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I trust everyone is busy cutting the grass, weeding the flower bed and getting the garden in. Thank goodness we still have time to get together for an hour each day and have some fun on the radio. While I still am not an old pro at this cooking business, I am learning thanks to you. . . it continues to be great fun. Have a marvelous summer. By the way. . . the recipe that knocked me off my chair. . . the "Better Than Sex Cake" is included in this bulletin. One of my listeners called in and said she tried the cake. She said, "It wasn't THAT good!" Enjoy.
RHUBARB PIZZA
Crust, mix:
1 cup flour
¼ cup sugar
1 teaspoon baking powder
¼ tsp. salt
Cut in 2 tablespoons solid shortening. Beat 1 egg with 2 tablespoons milk, pour into crust mixture, and mix well. Press in 9 x 13" pan (bottom & sides). Over crust add 3 cups rhubarb (½" pieces), sprinkle on a 3 ounce package of Strawberry Jello, dry.
TOPPING:
1 cup sugar
½ cup flour
½ cup soft margarine
Mix till crumbly. Sprinkle over rhubarb, jello, and mix. Bake at 350° for 40-45 minutes. Cool and cut into squares.
FORGOTTEN CHICKEN
2 cups Minute Rice
1 can cream of celery soup
1 can cream of mushroom soup
1 cup water
1 cut up frying chicken
1 package dry onion soup mix (optional)
Cover bottom of buttered 8x12x2" or 9x13" baking dish with 2 cups Minute Rice. Heat both soups together with 1 cup water. Pour over rice & mix. Place chicken (skin side up) over mixture. Sprinkle with onion mix. Cover dish with foil, seal, and bake at 350° for 2½ hours. DO NOT PEEK!
Here it is by popular demand...
"BETTER THAN SEX CAKE"
1 box yellow cake mix
4 eggs
½ cup oil
¼ cup water
1 box instant vanilla pudding
8 ounces sour cream
1 square chocolate, grated
6 ounces chocolate chips
1 cup nuts, chopped (½ pecans,
½ walnuts)
Mix chocolate, cake mix, eggs, oil, water, and pudding. Beat for 2 minutes. Mix in sour cream. Add chocolate chips and nuts. Bake in tube pan at 350° for 1 hour.
MORGAN'S MAGNIFICENT OBSESSION
CHOCOLATE CAKE RECIPE
(from Flamingo Road)
2 cups sugar
2 cups all purpose flour
1 cup butter or margarine
2 tablespoons cocoa
1 cup water
½ cup buttermilk
2 eggs, slightly beaten
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat 400°. Grease and flour 9 x 13" baking pan. Combine flour and sugar, set aside. In a medium sauce pan melt butter with cocoa and water. Bring to a boil. Pour mixture over sugar and flour, mix well. Add buttermilk, eggs, cinnamon, baking soda, and vanilla. Mix till smooth. Pour into prepared pan. Bake 20-30 minutes till toothpick comes out clean.
ICING: Melt ½ cup butter or margarine with 4 tablespoons cocoa. Bring to boil and remove from heat. Add 1/3 cup milk, 1 16 ounce package powdered sugar, 1 teaspoon vanilla, 1 cup chopped pecans. Mix until smooth. Spread over warm cake.
TIP: To cut the odor of the adhesive used in carpeting a room, place bowls of ammonia around room for 12-24 hours.
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REUBEN CASSEROLE
1¾ cups fresh or canned sauerkraut,
drained
½ pound thinly sliced corn
beef
2 cups (½ pound) shredded
Swiss cheese
3 tablespoons Thousand Island dressing
2 medium tomatoes thinly sliced
(or 2 cups canned tomatoes)
2 tablespoons butter
Preheat oven to 425°. Spread kraut in the bottom of a 1½ quart buttered casserole dish. Top with corned beef, top with shredded cheese, top with dressing, add tomatoes, and top with butter. Sauté 1 cup crumbled, seasoned rye crisp in ½ cup butter. Add ¼ teaspoon caraway seed. Pour on top of other ingredients. Bake 30 minutes or until bubbly. Serves 4-6.
