Apple Cake   1 Cup Oil 2 Cups Sugar 3 Eggs 1 tsp vanilla 3 cups flour 1 tsp cinnamon 1 tsp salt 1 tsp baking soda 3 cups apples (peeled & diced) 1 cup golden raisins 1 cups chopped nuts   Cream together oil, sugar, eggs, and vanilla.  Add and mix in flour, cinnamon, salt, and baking soda.  Stir in apples, raisins, and nuts.  Pour into well-greased & floured bundt pan.  Bake 1 hour and 15 minutes at 350º F.  With 2 smaller pans, the cake is baked approx. 52 minutes.       Betsy’s Brownies   1 box chocolate pudding mix 1 box chocolate cake mix 1 bag chocolate chips   Make the chocolate pudding according to the box, then add the cake mix and chocolate chips.  Put into a brownie pan and follow the directions for baking on the cake mix box.       Blueberry Cake   3 cups sifted flour 2 cups sugar 3 tsp. baking powder 1 tsp. salt 2 eggs 1 cup milk 1/3 cup oil 1 tsp. vanilla extract 2 cups blueberries   Sift dry ingredients together in a bowl.  Add eggs, milk, oil, and vanilla.  Beat vigorously about 2 minutes.  Fold in blueberries.  Put in a greased and floured 9 x 12 pan.  Sprinkle the top with a mixture of cinnamon and sugar.  Bake at 350º F for 40-45 minutes.       Carrot Cake In loving memory of Paulette Keister   2 cups sugar 4 eggs 1 ½ cups Wesson oil 3 cups grated carrots 2 cups flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt   Mix oil and sugar until creamy, then add eggs.  Sift flour, baking soda, baking powder, cinnamon, and salt, then add to the sugar mixture.  Stir in carrots.  Put into desired pan and bake at 350º F for 40-45 minutes.    Icing: 8 oz. cream cheese 1 stick butter or margarine 1 tsp. vanilla 1 box 10X sugar (powdered sugar)   Mix the icing ingredients until creamy, and spread on cooled cake.       Éclair   1 cup water 1 stick butter 1 cup flour 4 eggs 3 cups milk 2 large vanilla instant pudding 8 oz. cream cheese 8 oz. cool whip Hershey chocolate syrup   Boil water and butter together.  Remove from heat and stir in flour.  Add eggs – one at a time, beating well after each egg.  Spread in a greased 9 x 13 pan.  Bake at 400º F for 30-35 minutes.  Cool completely and pour on the chocolate syrup.  Mix the milk, pudding, and cream cheese together.  Pour into the crust.  Top with the cool whip and chocolate syrup.  Keep chilled.       Fresh Apple Cake with Caramel Glaze   Cake: 1 cup light or dark brown sugar, packed 1 cup granulated sugar 1 ½ cups vegetable oil 3 eggs 3 cups unbleached all-purpose flour 1 tsp. baking soda 2 tsp. ground cinnamon ½ tsp. freshly grated nutmeg ½ tsp. salt 2 ¼ tsp. vanilla extract 1 ¼ cups not-too-finely chopped pecans 5 fresh apples, peeled and diced into ½ inch pieces   Glaze: 4 Tbsp. unsalted butter ¼ cup granulated sugar ¼ cup light-brown sugar pinch of salt ½ cup heavy cream   Preheat oven to 325º F.  Cream the sugars and vegetable oil in a mixing bowl.  Add the eggs one at a time, beating well after each egg.  Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing until well blended.  Stir in the apples, pecans, and vanilla, and pour into a buttered and floured 9x13 baking pan.  Bake until a toothpick inserted in the center of the cake comes out clean, about 1 ¼ hours.  Remove from the oven and prepare the glaze while the cake cools.    To make the glaze, melt the butter in a saucepan, and add both the sugars and the salt.  Stir until blended then cook over medium-low heat for 2 minutes.  Stir in the heavy cream, and boil for 2 minutes, stirring constantly.  Remove from heat, and pour the warm glaze over the surface of the cake.          KPLS    ½ lb butter 13-17 heaping Tbsp. flour (until the dough becomes crumbly but can still be formed) 1 bottle almond extract 4 Tbsp. sugar 5 Tbsp. almonds powdered sugar    Mix all ingredients, except for the powdered sugar.  Shape into crescents, and bake at 350º F.  When slightly cooled, roll in powdered sugar.         Microwave Peanut Butter Fudge   1 lb confectioner’s sugar ½ cup butter or margarine ½ cup milk ½ cup baking cocoa ½ cup peanut butter 1 tsp vanilla extract   Put confectioner’s sugar, butter, milk, cocoa, and peanut butter in a glass bowl; DO NOT MIX.  