HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 39POPPYSEED CAKE
1 pkg. of white or lemon cake mix
1 c. water
¥2 c. liquid shortening
4 eggs
1 pkg. instant coconut cream or lemon
pudding mix
4 tbsp, poppyseed
Mix dry ingredients together. Add
water and liquid shortening. Add eggs
one at a time beating well after each
addition. Pour batter into a well greased
and floured “bundt” pan. Bake 350°F for
45 min. Allow cake to cool in pan for 15
min. before removing. Drizzle with glaze
made of icing sugar, orange or lemon
juice and butter. Marion Gordon
RR1, Seaforth
ZUCCHINI CAKE
2¥z cups flour
2 tbsp, baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
¥2 tsp. cloves
3 eggs
¥2 cup oil
1 + */j cup sugar
¥2 cup orange juice
1 tsp. almond extract
1 ¥2 cups shredded zucchini
Mix together, flour, soda, baking
powder, salt, cinnamon and cloves. Set
aside. Beat eggs, stir in oil, sugar, juice,
almond extract and zucchini. Mix well.
Add to flour mixture and stir just to
moisten. Put in angel cake or bundt pan
or 2 loaf pans.
Orange Icing
Beat until blended
2 tbsp, soft butter
3 cups confectioners sugar
% cup orange juice
2 tbsp lemon juice
Mrs. Vi Burns
Londesboro
OATMEAL CAKE
1 cup raisins
1 cup oatmeal
Put 1 cup boiling water over and mix, let
cool.
2 eggs
¥2 cup shortening
1 ¥2 cup brown sugar
1 cup flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
¥2 tsp. cloves
Bake 40 to 50 minutes at 350°. Delicious.
Mrs. Helen Byers
Seaforth
MARSHMALLOW LEMON CAKE
2 cups sifted cake flour
2 tsp. baking powder (level)
% tsp. salt
Grated rind of 1 lemon
4 tbsp, butter
1 cup white sugar
1 egg
% cup milk
Measure sifted flour, baking powder
and salt. Sift together 3 times. Add lemon
rind to butter, cream well, add sugar and
egg, beat well. Add flour and milk
alternately. Bake in 2 layers for 25
minutes at 350 degrees.
Marshmallow frosting
P/2 cups white sugar
¥2 cup boiling water
Cook till it reaches soft ball stage in cold
water. Beat 2 egg whites, ¥2 tsp. cream of
tartar, 1/8 tsp. salt till stiff. Pour on hot
syrup, add lemon juice and 10 large
marshmallows. Continue beating until
marshmallows are dissolved. Enough for
filling and frosting.
Ella Carter
Blyth
FUDGE CAKE
1 cup white sugar
2 tbsp, cocoa
¥4 cup butter
1 egg
1 tsp. salt
¥2 cup sour milk
¥4 cup boiling water
vanilla
¥2 tsp. soda
P/2 cup flour (mix soda with flour)
Filling and Icing
1 cup hot water
1 tbsp, cocoa
■¥4 cup white sugar
1 tbsp, butter
vanilla
1 tbsp, corn starch mix with ¥2 cup cold
water.
Ellen Johnston
Auburn
ARROWROOT CAKE
2 eggs
¥2 cup margarine
¥2 cup white sugar
3 or 4 tbsp, cocoa
Cook, in double boiler till thick, stirring
constantly. Take from heat and add 30
broken up arrowroot biscuits
¥4 cup chopped nuts
¥4 tsp. vanilla.
Spread in 8x8 pan and let stand 1 hour
before cutting. Ice with any favourite
icing.
Mrs. Roxy Jacklin
Brussels
ANGEL FOOD DESSERT
Juice of 3 oranges (¥3 cup)
A little lemon juice and rind
¥2 cup white sugar
1 pint whipping cream
1 large can crushed pineapple (drained)
1 envelope gelatine
¥4 cup cold water
maraschino cherries if desired
small angel food cake
2 cups miniature marsh mallows
Heat orange juice and sugar until
dissolved, add cold water to gelatine to
soften and add to juice. Whip cream and
when gelatine mixture begins to thicken
add whipped cream. Fold in pineapple,
marshmallows and cherries. Put small
pieces of cake in 8x13x2 pan, a layer of
mixture; a layer of cake then
rest of mixture. Set in frig for several
hours. Will keep for at least a week.
Bertha MacGregor
Hensall
ONE HUNDRED DOLLAR CAKE
Mix together:
2 cups flour
P/4 cups white sugar
2 tsp. baking soda
4 tbsp, cocoa
1 tsp. salt
Make a well in the centre of this
Add:
1 cup warm water
1 cup salad dressing
Mix and bake in greased square pan or
layer tins at 375 degrees for about 40 min.
Icing
2 tbsp, water
4¥2 tsp. white sugar
2¥2 cups sifted icing sugar
1 egg
¥4 cup shortening
1 tsp. vanilla
Boil water and sugar together for 1
min. cool. Beat icing sugar and shorten
ing with egg and combine the two
mixtures. Add vanilla. Spread on cake
after it has cooled.
Hattie Snell
Londesboro
Christmas Cookbook Page 39