YELLOW CAR
2% cups ali-pu_ose flour 1½ caps sugar
1 tablesp_n beking powder 2 teaspoons vanilla
1 teaspeon sNl 3 eggs
_/-_cup shortemng I cup milk
% cup butter
Grease and flour 2 (8- inch) layer pans, On waxed paper mix together flour, baking powder
and salt. Set aside_ N 3_quart mixing how/mix shorlening, butter, sugar and vanilla. Add
eggs one at a time, mixing well after each addition. Gradually add milk and flour iNxture.
Mix at:high speed for 3 minums, _raping down side of bowl if necessary. Turn Niter into
prepared pans_ Bake in Convection Mode N 275'_F for 30 m 35 minuma or until cake roster
inserted in center comes ant clean Makes 2 (8-inch) layers.
NOTE: To bake 2 (9o,inch) layers, use 2 racks. Stagger layers on racks. Bake for 30 m 35
minutes. Remove layer on top maR. Bake second layer an: additionN 5 minutes,
Makes 2 (9--inch) layers,
JELLY ROLL
½ cup all-propose flour _*acup granulated sug_
I teaspeon baking powder 1 teaspoun vanilIa
_'_teaspoon salt % cup confectioners sugar
4 eggs 1 jar (I2 oz_)rasp_rvjelly
l:_ehemin Conv_tion Mode at 325°F fur 5 minutes, lane boftom of I 5_i)x 10½ x 1-inch
jelly roll pan with waxed paper; grea_ paper. In srnalI bowl mix together fi,_t 3 ingredients.
In 2-quart mixing bowl, with electric mixer at high speed, heat eggs umil foamy _GraduaRy
hen in % cup sugar; beat 3 m 5 minutes or until mixture is very*thick and light colored. Stir
in vanilla. Fold in flour mixture just until batter is smootK Spread evenly in pmp_ed pan.
B_e about 20 minutes or unlii center springs back when lightly touched. Sprinkle clean dish
mwd with confectioners sugar. Immediately loosen _ges of sponge r!ll with k_ife_ Turn
onto mwd. Remove paper; trim any uneven edges. Roll cake and tow'd, slatting at narrow
end, C_I, Unroll s_nge roll; spread with idly. Reroll and cover. Chili several hours or
overnight_ Makes 8 m l0 servings,
CARROT NUT CAKE
2 cups all-pm_pese flour 2 cups sugar
I cup chopped pecans or walnuts 4 eggs:
2 teasp_x_ns baking powder 1 cup vegetable oil
2 teaspoons ground cinnamon I parred carrols, cleaned and
1 teaspc_m baking _da finely' gated
1 teaspnon _lt Cream Ch_se Frosting
Grease and flour 10-inch Bundt or anget food cake pan. Combine flour, nuts, baring
pewder, cinnamon, baking soda and sail Set aside, In 3 -quart mixing _wl, wiN: eleclric
mixer at medium speed, Negtd sugar, eggs and oit. Add carrots and mix we/1. Stir in flour
mixture, mixing well until comNne& Pout" into prepared pan. Bake in Convection McKle at
325°F for 50 minutes or until cake pulls away from sides of pan0 Remuve from pan. C(ml
_mpletelyo Frost with Cream Chee_ Fr{_ting, Makes 1 Bundt cake.
CREAM CHEESE FROSTING:
% cup butter or margarine 1 teaspoon vanilla
I package (3 oz.) cream cheese 2 teaspoons lemon juice
% cup milk 2 cups confectioners sugar
N 3-quart INxing bowl, with el_tnc mixer at medium s_ed, combine atl ingredients, Beat
umiI fluffy,.
3O
CHCK;OLATE-COVE_D MER_GU_ COOKIES
2 egg whites % cup sugar
% teaspoon cream of ta_xar l cup chopped nuts or I package
1 teaspoon vanilla (6 oz0 chocolate morsels
In 3-quart mixing bowl beat egg whites and cream of tartar until soft: peaks form. Beat m
vandla, then sugar (1 tablespoon at a time) until very, sdf f, glossy peaks form when beater
is rinsed, Fold m nnts or chocolate morsels. Drop by roundexJ teasF<)onMs onto greased
c(×_e sheel BaRe in Conv_tion Mc_te at 275°F for 30 minutes* or until lightly golden.
C_x_I on rack, MaRes 3_ dozen cookies.
CHOCOLATE CHIP COOKIES
cup butter or margarine, 2 cups allopurpo_ flour
sol.ned 95tcas_on baking soda
zA cup sugar _/__teasp_n salt
V, cup brown sugar, firmly packed V2 cap chopped walm3ts
1% teaspoons wmtl/a I package (6 oz.) s_mi-
t egg sweet chocolate morsels
In 3-c aart mixing bowl mix together butter and sugars until cre_ur_y. Add vanilla and egg.
Mix thoroughly. Combine the flour, baking s_a and salt and mix into batter. Sdr in walnuts
and ch_olate morsels. Drop by rounded teaspoonfuls onto tmgma_d cookie sheet. Bake in
Convection Mode at 300°F for 8 m 10 minutes* or until lightly browned. Cool. Makes 4 to 5
dozen cookies.
BUTTER- NUT COOKIES
2 cup butter, softened 1 cup all purpose flour
¼ cup sugar Sugar (optional)
_easp¢_m wmilla Pecan halves
N 3oquart mixing bow/mix together baiter and sugar until creamy. Add vanilla, Mix in flour
umil thoroughly mixed, Shape dough into I -inch balis. Roll in sugar, if desired. Nace on
cnoMe sheet. Flatten wiIh palm of hand, Press nut half in center of each cookie. Bake in
Convection Mtxle at 3IX)°F for 12 to [5 minutes* or until lightly browned. Cool. Makes 2
dozen c_mkies,
VAR !KFION:
JELLY COOKIES
Shape rata l.-inch bails. Make hollow in center with finger. Bake in oven at 303°F for 12 to
i5 minutes* or until lightly browned. Fill with favorite jelly and bake 2 minutes longer.
PEANUT BUYER COOKIES
•_cup buUer or margarine ½ cup peanut butter
7: cup sugar _/_ teaspoon vanilla
_/_cup brown sugar, firmly packed t ½ cups atl-pu_ose flour
1 egg I teaspoon baking soda
_A teaspoon salt
In 3-quart mixing bowl mix together butter and sugars until creamy. Beat in egg, pemmt
butter and vaNlla. Cowibine remaining ingredients. Gradually acid to sugar mixture,
strring well until blended. Shape dough into binch balls. Nace on ungrea_d cookie
sheet. Flatten with fork. Bake in Convectinn Mode at 300'_F for t0 to/2 _nutes* or
until browne& Makes about 3 Y, dozen (2dnch) cookies.
*When using two racks, bake bottom rock an additional 5 minutes_
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