HAMBURGER PEPPER CASSEROLE
1 pound hamburger, browned
2 medium potatoes, peeled &
diced
2 medium green peppers, seeded
& cut in thin strips
1 stalk celery, chopped fine
1 4 ounce can mushrooms (bits
& pieces), drained
1 cup grated cheddar or Colby cheese
1 tablespoon butter or margarine
In a greased casserole, place browned meat, potatoes, peppers, celery, and mushrooms. Cover and bake for 15-20 minutes at 375°. Add cheese and top with butter. Return to oven till cheese melts.
CORN BEEF CASSEROLE
8 ounce package noodles, cooked
and drained
1 small can evaporated milk
1 can cream of chicken soup
¼ pound Velveeta Cheese,
cubed or grated
1 small onion, chopped
1 can (12 ounces) corned beef
Heat milk, soups, and cheese until cheese melts. Mix with noodles and other ingredients. Place in buttered baking dish. Top with 2 cups corn flakes (crushed), toss with 2 tablespoons melted margarine or butter. Bake at 375° for 30 minutes or until bubbles. Bake uncovered.
VEGETABLE CASSEROLE
1 box frozen, chopped spinach
1 8 ounce package medium
size noodles
¼ pound butter
½ pound fresh mushrooms,
sliced
3 small carrots, peeled & sliced
thin
½ cup chopped parsley
1 pound Velveeta Cheese
Cook and drain spinach. Boil noodles for ONLY 6 minutes. Melt butter in large iron skillet, sauté vegetables. Grate cheese. As each ingredient is processed, put into a large casserole. Mix well. Cover and bake at 350° for 30 minutes.
IMPOSSIBLE LASAGNA
½ cup small curd cottage
cheese
¼ cup grated Parmesan cheese
1 pound ground beef, cooked and
drained
1 teaspoon dried oregano leaves
½ teaspoon dried basil leaves
1 6 ounce can tomato paste
1 cup shredded Mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 teaspoon salt
¼ teaspoon pepper
Heat oven to 400°. Lightly grease 10 x 1 x ½" pie plate. Layer cottage and Parmesan cheese in plate. Mix beef, oregano, basil, tomato paste and ½ cup Mozzarella cheese. Spoon over top of cheeses. Beat milk, bisquick, eggs, salt and pepper till smooth. Pour on top. Bake till golden brown, 30-35 minutes. Top with remaining Mozzarella. Let stand 5 minutes before cutting.
ITALIAN MEATLOAF
2 pounds ground pork
2 beaten eggs
½ cup milk
¾ cup coarsely crushed crackers
½ cup grated Parmesan cheese
¼ cup finely, chopped onion
1 teaspoon Worcestershire Sauce
½ teaspoon garlic salt
¼ teaspoon crushed basil
leaves
4 teaspoons catsup
Combine all but catsup. Mix well. Make 3 individual loaves and place in a shallow baking pan. Top with catsup. Sprinkle additional Parmesan cheese and basil over top. Bake 350° for 45 minutes. Freezes well if you like.
SHRIMP & GREEN BEAN BAKE
1 can or package frozen green beans
(French Style)
1 package frozen shrimp (small)
1 can cream of celery soup
2 tablespoons snipped parsley
2 tablespoons lemon juice
½ cup shredded American
cheese
Thoroughly rinse shrimp, cook beans omitting salt and drain. Place beans in shallow dish. Cover with shrimp. Combine soup, parsley, lemon juice, and pour over. Cover and bake at 350° for 15 minutes. Uncover and top with cheese, sprinkle on paprika, bake until cheese is brown.
TIP: Beer can be substituted for wine in a wine tomato spaghetti sauce. And it's great as a marinade for beef or pork. Slowly add one part vegetable oil to three parts flat beer. Then add some garlic, lemon juice, sugar, salt, and cloves to taste.
