Desserts

Chocolate Zucchini Cake

 2 ½ C. Flour                                                                ½ C. Cocoa
1 ½ C. sugar                                                                2 ½ tsp. Baking Powder
3 eggs                                                                          1 ½ tsp. soda
2 tsp. vanilla                                                                1 tsp. salt
2 tsp. grated orange peel                                             1 tsp. cinnamon
2 C. grated zucchini                                                    2/3 C butter
½ C. Milk                                                                    1 C. pecans or walnuts

 Sift flour, cocoa, b powder, soda, salt, and cinnamon. In a separate bowl, cream together butter, sugar, eggs, vanilla and orange zest. Add zucchini, milk and nuts and mix together. Then add dry ingred. and mix till moist. Pour into a greased 9 x 13 cake pan and bake at 350 deg. for 30-35 min. Frost with favorite frosting.
 
Cream:
1 1/2 c. butter, softened                                              1/2 c. sugar
1 c. firmly packed brown sugar

Add:
3 eggs, one at a time, beating well after each addition

Add:
3 1/2 c. flour                                                                1 1/2 tsp baking soda
1 5 1/4 oz pkg Jello instant vanilla pudding

Beat until all dry ingredients are mixed in, then add:
1 1/2 tsp. vanilla                                                          3 c. chocolate chips

Bake at 375 degrees for 7-10 minutes.
 

3 cups flour                                                                 1 tsp. salt
1 ½ cup butter flavored shortening

Mix the above ingredients until crumbly. A pastry cutter works well, or just two table knives cutting against each other MANY times will also get this to a crumbly stage.  Once that is mixed, gently blend the following in a cup, then add to flour mixture:

5 Tbs. COLD water                                                    1 tsp white vinegar
1 tsp almond extract (adds a nice flavor!)                  1 egg

Don’t mix too much. Once dough is formed, divide into three balls. Each will make one pie crust.

Roll out and flute the edges (make them pretty!), then stab the dough with fork prongs in about 8 places…if cooking the shell before adding filling. Bake shell at 425 degrees for 8-10 minutes, until golden brown!  Fill with strawberries and glaze, or whatever your heart desires.
 
CINNAMON ROLLS (really light!)

Mix together:
1 c. warm water
4 TBS INSTANT yeast (SAF)
1/4 c. sugar
1 large box (5.9 oz) vanilla pudding mix prepared according to box directions
2 cubes margarine, melted
4 eggs
2 tsp. salt
14 c. flour (put in 6 c. initially with above ingred. then add other 6 cups 1 cup at a time until dough starts to barely clean sides of bowl. Still a bit sticky...)

Let beat for 10 minutes. Pour into a large greased bowl and let raise til double (approx. 30 min. in warm kitchen). Punch down and let raise again (approx. 15 min.) Divide dough in half. Roll out each piece on floured counter into long rectangle, about 4" wide. Mix 4 tsp cinn. W/ 2 c. brown sugar. Spread half on each rectangle. Roll up. Cut into 1/2" rounds with dental floss. Place on greased cookie sheet with lots of space between. Raise then bake at 350 for 12-14 min. til golden brown.

ICING:
8 oz cr.cheese
1 cube marg.,
1tsp van.,
1 Tbs milk,
approx. 3 c. pwd. sugar (more or less 'til thickness you want...)

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