1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla.
Add apples, and set aside. Sift together flour, salt, baking soda, powder and cinnamon.
Add dry ingredients to apple mixture.
Mix well.
Add coconut.
Spread into a greased and floured 9 x
13 inch pan (or two 8 x 8 inch pans).
Bake at 350 degrees for 35 to 40 minutes. Cool in pan.
For individual cakes.
Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full.
Use paper liners.
Bake at 350 degrees for 30 minutes.
Mary Miranda
155123
GOOD
STUFF,
MAYNARD!
CAKE
1 (20 oz.) can crushed pineapple
8 oz. frozen whipped cream
1 sm. pkg. instant vanilla pudding
1 (16 oz.) frozen pound cake
Mix the first three ingredients.
Let stand for five minutes.
Cut thawed cake lengthwise into fourths.
Put bottom layer first then add pineapple mixture. Continue layering, completing with the mixture.
Keep refrigerated until served. Garnish with fresh strawberries for extra appeal.
155124
FORGET
THE
CALORIES
AND
FAT
GRAMS
CHEESECAKE
3 lbs. or 6 pkgs. Philadelphia cream cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together.
Mix for five minutes.
Add the sour cream and mix for two minutes.
Add the eggs and mix for five minutes.
Pour
into a springform pan.
Bake for two hours at 300 degrees.
Before baking, place
cake pan on a pan that has about 3/4 inch of water.
Wrap foil around the top of the springform pan.
After baking cool for 30 minutes before placing in the
crust.
CRUST:
Choose one:
A)
crushed vanilla wafers, mixed with crushed nuts and a little butter or; B)
Chocolate wafers crushed with a little butter.
Bake ten minutes and cool before placing the cake in the crust.
TOPPING:
Danish Dessert mixed with frozen raspberries.
155125
APPLE
CAKE
1/4 c. butter or margarine
1 egg
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