Tomato Soup Cake

CAKE

1 & 3/4 Cup Flour

1 Cup Sugar

3 tsp Baking Powder

1/2 tsp each: Cinnamon, Ground Cloves and Nutmeg

1/2 Cup Crisco

1 Can Campbell's Tomato Soup

2 Eggs

1 Cup Raisins, Candied Fruit or Prepared Mincemeat (My aunt omitted that stuff)

1 Cup Chopped Nuts

Cream Crisco and Sugar.

Mix soup with the eggs. 

Mix flour with spices.

Now mix the flour mixture into the Crisco mixture alternately with the soup mixture until smooth.

Add the fruit and nuts last. 

Grease and flour a 9" tube pan. 

Preheat oven to 350 degrees.

Pour batter into pan and bake 1 & 1/4 hours or until done. Let col in pan 10 mins.

FROSTING

3 OZ Cream Cheese

2 & 1/2 Cups 10X Sugar

1 Tb Milk

1/2 tsp Vanilla (I would use 1 tsp)

Mix well but add the milk last if it's too thick.

NOTE: I would add 1/4 tsp salt to the recipe. 

NOTE: I personally don't like the after taste of too much Baking Powder in a cake recipe, and would rather use 1 tsp and add 1 tsp Baking Soda, but I don't know if this would affect the rising of the cake. Maybe I could add a tsp of vinegar? It needs an acid to react with the baking soda. 

Magic Cake

NOTE: I found this recipe floating around Facebook. It really is delicious, I highly recommend it!
 
MAGIC CAKE

4 Eggs separated

1 tsp  Vanilla

1/8 tsp Salt (My addition since the recipe has none)

3/4 Cup Sugar (I'm going to replace it with Brown Sugar sometime for a Butterscotch taste)

1/2 Cup or stick Butter melted

3/4 Cup Flour 2 Cups Milk (I'll use Canned Milk -plus 1/2 cup water to make 2 cups) 

10X Sugar for on top

Preheat oven to 325 degrees, Grease a 8 X 8" baking dish.

Separate eggs- Beat whites into stiff peaks and set aside.

Beat yolks with sugar until light, this might take 2-3 minutes.

Add butter and vanilla-beat well.

Then add flour and mix until smooth.

Slowly add milk mix well.

Fold in egg whites 1/3 at a time, but keep in mind, this isn't easy to do with this runny batter.
 Just do your best and pour into the baking dish.

Bake at 325 degrees for 40-70 minutes (WHAT? I said to myself.. Maybe it was a typo... I'm baking 40-50 mins) Or until set.  (I baked mine 45 min.)

CHOCOLATE Version- Use 6 and 1/2 TB Cocoa Powder and 6 TB Flour

LEMON Version- Use 1 and 3/4 Cups Milk and 1/4 Cup Lemon Juice. Also add some lemon zest if you want to,

BUTTERSCOTCH Version- Use packed Brown Sugar instead of the white sugar.

Sour Cream Coffee Cake

TOPPING:
 

3/4 Cup Flour

 

3/4 Cup Brown Sugar

2 tsp Cinnamon

4-5 TB Tb butter-melted

BATTER:

3 Cups All Purpose Flour

1 and 1/2 tsp Baking Powder

1 and 1/2 tsp Baking Soda

1/2 tsp Salt

3/4 Cup softened Butter (Do NOT substitute with veggie oil as it changes the soft texture of the cake)

1 and 1/2 Cup sugar

3 eggs

1and 1/2 Cups Sour Cream

2 tsp Vanilla

GLAZE - optional mix until smooth, drizzle on cake.

1/2 Cup Butter
2 Cups 10X Sugar
1 tsp Vanilla
1-2 TB Milk.

Preheat oven to 350 degrees.

Grease and flour tube pan.

Mix strusel topping and set aside.

Cream together butter and sugar with a mixer, then add eggs, vanilla, sour cream.

Mix b. soda, b. powder and salt into flour and stir the flour mixture into the wet ingredients. Mix well but do not over beat. This makes a thick batter.

Now spread half the batter in a greased tube an, and sprinkle on 1/2 the streusel topping.  Now repeat with the other half of the batter and topping.

Bake at 350 degrees for 1 hour or until done when tested with knife or toothpick.

Crullers

Mix and sift:

4 Cups Flour

1 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Baking Soda
 ****************

Beat 1 Egg and add to

1 Cup Sour Cream.

Mix in the flour mixture and knead lightly.
Turn out onto floured board, roll out and cut with doughnut cutter.
Fry in deep hot fat.
Drain on unglazed paper.

NOTE: This was another handwritten recipe. Maybe even my great grandma's.

Pumpkin Bars

4 Eggs

1 and 2/3 Cups Sugar

1 Cup Veg. Oil

2 Cups Pumpkin

2 Cups Flour

1 tsp B. Soda

1 tsp b. Powder

1 and 1/2 tsp Cinnamon

1/4 tsp Ginger

1/8 tsp Cloves

1 tsp Lemon Juice

1/4 tsp Salt

Combine eggs, lemon juice, sugar, oil, and pumpkin until light and fluffy.

Mix flour, b. soda and spices. Stir into wet ingredients. Bake in 350 degree oven for 35-40 minutes. Or 25 minutes approx. for cupcakes.

NOTE: Cream cheese icing is a great on this. I usually leave baking powder out of a recipe and use baking soda and an acid such as vinegar or lemon juice instead.

CREAM CHEESE FROSTING

8 OZ Cream Cheese

1 stick Butter

2 tsp Vanilla

3 Cups 10X Sugar