Make-A-Mix
Page 21
Welcome visitors with these pretty little cakes. For a more intense flavor add 1/3 cup dried cran terries to the batter.
MOM’S SPUMONI CAKE
This prize-winner was created by Karine’s “Mom.”
Rainbow Frosting, below
3-1/3 cups ALL-PURPOSE CAKE MIX, page 23
1/4 cup brown sugar, packed
3/4 cup cocoa powder
1/4 teaspoon baking soda
1-1/2 cups buttermilk
3 eggs
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Rainbow Frosting
1 cup milk
2 tablespoons all-purpose flour
Pinch of salt
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
1 cup granulated sugar
2 to 3 drops each green, yellow and red food coloring
1/4 teaspoon each almond, lemon and peppermint flavorings
3 tablespoons cocoa powder
1/4 teaspoon vanilla extract
Prepare Rainbow Frosting; set aside. Preheat oven to 350F (175C). Grease and flour two 8- or 9-inch-round cake pans. Combine ALL-PURPOSE CAKE MIX, brown sugar, cocoa powder and soda. Mix well. Add buttermilk, eggs, vanilla and butter or margarine. Beat on high speed for 3 to 4 minutes. Pour into prepared pans. Bake 25 to 35 minutes, until a wooden pick inserted in center comes out clean.
Cool 10 minutes. When cool, cut each layer horizontally in 2. Frost each layer with a different color. Stack layers. Do not frost sides. Makes one 4-layer cake.
Rainbow Frosting
In a saucepan, combine milk, flour and salt. Stirring constantly cook 5 to 7 minutes, until thickened. Cool. Combine butter or margarine, shortening and sugar in a bowl. Beat well. Add to cooled milk mixture, beating constantly. Beat about 7 minutes, until smooth.
Divide among 4 bowls. In first bowl, add green food coloring and almond flavoring. In second, add yellow food coloring and lemon flavoring. In third, add red food coloring and peppermint flavoring. To fourth add cocoa powder and vanilla.
Mom’s Spumoni Cake
GINGERBREAD SNACK CAKE
The smell of baking creates a wonderful aroma in your kitchen. Top with hot lemon sauce for an old-fashioned treat.
1 pkg. SNACK CAKE MIX, page 24
3/4 cup hot water
1/3 cup molasses
1 egg
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Hot Lemon Sauce, page 322
Preheat oven to 350F (175C). Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan; set aside.
In a medium bowl, combine hot water, molasses, egg, vegetable oil, cinnamon, ginger and cloves. Beat with a fork to blend. Stir into SNACK CAKE MIX until blended. Bake 35 to 45 minutes in preheated oven until a wooden pick inserted in center comes out clean. Prepare Hot Lemon Sauce. Serve over warm gingerbread. Makes 9 servings.
One of our friends tops each serving with sliced peaches before spooning on the Lemon Sauce.
LEMON POUND CAKE
Served plain, glazed with a lemon glaze or dusted with powdered sugar.
5 cups ALL-PURPOSE CAKE MIX, page 23
1/4 cup vegetable shortening
1 cup sugar
1 cup milk
5 eggs
1/4 cup lemon juice
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
Variation
Almond-Poppy Seed Pound Cake—Substitute 1/4 cup milk for lemon juice. Substitute almond extract for the lemon extract. Add 1/4 cup poppy seeds.
Preheat oven to 350F (175C). Generously grease and lightly flour one 12-cup Bundt pan; set aside.
In a large bowl, combine ALL-PURPOSE CAKE MIX, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and vanilla extract until well blended. Pour into prepared pan. Bake 1 hour and 20 to 25 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Remove pan. Makes 12 to 16 servings.
MISSISSIPPI MUD
Appropriately named for its appearance—incredibly delicious.
2 eggs
1/3 cup butter or margarine, melted
2 cups BROWNIE MIX, page 14
1/2 teaspoon vanilla extract
1 cup chopped nuts
1 cup flaked coconut
1 (7-oz.) jar marshmallow creme
Chocolate Icing, below
Chocolate Icing
1-3/4 cups powdered sugar
1/4 cup butter or margarine
3 tablespoons evaporated milk
2 tablespoons unsweetened cocoa powder
Preheat oven to 350F (175C). Lightly grease and lightly flour an 1 1” x 7” pan. In a large bowl, beat eggs until foamy. Add melted butter or margarine and mix well. Add BROWNIE MIX and blend well. Stir in vanilla. Stir in nuts and coconut. Pour into prepared pan.
Bake about 30 minutes, until edges separate from pan. While still hot, carefully spread on marshmallow creme. When cool, frost with Chocolate Icing.
