Apple Cake ... This brings a whole new
meaning to a moist cake!!!
4-6 apples (sliced)
2 t. cinnamon
5 T. sugar
5 C. flour
3 t. baking powder
2 C. sugar
1 C. oil
4 eggs
1/2 C. orange juice
2-1/2 t. vanilla
Preheat oven to 350*. Mix together cinnamon and 5 T. sugar. In a large
bowl, sift flour, baking powder and sugar. Add the oil, eggs, juice and
vanilla. Beat together until smooth. Pour 1/2 batter into a greased tube
pan; add 1/2 the apples, sprinkle with 1/2 the sugar/cinnamon. Add the
rest of the batter, apples and sugar/cinnamon. Bake for 1-1/4 hours. Remove
from pan after it has cooled for 15 minutes.
Apple Cinnamon Coffee Cake ... Make
this the night before for a nice relaxed Saturday or Sunday morning.
For the Apple Filling and Topping:
2 T. cinnamon
5 T. sugar
5 to 6 cups sliced apples (I used Granny Smiths)
For the cake:
2 C. sugar
1 C. applesauce
4 t. vanilla
1/2 C. orange juice
pinch salt
4 egg equivalents, lightly beaten
3 C. unbleached all purpose flour
1 T. baking powder
1 t. nutmeg
Preheat oven to 350*. Grease a 12 cup tube or bundt pan with Pam. Combine
cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples
with remainder and set aside. For the cake, whisk together sugar, applesauce,
vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and
fold into sugar mixture. Spoon a little more than one third of the batter
into prepared pan. Cover with half of apple mixture, then spoon in remaining
batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.
Bake in preheated oven for 1 hour or until done. Loosen sides with a butter
knife, then invert cake onto a plate for serving.
Blueberry Cheese Cake ... When
we were young we would go Camping in Pennsylvania at a place called Round
Top Campground. They had Blueberry Cheesecake Ice Cream there. I think
my brother would have eaten that for breakfast, lunch and dinner if Mom
would have allowed it. When I saw this recipe, it was a must have!!!
Pie Crust:
2 C. Graham Cracker Crumbs
1/4 lb. Melted Butter
1 C. Powdered Sugar
Filling:
2- 8 oz. pkgs. of Cream Cheese, Softened
1 C. Sugar
3 Beaten Eggs
Topping:
Canned blueberry pie filling or 1 cup Fresh Blueberries Whipped Cream
Prepare the pie shell using the graham crackers crumbs, butter and
powdered sugar. Mix well. Press into a 13" x 9" long cake pan. For the
pie filling mix the cream cheese and sugar together. After
mixing the two add the two beaten eggs. Pour the mixture into crumb
crust and bake 350* for 20 to 25 minutes. Let cool for about 40 minutes.
Spread the blueberry pie filling evenly over the baked mixture.
Or mix fresh blueberries with whipped cream, spread over cheesecake. Cover.
Refrigerate over night and add whipped cream and keep in refrigerator until
ready to be served.
Carole's Red Velvet Cake ... This is my
mother-in-law's recipe. Ron makes this much better than I do. The icing
is a must!!!!!!
1/2 C. shortening
1-1/2 C. sugar
2 eggs
2 T. cocoa
2 oz. red food coloring
1 t. salt
1 t. vanilla
1 C. buttermilk
2-1/2 C. cake flour (Wondra)
1-1/2 t. soda
1 T. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa
and food coloring and add to creamed mixture. Mix salt and vanilla with
buttermilk and add alternately with flour to the creamed mixture. Mix soda
and vinegar and fold into mixture. DO NOT BEAT! Bake in two 8" or 9" pans
for 30 minutes.
Icing:
5 T. flour
1 C. milk
1 C. sugar
1 C. butter or margarine
1 t. vanilla
Cook flour and milk until thick, stirring constantly. (Ron like to
do this in the microwave to avoid scorching the milk. Just check it every
minute and keep "nuking" until thick.) Cool (very important). Beat sugar
and butter well with electric mixer. Add vanilla. Beat. Add to cool flour
and milk mixture. Beat until fluffy like whipped cream. Set icing in refrigerator
to chill before putting on cake.
Chocolate Chip Cheesecake ... I found
this, Somewhere!!!
