Ingredients:
1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour
How to Cook:
- Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
- Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
- Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
- In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
- Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
- When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
- Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
- Cool completely in pan; remove paper; store to mellow. Try and Enjoy
Ingredients:
1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix
- Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.
For the frosting:
1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk
- Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.
Ingredients:
2 cups of flour
2 cups of sugar
2 teaspoons of baking soda
1 teaspoon of salt
1 lg. (3 1/2 c.) can of fruit cocktail
2 beaten eggs
For Toppings:
1 cup of brown sugar
1 cup of nuts
How to Cook:
Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1
hour.
Ingredients:
2/3 cups of milk, evaporated
1 ½ cup of sugar
¼ tbsp. of salt
2 spoon of butter
1 bottle of marshmallow cream (7.5 o.z)
½ cup of chocolate
1 tbsp. of vanilla
1 cup of peanut, grind
How to Cook:
- In a Container: Put all together the following ingredients milk, sugar, salt, butter and marshmallow cream.
- Cook it with minimal heat mix continuously and let it boil.
- Remove from heat then add the chocolate peanut and vanilla.
- Pour in a container mold coated with oil. Let it cool.
Ingredients:
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying
How to Cook:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley.
- Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard.
- Season with Old Bay seasoning, dry mustard, and onion powder. Fold crab meat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt.Stir in hot milk slowly.
- Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish.Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set.
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
How to Cook:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
- Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Ingredients:
2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk
(Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Set aside 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Set aside 1/3 cup for Topping)
2/3 cup sugar 3 eggs, plus 3 egg whites
1 cup grated coconut
How to Cook:
- Preheat oven to 325° f. In large mixing bowl combine cake ingredients.
- Mix well. Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes. Cool cakes completely.
- Slice each cake into 24 equal squares
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Procedure:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Procedure:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
- Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Ingredients:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 large eggs
2 cups milk
1 teaspoon vanilla
How to Cook:
- Mix the flour, sugar and baking powder in large bowl.
- In another bowl beat eggs with milk and vanilla.
- Add egg mixture to flour and mix till smooth.
- Let stand for 5 minutes and mix again.
- Pour mix in hot skillet to make inch pancake.
- Flip when bubbles on edge break.
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Ingredients:
Pastry
Apple, chopped
¼ tbsp. of nutmeg
½ tbsp. of cinnamon
1 cup of all purpose cream
Cheddar cheese
1/3 flour, filtered
¾ cup of sugar
Salt
How to Cook:
- Coat the container mold using pastry. Add the apple in the center of container.
- In a bowl; put the nutmeg, cinnamon and cream. Mix it until it become sticky and fine. Slowly add flour, sugar and add some salt.
- Pour it in the container mold then put it inside the oven with 450 Degree F in 20 minutes.
- Remove and cover it using aluminum foil.
- Return inside the oven with 350 Degree F in 45 minutes.
- Sprinkle the cheddar cheese on top.
Ingredients:
2 cups of filtered flour
1 ¾ cups of sugar
1 ¼ cups of vegetables oil
2 tbsp. of cinnamon
3 tbsp. of soda
1 tbsp. of salt
4 eggs
3 cups powdered carrot
How to Cook:
Mix the first 6 ingredients. Add the eggs 1 by 1 while mixing. Put the carrot. Put it inside the oven with 350 degree F in 30 minutes. Let it cool for 10 minutes.
In Frosting
Ingredients:
½ cup of margarine
2-3 sachet of cream cheese
2 tbsp. of vanilla
¾ box of fine sugar
1 cup of peanut, chopped finely
1 cup of coconut, grind
How to Cook:
Make a cream using margarine and cheese. Add the sugar, coconut and peanut. Coat it around the cake
Ingredients:
2/3 cups of margarine
½ cup of sugar, brown
7 tbsp. of milk, evaporated
1 ½ cups of peanut
1 cup of coconut, fresh or in can
How to Cook:
- Melt the margarine in 1 minute. Add the sugar, milk, nut and coconut.
- Coat it on the top of cake.
- Cook it into broil until it become light red.
Ingredients:
½ cup of warm milk (evaporated)
1 tbsp. of yeast
½ cup of butter
1 egg, beaten
2 egg yolk
¼ cup of sugar
¼ tbsp. of salt
¼ tbsp. seed of cardamom
1 ¼ cups of all purpose flour
How to Cook:
- Put the milk and dry yeast in a clean food container.
- Add the butter, egg, sugar, salt, all purpose flour, beaten egg and seed of cardamom. Mix it well. Keep in refrigerator with 3-4 hours.
- Coat the muffin pans using cooking oil.
- Put mixed ingredients in muffin pans with a heat of 375 degree F.
- Cook it in 15 to 20 minutes.
Ingredients:
2 cups of mashed banana, (3-4 pieces)
2 tbsp. of melted margarine
2 cups of milk (evaporated) with a little amount of lime juice
1 egg, beaten well
1 cup of bulgur flour
2 tbsp. of sugar
½ tbsp. of salt
¾ tbsp. of baking soda
1 cup white flour
How to Cook:
- Sieve all the dry ingredients in the platter. Add the bulgur flour and mix well.
- In other bowl mix the egg, milk, butter and banana.
- Add the dry ingredients then mix it well until the flour become wet.
- Pour into muffin tin which is coated by cooking oil.
- Cook for 30 minutes, good for 16 small muffins.
