Butter Cream Frosting

by Diana

¼ c butter

3 tbsp flour

¾ c milk

1 ½ tsp vanilla

½ c butter

¾ c sugar

Melt ¼ c of butter, blend in the flour and gradually stir in the milk. Cook and stir until thickened and to the boil. Cool to room temperature and add the vanilla. Cream the remaining butter with the sugar, add the flour mixture gradually and beat well.

Chocolate quick frosting

 by Diana

1 ½ c quick chocolate

¼ c softened butter

1/3 c boiling water

2 ½ c sifted icing sugar

Blend the first three ingredients until smooth. Gradually add the sugar and beat until smooth. This should frost and fill an 8” 2 layer cake.

Raisin Pecan Cake with Cinnamon Icing

 by Diana

1 c raisins

2 c boiling water

2 c pastry flour (1 2/3 c all purpose flour)

2 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 tsp cinnamon

¼ tsp allspice

½ c butter

1 c lightly-packed brown sugar

2 eggs

1 tsp vanilla

¼ c chopped pecans

Simmer the raisins in boiling water covered for about 15 minutes. Drain well, saving ½ c of the liquid. Cool. Sift together the flour, baking powder, soda, salt and spices. Cream the butter until fluffy and add the sugar. Beat in the eggs and mix until well combined. Add ½ c of raisin water and vanilla and blend. Add the dry ingredients to the mixture alternating with the raisin liquid, combining well after each addition. Fold in the raisins and pecans. Turn into an 8x8 pan lined with parchment paper. Bake at 350 deg F for 45-50 minutes. Cool. Frost.

Cinnamon Butter Frosting:

¼ c butter

¼ tsp cinnamon

Salt

2 c icing sugar

2 tbsp milk

¼ tsp vanilla

Beat all the ingredients together until the desired consistency. Add milk or sugar to adjust.

Apricot Rolls

 by Diana

1 12/ c ground dried apricots

1 c fine coconut

½ c sweetened condensed milk

Put the ingredients through a meat chopper and mix well together. Shape into small balls. Roll in extra coconut and keep refrigerated.

Marshmallow Delights

 by Diana

2 eggs, well beaten

1 c sugar

½ c butter

4 tbsp coconut

1 tsp vanilla

Pinch of salt

Cook all in a double boiler for 13 minutes. In a separate bowl mix:

30 single graham wafers, crushed

24 marshmallows, cut in half

½ c walnuts

Pour the heated mixture over the graham – marshmallow mixture. Stir together and place in a 9x9 pan. Cover with lemon butter icing and keep refrigerated.

(this sounds very unlike Mum – marshmallows and walnuts?)

Pineapple Squares

by Diana

Filling:

1 can crushed pineapple

1/3 c sugar

2 tbsp cornstarch

1 tsp vanilla

Mix these together until thickened and add 1 tsp butter.

Cake:

1 c butter

1 c brown sugar

1 egg, beaten

½ tsp vanilla

2 c flour

1 tsp baking powder

Pinch of salt

Cream the butter and sugar together. Mix in the egg and the vanilla. Sift together the dry ingredients and add to the egg mixture, blending well. Pour half of the batter into a greased 8x8 pan and smooth out. Pour on the filling and then cover with the rest of the cake batter and smooth out. Bake at 375 deg F for 45 minutes.

Shirley’s Cake

1 ½ c hot water

3 ¾ c raisins or dried fruit

4 tbsp baking soda

4 tbsp butter

1 ½ c white sugar

1 ½ c brown sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

1 tsp vanilla

1 tsp salt

2 eggs

4 c flour

Pour the hot water over the fruit. Stir in the baking soda. Cream the butter and the sugars together, add the spices, vanilla, salt and eggs and mix well. Stir in the fruit mixture and the flour and mix well. Pour into 2 greased loaf pans and bake at 350 deg F for 40-45 minutes.