3       cups all-purpose flour
1 1/2   t    baking powder
3/4     t    salt
1/4     t    nutmeg
1 1/2   cups dried currants
1       cup  mixed candied fruits and peels
1       cup  seedless raisins
3/4     cup  light raisins
1/2     cup  candied red cherries, halved
1 1/4   cups butter or regular margarine, softened
1       cup  sugar
5            eggs

Preheat oven to 325 degrees F. Grease well a 9-inch tube pan. Sift flour with baking powder, salt and nutmeg. In large bowl, combine currants, candied fruits and peels, raisins and cherries; mix well.

In a large bowl, with electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.  At low speed, gradually add flour mixture, beating until well combined. With wooden spoon, stir fruit mixture into batter until combined. Turn into prepared pan; smooth top with spatula. Arrange almonds around edge and around opening of tube. Bake 1 hour and 20 minutes, or until cake tester inserted in cake comes out clean. If top of cake seems too brown, cover pan with a square of brown paper for last 30 minutes of baking. Let cool in pan on wire rack 30 minutes. Remove from pan; let cool completely. Wrap in transparent wrap and foil; store in cool place. Makes one 9-inch tube cake.      Back to Index:

---CAKE---
2 c  Flour; Unbleached
2 c  Sugar
1/2 lb Butter
2 T  Cocoa; Unsweetened
1 c  Pepsi
1/2 c  Buttermilk
2 ea Eggs; Large, Beaten
1 t  Baking Soda
1 t  Vanilla Extract
1 1/2 c  Marshmallows; Miniature

----FROSTING----
6 T  Butter
1 c  Brown Sugar; Dark, Packed
2/3 c  Peanut Butter
1/4 c  Milk
2/3 c  Peanuts; Chopped

CAKE:
Preheat oven to 350 degrees F.  Grease and flour 9 X 13 X 2-inch pan Combine flour and sugar in large bowl.  Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended.  Add buttermilk, beaten eggs, soda, and vanilla.  Mix well. Stir in marshmallows. Pour into prepared pan.  Bake 40 minutes. Remove cake from oven and frost while still warm.

FROSTING:
Cream Butter, sugar, and peanut butter.  Add milk and stir well. Add nuts. Spread over warm cake.  Place frosted cake under broiler about 4-inches from heat source.  Broil just a few seconds, or until topping starts to bubble.  DO NOT scorch!  Let cool at least 30 minutes before serving.
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*   2 1/2 cups apples, unpeeled, chopped
*   1 cups nuts (which ever kind you prefer)
*   1 cup oil
*   2 cups of flour
*   2 cups sugar
*   1 teaspn. nutmeg
*   1 teaspn. vanilla
*   1 teaspn. salt
*   2 eggs
*   1 teaspn. baking powder

Put all ingredients in mixing bowl except the flour. Mix well on medium speed. Do not puree, leave a bit chunky. Gradually add the flour and mix well. Grease and flour a bunt or tube pan.
Pour batter into pan to about 1 in. from top of pan. Bake in preheated oven at 325 deg. for 45 minutes to 1 hour. The toothpick test will not work because apples will keep cake moist.
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2        cup   Flour
1        cup   Brown sugar
1/2      cup   Sugar
1/2      cup   Butter
1 1/4    cup   Nuts, chopped
1        cup   Chocolate chips
9              Heath Bars
1        tsp   Baking soda
1        cup   Buttermilk
1              Egg
1        tsp   Vanilla

* until as fine as cornmeal.  Set aside 1/2 of mixture for topping.

Coarsely chop 7 Heath Bars.  Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips.  Add baking soda  o buttermilk and stir into mixture.  Add egg and vanilla, stirring  well. Pour mixture into a
prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars.  Add to reserved crumb mixture  along with remaining chopped nuts. Sprinkle over batter. Bake at 350 degrees for 35 minutes.  Cool before serving.
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Seven dwarves could easily be led astray by this ivory-white beauty. If you add a couple of yolks, you will get a creamier cake, but you will lose the
snow-white effect. Other possible variations are to substitue (carefully drained) vanilla or coffee yogurt for the sour cream. The result is a
distinctive and delicious flavor combination that would be hard to put your finger on.

Use a ready-made crumb nut crust made from graham crackers. A 9" springform pan.

1 lbs. cream cheese 1 teaspn. vanilla extract
1 cup granulated sugar
2 cups sour cream
4 egg whites
1 teaspn. confectioners' sugar

Preheat the oven 350ø In a large mixing bowl, beat together the cream cheese, vanilla, and sugar. Add the sour cream slowly to the mixture.
beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar and continue beating until they form stiff peaks. Fold the egg whites into the cream-cheese mixture.
Pour the mixture into the prepared crust, and bake for about 1 hour. Allow to cool in the oven with the door propped open. Chill.
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8            1.26 oz. plain Hershey bars
1/2     tsp  soda
1       c    margarine or butter
1       c    buttermilk
2       c    sugar
1            5 1/2 oz. can Hershe Chocolate Syrup

Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.8
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1 1/2 cup Zwieback Toast Crumbs
2 tblspn. Sugar
1/3 cup Margarine, Melted
1 Env. Unflavored Gelatin
1/2  cup Cold Water
1/2 cup Lime Juice
3  Large Eggs, Separated
1/3 cup Sugar
1 1/3 teaspn. Grated Lime Peel
16 oz Light Neufchatel Cheese,Sof
2  cup Thawed Whipped Topping

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan.  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in water, stir over low heat until dissolved.  Add juice, egg yolks, 1/2 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes.  Cool.  Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended.  Stir in a few drops of green food coloring, if desired.  Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form  Fold egg whites and whipped
topping into neufchatel cheese mixture, pour over crust.  Chill until firm. Garnish with additional lime peel, if desired.  Back to Index:

Cakes

3  Large eggs
1 c  Sugar
2/3 cup Solid pack pumpkin
1 ts Fresh lemon juice
3/4 cup All-purpose flour
1 ts Baking powder
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground nutmeg
1/2  ts Salt
1 c  Walnuts or pecans *
Powdered sugar

FILLING
1 c  Powdered sugar
8 oz Cream cheese, softened
4 tb Butter, softened
1/2 ts Pure vanilla extract

*  The nuts should be finely chopped.

