The Atchison Daily Globe from Atchison, Kansas · Page 35

uiilil cold. 18 ATCHISON GLOBE Sur,d<if, Janumy 35, 1970 FIG CAHTtOT CAKE Mrs, Webster Mrjotiey NortotivUlo 1 1/2 cups all purpose flour 1 cup sugar 1 tsp baiting powder 1 tsp soda 1/4 tsp cinnamon 1/4 tsp salt 2/13 cup vegetable oil 2 ege.5 1 tsj vanilla 1/2 cup flaked coconut 3/-1 cup snipped driod fifls 1 cup finely shredded raw carrots Put dry Ingredients iiiLc: large bowl o£ nii*er. Add next llureo ingredients and beat an medium speed 2 minutes, or beat 200 strokes by hand. Hill-in remaining uuiredients and put in fpreasoil and lightly floured Sx5x3-inch loaf pan, Uake at JISO degrees 1 hour or until done. Let stand on colic rack S minutes then turn out and spreadtop with I.emon Glaze: Combine 1 lsp grated lemon rind and 1 cup pondered sugar. Add emiucli hot water hi inakca .stiff frosting. CRANBERRY DATR COFFEE CAKE Mrs. Kenneth Jamvold Leona 1 cup clmpped dates 1/2 cup chapped almond 1/4 cup brown sugar, packed 1/2 cup butter, melted 2 cups biscuit mix 1 egg 1/4 cup sugar .1/4 cup cranberry juice Combine dates, nuts, broim Siifiar and 2 tbs butter. Set asides In large bawl, combine biscuit mix, sugar, e/a*, juice and rcmairiipr; butter. Beat at high speed For 30 secunds. Turn into well greased round cake pan. Crumble tiaLe mixture ovw with buttermilk. Pour In greased 9xllx2-inch cake pan. Sprinkle with topping and bake in 350 degree oven 25 to 30 minutei. 'lopping: 1/2 cup brown sugar 1/2 tsp cream of tartar 1 ^ cEnnalll01i Put in large mixing bowl and ,/2 CUJ) chapeKli nuts whip until whiles form very stiff ^ uloroughly and sprinkle peaks. Pour Drstmbrturegrad- ovcr cahe baking. ually over whipped whites, gen- 'b folding will! rubber scraper OATMEAL CAKI5 just until blended. Tour into jach. rtickson ungreased pan. Bake at 325 de- 1037 Laramie groes 55 minutes, then at 350 r'our 1 1/4 cups hoi lrater degrees 15 minutes. When cake ovCr 1 eup 0i<j fashioned rolled lesis oono, wvon nnn let naiy> Dats. Lot CMl- \vhon cool add: 1/2 cup shortening 1 cup brown sugar, firmly packed 1 cup while sugar 2 eggs I tsp vanilla 1 tsp soda 1 tsp cinnamon 1/2 tsp nulnien. 1 1/3 cups flOLlT MLs well, t'aur into greased and Iluured baiting pan. Hake at 351] degrees 35 tn Ifi minutes. When clraie spread with following mixture; t/4 cup butter 3 lbs cream 1 cup brown sugar 1 cup coconut or chopped pecans Place under broiler until immediately pour over eakefol-lowing hot cooked sauce. Sauce: 1 cup sugar 1/2 cup buttermilk 1/2 tsp soda, scant 2 tbs white syrup 1/2 stick margarine 1 lsp vanilla tioil until soft biill stigo In cold water. When cake and sauce has cooled, cever and let set. HLACKUliliRY JAM CAKK Mrs. Harold E. Masters 1122 Division 1/2 cup butter 1 cup SLigar 1 3/4 cups flour 1 tsp cinnamon 1 tsp cloves 1 tsp allspice 1 tsp nutmeg 1 cap dales, cut up 1 cup chujjped apples 1 cup blackberry jam 1 eggs ■4 Ifis buttermilk 1 tsp soda Uush salt 1 cup nut meats, chopped fine Cream butter and sugar. Sift hiibbliiMr nnri HirMlv hr™™™i Hour and spices together and SerVo cither warm nr cooled. and to bettor and sugar mi vtirre. . — Add dates, apples, blackherry APPLE CHUNK CAKR jam nnd eggs. Combine and add Atra„ ii0y jiwht buttermilk, soda