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Mary's Sugar Cookies

1 /. c. powdered
1 c. butter, room
1 t.



Yrt. almond extract


c. flour
1 t. soda
1 t. cream of tarter

Cream together powdered sugar and butter. Add egg, vanilla and almond extract. ln separate
bowl, combine flour, soda and cream of tarter. Add dry ingredients to butter mixture. Chill for
2 - 3 hours. Bake at 375" for 7 - 10 minutes.

Wacky Cake
"A chocolate cake made by putting dry ingredients into pan first, then placing various
ingredients into three scooped out hollows, and pouring cold water over all."
2114 cups cake flour
1 112 cups white sugar
4112 T. unsweetened cocoa powder
1 112t. baking soda
3/4 t. salt
1 112t. distilled white vinegar
1 112t. vanilla extract
112 cup vegetable oil

1 112 cups water

114 cup butter
1/3 cup unsweetened cocoa powder
4 cups confectioners'sugar
1 pinch salt
1 t. vanilla extract
4 t. milk

Preheat oven to 350 degrees (175 degrees C). Spray one 13x9 inch cake pan with cooking
oil spray.
Mix the flour, white sugar, 4 112 tablespoons cocoa, baking soda and salt together in a bowl.
Pour dry ingredients into the prepared pan. Scoop out 3 holes in the dry mixture. Put the
vegetable oil in one hole, vinegar in the second hole, and 1 ll2leaspoons of the vanilla in
the third hole. Pour the cold water over the top and stir until smooth.
Bake at 350 degrees F (175 degrees C) for about 20 minutes. Ice cake while it is still hot.

To Make lcing: ln a saucepan over medium heat melt the butter or margarine. Add the cocoa
and remove pan from the heat. Stir in the salt, milk and 1 teaspoon vanilla. Mix in the
confectioners'sugar until desired consistency is attained. Spread icing over a still hot cake.

Monster Cookies
2 cups sugar
1 cup brown sugar
1 cup butter
6 eggs
2 tablespoons vanilla
Trtablespoon salt
24 ounces peanut butter
4 teaspoons baking soda
9 cups of oatmeal
% lb. M+Ms
16 ounces chocolate chips
Bake at 325'F for 15-20 minutes,

Pumpkin Roll
3 eggs, beaten until light and fluffy
1 cup sugar
% cup flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
213 cup pumpkin
1 teaspoon lemon juice
1 (8-oz.) package cream cheese, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla
4 tablespoons melted butter
Use: Well-greased 15 by 1O-inchjelly roll pan (with 1-inch rim)
Oven: 375 degrees F.

Prepare cake roll by beating the eggs well; gradually add the sugar and continue
beating at high speed of electric mixer. Shift together the flour, baking soda and
pumpkin pie spice Stir into the eggs, along with the pumpkin and lemon juice combined.
Pour into well- greased jelly roll pan. Bake at 375 degrees for 15 minutes. lmmediately
loosen sides and quickly turn out onto a linen towel spread with confectioners'sugar.
Roll up cake starting at wide end, towel and all. Let cool.
Prepare the filling by blending the cream cheese in with the sugar, vanilla and melted
butter. Spread an the cooled cake; walnuts may be sprinkled on top , if desired. Re-roll
cake and slice to serve. This freezes well;just sprinkle with shifted confectioners'sugar
before serving.