Chanales

1 cup margarine
1 cup sugar
2 eggs
1 tbsp rum
1 tsp cinnamon
¼ tsp nutmeg
2 cups flour
1 tsp baking powder
1 cup ground nuts (Filberts Walnuts)
1 cup damson plum preserves/red raspberry preserves

Cream butter until creamy and light and sugar and beat in eggs until nice and fluffy. Stir in rum, cinnamon and nutmeg. Mix flour baking powder and nuts and put into batter. Spread ¾ into greased baking dish and then spread 1 cup preserves then take little pieces of the batter and spread across top of preserves in lines. Bake at 375 for 40 minutes. Sprinkle with powdered sugar.

2 1/4 cups plus 2 tbls flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ c sugar
½ cup cocoa
1 ½ tsp instant coffee

Mix and add
¾ c brown sugar
¾ c Crisco
1 cup water

Beat slowly until blended and then add ½ c water, 3 large eggs and 3 tsp vanilla
Beat until smooth
Bake in tube at 350 for 50 minutes
Oblong pan at 350 for 50 minutes

6 apples pared, cored and sliced (3 cups)
1/3 C sugar + 2 C sugar
5 tsp. cinnamon
3 C flour
3 tsp. baking powder
1 tsp. salt
1 C oil
4 eggs
¼ C orange juice
1 TB vanilla

Preheat oven to 375 degrees.
Combine apples, 1/3 C sugar, and cinnamon and set aside.
Sift flour, 2 C sugar, baking powder, and salt in a large bowl.
Make a well in center. Pour in oil, eggs, orange juice, and vanilla.
Beat with wooden spoon until well blended.
Grease tube pan (optional to put parchment paper on bottom).
Spoon 1/3 batter into pan. Make a ring of ½ apple mixture (drain off any excess liquid) and don’t let any apples touch sides of pan.
Spoon another 1/3 batter and top with rest of apple mixture.
End with layer of batter.
Bake 1 ¼ hours or until cake tester comes out clean. If top gets too brown before it is done, cover top with aluminum foil.
Allow to cool before turning out of pan.

8 oz. semi-sweet chocolate
½ lb. margarine – room temperature
2 C sugar
4 eggs separated
1 ½ tsp vanilla
2 ¾ C flour
2 ¾ tsp baking powder
½ tsp. salt
½ C pareve milk/mocha + ½ C water

Preheat oven to 350 degrees
In the food processor, grate 6 oz chocolate for the cake and 2 oz. for the topping.
In the Kitchen Aid, cream the shortening and sugar.
Add the egg yolks and vanilla.
In a small bowl mix the flour, baking powder and salt.
Add the flour mixture and liquids to the egg mixture as follows:
¼ of the flour, then 1/3 of the liquid; repeat 3 times; end with flour
Add 6 oz grated chocolate
Beat the egg whites in a separate bowl.
Fold the batter into the egg whites.
Grease a 13”X9” baking pan.
Bake for 45-50 minutes.
Sprinkle 2 oz of grated chocolate over cake while still hot.
When cool, sprinkle with powdered sugar.

1/3 cup margarine (melted in pan)
1 cup brown sugar (sprinkled in pan)
1 can pineapple (drained and cut in half in the bottom of the pan)

1 stick margarine
1 cup sugar
2 eggs
½ tsp vanilla
2 cups flour
2 tsp baking powder
1/8 tsp salt
½ cup orange juice

Melt Margarine in pan then sprinkle brown sugar and place pineapple on top.
Spread mixture over what’s already in the pan and bake for 35 minutes at 350.

In sauce pan mix:
1/3 cup sugar
½ of ¼ cup brown sugar
1 tbs corn starch

Blend in ½ cup water. Bring to slow boil, stirring constantly.

Add:
1 tbs lemon juice
3 cups sliced peaches

1 cup flour
½ cup sugar
1 ½ tsp baking powder
less than ½ tsp salt
½ cup milk
¼ cup soft butter

Beat by hand until smooth. Spoon over fruit. Sprinkle with 2 tbs sugar and ¼ cup nutmeg or sugar and cinnamon. Bake at 375 for 30-40 min.

Use 1-2-3-4 cake recipe.
Change by:
2 tsp vanilla
½ tsp almond extract
1 tsp lemon juice
water instead of orange juice

Take 1/3 of batter and mix with cocoa until chocolate enough. Slice into remaining 2/3 of batter. Bake in tube pan.

1 ¾ cup sugar
1 cup butter or margarine
1 cup milk or coffee rich
4 eggs, slightly beaten
2 tsp baking powder
2 ½ cups flour
½ cup brown sugar
2 tsp cinnamon

Mix sugar, margarine, coffee rich, eggs, baking powder and flour in mixer at medium speed for 3 or 4 minutes. Pour half into ungreased 9 inch tube pan. Sprinkle half of the brown sugar-cinnamon mixture on top. Pour remaining batter on top and then sprinkle with sugar and cinnamon. Bake 45 minutes to an hour at 350.

1 cup Crisco (1/2 lb)
2 cup sugar
3 cup flour
4 eggs
3 tsp baking powder
¼ cup orange juice
¼ tsp salt
1 tsp lemon juice
2 tsp vanilla

Cream Crisco, sugar and eggs. Beat for a long time. Add orange juice. Add dry ingredients. Bake at 350 for 45 min.

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1 ¼ cups vegetable oil
2 eggs
4 cups grated carrots
1 cup sweetened flaked coconut
1 package cream cheese, room temperature
4 tbs unsalted butter, room temperature
2 ½ cups confectioner’s sugar
2 teaspoons vanilla

1. Heat oven to 350 degrees. Grease and flour two 9″ cake pans. Sift flour, baking powder, baking soda, cinnamon and salt into a medium bowl. In large bowl, beat together sugar, oil and eggs with electric beater on medium, until well blended. Mix dry and wet ingredients. Stir in carrots and coconut. Evenly divide batter into prepared pans. Bake 40-45 minutes, r until a wooden pick inserted in center comes out clean.

2. In medium bowl, beat cream cheese and butter with an electric beater until blended. Add confectioner’s sugar, beat until smooth. Add vanilla. Place one cake layer on serving platter. Spread with about ¾ cup of frosting. Place second layer on top. spread top with remaining frosting.