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CATALINA SALMON QUICHE
2 3 ounces (or 1 6 ounce)
package cream cheese (room temperature)
½ cup sour cream
2 eggs, beaten
2 tablespoons prepared mustard
7¾ ounce can salmon, drained
9" deep dish pie shell
10 ounces chopped broccoli, thawed
& drained
¼ cup chopped onion or 1
tablespoon minced onion
¼ cup mozzarella or Swiss
cheese, shredded
Place first 4 items in blender. Remove skin and flake the salmon, place in bottom of pie shell, top with broccoli (spread even), pour the cheese mix on top, and sprinkle with cheese and onion. Bake at 375° for 40-45 minutes.
ASPARAGUS & CORN CASSEROLE
1 package frozen corn
1 pound can of asparagus or fresh,
cooked asparagus
2 tablespoons butter or margarine
2 tablespoons flour
½ cup milk
¼ teaspoon celery salt
1 cup buttered bread crumbs
2 tablespoons grated Parmesan cheese
Cook corn till barely tender, drain, and reserve liquid. Drain asparagus, reserve liquid, melt butter in saucepan, and blend in flour. Gradually add milk, vegetable liquids (½ cup). Stir till thick and smooth. Add celery salt. Layer corn and asparagus in a buttered casserole. Pour cream sauce over that. Top with crumbs and cheese. Bake 350° for 20 minutes.
CAULIFLOWER & HAM
1 small cauliflower, separated into
small bits.
3 tablespoons minute tapioca
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
2 cups milk
2 tablespoons butter
½ pound ham
½ cup buttered bread crumbs,
finely crumbed
Cook cauliflower in boiling water for 5 minutes, drain. Combine tapioca, salt, pepper, paprika, and milk in top of double broiler. Place over rapidly boiling water. Cook 8-10 minutes. Add butter. Place layer of tapioca mix in greased baking dish. Add layer of cauliflower, top with ham, repeat layers with tapioca on top. Cover with crumbs. Bake at 350° for 20 minutes.
FRIED RICE
4 cups rice, cooked and drained
4 tablespoons oil
1½ cups roasted beef or
pork, or cooked chicken
¾ cup scallions
1 teaspoon salt
¼ teaspoon pepper
2 eggs
½ cup finely chopped parsley
2 tablespoons soy sauce
Cook rice a day before. Let sit in refrigerator. Place oil in skillet. Fry beef or pork. Cut into bite size pieces. Turn cold rice into skillet. Stir constantly, remove lumps and cook till light brown. Add pork, chicken, or beef, scallions, salt, pepper and cook 1 minute, stirring constantly. Make dent in rice. Beat eggs and pour into dent. Stir egg mixture till set. Mix into rice. Blend in parsley and soy sauce. Serves 4-6.
STIR FRY BROCCOLI
2 bunches broccoli, flowers only
4 tablespoons peanut oil
1 can water chestnuts, diced
1 pound lean, cubed beef
Seasoning Sauce:
2 tablespoons oyster sauce
1 teaspoon salt
1 teaspoon sugar
½ cup chicken broth
Thickening Sauce:
1 tablespoon corn starch
2 teaspoons soy sauce
3 tablespoons water
Cook broccoli 2-3 minutes, drain. Heat oil and brown meat in Worcestershire sauce. Add water chestnuts and cook 2-3 minutes. Add broccoli and seasoning sauce. Cook several minutes. Add thickening sauce and cook till thick. Serve over meat and rice.
SPICY BEEF JERKY
1 pound venison or beef
4 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cinnamon
3 dashes liquid smoke
½ cup water or wine
Preheat oven to 150-200°. Cut meat in 1/8 or ¼" strips. Mix all ingredients except meat. Cover meat with mixture, and let stand overnight. Turn occasionally. Place in oven on rack to dry (4-7 hours). Pat off oil. For chewy jerky, cut with grain. For brittle jerky, cut against grain.
