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Red Velvet Pound Cake

Ingrients & Directions


3 c Unsifted flour
3/4 c Milk
3 c Sugar
1 Bottled red food coloring
3/4 c Shortening
7 Eggs
1/2 c Butter
1 ts Baking powder
1 tb Vanilla
1/4 ts Salt
1/2 c Cocoa

-ICING-
8 oz Cream cheese; soft
1/2 Box confectioners’ sugar;
-plus 2 tb
1 ts Vanilla
1/2 Stick butter; soft

CAKE-Cream sugar, shortening, vanilla, food coloring and eggs. Add dry
ingredients and milk. Bake in large and floured tube pan for 1-1/2 hours at
275~. Turn out of pan to cool for ICING-Cream together cream cheese, sugar,
vanilla and butter.

Yields
1 Servings

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Mom’s Butter Cake

Ingrients & Directions


6 Eggs, separated 1 ts Vanilla
2 c Sugar 1 c Milk
1 c Butter 2 ts Baking powder
3 1/2 c Flour

Beat egg whites and set aside. Cream butter, sugar, eggs, vanilla and
baking powder. Add flour and milk alternately. Fold in beaten
whites. Bake in a tube pan for 1 hour (or until done) at 325 degrees.
This goes well with fresh fruit or your favorite coffee. Randy Rigg


Yields
3 servings

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Upside-down Cake

Ingrients & Directions


2 Eggs
Gradually beat in
2/3 c Sugar
Beat in all at once
6 tb Juice from fruit
1 ts Flavoring
Sift together and beat in
-all at once
1 c Sifted Gold Medal flour
1/3 ts Baking powder
1/4 ts Salt

From: Betty Crocker Picture Cook Book, 1950 This was another one that I
would beg my grandmother to make for me.

The pineapple would flavor the cake … and the brown sugar would be a
caramelized meld with the pineapple and cherries. Makes my mouth water
just thinking of it. And it’s quick and easy, too!

First, prepare the pan: Melt 1/3 cup butter in heavy 10″ skillet or baking
dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained,
cooked fruit in attractive pattern on the butter-sugar coating.

Make the cake batter and pour it over fruit. Bake until wooden pick thrust
into center of cake comes out clean. Immediately turn upside-down on
serving plate. Do not remove pan for a few minutes. Brown sugar mixture
will run down over cake instead of clinging to pan. Serve warm with plain
or whipped cream.

Note: I recommend pineapple slices, with maraschino cherries studded in
between for fruit. -Perry-

Cake batter: Beat until thick and lemon colored (5 min)

TEMPERATURE: 350 degrees F. (mod. oven) TIME: Bake 45 min.

Yields
6

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Fudge Brownie Muffins

Ingrients & Directions


4 oz Semisweet chocolate;
-coarsely chopped
8 tb Unsalted butter; (1 stick)
1 1/2 c All-purpose flour; sifted
1/4 c Unsweetened nonalkalized
-cocoa powder; sifted
2 ts Double acting baking powder
1 ts Baking soda
1/8 ts Salt
2 lg Eggs; lightly beaten (at
-room temperature)
2/3 c Granulated sugar
1/2 c Milk
9 oz Semisweet chocolate chips;
-(about 1 1/4 cups)
1 c Coarsely chopped walnuts

Position a rack in the center of the oven and preheat to 350F. Line a
muffin tin with muffin cups. In the top of a double boiler over simmering
water, melt the chocolate and butter, stirring occasionally until smooth.
Remove the top part of the double boiler from the bottom and cool the
chocolate for about 15 minutes, or until tepid. Sift the flour, cocoa
powder, baking powder, baking soda and salt into a large bowl. Stir
together with a wooden spoon until thoroughly blended. In a medium bowl,
whisk the eggs, sugar, and milk together. Add the chocolate and butter
mixture and whisk until blended. With a rubber spatula, fold the egg
mixture into the dry ingredients, folding only until the dry ingredients
are moistened. Stir in the chocolate chips and walnuts. Using two spoons,
fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes, or
until springy to the touch. Cool the muffins in the pan, set on a rack.
When cool, store the muffins immediately in a plastic bag or airtight
container.

YIELD: 12 muffins

PREPARATION: 45 minutes plus baking and cooling times.

Yields
12 Servings

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Diana’s Zucchini Bread

Ingrients & Directions


3 Eggs
1 c Salad oil
2 c Dark brown sugar
1 tb Vanilla
2 c Grated zucchini
3 c Flour
1 ts Salt
1 ts Baking soda
1 c Chopped nuts

Beat eggs until frothy. Add oil, sugar and zucchini. Stir in dry
ingredients. Fold in vanilla and nuts. Pour into 2 9×5″ greased loaf pans.
Bake at 350 for 1 hour. Or for muffins, pour into greased muffin pans and
bake at 425 for 18 to 23 minutes.


