Better than Sex Cake

1-1/4 cup flour
1-1/4 stick butter
1-1/4 cup chopped pecans
8oz cream cheese, softened
1 cup confectioners sugar
3 pkg instant pistachio pudding (can also use chocolate or lemon)
4-1/2 cups milk
2-8oz cartons Cool Whip

Preheat oven to 375. Combine the flour, butter and 1 cup nuts. Place into a greased 9x13 pan. Bake for 20 minutes. Cool. Beat the cream cheese and sugar. Add 10 oz Cool Whip. Spread on the crust. Mix milk and instant pudding; spread on the cool whip mixture. Top with Cool Whip and the remaining nuts.

http://recipecircus.com/recipes/DollyJ/CAKESandPIES/Better_than_Sex_Cake.html

Mom's Crunchy Cobbler

1 1/2 C sugar
1 C flour
1 t baking powder
1 t salt
1 egg
1 stick margarine, melted
2 cans unsweetened pie fruit - cherries, blueberries, etc.
3 T cornstarch

Sift 1 C sugar, flour, baking powder and salt in mixing bowl. Add egg and mix until it forms crumbs. Drain the fruit, reserving the juice, and arrange in greased 9 x 13 pan. Mix the drained juice with 1/2 C sugar and cornstarch in a sauce pan. Heat slowly, stirring constantly until mixture boils and thickens. Pour this over the fruit. Sprinkle topping evenly over all. Drizzle margarine over topping. Bake at 350 for 50 minutes or until well browned.

http://recipecircus.com/recipes/vishusvi/DESSERTS/Mom39s_Crunchy_Cobbler.html

Ugly Duckling Cake

1 box yellow cake mix (I like Duncan Hines)
2 eggs
1/2 C oil
1 1/2 C water
1 1/2 t each vanilla, lemon and orange extracts
1 box lemon pudding (non-instant)
1/2 stick butter
1/4 C orange juice
1/8 C milk
1/2 t each, vanilla, orange and lemon extracts
1 t orange zest or dried peel
powdered sugar

Mix cake mix, eggs, oil, water, 1 t of each extract and pudding mix together, beating well. Bake in greased 9 x 12 pan at 350 until tests done. When cake is done, boil together butter, orange juice and milk. Whisk in 1/2 t of each extract, zest and enough powdered sugar to make a glaze. Pour glaze over warm cake. Cool slightly before serving.

http://recipecircus.com/recipes/vishusvi/CAKESandPIES/Ugly_Duckling_Cake.html

Chocolate Cinnamon Rolls

1 C milk, scalded
1 C water, cold
1 T sugar
2 pckgs. yeast
1/2 C cocoa
6 T shortening
1 t butter flavoring
1/2 C sugar
3 eggs
7 C flour

Filling Ingredients

1 C sugar
1 C brown sugar
1/4 C cocoa
1 C pecans, finely chopped
2 T cinnamon
1 stick butter, melted

Icing Ingredients

2 C powdered sugar
3 T cocoa
1 t vanilla
enough milk to make thin glaze

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.

Matrimonial Cake

2 cups flour
1 cup brown sugar
1/2 teaspoon salt
1 cup butter
2 cups oatmeal
1 teaspoon baking soda

Filling

1 pound dates -- chopped
1/2 cup sugar
1 tablespoon butter
3/4 cup water

Mix flour, sugar and salt. Cut in butter. Add oats and soda. Mix well, press half of this into a greased pan. Cook filling mixture until dates are soft. Spread over mixture in pan. Put crumb mixture on top and press down. Bake at 300* for 45 minutes.

Walnut Loaf

2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 cup walnuts chopped
pinch salt
1 egg beaten
1 Tbs golden syrup warmed
1 cup milk

Sift flour and baking powder, add sugar and nuts. Make a well in centre
and add beaten egg, milk and warmed golden syrup.
Bake in loaf tin 1 hr. at 400 degs. F.

Hazelnet Cake (torta di Nociole)

3 cups hazelnuts, shelled
1 cup raw sugar
1 tablespoon unsweetened cocoa powder
7 ounces unsalted butter
4 eggs, separated
3/4 cup flour

Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again.
Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes.
Add the egg yolks, still beating. Mix the flour with the hazelnuts,
then fold them into the sugar mixture. Beat the egg whites to stiff
peaks in a separate bowl. Fold the egg whites into the sugar mixture.
Place in a buttered and floured 12 inch cake pan (we used a Bunt cake
pan). Bake for 1 hour at 350F.
Allow to cool before turning out.
Serve with whipped cream.

Kahlua Banana Brunch Cake

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.

Serves 10-12.

Friendship Cake

1 cup starter
2/3 cup oil
1 cup sugar
2 cups flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1/2 tsp baking soda
2 tsps cinnamon
Raisins & nuts (optional)

Beat batter and pour into 2 well greased bread pans. Bake for 1 hour
at 350 degrees F.

Apple Pie Cake

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick).
Bake in a greased 9-inch pie pan for 45 minutes at 350F.
Serve warm with whipped cream or ice cream.

