Cakes and Icings - Personal - http://maxpages.com/kentuckyharrod/Cakes_Candies_and

RED VELVET CAKE

1/2 C crisco
2 C. flour
1 C buttermilk
2 Tbs cocoa
2 teas vanilla
1 1/2 C sugar
2 eggs
1 teas salt
1/2 C red food color
1 Tbs vinegar
1 teas soda

Cream shortening and sugar. Add eggs, color and vanilla. Add dry ingredients alternating with buttermilk. Fold in vinegar and soda. Bake at 325 in two 8" layer pans (greased and floured) for thirty minutes.

RED VELVET ICING
1 C white sugar
1 teas vanilla
1 C milk
1 C. butter
3 Tbs. flour

Cook flour and milk until very thick, stirring constantly. Cool. Cream sugar, butter and vanilla until fluffy. Add cooked mixture and beat until texture of whipped cream. Frost cool cake.

PLUM CAKE

2 small plum baby food
2 C flour
2 C. sugar
1 C oil
3 eggs
1 teas ground cloves
1 teas cinnamon

Mix and pour into loaf pan. Bake at 350 for 50- 60 minutes.

OTTIE LIGON'S GERMAN CHOCOLATE CAKE
1 C crisco
2 1/2 C flour
2 C sugar
4 eggs
1 C buttermilk
1 teas soda
1 teas vanilla
1 bar German chocolate

Cream sugar, eggs and crisco. Add flour, melted chocolate and 1/3 C boiling water. Stir. Put soda in cup and add buttermilk, stirring OVER BOWL. Add liquid to bowl then vanilla. Bake in greased cake pans at 350 for 20-25 minutes.

German Chocolate Filling
6 egg yolks
1 stick butter
2 C sugar
1 can condensed milk
1 Tbs. vanilla
1 C chopped pecans

Simmer all but pecans in double broiler 10-12 minutes. Add pecans and spread between layers and on top of cake.

HONEY CAKE
1/2 C sugar
1/2 C butter
2 eggs
1/2 C honey
3/4 C milk
1 teas almond flavor
2 C flour
2 1/2 teas baking powder
1/2 teas mace
1/2 teas salt
*whipped cream optional*

Cream sugar and butter. Add eggs one at a time. Beat in honey. Combine milk and almond. Sift together flour, powder, mace and salt. Add to creamed mixture alternately with milk. Beat well. Pour into 2 greased and floured 8" round pans. Bake 30-35 minutes at 350. Spread with topping and bake additional five minutes. Cool and remove from pans and serve separately or layered with whipped cream.

HONEY NUT TOPPING
1/3 C honey
1/2 C chopped nuts
1/4 C brown sugar
1/2 teas cinnamon
1/4 C soft butter
Mix all together and spread on hot layers.

MOCHA CREAM CHEESE FROSTING
3 oz. soft cream cheese
3 Tbs hot water
1/2 teas instant coffee
1/2 C cocoa
dash salt
3 C sifted powdered sugar

In a small bowl mix first three ingredients. Blend in cocoa and salt. Gradually beat in sugar. Continue beating until proper consistency. Frosts 13x9 or two round cakes.

CREAM CHEESE FROSTING
3 oz softened cream cheese
4 Tbs. butter
2 C powdered sugar
1 teas vanilla

Cream cheese and butter. Add sugar slowly. Add vanilla and beat well.

WINTER WHITE RASPBERRY JAM CAKE
Prepare one package white cake mix according to package directions with additional 2 teas almond extract. Bake in two round cake pans. In small bowl beat 1/2 C whipping cream (from the dairy case, NOT prepared topping) until soft peaks form. Add one can vanilla frosting and 1 teas almond extract. Bear until light and fluffy. Place one layer of cake upside down on a plate. Spread 3/4 C frosting over top. Place second layer top side up on first layer. Spread remaining frosting on sides of cake bringing frosting just over the top edge. Top with 1/3 C seedless raspberry preserves and garnish with fresh raspberries. Store in refrigerator.

DEBBIE'S PEACH CAKE
2 1/2 C mashed peaches (use juice)
2 eggs
2 C sugar
2 teas soda
2 C self rising flour

Bake 350 about 40 minutes

Topping
3/4 C sugar
1 stick butter
1 C coconut
1 teas vanilla
1/2 C pecans
8 oz evaporated milk

Cook until thick. Pour over cake.