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ZESTY VEGETABLE BAKE
(This can be used for a salad base,
to be combined with other ingredients ... recipes follow)
Base:
1 10 ounce package frozen
peas
1 10 ounce package baby lima
beans
1 10 ounce package French
green beans
Cook each per package directions. Cover with:
1 cup mayonnaise
1 teaspoon prepared mustard
2 hard boiled eggs
½ cup chopped onions
1 teaspoon Worcestershire Sauce
½ teaspoon salt
TUNA SALAD
(using base)
1 6 ounce can tuna, drained
½ cup mayonnaise
1 cup vegetable base
½ cup celery
2 tablespoons sweet pickle relish
Mix well.
CHICKEN/ALMOND SALAD
(using base)
1 cup chicken
1 cup vegetable base
½ cup celery
½ cup almonds
½ cup mayonnaise
Mix well.
HAM SALAD
3 cups cooked rice
1 can kidney beans, rinsed and
drained
1½ cups sliced celery
½ cup red onions
½ cup green pepper
2 tablespoons pimento
2-3 cups cooked cubed ham
Dressing:
1/3 cup cider vinegar
3 tablespoons sugar
¼ cup oil
2 tablespoons Dijon mustard
2 teaspoons garlic salt
1 teaspoon pepper
¼ teaspoon tabacco sauce
Combine all of the above. Boil 30 seconds. Pour dressing over and toss well. Chill and stir occasionally.
CHEESE COMB SANDWICH
(WW II Type)
1 cup cream or cottage cheese
¼ cup mayonnaise
¼ cup chopped olives or
¼ cup chopped nuts or
¼ cup chopped pimento or
use all 3
Mix cheese with Mayonnaise and/or very thin slices rye or brown bread, buttered.
ONION CARAWAY RYE CRACKERS
1½ cup flour
½ cup medium rye flour
2 tablespoons instant minced onion
2 teaspoons baking powder
1 teaspoon salt
caraway seed
¼ cup softened shortening
¾ cup water
1 egg white
coarse salt
Mix flours, onions, baking powder, salt and 1 teaspoon caraway seeds. Stir in shortening till well blended. Stir in water until smooth dough forms (if necessary add 1-2 teaspoons water, soften dough). Divide in half, cover, let stand at least 10 minutes. Place ½ dough on lightly greased 17x14" baking sheet, Trim edges, brush with egg white. Cut in 2x1" rectangles. Sprinkle with coarse salt and caraway seeds. take in middle of preheated 400° oven 12-15 minutes until dry and crisp. Remove to cool. Repeat with remaining dough.
SALTINE CRACKERS
1 cup flour
¾ cup lard
1 heaping teaspoon baking powder
1½ cup water
Mix like a pie dough. Roll as thin as possible. Cut into squares. Prick with fork. Lightly salt tops and bake at 375° for 7 minutes WATCH CLOSELY.
We most not forget our favorite pets.
RYE CRISP FOR DOGS
2 cups rye flour
½ cup soybean flour or ¼
cup white flour and
¼ cup corn meal
6 tablespoons oil
2/3 cup warm water
Preheat oven to 350°. Blend flours, mix oil and water, and add to flour mixture. Mix well. Dough should form a ball. Pat out dough to ¼" thickness on a lightly oiled cookie sheet. Cut with cutter. Remove scraps and reuse. Bake for 40 minutes on a wire rack.
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Something special for graduation or wedding.
BLUE PUNCH
1 gallon water
½ cup sugar
11 small cans frozen lemonade
1 scant tablespoon blue food coloring
¼ teaspoon green food coloring
½ gallon pineapple sherbet
11 12 ounce bottles 7 Up
Add 7 Up just before serving.
PEACH COLORED PUNCH
3 cans Peach Hi-C
1 can Pineapple/Orange Hi-C
2 boxes apricot jello (in 2 cups
hot water)
Mix well, add 2 quarts ginger ale just before serving.
CREAMY FILLED BROWNIES
Melt 1 6 ounce package semi-sweet chocolate pieces with 6 tablespoons butter or margarine. Constantly stir over low heat, cool. Gradually add 1/3 cup honey and 2 beaten eggs. Blend in chocolate mixture and 1 teaspoon vanilla. Sift together ½ cup flour and ½ teaspoon baking powder. Stir together till dry ingredients become moist. Pour ½ mixture into two 9x9x2" pans (half in each pan). Bake at 350° for 10 minutes.