In large bowl, beat eggs on high for 5 minutes, gradually adding sugar. Stir in pumplin and lemon juice.  In separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Fold flour mixture into pumpkin mixture.  Spread batter on greased and floured 10x15-inch jelly roll pan.  Top with chopped nuts and bake at 375 degrees for 15 minutes.  Turn out on a towel
which has been liberally sprinkled with powdered sugar.  Roll and keep covered.

FILLING:
In a medium bowl, beat all filling ingredients until smooth.  Unroll cooled cake and spread with filling.  Roll cake up again and chill thoroughly before serving.  Serve at room temperature.  Sprinkle with additional powdered sugar,
if desired.    Back to Index:

6 eggs, separated, at room temperature
1 cup granulated sugar
1/2 cup almond powder (OR
1 teaspn. almond extract)
1 Tblspn. honey
1 1/4 cup all purpose flour
1 1/4 teaspn. baking powder 
1/2 teaspn. salt
1/4 teaspn. baking soda
4 Tblspn. milk
2 Tblspn. melted butter, cooled (or peanut oil)

In bowl, sift flour, baking powder and salt; set aside.  In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.  Cream mixture until smooth, about 5 minutes.  Add honey (and almond extract).  Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.  Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. 
Steaming:  Before mixing, bring water in steamer to boil.  Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).  Pour batter into bowl.  Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering.
Makes 1 cake    Back to Index:

6 ea Large eggs                          1 c  Sugar
1/2 c  Dry milk powder           1/2 t  Salt
1 T  Lime juice                          1 c  Cake flour
1 x  Blueberries                       1 x  Powdered sugar

Beat together until soft peaks form: eggs, sugar, dry milk, salt and lime juice.  At low speed, 1 tablespoon at a time, add cake flour. Bake in greased tube pan at 350 F for 45 minutes.  Invert on funnel or bottle to cool. Serve with blueberries sprinkled with powdered sugar. Back to Index:

1 cup shortening or oil <oil is better>
1 cup sugar
2 cups self rising flour
2 eggs
1 tea. vanilla

Mix all together, Roll into small balls. Press down onto <ungreased> cookie sheets. Put them close enough together so they kinda stick together, <you can pull them apart when you take them out> Bake at 300-350 until lightly brown.
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Makes 6 Servings

1 Cup     Regular Margarine
1/2 Cup   Shortening
3 Cup     Sugar
5 Large   Eggs
3 Cup     Unbleached Flour (Cake Flour Was Not Specified)
2 Tbls    Lemon Extract
1 Cup     7-Up (Room Temperature)

Cream the margarine, shortening and sugar together beating until light and fluffy.  Add the eggs, one at a time, blending well after each addition.  Beat in the flour, then beat in the extract and 7-Up.  Blend well.  Pour the batter into a well-greased and floured tube pan and bake at 325ø for 1 to 1 1/2 hours.    Back to Index:

2 cups sifted all-purpose flour 
1 teaspn. nutmeg
1 teaspn. cinnamon 
1 teaspn. baking soda
1 teaspn. salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 teaspn. vanilla
1 cup thick applesauce
1 cup whole bran cereal
1 cup chopped pecans

Sift together flour, nutmeg, cinnamon, soda, and salt. Cream sugar, shortening, eggs and vanilla until smooth and creamy. Add applesauce and
cereal; mix. Add dry ingredients; stir until blended. Stir in pecans. Pour into greased and floured baking pan (13x9x2 inch). Bake in a moderate oven (350 deg.) 30 t0 35 minutes. Frost with your favorite butter frosting.
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*    1 (18« oz.) pkg. yellow cake mix
*    1 (3 3/4 oz.) pkg. instant vanilla pudding/pie filling
*    1 (15 oz.) can Coco Lopez Cream of Coconut
*    « cup plus 2 tblspn. rum
*    1/3 cup vegetable oil
*    4 eggs
*    1 (8oz.) can crushed pineapple, well drained
*    Whipped Cream        ....
*    Pineapple chunks        .   (garnish)
*    Maraschino cherries     .       "
*    Toasted coconut      ....       "

Preheat oven to 350 deg. In large mixer bowl, combine cake mix, pudding mix, cup cream of coconut, « cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pieapple. Pour into well greased and floured 10" tube pan. Bake 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill throughly. Garnish. Store in
refrigerator.  Back to Index:

1/2 cup butter
1 lb. confectioners' sugar (about 3 1/2 cups, sifted)
Pinch of salt
4-5 tblspn. strong, hot coffee
2 tblspn. cocoa
1 1/2 teaspn. vanilla
Confectioners' sugar

Cream butter, add sugar gradually, stirring until well blended; add salt and cocoa. Stir in coffee a little at a time, adding just enough to give a good spreading consistency; beat until fluffy; add vanilla and blend.   Back to Index:

(you can also use 7-up)

Servings:  8

3 c  Sugar
1/2 lb Butter
1/2 c  Vegetable Shortening
6 ea Eggs; Large
3 c  Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t  Baking Powder
1 t  Vanilla Extract
1 T  Lemon Rind; Grated
1 T  Lime Rind; Grated

----ICING-----
2 ea Egg Whites; Large
1 c  Sugar
1 T  ;Water
2 T  Maraschino Cherry Juice
1 T  Light Corn Syrup
1/4 t  Cream Of Tartar
10 ea Maraschino Cherries; Chopped

Preheat oven to 350 degrees F.  Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately.  Add baking powder and when mixture in fully creamed, add vanilla and fruit rinds.  Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean.

