Cookbook 3-21

“Apple Cake With Rum Sauce”

(for the cake)
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
1 c. margarine, softened
2 eggs
2 tsp. vanilla
1/2 tsp. butter extract
2 T. water
4 apples, pealed and diced
1 c. pecans
Preheat oven to 350. grease and flour a 9 by 13 pan. Sift or whisk the dry ingredients. Set aside. Cream the sugar, margarine, and beat in the eggs. Stir in the liquid ingredients. Beat in the dry ingredients in that. Add the nuts and apples and stir until combined. Bake for 40 to 45 minutes.
(for the rum sauce)
1 c. water
1/2 c. margarine
2 tsp. flour
a shake of salt
2 tsp. vanilla
1/4 tsp. butter extract
2 tsp. rum flavor (but used regular rum)
In a saucepan, combine the water and margarine. Bring to a boil. Mix 1 cup of sugar, the flour, salt, and stir in saucepan and bring to a boil. Stir in the flavorings.
When it’s warm, you can pour over the cake slices. Can serve with ice cream or Cool Whip.

Marian Embree, Moberly

“Mahogany Cake”

1 1/2 c. sugar
1/2 c. butter or oleo
3 eggs
1/2 c. grated chocolate
2 c. flour
1 c. sweet milk
1 tsp. soda
1 tsp. vanilla

Cream the butter and sugar, melt grated chocolate in half of the milk by setting in a pan of hot water. Put soda in remainder of milk. Beat eggs until light. Add milk and soda mixture, then milk and chocolate mixture. Add eggs, flour and vanilla. Beat well. Bake in two layer pans at 350 for 35 minutes.

submitted by Juanita Cooper of Moberly in 2nd KWIXland Cookbook

“Quick Tartar Sauce”

1 c. mayonnaise
2 T. pickle relish
1 T. chopped onion
1 T. minced parsley
1 T. chopped pimento

Mix together and chill. Makes 1 1/2 c.

submitted by Ruth Kelley of Salisbury in 2nd KWIXland Cookbook

“Strawberry Whip” (diabetic)

1 pkg. unflavored gelatin
1 c. very hot water
1 pkg. dietary whipped topping
2 c. strawberries, mashed and drained well

Mix gelatin in water and then cool until thickened. Beat whipped topping according to package directions. Place strawberries that have been mashed and drained well in a blender with the gelatin. Blend until smooth. Mix with topping. Chill.

submitted by Dorothy Johnson, Cairo in 2nd KWIXland Cookbook

-what is the difference between marinara sauce and spaghetti sauce
ITALIAN SAUCE MAY HAVE MORE SPICES
MARINARA IS A THIN TOMATO SAUCE WITH NO MEAT