Greatest Recipes

2 c Whole wheat flour

1/2 c Soybean flour

1 c Skimmed milk or water

1 tb Honey

1 tb Canola or sunflower oil

1 ts Sea salt

Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 for 1/2 hour. For cats, roll dough into 1/4″ thickness and bake on a sheet scored into small sections 1/4″ square or smaller.

1 c Butter

2 c Sugar

3 Eggs separated

3 oz Unsweetened chocolate,

-melted 1/2 pk Yeast

1/4 c Lukewarm water

1 c Milk

2 3/4 c Sifted cake flour

1 ts Salt

1 ts Baking powder

1 ts Baking soda

3 tb Hot water

1 ts Vanilla

Preheat oven to 350. Grease and flour 2 9″ round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mix well. Add flour mixture alternately with milk. Add baking soda mixture and vanilla. Beat until smooth. Fold in stiffly beaten egg whites. Pour into prepared pans. Bake for 45 minutes.

Oil for greasing pan 3 c Cake flour

2 ts Baking powder

1 ts Baking soda

1 ts Cinnamon

1/2 ts Salt

1 c Applesauce

1 c Brown sugar

1 c Sugar

3 Egg whites

1 Grated rind of 1 orange

1 Juice of 1 orange

3 c Carrots, peeled shredded

1 c Raisins

——————————–ORANGE GLAZE——————————– 2 c Powderd sugar

4 tb Orange juice

1 ts Lemon juice

1 ts Grated orange rind

Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10″ springform pan with center hole. Combine flour, baking soda, baking powder, cinnamon and salt: set aside. Beat together applesauce, sugars, egg whites, orange rind and juce. Blend in flour mixture with mixer at medium speed only until smooth. Do not over beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completly. ****************************Orange Glaze******************************* Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend. Spoon glaze over cooled cake and serve.

1 Lemon cake mix, super moist

-r pudding cake 1 c Confectioners sugar

8 oz Cream cheese, softened

9 oz Cool whip whipped topping

1 Pkg vanilla pudding mix; sm

-ll Milk 1 c Cherry pie filling

Mix and bake cake according to package directions in 9″ cake pans. Cool completely. Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it. Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet. Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.

—–crust—– 3/4 c Graham cracker crumbs

1/2 c Slivered almonds; toasted &

1/4 c Brown sugar; firmly packed

1/4 c Unsalted butter; melted

—–cake—– 24 oz Cream cheese; softened

14 oz Condensed milk

3 Eggs

1 ts Almond extract

—–topping—– 1/3 c Dark brown sugar; firmly pac

1/3 c Whipping cream

1/2 c Slivered almonds; chopped &

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill. Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.

————————————CAKE———————————— 2 c All-purpose flour

2 ts Baking soda

2 ts Cinnamon

1/2 ts Salt

3 Eggs

3/4 c Vegetable oil

3/4 c Buttermilk

2 c Sugar

2 ts Vanilla extract

1 cn 8oz crushed pineapple,

- drained 2 c Grated carrots

1 c Walnuts, chopped

——————————BUTTERMILK GLAZE—————————— 1 c Sugar

1/2 ts Baking soda

1/2 c Buttermilk

1/4 lb Butter

1 tb Corn syrup

1 ts Vanilla extract

—————————CREAM CHEESE FROSTING————————— 1/4 lb Butter, softened

8 oz Cream cheese, softened

1 ts Vanilla extract

2 c Powdered sugar

1 ts Orange juice

1 ts Grated orange peel

Preheat oven to 350 degrees. Generously grease two 9″ cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pans, and cool completely. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. Refrigerate until frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth.