Apple Pancakes

2 tbsp. butter

3 tbsp. sugar

1/2 tsp. cinnamon

1/2 tsp. baking powder

1/2 c. milk

1 egg

1 tsp. salad oil

1 apple, pared and sliced

1/2 c. pancake mix

 Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. 

Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. 

Pour this mixture over the apple mixture.  

Bake at 400 degrees for 12 minutes. 

Serve with powdered sugar or syrup.  

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Cake Doughnuts

2 eggs, beaten

1 c. sugar

1 c. buttermilk

1/3 c. oil

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

1 tsp. nutmeg

3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle).  

Roll dough out and cut doughnuts with a cutter.  

Place in very hot oil.  

Turn doughnuts as soon as they surface.  

With hot oil, need to be watched so they won't burn.  

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Mini Cheesecakes

12 vanilla wafers

2 (8 oz.) pkgs. cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

Line muffin tin with foil cupcake liners.  

Place 1 vanilla wafer in each liner.  

Mix cream cheese, vanilla and sugar on medium speed until well blended.  

Add eggs and mix well.  Pour over wafers, filling each one almost full.  

Bake 25 minutes at 325 degrees.  

Remove from muffin pan when cool.  

Chill.  

Top with fruit, preserves, nuts or chocolate.  

These are quick and easy and can be cooled quickly in freezer.  

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Red Devil Food Cake

 1/4 c. shortening

1 c. sugar

2 eggs

1 1/2 c. Swans Down Flour, sifted

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1/2 c. thick sour cream

1/2 c. boiling water

1/2 sq. chocolate

1 tsp. baking soda

1 tsp. vanilla

 Cream shortening, add sugar gradually.  

Continue creaming until mixture is light and fluffy.  

Add beaten eggs.  Beat mixture thoroughly.  

Sift together 3 times flour, baking powder, salt, and add alternately with sour cream to butter mixture.  

Pour the boiling water into the melted chocolate.  

Add soda to chocolate and stir until thick.  

Cool slightly before adding to cake batter.  

Add vanilla and pour into 2 medium size layer cake pans.  

Bake in moderate 350 degree oven for 25 minutes.    

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Pineapple Upside Down Cake

 1 1/2 sticks margarine

2 c. light brown sugar, packed

Pineapple & juice

3 eggs

1 c. sugar

1 tsp. vanilla

1 1/2 c. flour

2 tsp. baking powder

1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan.  

Melt margarine over low heat in skillet.  

Remove from heat, add brown sugar.  

Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained).  

Pour evenly over margarine and sugar.  

Separate eggs in large bowl.  

Beat yolks until light and smooth. 

 Add sugar with 1/2 cup pineapple juice and vanilla.  

Beat until sugar is well dissolved.  

Sift flour, baking powder and salt.  

Mix well.  Beat egg whites until stiff then fold into the above mixture. 

 Pour onto the margarine, sugar and pineapple mixture. 

Bake at 350 degrees for 35 to 45 minutes. 

 Let cool for 10 minutes, put plate over skillet or pan and dump upside down.  

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RAW RHUBARB CAKE

 

 1/2 c. shortening

1 1/2 c. brown sugar

1 egg

2 c. flour

1 c. sour milk (2 tbsp. vinegar in 1 c. milk)

1 tsp. soda

1 tsp. cinnamon

Pinch of salt

1 tsp. vanilla

1 1/2 c. cut rhubarb

 Cream sugar and shortening, add egg.  

Combine soda and sour milk.   

Alternately add milk and dry ingredients to creamed mixture. 

Stir in rhubarb and vanilla.  

Mix topping and sprinkle on cake.  

Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side. --

TOPPING:--

1/2 c. white or brown sugar

1 tsp. cinnamon

1/2 c. nuts

CAKE DOUGHNUTS

 2 eggs, beaten

1 c. sugar

1 c. buttermilk

1/3 c. oil

1/2 tsp. salt

1 tsp. soda

1 tsp. baking powder

1 tsp. nutmeg

3 to 3 1/2 c. flour

 Mix and leave in refrigerator overnight (makes easier to handle).  

Roll dough out and cut doughnuts with a cutter.  

Place in very hot oil.  

Turn doughnuts as soon as they surface.  

With hot oil, need to be watched so they won't burn.  

GRANDMA'S POUND CAKE

 4 eggs

2 c. sugar

1 c. margarine

3 c. flour

1/2 tsp. soda

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. lemon extract

1 c. sour milk or buttermilk

 Mix all together and bake at 325 degrees for 60 minutes or until done.  

MUSHROOM PHYLLO TARTS

 

 3/4 c. dairy sour cream

1 (3 oz.) pkg. cream cheese, softened

1/4 c. dry bread crumbs

1 tbsp. dried dill weed

1/2 tsp. salt

1-2 tbsp. lemon juice

1 (4.5 oz.) jar Green Giant sliced

   mushrooms, drained

1 garlic clove, minced

1/2 c. butter or margarine

8 (18 x 14 inch) frozen phyllo pastry  sheets, thawed

1 (4.5 oz.) jar Green Giant whole  mushrooms, drained

 Heat oven to 350 degrees.  2

In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.  

Stir in sliced mushrooms.  Set aside.  

To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.  

Coat 16 muffin cups with garlic butter.  Set aside.  

Brush large cookie sheet with garlic butter.  

Unroll phyllo sheets; cover with plastic wrap or towel.  

Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.  

Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.  

Repeat with remaining phyllo sheets.  

With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.  

Lightly press each rectangle into garlic buttered muffin cup.  

Spoon heaping tablespoonful sour cream mixture into each cup.  Top each with whole mushroom, pushing stem into filling. 

 Drizzle with remaining garlic butter.  

Bake at 350 degrees for 18-20 minutes or until light golden brown.  16 appetizers.