FROSTING:
Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler.  When thoroughly mixed, thick, and spreadable frost cake.  Decorate top of cake with chopped maraschino cherries. 
NOTE:
Since Fresca is available only in limited areas if at all, 7-up may be good substitution, or any lemon-lime drink.  Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish.  Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup.  Back to Index:

8       ozs  pineapple rings, drained
4            maraschino cherries, halved
2       pkg  coffee cake mix (10.5 ozs. each)
2            eggs
1       cup  milk, divided

Heat to 350 degrees F. Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place 4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the long side of the pan. Place
cherry halves, cut-side-down, in the center indentations  of the pineapple-halves. Sprinkle bottom and sides of the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix. Discard remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for. Squeeze batter from both bags gently over
streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan gently on counter to release any air bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the bread level with the top of the pan. Invert bread onto a serving plate while warm. To serve, cut with a sharp (not serrated) knife.  Yield: 1 loaf
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4 Extra large eggs
1 cup  Vegetable oil
2 cup Sugar
2 cup  Solid pack pumpkin
2 teaspn. Baking powder
2 cup  All-purpose flour
1 teaspn. Baking soda
1/2 teaspn. Salt
2 1/2 teaspn. Ground cinnamon
1 teaspn. Ground ginger
1 teaspn. Ground cloves
1 teaspn. Ground nutmeg

CREAM CHEESE FROSTING
3 oz Cream cheese, softened
6 tb Butter, softened
1 tb Whole milk
1 ts Pure vanilla extract
3 c  Powdered sugar

In large bowl, beat eggs, oil, and sugar until well blended.  Add pumpkin and mix thoroughly.  In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg  Gradually add dry ingredients to pumpkin mixture.  Mix until smooth.  Pour into greased and floured 11x17-inch jelly roll pan.  Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean.  Cool before spreading with cream cheese frosting.

FROSTING:
Stir in milk and vanilla.  Gradually add powdered sugar.  Beat until smooth and spread on cooled cake.      Back to Index:

2  Cups      chocolate pudding (instant's OK)
48           graham crackers
2  Tbs       sugar
1  Cup       heavy cream (whipped) (canned OK)
1  tsp       vanilla

Use packaged or homemade choc pudding.  Whip cream adding sugar and vanilla (just stir in if you're using canned)...  Layer graham crackers and pudding on a serving plate until about six layers high. Frost the top and sides with the
whipped cream. Chill several hours in the fridge.  Slice thinly to serve...  Back to Index:

1/2 cup shortening
1 cup sugar
1 tsp. vanilla
1/2 tsp. lemon extract
2 eggs
2 cups sifted flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk

Stir shortening to soften. Gradually add sugar, and cream until light and fluffy. Add vanilla and lemon extract. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients and add small amounts alternately with buttermilk, beating until smooth. Pour
into 2 greased and paper-lined 8-inch round layer cake pans. Bake at 350 degrees for 30 minutes.
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6               regular-size (or 13 individual-size) Milky Way candy bars
2               sticks (1 cup) butter or margarine
2       cups    sugar
4               eggs
2 1/2   cups    all-purpose flour
1/2     tsp     baking soda
1 1/4   cups    buttermilk
1       tsp     vanilla
1       cup     chopped nuts

In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool. Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients
are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes, or until top springs back when touched lightly and wooden pick inserted in center comes out clean. (Top will be quite dark.) Cool 10 minutes before removing from pan and cooling on wire rack. 
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Cake:
10      oz      semisweet chocolate, finely chopped
1 1/4   cups    butter, room temperature
1 1/2   cups    sugar
8       ea      lg eggs, separated, room temperature
2       tsp     vanilla extract
1 1/4   cups    roasted unsalted peanuts, coarsely chopped
1       cup     cake flour
1       pinch   cream of tarter

Buttercream:
5       egg     yolks
1 1/2  cups    sugar plus
1 1/2   tbsp    sugar
10      oz      semisweet chocolate, finely chopped
2 1/4   cups    unsalted butter, cut into tablespoon size pieces
10  oz    Snickers bars, chopped into small pieces

For cake:
Preheat oven to 350 degrees.  Grease three 8 inch diameter cake pans with 1 1/2 inch high sides.  Line bottoms with waxed paper. Melt chocolate in top of double boiling over simmering water; stir until smooth.  Remove from over water and cool to barely lukewarm. Using electric mixer, cream butter in large bowl until light and fluffy. Gradually add 1 1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time.  Mix in vanilla.  Stir in chocolate, then peanuts.  Sift flour over batter and gentely fold in ( batter will be very thick).
Using clean dry beaters, beat whites with cream of tartar in another large bowl to soft peaks.  Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.  Fold 1/2 of whites into batter to lighten.  Gently fold in remaining whites.  Divide batter among prepared pans.  Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes.  Run small sharp knife around pan sides to loosen, if necessary.  Turn out onto racks.  Peel off paper.  Cool to room temperature.

