Cooker’s Pot

You’ll Need:

2 (3 ounce) boxes strawberry gelatin
2 cups boiling water
1 cup ice water
1 pint strawberries (mix these into gelatin)
1 1/2 large containers Cool Whip
1 large angel food cake, broken into bite-size pieces

Prepare gelatin-strawberry mixture. Line tube pan with wax paper. Divide cake into thirds; before tearing into bite-size pieces cut thin layer from cake for base.

Layer 1: Pieces of cake
Layer 2: Gelatin-strawberry mixture
Layer 3: Cool Whip

Procedure:

Continue until 3 layers of each. Add thin layer that had been cut from cake. Congeal overnight. Remove from and and “ice” with Cool Whip. Garnish with strawberries. The top sides of the cake will be gelatin-strawberry mixture. This is pretty left as is; just ice bottom sides.

You’ll Need:

1 (16 ounce) bakery angel food cake
2 small boxes strawberry gelatin
1 package frozen strawberries
1 (16 ounce) carton Cool Whip
Fresh strawberries (optional)

Procedure:

Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites. Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving. Garnish with fresh strawberries, if desired.

You’ll Need:

1 (10-inch) angel food cake
8 ounces cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
2 cups sliced fresh strawberries
4 cups frozen whipped topping, thawed

Procedure:

Cut a 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1 inch thick base on bottom of cake. Reserve cake pieces. In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and almond extract. Mix well. Stir in reserved torn cake pieces and strawberries mixture; replace top slice of cake. Chill 3 hours or until set. Garnish with whipped topping and additional strawberries, if desired.

You’ll Need:

2 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup finely shredded carrots
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup water
1/2 cup chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup chopped strawberries
Strawberry-Cream Cheese Glaze

Procedure:

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan. Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake. Strawberry-Cream Cheese Glaze Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners’ sugar until blended.

You’ll Need:

2 tablespoons butter, melted
1/2 cup chopped nuts
1/2 cup flaked coconut
1 (13 ounce) can crushed pineapple
1 (18.25 ounce) box strawberry cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

Glaze
1 cup confectioners’ sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Procedure:

Preheat oven to 350 degrees F. Generously grease and flour Bundt pan. Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tablespoon pineapple for glaze. Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan. When cooled completely top with glaze. Glaze: Mix all ingredients to reach proper glaze consistency.

You’ll Need:

1 and 1/2 cup of buttermilk (may be 1 low - 0% - fat yogurt plus
skimmed milk to complete 1 1/2 cup)

1 cup oatmeal (rolled oats), whole (not refined)

1 cup whole-wheat flour

1/2 cup bran or oat bran

1 teaspoon baking powder

1 teaspoon baking soda

3/4 to 1 cup chopped prunes (can mix with raisins, and even put more
if you like sweeter)

1 banana (very ripe) well mashed (or about 100 grs. - 3 oz. - of
unsweetened apple sauce, or pureed prunes)

Ground cinnamon to taste.

N.B. Those who wish a sweeter cake may add about 1/8 cup honey

Procedure:

1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften) - mix well
2. Add dried fruit
3. Add all the other ingredients and mix very well - the mashed banana (or apple sauce, or pureed prunes), last. Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm., non-stick loaf pan; sprinkle with oat flakes and LET IT REST IN THE PAN FOR 20 MINUTES (BEFORE BAKING) Bake in preheated oven - 350 Fahrenheit or 180 Centigrade for 1 hour to 1 hr 10 min. (really depends on the oven - in mine it takes 1 hour 10 minutes)

You’ll Need:

1 1/2 cups butter
1 1/2 cups granulated sugar
1 cup chopped candied cherries
1/2 cup golden raisins
1 small box instant lemon pudding mix
6 eggs
2 1/2 cups flour
1 1/2 cups chopped walnuts
Vanilla-buttercream frosting mix

Procedure:

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continuing to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into well-greased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving.

You’ll Need:

Fine, dry bread crumbs, for coating pan
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
1/2 teaspoon tangerine (or lime) oil, optional
2 cups sugar
4 extra-large or jumbo eggs
1 tiny drop yellow (or green) food coloring, optional
1 cup milk
Finely grated zest of 3 tangerines (or limes)

Glaze
1/2 cup tangerine (or lime) juice
3/4 cup granulated sugar
1/4 teaspoon tangerine (or lime) oil, optional

Procedure:

Preheat the oven to 350 degrees F. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs. Sift together the flour, baking powder and salt and set aside. In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using. On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition. Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth. Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes. Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix. Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil. Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil. Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.

You’ll Need:

White Layer
6 egg whites
1/2 teaspoon cream of tartar
Salt
1/2 cup cake flour
1/2 teaspoon vanilla extract
3/4 cup granulated sugar

Yellow Layer
6 egg yolks
3/4 cup granulated sugar
3/4 cup flour
1/4 cup boiling water
Salt
1 teaspoon lemon extract
1 teaspoon baking powder

Procedure:

Beat egg whites with pinch of salt on a large platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used. Fold in flavoring. Pour batter into very large ungreased angel food pan. Beat together egg yolks, sugar and pinch of salt for 3 minutes. Add baking powder to flour, and sift four times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 minutes, increase heat to 325 degrees F. Remove from oven and invert pan until cool.

You’ll Need:

6 eggs
1 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Filling
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream

Procedure:

Beat egg yolks well, adding sugar gradually. Fold in water and flavoring. Fold in crumbs. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Fold into yolks. Pour into ungreased angel food pan and bake 1 hour at 325 degrees F. When cold, remove from pan. Split into three layers and fill. Filling: Sprinkle gelatine over cold water and let stand for 10 minutes. Dissolve by placing in a pan of hot water. Drain pineapple and puree apricots. Whip cream, and slowly whip in gelatin. Divide into four parts. Add one fruit to each of three parts. Fill the layers. Frost sides and center of cake with plain whipped cream, and sprinkle the cake with nuts.