pkg chocolate cake mix 3/4 cup oil

1 pkg instant chocolate pudding 3/4 cup sherry wine

4 eggs

Combine ingredients & bake according to package directions.



Mom's BUTTERSCOTCH PIE Ron Yarolimek

This recipe was given to me by a member of the Gourmet Group I have belonged

to since 1989. We were discussing old recipes and Jean Cain found this one in

a 1951 Fannie Farmer Cookbook. I tried it and think it is as I remember Mom's.



Prepare your favorite baked pie shell.

Meringue: With reserved whites from below recipe, make your favorite meringue,

spread over butterscotch filling and bake @ 425 about 4-1/2 minutes.



1 cup brown sugar 1/2 cup all-purpose flour

6 Tbsp butter 1/4 tsp salt

2-1/2 cups scalded milk 3 egg yolks, slightly beaten

1/2 cup cold milk 1 tsp vanilla



Cook sugar over low heat with butter until it melts to a golden brown syrup.

Add to scalded milk. Mix together flour and salt and add cold milk stirring

constantly. Cook 15 minutes in double broiler.

Add to scalded milk. In the top of a double boiler, mix together flour and

salt. Add cold milk, stirring constantly. Cook 15 minutes in double boiler.

Stir constantly until mixture thickens and afterwards, occasionally.

Add egg yolks. Cook 3 minutes. Cool and flavor with vanilla.

Pour into baked pie shell. Serve with whipped cream or meringue.
MASHED POTATO SPICE CAKE Unknown

Bake @ 350 about 35-45 minutes, until tests done.
2 cups flour 1 cup leftover mashed potatoes

5 tsp cocoa 2 cups sugar

2 tsp baking powder 4 egg yolks, slightly beaten

1 tsp cinnamon 4 egg whites

1/2 tsp salt 1 cup pecans, corsely chopped

1/2 tsp cloves 1 cup raisins

1 cup butter 3/4 cup chopped maraschino cherries
Sift dry ingredients and set aside. In large bowl, beat together butter, potatoes, sugar, and yolks until light and fluffy. At low speed gradually add dry mixture. Beat egg whites until stiff. Fold into the above mixture. Stir in nuts, raisins, and cherries. Pour into prepared pan.

CHERRY CHEESE PIE Daniel Vaughn
No baking here, chill for 3 hours until set.
8 oz cream cheese, softened 1 tsp vanilla extract

14 oz can Eagle Brand Sweetened Condensed

milk (not condensed milk) 1 can cherry pie filling

1/3 cup RealLemon lemon juice

from concentrate 1 9" graham cracker crumb crust
In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand until smooth.

Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.

Top with desired amount of pie filling before serving. Refrigerate leftovers.



ST PATRICK'S PIE Ron Yarolimek

Another no-bake dessert



1/2 pint sour cream 14 oz can Eagle Brand Sweetened Condensed

1/3 cup lemon juice milk (not condensed milk)

1 large ripe avocado, mashed

1 9" graham cracker crumb crust

Combine all ingredients. Pour into crust and chill.

Optional: garnish with kiwi slices.



CHERRY DESSERT/SALAD Danita Killingsworth



Easy, Chill & Serve



21 oz can cherry pie filling 1 can sweetened condensed milk

15 oz can pineapple chunks 1 cup chopped nuts

12 oz Cool Whip 1 cup miniature marshmallows



Mix ingredients together in large bowl. Chill & serve.

MUD SLIDE COOKIES Harvey Steiman



Wrap mixture in foil overnight before baking.



2 oz unsweetened chocolate 1/4 cup sifted flour

12 oz semi-sweet chocolate chips, divided 1/4 tsp baking powder

2 tsp unsalted butter pinch salt

or reg butter, but skip pinch of salt



Divide chocolate chips in half. Combine unsweetened chocolate, 6 oz chocolate

chips and butter in saucepan. Melt together very slowly. In small container,

sift together flour, baking powder and salt.



2 eggs 1 tsp vanilla

2/3 plus 1/4 cup of sugar 2 oz nuts, chopped

2 tsp instant coffee



In a large bowl, beat eggs until rich & fluffy. Add sugar in 3 additions

until it gets VERY thick. Add coffee and vanilla. Blend in melted chocolate

mixture, then flour, then remaining chocolate chips and nuts.



Chill slightly until you can roll into a 2" log in waxed paper. Wrap in foil

and chill overnight.



