Almond Streusel Cake

Streusel:

1 cup firmly packed brown sugar

¼ cup all-purpose flour

1 cup sliced almonds

3 Tbsp butter or margarine, melted

1 tsp grated orange zest

To prepare the streusel, mix together brown sugar, nuts, and flour. Stir in the butter and zest.

Cake:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2/3 cup orange juice

3 large eggs

½ cup butter or margarine, softened

 ½ cup granulated sugar

½ tsp vanilla

1 tsp grated orange zest

Preheat oven to 350°. Grease a 9-or 10-inch tube pan. In a large bowl, mix together the flour, baking powder, and baking soda. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Cool Completely.

Glaze:

½ cup confectioner’s sugar            2½ cup tsp orange juice

In a cup, stir together confectioner’s sugar and orange juice until smooth. Turn the cake out onto a serving plate, placing it right side up. Drizzle with the glaze.

Ukrainian Poppy Seed Cake

¾ cup poppy seeds            

1 cup milk

½ lb. butter

1-1/3 cups light brown sugar

3 eggs

2 cups unbleached white flour

3 tsp baking powder

½ tsp salt

½ tsp vanilla

1 tsp lemon rind

Preheat oven to 350°. Butter two medium loaf tins.

Heat poppy seeds and milk together in a saucepan. Remove from heat right before it boils. Let it stand until room temperature. Cream butter with sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking powder, and salt. Add to egg mixture alternately with poppy seed mixture, stirring well after each addition. Stir in vanilla and lemon rind at the end. Bake in well-greased leaf pans at 350° for 40-50 minutes, or until toothpick comes out clean.

Orange-Glazed Pumpkin Cake

2 cups firmly packed brown sugar

¾ cup butter

16 oz. can solid pack pumpkin

4 eggs

¼ cup water

2 cups flour

1-1/3 cups oatmeal (uncooked)

 tsp baking powder

1½ tsp baking soda

 Tbsp pumpkin pie spice

¾ tsp salt (optional)

½ cup chopped nuts or raisins

Heat oven to 350°. Grease Bundt or tube pan. Beat sugar and butter until fluffy. Mix in pumpkin, eggs, and water. In a separate bowl, combine remaining cake ingredients, mixing well. Gradually add to pumpkin mixture. Pour into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack, then add glaze.

Glaze:

1 cup powdered sugar           

4 tsp orange juice

¾ tsp grated orange peel

Mix all ingredients until smooth; drizzle over cake.

Texas Sheet Cake

2 cubes butter

4 Tbsp cocoa

1 cup water

2 eggs

½ cup milk or sour cream

2 cups flour

2 cups sugar

½ tsp salt

1 tsp baking soda

Heat oven to 375°. Heat butter, cocoa, and water in large saucepan. Add eggs, and gradually add milk or sour cream. Add flour, sugar, salt, and soda. Stir until blended. Pour into greased jelly roll pan. Bake for 15 to 20 minutes. Frost immediately.

Frosting:

1 cube butter

6 Tbsp milk

4 Tbsp cocoa

1 lb powdered sugar

1 tsp vanilla

½ cup chopped nuts

Melt butter with milk and cocoa. Add powdered sugar gradually. Add vanilla and nuts. Spread warm frosting over hot cake.

Devil's Food Cake

½ cup butter or shortening

1½ cups sugar

2 eggs

1 tsp vanilla

2 cups flour

¼ tsp salt

½ cup sour milk (to sour add 2 Tbsp vinegar to milk)

2 Tbsp cocoa (heaping)

1 cup boiling water

2 tsp baking soda

Heat oven to 375°. Cream shortening and sugar. Add eggs and vanilla. Sift flour and salt together, add with sour milk and stir in cocoa. Boil water and add soda; combine with mixture. Bake for 25-30 minutes.

Cocoa Bundt Cake

1-2/3 cups all-purpose flour

1½ cups sugar

½ cup cocoa

1½ tsp baking soda

½ tsp baking powder

1 tsp salt

½ cup shortening

2 eggs

1½ cups sour milk

1 tsp vanilla

Heat oven to 350°. Generously grease and flour Bundt pan. In large mixing bowl blend flour, sugar, cocoa, baking soda, baking powder, and salt; add remaining ingredients. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. Serves 12-16.

Chocolate Glaze:

In small saucepan bring ¼ cup sugar and ¼ cup water to rolling boil, stirring until sugar dissolves; remove from heat. Immediately add 1 cup semi-sweet chocolate chips; stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened. Makes about 2/3 cup glaze.

