Cake Recipes and Articles

4 sl Angel Food Cake; 1″ thick

Margarine or Butter; -softened ********FILLINGS******** 2 tb Cherry preserves; OR

2 tb Peach Preserves; OR

1/4 c Coconut; mixed with

1 tb Margarine; OR

16 Miniature Marshmallows;

-PLUS 16 Chocolate Chips; OR

1 lg Marshmallow; PLUS

1 ts Sugar; PLUS

1/4 ts Cinnamon

Servings: 6 ~PAMELA BONDURANT CPPP71B Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown.

-VIVIAN THIELE NRHF19C 1 1/2 c Flour

1 ts Vinegar

1 c Sugar

1 ts Vanilla

1/4 c Cocoa

5 tb Oil

1/2 ts Salt

1 c -Cold Water

1 ts Soda

Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together

in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets’ indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving.

-PAMELA BONDURANT CPPP71B 4 sl Angel Food Cake; 1″ thick

Margarine or Butter; -softened ********FILLINGS******** 2 tb Cherry preserves; OR

2 tb Peach Preserves; OR

1/4 c Coconut; mixed with

1 tb Margarine; OR

16 Miniature Marshmallows;

-PLUS 16 Chocolate Chips; OR

1 lg Marshmallow; PLUS

1 ts Sugar; PLUS

1/4 ts Cinnamon

Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown.

1 1/4 c Crushed round buttery

- crackers 1/4 c Butter or margarine, melted

1 1/2 lb Unpeeled medium-size fresh

- shrimp 1/3 c Minced green pepper

1/3 c Minced sweet red pepper

1/4 c Minced onion

1 lg Garlic clove, minced

3 tb Butter or margarine, melted

2 pk Cream cheese, softened

- (8 oz. each) 1/2 c Mayonaise

4 lg Eggs

1 1/4 c Shredded Gruyere or Swiss

- cheese 1 ts Ground white pepper

—————————-ITALIAN TOMATO SAUCE—————————- 1/4 c Chopped onion

1 Garlic clove, minced

1 tb Olive oil

2 cn Tomatoes, drained & chopped

- 14-oz each 1 1/2 ts Dried Italian seasoning

1 Bay leaf

Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly onto bottom of a 9-inch springform pan. Set aside. Peel, devein, and chop shrimp. Cook shrimp and next 4 ingredients in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until shrimp are done and vegetables are tender. Drain well and set aside. Beat cream cheese and mayonaise at high speed of an electric mixer until creamy; add eggs, one at a time, beating after each addition. Gradually add milk, beating well at low speed just until blended. Stir in shrimp mixture, Gruyere cheese, and white pepper. Pour mixture into prepared pan. Bake at 300 for 1 hour and 20 minutes or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Serve with warm Italian Tomato sauce. Garnish with sweet red pepper strips, whole shrimp, and fresh basil sprigs if desired. Italian Tomato Sauce directions: Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until most of liquid evaporates; stirring occasionally. Remove and discard bay leaf.