Pam Cooking

Julie gave this to me last year, and I killed the starter, then Les gave it to me a few months ago...lets see how long it lasts. 1 cup live yeast starter (see above) day 1: Do nothing with the starter. days 2-5: Stir with a wooden spoon. day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon. days 7-9: Stir with a wooden spoon. Day 10: Add 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well. 1 cup oil 1/2 cup milk 3 eggs 1/2 tsp vanilla In a separate bowl combine the following dry ingredients and mix well: 2 cups flour 1/2 cup sugar 2 tsp baking powder 2 tsp cinnamon 1/2 tsp baking soda 1 - (5.1 oz) box instant vanilla pudding 1/2 tsp salt 1 cup nuts Add dry ingre...

Chocolate Pear Pudding Cake It sounds unusual, but it is delicious. Gary found the recipe on NPR from the comfort food cook, Nigella . Especially nice on fast Sundays. Ingredients 2 cans (14 ounces each) pear halves in juice 1 cup plus 2 tablespoons sugar 3/4 cup plus 1 tablespoon flour 1/4 cup cocoa powder 10 tablespoons (1 ¼ sticks) softened butter, plus more for greasing 1 teaspoon baking powder 1/4 teaspoon baking soda 2 eggs 2 teaspoons vanilla extract Instructions 1. Preheat the oven to 400 degrees F. Lightly grease an 8 1/2-inch square ovenproof dish with butter. 2. Drain the pears and arrange them in the dish. 3. Combine the remaining ingredients in a food processor and blitz till you have a batter with a soft dropping consistency. 4. Spread the batter over the pears. Bake for 30 minutes. 5. Let stand for 5 or 10 minutes before slicing. (I cut 2 down and 2 across to make 9 slices.) Serve with chocolate sauce. Serves 6 to 9.

This is really good, the cream cheese frosting totally makes it....found at allrecipes.com INGREDIENTS 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, sof...

This is Katie, sister's favorite. Very Rich, very pretty, and very good with a scoop of ice cream on top. I don't really like pumpkin pie, but this has the flavor without being "entirely pumpkin". I tried to make pumpkin soup from the rest of the pumpkin, thinking it would taste like butternut squash soup (which I love) it bombed. 1) Mix 1 Cake mix(reserve 2 cups) 2 eggs 1 stick butter. Press into greased cake pan. 2) Mix 3 cups pumpkin 4 eggs 1 1/2 c. sugar 2 cups milk 2 tsp cinnamon 1 tsp salt 1/2 tsp cloves 1 tsp ginger Pour over cake mix 3) Mix 2 cups reseve cake mix 1 stick butter Sprinkle over pumpkin. Bake 60 minutes at 400F

1/4 cup butter or margarine, melted 1/4 cup shortening 1 cup sugar 1 teaspoon vanilla extract 1-1/3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 3 egg whites For the Cakes: In a large mixing bowl, cream the butter, shortening and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into a greased 9-inch square baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-inch squares. Place 1/2 inch apart on a rack in a 15 inch x 10 inch x 1-inch pan. from www.dianasdesserts.com Poured Fondant: 2/3 to 3/4 3 TB clear Karo syrup 2 lbs. confectioner's sugar ...add 1 tsp. almond extract right before pouring......