Make-A-Mix, Karine Eliason [best novel books to read TXT] 📗

margarine, melted

1 cup butter or margarine, softened

2 cups sifted powdered sugar

3 to 4 bananas

1-1/2 cups fresh crushed pineapple, drained or 1 (15-oz.) can crushed pineapple, drained

2 cups sweetened whipped cream or 1 (13-oz.) carton whipped topping

1/4 to 1/2 cup chopped nuts

In a medium bowl, combine GRAHAM-CRACKER-CRUST MIX and 1/4 cup melted butter or margarine. Press into an unbuttered 13”x 9” pan.

In a medium bowl, beat together 1 cup butter or margarine and powdered sugar until smooth. Spread over crust in pan. Slice bananas and place evenly over top of mixture. Spread pineapple over bananas. Top with whipped cream or whipped topping. Sprinkle with nuts. Refrigerate 3 to 4 hours. Makes about 12 servings.

1. Slice bananas over the mixture and spoon pineapple over bananas.

2. Top with whipped topping and nuts and refrigerate. Don’t bake!

BOSTON CREAM PIE

For some reason this delicious cream-filled cake is known as a cream pie.

1/2 recipe Yellow Cake, page 289

Cream Filling, below

Chocolate Frosting, below

Cream Filling

1 egg yolk

1/3 cup VANILLA PUDDING & PIE-FILLING MIX, page 29

1-1/4 cups milk

1 tablespoon butter or margarine

1 teaspoon vanilla extract

Chocolate Frosting

1 cup sifted powdered sugar

2 tablespoons hot water

1 (1-oz.) square unsweetened chocolate, melted

1 teaspoon butter or margarine, melted

Preheat oven to 350F (175C). Prepare Yellow Cake as directed. Bake 30 minutes until cake is lightly browned and a wooden pick inserted in center comes out clean. Cool. Cut cake in half horizontally. Place bottom layer on a platter.

Prepare Cream Filling; cool. Prepare Chocolate Frosting; set aside. Spread cooled filling over bottom cake layer. Place top layer on top of filling. Spread frosting over top. Refrigerate 3 to 4 hours. Makes 8 servings.

Cream Filling

In a bowl, lightly beat egg yolk; set aside. In a saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir until mixture thickens, 3 to 5 minutes. Stirring vigorously, pour 1/2 hot milk mixture into beaten egg yolk. Slowly stir egg mixture into remaining hot milk mixture. Cook 1 minute longer. Remove from heat. Stir in butter or margarine and vanilla. Cover with plastic wrap; cool.

Chocolate Frosting

In a medium bowl, combine powdered sugar and water. Beat in chocolate and butter or margarine until smooth.

CARAMEL-NUT PUDDING CAKE

Delicate cake and scrumptious caramel pudding—what a combination!

1 cup QUICK MIX, page 21

1/2 cup brown sugar, packed

1/2 cup raisins, if desired

1/2 cup chopped nuts

1/2 cup milk

Brown-Sugar Topping, below

Brown-Sugar Topping

1 cup brown sugar, packed

1 tablespoon butter or margarine

2 cups boiling water

Preheat oven to 375F (190C). Lightly grease an 8-inch-square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, if desired, and nuts. Mix well. Add milk and blend well. Pour into prepared pan.

Prepare Brown-Sugar Topping. Gently pour over top of cake mixture without stirring. Bake 30 to 40 minutes, until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

Brown-Sugar Topping

Combine brown sugar, butter or margarine and boiling water. Blend.

CARROT SNACK CAKE

For added convenience, substitute a 7-ounce jar of junior baby-food carrots for the grated carrots and orange juice.

1 pkg. SNACK CAKE MIX, page 24

1 egg

1/3 cup vegetable oil

1 cup grated carrots

3/4 cup orange juice

1 teaspoon ground cinnamon

1/2 cup chopped nuts

Cream-Cheese Frosting, below

Cream-Cheese Frosting

3 tablespoons butter or margarine, softened

1 (3-oz.) pkg. cream cheese, softened

1-2/3 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

Preheat oven to 350F (175C). Pour SNACK CAKE MIX into an ungreased 8- or 9-inch-square baking pan.

In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend. Stir into SNACK CAKE MIX until blended. Stir in nuts. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Prepare Cream-Cheese Frosting; set aside. Cool cake on a rack. Spread frosting evenly over cooled cake. Makes 9 servings.

Cream-Cheese Frosting

In a small bowl, cream butter or margarine and cream cheese until light and fluffy. Beat in powdered sugar and vanilla until smooth.

DOUBLE-CHOCOLATE SNACK CAKE

We have demonstrated this cake before thousands of individuals throughout the country. Everyone loves it.

1 pkg. SNACK CAKE MIX, page 24

2 tablespoons unsweetened cocoa powder

3/4 cup water

1 egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup semisweet mini-chocolate chips

1/2 cup chopped nuts

Variation

Bumpy-Road Snack Cake—Omit unsweetened cocoa powder. Substitute buttermilk for water.

Preheat oven to 350F (175C). In an ungreased 8- or 9-inch-square baking pan, combine SNACK CAKE MIX and cocoa powder. In a medium bowl, combine water, egg, vegetable oil and vanilla. Beat with a fork to blend. Stir into cocoa mixture until smooth and blended. Sprinkle chocolate chips and nuts evenly over top of batter. Bake 35 to 45 minutes in preheated oven until surface springs back when touched with your fingers. Makes 9 servings.

HOT-FUDGE PUDDING CAKE

Chocolate cake on top and a fudge pudding sauce below. Serve it à la mode!

1-1/2 cups QUICK MIX, page 21

1/2 cup granulated sugar

2 tablespoons cocoa

3/4 cup chopped nuts

1/2 cup milk

1 teaspoon vanilla extract

3/4 cup brown sugar, packed

1/4 cup cocoa

1-1/2 cups boiling water

Variation

Omit nuts and add 1 cup miniature marshmallows.

Preheat oven to 350F (175C). In an unbuttered, 8-inch-square pan, combine QUICK MIX, granulated sugar, 2 tablespoons cocoa, nuts, milk and vanilla. Blend well.

Combine brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle over top of cake mixture. Gently pour boiling water over top of mixture. Do not stir. Bake 35 to 40 minutes, until edges separate from pan. Cool in pan 15 minutes before serving. Makes one 8-inch cake.

CRANBERRY CAKES WITH BUTTER SAUCE

Hot Butter Sauce complements the tart cranberries in this fall dessert. Use your food processor to chop cranberries.

1 cup raw cranberries, chopped

1/4 cup sugar

2-3/4 cups MUFFIN MIX, page 19

1 cup dairy sour cream

1 egg, beaten

1/4 cup butter or margarine or oil

Hot Butter Sauce, page 294

Preheat oven to 400F (205C).