Peanut Butter-fudge Marble Cake

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Ingrients & Directions


1 pk Fudge Marble Cake Mix; (
-18.25 to 19.75 Oz)
3 lg Eggs
1/3 c Vegetable Oil: PLUS
2 tb Vegetable Oil; Divided
Water
1 c Peanut Butter Chips; Reese’s

Preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round
baking pans. Prepare the cake batters according to the package directions
using the eggs, 1/3 cup of oil and water. In the top of a double boiler,
over hot NOT boiling water, melt the peanut butter chips with the remaining
2 Tb of oil, stirring constantly, OR in a small microwave-safe bowl, place
the chips and oil, then microwave on HIGH (100%) for 45 seconds, stirring
if necessary. If necessary, microwave on HIGH (100%) for an additional 15
seconds or until melted and smooth when stirred. Gradually add the peanut
butter to the vanilla batter, blending well. Pour the peanut butter batter
into the prepared pans. Randomly place spoonfuls of the chocolate batter on
top and swirl in as directed on the cake package. Bake for 30 to 40 minutes
or until a wooden pick inserted in the center comes out clean. Cool 15
minutes, in the pans, on a wire rack then remove from the pans and cool
completely. Frost as desired.

Yields
12 Servings

Hot Fudge Cake

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Ingrients & Directions


1 c All-purpose four 1 ts Vanilla extract
3/4 c Sugar 1 c Packed brown sugar
6 tb Baking cocoa, divided 1 3/4 c Hot water
2 ts Baking powder Whipped cream
1/4 ts Salt .*OR*
1/2 c Milk .Ice cream (optional)
2 tb Vegetable oil

“Here’s a wonderful way to top off a great meal…a rich, chocolatey
cake that’s not overly sweet. Mom served it with a scoop of ice
cream or cream poured over. I’d always have room for a serving of Hot
Fudge Cake.” — Vera Reid, Laramie, Wyoming.

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking
powder and salt. Stir in the milk, oil and vanilla until smooth.
Spread in an ungreased 9-inch square baking pan. Combine brown sugar
and remaining cocoa; sprinkle over batter. Pour hot water over all;
do *not* stir. Bake at 350 degrees F. for 35-40 minutes. Serve warm.
Top with whipped cream or ice cream if desired.

From “Taste of Home” magazine, Collector’s Edition.


Yields
1 servings

Peanut Butter Cookies

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Ingrients & Directions


1 1/2 c AM Crunch Peanut Butter
3/4 c Honey
-OR- other natural sweetener
1 ts Vanilla
1/2 c AM Brown Rice Flour
3/4 c AM Barley Flour

Stir peanut butter, honey and vanilla together. Mix rice and barley flour
together and stir into mixture. Roll into small balls. On an oiled
cookie sheet, flatten the balls out fairly thin. Bake 7-8 minutes at 350
F. Let cool on the cookie sheet before removing.


Yields
1 Batch

Sorghum Tea Cookies (corrected)

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Ingrients & Directions


1 c Unsalted butter; at room
-temperature
3 tb Granulated sugar
3 lg Eggs; at room temperature
1 c Sorghum syrup
2 tb Lowfat buttermilk; at room
-temperature
6 3/4 c Sifted all-purpose flour
1 ts Baking soda
1 1/2 ts Ground cinnamon
Confectioners’ sugar; for
-dusting

In a large bowl, place the butter and, using an electric mixer on low
speed, cream the butter. Gradually add the granulated sugar, beating on
medium speed until light and fluffy. Add the eggs, one at a time, beating
well after each addition. Add the sorghum syrup and buttermilk. Mix well.
In a separate bowl,, sift together the flour, baking soda and cinnamon.
Gradually add the flour mixture to the butter mixture and stir until well
blended. The dough will be sticky and elastic, similar to the texture of
bread dough. Tightly wrap the dough with plastic wrap and refrigerate
overnight. The next day, preheat the oven to 375 degrees F. Lightly coat a
baking sheet with vegetable cooking spray. On a generously floured work
surface, roll out the dough to 1/4 inch thick. The dough will be very
sticky; sprinkle lightly with flour, as needed to prevent sticking. Using a
1 1/2 inch round cookie cutter, cut out the cookies, flouring the cutter
between cuts. Place the cookies 1/4-inch apart on the baking sheet.
Sprinkle lightly with granulated sugar. Alternatively, after the cookies
are baked and cooled, using a fine-meshed sieve, dust with confectioners’
sugar. Bake on the middle oven rack until crisp and golden brown, 8 to 10
minutes. Cool on wire racks. Store in airtight container for up to 2 weeks.
Yield: 9 dozen cookies

NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH Menu
Pan Fried Louisiana Crab Cakes on Mixed Greens Chilled Jicama Lime Soup
Breadsticks/Crackers/Croutes South Carolina Lace Cookies Pecan Tassies
Sorghum Tea Cookies Chardonnay

Yields
1 Servings

Cookie And Candy Snack Mix

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Ingrients & Directions


BILLS20086
10 oz Mini butter cookies; -=OR=-
– mini chocolate chip cookie
7 1/2 oz Bite-size oreos
3 c Candy bar minatures; unwrap
1 1/2 c M&M’s, plain or peanut

In large bowl, combine all ingredients; toss gently. Store in tightly
covered container.

