1 tablespoon apple cider vinegar
3/4 cup milk
1 1/4 cups white sugar
1/2 cup vegetable shortening
3 eggs
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup butter or margarine, softened
1 egg yolk
1/8 teaspoon salt
3 1/2 cups confectioners’ sugar
2 tablespoons hot water
2 tablespoons unsweetened cocoa powder
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (10 inch) angel food cake
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee
Cake:
2 cups self-rising flour
3 teaspoons pumpkin pie spice
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1/4 cup melted butter
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs, lightly beaten
Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1 teaspoon rum extract
1 tablespoon milk
2 cups brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1 egg, beaten
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
1 cup chopped walnuts
2 (6 ounce) packages toffee baking bits
2 (0.6 ounce) cakes compressed yeast cake, crumbled
1 tablespoon sugar
1/2 cup warm water (80 to 90 degrees F)
1/3 cup shortening, melted
1/2 cup sugar
1 egg, beaten
3 1/2 cups all-purpose flour, divided
1/2 cup warm milk (80 to 90 degrees F)
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup shortening
2 teaspoons vanilla extract
Pinch salt
2 (16 ounce) cans peaches in heavy syrup, drained
1 (18.25 ounce) package yellow cake mix
1 cup lemon-lime flavored carbonated beverage
1/3 cup vegetable oil
1/2 cup crushed pineapple, drained
1/2 cup semisweet chocolate chips
2 eggs
1/3 teaspoon ground allspice
1/2 cup shortening
1 1/2 cups packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
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