Recipes - Cakes, Cookies

**jennielynn1970** · 10-05-2008, 01:16 AM

Oatmeal Cake w/ Broiled Icing

For the Cake
1 cup quick cooking oats
3/4 cup water, room temperature
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
4 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

For the Broiled Icing
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened, shredded coconut
1/2 cup chopped pecans (optional)

Preheat oven 350 degrees, with rack in the middle position. Spray an 8x8 inch baking sheet with nonstick cooking spray.

Combine the oats with the water in a small bowl until the water is absorbed. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. In a third bowl (if using a standing mixer, use your mixer bowl), combine the granulated sugar, brown sugar, and butter and beat until combined. Add vanilla and sugar and mix until combined. Add the flour mixture and beat the ingredients together. Finally, add the oats and mix until the ingredients are combined.

Using a spatula, smooth the batter until it is even across. Bake 30 to 35 minutes. The cake can be tested by inserting a toothpick into the center. If the toothpick comes out clean, it's ready to come out of the oven.

While letting the cake cool, turn on the broiler of your oven and move the oven rack down so that 8-10 inches are between the element and the rack. Whisk together the icing ingredients in a bowl. Once the cake has cooled slightly, pour the mixture onto the cake. Broil the cake for up to 5 minutes, until the top is golden.

Let the cake cool completely.

**jennielynn1970** · 10-05-2008, 01:18 AM

C.M.P. Dessert

1 1/2 cups flour
3/4 cup margarine
1 cup unsalted peanuts
1/4-1/2 cup unsalted peanuts, chopped
1/4 cup peanut butter
18 ounces cream cheese
1 cup confectioners' sugar
1 (16 ounce) container Cool Whip, divided
1 box instant chocolate pudding mix
1 box instant vanilla pudding
2 1/2 cups milk
1. Mix flour, margarine and 1 cup peanuts.
2. Mixture will be lumpy.
3. Spread into a 9x13 dish.
4. Bake at 350 degrees for 20 minutes.
Mix peanut butter, cream cheese, confectioner's sugar and 8
oz cool whip.
5.
6. Add to 1st layer that you baked.
7. Refrigerate this now, while making the 3rd layer.
8. Combine the 2 puddings and milk in a bowl, pour over 2 layers.
9. Top the dessert with the other 8 oz of Cool Whip, sprinkle with chopped peanuts.
10. Refrigerate and chill upon serving.

**jennielynn1970** · 10-05-2008, 01:20 AM

I loved these when I was a kid, they are yummy, and healthy!

All Natural Dandy Candies
(4H Club)

1/3 c. honey
1/2 c. oatmeal
1/2 c. peanut butter
1/2 c. non-fat dry milk

Mix all ingredients ina bowl. ROll batter into walnut sized balls or into tootsie roll sized logs. Place on a plate or in a container and keep in a freezer.

Will keep well for many weeks like this.

**jennielynn1970** · 10-05-2008, 01:21 AM

Funny Cake

2 unbaked piecrusts

Cake
2 1/2 c. flour
1 1/2 c. sugar
1 tsp. vanilla
2 tsp. baking powder
1/2 c. butter
1 c. milk
2 eggs
1 tsp. salt

Sauce
1 c. sugar
1/2 c. cocoa
3/4 c. hot water
1/2 tsp. vanilla

Mix sugar, cocoa, hot water and vanilla in a pot. Bring to a boil and remove from heat.

Beat eggs, sugar and butter until light and fluffy. Add in vanilla, milk and rest of dry ingredients.

Put 2/3 of the chocolate sauce in the bottom of 2 pie shells. Add cake batter on top. Drizzle rest of sauce over the top of the cakes.

Bake at 350* for 30-35 minutes.

**jennielynn1970** · 10-05-2008, 01:23 AM

Chocolate Cake
(mom’s recipe)

2 c. flour
2 c. sugar
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3/4 c. cocoa
1 tsp. vanilla
1/2 c. oil
2 eggs beaten
1 c. milk
1 c. coffee

Mix dry ingredients till well blended. Add liquids and blend well. Will be very sloppy batter, not thick.

Pour into two 8x8 pans or one 9x13 pan. Bake at 350* for 35 minutes.

**jennielynn1970** · 10-05-2008, 01:24 AM

Hot Milk Sponge Cake
(from Greta Weave, 4H leader)

4 eggs
2 c. sugar
2 c. flour
2 tsp. baking powder
1 c. scalded milk
1/2 c. butter or margerine
1 tsp. vanilla

Beat eggs well. Add in sugar. Beat until creamy. Add in flour and baking powder. Mix to combine.

Heat milk on stove with margerine and vanilla. Heat until bubbles form around rim of pot and all margerine is melted. Will be almost boiling. Add in vanilla before mixing into cake batter.

Add milk mixture to batter and blend until smooth.

Bake at 350*
For cakes bake 35 minutes. For cupcakes, bake 20 minutes.

**jennielynn1970** · 10-05-2008, 01:25 AM

Lemon Sponge Custard

1/4 c. flour
1 c. sugar
1/4 tsp. salt
1/2 c. lemon juice
2 egg yolks
1 c. milk
2 egg whites beaten to soft peaks
1 Tbsp lemon zest

Mix flour, sugar, salt. Mix in lemon zest, lemon juice, egg yolks and milk. Fold in beaten egg whites (soft peaks). Pour into baking dish. Set into pan of hot water. Bake for 50 minutes at 350*.