BOL Food Recipes

Servings: 12 Servings
Category: Cakes
Ingredients

• 2/3 c Butter or margarine
• 1 1/3 c Sugar
• 1 ts Baking soda
• 1/2 ts Salt
• 1/2 c Asparagus puree( cooked )
• 3 Squares melted chcolate
• 1 1/2 ts Vanilla
• 1 3/4 c Flour
• 3 Eggs
• 1/2 c Buttermilk

Directions
Cream butter and sugar. blend in asparagus, chocolate, vanilla. Combine flour with baking soda. Add alterantely with buttermilk to creamed mixture. Turn into 2, 8 inch cake pans and bake 350 for 35 minutes or tested done. Cool in pans for 10 minutes and remove to racks to cool. Fill and frost with a chocolate frosting. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 12 Servings
Category: Cake
Ingredients

• 2 c Firmly packed brown sugar
• 2 c Plain flour
• 2 ts Baking powder
• 1 ts Baking soda
• 1 ts Salt
• 125 g Butter
• 1 c Milk
• 1 Egg; beaten
• 1 ts Nutmeg
• 1/2 c Walnuts; chopped

Directions
From: criccio@idirect.com (costantino riccio) Date: 8 Sep 1995 09:53:08 -0500 This cake is sweet and spicy with a crunchy base and light cake topping. Combine sugar,and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs.Press half the mixture into a well greased 20cm square pan. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture. Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 16 Servings
Category: Cakes | Desserts
Ingredients

• 12 oz Pitted prunes
• 2 c Water
• 1/4 c Armagnac or Cognac
• 1 1/2 c Vegetable oil
• 2 1/4 c Sugar
• 5 lg Eggs
• 2 tb Vanilla extract
• 3 c All-purpose flour
• 1 tb Baking soda
• 2 1/2 ts Ground cinnamon
• 1 ts Ground nutmeg
• 1 ts Ground allspice
• 1/2 ts Ground cardamom
• 1/2 ts Ground cloves
• 1 ts Salt
• 1 1/2 c Buttermilk

Directions
———————————–GLAZE———————————– 1 1/2 c Sugar 1/4 c Unsalted butter 1/2 c Armagnac or Cognac 2 tb Light corn syrup 2 tb Fresh lemon juice 1 ts Baking soda———————————-OPTIONAL———————————- Vanilla ice cream FOR CAKE: Position rack in center of oven and preheat to 350 F. Butter and flour 12-cup bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes. Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan. FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes. Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1-1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely. Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce. Bon Appetit – April 1991 Typed for you by Karen Mintzias

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Servings: 6 Servings
Category: Cake
Ingredients

• 1/3 c Butter
• 3 Eggs
• 1/2 c Sugar
• 1/2 ts Vanilla extract
• 1/2 ts Baking powder
• 1/2 c Plus
• 1 tb Flour; all-purpose

Directions
———————————-TOPPING———————————- 1/2 c Butter 1/2 c Sugar 1/3 c Honey 1/2 c Slivered almonds 1/2 ts Cinnamon submitted by: HANRE@aol.com (Hanadi, Kuwait) Here are some of my favorite recipes. I hope you’ll enjoy them as much as my family does. Butter a 10″ pan. Preheat the oven to 400F. Beat the eggs, sugar and vanilla until it whittens. Add the melted butter and mix well. Sift the flour and BP. and add to the previous mixture, mix gently. Pour in the prepared pan and bake 10-12 min. Meanwhile prepare the topping. Melt the butter on med heat. Add the rest of the ingred. and bring to a boil stiring constantly. Pour the topping gently on the cake and return it to the oven for another 15-20 min. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 24 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 2 Servings
Category: Cakes | Diabetic
Ingredients

• 12 Frozen apricot halves;
• -thawed
• 1/2 ts Lemon juice
• 1/2 ts Brown sugar replacement
• 1/4 ts Cinnamon
• 2 sl White bread crumbs
• 1 ts Baking powder
• 1 ds Salt
• 2 Eggs; separated
• 1/3 c Granulated sugar replacement
• 3 tb Hot water
• 1/2 ts Vanilla

Directions
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 05, 1998

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Servings: 1 Servings
Category: Cakes | Post to bak | To post
Ingredients

• 2 c Flour
• 2 c Sugar
• 1/4 ts Salt
• 1 ts Baking Soda
• 1 ts Cinnamon
• 1 ts Nutmeg
• 1/2 ts Baking Powder
• 1 c Crisco Oil; * see note
• 1 c Apricot Baby Food;
• 1 c Apricots; Canned, pureed
• 1 c Chopped Nuts
• 3 Eggs

Directions
———————————–ICING———————————– 1/2 c Brown Sugar 1/2 c Margarine 1/4 c Milk 1 ts Vanilla Powdered Sugar *Do not substitute. FOR THE CAKE: Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by hand. Do not overbeat. Bake in tube pan at 350?for 30 minutes and lower to 300?for 20 minutes. Do not allow to get too brown. Remove from oven when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack or serving plate to cool. FOR THE ICING: Boil brown sugar and margarine. Add milk and bring to boil again. Remove from heat and add powdered sugar to spreading consistency. Add vanilla. Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Cinda Lively Posted to MC-Recipe Digest V1 #696 by Bill Spalding on Jul 29, 1997

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Servings: 1 Servings
Category: Cake
Ingredients

• 2 Sticks butter
• 2 c Sugar
• 4 Eggs
• 1 c Apricot preserves
• 3 c Flour
• 1 ts Cinnamon
• 1 ts Soda
• 1 c Buttermilk
• 1 c Chopped pecans
• 3/4 c Chopped; dried apricots

Directions
Cream butter. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Add preserves and mix. Sift flour and cinnamon together. Add soda to buttermilk. Add flour mixture and buttermilk alternately to creamed mixture. Add pecans and apricots; pour in greased bundt or tube pan. Bake at 325 for approximately 1 hour. MRS DIGHTON EWAN (PAT) CLARENDON, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 12 Servings
Category: Cakes | Desserts
Ingredients

• 1 c Unsalted butter — softened
• 3 c Granulated sugar
• 6 lg Eggs
• 1 c Sour cream
• 1/2 c Apricot brandy
• 1 ts Vanilla extract
• 2 ts Dark rum
• 3 c All-purpose flour
• 1/2 ts Salt
• 1/2 ts Baking soda

Directions
In a large bowl, cream butter and sugar. Beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift together the flour, salt, and baking soda. Stir the flour mixture into the butter and egg mixture. Pour batter into buttered Bundt pan and bake for 1 hour at 325^, or until cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 1 hour. Then, turn it out of the pan on a rack to cool completely. ~Diana Rattray Recipe By : Dining on Deck From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 12 Servings
Category: Cake
Ingredients

• 1 c Butter; softened
• 2 c Sugar
• 2 Eggs
• 1 ts Vanilla
• 2 c Flour
• 1 ts Baking powder
• 1/4 ts Salt
• 1 ct (8-oz) sour cream
• 1 c Pecans
• 1 Jar (10-oz) apricot
• -preserves

Directions
Beat butter on medium for 2 minutes. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour. Mix on low after each addition. Place 1/3 of the batter into a greased Bundt pan. Sprinkle with half the pecans and dot with half the preserves. Top with remaining batter, sprinkle with remaining pecans and dot with remaining preserves. Bake at 350 degrees for 50-55 minutes. Cool for 10-15 minutes. Remove from pan. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 4 Servings
Category: Cakes
Ingredients

• 2 Eggs; beaten
• 3/4 c Apricot Apple Butter
• 1/2 c Dried apricots; chopped fine
• 2 ts Baking soda
• 1/2 c Butter; melted
• 1/2 c Crushed pineapple; drained
• 2 c Flour
• 1/2 c Fruit Sweet

Directions
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9″x12″ greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. This cake is best served the next day. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 23, 1998

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