Ingredients

• *Cake – Prepare and bake 1 pkg white cake mix in 9 inch layer pans according to the directions
• Pink Seven Minute Frosting:
• 2 egg whites
• 1/4 tsp cream of tartar
• 1 1/2 cups sugar
• 1/4 tsp almond extract
• 1/3 cup maraschino cherry syrup
• Baltimore Filling:
• 1/3 of the 7 Minute Frosting
• 2 tsp instant tea
• 1/4 cup chopped nuts
• 1/2 cup chopped maraschino cherries
• 1/4 cup flaked coconut

Directions

Frosting:

Combine egg whites, sugar, cherry syrup and cream of tartar in top of double boiler. With electric mixer at high speed, beat 1 minutes. Palce over rapidly boiling water and continue beating on high speed until peaks form, about 7 minutes. Turn into large bowl. Add almond extract and continue beating until thick enough to spread.

Baltimore Filling:

Take out 1/3 cup of the frosting and stir in: instant tea, cherries, nuts and coconut.. spread filling between layers. Frost top and sides of cake with remaining frosting.

*Aunt Kathy

Ingredients

• 1 (10 oz.) pkg. large marshmallows
• 1/4 c. margarine (melted)
• 1/4 c. sugar
• 1 T. cinnamon
• 2 cans Crescent rolls
• Glaze:
• 1 c. powdered sugar
• 2 T. milk
• Dash of ground cinnamon
• 1/4 to 1/2 tsp. vanilla

Directions

In a small mixing bowl, combine sugar and cinnamon; mix well. Dip each marshmallow in melted margarine; then roll each in cinnamon/sugar mixture.
Firmly wrap each in a triangle from crescent roll.
Dip roll in melted margarine and place in muffin tins.
Bake at 375 degrees for 10 to 15 minutes.
While muffins are baking, prepare glaze.

Glaze:

1 c. powdered sugar
2 T. milk Dash of ground cinnamon
1/4 to 1/2 tsp. vanilla

In a large mixing bowl, combine all ingredients and mix well. Pour over hot marshmallow muffins and serve warm.

Ingredients

• MERINGUE (Prepare before mixing cake.)
• 3 egg whites
• 1/8 teaspoon salt
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 2 tablespoons
• 1 teaspoon vanilla
• CAKE (Measure ingredients before making meringue.)
• 1 1/4 cups sifted Cake Flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup shortening
• 1 egg
• 1 teaspoon vanilla

Directions

Taken from: 55 Favorite Cake Recipes: Kate Smith

This festive cake needs no frosting. The meringue topping is baked right with the cake. It’s good served plain or topped with whipped cream. Strawberries or ice cream take it right into the “superb” class.

BAKE at 350° F. for 35 to 40 minutes.
MAKES 9-inch square cake.
All ingredients should be at room temperature.

MERINGUE
(Prepare before mixing cake.)

Beat . . . 3 egg whites and
1/8 teaspoon salt with rotary beater until foamy.*

Add . . . 1/2 teaspoon cream of tartar and beat until stiff and dry.

Beat in . . . 3/4 cup sugar, 2 tablespoons at a time, until mixture stands in very stiff peaks. Last half of sugar may be folded in.

Add . . . 1 teaspoon vanilla

*Meringue may be mixed with electric mixer. Use large mixer bowl; beat at high speed until mixture is very stiff.

CAKE
(Measure ingredients before making meringue.)

Sift together . . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2/3 cup sugar

Add . . . 1/2 cup milk
1/4 cup shortening
1 egg
1 teaspoon vanilla

Beat . . . for 2 minutes, 300 strokes, until batter is well blended.*

Pour . . . into 9×9×2-inch pan lined with waxed paper that extends 1 inch beyond rim of pan.

Spread . . . meringue over batter.

Bake . . . in moderate oven (350° F.) 35 to 40 minutes. Remove from pan and cool. Serve with whipped cream, if desired.

*To mix cake with electric mixer, use small mixer bowl and blend at low speed; then beat at medium speed for 2 minutes.

Ingredients

• 6 regular-size (or 13 individual-size, ) Milky Ways
• 2 sticks (1 cup) butter or margarine
• 2 cup sugar
• 4 eggs
• 2 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1 1/4 cup buttermilk
• 1 tsp vanilla
• 1 cup chopped nuts

Directions

In heavy saucepan over low heat, melt candy bars with 1 stick of the
butter, stirring frequently until smooth. Remove from heat and allow
to cool.

Beat remaining stick of butter and sugar until light and fluffy. Add
eggs one at a time, mixing well after each addition. Stir together
flour and baking soda and add to butter alternately with buttermilk,
mixing just until dry ingredients are moistened. Blend in cooled
Milky Way mixture, vanilla and nuts.

Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in
350 F. oven 1 hour and 20 minutes, or until top springs back when
touched lightly and wooden pick inserted in center comes out clean.
(Top will be quite dark.)

Cool 10 minutes before removing from pan and cooling on wire rack.

Serves 6.

Ingredients

• 1 bag of mini-Oreo cookies
• 3 (8-oz.) pkgs. cream cheese, softened
• 3/4 cup sugar
• 3 eggs, at room temperature
• 1 tsp. orange extract OR 1 tbl. Grand Marnier liqueur
• Whipped cream
• Strawberries

Directions

Makes 26 medium-size cupcakes or about 100 minicupcakes.

1. Put minipaper cups (I use Wilton’s bonbon gold cups.) in minicupcake tins. Place a mini-Oreo cookie in the bottom of each paper cup.

2. Beat the softened cream cheese with the sugar until well blended.

3. Add eggs one at a time until each has been incorporated. Add orange extract or orange liqueur and blend.

4. Pour a small amount over each Oreo until the paper cup is 3/4 filled. Bake at 325 degrees for 10 to 12 minutes or until almost set. Cool and refrigerate until served.

5. To garnish, top with a dab of whipped cream and an Oreo “top hat.” Some fresh strawberries will brighten up the plates.