ANNIE'S PUMPKIN CAKE
2 C sugar
2 C flour
2 C pumpkin
1 C vegetable oil
1/2 tsp salt
4 eggs
2 teas cinnamon
2 teas baking soda
1 C nuts

Sift dry ingredients in large bowl. Mix well. Add eggs, oil and pumpkin stirring until mixed. Fold in chopped nuts. Pour into a well greased tube pan. Bake 350 for 60 minutes. Frost when cool.

Frosting
8 oz cream cheese
1 lb powdered sugar
1/2 C butter
1 teas vanilla
Blend well and frost cake when cool.

GRANDMAMA'S FUDGE
2 C. white sugar
1 C light brown sugar
1 C milk
2 Tbs white corn syrup
2 1/2 oz baking chocolate

(use squares or may convert with 3 Tbs cocoa + 1 Tbs shortening = 1 oz baking chocolate)

Boil on high heat stirring constantly until makes a soft ball inn ice water (at least 6-8 minutes roiling boil.) Add 2 Tbs butter or margarine, 1 tsp vanilla after soft ball stage. Cool and DO NOT STIR until lukewarm. Beat until color changes (lightens) and is very stiff. Add 1 C walnuts and put in well buttered pan or plate to cool.

PEANUT BUTTER LOGS
8 oz cream cheese
2 lbs powdered sugar
1 stick butter
1 tsp vanilla
Peanut Butter

Mix 1st four ingredients. Roll out, spread on peanut butter, roll up and cut.

SANDY'S SUGARED NUTS
3 C nuts in shallow pan and heat in medium oven 5 minutes stirring once. In a 2 1/2 - 3 qt. heavy saucepan with sides and bottom well buttered mix 1 C sugar, 1/2 C water, 1/4 tsp salt and 1 tsp cinnamon. Cook to soft ball stage (forms soft ball in ice water). Add 1 1/2 tsp vanilla. Remove from heat and beat until creamy. Add warm nuts and stir until well coated. Empty pan and separate nuts, cool.

THUMBPRINT COOKIES
Mix:
1/4 C shortening
1/4 C margarine
3/4 C light brown sugar
1 egg yolk
1/2 tsp vanilla

Sift in:
1 C flour
1/4 tsp salt

Roll into 1" balls, dip in egg white whipped with 1 Tbs water. Roll in finely chopped nuts (hazelnuts are best). Bake 5 minutes at 375, remove and jab thumbprint into HOT cookies. Return to oven for 8 minutes. Place icing, jam, etc. into each depression.

Icing: 1 C powdered sugar, flavoring and food color to soft consistency. Vanilla, rum, mint, lemon, etc.

RICOTTA COOKIES
1/4 lb butter
1/4 C Ricotta cheese
1 tsp vanilla
1 C sugar
1 egg
2 C flour
1/2 tsp soda
1/2 tsp salt

Allow butter to soften. Blend with Ricotta until creamy. Add vanilla and mix well. Add sugar gradually and beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop by teaspoon on greased baking sheet. Bake 350 10 minutes. Makes 30-36 cookies.
*white chocolate chips optional*

NO-BAKE OATMEAL COOKIES
2 C sugar
1/2 C milk
2 Tbs cocoa
1 tsp vanilla
1/2 C shortening
2 C quick oats
2 Tbs peanut butter

Melt shortening, stir in cocoa, sugar, and milk. Bring to roiling boil and cook 1-3 minutes. Add remaining ingredients. Beat well. Drop by spoonfuls onto greased wax paper to cool. App. 2 doz

PECAN PUFFS
Beat until soft 1 C butter. Add and blend until creamy 4 Tbs sugar. Add 2 tsp vanilla. Add 2 C FINELY chopped nuts and 2 C flour. Roll into small 1" balls and place on greased cookie sheets. Cook 30 minutes at 300. Roll while hot in powdered sugar.

CHOCOLATE SNAPPERS
1 3/4 C flour
2 tsp soda
1 tsp cinnamon
1/4 tsp salt
3/4 C shortening
1 C sugar
1 egg
1/4 C corn syrup
1/2 C cocoa
In small bowl combine 1st four ingredients. In large bowl beat shortening, sugar, egg. Mix in corn syrup and cocoa. Blend in flour mixture. Roll into balls of 1 Tbs. Roll in sugar and bake at 350 for 15 minutes.
*Optional mix 1/4 tsp peppermint extract with corn syrup and cocoa.*

MARTY'S ORANGE COOKIES
Cream well:
1 C sugar
1 C shortening

Add:
2 oranges (grated rind and squeeze juice saving some for icing)
1 C buttermilk OR 2 Tbs vinegar in 1 C milk
4 C flour
1 tsp soda
2 eggs
pinch salt

Drop by spoonful onto ungreased baking sheet and cook at 325 for 10 minutes. Cool and ice.

