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Bakers Sweet Chocolate Swirl Cake
Cake Bakers sweet chocolate swirl
Grate 1/2 box Sweet chocolate (Bakers)
Prepare 1 pkg angle food mix
spoon small amount of batter into
2 ungreased pans. loaf pans. Sprinkle
each 2 tbs of choc. Repeat 3 more layers
ending with batter 375° 30 to 35
Melt remaining 1/2 pkg. choc. 2 tbs
water over very low heat stirring constantly
remove from heat, Stir in 1 beaten egg
yolk Cook 1 min Cool.
Beat 1 egg white until foamy gradually
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add 2 tbs sugar. beat until stiff.
fold into cooled choc. mixture.
Whip 1 cup whip cream until
soft peaks form. Reserve 1/4 cup
for garnish. Fold remaining cream
into choc. mixture. Cut cake wedge
2 1/2 in by 1 deep. spoon choc filling
insert wedges chill. Just before
serving place dabs of reserved cream
on top of cake. Drizzle with
syrup. 8 to 10 servings.
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# Bakers Sweet Chocolate Swirl Cake
## Ingredients
- 1/2 box Baker's Sweet Chocolate, grated (for batter layers)
- 1 pkg angel food cake mix
## Filling Ingredients
- 1/2 pkg Baker's Sweet Chocolate (remaining)
- 2 Tbsp water
- 1 beaten egg yolk
- 1 egg white
- 2 Tbsp sugar
- 1 cup whipping cream
## Instructions
1. Grate 1/2 box Baker's Sweet Chocolate.
2. Prepare 1 package angel food cake mix according to package directions.
3. Spoon a small amount of batter into 2 ungreased loaf pans.
4. Sprinkle each pan with 2 Tbsp of grated chocolate.
5. Repeat for 3 more layers, ending with batter.
6. Bake at 375° for 30 to 35 minutes.
## Filling
1. Melt remaining 1/2 pkg chocolate with 2 Tbsp water over very low heat, stirring constantly.
2. Remove from heat. Stir in 1 beaten egg yolk.
3. Cook 1 minute. Cool.
4. Beat 1 egg white until foamy; gradually add 2 Tbsp sugar and beat until stiff.
5. Fold egg white mixture into cooled chocolate mixture.
6. Whip 1 cup whipping cream until soft peaks form. Reserve 1/4 cup for garnish.
7. Fold remaining cream into chocolate mixture.
## Assembly
1. Cut cake into wedges 2 1/2 inches wide by 1 inch deep.
2. Spoon chocolate filling into wedges and insert wedges back. Chill.
3. Just before serving, place dabs of reserved cream on top of cake.
4. Drizzle with syrup.
5. Makes 8 to 10 servings. -
Banana Nut Loaf
Banana Nut Loaf
The kind Grandma used to bake. Especially good if stored at least a day—
1/3 cup shortening
1/2 cup sugar
2 eggs
• • •
1 3/4 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
• • •
1 cup mashed ripe banana
• • •
1/2 cup broken California walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts. Pour into a well-greased 8 1/2x4 1/2x2 1/2-inch loaf pan. Bake in moderate oven (350°) about 1 hour or till done. Remove from pan; cool on rack.
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# Banana Nut Loaf
## Ingredients
- 1/3 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups sifted enriched flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup mashed ripe banana
- 1/2 cup broken California walnuts
## Instructions
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition.
3. Stir in walnuts.
4. Pour into a well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
5. Bake in a moderate oven (350°) about 1 hour or till done.
6. Remove from pan; cool on rack. -
Speedy Hot Cross Buns
Speedy Hot Cross Buns
Hot-roll mix gives a head start to these
fragrant, airy puffs—
1 package hot-roll mix
1 egg
2 tablespoons soft butter or
margarine
2 tablespoons golden seedless
raisins
2 tablespoons chopped mixed
candied fruits and peels
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Using only 3/4 cup warm water, soften
yeast as directed on hot-roll-mix
package. Beat egg in mixing bowl;
add softened yeast, butter, raisins,
and fruits and peels. Stir sugar and
spices into roll mix. Add to yeast
mixture; mix well. Cover with
damp cloth and let rise in warm
place till double (about 1 hour).
Turn out on lightly floured surface
and knead until smooth. Shape in
12 buns. Place on lightly greased
baking sheet. Cover and let rise un-
til almost double (about 45 min-
utes). Using sharp scissors (or
knife), snip top of buns to form
shallow cross. If a glaze is desired,
brush with 1 slightly beaten egg
mixed with 1 tablespoon water.
Bake in moderate oven (375°)
about 15 minutes or till done. Cool
slightly; fill crosses with Confec-
tioners' Icing. Makes 1 dozen.
Confectioners' Icing: Add suf-
ficient top milk or cream to 1 cup
sifted confectioners' sugar to make
of spreading consistency. Add dash
of salt and 1/2 teaspoon vanilla.
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# Speedy Hot Cross Buns
## Ingredients
- 1 package hot-roll mix
- 1 egg
- 2 Tbsp soft butter or margarine
- 2 Tbsp golden seedless raisins
- 2 Tbsp chopped mixed candied fruits and peels
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
## Instructions
1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
5. Turn out on lightly floured surface and knead until smooth.
6. Shape into 12 buns. Place on lightly greased baking sheet.
7. Cover and let rise until almost double (about 45 minutes).
8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
10. Bake in moderate oven (375°) about 15 minutes or till done.
11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.
## Confectioners' Icing
- 1 cup sifted confectioners' sugar
- Sufficient top milk or cream to make spreading consistency
- Dash of salt
- 1/2 tsp vanilla
1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
2. Add dash of salt and vanilla. Mix well. -
Cabbage Salad
CABBAGE SALAD
1 HD CABBAGE 1 1/4 C SUGAR
1 OR 2 CARROTS 3/4 C VINEGAR
1/2 GREEN PEPPER NEAR 1/2C OIL
1 SMALL ONION BOIL
PUT ON VEGGIES HOT
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# Cabbage Salad
## Ingredients
- 1 head cabbage
- 1 or 2 carrots
- 1/2 green pepper
- 1 small onion
- 1 1/4 cup sugar
- 3/4 cup vinegar
- Near 1/2 cup oil
## Instructions (Partially Inferred)
1. Shred vegetables and combine in a bowl.
2. Combine sugar, vinegar, and oil; boil.
3. Pour hot dressing over vegetables. -
Coleslaw / Quick Pickled Red Cabbage
1 head cabbage )
1 onion }
1 pepper )
3 lb head red cabbage
2 1/2 t salt soak
1 1/4 c water in salt
1 c vinegar squeeze
1/2 c sugar & boil
12 peppercorns & pour over
cabbage
1 carrot (for color)
celery seed & salt to taste
Boil ) 3/4 c salad oil 1 1/2 cup sugar
} 3/4 c vinegar
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Pour over shredded cabbage
mixture & let stand over nite
keep in refrigerator for about
a week
1/2 cup vinegar
1/4 c wine vinegar
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# Coleslaw
## Ingredients
- 1 head cabbage
- 1 onion
- 1 pepper
- 1 carrot (for color)
- Celery seed & salt to taste
## Dressing
- 3/4 cup salad oil
- 3/4 cup vinegar
- 1 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup wine vinegar
## Instructions
1. Shred cabbage, onion, pepper, and carrot. Add celery seed and salt to taste.
2. Boil together salad oil, vinegar, and sugar.
3. Pour dressing over shredded cabbage mixture and let stand overnight.
4. Keep in refrigerator for about a week.
# Quick Pickled Red Cabbage
## Ingredients
- 3 lb head red cabbage
- 2 1/2 tsp salt (soak in salt, squeeze)
- 1 1/4 cup water
- 1 cup vinegar
- 1/2 cup sugar
- 12 peppercorns
## Instructions
1. Soak red cabbage in salt, then squeeze out liquid.
2. Combine water, vinegar, sugar, and peppercorns and boil. Pour over red cabbage. -
Creamy Green Bean & Golden Onion Bake
Creamy Green Bean &
Golden Onion Bake
2½ pounds green beans, trimmed and
each cut diagonally in thirds
1 tablespoon olive oil
2 medium onions, each cut into quarters
and thinly sliced
1 tablespoon margarine or butter
2 medium celery stalks, finely chopped
1 package (12 ounces) sliced mushrooms
1 can (14½ ounces) chicken broth
(1¾ cups)
1 cup nonfat (skim) milk
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
1. In 5- to 6-quart saucepot, heat
3 quarts water to boiling. Add green
beans and cook 10 minutes or until
tender. Drain beans; return to
saucepot.
