Saturday, November 30, 2013

#2967 - Black Bottom Cheesecake Bars

(by Shirley McNevich)

Crust: 1 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/2 cup softened butter; 3/4 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

Batter: 1/2 cup white sugar; 1/2 cup Domino's dark brown sugar (packed); 1/3 cup softened butter; 1 - 8oz. Philadelphia cream cheese (softened); 1 cup flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 TBSP vanilla

Glaze: 1/4 cup Nestle's semi-sweet chocolate bits; 1 TBSP vanilla; 2 tsp. water

Crust: in a bowl add 1 cup flour, 1/4 cup brown sugar, 1/2 cup softened butter and melted chocolate bits--mix well. Press the mixture into a greased 9" square cake pan. In a mixer add white sugar, 1/2 cup brown sugar and cream cheese--beat until smooth. Add 1 cup flour, baking powder, salt and 1 TBSP vanilla--beat well. Pour the batter over the top of the unbaked crust. Bake at 325 degrees for 35-45 minutes, or until center is set and edges are lightly browned. Cool completely. Glaze: in a saucepan over low heat add 1/4 cup chocolate bits, 1 TBSP vanilla and 2 tsp. water--cook/stir until melted and smooth. Drizzle the glaze over the top of the cooled mixture. Refrigerate until cold. Cut into bars or squares.

Friday, November 29, 2013

#2966 - Pecan Fudge

(by Shirley McNevich)

1lb. Domino's powdered sugar
6 TBSP butter
1/2 cup Hershey's cocoa
1/4 cup milk
1 TBSP vanilla
1/4 tsp. salt
1 cup chopped pecans

In a saucepan over low heat add powdered sugar, butter, cocoa, milk, vanilla and salt--cook/stir until smooth. Remove from heat--add chopped pecans--stir until mixed. Pour mixture into a buttered fudge pan. Cool completely. Cut into squares.

Thursday, November 28, 2013

#2965 - Turkey Gravy

(by Shirley McNevich)

1 quart turkey broth
1 tsp. salt
3 heaping TBSP flour
6oz. water

After cooking your turkey, save the broth from the bottom of the pan. In a jark add the water, add the flour and screw the lid on the jar--shake well until mixed. In a saucepan over medium heat add the turkey broth and salt--stir and bring to a boil. Once boiling, slowly start adding the flour/water mixture while quickly stirring--only add enough of the flour/water mixture until the gravy is the thickness that you like. By using flour rather than cornstarch, when you heat the gravy for making leftovers, the gravy won't be lumpy. If you heat up the gravy the next day, add a little more turkey broth and stir well.

Wednesday, November 27, 2013

#2964 - Smooth Chocolate Frosting

(by Shirley McNevich)

6oz. Nestle's semi-sweet chocolate bits
2 TBSP butter
1 egg yolk
1 1/2 cups Domino's powdered sugar
1/4 cup milk

In double boiler (with water in bottom pot very hot but NOT boiling) add chocolate bits and butter--stir until melted. Add egg yolk, powdered sugar and milk--cook/stir quickly until melted and smooth. Remove from heat--keep stirring the frosting until it thickens and becomes spreadable.

Tuesday, November 26, 2013

#2963 - Buttermilk Butterscotch Cookies

(by Shirley McNevich)

2/3 cup softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2/3 cup buttermilk
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3 1/2 cups flour
1 cup chopped pecans OR chopped walnuts (optional)

In a mixer add butter and brown sugar--beat. Add eggs--beat well. Add vanilla and buttermilk--beat. Add baking powder, baking soda, salt and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes.

Monday, November 25, 2013

#2962 - Apple Bran Cake

(by Shirley McNevich)

1 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup softened butter
1 cup white sugar
2 eggs
4 cups finely chopped baking apples (wash, peel and core apples before chopping)
1 cup Kellogg's All-Bran cereal (crushed)
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP softened butter; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs--beat. Add baking soda, salt, cinnamon and nutmeg--beat. Add flour--beat. Remove bowl from mixer--add chopped apples and crushed All-Bran--stir until mixed. Pour the batter into a greased 9 x 9 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese and 1 TBSP softened butter--beat. Add vanilla and powdered sugar--beat until smooth. If too thick add a little milk and beat again. Frost the cake.

