CAKES:
1). PINK CHAMPAGNE CAKE
1 white cake mix
2 tsp. Champagne Flavor
4 egg whites
water called for on cake mix box or use defizzed 7-Up.
Pink food color
Mix according to direction. Bake at 325 degrees until done.
2). POPPY SEED CAKE
¾ cup poppy seed
3 teaspoons baking powder
¾ cup warm milk
5 egg whites or 5 Tbsp. egg white powder
1 ½ cups sugar
dissolved in 1 cup plus 1 ½ Tbsp. water
3 cups flour
½ teaspoon vanilla
Preheat oven to 350 degrees, soak poppy seeds in warm milk for several hours. Cream sugar and butter thoroughly; and sifted baking powder; add vanilla. Add stiffly beaten Egg whites.
Bake in 2 – 10 inch by 2 inch deep pans until done.
3). CARROT-PINEAPPLE CAKE
6 cups all purpose flour
4 cups granulated sugar
4 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons cinnamon
2 teaspoons salt
2-2/3 cups crushed pineapple with juice
2 cups oil
8 eggs
4 cups grated carrot
4 teaspoons vanilla
2 cups walnut pieces
Place all ingredients in bowl in order given through oil. Mix well. Beat in eggs. Add carrot, vanilla and walnuts and beat 2 minutes. Pour into pans filling about 2/3 full. Bake at 350 F until done. This cake does not raise well so be sure to fill your pan.
4). BANANA CAKE
1 Betty Crocker Spice Cake Mix
1 Betty Crocker Sour Cream Cake Mix
1 Betty Crocker White Cake Mix
Water called for on all 3 cake box mixes
9 tsp powdered egg white
6 fresh whole eggs
1/3 cup oil
2/3 cup water in addition to water on boxes
1 tsp Banana Creme Flavor
2 ripe bananas mashed
1/2 cup broken walnuts
Mix together. Bake at 350 F for the first 15 minutes, reduce to 325 F and bake until done.
COOKIES:
1). DREAM COOKIES
Light and delicate, melt in your mouth
1 cup butter or margarine
1/2 cup sugar
2 cups all purpose flour
2 tsp Vanilla Sugar
1 tsp Bakers Ammonia
48 blanched or unbalanced almond halves or Glace Cherries halved
Cream butter and sugar until light. Add the flour, vanilla sugar and Bakers Ammonium, blend well. Form the dough into small balls. Press down lightly on greased baking sheet. Press and almond half or cherry half on top. Bake at 275 F for 30 minutes. Makes approx. 4 dozen 2″ cookies.
2). SWEDISH COOKIES
Blend 1 cup butter and 1 cup Cake And Icing Shortening
Add 2 cups sugar and 1 cup Macaroon Coconut
Add 3-4 drops LorAnn Coconut Oil (to taste)
Add 3-1/2 cups flour
With last bit of flour add 1 teaspoon Bakers Ammonium
Make into little balls (about 1 inch) and bake at 350 F until very lightly brown
When cool roll into powdered sugar
Yield: Approx. 150 cookies
BUTTERCREAM ICINGS:
1). BUTTERCREAM
1 pound powdered sugar
2 to 3 drops butter flavor
1/2 cup cake & icing shortening
1 tsp. clear vanilla
pinch of salt (optional)
1/4 tsp. almond flavor
1/4 cup of water
1 tbsp. meringue powder
Place all ingredients in a bowl and beat at medium speed for 10 minutes.
2). WHIPKREME BUTTERCREAM
1/2 cup boiling water
3/4 cup granulated sugar
1 Tbsp. Meringue Powder
Disolve sugar in boiling water, cool completly. Add meringue powder and beat untill meringue clings to the beaters, Set aside. In another bowl blend together and then beat for 10 minutes the following ingredients.
2 cups cake & icing shortening or 1 cup cake & icing shortening and 1 cup white margerine
1 1/2 tsp flavoring
1 pound powdered sugar
1/2 tsp. salt
When all fluffy, add 1/2 of first mixture and beat well. Add remainder of meringue and mix well.
ICINGS:
1). ROYAL ICING
4 tablespoons meringue piowder
1/2 teaspoon cream of tartar
5 1/2 tablespoons water (level with knife)
1 pound powdered sugar
Place in grease free bowl and beat until stiff peaks form
2). PETIT FOUR ICING
9 tablespoons water
6 cups powdered sugar
2 tablespoons white karo
few drops vanilla flavor
Heat to lukewarm temperature. Color as desired and pour over cut pieces of cakes placed on cooling rack
PUNCH:
1). COUNTRY CLUB PUNCH
Serves 50
3 cups sugar
3 quarts water
1 cup strong tea
12 oranges, juiced
12 lemons, juiced
1 quart grape juice
1 small can crushed pineapple
2 quarts ginger ale
Boil the sugar and water together for 8 minutes. Add the tea and chill. Add orange and lemon juices, grape juice and pineapple. Place in refrigerator to mellow for about 2 hours before serving. aAdd ginger ale and ice cubes.
2). FRUIT PUNCH
Serves 35
3 quarts unsweetened pineapple juice
juice of 8 lemons
juice of 8 oranges
juice of 3 limes
2 cups sugar
1 cup mint leaves
4 quarts dry ginger ale
2 quarts plain soda water
1 pint fresh strawberries quartered
Combine juices, sugar and mint leaves. Chill thoroughly. Before serving add ginger ale, soda water, and quartered strawberries. Pour over large cake of ice in the punch bowl. Float thin slices of lemon and lime.
3). PUNCH DELUXE
Serves 200
1 gallon Hawaiian Punch
1 large can pineapple juice
1 large can grapefruit juice
1 small can lemon juice
2 gallons water
6 quarts 7-Up
4). CITRUS PUNCH
Serves 100
6 packages lemon pre-sweetened Kool Aid
4 – 6oz cans frozen orange juice
4 – 6oz cans frozen lemonade
4 – 6oz cans frozen limeade
12 quarts water
4 quarts ginger ale