Diana Jones, of Crescent, Okla., requested a recipe for Peanut Butter Sheet Cake. This recipe was contributed by Rose M. Dietz, of Hoisington, Kan., and was printed in CAPPER’S July 2, 1991.
Peanut Butter Sheet Cake
2 cups flour
1 teaspoon baking soda
3 cups sugar, divided
½ teaspoon salt
½ cup vegetable oil
¾ cup plus 1 tablespoon margarine, divided
1 cup extra crunchy peanut butter, divided
1 cup water
2 eggs, beaten
2 teaspoons vanilla, divided
½ cup buttermilk
½ cup evaporated milk
½ cup miniature marshmallows
In a bowl, mix together flour, baking soda, 2 cups sugar and salt; set aside.
In a saucepan, bring oil, ¾ cup margarine, ½ cup peanut butter and water to a boil. Pour over dry ingredients and mix well. Add eggs, 1 teaspoon vanilla and buttermilk, stirring well to blend.
Pour batter into a greased and floured 11-by-15-by-1-inch sheet cake pan. Bake at 350°F. for 15 to 18 minutes, or until cake tests done.
In another saucepan, combine evaporated milk, remaining sugar and remaining margarine; bring to a boil and cook for 2 minutes. Remove from heat; add remaining peanut butter and marshmallows, stirring until melted. Blend in remaining vanilla. Spread icing over warm cake.
Jean Crowder, of Sulphur Springs, Texas, requested a recipe for No Bake Cookies. This recipe was contributed by C. Taylor, of Lecanto, Fla., and appeared in CAPPER’S Sept. 5, 2000.
No Bake Cookies
2 cups sugar
5 teaspoons cocoa
½ cup milk
½ stick margarine
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
In a saucepan, combine sugar, cocoa, milk and margarine; boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla; mix well.
Drop by teaspoonfuls onto wax paper and let set until firm.
Helen King, of Guthrie, Okla., requested a recipe for Ginger Sponge Cake. This recipe was printed in CAPPER’S WEEKLY Feb. 9, 1935.
Ginger Sponge Cake
2 cups brown sugar
2/3 cup water
1 pint flour
1½ teaspoons baking powder
1 tablespoon ginger extract
1 teaspoon lemon extract
In a mixing bowl, beat eggs and brown sugar together for 10 minutes; blend in water.
In another bowl, sift together flour and baking powder; add to egg mixture. Stir in extracts and mix until smooth. Bake in a 9-inch square cake pan at 350°F. for 30 minutes.
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