Fresh apple cake

4 cups shredded apple
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts
2 eggs, beaten
1 tsp. vanilla
2 cups flour
2 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 package butterscotch chips

Cream oil, sugar and eggs together. Stir or beat in apples, nuts and vanilla. Mix and add all the dry ingredients. Mix or beat well. Pour into well greased pan and bake at 350 for one hour. If using a Bundt pan, cool before removing from pan.

Mandarin Orange Pineapple Cake

1 package golden butter cake mix
11 oz. can mandarin oranges (do NOT drain juice)
3/4 cup oil
4 eggs
1 tsp. orange extract

FROSTING
13 1/2 oz. cool whip
3 oz. instant vanilla pudding (dry)
20 oz. can crushed pineapple


Mix cake mix with mandarin oranges and juice and oil. Add eggs one at a time. Mix well. Grease and flour 3 8-inch cake pans. Divide batter evenly between pans. Bake at 350 degrees for 20-25 min. Cool thoroughly.
Mix cool whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 min. Frost cake and keep refrigerated.

Carrot Cake

2 cups flour
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cup cooking oil
4 1/2 cups grated carrots
4 eggs lightly beaten
1/2 cup nuts
1 cup raisins

Preheat oven to 350 degrees. In a large bowl mix flour, soda, salt, cinnamon, and sugar together. Add oil carrots, eggs and nuts. Pour batter into a greased 9X13 pan and bake for 50-60 min. or pour into 2 greased round cake pans and bake for 30-40 min.


CREAM CHEESE FROSTING

Cream together:
8 oz. cream cheese
1 stick butter

Add:
1 lb. package powder sugar
2 tsp. vanilla

JJ's Pound Cake

Sift together and set aside
3 Cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In Mixing bowl
1 Cup butter
2 Cup Sugar
4 Eggs unbeaten
1 tsp. vanilla
1 tsp Lemon extract or 1 tsp grated lemon rind
1 Cup buttermilk
Beat butter, sugar, eggs, vanilla and lemon or lemon rind for 2 1/2 minutes scraping bowl while beating. Add sifted flour mixture alternately with 1 cup buttermilk. Scrape bowl while beating, beat only enough to blend well about 2 1/2 minutes.
Pour in greased-floured pans Bake at 350 for 1 hour or until toothpick comes out clean.



Pour in grease-floured *pan(s) Bake at 350 for 1 hour and10 minutes
*

Pumpkin Cake in a Jar

2/3 cups shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups water
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 cups chopped walnuts

Sterilize 8 wide mouth pint jars. Grease with shortening. Cream shortening and sugar together. Mix remaining ingredients. Put in jars and on baking sheet and fill about 1/2 full with cake batter.

Bake at 325 degrees for 45 minutes or until toothpick comes out clean. Put clean, hot lids on jars as they come out of the oven. Screw on the jar band and let cool 24 hours. The lids seal as the bread cools.

Cheesecake

Crust:
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans

Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)

*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.

Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling

Pumpkin Cake

1 29 oz can pumpkin
3 eggs
4 tsp pumpkin pie spices
1 can evaporated milk
1 cup sugar
1/2 tsp salt
1 box of yellow cake mix

Mix first 6 ingredients together and pour into a greased and floured 9x13 baking pan.
Sprinkle one box of yellow cake mix on top
Drizzle one cube melted butter over the cake mix
Sprinkle with chopped nuts
Bake at 350 degree for 60 minutes

Black Forest Mini Cheesecakes

18 to 24 vanilla wafer cookies
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled

1. Heat oven to 325 degree Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling, cover; refrigerate leftover cheesecakes. 1 1/2 to 2 dozen cheesecakes.
Sour Cream Topping: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Hawaiian Wedding Cake

1 pkg. cream cheese
2 tall cans crushed pineapple
1 small pkg instant vanilla pudding
1 cup milk
1 large container whipped cream
1/2 cup to 1 cup coconut
1 yellow cake mix

Bake cake as directed. Cool cake well. Drain pineapple well. Put cream cheese, pudding, milk and whipped cream into large bowl an beat until like thick whip cream. Stir in drained pineapple. Take whipped cream mixture and put on cooled cake- the more frosting the better. Sprinkle with coconut. Refrigerate cake before serving.

