Fresh apple cake

Fresh Apple Cake
1 1/3 cups oil
3 eggs
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups flour
1/2 cup dates, chopped
1 cup black walnuts, chopped
3 cups apples, peeled and diced
Non-dairy whipped topping, optional
Cream together oil, eggs, sugar and vanilla. Add salt, baking soda, baking powder and flour; mix well. Stir in dates, walnuts and apples; mix well. Pour into greased 9 by 13 inch pan. Bake at 325 to 350 degrees for 1 to 1 1/2 hours, or until toothpick inserted into center comes out clean. Let cool for 20 minutes in pan before removing.

Twinkle cake

Twinkle Cake
1 white cake mix with pudding
1 cup milk
5 tablespoons flour
1 cup sugar
1/2 cup shortening
1/2 cup margarine
1 teaspoon vanilla
Dash of salt
Icing (see below)
Prepare and bake cake according to directions on package. Cool; slice in half. Meanwhile, cook milk and 5 tablespoons flour over low heat, stirring constantly; cool. Combine sugar, shortening, margarine, vanilla and salt; mix well. Beat together milk mixture and sugar mixture until light and fluffy. Spread between cut cake layers and on top layer.
Delicious Easy Icing
1 egg white
Pinch of salt
1 cup corn syrup
1 teaspoon vanilla
Bring corn syrup to a boil; remove from the heat. In second bowl, beat egg white with salt, slowly pouring in corn syrup while beating. Add vanilla. Fold until cool. Frost cooled cake.


Strawberry rhubarb jam

Strawberry Rhubarb Jam
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cool. Top with lids. Refrigerate or freeze.
Makes 5 1/2 cups.


Cupid cakes

Cupid Cakes
1 (12 ounce) package pound cake
Raspberry or strawberry preserves
3 (16 ounce) cans frosting (vanilla, chocolate and strawberry)
Assorted Valentine candies
Using a serrated knife, slice pound cake horizontally into 3 equal layers (trim off rounded top). Separate layers. With 3 inch heart-shaped cookie cutter, cut out 2 heart shapes from each layer. Spread preserves on top of 3 hearts. Cover with remaining 3 hearts. Decorate with frosting and candies. If desired, pipe your favorite frosting onto cakes.
Makes 3 cakes.



1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves, peeled
1/2 cup olive or vegetable oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
Place all ingredients into a food processor. Cover; process on high until pureed. Refrigerate for several weeks or freeze in a tightly covered container for up to 6 months.
Makes 3/4 cup.


Autumn apple cake

Autumn Apple Cake
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups oil
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
3 cups apples, diced
3/4 cup nuts, chopped
Sift together flour, baking soda, salt, cinnamon and nutmeg. In large bowl with mixer, beat oil and sugars for 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla; add flour mixture. Fold in apples and nuts. Pour into greased 9 inch tube pan. Bake at 350 degrees for 1 1/2 hours.


mississippi mud sheet cake

Mississippi Mud Sheet Cake
1 stick butter
1/2 cup oil or lard
4 tablespoons cocoa
1 cup water
1/3 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
2 cups sugar
2 cups flour
Frosting (see below)
In saucepan, combine butter, oil, cocoa, water and buttermilk; cook for 2 minutes. Add cocoa mixture to eggs, vanilla, baking soda, salt, sugar and flour. Pour into jelly roll pan. Bake at 350 degrees for 20 minutes.
1 stick butter
6 tablespoons milk
2 tablespoons cocoa
1 pound powdered sugar
Place butter, milk and cocoa in saucepan and cook for 1 minute. Add powdered sugar; stir well. Frost warm cake.