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HERSHEY BAR CAKE
1 (7 oz) Hershey's Milk Chocolate Bar, broken into pieces
1/4 cup (1/2 stick) butter or margarine
1 2/3 cups boiling water
2 1/3 cups all purpose flour
2 cups packed light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract
Instructions:
1. Heat oven to 350 F. Grease and flour 13 x 9 x 2 inch baking pan.
2. In bowl, combine chocolate bar pieces, butter and boiling water; stir until chocolate is melted and mixture is smooth.
3. In large mixer bowl, stir together flour, brown sugar, baking soda and salt; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour batter into prepared pan.
4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack; frost as desired. 12 to 15 servings.
OLD FASHIONED POUND CAKE
2 sticks butter, no substitutes
3 cups sugar
3 cups plain flour, sifted 3 times
1/2 pint whipping cream
1/4 tsp salt
1 1/2 tsp flavoring (any flavor, I use almond)
2 eggs
Cream butter and sugar well. Add 1 egg at a time, mixing well after each addition. Add 1 cup of flour at a time, alternately with cream. Beat until very light and fluffy. Pour into a greased tube pan and place in a COLD oven. Bake 1 1/2 hours at 325 degrees. Let cool for 10 minutes before transferring to cake plate.
EASY LEMON POUND CAKE
1 pkg.lemon cake mix
1 cup water
1/4 cup oil
1 (4 oz) box lemon instant pudding
4 eggs
Glaze:
2 scoops lemonade mix (country time)
1/2 cup water
2 Tbls. butter, melted
2 cups sugar(white)
Combine all of the ingredients for the cake. Blend well. Beat for 5 min. Pour into a greased bundt pan. Bake @350 degrees for 50-55 min. Cool in pan for 10 Min. Poke holes in cake from top to bottom(I use a straw) Gradually spoon on lemon glaze. Cool for 15 min before removing from pan. ENJOY!
EASY SOUTHERN PEACH COBBLER
1-1/4 cups self rising flour
1 cup sugar
1 cup milk
1 large can sliced peaches, drained, reserving liquid
1 tsp vanilla
1/2 cup (1 stick) melted butter or margarine
Preheat oven to 350 degrees. Melt margarine or butter and pour into a 9X13x2 baking dish. Mix flour, sugar, milk, vanilla and 1/4 cup reserved liquid. Pour into baking dish over melted butter. Add sliced peaches, distributing evenly in pan. Bake until top is golden brown, about 45 minutes to one 1 hour.
ANOTHER PEACH COBBLER
6 to 8 cups peaches, peeled and sliced
2 cups sugar
2 to 4 tablespoon flour
1/2 teaspoon nutmeg
1 teaspoon vanilla or almond extract
1/3 cup melted butter or margarine
Pastryfor 2-crust pie
Combine peaches, sugar, flour, nutmeg, extract. Bring to boil, and then lower heat to low. Cook until tender about 10 minutes. Add butter and stir well. Pour half of peach mixture in oven proof dish. Roll out half of pastry on floured board; top peaches with pastry. Bake at 475 for 10 minutes or until golden brown. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cover peaches. Make small cuts with knife in pastry. Return to over for 10 to 15 minutes or until lightly browned. You can sprinkle top pastry with sugar for a crunchy top.
LEMON BUTTERMILK POUND CAKE
1 cup butter
3 cups sugar
1 cup buttermilk
1/4 tsp soda
1/4 tsp salt
3 cups flour, sifted (take 6 Tbls out and add 6 Tbls. cornstarch)
2 Tbls lemon extract
6 eggs, separated
Cream butter and sugar; add egg yolks and extract. Put cornstarch in buttermilk, stir to mix well. Add flour, soda and salt that has been sifted together, alternating with buttermilk. Fold in egg whites which have been beaten stiff. Bake 1 hour and 15 minutes at 350 degrees in a 10 inch tube pan.
RANGER COOKIES
- 1 cup shortening
- 1 cup sugar
- 1 cup (Packed) brown sugar
- 2 eggs
- 3 cups crushed corn flakes
- 1 cup oats
- 1 1/4 tsp soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 tsp vanilla
Cream the shortening & sugars until smooth. Add the eggs, one at a time,beating well.Stir in the corn flakes & oats, sift the soda, baking powder & salt together & add small amount at a time to the creamed mixture. Stir in pecans and vanilla. Drop from a tsp onto a greased cookie sheet,Bake at 375 F for about 10 minutes or till brown. One cup of shredded coconut may be substituted for the pecans.
ROBERT DUVALL'S CRAB CAKES
1lb jumbo lump crabmeat
2 tblsp mayonnaise
1/2 tsp salt
1/2 tsp dried mustard
1/2 tsp cayenne pepper
1/2 tsp Worcestershire sauce
2 eggs lightly beaten
1/2 onion finely chopped
17 saltine crackers,finely chopped
1/3 cup corn oil
Preheat oven to 350 degrees. Mix all ingredients gently,without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.