Pina Colada Cake

1 yellow cake mix
1 can Bicardi Mixers Pina Colada Mix, thawed this is non alcoholic)
cool whip or whipped cream
ice cream or sherbet (optional)

Bake a yellow cake mix according to directions in a jelly roll pan for 15
minutes. While still warm, poke holes in cake with a fork. Pour thawed
Barcardi Mixers Pina Colada mix over cake to make a glaze. Refrigerate.
Before serving, top with a dollop of whip cream, sliced strawberries and
spearmint leaf (optional). The cake goes very well with pineapple ice
cream, too.

Texas Sheet Cake

2 cubes butter
1 cup water
2 Tbsp. cocoa
2 cups flour
2 tsp. lemon juice
1/2 cup milk
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbsp. vanilla
1 tsp. cinnamon

Bring to a boil the butter, water and cocoa. Then pour over the flour and sugar. Beat together well. Add the lemon juice to the milk then add to the 1st mixture along with baking soda, salt, cinnamon, eggs and vanilla. Mix well then pour into a large greased cookie sheet (jelly roll pan). Bake at 375 degrees for 20-25 min.

ICING
1 cube butter
4 Tbsp. cocoa
1/3 cup milk
1 bow powdered sugar (3 3/4 cups)
1 cup chopped nuts (optional)
1 tsp. vanilla

Mix the butter and cocoa together and bring to a boil. Remove from heat and add milk, powdered sugar and vanilla. Beat well. Mix in nuts and spread on the warm cake.

Fresh Apple (Zucchini) Cake

Beat together:
2 eggs
1/2 cup oil
2 cup sugar
1 tsp. Vanilla
Mix well and add:
1/2 cup nuts or raisins
2 cup flour
1 tsp. baking soda
1 cup chopped zucchinni
2 tsp cinnamon
1 tsp. salt
Mix all together and bake in a greased 9x13 glass pan at 350 degrees for 1 hour.
Icing:
1 1/2 cup powder sugar
6 oz softened cream cheese
3 Tbls. Butter
3/4 tsp. vanilla
Cream together and frost cooled cake.

La Bete Noire Cake

Cake
1 cup water
3/4 cup sugar
9 tbl (1 stick plus 1 tbl) unsalted butter, diced
18 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 oz bittersweet (not unsweetened) or semi sweet chocolate, chopped

Lightly sweetened whipped cream

For cake: Preheat oven to 350 degree
Butter 10 inch diameter spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Do ahead Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Cheese Cake

2 cups flour
1/2 cup sugar
2 tsp. grated lemon peel
1 cup butter or oleo
2 slightly beaten eggs
1/2 tsp. vanilla

Combine flour, sugar, and lemon peel. Cut in butter until mixture is crumbly. Add eggs and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 12 inch spring pan, sides removed. Bake in hot oven, 400 degrees about 6 minutes or until golden brown. Pat remaining dough evenly on sides of a height of 2 inches. Butter sides of pan first, while bottom is cooling.

Filling:
6 (8 oz.) cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 cup sugar
3 Tbsp. flour
1/4 tsp. salt
5 eggs (1 cup)
2 egg yolks
1/4 cup heavy cream

Stir cream cheese to soften. Beat until fluffy. Add vanilla and peel. Mix sugar, flour, and salt; gradually blend into cream cheese. Fold in eggs and yolks, one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake in very hot oven, 500 degrees, for 5-8 minutes or until top edge of crust is gold. Reduce oven heat to 200 degrees, bake 1 hour longer. Remove from oven in pan and about 3 hours later remove sides of pan. Glaze.