Yields
1 Servings

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Frozen Blueberry Cheesecake

Ingrients & Directions


3/4 c Graham cracker crumbs
2 tb Sugar
3 tb Butter; melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
2 pk Cream cheese (8 oz each)
1/2 c Dairy sour cream
2 ts Vanilla
1 tb Grated lemon rind
1/2 c Blueberry preserves
Whipped cream
Fresh or frozen unsweetened
Berries

Combine crumbs, sugar and butter in a small bowl and blend well. Press
firmly over the bottom of an 8-inch spring form pan. Chill. Combine sugar
water and cream of tartar in a small saucepan; bring to boiling. Boil
rapidly, 8 to 10 minutes, or until syrup registers 236 degrees on a candy
thermometer (or until from spoon). Meanwhile, in large bowl of electric
mixer beat egg whites until stiff peaks form. Pour hot syrup in a thin
stream over egg whites while beating constantly. Continue beating until
very stiff peaks form and mixture cools, all together about 15 minutes.
Beat cream cheese and sour cream until light and fluffy, beat in vanilla
and lemon rind. Add 1/4 of meringue to cheese mixture, stir to combine
well. Fold remaining meringue into cheese mixture until no streaks of
meringue and cheese remain. Spoon about 1/4 of cheese mixture into
prepared pan, drizzle part of blueberry preserves over. Continue to layer
cheese mixture and preserves this way creating a marbled effect. Freeze
overnight or until firm. Decorate with whipped cream and fresh or frozen
unsweetened blueberries. (Raspberries or strawberries may be substituted
for blueberries.) 12 servings

Yields
12 Servings

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Amaretto Cheesecake Delite

Ingrients & Directions


CHOCOLATE COOKIE CRUST
1 1/2 c Chocolate cookie crumbs
3 tb Chopped almonds
2 tb Soy oil
— OR —
2 Cookie crumb crusts
– chocolate, ready-to-serve

GLAZED ALMOND TOPPING
2 tb Sugar
3/4 c Sliced almonds

-AMARETTO FILLING-
10 1/2 oz Pkg. lite soft silken tofu
16 oz Lower fat cream cheese
– softened
3 tb EQUAL measure; OR…
36 -EQUAL packets; OR…
1 1/2 c -Sugar
6 Egg whites
4 Whole eggs
1/4 c Amaretto
2 tb Vanilla

In a small bowl, combine all ingredients for the crust. Press evenly
into the bottom of a 9-inch springform pan.

Using an electric mixer, combine tofu and cream cheese until smooth.
Add EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs
to ingredients and continue to mix until well blended. Add Amaretto
and vanilla. Pour over crust in springform pan or divide batter into
two prepared pie crusts. Bake at 300 F for 1 hour in the springform
pan or 40 minutes for the two prepared crusts.

Heat two tablespoons of sugar in a non-stick pan until sugar turns a
golden brown. Toss almonds in sugar to coat. Remove almonds and allow
to cool on wax paper. Break apart when cooled and arrange almonds
around edge of cake. Refrigerate. Serves 16.

*1/2 cup chocolate cookie crumbs can also be sprinkled around the
outside of the cheesecake for a different taste combination.

First Place, Desserts Category – Cooking with Ohio’s Soy Foods Ohio
State Fair Recipe Contest Developed by Jacqueline DeMatteis-O’Brien

Reprinted with permission from the Indiana Soybean Development
Council. Meal-

Yields
16 Servings

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Miss Hulling’s Chicken Pot Pie

Ingrients & Directions


1 5 pound stewing hen, cut up
5 c Water
1 sm Onion
1/2 ts Salt
1 Recipe pastry
2 md Potatoes, cooked and cubed
2 Ribs celery
2 Carrots

Simmer chicken in water with onion, celery, carrots
and salt until tender (about 3 hours). Remove chicken
from bones and cut in cubes, discarding the skin.
Strain broth and measure, adding water to make 3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4
cup water. Adjust seasonings with a dash of white
pepper and more salt if necessary. Add chicken,
carrots (cubed) and cubed potatoes. Spoon into 6
individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the
casserole, sealing the edges. Make several slashes in
the pastry to allow the steam to escape. Bake in a hot
oven (400 degrees F.) for about 30 minutes or until
golden brown. Helpful Hints: Biscuit dough (rolled
thin) or individual biscuits may be used for the
topping. I also add defrosted frozen peas, to add
more color.

From

Yields
6 Servings

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Christmas Fruitcake Cookies

Ingrients & Directions


1/2 c Vegetable oil
1/2 c Brown sugar
1 Egg
1 1/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 c Milk
1/2 c Chopped walnuts
1/2 c Raisins
1/2 c Snipped dried apricots
1/2 c Chopped dates

Cream together the oil and sugar. Add the egg. Then blend in the
remaining ingredients. Drop by spoonfuls onto a lightly oiled baking
sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack
and store in a tightly closed container.

1 cookie – 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams
carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg
potassium, 8 mg cholesterol


Yields
36 Servings

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Dishpan Cookies

Ingrients & Directions


2 c Brown sugar
2 c White sugar
2 c Liquid shortening
4 Eggs
2 ts Vanilla
4 c Flour
1 1/2 c Oats
2 ts Baking soda
3 c Corn flakes
2 c Coconut flakes
1 1/2 c Nuts
1 ts Salt

Cream sugars, oil, eggs, and vanilla. Mix in gradually the last 7
ingredients. Drop by teaspoon on ungreased cookie sheet. Bake in a 350
degree oven for 8 to 10 minutes. Randy Rigg

From

Yields
24 Servings

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