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Grease and flour 2 cake pans
3/4 cup butter 1 tsp. salt 1-1/2 cups sugar 2-1/4 cups flour 2 eggs 1 cup buttermilk 2 oz. red food coloring 1 tsp. baking soda 1 tsp. vanilla 1 Tbs. vinegar 1 tsp. cocoa
Cream together: butter, sugar and eggs.
In another small bowl, mix cocoa and food coloring. Add to above mixture.
Add buttermilk, salt and flour. Fold in vanilla, baking soda and vinegar.
Bake at 350 (F) for 30 minutes. Let cool in pans. Turn out and cut layers in two to icing.

ICING: 2 Tbs. flour 1 cup milk Cook above until thick and set aside to cool. Cream: 1 cup butter 1 cup sugar 1 tsp. vanilla. Fold this into milk mixture and spread between cake layers.


1-1/2 cups margarine
1 cup white sugar
1 cup brown sugar
5 cups flour
1 cup butter milk
6 eggs (separated)
1 tsp. baking soda dissolved in hot water
1 tsp. cloves and allspice
1 tsp. cinnamon
2 Tbs. cocoa
2 cups raisins(coated with flour)
1 cup chopped nuts
2 cups jam

Sift flour, spices and cocoa.
Cream margarine and sugars. Add egg yolks.
Add flour and milk, alternately.
Stir in nuts, raisins and jam.
Beat egg whites and fold in the mixture.
Add baking soda last.

Bake in tube pan @ 350F for about
an hour and a half.
Make 6-cup cakes(If you don't,
your cake will be too big and
run all over pan).


1 cup sugar 1 cup butter 2 eggs 1-1/2 cups applesauce 4 cups flour 1 tsp. cinnamon 1 tsp. cloves (ground) 1/2 tsp. salt
1 tsp. baking soda
dissolved in 1 tsp. hot water
1 to 2 pounds of orange gumdrops
(cut and flour gumdrops before
putting in cake mix) 1 pound raisins (also flour before) 1-1/2 cups chopped pecans
Mix all together. Bake at 350 degrees (F) for 1 hour or until brown.

Mix well: 2 beaten eggs 1 tsp. baking powder 1-3/4 cups milk 3/4 tsp. salt 2 cups flour 3 tsp. sugar Put 2 cups oil in 9-inch skillet. Pour 1/2 cup batter in a funnel. Hold bottom of funnel over skillet. Let batter pour out in hot oil. Pour in a circle. Turn when raised. Take out and place on a plate.
Sprinkle with powdered sugar or cinnamon sugar.

1 cup brown sugar
1/2 cup margarine
1/2 cup sour milk*
1/4 tsp. baking soda
3 Tbs. cocoa
1 tsp. vanilla
1/2 tsp. salt
Nuts, if desired

Bake at 400F for 8 to 10 minutes.
Makes nice soft cookie
*Just add a little lemon juice
to sour your milk

CONNIE'S CHOCOLATE CHIP COOKIES (Adapted from Hershey's recipe)
1 cup softened butter 3/4 cup light brown sugar
3/4 cup granulated sugar(packed)
2 eggs
1 tsp. vanilla
2-1/4 cups unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts (optional)
2 cups Milk Chocolate Chips

Cream butter, brown sugar,
granulated sugar,eggs and vanilla
until light and fluffy.
Combine, in a separate bowl, flour,
baking soda and salt.
Add SLOWLY to creamed mixture.
Stir in nuts and chocolate chips.
Drop by teaspoonfuls
onto ungreased cookie sheet.
Bake at 375 (F) for 8-10 minutes
OR until light brown.
Makes about 6 dozen cookies.

DO NOT PREHEAT OVEN !! 1 stick butter 1 cup sugar 2 eggs 1 tsp. vinegar 1-1/3 cups coconut 1 tsp. vanilla Melt butter, then add sugar. Add eggs one at a time. Fold in vanilla and vinegar. Add coconut. Pour in pie shell. Bake at 325 (F) for 1 hour.


1/2 cup sugar
1 cup cottage cheese
1 cup sour cream
1 - 8 oz. vanilla yogurt
1 - 8 oz. Neufchatel cheese
1-1/4 cups hot water
1 Tbs + 1/2 tsp. instant coffee
45 Ladyfingers
1/2 tsp. cocoa (unsweetened)
Place first 6 ingredients in blender.
Blend until smooth and set aside.
Combine hot water and instant
coffee in small bowl
Split Ladyfingers in half (lengthwise)
Quickly dip 22 Ladyfingers
halves (cut side down)into coffee.
Place, dipped side down,
in the bottom of square baking
dish (about 9-inches square)
Dip remainder of
Ladyfingers halves (cut side down)
into coffee.
Arrange these (dipped side down)
on top of first layer

Spread 2 cups cheese mixture evenly
over these 2 layers
Repeat dipping and layering and
spreading cheese mixture

Put a toothpick in each corner
of baking dish (so wrap doesn't stick)
Cover with plastic wrap.
Refrigerate 3 to 8 hours.
Remove toothpicks;
sprinkle with cocoa


2-1/2 cups sugar
5 tbs. cocoa
1/2 cup light Karo syrup
1 cup medium cream
1 cup walnuts
1 tsp. vanilla

Stir together sugar, cocoa,
syrup and slowly add cream
Stir over high heat until boiling
and sugar is dissolved
Reduce heat and cook
to firm ball stage (not hard)
Sit in a cold place until completely cold
Add vanilla and walnuts and
beat by hand until creamy
Pour in a greased pan. Cut when set.


1/2 cup sugar
2 rounding Tbs. flour
1/4 cup butter
1/2 cup dark Karo syrup
1 tsp. vanilla
3 egg yolks
3/4 cup cream

Mix and pour all ingredients
in unbaked pie shell
and bake at 350F until set.

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