For Buttercream:
Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes. Meanwhile, stir
sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup regesters 234 to 240 degrees. Beat hot syrup into egg yolks in slow steady stream.  Continue beating until thick and cool, about 10 minutes. Melt chocolate in top of double boiler over simmering water; stir until smooth.  Remove from over water and let stand until cool but still liquid. Gradually beat butter into yolk mixture 1 tbsp at a time.  Add chocolate, and stir in combine.  Transfer 2 cups buttercream to small bowl; stir in chopped Snickers bars.

To assemble cake:
Place one cake layer on platter top side down.  Spread half of Snickers buttercream over.  Top with second cake layer.  Spread remaining Snickers buttercream over.  Top with third cake layer. Spoon 1 cup plain butter into pastry bag fitted with medium star tip.  Frost top and sides of cake with remaining buttercream. Bring cake to room temperature before serving. Serves 12.
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1 1/2   Cup     Cake Flour
3       Tbls    Cocoa
1       Tsp     Soda
1       Cup     Sugar
1/2     Tsp     Salt
1       Tbls    Vinegar
1       Tsp     Vanilla Extract
4       Tbls    Butter, Melted
1       Cup     Cold Water

Mix the flour, cocoa, soda, sugar, and salt in a flour sifter and sift into an ungrease 9 X 13-inch baking pan.  Make 3 shallow holes in the
mixture.  In the first hole, pour in the vinegar, in the second, the vanilla and in the third hole pour in the melted butter. Pour the cold water over the entire cake. Stir and blend well.  Bake in a preheated 350ø oven for 25 to 35 minutes or until the cake tests done.   Back to Index:

1/2 cup soft shortening
1 very large egg,
2 cup sugar
1 1/2 cups applesauce,
2 1/2 cups sifted flour,
1 1/2 teaspn. soda;
1 1/2 teaspn. salt;
3/4 teaspn. cinnamon;
1/2 teaspn. cloves;
1/2 teaspn. allspice,

Mix shortening & sugar & egg. Then add applesauce. Mix flour with spices. Stir in 1/2 cup chopped nuts. Add 1 cup raisins. Bake in 350 deg. oven oblong 45 to 50 min., square 35 to 40, If deeper; cook longer. Test for doneness with
toothpick. Back to Index:

*   8-oz. package softened cream cheese
*   1/2 cup sugar
*   2 cups thawed Cool Whip
*   9-inch graham cracker crust
*   1 can cherry pie filling

Beat cream cheese and sugar until creamy. Blend in Cool Whip. Pour into unbaked pie shell. Top with cherry filling. Chill at least 3 hours before
serving.   Back to Index:

This might look like the poor man's version of the Hazelnut Cheesecake (if you haven't priced sour cream lately), but note that replacing a pound of cream cheese with sour cream gives a lighter, softer cheesecake with that tang of sour cream.
Ready-made nut crust, made from Graham crackers and almonds. 9" springform pan.

1 lbs. cream cheese
3/4 cup granulated sugar
3 large eggs
1 teaspn. vanilla extract
1/4 teaspn. almond extract
1/3 cup chopped almonds
3 cups sour cream

Preheat the oven to 375ø.
In a large mixing bowl, beat together the cream cheese and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating thoroughly after each. Add the extracts, almonds, and sour cream and mix until ingredients are well blended. Pour the mixture into the prepared crust and bake for about 1 hour, or until set. Cool to room temperature, then chill.  Back to Index:

*   1/4 cup Parkay light spread 
*   1/2 cup packed brown sugar
*   1 (8 3/4 oz.)can peach slices, drained
*   1/2 cup chopped pecans
*   1/3 cup Parkay light spread
*   1/2 cup granulated sugar
*   1 egg
*   1/2 teaspn. vanilla
*   1 cup flour
*   1 1/2 teaspn. baking powder
*   1/2 teaspn. salt
*   1/2 cup milk

Combine spread and brown sugar, mixing until well blended. Spread onto bottom of 8 in. square pan. Arrange peaches on brown sugar mixture; sprinkle with pecans. Beat spread and granulated sugar until light and fluffy. Blend in egg and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Carefully pour over peaches. Bake at 350 deg., 45 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving plate; serve warm. Makes 6-8 servings.   Back to Index:

3 cups Bisquick baking mix
1/2 cup sugar
1/2 cup margarine or butter, melted
1/3 cup milk
Cheese Filling (below)
1/2 cup strawberry, apricot or raspberry preserves

Heat oven to 375 degrees. Mix baking mix, sugar, margarine and milk; beat vigorously 30 seconds. Turn dough onto surface well dusted with baking mix. Knead 30 times. Pat dough evenly in bottom and up side of ungreased round pan, 9x1 1/2". Prepare Cheese Filling; pour over dough. Bake until edge is golden brown and filling is set, about 30 minutes. Cool 10 minutes. Spread with
preserves. Serve warm. Makes 8 servings.

CHEESE FILLING:
*    1/4 cup sugar
*    1/4 teaspn. vanilla
*    2 eggs
*    1 pkg. (8oz.) cream cheese, softened.

