Brownie, Cake, and Tart Recipes 1

BROWNIES
350 DEGREES 25 TO 30 MINUTES

MELT:
4 ozs. semi-sweet chocolate
2/3 cup shorting
ADD:
2 cups sugar
4 eggs
1 teaspoon salt
1 cup chopped walnuts (opt)
mix well.
MIX:
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
mix will. Pour into a 9"x 13" greased pan and bake.



FROSTING

MELT:
3 ozs. semi-sweet chocolate
3 Tablespoons shorting

ADD:
2 cups powder sugar
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt

Beat with pan in ice water or very cold water until thick.
DO NOT BEAT BY HAND !
very good with un-sweeten chocolate.












SCOTCH BROWNIES
325 degrees 8"x 8" pan 25 to 30 minutes

1/4 cup marg.
1 cup brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup nuts
Melt marg. in sauce pan, add brown sugar and heat over low heat stirring until well blended. Cool slightly, add egg beat well. Sift flour, baking powder and salt and stir into butter mixture. Add vanilla and nuts.
Pour into a 8" pan that has been greased and floured. Bake.





RHUBARB CAKE
350 degrees 40 to 45 minutes

2 cups sugar 1 teaspoon salt
1/2 marg. or butter 1 1/2 cups diced rhubarb
2 eggs 1 cup sour milk (1 teasp.
2 cups flour vinegar to 1 cup milk).
1 teaspoon salt

Mix together and beat for 1 minute. (Rhubarb may be added before or after mixing). Pour batter into 9"x 13" greased pan and bake.
While cake is still warm sprinkle with 1/2 sugar & 2 Tablespoons cinnamon.















TIPSY TART
(Brandy Cake from the Republic of South Africa)
350 degrees 30 to 35 minutes

Small bowl: Larger bowl:
1/2 cup chopped dates 1/4 cup butter or marg.
1 cup boiling water 1 cup sugar
1 tsp. baking soda (Arm & Hammer) 1 egg
set aside. cream together.

Add:
1 1/2 cups sifted flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup chopped walnuts

Mix together and add date mixture and mix well. Pour into a 8"x 8" or 9"x 9" pan and bake. When cake is done poke full of wholes, use a knitting needle or chop sticks. Then pour following sauce over cake and let set 24 hours before serving.

Sauce

1 1/2 cups sugar
1 cup water
Let boil 10 to 15 minutes. Add:
1/2 cup Brandy
1 T. butter
1 tsp. vanilla
Cook another 2 minutes. Pour over cake, let set for 24 hours before serving. (It's good right away or after is has cooled). Serve with whip cream and top each piece with a maraschino cherry.

















Bacardi Rum Cake
Makes . small loaf pans Bake for 45 minutes at 325~, or
10” tube, or 12 cup bunt pan for 1 hour at 325~.


Cake:
1 cup chopped pecans or walnuts
1 - 181/2 oz. yellow cake mix
1 - 33/4 pkg. Jell-O Vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup oil
½ Barcardi dark rum - 80 proof
Pre heat oven to 325~. Grease and flour 10” tube, 12 cup bunt, or three small loaf pans. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.


GLAZE
¼ lb. Butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum, 80 proof
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

OPTIONAL: Decorate with whole maracschino cherries and boarder of sugar frosting, or whipped cream. Sere with seedless green grapes dusted with powdered sugar.

Can use chocolate cake and pudding/Brandy, or rum and brandy mixed. Almonds would be good too.










ZUCCHINI PICNIC CAKE

350 degrees 1 hour or until done

1 cup raisins 1 tsp. grated orange rind
1/4 cup water - save water 2 cups sifted flour
1/2 cup shortening 2 tsp. soda
2 cups sugar 1 tsp. cinnamon
2 eggs 1/2 tsp. salt
1 tsp. vanilla 1 cup chopped nuts
3 3/4 cups grated unpeeled raw zucchini (walnuts)

1) In a small saucepan combine raisins and water.
2) Bring to a boil and let cool - SAVE WATER.
3) Cream shortening and sugar until light and fluffy.
4) Beat in one egg at a time.(Beat in well).
5) Stir vanilla, zucchini and raisins with liquid and orange rind.
6) Sift dry ingred.
7) Add to mixture.
8) Stir until well blended.
9) Fold in nuts.
10) Spoon batter into greased 9"x 13" pan.
11) Let cool and dust with powdered sugar or frost with cream cheese frosting.







CREAM CHEESE FROSTING

3 ozs. cream cheese
2 or 2 1/2 cups powdered sugar
1 tsp. vanilla
Mix well. May have to add a few drops of milk.










CARROT CAKE
350 degrees 50 to 60 min.
Mix:
4 eggs beaten, 1 cup cooking oil and 2 cups brown sugar (or 2 cups granulated sugar).
Add:
2 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 to 4 cups grated carrots
Mix well. Pour into well greased and floured 9"x 13" pan or a bunt cake pan. Frost with a cream cheese frosting or the following frosting.

FROSTING

Bring to a boil and boil five min.
1 cup sugar
1/2 buttermilk
1/4 cup marg.
1 T. light Karo syrup
1/2 tsp. soda
1 tsp. vanilla

Pour hot sauce over baked cake. It will soak in and make a wonderful glaze. If you don't have any buttermilk use 1/2 cup pineapple juice.

FRUIT (PINEAPPLE) CAKE

350 degrees 35 to 40 min.

1 20 oz. can crushed undrained pineapple
2 cups flour
1 cup chopped walnuts or pecans
2 tsp baking soda
2 cups sugar
Mix well. Bake in a 9"x 9" pan.

FROSTING

1 8 oz. pkg. cream cheese
1 cup powdered sugar
1 cube marg. (1/2 cup)
1 tsp. vanilla
Mix and frost while cake is still warm. Garnish with pineapples and cherries.
APPLESAUCE CAKE

350 degrees 40 to 50 min.

1 cup sugar
1/2 cup shortening
2 eggs
beat together and add:
1 tsp soda
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
2 cups sifted flour
1 cup raisins
1 cup nuts
1/2 tsp. salt
1 tsp. vanilla

Grease and flour 9"x 13" pan and bake.







PHILADELPHIA CREAM CHEESE PIE

8"x 8" 9"x 13"
1 1/1 cups graham crackers 2 2/3cups
1/2 cup melted butter 1 cup

Bake in pan for 10 to 15 minutes at 350 to 400 degrees F.

FILLING

Mix in bowl:
1 8 oz philadelphia cream cheese 16 oz.
1 cup Bordans condensed milk 2 cups
1/2 cup lemon juice 1 cup

Beat until real creamy. Then pour into graham cracker shell, top with pie cherries or any other pie topping.




THE ULTIMATE CHEESECAKE (Lindey's 1930's,1940's)
400 degrees Serves 16
CRUST:
1 cup sifted all purpose flour 1/2 teaspoon vanilla extract
1/4 cup sugar 1 egg yolk
1 teaspoon graded lemon peel 1/4 cup butter or red. marg.,softened

1) Mix all dry ingred. together, including peel. Make a well in the center with fork, blend yolk and butter. Mix with finger tips until smooth.
Preheat oven to 400 degrees. Grease inside of a 9" springform pan (3" high) Remove sides.
2) On bottom of pan form 1/2 of the dough into a ball. Place waxed paper on top; roll to edge of pan. Remove paper. Bake 6 to 8 minutes, or until golden brown. Cool. Meanwhile divide rest of dough into three parts. Cut 6 strips of wax paper, 3" wide.
3) On a damp surface, between waxed-paper strips, roll each part 2 1/4" wide and 9" long. Assemble springform pan with crust on bottom. Line inside of pan with pastry strips. Preheat oven to 500 degrees.
FILLING;
5 packages (8 oz. size) cream cheese, softened
1 3/4 cups sugar
3 Tablespoons flour
2 teaspoons grated lemon peel
1 1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, plus 2 egg yolks
1/4 cup heavy cream (whipping cream)
4) In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time; beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250 degrees.
5) Bake 1 hour longer, remove to rack to cool - 2 hours.
PINEAPPLE GLAZE;
2 Tablespoons sugar
4 teaspoon cornstarch
1 cans (8 1/4 oz. size) crushed pineapple in heavy syrup, undrained
2 Tablespoons lemon juice
2 drops yellow food coloring
6) Make glaze in small saucepan, combined sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boil, stirring; boil 1 minute, or until thickened & translucent, Cool. Spread surface of cheese cake with glaze; refrigerate until well chilled-3 hours or over night. To serve loosen pastry from side of pan, both the bottom. Garnish with sliced strawberries. Cut into wedges.

CRAZY CAKE
350 degrees 30 minutes 9"x 13" pan

2 cups brown sugar
1/2 Tablespoons chocolate
1 teaspoon salt
2 Tablespoons vinegar
2 teaspoons vanilla
3 cups flour
2 teaspoons soda
3/4 cup oil
2 cups cold water

Mix all the above together thoroughly in a 9"x 13" pan.
Make sure all dry ingredients are mixed well.

YUMMY CAKE

1 yellow pudding cake mix.
Follow directions on the back of box and bake. Cool.

1 - 16 oz. can crushed pineapple, drained.
spread on top of cold cake.

1 pkg. vanilla instant pudding mix.
Follow directions on package and pour over pineapple. DO NOT let pudding set up before pouring it over pineapple.

1 - 8 oz. container of cool whip.
Top each serving with cool whip.


DIRT DESSERT CAKE

1 Package of OREO (1 pound) Put in freezer over night
Then put frozen Oreo cookies in blender or food processor
and puree or process until super fine. Set aside.

Mix together:
3 - 3 oz. package of instant pudding, any flavor you like
4 1/2 cups milk

Then add to pudding and mix well:
12 ozs. of cool whip

Then fold the pudding, milk and coolwhip mixture into:
12 oz. of cream cheese, room temp.

Line a clean flower pot (with no holes in the bottom) with
the OREO crums. Then layer the pudding mixture and cookie crum. Ending up with cookie crums on top. You can also put in som gummy worms. Then Add artifical flowers. So that it looks like flowers are growing out of the pot. Can also put this in a clean tonka truck etc.