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Wednesday, September 30, 2015

good old fashioned pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

general robert e. lee cake i

Ingredients

  • Servings: 4
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons baking powder
  • 8 eggs
  • 2 cups sugar
  • 1 1/2 tablespoons grated lemon zest
  • 1/8 teaspoon salt
  • 6 egg yolks
  • 2 cups sugar
  • 3 tablespoons grated lemon zest
  • 4 lemons, juiced
  • 1/2 cup butter
  • 1/4 cup butter
  • 6 cups sifted confectioners' sugar
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 4 tablespoons orange juice
  • 1 1/2 tablespoons grated lemon zest
  • 3 tablespoons grated orange zest

Recipe

    Cook Time: 1 hr

    Ready Time: 2 hrs

  • grease and flour four 9 inch cake pans. preheat oven to 325 degrees f (165 degrees c). sift together flour, cream of tartar, and baking powder four times. set aside.
  • beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. stir in 1 grated lemon rind and juice of 1 lemon. quickly fold in the flour mixture until well incorporated.
  • in a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
  • to make lemon jelly filling: mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. cook over boiling water, stirring constantly, until sugar dissolves. add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. cool, then spread between layers of cooled cake.
  • to make lemon-orange frosting: beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. beat in 1 egg yolk and 2 tablespoons lemon juice. stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. spread on sides and top of cake.

salty pancakes

Ingredients

  • Servings: 8
  • 2/3 cup water
  • 2/3 cup milk
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1/3 teaspoon salt
  • 3/4 cup all-purpose flour

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins

  • whisk water, milk, eggs, vegetable oil, and salt together in a bowl. slowly whisk flour into wet ingredients until incorporated. let batter rest for 1 hour; stir again.
  • heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 2 to 4 minutes. flip and cook until browned on the other side, 2 to 4 more minutes. repeat with remaining batter.

Monday, September 28, 2015

Apple Stack Cake

Ingredients

  • Servings: 1
  • cake layers:
  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • filling:
  • 2 pounds chopped dried apples
  • 2 1/2 cups water, or as needed
  • 1 3/4 cups packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Recipe

    Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins

  • preheat oven to 450 degrees f (230 degrees c). grease and flour six 8-inch pans.
  • in a large bowl, mix together sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. batter will be thick. divide batter into 6 equal parts and press into prepared pans.
  • bake layers in preheated oven until edges are golden and tops spring back when touched lightly with a fingertip, about 10 minutes.
  • to make filling: combine dried apples and water in a saucepan. bring to a boil over medium-high heat. reduce heat, cover, and simmer until apples are tender, about 25 minutes. stir occasionally; add more water if needed to prevent sticking. alternately, remove lid from pan if mixture is too wet. remove from heat; mash apples slightly.
  • stir in the brown sugar, cinnamon, cloves, and allspice. lay 1 cake layer on a plate or platter and spread filling on top. repeat with remaining layers, finishing by spreading filling on the top and sides of the cake. top cake with waxed paper and wrap in plastic wrap. let stand at least 12 hours before cutting.

Sunday, September 27, 2015

thanksgiving leftovers cupcakes

Ingredients

  • Servings: 0
  • cupcakes:
  • 1 2/3 cups cooked turkey
  • 2 1/4 cups all-purpose flour
  • 1 2/3 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • glaze:
  • 3 cups confectioners' sugar
  • 2 cups turkey gravy

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 30 muffin cups.
  • blend turkey in a food processor until pureed. mix flour, sugar, turkey, butter, canola oil, baking powder, vanilla extract, and salt together in a large bowl until all batter is moistened. pour batter into the prepared muffin cups, filling them about 2/3 full.
  • bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. cool muffins in the tins for 10 minutes before removing to cool completely on a wire rack.
  • mix confectioners' sugar and gravy together in a bowl until glaze is smooth. spoon glaze cooled cupcakes.

Saturday, September 26, 2015

easy light fruitcake

Ingredients

  • Servings: 2
  • 1 pound candied cherries, halved
  • 5 candied pineapple slices
  • 6 cups golden raisins
  • 1 1/2 cups candied mixed fruit peel
  • 1 cup almonds
  • 1 cup all-purpose flour
  • 2 cups butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 almonds, split

Recipe

  • preheat oven to 275 degrees f (135 degrees c). line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. grease the paper.
  • in a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. mix until fruit is coated with flour.
  • in another large bowl, cream the butter or margarine and sugar together. beat in eggs 1 at a time. mix in orange juice and vanilla. combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. stir in floured fruit and nuts. mix. spoon batter into prepared pans. fill each pan 3/4 full. arrange split almonds over tops.
  • bake for about 3 hours, until toothpick comes out clean. cover with foil if top gets too dark while baking.

