Recipes
Here are some of our favorite recipes. We hope you find them helpful -- and delicious!
Cocoa-Chocolate Layer Cake
1 ¾ cups all-purpose flour
1 ½ cups sugar
½ cup unsweetened cocoa
1 teaspoon vanilla
1 ½ teaspoons baking soda
3 eggs
1 teaspoon salt
1 cup milk
¾ cup butter softened
Preheat oven to 350°F. Grease and flour two 8” round cake pans.
Sift flour, cocoa, baking soda and salt together, set aside. In large mixing bowl, cream butter until light. Add sugar and beat until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating well after each addition and ending with flour mixture. Divide batter equally between prepared pans and smooth tops.
Bake 25-30 minutes, or until tops spring back when lightly pressed. Cool in pans on wire racks 10 mins. Remove and cool completely.
Topping:
2 cups heavy cream
1 ½ teaspoon vanilla
½ cup sifted powdered sugar
2 ounces milk chocolate
Beat cream until thick. Gradually beat in powdered sugar and vanilla; continue beating until firm and thick enough to spread.
Carrot Cake
1 ½ cups sugar
1 teas. vanilla
1 cup vegetable oil
½ teas. salt
3 eggs
¼ teas. ground nutmeg
2 cups all-purpose flour
3 cups finely shredded carrots
1 ½ teas. ground cinnamon
1 cup coarsely chopped nuts
1 teas. baking soda (optional)
Heat oven to 350°. Grease and flour rectangular pan, 13x9x2 inches. Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Fold in carrots and nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 35 to 45 minutes. Frost with Cream Cheese Frosting if desired.
Serves 12-15
Macaroni - Shrimp Salad
6 oz. uncooked elbow or salad pasta
10 ounces of frozen green peas
2 cups finely shredded Cheddar cheese (8oz.)
3/4 cup mayonnaise or salad dressing
1 bunch sliced green onions (with tops)
1/3 cup sweet pickle relish
2-3 stalks celery, sliced (about 1 cup)
10-12 oz. of frozen cooked shrimp without tails
1 bag of lettuce mix (any mix of Ready Pac 8 oz.)
1 package of thick sliced bacon, crisply cooked and crumbled
Cook macaroni as directed on package. Rinse frozen peas and shrimp in colander under running cold water to separate. Mix macaroni, peas, shrimp and remaining ingredients except lettuce and bacon. Refrigerate until chilled, at least 4 hours. (I do it overnight)
Just before serving, toss macaroni mixture with lettuce and bacon.
Note: To cook the bacon; place it on a rack in a cookie sheet; place in a cold oven and start the oven heating to 400 degrees; cook until crispy. About 20 minutes maybe more.
Fruity Cookie Recipe
4 cups Flour (all-purpose)
1 teaspoon Baking Powder
1-1/2 cups Butter (softened)
1 cup Sugar
1 pkg (3 oz.) Jell-O Gelatin—any fruit flavor
2 Large Eggs
1 teaspoon Vanilla
Additional Jell-O or Colored Sugar
Pre-heat oven to 400º.
Sift flour and baking powder together. In a second bowl cream butter, sugar and gelatin. Add eggs and vanilla into butter mixture. Gradually add flour mixture. Force dough through cookie press onto ungreased baking sheets or parchment paper.
Sprinkle with gelatin or colored sugar. Bake about 8 minutes or until golden brown at the edges. Store in loosely covered container.
Makes about 8 dozen.
Banana Nut Bread
Preheat oven to 375º
Cream:
1-cup sugar
2 eggs
½-cup unsalted butter or margarine
Add:
3 or 4 mashed very ripe bananas. Mix well.
Add:
2-cup flour
¼ teaspoon salt
1 teaspoon baking soda
1-cup chopped nuts (optional)
Mix Well. Bake in a slow oven 1-hour or a bit more.
Makes 1 loaf.
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