Delicio Recipe List

This recipe is from the late Elizabeth Coblentz who was an excellent Amish cook from my home state of Indiana. 1 3/4 cups sifted flour 2 tbsps cocoa 1 tsp baking soda 1 tsp salt 1 cup shortening 1 cup boiling water 1 tsp vanilla 1 cup sugar 2 eggs, beaten 6-oz chocolate chips 1/2 cup chopped hickory nuts (or pecans) Preheat oven to 350 degrees. Grease a 9 x 13 x2-inch baking pan; set aside. Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. There is no need to frost this cake; it is delicious as it is. You can, however, us...

The first time I saw this cake being made was in a Loraine Pascale's cooking show. I  never realized it was such an easy recipe. The boys love to make this with me although the finished result isn't as neat but still has the wow effect. I love slicing into the cake and taking the first slice and still get excited when I see the dark brown and white lines. The recipe is taken from Lorraine Pascal's website here . I have searched all over youtube for the video but couldn't find one. When building the cake, start with a spoonful of vanilla, in the middle of the baking tray, then drop a chocolate batter spoon full in the middle of the vanilla batter.  Continue like this till all the batter is used up Yield: 10 slices Author: Nammi Print Recipe Zebra cake Prep time: 1 hour C ook time: 45 mins T otal time: 1 hour and 45 mins Favorite with my kids. Best to slice in front of guests for extra effect. Ingredients: 250 ml sunflower or corn oil 250g caster sugar ( or use regula...

This recipe is from a lady who ran a country store with her husband when I was a child. 1 cup miniature marshmallows 2 cups frozen strawberries 3 oz pkg strawberry gelatin 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1/2 cup shortening 3 tsp baking powder 1/2 tsp salt 1 cup milk 1 tsp vanilla 3 eggs Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.  As you can see, my copy of her cookbook has had a lot of use!

This recipe is from the late mother of children I went to elementary school with in the 1950s. 2 cups flour 1/2 cup cocoa 2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1 cup shortening 2 cups sugar 4 eggs 1 cup mashed potatoes 1 tsp vanilla 1/3 cup milk 1 cup chopped nuts Stir together the flour, cocoa, baking powder, salt and cinnamon. In a large mixing bowl, mix shortening and sugar beating until light; add eggs and beat until mixture is light and fluffy. Add the potatoes and vanilla mixing until well blended. Stir the flour mixture into the creamy mixture, alternating with the milk. Stir in the nuts. Pour into a greased 13 x 9x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes. Frost with your favorite chocolate frosting or dust top with powdered sugar.   Note: File Photo

This recipe is from an old newspaper clipping. 4-serving size pkg of lemon gelatin 3/4 cup hot water 1 6-oz can frozen lemonade concentrate, thawed 1 1/2 cups powdered sugar 1 box lemon cake mix 4 eggs, lightly beaten 1/2 cup vegetable oil Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan. Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven. If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top. NOTE: This is a very moist cake that freezes easily.  Note: This is...

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request!  Too Much Chocolate Cake 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups mini semisweet chocolate chips Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

This is another old recipe clipping from my late mother's shoe boxes of recipes. I haven't made this but it sounds good, without the raisins. I hate them! The top amounts are a little hard to read. They are, in order, 1 1/2, 1/2, 1/2, and 3.

This recipe is from an old Iowa community cookbook. 1 cup shortening or butter (add 1 tsp salt if you use shortening). 2 cups white sugar 4 eggs 3 cups all-purpose flour, sifted 2 tsps baking soda 1 tsp baking powder 1 tsp cinnamon 1 tsp ground cloves 1 tsp nutmeg 1 tsp allspice 1 cup buttermilk 2 cups blueberries (use whole can of blueberries, juice and all) Preheat oven to 350 degrees. Cream butter and add sugar gradually creaming until fluffy. Beat the eggs well and blend into the sugar mixture. Add buttermilk and stir mixture well. Sift the flour, baking soda, baking powder, and the spices together; beat into the creamy mixture. Gently fold in the blueberries until well mixed in. Pour batter into a greased 9x13-inch pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done. Good with your favorite chocolate frosting. Stays moist for a long time.

