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P.O. Box 2340
Glen Allen, VA 23058-2340.

Apple Sauce Cake
Marguerite Gartner of Mt. Sidney

Ingredients:

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1 box seedless raisins

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2 cups water

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1 cup shortening

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2 cups sugar

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1 t nutmeg

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1 t cloves

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1 cup black walnuts

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1 T soda

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4 cups flour

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1 t cinnamon

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1 t salt

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1 cup applesauce

Directions: Simmer 1 box seedless raisins in 2 cups of water for 15 minutes. Add and mix remaining ingredients in order given. Bake 1 hour at 300˚ in a tube pan.

Favorite Red Velvet Cupcakes
From Joann Hensley of McGaheysville

Ingredients:

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1⁄2  cup canola oil

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1-1⁄2 cups sugar

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2 eggs

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2 T cocoa

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2 oz. red food coloring

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2 cups all-purpose flour, sifted

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1 cup buttermilk

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1⁄2  t salt

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1 t vanilla

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1-1⁄2 t baking soda

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1 T vinegar

Directions:  Cream oil with sugar and eggs in large mixing bowl. Make a paste of cocoa and food coloring; mix into creamed mixture. Add flour, buttermilk and salt, alternately. Stir in vanilla. Combine soda and vinegar; fold quickly into batter. Place paper liners in muffin cups. Fill cups about 1⁄2 full. Bake at 350˚ for 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack; cool. Decorate as desired.

Sugar Cookies
From Marsha Howdyshell of Mount Solon

Ingredients:

bullet4-1⁄2 cups flour
bullet1 t soda
bullet11⁄2 cups sugar
bullet2 eggs
bullet1⁄2 t  salt
bullet1 cup shortening or margarine
bullet1-1⁄2 T vanilla
bulletIcing
bullet1 egg white
bullet1 T water
bullet10x sugar

Directions: Mix all ingredients and chill. Roll to 1⁄8'' thickness and cut into shapes. Bake at 350˚ for 8 to 10 minutes. Icing: Mix egg and water and add 10x sugar until thickness to spread. Add choice of food coloring.

Congos
From Harriet Hypes of New Castle

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2-3⁄4 cups flour

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1⁄2 t salt

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2-1⁄2 t baking powder

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2⁄3 cup oil

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3 eggs

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1 cup chopped nuts (optional)

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2 t vanilla

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1 package chocolate chips

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1 lb. light brown sugar

Directions: Sift flour, salt, baking powder. Beat sugar into eggs.  Add oil, chocolate chips and vanilla. Add sifted flour mixture and nuts. Bake in two 7'' x 11'' greased Pyrex baking pans. Bake in 325˚ oven for 20 to 25 minutes.

Favorite Red Velvet Cupcakes
From Joann Hensley of McGaheysville

Ingredients:

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1⁄2  cup canola oil

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1-1⁄2 cups sugar

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2 eggs

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2 T cocoa

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2 oz. red food coloring

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2 cups all-purpose flour, sifted

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1 cup buttermilk

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1⁄2  t salt

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1 t vanilla

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1-1⁄2 t baking soda

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1 T vinegar

Directions:  Cream oil with sugar and eggs in large mixing bowl. Make a paste of cocoa and food coloring; mix into creamed mixture. Add flour, buttermilk and salt, alternately. Stir in vanilla. Combine soda and vinegar; fold quickly into batter. Place paper liners in muffin cups. Fill cups about 1⁄2 full. Bake at 350˚ for 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack; cool. Decorate as desired.

Cream Cheese Pound Cake
Patricia Forrester of Windsor

Ingredients:

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1-1⁄2 cup chopped pecans, divided

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1-1⁄2 cup soft butter

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8-oz. pkg. cream cheese (softened)

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3 cups sugar

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6 eggs

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3 cups sifted cake flour

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dash salt

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1-1⁄2 t vanilla

Directions: Sprinkle 1⁄2 cup pecans in a greased and floured 10'' tube pan set aside. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs one at a time and beat well after each. Add flour and salt mix well. Add vanilla and rest of pecans. Mix well. Bake at 325˚ 1-1⁄2 hours or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

Pecan Chocolate Chip Pie
From Hertha Nichols of Moneta

Ingredients:

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1 stick butter

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1 cup sugar

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3 eggs, beaten

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1⁄2 cup flour

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pinch of salt

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2 teaspoons vanilla

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1 cup chocolate chips

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1 cup pecans, chopped

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1 deep-dish pie shell

Directions: Preheat oven to 350˚. Cream butter and sugar together. Add beaten eggs, flour, salt, and vanilla. Add chocolate chips and pecans. Stir well. Pour into pie shell and bake for 30 minutes or until center is set. Serves 8.

 

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