I thought it would be fun to put up a few recipes for everyone.Feel free to use and trade some of your favorites as well:
Penuche Icing for Apple Sauce Spice Cake:
1 stick butter or margarine 1 cup light brown sugar, firmly packed 1/4 cup milk 2 cups confectioner's sugar hot water, as needed
In a medium-sized saucepan, melt 1 stick of butter or margarine. Add 1 cup brown sugar, and bring to a boil. Lower the heat, and boil for 2 minutes, stirring constantly. Add 1/4 cup milk, and bring back, just to a boil, stirring constantly. Cool to lukewarm. Gradually add 2 cups confectioner's sugar, as needed. (You may not need all of it.) Beat the candy until it is of spreading consistency. If it is too thick, add a little hot water; if too thin, add more confectioner's sugar. Spread it generously on a 9-inch square Applesauce Spice Cake. (This is enough icing to spread a two-layer cake.)
1 stick butter or margarine 1 1/4 cup sugar 1 egg 1 1/2 cup self-rising flour (more flour later) 2/3 cup raisins 1/2 cup chopped pecans (optional) 1/4 cup flour (for dredging raisins and pecans) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 cup water 1 cup applesauce
In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together. Add 1 egg, and beat well. Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour. Mix well. Add to the beaten mixture, a little at a time, alternating with the water, until well blended. The mixture will be "doughy" at this point. Stir in 1 cup applesauce. Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag. Shake to coat the raisins and pecans with flour. Fold this mixture into your batter. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning. I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.) Cool the cake in the pan, and then remove to a serving plate. Cut into squares and serve on a nice serving dish. If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds! Scrumptious!
Note: If you don't have self rising flour,add 1 1/2 tsp of baking powder and 1/2 tsp salt for every 1 cup of flour used.
1 stick butter 1/2 cup shortening (This may be another stick of butter or margarine or 1/2 cup cooking oil, etc.. I use a blended oil-canola oil blended with vegetable oil.) 2 cups sugar 4 eggs 1 cup buttermilk (I made my buttermilk from a buttermilk mix.) 3 cups self-rising flour 2 teaspoons lemon extract 1 teaspoon almond extract
Cream a stick butter and 1/2 cup additional shortening with 2 cups sugar. Beat well. Add 4 eggs, one at a time, beating well after each addition. Add 3 cups self-rising flour to the mixture, alternately with 1 cup of buttermilk, until flour and buttermilk are used up. Mix well after each addition. Stir in 2 teaspoons lemon extract and 1 teaspoon almond extract. *** For a "Lucky" cake, at this point, add 1 whole almond to some spot in the center of the cake. (For children, use a raisin--no choking!) The piece of cake served with the almond (raisin) is considered "lucky!"*** Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 5 minutes. I placed an oven rack toward the center of the oven and removed the other rack before preheating oven, because the tube pan needs a lot of space. I also placed a sheet of aluminum foil over the top of the cake pan for the first 45 minutes of baking. When I removed it, the top of the cake was pale, so I let it brown up for 7 minutes, and then return the foil to the top of the pan for the remainder of the baking. Test for doneness by inserting a toothpick into the cake, and, if it comes out clean, the cake is done. Remove the cake from the oven, and let it cool in the pan for at least 10 to 15 minutes. I let mine cool for about 3 hours. Run a thin knife around the outside of the pan and around the tube. Then, remove the cake from the pan, put it on a nice serving dish, and let it cool completely. This cake may be eaten as is, or you may ice it with your favorite icing. I use a sugar glaze (below).
Note: To make your own buttermilk,add a tsp of lemon juice to milk and stir.
2 1/2 cups of confectioner's sugar (more or less) 3 tablespoons water (You may use any appropriate liquid--milk, fruit juice, etc.) 1/2 teaspoon vanilla extract or almond extract, optional (I did not add any extra flavoring, but, for this cake, almond flavoring would be nice.)
Combine the 2 1/2 cups confectioner's sugar with 3 tablespoons liquid, and mix until smooth. Pour or spoon the glaze as desired. For this cake, it it nice to let it dribble off the top edge on the outside and down the center.
1 pound butter (4 sticks), softened to room temperature (2) 8 oz. packages cream cheese, softened to room temperature 4 eggs 3 tablespoons vanilla extract 3 cups confectioner's sugar 3 1/2 cups self-rising flour
Cream 1 pound butter with 3 cups confectioner's sugar until light and fluffy. Add (2) 8 oz. packages of cream cheese, and beat with an electric mixer until cream cheese is dissolved into the mixture. Add 4 eggs, one at a time, beating well after each addition. Stir in 3 tablespoons vanilla extract. Add 3 1/2 cups self-rising flour, a cup at a time, and stir into the cake mixture by hand. Do not beat, because this will make the cake tough. Just stir the flour in until the ingredients are combined. Spoon cake batter evenly into a Bundt (or tube) cake pan. Bake at 325 degrees in the center of the oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Cool for about 2 hours before removing from cake pan. Invert onto a nice cake plate. Serve while warm, or let the cake cool and add icing or glaze. You may also serve it with your favorite fruit, fudge, or caramel topping--a very versatile cake!!!
I just wanted to add a note to give credit to a woman named Betty,whom I get all my recipes from on Youtube.I have taken her recipes and put my own stamp on them,adding,substituting and altering her recipes slightly as I go along,finding my own way.I hope you enjoy them all,from mine and Betty's kitchen to yours!
jkjpatch-Thanks I'll be writing in substitutions where I can,like for the alcoholic beverages,I'll put in what you can use in place of alcohol (rum extract instead of rum,etc).Some you can do subs with fairly easily,others you can't,so we'll see how that goes,lol.I forgot to mention too that for most of these recipes if not all,you can replace sugar with an artificial sweetner if you want to.
This dish is similar to french onion soup but in a casserole
5 large onions, sliced into rings 1/2 lb. fresh mushrooms 1/4 cup margarine 1/2 lb. shredded Swiss cheese loaf of french bread, sliced 1 can cream of chicken soup 1/2 cup milk 2 TBSP soy sauce
Saute sliced onions and mushrooms in margarine. Place in a 9 x 13 inch baking dish. Cover top with shredded cheese. Place slices of French bread which have been buttered on both sides over cheese. Combine soup, milk and soy sauce and pour over all. Make a day ahead and refrigerate. Bake uncovered at 350 degrees for 45 minutes or until bubbly.