INGREDIENTS
2 tbsp. Crisco
1 whole egg
1 cup sugar
2 cups flour
1/2 teaspoon each ground cloves and nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pure vanilla
1 cup raisins and/or nuts
1 can condensed tomato soup
1 teaspoon baking soda, mixed with 1/2 cup water
COOKING DIRECTIONS
Combine water, baking soda and soup; reserve.
Cream shortening with sugar, adding sugar in stages then add egg. Sift all dry ingredients, add to creamed mixture.
Blend in soup mix and vanilla.
Bake in a greased cake pan 350°F for 45 minutes.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Saturday, February 14, 2009
FAST POUND CAKE
INGREDIENTS
1 box Pillsbury pudding cake mix
1 cup plain flour
1 cup sour cream
1 cup sweet milk
4 eggs
3/4 cup sugar
1/2 tsp each vanilla, butter, almond
lemon extract
COOKING DIRECTIONS
Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
1 box Pillsbury pudding cake mix
1 cup plain flour
1 cup sour cream
1 cup sweet milk
4 eggs
3/4 cup sugar
1/2 tsp each vanilla, butter, almond
lemon extract
COOKING DIRECTIONS
Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
Serves 16.
Wednesday, January 28, 2009
BANANA CAKE
INGREDIENTS
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla
COOKING DIRECTIONS
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.
Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.
Bake for 35-45 minutes or until toothpick comes out clean.
Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 teaspoon vanilla
COOKING DIRECTIONS
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.
Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.
Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.
Bake for 35-45 minutes or until toothpick comes out clean.
Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.
RUSSIAN TEA CAKES
INGREDIENTS
1 cup butter, room temperature
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped
confectioners' sugar for rolling
COOKING DIRECTIONS
Preheat oven to 400 degrees.
Cream the butter adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.
Roll between hands into 1-inch balls and place on an ungreased baking sheet.
Bake for 12 to 14 minutes.
Remove from oven and while still warm, roll in confectioners' sugar.
1 cup butter, room temperature
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped
confectioners' sugar for rolling
COOKING DIRECTIONS
Preheat oven to 400 degrees.
Cream the butter adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.
Roll between hands into 1-inch balls and place on an ungreased baking sheet.
Bake for 12 to 14 minutes.
Remove from oven and while still warm, roll in confectioners' sugar.
Tuesday, January 27, 2009
MANHEIM WHITE CAKE
INGREDIENTS
3/4 cup butter
1 1/2 cups sugar
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
3 egg whites
1 teaspoon vanilla
COOKING DIRECTIONS
Preheat Oven to 350°F.
Cream butter, and sugar. Mix and sift dry ingredients and add alternately with milk to the first mixture. Add pecans, vanilla and fold in stiffly beaten egg whites.
Bake as a loaf or in layers. Cake is done when toothpick inserted in center comes out nearly clean, about 50 minutes.
Frost with your favorite frosting (maple frosting works well) or spread melted butter on top and dust with confectioners or granulated sugar.
3/4 cup butter
1 1/2 cups sugar
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
3 egg whites
1 teaspoon vanilla
COOKING DIRECTIONS
Preheat Oven to 350°F.
Cream butter, and sugar. Mix and sift dry ingredients and add alternately with milk to the first mixture. Add pecans, vanilla and fold in stiffly beaten egg whites.
Bake as a loaf or in layers. Cake is done when toothpick inserted in center comes out nearly clean, about 50 minutes.
Frost with your favorite frosting (maple frosting works well) or spread melted butter on top and dust with confectioners or granulated sugar.
CHOCOLATE PUDDING CAKE
INGREDIENTS
1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk
COOKING DIRECTIONS
Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
1 scant cup semi-sweet chocolate chips
2/3 cup milk
1/3 cup sugar
1 large egg yolk
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extractCOOKING DIRECTIONS
Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
WORM DIRT CAKE
INGREDIENTS
1 to 1 1/4 lb. pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 (12 oz.) tub Cool Whip (can use chocolate)
2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
1/2 tsp. vanilla
4 gummy worms and/or other critters
COOKING DIRECTIONS
Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.
Mix butter, cream cheese and sugar and vanilla together. Set aside.
Combine milk and pudding mix. Fold Cool Whip into the pudding.
Fold together pudding mixture and butter-cream cheese mixture.
Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.
As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.
Chill in refrigerator for 3 to 4 hours before serving.
