Cake Ingredients:
1 Box Yellow Cake Mix
4 Eggs
3/4 cup oil
8 oz. of Sour Cream
Filling Ingredients:
1 cup Brown Sugar
1 TBSP Cinnamon
Glaze:
2 cups Powdered Sugar
1 TBSP Vanilla flavor
4 TBSP Milk
1.) Heat oven to 350 degrees and grease and flour an oblong baking dish.
2.) Mix "Cake" ingredients by hand and spread 1/2 of batter into pan.
3.) Mix "Filling" ingredients in separate bowl and sprinkle on batter in pan.
4.) Spread remaining batter on top and take a knife and swirl through cake.
5.) Bake at 350 degrees for 30 minutes.
6.) Remove cake from oven and while still warm, punch holes in cake and pour glaze over cake.
To make glaze:
Mix all ingredients and pour over cake.
1-1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold
3/4 cups buttermilk, or more
Preheat the oven to 450 F; set rack in middle level.
Combine the flours, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4-cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6 x 12-inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden.
6 Ears corn or canned yellow/white corn,drained
1/4 cup bacon drippings
2 Tbsp. flour
1 Tbsp. sugar
1 cup water
1/4 cup milk
salt and pepper to taste
Shuck corn. Wash and remove silk. Cut corn cobs in half. Then cut kernels off. (This is called cream-style cutting.) Scrape juice out of corn cob into the corn. Heat dripping in large skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water.
3/4 c. butter, softened
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
2 1/4 c. sifted cake flour
1 Tbsp. baking powder
1 tsp. salt
1 c. skim milk
5 stiffly beaten egg whites (eggs should be room temperature)
Cream butter and sugar until light and fluffy. Add vanilla and mix well. Sift together flour, baking powder and salt. Add to creamed mixture, alternating with milk, beating after each addition. Gently fold in egg whites. Bake in two 9-inch layer pans, greased with Pam, at 375 degrees for 18 to 20 minutes or until done. Cool in pans 10 minutes. Remove and cool thoroughly. Fill and frost as desired. Makes 1 layer cake.
White Mountain Frosting
Makes 4 cups
Ingredients:
3 cups white sugar
1 cup water
1/4 teaspoon cream of tartar
3 egg whites (eggs should be room temperature)
1 pinch salt
1 teaspoon vanilla extract
Directions:
1. Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
2. Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
1 cup yellow corn meal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2 tablespoons melted butter
2-1/4 cups warmed milk
Stir together cornmeal, baking powder and salt. In a 1 quart casserole dish pour in beaten eggs and melted butter.
Heat milk until it starts boiling, being careful not to scorch it. Sprinkle in the dry ingredients, stirring vigorously with wooden spoon. Cook and stir for 2 or 3 minutes; as it thickens, mix with eggs in casserole.
Bake 425 for 45 minutes. Serve from casserole with a spoon. Add butter. Eat with fork.
3 cups flour
2 cups sugar
1 tsp soda
1 tsp salt
1 tsp cinnamon
3 large eggs (room temperature)
1 cup oil
1/2 cup butter
1 tsp vanilla
dash liquid butter flavor
1 cup mashed bananas
1 8 oz. can pineapple, crushed
1 large jar applesauce Baby food (or Dutch apple dessert Baby Food)
1 small jar carrot baby food
1 small jar peach baby food (or one jar of Peach Cobbler Baby food)
1/4-1/2 cup of sweetened angel flake coconut
1 small serving box raisins (about 1/4 cup)(optional)
Combine the dry ingredients in a large bowl. Mix eggs and salad oil together and stir into dry ingredients. Do not beat. Stir in remaining ingredients until well mixed. Spoon batter into 3 oiled and floured 9-inch cake pans.
Bake at 350 degrees for 25-30 minutes or until the cake tests done. Allow cake to cool in pans for 10 minutes after removing from the oven.
Remove from pan and cool completely. Frost (see below).
