Raw
Apple Cake
(Submitted by ladyowl_roxie)
4 Cups Apples, peeled and diced
2 cups sugar
1 Cup Chopped nuts
2 eggs, beaten
1/2 cup wesson oil
2 tsp vanilla
1 cup golden raisins
Mix all of the above ingredients together and set aside.
Then sift together the following:
2 Cups flour
2 Tsp baking soda
2 tsp cinnamon
1 tsp salt
Add the above to apple mixture, 1/4 at a time, mixing
well each time (I do this by hand, no mixer needed). Pour
in a 9x13x2 greased and floured pan and bake 45-50 minutes
at 325. Delicous with a "cream cheese" frosting!
Yummy!!!
Note* if you remove 1 cup
of the sugar, these can make wonderful muffins! :)
Chocolate
Caramel Fudge Cake (Submitted
by ladyowl_roxie)
2 Cups Flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 cups sugar
3 large eggs
1 1/2 tsp vanilla
3 oz. unsweetened chocolate, melted and cooled
1 cup sour cream
1 cup boiling water
Begin with butter, sugar, eggs, and vanilla and cream
together. Add baking soda and salt, chocolate, sour cream,
and boiling water and mix gently, then add flour. It's
a nice pouring mixture. :)
FILLING
1/2 cup butter
1 can sweetened condensed milk
12 oz package caramels (have fun unwrapping them) :)
In a sauce pan, on low heat, combine butter, milk and
caramels and stir until caramels are melted.
To Make The Cake: Pour
1/2 of the cake batter into a 9x13 pan (non-stick is fine
- if you don't have non-stick you will want to grease
and flour as usual). Bake 1/2 of batter until firm. Remove
from oven. Pour caramel filling on. Pour remaining cake
batter over the top of caramel filling and bake about
15 more minutes, or until firm. YUMMILICIOUS! :)
Cherry
Cobbler
(Submitted by venus_goddess_of_angels)
1 cup sifted all-purpose
flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter
1/2 cup granulated or superfine sugar
1/2 cup milk
2 cup sweetened cherries with juice
Preheat oven to 375°F.
Grease a 9" square baking pan.
Re-sift flour, baking powder, and salt together.
Cream sugar and butter until fluffy.
Add dry ingredients, alternating with milk, beating each
time until smooth.
Pour into the baking dish.
Top with cherries.
Bake 45 minutes.
Pumpkin Pie
(submitted by angelvegas2001)
1 9-inch Frozen Deep Dish Pie Crust Shell, unbaked
1 cup brown sugar, firmly packed
2 tablespoons flour
2 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 egg
1 1/2 cups (1 lb.) cooked pumpkin
1 tall can (12 oz.) PET Evaporated Milk
1. Mix brown sugar, flour, spice and salt in large
bowl. Stir in egg.
2. Beat in pumpkin and evaporated milk until smooth.
Pour into pastry crust.
Bake in 375°F oven 50 to 55 minutes or until knife
inserted 2 inches from edge comes
out clean. Serve warm or cold. Serves 8.
* In place of pumpkin pie spice, you may use 1 1/4
teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon
ginger and 1/4 teaspoon cloves.
Cherry
or Blueberry Crumb Cake
(Submitted by venus_goddess_of_angels)
2 sticks melted butter
1/2 tsp. baking soda
3 cups of flour
1 can of cherry or blueberry
pie filling
1 cup of sugar
Divide Mixture in half,
grease a pan and press down then add the pie filling then
take the rest of the mixture crumble on top bake at 350
for about 45 min
Butter
Cookies
(Submitted by venus_goddess_of_angels)
4 sticks of butter softened
1 cup of sugar
1tsp vanilla
2 eggs
4 cups of flour
pinch of salt
Topping on cookies
choc chips
colored sprinkes
cinn & sugar
candied cherries
Mix the butter and sugar
and eggs together till smooth then add vanilla and mix.....add
1 cup of flour at a time till all combined and salt......
you can use a cookie shooter for this or use a spoon to
spoon them out. add the toppings that you like, bake at
325 for about 10 to 15 min depending on your oven.....enjoy....
Lemon
Coconut Pie
(Submitted by Marina999uk)
Ingredients:
3 eggs
175g (6oz) caster sugar
125g (4oz) melted butter, cooled
125g (4oz) flaked almonds
65g (2 1/2oz) dessicated coconut
grated rind of 2 lemons
175ml (6oz) lemon juice
175 ml (6fl oz) milk
50g (2oz) plain flour
Icing sugar to dust
1. Grease and base-line
a 21.5cm (8 1/2in) round sandwich tin.
2. Place all the ingredients in a large bowl or food processor
and blend for 1 min. Pour into the tin.
3. Bake at 180C (350F) gas 4 for about 1 hr 15 min, or
until golden brown and firm to the touch. Allow to cool
in the tin.
4. To serve, turn out onto a serving plate, dust with
icing sugar. Will store in fridge for 2-3 days....apparently!
Serves 6 - 8
410 calories per serving - but who cares?