angel food roll with cranberry filling

Ingredients

  • Servings: 10
  • 1 1/8 cups castor sugar or superfine sugar, divided
  • 3/4 cup sifted cake flour
  • 1/4 teaspoon salt
  • 9 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1/4 cup confectioners' sugar for dusting
  • 1 cup sugar
  • 2 1/3 cups fresh or frozen cranberries
  • 6 tablespoons water
  • 2 tablespoons cornstarch
  • 1/2 cup heavy cream (optional)
  • 3 tablespoons confectioners' sugar (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 27 mins

  • preheat the oven to 300 degrees f (150 degrees c). lightly grease a 10x15 inch jellyroll pan with cooking spray. line with parchment paper.
  • in a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. set aside. in a separate bowl, whip egg whites until foamy. add vanilla and cream of tartar, and continue to whip. gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. spread the batter evenly in the prepared pan.
  • bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. cool in the pan over a wire rack. generously sift sugar over the top of the cake, and cover with a clean towel. run a spatula around the outside of the cake in the pan to loosen, and turn out the towel. remove the parchment paper from the back of the cake, then place it back on loosely. roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
  • in a saucepan over medium heat, combine 1 cup of sugar, cranberries and water. simmer until the cranberries burst, about 5 minutes. whisk in the cornstarch, and simmer just until thick, about 2 minutes. transfer to a bowl, cover and refrigerate.
  • unroll the cake so that it is sitting flat on the towel. spread the cooled cranberry filling over the top, leaving 1/2 inch border. use the towel to help you keep a grip on the cake for an even roll. roll up from short end to short end and place seam side down a platter. refrigerate until serving.
  • whip cream with confectioners' sugar until soft peaks form. serve slices of cake with a dollop of sweetened whipped cream.

taffy apple cake

Ingredients

  • Servings: 1
  • 1 1/2 cups butter, softened
  • 4 1/2 cups sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 16 individually wrapped caramels, unwrapped
  • 1 1/2 cups apples - peeled, cored and diced

Recipe

  • preheat oven to 325 degrees f (165 degrees c). grease one 10 inch tube or bundt pan.
  • unwrap and cut each caramel into 8 pieces.
  • in a large mixer bowl cream the butter, confectioners' sugar and vanilla until light and fluffy. add the eggs, one at a time, beating well after each one.
  • gradually add the flour, ground cinnamon and ground allspice to the egg mixture. blend at low speed until thoroughly combined. by hand stir in the caramel pieces and the chopped apples. pour the batter into the prepared pan.
  • bake at 325 degrees f (165 degrees c) for 85 to 90 minutes or until cake tester comes out clean. cool upright in pan for 15 minutes before inverting a serving platter. serve cake warm or cool. if desired top slices with ice cream and caramel sauce. alternately bake in a 9x13 inch cake pan for 75 to 80 minutes.

Nutmeg Feather Cake

Ingredients

  • Servings: 1
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup buttermilk

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
  • in a large bowl, cream together the butter, shortening, and sugar until light and fluffy. beat in the eggs one at a time, mixing well after each one. combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. pour the batter into the prepared pan.
  • bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. cool completely before frosting.

Picnic Cake

Ingredients

  • Servings: 1
  • 24 large marshmallows
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup margarine, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped nuts (optional)
  • 1 cup mashed very ripe banana

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 pan. place marshmallows in a single, even layer in the bottom of the pan.
  • sift together flour, salt, baking soda, and baking powder. set aside.
  • in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. by hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. fold in nuts and bananas.
  • pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
  • bake on center rack of oven for 45 minutes. marshmallows will rise to top and make a topping. the cake may look slightly underbaked because of the marshmallow topping. allow the cake to cool before serving.

Friday, September 25, 2015

sweet potato cake

Ingredients

  • Servings: 1
  • 2 1/4 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter, room temperature
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 eggs, room temperature
  • 3/4 cup buttermilk, room temperature
  • 3/4 cup mashed sweet potatoes
  • 1/2 cup finely chopped golden raisins

Recipe

    Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 2 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease two 9-inch round cake pans.
  • sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
  • mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
  • beat butter, brown sugar, and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. divide batter between prepared pans and spread evenly.
  • bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. cool cake layers on wire rack. remove from pans and frost as desired.

lemon sponge cake ii

Ingredients

  • Servings: 1
  • 7 egg whites
  • 1/4 cup brown sugar
  • 1/4 cup fructose (fruit sugar)
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1/4 cup brown sugar
  • 1/4 cup fructose (fruit sugar)
  • 3/4 cup all-purpose flour
  • 1/4 cup fresh lemon juice

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).grease and flour a 10 inch tube pan.
  • in a large mixing bowl, combine the egg whites and salt. whip with an electric mixer until soft peaks form. continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. whip to stiff peaks, but not blocky.
  • in a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. gradually mix in the lemon juice. remove from mixer and fold sifter flour in by hand with a rubber spatula. fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. pour batter evenly into the prepared pan.
  • bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. allow the cake to cool for 10 minutes in the pan before inverting a wire rack to cool completely.