Beat all ingredients with hand beater until smooth.   Back to Index:

Cakes

1 (10 3/4 lbs.) frozen loaf pound cake, thawed and sliced crosswise into 1/4 in. slices
8 oz. bar milk chocolate with almonds
3 cups ricotta cheese (24oz.)
1 cup sifted powdered sugar
1 cup whipping cream
1 tblspn. powdered sugar
1 teaspn. vanilla
10-12 blanched whole almonds, toasted (optional)

Line an 8 in. bowl (2 qt.) with pound cake slices; cut pieces to fill in any spaces. set aside remaining slices. Use a vegetable peeler to shave about 2 tblspn. of chocolate from the edge of the chocolate bar. Chill the shavings and use for garnishing. Break the remaining chocolate bar into small pieces and place in a food processor bowl; cover and process till crumbly. Add cheese
and the 1 cup powdered sugar; cover and process till blended. Turn half of the
chocolate-cheese mixture into the prepared bowl; spread evenly. Cover with a layer of the reserved pound cake slices. Top with remaining chocolate-cheese mixture and a layer of pound cake slices. Cover and chill several hours of
overnight. To serve, invert onto a serving plate. In a small mixing bowl beat whipping cream, the 1 tblspn. powdered sugar and vanilla with an electric mixer on low speed till soft peaks form. frost cake with whipped cream and garnish with the reserved chocolate shavings and almonds. Makes 8-10 servings.  Back to Index:

6       ozs  semisweet chocolate (six 1 oz. squares)
1       cup  unsalted butter
1       cup  sugar
4            egg yolks
1/2     cup  all-purpose flour
1/8     t    salt
1       cup  heavy or whipping cream
2       T    black raspberry liqueur
2       T    unsweetened cocoa

Raspberry Sauce
2       pkgs frozen raspberries in syrup,thawed (10 oz.each)
1/3     cup  confectioners' sugar
2       T    lemon juice
2       T    black raspberry liqueur
 

Preheat oven to 350 degrees F. Butter an 8 1/2 x 4 1/2-inch loaf pan. Line bottom and sides with foil, extending it an inch above each side. Butter
foil, then lightly flour.
In food processor with steel blade process chocolate to fine granules. Transfer to mixing bowl. In saucepan melt butter over medium heat; bring to a boil, being careful not to burn. Pour over chocolate; mix until chocolate is melted and smooth. Add sugar and continue beating until well combined. Add egg yolks one at a time, beating until smooth. Add flour and salt; mix
just until blended. Pour in cream and liqueur; mix until all ingredients are well combined. Pour batter into pan and smooth with spatula. Bake 1
hour and 15 minutes or until toothpick inserted in center comes out barely clean. (The cake should be very fudgy; don't overbake.) Cool on wire rack. Refrigerate 5 to 6 hours or overnight to set. Remove from pan; peel off foil. Turn over and sprinkle cocoa on top. Cut into 1/2-inch slices. Serve in a pool of sauce.
Makes 16 servings, about 256 calories each without sauce.

RASPBERRY SAUCE:
Drain raspberries in strainer over a bowl. Reserve 1 cup syrup. In blender or processor combine raspberries, reserved syrup, confectioners' sugar, lemon juice, and liqueur. Process until well combined. Strain sauce to remove seeds. Makes 2 1/3 cups, about 20 calories per tablespoon
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INGREDIENTS:
*   1 pkg. chocolate cake mix
with pudding in the mix
*   1 cup Hellmann's Real Mayonnaise
*   1 cup water
*   3 eggs

Grease and flour two 9in. layer cake pans. In large bowl with mixer at low speed blend all ingredients 30 seconds. Beat at medium speed 2 minutes or 300 strokes by hand. Pour into prepared pans. Bake in 350 deg. oven 30 to 35 minutes or until cake springs back when
touched lightly in center. Cool in pans 10 minutes. Remove; cool on wire racks. Fill and frost as desired. To prepare cake without pudding in the mix, reduce mayonnaise to 1/2
cup and increase water to 1 1/3 cups.
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4 eggs. beaten to blend
1 1/2 cups all purpose flour
1 cup sugar
1/2 cup vegetable oil
2 teaspoons baking powder
Pinch of Salt
3/4 pound Granny Smith apples, peeled, cored, and chopped
1 teaspoon cinnamon
1 teaspoon sugar

Preheat oven to 350 degrees. Butter 8" or 9" square baking pan.  Combine first 6 ingredients in large bowl.  Beat with fork until well blended.  Add apples and mix thoroughly. Spoon into prepared pan.  Mix cinnamon and sugar and
sprinkle over top.  Bake until cake is browned and tester inserted in center comes out clean, about 45 minutes.  Serve cake warm.
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Makes: 4 (5x4x2 1/2 inch) bread pans....OR....2 loaf pans.

1 cup butter
3/4 cup granulated sugar
1 teaspn. vanilla
4 eggs
2 cups sour cream
4 cups all-purpose flour
1/2 teaspn. of salt
2 teaspn. of baking soda
4 teaspn. of baking powder

CINNAMON-NUT MIXTURE:
1 cup granulated sugar
4 teaspn. cinnamon
3 teaspn. soft butter
1/2 cup of chopped nuts

Cream butter and sugar until light. Add vanilla and eggs one at a time; beat after each. Add flour, salt, baking soda and baking powder to mixture
Blend well. Fold in sour cream. Pour half of the batter into the pans. Sprinkle on cinnamon-nut
mixture. Pour in remaining batter. Lightly sprinkle on top the remaining cinnamon-nut mixture.
Bake in 350 deg. oven for approximately 45 minutes.   Back to Index:

1 can blueberries, drained or,
1 (8 oz.) plain yogart
1 cup fresh or frozen blueberries 
4 eggs
1 pkg. lemon cake mix

Rinse blueberries; drain well.   In mixer, combine cake mix, yogart, and eggs.  Blend until moist, then 2 minutes.  Fold in berries.  Bake in greased and floured Bundt pan at 350 degree for 35 to 45 minutes.  Serve warm with whipped cream.
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Makes One 8-By-12-Inch Cake
In the 1930's this cake was often served for breakfast.

