Thursday, December 23, 2010

Edith Cowan's Fresh Apple Cake

4 c. chopped peeled apples
2 c. sugar
2 eggs
1 c. cooking oil
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1 c. nuts (optional)
1 c. coconut
1/4 tsp. salt

Chop apples finely, sprinkle sugar over them, and set aside 30 minutes. Add the rest of the ingredients, in order. Stir well. Pour in greased and lightly floured pan (two 9" or one 13" x 9") and bake at 350* for 35-45 minutes.

Icing:
10 T. brown sugar
10 T. evaporated milk
2 T butter or margarine
1 c. coconut
1 c. chopped nuts

Boil for three minutes and add coconut and nuts. Spread over cooled cake.

Edith Cowan's Yum-Yum Cake

2 c. sugar
2 c. flour
2 c. crushed pineapple, including juice
2 eggs
2 tsp. baking soda

Combine and bake 40 minutes in a 350* oven. Cool and frost.

Icing:
1 small can evaporated milk or 3/4 c. cream
1 stick butter
1 t. vanilla
1 c. sugar
1 c. pecans
1 c. coconut

Bring all to rolling boil for 2 minutes. Add nuts and coconut before covering cake

Edith Cowan's Date-Nut Loaf

2 c. chopped dates
1 tsp. vanilla
1 tsp. baking soda
1 3/4 c. flour
3/4 c. boiling water
1/2 c. walnuts
3/4 c. sugar
1/2 tsp. salt
2 Tbsp. shortening
1 egg, beaten

Combine dates and baking soda, cover with water and let stand until cool. Cream sugar and shortening, add egg, vanilla and beat. Add cooled date mixture, flour, walnuts and salt. Stir til combined- do not beat. Pour into loaf pan. Bake 350* for 60 minutes.

Harvey Wallbanger Cake

(I am not sure whose recipe this actually is, but it appears on a recipe card in Edith Cowan's recipe box. However, it is not in handwriting that I recognize.) 

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1/4 c. vodka
1/4 c. Galliano
1 c. cooking oil
4 eggs
3/4 c. orange juice

Mix all ingredients and beat 4 minutes. Pour batter into well greased and lightly floured Bundt pan. Bake at 350* for 45-50 minutes. Ice with orange glaze of sprinkle with powdered sugar.

Edith Cowan's Orange Slice Cake

1/2 lb. orange slices (cut)
2 c. black walnuts
1/2 lb. dates (cut up)
1 1/2 c. coconut
1 c. butter (2 sticks)
2 c. sugar
1 tsp. baking soda
4 eggs
3 1/2 c. flour
1/2 c. buttermilk
1/2 t. salt
1 c. orange juice
2 cups powdered sugar

Cream butter and sugar. Add eggs (one at a time), beating after each addition; put baking soda into buttermilk and add alternately with the flour and salt to the creamed mixture. Lastly, add orange slices, dates, coconut and nuts.
Pour into greased and floured tube pan. Bake 1 hr 45 minutes at 300*. While the cake is still hot, glaze with a mixture of orange juice and powdered sugar. Allow to cool, then place pan in refrigerator overnight before removing from pan. Keep refrigerated until serving!

Edith Cowan's Amazin' Raisin Cake

3 c. flour
1 1/2 tsp. cinnamon
2 c. sugar
1/2 tsp. nutmeg
1 c. Hellman's Mayonaise
1/2 tsp. salt
1/4 tsp. cloves (ground)
1/3 c. milk
3 c. apples
2 eggs
1 c. raisins
2 tsp. baking soda
1/2 c. nuts
2 c. whipped cream

Grease and flour two 9" round baking pans. In large bowl with mixer at low speed, beat all ingredients except the fruit, cream cheese, and nuts for two minutes, scraping frequently. Stir in apples, raisins and nuts before pouring the batter into pans. Bake at 350* for 45 minutes or until tester comes out clean. Cool in pans 10 minutes. Remove to cooling rack. Fill and frost with whipped cream.

Edith Cowan's Dark Chocolate Cake

1 box Pillsbury Plus dark chocolate cake mix
1 cup coconut
1/4 tsp vanilla extract
1 tsp. almond flavoring

Combine and bake for 350* in two round layer pans for 30 minutes or until an inserted toothpick comes out clean. Cool and cover with icing.

Icing:
1 pkg. cream cheese
1 lb. box powdered sugar
1/4 c. butter
1/2 t. vanilla

Saturday, December 18, 2010

Edith Cowan's Arkansas Apple Cake

2 1/2 c. sugar
1 1/2 c. wesson oil
3 eggs
3 1/2 c. flour
1 1/2 t. baking soda
1 1/2 t. nutmeg
1/2 t. cinnamon
1 t. salt

Cream sugar, oil and eggs. Mix in flour, baking soda, nutmeg, cinnamon and salt. Grate 3 large apples (or 3 cups). Add dry ingredients and apples alternately to cream mixture. Add chopped nuts if desired. Bake at 350* for 1 hour in greased and floured cake pan.

Mildred Lee's Deesert Cake Recipe

2 c. sugar
2 c. flour
1 c. butter
1/2 t. salt
1 T. cocoa
1/2 c. shortening
1 c. water
1 T. vanilla
1 t. baking soda
1/2 c. buttermilk
2 eggs

Mix sugar and flour in a large bowl. Bring butter, salt, cocoa, shortening, and water to a boil in a saucepan. Pour over sugar and flour mixture. Add vanilla, baking soda, buttermilk and eggs. Mix well, and bake in a 350* oven for 35 minutes. Top with frosting.

Frosting:
1 stick butter
4 T. cocoa
5 T. milk
1 box powdered sugar
1 t. vanilla
1 c. pecans


Bring butter, cocoa, and milk to a boil. Add powdered sugar, vanilla and top cake. Sprinkle pecans over to complete.

Edith Cowan's Apricot Icebox Dessert

1 lb. vanilla wafers, crushed finely
2 c. cream, whipped with a little sugar added
1 large can of peeled apricots
1/2 c. chopped pecans
3/4 c. (1 1/2 sticks) margarine
1 1/2 c. powdered sugar
3 whole eggs

Melt margarine, add beaten eggs and sugar. Cook until thick, stirring often. Line a shallow pan with 2/3 of crumbs and pour the custard mixture over them. Lay apricot halves in rows, and sprinkle nuts over them evenly. Spread whipped cream over all and top with remaining crumbs. Chill overnight in the ice box before serving.

Edith Cowan's Scotch Cake

2 c. sugar
2 c. flour
1/2 c. shortening
1 stick butter
4 T. cocoa
1 c. water
1/2 c. buttermilk
1 t. baking soda
3 eggs
1 t. vanilla
pinch of salt

Sift sugar and flour together in mixing bowl. Bring shortening, butter, cocoa and water to a boil. Pour cocoa mixture over sugar and flour and mix well with remaining ingredients. Bake on a cookie sheet at 350* for 20 minutes at 350*. Top with icing while hot.

Icing:
1 stick butter
6 T. milk
4 T. cocoa
1 box powdered sugar
1 c. nuts
1 c. coconut
1 t. vanilla

Bring butter, milk and cocoa to a boil, and add to remaining ingredients. Pour carefully over hot cake.

Edith Cowan's Chocolate Cake

2 c. sugar
2 c. flour
1 c. butter
1/2 t. salt
1 T. cocoa
1/2 c. shortening
1 c. water
1 T. vanilla
1 T. baking soda
1/2 c. buttermilk
2 eggs


Mix sugar and flour in a big bowl. Bring butter, salt, cocoa, shortening and water to a boil in saucepan. Pour over sugar and flour mixture. Add vanilla, baking soda, buttermilk and eggs. Mix well and bake at 350* for 35 minutes. Top with frosting when cool.

Chocolate Frosting:
1 stick butter
4 T. cocoa
5T. milk
3/4 box powdered sugar
1 t. vanilla
1 c. pecans

Bring to butter, cocoa and milk to a boil, add powdered sugar and vanilla. Let cool until spreadable. Top frosted cake with pecans.

Edith Cowan's Sugar Cookies

1/2 c. shortening
2 t. baking soda
2 eggs
1/8 t. salt
2 eggs
1 t. vanilla
1 T. cream
2 c. flour

Cream shortening in mixing bowl and add sugar, gradually beating until creamy. Add eggs, cream, and vanilla. Beat well. Add dry ingredients and mix thoroughly. Bake in 400* F. oven for about 10 min. or until light brown in color.

Mildred's Banana Nut Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. chopped nuts
1 c. crushed bananas
1 t. vanilla
4 T. buttermilk
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt

Cream shortening and sugar together. Add eggs, bananas and remaining ingredients. Bake in moderate oven.

Edith Cowan's Chocolate Delight

1 c. chopped nuts
1 c. flour
1 stick butter (melted)
1 8 oz. pkg. cream cheese
1 tub Cool Whip
1 c. powdered sugar
1 pkg. vanilla pudding
1 pkg. chocolate pudding
1 t. vanilla
3 c. milk

Combine nuts, flour, and butter, and press into a 9"x13" pan. Bake 350* oven for 20 minutes. Cool completely.

Combine cream cheese, 1/2 Cool Whip, powdered sugar and spread over crust. Mix vanilla and chocolate pudding with milk and vanilla. Spread over first layer and cover with remaining Cool Whip. Grate chocolate curls over the dessert to finish.

Edith Cowan's Four Layer Delight

1 stick oleo/butter (melted)
1 c. flour
1/2 c. pecans
1 8 oz. pkg cream cheese
1 c. powdered sugar
1 large tub Cool Whip
2 large boxes Butter Pecan pudding mix (equivalent 4 cups)

Mix butter, flour and pecans thoroughly, and press into an 11"x14" pan. Cook at 350* for 20 to 25 minutes. Cool completely.

Mix cream cheese, powdered sugar, and 1/2 Cool Whip. Spread over cooled crust. Prepare the pudding mix as directed, top cream cheese mixture. Cover with remaining cool whip.

Edith Cowan's Hot Spiced Apple Juice

1 qt. apple juice
1 t. cinnamon
1/2 t. nutmeg
20 whole cloves

Combine all in sauce pan and heat thoroughly. Strain and serve.

Ruth Ann's Christmas Pie

1/2 c. sugar
1 envelope gelatin (unflavored)
1/2 t. salt
2 eggs, separated
1 c. milk
1/2 t. almond flavoring
1/4 t. cream of tartar
1/3 c. sugar
1/2 c. whipping cream

Blend sugar, gelatin, & salt in pan. Blend egg yolks with milk and stir in. Cook just until boiling. Chill in refrigerator until mounding softly. Stir in almond extract.

Beat egg whites & tartar, add sugar until stiff and glossy.

Fold in gelatin mixture into whites. Fold in whipped cream, and chill three hours or until set.