Chocolate Cake
This is one of those recipes that you do not want to lose. This chocolate cake is moist and just plain yummy.
2 cups sugar
1 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
2 tsp vanilla
3/4 cup cocoa
2 eggs
1/2 cup vegetable oil
1 cup boiling water
Preheat oven to 350
Mix all the dry ingredients together. Then add milk, eggs, oil and vanilla. Mix with the mixer for about 2 minutes, then add boiling water, while mixing.
Pour batter into two eight inch greased and floured round cake pans. Batter will be quite runny.
Bake for 30 to 35 minutes or until a tooth pick comes out clean.
Marshmallow Fondant
Ingredients:
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir any more.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smooths out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
No Fail Pie Crust
2 cups of flour
1 tsp white sugar
1/4 tsp salt
1 tsp baking powder
1 cup lard
1/3 cup cold water
1 egg yolk
1 tsp white vinegar
Directions
In a medium bowl, mix together flour, sugar, baking powder and salt. Cut in the lard until mixture resembles coarse meal.
In a separate bowl, whisk together water, egg yolk, and vinegar. Stir into the dry ingredients and then knead dough briefly just until it is smooth. Allow to rest about 20 minutes before rolling. I put it in the refrigerator because pastry is always easier to roll when it is chilled. Can be stored up to one week in the refrigerator.
Strawberry Rhubarb Pie
into it so my hubbies' favorite pie is strawberry rhubarb and I have a garden full of rhubarb right now, so that is what he is gonna get. Oh my goodness was this good, my hubby just ate it up. Now he likes the kind with the crumble crust. I like mine with a regular top and bottom crust.
Ingredients
4 cups rhubarb
2 cup strawberries, sliced and hulled
1 cup sugar
1/2 cup flour
dash of salt
Mix all the ingredients together and put in a pie crust.
Crumble Top
2/3 cups all purpose flour
1/2 cup sugar
1/4 tsp nutmeg
dash of salt
1/4 cup of margarine
Combine flour, sugar, nutmeg and salt. Stir in butter just until crumbly and spread over fruit. Bake pie at 400 for 20 minutes and then reduce heat to 350 and bake for another 40 minutes or until filling is bubbling. If the crusts at the side start to get brown just cover with tin foil.
Makes 1 9 inch pie. Makes 8 to 10 servings.
Banana Split Dessert
Ingredients
4 cups rhubarb
2 cup strawberries, sliced and hulled
1 cup sugar
1/2 cup flour
dash of salt
Mix all the ingredients together and put in a pie crust.
Crumble Top
2/3 cups all purpose flour
1/2 cup sugar
1/4 tsp nutmeg
dash of salt
1/4 cup of margarine
Combine flour, sugar, nutmeg and salt. Stir in butter just until crumbly and spread over fruit. Bake pie at 400 for 20 minutes and then reduce heat to 350 and bake for another 40 minutes or until filling is bubbling. If the crusts at the side start to get brown just cover with tin foil.
Makes 1 9 inch pie. Makes 8 to 10 servings.
Rhubarb Pie
Fruit
1-3/4 cups sugar
1/2 cup all purpose flour
5 cups cut-up fresh rhubarb (1/2-inch pieces)
3 tablespoons butter or margarine
1/2 cup all purpose flour
5 cups cut-up fresh rhubarb (1/2-inch pieces)
3 tablespoons butter or margarine
Mix all ingredients together and place into pie shell, top with 3 tablespoons butter and then place pie crust on top making small slits in the crust. You can also put the crumble crust on top of this.
Banana Split Dessert
Base:
1/2 cup butter melted
2 cups graham wafer crumbs
Middle:
2 eggs (Beat for 4 minutes)
2 cups icing sugar
3/4 cup butter at room temperature
1 tsp vanilla
Next Layer:
1 (20 oz) can pineapple
4 bananas sliced
Top Layer
1 (9 oz) Cool Whip
Chocolate Syrup (like Hersheys for chocolate milk)
Mix melted butter and graham crackers crumbs and spread evenly in a 9 X 13 pan. Beat eggs for 4 minutes then add icing sugar, butter and vanilla. Spread evenly over base. Place in refrigerator for 30 minutes.
Cut up bananas and place over middle layer, then add cool whip and then sprinkle chocolate syrup over the top. Refrigerate again, slice and serve to others if you can. I like to keep it all for myself.
Mix all ingredients except the margarine. Melt the margarine and mix with the dry ingredients. Place 4 cups pealed and sliced apples into a 9 X 13 pan. Cover with crumb mixture. Bake at 350 for 35 - 40 minutes.
Apple Crisp
1 cup flour
1 cup brown sugar
1 cup rolled oats
2 tsp cinnamon
1/2 cup margarine
Mix all ingredients except the margarine. Melt the margarine and mix with the dry ingredients. Place 4 cups pealed and sliced apples into a 9 X 13 pan. Cover with crumb mixture. Bake at 350 for 35 - 40 minutes.
