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Auntie Gales Recipes Dec. 9th edition
Red Velvet Praline Cake
This festive moist cake is perfect for a colorful Christmas dessert.

Preheat oven 325º

1/2 cup butter
1 cup light brown sugar,
1/4 cup heavy whipping cream
1 cup chopped pecans
In a small sauce pan on low heat, mix together butter, brown sugar and heavy cream, stirring constantly just until butter is melted. Pour mixture into 2 (9-inch) round cake pans and then sprinkle with chopped pecans; set aside.

1 (18.25 oz.) box Betty
   Crocker German Chocolate
   cake mix
2/3 cup water
1/2 cup vegetable oil
1 (1-ounce) bottle red food
4 eggs
1 cup sour cream
In a small bowl, mix together water, oil and food color; set aside. In a large mixing bowl beat eggs until blended and then add sour cream and beat until mixed together; add oil/water mixture beating just until barely mixed. Add cake mix and beat on medium speed about 1 minute, scraping down the sides of the bowl as needed. Pour over pecan mixture and then bake about 35 minutes OR until tests done.
While the cake is still very warm, place a piece of waxed paper on top of the cake pan and then place a rack on top of the waxed paper; turn over to invert onto the waxed paper; allow cooling completely. (The waxed paper makes it easier to stack the layers when assembling.)

1-3/4 cup heavy whipping
1/3 cup powdered sugar
1 teaspoon vanilla
In a small mixing bowl on high speed, beat heavy cream, powdered sugar and vanilla until stiff peaks. Frost both layer tops of the cake. Garnish with pecan halves if desired. Refrigerate.

One of the all time family
favorite classic cookies and      so easy to make!

1/2 cup butter flavor Crisco
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-3/4 cups all-purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 teaspoon salt
Heat oven 400º

In a large mixing bowl beat Crisco, butter and sugar until well combined; add eggs and vanilla and beat until mixed. In a separate bowl, whisk together flour, cream of tarter, soda and salt. On low speed, slowly add flour mixture to butter mixture; beat just until well combined. Shape  dough into 1-inch balls and then roll in sugar-cinnamon mixture. Place on ungreased cookie sheet 2 inches apart. Bake 8 to 10 minutes. Allow cookies to cool on baking sheet for about 1 minute and then place on racks to cool completely.

Sugar - Cinnamon mixture: Mix together 1/2 cup sugar and 2 teaspoons cinnamon.

spoon rolls

1 egg
1/4 cup sugar
1 package dry yeast
4 cups self-rising flour
3/4 cup melted shortening
2 cups lukewarm water
Place all ingredients in a bowl. Mix well. You can bake now or put in covered bowl in refrigerator. The dough does not have to rise and will keep about a week. To bake, spoon dough in well-greased muffin pans. Bake until brown (about 15 minutes) at 400 degrees.
Yield: 3 dozen rolls

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