Thursday, September 24, 2015

meredith's cheesecake

Ingredients

  • Servings: 1
  • 1 cup crushed cinnamon graham crackers
  • 3 tablespoons butter, softened
  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 4 eggs, beaten
  • 1 pint sour cream
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.
  • in a large bowl, mix cream cheese and sugar until smooth. stir in eggs, sour cream, heavy cream, and vanilla. pour into pan.
  • bake for 1 hour and 15 minutes. turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. take out and cool to room temperature. refrigerate for 3 to 4 hours before serving.

Tuesday, September 22, 2015

Cheddar Cheese Cake

Ingredients

  • Servings: 12
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2/3 cup cubed cheddar cheese
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup milk

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
  • in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the cheddar cheese. combine the flour and baking powder; stir into the batter alternating with the milk until smooth. pour into the prepared pan.
  • bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.

good old fashioned pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

graham cracker cake i

Ingredients

  • Servings: 1
  • 2 cups graham cracker crumbs
  • 3/4 cup ground pecans
  • 1/2 cup cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk, lukewarm
  • 3 egg whites, room temperature
  • 1/4 cup sugar
  • 2 tablespoons sugar
  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1/2 cup chopped pecans

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and line with parchment two 9 inch round pans.
  • combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  • in a large bowl, cream the butter and the light brown sugar until fluffy. slowly beat in the egg yolks, one at a time. stir in the vanilla. alternately add the milk and the crumb mixture while beating on low.
  • beat the egg whites in a bowl until foamy. add the sugar slowly, and beat to soft peaks. fold into the crumb batter, and pour into the pans.
  • bake for 25 minutes, or until a tester comes out clean. cool in the pans on a rack about 10 minutes, then invert and cool completely.
  • to make frosting: in a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. remove from heat, and add 4 tablespoons of the butter; swirl. whisk in the dark brown sugar, and place back on the heat. bring to a boil, stirring all the time. add the cream, and bring back to a boil. boil 1 minute, and remove caramel from heat.
  • place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. beat until the bottom of the bowl is just barely warm, about 5 minutes. add the remaining 1 1/4 cups butter, 1 tablespoon at a time. beat until smooth, and chill frosting until ready to ice the cake. frost the cake, and press the pecans into the sides.

Monday, September 21, 2015

pecan cheesecake

Ingredients

  • Servings: 1
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 3 eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecan liqueur
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon pecan liqueur
  • 1 cup ground pecans
  • 1/2 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pecan halves

Recipe

  • combine 2 cups graham cracker crumbs, 1/2 cup sugar, 1 teaspoon cinnamon, and melted butter or margarine. press firmly into the bottom of a 10 inch springform pan.
  • in a large bowl, blend the cream cheese and 1 1/4 cup sugar with an electric mixer at medium speed until well blended. add the eggs, one at a time, blending well. add vanilla extract. add 1/2 cup liqueur, and blend for 5 minutes. pour the filling on top of the crust
  • preheat the oven to 350 degrees f (175 degrees c). bake for approximately 1 hour. the cake should be golden brown, and will have risen to the top of the pan. turn off the heat, and let cool in the oven for 2 1/2 hours. when cool, remove the rim of the springform pan.
  • in a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. spoon the top of the cooled cheesecake.
  • in a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons sugar, and cinnamon. sprinkle the pecan topping on the cheesecake. carefully press the pecan topping into the sides of the cheesecake. garnish the top and sides with pecan halves.

apricot nectar pound cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package moist yellow cake mix
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup apricot nectar
  • 1/4 cup apricot
  • 3 tablespoons apricot nectar
  • 3 tablespoons sugar
  • 2 tablespoons butter

Recipe

    Preparation Time: 7 mins Cook Time: 45 mins Ready Time: 52 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 or 10 inch bundt pan.
  • in a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and using an electric mixer on low speed. mix for 3 minutes on high speed. pour into the prepared pan.
  • bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. cool in the pan, then invert a serving plate.
  • to make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. cook over medium heat, stirring, until butter is melted and sugar has dissolved. let cool one minute, then pour over the cake.

good old fashioned pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Sunday, September 20, 2015

nell's irish boiled cake

Ingredients

  • Servings: 1
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 3/4 cup packed brown sugar
  • 1/2 cup butter
  • 1 cup water
  • 1/4 cup dry
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • in a medium saucepan, combine the raisins, golden raisins, currants, brown sugar, butter and water. cook over medium heat, stirring occasionally, until boiling. boil for 20 minutes, then remove from heat and set aside to cool.
  • preheat oven to 350 degrees f (175 degrees). grease an 8x4 inch loaf pan.
  • in a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. add the boiled ingredients along with the cooking , mix until well blended. pour the batter into the prepared pan.
  • bake for 45 minutes in the preheated oven, then reduce the oven temperature to 325 degrees f (165 degrees c) and bake 15 more minutes, or until a toothpick inserted comes out clean.

