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APPLE CAKE WITH CHOCOLATE CHIPS
4 cups flour
pinch of salt
2 tsps. cinnamon
2 tsps baking soda
1 l/2 cups oil
4 eggs
1 cup of sugar
4 tsps vanilla
1 cup nuts
l/2 cup choc. bits
6 cups sliced apples
Sift flour, salt, cinnamon and baking soda,put aside. With wooden spoon, mix oil, sugar and eggs, add vanilla, nuts and chocoate bits. Mix together. Add flour mixture and mix till smooth. Fold in apples. (very thick batter)Bake at 350* oven for 1 hour. Yields 3 loaf pans, (greased)
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BLUEBERRY COFFEE CAKE
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter or margerine
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 cup sour cream
1 cup blueberries
Combine dry ingredients. Set aside. Cream together butter and sugars, add one egg at a time. Alternate and mix dry ingredients and sour cream to creamy mixture. Stir in blueberries.
TOPPING
1 cup flour
1/4 cup brown sugar
1/4 tsp salt
1/2 cup sofened butter
(cinnamon optional)
Mix with pastry blender. Sprinkle on top of cake 13 x 9 pan or loaf panBake in 350* oven for 40 - 45 minutes.
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BLUEBERRY PEACH CAKE
1/2 cups margarine
1 1/4 cups sugar
3 eggs
1/4 cup milk
2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
2 1/4 cups chopped peaches
2 cups blueberries (fresh or frozen)
Mix butter,sugar. Beat in eggs and milk. Combine dry ingredients. Fold in creamed mixture. Stir in peaches and blueberies. Pour in greased tube pan. Bake at 350* for 60 to 70 minutes
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CHEESECAKE
Crust:
14 graham crackers (1 cup crushed)
3 tbsp butter (melted)
2 - 8 oz. pkgs. cream cheese
1 pint sour cream (16 ozs.)
1 cup sugar
6 eggs (separated)
1 tbsp vanilla
1 tbsp lemon juice
Mix cream cheese, sour cream, sugar, 6 egg yolks, vanilla and lemon juice. Beat egg whites until stiff and fold into cheese batter. Grease pan very heavy with butter before pressing crust in place.
Use 9" cheese cake pan. Bake in 325* oven for1 hr. 15 min.
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DUMP CAKE
1 lge. can of cherry pie filling
1 lge. can crushed pineapple (undrained)
1 yellow cake mix
1 l/2 sticks melted butter
In food processor put cherry pie filling and pineapple. Mix until small pieces. Pour into 9 x13 pan. Sprinkle dry cake mix over fruit. Pour melted butter evenly over all.Bake at 350* for 50 minutes.
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ECLAIR CAKE
SHELL:
1 cup flour
1/2 cup margerine
1 cup water
4 eggs
8 oz. container of cool whip
Heat water and margerine to a boil. Turn heat down and stir in flour while boiling. Stir till dough forms into a ball. Remove from heat. Add eggs one at a time. Beat till smooth (will be sticky) Spread in pan (ungreased) with back of spoon. Bake at 400* for 30 min.
After it's cool put on filling.
~~~FILLING~~~
2 1/2 cups milk
1 - 8 oz. pkg softened cream cheese
2 small pkgs instant pudding (vanilla)
Add milk to cream cheese, beat 2 to 3 minutes. Add pudding - will be thick. Spread onto shell. Let set 30 min. in refrigerator. Spread container of cool whip on top. Drizzle chocolate syrup on top.
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HUMMINGBIRD CAKE
3 cups sifted flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp salt
1 1/2 cups oil
1 8oz. can crushed pineapple with juice
1 1/2 tsp vanilla
3 eggs
2 cups diced very ripe bananas
Dump into bowl and stir to mix. Do not beat. Bake at 350° for about 1 hour and 20 minutes in a tube pan. Cool in the pan.
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PEANUT BUTTER ZUCCHINI CAKE
1/2 cup chunky peanut butter
1/4 cup oil
3 eggs
1 1/2 cups brown sugar, packed
1 (8 1/2 Oz.) crushed pineappple, undrained
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups zucchini, peeled, shredded
1/2 cup raisins
Thoroughly mix eggs, peanut butter, oil and sugar in large bowl. Add pineapple. Gradually blend in dry ingredients, then stir in zucchini and raisins. Place in greased and floured 9 x13 pan,
Bake at 350* for 45 to 55 minutes. Serve with cream if desired.
