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April 14, 2014
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Plains Edition Recipes 4-12-14

Chocolate Peanut Butter Easter Eggs
Sharon Raasch, Imperial, Neb.
4 Egg whites, well beaten
1/8 t. Salt
1-1/2 to 2 c. Peanut butter
4 to 5 c. Powdered sugar
1 t. Vanilla
1 Dark chocolate bar
6 oz. Carob chips
Mix the egg whites, salt, peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

Delicious Cake
Kay Bedlan, Lewellen, Neb.
1 Yellow cake mix
4 Eggs
1 stick Oleo
1 t. Vanilla
1 can Mandarin oranges, drained reserving 1/2 c. juice
1 pkg. Instant vanilla pudding
1 (20 oz) can Crushed pineapple, drained, reserve juice
1/2 c. Powdered sugar
1 (8 oz) Cool Whip
In a large bowl combine cake mix, eggs, oleo, vanilla and juice and beat for 4 minutes. Add oranges and beat until oranges are in small pieces. Pour into a greased and floured 9-by-13-inch pan. Bake at 350 degrees for 25-35 minutes. Cool. Blend pudding with pineapple juice. Add powdered sugar and mix well. Fold in Cool Whip and pineapple. Spread on cooled cake. Keep refrigerated.

Carrot Soufflé
Chris Bryant, Johnson City, Tenn.
3 lbs. Carrots, cooked
1-1/2 c. Sugar
1 t. Flour
1 t. Baking powder
3 Eggs
1 t. Vanilla
1/2 stick Margarine, melted
Powdered sugar
Mix carrots, sugar, flour, baking powder, eggs, vanilla and margarine together. Pour into casserole dish. Dust the top with powdered sugar. Bake at 350 degrees for 35 minutes.

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The Fence Post Updated Apr 14, 2014 02:28PM Published Jul 21, 2014 03:31PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.