Layers of Delight

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French chocolate cake

½ cup butter, softened
2 cups brown sugar, packed
2 egg yolks
2 tsp. vanilla extract
6 squares semi-sweet chocolate, melted, cooled
1 cup cold strong brewed coffee
3 cups all-purpose flour
1 ½ tsp. salt
1 ½ tsp. baking soda
1 cup buttermilk
Rum Glaze:
2⁄3 cup sugar
½ cup milk
¼ cup butter, cubed
1 tsp. rum extract
1 cup (6 oz.) semi-sweet chocolate chips
¼ cup milk
1 (8 oz.) carton frozen whipped topping,
thawed Chocolate curls

Line two greased 9-inch round baking pans with waxed paper. Grease wax paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick). Pour into prepared pans. Bake at 350° for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes. Glaze: In a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for two minutes, or until sugar is dissolved. Remove from heat; stir in extract. Invert cakes onto wire racks; drizzle with glaze. Filling: Melt chocolate chips with milk, stir until smooth. Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Garnish with curls. Store in refrigerator. Yields 12 servings. Henry Miller, Clark, Mo.


Toasted Butter Pecan Cake
1 cup plus 2 tbls. butter, softened, divided
2 2⁄3 cups pecans, chopped
2 cups sugar
4 eggs
2 tbls. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup milk
2 packages (one 8 oz. and one 3 oz.) cream cheese, softened
2⁄3 cup butter, softened
6 ½ cups confectioners’ sugar
1 ½ tsp. vanilla extract
1 to 2 tbls. milk

In a small skillet, melt 2 tablespoons butter. Add the pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool. In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine  flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in two cups reserved pecans. Spread cake batter evenly into three greased and waxed paper-lined 9-inch round baking pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frosting: in a large mixing bowl, beat cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in refrigerator. Yields 12 to 16 servings. Miss Mary Miller, Clark, Mo.

Fire Engine Red Layer Cake
1 tsp. baking soda
1 tbls. vinegar
2 oz. red food coloring
2 tbls. cocoa
½ cup shortening
1 ½ cup sugar
2 eggs
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. vanilla
Whipped Cream Icing:
2 ½ cups milk
10 tbls. flour
5 sticks margarine
2 ½ cups sugar
2 ½ tsp. vanilla

Mix baking soda and vinegar; set aside. Make a paste of food coloring and cocoa; set aside. In a large mixing bowl, cream shortening, sugar and eggs. Add paste mixture to this. Add buttermilk alternately with flour and salt. Fold in vinegar and soda mixture. Add vanilla and mix well. Coat two 9-inch pans with cooking spray and fill with batter. Bake 30 minutes at 350°. Cool in pans for 10 minutes. Split cooled layers and spread with icing. Icing: cook milk and flour in double boiler. Cool slightly and blend in blender until smooth. Let cool. Beat margarine and sugar for 8 minutes. Add vanilla and beat 4 more minutes. Add milk and flour mixture and beat 4 more minutes. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.

Lady Baltimore Cake

¾ cup shortening
2 cups sugar
½ tsp. vanilla
½ tsp. lemon extract
3 cups sifted all-purpose flour
6 egg whites stiffly beaten
3 tsp. baking powder
¾ tsp. salt
½ cup milk
½ cup water

Stir the shortening to soften. Gradually add sugar and cream together until light and fluffy. Add extract. Triple sift flour, baking powder and salt; add to creamed mixture alternately with milk and water, a small amount at a time. Beat after each addition until smooth. Fold in beaten egg whites. Bake in two paper lined 9-inch round pans in moderate 350° oven about 30 minutes. Frost with any icing you desire. Yields 12 servings. Sylvia Bruckerhoff, Hermann, Mo.

