Amazing Decorator Frosting - Tricia N, Wausau

5c   Powdered Sugar 
1/2t   Salt 
2t   Vanilla 
1/3c   Non Dairy Creamer 
1/2c   Water 
3/4c   Crisco Shortening 

 Measure all ingredients into a large mixing bowl.  Mix on medium speed for 3 minutes, then at high speed for 10 minutes.  Add more sugar to thicken or more water to thin.  Extra can be stored in a tightly sealed container in the refrigerator.  This frosting tastes just like the bakery’s and works well on cookies and cakes.  

 

Salad Dressing Cake – Lynn J, Merrill

 2c   Sifted Flour
4T   Cocoa
2t    Soda
1c   Sugar
1c   Salad Dressing (Miracle Whip)
1t    Vanilla
1c   Hot Water

Preheat Oven to 350 degrees

Mix together cocoa, soda, sugar, salad dressing and vanilla.  Stir in hot water, add flour.  Spray 9x13 baking pan with cooking spray and bake at 350 degrees for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
 

 

Cherry Coffee Cake - Trish J, Athens

3 cups flour                                  2 eggs, beaten
1 tsp baking powder                   1 cup sour cream
1 tsp baking soda                       1 tsp vanilla
1 cup sugar                                  1 can cherry pie filling
1 cup butter

Crumb Topping:  ½ cup sugar, ½  cup flour, 2 tbsp melted butter

In large mixing bowl combine flour, baking power, soda & sugar.  Cut in butter until crumbly.  Add beaten eggs, sour cream & vanilla, mixing until batter is smooth & creamy.  Spread ½ batter in greased 13x9 pan.  Spread filling over batter.  Drop remaining batter over cherries.

Combine crumb topping, then sprinkle over batter.

Bake at 375 degrees for 40 minutes

 

When cool: make thin frosting of powdered sugar with some milk.  Drizzle over top of coffee cake.


 

Pumpkin Cake - Trish J, Athens

Sift together:
2 cups flour                               2 tsp soda
2 ½ tsp cinnamon                     1 tsp baking powder
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4 eggs                                       1 cup vegetable oil
2 cups sugar                             2 cups or 1 one lb can pumpkin 

Grease and lightly flour 9”x13” pan.

Beat together 3ggs, oil, sugar.  Add flour mixture.  Beat well.  Fold in pumpkin.

Bake about 45 min at 350.  Cool and frost with cream cheese frosting.

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Cream Cheese Frosting

 ½ cup oleo or butter                 1 8 oz cream cheese
2 cups powdered sugar          1 tsp vanilla
Beat with electric beater

1 cup chopped pecans or walnuts sprinkled over top of frosting
 

Amazing Raisin Cake – Sarah P, Wausau

3 cups flour
2 cups sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 tsp baking soda
1 ½ tsp nutmeg
½ tsp salt
¼ tsp cloves
1 ½ tsp cinnamon

Blend above for two minutes

Add:
3 cups chopped apples
1 cup raisins
½ cup walnuts

Pour into greased & floured 8x8 pan.  Bake at 350 degrees for 45 minutes.
 

Tanta Lena's Weinachten Kuchen – Sarah P, Wausau

(Aunt Lena's Christmas Cake)

 Cream ¼ cup sugar, ½ cup lard.  Add 3 egg yolks & beat.

Soak 2 packages dry yeast in 1 cup warm milk

By hand, mix warm milk w/yeast to 4 cups sifted flour, ½ tsp salt.  Refrigerate overnight.

Divide dough in half & roll out.  Beat three egg whites w/ ¾ cup sugar until stiff.  Use only half of meringue.  Spread over dough.  Sprinkle w/generous amount of walnuts.  Roll up dough & place in greased tube pan.  Repeat with other half of dough.  Let dough rise until doubled.  Bake at 350 degrees until browned.  Frost & decorate with maraschino cherries.
 
 
 
 
 
 
 
 
 

 

 

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