Cream Cheese Frosting:
2 8 oz. packages cream cheese, softened
1 cup butter, softened
2 16 oz. boxes powdered sugar
1 cup pecans, chopped
2 teaspoons vanilla
Combine cream cheese and butter and mix together until smooth. Add powdered sugar and beat together until light and fluffy. Add vanilla and mix. Spread frosting between layers and on top and sides of cake. Sprinkle with pecans.
3 cups flour (don't bother sifting)
1/2 cup cocoa
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 tablespoons white vinegar
3/4 cup salad oil
2 cups water
Mix all the dry ingredients in a 9 x 13 inch pan. (If you want to make this as a layer cake, mix in a big bowl.) Make 3 wells or holes in the dry ingredients. Measure and pour the vanilla into one hole, the vinegar into another hole, the oil into the third hole. Pour the water over the entire thing. Mix fairly well - will have a few small lumps, but you don't want a big patch of dry ingredients on the bottom. Bake (if you mixed in a bowl, bake in ungreased pans) at 350 degrees F for 25 to 35 minutes.
Variations: Add 12 ounces of chocolate chips to the batter, bake,
serve unfrosted - I make this for my students, they love it.
Another variation: Any frosting or icing or glaze, but this is great with peanut butter between the layers and a fudgy frosting.
Last variation: Try this with raspberry jam between layers, with a fudge sauce on the top only. This is gorgeous in heart-shaped pans for Valentine's Day. Very seductive and comforting at the same time!
2 cups flour
1/2 teaspoon salt
2/3 cup plus 2 tablespoons cold real butter
About 1/2 cup cold water
3 pared and cored apples or firm pears
1 beaten egg
1/2 cup caramel sauce or sorghum
2 tablespoons butter
1/4 cup brown sugar
3/4 cup water
Preheat oven to 350 degrees.
In processor, make pastry crust. Roll out 1/8 inch thick.
With pastry cutter, cut out three 7 inch squares, 6 strips that are 6 inches long and 3/4 inches wide, and three 1 inch circles. Place an apple on each of the squares and bring up the points of dough to the top of each apple or pear, forming 4 ears. Now, over each dumpling, lay two strips of dough, crosswise, then top with a pastry circle. Brush dumplings with the egg, and place in a shallow baking dish.
In batter bowl, combine the caramel sauce, (or sorghum) butter, sugar, and water. Microwave on high for 1 minute. Stir. Microwave another 1-2 minutes, or until mixture has boiled and the sugar is dissolved. Pour the syrup over the apples or pears. Bake 40 minutes, or until fruit is tender, spooning the sauce over them from time to time. Allow to stand 10-15 minutes before serving. Cut in half to serve 6, or leave
whole to serve 3.
3 eggs - separated
1 cup sugar (reserving 1/4 cup to mix with flour)
2 cups milk
1 teaspoon vanilla
**1/4 cup flour
3 bananas
1/2 stick margarine
vanilla wafers
Place egg yolks in bowl and beat well. Add milk, 1/2 cup sugar and flour mixed with 1/2 cup sugar and mix well. Place in double boiler and stir frequently to blend well. When pudding is almost as thick as you like, add margarine. When it has reached the desired thickness, add vanilla. Take off heat and set aside. In a 3 quart casserole dish cover the bottom and sides with a layer of vanilla wafers and a layer of bananas. Spread 1/2 of pudding over this; add another layer of vanilla wafers and a layer of bananas, pour remaining pudding over this. Set aside. Beat egg whites in an electric mixer until peaks. Add 1/2 cup sugar and 1 teaspoon vanilla. Beat until well blended. Spread egg whites over pudding. Place in a preheated oven at 325 degrees until lightly browned.
