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4 eggs, separated
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1/2 cup shortening
3/4 cup confectioners' sugar
3 tablespoons milk
1 cup all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced unblanched almonds
2 tablespoons granulated sugar
Heat oven to 325 degrees. Grease and flour 2 round layer pans, 8xl l/2 inches. Beat egg whites until foamy. Beat in 1/2 cup each granulated sugar and confectioners' sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Set meringue aside.
Measure shortening, 3/4 cup confectioners' sugar, the egg yolks and milk into large mixer bowl. Blend 1/2minute on low speed, scraping bowl constantly. Add flour, baking powder and salt; beat 1 minute medium speed, scraping bowl occasionally. Spread in pans. Spread half the meringue on batter in each pan. Sprinkle each with half the almonds, then with 1 tablespoon granulated sugar. Bake 35 to 40 minutes or until meringue is set. Cool.
Prepare Streamlined Cream Filling (below). With spatulas, carefully remove layers from pans. Place 1 layer meringue side up on serving plate. Spread with filling. Top with other layer, meringue side up. Chill at least 1 hour.
12 SERVINGS.
If using self-rising flour, omit baking powder and salt.
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla
Mix thoroughly sugar, cornstarch and salt in medium saucepan. Stir milk into egg yolks; gradually stir egg mixture into dry ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool.
FILLS AN 8- OR 9-INCH TWO-LAYER CAKE.
VARIATIONS
Almond Cream Filling: Decrease vanilla to 1/2 teaspoon; stir in 1 teaspoon almond extract and 1/2 cup toasted slivered blanched almonds.
Chocolate Cream Filling: Increase sugar to 2/3 cup; add 1 square (1 ounce) unsweetened chocolate after stirring in egg mixture or stir in 1 envelope (1 ounce) premelted unsweetened chocolate with the vanilla.
Bake Golden Cake in round layer pan, 9x1 1/2 inches. Cool. Split cake to make 2 thin layers. Fill layers with Cream Filling. Spread top with Chocolate Glaze.
1 1/2 cups cake flour or
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla
Heat oven to 350 degrees. Grease and flour round pan, 9x1 1/2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla
Blend sugar, cornstarch and salt in medium sauce-pan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.
Melt 2 ounces unsweetened chocolate and 3 tablespoons butter or margarine over low heat. Remove from heat; stir in 1 cup confectioners' sugar and 3/4 teaspoon vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency. Refrigerate any remaining cake.
8 TO 10 SERVINGS.
Heat oven to 375 degrees. Peel large firm bananas; cut lengthwise in half. Place halves cut side down in greased baking dish. Brush with lemon juice; sprinkle each half with 1/2 teaspoon grated lemon peel and 1/2 tablespoon brown sugar. Drizzle with 1/2 tablespoon melted butter. Bake 20 minutes. Serve warm, plain or with ice cream.
VARIATION
Puerto Rican Baked Bananas: Sprinkle each half with 1/8 teaspoon rum flavoring in addition to the other ingredients.
Use baking apples such as Rome Beauty, Starr, Jersey Red, Winesap, Northern Spy, Golden Delicious or Greening.
Heat oven to 375 degrees. Core apples; remove 1-inch strip of skin around middle of each apple or pare upper half of each to prevent skin from splitting. Place apples upright in baking dish. Fill center of each apple with 1 to 2 tablespoons granulated or brown sugar, 1 teaspoon butter or margarine and 1/8 teaspoon cinnamon. Pour water (l/4 inch deep) into baking dish. Bake about 30 to 40 minutes or until apples are tender when pierced with fork. (Time will vary with size and variety of apple.) If desired, spoon syrup in pan over apples several times during baking.
VARIATION. Red Cinnamon Baked Apples. Omit butter and cinnamon and place 1 tablespoon plus 1 teaspoon red cinnamon candies in center of each apple. Spoon syrup in pan over apples several times during baking.
1
qt. can sliced peaches
1 pkg. yellow cake mix (dry)
1 stick butter, melted
1-6 oz. pkg. Bits O' Brickle
1 cup chopped pecans, optional
Pour peaches, with juice, in 9 x 13 cake pan. Sprinkle dry cake mix on top. Drizzle melted butter on top of cake mix. Sprinkle Bits O' Brickle on top and nuts, if desired. Bake at 350 degrees for 35 to 45 minutes or until cake is golden brown. Serve warm with ice cream.
1 package (15.5 ounces) fudge brownie mix
1/4 cup water
2 eggs
1/2 cup finely chopped nuts
1 1/2 cups chilled whipping cream
1/3 cup brown sugar (packed)
1 tablespoon powdered instant coffee
Shaved chocolate
Heat oven to 350'. Grease and flour 2 round layer pans, 9 x l 1/2 inches. Blend brownie mix (dry), water and eggs. Stir in nuts. Spread in pans.
Bake 20 minutes. Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
In chilled bowl, beat cream until it begins to thicken. Gradually add sugar and coffee; continue beating until stiff. Fill layers with 1 cup of the whipped cream mixture. Frost with remaining whipped cream mixture. Sprinkle with chocolate. Chill at least 1 hour.
10 TO 12 SERVINGS.
Cut grapefruit in half; remove seeds. Cut around edge and sections to loosen; remove center. Sprinkle each half with 1 tablespoon brown sugar. Set oven control at broil. Broil grapefruit 4 to 6 inches from heat 5 to 10 minutes or until juice bubbles and edge of peel turns light brown. Serve hot.
2
SERVINGS.
1 jar (10 ounces) currant jelly
1/2 cup water
4 plums, cut in half
2 pears, pared, cut in half and cored
2 peaches, peeled and cut in half
Heat oven to 350 degrees. Heat jelly and water over low heat until smooth, stirring occasionally. Arrange fruits cut side down in baking dish, 11-1/2 x 7-1/2 x l-1/2 inches; pour hot syrup over fruits.
Bake about 25 minutes or until fruits are tender. During baking, spoon syrup over fruits occasionally to keep tops of fruits moist. Serve warm.
4 SERVINGS.
2 1/2 cups brown sugar
3 tbls.butter, softened
4 eggs
1/4 tsp. salt
1 teas. vanilla
1/2 cup corn syrup
1 tbls. small vinegar, cider
Mix together all ingredients but do not beat. Prepare favorite pastry & line tart pans. In each shell you may wish to add one or more of the following coconut, walnuts, raisins or jam.
Fill with prepared filling.
Bake at 400 degrees for about 10 to 20 minutes. If a runny tart is desired bake less time and longer for a firmer tart. Bake on rack in center of oven.
2 eggs slightly beaten
1 3/4 cup pumpkin (1 lb can)
3/4 cup sugar only
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1 2/3 cup evaporated milk (1 can)
Be sure to remove white membrane from eggs. Mix ingredients in order given. Pour into 9 inch pie shell and bake approx 45 mins to 1 hour at 400 degrees. (45 minutes for reg shell, more for deep dish).
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup oil
1 tsp vanilla
Topping;
8oz package of cream cheese
1 egg
1/3 cup sugar
dash of salt
1 small package choc. chips
Mix together & fill cupcake papers half full; drop 1/2 tsp topping on top and bake at 350 degrees for 15 - 18 minutes.
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