Cakes,Frostings and Pies
Mint CakeBake a white cake mix according to directions but substituting 3 Tbsp cream de menthe
(or cream de menthe syrup) for 3 Tbsp. of the water used in the recipe.When cool, spread
1 can of Fudge ice cream topping (not Hershey Chocolate syrup) on cake layer.Frost with
Cool Whip, with 3 Tbsp. Cream de Menthe (or syrup) added for flavoring. Refrigerate.
Seven Minute Frosting1 cup sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
2 unbeaten egg whites
3 Tbsp. water
1 tsp. vanilla (add after cooking)
Cook in double boiler over boiling water several minutes while
beating with a portable electric mixer. Add the vanilla and frost cake.
Cake Decorating Icing1/2 cup Crisco
1/2 cup margarine, softened
1 tsp. vanilla
4 cups powdered sugar
2 Tbsp. milk
Cream margarine and Crisco with electric mixer. Add vanilla. Gradually
add sugar, one cup at a time, beating well on medium speed. Sprape
sides and bottom of bowl often. When all sugar has been mixed in
add milk and beat at higher speed until light and fluffy. Add more
milk if necessary.
Chocolate or Caramel Frosting2 squares of semi-sweet or unsweetened chocolate or 1 of each
6 Tbsp. milk
6 Tbsp. brown sugar
6 Tbsp. margarine
1 tsp. vanilla
Boil chocolate squares, margarine, brown sugar and milk for about a minute. Add vanilla
and gradually add2 cups of powdered sugar with mixer, beat well and spread on cake.
You can make caramel frosting by not using the chocolate squares andusing only
1 1/2 cups of powdered sugar. Add more powdered sugar if necessary or you can add extra
milk if it gets too thick.
Crumb Topping for Pies1/2 cup flour
1/4 cup sugar
1/4 cup margarine (cold)
Combine flour, sugar and cut in margarine until crumbly.
This is good on a pie using one crust and a can of cherry pie mix.
Cover edge of pie with foil while baking at 400 degrees for about 30 minutes
or until golden brown. Could be used with other pie mixes such as apple.
Strawberry-Rhubarb PiePastry for 2 crust pie
3 cups cut up rhubarb
1 pt. sliced strawberries, fresh or frozen
1 1/4 cups sugar
4 Tbsp. flour
1 Tbsp. tapioca
1 Tbsp. margarine or butter
Mix rhubarb, strawberries, sugar, flour and tapioca together
and pour in an un-baked pie crust. Dot with butter and top with a lattice
top crust. Brush top crust with milk and sprinkle with white sugar.
Bake at 400 for 40 to 50 minutes. Cover edges with foil while baking.
Apple Pie4 cups sliced apples
1 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
dash of salt
Pastry for 2 crust pie
Combine sugar, flour, spices and salt, mix with apples. Line 9 inch
pie pan with pastry and fill with apple mixture, dot with butter. Cover with
top crust and sprinkle with sugar. Bake at 400 for 50 minutes until
done. It helps to cover edges of crust with foil while baking to keep
it from getting too brown before it's done.
Jodi's Lemon Cake
1 package (18.25 oz.) plain yellow cake mix
1 package (3 ounces) lemon gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs
1/2 cup powdered sugar, sifted
2 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
Grease bundt cake pan and then coat with granulated sugar instead of flour
Shake out excess sugar (your cake will come out easier)
Mix cake mix, gelatin, oil, water and eggs in large mixing bowl and beat
with an electric mixer on low speed for 1 minute. Then mix on medium speed
for 2 minutes more, scraping bowl when needed. Pour batter in prepared bundt cake pan.
Bake the cake at 350 degrees for about 40 minutes until it is light brown and starts
to pull away from the sides of the pan. Cool on wire rack for 10 minutes.
Then run a long sharp knife around the edge of the cake and invert it on a serving
platter. While cake is cooling for 10 minutes prepare glaze.
For Glaze, combine the powdered sugar, lemon juice and zest in a small bowl
and stir until smooth. Right after you take the cake out of the pan
spoon the glaze evenly over the warm cake so that it drizzles down
the sides and into the center. Slice and serve warm, or let it cool before slicing.
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