0b0F.
For the fruit and nut seasoning, heat 1 tbsp oil
overnight.
For the fruit and nut ice cream, mix together ice
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Heat oven to 350\u00b0.
Prepare and bake cake as directed on package.
Cool cake completely.
Mix sour cream, sugar and vanilla.
Spread over cake.
Spoon pie filling over sour cream mixture.
Store cake in refrigerator.
at. Cook pine nuts, garlic and cumin, stirring, for 2-
Cream shortening, sugar and salt.
Add eggs, one at a time. Add flour and milk alternately, ending with flour.
Fold in vanilla, butter and nut flavorings by hand.
Bake in a greased tube pan for 1 hour and 45 minutes in a 325\u00b0 oven.
Heat oven to 325\u00b0.
Grease a 10-inch tube pan and dust with flour.
Cream all shortenings together.
Add sugar and salt gradually.
Add eggs 1 at a time, beating after each addition. Add flavor to milk; then add alternately with flour to mixture. Put into prepared pan and bake at 325\u00b0 about 1 1/2 hours or until done.
Cool 10 minutes in pan; then turn out on a rack to cool completely.
Heat oven to 350\u00b0.
Grease and flour a 10-inch tube pan.
Cream margarine and sugar thoroughly, then mix soda and salt with buttermilk until foamy, adding alternately with the flour to first mixture, mixing well after each addition.
Add the flavoring and egg yolks, one at a time, mixing well after each.
Gently fold in stiffly beaten egg whites.
Put in pan and bake for 1 hour or until done.
This cake is delicious, tender and fine textured.
Prepare and bake cake mix using package directions for 2 (9-inch) round cake pans.
Remove to wire racks to cool completely.
Fold maraschino cherries into whipped topping. Spread between layers.
Prepare frosting mix using package directions.
Spread over top and side of cake.
Chill until serving time.
Store in refrigerator.
Yield:
12 servings.
he cake crumbs, combine the flour, hazelnuts, cocoa powder, sugar, salt and
13 x 15 inch cake pan with butter. Whisk the
he pan with parchment paper and dust pan with flour.
Cream the shortening; add sugar gradually and cream together thoroughly.
Sift flour once before measuring.
Mix nuts and cherries and dredge with 2 tablespoons of flour.
Mix and sift remainder of flour with baking powder and salt.
Add to creamed mixture alternately with liquid.
Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry.
Pour into well-greased and floured cake pan and bake 50 minutes at 350\u00b0 in 8-inch pan.
Cool and frost with white icing.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
cups of the flour and the yeast.
Heat together
-inch square baking pan and line bottom with parchment paper
n 8 inch square cake pan. Line base and sides with parchment
Preheat oven to 350\u00b0. Grease 9 x 13 baking pan. Spread pineapple with syrup in the pan. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix evenly over mixture, then the chopped nuts over all. Slice the chilled margarine in thin slices and put evenly over the other ingredients. Bake 50 minutes or until golden. Serve warm.
About 1 1/4 hours before serving, preheat oven to 350\u00b0. Grease a 9 x 13-inch baking dish.
Spread pineapple with its heavy syrup evenly in dish.
Spoon cherry next.
Sprinkle dry cake mix, then pecans over fruit.
Cut margarine into thin slices.
Place over all ingredients in pan.
Bake at 350\u00b0 for
50 minutes or until golden.
Serve warm.
Yields 12 servings.