Icing: Some of the reserved juice and rind with powdered sugar till thick.

SURPRISE COOKIES
Mix and set
aside:
3 C flour
1 tsp soda
1/2 tsp salt

Cream:
1 C butter (add slowly)
1 C sugar
1/2 C packed brown sugar

Blend in:
2 eggs
2 Tbs water
1 tsp vanilla

Add: Dry ingredients, mix refrigerate two hours. Form cookies around chocolate mint (Andes Candies) place pecan on top. Bake on greased baking sheet at 375 for 10-12 minutes.

LEBKUCHEN COOKIES
Heat 1 C honey over low flame. When warm add 1/2 lb. sugar, 1 1/2 C blanched slivered almonds. In large bowl mix 1/2 lb citron and lemon peel, 2 Tbs cinnamon, pinch of cloves, grated rind and juice of one lemon, pinch of alum, 4 Tbs Brandy. Pour honey mix over. Add 4 C flour. Work well with rolling pin. Cut in finger sized cakes (less than 1/4" thin) Cover and lay out overnight. Bake in morning on greased floured sheet at 325 until light brown. While hot brush with thin frosting of powdered sugar, vanilla and water.

SUMMER PASTEL COOKIES
2 C butter
2 C sugar
4 1/2 C flour
1/2 tsp salt
Cream butter, sugar and salt. Add flour and blend with hands if necessary. Add 1-2 Tbs cream if too dry. Divide dough into 1/3's.
To each add one of the following:
2 Tbs grated lemon rind and green food color. Roll into cylinders and nonpareils

2 Tbs grated orange rind and yellow food color. Roll in cylinders and chopped almonds.

1 tsp peppermint and red food color. Roll in cylinders and red sugar.

CRISS-CROSS COOKIES
1 C peanut butter
1/2 C butter
1/2 C sugar
1/2 C packed brown sugar
3 Tbs water
1/2 tsp vanilla
1 egg
1 1/2 C flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt

Cream peanut butter and butter. Add sugars gradually and cream together until fluffy. Add water, vanilla and egg. Mix together dry ingredients then slowly add to peanut butter mixture. Shape into 1" balls and place about 2" apart on cookie sheets. Flatten with a fork in criss-cross pattern Bake at 375 for 10-12 minutes.

GINGERSNAP COOKIES
2 C flour
2 tsp soda
1/4 tsp salt
3/4 C shortening
1 C sugar
1 large egg
1/4 C molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/3 C sugar

Sift flour, soda and salt. Set aside. In large bowl beat shortening and sugar until well blended. Beat in egg, molasses and spices. Add the flour mixture in two parts blending well. Shape dough into big ball, cover and refrigerate overnight. The following day roll dough into
1 1/2" balls, roll balls in sugar and place on ungreased cookie sheets. Don't crowd them. Bake 15 minutes at 350. Let cool a few minutes on sheets then remove and store in airtight container for crisp cookies, regular cookie jar for chewy cookies.

BUTTERSCOTCH OATMEAL
1 1/2 C flour
1 tsp soda
1 C shortening
3/4 C brown sugar
3/4 C white sugar
2 eggs
1 Tbs hot water
chopped walnuts
6 oz butterscotch chips
2 C quick oatmeal
1 tsp vanilla

Cream shortening and sugar. Add beaten eggs and then hot water. Add flour mixed with soda. Then nuts, oatmeal, vanilla and chips. Bake 375 10-12

PUMPKIN CHEESECAKE

Crust
1 1/2 cups Graham Cracker Crumbs
2 T. Sugar
1/2 C. Melted Butter
Mix all ingredients until crumbly. Press in bottom of a spring form pan. Set aside.

Filling
2 8 oz Cream Cheese
2 Eggs
3/4 C. Sugar
1 teas. Vanilla
1/2 teas. Lemon Juice
3/4 C. Pumpkin
1/4 C. Cream
2/3 teas. Cinnamon
2/3 teas. Ginger
1/2 teas. Cloves

Mix cream cheese, eggs (one at a time) and sugar until smooth. Add remaining ingredients and mix well. Pour on crust and bake at 350 or approximately 60 minutes until it tests done. The top will be golden brown.