Chocolate Icing
Put powdered sugar in a medium bowl. In a small saucepan, combine butter or margarine, evaporated milk and cocoa. Bring to a boil, stirring constantly. Remove from heat. Immediately add to powdered sugar. Beat until smooth.
OATMEAL SPICE CAKE
The topping makes this cake extra special, but it’s good plain too. It stays moist and is a great addition to picnics and potlucks.
3/4 cup rolled oats
1-1/4 cups boiling water
1 pkg. SNACK CAKE MIX, page 24
1 egg
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup chopped nuts
1/2 cup raisins
Broiled Coconut Topping, below
Broiled Coconut Topping
4 tablespoons butter or margarine
1/4 cup brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped nuts
Preheat oven to 325F (165C). Pour rolled oats into a small bowl. Stir in boiling water; set aside. Pour SNACK CAKE MIX in an ungreased 8- or 9-inch-square baking pan; set aside. In a medium bowl, combine egg, vegetable oil, cinnamon, nutmeg and vanilla. Stir in nuts and raisins. Beat with a fork to blend. Stir in softened rolled oats mixture. Stir into SNACK CAKE MIX until evenly distributed. Bake 45 minutes in preheated oven until a wooden pick inserted in center comes out clean.
Prepare Broiled Coconut Topping. Spread topping evenly over cake as it comes from oven. Turn oven to broil. Place cake in oven 3 inches below broiling element. Broil about 2 minutes until frosting bubbles. Makes 9 servings.
Broiled Coconut Topping
In a small saucepan, melt butter or margarine. Stir in remaining ingredients.
PINEAPPLE UPSIDE-DOWN CAKE
A light, moist cake with a tangy fruit topping.
Brown-Sugar Topping, below
3 cups QUICK MIX, page 21
1-1/3 cups sugar
1 cup milk
3 eggs, slightly beaten
1-1/2 teaspoons vanilla extract
1 (20-oz.) can crushed pineapple, drained
Brown-Sugar Topping
1 cup brown sugar, packed
1/2 cup butter or margarine, room temperature
Variation
Substitute canned or frozen, thawed and drained fruit for pineapple. Try apples, apricots, peaches, or pears. If using strawberries or raspberries, substitute granulated sugar for brown sugar.
Lightly grease a 13 x 9” baking pan or two 8-inch-square pans. Prepare Brown-Sugar To
pping and set aside. Preheat oven to 350F (175C). Combine QUICK MIX and sugar in a bowl. Mix well. In another bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients. Beat 2 minutes until smooth. Add remaining milk mixture; beat 2 to 3 minutes.
Distribute Brown-Sugar Topping over bottom of pan. Spoon pineapple smoothly over topping. Spread batter over pineapple. Bake 35 to 45 minutes, until center springs back when lightly touched. Cool in pan 10 minutes. Invert onto a serving plate. Serve warm. Makes one large cake.
Brown-Sugar Topping
Combine ingredients.
Cool in pan 10 minutes Then invert onto a serving plate. Serve warm.
YELLOW CAKE
The secret to this moist, tender cake is to beat the batter until creamy.
5 cups ALL-PURPOSE CAKE MIX, page 23
1-1/4 cups milk
1 teaspoon vanilla extract
3 eggs
Variation
White Cake—Use only egg whites.
Preheat oven to 350F (175C). Generously grease and lightly flour two 8- or 9-inch-round cake pans or one 13” x 9” baking pan; set aside. In a lage bowl, combine ALL-PURPOSE CAKE MIX, milk and vanilla. Beat with electric mixer on high speed 1 minute. Scrape batter from side of bowl with a rubber spatula. Beat on high 1 minute longer. Add eggs 1 at a time, beating well after each addition until batter is creamy. Pour into prepared pans.
Bake 30 to 35 minutes for 8- or 9-inch-round pans; bake 13” x 9” pan 35 to 40 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 10 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Makes 1 or 2 cakes.
Small Cake
Use half the ingredients (using 2 egg yolks or whites) and bake in 8-inch-square pan.
SUNDAY SHORTCAKE
Old-fashioned—with your choice of fruit.
3 cups QUICK MIX, page 21
2 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 cup milk or water
1 egg, well-beaten
Fruit, as desired
Whipped cream
Preheat oven to 400F (205C). Combine QUICK MIX and sugar in a bowl. Mix well. In a small bowl, combine melted butter or margarine, milk or water and egg. Add to dry ingredients. Stir with a fork until just moistened.
On a lightly floured surface, knead 8 to 10 times. Roll out dough to 1/2-inch thickness. Cut with a lightly floured 3-inch-round cutter. Bake on an unbuttered baking sheet about 10 minutes, until golden brown. Cool. Top with fruit as desired and whipped cream. Makes 6 shortcakes.