2       cups    dark brown sugar
1/2     cup     vegetable shortening
2       cups    all-purpose flour
1       t       baking powder
1/2     t       baking soda
1       t       cinnamon
1/2     t       ground cloves
1/2     t       salt
1               egg
1       cup     buttermilk
1       t       vanilla
1/2     t       lemon extract

Preheat oven to 350 degrees F. Butter an 8-by-12-inch oblong cake pan or a 9-inch-square pan. In a large mixing bowl, blend the brown sugar, shortening, and flour until the mixture resembles coarse crumbs. Remove and reserve 1 cup of the crumbs. Add the baking powder, baking soda, cinnamon, cloves, and salt to the mixture in the bowl: Blend. Add the egg, buttermilk, vanilla and lemon extract. Beat at high speed for 2 1/2 minutes. Pour batter into prepared pan and smooth on the top. Sprinkle with the
reserved crumb mixture. Bake 35 minutes, or until a wooden skewer inserted in the center comes out clean.   Back to Index:

Makes One 2-Layer 9-inch Cake, or One 9-by-13-inch Cake

This is old colonial recipe must have been developed by those who
brewed their own beer. Deep, rich, and moist, this cake has as
especially good chocolate flavor. This  cake keeps well and actually
iproves in flavor for up to three days.

2/3     cup     butter, at room temperature
2       cups    sugar
2               eggs
2       ozs     (2 squares) unsweetented chocolate, melted
2 1/4   cups    all-purpose flour
2       t       baking soda
1       t       salt
3/4     cup     buttermilk
1       cup     beer
Chocolate Cream Frosting (recipe follows)

Preheat oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or one 9-by-13-inch pan. In a large bowl of an electric mixer, cream the butter and sugar until smooth. Add the eggs and beat until light and creamy. Mix in the
melted chocolate. In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the creamed mixture along with
the buttermilk and beer, mixing until the batter is smooth. Turn the batter into prepared pan or pans. Bake 25 to 30 minutes for the layers, 40 to 45 minutes for the oblong pan. Cool. Frost with
Chocolate Cream Frosting.

CHOCOLATE CREAM FROSTING
Makes about 1 Cup

1/2     cup     heavy cream
1       cup     sugar
2       ozs     (2 squares) Unsweetened chocolate

Combine the cream and sugar in a saucepan. Bring to a boil and boil 1 minute, stirring. Add the chocolate and stir until melted.
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Servings:  1

3 ea Egg whites
1/2 c  Apple sauce
1 1/4 c  Water
1 ea Cake mix *

* Yellow, White or Lemon cake mix.

Pre-heat oven to 350-degrees.  Spray two 9-inch, round cake pans with non-stick cooking spray.  Mix cake mix, water, apple sauce and egg whites
in large bowl with electric beater at low speed until moistened.  Beat two minutes at high speed. (Or beat two minutes by hand.)  Pour half the
batter into each prepared pan.  Bake 30-40 minutes, or until done.  Cool in pan on rack, and remove.  When completely cool, layer and frost cake.  (This recipe substitutes an equal amount of apple sauce for the oil in a recipe.  The apple sauce provides the needed moisture and texture, with none of the fat.  None of the cholesterol.  And only a small fraction of the calories.  612 fewer calories and 72 grams less fat for the whole
cake.) 
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1 1/4 cups all purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into pieces (room temp.)
1 egg yolk
2 tablespoons milk
6 tart apples, peeled and thinly sliced
Cinnamon Topping*

Preheat oven to 350 degrees.  Butter 9" round cake pan.  Sift first four ingredients into large bowl.  Beat in butter.  Add egg yolk and milk and blend until smooth.  Turn into pan and spread evenly to edges.  Arrange apples over top.  Sprinkle with cinnamon topping.  Bake until golden brown, about 45 minutes.  Serve warm or chilled.

* CINNAMON TOPPING

3/4 cup sugar
2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
Blend all ingredients until crumbly.

Serves 6 to 8.   Back to Index:

1 C. shortening
2 C. sugar
4 lg. eggs
1 C. buttermilk
1/4 tsp. baking soda
1/4 tsp. baking powder
3 C. flour (plain)
2 tsp. lemon flavoring

In a large mixing bowl, cream together sugar, shortening, and eggs. Add buttermilk and mix until well blended. Sift flour, baking soda and baking powder.  Add flour mixture a little at a time to egg and sugar mixture. At the end of mixing, add lemon flavoring. Pour into tube pan and bake for 1 hour at 350ø.       Back to Index:

These moist and spicy cupcakes are delicious plain or frosted. Bake at 350 deg. 20 minutes. Make 18 cupcakes.

