Butter Cake

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Ingredients:

2/3 cup butter
1-3/4 cup sugar
2 eggs
1-1/2 tsp. vanilla
3 cup sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1-1/4 cup milk


Directions: Combine butter, sugar, eggs & vanilla. Beat 5 minutes. Sift dry ingredients, add alternately with milk. (start and end with dry ingredients.) Beat on low speed just until smooth. Butter & Flour three 8" layer pans. Pour batter in prepared pans and bake 30-35 minutes in a 350 degree oven.

White Chocolate Cheesecake

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Number of Servings: 12

Ingredients:

CRUST
1 stick butter
1/4 cup sugar
1/2 tsp. vanilla
1 cup flour
FILLING
4 (8oz. pkg.s) softened cream cheese
1/2 cup sugar
1 tsp.vanilla
4 eggs
12 oz. white chocolate, melted slightly cooled


Directions: Heat oven to 325 degrees. Cream butter, sugar and vanilla in small bowl at medium speed with mixer until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of 9-inch spring form pan; prick with fork. Bake for 25 minutes or until edges are light golden brown. Beat cream cheese, sugar and vanilla at medium speed with mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate; pour over curst. Bake 55-60 minutes or until center is almost set. Run knife around pan to loosen cake; cool before removing rim of pan, Refrigerate 4 hours or overnight. Garnish with chocolate curls and powdered sugar.

Hot Fudge Sundae Cake

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Ingredients:

1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. oil
1 tsp. vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1-3/4 cup hot water
ice cream


Directions: Het ovent o 350 degrees. In UNGREASED 9x9x2 inch pan, stir flour, sugar, 2 Tbsp. cocoa, baking powder, and salt. Mix in milk, oil and vanilla with fork until smooth. Spread evenly in pan. Sprinkle with nuts, brown sugar and 1/4 cup cocoa. Pour water over batter. Bake 40 minutes. Let stand 15 minutes. Put a piece of cake on a plate and serve with ice cream and fudge sauce.

Fruit Cocktail Cake

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Preparation Time: 60 Minutes
Number of Servings: 8 to 10

Ingredients:

2 Eggs
1 1/2 Cups Sugar
1/2 Teaspoon Salt
2 Cups Flour
2 Teaspoon Soda
1 Can Fruit Cocktail
1/2 Cup Brown Sugar
1/2 Cup Chopped Walnuts


Directions: Beat, eggs, sugar, salt, flour and soda until creamy. Add fruit cocktail juice and all and mix well. Put in a greased 9x13 pan and mix the brown sugar and nuts and sprinkle on top of cake. Bake at 350 degrees for 40 to 50 minutes. Icing: Boil 5 minutes 1/2 Cup milk 1 Teaspoon Vanilla 1/2 Cup Butter 1/2 Cup Coconut 3/4 Cup Sugar Have Icing ready to pour over hot cake when it comes out of the oven

Home Made Ice Cream

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Ingredients:

8 eggs
2 cans evaporated milk
2 3/4 cups sugar
1 TBS vanilla
dash of salt


Directions: Beat eggs until thick, add sugar and continue beating. Add remaining ingredients and blend well. Mix in ice cream mixer.

Apple Cake with Butter Sauce

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Number of Servings: 9

Ingredients:

1/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1 tsp. vanilla extract
1 cup flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 medium tart apples, peeled and grated
1/2 cup chopped walnuts, optional
BUTTER SAUCE
1/2 cup butter (no substitute)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half cream


Directions: In large mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Stir in apples and walnuts. Pour into greased 8-inch square baking dish. Bake at 350deg. for 40-45 mins. or till toothpick inserted near center comes out clean. Meanwhile, in saucepan, melt butter. Stir in sugars and cream. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered for 15mins. stirring occasionally. Serve over warm cake.

Chocolate Nut Crispies

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Ingredients:

1 cup granulated sugar
1 cup light corn syrup
2 cup chunky peanut butter
2 Tbsp. margarine
5 cups rice crispies cereal
12 oz. pkg. semi-sweet morsels
1/2 cup chopped nuts


Directions: Cook sugar and corn syrup in 3 quart saucepan, over medium heat until sugar dissolves. Remove from heat. Blend in margarine and peanut butter. Stir in rice crispies cereal. Spread in buttered 9x13 inch pan. Set aside. In microwave dish melt chocolate chips over low power, spread on top of rice mixture, sprinkle with nuts.

Pineapple Cheesecake

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Nutrition Info: One serving equals 1/2 fruit exchange, 1/2 milk exchange.

Ingredients:

20 oz. can crushed pineapple packed in its own juice
2 packets unflavored gelatin
1/2 cup hot water
1-1/3 cup skim milk powder (no water added)
1-1/2 packets sweet and low
2 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. butter flavoring


Directions: Place drained pineapple in blender with half of its juice. Add gelatin and hot water; blend for two minutes. Add dry milk and remaining juice, sugar substitute, vanilla, butter flavoring and lemon juice. Blend for 3 minutes. Pour into 10 inch pan, sprinkle lightly with cinnamon and allow to set for one hour.

Pineapple Gelatin Salad

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Number of Servings: 12
Calories Per Servings: 335
Nutrition Info: For reduced calories/fat, reduced-fat or fat-free whipped topping and cream cheese or sugar-free gelatin could most likely be substituted.

Ingredients:

20 oz can crushed pineapple, drained, reserving juice
6 oz pkg lemon gelatin
3 c boiling water
8 oz pkg cream cheese, softened
16 oz cont frozen whipped topping, thawed (i.e. Cool Whip)
3/4 c sugar
3 tbsp lemon juice
3 tbsp water
3 tbsp flour
2 egg yolks, lightly beaten


Directions: Dissolve gelatin in boiling water. Add pineapple; pour into 13"x9" baking dish. Chill until partially set (about 45 minutes). In mixing bowl, mix cream cheese with whipped topping; carefully spread over gelatin layer. In saucepan over medium heat, combine reserved pineapple juice and all remaining ingredients. Bring to a boil. Cook and stir 1 minute until thickened. Cool. Spread over cream cheese layer. Chill 1 hour.

Strawberry Cheesecake

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Nutrition Info: One 10 oz or 16 oz pkg frozen unsweetened strawberries, thawed and pureed, can be substituted for fresh strawberries.

Ingredients:

2 c gingersnap crumbs (about 36) (or vanilla wafer or graham cracker crumbs
1/3 c butter or margarine, melted
4 c strawberries (1-1/4 lb), pureed in blender or food processor
3-8 oz pkgs cream cheese, softened
1 c powdered sugar
1 tsp vanilla
1 env unflavored gelatin
1/3 c cold water
8 oz cont frozen whipped topping, thawed (ie Cool Whip)


Directions: Combine gingersnap crumbs and melted butter; press firmly on bottom of 13"x9" baking dish. Cover and chill. Beat cream cheese, powdered sugar and vanilla until smooth; fold in whipped topping. In small saucepan, sprinkle gelatin over water. Heat on low heat until dissolved, stirring occasionally. Stir in 1-1/4 c of strawberry puree. Fold into cream cheese mixture. Spread over crust. Cover and chill 4 hours. Garnish with remaining whipped topping in rosettes; drizzle with remaining strawberry puree.