Slice 1/2 inch slices with a sharp knife, dipping in hot water. Bake 15 minutes

at 350 on a greased cookie sheet. Makes 18-20 cookies. Eat while fresh.

Best not to double recipe as these are great, but do not keep well.



CHOCOLATE VELVET CREAM Jana Mathews

(Serves 10-12, "real rich")



Freeze if made a day before, otherwise refrigerate



1 pkg chocolate wafer cookies, crumbled in food processor

Add 1/3 cup melted butter. Mix and put in bottom of springform pan.

Bake @ 325 for 10 minutes. Cool.



In food processor: 1 8oz cream cheese 1 tsp vanilla

1/4 cup sugar 2 egg yolks

Beat together. Add 6 oz. chocolate chips, melted.



Beat 2 egg whites with 1/4 cup sugar. Fold cream cheese mixture into it.

Then fold in 1 cup whipped cream and 3/4 cup chopped walnuts or pecans.



Pour into crust & chill.



Garnish with whipped cream, shredded chocolate, cherries or whatever! "Yum!"

CHOCOLATE DECADENCE Narsai David



CHOCOHOLICS ONLY. Cake bakes only 15 minutes, but is then frozen overnight.



1 lb bittersweet chocolate 1 Tbl flour

5 oz sweet (unsalted) butter Raspberries, pureed & strained

4 whole eggs whipped cream

1 Tbl sugar



Melt chocolate with butter in double boiler until just melted. Set aside.



Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is

lukewarm. Don't overcook. Remove from heat and whip until thick and quadrupled

or more in volume. Fold flour into egg mixture. Stir 1/4 of the egg mixture

into the cooled chocolate, then fold the chocolate into the egg mixture.



Bake in an 8" buttered, floured and wax papered springform pan at 425 for

no more than 15 minutes. Cake will still be liquid in the center.



Freeze overnight before removing from the pan. Carefull dip the bottom of

the pan in hot water to unmold.



Serve on bed of pureed raspberries with whipped cream.



LEMON CREAM PIE w/Meringue JoAnn Thoe



3 egg yolks 1-1/3 cup sugar

1 baked pie chell

1/4 cup flour 1-1/2 cup milk

2 tsp lemon rind 1/2 cup lemon juice



In heavy pan, beat yolks. Mix in other ingredients. Cook until smooth and thick.

Pour into pie shell.



Meringue:

Beat 3 egg whites & 1/2 tsp salt until frothy. Add 6 tsp sugar and cream of tartar. Beat until firm, but not dry. Bake @ 300 about 15-20 minutes or until brown



FROSTING Frances Pieper



1 pkg (4oz) Jello Instant Pudding Mix 1 cup cold milk

1/4 cup powdered sugar 1 carton (8oz) Cool Whip, thawed



Combine pudding mix, sugar and milk in small bowl. Beat slowly until blended,

about 1 minute. Fold in Cool Whip. Spread on cake. Makes enough for two 9"

layers. Store cake in refrigerator.
WHACKY CAKE Beverly Bowers



Bakes @ 350 35-45 minutes until tests done.



1 cup sugar 5 Tbl oil

1-1/2 cups flour 1 Tbl vinegar

1 tsp baking soda 1 tsp vanilla

3 Tbl cocoa 1 cup water
Sift dry ingredients into greased and floured cake pan which will be used for

baking. Dig 3 holes into dry ingredients. Into one hole put vinegar, one

oil and one vanilla. Pour water over all and mix well with fork.
OR:

Mix all ingredients in a bowl and pour into a prepared pan.


HERSHEY CHOCOLATE BROWNIES Jo Ann Thoe
Bake at 350 degrees for 30 minutes

.

1/3 cup margarine

4 eggs

1 Ib can Hershey's Chocolate Syrup

1 cup sugar

1 cup flour

1/2 cup chopped nuts (optional)
Mix well. Bake in 9x13 pan.
Frosting:
2 cups sugar

1/2 cup butter

1/2 cup cream

1/2 cup cocoa

1 tsp vanilla
Combine sugar, butter, cream & cocoa in saucepan. Boil for 1 minute. Remove from heat & add vanilla. Cool brownies before frosting.


GRAHAM CRACKER CRUST Arlene Pedersen
1 heaping cup of graham crackers

1/4 cup margarine or butter

2 Tbl white sugar
Arlene says, "I melt the oleo, mix all together and press into pie tin. like to bake the crust for a few minutes (until it browns slightly) as it holds up better for dishing up."


BEST OF ROBERT REDFORD Author Unknown
Chill several hours before serving
1 stick margarine

1 cup flour

2 Tbl sugar

1 cup walnuts, chopped

8oz cream cheese

3/4 cup powdered sugar

8 oz Cool Whip

1 tsp vanilla



1 pkg vanilla instant pudding

1-1/2 cups milk
1 pkg chocolate fudge instant pudding

1-1/2 cups milk
8oz Cool Whip
1. Melt margarine, mix with flour, sugar and walnuts, press down firmly on the bottom of

8 x 12 cake pan (You may use a springform pan for a higher dessert). Bake 15 minutes @375, then cool.
2. Stir cream cheese with powdered sugar until creamy. Fold in 8oz Cool Whip and vanilla. Mix well. Pour over 1st layer.
3. Beat well, vanilla instant pudding with 1-1/2 cups milk. Pour over second layer .
4. Beat well, chocolate instant pudding with 1 -1/2 cups milk and pour over top of vanilla layer.
5. Spread 8oz Cool whip over top. Garnish top with chopped nuts and chill.


CRISP OATMEAL COOKIES Ron Yarolimek
(similar to lace cookies)
Bake at 350 degrees about 10 minutes, until uniformly brown.
1/2 cup brown sugar

1/2 cup white sugar

1/2 cup unsalted butter

1-1/4 cups oatmeal
1 egg

1/2 tsp vanilla
3/4 cup white flour

1/2 tsp baking soda

1/2 tsp salt
1/4 to 1/3 cup ground walnuts
Cream sugars and butter until very smooth. Blend in egg and vanilla. Mix in the oatmeal. Sift together the flour, soda & salt. Add the walnuts to this mixture and then blend it into the oatmeal mixture.
Drop dough by rounded tablespoons (allow plenty of space as cookies will spread). Flatten blobs of dough with back of spoon.
Makes about 18 cookies 4-1/2" in diameter.


NO BAKE CHOCOLATE PIE Arlene Pedersen
2 squares chocolate (unsweetened)

1/2 cup margarine or butter

3/4 cup white sugar

2 eggs

1 tsp vanilla
Graham Cracker Crust



Melt chocolate and cool. Cream margarine and sugar until light. Add 1 egg

and beat 5 minutes. Then add the other egg and beat 5 minutes more. Add the cooled chocolate and 1 tsp vanilla. Beat until well-mixed. Pour into graham cracker crust and cool. Place Saran Wrap on top after it has cooled down some, to keep the filling from drying out. This is a very rich pie, but delicious. Just a dab of whipped cream may be added when serving to "dress it up ,"


RASPBERRY DESSERT Bernice Hayes
First Layer:

16 crushed graham crackers (2 cups)

1/2 cup sugar

2/3 cup melted butter
Second Layer:

8oz pkg Philadelphia Cream Cheese

1 pint whipping cream

6 Tbl powdered sugar
Third Layer:

2 pkg (small) Danis Dessert (raspberry)

2 pkg frozen raspberries (thawed)
Melt butter and add graham crackers and sugar. Mix and pack in 13X9 cake tin. Beat whipping cream rather stiff. To the cream, add softened cream cheese and powdered sugar. Carefully spread on first layer. Mix Danish Dessert with 1 cup less water than directions on package. Cook over flame. Cool and fold in thawed raspberries. Spread over second layer and refrigerate at least 4-6 hours before serving.
Bernice says, "I use fresh-sugared berries -I also drained them and used that juice as part of my liquid for cooking with the Danish Dessert. I also topped with with a dab of Cool Whip for serving. Used a lot at the restaurant."


Rose’s Crumb Cake from Roxy Anderson in 2003
2/3 cup Crisco (or liquid vegetable shortening)

2 cups brown sugar, slightly packed

½ tsp salt

2 tsp cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

2 ½ cups all-purpose flour
Mix above ingredients together in a large mixing bowl until the mixture is combined and crumbly. Remove ½ cup of the mixture and set aside. Then add the following ingredients to the cake batter:
1 tsp baking soda

2 eggs, slightly beaten

1 tsp vanilla

1 cup sour milk*
Stir mixture until combined, then beat with electric mixer for 3 minutes on medium speed. Pour mixture into 8 x 12 rectangular cake pan which has been prepared with shortening & flour. Sprinkle the reserved dry mixture over the top of the cake and bake in a moderate oven for about 25 minutes.
*sour milk can be made by adding 1 tsp lemon juice or white vinegar to a cup of milk
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