** You may use more flour for a thicker pudding.
1 lb. fresh okra or 16oz bag of frozen cut okra
1 large onion,diced
1 teaspoon garlic powder
2 small ripen Romana tomatoes
1&1/2 teaspoon of sugar
1/4 cup of vegetable oil
1/2 can of whole kernel corn or more if you like
1/2 teaspoon of pepper
1 teaspoon salt
Wash Okra and slice cut off ends if frozen okra rinse also, heat heavy deep skillet or pan add oil and on medium gently stir fry okra, constanly stir to prevent sticking cook about 10 minutes then add 1/1/2 cups of water, stir then add diced onions and garlic powder, let it slowly boil down, do not cover. dice tomatoes put in a bowl and add sugar set aside, constantly stir okra, it will be a little slimy so you must keep stirring it to prevent it from sticking, when water cooks out add another cup and constantly stir this is what I call smothering the okra down after adding water to it 3 or 4 times and stirring you will know when its done because it will be tender, the slim will be almost gone and the oil you first put in will rise to top and you can skim it off, add tomatoes and make sure you drain the corn turn the heat down and simmer for about 45 minutes to an hour, I add sliced smoked sausage to this recipe so it can cook along with the okra or I add a half pound of cleaned deviened shrimp the last 8 to 10 minutes of cooking, serve with hot rice.
2 cups all purpose flour
1/2 cup cold water
1/2 cup shortening
1/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
(1) Peel and core apples - Add sugar and cook in saucepan until soft. Mash apples until they are like sauce.
(2) Sift flour and salt together, cut in shortening, add water and mix with fork.Roll out about 1/8 inch thickness on floured board. Cut about 4 inch in diameter.
(3) Place heaping tablespoon of apples on pastry. Moisten edges with cold water, fold and press edges with fork.
(4)Fry 2 or 3 minutes on each side until golden brown; sprinkle with powdered sugar.
2 sticks butter
6 eggs
1 teaspoon vanilla
1/4 teaspoon soda
3 cups sugar
1 8 oz. carton sour cream or 1 cup
3 cups cake flour
Sift flour and measure. Sift flour 2 more times with soda. Set aside.
Cream butter and add sugar slowly, beating constantly to cream well. Add eggs one at a time beating well after each addition. Stir in sour cream and add flour mixture 1/2 cup at a time beating well and constantly.
Stir in vanilla and pour batter into well greased and floured 10 inch tube pan. Bake 1 and 1/2 hours at 325 degrees. Set stand 5 minutes before removing from pan.
2 Cups flour, unsifted
2 tsp. baking powder
1 tsp. salt
1/4 Cup melted shorting or oil
1.2 Cup milk
Sift flour, baking powder, and salt. add shortening and milk. Blend until mixture forms a ball. Divide dough into 6 equal portions. Roll each portion into 6-inch circle. Prick dough with fork. Fill each circle with 3 to 4 tablespoons of filling. Fold dough over filling; seal edges with fork. Fry in approximately 2 inches of oil which has been heated to 350' degrees. Fry until golden brown on one side, turn and brown other side.
Filling:
6-8 tart apples
1/2 tsp. cloves or cinnamon
3/4 Cups sugar
Pare apples and slice thinly. Place in saucepan and cook until done but not mushy. Add sugar and cloves. More sugar may be added according to taste and tartness of apples.
1-1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 large eggs (room temperature)
3 cups cake flour
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the nvanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
-1 3 lb. frying chicken
- 1 cup prepared biscuit mix
- 1 tsp salt
- 1 tsp paprika
-1/2 tsp poultry seasoning
-1/2 cup finely chopped pecans
-1 cup evaporated milk
-1/2 cup butter or margarine
Preheat oven to 400 degrees. Cut the chicken into serving pieces. Combine the biscuit mix, seasonings & pecans. Dip each chicken piece into evaporated milk, then roll in pecan mixture. Melt the butter in a shallow baking pan and place the chicken in a single layer in the pan.Bake for 40 minutes. Turn & bake for about 20 minutes longer or until chicken is tender. Makes 4 servings. ENJOY!!!!
