- Frostings –
Cream Cheese Frosting (Grandma Morgan)
8
oz. cream cheese
3
TBS. butter
2
cups powdered sugar
1
tsp. vanilla
Milk
Chocolate Frosting (Grandma Morgan)
3
TBS. baking cocoa
3
TBS. butter or margarine
3
TBS. water
1
lb. powdered sugar
1
tsp. vanilla
Mix
until melted and thick. Cool. Add powdered sugar and vanilla until frosting
is a good consistency.
Chocolate Swirl Icing (Melodie)
Caramel:
1
cup brown sugar
8
tsp. corn starch
¾
cup water
1 egg yolk
3 TBS. butter
White
marshmallow frosting:
1
egg white
1/8
cup sugar
½
cup Karo syrup
½
tsp. vanilla
For
Swirl:
2
squares Baker’s sweetened chocolate (or ¼ cup melted semi-sweet choc. chips)
Beat
egg until white stiff. Add sugar slowly,
and beat well after each addition. Add
Karo syrup. Beat until stiff. Add ½ tsp. vanilla. Melt 2 squares of Baker’s sweetened
chocolate. Put caramel on cake, then put
white icing on. Pour melted chocolate
over cake and swirl with fork.
German Chocolate Frosting (Stefanie)
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cup Baker's Angel Flake Coconut
Directions:
Mix evaporated milk, sugar, beaten egg yolks,
butter, and vanilla on a stove set on medium heat for 12 minutes. Add coconut and roasted pecans! Cool frosting until it is firm and easy to
spread. Put on your favorite chocolate
cake or brownies! (Sam’s Chocolate crazy
cake base is really yummy with this on top!
-
Cakes –
Better
than Sex Cake (Stefanie)
Chocolate cake Mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 tub cool whip
3 English toffee bars, broken to
bits
Bake cake according to
directions on box. While the cake is
hot, poke holes into it and pour milk and caramel over it. Let cake cool and frost with cool whip. Sprinkle with broken candy pieces.
Cheesecake (Alena)
Crust:
1 ½ cups graham
cracker crumbs
1/3 cup melted margarine
¼ tsp. ground cinnamon
Combine graham cracker
crumbs and cinnamon in a medium bowl. Mix in melted margarine. Line your spring form pan with parchment
paper, and then press the crumb into the pan.
You can use the bottom of a drinking glass to press the crumb mixture into
pan and 2/3 the way up the side. Keep
in freezer until filling is done.
Filling:
1 ½ lbs. cream cheese (3-
8oz packages of cream cheese)
1 1/3 cups sugar
5 large eggs
16 oz. sour cream
¼ cup flour
2 tsp. vanilla extract
2 tsp. lemon juice
Filling Directions:
All filling ingredients
should be at room temperature. Keeping
mixer on LOW speed, beat the cream cheese until light and fluffy. Add sugar a little at a time and continue
beating until creamy. Add one egg at a
time and beat after each egg. Add
flour, vanilla and lemon juice, mix well.
Add sour cream and beat well.
Pour cream cheese mixture into the spring form pan. Place on the top rack in the middle of a 325° preheated oven for 1 hr. and 15 minutes. When time is up turn oven off, prop open oven
door and leave in oven for one hour.
Remove from oven and let cool then refrigerate for 24 hours. Remember
this important tip: A cheesecake should season. The wait is worth it. The flavor ripens and
becomes enriched. Top with strawberry,
or chocolate sauce.
Reception Cheesecake (Melodie)
Graham
Cracker Crust for Jelly Roll Pan:
3
¾ cup graham cracker crumbs (45 graham crackers)
2/3
cup sugar
1
¼ cups melted butter
Mix
and spread in a jelly roll pan (11x17), pressing down.
Bake
at 375°
for 8 minutes. Cool.
Filling:
3
lbs. cream cheese (softened)
6
cups powdered sugar
3
tsp. vanilla
¾
cup milk
2-
12 oz. cartons Cool Whip
Graham
cracker crust (see bottom)
Combine
cream cheese, powdered sugar, vanilla, and milk. Mix well.
Add 1 carton Cool Whip plus half of the other. Beat and spread on the graham cracker crust
in a jelly roll pan. You can freeze this
up to a week ahead of time. Just thaw
before serving, but make sure it remains chilled. Serve with dollops of thickened fruit.
Cheesecake Surprise (Grandma Morgan)
Crust:
3
TBS. sugar
6
TBS. butter (melted)
1
½ cups or 20 (2 ½ in. square) graham crackers crushed
½ tsp. cinnamon
Mix
well and press on bottom and sides of angel food cake pan (using spoon).
