Pineapple Angel Food Cake
Combine:
one package angel food cake mix
20-oz can of crushed pineapple
Put in ungreased 9x13 pan. Bake at 350° for about 40 minutes.
Serve with whipped cream.
Combine:
one package angel food cake mix
20-oz can of crushed pineapple
Put in ungreased 9x13 pan. Bake at 350° for about 40 minutes.
Serve with whipped cream.
Combine:
2 cups boiling water
1 cup rolled oats
1/3 cup shortening
1/2 cup light molasses
4 tsp salt
Cool to lukewarm.
Add 2 packages yeast, compressed or dry granular; mix well.
Blend in 2 eggs
Add 5.5 cups sifted Pillsbury's Best Enriched flour; mix until dough is well-blended. (This dough will be softere than a kneaded dough.) Place dough in greased bowl and cover.
Store in refrigerator or cold place at least two hours or until needed.
Shape chilled dough into two loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.
Let rise in warm place (80° to 85°) until double in bluk, about 2 hours.
Bake in moderate overn (375°) for one hour.
Makes two loaves.
Eldora's Notes
Anna Pillsbury speciality; excellent toasted, too.
Honeycomb:
1 cup sugar
1 cup dark corn syrup
1 Tbsp whtie vinegar
1 Tbsp baking soda
Chocolate coating:
1 12-oz package semisweet chocolate chips
3 Tbsp solid vegetable shortening
1 ounce unsweetened baking chocolate, broken into pieces
To prepare the honeycomb:
Line 8x8 in baking dish with foil. Butter generously. Set aside.
In 2-quart microwave-safe bowl, combine sugar, corn syrup, and vinegar. Cook on high (600-700 watts) for 3 minutes, stirring several times. Continue to cook 7 to 10 minutes or until mixture has thickened and candy thermometer registeres 300 degrees (or until small amount of mixtrue separates into hard and brittle threads when dropped into very cold water). Quickly stir in baking soda (mixture will foam), blending completely. Pour into prepared dish, tilting to cover bottom evenly. Cool at room temperature for 1 hour or until firm. (Note: Do not refrigerate.) Break honeycomb into pieces and set aside.
To prepeare chocolate coating:
In 2-quart microwave-safe bowl, combine chocolate chips, shortening, and baking chocolate. Using wood sppon, stir through to melt thoroughly. (Note: Chocolate will not appear melted until stirred; do not cook chocolate, just heat long enought ot soften.)
To finish candy:
Dip honeycomb piecs into chocolate, covering completely. Place on wax paper. Cool at room temperature.
1 cup sugar
1 Tbsp baking soda
1 cup dark corn syrup
1 Tbsp vinegar
Combine sugar, syrup, and vinegar in large sauce pan (large so it doesn't foam over) and cook over medium heat. Stirring until sugar dissolves.
Continue cooking to 300%#176; without wtirring. Remove from heat and stir in baking soda. Mix will (this will foam) and pour into 9x9x2 buttered pan. Cool and break. Dip in chocolate if desired.
Eldora's Notes
Very good
1/2 cup sugar
1/2 cup brown sugar
1 cup shortening (half butter)
1 egg
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp cream of tartar
Cream first five ingredients. Add dry ingredients. Form into balls, dip top half in water, then granulated sugar. Place on ungreased baking sheet. Press down with finger. bake 425° for 8-10 minutes.
Makes 4 dozen.
Eldora's notes
Excellent