Filling:
Cream together: 8 ounce package
cream cheese, softened
½ cup sugar
Beat in 1 egg with a dash of salt. Stir in ½ cup chopped nuts (optional) Place filling between 2 layers. Return to 350° oven for 30 minutes.
COCOA BARS
½ cup soft shortening
1 cup sugar
1 egg
¾ cup buttermilk or sour
milk
1 teaspoon vanilla
1½ cups sifted flour
½ teaspoon soda
½ teaspoon salt
½ cup cocoa
Preheat oven to 350°. Mix shortening, sugar, eggs, and then stir in buttermilk and vanilla. Sift dry ingredients together. Add to mixture. Spread into greased and floured 9 x 13 inch pan. Bake for 20-25 minutes. Frost with brown butter icing. Cut into squares.
BANANA CARROT BREAD
1 stick melted butter
¾ cup sugar
2 eggs
1 cup overripe bananas, mashed
1¾ cup flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon ground cloves
1 cup chopped pecans, optional
¾ cup grated raw carrots
1 teaspoon vanilla
Cream the butter and sugar, add eggs (one at a time), and stir in mashed bananas. Add dry ingredients. Mix well. Stir in nuts, carrots, and vanilla. Pour into greased and floured 9 x 5" loaf pan (or 2 small loaf pans). Bake at 350° for 1 hour until done. Let cool in pan for 15-20 minutes. Turn out on wire rack.
APRICOT BRAN BREAD
1 cup dried apricots, cut into small
pieces
3 tablespoons sugar
1½ cup whole bran cereal
1 cup milk
2 eggs, beaten
½ cup vegetable oil!
1½ cup flour
½ cup sugar
3¾ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
Cover apricots with boiling water. Let stand 10 minutes. Drain. Sprinkle with 3 tablespoons sugar. Set aside. Combine: bran cereal, milk, eggs, and oil. Blend in electric mixer. Add flour, ½ cup sugar, baking powder and salt. Mix until moist. gently add apricot mixture. Pour into 2 buttered 9 x 5" loaf pans. Top each loaf with remaining sugar. Bake at 350° for 1 hour NOTE Dried fruit is easily cut with scissors dipped in flour.
SWEDISH NUTS
Toast 1/3 cup nuts in 325° oven till light brown (NOTE: if you use almonds, blanche them first.) Stiffly beat 2 egg whites and fold in 1 cup sugar and 1 dash salt. Beat till stiff peaks are formed. Fold nuts into mix. In a jellyroll pan, melt ½ cup butter. Spread nut mixture over that. Bake at 325° for 30 minutes. Stir every 10 minutes till butter is gone and nuts are well coated.
BREAD TIP: 1 teaspoon ginger added to any basic bread recipe is a great addition.
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We thank the "windy city" for this recipe.
CHICAGO CRUNCHY CHOCOLATE CHIPS
3½ cups sifted flour
3 teaspoons baking soda
1 teaspoon salt
½ cup butter
½ cup oleo
1 cup packed brown sugar
1 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla
1 cup vegetable oil
1 cup corn flakes, smashed
1 cup oatmeal
1 12 ounce package semi sweet chocolate
chips
Sift flour, soda, and salt. Cream butter and shortening along with sugars. Add egg, milk, and vanilla. Stir in flour Mixture alternately with oil. Stir in corn flakes, oatmeal, and chocolate chips. Bake on ungreased cookie sheet at 350° for 10 12 minutes or until golden brown.
PEANUT BLOSSOMS
Sift together:
1¾ cup flour
1 teaspoon soda
½ teaspoon salt
Cream together:
½ cup shortening
½ cup peanut butter
Gradually add:
½ cup white sugar
½ cup brown sugar
Cream well and add:
1 unbeaten egg
2 tablespoons milk
1 teaspoon vanilla
Blend in dry ingredients. Shape into balls and roll in sugar. Place on ungreased cookie sheet. Bake at 350° for about 8 minutes and watch closely. Remove from oven, place a milk chocolate candy kiss on each cookie, and return to oven for 2-5 minutes more.
