Butterscotch Squares
1 pound margarine
40 ounces brown sugar
16 ounces eggs (about 10 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts (optional) -- chopped
Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
Add eggs, one at a time, and vanilla. Mix on low speed until blended.
Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.
Add nuts to batter. Mix to blend.
Spread batter evenly in two lightly greased 12x18x1-inch baking pans, 3 lb 6 oz per pan.
Bake at 325°F for 25 minutes.
Cut 5x6.
Yield:
"2 pans 12x18x1 inch"
-
NOTES : May be baked in one 18x26x1-inch baking sheet. Cut 6x10.
VARIATION:
Butterscotch Chocolate Chip Brownies. Add 1 lb chocolate chips.
*************************************************
Cake Doughnuts
10 ounces eggs (about 6 total)
20 ounces granulated sugar
3 ounces oil or melted shortening
52 ounces all-purpose flour
3 ounces baking powder
2 1/2 teaspoons salt
2 teaspoons ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon grated orange peel
1 quart milk
8 ounces granulated sugar
Beat eggs until light.
Add 1 lb 4 oz sugar and melted shortening to eggs. Mix on medium speed about 10 minutes.
Combine dry ingredients.
Add dry ingredients and milk alternately to egg mixture. Mix to form a soft dough. Add more flour if dough is too soft to handle. chill.
Roll dough to 3/8-inch thickness on floured board or table. Cut with floured 2 1/2-inch doughnut cutter. Fry in deep fat for 3-4 minutes.
Sprinkle with 8 oz sugar when partially cool.
Yield:
"8 dozen"
NOTES : 4 oz nonfat dry milk and 1 qt water may be substituted for fluid milk. Mix dry milk with the dry ingredients. Increase shortening to 4 oz.
VARIATION:
Chocolate doughnuts. Substitute 2 oz cocoa for 2 oz flour.
************************************************** *****
Caramel Sauce
1 pound brown sugar
1 pound granulated sugar
2 ounces all-purpose flour
1 quart water
8 ounces margarine
1 tablespoon vanilla
Mix sugars and flour. Stir in water. Boil until thickened.
Stir in margarine and vanilla.
Yield:
"2 quarts"
NOTES : Serve warm or cold over ice cream or apple desserts.
************************************************** ******
Carrot Cake
38 ounces granulated sugar
2 1/2 cups vegetable oil
1 pound eggs (about 9 total)
28 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2/3 ounce baking soda (5 tsp)
2/3 ounce ground cinnamon (3 tbsp)
40 ounces carrots -- raw, grated
1 pound nuts -- chopped
Combine sugar, oil, and eggs. Beat 2 minutes on medium speed, using flat beater.
Combine dry ingredients. Add to oil mixture and beat 1 minute.
Add carrots and nuts. Mix until blended.
Scale batter into two greased 12x18x2-inch pans, 5 lb per pan.
Bake at 325°F for 40-45 minutes.
Ice with Cream Cheese Icing Cut 5x6.
Yield:
"2 pans 12x18x2 inches"
NOTES : May be baked in one 18x26x2-inch pan cut 6x10 for 60 portions.
************************************************** *
Cheesecake
24 ounces graham cracker crumbs
12 ounces granulated sugar
12 ounces margarine -- melted
72 ounces cream cheese
19 ounces eggs (about 11 total)
18 ounces granulated sugar
2 tablespoons vanilla
1 1/4 quarts sour cream
4 ounces granulated sugar
1 1/2 teaspoons vanilla
4 ounces graham cracker crumbs
Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.
Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.
Add eggs slowly to cream cheese while beating.
Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.
Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.
Sprinkle with a few graham cracker crumbs. Bake 10 minutes.
Yield:
"6 3/4 inch cakes"
NOTES : Potentially hazardous food. Store at internal temperature below 41°F.
VARIATION:
Cheesecake with Fruit Glaze. Cover baked cheesecake with the following glaze: Thaw and drain 6 lb frozen strawberries, raspberries, or cherries. Measure 1 qt fruit syrup, adding water if needed to make that amount. Add slowly to mixture of 4 oz cornstarch, 6 oz granulated sugar, and 3/4 cup lemon juice if using berries or sweet cherries or 3/4 cup additional water if using sour cherries. Cook until thick and clear. Add drained fruit. Spread over cheesecakes. Canned fruit pie fillings may be used for the glaze.
************************************************** ******
Chocolate Butter Cream Icing
24 ounces butter or margarine
1/2 cup evaporated milk
24 ounces powdered sugar -- sifted
6 ounces unsweetened chocolate -- melted
1 teaspoon vanilla
Cream margarine on medium speed until fluffy.
Add milk and blend.
Add sugar gradually. Mix on medium speed until smooth.
Add chocolate and vanilla. Beat on high speed until light and fluffy.
Yield:
"2 quarts"
NOTES : Milk may be substituted for evaporated milk.
************************************************** *****
Chocolate Cake
24 ounces cake flour
5 ounces cocoa
37 ounces granulated sugar
2 1/2 ounces nonfat dry milk
1 tablespoon salt
1 ounce baking powder
3 1/2 teaspoons baking soda
1 1/2 cups water
1 pound shortening
1 1/2 cups water
18 ounces eggs (about 10 total)
1 cup water
1/4 cup vanilla
Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute, using flat beater.
Add 1 1/2 cups water and shortening to dry ingredients. Mix on low speed for 1 minute. Mix on medium speed for 3 minutes. Scrape sides of bowl and beater.
Add 1 1/2 cups water and mix on low speed for 1 minute. Mix on medium speed for 2 minutes.
Blend eggs, 1 cup water, and vanilla. Mix on low speed for 2 minutes.
Scale batter into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan.
Bake at 350°F for 25-30 minutes.
Cool and ice. See Notes for suggested icings.
Cut 5x6.
Yield:
"2 pans 12x18x2 inches"
NOTES : Cake may be baked in one 18x26x2-inch pan. Cut 6x10 for 60 servings.
Suggested icings: Chocolate Butter Cream Icing , Mocha Icing or Ice Cream Icing
|