Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (29 page)

Make sure your sheet cake stays party-perfect. Insert toothpicks halfway into the cake before covering in plastic wrap. They’ll keep the plastic wrap from touching the frosting.

Picnic Basket Cake

Fruit, nuts and chocolate…yum! Wrap squares in wax paper to tuck in a lunchbox.

2-1/4 c. all-purpose flour

1 c. brown sugar, packed

2 t. baking soda

1 t. salt

2 eggs, beaten

1/4 c. butter, softened

16-oz. can fruit cocktail

1/2 c. chopped walnuts

1/2 c. semi-sweet chocolate chips

In a large bowl, mix flour, brown sugar, baking soda and salt. Add eggs, butter and undrained fruit cocktail. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into a greased and floured 13"x9" baking pan. Sprinkle walnuts and chips on top. Bake at 350 degrees for 35 to 40 minutes, until the center springs back when touched. Let cool before slicing. Makes 12 to 15 servings.

Grease and flour cake pans in a jiffy! Grease the pan, sprinkle with flour, cover with plastic wrap and give it a good shake.

Fudgy Layer Cake

Rich, chocolatey flavor…a fudgy treat that can’t be beat!

1/4 c. butter

1/4 c. shortening

2 c. sugar

2 t. vanilla extract

2 eggs, beaten

1-3/4 c. all-purpose flour

3/4 c. baking cocoa

1-1/2 t. baking powder

1-1/2 t. baking soda

3/4 t. salt

1-3/4 c. milk

In a large bowl, blend butter, shortening, sugar and vanilla until fluffy; stir in eggs. In a separate bowl, mix together flour, cocoa, baking powder, baking soda and salt; add to butter mixture alternately with milk. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into 2 greased and floured 9" round cake pans. Bake at 350 degrees for 30 to 35 minutes, until center tests clean with a toothpick. Turn out layers onto a wire rack; cool completely. Assemble cake with Cocoa Frosting. Serves 12.

Cocoa Frosting:

6 T. butter, softened

1/2 c. baking cocoa

2-2/3 c. powdered sugar

2/3 c. milk, divided

1 t. vanilla extract

Stir together butter and cocoa in a large bowl. Add powdered sugar alternately with 1/3 cup milk. Beat until smooth and creamy; add remaining milk to desired consistency. Stir in vanilla.

No more frosting smudges on the cake plate! Tuck strips of wax paper under the edges of the bottom layer. Discard the paper when you’re done.

Classic Carrot Layer Cake

Delicious to eat and almost good for you!

4 eggs, beaten

1-3/4 c. sugar

1 c. oil

2 c. all-purpose flour

2 t. baking soda

1 t. salt

1 t. cinnamon

1 c. carrot, peeled and shredded

1 c. apple, peeled, cored and coarsely chopped

1/2 c. chopped walnuts

In a large bowl, beat together eggs, sugar and oil; set aside. In a separate bowl, mix together flour, baking soda, salt and cinnamon; stir into egg mixture. Add carrot, apple and walnuts; mix well. Pour batter into 2 greased and floured 9" round cake pans. Bake at 350 degrees for 30 to 35 minutes, until a toothpick inserted in the center tests clean. Set pans on wire racks to cool for 10 minutes. Turn layers out of pans; cool completely. Assemble cake with Cream Cheese Frosting. Makes 12 servings.

Cream Cheese Frosting:

8-oz. pkg. cream cheese, softened

1/2 c. butter, softened

2 t. vanilla extract

4-1/2 to 5 c. powdered sugar

Blend together cream cheese, butter and vanilla until fluffy. Gradually mix in powdered sugar until smooth.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.
– Garfield

Strawberry Shortcake

Nothing says “summertime” like strawberry shortcake! Use juicy ripe peaches for a different take on this wonderful summer treat.

1 c. all-purpose flour

1 t. baking powder

1/2 c. sugar

1 egg, beaten

1/2 c. milk

1-1/4 t. vanilla extract

2 T. butter, softened

3 to 4 c. strawberries, hulled, sliced and divided

Garnish: whipped cream

In a large bowl, mix together flour, baking powder and sugar. Add egg, milk and vanilla; stir well. Pour batter into a greased and floured 9" round cake pan. Bake at 350 degrees for 15 to 20 minutes, until set and golden. Turn cake out onto a wire rack; cool slightly. Split cake in half horizontally and place bottom layer on a serving plate. Top with butter and strawberries, reserving a few berries for garnish. Add top layer. Garnish with whipped cream and reserved strawberries. Cut into wedges to serve. Serves 8.

Use a plastic drinking straw to hull strawberries with ease. Just push the straw through the end without a stem and the green, leafy top will pop right off!

Luscious Strawberry Pie

This pie crust is super-easy to make…no rolling pin needed! But it’s fine to use a ready-made pie crust instead. Pie to die for!

1-1/2 c. water

3/4 c. sugar

2 T. cornstarch

1/8 t. salt

3-oz. pkg. strawberry gelatin mix

4 c. strawberries, hulled and sliced

Garnish: whipped cream

Make and bake Pat & Go Pie Crust; set aside. Meanwhile, in a 2-quart saucepan over medium-high heat, stir together water, sugar, cornstarch and salt. Bring to a boil, stirring until clear; stir in dry gelatin mix until dissolved. Remove from heat; pour 1/4 of gelatin mixture into crust. Arrange strawberries in crust; pour remaining gelatin mixture over the top. Cover and refrigerate until set, 2 to 3 hours. Serve with whipped cream. Serves 8.

Pat & Go Pie Crust:

1 c. all-purpose flour

2 T. powdered sugar

1/2 c. butter, softened

Combine flour and powdered sugar; cut butter into flour mixture with a fork until crumbly. Pat into a 9" pie plate. Bake at 350 degrees for 15 minutes; cool.

To keep berries at their freshest, place unwashed berries in a bowl, cover loosely and place in the coldest part of the fridge for up to 3 days. Gently wash them only when you’re ready to use them.

Fresh Peach Pie

So simple to make…simply irresistible to eat. A full belly is a happy belly!

2 9-inch pie crusts

10 to 12 peaches, peeled, pitted, sliced and divided

1/4 c. butter

1/3 c. all-purpose flour

1 c. plus 1 T. sugar, divided

Garnish: vanilla ice cream

Place one crust in a 9" pie plate. Arrange 1/4 of peach slices in crust. In a bowl, mix butter, flour and one cup sugar with a fork until crumbly. Sprinkle 1/4 of butter mixture over peaches. Repeat layers. Add remaining crust; flute edges and cut vents with a knife tip. Sprinkle remaining sugar over crust. Bake at 350 degrees for 45 minutes, or until bubbly and crust is golden. Serve warm, topped with a scoop of ice cream. Makes 8 servings.

A neighborhood pie party is a tasty way to get together with nearby friends! Invite everyone to bring their best-loved pies…you provide the ice cream, whipped cream, beverages and a big stack of napkins. Easy and fun!