VIENNA COFFEE
¼ cup powdered non-dairy
creamer
1/3 cup sugar
½ teaspoon ground cinnamon
¼ cup instant coffee
Blend in blender. Use 1 tablespoon mix to 6 ounces boiling water. Makes 14 servings.
JELLO COOKIES
1 cup margarine
¾ cup sugar
2 packages jello (small) (reserve
5 tablespoons)
2 eggs
½ teaspoon vanilla
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
Mix all ingredients together. Drop on cookie sheet. Bake at 375° for 8-10 minutes.
Glaze:
5 tablespoons jello
2 tablespoons margarine
2½-3 cups powdered sugar
water to mix
RHUBARB ROLLS
3 cups rhubarb, finely chopped
2¼ cups sifted flour
4 teaspoons baking powder
½ teaspoon salt
1/3 cup cream
2/3 cup milk
Combine ingredients. Flour a board, knead lightly, roll to ¼" thick. Place rhubarb on dough, roll and slice ½" thick pieces. Place in a 9x13" pan.
Syrup:
1½ cups sugar
1¼ cups water
Combine and pour over rolls. Bake at 400° for 30 minutes.
AMEILA'S MUD PIE
(from Amelia Island Plantation
in Florida)
Shell:
21 Oreo cookies, chopped fine
6 tablespoons melted butter
Mix and press into pie pan. Freeze.
Filling:
1 quart chocolate ice cream
2 tablespoons ground coffee
2 tablespoons Sanka
4 tablespoons whipped cream
2 tablespoons brandy
2 tablespoons Kaluha
Whip ingredients together. Put in shell and freeze till hard. Serve with fudge topping
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Here area variety of ways to top your cake, cookies, or whatever needs frosted.
DECORATOR FROSTING
1¼ cups Crisco
½ cup milk
2 pounds white powdered sugar
½ teaspoon almond flavoring
dash of salt
Mix ingredients slowly. Add powdered sugar.
WEDDING CAKE FROSTING
4 tablespoons sugar
2 tablespoons water
2 egg whites
1 pound powdered sugar, sifted
1 teaspoon vanilla
2/3 cup crisco
Boil sugar and water 1 minute. Beat the egg whites till stiff, pour water over whites, stirring. Beat in Crisco, powdered sugar and vanilla.
BLENDER CHOCOLATE FROSTING
1 cup white sugar
4 squares, cut-up, unsweetened
chocolate
¾ cup evaporated milk, undiluted
½ teaspoon mint or vanilla
flavoring
pinch of salt
Put sugar in blender, cover and pulverize at high speed till fluffy. Add remaining ingredients. Beat at high speed till thick (2-3 minutes.) Push frosting into the blades with rubber scraper.
CHOCOLATE FROSTING
1 cup sugar
¼ cup margarine
¼ cup milk
Combine and boil for 1½ minutes. Remove from heat and add:
½ cup chocolate chips
4 large marshmallows
Stir well, immediately spread over cake or brownies.
ANOTHER CHOCOLATE FROSTING
1½ cups sugar
1 square chocolate
1/8 teaspoon salt
¼ cup Crisco
½ cup milk
Boil for 1 minute. Do not stir till cooled and ready to beat. When cool, add 1 teaspoon vanilla, and beat till creamy. Let stand 1 hour.
MARSHMALLOW FROSTING
1 cup Karo white syrup
4 large marshmallows, cut-up
½ teaspoon baking powder
1 teaspoon vanilla
2 egg whites
Melt marshmallows and syrup, pour over egg whites, and beat till stiff. Add remaining ingredients and beat well.
KOOL-AID BUTTER FROSTING
Dissolve 1 tablespoon Kool Aid (unsweetened) with 2 tablespoons hot water. Cream ¼ cup butter or margarine until soft. Add 4 cups sifted powdered sugar alternately with Kool Aid and butter. Beat well. Frosts 2 layers or a 9 x 13 inch cake.