From

Yields
10 Cups

Ryzon Spice Cookies

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Ingrients & Directions


5 ea Eggs 4 c Flour
2 c Sugar 1/2 ts Powdered cloves
1 ea Lemon 1/2 ts Powdered cinnamon
4 ts Baking powder

Beat eggs and sugar together for fifteen minutes [this meant by
hand], add grated rind and strained juice of lemon, and gradually
[add] flour sifted with baking powder, and spices. Mix carefully and
drop by teaspoonfuls onto greased baking tins. Bake in a fairly hot
oven for eight to ten minutes.

From _The Ryzon Baking Book_ by Marion Harris Neil General Chemical
Company, 1918 Typos by Jeff Pruett


Yields
48 cookies

Cocoa Almond Cut-out Cookies

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Ingrients & Directions


3/4 c Butter or margarine
14 oz Can sweetened
-condensed milk
2 Eggs
1 ts Vanilla extract
1/2 ts Almond extract
2 3/4 c All-purpse flour
2/3 c Cocoa
2 ts Baking powder
1/2 ts Baking soda
1/2 c Finely chopped almonds

In large mixer bowl, beat butter, sweetened condensed milk, eggs,
vanilla and almond extract until well blended. Combine flour, cocoa,
baking powder and baking soda; gradually add to butter mixture,
beating until well blended. Stir in almonds. Divide dough into 4
equal parts. Wrap each in plastic wrap; flatten into disk. Chill
until firm enough to roll, about 2 hours. Heat oven to 350 degrees.
Remove one part of dough at a time from refrigerator. Roll to about
1/8 inch thickness on floured surface. Cut into desired shapes. Place
on lightly greased cookie sheet. Bake 6 to 8 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely. Drizzle
chocolate glaze over top, if desired.

Yields
6 Dozen

Cheddar Pancakes

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Ingrients & Directions


8 oz Cheddar; Md, Grated
3/4 c Dairy Sour Cream
3 Egg Yolks, Lg, Beaten
2 tb Unbleached Flour; PLUS
1 ts Unbleached Flour
3/4 ts Salt
1 1/2 ts Thyme
1/2 ts Mustard; Dry
2 tb Butter

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add
the sour cream and egg yolks, mixing well after each addition. Add the
flour salt thyme and dry mustard, which have been mixed well in a separate
bowl or cup. Melt the butter in the skillet over low heat and drop the
batter by tsp into the skillet. Cook over medium heat until lightly
browned on the bottom. Loosen the edges with a spatula, turn and lightly
brown the other side. Serve at once with bacon or pork sausage.

Makes about 2 dozen 3-inch cakes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Yields
6 Servings

Pecan Pound Cake

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Ingrients & Directions


1 c Butter (or marg.); softened
2 c Sugar
6 Eggs; separated
3 c Cake flour
1/4 ts Soda
1 c Yogurt, plain; or sour cream
2 c Pecans; chopped to 4 cups

Cream butter and sugar until light and fluffy. Add egg yolks, one at a
time, beating well after each addition. Set aside about 1/4 cup flour.
Combine remaining flour and soda; add to creamed mixture alternately with
yogurt, beating well after each addition. Fold in stiffly beaten egg
whites. Dredge pecans in reserved flour, and fold into batter.

Spoon batter into a greased a floured 10 inch tube pan or Bundt pan. Bake
at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing from pan.

SOURCE: Southern Living Magazine, sometime in 1977.
Yields
1 Cake

Carrot Cake

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Ingrients & Directions


2 c Flour
2 ts Baking soda
2 ts Ground cinnamon
1 c Light brown sugar; packed
1 lg Egg
2 lg Egg whites
2/3 c Lowfat buttermilk
8 oz Crushed pineapple in juice
2 c Carrots; peeled and grated
3 tb Canola oil
2 ts Vanilla extract

-ICING-
6 oz Light cream cheese; softened
1 tb Light margarine; softened
1 1/2 c Confectioner’s sugar
1 ts Orange rind; grated
1/2 ts Vanilla extract

Cake:Combine flour, baking soda & cinnamon. Set aside. Combine brown
sugar, egg, egg whites, buttermilk, pineapple & its juice, carrots,
oil & vanilla. Beat at medium speed until well blended. Pour the
batter into a greased 13 x 9 pan. Bake at 350F for 25-35 minutes,
until a pick inserted in the center comes out clean. Cook cake in the
pan completely. Spread icing over cooled cake.

Icing: Combine cream cheese & margarine. Gradually add the powdered
sugar, mixing until smooth. Add the orange rind & vanilla.

Nutritional info/serving: 188.6 cal, 4.8g fat(22.5%), 17 mg chol, 210
mg sodium, 33.2 g carb

Notes: The original recipe used regular buttermilk. I only buy the
lowfat so that’s what I use in the cake.

Per serving: 187 Calories; 5g Fat (23% calories from fat); 4g
Protein; 33g Carbohydrate; 16mg Cholesterol; 197mg Sodium

NOTES : 4 WW points


Yields
18 servings