THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C641.5 R937f This book is dedicated to the service of God through our new Educational Building s\ <X- J [ mf^ <S> ®> ®, Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c. sugar 6 eggs 3 c. flour (all purpose plain) 2 t. vanil la or lemon 1/2 t. soda 1/4 t. salt cream butter and sugar together and add 3/4 c. buttermilk eggs one at a time. Add baking powder 4 eggs. and milk - add flour and salt - add flavorings. Bake at 350 for 1 1/2 hr. Combine butterscotch morsels, coffee and in a tube pan. water in heavy saucepan. Cook over low heat, stirring until melted (do not boil) Frosting: 1 box powdered sugar, 4 t. cocoa Cool to lukewarm. Cream butter, add sugar 1 stick butter - Beat these together then gradually, creaming until light and add 1/2 c. carnation milk and 1 t. vanilla. fluffy, blend in butterscotch mixture. Add flour alternately with buttermilk. Mrs. Alice Lentz Blend at low speed. Beat 2 minutes at medium speed, scraping down bowl. Add CHEESE CAKE eggs, one at a time, beating 1 minute 1 cup graham cracker crumbs mixed with 1/4 after each. Pour into greased and floured Co melted butter for crust. Press this into tube pan. Bake at 350 for 1 hour. pan. Cream 1 cup sugar and 1 pound cream cheese. Add 5 eggs, one at a time. Add Mrs . Hazel Hayes 1 pint sour cream, 3 T. lemon juice and 1 t. vanilla. Beat at high speed with electric mixer for 15 to 20 minutes. Pour into crust and bake at 325 1 hour. ) , RED VELVET CAKE JELLY - SHIMMER CAKE 1/2 c. shortening 2 oz. red food coloring Bake your favorite white cake mix in 2 1 1/2 c. sugar (1/4 c. plus 1 T.) layers - cool. Spread one layer with 2 eggs 2 T. cocoa pastel frosting, then cover with a thin 2 1/4 c. plain flour 1 t. soda layer of clear red jelly. Place second 1 t. salt 1 c. buttermilk layer on top and spread remaining frosting t. vanilla 1 T. vinegar on top and sides of cake. 1 t. butter flavoring Pastel Frosting; Cream shortening, sugar, eggs. Make a paste with coloring and cocoa and add to 1/2 c. tart red jelly 1/4 c. sugar mixture. Add salt and flour with butter- 1 unbeaten egg white Dash of salt milk, vanilla and butter flavoring - beat well. Alternately add soda and vinegar, Combine jelly, egg white, sugar and salt don't beat hard, just blend. Bake 30 min. in top of double boiler - mix well, then at 350 in 2 nine inch pans. place over boiling water and beat with rotary veater 3 minutes or until frosting Frosting: 3 T. flour, 1/2 c. shortening, stands in high peaks. Cool slightly before 1/2 c. margarine, 1 t. vanilla, 1 c. milk, spreading on cake. 1 c. granulated sugar. Cook flour and milk which have been mixed to a paste on Mrs. Lib Lentz low heat until thick. Cool. Cream sugar, butter and vanilla until fluffy. Add to FRESH APPLE - NUT CAKE flour milk mixture. Beat until mixture is like whipped cream. Spread on layers. sifted all purpose flour Sprinkle with flaked coconut. (Keep cake baking powder cool . baking soda salt Mrs. Betty Coffey cinnamon 3/4 c. vegetable oil PEANUT BUTTER CUP CAKES 4 cups finely chopped tart apples t. vanilla 1/2 c. butter 1 t. vanilla eggs 1 1/2 c. brown sugar 2 eggs beaten cups sugar 1/2 c. peanut butter 1 1/2 c. cake c. finely chopped nuts (Pecans) 1/2 t. salt flour 2/3 c. milk 2 t. baking powder Measure flou r, baking powder, soda, salt and cinnamon . Sift together in large bowl Preheat oven to 350 degrees. and add oil apples and vanilla. Mix well, Cream butter, sugar and peanut butter. Add Beat eggs un til light and yellow - gradually vanilla and eggs, beating well . Sift add sugar an d continue beating until light flour, salt and baking powder; add alter- and fluffy Fold egg mixture into apple nately with milk to mixture. Bake in mixture blen ding thoroughly. Add nuts, baking cups for about 30 minutes. Frost Pour into li ghtly greased pan and bake at with any chocolate frosting. 