nd salt.
Cut the butter into pieces and mix into
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Preheat the oven to 350\u00b0F. Sift the flour and baking powder into the bowl of a food mixer. Add the sugar, vanilla extract, a pinch of salt, the egg and butter. Knead using the dough hook attachment, initially on the lowest setting, then high, until you have a smooth dough.
Lightly grease a 10 inch loose-bottomed tart pan and dust with flour. Gently press the dough into the pan and brush with milk. Cut diamond shapes into the surface using a fork. Bake for about 35 mins.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
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.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
Butter a 8\" springform pan.
Grease two 8 inch round cake pans, or 9 inch pie
Mix in order given.
If using butter instead of margarine you may need a bit more flour (up to one-half cup).
Press into a 9 x 13-inch pan or 2 round cake pans.
You can make a design by pressing down on top with a fork.
Brush top with beaten egg white.
Bake at 400\u00b0
for 30 minutes, or until golden in color.
Start with Duncan Hines dark Dutch fudge cake mix.
Add peppermint extract to the batter while mixing.
Bake and cool as directed, then sprinkle crushed peppermint candy on top of frosted cake.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
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.
Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
Add flour, salt and baking powder. Mix until combined in a solid dough.
Press into parchment-lined 9-inch round baking dish.
Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
Bake at 350 for about 30 minutes until top is golden.
Allow to cool before removing and cutting into 12 portions.
nch round cake pans.
Combine 1/2 cup peanut butter and
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch