Preheat the oven to 350 degrees. Grease and flour a 9-inch
In a large heavy saucepan over medium heat, begin melting the butter, stirring occasionally. When it's half melted, remove the pan from the heat and stir until fully melted.
Stir in the sugar, vanilla, salt, sour cream and egg. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir thoroughly. Stir in the flour, just until blended, then the chocolate chips.
Pour and scrape the batter into the pan and bake in the preheated oven for 45 to 50 minutes, or until a tester inserted in the middle comes out with just a crumb clinging to it. Cool on a rack for 10 minutes. Remove from the pan and cool on the rack for about 15 minutes more.
Per serving: 249 calories, 3 gm protein, 32 gm carbohydrates, 12 gm fat, 42 mg cholesterol, 6 gm saturated fat, 147 mg sodium
Grease and flour a 9 x 13 pan.
Pour coconut and pecans in the bottom of the pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar and drop by spoonfuls on top of cake.
Bake at 350°. for 45 minutes or until done.
From L. Aguda.
Rocky Roadhouse Cake
Break eggs into a large bowl and mix in the oil, sour cream,
and butterscotch pudding mix. Add cake mix. Stir, but do not
overmix. Stir just long enough for the mix to be absorbed but not
completely smooth. This will be a heavy mix. Add the rest of the
ingredients. Spoon into a greased and floured cake pan. Bake at
350^ for about 3/4 hour.
Recipe adapted from "Cape Cod's Night at the Chef's Table"
From The Roadhouse Cafe, Hyannis, MA
In a mixing bowl cream butter with sugar, beating with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and blend well.
In another bowl combine flour, salt, gloves, ginger, and cinnamon; stir well. Slowly add flour and spice mixture to creamed mixture, beating at low speed. Combine water with baking soda and add to cake batter, mixing well. Batter will be thin.
Pour batter in to a greased and floured 13x9x2-inch baking
pan. Bake at 350° for 45 minutes, or until a wooden pick or cake
tester inserted in center comes out clean. Cool in pan and cut
into serving-size squares. If desired, sprinkle with sifted
Spice cake makes about 15 servings.
Thoroughly grease a 9-inch pie pan. Melt margarine, remove
from heat, and blend with sugar and egg. Mix in flour, baking
powder, cinnamon, salt, nutmeg, cloves, vanilla, apples, and
pecans. Spread into pan.
Bake in a preheated 350° oven for 40 to 45 minutes. Serve warm with ice cream.
Serves 8 Recipe from "The Lymes' Heritage Cookbook"
My Gingerbread Men
Gingerbread people are traditional party fare and may be simply decorated with currants for eyes and buttons down the middle of the body, or more elaboratly frosted after baking unsing thin nossle to pipe on hair, mouth, and a bowtie. If decorating before cooking it is important to brush the cookie with unbeaten egg white not only to secure the currants but to provide a shiny finish. If you do not have a gingerbread cutter, use animal shapes or any other cutters.
1/2 cup butter, softened
1/2 cup soft light brown sugar
2 tablespoons light corn syrup
1 egg lightly beatened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
SPECIAL DECORATIVE FROSTING -
1 1/2- 2 1/4 cups confectioners sugar
3 tablespoons egg white (about 1 large egg)
6 drops lemon juice
Cream butter, sugar, and syrup until light and fluffy. Beat in egg. Sift flour, baking soda and ginger. Beat into creamed mixture and when well mixed, knead lightly. Using a floured rolling pin, roll out on a lightly floured board then cut into shapes. Arrange on greased baking sheets and apply eggs white and currants. Bake on middle shelf of oven at 350°F for about 10 minutes. Leave to cool on baking sheets before transferring to wire racks.
For the frosting, sift confectioners' sugar. Using a fork, beat egg white until foamy. Slowly beat in confectioners' sugar, using a wooden spoon and beating well between additions. When a thick, piping consistency has been reached, beat in lemon juice. Pipe onto cooled gingerbread shapes as suggestedm and leave on a wire rack to cool and set.
1 box chopped broccoli
1 stick margarine
1 teaspoon salt
4 eggs, beaten
6 ounces cottage cheese
1 teaspoon chopped onions
1 box Jiffy cornbread mix
Chop broccoli in blender with a little water. Drain well, mix all ingredients together. Bake in a greased cake pan for 30 minutes at 400°.