Sunday, November 24, 2013

#2961 - Latkes

(by Shirley McNevich)

2 large russet potatoes (washed and peeled)
2 small onions (washed and peeled)
1/2 cup flour
2 beaten eggs
2 tsp. salt
1/2 tsp. fresh ground black pepper
canola oil for frying

After washing and peeling the potatoes and onions, grate them into the bowl (use the side of the grater that makes long strands). Use your hands to mix up the potato strands and onion strands. Scoop the potato/onion mixture into a sieve and press the mixture toward the bottom to remove as much liquid as possible (you may need to do this more than once to remove as much liquid as possible). In a separate bowl add the flour, beaten eggs, salt and pepper--stir with a whisk until mixed. Add the grated potatoes and grated onion mixture to the egg mixture--stir with a spoon until the potatoes and onions are well coated. In a skillet over medium heat add 2 TBSP canola oil. When oil is hot, drop teaspoonsfuls of the potato mixture into the hot oil, then use the back of a spoon to flatten each ball. Fry them until browned on the bottom, then flip them and fry the other sides until golden brown. Place them on paper towels to soak up any extra oil. Repeat. Once you've fried half of the potato mixture add more canola oil, heat the oil and continue frying the rest of the potato mixture. If you want them very crispy, use peanut oil instead of canola oil.

Saturday, November 23, 2013

#2960 - Easy Microwave Potatoes

(by Shirley McNevich)

5-6 medium red potatoes (washed, peeled and sliced thin)
1 small onion (chopped)
2 TBSP Parkay margarine
1 tsp. salt
1/4 to 1/2 tsp. fresh ground pepper

Spray a microwave safe casserole dish with Pam. Put the sliced potatoes and chopped onions into the dish. Sprinkle the salt and pepper over the top. Slice the Parkay into small pats and spread them all over the top. Cover the dish and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 minutes. Remove from microwave and stir well. Cover again and microwave on high for 5 more minutes or until potatoes are tender. The potatoes will break into smaller pieces as you stir them.

Friday, November 22, 2013

#2959 - Fresh Orange Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
3 eggs
2 1/4 cups flour
2 tsp. baking powder
1/2 cup fresh squeezed orange juice
1/2 cup water
3 TBSP orange zest (grated orange peel)
1 tsp. salt

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, salt, orange juice, water and orange zest--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

Thursday, November 21, 2013

#2958 - Vanilla Nut Brownies

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup Domino's dark brown sugar (packed)
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts

In a saucepan over low heat add Parkay--melt, then remove from heat. Add brown sugar--stir. Add egg, flour, baking powder, salt, vanilla and chopped nuts--stir just until mixed. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25 minutes. Cool completely. Cut into squares.

Wednesday, November 20, 2013

#2957 - Scratch Cherry Cheese Pie

(by Shirley McNevich)

1 baked pie crust dough (baked in a 9" pie plate and cooled)
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 tsp. vanilla
1 can chilled cherry pie filling (or any berry filling)

Bake and cool the pie crust dough. In a mixer add cream cheese--beat. Add condensed milk--beat well. Add lemon juice and vanilla--beat. Pour the mixture into the cooled pie crust. Refrigerate until cold. Just before serving, spread the pie filling over the top.

Tuesday, November 19, 2013

#2956 - Nutty Potato Chip Cookies

(by Shirley McNevich)

1lb. softened Parkay margarine
2 tsp. vanilla
1 cup white sugar
2 eggs
1/2 cup milk
3 cups flour
1 cup chopped nuts
1 cup finely crushed potato chips (DO NOT use unsalted chips)
Domino's powdered sugar (for dusting)

In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. Add milk--beat. Add chopped nuts and crushed potato chips--beat. Slowly add flour--beat (if too stiff for mixer, remove bowl from mixer and stir with a wooden spoon). Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. When cookies are completely cool, dust them with powdered sugar.

Monday, November 18, 2013

#2955 - Oven Fried Potatoes

(by Shirley McNevich)

4 large baking potatoes (do NOT peel)
1/4 cup canola oil
grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. pepper

Scrub the potatoes, then cut them into wedges. Place the wedges in a greased glass baking dish (skin side down). In a bowl add the canola oil, 2 TBSP Parmesan cheese, salt, garlic powder, paprika and pepper--stir to mix. Use a pastry brush to brush the mixture all over the top of the potatoes. Bake at 375 degrees for 1 hour, brushing more of the canola oil mixture over the potatoes every 15 minutes. For the last 15 minutes of baking, turn the potatoes on their sides so the skins get browned. Sprinkle with more Parmesan cheese if you wish.

Sunday, November 17, 2013

#2954 - Crispy Cookies

(by Shirley McNevich)

5 1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup softened butter
2 cups white sugar
3 eggs
1/2 cup milk

Into a bowl sift the flour, baking powder and salt. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk--beat. Add cinnamon and nutmeg--beat. Slowly add flour mixture--beat (if too stiff for mixer, continue by hand using a wooden spoon). Refrigerate the dough for a few hours. Remove dough from refrigerator, roll out some of the dough very thin (1/16" thick) on a floured surface. Use cookie cutters to cut out the cookies, and place them on greased cookie sheets. Baket at 375 degrees about 7 minutes.

