OLD-FASHION BUTTER CAKE
Prep.time 10 minutes
Baking time 1 ½ hours (approx.)
Oven temp. 350 F
1 cup butter (NO SUBSTITUTES)
2 cups sugar
1 tsp Pure Vanilla extract
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup whole milk
1. Beat together butter and sugar until fluffy.
2. Beat in vanilla. Add eggs one at a time, blending well after each addition.
3. Combine flour with baking soda and salt. Add to batter alternately with milk, beginning and ending with flour.
4. Butter and flour cake pans. Pour in batter.
5. Bake at 350 F for about 1 ½ hours or until a tester inserted in the center comes out clean.
6. Allow cake to stand 5 to 10 minutes. Invert pans to remove cake from pans. Finish cooling on a rack.
7. Frost with your favorite frosting or dust with powdered sugar. Just
be sure that the cake is completely cooled before frosting or dusting with powdered sugar.
File R008 D1 C10
Saturday, November 15, 2008
Cranberry-Cherry Pie
Cranberry-Cherry Pie
2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons cornstarch
1 can (21oz) Cherry Pie Filling
1 tablespoon sugar
1. Preheat oven to 425 F
2. Make two pie crusts to fit a 9-inch pie pan. Place bottom crust in
pan and set aside.
3. In a large bowl, combine cranberries, ¾ cup sugar, cornstarch and
Cherry pie filling, mix lightly. Spoon into crust-lined pan. Top
with second crust and seal edges. Cut several slits in top crust to
allow steam to escape.
4. Bake 35 to 45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning.
File# R042 D1 C11
2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons cornstarch
1 can (21oz) Cherry Pie Filling
1 tablespoon sugar
1. Preheat oven to 425 F
2. Make two pie crusts to fit a 9-inch pie pan. Place bottom crust in
pan and set aside.
3. In a large bowl, combine cranberries, ¾ cup sugar, cornstarch and
Cherry pie filling, mix lightly. Spoon into crust-lined pan. Top
with second crust and seal edges. Cut several slits in top crust to
allow steam to escape.
4. Bake 35 to 45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning.
File# R042 D1 C11
Blueberry Cream Cheese Jell-O Mold
BLUEBERRY CREAM CHEESE JELL-O MOLD
1 CAN (about 15 oz.) BLUEBERRIES
1 PKG. (3 oz.) BLACK RASPBERRY FLAVORED JELLO
1 CUP BOILING WATER
1 TABLESPOON FRESH LEMON JUICE
2 PKGS. (3 oz. Each) CREAM CHEESE
½ CUP SOUR CREAM
Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.
Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add the 1 cup of blueberry juice and stir until mixture has slightly thickened. Add blueberries.
Pour into a 4-cup salad mold that has been lightly oiled or sprayed with a no-stick cooking spray. Chill until set. About 35 minutes.
Whip the cream cheese and sour cream. Spread over the salad that has set in the mold. Chill for 2 to 4 hours or overnight until ready to serve.
OPTIONAL: Sprinkle with chopped pecans or walnuts.
File R031 D1 C6
1 CAN (about 15 oz.) BLUEBERRIES
1 PKG. (3 oz.) BLACK RASPBERRY FLAVORED JELLO
1 CUP BOILING WATER
1 TABLESPOON FRESH LEMON JUICE
2 PKGS. (3 oz. Each) CREAM CHEESE
½ CUP SOUR CREAM
Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.
Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add the 1 cup of blueberry juice and stir until mixture has slightly thickened. Add blueberries.
Pour into a 4-cup salad mold that has been lightly oiled or sprayed with a no-stick cooking spray. Chill until set. About 35 minutes.
Whip the cream cheese and sour cream. Spread over the salad that has set in the mold. Chill for 2 to 4 hours or overnight until ready to serve.
OPTIONAL: Sprinkle with chopped pecans or walnuts.
File R031 D1 C6
Applesauce Cake
APPLESAUCE CAKE
½ cup butter (butter only; do not use margarine)
1 cup sugar
1-1/2 cups applesauce
2 cups flour
1 tsp. soda
pinch of salt
chopped pecans or walnuts (optional)
1 tsp. cinnamon
3 eggs
1 tsp. Vanilla
1. Preheat oven to 350 F. Generously grease (with butter) and
lightly flour tube pan or 12-cup bundt pan.
2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and nuts.
5. Bake at 350 for 40 to 45 minutes, or until tester inserted in
center comes out clean.
File #R009 D1 C10
½ cup butter (butter only; do not use margarine)
1 cup sugar
1-1/2 cups applesauce
2 cups flour
1 tsp. soda
pinch of salt
chopped pecans or walnuts (optional)
1 tsp. cinnamon
3 eggs
1 tsp. Vanilla
1. Preheat oven to 350 F. Generously grease (with butter) and
lightly flour tube pan or 12-cup bundt pan.
2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and nuts.
5. Bake at 350 for 40 to 45 minutes, or until tester inserted in
center comes out clean.
