TWINKIE CAKE
1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla
Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.
EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
Plum upside-down cake
Serving size: Serves 8
Cuisine type: British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking
INGREDIENTS
180g butter
1/3 cup brown sugar
800g plums, halved, stones removed (if using canned plums, drain well)
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1½ cups self-raising flour, sifted
½ cup almond meal
Vanilla ice-cream, to serve
METHOD
1. Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
2. Melt 50g butter. Drizzle evenly over pan base, and sprinkle with brown sugar. Cover evenly with plums, cut-side down.
3. In a large bowl, using an electric mixer, cream remaining chopped butter, caster sugar and vanilla, until pale and creamy. Add the eggs one at a time, and mix until just combined.
4. Fold through flour and almond meal. Spoon mixture over plums, smoothing top.
5. Bake for 1 hour 10 minutes, or until cooked when tested. Serve warm, cut in wedges, with vanilla ice-cream.
Brown Bag” French Apple Pie
—————————-FOR THE PIE——————–
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
——————————FOR THE TOPPING——————————
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping:
4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.
Apple Shake
1 cup vanilla ice cream
2 cups cold apple cider
2 Ripe bananas
1/2 teaspoon ground cinnamon
Combine all ingredients in a blender and blend until smooth.
Serves 4