Friday, September 18, 2015

Cake Iv

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 1 (15.25 ounce) can with syrup
  • 1/2 cup chopped pecans
  • 3/4 cup brown sugar

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl mix together flour, sugar, salt and baking soda. pour in egg and with syrup. mix well and pour into prepared pan. sprinkle with pecans and brown sugar.
  • bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

apple cinnamon buns

Ingredients

  • Servings: 8
  • 1/2 cup musselman's® apple butter
  • 1 (8 ounce) package crescent roll sheets
  • 1/2 cup canned cream cheese frosting
  • 2 tablespoons musselman's® apple butter

Recipe

  • grease 9-inch cake pan and pre-heat oven to 350 degrees f.
  • open crescent roll and lay dough out flat on a cutting board. dollop 1/2 cup of apple butter the dough and spread out evenly.
  • cut the dough into 1/2-inch strips. roll each strip with the apple butter side in and place on its side in the pan.
  • bake for 18 minutes or until golden brown.
  • mix 1/2 cup of cream cheese icing with 2 tablespoons of apple butter. drizzle icing over warm rolls.

Thursday, September 17, 2015

Sweet Potato Latkes

Ingredients

  • Servings: 8
  • 2 sweet potatoes, peeled and shredded
  • 2 eggs, lightly beaten
  • 1 tablespoon brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1/4 cup vegetable oil for frying

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • place sweet potatoes in a colander. place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. let the potatoes sit to release more liquid, then squeeze again.
  • in a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
  • heat oil in large heavy skillet to 375 degrees f (190 degrees c).
  • form mixture into pancake size cakes, and fry in hot oil. flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. drain on paper towels, and serve piping hot!

Tuesday, September 15, 2015

grandma's soul food pancakes (with plantains)

Ingredients

  • Servings: 8
  • 1 tablespoon butter, or more as needed
  • 2 plantains, cut into 1/2-inch pieces (optional)
  • 1 egg
  • 1 cup evaporated milk
  • 2 tablespoons margarine, melted
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon butter, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. transfer plantains to a paper towel-lined plate using a slotted spoon.
  • beat egg in a large bowl until fluffy. stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. stir mixture until batter is smooth. fold plantains into batter.
  • melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. pour batter, about 1/4 cup per pancake, into hot griddle. cook until form and the edges are dry, 2 to 3 minutes. flip pancakes and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

grandma's soul food pancakes (with plantains)

Ingredients

  • Servings: 8
  • 1 tablespoon butter, or more as needed
  • 2 plantains, cut into 1/2-inch pieces (optional)
  • 1 egg
  • 1 cup evaporated milk
  • 2 tablespoons margarine, melted
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon butter, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. transfer plantains to a paper towel-lined plate using a slotted spoon.
  • beat egg in a large bowl until fluffy. stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. stir mixture until batter is smooth. fold plantains into batter.
  • melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. pour batter, about 1/4 cup per pancake, into hot griddle. cook until form and the edges are dry, 2 to 3 minutes. flip pancakes and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

fluffy pancakes

Ingredients

  • Servings: 8
  • 3/4 cup milk
  • 2 tablespoons vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins

  • combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  • combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

Monday, September 14, 2015

Blueberry Potato Cake

Ingredients

  • Servings: 1
  • 1 large potato, peeled and cubed
  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups blueberries

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. bring a small pot of water to boil, add potato and let it boil until tender (approximately 10 minutes). drain well, then mash. set aside 1 cup.
  • sift together the flour, baking powder and salt. stir in the blueberries to coat them in the flour mixture. set aside.
  • in a large bowl, cream together the shortening and sugar until light and fluffy. mix in the warm mashed potato. beat in the eggs one at a time, then stir in the vanilla. stir in the flour mixture with the blueberries, mixing just until incorporated.
  • pour batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Poor Man's Cake I

Ingredients

  • Servings: 1
  • 1 1/2 cups raisins
  • 1 cup water
  • 1/2 cup cold water
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups sifted all-purpose flour

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking powder, baking soda and salt. set aside.
  • in a saucepan, combine raisins and 1 cup water. bring to a boil, then reduce heat and simmer for 15 minutes. remove from heat and stir in 1/2 cup cold water and 1/4 cup shortening.
  • in a large bowl, combine sugar, cinnamon, nutmeg, allspice, salt, baking soda and flour. stir in raisin mixture until well blended. pour batter into prepared pan.
  • bake at 350 degrees f (175 degrees c) for 25 minutes.

ukrainian prune torte

Ingredients

  • Servings: 1
  • almond cake:
  • 1 cup butter
  • 1 cup confectioners' sugar, divided
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 pinch salt
  • 3/4 cup blanched almonds
  • 2 cups sifted all-purpose flour
  • prune filling:
  • 16 ounces pitted prunes
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice

Recipe

    Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 5 (8 inch) round pans.
  • grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. beat in the egg. stir in the almond extract, salt, and ground almond mixture. add the flour and mix thoroughly. divide the dough into 5 equal parts. roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
  • bake in the preheated oven until the edges begin to brown, about 20 minutes. remove from the pans while still hot.
  • to make the prune filling: place the prunes in a saucepan with the water. bring to a boil, remove from heat and let stand for 10 minutes. drain and reserve the liquid. puree the prunes in a food processor.
  • return the prune puree to the saucepan and add the sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. bring the mixture to a boil, then remove from heat. assemble the torte layers, spreading them with warm prune filling. let stand for 24 hours before slicing.