This is a repeat of a post from ten years ago. It has been quite popular so I thought I would repeat it for those who may have missed it. It's not a misprint, there are no eggs. Origin Unknown 3 cups flour 2 cups sugar 1 tsp salt 2 tsp baking soda 6 tbsp cocoa 3/4 cup salad oil 2 tbsp vinegar 2 tsp vanilla 2 cups water Preheat oven to 350 degrees. Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes. NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us. Posted by Linda Wilson at 8:10 PM Labels: Cakes 1 comment: edmond76 said... Add the instruction to make 3 "craters" in the dry mix. Add the oil to one, the vinegar/vanilla to ...

Who is planning to watch the Royal wedding tomorrow? I know I am looking forward to it.  I remember as a  kid I had this Ladybird book  about Prince Andrew and Sara Fergurson Wedding. As any little girl , princes and princesses was pretty fascinating and a real one was like WOW!!.  So  to enjoy watching the big wedding, how about making a delicious Victorian Sponge cake. Of course I will be having mine after the Magrib prayers????. I have tried a few Victorian Sponge Cakes,  but the one I did by following Mary Berry's recipe was the best one.I didn't have self raising flour so I used regular flour and used 2 teaspoons of baking powder. Instead of caster sugar I used regular sugar. If  the sugar is coarse pulse once or twice in the grinder to make it slightly fine but not icing sugar fine.   I didn't have the same sized cake tins so I  baked the whole thing in one cake tin. I remove the cake and cut it in half and spread the jam and sa...

We love coffee cake, but we love the streusel topping even more. This cake has a double helping of streusel on top! Topping 1 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup granulated white sugar 6 tablespoons butter, softened 1 tablespoon ground cinnamon 1/8 teaspoon salt Cake 1 yellow cake mix 1 cup sour cream 1/2 cup butter, melted 4 eggs Glaze 1 cup powdered sugar 2 to 3 teaspoons milk 1/4 teaspoon vanilla Preheat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray. In medium bowl, stir Topping ingredients until crumbly. Set aside. In large bowl, stir Cake ingredients until blended. Pour into 13x9 pan. Sprinkle topping over cake. Bake for 30 - 45 minutes  or until toothpick inserted in center comes out clean. Transfer to a cooling rack. Let stand 10 minutes. In small bowl, beat Glaze ingredients until smooth. Drizzle over cake. Shared on Meal Plan Monday

Happy New Year, and I am back to blogging !!!! Yey!!! hope you had a great holiday month and New Year....  We had a blast , visited Singapore and also our relatives in Kulhudhufushi. Now  school holidays are almost over and its back to   our usual  daily routine, well almost.... Its a New Year Year , so decided to start the year with something healthy.  Blueberries are pretty expensive over here and during our visit to Singapore I brought home a few punnets of  blueberries and strawberries, the boys wolfed down two while I hid the other two in the freezer. They did  create a fuss when they found out , but my excuse was, you two had your share now this is mine LOL, and you still get to enjoy them just a little differently. These blueberry and banana muffins are delicious as a tea time treat and also for breakfast and I am pretty sure this will be great for school snack as well... I made mine healthier with the addition of quick cooking oats. Banana an...

Crust 1 box yellow cake mix (reserve 1 cup for topping) 1/2 cup butter, melted 1 egg, beaten Filling 1 large can pumpkin (3 cups) 1 1/2 cup sugar 4 eggs 1 tsp salt 2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1 can evaporated milk Topping 1 cup yellow cake mix 1/2 cup sugar 1 tsp cinnamon 1/4 cup butter, sotftened Directions Crust: Mix and spread on the bottom of a 9x13 cake pan Filling: Blend together and pour over crust mixture Topping: Work together with hands and sprinkle over filling. Bake at 350 for 60-70 minutes until knife comes out clean. Serve warm with whipped cream, whipped topping or ice cream

Milo Ice Cream Cake | The Sugar Hit : " Ingredients: For the Chocolate Malt Cake: 1 + � cups (190g) plain flour 1 + � cups (335g) caster sugar � cup (50g) malt powder (Horlicks, Ovaltine) � cup (30g) cocoa 1 tsp baking soda 1 + � cups (375ml) boiling water 2 eggs � cup (125ml) canola oil For the Milo Crumbs: ? cup (50g) flour ? cup (40g) milk powder ? cup (40g) Milo ? cup (40g) cocoa 1 tsp salt 1 tsp cornflour (cornstarch) 6 tbsp (85g) butter 1 L Vanilla Ice Cream (homemade or storebought) For the Malted Hot Fudge: ? cup (85ml) cream � cup (60ml) water � cup (25g) malt powder (Horlicks, Ovaltine, Milo) 6 oz (150g) dark chocolate 1 tbsp glucose or light corn syrup Instructions: First, make the cake. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin. Place all the dry ingredients in a large bowl, and add the hot water, � a cup at a time, mixing well after each addition. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the bat...