Bake
10 minutes at 375°.
Filling:
12
oz. softened cream cheese
½
cup sugar
1 tsp. vanilla
2 large eggs
Beat
together until smooth and creamy. Pour
into crust. Bake at 375° for 25
minutes or until done. Cool at least 1
hour.
Fruit Layer:
3
cups frozen berries (sugared any kind)
2
½ TBS. cornstarch
3
TBS. water or juice
1/8 tsp. lemon extract
Red food coloring
Drain
berries well. Should have 1 cup juice or
more. Thicken juice with cornstarch
mixed with water/juice. Cook until
clear. Add red food color and 1/8 tsp.
lemon extract. Cover cooled cheese cake
filling.
Sour Cream
Topping:
1
½ cups sour cream
4
TBS. sugar
1 tsp. vanilla
Mix
well and cover fruit filling. Seal edges
as well as you can. Bake at 400° for 10
min. Chill well. Yummy!
Chocolate Cake (Grandma Morgan)
1
cooked chocolate cake (un-frosted)
Cool
Whip
Hot
Fudge
Cut
cake into serving pieces. Before
serving—cut each piece of cake horizontally in half. Sandwich cool whip between the 2 halves of
chocolate cake. Pour hot fudge sauce on
cake, then top with more cool whip. Yum
Yum.
Chocolate
Chocolate Chip Bundt Cake (Stefanie)
1 chocolate cake mix
1 small box chocolate pudding
1 bag chocolate chips
4 eggs
1 cup sour cream
¾ cup water
½ cup oil
Mix all ingredients except chips with
beater. Stir in chips. Pour into well greased bundt pan. Bake at 375° for about 50 minutes.
Chocolate Crazy Cake (Sam)
3
cups flour
2
tsp. soda
1/3
cup cocoa
2/3
cup salad oil
1
tsp. vanilla
2 cups sugar
1 tsp. salt
2 TBS. vinegar
2 cups cold water
Mix
together. Pour into greased cake pan,
9x13.
Topping:
½
cup nuts (optional)
½
cup brown sugar
½
cup coconut
½
cup chocolate chips
Mix
together and sprinkle over top of uncooked cake. Bake at 350° for 35-40
minutes. Can cut recipe in half and pour
into 9x9x2 pan.
Magleby’s Chocolate Cake (Jannie)
1
cup butter
1
cup water
¼
cup cocoa
2
cups flour
2
cups sugar
½
tsp. salt
2
eggs slightly beaten
1 tsp. baking soda
½ cup sour cream
1 tsp. vanilla
Bring
butter, water and cocoa to boil. In
separate bowl stir together flour, sugar and salt. Pour liquids over dry ingredients. Gently mix and then add eggs, baking soda,
sour cream and vanilla. The secret is
mix as little as possible. Bake 325° for 35-40 minutes.
Frosting:
½
stick butter
3
TBS. Milk
1
TBS. Cocoa
2
cups powdered sugar
2
drops almond extract
¼
tsp. vinegar
Bring
butter, milk and cocoa to a boil. Boil
over medium heat then pour over powdered sugar, almond extract and
vinegar. Mix and Frost!
Chocolate Zucchini Cake (Melodie)
2
½ cups flour
½
cup cocoa
2
½ tsp. baking powder
1 ½ tsp. baking soda
1
tsp. salt
1
tsp. cinnamon
¾ cup soft butter
2 cups sugar
3 eggs
2 tsp. vanilla
2 tsp. grated orange peel
2 cups coarsely shredded zucchini
½ cup milk
1 cup chopped walnuts or pecans (opt.)
Glaze
ingredients- Mix together. Beat until
smooth.
2
cups powdered sugar
3
TBS. milk
1 tsp. vanilla
Cake: Preheat oven
to 350°. Combine the flour, cocoa, baking powder,
soda, salt, and cinnamon; set aside. With
a mixer, beat together the butter and the sugar until smooth. Add eggs to the butter and sugar mixture one
at a time beating after each addition.
With a spoon, stir in vanilla,
orange peel and zucchini. Alternately
stir the dry ingredients and the milk into the zucchini mixture, including the
nuts last. Pour the batter into a
greased and flour-dusted 10-inch tube pan or Bundt pan. Bake for about 50 minutes (test at 45), or
until a wooden toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Turn on wire rack to cool thoroughly. Drizzle glaze over cake.
Fruit Cake (Grandma Morgan)
2
cups light raisins
2
pkg. mixed candied fruit (approx. 1 lb. each)
1
pkg. candied cherries
1
cup dates
4
cup nuts (I get pecans, walnuts and Brazil whole)
1
tsp. lemon extract
4
cups flour ½ tsp. salt
2
tsp. baking powder
1
cup butter or margarine
2
cups sugar
6
eggs
1
cup orange juice
Use
½ cup flour to mix with fruits and nuts.
