Peanut Butter Cake with Peanut Butter Icing

This recipe is a peanut butter variation of Texas Sheet Cake.  A very moist peanut butter cake with smooth and creamy peanut butter icing.

1 teaspoon salt

2 cups flour

2 cups sugar

2 sticks margarine or 1 stick butter Crisco and 1 stick margarine

½ cup peanut butter

1 cup water

2 eggs

1 teaspoon vanilla

½ cup sour milk*

1 teaspoon baking soda

In large bowl, mix salt, flour, and sugar.  Boil together margarine, peanut butter, and water.  Pour peanut butter mixture over dry mixture.  Mix well but don’t beat a lot.  Add eggs, vanilla, sour milk, and baking soda. Mix well until smooth, but do not over mix.  Pour into lightly greased and floured jelly roll pan.  Bake 20-30 minutes (or until center is done) at 350. (9x13-40 minutes)

Icing:

1 stick margarine

½ cup peanut butter

1 pound powdered sugar

1 teaspoon vanilla

6 teaspoons milk (use a little more to make smoother)

Boil margarine and peanut butter then add remaining ingredients.  Let frosting cool a bit, but spread on warm cake.

*To make sour milk:  Measure out a half cup of milk.  Remove approximately one teaspoon and replace with lemon juice.   It will most likely turn lumpy, so be sure to stir out the lumps when mixing the batter.

Chocolate Brownies with Chocolate Frosting

Brownies
16 brownies

½ cup margarine
1 cup sugar
½ teaspoon vanilla
2 eggs
6 tablespoons cocoa
2 tablespoons margarine or oil
1 teaspoon baking powder
2/3 cup flour

Cream together sugar and margarine. Add remaining ingredients and stir well with wooden spoon after each. Pour batter into greased and floured (with cocoa) 8” square pan. If doubling, you must use a 9”x13” pan. Bake at 350 for 25-30 minutes. Make sure brownies are cool before adding icing or it will melt.

Chocolate Frosting
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons soft margarine or butter
1 tablespoon milk

Stir together and add more of any ingredient to make spreadable. Use the back of a big tablespoon to frost over brownies. This amount will cover an 8” square pan.

Poppy Seed Bread with Orange Glaze

Poppy Seed Bread
3 cups flour
2¼ cups sugar
1½ cups milk
1 1/8 cups oil
3 eggs
1½ teaspoons vanilla extract
1½ teaspoons almond extract
1½ teaspoons butter flavor extract
1½ tablespoons poppy seeds
1½ teaspoons baking powder

Combine all with mixer for 1-2 minutes. Pour into 2 well-greased 9X5 loaf pans or pour entire batter into bundt pan. Bake at 350 for 1 hour. Let cool in pans for 5 minutes and top with glaze. Then remove from pans.

Orange Glaze
¾ cup sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon butter flavor extract
½ teaspoon almond extract

* For lemon dessert, sub lemon extract for vanilla extract
* If using bundt pan, pour glaze on after it’s removed from pan, so glaze is on top
*One batch will also make 8 mini loaves and 1 small loaf.  Adjust baking time accordingly.

Chickadee Cake w/ Cream Cheese Frosting

Chickadee Cake

3 cups flour
2 cups sugar

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 stick butter/margarine, melted
1 ½ teaspoon vanilla
1-8 ounce can crushed pineapple, undrained
2 cups chopped bananas
1 ½ cups chopped walnuts/pecans (optional)

In large bowl combine flour, sugar, salt, baking soda and cinnamon. Add eggs, oil, and butter. Blend until dry ingredients are moistened, but don’t beat. Stir pineapple, bananas, and 1 cup of nuts in. Pour batter into 2 (8” or 9”) round cake pans. Bake at 350 for 30-35 minutes. Cool in pan 10 minutes then remove from pan and cool completely. Frost and sprinkle with remaining nuts.
(Note: can be made in 9X13 pan. Bake at 350 for 50-60 minutes.)

Cream Cheese Frosting
1-8 ounce package cream cheese, softened
1 stick butter/margarine, softened
1 pound powdered sugar, sifted
1 teaspoon vanilla
1 cup chopped pecans (optional)

Cream together cream cheese and butter beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy. Stir in pecans and spread on cool cake layers.

Applesauce Cake with a Caramel Glaze

Cake:
1 cup (2 sticks) unsalted butter
2 cups brown sugar
1 egg
3 cups all-purpose flour
1 tsp. ground cloves
2 cups raisins
2 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 cups unsweetened applesauce
1 cup chopped walnuts

Glaze:
1 cup brown sugar
¼ cup evaporated milk
¼ cup (½ stick) unsalted butter

1. Preheat oven to 350. Grease and flour (or spray) a 10 inch tube pan.
2. Cream butter until smooth. Gradually add brown sugar. Beat until light and fluffy.
3. Add egg and beat well.
4. Sift together 2 cups flour, baking soda, salt, and spices. Add to mix in batches alternating with applesauce, beating well each time.
5. Dredge raisins and walnuts in remaining flour. Fold raisins, nuts, and flour into batter.
6. Pour into pan and bake for 1 hour and 15 minutes or until done.
7. Cool cake in pan 15 pins then invert to a rack to cool completely.
8. Prepare glaze by combining all ingredients in a small sauce pan.
9. Heat glaze, stirring constantly until mixture boils and sugar dissolves.
10. Cook and stir constantly until mixture reaches 240 then drizzle on cake.

*Notes
-*-The first time I made this, I left out the raisins.

-*- I only had salted butter, so I used that in equal amounts, but omitted the salt in the cake recipe.

-*-The glaze will set up to a frosting consistency if you remove it from heat for awhile instead of drizzling immediately. I happened to like that much better than the glaze, but that’s simply my personal preference.