Recipes - Cakes, Cookies

[jennielynn1970]

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]

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]

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]

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]

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]

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*.

[jennielynn1970]

Molasses Crumb Cake
(from Times News Recipe booklet)

4 c. flour
2 c. sugar
1 tsp. salt
1 c. margerine cold
1 1/2 c. dark molasses, karo and honey (1 c. molasses/ 1/3 c. karo, balance honey)
2 c. boiling water
2 tsp. baking soda

Mix flour, sugar, salt and margerine with pasty blender to form crumb mixture. Reserve 1 c. crumbs.

Boil water and pour in molasses, karo and honey. Stir until blended. Add baking soda and pour over crumbs in the mixing bowl while molasses mixture still foaming. Stir to combing, but leaving lumps of crumbs in batter. Pour into a 9 x 13 inch pan. Sprinkle reserved crumbs on top. Bake 45 - 50 minutes at 350*.