eggless fruitcake

Ingredients

  • Servings: 1
  • 3/4 cup hot water
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon mixed spice
  • 3/4 cup dried mixed fruit, chopped
  • 1/2 teaspoon baking soda
  • 2 cups self-rising flour

Recipe

    Preparation Time: 40 mins Cook Time: 6 hrs 18 mins

    Ready Time: 15 hrs 58 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch pan.
  • in a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. stir over medium heat until the butter is melted and sugar is dissolved. bring mixture to a boil, then simmer for 3 minutes. remove from heat and cool slightly until lukewarm. stir in baking soda.
  • sift flour into a large bowl and make a well in the center. pour the fruit mixture into the flour, and mix together until blended.
  • pour batter into prepared pan, smoothing surface with the back of a spoon. bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool in the pan for 5 minutes, then turn out wire rack and cool completely.

Sylvia's Birthday Cake

Ingredients

  • Servings: 1
  • 3 cups high protein wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup vegetable oil
  • 2 cups water

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch round cake pan.
  • in a large bowl, combine flour, sugar, baking powder, soda and salt. make a well in the center and add eggs, vanilla, oil and water. mix until smooth. pour batter into 10 inch round cake pan.
  • bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. allow to cool before frosting.

Sunday, September 13, 2015

mango and mixed fruit cake

Ingredients

  • Servings: 1
  • 1 (15.25 ounce) can mango slices, with juice
  • 1 2/3 cups candied mixed fruit peel
  • 2 tablespoons
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • in a medium saucepan, combine mango slices and juice, mixed fruit and . add cinnamon and nutmeg. stir gently on medium-low heat for 10 to 15 minutes. remove from heat and let stand until completely cool. preheat oven to 300 degrees f (150 degrees c). grease and flour an 8x4 inch loaf pan. mix together the flour and baking powder; set aside.
  • in a large bowl, combine fruit mixture with egg and vanilla. stir in flour mixture. pour into prepared pan.
  • bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Raisin Pound Cake

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 cup milk
  • 1/2 cup hot water
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking powder, and salt. set aside.
  • in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. stir in the raisins.
  • pour batter into prepared pan. bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Saturday, September 12, 2015

Easy Party Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package orange flavored jell-o® mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 2/3 cup water

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan.
  • in a large bowl, stir together cake mix and gelatin mix. make a well in the center and pour in eggs, oil and water. mix well and pour into a 9x5 inch loaf pan.
  • bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Fruit Kuchen

Ingredients

  • Servings: 3
  • 1 (16 ounce) package hot roll mix
  • 2 tablespoons sugar
  • 3 cups pitted prunes
  • 1 1/2 cups water
  • 2 cups sour cream
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Recipe

    Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • prepare the hot roll mix according to manufacturers instructions, adding the 2 tablespoons of sugar. cover dough and put in a warm draft free place to rise. let rise until doubled, then punch down and divide into three pieces. roll pieces of dough out into a circle about 8 or 9 inches in diameter. place dough into three greased 8 or 9 inch pans, and let rise until doubled.
  • in a saucepan over medium heat, combine the prunes and water. simmer for 5 minutes, then remove from heat and cover. in a small bowl or cup, stir together the remaining sugar and cinnamon. set aside.
  • preheat oven to 375 degrees f (190 degrees c). when the dough has risen, spread the prune puree over the three cakes. stir sour cream to soften, and spread over the prunes. dust with the cinnamon sugar mixture.
  • bake for 20 to 25 minutes in the preheated oven, until top edges are golden. cover with more sour cream and cinnamon sugar if desired before serving.

Jo Ann's Frosting

Ingredients

  • Servings: 1
  • 1 cup shortening
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a large bowl, beat shortening and sugar together until smooth. slowly mix in milk, vanilla and almond extract. beat on high speed of an electric mixer for 5 to 7 minutes, scraping often, until mixture is light and fluffy.

Zippy Zucchini

Ingredients

  • Servings: 6
  • 4 zucchinis, thinly sliced
  • 1 cup buttermilk baking mix
  • 1/2 cup chopped onion
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 4 eggs, beaten

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. spread lightly into a 9x13 inch baking pan. bake for 30 minutes. serve warm.

good old fashioned pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

mazarin cake ii

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 7 tablespoons butter
  • 1 egg yolk
  • 10 1/2 ounces almond paste
  • 5 tablespoons butter, chilled
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 cup confectioners' sugar
  • 2 tablespoons water
  • 12 maraschino cherries, garnish

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • combine flour, sugar in a food processor, add the 7 tablespoons butter and egg yolk. pulse until mixture comes together as smooth dough. turn out a lightly floured surface and briefly knead the dough. wrap with plastic and refrigerate for at least 15 minutes.
  • preheat oven to 400 degrees f (200 degrees c). roll the dough out to about a 12 inch circle. cover the bottom and halfway up the sides of a 9 inch springform pan. set aside.
  • cut almond paste and butter into pieces and combine in the bowl of a food processor. process until smooth. add eggs one at a time, and process until smooth. mix in almond extract. pour filling into prepared crust.
  • bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. let cool for 20 minutes, then gently loosen sides of pan and cool completely.
  • in a small bowl, combine confectioners' sugar with water to make a thin glaze. spread on top of cake and garnish with cherries.

