GRAMMIE BEA'S CRISCO YELLOW CAKE
My gram considered this to be her "BEST" yellow cake...It was WONDERFUL! Try it, you'll LOVE it! My gram used chocolate frosting lots of times, and then sprinkled chopped walnuts all over the top. Sometimes she would use Recipe #218589 instead... YUM! Keep in mind this is a "homemade" cake not a "box" cake. It has a heavy, moist texture a lot like Wacky Cake. Note: Don't over bake. Check cake at 30 mins. and every 5 mins. after, until a toothpick stuck in the middle of the cake comes out clean.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 40m
Yield 12 really depends on the size pan you use
Number Of Ingredients 8
Steps:
- Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
- Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
- Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
- Bake 9" layer pans 30-35 minutes.
- Bake 9x13" pan 40-45 minutes.
- Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
- If you use the 9x13" pan keep the cake right in the pan and frost when cool.
Nutrition Facts : Calories 339.4, Fat 13.8, SaturatedFat 4.5, Cholesterol 50.1, Sodium 330.7, Carbohydrate 49.3, Fiber 0.7, Sugar 27.9, Protein 5.1
RAISIN CAKE
heres a good diabetic recipe of mine for the holidays merry christmas!
Provided by Wallace Hale
Categories Cakes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Bring 2 cups water to a boil in a large saucepan; stir in margarine and raisins, and boil, uncovered 5 minutes. remove from heat, and cool raisin mixture to lukewarm, stir in sugar substitute. Dissolve soda in 1/4 cup warm water; add to raisin mixture, stirring well. stir in eggs.
- 2. Combine flour, cloves,allspice,cinnamon, and baking powder; gradually add to raisin mixture, stirring after each addition.
- 3. spoon batter into 10-inch bundt pan coated with cooking spray. bake at 375 degrees f for 1 hour or until a pick comes out clean. cool cake 12 minutes then remove from pan. add a large spoon cool whip on top for serving ummmmmm
RAISIN PUDDING CAKE
This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour either a 10 inch tube pan or bundt pan.
- I use Bakers Joy spray,.
- In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
- Blend well, then mix for 3 minutes at medium speed.
- Stir in raisins and walnuts.
- Pour into prepared pan.
- Bake for 1 hour.
- Cool in pan for 15 minutes.
- Remove from pan and continue cooling on cake rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6
GRAMMIE BEA'S DOUBLE RAISIN CAKE
I'm not a fan of raisins, but I always LOVED this wonderful cake... It goes great with Recipe #218589.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h
Yield 12 or more depending on how big you make pieces
Number Of Ingredients 9
Steps:
- Put raisins in water in pan, and boil for 5 minutes.
- Let cool, then pour liquid from raisins (2 c.) into cup, and set aside to put in cake.
- Cream sugar, Crisco, and add spices.
- Dissolve baking soda in the raisin liquid that was set aside.
- Add flour and raisins.
- Beat by hand, until creamy.
- Grease and flour a large (10x15x2") cake pan.
- Bake at 350°, until cake springs back in the middle, about 45-60 minutes, checking often.
- Cool, and frost with vanilla frosting.
- Note~For a smaller cake, cut recipe in half, and bake in a loaf pan.
Nutrition Facts : Calories 392.1, Fat 4.8, SaturatedFat 1.1, Sodium 408.9, Carbohydrate 84.7, Fiber 2.3, Sugar 47.7, Protein 5.1
GRAMMIE BEA'S LAZY DAISY OATMEAL CAKE
Make and share this Grammie Bea's Lazy Daisy Oatmeal Cake recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h25m
Yield 9-12 depending on how big the pieces are
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Cake:.
- In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
- Using a mixer, cream butter until creamy.
- Gradually beat in sugars, and beat until light.
- Blend in eggs and vanilla.
- Mix flour, baking soda, salt, and spices.
- Remove beaters from creamed mixture.
- Stir in rolled oat mixture.
