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POLISH CHEESECAKE

POPPY SEED CHOCOLATE CHIP CAKE

POPPYSEED POUND CAKE - LEMON ORANGE GLAZE

POUND CAKE

PRALINE CHEESECAKE

PRUNE SPICE CAKE

PUMPKIN MARBLE CHEESECAKE

QUEEN ELIZABETH CAKE 3

RASPBERRY ANGEL FOOD

RED DEVILS FOOD CAKE

RHUBARB CRUMBLE-CAKE

RICH BOILED FRUIT CAKE FROM MARY KILLEN

ROCKY ROAD CHEESECAKE

SAFFRON CAKE

SANDI'S CHOCOLATE CHIP SOUR CREAM CAKE

SEVEN-UP POUND CAKE

SNICKER CAKE

SNICKERS CANDY BAR CAKE

SOCK IT TO ME CAKE

SOUR CREAM COFFEE CAKE

SOURDOUGH APPLESAUCE CAKE

SPANISH CHEESECAKE

SPICE CAKE

SPICY PINEAPPLE ZUCCHINI CAKE

STRAWBERRY ANGEL FLUFF

STRAWBERRY BREAD

STRAWBERRY CHEESECAKE

SUGAR 'N' SPICE APPLE NUT CAKE

SUN-SATIONAL CHEESECAKE

SUNDAY CAKE SQUARES

SUNSHINE CAKE

SWEET POTATO-CURRANT MINI BUNDT CAKES

SWISS CHEESECAKE

TEMPTING TRIFLE CHEESECAKE

TIPSY SQUIRE

TOLL HOUSE LAYERCAKE

TORTA DI NOCCIOLE CON PANNA

TRIPLE CHOCOLATE CAKE

TURN-OF-THE-CENTURY MOLASSES CAKE

TURTLE CAKE

UKRAINIAN CHEESECAKE

VEGAN CHOCOLATE SPONGE CAKE

VEGAN FRUIT CAKE

VERY BLUEBERRY CHEESECAKE

VERY SMOOTH CHEESECAKE

WATERGATE CAKE

WEDDING CAKE

WESTPHALIAN CHEESECAKE

WHEAT GERM ZUCCHINI CAKE

WHITE BUTTERCREAM ICING

WHITE CHOCOLATE RASPBERRY CAKE

WILTSHIRE WHITSUN CAKE

WOWIE CAKE

YELLOW LAYER CAKE WITH CHERRY FROSTING

* Use either Dry Curd Cottage or Farmer cheese in this recipe. Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill.

Nutrition Facts
Amount Per Serving: Calories 411 - Calories from Fat 146
Percent Total Calories From: Fat 35%, Protein 14%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 126mg, Sodium 292mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 666 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

350 oven. Grease 10" bundt pan. Sift flour, baking powder and soda, and salt together. Beat butter, 1 cup plus 1 tablesp. of the sugar, vanilla, and cinnamon in mixing bowl with electric mixer on medium until blended. Scrape bowl once or twice. Add yolks to butter mix and beat about 10 seconds. (Batter will not be smooth at this point. fOLD IN 1/3 OF DRY INGREDIENTS WITH A RUBBER SPATULA. tHEN FOLD IN HALf THE BUTTERMILK, ANOTHER THIRD DRY, THE REMAINING BUTTERMILK, AND REMAINING DRY INGREDIENTS. Do not fully blend in after each addition until the end. Beat egg whites frothy about 30 seconds. Gradually add the remaining 3 Tablesp. sugar and beat until form soft peaks. Stir one-third of whites into batter to loosen it, then fold in the rest. Fold in chips, chocolate and poppy seeds. Place in pan and distribute it evenly. Bake on center rack until golden and tester is dry, about 1 hour. Let cool completely in pan. Sift confecioner's sugar over the top before serving.

Nutrition Facts
Amount Per Serving: Calories 454 - Calories from Fat 231
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 14g, Cholesterol 113mg, Sodium 376mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 697 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

350 F. oven. Thoroughly grease and flour a 10" tube pan. Set aside. Soak poppyseed in 1/4 cup milk. Beat egg whites until stiff peaks form; set aside. Cream yolk, butter, and sugar until fluffy. To the bowl of soaked seeds add buttermilk, vanilla and lemon extracts, and baking soda. Sift flour a second time with baking powder into a medium bowl. Add flour mix, a little at a time, alternately with buttermilk mixture to the creamed butter and sugar. Fold in stiffly beaten egg whites and pour into prepared tube pan. Bake until well risen, light golden in color and firm to the touch, about 1 hour and 15 minutes. Cool 5 minutes in pan, then loosen from sides and center with a knife and turn out onto a serving plate (should be bottom side up). Cool. Combine all glaze ingredients and beat until glossy. While cake is still warm, spread glaze oner the top and let it stream down over the sides.