DUMP CAKE
Spread 1 can cherry pie filling in 9x13 pan.
Spoon 1 can crushed pineapple on top of pie filling.
Sprinkle 1 box yellow cake mix evenly on top of pineapple.
Cover cake mix with 2 sticks of butter, thinly sliced.
Bake at 325 degrees about 30 minutes until brown on top.
Serve warm or cool.
HONEY-BAKED CHICKEN
1 roasting chicken (approximately 4 lbs.)
Salt
Freshly ground black pepper
1 large green apple, peeled, cored and quartered
1 large onion, cut in half
4-5 Tbs. oil
4 Tbs. clear honey
Preheat the oven to 350° F.
Sprinkle the inside of the chicken with salt and pepper. Place the apple and the onion in the cavity. Shut the opening with a skewer and tie the legs together with a piece of string.
Brush the chicken with oil and place it in a roasting pan. Season with salt and pepper and spread a tablespoon of honey on top.
Roast, allowing 20 minutes per pound. Baste frequently and spread the last two tablespoons of honey over the chicken after it has cooked for 45 minutes.
FRUIT TART CAKE
1 yellow cake mix
1 cup oil
4 large eggs, room temperature
1 (13 oz) can mandarine oranges, drained and chopped
Mix all together and bake at 350 degrees, either in 2 (9x1 * inch) round layer pans, or I (13x9 inch) oblong pan for about 30 minutes, until cake tests done. Cool 10 to 20 minutes and top with either of the following toppings.
Topping 1:
1 large container Cool Whip
1 (20 oz) can crushed pineapple
1 (3 * oz) pkg instant vanilla pudding
Mix all together and spread on cake. Keep refrigerated.
Topping 2:
1 (20 oz) can crushed pineapple
1 tbsp sugar
1 (10 oz) cheesecake filling
1 (8 oz) container sour cream
1 (9 oz) container Cool Whip, thawed
Combine all ingredients, except Cool Whip. Mix thoroughly and spread on cake. Store in refrigerator.
ANOTHER EASY CHEESECAKE
1 small tub of Cool Whip
1/3 c. sugar
1 pkg softened cream cheese
1 ready made graham cracker crust
Directions:
Mix first 3 ingredients with mixer until well blended and smooth. Pour into crust and chill until set. Simple and fast!
CHEESECAKE SUPREME
Crust:
1 cup graham cracker crumbs
3 Tbs. sugar
3 Tbs. margarine, melted
Filling:
4 (8-oz) packages cream cheese, softened
1 cup sugar
3 Tbsp. flour
4 large eggs (room temperature)
1 cup sour cream
1 Tbsp. vanilla
Topping:
1 (21-oz) can cherry pie filling
Preheat oven to 325 degrees.
Crust: Combine cracker crumbs, sugar, and margarine. Press into
bottom of 9" spring-form pan. Bake 10 minutes.
Preheat oven to 450 degrees.
Filling: Combine cream cheese, sugar, and flour - mix at medium
speed until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour into crust.
Bake for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour. Cool completely. Loosen and remove cake from rim of pan. Chill.
Top with cherry pie filling just before serving.
HERSHEY KISSES CAKE
2 sticks margarine
2 cups sugar
4 large eggs
14 oz. Hershey's kisses
2-1/2 cups flour
1/4 tsp. soda
1/4 tsp. salt
1 cup buttermilk
2 tablespoons vanilla
Cream margarine and sugar. Add eggs, one at a time.
Melt candy in double boiler and add to margarine, sugar and egg mixture.
Mix soda and salt with buttermilk. Add, alternately, milk and flour
to mixture. Beat well and add vanilla.
Bake in greased tube pan at 325* for 90 minutes. (check after 1 hour;
it may be done sooner) Cool in pan.
FIG BARS
Makes 48 1 1/2-inch bars
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
2-1/2 cups all-purpose flour
Rind of 1/2 lemon, cut into four 1-inch strips
1 cinnamon stick
24 ounces dried black mission figlets, stems trimmed
1/4 cup cognac
1 large egg, room temperature, lightly beaten, for sealing the dough
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, 1/2 cup plus 2 tablespoons sugar, vanilla, and salt together until smooth. Add the egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add the flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.
2. Combine the lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water in a shallow, medium saucepan over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the cooking liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
3. Place fig mixture in the bowl of a food processor fitted with the steel blade, and pulse until smooth, 20 to 30 seconds.
4. Remove the dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle into three strips, 3 by 12 inches. If the dough is becoming soft, it may be necessary to chill it again.
5. Transfer the fig mixture to a pastry bag fitted with a #8 or #808 plain tip. Pipe the fig mixture down the center of each strip. Brush egg along one of the 12 inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a non-stick baking sheet lined with a baking mat, seam-side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
6. Heat oven to 350 degrees. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1-1/2 inch cookies with a serrated knife.