Saturday, November 16, 2013

#2953 - Easy Ham Loaf

(by Shirley McNevich)

2 lbs. fresh ground ham
1 lb. fresh ground pork
3/4 cup to 1 cup Domino's dark brown sugar (packed)

In a bowl add ground ham, ground pork and brown sugar--mix well using your hands. Form the mixture into three small ham loafs. For each ham loaf, spray a bread loaf pan with Pam, place one ham loaf in the center and add 1/2 cup water. Repeat with each ham loaf you want to cook (or freeze the extra ones for later). Place the loaf pans in the oven and bake at 375 degrees for 45 minutes. Remove from oven, turn the ham loafs over, return to oven and bake 15 minutes longer or until heated through and browned.

Friday, November 15, 2013

#2952 - Dumplings and Sauerkraut

(by Shirley McNevich)

1 pork roll
1/2 cup water + extra water for covering
1 tsp. salt
1 - 32oz. bag of Silver Floss sauerkraut (more if you wish)
1 1/2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/4 cup milk

Cut the pork roll in half. In a Dutch oven add the 1/2 cup water, two pieces of pork roll and the salt--turn heat to medium and brown all sides of the pork rolls while the water evaporates. Turn the heat off--add the sauerkraut and add enough water to the pork rolls so the sauerkraut and pork are covered with water. Place the lid on the Dutch oven, place the Dutch oven in your oven and bake at 350 degrees for 1 hour or until pork is tender. Remove from oven and place the Dutch oven on the top of the stove. Dumplings: in a bowl add flour, baking powder and salt--stir to mix. Add beaten egg--stir. Slowly add milk--stir with a fork until it makes dough. Turn heat under the Dutch oven to medium and heat until the liquid in the Dutch oven is boiling. Remove lid from the Dutch oven--drop TBSP sized dough balls into the sauerkraut mixture. Place the lid on the Dutch oven, turn heat back to low and cook covered for 20 minutes WITHOUT REMOVING THE LID. Serve immediately.

Thursday, November 14, 2013

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.

Wednesday, November 13, 2013

#2950 - Polish Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
3 cups white sugar
5 eggs
2 TBSP vanilla
3 cups flour
1 small can Carnation evaporated milk (NOT condensed)
1/3 cup water
1/4 tsp. salt
1 cup chopped walnuts
1 - 10.5oz jar maraschino cherries (drained)

Drain the maraschino cherries, then chop them into bite sized pieces and place the pieces on paper towels to drain. In a mixer add butter, Crisco and white sugar--beat. Add eggs and vanilla--beat. Add 2 1/2 cups flour, evaporated milk, water and salt--beat until smooth. In a separate bowl add 1/2 cup of the flour, all of the chopped walnuts and all of the maraschino cherry pieces--stir to mix. Remove bowl from mixer--add marachino cherry mixture--stir until mixed. Pour the batter into a greased and floured angelfood cake pan. Place the pan in a COLD oven, turn heat to 300 degrees and bake for 2 1/4 to 2 1/2 hours--test with a toothpick for doneness. Loosen and remove cake from pan and place it on a cake plate. Cool completely. Frost or glaze if desired.

Tuesday, November 12, 2013

#2949 - Nutty Apple Pie

(by Shirley McNevich)

1 beaten egg
3/4 cup white sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup chopped tart baking apples (wash, peel and core baking apples before slicing and chopping)
1/2 cup chopped black walnuts

In a bowl add beaten egg and white sugar--beat with a whisk. Sift the flour, baking powder and salt into the egg mixture--beat with a whisk. Add chopped apples, chopped black walnuts and 1/2 tsp. cinnamon--stir to mix. Pour the mixture into a greased 8" pie plate. Sprinkle a little extra cinnamon over the top if you wish. Bake at 350 degrees for 30 minutes or until apples are tender.

Monday, November 11, 2013

#2948 - No Crust Candied Apple Pie

(by Shirley McNevich)

5-6 baking apples (washed, peeled, cored and sliced)
1 cup Domino's dark brown sugar (packed)
1 cup CAKE flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup butter

Butter a 10" very deep pie plate OR a 2 qt. casserole dish. In a bowl add brown sugar, cake flour, salt, nutmeg and cinnamon--stir to mix. Add butter--mix with a pastry blender to make crumbs. Spread the sliced apples into the pie plate/casserole dish. Spread the flour mixture evenly all over the top, then pat the mixture all over to form a solid top layer (you will be flattening all of the large crumbs). Bake at 325 degrees for 50-60 minutes. Cool completely. Serve with whipped topping or vanilla ice cream.

