Sunday, October 31, 2004

Dr. Bird Cake

1 can (20 oz) crushed pineapple in natural juice (or no sugar added)
1 C. mashed ripe bananas (2 bananas)
3 eggs
2 c. flour
2 c. sugar
1/2 c. crisco or corn oil
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 c. nuts/raisins (optional) I always add more

Grease and flour an angel food cake pan. Mash bananas and drain pineapple. Mix all ingredients
in a large bowl with a wooden spoon. Bake at 325 degrees for one hour and 15 minutes. Cool, remove from pan and garnish with powdered sugar.

If your cake comes out dry (it shouldn't, this is a very moist cake), add a little pineapple juice.
I do not drain the pineapple super well.

Saturday, October 30, 2004

Sour Cream Coffee Cake

This is the BEST coffee cake ever!

Cream Together: 1 stick margarine or butter and 1 cup sugar.
Add: 2 unbeaten eggs
Sift together: 2 cups four, 1 tsp. baking powder and 1 tsp. baking soda
Mix above together

Add: 1 cup sour cream and 1 tsp. vanilla

Topping: 1/2 cup brown sugar, packed; 1/2 cups nuts; 2 Tbs. flour; 2 tsp. cinnamon

In a greased tube pan, place half of the batter. Spread topping over first half, reserving enough to put on top. Place remaining batter on top. Spread remaining on top of top layer of batter.

Bake at 350 degrees for 40 minutes

Friday, October 29, 2004

Peach Cobbler

1 stick melted butter 1 1/2 cups sugar 2 tablespoon flour pinch of salt 10 large peaches sliced thin with skin off 1/2 cup peach nectar heat on stove till butter and sugar melted pour into a greased baking dish. CRUST 1/2 stick melted butter 1/2 cup sugar 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup peach nectar mix well and spoon over top of peaches. Bake at 350 till crust is golden brown. May want to put foil under pan may spill over a little.

Pecan pies

The best pecan pie recipe I have found is the one on a bottle of light Kayo syrup. Only I put in a few extra pecans and also after 30 minutes of baking I put tin foil over the pie and finish baking the the pecans don't come out dark.

Pumpkin Roll

3 eggs 1cup sugar beat until light and creamy 2/3 cup pumpkin 3/4 cup flour 1 teaspoon cinnamon 1 teaspoon baking soda add and mix well. Pour on a cookie sheet (12x18x2) that has been sprayed with baking spray with flour. Sprinkle top with finely chopped pecans if desired. Bake 15 minutes or until toothpick comes out clean at 375 degrees. Sprinkle dish towel with powdered sugar and turn out rollon to dishtowel sprinkle top with powdered sugar, and roll up like a jelly roll with towel. Rerfrigate till cool. When coll unroll and spread filling evenly over top. Carefuly roll it up and wrap in saran wrap and refrigrate. FILLING 8 oz cream cheese softened 1 cuo powdered sugar 2 tablespoons melted butter 1 teaspoon vanilla mix till smooth

Red Velvet Cake

1 box of Duncan Hines butter cake mix 1 stick of melted butter 3 eggs 1 cup buttermilk 1 teaspoon baking soda 1 large tablespoon of cocoa 1 tablespoon vinegar 1 oz. red food coloring 1 teaspoon vanilla. Preheat oven to 350 degrees and grease and flour 3 round cake pans. Mix all ingredents well pour in to pans and bake till toothpick comes out clean start with about 20 minutes. Let layers cool and ice with cream cheese icing and sprinkle with finely chopped pecans