Recipe List
Here are the beginnings of my cook book. Just a few recipes
for now. More to follow!
TEXAS SHEET CAKE
2 Cups flour
2 Cups Sugar
1 Stick Margarine or Butter
1 Cup Water
4 Tablespoons Cocoa
2 Eggs
1 Teaspoon Baking soda
1 Teaspoon Vanilla
½ Cup Buttermilk
¼ Teaspoon Salt
½ Teaspoon Cinnamon
SIFT FLOUR AND SUGAR TOGETHER IN A LARGE BOWL. BOIL BUTTER, WATER AND
COCOA AND POUR OVER FLOUR MIXTURE. BEAT WELL. ADD REMAINING INGREDIENTS
AND BEAT WELL AGAIN. POUR INTO A GREASED AND FLOURED JELLY ROLL PAN OR
SHEET PAN. BAKE 350 15-20 MIN.
TO FROST: DURING LAST 5 MIN. OF BAKING, MAKE ICING AND SPREAD ON CAKE
AS SOON AS YOU TAKE IT OUT OF OVEN. LET IT COOL BEFORE SLICING -MAKES
32-40 SQUARES.
ICING:
3 Tablespoons Cocoa
3 Tablespoons Milk
2 Tablespoons Margarine or Butter
½ Pound Powdered sugar
BOIL COCOA, MILK AND BUTTER. ADDED TO SUGAR AND BEAT WELL.
TIP: CAN SUBTITUTE ½ CUP OF MILK WITH ½ TBL WHITE VINEGAR FOR BUTTERMILK.
FOR THICKER ICING DOUBLE RECIPE.
PASTA SALAD
1 Box spiral pasta - Cooked per directions on box
1/3 Cup Sliced black olives
1/3 Cup Sliced green olives
½ Cup Feta cheese crumbled
1/3 Cup Shredded cheddar cheese
1 Tablespoon Capers
1/3 Cup Shredded carrots
½ DICED Green pepper
½ DICED Cucumber
2 Tablespoons Grated parmesan cheese
2 Tablespoons Chopped parsley
Basalmic vinegarette or other salad dressing.
MIX TOGETHER AFTER PASTA IS COOLED. ADD SALAD DRESSING BEFORE SERVING.
AUNT CLARA'S CHOCOLATE CHIP DATE AND NUT CAKE
1 CUP DICED DATES
1 CUP BOILING WATER
1 TSP BAKING SODA
MIX TOGETHER AND LET STAND UNTIL COOL.
1 ½ CUPS FLOUR
1 TBL COCOA
¼ TSP SALT
SIFT TOGETHER.
¾ CUP SHORTENING
½ CUP BROWN SUGAR
½ CUP SUGAR
2 EGGS
TOPPING:
½-1 CUP CHOCOLATE CHIPS
1/3 CUP CHOPPED NUTS
2 TBL SUGAR
CREAM SHORTENING AND SUGAR. ADD EGGS ONE AT A TIME, MIX
WELL. ADD FLOUR MIXTURE, MIX WELL. ADD DATE MIXTURE AND MIX UNTIL BLENDED.
POUR INTO A GREASED AND FLOURED OBLONG PAN. TOP WITH CHIPS, NUTS AND SPRINKLE
SUGAR LIGHTLY OVER ALL. BAKE @350 FOR 30-35 MIN.
AUNT HARRIET'S CARROT SALAD
2 LB CARROTS
SLICE AND BOIL UNTIL TENDER.
1 CAN TOMATO SOUP
½ CUP VEG OIL
½ CUP VINEGAR
½ CUP SUGAR
BOIL FOR 5 MINUTES, THEN POUR OVER CARROTS. LET COOL THEN
ADD:
¾ CUP CHOPPED ONION
½ CUP CHOPPED GREEN PEPPER
REFRIGERATE UNTIL SERVING.
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