Red Velvet Cake
½ cup shortening
1 ½ cups sugar
2 oz. red food coloring
1 tsp. vanilla
2 tsp. cocoa
2 eggs
1 cup buttermilk
2 ¼ cups flour
½ tsp. salt
1 tsp. baking soda
1 tbls. vinegar
3 tbls. cornstarch
¾ cup margarine
1 tsp. vanilla
1 cup milk
1 cup granulated sugar
Cream together the shortening, sugar, and eggs. Make a paste of coloring and cocoa and add to creamed mixture. Add salt and buttermilk alternately with flour, add vanilla. Beat until smooth and then add baking soda to vinegar, add to cake by blending (do not beat). Bake 25 to 30 minutes in a 350° oven in 2 layers. Cool on rack and split each layer with a thread to make four layers and frost. Frosting: Cream margarine and sugar until fluffy. Boil milk, vanilla and cornstarch until thick. Cool well. Put mixture together and beat at high speed with electric mixer for 15 minutes. Frost cake on each layer but not on the sides. Yields 12 servings. Marlo Bockting, Morrison, Mo.

Chocolate Raspberry Layer Cake
1 package yellow cake mix
1 cup (6 oz.) semi-sweet chocolate chips
2 tbls. milk
½ to 1 tsp. almond milk
1 carton frozen whipped topping, thawed
1⁄3 cup raspberry jam or preserves

Bake cake according to package directions, using two greased and floured 9-inch round baking pans. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a microwave or double boiler, melt chocolate chips, stir in milk and extract. Fold in whipped topping. Place on cake layer on a serving plate. Spread with raspberry jam. Top with second cake layer. Frost top and sides with chocolate topping. Store in refrigerator. Yields 8 to 10 servings. Anna Shirk, Barnett, Mo.

Potato Riches - Recipes

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Cheddar Twice-Baked Potatoes

6 large baking potatoes
8 tbls. butter, divided
¼ lb. bacon, diced
1 medium onion, finely chopped
½ cup milk
1 egg
½ tsp. salt
1⁄8 tsp. white pepper
1 cup cheddar cheese, shredded

Scrub and pierce potatoes; rub each with 1 tsp. butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings sauté onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in cheese, bacon and onion. Spoon filling into the potato shells. Place on baking sheet. Bake at 375° for 20 to 25 minutes or until heated through. Yields 6 servings. Mrs. Eli Miller, Clark, Mo.


Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tbls. butter or margarine, softened
1 tbls. milk
¼ tsp. salt
1 (3 oz.) package cream cheese, cubed
2 tbls. sour cream
Pierce potatoes and bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon mixture into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered at 350° for 20 to 25 minutes or until heated through and tops are golden brown. Lorene Gingerich, Clark, Mo.


Potatoes Ham and Cheese for Crowd
1 gallon milk
1 ½ cups flour
4 cups onion, chopped
1 tsp. celery salt
3 tsp. salt
1 tsp. pepper
½ cup butter
3 (10 oz.) cans mushroom soup
3 lb. Velveeta cheese, cubed
8 lb. diced ham
18 lbs. potatoes, cooked, diced
Bring milk to boil, thicken with flour. Add onion, salts, pepper and butter. Add mushroom soup and mix well. Add cheese, potatoes and ham; mix well. Bake at 225° for 2 hours. Yields 55 (1 cup) servings. Ida Shetler, Madison, Mo.

Potato Patties
2 lbs. potatoes
1 egg
1⁄3 cup onion, chopped
3 tbls. flour
1 tsp. salt
¼ cup margarine
Boil potatoes. Mix potatoes, onions, flour and salt. Heat margarine in skillet until melted. Shape potato mixture into patties. Cook the patties over medium heat (turning once) until golden brown. Serve with butter. Yields 6 to 8 servings. Sheryl Riley, Unionville, Mo.