Nutrition Facts
Amount Per Serving: Calories 535 - Calories from Fat 171
Percent Total Calories From: Fat 32%, Protein 6%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 11g, Cholesterol 149mg, Sodium 260mg, Total Carbohydrate 83g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 759 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units

Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300ø F.

ICING

Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream.

PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about «" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order.

Nutrition Facts
Amount Per Serving: Calories 930 - Calories from Fat 471
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 31g, Cholesterol 366mg, Sodium 833mg, Total Carbohydrate 101g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 2099 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

* Garnish include Maple Syrup and Pecan halves. Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.

Nutrition Facts
Amount Per Serving: Calories 425 - Calories from Fat 299
Percent Total Calories From: Fat 70%, Protein 8%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 17g, Cholesterol 139mg, Sodium 320mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 1216 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg. Mix Sugar, Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes, Chopped Pecans and Vanilla. Bake at 350 for approx 45 minutes in Bundt or Angel food pan. Toothpick test, cool on rack and enjoy!

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 201
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 2g, Cholesterol 46mg, Sodium 199mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 96 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Nutrition Facts
Amount Per Serving: Calories 349 - Calories from Fat 245
Percent Total Calories From: Fat 70%, Protein 7%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 114mg, Sodium 226mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 6406 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes.

While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn. Helen Peagram, F-Cooking

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 172
Percent Total Calories From: Fat 31%, Protein 4%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 9g, Cholesterol 51mg, Sodium 942mg, Total Carbohydrate 89g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 598 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

First you will need to buy angel food cake! Then buy some rasberrys that are in the process of jucieness. Put them on a straight plate with no curves at the side. Mash them down. After you mash them down, put them on the cake. Then buy some rasberry juice. You put that in a bowl. Then you get whole berries and put them in the juice. Stir around, but try not to kill the rasberries (all of them.) Then put that on the cake and put all the types of fruit you want!

Nutrition Facts
Amount Per Serving: Calories 488 - Calories from Fat 3
Percent Total Calories From: Fat 1%, Protein 10%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 509mg, Total Carbohydrate 108g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Sift flour, baking powder and salt 3 times. Cream butter and sugar. Add well-beaten eggs to creamed mixture. Then add the flour and milk alternately to the butter-sugar-egg mixture. Melt chocolate with boiling water over low heat; add soda and stir well. Cool chocolate before adding it to the batter. Then stir in vanilla. Grease cake pans and line them with waxed paper (two 9 inch pans). Bake at 350 degrees for 25 minutes. (Batter will be thin.) Frost with vanilla icing.

Nutrition Facts
Amount Per Serving: Calories 2358 - Calories from Fat 798
Percent Total Calories From: Fat 34%, Protein 6%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 50g, Cholesterol 554mg, Sodium 2419mg, Total Carbohydrate 353g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 2445 units, Vitamin C 1 units, Calcium 0 units, Iron 18 units

First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside.

Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice.

Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours.

Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating.

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 155
Percent Total Calories From: Fat 70%, Protein 3%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 86mg, Sodium 178mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 741 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units

Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes.

Nutrition Facts
Amount Per Serving: Calories 3340 - Calories from Fat 1354
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 150g, Saturated Fat 27g, Cholesterol 425mg, Sodium 2577mg, Total Carbohydrate 454g, Dietary Fiber 5g, Sugars 0g, Protein 43g, Vitamin A 6542 units, Vitamin C 210 units, Calcium 0 units, Iron 8 units

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm.

Nutrition Facts
Amount Per Serving: Calories 515 - Calories from Fat 316
Percent Total Calories From: Fat 61%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 18g, Cholesterol 90mg, Sodium 237mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1173 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough.

Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.

Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.

Nutrition Facts
Amount Per Serving: Calories 3116 - Calories from Fat 1242
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 138g, Saturated Fat 23g, Cholesterol 0mg, Sodium 3178mg, Total Carbohydrate 397g, Dietary Fiber 16g, Sugars 0g, Protein 71g, Vitamin A 3386 units, Vitamin C 411 units, Calcium 0 units, Iron 22 units

Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean.

Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 207
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 64mg, Sodium 389mg, Total Carbohydrate 54g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 438 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

This is an old recipe that comes from a request in the local paper for "Classic Recipes". They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's.

Cream the margarine, shortening and sugar together beating until light and fluffy. Add the eggs, one at a time, blending well after each addition. Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.

Nutrition Facts
Amount Per Serving: Calories 1134 - Calories from Fat 488
Percent Total Calories From: Fat 43%, Protein 4%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 10g, Cholesterol 177mg, Sodium 412mg, Total Carbohydrate 149g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1517 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream.

Nutrition Facts
Amount Per Serving: Calories 436 - Calories from Fat 240
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 13g, Cholesterol 27mg, Sodium 190mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 367 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream.

Nutrition Facts
Amount Per Serving: Calories 478 - Calories from Fat 203
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 136mg, Sodium 366mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 832 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix sugar and cake mix. Add oil to sour cream and then to cake mix. Add eggs, one at a time, beating after each. Pour half of batter into tube pan (greased). Then add filling. Pour rest of batter on top. Bake 350 for 45-50 minutes. Cool in pan 30 minutes. Remove and glaze. Cook glaze until smooth and add vanilla.

Nutrition Facts
Amount Per Serving: Calories 912 - Calories from Fat 556
Percent Total Calories From: Fat 61%, Protein 4%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 19g, Cholesterol 212mg, Sodium 273mg, Total Carbohydrate 79g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1162 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out.

Nutrition Facts
Amount Per Serving: Calories 4508 - Calories from Fat 2578
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 286g, Saturated Fat 142g, Cholesterol 1227mg, Sodium 3349mg, Total Carbohydrate 424g, Dietary Fiber 2g, Sugars 0g, Protein 59g, Vitamin A 8993 units, Vitamin C 3 units, Calcium 0 units, Iron 8 units

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

Nutrition Facts
Amount Per Serving: Calories 554 - Calories from Fat 224
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 115mg, Sodium 960mg, Total Carbohydrate 77g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 960 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar.

Nutrition Facts
Amount Per Serving: Calories 340 - Calories from Fat 183
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 12g, Cholesterol 102mg, Sodium 299mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 843 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy & well combined. Add the dry ingredients alternately with the water, a little at a time, beating well after each addition. Finally mix in the raisins. Bake in a large greased loaf pan for 45 minutes at 325F.

Nutrition Facts
Amount Per Serving: Calories 2287 - Calories from Fat 692
Percent Total Calories From: Fat 30%, Protein 1%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 77g, Saturated Fat 12g, Cholesterol 0mg, Sodium 2585mg, Total Carbohydrate 394g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 18 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units

Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN

Nutrition Facts
Amount Per Serving: Calories 662 - Calories from Fat 295
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 6g, Cholesterol 79mg, Sodium 450mg, Total Carbohydrate 84g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 480 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units

Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 10%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 171mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 21 units, Vitamin C 19 units, Calcium 0 units, Iron 1 units

Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool.

Nutrition Facts
Amount Per Serving: Calories 3317 - Calories from Fat 1588
Percent Total Calories From: Fat 48%, Protein 4%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 176g, Saturated Fat 13g, Cholesterol 425mg, Sodium 555mg, Total Carbohydrate 398g, Dietary Fiber 6g, Sugars 0g, Protein 34g, Vitamin A 900 units, Vitamin C 235 units, Calcium 0 units, Iron 9 units

Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 188
Percent Total Calories From: Fat 47%, Protein 6%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 12g, Cholesterol 110mg, Sodium 250mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 833 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream.

Nutrition Facts
Amount Per Serving: Calories 2332 - Calories from Fat 800
Percent Total Calories From: Fat 34%, Protein 6%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 36g, Cholesterol 337mg, Sodium 3693mg, Total Carbohydrate 351g, Dietary Fiber 6g, Sugars 0g, Protein 32g, Vitamin A 2192 units, Vitamin C 14 units, Calcium 0 units, Iron 7 units

Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.

Nutrition Facts
Amount Per Serving: Calories 509 - Calories from Fat 270
Percent Total Calories From: Fat 53%, Protein 7%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 16g, Cholesterol 160mg, Sodium 324mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1243 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

This is a large cake recipe that was developed on the farm for haying time. It makes 48 servings, so this would be a good recipe for parties, especially kid's parties.