Friday, September 11, 2015

loaded mashed potato cakes

Ingredients

  • Servings: 8
  • 3 slices bacon
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1/4 teaspoon minced garlic
  • 1 1/4 cups mashed potatoes
  • 1 cup shredded american cheese
  • 3/4 cup all-purpose flour
  • 1 egg, slightly beaten
  • 1/4 teaspoon prepared yellow mustard
  • 1/8 teaspoon ground black pepper
  • 1 dash hot sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons sour cream

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  • melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. transfer vegetables and bacon to large bowl; stir in mashed potatoes, american cheese, flour, egg, mustard, black pepper, and hot sauce.
  • heat vegetable oil in a clean skillet over medium heat. drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. serve with sour cream.

Carrot Cake Muffins

Ingredients

  • Servings: 12
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • beat milk, eggs, applesauce, and vanilla extract together in a bowl. whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. spoon batter into prepared muffin cups.
  • bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. cool in the pan for 5 minutes before removing to a wire rack to cool completely.

apple cake vi

Ingredients

  • Servings: 1
  • 4 apples, sliced
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1/3 cup orange juice

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 10 inch tube pan. in a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. stir so that the apples are coated.
  • in a large bowl, combine the 2 cups of sugar, oil and eggs. mix well. combine the flour, and baking powder and add to the sugar mixture. mix until blended. then stir in the vanilla and orange juice. pour half of the batter into the prepared pan, top with half of the sliced apples. pour the other half of the batter over the apples and then top with the remaining apples. also, pour any juice from the apples the cake.
  • bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. cover the cake with aluminum foil for the last 15 minutes so that the top will not burn.

Hickory Nut Cake

Ingredients

  • Servings: 2
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped hickory nuts
  • 1 cup milk
  • 3 egg whites

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch round cake pans. sift flour, baking powder, nutmeg and salt together and set aside.
  • in a large bowl, cream sugar and shortening until light and fluffy. add flour mixture alternately with milk. stir in nuts.
  • in a separate clean bowl, whip the egg whites until stiff peaks form. quickly but gently fold into the batter.
  • divide batter into 2 - 9 inch pans. bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

fluffy pancakes

Ingredients

  • Servings: 8
  • 3/4 cup milk
  • 2 tablespoons vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins

  • combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  • combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

bacon cheddar patty cakes

Ingredients

  • Servings: 8
  • 3 slices bacon
  • 4 cups cold leftover mashed potatoes
  • 2 eggs
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. remove the bacon slices, crumble, and set aside. leave the bacon drippings in the skillet.
  • mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and cheddar cheese.
  • form the mixture into 8 patties. heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Throw It Together Cake

Ingredients

  • Servings: 1
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup chopped pecans
  • 1 (21 ounce) can apple pie filling

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, stir together the sugar, flour, baking soda, cinnamon and cloves. add the eggs and oil, mix until well blended, then stir in the pecans and apple filling. spread the batter evenly into the prepared pan.
  • bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool.

Tuesday, September 8, 2015

Throw It Together Cake

Ingredients

  • Servings: 1
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup chopped pecans
  • 1 (21 ounce) can apple pie filling

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
  • in a large bowl, stir together the sugar, flour, baking soda, cinnamon and cloves. add the eggs and oil, mix until well blended, then stir in the pecans and apple filling. spread the batter evenly into the prepared pan.
  • bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool.

Carrot Cake Muffins

Ingredients

  • Servings: 12
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • beat milk, eggs, applesauce, and vanilla extract together in a bowl. whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. spoon batter into prepared muffin cups.
  • bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. cool in the pan for 5 minutes before removing to a wire rack to cool completely.

fluffy pancakes

Ingredients

  • Servings: 8
  • 3/4 cup milk
  • 2 tablespoons vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins

  • combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  • combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

loaded mashed potato cakes

Ingredients

  • Servings: 8
  • 3 slices bacon
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1/4 teaspoon minced garlic
  • 1 1/4 cups mashed potatoes
  • 1 cup shredded american cheese
  • 3/4 cup all-purpose flour
  • 1 egg, slightly beaten
  • 1/4 teaspoon prepared yellow mustard
  • 1/8 teaspoon ground black pepper
  • 1 dash hot sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons sour cream

