Southern's Chefs Recipes from our kitchens to yours
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Cakes |
Caramel Fudge Cake..................... ....................................Dana S., LaGrange, N.C. 1 package Chocolate Cake Mix Preheat oven to 350 F. Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9 inch pan. Bake 15 minutes. Meanwhile, in saucepan over low heat, melt the caramels and margarine. Remove from heat. Add Eagle Brand Milk and mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. Top with pecans. Return to oven and bake 25 minutes longer or until cake springs back when lightly touched. Great-Grandmother's Old Fashioned Tea Cakes..............Lisa H., Red Springs, N.C. Cream the sugar and butter. Add the eggs, beating after each one. Add water and vanilla. Sift the dry ingredients together and mix into creamed mixture. Cover and chill one hour. Preheat oven to 350. Roll out the chilled dough to a thickness of slightly less than 1/4". Use a 2" cookie cutter or glass (my great-grandmother used a clean snuff can!) Place on a baking sheet and bake for 12 to 15 minutes. Yields: 6 dozen Dad's Favorite Cornbread Cake.............................Lynn B., Rocky Mount, N.C. . Add the following - alternating: Add 1 ½ cup of chopped nuts. Earthquake Cake.................................Lynn B., Rocky Mount, N.C.. 1 cup chopped pecans 1 cup coconut 1 box chocolate cake mix, prepared per directions on box 1 stick butter 1 8 oz. cream cheese 1 box 10x powdered sugar In a greased 9 x 12 pan layer the chopped nuts, then the coconut. After it bakes, the top of the cake cracks and splits and looks like an earthquake. Lisa's Special Cheesecake ........................Lisa H., Red Springs, N.C. 2 cans Crescent Rolls 2 (8 oz. each) blocks of cream cheese, softened 1 cup granulated sugar 1 stick butter, melted powdered sugar, optional Unroll one can of the crescent rolls in the bottom of a 9x13" pan. Do not separate into triangles, instead seal perforations with your fingers. Cream the cream cheese and sugar. Spread over the rolls. Place other can of rolls over top as stated above. Pour melted butter over top. Bake at 425 until rolls are light brown. Cool completely. Can be dusted with powdered sugar when cool. Cut into bars. Optional: Fruit (if using canned, drain well) can be placed on top of cream cheese before baking. Peaches work well. Banana Split Cake....................................Jennifer G., Mount Olive, N.C. . 1 egg, beaten 6 bananas 1 stick margarine 1, 15 oz. can drained crushed pineapple 8 oz. Cool Whip 2 C. graham cracker crumbs 8 oz. cream cheese 1 box confectioners sugar Nuts & Cherries for toppings Mix together melted margarine and graham cracker crumbs. Place and press in bottom of 9x12 pan. Mix cream cheese, confectioners sugar and egg to form a mixture. Pour mixture over graham cracker crust. Layer bananas and pineapple on top of mixture. Top with Cool Whip, nuts and cherries. Refrigerate. Blueberry Cake Roll................................Rosa Lee B., Roxobel, N.C. . 1 cup plain flour 1/4 cup light brown sugar 1 stick butter, softened 1 cup pecans chopped 2 cup thawed whipped topping 1 8 oz. package cream cheese, softened 3/4 cup sugar 1 Tbsp. vanilla 1 Lg. can blueberry pie filling Mix together first 4 ingredients and press into 13X9 inch pyrex dish. Bake crust 10 to15 minutes at 350 DEGREES, until light brown. Cool in refrigerator. Mix whipped topping, cream cheese, sugar and vanilla; spread on top of cooled crust. Chill. Top with large can of blueberry pie filling. Chill. Serves 12. Pound Cake............................................Theresa S., Mount Olive, N.C. 2 - sticks of butter (room temperature) 3 - cups of sugar 5 -eggs 1/2 cup of Crisco (white) Mix sugar, crisco & butter all together. Then add the eggs one at a time 3 - cups of plain flour Bake at 300 degrees for 90 minutes. DO NOT OPEN THE OVEN. Dreamsicle Cake .......................................................Dan A., Gatesville, N.C. 1 box Duncan Hines orange supreme cake mix 1 (3-oz.) pkg. orange Jello 1/3 cup vegetable oil 1,1/2 cup water 2 eggs Mix cake mix and Jello. Add other ingredients. Bake in 2 round cake pans at 350 degrees for 25-30 minutes. Topping/Filling: 1 (8oz.) cup sour cream 1,1/4 cup sugar 1 tsp orange extract 1 (8oz.) cup Cool Whip Mix first 3 ingredients. Take 1 cup of this and set aside for use in topping. After each layer is cool, put one layer on cake plate. Punch holes in layer and spoon part of what is left in the sour cream/sugar mixture into holes and over layer. Let it soak in. Then add the 1 cup of set-aside mixture to the Cool Whip. Frost this bottom layer with part of this. Put the other layer on top of the first. Punch holes, soak in sour cream/sugar mixture. let it soak in. Then finish frosting the cake with the remaining Cool Whip mixture. Put it in a covered cake server. and refrigerate overnight. Keep it stored in the refrigerator. Million Dollar Pound Cake...............................Dan A., Gatesville, N.C. 3 cups sugar 1 lb. butter, softened 6 eggs, room temperature 4 cups all-purpose flour 3/4 cup milk 2 tsp. almond extract 1 tsp. vanilla extract Combine sugar and butter. Cream together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately add flour and milk to creamed mixture beating well after each addition. Stir in extracts. Pour batter into a well greased and floured 10-inch tube pan. Bake at 300 degress for 1 hour 45 minutes or until tests done. Honey Bun Cake.....................................................Dan A., Gatesville, N.C.. 1 box yellow cake mix 3/4 cup vegetable oil 1/2 cup margarine 4 eggs 8 oz. sour cream 2 Tbsp.cinnamon 1/3 cup brown sugar Mix together cake mix, oil, margarine, eggs, and sour cream. Pour 1/2 batter in greased 9 x 13 inch pan. Then mix in separate bowl cinnamon and brown sugar. Sprinkle over batter in pan. Pour remaining batter in pan. Using knife swirl brown sugar mixture in cake batter. Bake at 275 degrees for 50-60 minutes. Frosting for Honey Bun Cake: 2 cups 10X sugar 1 tsp. vanille milk Mix ingredients with enough milk to make it runny. use a wooden spoon handle to make holes in cake. Pour frosting over cake while warm. Watermelon Cake .....................................................Connie H., Seaboard, N.C. 1 box white cake mix 1 (8oz.) pkg. mixed fruit Jello 3/4 cup wesson oil 1 cup cut up watermelon pieces 4 eggs Sprinkle jellow over cake mix, add oil and watermelon, mix thoroughly. Add eggs one at a time. Bake at 325 degrees for 30 minutes. Topping: 1 stick margarine 1 box powdered sugar 1/2 to 2/3 cup watermelon pieces Soften margarine, add sugar, blend in watermelon gradually until it's a spreading consistency. (Green food coloring can be added for color). Chocolate Éclair Cake ........................................... Tammy E., Ahoskie, N.. 1 box whole graham crackers 3c milk 1 (6oz) pkg instant pudding mix 1 (8oz) carton whipped cream Butter a 13 x 9 inch pan and cover bottom with 1 layer of whole graham crakers. Mix pudding and milk, beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Glaze: In another saucepan combine sugar, salt, cocoa, and milk. Bring to a boil and let boil for 1 minute. Remove from heat and add butter and flavoring. Beat until smooth and spread on top of crackers. Fudge Cake ..............................................................Mary T., Belhaven, N.C.. 1 stick margarine (melted) 1 c sugar 1 c flour 4 eggs 1-16 oz. can Hershey Chocolate Syrup Mix above ingredients and bake in 9 X 13 pan for 25 min. at 350. Icing Chewy Cheesecake ...................................................Mary T., Belhaven, N.C.. Crust: 1 yellow cake mix - Pillsbury Plus 1 egg - beat well 1 stick margerine 1 c chopped nuts Mix together and press into an 11 X 13 pan. Icing: Caramel Cake ...........................................................Jeanne K., Mount Olive, N.C. Cook a yellow cake as the box instructions state or one from scratch; then use the following for the icing: 1/2 pound butter Melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat. Add vanilla and pour over confectioners sugar. Beat until smooth. Let cool slightly. Pound Cake ..............................................................Jeanne K., Mount Olive, N.C. 5 eggs 3 cups plain flour Cream butter, sugar and eggs. Add shortening, vanilla and butter flavoring. Sift flour three (3) times and add to butter mixture. Alternate with milk. Pour into a lightly greased (Pam Spray) tube cake pan and bake at 325 degrees for 1 1/2 to 2 hours until top is lightly brown or test done. The top of the cake will be crust-like. |