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Cakes and Pies (2)

Here's a recipe from my Grandma.
It's so easy and so good! Try it tonight.

Jiffy Cobbler

1 cup sugar
1 cup milk
1 cup flour
2 tsp baking powder
pinch salt
1 lge can peaches (undrained)
1 stick margarine

Melt margarine in a 9x13 pan in oven.
While margarine is melting, mix the first 5 ingredients
with mixer until well blended and then pour batter on top
of melted margarine that's been removed from the oven.
Do not stir! Lastly, pour entire can of peaches
on top of batter evenly. Again, do not stir!!
Bake for 30 to 35 minutes @ 425 degrees. Serve hot.

This is my mother's Strawberry Cake recipe.
She found it sometime during the 1970's I would think.
Our Wedding Cake was made using this recipe.
Momma used fresh strawberries from Daddy's garden.
It is a family favorite!

Shirley Currie's Strawberry Cake

1 white cake mix (1 lb 2 oz)
cup sifted cake flour
1 small pkg. strawberry gelatin dessert
cup liquid (strawberry juice with water added)
cup oil
4 large eggs
of a 10 oz. package frozen strawberries

Allow all of a 10 oz. package of frozen strawberries to thaw.
Drain juice and divide berries evenly,
half for the cake and half for icing.
Save one tablespoon juice for icing.
Add water to remaining juice to make cup.
Put all ingredients in mixing bowl and beat until well mixed.
Makes three layers.
Bake at 350 degrees for 30 minutes.

1 lb. powdered sugar
1 stick very soft butter
1 package strawberries
1 tablespoon juice from frozen strawberries

Cream butter and sugar.
Add strawberry juice.
Garnish cake with strawberries.

Helen's Notes:
I made a few mistakes the last time I made this cake.
They turned out pretty good.
* Use cream cheese instead of butter.
* Use 16 oz. package of strawberries instead of 10 oz.
Add a lot of the strawberries to the icing so that it's runny.

After you bake the cake, poke holes in it with a toothpick.
After it has cooled pour icing over the layers
and let them soak up the icing. You should have extra icing
so that you can pour some over each slice of cake.

Boston Cream Pie

For the cake:
2 tsp plus 6 Tbs butter, softened
2 Tbs all-purpose flour
1+1/2 cups cake flour (not self-rising)
2 tsp double-acting baking powder
1/4 tsp salt
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk

For the custard filling:
1/2 cup light cream
1/2 cup milk
1/4 cup sugar
A pinch of salt
4 tsp cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp vanilla extract

For the chocolate frosting:
3 one-ounce squares semi-sweet chocolate, cut into small bits
2 Tbs butter
1/4 cup light cream
1/2 cup powdered sugar (confectioner's sugar), sifted
1/2 tsp vanilla extract

Butter and flour the insides of two 9 inch round cake pans.
Combine the cake flour, the baking powder, and the salt,
and sift them onto a piece of waxed paper or a plate.
In a deep bowl cream the 6 tablespoons of butter together
with the sugar, beating them until the mixture is light and fluffy.

Beat in the two eggs, one at a time, and the vanilla.
Beat in 1/3 of the flour mixture
until it is thoroughly incorporated,
add 1/3 of the milk, and beat until the batter is smooth.

Repeat two more times. Divide the batter
between the two prepared cake pans and
bake in the center of a preheated
375F oven for about 15 minutes, or until the cake begins
to shrink away from the sides of the pan and the
center springs back immediately when poked with a finger.

Turn the cakes onto wire racks to cool.
For the filling, combine the cream and half the milk
in a saucepan and bring almost to a boil over moderate heat.
When bubbles begin to form around the edge of the pan
add the sugar and salt and stir until they are dissolved.

Remove the pan from heat. Combine the remaining milk
and the cornstarch in a bowl and stir to remove lumps.
Whisk the two eggs into this mixture, and then add
the cream mixture in a thin stream, whisking constantly.

Return the contents of the bowl to the saucepan and cook over low heat, stirring constantly, until the custard thickens and is smooth.
Remove from heat; over cooking will make it lumpy.
Stir in the vanilla extract and allow to cool to room temperature.

For the frosting, stir the chocolate bits and the butter in a
heavy saucepan over low heat until they are completely melted.
Remove from the heat and, stirring constantly, add the cream
in a thin stream. When this mixture is smooth sift the powdered sugar
over the top, and beat vigorously for a minute or two.
Stir in the vanilla extract.

To assemble the cake, spread the filling over one of the
cakes with a metal spatula, and place the second cake on top.
Pour the frosting evenly over the top,
allowing it to spill over the sides.
One cake serves 6 to 8.

Chocolate Banana Cake

1/2 cup melted butter
1 cup mashed bananas
2 eggs
1 teaspoon vanilla
1/2 cup brown sugar
1 teaspoon baking powder
1/2 cup cocoa powder
1/2 teaspoon salt
1 1/4 cup whole wheat pastry or unbleached flour
3/4 cup chocolate chips

Place butter, bananas, eggs and vanilla in blender
and mix for 1 minute. Set aside.
Combine all dry ingredients including chips
in 2 quart mixing bowl; mix well.
Add wet ingredients and stir to make thick batter.
Spoon batter into greased 5 cup ring mold or similar baking pan.
Bake at 325 degrees for 30 minutes or until cake tests done.
A toothpick inserted in the middle of the cake
should come out almost dry.

Whipped Cream

1 cup fresh whipping cream
2 to 4 Tablespoons granulated sugar
1/2 teaspoon vanilla

Whip cream with electric beaters until soft peaks form.
Add sugar and vanilla.
Stir and use as topping or frosting.
Be careful not to over whip or you will have homemade butter!

Peanut Butter Pie

1 pre baked pastry or Graham cracker pie shell
1 qt. good quality vanilla ice cream
1 cup peanut butter
1/2 cup fudge sauce (Smuckers is good) or chocolate syrup
1/4 cup roasted peanuts (use more if you like)

Soften the ice cream in the refrigerator for 1/2 to 1 hour.
In a mixing bowl swirl the ice cream and the peanut butter together,
being careful not to mix them too thoroughly.
Put this mixture in the pie shell, drizzle with the fudge
sauce or chocolate syrup, and top with the peanuts.
Freeze at least 1 hour and serve frozen.
Makes one pie to serve 6 to 8.

Carrot-Apple Cake

1 c Apples, grated
1 c Carrots, grated
2 c Flour
2 c Sugar
3 Eggs
1 c Chopped pecans
1 c Oil
2 ts Vanilla
2 ts Baking soda
1 ts Cinnamon
1 ts Salt

Grate (in a food processor for speed)
1 cup of apples and 1 cup of carrots.
Tip into a mixing bowl and add 2 cups plain flour,
2 cups sugar, 3 eggs, 1 cup chopped pecan nuts,
1 cup oil, 2 tsp vanilla essence, 2 tsp baking soda,
1 teaspoon cinnamon and 1 teaspoon salt.

Mix very thoroughly with beaters for up to 5 minutes.
Pour the mixture into a greased cake tin
and bake at 180 C for 45 minutes
or until the cake comes away from the sides of the pan
and a skewer inserted in the middle comes out clean.

Hey all Country folk...Here are 2 great recipes,
one is for Coconut Cake, and Carrot cake

Coconut Cake

1/4 Cup shortening
3/4 Cup Sugar
1/4 Cup Milk
1 1/8 Cups Cake Flour
1 1/2 Teaspoon baking powder
1/8 Teaspoon salt
1/2 Cup Cocoanut
1 Teaspoon Vanilla
2 Egg Whites

Cream shortening and add sugar gradually.
Add milk alternately with the flour,baking powder,
and salt, which have been sifted together.
Add cocoanut and vanilla and
fold in stiffly beaten egg whites.
Bake in round cake pan that has been greased and floured.
Bake at 375degrees for 25 minutes or until done.
When cool ice.

I like to use a boiled frosting
and also like to slice the cake layers in half and
put some frosting in the middle before frosting.

Boiled frosting:

1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
1 egg white
1 teaspoon vanilla (or any other flavoring)

Mix sugar,cream of tartar and water and
heat to the boiling point,stirring until sugar is dissolved.
Boil without stirring to 238 degrees (soft ball stage)
Have egg white beaten until stiff.
Pour hot syrup on to it in a fine stream, beating constantly.
After all the syrup has been added continue beating
until thick enough to spread on cake.
Add flavoring at this point.
Mix well and frost.


1 1/4 Cups Mazola oil
2 Cups sugar
4 Eggs
2 Jars Junior Carrots (Baby food)
or 2 Cups grated fresh carrots
2 Teaspoons baking powder
2 Teaspoons Baking soda
1 1/2 Teaspoons cinnamon
1 1/2 Cups finely chopped nuts (walnuts are good)
3 Cups Cake flour

With electric mixer,mix oil and sugar together.
Than add one egg at a time,beating well with mixer.
After that add both jars of carrots and
beat at medium speed until well mixed.
Add all remaining ingredients and mix well with the mixer.
(follow same instructions if using raw carrots)
Bake in a greased and floured l0 inch tube pan or bunt pan.
Bake l hour at 350 degrees or until done when tested with
toohpick that comes out clean when inserted in cake.