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  • melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. transfer vegetables and bacon to large bowl; stir in mashed potatoes, american cheese, flour, egg, mustard, black pepper, and hot sauce.
  • heat vegetable oil in a clean skillet over medium heat. drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. serve with sour cream.

bacon cheddar patty cakes

Ingredients

  • Servings: 8
  • 3 slices bacon
  • 4 cups cold leftover mashed potatoes
  • 2 eggs
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. remove the bacon slices, crumble, and set aside. leave the bacon drippings in the skillet.
  • mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and cheddar cheese.
  • form the mixture into 8 patties. heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Hickory Nut Cake

Ingredients

  • Servings: 2
  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped hickory nuts
  • 1 cup milk
  • 3 egg whites

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch round cake pans. sift flour, baking powder, nutmeg and salt together and set aside.
  • in a large bowl, cream sugar and shortening until light and fluffy. add flour mixture alternately with milk. stir in nuts.
  • in a separate clean bowl, whip the egg whites until stiff peaks form. quickly but gently fold into the batter.
  • divide batter into 2 - 9 inch pans. bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Fruit Kuchen

Ingredients

  • Servings: 3
  • 1 (16 ounce) package hot roll mix
  • 2 tablespoons sugar
  • 3 cups pitted prunes
  • 1 1/2 cups water
  • 2 cups sour cream
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Recipe

    Cook Time: 20 mins Ready Time: 1 hr 40 mins

  • prepare the hot roll mix according to manufacturers instructions, adding the 2 tablespoons of sugar. cover dough and put in a warm draft free place to rise. let rise until doubled, then punch down and divide into three pieces. roll pieces of dough out into a circle about 8 or 9 inches in diameter. place dough into three greased 8 or 9 inch pans, and let rise until doubled.
  • in a saucepan over medium heat, combine the prunes and water. simmer for 5 minutes, then remove from heat and cover. in a small bowl or cup, stir together the remaining sugar and cinnamon. set aside.
  • preheat oven to 375 degrees f (190 degrees c). when the dough has risen, spread the prune puree over the three cakes. stir sour cream to soften, and spread over the prunes. dust with the cinnamon sugar mixture.
  • bake for 20 to 25 minutes in the preheated oven, until top edges are golden. cover with more sour cream and cinnamon sugar if desired before serving.

Jo Ann's Frosting

Ingredients

  • Servings: 1
  • 1 cup shortening
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a large bowl, beat shortening and sugar together until smooth. slowly mix in milk, vanilla and almond extract. beat on high speed of an electric mixer for 5 to 7 minutes, scraping often, until mixture is light and fluffy.

Monday, September 7, 2015

wholesome soy berry pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup oatmeal, quick cooking
  • 2 tablespoons baking powder
  • 1 1/2 cups vanilla or plain soymilk
  • 4 eggs
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons soybean oil (often labeled "vegetable oil")
  • 4 cups fresh blueberries, divided

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • combine flour, oatmeal and baking powder in medium bowl. whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. add flour mixture to soymilk mixture; stir just until blended. stir in 2 cups berries.
  • heat large skillet over medium heat; brush lightly with soybean oil. pour 1/4 cup batter into hot skillet; cook until begin to burst. turn and continue cooking for 1 to 2 minutes or until golden. repeat with remaining batter. serve with remaining berries and maple syrup, if desired.

Sunday, September 6, 2015

cracker crumb cake

Ingredients

  • Servings: 12
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 36 saltine crackers, finely crushed
  • 2 cups chopped pecans
  • 1 (20 ounce) can crushed pineapple
  • 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). butter a 9x13 inch baking pan.
  • in a large glass or metal bowl, whip egg whites with cream of tartar and vanilla until soft peaks form. gradually add sugar while continuing to whip to stiff peaks. fold in cracker crumbs and pecans until evenly blended. spread evenly in the prepared pan.
  • bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. cool completely before frosting.
  • to make frosting: mix together the crushed pineapple and whipped topping. spread over cooled cake, and refrigerate until serving.

Carrot Cake Muffins

Ingredients

  • Servings: 12
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • beat milk, eggs, applesauce, and vanilla extract together in a bowl. whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. spoon batter into prepared muffin cups.
  • bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. cool in the pan for 5 minutes before removing to a wire rack to cool completely.

bacon cheddar patty cakes

Ingredients

  • Servings: 8
  • 3 slices bacon
  • 4 cups cold leftover mashed potatoes
  • 2 eggs
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. remove the bacon slices, crumble, and set aside. leave the bacon drippings in the skillet.
  • mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and cheddar cheese.
  • form the mixture into 8 patties. heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

wholesome soy berry pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup oatmeal, quick cooking
  • 2 tablespoons baking powder
  • 1 1/2 cups vanilla or plain soymilk
  • 4 eggs
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons soybean oil (often labeled "vegetable oil")
  • 4 cups fresh blueberries, divided

