Peach Cobbler


8-10 peaches, peeled and sliced
½ cup sugar
¼ cup cornstarch
½ tsp nutmeg

Mix together and put in a baker.

Topping:

1 cup flour
½ cup brown sugar
1 tsp cinnamon
Small handful pecans
½ stick butter

Mix together flour, sugar, cinnamon, and pecans. Cut in butter and spread on top of the peaches. Bake at 350* for about an hour.

White Almond Wedding Cake

  • 1 (18.25 ounce) package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites
  •  
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
  •  
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  •  
  • Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

GRANDMA’S BANANA CAKE

2 cups sugar
1/2 cup butter (1 stick)
2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 crushed bananas
1 teaspoon vanilla
2 egg whites, beaten

Directions

Combine the sugar and butter and beat on low speed until completely combined

Add the egg yolks and beat on high speed until the mixture is smooth and fluffy.

In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients.

Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry.

When you’re done, you should have a nice, soft, fluffy batter.

Now mash the bananas and add them to the batter.

Add the vanilla and beat until combined

Whip the egg whites until they form stiff peaks, but not so much you dry them out.

Carefully fold the egg whites into the batter, trying not to deflate them too much.

Pour the batter into three greased and floured round pans.

Bake at 350 for 35 minutes, until a toothpick inserted in the center comes out dry.

Cool the cakes, then remove them from the pans.

Frost with cream cheese frosting or brown sugar buttercream frosting.

BROWN SUGAR BUTTERCREAM FROSTING:

1 cup milk

5 tablespoons all-purpose flour

1½ cup brown sugar

1 cup butter (2 sticks)

1 tablespoon vanilla

1 teaspoon salt (if you use unsalted butter)

Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens.

Set the milk aside to cool, and combine the sugar, butter and vanilla in a mixer. Beat on medium speed for 5-10 minutes — colder butter will take longer — until the sugar is dissolved and you don’t taste the graininess of it any more.

Add the milk mixture to the butter mixture and stir until smooth.

MEXICAN WEDDING CAKE

CAKE:

2 cups flour

2 cups sugar

2 eggs

2 teaspoons baking soda

½ teaspoons salt

1 can crushed pineapple

1 cup walnuts or pecans

Stir all ingredients and pour into a greased 9 x 13 pan.

Bake at 350 for 30-40 minutes.

Let cool, then frost.

 

FROSTING

1 stick butter

4 ozs. cream cheese

2 cups powdered sugar

1 teaspoon vanilla

Milk to desired consistency

Mix all these ingredients together and frost cake. Put cake into refrigerator, preferably overnight. Serve cold.