maleficent

All these recipes have made their way to the big litterbox in the Middle East, and each survived the trip.

Brown Sugar Pound Cake
1/2 cup butter, softened
2 cups packed brown sugar
5 eggs
2 teaspoons maple flavored extract
1 cup evaporated milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1/4 cup butter
1/2 cup packed brown sugar
1 1/2 cups sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1 Preheat oven to 325 degrees Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
2 In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
3 Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
4 To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
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Wrap cake tightly in plastic wrap -- several layers - -and put the cooled frosting in a Ziplock bag -- doubled or tripled.
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English Pound Cake

3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1 cup butter
3 cups white sugar
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon almond extract
6 eggs

1 Preheat oven to 350 degrees F Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the sour cream, vanilla, orange and almond extracts. Add eggs one at a time, alternating with flour mixture, beating well after each addition. Pour batter into prepared 10 inch tube pan.
3 Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Wrap tightly in plastic wrap, and tin foil.

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Applesauce Cake
1/2 c. Shortening
2 c. Sugar
1 Egg
1 1/2 c. Apple Sauce, i like the chunky, but I don't think it matters
2 1/2 c. Flour
1/4 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. All-Spice
1 c. Chopped Raisins (if you are going to use the, chopping them makes them so much better)
1 c. Chopped Nuts (I mix pecans and walnuts, but any nut will do)
2 tsp. Soda
1/2 c. Boiling Water

1. Cream shortening and add sugar gradually.
2. Add beaten egg and apple sauce.
3. Sift flour before measuring. Use a little of the same flour to sift over fruit and nuts (to prevent sticking)
4. Sift remaining flour with salt and spices.
5. Dissolve soda in boiling water.
6. Then add flour mixture alternately with the water to the creamed mixture.
7. Add the floured raisins and nuts.
8. Pour into tube pan(or loaf pan), greased and floured. Bake for one hour in moderate heat over 350 degrees.

Tightly wrap in plastic wrap and tin foil

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Ranger Cookies

1/2 cup butter
1/2 cup crisco
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 cups oatmeal
1 cup granola cereal (with or without raisins)
1/2 cup coconut
1/2 cup Chopped nuts
1/2 cup Chocolate Chips
1/2 cup Butterscotch Chips

Cream shortening, butter and sugar. Beat in eggs and vanilla. Mix in the dry ingredients that have been sifted together. Stir in oatmeal, coconut and wheaties. Drop by teaspoonfuls on cookie sheets. Makes 6 Dozen. Bake at 375 for 10 to 12 Minutes.

The last 4 ingredients you can substitute for whatever you want - include them all, or just some = just so you have 2 cups all together.
You can substitute the granola cereal with Wheaties, or Cornflakes or some other cereal.

For shipping, these can be made as bars -- they tend to pack easier that way.

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