1 to 1 1/4 lb. pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 (12 oz.) tub Cool Whip (can use chocolate)
2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
1/2 tsp. vanilla
4 gummy worms and/or other critters
COOKING DIRECTIONS
Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.
Mix butter, cream cheese and sugar and vanilla together. Set aside.
Combine milk and pudding mix. Fold Cool Whip into the pudding.
Fold together pudding mixture and butter-cream cheese mixture.
Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.
As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.
Chill in refrigerator for 3 to 4 hours before serving.
YELLOW LAYER CAKE OR CUP CAKES
INGREDIENTS
2 cups cake flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 eggs
1/3 cup milk
1 teaspoon vanilla
COOKING DIRECTIONS
Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep. To avoid a crust and for easier removal, line pans with a circle of wax or parchment paper which has been buttered.
Measure into mixing bowl:
2 cups cake flour
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
COOKING DIRECTIONS
Beat for 2 minutes.
Stir in 3 teaspoons baking powder.
Next, add:
2 eggs
1/3 cup milk
1 teaspoon vanilla
COOKING DIRECTIONS
Beat for 2 more minutes to make a smooth and thin batter. Turn batter into prepared cake pans and bake for 25-30 minutes.
For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20 minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.
Allow to cool slightly and frost the cakes while still warm.
2 cups cake flour (sifted before measuring)
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
3 teaspoons baking powder
2 eggs
1/3 cup milk
1 teaspoon vanilla
COOKING DIRECTIONS
Preheat oven to 375°F. Butter or grease two 9 inch layer pans 1 1/2" deep. To avoid a crust and for easier removal, line pans with a circle of wax or parchment paper which has been buttered.
Measure into mixing bowl:
2 cups cake flour
1 1/3 cups sugar
1/2 cup Crisco
1 teaspoon salt
2/3 cup milk
COOKING DIRECTIONS
Beat for 2 minutes.
Stir in 3 teaspoons baking powder.
Next, add:
2 eggs
1/3 cup milk
1 teaspoon vanilla
COOKING DIRECTIONS
Beat for 2 more minutes to make a smooth and thin batter. Turn batter into prepared cake pans and bake for 25-30 minutes.
For cup cakes line muffin tins with baking cups and bake at 375°F for 15-20 minutes. Makes 2 layer cakes or 2 1/2 dozen cupcakes.
Allow to cool slightly and frost the cakes while still warm.
RUM POUND CAKE
INGREDIENTS
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
Rum Sauce/Mayer's Rum (Optional):
It is good to keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
Rum Sauce/Mayer's Rum (Optional):
It is good to keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
WHITE LAYER CAKE
INGREDIENTS
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk
COOKING DIRECTIONS
Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.
Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.
Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.
Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.
Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk
COOKING DIRECTIONS
Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.
Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.
Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.
Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.
Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.
Sunday, November 16, 2008
SUNSHINE CAKE
INGREDIENTS
6 eggs, separated
6 eggs, separated
1/3 teaspoon cream of tartarpinch of salt
1 cup cake flour
1 cup sugar
1 lemon, grated rind
1 teaspoon vanilla
COOKING DIRECTIONS
Preheat oven to 325°F. Sift flour before measuring. Combine and sift with sugar. Beat egg yolks until light and thick. Slowly add half of the sugar, continuing to beat at medium speed of electric mixer. Stir in grated lemon rind and vanilla.
In a separate bowl, add a pinch of salt, and cream of tartar to egg whites; beat whites with a wire whip until stiff enough to stand in peaks, but not dry.
Into the egg yolk mixture, gently fold remaining sugar and then egg whites. Next, fold in the flour and salt, and then, the remaining egg whites.
Pour the batter into an ungreased tube pan.
Bake for about 1 hour or until cake tests done.
Remove from oven and invert pan until cool. Using a dull knife, run it around the edge of the pan to separate cake from pan if required.
Preheat oven to 325°F. Sift flour before measuring. Combine and sift with sugar. Beat egg yolks until light and thick. Slowly add half of the sugar, continuing to beat at medium speed of electric mixer. Stir in grated lemon rind and vanilla.
In a separate bowl, add a pinch of salt, and cream of tartar to egg whites; beat whites with a wire whip until stiff enough to stand in peaks, but not dry.
Into the egg yolk mixture, gently fold remaining sugar and then egg whites. Next, fold in the flour and salt, and then, the remaining egg whites.
Pour the batter into an ungreased tube pan.
Bake for about 1 hour or until cake tests done.
Remove from oven and invert pan until cool. Using a dull knife, run it around the edge of the pan to separate cake from pan if required.
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