Rich Seed Cake

1 cup butter
1 cup granulated sugar
2 beaten egggs
1 tsp caraway seed
1/3 cup candied orange peel
pinch of nutmeg
1 cup flour
0.5 tsp baking powder
0.25 cup brandy OR
0.25 light cream

Cream together butter and sugar. Gradually add the beaten eggs and a
little flour at the same time to prevent curdling. Mix in the caraway
seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest
of the flour sifted with the baking powder. A little brandy can be added
as liquid, but this is optional. Milk or light cream may be
substituted. The cake will keep longer with the brandy. Bake 1 hour at
400 degrees.

Plain Seed Cake

1 cup flour
0.5 tsp baking powder
pinch of salt
0.5 cup butter
0.5 cup sugar
3 tsp caraway seed
1 egg, beaten
milk

Sift together the flour, baking powder and a pinch of salt. Cut in the
butter until the mixture resembles fine bread crumbs. Add sugar, caraway
seed and mix thouroughly. Make a well in the center and add the beaten
egg and mix slowly. Pour in sufficient milk to bind it all together to
make a stiff dropping consistency. Pour into a greased and floured cake
or loaf pan. Bake at 375 for 30 min.

Lemon Cheese Bundt Cake

2 sticks margarine, softened
1 stick butter, softened
1 8oz. package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract

Cream together margarine, butter and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs,
flour and sugar have been added. Add extracts and mix well. Place
batter in a greased, floured bundt pan. Bake at 300F - 325F for 1 hour
and 15 minutes, or until a toothpick inserted in the center comes out
clean.

- (from Swan's Down Cake Flour)

Lardy Jacks & Johnny Boys (Medieval English Sweet Cakes)

Basic English Egg Dough(a bread dough made of milk butter and eggs)
1 1/2 cups milk, scalded
1/2 cup butter
2 teaspoons salt
1/2 cup sugar
21 g dry yeast (3 packets)
1/2 cup warm water
2 egg, beaten
9 cups flour

Lardy Jacks (use 1/3 cup egg dough)
1/2 cup sugar
1/2 cup butter, very soft
3/4 cup raisins
3/4 cup nuts

Johnny Boys
3 tablespoons cinnamon

Basic English Egg Dough:.
Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

For Lardy Jacks:.
After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.

For Johnny Boys:.
Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

- Marlitt

Medieval Fine Cakes

6 cups soft butter
1 1/2 teaspoons salt
3 cups granulated sugar
1/2 tablespoon cinnamon
12 cups unbleached flour

Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.

Bran Muffins

1 (15oz) box Raisin Bran cereal
1 qt buttermilk
2 1/2 cup sugar
5 cup flour
2 tsp salt
1 cup vegetable oil
4 eggs, beaten
5 tsp baking soda

Mix all ingredients together and refrigerate for at least 6 hours before baking. Fill
muffin pans 2/3 full. Preheat oven to 375*. Bake for 15-20 minutes. Makes at
least 6 dozen. Batter may be kept in refrigerator for up to 6 weeks.

Cornbread Cake

1 cup cornmeal
2 cup flour
3/4 cup sugar
2 eggs
1 sm can evaporated milk
1 1/4 cup water
3 tsp baking powder
1 tsp vanilla
Pinch of salt
3/4 cup margarine or butter

In large bowl, mix all ingredients until well blended. Bake in 9x13-inch greased pan
at 350* for 40 minutes.

Another PMS Cake

1 yellow cake mix
1 sm box reg chocolate pudding
3 eggs
1 cup oil
1 cup sour cream
1 lg bag of semi-sweet chocolate chips

Mix all ingredients together with blender, except chocolate chips. Pour 6-8 healthy, wooden spoonfuls into a greased angel food cake pan. Then sprinkle half of the chocolate chips over batter in angel food cake pan. Next pour the rest of batter into pan. Top with rest of chips. Bake at 350* for 50-60 minutes. Cool in pan until cake is almost cooled.

Mocha Spice Cake

1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1/2 cup water
1 tbsp instant coffee
1/2 tsp vanilla
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 oz unsweetened chocolate, melted

Mix flour, soda, cinnamon, baking powder, and salt. Combine sour cream, water, coffee, and vanilla. Cream butter, then gradually beat in sugar. Add eggs one at a time, beating well after each. Mix in chocolate. Alternately add about a third of the flour mixture then half the sour cream mixture, ending with the flour mixture.

Pour into a greased and floured 13 by 9 inch pan. Bake at 350F for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then transfer to a rack. Sprinkle with confectioners sugar.

Double Espresso Brownies

Brownies:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup hot water
1 tbsp instant espresso or coffee powder
1 cup sugar
1/2 cup butter
1 cup semi-sweet chocolate chips
3 eggs

Espresso Frosting:
1/2 cup whipping cream
1 tsp instant espresso or coffee powder
1 cup semi-sweet chocolate chips
1/2 cup sifted powdered sugar

Brownies: Combine flour, baking powder and salt in a small bowl. Heat water and espresso in a saucepan over low heat, stirring to dissolve. Add sugar and butter. Cook, stirring constantly, until mixture comes to boil. Remove from heat, stir in 1 cup chocolate chips until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture and pour into a greased 9 inch square baking pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in the center comes out slightly sticky. Cool completely.

Frosting: Heat cream and espresso in small saucepan over low heat, stirring to dissolve espresso. Add chocolate chips, stirring until smooth. Remove from heat, stir in powdered sugar. Chill until frosting is of spreading consistency. Spread onto brownies.