Sweets for Your Sweetheart
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your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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Agnes Adack�s Chocolate Pound Cake
From Judy Swader of Skippers
Ingredients:
 | 1⁄2 lb. butter (2 sticks) |
| 1⁄2 cup shortening |
| 5 eggs |
| 3 cups sugar |
| 3 cups flour |
| 1⁄2 t baking powder |
| 1⁄2 t salt |
| 4-5 T cocoa |
| 1 cup milk |
| 1 t vanilla |
Directions: Cream butter and shortening. Add sugar and eggs. Sift dry
ingredients. Add to first mixture at the same time with the milk and
vanilla. Mix well. Coat a Bundt pan or one of your choice with cooking
spray. Bake at 350˚ for approximately 1 hour or until done. Serve
plain, with glaze or favorite frosting. I like it better plain. Enjoy!!
This recipe was given to my mother when I was a teenager, and she had me
make it all the time. I won a Bake Off with it when I was a teenager!
Lemon Lush
From Elizabeth Moreland of Waldorf, MD
Step 1:
| 1⁄2 cup butter |
| 1⁄2 cup chopped pecans |
| 1 cup flour |
Mix together and place in a 13'' x 9'' pan. Bake at 350˚ for 15
minutes.
Step 2:
| 8 oz. cream cheese |
| 1 cup powdered sugar |
| 1 cup whipped topping |
Cream these ingredients and spread over Step 1 when cool.
Step 3:
| 2 packages instant lemon pudding (3 1⁄2 oz.) |
| 3 cups milk |
Mix and spread over the cheese mixture and then top with whipped
topping.
Carrot Cake
From Mildred H. Huffman of Lexington
Ingredients:
| 2 cups flour |
| 2 t baking powder |
| 2 t cinnamon |
| 1⁄2 t salt |
| 1 1⁄2 t soda |
| 4 eggs |
| 1 3⁄4 cups sugar |
| 1 1⁄3 cups vegetable oil |
| 2 teaspoons vanilla |
| 1 (8-oz.) can drained crushed pineapple |
| 2 cups grated carrots |
| 1⁄2 cup walnuts |
Directions: Sift flour, baking powder, cinnamon, salt, and soda
together. Set aside. Beat eggs and sugar together in large bowl for 5
minutes or more. Add oil in slowly. Mix well; add vanilla and mix. Fold in
flour mixture; mix well. Fold in pineapple, carrots, and nuts. Pour into a
greased and floured tube pan. Bake at 350˚ for approximately 50
minutes. Cool on wire rack. Frosting: 4 oz. cream cheese, 1⁄4 cup
margarine, 1⁄3 cup and 1 T confectioner�s sugar, dash of lemon
juice, 2 t vanilla. Cream the above ingredients together. Frost cake when
cool; then refrigerate. Serves 10-12.
Kabookie Pie
From Edith Tanner of South Hill
Ingredients:
| 1 can Eagle brand milk |
| 1⁄2 cup Real Lemon juice |
| 1 (20 oz.) can crushed pineapple (well drained) |
| 1 can mandarin oranges (drained and cut up) |
| 1 (12 oz.) whipped topping, thawed |
| 2 graham cracker crusts |
Directions: Mix milk with lemon juice. Add fruit, fold in Cool Whip,
and mix until fluffy. Pour into crusts and chill at least 4 hours. (I use
fat-free milk and whipped topping � yummy!)
Hazel�s Pecan Pie
From Ann Atkinson of Richmond
Ingredients:
| 1⁄2 cup white sugar |
| 1⁄2 cup brown sugar |
| 1 cup white Karo syrup (1⁄2 bottle) |
| 2 eggs |
| 1⁄3 stick butter |
| 1 cup pecans |
| 1⁄2 t vanilla |
Directions: Mix well. Put into pastry shell that has been pre-cooked
for about 5 minutes and bake at 325-350˚ until set (about 45
minutes). A double recipe makes 3 small pies. This is absolutely
delicious!
Polka Daters
From Edna Bratz of Unionville
- Mix 1 1⁄4 cups chopped dates and 1 cup hot water � cool.
- Beat until creamy 1 cup butter, 1 1⁄4 cups sugar, 2 eggs.
Stir in gradually 1 3⁄4 cups flour and 1 1⁄2 t baking soda.
- Stir in date mixture, 1 t vanilla and 1⁄2 cup chocolate
chips. Spread in a greased 15'' x 10'' x 1'' pan.
- Top with 1⁄2 cup chocolate chips and 1⁄2 cup broken
nuts. Bake at 350˚ approximately 30 minutes (until knife
inserted comes out clean).
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