Old Style Texas Tornado Cake

Texas Tornado Cake

It may go by many names, but this wonderful cake with it's coconut and walnut frosting is moist, delicious, and very easy to make!
Texas tornado cake contains fruit and nuts, with coconut icing. It’s not clear when this cake was invented, or where it’s from. Some insist that “Texas tornado cake” is another name for an “earthquake cake.”

Ingredients:
1 1/2 cups sugar
2 eggs 3 cups fruit cocktail with liquid
2 teaspoons baking soda
2 cups all-purpose flour
1/4 cup brown sugar
1 cup chopped nuts
Frosting:
1 Stick butter
3/4 cup sugar
1/2 cup evaporated milk 1 cup flaked coconut

Directions:
Cream together sugar, eggs, fruit cocktail, baking soda and flour. Pour into lightly greased and floured 13x9x2-inch cake pan. Mix brown sugar and nuts together and sprinkle onto unbaked batter in the pan. Bake at 325 degrees for 40 minutes or until golden brown on top. While still hot, poke holes into the cake to allow the frosting to seep inside. Ice cake while hot.
Frosting Directions:
Boil margarine, sugar and milk 2 minutes. Stir in coconut. Spoon over cake as soon as cake is taken from the oven. I am sure you will be enjoying this delicious cake just as much as I, and others did!

Homemade Blueberry Snickerdoodle Bars

Blueberry Snickerdoodle Bars

If you feel guilty eating the traditional Snickerdoodle's you could try this delicious, and slightly healthier alternative! Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. So why not do yourself a favor, and try these today they are absolutely wonderful!

Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Cup Blueberries
For Topping:
2 Tablespoons Granulated Sugar
2 Teaspoons Cinnamon

Directions:
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan.
Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Cherry Pie Bars

Cherry Pie Bars
You can bake up a pan of these cheery Cherry Bars in just 30 minutes with staple ingredients and pie filling.

A classic cherry dessert is almost like pie. Just a couple of cans of cherry pie filling and you have a delicious, and tasty treat.

Ingredients:
For the bars:
1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs 1 tsp. vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 (21 oz.) cans cherry pie filling For the glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Directions:
Preheat oven to 350°.
In a large bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown.
Cool completely in pan on a wire rack.
In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.

The Best White/Chocolate Cake Ever!

An Old Fashioned, Vintage White Cake with Chocolate Frosting Recipe
Wouldn't you just love a good old white/chocolate cake just like grandma use to make right now?

Ingredients:
1 2/3 cups granulated sugar.
3/4 cup (1 1/2 sticks) butter or margarine, melted.
2 tablespoons water.
2 large eggs.
2 teaspoons vanilla extract.
1 2/3 cups all-purpose flour.
1/2 teaspoon baking powder.

Instructions:
PREHEAT oven to 350º F. Grease baking pan(s).
COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan(s).
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan(s) on wire rack. Frost when cooled, and enjoy.

Frosting
Ingredients:
3 cups sifted powdered sugar, divided
2/3 cup baking cocoa
1/2 cup (1 stick) butter or margarine, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract

Instructions:
BEAT 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups total.

A 1922 Recipe for Peanut Butter Bread

Vintage Peanut Butter Bread Recipe

This is a Royal Baking Powder recipe from 1922, and it is delicious. The Royal Baking Powder Company was one of the largest producers of baking powder in the US. The company was started by Joseph Christoffel Hoagland and William Ziegler in 1866.

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2/3 cup peanut butter
1 cup milk

Directions:
In a bowl, combine the flour, sugar, baking powder and salt. In separate bowl add milk to peanut butter; stir until combined. Add dry ingredients, and blend well. Pour into a greased 8-in. x 4-in. loaf pan.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

You can enjoy it all by itself, or with butter, or jelly. Anyway you choose, you are guaranteed to love it.

Valentines Day: Old Fashioned Chocolate Cake Recipe

Nothing say's valentines Day like chocolate, at least for me, and nothing is baked as well as grandma use to do it. So for your happiest of days why not try this vintage old fashioned Chocolate cake recipe.

Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
*CHOCOLATE FROSTING (recipe below)

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin, it's o.k.). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Chocolate Frosting.
2 LAYER CAKE: Heat oven to 350°F. Grease and flour two 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa Powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
I hope you enjoy this made from scratch chocolate cake as much as I did. Personally I think you will love it!

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