* Exported from MasterCook * Blueberry Crunch Coffee Cake Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Butter 1/2 Cup Sugar 1 Egg 1 Cup Flour 1 Teaspoon Baking powder -- Double-acting 1/4 Teaspoon Salt 1/3 Cup Milk 1/2 Teaspoon Vanilla extract 2 Cup Blueberries -- Fresh or frozen TOPPING: 1/4 Cup Butter 1/2 Cup Sugar 1/3 Cup Flour 1/2 Teaspoon Cinnamon -- Ground Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done. - - - - - - - - - - - - - - - - - - - NOTES : Recipe by: A Very Berry Cookboo Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : Apples must be fresh and not canned. Nutr. Assoc. : 0 * Exported from MasterCook * Apple And Rum Custard Cake Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----------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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - NOTES : See frosting section for Pound Cake Glaze. Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blackberry Jam Cake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : Cake can be baked in a 13x9 inch pan for 50 to 55 minutes. Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - NOTES : May use walnuts instead of pecans Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - 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. Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Cheddar Shortcake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---------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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Cake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Cake Recipe By : Peggie Patton Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Yogurt Rhubarb Cake Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Whipping Cream Pound Cake Recipe By : Mary McKinnon Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 size) -- 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * 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 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ov