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March 18, 2013
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Rocky Mountain Recipes 3-18-13


Swedish Apple Cake

Marcey Dyer • Pierce, Colo.

1 c. Brown Sugar, packed

2 Tbsp. Flour

1/2 t. Nutmeg

1/8 t. Salt

1 c. Water

2 Tbsp. Butter

1 (20 oz) can Apple Pie Filling

1 pkg. Lemon Supreme Cake Mix

2 Eggs

1/3 c. Vegetable Oil

1-1/4 c. Water

Preheat oven to 350 degrees. Spread apple pie filling in a 13-by-9-inch pan. Combine dry cake ingredients, eggs, oil and 1-1/4 cup water in a large mixing bowl and mix as directed on package. Spread batter evenly over apples. Bake at 350 degrees for 43-48 minutes. For sauce, combine brown sugar, flour, nutmeg and salt in a small pan. Gradually stir in 1 cup water. Add butter. Cook in saucepan until thick. Add pecans. Spread over warm cake and serve warm.

Chocolate Oatmeal Cake

Marlene Maurer • Lakewood, Colo.

1-3/4 c. Boiling Water

1 c. Rolled Oats

1 c. Brown Sugar, packed

1 c. Granulated Sugar

1/2 c. Butter or Margarine

2 Eggs

1-3/4 c. All-purpose Flour

1 t. Baking Soda

1/2 t. Salt

2 Tbsp. Baking Cocoa

2 c. Milk Chocolate Chips

3/4 c. Walnut Halves, chopped

Pour the boiling water over the oats in a large bowl. Let stand for 10 minutes. Add the brown sugar, granulated sugar and butter. Stir until the butter melts. Add the eggs and mix well. Add the flour, baking soda, salt and baking cocoa and mix well. Stir in 1 cup of the chocolate chips. Pour into a greased and floured 9-by-13-inch cake pan. Sprinkle with the remaining chocolate chips and walnuts. Bake at 350 degrees for 35 to 40 minutes or until the cake tests done. Refrigerate any leftovers. Serves 16 to 24.

Strawberry Crunch Cake

Sharon Raasch • Imperial, Neb.

2 (10 oz) pkgs. Frozen Strawberries in Syrup

1 c. Butter

1-1/4 c. Granulated Sugar

2 Eggs

1 c. Sour Cream

2 c. All-purpose Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

Pecan Layer and Topping:

1/2 c. Walnuts or Pecans, chopped

1/2 c. Light Brown Sugar, packed

2 Tbsp. Granulated Sugar

1 t. Ground Cinnamon

Sauce:

Reserved Strawberry Syrup

4 t. Cornstarch

2 t. Lemon Juice

Drain thawed strawberries, reserving syrup. Set aside. In a mixing bowl, cream butter and 1-1/4 cups sugar together until light and fluffy. Add eggs and beat well. Blend in sour cream. In another bowl, stir together flour, baking powder, baking soda and salt. Stir into the creamed mixture, blending well. Spread half of the batter in a greased and floured 13-by-8-by-2-inch baking pan. Spoon drained strawberries over the batter. Combine pecan layer ingredients in a small bowl. Sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all. Sprinkle with remaining nut mixture. Bake at 350 degrees for 30 to 35 minutes.

Burnt Sugar Cake

Diane Klein • Loveland, Colo.

1/2 c. Butter

1-1/2 c. Sugar

2 Egg Yolks, well beaten

2-1/2 c. Flour

1 c. Water

3 Tbsp. Burnt Sugar

1 t. Vanilla

2 t. Baking Powder

2 Egg Whites, beaten

Frosting:

1 c. Sugar

4 Tbsp. Burnt Sugar

1/2 c. Cream

Cream butter and add sifted sugar gradually. Add egg yolks. Beat. Sift flour, reserve 1/2 cup. Add 2 cups flour, alternating with 1 cup water. Add burnt sugar and vanilla. Beat for 5 minutes, then add remaining 1/2 cup flour, sifting with baking powder. Fold in beaten egg whites. For frosting, boil until thick and then beat until cool.

Fruit Cocktail Cake

Joyce Ramey • Greeley, Colo.

1-1/2 c. Sugar

2 c. All-purpose Flour

2 Eggs

1 t. Vanilla Extract

2 Tbsp. Lemon Juice

2 t. Baking Soda

1/4 t. Salt

1 (16 oz) can Fruit Cocktail with Syrup

Topping:

1/2 c. Brown Sugar, packed

1/2 c. Flaked Coconut

Sauce:

1/4 c. Evaporated Milk

3/4 c. Sugar

1 t. Vanilla Extract

1/2 c. Butter or Margarine

1/2 c. Flaked Coconut

1/2 c. Walnuts, chopped

In a large mixing bowl, combine all cake ingredients and mix well. Pour into a 13-by-9-inch pan and sprinkle with topping ingredients. Bake at 350 degrees for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.

Lemonade Cake

Marsha Konken • Sterling, Colo.

1 box Yellow Cake Mix

1 (3 oz) box Lemon Jello

3/4 c. Boiling Water

4 Eggs

3/4 c. Oil

1 (12 oz) can Frozen Lemonade, thawed

1/2 c. Sugar

Dissolve the jello in the boiling water. Let cool. In a large bowl, mix with a spoon the cake mix, eggs, oil and jello mixture. Spray a bundt pan with cooking spray. Spoon in the cake mixture. Bake at 325 degrees for 1 hour. In a small bowl, mix the thawed lemonade and sugar together. Pour or spoon over the cake as soon as it comes out of the oven. Allow to cool completely before cutting.




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The Fence Post Updated Oct 17, 2013 09:49AM Published Apr 22, 2013 09:05AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.