1 1/4 cups whole-wheat flour
1 1/4 teaspns. baking soda
1/4 teaspn. salt
1 teaspn. ground cinnamon
1/4 teaspn. ground nutmeg
1 cup vegetable oil
1/4 cup honey
2 eggs
1/4 cup chopped walnuts
1 teaspn. vanilla
1 cup finely chopped walnuts
2-3 medium-size carrots, finely shredded 
(1 1/2 cups)
Honey Cream Cheese frosting (recipe follows)

Line 18 medium-size muffin pan cups with paper baking cups or grease the cups. Preheat oven to moderate (350 deg.). Sift flour, baking soda, salt, cinnamon and nutmeg onto wax paper.
Combine oil, honey, eggs and vanilla in a large bowl; beet until creamy and thick. Stir in flour mixture until batter is smooth. Add carrots and walnuts; mix well. Spoon batter into prepared
pans, filling half full. Bake in preheated moderate pven (350 deg.) for 20 minutes, or until tops spring back when lightly pressed with fingertip. Cool cupcakes in pan on wire rack about 5 minutes; remove cupcakes from pans. Cool completely. Frost with Honey Cream Cheese frosting; sprinkle with chopped nuts.

HONEY CREAM CHEESE FROSTING:
Whip 1 pkg. (8oz.) cream cheese, softened with 2 tblspn. honey in a medium-size bowl.

TO FREEZE: Freeze cupcakes on cookie sheet until firm, then put in large plastic bag and return to freezer.      Back to Index:

CRUST:
8 1/2 oz. pkg. chocolate cookie wafers, crushed (about 2 cups)
1/3 cup margarine or butter, melted
1/4 cup sugar

FILLING:
3 (8oz.) pkg. cream cheese, softened
1 cup sugar
3 tblspn. all-purpose flour
4 oz. barsweet cooking chocolate, melted and cooled
3 eggs
2 tblspn. half and half
2 teaspn. vanilla

TOPPING:
1/2 cup dairy sour cream        1/2 teaspn. vanilla

Heat oven to 400 deg.. In small bowl, combine all crust ingredients; mix well. Press over bottom and 2 in. up sides of ungreased 9in. springform pan. In large bowl, combine cream cheese, sugar, flour, and chocolate. Beat at high speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in half and half and vanilla. Pour mixture into crust. bake at 400 deg. for 10 minutes; reduce oven temperature to 300 deg. and continue baking 55-65 minutes or until filling is set. Remove from oven; cool 10
minutes. Carefully loosen crust from rim of pan by running knife between pan rim and crust. In small bowl, combine topping ingredients; mix until smooth. Spread over slightly cooled cheesecake. Cool completely; chill. Garnish as
desired. Cut into small wedges. Makes 16 servings.    Back to Index:

Moist mildly spiced, not too sweet, dark chocolate cake

Fine dry bread crumbs
2 3/4   cups flour
3/4     cup  unsweetened cocoa (preferably Dutch process)
2       t    baking powder
1       t    baking soda
1 1/2   t    cinnamon
1/2     t    ginger
1/2     t    salt
1/4     t    cloves
1/4     t    nutmeg
1       cup  butter or margarine, softened
2       cups granulated sugar
1 1/2   t    vanilla
4            eggs
1       can  (1 pound) pumpkin (1 3/4 cups)
1 1/2   cups walnuts, chopped coarse
Confectioners' sugar (optional)

Thoroughly grease a 3-quart fluted tube pan; sprinkle with bread crumbs; set aside. Mix well flour, cocoa, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg; set aside. In large bowl cream butter with granulated
sugar and vanilla. Add eggs one at a time, beating well after each. Stir in half the flour mixture, then the pumpkin, then remaining flour mixture just
until well blended. Stir in walnuts. Turn batter into pan; smooth top. Bake in bottom third of preheated 325o F oven 80 to 90 minutes or until pick inserted in the center of cake comes out clean. Remove from oven; let stand on rack for
15 minutes. Invert on rack; cool completely. Cover and let stand several hours or overnight before serving. Dust generously with confectioner' sugar. Makes 16 servings.
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*    4 cups Bisquick baking mix
*    1/3 cup sugar
*    1/2 cup margarine or butter, melted
*    1/3 cup milk
*    1 teaspn. vanilla
*    1 teaspn. almond extract
*    3 eggs
*    1 can (21oz.) cherry, apricot or blueberry pie filling
*    Glaze (below)

Heat oven to 350 degrees. Grease jelly roll pan, 15«x10«x1", or 2 square pans, 9x9x2". Mix all ingredients except pie filling and Glaze; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2« cups) in jelly rolls pan or 1/3 of the batter (about 1¬ cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by
tablespoonfuls onto pie filling. Bake until light brown, 20 to 25 minutes. Drizzle with Glaze while warm. Serve warm or cool. Makes 18 servings. GLAZE:
Beat 1 cup powdered sugar and 1 to 2 tblspn. milk until smooth and of desired consistency.
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Eggs, and flour each weigh 1 pound.  In the classic form, this recipe does not include baking powder and is listed as an option in the recipe. The cake flavor is very bland unless you add sufficient brandy, rum, juice, or extract for the flavor (or a combination). 
This is a large recipe, making 2 loaves. 
To make a single loaf, prepare half the classic recipe but use only 2 cups of flour and 3/4 teaspoon salt. 
The cake can be prepared in advance, wrapped and kept at room temperature for a week, or refrigerated for several weeks.  Or the cake can be frozen.

Baking time: 1 hour and 15 minutes at 325ø.  Preheat the oven. Grease and flour two 9x5x3 inch loaf pans.

