Chocolate Italian Cake

 5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

Rhubarb/strawberry Pie

Rhubarb/strawberry Pie

pastry
3 to 4 cups cut rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine

2 pie crusts Ann Wagner
Rhubarb/strawberry Pie

pastry

3 to 4 cups ct rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine
2 crusts

Combine rhubarb, sugar, flour, orange peel, & salt. Fill 9 inch pastry-lined piepan; dot with butter and adjust top crust. Bake in hot oven (400) 40 to 50 minutes. Can add 1 to 2 cups strawberries. Can make as a crisp and just use top crust.

Ann Wagner

Banana Split Cake

Banana Split Cake
Dessert

4 large bananas
2 c. graham cracker crumbs
3 sticks butter
2 cups crushed pineapple, well drained
2 c. confectioner’s sugar
2 eggs
1 8oz. container Cool Whip
3/4 -1 c. chopped nuts

Mix 1 stick butter w/ graham cracker crumbs, & spread evenly over bottom of 9×13 pan. Beat together for 5 min. at high speed: 2 eggs, 2 sticks butter, & 2c. sugar. Stir in drained pineapple & spread entire mixture over crumbs. Slice bananas 1/4 in. thick, place over other mixture. Cover bananas with Cool Whip. Spread w/ nuts & refrigerate 3 hours or overnight. 10 servings

Mom

Apple Kuchen

Apple Kuchen

pastry
½ c. butter
1 pkg. yellow cake mix
½ c. coconut
2 ½ c. sliced apples
½ c. sugar
1 c. sour cream
1 egg

Cut butter into cake mix and add coconut. Pat this into an un-greased 9×13 pan. Build up edges. Bake 10 min@ 350. Place apples on crust. Mix cinnamon and sugar and sprinkle over apples. Blend sour cream with egg and drizzle over apples. Bake for 25 min. @ 350. 20 min 8

Mom

Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Christmas roll out cookies

Christmas roll out cookies      

 

cookies           

2/3 c. shortening (butter or marg.) 

1 1/4 c. gran. sugar   

2 eggs 

1 1/2 tsp. salt   

2 tsp. baking powder           

1 1/2 tsp. vanilla                                                                          

 

Cream shortening, sugar & eggs together til light & foamy.  Sift flour, salt & b. powder together.  Add to 1st mixture.. Add vanilla.  Mix until smooth.  Chill dough overnight (at least 2-3 hours). Roll to desired thickness on floured surface.  Bake in 350 oven 12 minutes.                                   

 Mom & Grammy

Cowboy Cookies

Cowboy cookies           

 

cookies           

 

1 c. shortening(1/2 crisco & 1/2 marg. or all of either)  

1 c. granulated sugar   

1 c. brown sugar (firmly packed)           

2 eggs 

2 c. quick rolled oats       

1 tsp. vanilla    

1 pkg choc.chips

6 oz size (1-2 c. depending on taste)   

1 c. chopped nuts                 

2 c. flour          

1 tsp. soda      

12 tsp salt                            

1/2 tsp baking powder           

 

Sift dry ingredients together (flour, soda salt, b. powder).    Cream shortening (but not as fine as for cake baking), add white sugar & mix well, then add brown sugar.  Add eggs one at a time.  Add dry ingredients, then rolled oats and vanilla.  Dough is very stiff.  Fold in by hand nuts & choc. bits.  Drop by scant tsp. for each cookie on baking sheet, not too close together as they flatten out and are very crisp.   

 

Bake 10-12 minutes @ 350.                                   

 

Mom & Grandmother

 

Shoo-fly-pie

Shoo-fly-pie    

 

Pies     

 

3/4 c. molasses

3/4 c. water     

1/2 tsp. baking soda  dissolved in 1 tsp. vinegar                       

1 1/2 c. flour    

1/2 c. sugar     

1/4 tsp. salt      

1/2 c. shortening (Crisco)                                                           

 

Mix 1st three ingredients and pour in unbaked 9 inch pie shell.  Cut shortening into dry ingredients to make crumbs.    Put crumbs into shell.  Bake 45-50 minutes @ 375.    

 

Mom & Grammy

Eclair Cake

Eclair Cake     

 

Desserts          

2 boxes of French vanilla instant pudding

8 oz. container cool whip        

graham crackers          

can chocolate frosting                                                                                                

 

Line 9×13 pan with graham crackers.  Beat pudding mix with milk for 2 minutes.  Add cool whip.  Spread 1/2of pudding on top of crackers.  Put another layer of crackers.  Add rest of pudding.  Put another layer of  graham crackers…then refrigerate for 2 hrs.    Then cover with chocolate frosting.  Refrigerate then for 24 hours.                            

 Mom & Youth Club

Apie Cakes

Apie Cakes                 

 

6 cups flour     

1 ½ c. sugar    

½ c. light brown sugar    

1 tsp. salt         

2 tsp. baking powder           

1 tsp. baking soda    

3/4 c. shortening        

1 egg   

1 3/4 c sour milk or buttermilk        

      

 

To make sour milk add 1 Tbsp. vinegar to 1 cup milk.

 

Mix all dry ingredients with the hands making sure all lumps are fine.  Cut in shortening with fork or pastry cutter.  Add & stir in egg & milk.     Do not use mixer.  Just stir to mix.  Bake in pie pans or round cake pans at 375 for 35 min.  Makes 2 9 inch pans or 4 of small store aluminum pie pans.                           

 

Mom & Grammy