- Fold in flour mixture. Blend well.
- Pour batter into a greased and floured 9" square cake pan.
- Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
- Topping:.
- Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
- Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.
Nutrition Facts : Calories 525.9, Fat 20.2, SaturatedFat 10.8, Cholesterol 89.2, Sodium 518.8, Carbohydrate 82, Fiber 2, Sugar 58.1, Protein 6.4
GRAMMIE BEA'S APPLESAUCE CAKE
This is a TERRIFIC recipe, and one that you will really LOVE, just as I do... Great with Recipe #218589. Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Add applesauce with baking soda, and mix well.
- Cream sugar and margarine. Add to applesauce mixture mixing well.
- In a separate bowl, mix flour with salt, cinnamon, nutmeg, and allspice.
- Add all together and beat egg into mixture last. Mix well.
- Bake at 350°, in a greased, and flour dusted 9x13" pan for 30-40 minutes, checking every 5 minutes after 30 minutes, until a toothpick inserted in middle of cake comes out clean.
Nutrition Facts : Calories 177.6, Fat 4.4, SaturatedFat 0.8, Cholesterol 17.6, Sodium 252.8, Carbohydrate 32.5, Fiber 0.8, Sugar 16.8, Protein 2.4
GRAMMIE BEA'S CHOPPED APPLE CAKE
One thing I know for sure, is that my gram knew how to cook and bake... This cake is definitely one you will want to make for sure! Just plain DELISH!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour a loaf pan, or 9x9" cake pan, or makes 18 cup cakes.
- Cut apples, and peel and chop into small pieces.
- Add sugar, and mix and let set for 10 minutes while mixing dry ingredients.
- Sift flour, salt, baking soda, cinnamon and nutmeg together well.
- Add oil mixed with beaten egg, to apples.
- Mix in dry ingredients, and pour into pan.
- Bake at 350° for 30-45 minutes. Test at 30 minutes with a tooth pick in center of cake -- When it comes out clean, cake is done. DO NOT overbake.
Nutrition Facts : Calories 219.6, Fat 9.7, SaturatedFat 1.4, Cholesterol 17.6, Sodium 208.2, Carbohydrate 31.7, Fiber 1.1, Sugar 18.9, Protein 2.2
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
- Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
- Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
- Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
- Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
- Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
- Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
- Clean up the mess BUT leave floured counter-top AS IS.
- At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
- Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
- Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
- Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
- On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
- Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
- Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
- HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
- Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
- Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
- Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
- Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
- When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
- Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
- You have JUST entered the Pearly Gates!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
GRAMMIE BEA'S MAYONNAISE CAKE
This Old Fashioned cake is so delicious and moist...You'll be glad you made it :)Try it with Recipe #218589...YUM!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Sift first 5 ingredients together.
- Add mayonnaise, water, and vanilla. Beat together well.
- Grease a 9x13" baking pan, and dust with flour.
- Pour in cake mix, and bake at 375 for 30-40 minutes, checking at 30 minutes and every 5 minutes after, until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 203.6, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 359.5, Carbohydrate 36.9, Fiber 0.8, Sugar 17.7, Protein 2.5
GRAMMIE BEA'S SPECIAL VANILLA FROSTING
This is absolutely "THE BEST" frosting in the world... It's an old fashioned recipe that my gram used for years on all her homemade cakes including Wacky, Spice, and her Raisin Cakes. It has been a favorite of my family for over 50 years, and will be passed down to my grandaughter(s), when and if I have some :) I lost this recipe at one point and was frantic, but found it again rummaging through my cookbooks... I was SO HAPPY!!! Try this one and see why... Enjoy!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
- Add milk and remaining sugar alternately. Mix until smooth and creamy.
- Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
- Frosts 2 8 or 9" layers OR 1 13x9x2" cake.
Nutrition Facts : Calories 1916.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 8.5, Sodium 1200.6, Carbohydrate 363.1, Sugar 353.2, Protein 2
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