Cheese Sauce for Vegetables

 

Use ¼ lb. cheese
Place in a double boiler and let met.
Add 2 TB milk
Serve over cooked vegetables

Mocha Oatmeal Cake

 

Mocha Oatmeal Cake

1 ¼ cups boiling water

 1 cup quick or old-fashioned oats, uncooked

2 TB instant coffee powder

1/3 cup butter or margarine

1 cup packed brown sugar

½ cup sugar

1 ounce unsweetened chocolate, melted and cooled

1 eggy

1 tsp vanilla

1 ½ cups sifted all-purpose flour

1 tsp soda

½ tsp salt

 

Heat oven to 350 degrees. Pour boiling water over oats and coffee powder; stir to combine. Cover and let stand 20 minutes. Beat butter and sugars together until creamy. Blend in chocolate. Add egg and vanilla; blend well. Stir in oat mixture.

 

Sift together flour, soda, and salt. Add to creamed mixture and blend well.

 

Pour batter into well-greased and floured 9-inch square baking pan. Bake in preheated oven 40-45 minutes. Frost as desired.

Dream Cake

 

1 cake mix (yellow, white, or chocolate)

1 envelope Dream Whip Whipped Topping (do not whip, use right from envelope)

4 eggs

1 cup cold water

 

Combine all ingredients in a large mixing bowl. Blend with electric mixer until moistened. Beat at medium speed for 4 minutes. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; then remove from pan and cool on rack. Serve plain or frost with Fluffy Frosting.

 

Fluffy Frosting:

Combine in a deep narrow bowl: 1 envelop Dream Whip, 1 package (any flavor of 4-serving size) Jell-O Instant Pudding and 1 ½ cups cold milk. Blend; then beat at high speed to soft peaks, about 4 to six minutes. Store frosted cake in refrigerator.

Royal Icing

For gingerbread houses

1 lb. powdered sugar

3 TBL meringue powder
7 TBL warm water (or 6 ½) 

Lemon-Lime Refrigerator Cake

 

From Annette Harris

1 lemon cake mix

1 (5 oz) box of lime Jello

1 (3.4 oz) box of instant lemon pudding

¾ c boiling water

½ c cold water

1 envelop of dream whip topping mix

1 ½ cup cold milk

 

Bake cake in a 9x13 pan as directed. Cool for 20-25 minutes.

 

Dissolve Jello in ¾ cup boiling water. Then add ½ cup cold water. Let cool while cake is baking.

 

After cake has cooled for 20 minutes, poke holes through top of the warm cake with meat fork or round wooden spoon handle. Pour Jello into holes. Refrigerate.

 

Topping: In chilled bowl, blend and whip dream whip mix and instant pudding and cold milk for 3-8 minutes until stiff. Frost cooled cake and refrigerate. Can be frozen.  

Banana Pudding Cake

 

From Miriam Carter

 

1 pkg yellow cake mix

4 eggs

1 cup water

¼ cup oil

1-3.4 oz package instant vanilla pudding  

2 mashed bananas

 

Combine and bake in a greased 9x13 pan at 350 degrees for 40-45 minutes.

Decorator Icing

 

1 tsp meringue powder

½ tsp salt

1 ½ cup shortening

½ cup milk

2 tsp vanilla

1 pounds of powdered sugar

 

Cream together and add coloring. Use spatula to ice cake and water to smooth on icing. Also crumb ice first.