Baking with Betty

By Betty Heald | Mar 28, 2014

This week's column is dedicated to winners of spelling bees. It's nice to know that some can actually spell out words, using all the letters for that word.

 

Turtle Cake

1 box German chocolate cake mix

1 14 ounce bag caramels

3/4 cup butter

1/2 cup evaporated milk

1 cup chopped pecans

1 cup chocolate chips

In saucepan over low heat, melt caramels with butter and evaporated milk. Mix cake according to directions. Pour half of cake batter into greased and floured 9-by-13-inch pan. Bake at 350 degrees for 15 minutes. Remove from oven. Top with caramel mixture. Next sprinkle with chocolate chips and pecans. Pour second half of cake batter on top. Bake additional 20 minutes at 350 degrees. Frost with chocolate frosting if desired.

 

Bogberry Coffee Cake

1 stick margarine

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2/3 cup whole cranberry sauce

1/2 cup chopped nuts

1 teaspoon almond or vanilla extract

Cream margarine together with sugar. Beat in eggs one at a time. Add dry ingredients and sour cream alternately, ending with dry ingredients. Add vanilla or almond extract. Put 1/2 of the batter into a greased and floured 8-inch tube pan. Add half the cranberry sauce, the rest of the batter and the remaining cranberry sauce. Top with nuts. Bake at 350 degrees for 55 minutes. Cool in pan for 5 minutes then turn out onto rack to finish cooling.

 

Potato Candy

2 cups mashed potato

2 1/2 pounds powdered sugar

1 cup peanut butter

Mix together well the mashed potatoes and sugar. Roll out like a pie crust. Spread the peanut butter on as thick as desired. Roll the whole thing up like a jelly roll. Cut in 1 1/2-inch pieces. Refrigerate until chilled.

 

Lentil Soup

1 pound quick-cooking lentils

ham bone, beef bone, or pork bone

1 large carrot

1 onion

1 bay leaf

3 peppercorns

1 teaspoon salt

8 cooked frankfurters

Cover quick-cooking lentils with 6 cups cold water. Add a ham, beef, or pork bone. Scrape and cut small a large carrot; peel and mince the onion. Add to the bay leaf, peppercorns and salt. Simmer slowly for 2 hours or until the soup thickens. Sometimes it gets too thick, so keep your eye on it and add more water, if necessary. In last half hour, remove the bone.

When the soup is done, there will be practically no shape to the lentils and it will be as thick as good heavy cream. Let it stand on the back of the stove for at least an hour. At serving time, warm the soup. Slice and add to it at least one cooked frankfurter for each person.

 

Our thought for the week:"If we don't plant knowledge when we are young, it will give us no shade when we are old."

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