and salt. Arki jj0ute 2 mil meats. Ilake 45 mi antes in r.'ffinni,, „, 350 degree oven Icing: 3 tbs butter 2 1/2 tbs flour 1/2 cup sweet milk 1 cup brown sugar 2 1/2 cups powdered sugar lo thicken I eup nuts ambuosia cinpi-'ON cake: Mrs. Hoy A. Smith Box 159, Route 2 21/4 cups sifted cake (lour 3 tsp bakine: ixjwdcr 1 1 I? l-linC U..U-.T- top. Bake at 4U0 degrees 20 to 1/2 cup sa]aJ^ 2j minutes. c eegs at nmm tcmpur;ltur0 3/4 cuy water 2 tbs grated orange rind 1 1/2 cups flaked coconut 1 tsp vanilla 1 tsp salt 1/2 lsp cream of tartar MISSISSIPPI MUD CAKE Sandy Baumgardner 121 North 4th 2 sticks butter 1/3 cup cocoa % cups sugar 4 eggs 1 1/4 eup flour 1 cup nuts, chopped 3 lsp vanilla Marshmallow cream Melt butter and cocoa. Let cool. Blend sugar, eggs andllour together. Add nuts to cooled cluKotate mixture. Add vanilla and mix rtilh flour mixture. Bake at 375 degrees until dono 35-45 min. Hemove from oven, and wait 15 minutes then spread with marshmallow cream. Topping: 1/2 box powdered sunar 1/2 stick butter 4 tbs cocoa 1/4 cup elmpped nuts Mix together with small amount of milk and spread on top of marshmallow cream. 2 cups fluur 2 tsp baking powder 2 tsp cinnamon 1/2 tsp salt 2 eggs 2 lsp vanilla 1 can apple pic mix 1 cup sugar 1/2 cup butter 1 cup raisins 1/2 cup cliuppcd nuts Sift dry ingredients together and set aside. Cream butter run! sugar. Add eggs and pic mix and vanilla, hltir in flour mixture. Add raisins and nirts, Hour in to greased baking dish ai id then sprinkle nith lopping. IJakc at 350 degrees Ml minutes. Topping: 1 tsp cinnamon 1 tsp sugar 1/2 cep chopped pecans Measure sifted Dour, baking powdered SUCAII CAKE ponder and sugar into sifter, vera VI. Hoffpauir Combine oil, egg yolks, water, 8q2 Parallel orange rind, coconut and vanilla 3 -jtichs butter in mixing bowl. Sift in flour mix- x ib. ^ powdered sugar bire. Mix until well hi ended, 6 eggs about 1 minute. Beat ecj; whites, 1 c.up'fliiur salt and cream of tartar with 1 tsp JctnDh juicc egg beater on at high speed un- j tsp vanilla, til rnixture stands in very stiff cream butter, a dd. sugar, then peaks. Egg whites shwdd be add eEES anc ;lt a time\ Sift stifferthanformenngueoran-floIlr mcasure ;„ s1UJar adlJ. gel food cake. Cradually fold ^ n;i!i, in ^.j^ the batter uilo egg whites. Pour m(| flo(lred [abe batter into ungreascd 10-Inch B-Ao at 325 degrees 1 1/2 hours. tube pan. Bake in slow oven 325 degrees about .1 hour andS min- rilUNK CAKp: utes. invert pan at once and Lavemo Wcishaar tnorougniy cool cake belore removing from pan. HIIKNT Slid All CAKAML'L CAKE Mrs. M.li. Wldto Willis 1/2 cup sibjai-1/2 cup hot ivater 2 euj?s sificd enriched flour 3 tsp baking jwivder 1 tsp salt 3/4 cup sugar 1/2 cup shortening 2 eggs, unbeaten 1 tsp vanilla Melt sugar in skillet over low heal until dark brown, stirring constantly. Add gradually, lwt \vnter, stirring uulil all of cai'U-rnel is (lissalvul. Leol. Pour inlu mc.isiu-ing cilji and add cnoLigh miUi to make 1 cup. Sift Dour, baKiny iKiwrtcr, salt and sugar together. Add sliorleninf: and caramel milk mixture. BeaL for 2 mlautos, 301) slrukcs, until batter is well blended. Willi electric nu'xcr, blend at low spixid, then beat at mettiiim speed for 2 mkurtos. Add