2. Meanwhile, in nonstick 12-inch
skillet, heat oil over medium heat
until hot. Add onions and cook,
covered, 20 minutes or until tender
and golden, stirring occasionally.
Transfer onions to small bowl; set
aside.
other side
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3. In same skillet, melt margarine
over medium-high heat. Add celery
and cook 5 minutes, stirring occa-
sionally. Add mushrooms and cook
13 to 15 minutes or until tender and
golden, stirring occasionally.
4. In medium bowl, whisk broth,
milk, cornstarch, salt, thyme, and
pepper until blended. Stir cornstarch
mixture into vegetables in skillet
and heat to boiling. Boil 1 minute,
stirring.
5. Add mushroom sauce and half of
caramelized onions to beans in sauce-
pot and toss until evenly mixed.
Transfer mixture to shallow 2½-quart
glass or ceramic baking dish; scatter
remaining onions on top. If not bak-
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# Creamy Green Bean & Golden Onion Bake
## Ingredients
- 2 1/2 pounds green beans, trimmed and each cut diagonally in thirds
- 1 Tbsp olive oil
- 2 medium onions, each cut into quarters and thinly sliced
- 1 Tbsp margarine or butter
- 2 medium celery stalks, finely chopped
- 1 package (12 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
- 1 cup nonfat (skim) milk
- 2 Tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
## Instructions
1. In 5- to 6-quart saucepot, heat 3 quarts water to boiling. Add green beans and cook 10 minutes or until tender. Drain beans; return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook, covered, 20 minutes or until tender and golden, stirring occasionally. Transfer onions to small bowl; set aside.
3. In same skillet, melt margarine over medium-high heat. Add celery and cook 5 minutes, stirring occasionally. Add mushrooms and cook 13 to 15 minutes or until tender and golden, stirring occasionally.
4. In medium bowl, whisk broth, milk, cornstarch, salt, thyme, and pepper until blended. Stir cornstarch mixture into vegetables in skillet and heat to boiling. Boil 1 minute, stirring.
5. Add mushroom sauce and half of caramelized onions to beans in saucepot and toss until evenly mixed. Transfer mixture to shallow 2 1/2-quart glass or ceramic baking dish; scatter remaining onions on top. If not bak- [recipe card ends here] -
Basic Sweet Dough
BASIC SWEET DOUGH
½ cup warm water
2 packages active dry yeast
1½ cups milk, scalded
½ cup sugar
2 teaspoons salt
2 eggs, slightly beaten
½ cup soft shortening
7 cups sifted all-purpose flour
Pour warm water into a large bowl.
Add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mix-
ture with the sugar, salt, eggs, shortening
and half the flour. Beat with a spoon un-
til smooth. Add enough of the remaining
flour to handle easily. Turn dough out
onto a lightly floured board or pastry cloth
and knead until smooth and elastic (see
page 64). Shape dough into a ball and
place in a greased bowl; turn once to
bring greased side up. Cover with a
damp cloth and let rise in a warm place
(85° F.) until double in bulk, about 1
hour. Punch down with the fist. Pull
edges into center and turn dough over in
the bowl. Cover and let rise again until
almost double in bulk, about 30 minutes.
Punch down and use as directed in any of
the recipes below.
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# Basic Sweet Dough
## Ingredients
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded
- 1/2 cup sugar
- 2 tsp salt
- 2 eggs, slightly beaten
- 1/2 cup soft shortening
- 7 cups sifted all-purpose flour
## Instructions
1. Pour warm water into a large bowl. Add yeast and stir until dissolved.
2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour.
3. Beat with a spoon until smooth.
4. Add enough of the remaining flour to handle easily.
5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64).
