Autumn Gold Cake Recipes
AUTUMN GOLD CAKE.
found this recipe in a box of recipe clippings purchased at a church garage sale..have not tried it yet..but plan to this fall.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- combine cake mix, pumpkin, sugar, water, eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed, scraping bowl often.
- pour into greased and floured 13x9" baking pan --
- bake at 350* for 40-45 minutes.
- serve warm or cold with whipped topping -- .
Nutrition Facts : Calories 256.7, Fat 6.5, SaturatedFat 1.2, Cholesterol 47.4, Sodium 316.3, Carbohydrate 46.6, Fiber 0.7, Sugar 28.9, Protein 3.9
NORWEGIAN GOLD CAKE
I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break.
Provided by Girly_Girl_Lori
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
- Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 303.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 271.6, Carbohydrate 33.1, Fiber 0.4, Sugar 22.4, Protein 4.2
GINGERSNAP SWEDISH MEATBALLS
There are alot of swedish meatball recipes but none of them are made with gingersnaps. These are from a garage sale recipe box that my mother picked up. I have not tried yet but am posting here to save so I can try. Hope if you try them you enjoy them. Shirley
Provided by Shirl
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
- In large bowl, combine crushed gingersnaps with milk and egg.
- Add ground beef, pork, onion, salt, pepper and allspice. Mix well to combine.
- Refrigerate, covered for one hour.
- With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
- Preheat oven to 325.
- In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned).
- Remove to a 2 quart greased (pam) oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
- Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
- Gradually stir in beef broth and bring mixture to boil, stirring constantly.
- Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
- Pour over meatballs and bake covered one hour.
- Garnish with parsley and serve with noodles.
Nutrition Facts : Calories 548.7, Fat 29.7, SaturatedFat 12.8, Cholesterol 135, Sodium 987.5, Carbohydrate 42.4, Fiber 1.4, Sugar 9.8, Protein 27.1
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