File #R009 D1 C10
Almost Candy Bars
ALMOST CANDY BARS
1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)
1. Preheat oven to 350 F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350 for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)
File #R116 D2 – C9
1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)
1. Preheat oven to 350 F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350 for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)
File #R116 D2 – C9
Sunday, November 9, 2008
Apple Squares
Apple Squares
3 eggs
1 cup oil
¼ teaspoon baking soda
½ cup chopped walnuts
1 teaspoon vanilla
4 medium sized apples, chopped fine
1½ cups sugar
2 cups flour
1 teaspoon cinnamon
1. Preheat oven to 3500 F
2. Grease a 9 x 13-inch baking pan
3. Beat eggs for one minute and then add sugar gradually, then the oil. Beat for another minute.
4. Mix in baking soda, flour, cinnamon and vanilla.
5. Fold in chopped apples and walnuts.
6. Mix all together and turn into baking pan.
7. Bake for 40 to 45 minutes. When cool, either frost or sprinkle with powdered sugar. Do not cover.
File #R093 D2 – C6
3 eggs
1 cup oil
¼ teaspoon baking soda
½ cup chopped walnuts
1 teaspoon vanilla
4 medium sized apples, chopped fine
1½ cups sugar
2 cups flour
1 teaspoon cinnamon
1. Preheat oven to 3500 F
2. Grease a 9 x 13-inch baking pan
3. Beat eggs for one minute and then add sugar gradually, then the oil. Beat for another minute.
4. Mix in baking soda, flour, cinnamon and vanilla.
5. Fold in chopped apples and walnuts.
6. Mix all together and turn into baking pan.
7. Bake for 40 to 45 minutes. When cool, either frost or sprinkle with powdered sugar. Do not cover.
File #R093 D2 – C6
Apple Upside-Down Coffee Cake
APPLE UPSIDE-DOWN COFFEE CAKE
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375 F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D 2 – C 8
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375 F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D 2 – C 8
Bruschetta Chicken Bake
Bruschetta Chicken Bake
1 can (14½oz.) diced tomatoes, undrained.
1 pkg. (16oz.) Stove Top stuffing mix for Chicken
½ cup water
2 cloves minced garlic
1½ lbs. boneless, skinless chicken breasts cut into bite-sized
pieces.
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella cheese
1. Preheat oven to 400o F
2. Place tomatoes with their liquid in a medium-sized bowl.
Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.
3. Place chicken in a 13x9-inch baking dish; sprinkle with
the basil and cheese. Top with the stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
(Makes 6 servings)
File #R169
1 can (14½oz.) diced tomatoes, undrained.
1 pkg. (16oz.) Stove Top stuffing mix for Chicken
½ cup water
2 cloves minced garlic
1½ lbs. boneless, skinless chicken breasts cut into bite-sized
pieces.
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella cheese
1. Preheat oven to 400o F
2. Place tomatoes with their liquid in a medium-sized bowl.
Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.
3. Place chicken in a 13x9-inch baking dish; sprinkle with
the basil and cheese. Top with the stuffing mixture.
4. Bake for 30 minutes, or until chicken is cooked through.
(Makes 6 servings)
File #R169
Filled Hamburger Meat Roll
FILLED HAMBURGER MEAT ROLL
2 lb. Hamburger
4 slices bread, toasted
1 medium onion, finely chopped
1 egg, well beaten
2 cups shredded cheddar cheese
salt and pepper to taste
¼ teaspoon sage
Preheat oven to 350 F
Lightly spray baking pan with any non-stick cooking spray.
1. Combine meat, salt, pepper and egg; mix well.
2. On waxed paper, press out to 10 x 12-inch rectangle.
3. Cube toasted bread; combine with ½ cup cheese, onion
and sage.
4. Spread mixture on meat to within 1-inch of edge.
5. Roll meat around filling; press to seal and place in prepared pan.
6. Bake at 350 F for 50 to 55 minutes. Remove from oven. Sprinkle remaining cheese
along top. Return pan to oven and bake for 10 to 15 minutes longer.
Makes about six servings.
File R025
2 lb. Hamburger
4 slices bread, toasted
1 medium onion, finely chopped
1 egg, well beaten
2 cups shredded cheddar cheese
salt and pepper to taste
¼ teaspoon sage
Preheat oven to 350 F
Lightly spray baking pan with any non-stick cooking spray.
1. Combine meat, salt, pepper and egg; mix well.
2. On waxed paper, press out to 10 x 12-inch rectangle.
3. Cube toasted bread; combine with ½ cup cheese, onion
and sage.
4. Spread mixture on meat to within 1-inch of edge.
5. Roll meat around filling; press to seal and place in prepared pan.
6. Bake at 350 F for 50 to 55 minutes. Remove from oven. Sprinkle remaining cheese
along top. Return pan to oven and bake for 10 to 15 minutes longer.
Makes about six servings.
File R025
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