-VIVIAN THIELE NRHF19C
1 1/2 c Flour
1 ts Vinegar
1 c Sugar
1 ts Vanilla
1/4 c Cocoa
5 tb Oil
1/2 ts Salt
1 c -Cold Water
1 ts Soda
Beat all ingredients together. Spoon into preheated pockets until each
level is full. Close and bake about 5 minutes or until cakes spring back
when touched. Lift out and bake second batch. makes 12-16 cakes
Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar;
1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together
in bowl until a soft dough form. Divide dough evenly into ungreased
pockets. Using a rubber spatula, quickly spread it into the corners. Close
and bake five minutes or until golden brown. To serve: Slice hot shortcakes
open with sharp knife. Lay just half in bottom of dessert dish and cover
with sliced and sweetened strawberries. Top with other half a small spoon
of berries and whipped cream. recipes makes 8 pockets.
Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may
be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8
slices white bread buttered one side. Drain pineapple slices and cut each
in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices
on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay
pineapple slices over pockets’ indentations. Top with 4 remaining bread
slices, buttered side up. Close lid and cook 5 minutes or until bread is
golden brown. Cool slightly before serving.
Yields
6 Servings