Ice cake with a cream cheese frosting.

Quick Cream of Coconut Cake

1 (18.25 ounce) box box white cake mix
3 eggs
1/4 cup vegetable oil
1 (8 ounce) can cream of coconut
1 (8 ounce) container sour cream
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners' sugar
flaked coconut

Preheat oven to 350 degrees F.
Grease and flour one 9x13 inch pan.
Combine the cake mix, eggs, vegetable oil, cream of coconut
and the sour cream and mix well for 4 minutes.
Pour batter into the prepared pan.
Bake at 350 degrees F for 35 to 40 minutes.
Let cake cool then frost with cream cheese frosting
and top with flaked coconut.

To Make Frosting:
Combine the softened cream cheese,
vanilla, milk and confectioners' sugar.
Mix until smooth and spread over cooled cake.
Top with flaked coconut.
Makes 1 -9x13 inch cake.

Apple Blossom Cake

1 1/3 cups salad oil
2 cups sugar
3 eggs
3 cups whole apple -- chopped
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup raisins rinsed in hot water --
-- then dust in flour (can use nuts also)

Beat together oil and sugar.
Beat in egg and add chopped whole apples .
Sift together flour baking, soda, salt, clove, nutmeg, cinnamon.
Stir in vanilla raisins and nuts.
Bake in greased and floured pan for 60 min. in 350 oven.
Cool on pan about 1 1/2 hr then turn out.
Can also use a tube pan.

Cinnamon Apple Cupcakes

1 1/4 cups water -- boiling
5 Lipton Cinnamon Apple Herbal Tea Bags
2 eggs
1/2 cup honey
1/3 cup butter or margarine -- melted
1 1/3 cups flour
1 cup wheat bran cereal
3/4 cup raisins
2 teaspoons baking powder
1 small apple -- thinly sliced

Preheat oven to 350 degrees.
In a teapot, pour boiling water oven tea bags;
cover and brew 5 minutes. Remove tea bags; cool.

In large bowl, beat tea, eggs, honey and butter.
In medium bowl, combine flour, cereal, raisins and baking powder.
Gradually add to tea mixture, stirring only until moistened.

Completely fill 12 greased and floured muffin cups.
Top with apple slices.
Bake 20 minutes or until toothpick inserted
into center of cupcake comes out clean.

On rack, cool 10 minutes.
Remove from cups and cool completely.
Makes 12 cupcakes.

Apple-Carrot Cake

2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups sugar
1 1/2 cups unsweetened applesauce or oil,
-- or a combination of the two
3 eggs, or 1/2 cup egg substitute and 1 egg
2 cups finely grated carrots (raw)
1 cup well-drained, crushed pineapple
(you can use whole can, drained)
1 cup coconut
1 cup chopped walnuts
1 cup raisins
1 tsp. vanilla

Pre-heat oven to 350 degrees.
Sift together flour, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, beat sugar, applesauce
and eggs with electric mixer until very well mixed.
Gradually add flour mixture; then fold in carrots,
pineapple, coconut, walnuts, raisins and vanilla.
Bake in greased and floured 9-by-12-inch pan at 350 degrees
for 1 hour, or until toothpick inserted in the center
of the cake comes out clean.
Frost with cream cheese frosting
or dust with powder sugar.

Cherry Flavored Cupcakes

Mix some jarred cut up cherries into ready-to-bake
yellow cake mix that you have used the cherry juice to replace
some of the liquid when following cake mix directions.
Bake according to box.

For frosting:
Mix some cherries & juice into cream cheese frosting.

Apple Walnut Cake

4 cups apples, coarsely chopped
2 cups sugar
2 eggs
1/2 cup oil
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup walnuts, chopped

Combine apples and sugar; let stand.
Beat eggs slightly in oil and vanilla.
Mix and sift flour, soda, cinnamon and salt.
Stir in alternately with apples.
Fold in walnuts and pour into greased
and floured pan (10x13-1/2 inches.)
Bake at 350 degrees for about 1 hour.
Let stand in pan until cool.


4 Tablespoons butter
3 cups confectioners' sugar
2 teaspoons lemon juice
1 or 2 tablespoons cold water
Few grains of salt

Cream butter; add sugar gradually.
Cream thoroughly.
Beat in lemon juice and enough cold water
to make it spreadable.

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