6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up.
7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
8. Punch down with the fist. Pull edges into center and turn dough over in the bowl.
9. Cover and let rise again until almost double in bulk, about 30 minutes.
10. Punch down and use as directed in any of the recipes below. -
Key Lime Cookies
Key Lime Cookies
½ cup butter 1 cup flour
1½ cups powdered sugar ½ teaspoon baking powder
1 egg ¼ teaspoon salt
1 tablespoon grated key lime zest 2 cups crushed corn flakes
2 tablespoons key lime juice
Cream together butter and sugar. Add egg, lime juice and zest. Stir in
flour, baking powder and salt. Drop 1 tablespoon of batter at a time into a
bowl of crushed corn flakes, rolling to coat completely. Place on ungreased
cookie sheet and bake for 16 minutes in preheated 350-degree oven.
(These cookies spread significantly in the oven, so space them widely
on the cookie sheet.)
Makes 24 cookies.
Nutritional information per serving: 94 calories; carbohydrates 14g; fat
4g; protein 1g, fiber 1g.
Source: "Florida Citrus Treasures Cookbook: A Collection of Heritage Recipes"
(University of Florida, 2003, third edition).
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# Key Lime Cookies
## Ingredients
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 egg
- 1 Tbsp grated key lime zest
- 2 Tbsp key lime juice
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups crushed corn flakes
## Instructions
1. Cream together butter and sugar.
2. Add egg, lime juice and zest.
3. Stir in flour, baking powder and salt.
4. Drop 1 Tbsp of batter at a time into a bowl of crushed corn flakes, rolling to coat completely.
5. Place on ungreased cookie sheet and bake for 16 minutes in preheated 350-degree oven.
6. Note: These cookies spread significantly in the oven, so space them widely on the cookie sheet.
Makes 24 cookies. -
Ambrosia Spice Drops
AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
1 cup shredded or flaked coconut 1 teaspoon salt
½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
or apple) 1 cup sugar
1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
Combine coconut and juice; let stand one hour. Drain thor-
oughly. Sift flour with salt and cinnamon; set aside.
Add sugar gradually to shortening, creaming well. Add
eggs; beat well. Add dry ingredients gradually; mix well.
2 unbeaten eggs
1 teaspoon French's Vani[lla]
1 cup walnuts, finely chopped
Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
onto ungreased baking sheets. Top with ½ to 1 teaspoon
coconut, pressing ends into dough. Bake at 350° for 15
to 18 minutes until lightly browned. Makes about 36.
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# Ambrosia Spice Drops
## Ingredients
- 1 cup shredded or flaked coconut
- 1/2 cup fruit juice (apricot, orange, or apple)
- 1 3/4 cups sifted Pillsbury's Best Flour
- 1 tsp salt
- 2 tsp French's Cinnamon
- 1 cup sugar
- 1 cup Crisco
- 2 unbeaten eggs
- 1 tsp French's Vanilla
- 1 cup walnuts, finely chopped
## Topping
- 1/2 to 1 tsp coconut (per cookie)
## Instructions
1. Combine coconut and juice; let stand one hour. Drain thoroughly.
2. Sift flour with salt and cinnamon; set aside.
3. Add sugar gradually to shortening, creaming well.
4. Add eggs; beat well.
5. Add dry ingredients gradually; mix well.
6. Stir in vanilla and walnuts.
7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
9. Bake at 350° for 15 to 18 minutes until lightly browned.
10. Makes about 36 cookies. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
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# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Crazy Cake
Crazy Cake
2 cups sugar
3 tblsp Coco
2 tsp soda
1 tsp salt
3 c. flour
12 tblsp saend ail
2 tblsp vinegar
2 tsp vanilla
2 cups cold water
Bake 350
30 Min
9x13
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# Crazy Cake
## Ingredients
- 2 cups sugar
- 3 Tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 12 Tbsp salad oil
- 2 Tbsp vinegar
- 2 tsp vanilla
- 2 cups cold water
## Instructions
1. Combine all ingredients and mix well.
2. Pour into a greased 9x13 pan.
3. Bake at 350° for 30 minutes. -
Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring.