Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes
Ingredients
5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt
Directions
- Cream together sugar and shortening
- Add sour milk and vanilla to sugar mixture
- Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
- Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
- Pour into prepared cake pans
- Bake at 325 for 40 minutes.
- Frost with Buttercream Frosting
Posted in /Cooking/Desserts/Cookies on Sunday, April 02, 2017
These cookies are excellent as a small individual cookies or as a base for cookie pizzas.
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Posted in /Cooking/Desserts/Pie on Sunday, April 02, 2017
This is a great way to make pumpkin pie fit in the palm of your hand.
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Posted in /Cooking/Desserts on Sunday, April 02, 2017
This classic recipe is probably my ultimate favorite dessert!
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Posted in /Cooking/Desserts/Squares on Sunday, April 02, 2017
Ingredients
1 cups Margarine
1 1/4 cups corn syrup
2 cups brown sugar
4 tsp vanilla
1/2 cup cocoa
12 cups puffed wheat
Directions
- In a sauce pan bring margarine and corn syrup to a boil
- Add sugar, vanilla and cocoa to the sauce pan and whisk until smooth
- Pour syrup mixture over puffed wheat and mix thoroughly
- Press puffed wheat into 9×13 pan and let cool