Sunday, November 10, 2013

#2947 - Mashed Potato Filling/Stuffing

(by Shirley McNevich)

2 cups leftover mashed potatoes
5 beaten eggs
1/4 cup Parkay margarine
1 onion (finely chopped)
1/2 cup chopped fresh parsley
1 center rib (heart) of celery (including leaves) - chopped
3/4 tsp. salt
1/2 tsp. pepper
3 cups broken bread pieces

In a cast iron skillet over medium heat add Parkay--melt. Add chopped onions, chopped celery and chopped parsley--cook/stir until celery is tender. Remove from heat. In a large bowl add mashed potatoes and beaten eggs--mix with a fork. Add broken bread pieces, celery mixture, salt and pepper--mix with your hands. Spread the mixture into a greased long Pyrex dish--use a wooden spoon to smooth out the top of the filling. Bake at 375 degrees for 35-40 minutes or until lightly browned on top.

Saturday, November 09, 2013

#2946 - Balsamic Steak Marinade

(by Shirley McNevich)

4 TBSP olive oil
1/2 cup balsamic vinegar (substitute balsamic vinegar salad dressing if you don't want so much vinegar flavor)
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. minced garlic
fresh ground black pepper
your choice of steak cuts

In a bowl add olive oil, balsamic vinegar (OR balsamic vinegar salad dressing), Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and some fresh ground pepper--stir well. Do NOT salt your steaks as the soy sauce is very salty. Pour a little of the marinade into a Ziploc bag. Put one steak in the bag and pour some of the marinade over the top. Repeat with all steaks. When all steaks are in the bag, squeeze out any air and seal the bag. Carefully squeeze the bag with your fingers to work the marinade around the steaks. Let the steaks sit in the bag for 2 HOURS, then grill them to your taste.

Friday, November 08, 2013

#2945 - Fried Potato Balls

(by Shirley McNevich)

1 cup leftover mashed potatoes
1 cup flour (do NOT sift)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 beaten egg
1 TBSP chopped fresh parsley
1/4 cup finely chopped onions
5 TBSP milk
canola oil

In a bowl add mashed potatoes, flour, baking powder, salt and pepper--stir until mixed. Add beaten egg, chopped parsley, chopped onions and milk--stir well. Fill a cast iron skillet almost half full with canola oil--turn heat to medium. To test if oil is hot enough, tear off a small piece of bread and drop it into the canola oil--it should brown in one minute if oil is hot enough. When oil is ready, drop potato mixture by tablespoonfuls into the hot oil. Cook them until browned, then place on paper towels to drain. Repeat with all potato mixture.

Thursday, November 07, 2013

#2944 - Fried Potatoes and Eggs

(by Shirley McNevich)

3-4 medium red potatoes (washed, peeled and boiled with 1/2 tsp. salt under tender)
2 TBSP Crisco shortening
1/4 cup chopped onions
4 beaten eggs (more if you wish)
salt and pepper to taste
shredded cheese (optional)

Drain the boiled potatoes, then dice them. In a large skillet add Crisco--melt the Crisco. Add diced potatoes and chopped onions--cook/stir over medium heat until potatoes are browned on all sides. Pour the egg mixture through the potatoes--cook/stir over medium low heat until eggs are done. Add salt and pepper to your taste. Top with shredded cheese if you wish.

Wednesday, November 06, 2013

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

Tuesday, November 05, 2013

#2942 - Chocolate Tube Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool cake for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

Monday, November 04, 2013

#2941 - Wacky Chocolate Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.

Sunday, November 03, 2013

#2940 - Snow Cake

(by Shirley McNevich)

2 1/4 cups sifted flour (measure before sifting)
3 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups white sugar
1/2 cup Crisco shortening
2/3 cup milk
1/3 cup milk
1/2 cup unbeaten egg whites
1 tsp. vanilla
Baker's angelflake coconut

In a mixer add Crisco and white sugar--beat. Add flour, baking powder, salt and 2/3 cup milk--beat until mixed, then beat for 2 minutes. Add 1/3 cup milk, unbeaten egg whites and vanilla--beat until mixed, then beat for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite white frosting, then sprinkle coconut all over the top of the frosting.

Saturday, November 02, 2013

#2939 - Cream Cheese Apple Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP Domino's dark brown sugar
1 1/2 tsp. vanilla
2 TBSP chopped peanuts (more if you wish)

In a mixer add cream cheese--beat. Add brown sugar and vanilla--beat until smooth. Remove bowl from mixer--add chopped peanuts--stir until mixed. Scoop the mixture into a serving bowl. Use as a dip for freshly sliced apples.

Friday, November 01, 2013

#2938 - Pineapple Nut Cake

(by Shirley McNevich)

2 eggs
2 cups white sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1 cup drained Dole crushed pineapple
1 cup chopped nuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened butter; 1 1/2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add eggs, white sugar and 1 tsp. vanilla--beat. Add baking soda and drained crushed pineapple--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 45-60 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese and butter--beat. Slowly add powdered sugar--beat. Add 1 tsp. vanilla--beat until mixed, then beat on high speed until smooth. Frost the cooled cake.