More Recipes from the “C” Section! (Candy and Cakes, Casseroles and Chicken)

September 4, 2009 at 9:07 pm · Filed under Grandmother's Recipes

Chocolate & Cherry Ring Cake                                                       12 – 14

2 cups all purpose flour

¾ cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

2 beaten eggs

½ cup cooking oil

2 teaspoons vanilla

1 – 21 ounce can cherry pie filling

1 cup semi sweet chocolate pieces

1 cup chopped walnuts

Powdered sugar

In a large mixing bowl stir together flour, sugar, baking soda, cinnamon, and salt. In another bowl combine eggs, oil, and vanilla. Add to flour mixture. Stir in cherry pie filling, chocolate pieces, and nuts. Turn mixture into greased and floured 10 inch fluted pan. Bake at 350° for one hour. Cool in pan on rack 15 minutes. Remove from pan, cool. Sift powdered sugar on top.

Chocolate Peanut Buddy Bars

1 cup peanut butter

¾ stick butter, softened

1 ¼ cup sugar

3 eggs

1 teaspoon vanilla

1 cup all purpose flour

¼ teaspoon salt

1 bag 11.5 ounce milk chocolate morsels, divided

Preheat oven to 350°. In large mixer bowl, beat peanut butter & butter until smooth, about 1 minute. Add sugar, eggs, and vanilla, beat until creamy. Blend in flour and salt. Stir in one cup chocolate morsels. Spread into ungreased 13” x 9” baking pan. Bake 25 – 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread morsels evenly over top. Cool completely. Cut into 1 ½ inch bars.

Makes 48 bars.

Toll House Cookies

1 ¼ cups unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

¾ cup sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

One 12 ounce package semi sweet chocolate

1 cup chopped nuts

350° – 12 minutes or 375° 8 to 10 minutes

Preheat oven to 375°

In small bowl combine flour, baking soda, and salt. Set aside. In large bowl combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chocolate and nuts. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 375° 8 to 10 minutes.

Makes 100 2” cookies

Carrot Cake (from a recipe card)

“This wonderful recipe dates back to my great-grandmother! You’ll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness.”

Debbie Jones,

California, Maryland

2 cups all purpose flour

2 cups sugar

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

3 eggs

1 ½ cups vegetable oil

2 cups finely grated carrots

1 teaspoon vanilla extract

1 cup well-drained crushed pineapple

1 cup shredded coconut

1 cup chopped nuts, divided

Cream Cheese Frosting:

2 packages (3 ounces each) cream cheese, softened

3 cups confectioners’ sugar

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into a greased 13” x 9” x 2” baking pan. Bake at 350° for 50 – 60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.

Yield: 12 – 16 servings

Carrot Cake

Oven 350°

1 cup banana (2)

¾ cup brown sugar

3 eggs, one at a time

2 ½ cups all purpose flour

¾ cups oil

1 ½ cups grated carrots

1 teaspoon cinnamon

2 teaspoons baking powder, 1 teaspoon soda blend

Walnuts optional

9” x 9” pan, 50 minutes

Frosting:

6 ounces cream cheese

3 ounces butter

1 cup Ten X sugar

2 teaspoons lemon juice

Mix and spread

Santa’s Whiskers (cookies)

1 cup butter

1 cup sugar

2 tablespoons milk

1 teaspoon vanilla OR rum extract

½ cup finely chopped pecans

2 ½ cup sifted all-purpose flour

¾ cup finely chopped red and green candied cherries

¾ cup flaked coconut

Cream butter & sugar; blend in milk & vanilla. Stir in flour, nuts, and cherries. Form into rolls, roll in coconut. Cover- refrigerate overnight. Slice, bake at 375° 12 minutes or until edges are golden brown. Ungreased pan.

Sweet Potato Casserole (Anne)

3 cups cooked (baked) mashed sweet potato

¾ cup sugar

2 eggs

½ cup butter

¼ cup milk

1 teaspoon vanilla

Mix above ingredients and put in baking dish. Cover with topping.

Topping:

1 cup chopped pecans

1 cup brown sugar

½ cup flour

Mix & spread over potatoes. Bake 25 minutes at 350°. Marshmallows may be added.