Potluck Potatoes
2 lb. potatoes
½ cup butter
1 cup cream of mushroom soup
1 pint sour cream
1 tsp. seasoned salt
1 tsp. onion salt
¼ tsp. black pepper
2 cup Velveeta cheese
2 cups crushed cornflakes
½ cup butter, melted
Cube potatoes and cook. Mix ½ cup butter and next 6 ingredients; heat until cheese is melted. Put in layers in casserole dish. Cover with cornflakes mixed with ½ cup melted butter. Bake at 350° for 45 minutes. Yields 6 to 8 servings. Nathan Miller, Kirksville, Mo.
Bacon Corn Soup
4 bacon strips
1 cup onion, chopped
2 cups water
1 ½ cups potatoes, peeled and diced
1 tsp. chicken bouillon granules
½ cup flour
2 cups milk, divided
1 cup half-and-half cream
1 (16 oz.) package frozen corn
8 oz. processed American cheese, cubed
salt and pepper to taste

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, sauté onion until tender. Add water potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to boil. Cook and stir for 2 to 3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper. Yields 6 to 8 servings (about 2 quarts). Kristy Blanchard, Sheldon, Mo.

Baked German Potato Salad
1 cup bacon, diced
1 cup celery, sliced
1 cup onion, chopped
3 tsp. salt
3 tbls. flour
2⁄3 cup sugar
2⁄3 cup vinegar
½ tsp. pepper
1 1⁄3 cup water
8 cups potatoes, sliced and cooked

Fry bacon, drain; return four tablespoons of fat to skillet. Add celery, onion, salt and flour; cook gently. Add sugar, vinegar, pepper and water. Bring to boil. Pour over potatoes and bacon in three quart baking dish. Cover and bake in 350° oven for 30 minutes. Yields 12 servings. Marilyn Haley, Maysville, Mo.


Yummy Hash Brown Casserole
½ cup butter, melted
½ cup onions, chopped
1 (32 oz.) package hash brown potatoes, thawed
1 can of cream of mushroom soup
1 cup cheddar cheese, shredded
1 (8 oz.) carton sour cream
¼ tsp. of pepper
1 tsp. seasoning salt
2 cups crushed potato chips (plain)
¼ cup butter, melted

Sauté onion in the ½ cup butter in a skillet until brown. Mix in a large mixing bowl add sautéed onions, thawed hash brown potatoes, soup, shredded cheddar cheese, sour cream, pepper and seasoning salt. Pour in a greased 3-quart baking dish. Top with 2 cups of crushed potato chips mixed with ¼ cup of butter. Bake at 350° for about 50 minutes or until lightly brown. Yields 12 to 14 servings. Carolyn Harms, Leeton, Mo.

Golden Potato Casserole
6 medium potatoes
¼ cup butter
2 cups cheddar cheese, shredded
2 cups sour cream
1/3 cup scallions, chopped
½ tsp. black pepper
1 tsp. salt
2 cups cornflakes, crushed
¼ cup butter, melted
Preheat oven to 350°. Coat a 2-quart or a 13x9-inch baking dish with butter or nonstick cooking spray. Cook whole potatoes with skin on in boiling water. When done, drain off water and chill potatoes. When chilled, peel and grate potatoes in large bowl. In medium sauce pan, over low heat, Combine ¼ cup butter and cheese. Stir occasionally until almost melted. Remove from heat. Blend in sour cream scallions, salt and pepper. Pour over potatoes, mix lightly and turn into casserole. In a medium bowl, mix together cereal and 1/4 cup melted butter. Sprinkle evenly on top of potato mixture. Bake uncovered for about 45 minutes before serving. Garnish with additional sliced scallions. Yields 8 servings. Joanne Maxwell, Marshfield, Mo.

Potatoes in cream
4 cups diced, cooked potatoes
½ tsp. salt
¼ tsp. butter or margarine
1/8 tsp. pepper
2 cups light cream
2 tbls. parsley, snipped
Combine all ingredients, except for parley, in a large skillet. Cook over low heat, stirring occasionally until cream is slightly thickened and potatoes are piping hot. Serve with parsley sprinkled on top. Yields 6 servings. Miss Esther Miller, Gentry, Mo.


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