1-1/2 C. graham cracker crumbs
1/3 C. cocoa
1/3 C. sugar
1/3 C. butter or margarine, melted
3-8 oz. pkgs. cream cheese, softened
1 can (14 oz.) sweetened condensed milk (DO NOT mistake this for evaporated!)
3 eggs
2 t. vanilla extract
1 C. mini semisweet chocolate chips, divided
1 t. flour
Preheat oven to 300*. Combine graham cracker crumbs, cocoa, sugar and
butter; press evenly on bottom of 9" spring form pan. In a large mixing
bowl, beat cream cheese until fluffy. Gradually add sweetened condensed
milk, beating until smooth. Add eggs and vanilla, mix well. In a small
bowl, toss 1/2C. mini chips with flour to coat; stir into cream cheese
mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top.
Bake 1 hour. Turn oven off; allow to cool 1 hour in oven. Remove from oven;
cool to room temperature. Refrigerate.
Cream Puff Cake ... This is my adaptation
to a recipe of Geraldine Andrews (My manager at The Cutting Lane in Williamsport,
MD). I have altered it over the past 6 years.
1 stick margarine
1 C. water
1 C. flour
3 eggs
3 C. milk (skim)
2 lrg. boxes of cook 'n serve vanilla pudding I have been known to
use other flavors like coconut or chocolate)
8 oz. fat free cream cheese
8 oz. fat free cool whip
Bring water and butter to a boil; remove from stove. Add flour and
then eggs (one at a time). Spread in a sheet cake pan, pulling up the sides.
Bake at 350* for 20 minutes. This will take on the shape of the pan to
form a shell, DO NOT be concerned! Let the shell cool completely. Mix milk
and pudding and cook. Allow to cool and thicken completely in refrigerator.
In a large bowl whip the cream cheese to soften, add the cooled pudding
mixture. Spread into the shell. Spread cool whip on top. I drizzle with
chocolate and then pull a knife through for effect! Believe it or not,
this rich and delicious cake is extremely low fat if you
use the fat free cream cheese, cool whip and milk!!! If you meet my Mom
she will tell you that I never make this for her! The problem is that I
make them and they never get out my door!!!
Dumb Cake ... Great for when you are in a
hurry. Put it in the oven and go get ready for the party!! This is a great
carry along and very rich! So it stretches well!!!!
1 No. 2 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
2 stick margarine
1 C. crushed nuts (I like English Walnuts)
Grease pan or deep cooking dish. Put into pan in this order: pineapple,
cherry pie filling, dry cake mix (just as it comes out of the box), and
crushed nuts. Cut 2 sticks of margarine on top. Bake at 350* for 1 hour.
Fruit-Filled Cakes
1 C. butter or margarine, softened
1-1/2 C. sugar
4 eggs
1 t. vanilla or almond extract
1 t. lemon juice
2 C. all-purpose flour
1/2 t. baking powder
Cherry, raspberry, blueberry or strawberry pie filling
In a mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Add extract and lemon juice. Combine
flour and baking powder; add to creamed mixture and mix well. Pour into
a well-greased 15"x10"x1" baking pan. Score batter with a knife into 2".
squares. Drop 1 teaspoonful of pie filling onto each square. Bake at 350*
for 25 minutes. Cool. Follow scored lines to cut into squares. Yield: 35
squares.
Peach Custard Cake ... Source: The Legendary
Illinois Cookbook
Yield: 6 servings
1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream
Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in butter
until mixture resembles coarse meal. Pat onto bottom and halfway up the
sides of a buttered 8" square baking pan. Arrange peaches on crust. Sprinkle
with cinnamon and sugar. Bake for 20 minutes. Mix peach syrup, egg, and
cream and pour over peaches Return to oven and bake 30 minutes or until
firm. Cool before serving.
Picnic Cake ... This recipe was given to
me by Grandma Neff who intern got it from my cousin, Laura Yeatts, who
is currently studying at the Art Institute in Philadelphia. The recipe
is old. Substitute the name of Stone - Buhr with other fine brand names
in your area.
