FOOD From BARBARA'S TABLE

CAKES, COOKIES, and DESSERTS

coffee & donuts
image (c) Kitty Roach

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APPLE DAPPLE CAKE
March 29, 1997

1 1/2 cups Wesson Oil
3 eggs
3 cups self-rising flour, sifted
2 cups sugar
2 teaspoons vanilla flavoring
3 cups chopped apples
1 cup chopped pecans

Use the following spices according to YOUR taste
allspice
cinnamon
mace

Mix eggs in bowl. Add sugar, then oil. Sift dry ingredients together. Mix into the eggs/sugar/oil mixture along with the vanilla and nuts. FOLD in chopped apples.

Bake in greased and floured tube pan at 350 degrees for 1- 1/2 hours. Check doneness after 1 hr with toothpick. When it comes out clean, the cake is done.

This cake recipe was given to me in 1972 by my sister-in-law. I have adapted it to my family's taste, even dicing the apples to make it smoother and more moist. You can try your own adaptations also.

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ORANGE SLICE COOKIES

1 cup white sugar
1 cup brown sugar, packed
1 cup Crisco shortening
1 tsp vanilla
4 eggs
2 cups plain flour
1 tsp baking powder
1 tsp soda
1/2 tsp salt
2 cups Quick Oats
2 cups Orange Slices, chopped
1 cup coconut

Cream sugar and shortening until fluffy. Add eggs and vanilla. Mix dry ingredients and add to sugar mixture. Stir in oats, orange slices, and coconut.

Drop by teaspoon on ungreased cookie sheet. Oven temperature: 350 degrees. Cook until light brown, 10-15 minutes. Yield: Bunch.

This recipe was given to me by my Mother. It was my Daddy's favorite cookie.

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CHOCOLATE POUND CAKE

1/2 cup shortening
1 cup margarine, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa
1 1/4 cups milk
1 tsp vanilla extract
Creamy Chocolate Glaze
chopped pecans, optional

Cream shortening and margarine; gradually add sugar, beating until light and fluggy. Add egs, one at a time, beating well after each.

Combine flour, baking powder, salt, and cocoa. Mix well. Add to creamed isture alternately with milk, beginning and ending with flour mixture. Stir in vanilla extract.

Pour batter into a greased and floured 10" tube pan; bake at 350 degree oven for 1 hour and 15 minusted, or until wooden pick inserted in center come out clean. Cool in pan 10 to 15 mins; invert on to plate. Spoon glaze over warm cake; allow to drizzle.

Creamy Chocolate Glaze

2 1/4 cups confectioner's sugar
3 tbsps cocoa
1/4 cup margarine, softened
3 to 4 tbsps milk

Combine sugar and cocoa, mixing well. Add remaining ingredients; beat until smooth. Yield: about 2 cups icing.

Recipe from Southern Living April 1982.

I have deviated from the recipe above with self-rising flour, leaving off the baking powder and salt. To me, the cake comes out just as good.

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RICE KRISPY TREATS

1/4 cup butter
10 oz. marshmallows
4 cups miniature marshmallows
6 cups Rice Krispies

Melt butter over low heat. Add marshmallows and stir until completely melted.

Add rice Krispies and stir. Using buttered spatula, press cereal into 13x9x2 pan. Cut into squared when cooled.


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PEANUT BUTTER CAKE

2 cups Self-rising Flour
1 1/2 cup sugar
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
3 heaping tablespoons peanut butter

Mix all ingredients in big bowl for 2 minutes.

Put iin 2 greased and floured caked pans. Cook 35 minutes at 350 degrees.

PEANUT BUTTER ICING

1 box confectionery sugar
1 stick butter
MilK
Peanut Butter

Mix all ingredients with just enough milk to make the right consistency to spread on the cooled cake.

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COCONUT SOUR CREAM CAKE

1 - 18 ozs Butter flavored cake mix (Duncan Hines)
2 cups sugar
1 - 16 ozs sour cream
1 - 12 oz package Frozen grated coconut
1 1/2 cups cool whip

Cook cake as directed, When cool, cut layers in half.

Combine sugar, sour cream, and coconut. Take out 1 cup mixture and mix with cool whip. Chill well. Put first mixture between layers and spread second mixture on top and sides.

Can be served immediately, but better if let set 3 days in refrigerator.

Recipe from Doris Sanders Florence

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