egtjs :uid vanilla and beat lor 2 minutes. Pour into well grc used and floured K-inch layer pans at least 11/4 inches deep. Baku in degree ami 30 to 35 minutes, Loul and frost witli favorite frosting. DI IVIL'S FOOD CJAKH Mary Kay Barnolt Houtc 3 2 1/2 eups sifted calie flour 1 tsp salt 2/3 cup shortening I tsp vanilla 3 sqs taker's unsweetened chocolate, melted 13/4 cups sugar 1 3/4 tsp soda 1 1/2 cups milk 2 eggs, unbeaten Sift dry ingredients logcllicr, Stir shortening In lx:w! lo soften. Stir in dry ingredients. Add 1 cup inillt ;uiel vanilla. Ileal two minutes with electric beater. Add eggs, cIidcoI.iIc and rest of milk. Hake in greased pans at 353 degrees 3S minutes. Ul-SiDE DOWN CAKt: Alice Johnson !3ox 73 Efflngliani 3 tbs bulier 2/3 eup firmly packed brown sugar 1 1/2 cups drained crushed pineapple. No. 2 can,rcsci vu 4 PAUL'S APPLIANCE 1/2 cup syrup Maraschino cherries Walnut halves 1/3 cup shortening 1 Lsp vanilla 1/2 cup sugar 1 egg 1 1/4 cups sifted flour 1/2 tsp salt 1 1/2 tsp baking ponder Melt butler in S-iuch square pan or 9 - inch round pan or ski II el. Spr inkle with broim sugar. Spread pineapple over mlx- brre. Decorate with cherries mi walnuts. Cream shortening, va. nllla a«d sugar together. Ada egg; beat vigorously. A 4j ^ ed dry Ingrodients, alternahdj Kith pineapple syrup; mix untij blomlea aft or each addition. Spread over pineapple, n^,, ^ 350 defiree oven 50 to CD ndjv. utes. lj;t cool in minutes (ha, turn out upside down onplale Serve warm with nhipcea cream. flargains In (lie Want Afls, EXQUISITE COFFEE CAKE Airs. WUliiun II. Libel Route 1 Severance 2/3 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 2 eggs 1 Lsp vanilla 2 cups sifted flour t tsp UiiWng powder 1/2 tsp nutmeg 1/2 tsp salt I cup buhtermilli and 1 tsp soda, dissolved together SWEEPSTAKES (JAlUs Mrs. Franklin Eames Wliiting 2 1/4 cups sifted cake flour 1 1/2 cups sugar 3 tsp baking powder 1 tsp salt Sift together into mixingbowl. Make a well and add in urdor: 1/2 cup salad oil S egg yolks, unbeaten 3/4 cup cold water 2 tsp vanilla 3/4 Lsp lomon flavoring Beat w,th spoon until smoolh. and beat unHl fluffy, Sift dry firL.a!!ed pm ;lt sm ^ os 40 1 cup egg whites, 7 (a 8 ingredients and add aUcrnatoli' n,inuLes _ WJL fn-™. Mortonville 3 eggs 2 cups sugar 1 cup salad oil 2 cups flour 1 lsp cinnamon 1 lsp allspice 1 tsp ntttmeg 1 tsp sail I cup buttermilk, stir in 1 tsp soda 1 cup seeded cooked primes, mashed 1 cep nuts 1 tsp vanilla Beat first 3 IrgreiHentr, well. Sift dry ingredients together and alternately add ivith buttermilk FAST, YOU CAN REST assured Rent o Safely Deposit Box from us, find rest assured. Yaur important papers and othef valuables are safe from fire, theft, loss. Low rates. Sec Marlene Jones CITY NATIONAL BANK MEMBER F.D.I.C. 7ll> and Mall ♦♦♦♦♦♦♦♦f 824 COMMERCIAL ▼ Cream sJiurloringandsuisirs tn mi-vtnvr. u„vi thoroughly. Add CffiS, vaniUa „Its nnd vanilla. Bako in well X SPACE SAVING X MODERN ♦ SPIN-DRYING t WASHER J Washes 24 lbs. in ▼ Only 30 Minules. ^ Family-Siie Copntily . ^ On Wheels - Use Anywhere. . Soo A DomDnslraiion In Our Slon, Todo 4 PAUL'S APPLIANCE mUk 4 m 1 ^ A — + 9 '. 1 t WE TRADE ^ I, ■ .—i. — • . . A KfJOH'N FOR QIM.UTYf rilK WORLD OVF.I1.