Sift the flour, baking powder, salt and nutmeg together and set aside.

Cream the sugar and shortening together, in a large mixing bowl, until light and fluffy, using an electric mixer set ad medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract.

Add the dry ingredients alternately with the milk, beating well after each addition, using the mixer set at low speed. Spread the batter in two 13 X 9 X 2-inch baking pans.

Combine the brown sugar and cinnamon, blending well, and sprinkle over the cake batter.

Bake in a preheated 350 degree F. oven for 15 minutes or until the cake tests done. Cool in the pans on wire racks. Cut each pan into 24 servings.

Nutrition Facts
Amount Per Serving: Calories 108 - Calories from Fat 43
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 14mg, Sodium 53mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

1. Heat oven to 350F. 2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from oranges. Add enough water to orange juice to measure 1 cup.

3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in large bowl for 30 seconds on low speed, then on medium speed for 2 minutes. Pour into pan.

4. Bake 30-35 minutes or until cake springs back when lightly touched. Cool. Serve with cool whip, whipped cream and if desired, sprinkle with remaining orange rind.

Nutrition Facts
Amount Per Serving: Calories 126 - Calories from Fat 99
Percent Total Calories From: Fat 79%, Protein 8%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 80mg, Sodium 24mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 187 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units

Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber.

Nutrition Facts
Amount Per Serving: Calories 254 - Calories from Fat 16
Percent Total Calories From: Fat 6%, Protein 8%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 391mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 310 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units

Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill.

Nutrition Facts
Amount Per Serving: Calories 252 - Calories from Fat 134
Percent Total Calories From: Fat 53%, Protein 22%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 158mg, Sodium 324mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 611 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* Soft coconut macaroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 335
Percent Total Calories From: Fat 64%, Protein 7%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 22g, Cholesterol 197mg, Sodium 244mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1507 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve.

2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan.

3. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds.

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Nutrition Facts
Amount Per Serving: Calories 323 - Calories from Fat 150
Percent Total Calories From: Fat 47%, Protein 7%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 105mg, Sodium 125mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 511 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Cake: Preheat oven to 350F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting.

Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake

Nutrition Facts
Amount Per Serving: Calories 6142 - Calories from Fat 3108
Percent Total Calories From: Fat 51%, Protein 4%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 345g, Saturated Fat 208g, Cholesterol 1720mg, Sodium 4769mg, Total Carbohydrate 704g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 13429 units, Vitamin C 0 units, Calcium 0 units, Iron 14 units

PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce oven to 350F. Grind nuts in a blender or food processor to a fine meal. Beat eggs and sugar together until pale yellow and creamy. Mix in flour, baking powder, salt and ground nuts. Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan. Cool on a rack and transfer to a plate. Just before serving, whip cream to soft peaks and spread it over top of cake.

Nutrition Facts
Amount Per Serving: Calories 213 - Calories from Fat 151
Percent Total Calories From: Fat 71%, Protein 6%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 94mg, Sodium 373mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 522 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack.

Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves.

To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer.

To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly.

Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream.

Nutrition Facts
Amount Per Serving: Calories 422 - Calories from Fat 160
Percent Total Calories From: Fat 38%, Protein 4%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 84mg, Sodium 328mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 663 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake.

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 114
Percent Total Calories From: Fat 26%, Protein 5%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 75mg, Sodium 209mg, Total Carbohydrate 74g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 497 units, Vitamin C 0 units, Calcium 0 units, Iron 13 units

Mix cake according to directions. Pour half batter into 9 x 13" pan. Bake at 350 for 20 minutes. Melt milk, margarine, and caramels together. Pour over hot cake. Add pecans and chocolate chips on top of carmel mixture. Pour rest of batter over cake. Bake for 20 minutes, or until a toothpick inserted in the top layer comes out clean.

Nutrition Facts
Amount Per Serving: Calories 241 - Calories from Fat 145
Percent Total Calories From: Fat 60%, Protein 3%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 2mg, Sodium 132mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 308 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving.

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 86
Percent Total Calories From: Fat 50%, Protein 19%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 75mg, Sodium 195mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 225 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.

Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely.

Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar.

Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.

