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Prayer Post
Dec
16
2008
Layer Cake with Peanut Butter Icing, Taco Soup, and Broccoli Bread
Recipe: Layer Cake with Peanut Butter Icing
Ingredients
Cake
1/2 cup of shortening
2 cups of all-purpose flour
5 eggs, separated
1 cup of buttermilk
1/2 cup margarine
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of vanilla
Icing
1 stick of margarine, melted
1 cup of peanut butter
milk, as needed
16 ounces of powdered sugar
1 teaspoon of vanilla
Instructions
Cake
Cream shortening and margarine.
Add sugar, beating until smooth.
Add egg yolks and beat well.
Combine flour and baking soda.
Add to creamed mixture, alternately with buttermilk.
Stir in vanilla.
Fold in stiffly beaten egg whites.
Pour into 3 greased 9-inch pans.
Bake in preheated 350-degree oven for 25 minutes or until done.
Cool 10 minutes before removing from pans to wire rack. When cool, frost with peanut butter icing.
Icing
Mix all ingredients together and spread between layers, side and top.
Use just enough milk to spread easily.
Recipe: Taco Soup
Ingredients
2 pounds of hamburger meat
1 large onion, chopped
2 cans of Rotel tomatoes
2 cans of shoepeg corn, drained
double package of dry Ranch dressing mix
2 cans of diced tomatoes, drained
2 packages of dry taco mix
2 cans of water
Instructions
Brown meat and onion, then drain.
Mix remaining ingredients together.
Add meat and onion to mixture.
Serve with tortilla chips, corn chips, sour cream, shredded cheese or black beans.
*Note: Recipe can be halved.
Recipe: Broccoloi Bread
Ingredients
1 box of Jiffy corn muffin mix
1 stick of margarine, melted
1 cup of grated cheese
1 egg
1 package of chopped broccoli, cooked and drained
1 onion, chopped fine
1/3 cup of milk
Instructions
Mix all ingredients together.
Bake 15 minutes at 350 degrees and then 20-25 minutes at 375 degrees.
*Note: This does better cooked in an iron skillet.
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