PHILADELPHIA CREAM FROSTING
2 cups powdered sugar
¼ cup margarine, softened
6 ounce package cream cheese, softened
1 teaspoon vanilla
Mix together.
TWINKIE CAKE
1 yellow cake mix
1 package vanilla instant pudding
1 cup water
1/3 cup oil
3 eggs
½ teaspoon salt
(or use a pudding plus cake mix
with ½ teaspoon salt)
Filling:
5 tablespoons flour
1 cup water
1 cup sugar
½ cup margarine
½ cup shortening
2 teaspoons vanilla
Combine flour and water, cook until thick, and cool in refrigerator. Combine sugar, margarine, shortening, and vanilla. Beat till thick. Add to cooled flour water mixture. Mix cake mix, pudding, water, eggs, oil. and salt. Pour into a waxed paper lined 9x13" pan. Bake at 350° for 35-40 minutes till done. Cool, remove cake from pan, slice lengthwise with thread, spread filling between layers, and sprinkle with powdered sugar.
MOCHA COFFEE
¼ cup powdered non-dairy
coffee creamer
1/3 cup sugar
2 tablespoons cocoa
¼ cup instant coffee
Blend this dry mix in a blender. Use 1 tablespoon of mix to 6 ounces boiling water. Makes 16 servings.
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"A few goodies for the bunny to bring next Easter..
EASTER NESTS
5 tablespoons butter
12 ounce chocolate chips (melted)
6 crushed, shredded wheat muffins
Combine and stir until well coated. Drop on wax paper, form into nests. When cool add 3 colored jelly beans.
EGG NESTS
1 can sweetened condensed milk
2 14 ounce packages flaked
coconut
1 tablespoon sugar
3 ounce package lime jello, use
dry
Mix well and form into nests.
EASTER EGG NESTS
5 cups puffed rice
1/3 cup margarine
½ cup peanut butter
½ pound large marshmallows
(32)
1 pound jelly beans
some colored sugar or coconut
Place puffed rice on cookie sheet, heat at 325° for 8-10 minutes. Melt margarine, peanut butter, and marshmallows. Put puffed rice in bowl, pour melted ingredients over it. Shape into nests and sprinkle with sugar or coconut. Fill with jelly beans.
EASY BAKED EGGS
6 eggs, slightly beaten
2/3 cup milk
1/3 cup Velveeta cheese
salt and pepper to taste
Melt 2-3 tablespoons margarine in 8 x 8" glass pan. Melt cheese with milk. Add to eggs. Sprinkle with salt and pepper. Bake at 350° for 15-20 minutes. Cut in squares.
CANDY EASTER EGGS
½ cup unsweetened cocoa
¼ cup butter or margarine
1/3 cup light corn syrup
1 pound powdered sugar
½ cup nuts
Mix first three ingredients till smooth. Add remaining ingredients and mix till smooth. Divide into 12 balls. Form into eggs and let sit 1 hour. Brush corn syrup over eggs and roll in coconut (1 3 ½ ounce can)
EASY, EASTER EGG DYE
1 package of Kool Aid (color dictates flavor). Add Kool Aid to 2/3 cup lukewarm water. Dip eggs to desired color shade.
BAKED EGG CUSTARD
2 eggs, beaten
2 cups milk, scalded
1 teaspoon vanilla
1/8-¼ cup sugar, to taste
nutmeg
Mix eggs, scalded milk, vanilla, and sugar. Pour into custard cups and sprinkle with nutmeg. Place cups in shallow pan containing 1 inch of water and bake at 325° for approximately 40 minutes. Custard is done when a wooden toothpick inserted in the center comes out clean.
YUMMY PEANUT BUTTER MUNCHIES
2 cups confectioners sugar
1¼ cups peanut butter (crunchy
or smooth)
¼ cup margarine
2 cups Rice Krispies
1 package chocolate or butterscotch
chips (optional)
Mix well and roll into balls.
