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Submit
your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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 Apple Sauce
Cake
Marguerite Gartner of Mt. Sidney
Ingredients:
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1 box seedless
raisins |
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2 cups water |
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1 cup
shortening |
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2 cups sugar |
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1 t nutmeg |
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1 t cloves |
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1 cup black
walnuts |
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1 T soda |
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4 cups flour |
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1 t cinnamon |
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1 t salt |
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1 cup
applesauce |
Directions: Simmer 1 box seedless raisins in 2 cups of water for
15 minutes. Add and mix remaining ingredients in order given. Bake 1 hour
at 300˚ in a tube pan.
Favorite Red Velvet Cupcakes
From Joann Hensley of McGaheysville
Ingredients:
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1⁄2 cup canola oil |
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1-1⁄2
cups sugar |
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2 eggs |
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2 T cocoa |
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2 oz. red food
coloring |
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2 cups
all-purpose flour, sifted |
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1 cup
buttermilk |
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1⁄2 t salt |
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1 t vanilla |
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1-1⁄2 t
baking soda |
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1 T vinegar |
Directions: Cream
oil with sugar and eggs in large mixing bowl. Make a paste of cocoa and
food coloring; mix into creamed mixture. Add flour, buttermilk and salt,
alternately. Stir in vanilla. Combine soda and vinegar; fold quickly into
batter. Place paper liners in muffin cups. Fill cups about 1⁄2 full.
Bake at 350˚ for 20 minutes or until toothpick inserted in center
comes out clean. Cool in pan 5 minutes. Remove to cooling rack; cool.
Decorate as desired.
 Sugar Cookies
From Marsha Howdyshell of Mount Solon
Ingredients:
| 4-1⁄2
cups flour |
| 1 t soda |
| 11⁄2
cups sugar |
| 2 eggs |
| 1⁄2 t salt |
| 1 cup
shortening or margarine |
| 1-1⁄2 T
vanilla |
| Icing |
| 1 egg white |
| 1 T water |
| 10x sugar |
Directions: Mix all ingredients and chill. Roll to 1⁄8''
thickness and cut into shapes. Bake at 350˚ for 8 to 10 minutes.
Icing: Mix egg and water and add 10x sugar until thickness to spread. Add
choice of food coloring.
Congos
From Harriet Hypes of New Castle
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2-3⁄4
cups flour |
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1⁄2 t
salt |
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2-1⁄2 t
baking powder |
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2⁄3 cup
oil |
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3 eggs |
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1 cup chopped
nuts (optional) |
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2 t vanilla |
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1 package
chocolate chips |
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1 lb. light
brown sugar |
Directions: Sift flour, salt, baking powder. Beat sugar into
eggs. Add oil, chocolate
chips and vanilla. Add sifted flour mixture and nuts. Bake in two 7'' x
11'' greased Pyrex baking pans. Bake in 325˚ oven for 20 to 25
minutes.
 Favorite Red Velvet Cupcakes
From Joann Hensley of McGaheysville
Ingredients:
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1⁄2
cup canola oil
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1-1⁄2
cups sugar
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2 eggs
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2 T cocoa
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2 oz. red food
coloring
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2 cups
all-purpose flour, sifted
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1 cup
buttermilk
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1⁄2
t salt
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1 t vanilla
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1-1⁄2 t
baking soda
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1 T vinegar
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Directions: Cream
oil with sugar and eggs in large mixing bowl. Make a paste of cocoa and
food coloring; mix into creamed mixture. Add flour, buttermilk and salt,
alternately. Stir in vanilla. Combine soda and vinegar; fold quickly into
batter. Place paper liners in muffin cups. Fill cups about 1⁄2 full.
Bake at 350˚ for 20 minutes or until toothpick inserted in center
comes out clean. Cool in pan 5 minutes. Remove to cooling rack; cool.
Decorate as desired.
Cream Cheese Pound Cake
Patricia Forrester of Windsor
Ingredients:
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1-1⁄2
cup chopped pecans, divided |
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1-1⁄2
cup soft butter |
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8-oz. pkg.
cream cheese (softened) |
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3 cups sugar |
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6 eggs |
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3 cups sifted
cake flour |
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dash salt |
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1-1⁄2 t
vanilla |
Directions: Sprinkle 1⁄2 cup pecans in a greased and
floured 10'' tube pan � set aside. Cream butter and cream cheese.
Gradually add sugar, beating until light and fluffy. Add eggs one at a
time and beat well after each. Add flour and salt � mix well. Add
vanilla and rest of pecans. Mix well. Bake at 325˚ 1-1⁄2 hours
or until toothpick comes out clean. Cool in pan 10 minutes. Remove from
pan and cool completely.
 Pecan Chocolate Chip Pie
From Hertha Nichols of Moneta
Ingredients:
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1 stick butter |
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1 cup sugar |
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3 eggs, beaten |
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1⁄2 cup
flour |
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pinch of salt |
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2 teaspoons
vanilla |
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1 cup
chocolate chips |
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1 cup pecans,
chopped |
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1 deep-dish
pie shell |
Directions: Preheat oven to 350˚. Cream butter and sugar
together. Add beaten eggs, flour, salt, and vanilla. Add chocolate chips
and pecans. Stir well. Pour into pie shell and bake for 30 minutes or
until center is set. Serves 8.
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