Squash Casserole (Ruth M.)                                                             6 – 10

3 pounds yellow squash

½ cup chopped onion

½ cup Italian bread crumbs

2 eggs

1 teaspoon salt

½ teaspoon pepper

1 tablespoon sugar

1 stick butter or oleo

Wash and cut up squash. Boil until tender. Drain and mash. Add all the rest of ingredients except ½ of butter. Add the butter to crumbs, spread over top. Bake 350° for one hour or until brown.

Divinity (candy)

2 cups sugar

2/3 cup water

1/3 cup white syrup

2 egg whites

½ teaspoon vanilla

Nuts?

Cook sugar and water and syrup until it forms a hard ball when tested in cold water. Remove from heat and pour slowly over stiffly beaten egg whites. Beat until it loses its gloss, add nuts or cherries.

Chicken & Sour Cream (Rosa Lee)

1 teaspoon garlic salt

1 teaspoon celery seed

1 teaspoon grated lemon rind

1 – 8 ounce carton sour cream

8 chicken breasts

1 cup oleo or butter

1 cup dry bread crumbs

1 – 4 ounce jar mushrooms, drained

¼ cup lemon juice

Preheat oven to 325°. Add garlic, salt, celery seed, grated lemon rind to sour cream and stir. Wash & dry chicken. Melt oleo (or butter) and pour into bowl. Dip chicken in butter, then in sour cream, roll in bread crumbs to coat well. Place skin side up in casserole. Spread mushrooms on top. Sprinkle lemon juice and dribble rest of oleo on top. Cover tightly with foil. Bake one hour, 15 minutes. Remove foil and brown.

Banana Split Dessert (Melody)

½ cup butter, melted

2 cups graham cracker crumbs

2 eggs (whites only)

2 cups sifted powdered flour

¾ cup butter, softened

1 teaspoon vanilla

1 – 20 ounce can crushed pineapple, drained

4 medium bananas, sliced (3 cups)

1 – 9 ounce carton frozen whipped dessert topping- thawed

½ cup pecans, chopped

1 – 4 ounce maraschino cherries, drained (1/3 cup)

Combine ½ cup butter or graham cracker crumbs. Put in bottom of 13” x 9” x 2” pan. Beat eggs on high speed til light, about 4 minutes. Add powdered sugar, soft butter, (3/4 cup) and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over crumb mixture. Arrange bananas over pineapple. Spread whipped topping over fruit, sprinkle with pecans. Cover. Refrigerate 6 hours. Garnish with cherries.

Chocolate syrup on top or ice cream…

Serves 12

Ingredients for Fudge Ribbon Cake (Sue D’s Recipe)

1 box Nestle’s pre-melted un-sweetened baking chocolate

1 – 8 ounce cream cheese

Butter

Sugar

Salt

Baking powder

Soda

Eggs

Milk

Vanilla

Cornstarch

All purpose flour

Confectioner’s sugar

(There are no amounts given and no further instructions on this card; it’s a shopping list.)

Fudge Ribbon Cake

Preheat oven to 350°

For Middle Batter:

1 – 8 ounce cream cheese room temp

¼ cup sugar

2 tablespoons butter, softened

1 tablespoon cornstarch

Beat until creamy then add: 1 egg, 2 tablespoons milk, ½ teaspoon vanilla. Beat again. Set aside. Grease and flour a 13” x 9” x 2” baking pan. Set aside. In large bowl add together: 2 cups sifted a/p flour, 2 cups sugar, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon soda. Sift together, add 1 cup milk, ½ cup butter, blend 1 ½ minutes. Add: 2 eggs, 1/3 cup milk, 4 envelopes chocolate, 1 teaspoon vanilla. Beat until smooth.

This chocolate batter goes on bottom and top of cake, ½ each

Spoon half of chocolate batter into bottom of bowl. Add all of cream cheese mixture on top of that. Add rest of chocolate batter on top. Bake at 300° for 50 to 60 minutes.

Frosting:

Bring to boil: ¼ cup milk, 4 tablespoons butter. Remove from heat; add 2 envelopes chocolate, 1 teaspoon vanilla, 3 cups sifted Ten X sugar. Mix until smooth, cover cake.

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