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PINEAPPLE CAKE
2 cups flour
2 tsp. baking soda
1 l/2 cups sugar
1 cup walnuts chopped
1 20 oz. can crushed pineapple w/liquid
1 tsp vanilla
2 eggs beaten
Mix all ingredients with wooden spoon. Pour into greased pyrex dish - 8x12. Bake at 350* for 30 - 35 minutes.
~~Cream Cheese Frosting~~
1 stick softened margerine
8 oz. cream cheese
1 tsp. vanilla
1 l/2 cups confectioners sugar
Mix well, spread onto cake - sprinkle with a cup of chopped nuts.
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PINEAPPLE PUDDING CAKE
1 pkg. yellow cake mix prepared as directed baking it in a 17x10 pan.
1 pkg. vanilla instant pudding
1 cup cold milk
1 8 oz. pkg. cream cheese
Soften cream cheese, add pudding and milk and beat together.
Drain 1 medium can crushed pineapple and add to pudding mixture. Spread over cooled cake. Spread over pudding one 9oz.
container of cool whip. Sprinkle with coconut and nuts.
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PISTACHIO PUDDING CHEESECAKE
1 cup flour
1 stick margerine
1/2 cup nuts
1 tbsp sugar
Mix all together and put in a 13 x 9 pyrex dish - bake at 350* for 10 minutes.
~~FILLING~~
2 8oz. pkgs cream cheese
2 cups confectioners sugar
1/2 container cool whip (reserve other half)
Mix together and spread on cooled crust. Prepare 2 pkgs. instant pistachio pudding using 3 cups milk. Spread onto cheese mixture. Top with the other half of cool whip. Sprinkle on nuts.
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SOUR CREAM CAKE
2 l/2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/4 lb. butter (1 stick)
1/2 cup shortening
1 cup sugar
3 eggs
1 cup sour cream (1/2 pint)
1 tsp vanilla
~~~TOPPING~~~
1/2 cup brown sugar and 2 tsps. of cinnamon)
Cream butter, shortening and sugar. Add eggs one at a time, beating well. Sift dry ingredients and add alternately with the sour cream. Add vanilla and beat well. Put half of batter in a greased and floured pan. Sprinkle the brown sugar/cinnamon topping over batter and some nuts. Add rest of batter and sprinkle more topping.
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YUM YUM FRUIT CAKE
1 box raisins
4 cups hot water
4 tsp baking soda
6 tbsp shortening (melted)
5 cups flour
1 tsp cloves
2 tsps cinnamon
2 cups sugar
2 eggs
2 tsp vanilla
1/2 cup maraschino cherries - 1/2 cup nuts
Boil raisins and water for 3 minutes. Let it get cold, then add baking soda and shortening. Add spices and stir. Add sugar and stir again. Add eggs mixing well. Add flour 2 cups at a time and stir. Add vanilla and nuts and keep stirring. Grease tube pan. Bake at 325* for 1 l/2 hrs.. (2 loaf pans can be substituted but bake for 1 hr and l0 minutes).
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HONEY BLUEBERRY MUFFINS
2 cups flour
1 tsp salt
3 tsps baking powder
1 cup milk
1/4 cup honey
1 egg, beaten
1/4 cup shortening, melted
3/4 cups blueberries
Combine flour, salt and baking powder. Mix milk, honey, egg, blueberries and shortening. Add to dry ingredients stir just to moisten. (don't overmix) Fill muffin pan 1/2 full.
Bake at 400* for 20 to 25 minutes yields 12 muffins.
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WHOOPIE PIES
1/2 cup soft shortening
1 cup sugar
2 egg yolks
1 cup milk
2 cups flour
5 tbsps. cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Cream together shortening and sugar. Add egg yolks. Sift dry ingredients together and add to creamed mixture alternately with milk. Add vanilla and mix well. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes in 375* oven until set but not crisp. (cake like) Remove to rack to cool. Put together sandwich style with following filling.
~~~FILLING~~~
2 egg whites
2 cups confectioners sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup soft shortening
Beat all ingredients together with electric mixer until fluffy and smooth. Yields 2 to 3 dozen (filled cakes)
"God's Cake"
Lee's Sweet Treats