Grandma's Sponge Cake

2 Tbsp butter
1/2 c milk, scalded
1 c sifted flour
1 tsp baking powder
1/4 tsp salt
2 eggs, well beaten
1 c sugar
1/2 tsp vanilla

oven 350; pan 9 inches

Grease and flour bottom of pan. Add butter to milk, sift flour with bp and salt.  Combie eggs, sugar, vanilla in sm bowl.  Beat at hi speed until thick and lemon colored. At low speed add dry ingreditns then hot milk mixture.  Bake @ 350 20 to 25 min. until golden brown and springs back when touched in center.

Ethel's Hot water Chocolate Cake

2 C sugar
1/2 C shortening
 2 eggs
1 c sour milk
2 c flour
2 tsp soda
1/2 c cocoa
1/2 tsp salt
1 tsp vanilla
1 c hot waater

Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt cocoa and soda. Add Alternately w/ sour milk.  Fold in hot water last.  Bake 10x13 pan @ 325 glass or 350 aluminum.

BANANA CAKE

BANANA CAKE

Easy and fast.  Also makes delicious muffins or banana bread.  Stays moist.

2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 pinch salt
1/2 cup butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease & flour 2 - 8 inch round pans or 1 - 13x9 cake pan.

In small bowl, whisk together flour, baking soda and salt, set aside.

In large bowl, cream butter, white sugar and brown sugar until light and fluffy.  Beat in eggs, one at a time.  Mix in the bananas.  Add flour mixture alternately with the buttermilk to the creamed mixture.  Stir in walnuts.  Pour batter into prepared pans.

Bake at 350 for 30 to 35 minutes.  

Berry Good Trifle

A perfect berry trifle for the 4th of July

1 package each (fresh)  Blueberries or Blackberries, raspberries, strawberries (cleaned and strawberries sliced)
1 package instant vanilla pudding mix
2 cups heavy cream
1 tsp vanilla
1 pre-made store bought angel food cake or pound cake

Put mixing bowl and whip attachment in the freezer about an hour before your make the dessert.

In the cool bowl, add the pudding mix, 2 cups of heavy cream and vanilla, beat until whipped cream consistency. 

Cube the cake.

Layer in see thru bowl Cake, cream, berries, and repeat.

Keep refrigerated until served. If there are left overs, keep refrigerated.

Divinity

2 2/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 tsp vanilla

2/3 cup coarsely chopped nuts

1. Cook sugar, corn syrup and water (use 1 tbsp less water on humid days) in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to 260ºF on candy thermometer or until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring the hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results use electric stand mixer, not a portable handled mixture since beating time is about 10 minutes and mixture is thick). Add Vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer). Gently stir in nuts.

3. Drop mixture from buttered spoon onto waxed paper. Let stand at room temp at least 12 hours, turning candies over once, until the candies feel firm. Store in airtight container.

Makes 4 dozen.

Can also substitute other flavorings for the vanilla.

**CAUTION** THE SUGAR SYRUP WILL BE HOT ENOUGH TO CAUSE SERIOUS BURNS. USE EXTREME CARE WHEN POURING THE SYRUP INTO THE EGG WHITES.

Raspberry Coconut Zingers

Raspberry Zingers

Ingredients:
1-Yellow box cake mix
3 T. water
2 1/4 cup fresh/frozen raspberries
7 oz. jar of Marshmellow creme
1/3 cup sugar
9 oz. frozen whipped topping thawed
2 T. fresh lemon juice
1/2 t. vanilla
2 T cornstarch
14 oz. desiccated coconut (dehyrated & finely chopped.


Step 1:

Bake yellow cake according to directions for cupcakes; using paper liners to bake them in your cupcake pan and let cool.

Step 2:

Put 2 1/4 cups raspberries into small saucepan; add 1/3 cup sugar, 2 T. cornstarch, 2 T. lemon juice, 3 T. water. Cook until well blended and thick; set aside.

Step 3:

Mix 1 jar marshmallow creme and 1 cup (or up to a ½ cup more for creamier center) whipped topping, 1/2 tsp vanilla; mix well. Use a decorator bag or freezer bag and attach a cake decorator tip to it then fill with the cream mixture. Insert tip into the top of the cupcake and fill. –Helpful hint to ensure equal amounts of crème take the handle of a wooden spoon and create the hole to fill up.

Step 4:

Take 1/2 cup of raspberry mixture at a time and heat up until very warm to make is spread easier on the cupcakes. Turn cupcake up-side down to frost with the raspberry mixture and then sprinkle the coconut on the top and sides. You may want to press gently to help the coconut to adhere; repeat until all cupcake are completed. You can then take the extra marshmallow filling and using a star decorating tip add a little rosette to the top on each cupcake.

Oatmeal Coconut Muffins

1 C rolled oats

1 C buttermilk

1 C sifted flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 c melted shortening or oil

1/2 C brown sugar packed

1 egg

3/4 C shredded coconut

Strawberry preserves

Preheat to 400

Combine oats and buttermilk in bowl. Let soak at least 30 minutes. Sift flour with salt, soda and powder.

Blend together melted shortening, sugar, egg and coconut, then add oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffing and cover with dab of dough.

Bake 400 degrees 20 minutes. Makes 1 dozen