Microwave directions for glaze: In small bowl, microwave sugar and water on high for 1 minute or until boiling. Add 1 cup semi-sweet chocolate chips; stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened.

Banana Split Cake

First layer:

1 cup flour

¼ cup brown sugar

½ cup chopped nuts

½ cup margarine

Heat oven to 400°. Combine flour, sugar, and nuts, then cut in margarine until crumbly. Press into greased 9 x 13” cake pan. Bake for 15 minutes. Cool.

Second layer:

2 cups powdered sugar

½ cup margarine

2 eggs

Beat until fluffy and pour over crust.

Third layer:

1 large can crushed pineapple

3 sliced bananas

2 pkgs. frozen strawberries, thawed and well drained.

Fourth layer:

1 large container Cool Whip

Spread on cake and sprinkle with nuts and maraschino cherries. Chill overnight.

Fresh Apple Cake

3 cups flour

2 cups sugar

1 tsp salt

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

4 cups chopped apples

1½ cup oil
1 tsp vanilla extract

3 eggs, beaten

1 cup walnuts

Heat oven to 350°. Mix dry ingredients together. Wash, quarter, and core apples. Leaving skin on. Put in blender, add oil, and chop. Add apples to dry ingredients and fold in eggs. Beat well. Add nuts. Bake in Bundt pan for 50 minutes. Let cool for 15-20 minutes before removing from pan.

Drizzle powder sugar icing with lemon flavoring or serve with caramel sauce.

Oatmeal Cake

1¼ cup water

1 cup oatmeal, uncooked

1 cube margarine

Combine water and margarine; bring to boil. Pour over oatmeal. Let stand.

Mix:

1½ cups granulated sugar

2 eggs

1½ cups flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tsp baking soda

Heat oven to 350°. Combine ingredients then add oatmeal. Bake in greased 9 x 13” pan for 45 minutes.

Topping:

¼ cup granulated sugar

½ cup brown sugar

6 Tbsp margarine

1 Tbsp vanilla

¼ cup canned milk

1 cup coconut

1 cup chopped nuts

Combine and spread on cake immediately. Return cake to oven for 2-5 minutes.

Lemon Pudding Cake

¾ cup sugar

¼ cup flour

3 Tbsp melted butter

1 tsp grated lemon peel, optional

¼ cup lemon juice

1½ cups milk

3 egg yolks, slightly beaten

3 egg whites, stiffly beaten

Heat oven to 350°. Combine sugar, dash of salt, and flour. Stir in butter, lemon peel and juice. Combine milk and egg yolks. Combine with lemon mixture. Fold in egg whites. Pour into 8 x 8 x 2” pan. Place that in larger pan with 1” deep water. Bake for 40 minutes. Serve warm or cold. Best with ice cream.

Carrot Cake (Vella Lutz)

2 cups sugar            

1 cup oil

4 eggs 

Mix together and beat in:          

2 1/3 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

3 cups shredded carrots

1 cup nuts

Heat oven to 350°. Sift flour before measuring. Add and sift together other dry ingredients. Bake in greased 9 x 13” pan for 35 minutes.

Frosting:

8 oz. pkg. cream cheese            ½ cup butter, softened

3½ cups powdered sugar            2 tsp vanilla

Cream cheese and butter and add powdered sugar and vanilla.

Fancy Angel Food Cake

1 Angel Food Cake, baked and cubed

6 oz. can pink lemonade            

1 cup Eagle Brand milk

½ cup whipping cream

Thaw lemonade. Mix milk and lemonade together. Whip cream. Fold in lemonade mixture. Alternate layers of cake and layer of mixture. Freeze.

Banana Cake

½ cup butter

1 cup sugar

2 eggs

3-4 ripe bananas, mashed

2 cups flour

¼ tsp salt

1 tsp baking soda        

Heat oven to 350°. Cream sugar and butter. Add eggs, one at a time and beat well after each. Add bananas. Mix in dry ingredients. (The batter is quite stiff.) Bake in greased 9 x 13” pan for 25 minutes or 9 x 5” loaf tin for 50-60 minutes.    

Upside-Down Rhubarb Cake

3½ to 4 cups rhubarb, cut

½ cup sugar

1 small pkg. strawberry Jello

1½ cup small marshmallows

1 yellow cake mix

Grease and flour a 9 x 13” pan. Put rhubarb in bottom of pan. Sprinkle sugar on top of rhubarb, and then sprinkle dry Jello on top of sugar. Spread marshmallows evenly over Jello. Mix cake as directed on package. Put mixture in cake pan.