4 1/4  Cups sifted cake flour
1 Teaspn. baking powder (optional)
1 Teaspn. salt
2 Cups lightly salted butter (4 sticks)
2 1/2 Cups granulated sugar
8 Large eggs, separated, at room temperature
2 Teaspn. vanilla extract
2 Tblspn. flavoring:  brandy or dark rum or fruit juice, or a combination

Sift together the flour, baking powder if using it, and 1/2 teaspoon of the salt onto a sheet of wax paper. 
Set aside. In a mixing bowl with a sturdy
spoon, or in the electric mixer fitted with a paddle if possible (so as not to whip excess air into the batter), beat the butter until soft and fluffy, then
greadually add 1 1/2 cups of the sugar, beating until the mixture is very light and creamy. 
Add the egg yolks, one at a time, beating after each addition. 
The batter should be a pale yellow color, and very creamy. 
Scrape down the inside of the bowl and the beaters. 
Beat in the vanilla and other flavoring; some nineteenth-century cookbooks blend both rum and lemon juice, or brandy and orange juice.  Be creative, but keep the total amount to 2 tablespoons. 
By hand or with the mixer on lowest speed, gradually add the flour mixture to the batter in 5 or 6 additions. 
The batter will be quite stiff. In a clean bowl with a clean beater, whip the egg whites with remaining 1/2 teaspoon salt until fluffy. 
Gradually beat in remaining 3/4 cup sugar, whipping until the whites are stiff but not dry. Stir about 1 cup of the whites into the batter to soften it. 
A little at a time, fold in remaining whites. 
At first this is hard going, but the batter smooths out quickly. 
Divide batter between the prepared pans and bake in the preheated oven for about 1 hour and 15 minutes, or until the cake tops are golden brown, the centers are well risen, and a cake tester comes out clean. 
Cool both cakes in their pans on a wire rack for about 20 minutes. 
Then slide a knife around the cake sides to loosen it. 
Tip each cake out of its pan set it upright on the rack, and cool completely. Do not frost the cakes. 
Note that the cakes mellow in flavor and also cut more easily the day after they are baked. 
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Makes One 9-By-13-Inch Cake, Or One 10-inch Tube Cake

2       cups    sifted cake flour
2       t       baking powder
1/4     t       salt
1/2     cup     unsalted butter
2       cups    granulated sugar
4       ozs     (4 Squares) unsweetened chocolate, melted
2               eggs, seperated
1       t       vanilla
3       T       bourbon
1 1/2   cups    milk
1       cup     chopped pecans
Powdered sugar (optional)

Preheat oven to 350 degrees F. 
Butter a 9-by-13 inch oblong cake pan or a 10-inch tube pan.
In a small bowl, combine the flour, baking powder, and salt. In the large bowl of an electric mixer, cream the butter with granulated sugar until smooth. 
Add the melted chocolate and egg yolks; beat the creamed mixture alternately with the milk, mixing until smooth. 
Whip egg whites until stiff. Fold in the egg whites and pecans. 
Turn batter into the prepared pan. 
Bake 25 to 30 minutes in the oblong pan, or 55 minutes to 1 hour in the tube pan, or until the cake tests done.
This is a very moist cake, and it will stick slightly to a cake tester. 
Do not overbake or the cake will be dry. 
Remove from oven and cool on rack. If desired, dust with powdered sugar.
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Makes one 8-Or 9-inch-square Cake

1       cup     all-purpose flour
1/3     cup     tightly packed light or dark brown sugar
1/3     cup     granulated sugar
3/4     t       baking powder
1/4     t       baking soda
1/2     cup     butter, chilled
1/3     cup     chopped walnuts or pecans
1               egg
1/3     cup     buttermilk
2       t       freshly grated lemon rind or 1/2 teaspoon lemon extract

Preheat oven to 350 degrees F. 
Butter an 8- or 9-inch square cake pan. 
In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, and baking soda. 
Cut in the butter until the mixture resembles coarse crumbs. Add the nuts. 
Remove and reserve 1/3 cup of the mixture. In another bowl, beat in the egg, buttermilk, and lemon rind or lemon extract together. 
Stir the egg mixture into dry ingredients. 
Do not overmix. 
Batter will not be smooth-looking. 
Turn batter into prepared cake pan. 
Sprinkle reserved crumb mixture over the top. Bake 25 minutes, until golden. Serve warm.   Back to Index:

2 eggs
2 cups flour
2 cups sugar
2 tsp cinnamon
.66 cup vegetable oil
.25 tsp baking soda
1 tsp vanilla
.5 cup chopped nuts
3 cups thinly sliced apples

Using a spoon, mix together everything except the apples and nuts. 
Use hands to mix in apples and nuts. 
Place batter in a greased and floured 9"x13" pan and bake at 350F for 50 minutes.
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Servings:  8

1 ea Envelope unflavored gelatin                          1/2 c  Non-fat milk
1 cn Low-fat cottage cheese *                                 1/2 c  Sugar
1 t  Grated orange peel                                              1/4 t  Salt
3/4 c  Graham cracker crumbs                                    2 T  Butter, melted
1 c  Fresh strawberry halves                                       1 c  Raspberries
1/4 c  Red raspberry preserves **                               1 T  Water

* 16-ounce container, 1-percent fat type
** seedless
NOTE: 2 cups strawberry halves can be substituted for the 1 cup of strawberry halves and the 1 cup of raspberries. In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes.  Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly. In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth.  With processor running, slowly add gelatin mixture.  Spoon mixture into a 9-inch (6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan. In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture.  Cover and refrigerate until firm, 2 to 3 hours. To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter.  Arrange strawberries and raspberries in rows across cheesecake. In a small saucepan, heat raspberry preserves and water until melted; brush over berries.  Refrigerate until preserves are cold, about 30 minutes.  (If a round pan is used, arrange berries to resemble a heart.) Makes 8 servings.    Back to Index: