The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.) — Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to “dry in their steam”. Sieve or rice into a warmed mixing bowl, and beat in the [...]

For cake: Preheat over to 375 degrees. Grease 9″ round cake pan; line with parchment. Finely grind pecans with flour in food processor using on/off turns. Using electric mixer, beat yolks with 1/4 cup sugar until slowly dissolving ribbons form when beaters are lifted. Using clean dry beaters, beat whites with 1/3 cup sugar until [...]

1 1/2 Cups Flour, All-Purpose 1 Cup Suar 1/4 Cup Cocoa 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/4 Cup Water 2 Tablespoons Vegetable Oil 1 Tablespoon White Vinegar Broiled Topping (Recipe Below) Broiled Topping: 1/4 Cup Butter Or Margarine — softened 1/4 Cup Light Brown Sugar 1/2 Cup Nuts — coarsely chopped 1/2 Cup [...]

Grease a 9-1/4×5-1/4-inch loaf pan. Preheat oven to 350 degrees. In a large bowl, beat margarine, unflavored sugar and vanilla sugar until light and fluffy. Beat in eggs one at a time. Add hazelnuts. Sift flour and baking powder together. Fold into mixture, combining thoroughly. Stir in brandy. Turn batter into greased loaf pan. Bake [...]

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER BOTTOM PAN. 2. FOLLOW DIRECTION ON CONTAINER. 3. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN. 4. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 1/2 [...]

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PLACE GINGERBREAD MIX IN MIXER BOWL. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES FOR MORE DETAILED INSTRUCTIONS. 2. ADD APPLES, NUTS, AND RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE WILL BE THICK. 3. SPREAD ONE HALF [...]

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PREPARE 10 LB (2-NO.20 CN) DEVILS FOOD CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. SEE RECIPE CARD G-G-3 GUIDELINES FOR USING CAKE MIXES, FOR MORE DETAILED INSTRUCTIONS. 2. POUR 4 3/4 QT (7LB 2 OZ) BATTER INTO EACH GREASED AND FLOURED PAN, SPREAD EVENLY. [...]

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE [...]

-FROSTING – 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners sugar 1 tb Milk In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and [...]

PAN: 16 BY 4 1/2 BY 4 1/8 INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN : 1. COMBINE YELLOW CAKE MIX AND CANNED DESSERT POWDER, PUDDING, INSTANT, VANILLA. ADD SALAD OIL, FRESH WHOLE EGGS, WATER AND ALMOND FLAVORING. BLEND AT LOW SPEED; SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 4 MINUTES. 2. POUR 2 1/2 [...]