CAKE

CAKES

WASHINGTON APPLE CAKE

Beat eggs with a mixer until thick and light.Combine oil and sugar,pour into eggs while using the mixer on medium setting.Stir together flour,salt ,soda and cinnamon.Add to egg mixture with vanilla.Beat to mix,stir in walnuts.Spread apples in a buttered 13"x9"x2"inch pan.Pour batter over apples,spread to cover.Bake in oven at 350 degrees for about 1 hour.Remove and allow to cool. ENJOY

Pound Cake

Cream butter and sugar together. Add eggs. Sift dry ingredients together. Mix vanilla and milk. Add dry ingredients alternate with milk batter. Bake in 2 greased bread pans at 350 degrees for 1 hour. Makes two loaves.

Cinnamon Coffee Cake



Measure buttermilk, soda in liquid measuring cup, set aside. In large mixing bowl measure flours, sugar and baking powder. Blend. Add egg, oil, vanilla and buttermilk mixture. Stir to blend. TOPPING: 1/2 c lightly packed brown sugare : 1 tbsp. cinnamon : 1 tbsp. butter Spread half of batter in 9x9 greased pan and sprinkle with 1/3 of topping and cover with rest of batter. Sprinkle rest of batter on top. Bake at 350 F for 45 min. Cool on wire rack.


Apple Crumb Cake


Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour.


Brown Sugar Pound Cake


Beat together sugar and butter until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt and stir into creamed mixture. Pour into greased and floured 9x5x3-inch loaf pan. Bake in 350 degree oven one hour or until cake tests done. Remove from pan and cool on rack.


Cookies And Cream Cheesecake

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.


Chocolate Quick Cake

Preheat oven to 350 degrees. In a large bowl, mix all ingredients at low until dry ingredients are moistened and then at medium until smooth. Pour batter into 2 well-greased, 8-inch round layer cake pans or one 9- x 13-inch pan. Bake for 25 minutes for layers or 30 minutes for large cake or until toothpick inserted near center comes out clean. When cool, frost with desired frosting.


Charlotte Russe

Add the water to a saucepan. Sprinkle on the gelatin. Allow to rest for 5 minutes. Whisk in the milk and sugar. Over low heat, heat the mixture, stirring constantly, until it begins to thicken. Remove from the heat and add the vanilla. Chill. Whip until firm peaks form. In a separate bowl, whip the cream until firm peaks form. Fold the two mixtures until blended. Line a 1 1/2 quart dish with the ladyfingers (bottom and sides). Pour in the mixture. Chill well. Unmold or serve with a spoon.


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