350 about 1 hour and 10 minutes - if baked in tube pan - less time is required. Mrs. Ruth Lentz Mrs. Alma Robbins Digitized by the Internet Archive In 2012 with funding from Institute of Museum and Library Services, under the provisions of the Library Services and Technology Act, administered by the State Library of North Carolina. Grant issued to subcontractor UNC-CH for Duke University's Religion in North Carolina project. http://archive.org/det ails/favoriterecipesbOOrump . STRAWBERRY CAKE CARAMEL CAKE 1 box cake mix 1 small box jello Mix - 1 cup firmly packed light brown sugar, 4 eggs (strawberry) 1/4 c. margarine, 1/4 c. milk in sauce pan 1 c. Wesson Oil 4 T. flour over low heat and bring to boil - stirring 3/4 c. Strawberries 3/4 c. water constantly. Boil gently until a small amount of mixture forms a hard ball in cold water. - Mix all ingredientsdients together cook in a Remove from heat - Stir in gradually 1 1/4 greased, flouredred pan (tube) for 1 hr. at c. scalded milk - cool 350. Sift 2 3/4 c. sifted cake flour, 1 c. light brown sugar, 3 1/2 t. baking powder, 3/4 Frosting: 1 box confectioners sugar, t. salt into mixing bowl - add 2/3 c. 1/4 cup strawberries, 1 stick butter shortening, 3/4 c. of cooked butterscotch mix well - pour over warm cake, mixture above, 1 unbeaten egg, 1 teaspoon vanilla. Beat 2 1/2 minutes at low speed. Mrs. Virginia Baker Add remaining butterscotch mixture and 2 eggs. TUNNEL OF FUDGE CAKE Beat 2 1/2 minutes or 250 strokes - pour into greased pan and bake at 275 for 25 to 1 1/2 c. soft butter 1 pkg. Pillsbury 35 minutes. 6 eggs Double Dutch Fudge 1 1/2 c. sugar butter cream frosting Frosting for Caramel Cake: 2 c. reg. flour 2 c. chopped walnuts 2 c. light brown sugar - 1 c. granulated Cream butter in large bowl at high speed sugar, 2 T. light corn syrup, 3/4 c. milk of mixer, add eggs, one at a time, beating 1/4 Co shortening, 1/4 c. butter or mar- well after each. Gradually add sugar, garine, 1/4 t. salt. continue creaming at high speed until light Bring slowly to full rolling boil stirring and fluffy. By hand, stir in flour, frost- constantly - then boil for 2 minutes. ing mix and walnuts until well blended. Cool to luke warm, add 1 t. vanilla beat Pour batter into greased tube pan . Bake until creamy - spread on cake. at 350 for 60 to 65 minutes. Cool 2 hrs - then remove from pan. Mrs. Lilac Sudderth Mrs. Barbara Wright BROWN SUGAR CAKE Mrs. Tony Coffey 1 c. Crisco APPLE SAUCE CAKE 1 stick margarine cream well together 1 lb brown sugar and add 3/4 c. shortening 1 1/2 c. sugar 2 eggs 2 c. flour 3 c. plain flour 1/4 c. cocoa 1 1/2 c. apple sauce 5 eggs 1 t. soda 1 c. canned milk 2 t. Maple Flavoring Cream shortening, sugar, cocoa and soda 1/2 t. baking powder & 1/2 t. salt add eggs one at a time beating well - add flour and then apple sauce. Bake 1 1/2 hrs. at 300 without opening oven. Bake at 325 in loaf or tube pan. Frost with: 1 stick butter, 1 1/2 c. brown sugar, 3/4 cup canned milk, salt. Bring Mrs. Barbara Wright this to boil and cook a few minutes - remove from heat and beat in confectioners sugar until right spreading consistency - add 1/2 cup chopped pecans. Mrs. Lena Brooks BLACK WALNUT POUND CAKE CARROT CAKE 1 box brown sugar 2 sticks butter 2 Cups plain flour 1 1/2 c. mazola oil 1 cup white sugar 1/2 c.