Junior 3rd Prize Winner by Dianne Illingwor
3 tablespoons butter
2/3 cup firmly packed brown sugar
3 cups (about 3 medium) pared, thinly sliced apples
1/3 cup raisins
1 1/3 cups sifted Pillsbury's BEST flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 cup sugar
2/3 cup firmly packed brown sugar
1/3 cup Crisco
2 unbeaten egg yolks
1 teaspoon French's Vanilla
2/3 cup undiluted Pet Milk
2 egg whites
Melt butter in heavy skillet measuring 10 inches across top. Remove from heat; add 2/3 cups brown sugar. Arrange apples in skillet; add raisins.
Sift flour, baking powder and salt. Set aside. Add sugar and 2/3 cup brown sugar gradually to shortening, creaming well. Blend in egg yolks and vanilla; beat well. Add dry ingredients alternately with milk; blend thoroughly after each addition.
Beat egg whites until stiff but not dry; fold into batter. Pour over apples. Bake in moderate oven (350 F) 35 to 40 minutes. Turn out of skillet immediately. Serve Warm.
11.08.2009
Mix-quick cake
Preparation time: 10 min.
Baking time: about 30 min.
2 pkg. chocolate pudding mix
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup light cream or undiluted evaporated milk
1/2 cup milk
1/4 cup chopped nuts (optional)
Combine dry ingredients in a bowl. Add cream and milk and beat until smooth. Pour into a greased 8" square pan. Sprinkle nuts on top (they will settle throughout the cake). Bake in a 375 F. oven about 30 min. Cool and serve with whipped cream or ice cream
Serves: 6 225 cal. per serving Source of Vitamins A, B
Submitted by Mrs. Rose Alberta Bairpaugh
Tested in The American Home Kitchens
Note: For two large 9-inch round layers, double the recipe. Bake as above.
Baking time: about 30 min.
2 pkg. chocolate pudding mix
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup light cream or undiluted evaporated milk
1/2 cup milk
1/4 cup chopped nuts (optional)
Combine dry ingredients in a bowl. Add cream and milk and beat until smooth. Pour into a greased 8" square pan. Sprinkle nuts on top (they will settle throughout the cake). Bake in a 375 F. oven about 30 min. Cool and serve with whipped cream or ice cream
Serves: 6 225 cal. per serving Source of Vitamins A, B
Submitted by Mrs. Rose Alberta Bairpaugh
Tested in The American Home Kitchens
Note: For two large 9-inch round layers, double the recipe. Bake as above.
Spice Cake with Sea Foam Frosting
2 1/4 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
Pinch of black pepper*
3/4 cup shortening, butter or margarine
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup buttermilk or sour milk
Start your oven at 350F or moderate, Grease three-8-inch cake pans with shortening, coat pans with a thin film of flour.
Sift flour several times with baking powder, baking soda, salt, cloves, cinnamon and pepper. Work shortening, butter or margarine until it looks like whipped cream. Then start working in both brown and granulated sugar a little a time. Add vanilla extract and continue working or creaming the mixture until very fluffy and smooth as possible. This important step assures a fine-textured cake. Add unbeaten eggs, one a time, and beat vigorously after each addition.
From here on in work fast. Mix one third of the flour mixture into batter. Don't beat. Add half the buttermilk or sour milk and stir again. Repeat these operations ending with flour. Pour batter into pans, dividing it equally. Bake 30 to 35 minutes or until cake leaves sides of the pan. Remove from oven and cool about 5 minutes before turning out onto a cake rack to cool completely.
*This is an old-fashioned trick that accents the flavor of Spice Cake.
Sea Foam Frosting
2 egg whites
1 1/2 cups firmly packed dark-brown sugar
1/3 cup water
1 teaspoon vanilla extract
Stir the unbeaten egg whites, sugar and water together in the top of a double boiler or saucepan until smooth. Cook over briskly boiling water, beating with a rotary beater, for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape. If you use an electric mixer cut down beating time to 3 or 4 minutes. Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks. Spread a layer of frosting between cake layers, then frost sides and top of cake generously.
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
Pinch of black pepper*
3/4 cup shortening, butter or margarine
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup buttermilk or sour milk
Start your oven at 350F or moderate, Grease three-8-inch cake pans with shortening, coat pans with a thin film of flour.
Sift flour several times with baking powder, baking soda, salt, cloves, cinnamon and pepper. Work shortening, butter or margarine until it looks like whipped cream. Then start working in both brown and granulated sugar a little a time. Add vanilla extract and continue working or creaming the mixture until very fluffy and smooth as possible. This important step assures a fine-textured cake. Add unbeaten eggs, one a time, and beat vigorously after each addition.
From here on in work fast. Mix one third of the flour mixture into batter. Don't beat. Add half the buttermilk or sour milk and stir again. Repeat these operations ending with flour. Pour batter into pans, dividing it equally. Bake 30 to 35 minutes or until cake leaves sides of the pan. Remove from oven and cool about 5 minutes before turning out onto a cake rack to cool completely.
*This is an old-fashioned trick that accents the flavor of Spice Cake.
Sea Foam Frosting
2 egg whites
1 1/2 cups firmly packed dark-brown sugar
1/3 cup water
1 teaspoon vanilla extract
Stir the unbeaten egg whites, sugar and water together in the top of a double boiler or saucepan until smooth. Cook over briskly boiling water, beating with a rotary beater, for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape. If you use an electric mixer cut down beating time to 3 or 4 minutes. Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks. Spread a layer of frosting between cake layers, then frost sides and top of cake generously.
Chocolate Skillet Cake
Senior Winner by Mrs. A. C. Horniker, Neosho, Missouri
1/2 cup cold water
1/2 cup cocoa
1 1/2 cups sifted Pilsbury's BEST flour
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cups firmly backed brown sugar
1/2 cup Crisco
3 unbeaten eggs
1/2 cup buttermilk
1 teaspoon French's Vanilla
4 one-ounce (thin) milk chocolate bars
Gradually add water to cocoa, beating well after each addition. Sift flour, soda, and salt. Add sugar, shortening, eggs and 1/4 cup of the buttermilk. Beat 3 minutes. Add vanilla, the remaining 1/4 cup buttermilk and the cocoa mixture. Beat 2 minutes. Pour into well-greased heavy skillet measuring 10 inches across top.* Top batter with squares of candy bars. Cover. Bake in moderate oven (350 F.) 50 to 60 minutes.* Serve warm or cold, plain or with whipped cream or ice cream.
* Cake may be baked in a 10-inch electric skillet. Pour batter into cold well-greased skillet. Open steam vents; bake at 275 F for 50 - 60 minutes.
1/2 cup cold water
1/2 cup cocoa
1 1/2 cups sifted Pilsbury's BEST flour
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cups firmly backed brown sugar
1/2 cup Crisco
3 unbeaten eggs
1/2 cup buttermilk
1 teaspoon French's Vanilla
4 one-ounce (thin) milk chocolate bars
Gradually add water to cocoa, beating well after each addition. Sift flour, soda, and salt. Add sugar, shortening, eggs and 1/4 cup of the buttermilk. Beat 3 minutes. Add vanilla, the remaining 1/4 cup buttermilk and the cocoa mixture. Beat 2 minutes. Pour into well-greased heavy skillet measuring 10 inches across top.* Top batter with squares of candy bars. Cover. Bake in moderate oven (350 F.) 50 to 60 minutes.* Serve warm or cold, plain or with whipped cream or ice cream.
* Cake may be baked in a 10-inch electric skillet. Pour batter into cold well-greased skillet. Open steam vents; bake at 275 F for 50 - 60 minutes.
Hamburger Pie
This quick, easy casserole was voted tops by our readers. Good eating aplenty!-
1 medium onion, chopped
1 pound ground beef
3/4 teaspoon salt
Dash pepper
1 1-pound can (2 cups) cut green beans, drained
or 1/2 pound green beans, cooked and drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 cup warm milk
1 beaten egg
Salt and pepper
Cook onion in small amount of hot fat till tender but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup; pour into greased 1 1/2 quart casserole. Mash potatoes while hot; add milk, egg and seasonings. Drop in mounds over meat. If you like, sprinkle potatoes with 1/2 cup shredded proccess American cheese. Bake in moderate oven (350 F) 25 to 30 minutes. Makes 6 servings.
1 medium onion, chopped
1 pound ground beef
3/4 teaspoon salt
Dash pepper
1 1-pound can (2 cups) cut green beans, drained
or 1/2 pound green beans, cooked and drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 cup warm milk
1 beaten egg
Salt and pepper
Cook onion in small amount of hot fat till tender but not brown. Add meat and seasonings; brown lightly. Add drained beans and soup; pour into greased 1 1/2 quart casserole. Mash potatoes while hot; add milk, egg and seasonings. Drop in mounds over meat. If you like, sprinkle potatoes with 1/2 cup shredded proccess American cheese. Bake in moderate oven (350 F) 25 to 30 minutes. Makes 6 servings.
11.07.2009
Marbapple Ginger Cake
Junior 1st Prize Winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Joanne L. Littley, Bluff Point, New York - $3,000
Bake at 350 F. for 50 to 60 minutes.
Makes 13x9x2-inch cake*
Combine...4 Cups (4 to 5 medium) cooking apples, pared and sliced
1 cup sugar
1 teaspoon French's Cinnamon
2 tablespoons butter
2 tablespoons water and
1 tablespoon ReaLemon juice in saucepan. Cook over medium heat, occasionally stirring gently, until apples are tender. Pour into well-greased 13x9x2-inch pan*
Sift...2 1/4 cups sifted Pillsbury's Best Enriched Flour
2 teaspoons double-acing baking powder
1 teaspoon French's Ginger
1/2 teaspoon salt
Blend...1/2 cup Crisco and
1 cup sugar, creaming well.
Add... 2 eggs; beat for 1 minute.
Measure... 2/3 cup milk. Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)
Place... half of batter in second bowl.
Blend in
1/4 cup molasses
1 teaspoon French's Cinnamon
1/4 teaspoon French's Cloves
1/4 teaspoon French's Nutmeg and
1/4 teaspoon soda.
Spoon...light and dark batters alternately over apples in pan.
Bake...in moderate oven (350 F.) 50 to 60 minutes. Cool in pan 15 to 20 minutes, then invert on serving plate or on wire rack covered with waxed paper. Serve warm or cold, plain or with whipped cream.
*if desired, ingredients may be cut in half and cake baked in 8x8x2-inch pan for 40 to 50 minutes.
Bake at 350 F. for 50 to 60 minutes.
Makes 13x9x2-inch cake*
Combine...4 Cups (4 to 5 medium) cooking apples, pared and sliced
1 cup sugar
1 teaspoon French's Cinnamon
2 tablespoons butter
2 tablespoons water and
1 tablespoon ReaLemon juice in saucepan. Cook over medium heat, occasionally stirring gently, until apples are tender. Pour into well-greased 13x9x2-inch pan*
Sift...2 1/4 cups sifted Pillsbury's Best Enriched Flour
2 teaspoons double-acing baking powder
1 teaspoon French's Ginger
1/2 teaspoon salt
Blend...1/2 cup Crisco and
1 cup sugar, creaming well.
Add... 2 eggs; beat for 1 minute.
Measure... 2/3 cup milk. Add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)
Place... half of batter in second bowl.
Blend in
1/4 cup molasses
1 teaspoon French's Cinnamon
1/4 teaspoon French's Cloves
1/4 teaspoon French's Nutmeg and
1/4 teaspoon soda.
Spoon...light and dark batters alternately over apples in pan.
Bake...in moderate oven (350 F.) 50 to 60 minutes. Cool in pan 15 to 20 minutes, then invert on serving plate or on wire rack covered with waxed paper. Serve warm or cold, plain or with whipped cream.
*if desired, ingredients may be cut in half and cake baked in 8x8x2-inch pan for 40 to 50 minutes.
Cheese Sauce for Vegetables
Makes 2 Cups
3 tablespoons butter
2 tablespoons chopped green pepper
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Evaporated Milk
1/2 cup water
2 tablespoons diced pimiento
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Melt butter in saucepan. In this saute green pepper lightly until tender. Mix flour, salt and pepper and stir in gradually. Stir until well blended. Combine Evaporated Milk and water and add gradually, blending well. Cook, stirring constantly, until sauce is smooth and thick. Add diced pimiento, Cheddar cheese and Parmesan cheese, and cook gently until cheeses are melted. Serve with cauliflower, broccoli, Lima beans or any other seasonable vegetable. This sauce is also excellent with chicken patties, poached eggs, etc. It is smooth and satisfying. Truly delicious.
3 tablespoons butter
2 tablespoons chopped green pepper
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Evaporated Milk
1/2 cup water
2 tablespoons diced pimiento
1 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
Melt butter in saucepan. In this saute green pepper lightly until tender. Mix flour, salt and pepper and stir in gradually. Stir until well blended. Combine Evaporated Milk and water and add gradually, blending well. Cook, stirring constantly, until sauce is smooth and thick. Add diced pimiento, Cheddar cheese and Parmesan cheese, and cook gently until cheeses are melted. Serve with cauliflower, broccoli, Lima beans or any other seasonable vegetable. This sauce is also excellent with chicken patties, poached eggs, etc. It is smooth and satisfying. Truly delicious.
Date Gingerbread
9 Servings; 9-inch Square Pan; 375 F. preheated oven - 30 minutes
1/4 cup butter, softened
2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup Evaporated Milk
1/2 cup water
1 tablespoon vinegar
1 cup light molasses
1 1/2 cups chopped dates
Cream butter until light and fluffy. Sift flour with salt, soda and spices into bowl with butter. Mix Evaporated Milk, water, vinegar and molasses. Add 1/2 of the liquid to the butter mixture. Stir vigorously for 1 minute. Add the remaining liquid and stir for another minute. Fold in dates. Pour at once into well buttered pan. Bake in a 375 F. preheated oven for about 30 minutes. Serve warm with orange, lemon or chocolate suace.
1/4 cup butter, softened
2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup Evaporated Milk
1/2 cup water
1 tablespoon vinegar
1 cup light molasses
1 1/2 cups chopped dates
Cream butter until light and fluffy. Sift flour with salt, soda and spices into bowl with butter. Mix Evaporated Milk, water, vinegar and molasses. Add 1/2 of the liquid to the butter mixture. Stir vigorously for 1 minute. Add the remaining liquid and stir for another minute. Fold in dates. Pour at once into well buttered pan. Bake in a 375 F. preheated oven for about 30 minutes. Serve warm with orange, lemon or chocolate suace.
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