FRUIT COBBLER
2 C fruit (canned, fresh or frozen)
1 C flour
1/2 C sugar
1 teas baking powder
1 stick butter, melted
1/2 C milk
1/2 teas vanilla
1/2 C sugar
1/2 C hot water

Place fruit in bottom of 9x9 square pan. Combine flour, sugar, powder, butter, milk and vanilla. Pour over fruit. Mix hot water and water and pour over flour mixture. Bake at 350 for 45 minutes.

EASY BROWNIES
1 C sugar
2 eggs
1/3 C soft butter
1/2 C cocoa
1 teas vanilla
2/3 C flour
1/2 teas baking powder
1/4 teas salt
1/2 C chopped nuts

Combine first 5 ingredients. Beat well. Add all but nuts. Mix well. Stir in nuts. Spread in greased 8" pan. Bake 25-30 minutes at 350.

BILL B.'S KEY LIME PIE
1 can sweetened condensed milk
4 egg yolks (save whites in bowl)
4 oz lime juice

Combine milk and egg yolk, blend on low speed. Slowly add juice and mix well. Pour in prepared graham cracker crust and refrigerate over night.

Set out egg whites to room temp. Add 1/8 teas cream of tartar beating on high until stiff. Slowly add 1/4 C sugar beating until very stiff. Pour on key lime and bake under hot oven till brown on peaks. Chill again.

STRAWBERRY MERINGUES
2 egg whites
1/4 teas cream of tartar
1/2 C sugar

heat oven to 275. cover cookie sheet with brown paper. In small bowl beat whites with tartar till foamy. Beat in sugar 1 Tbs at a time until stiff and glossy. Drop 1/3 C meringue for each shell onto paper. Shape into shells with spoon back building up sides. Bake 1 hour then turn over off leaving in oven two more hours or until cool. Serve filled with ice cream and topped with sweetened strawberries. Serves 6

EASY CHEESE CAKE
1 graham cracker pie crust
8 oz package cream cheese
1 can sweetened condensed milk
1/3 C lemon juice
1 teas vanilla

In medium bowl beat room temperature cream cheese until light and fluffy. Add sweetened condensed milk blending well. Add lemon juice and vanilla. Pour into crust and chill two hours. Top with canned cherry pie filling if desired.

DOUBLE DECKER BROWNIES
2 C flour
1 1/2 teas baking powder
1/2 teas salt
1 C softened butter
2 C packed brown sugar
1 teas vanilla
3 eggs
1 C nuts
1/2 C cocoa

In small bowl combine first three ingredients. In large bowl combine butter, sugar and vanilla. Beat well. Add eggs one at a time beating well. Blend in four mixture. Stir in nuts. Divide batter in half. Blend cocoa into first half. Spread chocolate portion in greased and floured 13x9x2 pan. Spread plain batter over top. Bake 30-35 minutes at 350.

BLACKBERRY GLAZE PIE
9" baked pastry shell
3 oz room temp cream cheese
1 Tbs whole milk
1 15 oz can blackberries
2 Tbs orange juice
2 Tbs lemon juice
3 Tbs. sugar
2 Tbs. corn starch
1/4 teas cinnamon
few grains salt

Beat cream cheese and milk until fluffy. Spread in cooked and cooled pie crust. Drain juice from can into sauce pan. Add lemon and orange juice. Heat. Mix sugar, cornstarch, cinnamon and salt. Add to saucepan. Stir and cook until thick. Remove from heat and let cool. Arrange blackberries over cream cheese mixture in crust then spoon cooled glaze over berries. Refrigerate and serve with whipped cream.

WILD BERRY CRUMBLE
3 C each blackberries, raspberries, blueberries, strawberries.
1/2 C sugar
2 Tbs lemon juice
3 Tbs flour

Mix and place in buttered glass baking dish.

1 C flour
1 C brown sugar
1 C quick oats
1 C butter, chilled and cut small

Mix well and cut with knives or pastry cutter to course mixture. Sprinkle on top of berries. Bake 20-25 minutes at 350 until crisp. Serve with vanilla ice cream.

PUDDING PIE
8 oz sour cream
1 tub cool whip
small box instant pudding
Combine all and beat until creamy. Pour in graham cracker crust and chill.

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Page Updated Fri Jan 5, 2001 7:09pm EST