We grew up thinking shortcake meant summer and fresh strawberries. With so many other berries and fresh fruits in our markets year-round, you can enjoy this treat whenever the urge strikes you.
TEXAS SHEET CAKE
A Bi-i-i-i-i-ig Brownie Cake. Super moist and stores well.
4 cups BROWNIE MIX, page 14
1/2 cup butter or margarine
1 cup water
1/2 cup dairy sour cream
2 eggs, slightly beaten
1 teaspoon baking soda
Cocoa Icing, below
Cocoa Icing
1/2 cup evaporated milk
1/2 cup butter or margarine
3 tablespoons unsweetened cocoa powder
3 cups powdered sugar
1 cup chopped nuts
1 teaspoon vanilla extract
Preheat oven to 375F (190C). Grease a 15” x 10” or larger baking pan. Put BROWNIE MIX in a large bowl. In a small saucepan, bring butter or margarine and water to a boil. Add to BROWNIE MIX. Add sour cream, eggs and baking soda. Blend well. Pour into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Prepare Cocoa Icing. Frost cake while still hot. Makes one large cake.
Cocoa Icing
In a small saucepan, bring evaporated milk, butter or margarine and cocoa to a boil, stirring constantly. Remove from heat. Place powdered sugar in a bowl, add cocoa mixture. Beat. Stir in nuts and vanilla.
DATE-CHOCOLATE-CHIP SNACK CAKE
A terrific picnic cake adapted from Grandma Eliason’s famous cake. As important to our family picnic as the people.
1/2 cup chopped dates
3/4 cup boiling water
1 pkg. SNACK CAKE MIX, page 24
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped nuts
1/2 cup chocolate chips
Preheat oven to 350F (175C). In a small bowl, combine dates and boiling water. Set aside.
Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan. Add cinnamon, vegetable oil, egg, vanilla and cooled date mixture. Stir with a fork until all ingredients are blended. Top with brown sugar, nuts and then chocolate chips. Bake 35 to 45 minutes until done. Cool on rack. Makes 9 servings.
PIES
Ask your friends to name their favorite dessert and the answer will be apple pie. Our All-American Apple Pie will win you compliments each time it is served. Nevada’s family always tops theirs with a Hot Butter Sauce.
We have taken the chore out of pie-making by giving you fail-proof recipes for FREEZER PIE-CRUST MIX and CREAM-CHEESE PASTRY MIX. To ensure a tender crust, handle the dough as little as possible. Roll the dough outward from the center, being careful to lift the rolling pin before it reaches the edge. This will keep the edge from becoming too thin.
Our cream pies are made from Chocolate and Vanilla Pudding & Pie Fillings. Although it sounds tart, you are in for a pleasant surprise with our Sour Cream & Orange Pie. A delightful filling hides under the Mile-High Meringue.
Tarts, those delectable individual pies, are especially popular in the South. For Pecan, Chess and Lime tarts we use CREAM-CHEESE PASTRY MIX. If you are looking for a spectacular dessert for a special occasion, try Cookie Crust Fruit Tart. Choose fruits of contrasting colors and shapes and create a masterpiece. Its beauty belies how easy it is to prepare.
ALL-AMERICAN APPLE PIE
One of Nevada’s favorites and the most-requested pie we make. We use Granny Smith or Pippin apples and frequently throw in some Macintosh apples, too.
1 Double Freezer Pie Crust, unbaked, page 309
8 or 9 large tart cooking apples, pared, cored and sliced thin
Juice of 1 lemon (about 1/4 cup)
6 tablespoons all-purpose flour
3/4 cup sugar, more if desired
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons butter
Hot Butter Sauce
1/2 cup butter
1 cup sugar
1 cup cream or evaporated milk
Dash of nutmeg
Prepare bottom crust in a 9-inch pie plate. Put apples in a large bowl. Toss with lemon juice. Set aside. Preheat oven to 400F (205C). In a small bowl, combine flour, sugar, cinnamon and nutmeg. Sprinkle about 1/4 cup of mixture on the bottom pie crust and add the rest to the apples. Stir to coat apples. Fill pie crust heaping full of apple mixture. Dot with butter.
Place top crust over filling. Press edges together and flute. Cut slits in top crust to let steam escape. Bake about 50 minutes, until crust is golden. Serve with Hot Butter Sauce. Makes one 9-inch double-crust pie.
Hot Butter Sauce
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook over medium heat 3 to 5 minutes, until butter melts and sugar dissolves. Do not boil. Remove from heat. Add nutmeg. Serve warm. Makes about 1-1/2 cups sauce.
All-American Apple Pie
CHOCOLATE CREAM PIE
Smooth, creamy and delicious