Cakes
Cake Ingredients
2 sticks of butter or margarine
1/2 cup Crisco
3 cups sugar
5 eggs
1/4 tsp. Salt
1/2 tsp. Baking powder
1/2 cup cocoa
1 and 1/4 cups milk
3 cups plain flour
1 Tbs. Vanilla extract
Using an electric mixer, cream the butter, Crisco, and 2 and 1/2 cups of the sugar together with the salt and the baking powder.
Make sure it is mixed well.
Add the eggs one at a time.
Add the milk and flour alternately, a bit at a time.
Mix well the left over 1/2 cup of sugar with the cocoa and add it to the batter mixture.
Add the vanilla.
Place the entire mixture in a greased and floured tube pan.
Bake the cake batter at 325 degrees for 1 and 1/2 hours.
Remove from the oven and let it stand in the pan for a bit, then remove it to a cake plate to cool.
2 cups sugar
1/2 cup milk
1 stick of butter or margarine
4 Tbs. cocoa
1/4 tsp. Salt
1/4 cup Karo syrup
Mix together all the icing ingredients in a pot and bring it to a boil over medium heat and boil it hard for 1 minute, stirring constantly.
Remove it from the heat and beat the mixture until cool.
Bring the mixture to a boil a second time and boil hard for 30 seconds.
Remove the mixture from the heat again and beat it until it is cool.
Spread the icing over the cooled chocolate pound cake.
Note: The icing tends to be a little soft, so if it is required, you may cook it a little longer or refrigerate it to stiffen it up.
Cake Ingredients
1 and 1/4 cups cooking oil
3 eggs
1 and 1/2 tsp. Vanilla extract
3 cups flour
2 tsp. Baking soda
1/2 tsp. salt
1 tsp. Cinnamon
1 cup crushed pineapple
1 to 1 and 1/4 cups coarsely chopped pecans
2 cups shredded carrots
Into a bowl, sift together the flour, baking soda, salt, and cinnamon.
In a large mixing bowl using an electric mixer, beat the oil, eggs, sugar, and vanilla until they are light.
Add the flour mixture, carrots, and pineapple (using a slotted spoon to retain a little of the liquid) to the batter in the large mixing bowl and mix well.
Stir in the pecans by hand.
Pour the batter into a greased and floured tube pan. (The tube pan must be one piece.)
Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake slightly before removing it from the pan, then cool it completely prior to frosting he cake.
1/2 (1/4 cup) stick butter or margarine--softened
1-8 oz. Package of cream cheese--softened
1 pound powdered sugar
1 tsp. Lemon flavoring
With an electric mixer, mix all the frosting ingredients until smooth.
The frosting may be refrigerated while the cake is cooling.
Frost the cake when it is completely cooled, using the extra frosting to fill the center hole.
Place in a mixing bowl:
2 cups sugar
2 cups flour
Boil, and add to above:
1/2 cup butter or oleo
1/2 cup oil
1 cup coke
3 Tbs. Cocoa
After mixing above ingredients together, add:
1/2 cup buttermilk
1tsp. Soda
2 eggs
1 tsp. Vanilla extract
1 and 1/2 cups small marshmallows
Pour mixture into a greased and floured oblong pan and bake at 350 degrees for 45 minutes.
Icing
Mix together:
1/2 cup softened butter or oleo
1 pound 10x (powdered) sugar
3 Tbs. Cocoa
Add coke to make desired consistency.
Spread icing on cooled cake.
Pies
Ingredients
1-8 oz package of cream cheese
1/3 cup lemon juice
2 tsp. Vanilla extract
1 small can of condensed milk (I use Eagle Bran)
1 graham cracker crust
1-16 oz. Can of cherry pie filling
Allow the cream cheese to soften.
Mix together the cream cheese, lemon juice, vanilla, and condensed milk.
Place the mixture in the graham cracker crust and chill in the refrigerator for about 1/2 hour.
Using a slotted spoon (because you will want some of the thick juice, but not all of it), spoon the cherry pie filling on top of the pie and return it to the refrigerator to continue chilling until you are ready to serve it.
It is best if you make the pie early in the day, and it must remain refrigerated.
This pie is very rich.
Ingredients
1 and 1/2 cups sour cream
1 and 1/2 cups pumpkin puree
3 eggs--separated into yolks and whites (you will need both)
1 cup brown sugar
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground ginger
1/4 tsp. Salt
In a double boiler, heat 1 cup of the sour cream, stirring constantly. (You may also heat the sour cream in a regular pot over low heat, stirring constantly.)
In a mixing bowl, mix together the other 1/2 cup sour cream, the pumpkin puree, the egg yolks (beaten), the brown sugar, the cinnamon, the nutmeg, the ginger, and the salt.
Add the seasoned puree mixture to the heated sour cream and cook it, stirring constantly, until it is thick.
Thank you.