Category: Squares / Cakes

Yield

9×13 pan

Ingredients

• ½ cup butter or shortening
• 1 ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• milk
• 3 cup flour
• 4 tsp baking powder
• Pinch salt
• 4 cups fresh cut rhubarb,
• 1 3 oz pkg. strawberry jello powder
• 2 tbsp sugar.
• ¼ cup sugar
• ½ cup flour
• 1 tsp cinnamon
• 3 tbsp melted butter

Directions

1. Make batter
2. Mix rhubarb, jell, sugar. Spread on top (some in the middle, the rest on top) of batter in large cake pan
3. Crumble together topping ingredients and sprinkle over cake. Bake 375 degree over for 35 to 40 minutes.
4. I like to use buttermilk with 1 tsp soda dissolved in it and only 1 tsp baking powder mix with the flour
5. “Good Luck

Cheryl

Ingredients

9×13 pan

• 1 ½ cup brown sugar
• ½ cup butter
• 1 egg
• 1 cup buttermilk
• 2 cup flour
• 1 tsp soda
• 1 tsp vanilla
• 1 ½ cup ghubarb cut in chunks

Directions

1. Preheat oven to 350 degrees,
2. Add rhubarb last. Mix well. Top with 1/3 cup white sugar and cinnamon.
3. Bake 40-50 min

Mrs Miller

Yield

1 cake

Ingredients

• 1 cup dates
• 1 cup water
• 1 cup white sugar
• ½ cup shortening
• ½ tsp salt
• 1 ½ cup flour
• ½ tsp soda
• 1 tsp baking powder
• ½ to 1 cup crushed nut meats
• 1 egg
• 3 tbsp baking sugar
• 2 tbsp evaporated milk
• 2 tbsp margarine
• coconut.

Directions

1. Boil and cool: dates, water,sugar, shortening, salt
2. Add: flour,soda, baking powder, nuts, and egg.
3. Cook at 350 to 375 for 45 minutes.
4. Combing sugar, milk, margarine and coconut for icing

Yield

1 cake

Ingredients

• 1 Yellow Cake Mix
• 1 15 ounce can of pumpkin puree
• 1-1/2 cups powdered sugar
• 3 Tablespoons apple cider
• 3/4 teaspoon pumpkin pie spice

Directions

1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
2. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
3. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
4. Let cool for 5-10 minutes in the pan, then flip onto a platter.
5. Make the glaze while you’re waiting.
6. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
7. Serve warm or room temperature.

Ina Garten’s Pecan Squares

Soft shortbread topped with rich caramel and pecans.

Yield

20 servings

Ingredients

Crust

• 1¼ pounds unsalted butter, room temperature
• ¾ cup granulated sugar
• 3 extra-large eggs
• ¾ teaspoon pure vanilla extract
• 4½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Topping

• 1 pound unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• ¼ cup heavy cream
• 2 pounds pecans, coarsely chopped

Directions

1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
3. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.