Bake cake mix as directed.
Cool.
Spread layer of peanut butter on cooled cake; refrigerate.
Melt Hershey bar and spread over refrigerated cake.
Cut into bite sized pieces and refrigerate again.
When chocolate top is hardened \"Tandy Kakes\" are ready to eat!
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).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Beat eggs until thick.
Add sugar, flour, vanilla, baking powder and salt.
Take 1 cup milk and 2 tablespoons butter and heat until scalded.
Add to egg mixture.
Pour into greased 11 x 14-inch cookie sheet.
Bake at 350\u00b0 for 20 to 25 minutes.
Spread with peanut butter right out of oven.
Let cool.
Melt candy bars. Spread over cake.
Mix flour, sugar, milk, eggs and oil together.
Pour into a greased 13 x 15-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cream eggs and sugar.
Add flour, 1 teaspoon oil, baking soda and salt alternately with milk and vanilla.
Beat well.
Pour onto a greased cookie sheet with sides.
Bake at 350\u00b0 for 25 minutes; while still hot, spread with peanut butter.
Cool in refrigerator. Melt Hershey bar in a double boiler with 1 teaspoon oil.
Spread over peanut butter and refrigerate.
When cool, cut into squares.
Pour into a greased cookie sheet.
Bake at 350\u00b0 for 20 to 25 minutes.
Spread 1 jar peanut butter right out of oven.
Let cool.
Mix together eggs, sugar, flour, vanilla, baking powder and salt.
Then add milk and butter.
Pour into greased and floured jelly roll pan.
Bake at 350\u00b0 for 15 to 20 minutes.
While hot, spread with peanut butter.
Refrigerate until cold.
Melt Hershey bar.
Spread over top.
Refrigerate at least 1/2 hour.
Cut into squares.
Stir cake ingredients together until well blended.
Spread in bottom of greased 10x15 glass cake dish.
Bake @350 for 12 minutes.
Spread peanut butter on hot cake.
Cool cake for several hours OR place on freezer rack until cool.
Melt chocolate chips in top of double boiler.
Spread chocolate on top of peanut butter layer.
Let cool(or chill in freezer).
Cut into bars.
Bring milk and butter to a boil.
Mix with remaining ingredients.
Grease and flour large cookie sheet with sides. Spread batter on sheet.
Bake approximately 20 to 25 minutes. (Check frequently and remove when golden.)
Spread peanut butter over hot cake.
Cool.
Melt Hershey bars.
Spread over cool cake. This tastes just like the Tasty Kake Tandy Cakes you buy, but makes tons.
Great for a picnic or covered dish!
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss