ForeverEating

 Scripture Cake-Roman Apple

by M. Cousins

(translated version follows)

Batter 

1 cup of  (Jer 6:20 )                                   

1 1/2 cups (1 Kings 4:22 )                            

1/4 tsp (2Kings 2:20 )

1/2 tsp (Galatians 5:9)

1 tsp (Luke 13:21 )

1/2 cup (Pslm 55:21)                                   

1/2 cup (Judges 5:25 )

1 (Luke11:12)

2 cups finely chopped (Song of Solomon 2:5)

Sift dry ingredients together into bowl.  Add other ingredients and blend on medium speed.  Pour into a greased baking pan.

Topping:

1/2 cup (Jer 6:20 )                                             

2 tsp (1 Kings 10: 2)

2 tbsp  (Job 20:17 )                           

2 tsp (Num 6:15 )                            

1/2 cup finely chopped (Song of Solomon 6:11 )

Cream together first 4 ingredients.  Stir in Song of Solomon.  Pour over cake batter.  Bake at 350 degrees for 45 minutes or until done (toothpick comes out clean when inserted into center of cake).

See recipe below for actual ingredients

Roman Apple Cake - Torta di Mele

by M. Cousins

Batter:

1 cup of sugar                                       

1 1/2 cups of flour                            

1/4 tsp salt 

1/2 tsp baking powder

1 tsp baking soda 

1/2 cup soft shortening                                     

1/2 cup milk

1 egg

2 cups finely chopped peeled apples

Sift dry ingredients together into bowl.  Add other ingredients and blend on medium speed.  Pour into a greased baking pan.

Topping:

1/2 cup brown sugar                     

2 tsp cinnamon

2 tbsp  soft butter                            

2 tsp flour

1/2 cup finely chopped walnuts

Cream together sugar, butter, cinnamon, and flour.  Stir in nuts.  Pour over cake batter.  Bake at 350 degrees for 45 minutes or until done (toothpick comes out clean when inserted into center of cake).

Dolly Can Eat it Chocolate Cake

(Dolly is allergic to eggs)

by C. Leone

This recipe comes from the back of a King Arthur Flour package. It’s baked right in the same pan you mix it in. It is not only quick and easy to make; it is also egg and dairy free. Perfect for those with diet restrictions.

First, preheat your oven to 350.

Then, in a 9” x 9” cake pan, measure and blend thoroughly with a fork:

1 ½ cups All-Purpose Flour

1 cup sugar

3 tablespoons cocoa (or carob powder)

1 teaspoon baking soda

½ teaspoon salt

Next, make 3 indentations (wells) in the dry ingredients with your fork.

Into the first, pour 6 tablespoons vegetable oil;

Into the second, 1 tablespoon vinegar;

Into the third, 1 teaspoon vanilla.

Then, over all the ingredients, pour 1-cup cold water (or strong cold, coffee). Stir with a fork until evenly blended.

Last, bake for 35 to 40 minutes. (Insert toothpick in center. If it comes out clean, cake is done.)

Serve alone, with whipped cream, ice cream, your favorite frosting, or other topping.

 Coca Cola Cake

by S. Washam

2 cups unsifted flour  

2 cups sugar

3 tbsp cocoa

1 cup cola

2 eggs beaten

2 sticks oleo or butter

1 tsp. vanilla

1/2 cup buttermilk

1 tsp. baking soda

1 -1/2 cups mini-marshmallows

Combine flour and sugar-set aside.

In saucepan heat butter, cocoa and cola until boils.

Pour over sugar mixture, and add buttermilk, eggs, soda and vanilla, mix together.  Then add marshmallows.

Bake 350 deg.  30-40 min.  Frost while hot

Frosting:

1/2 cup butter

3 tbsp. cocoa

6 tbsp. coke

1 box powdered sugar

Combine butter, cocoa and coke in sauce pan and bring to boil.  Pour over powdered sugar.  Spread on hot cake.

Earthquake Chocolate Upside Down Cake

by A. Sterling

1 cup coconut

1 cup chopped pecans

1 package German chocolate cake mix

1 lb box powdered sugar

1 stick margarine

8 oz. cream cheese

Mix coconut and pecans and put into greased 9-13 pan. Mix cake mix according to directions and pour over top of pecan and coconut. In a saucepan put l stick margarine and cream cheese. Heat until mixture is soft enough to stir in box powdered sugar. Spoon over cake mix. Bake at 350 degrees 35-40 min. Do not cut until cooled.

Rum Cake
 by M. Mueller 

1 cup chopped walnuts or peacans

1- 18 1/2 oz package yellow cake mix

1- 3 3/4 oz pk Jell-o-vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup Wesson oil or vegetable oil

1/2 cup dark rum

Preheat oven to 325 degrees.

Grease and flour 10 inch tube or 12 inch bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on a serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze

1/4 pound butter

1 cup sugar

1/4 cup water

1/2 cup rum

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Southern Comfort Cake
 by W. Sparks

1box of yellow cake mix without the pudding added

3 1/2 oz. instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup Southern Comfort

1/2 cup oil

1 cup chopped Pecans (optional)
 
Combine cake ingredients and mix thoroughly.
Pour into greased and floured cake pan.
Bake at 325 degrees for 1 hour. Cool on rack.
Invert on serving plate. Prick holes and immediately glaze.

I sprinkle powdered sugar on top and use a Bunt pan to cook it in, but any pan will do.
If you want a bit more kick to it, add the Southern comfort to the glaze after you cook it.

Glaze:

4 Tbsp of butter
1/8 cup water
1/2 cup sugar
1/4 cup Southern Comfort

Melt butter in a small pan.
Add sugar and water and Southern Comfort.
Boil until smooth, and pour over cake to glaze.

             Coconut Cake
             by W. Sparks

1 yellow cake mix.
1 can cream of coconut (found where the Margarita salts are)
1 small container cool whip or whipping cream
1 small bag shredded coconut
 
Mix cake and bake per box instructions. After removing from the oven, immediately poke holes in cake.
Pour the entire can of cream of coconut over the cake. I open the can ahead of time and mix it up as it tends to separate while on the shelf. It will look like the cake will get soggy, it won't! Use the entire can, and then refrigerate for 2 hours. When cool, spread cool whip on top and sprinkle with shredded coconut.

Cheese Cake 

                                           by D. Ackerman

Crust

2 ½ Cups of Graham Cracker Crumbs

½ Cup Butter or Margarine Melted     

½ Cup of Sugar

Preheat oven to 375.

Mix Crumbs, Butter or Margarine, and Sugar in bowl.

Grease spring form pan with butter and sprinkle in. 

Using a fork, work crumbs up the sides of the pan to the top or as far as you can. You may want to use less crumbs and just cover the bottom.

After the sides are done take a drinking glass or cup and firmly push crumbs to the bottom of the pan.

Once this is completed place in 375 oven for 5 minutes. This will harden the crust a little and prepare it for the cake mix.

Turn down the oven now to 325.

Cheese Cake Filling

2- 8oz packages of cream cheese [Take out of fridge 15 min before]

6 eggs - separate the yokes & whites [Take out of fridge 15 min before]

1 cup of sugar

12oz of sour cream

3 tbls of flour

1/8  tsp of salt

Beat cream cheese, yokes, and sugar until fluffy.  Then mix in sour cream, salt, and flour.

In a separate bowl beat egg whites, on high, with three tablespoons of sugar. Beat until stiff.  Fold cream cheese mixture and egg whites together.  Pour mixture into spring form pan. Don’t scrape the bowl to get every last part of the mixture.

Baking

Bake One hour at 325 then turn oven off and let cake stand in oven for One hour more. After second hour remove from oven and let cool for another hour out of oven. Then cover and place in refrigerator overnight.

These directions are for a gas stove. I have found that an electric stove cooks a little faster so you may want to reduce your time by about 10 minutes or so. To be sure just peek at the cake after 45 minutes. If the top is getting medium to dark brown you would turn your stove off at that point. If it is only light brown it will be able to stand the full hour.  I also place a pan of water in oven while cooking to keep everything moist.      Enjoy! 

Peach Cobbler

by T. Stockwell

1 large can peaches sliced

1 cup self-rising flour

1 cup sugar

1 stick butter or margarine

1 cup milk

Melt butter or margarine pour in peaches and heat peaches with butter for 2 min.  Pour in pyrex dish.

Mix flour, sugar and milk.  Should make a runny batter,  pour over

peaches and butter.  Bake at 350 deg. till golden brown.

Fruit Cobbler

by L. Olsen

1 small bag of frozen blackberries or berry mix

2 small cans of sliced peaches

1 box yellow cake mix (follow box directions/ingredients)

3 tbls butter

*optional 2 tbls brown sugar 1 tsp cinnamon

Place berries and peaches into a 8x12 inch casserole dish.  Dot with butter then add cake mix (follow box direstions).

If berries are frozen bake for 45 minutes.  Use the toothpick test to be sure. Serves 6-8 people. Top with whipped cream or vanilla bean ice cream.

* If you are just using peaches   sprinkle brown sugar and cinnamon on peaches before adding cake mix.

Perfect Pie Crust

by S. McCullough

4 cups white flour (pastry if you can get it)

1 tbs. white sugar plus  2 teaspoon white  sugar

1 ¾ cups shortening Crisco or Fluffo

1 tbs. white vinegar

1 beaten egg

½ cup cold water

Mix all dry ingredients together!  Mix vinegar, water and egg together. Mix dry ingredients with wet ingredients and Crisco.  Mix just enough to get all flour into dough. Use both hands. Roll out with lots of flour and rolling pin. Have fun and a good pie.

DON’T PLAY WITH THE DOUGH VERY MUCH. GETS TOUGH YOU KNOW

Makes enough for 1-10 inch, and 2-8 inch, no tops

Or 1-10 inch no top and 1-8 inch with top

What you don’t use put in freezer by either rolling out or rolling into a ball

Canadian Butter Tarts

by L. Romano

Mix Bottom Crust:

1½ cups flour

½ cup butter

¼ cup sugar

Mix and pat into bottom of pan. Bake at 350 for 10 minutes

Topping:

1 cup brown sugar

½ cup maple syrup

½ cup melted butter

2 eggs

1 tsp white vinegar

½ cup nuts

½ cup raisins

1 tsp vanilla

Mix then add on top. Bake 350 for 35 min. Best to use greased tart pan.

Old Fashion Chess Pie

by T. Stockwell  

4  whole eggs (large)

1-1/2 c sugar

1/4 c butter

1 tbsp. cornmeal

1 tbsp. vinegar (apple cider)

1-1/2 tsp. vanilla

Mix all ingredients, pour into unbaked pie shell.  Bake at 425 deg. for

10min.  Reduce temperature to 325 and bake for 35min.

Cover pie with aluminum foil to prevent deep browning or burning after you reduce heat.  {Pie is better in 2 days)

Pecan Pie

by M. Cousins

3 eggs slightly beaten

1 cup sugar

1 cup Karo light or dark corn syrup

2 tbsps butter melted

1 tsp vanilla

1-1/4 cups coarsely chopped pecans

1 (9inch) unbaked  deep-dish pie crust

Preheat oven to 350 degrees.

Ina a large bowl stir first 5 ingredients until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted  in the middle of pie comes out clean.  Cool on wire rack.  Makes 8 servings.

Cherry Cheese Pie

by A. Matthews

8 oz package cream cheese                          

14 oz. can of condensed milk

1/3 cup lemon juice                  

1 tsp vanilla

Pre-made graham cracker crust                

1 can of cherries

Mix cream cheese, condensed milk, lemon juice and vanilla until creamy.  Pour into crust.  Top with cherries and chill for at least 3 hours.

Biscotti

by M. Cousins 

These cookies are baked twice and taste great dunked in coffee.

2 cups sugar                                      

1/4 cup anise seed                          

2 tsp vanilla                                      

1/4  cup Anisette Liquor                             

1 cup melted butter or marg.

2 tbsps water

6 eggs

5 1/2 cups all purpose flour

3 tsp baking powder

2 cups coarsely chopped almonds

In a large bowl, stir together sugar, anise seed, anisette, vanilla, butter, and water.  Beat in eggs.  In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly.  Mix in almonds.  Cover tightly with plastic wrap and refrigerate for 2 to 3 hours.

Directly on cookie sheet, shape dough with hands to form flat loaves about 1/2 inch thick, 2 inches wide, and as long as baking sheets.  Place loaves parallel and 4 inches apart.  Bake at 350 degree oven for 20 minutes or until lightly browned.

Remove loaves from oven and let cool on baking sheets until you can touch them (about 10 minute, don‘t cool to much or they will be hard to slice); then cut diagonally into 1/2 to 3/4 inch  thick  slices (a serrated knife works the best). The inside of cookie may not be cooked through at this point .  Place slices close together, cut side down on baking sheet; bake at 375 degree oven for 15 more minutes or until golden brown.  Cool.  Store airtight.  Makes about 5 dozen.

Oatmeal Chocolate Chip Cookies

by B. Wood

1 cup margarine or butter

1 1/4 cups brown sugar

1/2 cup granulated sugar

2 eggs

2 tbsp milk

1 tsp vanilla

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 1/2 cups uncooked rolled oats (quick or old fashion)

1 12 oz. package (2 cups) semisweet chocolate chips

1 cup chopped walnuts or pecans

Beat together butter and sugars until creamy; add eggs, mild and vanilla; beat well. Add combined flour, soda and salt; mix well.  Stir in rolled oats, chocolate chips and chopped nuts. Drop chocolate chip cookie batter by rounded tablespoons onto ungreased cookie sheets.

Bake chocolate chip cookies at 375° for about 9-10 minutes; cool 1 minute on sheet then remove to wire racks. Makes about 8 dozen chocolate chip cookies.

Waffle Cookies

by H. Skoczylas

1 pound butter melted                                                   

2 cups sugar 

4 eggs                                                                       

4 cups flour

This recipe is great to make during the summer when it is to hot to turn on the oven.  Have fun!

In a bowl add melted butter, sugar, then whisk in one egg at a time.

Add flour a little at a time until smooth.  Heat waffle iron on medium high setting.  Drop teaspoons (larger cookies can be made but they are very filling) of batter on to waffle iron, leaving room for cookie to spread. Cover and cook for 3-4 minutes until steam stops.  Cookies should be a golden brown.  Remove and repeat.

makes 4 dozen cookies.

Pumkin Squares (Oiled sweet cake, Num 11:8)

by S. Cyr

2 cups sugar

2 tsp baking powder

1 cup vegetable oil

1 tsp baking soda

2 cups pumpkin

1/2 tsp. Salt

4 eggs

2 tsp cinnamon

2 cups flour

Cream Cheese Frosting

3 oz. cream cheese

1 tbsp cream

1 tsp vanilla

2 cups confectioners sugar

 6 tbsp butter

Mix all cake ingredients together. Pour into a jelly roll pan (ungreased) and bake at 350 for 20 to 25 minutes. Cool and frost with cream cheese frosting. Cut into squares .

Innocent Carob Brownies

by C. Leone

(Note: I don’t remember where I came across this recipe - but this is what they were called. Innocent is a reference to the fact that they are nearly as good for you as they are good tasting.)

1 cup whole wheat flour 

1cup oats (uncooked)

1/2 cup carob powder*, sifted                                                 

1/2 tsp salt 

1 cup nuts, chopped

1 egg, beaten   

2/3 cup honey  

1/4 cup oil   

1 cup water   

1 tsp vanilla     

Combine dry ingredients. In separate bowl combine the liquids. Add dry

ingredients to liquid mixture and stir until moistened throughout. Spoon

into greased 8” square pan. Bake at 350 for 20-25 minutes (until firm but

not dry).  Serve at room temperature.

Carob powder is available at the health food store. Although it is viewed as a healthy alternative to chocolate it has a delicate, distinct flavor all its own. It can be used in place of cocoa in recipes.

Cream Puffs

by A. Costa

Beat And Refrigerate:                                    

1/2 Pint heavy cream                                                      

1 cup milk                                                                           

1 pkg. French vanilla Jell-O pudding

Make Dough:

1 cup water 

1 stick sweet butter

4 eggs                                  

1 cup flour

1/2 tsp salt        

Boil water, salt and butter. Add flour little at a time, stir until flour leaves side of pan. Let cool. Add eggs, one at a time and beat. Drop by tsp on cookie sheet sprayed lightly with non stick spray. Bake at top rack at 450 for 20 minutes, lower heat to 350 and bake on lower rack for 20 minutes, cool.  Cut top off  and spoon in filling .  To make Napoleons follow recipe but drop an elongated tablespoon of batter  on cookie sheet.  After filling, coat top with chocolate frosting.

Ambrosia

by E. Amato

1 package of miniature marshmallows

1 pint of sour cream

1 small package of shredded coconut

1 small can of mandarin oranges with juice

1 can cubed pineapples

chopped walnuts optional

maraschino cherries

After mixing all ingredients, you’re finished, just chill for about 2 hours.  You might like to garnish with cinnamon powder and a few maraschino cherries.

Trifoil

by D. Ghattas

A great dessert for a large gathering.

1 Angel food cake separated into 3 parts               

1 quart sliced strawberries

1 can cherry pie filling                                                   

Prepare 2 packages instant vanilla pudding 

1 large can sliced peaches-drained

1 can mandarin oranges -drained                              

1 large tub Cool Whip

2 small packages of sliced almonds toasted           

3 sliced bananas

In a large glass bowl layer 1/3 Angel food cake, 1/3 cherry pie filling, 1 sliced banana, 1/3 oranges and 1/3 peaches, Repeat layer 2 times.  Cover last layer with strawberries, then pudding, then Cool Whip, then  almonds.  Serve Chilled

Banana Pudding

by T. Stockwell

3 large boxes instant vanilla quick pudding

1 large Cool Whip (2 small)

1 box vanilla wafers

5  large bananas

Milk for pudding

Mix instant  puddings.  Instead of using 2 cups milk per box use 1-1/2

per box.  Puddings will be thick.  Fold in 1/2 Cool Whip, or 1 small

container.  Set aside.

In large bowl layer bottom with 1 layer of vanilla wafers and  1 layer of

bananas-2 usually- Add a layer of pudding mix.  Continue with

layers-wafers, bananas, pudding mix until all is gone ending with

pudding.  Add remaining Cool Whip.  Stand vanilla wafers around outside edge of bowl.  Crumble 3-4 wafers and sprinkle on top for effect.

Bread Pudding

by D. Zecchini

1 can evaporated milk and the rest regular milk to make 3 cups

1 tbsp butter

3 cups raisin bread broken into pieces

2/3 cup sugar                                                                        

1 tsp vanilla extract                                                               

1/2 tsp cinnamon

3 beaten eggs

Scald milk and butter  add to remaining ingredients.  Pour into  well buttered casserole.  Place casserole in shallow pan of hot water. Bake at 350 degrees for 45-55 minutes.  Test center with a knife for doneness.  Serve warm with whipped cream or ice cream.  Note:  If you like cinnamon add a little extra.

Bakewell Pudding

by E. Dennison

There are about half a dozen shops in the village of Bakewell all boasting their own 'secret' recipe. The tale told to tourists is that this dish is an accidental invention of the 1860s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell ordered strawberry tart. The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam. However, its origins can be traced back to medieval times.

The following is a standard recipe.  The Pudding is delicious hot served with piping hot custard, but equally delicious with cream or ice cream.  Even serve cold its still gorgeous.  Hope you enjoy...

Ingredients:

Puff pastry

8 oz Butter,  

8 oz Caster Sugar*                 

1 egg, and 7 egg yolks

Seedless raspberry jam

almond essence

Method:

Line a pie dish or plate at least 1 and 1/2 inches deep with puff pastry.  Spread with the jam.  Meanwhile, melt the butter in a basin over barely simmering water(or double boiler), add the eggs and sugar.

Stir until a custard is formed and flavor (to taste) with almond essence.

After pouring into the pastry, cook in an oven at 180 C (sorry don't know the F) for 45 minutes turning the heat down after 20 minutes as necessary.

*Castor or caster sugar is the name of a very fine sugar in Britain it is equivalent to "superfine" sugar in the United States . It is not as fine as confectioner’s sugar but it dissolves more quickly than regular white sugar.You can make your own castor sugar by grinding granulated sugar for a couple of minutes in a food processor (let sugar dust settle for a few moments before opening the food processor).

Pecan Pistachio Delight

by K. Mc Culloch

1 large can of crushed pineapple and juice

1 box instant Pistachio nut pudding

1/2 cup or more pecans chopped

1 small tub cool whip

2 to 3 cups  miniature marshmallows

Mix all together and chill.

Flan (Spanish Custard)

by L. Romano

6 eggs

14 oz can sweetened condensed milk

1 cup milk

1 tsp vanilla

2 tsp sugar

Mix eggs, sweetened condensed milk, milk, vanilla and sugar fast in blender.   Then bring water to a boil in double boiler.   Cook on low/ median, covered for 45 mins-1 hr until golden brown.

Meanwhile in a sauce pan cook 2 tsp sugar until it is brown or caramel.  While custard pan is still hot, turn it over onto a plate. Pour caramel over top.  Refrigerate 30 minutes and service cut into small squares

Three layer Jell-O

by T. Peterson

Utah is somewhat infamous for Jell-o recipes

1 lrg pkg raspberry Jell-O           

1 pkg frozen raspberries               

1 bag pretzels                                    

1 stick butter 

1  -8oz pkg. cream cheese

1 cup sugar plus 3 tbsp

1 can  crushed pineapples

1 - 8 oz tub cool whip

Dissolve Jell-O in 2 cups boiling water and add frozen raspberries (partly thawed) semi-set in fridge one hour

Mix in 9x13 pan, crushed pretzels;  3 tablespoons sugar and butter- Bake at 400 degree oven for 5 minutes. Stir once and cool.  Press evenly in pan

Mix well softened cream cheese, sugar and crushed pineapples (drained). Fold in cool whip. Spread cream cheese mixture over pretzel crust and spread Jell-O over top. Chill 4 hours.

Cranberry Mold

by L. Porrino

16 oz can whole cranberry sauce                                                

6 oz package of raspberry Jello                                 

1 small can crushed pineapple

1 envelope Gelatin

1 cup chopped walnuts

Boil 1-½  cups water, add gelatin and Jello, dilute, add cranberry and rest of ingredients.  Let harden overnight in refrigerator.

Healthy Cashew/Coconut Ice Cream

by L. Baxter

2 c. raw cashews (soaked approximately two hours and drained)
2 c. fresh coconut meat
1 c. coconut water
1/2 c. raw honey
1/2 c. raw virgin coconut oil
2 tbsp. vanilla extract
seeds of half a vanilla bean(scoop from pod)or 2 more tsp.vanilla extract
1/2 tsp. himalayan salt ( I use Real Salt)

Put all of the above in blender and puree until very smooth. 

Pour into ice cream freezer (available on-line for $60.00 or Dept.

Stores) and freeze according to manufacturers instructions.  Serve right

away or store in freezer.  You can add a half a cup of fresh blueberries before blending or some cacao powder and cinnamon.

Raw cashews are full of healthy phytochemicals, essential fatty acids,

mineral, proteins and their nutritional value is seriously compromised

by roasting them.