No show was broadcast on sept. 1, 8, 22, 29
CHAMPAGNE CAKE AND FILLING/ICING (75th anniversary pg 34) 9-15-01 Top of page
1 package white cake mix (2 layer
2 egg whites
2/3 cup cherry wine or champagne
2/3 cup water
Combine these ingredients and beat for 4 minutes. Pour into 2 prepared (greased and floured) 9 inch layer pans. Bake at 350 degrees for 20 minutes.
1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
4 drops red food coloring
½ pint whipping cream, whipped
Combine shortening, milk, powdered sugar, and food coloring. Beat well. (NOTE: use half of this mixture as the filling between layers.) Gently fold in the whipped cream to the remaining half. Ice the cake. Refrigerate.
CINNAMON PICKLES 9-15-01
Large cucumbers peeled, seeded and cut into chunks ½ inch by 2 inches, enough for 2 gallons
Soak for 24 hours in 2 gallons of water and 2 cups pickling lime
Soak in clear water for 3 hours
Simmer cucumbers for 2 hours in
2 bottles red food coloring, 1 tbs. alum and enough water to cover. Drain
and discard liquid.
Put pickles back in container.
2 cups water
2 cups vinegar
10 cups sugar
8 cinnamon sticks
1 large package red hots
Mix together and bring to boil until all red hots are dissolved. Pour over cucumbers. Let set for 24 hours. Drain liquid into saucepan and boil it again, then pour again over cucumbers. The next day do the same. The next day bring syrup and cucumbers to a boil. Put into jars and seal. May yield 12 pints.
QUICK CAKE FILLING 9-15-01
1 small box instant vanilla pudding,
sugar free or regular
20 oz. can crushed pineapple
Mix together and fold in 8 oz tub of cool whip. Put in between layers of cake or frost.
MANDARIN ORANGE CAKE (RestoftheBestoftheOpenLinepg211) 9-15-01
1 cup sugar
1 cup flour
Small can mandarin oranges, drained
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
Combine all ingredients in one bowl and beat 2½ to 3 minutes. Bake for 30 to 35 minutes at 350° in an 8 inch buttered pan. For topping, bring ¾ cup brown sugar, 3 tablespoons margarine or butter and 3 tablespoons milk to a boil and pour over hot cake.
ORANGE SLICE CAKE (mar72pg2) 9-15-01
1 pound candy orange slices, cut
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
¼ teaspoon salt
1 cup margarine or butter
2 cups sugar
Stir ½ cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.
NO BAKE EGG NOG CHEESECAKE 9-15-01
¾ cup graham cracker crumbs
¼ cup sugar
¼ cup margarine/butter
Mix together and press into bottom of 8x8 pan.
8 ozs. softened cream cheese
½ cup sugar
Dissolve 1 pkg. knox gelatin in ¼ cup cold water, but heat it to dissolve. Add to cheese mixture. Add one cup egg nog. Cool until it's just slightly thickened. Fold in 2 cups whipped topping. Pour over graham cracker crust. Chill.
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