Nothing Plain About this White Cake

My kids think this is as good as SusieCakes - I kind of agree.

It's moist and classic and the frosting is the BEST homemade I've found.

Betty Crocker's Silver White Cake

2  1/4 cups flour

1  2/3 cups sugar

3  1/2 t. baking powder

 1 t. salt

1  1/4 cups milk

2/3 cups shortening

1 t. vanilla

5 egg whites

Heat oven to 350^oF. Grease and flour 2 round cake pans.

Beat all ingredients except egg white in large bowl on low speed 

for 30 seconds, then on high for 2 minutes.

Add egg whites and beat another 2 minutes on high.

Pour into pans.  Bake 30-35 minutes but use a toothpick to test doneness.

If using a 9X13 pan, bake 40-45 minutes.

Butter Cream Frosting

1/2 cup butter softened but not melted at all

1/2 cup shortening

1/8 t. salt

1  1/2 t. vanilla

5 cups powdered sugar

1/4 cup milk

Cream butter and shortening until fluffy.

Add salt, vanilla, sugar and milk and beat until well mixed.

Manna from Heaven

So far, my favorite whole wheat bread recipe.

It uses white flour too, but is still fabulous!

Simple Whole Wheat Bread

3 cups warm water

2 packages active dry yeast

1/3 cup honey

5 cups white flour

Mix and let stand 30 minutes until big and bubbly.

Mix in:

3 T. melted butter

1/3 cup honey

1 T. salt

2 cups whole wheat flour

Knead, adding whole wheat flour until pulling away from counter or

side of bowl, but still a bit sticky to the touch.

Place in a greased bowl, turning once to coat both sides of dough.

Let rise until doubled.

Punch down.  Divide into 3 loaves.  Roll, fold, roll (as demonstrated in

Grandma Van Doren's recipe) and place in greased bread pan.

Let rise until at least one inch above top of pan.

Bake at 350^oF for 25-30 minutes.  Do not overbake.

Yee Haw!

This is my favorite cornbread, ever!

And it's all done in one saucepan - easy clean up!

Buttermilk Cornbread

1/2 pound butter

1  1/3 cups sugar

4 eggs

2 cups buttermilk

1 t. baking soda

2 cups cornmeal

2 cups flour

1t. salt

In a saucepan, melt butter on medium heat. 

When melted, remove from heat and add sugar and eggs.

Blend well with a wooden spoon.

Mix in buttermilk, baking soda, and salt.

Add cornmeal and flour.

Mix until all ingredients are moist but still lumpy.

Pour into a greased 9X13 pan.  Bake at 375^oF for 30-40 minutes.

Eclair Cake

My kids beg for this dessert.  It really is best if made

24-48 hours before serving.

ECLAIR CAKE

2  (3.5 oz) boxes instant vanilla pudding

3 cups milk

1 8 oz. Cool Whip, thawed

1 box Graham Crackers

1 tub chocolate frosting

In a bowl whisk pudding and milk.  Let thicken a few minutes.

Fold in Cool Whip until blended.

Line bottom of a 9X13 pan with a single layer of crackers.

I cut some so they fit perfectly.

Spread half of pudding mixture on top of crackers.

Top with another single layer of crackers to edge of pan.

Spread remaining pudding mixture on crackers.

Top with last single layer of crackers.

Melt frosting in microwave until pourable (like honey), but not runny.

Spread thin layer of frosting on top of last cracker layer.

cover tightly and refrigerate for 24-48 hours.

Serve chilled.