Recipe # 1 (From Southern Living 1990 Annual Recipes) 1/4 cup butter or margarine 1 (16-oz.) carton sour cream 1/3 c. sugar 1 t. salt 1 pkgs. dry yeast 1 T. sugar 1/2 c. warm water (105 º to 115 º) 2 eggs 6 to 6 1/2 cups all-purpose flour, divided ~~~~~~~~~~~~~~~ 1/2 cup sugar 1 1/2 t. ground cinnamon 1/3 cup butter or margarine, softened Colored frostings Colored Sugars Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 º to 115 º. Dissolve yeast and 1 T. sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly-floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk. Combine 1/2 cup sugar and cinnamon; set aside. Pinch dough down and it divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" X 10" rectangle. Spread half of the butter and half of the cinnamon mixture on the rolled out dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Repeat this procedure with the second half of the dough. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375 º for 15 to 20 minutes or until golden. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars. Makes 2 cakes. NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. Recipe # 2 - A Smaller Version 1/4 cup milk 1/4 cup sugar 1/2 t. salt 3 T. butter or margarine 1/4 c. warm water (105 - 115 degrees) 1 pkg. active dry yeast 1 egg 2 1/4 cups sifted all-purpose flour Heat the milk in a small saucepan until it steams; remove from heat. Add sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm. In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve. Add egg and 1 1/2 cups flour; beat with a wooden spoon until smooth. Add the rest of the flour. Beat until the dough is smooth and leaves the side of the bowl. Turn dough out onto a lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on the surface. Go to the directions in the other recipe to finish. If you want to use the cinnamon and sugar, just follow the ingredients & directions from the other recipe. Cream Cheese Filling 1 8-oz. package cream cheese 1 c. confectioners sugar 2 T. flour 1 t. vanilla drop or two of milk Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring. You can use cream cheese and a fruit filling if you so desire. Colored Sugars 1 -1/2 cups sugar, divided 1 to 2 drops each of green, yellow, red and blue food coloring Combine 1/2 cup sugar and a drop of green coloring in a jar. Place lid on jar, and shake vigorously to evenly mix the color with sugar. Repeat with each color, combining red and blue for purple. Colored Frostings 3 cups sifted powdered sugar 3 T. butter or margarine, melted 3 to 5 T. milk 1/4 t. vanilla extract 1 to 2 drops each green, yellow, red, and blue food coloring Combine powdered sugar and melted butter. Add milk (room temperature) to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one with green, one with yellow, and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.
2 c. all-purpose flour
3/4 c. sugar
1/2 c. milk
1/4 c. butter, softened
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. fresh blueberries
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, softened
Heat oven to 375ºF.
In a large mixing bowl, combine all buckle ingredients except blueberries. Beat at low speed, scraping the bowl often, until well mixed (1-2 minutes).
Fold blueberries into batter by hand. Spread into greased and floured 9″X9″ pan.
In a small bowl, stir together all streusel ingredients except butter. Cut in butter until crumbly; sprinkle over batter.
Bake for 30-35 minutes.
THE EVENING POST, CHARLESTON S.C. 7/13/1988
I thought I had lost this recipe. It is bad for you in so many ways and I don’t even care.
2 c. flour
2 c. sugar
1 1/2 c. marshmallows
1/2 c. shortening
1/2 c. butter
3 Tbsp. cocoa
1 c. Coca-cola
1/2 c. buttermilk
1 tsp. soda
2 eggs (beaten)
Sift flour and sugar; stir in marshmallows. Melt shortening with cocoa and Coke. Bring to boil. Add flour mixture. Stir in buttermilk, soda and egg. Bake in greased tube pan at 350 F for 45 minutes. Cool in pan.
1/2 c. margarine
3 Ts. cocoa
6 Tbsp. cola
1 lb. 10X sugar
1 c. nuts (optional)
Put margarine, cocoa and Coke in saucepan and bring to a boil. Remove from heat; add sugar and nuts. Spread on cake.
Cake: 2 cups sugar 1/3 cup cocoa 4 eggs 1 cup pecans 1 cup shortening 1-1/2 cups flour 3 teaspoons vanilla 1 package of miniature marshmallows Frosting: 1/2 stick of margarine, melted 1/3 cup cocoa 1 box powdered sugar 1/2 cup evaporated milk 1 teaspoon vanilla 1 cup pecans Cream sugar and shortening. Add eggs and beat. Stir in flour and cocoa; add vanilla and nuts and pour into greased and floured oblong pan. Bake 30 minutes at 300 degrees. Remove from oven and spread with marshmallows. Return to oven and melt marshmallows for about 10 minutes. Cool cake before frosting. Frosting directions: Sift sugar and cocoa together. Mix well with melted margarine. Add milk, vanilla and nuts. Spread over cake; let stand before serving.
Preheat oven to 325 degrees. Use either 1 ring pan or two small loaf pans. Line the bottoms with wax or parchment paper and grease and flour the pans.
1 1/2 cups mixed candied fruit (or 1 pound container)
1 cup raisins
3/4 cups chopped nuts (I use walnuts and pecans)
1/2 small package dried figs — about 1/4 pound or 6 or 8 figs, cut into small pieces (brown Greek or Turkey figs work better than Mission figs)
Mix together in a bowl and set aside
In a large bowl, sift together
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 lb (one stick) butter, rubbed into the flour and spice mixture and add
1 cup of sugar and the mixed fruit and nuts
In a small bowl beat together
1 egg and
1 cup of milk
Add to the flour and fruits, stirred together well to wet all the flour. Put batter into pans, topped with candied cherries and pineapple and or nuts.
Bake for 1 1/2 hours, until tops are light brown and the kitchen smells divine. Cool for several hours.
Take out of pans, dowse with brandy and wrap tightly in cling wrap and then another layer of foil. Keep for at least two weeks before eating, but can be stored until next year, if you unwrap and add more brandy, say on Easter and Labor Day. In the freezer, they will last forever.
- 4 – 6 ripe (i.e. over-ripe) bananas
- 2 cups sugar
- ½ cup melted butter
- 2 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
I cup coarsely chopped walnuts or pecans, if you like
Preheat oven to 350°F Grease two loaf pans (approx. 9×5)
Mash the bananas up with the sugar. Add the butter and eggs. Sift (or stir) the dry ingredients together and add to banana mixture.
Divide between loaf pans and bake for 1 hour or until a toothpick comes out fairly clean.
Cool in pans for a few minutes, then turn out on to racks to finish cooling.
This freezes well, if you don’t eat it all right on the spot…
— I use bananas that I would be embarrassed to have anyone see. They should be more black than brown. And not have much structural integrity, either. 🙂
1-1/3 c. unsifted flour
2½ tsp. baking powder
¼ tsp. salt
¾ c. sugar
1 tsp. ground cinnamon
1/3 c. softened margarine
½ c. Egg Beaters or 2 large eggs
½ tsp. vanilla
½ c. skim milk
½ c. dark seedless raisins
4 c. sliced, pared apples
Combine flour, baking pwder and asalt; set aside.
Blend together ¼ c. sugar and cinnamon; set aside.
Cream margarine and remaining ½ c. sugar until light.
Beat in eggs and vanilla.
Beating on low speed, alternately add flour mixture and milk, beginning and ending with dry ingredients.
Fold in raisins.
Turn batter into a greased 8X8X2 inch pan.
Arrange apple slices on batter in rows.
Sprinkle with cinnamon-sugar.
Bake at 375ºF about 1 hour.
From Mary Jo Cunningham