Cooker’s Pot

You’ll Need:

Cinnamon-Sugar Mixture
1 teaspoon cinnamon
1/4 cup granulated sugar

Combine the cinnamon and sugar in a small bowl and set aside.

Nut-Candy Mix
4 to 5 Heath bars, smashed into bits
1/4 cup chopped nuts (pecans or walnuts)

Place the candy bars in a large zip-close bag, seal, then use a rolling pin to smash the candy bars into small, bite-size pieces. Add the nuts to the bag, shake to mix, and set aside.

Cake
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened unsalted butter, cut into small cubes
1 cup granulated sugar
2 eggs
1 (8 ounce) container sour cream
1/4 cup unsalted butter, melted (for crumble)

Procedure:

Preheat oven to 325 degrees F. Grease and lightly flour a 9- to 10-inch Bundt pan. Sift the flour, baking powder, baking soda and salt into a large bowl. Add the butter and, using an electric mixer or a spoon, mix well to incorporate. Add the sugar, eggs and sour cream; blend well. In a small skillet, melt the butter for the crumb and set aside. Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar and half of the candy mixture. Top with the remaining batter, then sprinkle with the remaining cinnamon-sugar and candy mixtures. Top with the melted butter. Bake the cake on the middle shelf of the oven for 45 to 55 minutes or until a wooden pick comes out clean. Let the cake cool completely in the pan, then use a flat knife or flat spatula to gently loosen it from the pan. Remove and place on a serving plate. Yields 10 servings.

You’ll Need:

Crust:
2 C. Grape-nuts cereal or oil-free granola
1/3 C. frozen apple juice concentrate, thawed

Filling:
2 16-ounce tubs firm low-fat tofu
3/4 C. honey
1 tsp. vanilla extract
1/4 tsp. cinnamon (optional)

Topping:
fresh or frozen fruit of your choice, sliced
or
1 10-ounce jar no-sugar pure fruit preserves

Procedure:

Process the Grape-nuts or granola in a blender briefly to crush. Place in a bowl. Add the apple juice concentrate and mix well. Press into a 9-inch pie plate and set aside. Combine the tofu and honey and mix well. Add the vanilla and cinnamon and beat until fluffy with an electric beater. Spoon into the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, arrange the fruit over the top of the cheesecake.

You’ll Need:

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar and milk to measure 1 cup
(this makes sour milk )
1 cup soft butter
1 cup brown sugar
1 tablespoon vanilla extract
4 eggs
2 cups chocolate chips

Procedure:

In small bowl combine flour, salt and baking soda; set aside. Place vinegar in a 1 cup measuring cup; fill with milk; set aside . In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips. Nut Topping 1/4 pound soft butter 2 tablespoons granulated sugar 2/3 cup nuts Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375 degrees F for 50 minutes.

You’ll Need:

1/2 cup shortening
1 cup granulated sugar
1 can tomato soup
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts (optional)

Frosting
3 ounces cream cheese
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

Procedure:

Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool.

You’ll Need:

First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder

Second layer
8 ounces (227g) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg

Third layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate

Procedure:

Preheat oven to 325 degrees F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan. For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.

You’ll Need:

2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)

Procedure:

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan. With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze. Lemon Glaze 2 cups powdered sugar 2 tablespoons grated lemon peel 1/4 cup margarine, melted 1/4 cup lemon juice Mix all ingredients together and stir until well blended.

You’ll Need:

1 1/2 cups butter
6 eggs
1 1/2 cups granulated sugar
2 cups flour
1 box fudge frosting mix
2 cups chopped nuts

Procedure:

Preheat oven to 350 degrees F. Grease and flour a Bundt pan. In mixer, cream butter and sugar together. Add eggs and beat well. Add flour and frosting mix, then nuts. Do not over-beat. Pour into pan and bake for one hour. The top of the cake should rise and be shiny. Cool. Dust with confectioners? sugar.

You’ll Need:

Cake
1 3/4 cups granulated sugar
1 1/4 cups butter or margarine
6 eggs
2 cups confectioners’ sugar
2 1/4 cups Pillsbury?s Best? All-Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts

Procedure:

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or 10-inch tube pan. In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups confectioners’ sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 58 to 62 minutes. Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool completely. Glaze 3/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa 1 1/2 to 2 tablespoons milk In a small bowl, blend 3/4 cup confectioners’ sugar, 1/4 cup cocoa, and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings.

You’ll Need:

1 cup chopped pecans
1 (8 ounce) can coconut
14 ounces vanilla wafers
1 cup margarine
2 cups granulated sugar
6 eggs
1/2 cup milk

Procedure:

Preheat the oven to 350 degrees F. Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add the milk. Pour the cake batter into a well-greased tube pan. Bake for one hour. Remove from tube pan when cool. Slice and serve topped with whipped cream or vanilla ice cream.

You’ll Need:

10 ounces of wholemeal flour.
8 ounces of walnut pieces.
4 ounces of sugar.
1 cup of milk.
½ cup of cooking oil.
1 teaspoon bicarbonate of soda.
One lemon’s worth of freshly-squeezed lemon juice.

Procedure:

Mix together all of dry ingredients. Add the milk and oil and mix thoroughly. Add the lemon juice. Bake at 375°F (190°C) for about 30 minutes. Serve as desired.