Beat other ingredients well, then add nuts and fruit. Bake in an angel food pan. Or can bake in a loaf pan at 300°
for
3 hours. Put a pan of water in the
bottom of the oven. When the cake cools,
pour a tiny bottle of peach brandy or apple juice over the cake. Then wrap well. Let stand overnight. Then freeze until you wish to use it.
Ice Cream Praline Cake (Grandma Morgan)
½
cup butter
2
cups vanilla ice cream, softened
2
TBS. milk
2
eggs
½
cup sugar
1 ½ cups sifted flour
1 tsp. baking powder
½ tsp. salt
1 cup graham cracker crumbs (about 11 crackers)
Cake
topping: Mix together
sour cream and caramel topping. Reserve
pecans.
½
cup dairy sour cream
1
cup caramel ice cream topping
½ cup chopped pecans
Cake: Melt butter
in a medium saucepan. Remove from heat
and add ice cream and milk. Beat in eggs
and sugar. Sift together flour, baking
powder and salt and stir into ice cream mixture. Add graham cracker crumbs and mix well. Pour into buttered pan 13x9x2. Bake at 375° for 25-30 minutes. While cake is still warm, pour over topping. Sprinkle with chopped pecans.
Lemon Bundt Cake (Grandma Morgan)
1
package yellow cake mix or lemon supreme cake mix
1
small pkg. instant lemon pudding
¼
cup cake flour
4
eggs
½
cup oil
1
cup water
Glaze:
1
1/3 cups powdered sugar
7-8
TBS. lemon juice or juice of 2 lemons
Beat
eggs, oil, water, and pudding with electric beater until well blended. Add cake mix and flour. Beat 2 min.
Pour into greased Bundt pan. Bake
in 350° oven for 40 minutes or until
cake tests done. Remove from pan and
brush on glaze until completely absorbed into baked cake. If a Bundt pan is not available, bake in
10-inch tube pan. Brush warm cake with
glaze
Lemon Poppy Seed Bundt Cake (Stefanie)
1
lemon cake mix
1
small box lemon pudding
2
TBS. poppy seeds
4
eggs
1 cup sour cream
3/4 cup water
1/2 cup oil
Mix
all ingredients except poppy seeds with beater.
Stir in poppy seeds. Put into
well-greased Bundt pan. Bake at 375° for about 50 minutes. Let cake cool in pan for 10 minutes and then
remove cake.
If
desired, drizzle cake with glaze made by mixing together powdered sugar and
enough lemon juice to make a thin glaze.
Orange Slice Candy Cake (Grandma Morgan)
1
cup butter (2 cubes)
2
cups sugar
4
eggs
½
cup buttermilk
1
tsp. soda, dissolved in buttermilk
½
tsp. salt
3
½ cups flour
½ lb. dates, chopped
1 lb. orange slice candy, chopped
1 cup coconut
2 cups nut, chopped
Cream
butter, sugar and eggs. Mix in 3 cups of
the flour and salt alternately with buttermilk.
Use remaining ½ cup flour to dredge (mix lightly with flour so candy
won’t stick) the nuts, candy, dates and coconut. Add to batter. Mix well.
Pour into greased and lightly floured tube pan and bake at 275° for 2 hours or until cake
tests done. Pour glaze on warm cake.
Glaze:
1
cup orange juice
1
cup powdered sugar
Combine
orange juice and sugar and mix well.
Immediately pour over hot cake in pan.
Allow to stand overnight in pan.
Remove from pan and slice and serve.
Twinkie Cupcakes (Melodie)
1
lemon cake mix
1
yellow cake mix
1
pineapple cake mix
Mix
according to package directions. To
bake, use cupcake pans and cupcake papers.
Bake about 15 minutes at 350°.
French
Vanilla Filling (milk mixture)
5
TBS. flour
5
TBS. sugar
1
cup milk
To
make filling, stir flour and sugar together in saucepan. Add milk and stir until lumps are gone. Stir over medium heat until thick. Cool thoroughly in refrigerator.
½
cup butter
¼
cup shortening
¾
tsp. sugar
1
tsp. vanilla
Dash
of salt
Cream
above ingredients together with electric mixer.
Add milk mixture and beat for a full five minutes. Fill cupcakes from bottom until you feel it
“burp” on the top with your hand. To
fill use pointed cake decorator or cookie press with pointed tip. Makes a large batch, about 85 twinkies. Can freeze.