Bake 45 minutes at 350°. Cool for 5-10 minutes Turn over on large platter or cookie sheet. Top with Cool Whip or whipped cream.

Hot Fudge Pudding Cake

1¼ cups sugar

1 cup all purpose flour

7 Tbsp cocoa

2 tsp baking powder

¼ tsp salt

½ cup milk

1/3 cup butter, melted

1½ tsp vanilla

1¼ cups hot water

½ cup packed brown sugar

Heat oven to 350°. In medium mixing bowl combine ¾ cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square pan. In small bowl combine remaining ½ cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired.

Serves 8-10.

Pumpkin Cake

Cream:

½ cup shortening            

1-2/3 cups sugar

2 eggs, add one at a time

Combine:

1 cup pumpkin

1¾ cups flour

2/3 cup sour milk (to sour add 1 Tbsp vinegar to milk)

2 tsp baking powder

½ tsp nutmeg

¼ tsp allspice

¼ tsp ginger

2 tsp cinnamon

1 tsp soda

1 tsp salt

Add together. Mix well.

Bake at 350° for 45 minutes.

Toffee Cake

1 pkg. Devils Food cake mix

Mix and bake according to package directions. After baking, let cool and then poke holes into cake with the end of a wooden spoon.

Mix 2/3 bottle of Mrs. Richardson’s butterscotch topping with a small can of evaporated milk. Stir well and microwave about 30 seconds. Stir again and pour over cake into holes and around edges. Cool again. Put whip cream on top (about half a container). Put in fridge to keep cool. Crunch three to four Skor bars and sprinkle over cream.

Poppy Seed Cake

1 yellow cake mix

1 cup water

½ cup oil

4 eggs

1 small pkg. instant lemon pudding

4 Tbsp poppy seeds

Heat oven to 350°. Combine cake mix and other ingredients. Mix well for 4 to 5 minutes. Pour batter into greased Bundt pan. Bake for 45 minutes.

Combine lemon juice and powdered sugar to drizzle over cake.

Swedish Tea Cakes

1 cup powdered sugar

1 cup butter, softened

1 tsp vanilla

2 cups flour

¼ tsp salt

1 cup chopped walnuts

Additional powdered sugar to roll cakes in

Combine sugar, butter, and vanilla. Mix until well blended. Stir in remaining ingredients. Roll into 1” balls. Bake on ungreased cookie sheet at 325° for 15-20 minutes. Remove and let cool slightly. Roll in powdered sugar and let cool completely. Roll in powdered sugar again.

Sugar Cookies (Mary Carr)

¾ cup shortening (I use ½ cup shortening and ¼ cup butter)

1 cup sugar

2 eggs

1 tsp almond extract

2½ cups flour

1 tsp baking powder

1 tsp salt

Cream shortening, sugar, eggs, and almond extract. Blend in flour, baking powder and salt. Chill at least 1 hour. Heat oven to 400°. Roll dough to ⅛” thickness on floured cloth. Cut into shapes.

Bake 6-8 minutes on ungreased cookie sheet. Cool on wire rack.

Makes approximately 4 dozen 3” cookies.

Pumpkin Cookies

Cream together:

½ cup shortening

½ cup sugar

1½ cups brown sugar

2 eggs

1 tsp vanilla

Add:

3 cups flour

¾ tsp soda

2 tsp baking powder

½ tsp ginger

½ tsp salt

1 tsp cinnamon

1 cup pumpkin

½ cup chopped nuts or raisins

Icing for Pumpkin Cookies

4 Tbsp butter

1 egg

1 tsp lemon

¼ cup pumpkin

½ tsp salt

Cream together. Add 1 lb. powdered sugar. Mix and spread on cookies.

Scripture Cookies

Beat together:

¾ cup Psalms 55:21 (butter)

2 Isaiah 10:14 (eggs)

1/3 cup 2 Nephi 26: 25 (milk)

1½ cups Jeremiah 6:20 (1 cup brown sugar and ½ cup white sugar)

Add:

2 cups I Kings 4:22 (flour)

1 tsp D&C 101:39 (salt)

½ tsp I Corinthians 4:6 (soda)

3 cups D&C 89:17 (oats, uncooked)

1 cup I Samuel 30:12 (raisins)

1 tsp Solomon 4:14 (cinnamon)

Drop by spoonfuls onto greased cookie sheet.

Bake at 350° for 15 minutes, but not before reading: History of Joseph Smith 1:37 (cook – not burn) and D&C 133:11 (watch).

Waffle Cookies

1 cube margarine

6 Tbsp cocoa

4 eggs

1½ cups sugar

2 cups flour

1 Tbsp vanilla

Combine margarine, cocoa, and eggs then add remaining ingredients. Mix together and drop by teaspoon on hot waffle iron and cook for one minute. Frost with butter frosting and mint flavoring.

Chocolate Carmelita Bars

1¾ cups oatmeal, uncooked

1½ cups all purpose flour

¾ cup firmly packed brown sugar

¾ cup shortening or butter, melted

1 Tbsp water

½ tsp baking soda

 ¼ tsp salt (optional)

1 cup chopped nuts

¼ cup semi-sweet chocolate chips

1 cup caramel ice cream topping

¼ cup all purpose flour

Heat oven to 350°. Grease 9 x 13” pan. Combine oatmeal, flour, sugar, butter, water, soda, and salt; mix well. Reserve 1 cup; press remaining mixture onto bottom of prepared pan. Bake 10 to 12 minutes or until light brown. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel topping and ¼ cup flour until smooth; drizzle over chocolate pieces to within ¼” of pan edges. Sprinkle with reserved oat mixture. Bake additional 13 to 22 minutes or until golden brown. Cool completely.

Makes 32 bars.

Lemon Cheesecake Squares

Crust:

¾ cup shortening or butter

1/3 cup firmly packed brown sugar

1¼ cups all purpose flour

1 cup oatmeal, uncooked

¼ tsp salt (optional)

½ cup seedless raspberry jam

Fillings:

2-8 oz. pkgs. cream cheese, softened

¾ cup granulated sugar

2 Tbsp all purpose flour

2 eggs

3 Tbsp lemon juice

2 tsp grated lemon peel

Heat oven to 350°. Grease 9 x 13” pan.

For crust, beat shortening and brown sugar until fluffy. Add combined dry ingredients; mix well. Press onto bottom of prepared pan. Bake 20 minutes or until light brown. Spread jam over hot crust.

For filling, beat cream cheese, sugar, and flour at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each. Add lemon juice and peel, mixing until smooth. Pour over preserves. Bake 25 minutes or until set. Cool completely. Chill. Store covered in refrigerator.

Makes 24 squares.

Zucchini Bars

2 cups granulated sugar

1 cup oil

3 eggs

1 tsp vanilla            

2½ cups flour

1 tsp baking powder

2 teaspoons soda

1 tsp salt           

2 cups grated zucchini

¾ cup walnuts

¾ cup chopped dates

Cream sugar, oil, eggs, and vanilla. Add dry ingredients. Fold in grated zucchini; add nuts and chopped dates. Bake at 350° for 25-30 minutes.

Topping:

8oz. package cream cheese

1 tsp vanilla

2½ cups powdered sugar
milk

Alternate method:
3/4 cup sugar
1/2 coconut oil
1 egg plus 1/2 T of flaxseed and 1-1/2 T water
1/2 tsp vanilla
1 T flaxseed
1/2 cup oat flour
3/4 cup whole wheat flour
1 cup zucchini
<1/2 cup walnuts
<1/2 chopped dates
Use mixing and baking instructions above.

Easy Chocolate Nut Drops

Sift together into large bowl:

1¾ cups sifted flour

½ tsp salt

½ tsp soda

Add:

2/3 cup shortening

1 cup brown sugar, firmly packed

1 egg

½ cup milk

1 tsp vanilla

Beat 1½ minutes

Add:

2 squares (2 oz.) unsweetened chocolate, melted or 3 or 4 Tbsp coca and ½ cup nuts, chopped.

Bake at 375° for 15 minutes. Remove and place ½ of a large or 3 small marshmallow(s) on top. Return to oven for 2 minutes. Slightly press marshmallow down.

Cool good before frosting.

Old Time Cinnamon Jumbles

½ cup shortening

1 cup sugar

2½ cups flour

¾ cup buttermilk*

1 tsp vanilla

½ tsp soda

½ tsp salt

Heat oven to 400°. Cream shortening and sugar. Add remaining ingredients and bake for 8-10 minutes on a greased cookie sheet.

Combine ¼ cup sugar and 1 tsp cinnamon to sprinkle on top before baking.

