Baking with Betty

By Betty Heald | Mar 18, 2017

This week's column is dedicated to fellowship, and all those who practice it.

Chocolate Silk

3 eggs

2/3 cup sugar

1 teaspoon vanilla

1 stick butter, softened

2-1/2 squares unsweetened chocolate, thoroughly melted

In a processor, blend sugar, eggs and vanilla for 1 minute. Add butter and process 2 more minutes. With processor running, add thoroughly melted chocolate and process for another 2 minutes. Pour into a chilled butter-coated pie plate. Refrigerate. Maybe frozen; recipe doubles well.

Red Cabbage with Apples

4 cups shredded red cabbage

2 tart apples, finely chopped

1 cup finely chopped onion

1-1/2 teaspoons salt

2 teaspoons sugar

1/4 teaspoon black pepper, freshly ground

1/4 to 1/3 cup red wine vinegar

In a large bowl combine all ingredients, toss lightly and cover tightly with plastic wrap. Refrigerate at least 2 hours. Serve as either a salad or a meat relish. (Finely chopped ingredients are the secret.)

Short'nin' Bread

1/4 pound butter, softened

1/4 cup light brown sugar

1-1/2 cups flour

Cream butter and sugar together. Add flour and mix thoroughly. Roll dough out quickly to a 1/2-inch thickness on floured board. Cut into shapes with a biscuit cutter. Lay dough shapes on lightly greased and floured baking sheet. Bake at 350 degrees for 15 to 20 minutes, watching carefully.

Easter Breakfast Casserole

4 cups dried bread cubes

2 cups shredded cheddar cheese

3/4 to 1 pound chopped ham

8 eggs, beaten

4 cups milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dry mustard

Combine bread cubes, cheddar cheese and ham. Spread into 9x13-inch baking dish. Blend together all remaining ingredients. Pour over first layer. Refrigerate overnight. Bake at 325 degrees for 1 hour.

Arnold's Cake

1 yellow cake mix

11 ounce can mandarin oranges, undrained

4 eggs

1/2 cup cooking oil

Mix all of above. Pour into three round, greased and floured 9-inch cake pans Bake at 300 for 20-25 minutes or until done.


1 cup whipped topping

16 ounce can crushed pineapple, drained

6 ounce package instant vanilla pudding

To prepare frosting mix all ingredients. (Do not prepare pudding. Just add dry powder to mixture.) Spread frosting between cooled layers of cake and frost top and sides. Keep refrigerated until ready to serve.

Coffee Chews

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoons instant coffee

2 eggs

1 cup sugar

1/2 cup margarine, melted

1 teaspoon vanilla

Sift together flour, salt, baking powder and coffee. In separate bowl beat eggs until foamy. Gradually add sugar and continue beating until stiff. Stir in melted margarine, vanilla and dry ingredients. Mix until blended. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 minutes.

Our thought for the week: "Foolish mimes offer no sound advice."

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