Strawberries Glaze:
2-3 cups fresh strawberries
1 cup water
1 1/2 Tbsp. cornstarch
1/2 to 3/4 cup sugar

Crush 1 cup berries and water and cook 2 minutes then pour through a sieve. Mix cornstarch with sugar, stir in hot berries. Bring to boiling, stirring constantly. Cook and stir until thick and clear. (Add red food coloring.) Cool to room temperature. Place remaining berries on top of cooled cheese cake circle with pineapple rings. Pour glaze over strawberries. Chill about 2 hours.

Pineapple Glaze:
Mix 3 Tbs. sugar and 1 Tbs. cornstarch, stir in 1 cup unsweetened pineapple juice. Add 1/2 tsp. grated lemon peel. Stir and boil until mixture thickens. Cool to room temperature. Trim cake with red pineapple rings, spoon on glaze. Chill 2 hours.

Poppy Seed Cake

1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 cup oil
1 cup water
5 eggs
1 tsp. almond flavoring
3-4 Tbs. poppy seeds

Mix together well. Bake at 350 for 30-50 min.

Syrian Oriental Cake

2 cups light brown sugar (packed)
½ cup butter or margarine (1 cube)
2 cups all-purpose flour
1 egg
1 cup sour cream
1 tsp. nutmeg
1 tsp. soda
½ cup chopped nuts (pecans)

Work by hand the sugar, flour and butter. Sprinkle half of this mixture into a well-greased spring form pan 7x3 (I use a tube pan). Mix sour cream, soda, and nutmeg together. Pour into the remaining sugar, flour, and butter mixture. Add the egg and beat all well. Pour over mixture in pan. Sprinkle the top with nuts. Bake at
300 degrees for 1 1/4 hours or tested as done.

From the kitchen of Wanita K. Weimer

Poppy Seed Cake

1 box yellow cake mix
2 pkg. instant vanilla pudding (small)
4 eggs
1/3 cup poppy seeds
½ cup (1 cube) melted butter
1 cup sour cream
1 tbsp. almond extract

Combine all and beat about 5 minutes. Bake in greased bundt pan about 1 hour at 350 degrees.

From the kitchen of Erena Levin – Sierra Club Singleaires.

Texas Fudge Cake

Pre-heat oven @ 355°

Mix dry ingredients in bowl and set aside.

2 cups flour
2 cups sugar
½ tsp. salt

Bring the following ingredients to a boil, and mix with dry ingredients

2 sticks butter
4 Tbsp. cocoa
1 cup water

Add to dry & boiled mixture the following

1/2 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla

Bake @ 355° for 30-35 minutes



Frosting

Bring to boil in saucepan the following

1 stick butter
4 Tbsp. cocoa
4-6 Tbsp. buttermilk
1 tsp. vanilla

-Add to boil mixture the following

3 1/2 cups powdered sugar

**Frost cake while still hot

***Make buttermilk by adding small amounts of vinegar to regular or canned milk***

(Some things I’ve learned from making this cake a dozen times: If you sift the powder sugar for the frosting, it doesn’t make lumps in the frosting. I add the baking soda to the other dry ingredients. And ½ pint of buttermilk is the exact amount you need for this cake.)

Lemon Jell-o Cake

1 pkg. yellow cake mix
1 small pkg. lemon Jell-O
¾ cup hot water
¾ cup salad oil
1 tsp. lemon extract
4 eggs

Mix Jell-O with hot water and cool. Place all ingredients in a bowl and mix well. Grease and flour a tube pan. Bake 1 hour at 350 degrees.

Lemon Jell-o Cake Icing

1 cup powdered sugar
3 tbsp. lemon juice
Lemon zest of 1 lemon

Mix and pour on cake while warm.
From the kitchen of Angie Ryan, my grandmother.

Fresh Apple Cake

3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cup oil
2 eggs
4 cups diced apples
1 cup chopped nuts

Mix all ingredients together. Bake in a greased and floured 9x13 pan at 350° for 50-55 minutes.

Frosting:
1/2 cup margarine
1- 8 oz pkg. cream cheese
1 tsp. vanilla
1 box powdered sugar