*To sour milk add 1 Tbsp vinegar to 1 cup milk

Chocolate Cherry Squares

1 cup all purpose flour

1/3 cup butter

½ cup packed light brown sugar

½ cup chopped nuts

Red candied cherries, halved

Filling:

8 oz. cream cheese, softened

½ cup powdered sugar

1/3 cup cocoa

¼ cup milk

1 egg

¼ tsp vanilla

¼ cup chopped red candied cherries

In small bowl, combine cream cheese and sugar; beat until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Heat oven to 350°. In large mixing bowl combine flour, butter, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in nuts. Reserve ¾ cup crumb mixture for topping; pat remaining crumbs into ungreased square pan 9 x 9”. Bake 10 minutes or until lightly browned. Meanwhile, prepare filling; spread over warm crust. Sprinkle with reserved crumb mixture; garnish with cherry halves. Return to oven; bake 25 minutes or until lightly browned. Cool; cut into squares. Store, covered, in refrigerator.

Makes about 3 dozen squares.

Oatmeal Chocolate Chip Cookies

1 cup shortening or butter

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

2 Tbsp milk

2 tsp vanilla

1½ cups oatmeal, uncooked

1½ cups all purpose flour

1 tsp baking soda

½ tsp salt (optional)

1 cup semi-sweet chocolate chips

1 cup coarsely chopped nuts

Heat oven to 350°. Beat butter, sugars, eggs, milk, and vanilla until smooth. Combine oats, flour, soda, and salt; add to egg and sugar mixture; mix well. Stir in remaining ingredients. Drop by rounded tablespoonfuls 3” apart onto ungreased cookie sheet. Bake 8 to 10 minutes for chewy or 10 to 12 minutes for crisp cookies.

Cool 2 minutes; remove to wire rack. Cool completely.

Makes about 4 dozen.

Polvorones

2 cups flour

¾ cup sugar

1½ tsp cinnamon

1 cup soft butter

Heat oven to 325°. Sift flour, sugar, and cinnamon together. Cream butter and gradually add flour mixture. Pinch off small pieces of dough (about the size of a walnut) and shape into patties. Place on ungreased cookie sheet. Bake for 25 minutes. After baking sprinkle with cinnamon and sugar.

Makes 40-45 cookies

Pecan Snowballs

1 cup shortening or butter

¾ cup powdered sugar

2 tablespoons milk or water

1½ tsp vanilla

1¾ cups all purpose flour

1 cup oatmeal, uncooked

½ cup finely chopped pecans            

¼ tsp teaspoon salt (optional)

Powdered sugar

Heat oven to 325°. Beat shortening, powdered sugar, milk, and vanilla together until creamy. Add combined flour, oats, pecans, and salt; mix well. Shape rounded teaspoonfuls into balls. Bake on ungreased cookie sheet 15 to 18 minutes or until bottoms are light golden brown. Roll in powdered sugar while warm. Cool completely on wire rack. Re-roll in powdered sugar*.

Makes about 4 dozen

*Variation: Roll in powdered sugar only once. Microwave ½ cup semi-sweet chocolate pieces and 1 teaspoon Crisco at high 1-2 minutes, stirring every 30 seconds until smooth; drizzle over cookies.

Custardy Chicken Bake

6 chicken breast halves or thighs

2 Tbsp vegetable oil

½ tsp salt

¼ tsp pepper

1½ cups Bisquick

1 tsp dried tarragon leaves

½tsp salt

1½ cups milk

3 eggs

            

Mushroom Sauce

1 can cream of chicken soup

¾ cup milk

1 jar sliced mushrooms, drained*

2 tablespoons snipped parsley

Combine ingredients in 2 quart saucepan. Heat to boiling, stirring.

Heat oven to 350°. Grease 9 x 13” baking dish. Heat oil in 10” skillet. Fry chicken until light golden brown. Place chicken, skin sides up, in dish. Sprinkle with ½ tsp salt and pepper. Beat baking mix, tarragon, ½ tsp salt, the milk, and eggs with hand mixer until smooth. Pour over chicken. Bake until golden brown, 55 to 60 minutes. Serve with Mushroom Sauce.

*I prefer to use fresh mushrooms (1-1½ cup).

Makes 4 to 6 servings.

High Altitude:  Bake at 375°

Lemon Bars

Crust:

1 cup margarine

½ cup powdered sugar

2 cups flour

Dash of salt

Heat oven to 350°. Cut margarine into dry ingredients and press into

9 x 13” pan. Bake for 15 minutes or until light brown.

Filling:

¼ cup flour

2 cup sugar

4 beaten eggs

6 Tbsp lemon juice

Combine flour and sugar and mix in eggs and lemon juice. Pour into slightly cooled crust. Bake at 350° for 25 minutes or until set. Cool. Cut into squares and sprinkle with powdered sugar.