1 C. Stone - Buhr quick cooking oatmeal
1-1/4 C. boiling water
1/2 C. shortening
1 C. sugar, white
1 C. brown sugar
1 t. vanilla
2 eggs
1-1/3 C. sifted Stone - Buhr all - purpose flour
1t. cinnamon
1t. nutmeg
1/2 t. salt
1t. soda
Broiled Topping:
1/3 C. butter or margarine
2/3 C. brown sugar
1 C. flakes coconut
1/2 C. chopped nuts
1/2 C. Stone - Buhr wheat flakes
1/4 C. evaporated milk or cream
1 t. vanilla
This cake is moist and keeps well. The broiled topping is very good
and can be used on any of your favorite cakes. Gradually stir in oatmeal
into boiling water; let stand 20 minutes. Cream shortening; gradually add
white and brown sugar. Add vanilla and eggs. Sift together dry ingredients
and add alternately with oatmeal, beating well after each addition. Bake
in 9" x 13" x 2" pan at 350* for 35 minutes, or until done. For broiled
topping, combine ingredients thoroughly. Spread on hot cake and place under
broiler until slightly brown. Serves 12 - 15.
Pineapple Angel Food Cake
... Got this from I Don't Cook.
Her son used a Chocolate Swirl Angel Food mix (Theory pineapple and chocolate
in banana split). My hubby came home with Lemon Custard Angel Food and
it turned out with a wonderful flavor.
1-20 oz. can crushed pineapple
1 box dry angel food cake mix
Mix the 2 ingredients and pour into 9"x13" pan. Let set 20 minutes.
Cake will rise. Bake at 350* until done and serve with Cool Whip.
Poppyseed Cake ... donated by a web viewer.
They preferred to remain anonymous. What a shame for such a wonderful recipe!
1 pkg. (18.5 oz.) white cake mix
1 pkg. (3-3/4 oz.) instant white vanilla pudding mix
1/2 C. poppyseeds
1 C. vanilla yogurt
1/2 C. vegetable oil
1/2 C. sherry wine
4 large eggs
If you want to make this cake a lemon flavor instead of vanilla, you
can simply substitute lemon pudding, yogurt and cake mix instead of vanilla.
Directions: preheat oven to 350*. Grease a 12 cup tube pan. Combine ingredients
in a large mixing bowl and blend on low speed for 1 minute. Increase the
speed to medium and beat for 2 minutes. pour the batter into the prepared
pan and bake for 45 to 50 minutes or until the cake is golden brown on
top and the sides have started to come away from the pan. Cool the cake
in the pan
Scripture Cake, Behold there was a cake
baken. I-Kings, 9:16 ... This came from a Pennsylvania Dutch Cookbook my
mother gave me back in 1983. I don't know exactly how old the cookbook
is but the recipe is ancient!!!
1/2 C. butter ...Judges, 5:25
2 C. flour ...I-Kings, 4:22
1/2 t. salt ...Leviticus, 2:13
1 C. figs, I-Samuel, 30:12
1-1/2 C. sugar ...Jeremiah, 6:20
2 t. baking powder ...Luke, 13:21
1/2 C. water ...Genesis, 24:11
1 C. raisins ...I-Samuel, 30:12
3 eggs ...Isaiah, 10:14
Cinnamon, mace, cloves ...I-Kings, 10:10
1 T. honey ...Proverbs, 24:13
1/2 C. almonds ...Genesis, 43:11
Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift
in baking powder and flour, then add water and honey. Put fruit and nuts
through food chopper and flour well. Follow Solomon's advice for making
good boys - 1st clause of Proverbs, 24:14. Fold in stiffly beaten egg whites.
Bake for 1 hour in 375* oven.
Sunshine Cake ... Women's Circle, For
The Proud Cook
7 egg yolks
1 t. lemon extract
1-1/2 C. powdered sugar
10 egg whites
1 t. cream of tartar
1 C. cake flour
1/4 t. salt
Preheat oven to 325*. Line bottom of 10" tube pan with wax paper, cut
to fit. Beat egg yolks; add lemon extract and 1 cup of the powdered sugar.
Beat until thick and pale; set aside. Beat egg whites until foamy; add
the cream of tartar, and beat until whites form soft peaks. Gradually,
add remaining 1/2 cup powdered sugar and beat until stiff. Stir a fourth
of the whites into the yolk mixture. Spoon remaining whites on top of the
yolk mixture and sift flour and salt over them. Carefully fold until blended.
Spoon into pan and bake for 50-60 minutes, until a toothpick comes out
clean. Invert pan on a rack and let cake cool completely before removing
from the pan. Frost with your favorite frosting.
Fruit-Filled
Cakes