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • combine flour, oatmeal and baking powder in medium bowl. whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. add flour mixture to soymilk mixture; stir just until blended. stir in 2 cups berries.
  • heat large skillet over medium heat; brush lightly with soybean oil. pour 1/4 cup batter into hot skillet; cook until begin to burst. turn and continue cooking for 1 to 2 minutes or until golden. repeat with remaining batter. serve with remaining berries and maple syrup, if desired.

cracker crumb cake

Ingredients

  • Servings: 12
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 36 saltine crackers, finely crushed
  • 2 cups chopped pecans
  • 1 (20 ounce) can crushed pineapple
  • 1 (8 ounce) tub frozen whipped topping, thawed

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). butter a 9x13 inch baking pan.
  • in a large glass or metal bowl, whip egg whites with cream of tartar and vanilla until soft peaks form. gradually add sugar while continuing to whip to stiff peaks. fold in cracker crumbs and pecans until evenly blended. spread evenly in the prepared pan.
  • bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. cool completely before frosting.
  • to make frosting: mix together the crushed pineapple and whipped topping. spread over cooled cake, and refrigerate until serving.

Saturday, September 5, 2015

Glaze

Ingredients

  • Servings: 1
  • 1 cup confectioners' sugar
  • 1/4 cup red

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a medium-size mixing bowl, combine confectioners sugar with . pour over cake while cake is still hot.

Cheesy Potato Pancakes

Ingredients

  • Servings: 6
  • 4 russet potatoes, peeled and grated
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup real bacon bits (optional)
  • 1 teaspoon onion salt
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup corn oil
  • 2 tablespoons butter

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • mix together potatoes, eggs, and milk in a large bowl.
  • stir flour, parmesan cheese, cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • heat corn oil and butter in a large skillet over medium heat.
  • spoon about 2 tablespoons potato mixture into per patty into skillet. cook patties until golden brown, about 4 minutes per side.
  • drain cooked pancakes on paper towel-lined plate.

Bundt Cake Fruit Celebration

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package strawberry cake mix
  • 1 (16 ounce) package cream cheese frosting
  • 1 (21 ounce) can light blueberry pie filling, refrigerated

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • prepare and bake cake mix according to package directions for a 10 inch bundt pan. allow to cool completely.
  • cover cake with cream cheese frosting. pour pie filling over frosted cake.

Friday, September 4, 2015

Carrot Cake Muffins

Ingredients

  • Servings: 12
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • beat milk, eggs, applesauce, and vanilla extract together in a bowl. whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. spoon batter into prepared muffin cups.
  • bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Passover Sponge Cake (plava)

Ingredients

  • Servings: 1
  • 9 egg whites
  • 9 egg yolks
  • 1 1/3 cups confectioners' sugar
  • 1 1/2 lemons, juiced
  • 1/2 cup potato flour
  • 1/2 cup matzo cake meal

Recipe

  • beat whites until stiff. beat in confectioners' sugar. beat together yolks and lemon juice: fold yolk mixture into egg whites. fold in potato flour and matzo meal. pour batter into ungreased tube pan.
  • bake at 375 degrees f (190 degrees c) for approximately 1 hour.

Thursday, September 3, 2015

good old fashioned pancakes

Ingredients

  • Servings: 8
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

valentine heart cake

Ingredients

  • Servings: 8
  • 1 (18.25 ounce) package cake mix
  • 1 (12 fluid ounce) can frosting
  • 1 (18 ounce) jar strawberry glaze
  • 1 pint strawberries, hulled

Recipe

  • preheat oven according to package directions.
  • prepare cake mix as directed; lightly grease heart-shaped pan.
  • pour cake mix into pan and bake in preheated oven; let cool.
  • ice cake with frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.

elegant light fruit cake

Ingredients

  • Servings: 3
  • 2 cups ground almonds
  • 3 cups red candied cherries
  • 1 1/2 cups green candied cherries
  • 1 (8 ounce) package diced candied citron
  • 6 cups golden raisins
  • 8 ounces candied pineapple, diced
  • 1 cup all-purpose flour
  • 1 cup shortening
  • 1 cup all-purpose flour
  • 2 2/3 cups sugar
  • 8 egg yolks
  • 4 teaspoons almond extract
  • 2/3 cup
  • 2/3 cup milk
  • 4 1/2 cups all-purpose flour
  • 8 egg whites
  • 1 1/2 teaspoons cream of tartar

Recipe

  • preheat oven to 300 degrees f (150 degrees c). place a pan of water in oven. grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  • in a large bowl combine ground almonds and fruits. dredge with one cup flour.
  • in a large bowl, cream together 1 cup flour and shortening. gradually blend in sugar. beat in egg yolks and almond flavoring; beat until very light and fluffy. mix together and milk; add alternately with 4 1/2 cups flour to creamed mixture. make 3 dry and 2 liquid additions, combining lightly after each.
  • in another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. fold into batter. fold in floured fruit mixture.
  • bake for 2 1/2 to 3 1/2 hours, depending on size of pan. bake each cake until it tests done with a toothpick. remove from pans, and lift off paper. cool.