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As published on page
B3 on November 27, 2004
Try our readers' recipes
Gingerbread
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice
1 cup vegetable oil
1 cup molasses
1 cup brown sugar
3 eggs
1 cup boiling water
Preheat oven to 350F. Grease a 9x13 baking pan. Set aside.
In a large bowl sift together flour, baking soda, cinnamon, salt, ginger and allspice. Set aside.
In another bowl combine oil, molasses, sugar and eggs. Beat with electric mixer on medium for 3 minutes until blended.
Add dry ingredients beating until smooth and well-blended. Quickly stir in boiling water. Pour into prepared pan.
Bake 35-40 minutes until cake tester inserted in centre comes out clean.
Cool in pan. Cut and serve with whipped cream.
Shirley Gilmore
Penniac
Best-ever chocolate cake
3 cups all-purpose flour
2 cups sugar
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
2/3 cups vegetable oil
2 tsp. white vinegar
2 tsp. vanilla
Mix first 5 ingredients in a bowl. Add water, oil, vinegar, and vanilla. Beat at low speed for one minute. Beat at medium speed for one minute. Pour into a 9x13 inch greased pan. Bake 35-45 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack.
Fluffy chocolate frosting
1 cup cold milk
1 package (3.9 oz.) instant chocolate pudding
1 carton (8 oz.) frozen whipped topping, thawed
Beat milk and pudding mix for two minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
Linda Lou Brewer
Burtts Corner
Seven-minute frosting
1 unbeaten egg white
1 cup white sugar
1/4 cup water
1/2 tsp. cold cream of tartar
Place all ingredients in top of double boiler. Place over water and cook, using electric beater. Beat constantly until frosting stands in peaks (7 minutes). Remove from heat and beat in 1tsp. vanilla.
Spread on cold cake.
Linda Lou Brewer
Burtts Corner
Carrot bread
(Two loaves)
1 1/2 cups cooking oil
2 cups white sugar
4 eggs
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3 cups raw carrots, grated
1 tsp. vanilla
1 cup raisins (I use 1 1/2 cups)
1 cup nuts (walnuts) chopped
1 tsp. grated lemon peel
Beat oil and sugar, add eggs, and beat again. Mix dry ingredients and add to oil, sugar, and eggs. Add carrots, vanilla, nuts, and raisins. Pour into 2 greased 9x5x3 loaf pans. Bake 1 hour and 15 minutes at 325.
Myrtle Carr
Geary
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