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Rhubarb Cake
(Barb Webber)
Rhubarb Cake
Put following ingredients together
in mixing bowl:
2 c. sugar 1/2 tsp. salt
2/3 c. shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 c. flour
1/2 tsp. nutmeg 1 c. cold coffee
Mix all this together - Then add:
1c. raisins, 2c. raw rhubarb & 1c. nuts.
Back:
Bake 1 hr. 350° in 9x13 greased &
floured pan.
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# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup nuts
## Instructions
1. Put all ingredients (sugar, shortening, cinnamon, cloves, nutmeg, salt, soda, eggs, flour, and cold coffee) together in mixing bowl and mix together.
2. Then add raisins, raw rhubarb, and nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Holly Cookies
Holly cookies
30 Marshmallows }
½ C. Butter } melt together
add to melted marshmallows:
green coloring
½ tsp. Vanilla
Pour over 4½ C. corn flakes
Stir to coat each flake. Be careful not
to break flakes. Drop on wax paper - form in wreath
Back:
dot with 3 red cinnamon
candies in clusters - as holly
berries
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# Holly Cookies
## Ingredients
- 30 marshmallows
- 1/2 cup butter
- Green food coloring
- 1/2 tsp vanilla
- 4 1/2 cups corn flakes
- Red cinnamon candies (for decoration)
## Instructions
1. Melt marshmallows and butter together.
2. Add green food coloring and vanilla to melted marshmallows; stir to combine.
3. Pour mixture over corn flakes.
4. Stir to coat each flake, being careful not to break the flakes.
5. Drop onto wax paper and form into wreath shapes.
6. Dot with 3 red cinnamon candies in clusters to resemble holly berries. -
Sour Cream Chocolate Cake
Sour Cream Chocolate Cake
3 sq. 3 oz. Chac.
1/2 c double strength coffee beverage
blend & cool
2c flour add in 1/3s beating well
1 1/2 tsp baking soda 2 eggs well beaten
1/2 tsp salt beat in Choc mix add
combine & beat drying in 1/3s do not overbeat
1 1/2 cups sugar 350 - 35 min
1c thick sour cream square cake 350
2 1/2 tsp. vanilla 40 to 45
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# Sour Cream Chocolate Cake
## Ingredients
- 3 squares (3 oz) chocolate
- 1/2 cup double strength coffee beverage
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup thick sour cream
- 2 1/2 tsp vanilla
- 2 eggs, well beaten
## Instructions
1. Combine chocolate and 1/2 cup double strength coffee beverage; blend and cool.
2. Combine flour, baking soda, and salt; set aside.
3. Beat together sugar, sour cream, and vanilla.
4. Add dry ingredients in thirds, beating well after each addition.
5. Add 2 well-beaten eggs; beat in chocolate mixture.
6. Add remaining dry ingredients in thirds; do not overbeat.
7. Bake at 350°F for 35 minutes (or 40 to 45 minutes for a square cake). -
Hobo Hotdish
Hobo Hotdish
2 cans vegetable soup
2 lbs ground beef
1 can tomato soup
1 onion
1 16 oz. pkg medium squiggly noodles
Brown meat & onions. Add soups
and water & heat. Add uncooked
noodles to mixture and cook
until noodles
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# Hobo Hotdish
## Ingredients
- 2 cans vegetable soup
- 2 lbs ground beef
- 1 can tomato soup
- 1 onion
- 1 (16 oz) pkg medium squiggly noodles
- Water
## Instructions
1. Brown meat and onions.
2. Add soups and water and heat.
3. Add uncooked noodles to mixture and cook until noodles are done. -
Tater Tot Casserole
Tator Tot Recipe O
2 lb ground beef
1 chopped onion
1 c. mushrooms
1 C Cream Chicken
1 C. cream celery
1 Can Chicken rice or gumbo
V g 1 Box tater tot
1 box frz'n Birds eye peas
Bake 350 1 h..
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# Tater Tot Casserole
## Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 1 cup mushrooms, sliced or chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can chicken with rice soup (or chicken gumbo soup)
- 1 bag frozen tater tots (32 oz)
- 1 box frozen Birds Eye peas
## Instructions (Inferred)
1. Brown ground beef and chopped onion together in a skillet. Drain excess fat.
2. Stir in mushrooms and cook 2–3 minutes until softened.
3. Add cream of chicken soup, cream of celery soup, and chicken with rice (or gumbo) soup. Mix well.
4. Pour mixture into a greased 9×13 baking dish.
5. Stir in frozen peas.
6. Arrange tater tots in a single layer over the top.
7. Bake at 350°F for 1 hour, or until tater tots are golden brown and casserole is bubbling. -
Pineapple Cake
PINEAPPLE CAKE
YELLOW CAKE MIX
YELLOW CAN CRUSHED PINE-OWN JUICE
-COOL WHIP
DRAIN PIN JUICE - USING JUICE AS LIQUID.
IF NOT ENOUGH ADD WATER
STIR 1/2 PIN JUICE IN CAKE BATTER
USE
REAL STRAWBERRY - WHITE CAKE MIX
350°
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# Pineapple Cake
## Ingredients
- 1 yellow cake mix
- 1 yellow can (20 oz) crushed pineapple in own juice
- Cool Whip
## Instructions
1. Drain pineapple juice, using juice as the liquid for the cake mix.
2. If not enough juice, add water.
3. Stir 1/2 pineapple juice into cake batter.
4. Bake at 350°.
## Notes
- Variation: Use real strawberry with white cake mix. -
Green Bean, Cherry Tomato & Feta Salad
Green Bean, Cherry
Tomato & Feta Salad
pictured on page 132
Summer simplicity: Steam some
green beans, chop fresh mint, and
cut cherry tomatoes in half. Toss it
all together with a lemony dressing
and top with crumbled feta cheese.
PREP 20 minutes
COOK about 10 minutes
MAKES 6 accompaniment servings
salt
1 pound green beans, stem ends
trimmed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon ground black pepper
1 can (15 to 19 ounces) white kidney
beans (cannellini), rinsed and drained
3 cups red and yellow cherry tomatoes,
each cut in half
¼ cup loosely packed fresh mint leaves,
coarsely chopped
4 ounces feta cheese, crumbled (1 cup)
Back:
1. In 12-inch skillet, heat ½ inch wa-
ter and ½ teaspoon salt to boiling
over high heat. Add green beans;
heat to boiling. Reduce heat to medi-
um-low; simmer, uncovered, 5 to 7
minutes or until beans are tender-
crisp. Drain beans and rinse under
cold running water to stop cooking.
Drain again; set aside.
2. In large serving bowl, with wire
whisk or fork, mix oil, lemon juice,
pepper, and ½ teaspoon salt. Stir in
kidney beans, tomatoes, mint leaves,
and green beans, and toss gently to
coat. Sprinkle feta on top to serve.
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# Green Bean, Cherry Tomato & Feta Salad
## Ingredients
- Salt
- 1 pound green beans, stem ends trimmed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 3 cups red and yellow cherry tomatoes, each cut in half
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- 4 ounces feta cheese, crumbled (1 cup)
## Instructions
1. In a 12-inch skillet, heat 1/2 inch water and 1/2 tsp salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 5 to 7 minutes or until beans are tender-crisp. Drain beans and rinse under cold running water to stop cooking. Drain again; set aside.
2. In a large serving bowl, with a wire whisk or fork, mix oil, lemon juice, pepper, and 1/2 tsp salt. Stir in kidney beans, tomatoes, mint leaves, and green beans, and toss gently to coat. Sprinkle feta on top to serve. -
Rhubarb Dessert Cake
RHUBARB DESSERT
CAKE
¼ c. butter
1 c. sugar
1 egg
2 tbsp. hot water
1 tsp. vanilla
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 scant tsp. nutmeg
1 c. flour
2½ c. cut-up rhubarb
½ c. chopped walnuts
Cream butter and sugar. Add egg, water and vanilla. Sift dry ingredients together and mix into first mixture. Fold in rhubarb and nuts. Bake in a pie pan in a moderate oven (350 degrees) 45 minutes.
Serve with caramel sauce made by mixing together ½ cup butter, ½ cup brown sugar, ½ cup granulated sugar, 1 tablespoon flour and ½ cup cream. Boil to desired thickness and add 1 teaspoon of vanilla.
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# Rhubarb Dessert Cake
## Ingredients
- 1/4 c. butter
- 1 c. sugar
- 1 egg
- 2 Tbsp. hot water
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 scant tsp. nutmeg
- 1 c. flour
- 2 1/2 c. cut-up rhubarb
- 1/2 c. chopped walnuts
## Instructions
1. Cream butter and sugar.
2. Add egg, water, and vanilla.
3. Sift dry ingredients together and mix into first mixture.
4. Fold in rhubarb and nuts.
5. Bake in a pie pan in a moderate oven (350 degrees) for 45 minutes.
## Caramel Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp. flour
- 1/2 cup cream
- 1 tsp. vanilla
## Caramel Sauce Instructions
1. Mix together butter, brown sugar, granulated sugar, flour, and cream.
2. Boil to desired thickness.
3. Add vanilla.
4. Serve over cake. -
Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
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# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings. -
Angel Cake
ANGEL CAKE
Yellow Cake Mix—Yellow can crushed pineapple
Large Cool Whip
Drain Pineapple saving Juice. Use pineapple juice as
Part of liquid and complete with water for correct amount.
Stir half the pineapple in the cake batter. Bake as per box
Instructions.
350- 29 to 34 min.
When cake is cool fold remaining pineapple and spread on
Cake.
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# Angel Cake
## Ingredients
- 1 box yellow cake mix
- 1 can (yellow/standard size 20 oz) crushed pineapple
- 1 large container Cool Whip
## Instructions
1. Drain pineapple, saving the juice.
2. Use the pineapple juice as part of the liquid called for in the cake mix, completing with water to reach the correct amount.
3. Stir half of the drained pineapple into the cake batter.
4. Bake as per box instructions at 350°F for 29 to 34 minutes.
5. When cake is cool, fold the remaining pineapple into the Cool Whip and spread over the cake. -
Lazy Daisy Oatmeal Cake
LAZY DAISY OATMEAL CAKE
Makes one 9-inch square cake
Cake:
1¼ cups boiling water
1 cup Quaker Oats
(quick or old fashioned,
uncooked)
½ cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cups sifted all-purpose flour
1 teaspoon soda
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Lazy Daisy Frosting:
¼ cup butter or margarine, melted
½ cup firmly-packed brown sugar
3 tablespoons half and half
1/3 cup chopped nutmeats
¾ cup shredded or flaked coconut
For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat
butter until creamy; gradually add sugars and beat until fluffy. Blend in
vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt,
cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into
well-greased and floured 9-inch square pan. Bake in preheated moderate oven
(350°F.) for 50 to 55 minutes. Do not remove cake from pan.
For frosting, combine all ingredients. Spread evenly over cake. Broil until
frosting becomes bubbly. Cake may be served warm or cold.
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# Lazy Daisy Oatmeal Cake
*Makes one 9-inch square cake*
## Ingredients
- 1 1/4 cups boiling water
- 1 cup Quaker Oats (quick or old fashioned, uncooked)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly-packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Pour boiling water over oats; cover and let stand 20 minutes.
2. Beat butter until creamy; gradually add sugars and beat until fluffy.
3. Blend in vanilla and eggs.
4. Add oats mixture; mix well.
5. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well.
6. Pour batter into well-greased and floured 9-inch square pan.
7. Bake in preheated moderate oven (350°F) for 50 to 55 minutes.
8. Do not remove cake from pan.
## Lazy Daisy Frosting
## Ingredients
- 1/4 cup butter or margarine, melted
- 1/2 cup firmly-packed brown sugar
- 3 Tbsp half and half
- 1/3 cup chopped nutmeats
- 3/4 cup shredded or flaked coconut
## Instructions
1. Combine all ingredients.
2. Spread evenly over cake.
3. Broil until frosting becomes bubbly.
4. Cake may be served warm or cold. -
Spice Cake
2 cups GOLD MEDAL Flour*
1 tsp. soda
½ tsp. salt SPICE
2 tsp. cinnamon
1 tsp. cloves CAKE
½ tsp. nutmeg
½ cup butter or margarine
1½ cups brown sugar (packed)
2 egg yolks
1½ cups commercial sour cream
1 cup raisins
½ cup chopped nuts
2 egg whites
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
each addition. Add dry ingredients alternately with sour cream to creamed
mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
Gold Medal Browned Butter Frosting (below).
Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
layers or 13x9½x2" oblong.
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# Spice Cake
## Ingredients
- 2 cups Gold Medal Flour
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar (packed)
- 2 egg yolks
- 1 1/2 cups commercial sour cream
- 1 cup raisins
- 1/2 cup chopped nuts
- 2 egg whites
## Instructions
1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
2. Blend flour, soda, salt and spices thoroughly.
3. Cream butter and sugar thoroughly.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add dry ingredients alternately with sour cream to creamed mixture.
6. Stir in raisins and nuts.
7. Beat egg whites until stiff but not dry; fold into creamed mixture.
8. Spoon into prepared pans.
9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
10. Cool; frost with Gold Medal Browned Butter Frosting.
## Gold Medal Browned Butter Frosting
- 1/2 cup butter
- 1 egg
- 2 Tbsp milk
- 3 1/4 cups sifted confectioners' sugar
- 3/4 cup Gold Medal Flour
- 1/4 tsp salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla
1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
2. Remove from heat.
3. Beat