Microwave on high for 3 minutes.  Add vanilla; beat with electric mixer until desired consistency (about 2 minutes).  Spread in a buttered dish.  Let stand until firm.  Cut into squares.       Peaches-n-Cream   ¾ cup all purpose flour 1 Tbsp. baking powder ½ tsp salt 3 oz. pack dry (not instant) vanilla pudding 3 Tbsp. butter or margarine 1 egg ½ cup milk 1 8oz. package cream cheese ½ cup plus 1 Tbsp sugar ½ tsp. cinnamon 1 (15-20 oz.) can sliced peaches (drain and reserve juice)   Take cream cheese and butter out of the refrigerator so it becomes soft.  Grease bottom and sides of a 9” deep dish or 10” pie pan.  Combine flour, baking powder, salt, pudding, butter, egg, and milk, and mix for 2 minutes then pour into the greased pan.  Place fruit over the batter.  Mix cream cheese, ½ cup sugar, and 3 Tbsp. peach juice together, and spoon to the edge of the batter.  Sprinkle cinnamon and 1 Tbsp. sugar on top of the cream cheese.  Bake at 350º F for 35 minutes.  Crust will be slightly brown; however, the filling will be soft.       Peanut Butter Sensations   1 cup creamy Reese’s peanut butter ¼ cup granulated sugar ½ cup firmly packed brown sugar ½ cup butter 1 Tbsp. milk 1 tsp. vanilla 1 egg 1 ¼ cup flour ¾ tsp. baking soda ½ tsp. baking powder ¼ tsp. salt   Preheat oven to 375º F.  Combine peanut butter, granulated sugar, brown sugar, butter, milk, and vanilla in a large bowl.  Beat at medium speed until well blended and creamy.  Beat in egg.  In another bowl, combine flour, baking soda, baking powder, and salt.  Gradually add to creamed mixture at low speed.  Mix until just blended.  Drop by rounded teaspoons onto an ungreased cookie sheet.  Make crisscross pattern with floured fork.  Dust with granulated sugar.  Bake at 375º F for 8-10 minutes.  Cool on cookie sheet for 2 minutes before removing to a wire rack.        Pumpkin Cake Crunch   1 box yellow cake mix 1 tsp cinnamon 1 (15 oz.) can solid pack pumpkin ½ tsp salt 1 (12 oz.) can evaporated milk ½ cup chopped pecans 3 large eggs 1 cup butter 1 ½ cups granulated sugar whipped topping (optional)   Preheat oven to 350º F.  Grease a 9x13 pan.  Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl.  Mix with a spoon and pour into the pan.  Sprinkle dry cake mix (straight from the box) evenly over the pumpkin mix, and top with pecans.  Bake for about 50 minutes, or until golden, or when tester comes out clean.  Cool and serve chilled, with whipped cream if desired.       Russian Teacakes   1 cup butter or margarine, softened ½ cup confectioners’ sugar 1 tsp. vanilla 2 ¼ cup all purpose flour ¼ tsp. salt ¾ cups finely chopped nuts   Heat over to 400º F.  Thoroughly mix together butter, sugar, and vanilla.  Work in flour, salt, and nuts until dough holds together.  Shape dough into 1-inch balls.  Place on ungreased baking sheet.  Bake 10-12 minutes or until set but not brown.  While warm, roll in confectioners’ sugar.  Cool, then roll in sugar again.  Makes about 4 dozen cookies.             *Do not use self-rising flour in this recipe.       Sand Tarts (Adapted from James Beard’s American Cookery Cookbook)   ½ cup butter 1 cup sugar ¼ tsp. salt 1 egg 2 cups sifted cake flour ½ tsp. vanilla (optional) 1 egg white, lightly beaten with a fork 1-3 Tbsp. coarse white sugar ¼ to ½ tsp. cinnamon walnuts or almonds (optional)   Cream the butter and sugar until light.  Add the salt and beat in the whole egg until very creamy.   Add the flour, and the vanilla if desired (can use almond extract with almond slices instead).  When the dough is well blended, chill thoroughly.  Roll out very thin and cut with a floured cookie cutter.  Place the cookies on well-oiled baking sheets or pans and brush with the beaten egg white.  Sprinkle with coarse white sugar to taste, then with cinnamon.  Top with a walnut half or an almond, if desired.  Bake in a preheated oven at 375º F until they are a deep yellow around the edges.  Cool slightly on baking sheet before removing to rack.  They can stay for about 3-4 weeks when stored in an airtight container.       back to RECIPE page