Nutrition Facts
Amount Per Serving: Calories 342 - Calories from Fat 156
Percent Total Calories From: Fat 46%, Protein 2%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 1g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 2 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper

Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds.

Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures.

Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean.

Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.

Nutrition Facts
Amount Per Serving: Calories 404 - Calories from Fat 54
Percent Total Calories From: Fat 13%, Protein 8%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 88mg, Total Carbohydrate 80g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 811 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries

Nutrition Facts
Amount Per Serving: Calories 364 - Calories from Fat 236
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 16g, Cholesterol 50mg, Sodium 208mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1059 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 189
Percent Total Calories From: Fat 63%, Protein 5%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 11g, Cholesterol 58mg, Sodium 175mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 828 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976

Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done.

ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts.

Nutrition Facts
Amount Per Serving: Calories 4742 - Calories from Fat 3683
Percent Total Calories From: Fat 78%, Protein 7%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 409g, Saturated Fat 134g, Cholesterol 687mg, Sodium 620mg, Total Carbohydrate 181g, Dietary Fiber 6g, Sugars 0g, Protein 83g, Vitamin A 3288 units, Vitamin C 7 units, Calcium 0 units, Iron 13 units

Also include Vanilla and Lemon Extract, cloves, cinnamon, mace and 1 1/2 nutmegs. Use some of the flour to flour raisins, currants, dates, peel and nut meats.Put this together in order written down. Bake in a slow oven 3 or 4 hours. This makes a 4 story cake.

Nutrition Facts
Amount Per Serving: Calories 17805 - Calories from Fat 7198
Percent Total Calories From: Fat 40%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 800g, Saturated Fat 308g, Cholesterol 3303mg, Sodium 4846mg, Total Carbohydrate 2333g, Dietary Fiber 77g, Sugars 0g, Protein 319g, Vitamin A 22930 units, Vitamin C 2525 units, Calcium 0 units, Iron 86 units

Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill.

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 152
Percent Total Calories From: Fat 78%, Protein 9%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 129mg, Sodium 163mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 712 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack.

Nutrition Facts
Amount Per Serving: Calories 4306 - Calories from Fat 1991
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 221g, Saturated Fat 36g, Cholesterol 442mg, Sodium 3161mg, Total Carbohydrate 508g, Dietary Fiber 6g, Sugars 0g, Protein 71g, Vitamin A 1703 units, Vitamin C 26 units, Calcium 0 units, Iron 16 units

*By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail. You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quantities in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. ~Takes out a little of the sweet taste too. Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinately in fridge...Yes, made using milk too! Milk/Water- makes no difference in taste. But roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add all the p.sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p.sugar...or enough to get it to spreadable consistency. If mixer gets hot , turn it off for 20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's Cocoa until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa. Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in your warm hands! Of course, you can substitute butter for Crisco or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect. Usually they don't mind.

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 168
Percent Total Calories From: Fat 35%, Protein 0%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 1g, Cholesterol 2mg, Sodium 200mg, Total Carbohydrate 76g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 123
Percent Total Calories From: Fat 57%, Protein 10%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 147mg, Sodium 49mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 520 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

*Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired.

Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavourings.

Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake mixture into it and mound it up in the middle. Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours. Unlike most cakes, this one does not come away from the sides of the tin when it is cooked.

Cool for a few minutes before unmoulding. Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream.

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 167
Percent Total Calories From: Fat 92%, Protein 4%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 11g, Cholesterol 100mg, Sodium 279mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 731 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix together the cake mix, pudding, sour cream, eggs and oil. Using an electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chip and walnuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool for about 10 minutes and then turn out onto a serving plate and cool completely.

Nutrition Facts
Amount Per Serving: Calories 596 - Calories from Fat 471
Percent Total Calories From: Fat 79%, Protein 6%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 13g, Cholesterol 157mg, Sodium 61mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 422 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Sift the flour, sugar, baking powder and baking soda together, in a large bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Increase the mixer speed to medium and beat for an additional 3 minutes. Pour the batter into two greased and waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done. (Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake. If it comes out clean, it is done.) Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling to room temperature. Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on topw and spread the sides and top with the remianing frosting. CREAMY CHERRY FROSTING

Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency.

NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup.

Nutrition Facts
Amount Per Serving: Calories 677 - Calories from Fat 210
Percent Total Calories From: Fat 31%, Protein 3%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 112mg, Sodium 337mg, Total Carbohydrate 112g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 922 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units