The first time I heard of this new  form of   boakibaa or cake was while visiting Nadhu's blog. Nadhu is a local entrepreneur, and blogger ( she is doing some video recipes on her blog this Ramadhan. ) Anyway I didn't give it much thought about this particular boakibaa . It was until my sister in law , brought it up again saying  my brother in law's wife, Shiu,  makes a very delicious   gerikiru boakibaa. So when I visited her place  , I asked her what all the fuss was about. So she gave me her recipe.  Now the thing is  I never tasted  one ,  so even after making it I was like , is this how its  supposed to look like?  and taste like this? . It did taste pretty good.  So to test it out I made it for a cousin of my hubby ' s  , who is more familiar with this particular cake. Her verdict,  it wasn't supposed to be like that. But I loved the taste and  it was an easy cake to make,  so I decided to pos...

Since tomorrow is Memorial Day and not all of us can make it to Moroni, I'm posting this recipe so you can bring a little Moroni, a little family history, to your own home. I asked Mom if this was indeed a recipe Grandma Bardella made up or just one we associate with her. She didn't know. But Mom did write out the steps better which I hope I captured below. Grandma Syme's Chocolate Cake In a large bowl beat together with hand mixer 2 cups sugar 1 cup shortening or butter 4 eggs 1 tsp vanilla In a separate bowl whisk together 1 cup flour 2 tsp soda 1 tsp salt 6 T cocoa Add dry mixture to butter/sugar mixture and blend together. Then add 1 cup buttermilk Then add 1 1/2 cups flour 1 cup boiling water a little at a time Beat until smooth. Batter is much runnier than a cake mix batter. Pour into greased 9x13 pan and bake at 350 for 40-45 minutes.

A truly delightful and airy buttercream frosting or icing that I often prepare, as this confectioners' delight enhances most any cake, bar, cookie, or sweet bread recipe... Yields: (2-1/2 cups) Prep: 7 Mins. INGREDIENTS 1/4 cup (1/2 cube) unsalted butter, room temperature 1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature � teaspoon  vanilla extract 2 cups confectioners� sugar, sifted 1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing METHOD In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated). ~~~~~~~~~~~~~...

Baking spray that contains flour can be used to grease and flour the pans. Both natural and Dutch-processed cocoa will work in this recipe. When taking the temperature of the caramel in steps 3 and 4, remove the pot from the heat and tilt the pan to one side. Use your thermometer to stir the caramel back and forth to equalize hot and cool spots and make sure you are getting an accurate reading. Cake 1 1/2 cups (7.5 ounces) flour 3/4 cup (2.25 ounces) cocoa powder 1 1/2 cups (10 1/2 ounces) granulated sugar 1 1/4 teaspoons baking soda 3/4 teaspoons baking powder 3/4 teaspoon salt 3/4 cup buttermilk 1/2 cup water 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract Caramel Filling 1 1/4 cups granulated sugar 1/4 cup corn syrup 1/4 cup water 1 cup heavy cream 8 tablespoons unsalted butter, cut into 8 pieces 1 teaspoon vanilla extract 3/4 teaspoon salt Frosting 16 tablespoons unsalted butter, softened 3/4 cup powdered sugar 1/2 cup (1.5 ounces) cocoa powder Pinch salt 1/2 cup li...

Homemade Delicious �Especially Dark� Chocolate Cake � The Best Cake Recipe from Hershey�s : " Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY�S SPECIAL DARK Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling strong coffee" Directions (cake): Heat oven to 350�F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don�t have to.) Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below...

Banana Cake : " Ingredients: 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (about 3) 3/4 cup buttermilk or sour milk* 1/2 cup shortening 1 teaspoon vanilla 2 eggs Directions: Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s). Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire...