Seasoned with Love
Hillsboro Extension
7-Up Cake
Anne Alderman
1 box yellow or white cake mix
4 eggs
1 box pineapple or vanilla instant pudding
3/4 cup vegetable oil
10 oz. bottle of 7-Up
Combine first 4 ingredients.
Beat until light and fluffy.
Add 7-Up and beat well.
Pour into a lightly greased 9 x 13 inch pan.
Bake at 350 degrees for 35 to 40 minutes or until done.
Remove from oven and cover immediately with pineapple icing.
Pineapple Icing
2 eggs beaten
1 1/2 cups sugar
2 Tbsp. flour
1 stick margarine, melted
1 cup crushed pineapple with juice
1 can shredded coconut
Blend sugar and flour.
Combine with beaten eggs, margarine and pineapple in saucepan.
Cook until thick.
Add coconut, stirring until thick, then pour over hot cake.
Dilly Bread
Opal Moore
1 pkg. dry yeast
1 cup cottage cheese
2 Tbsp. sugar
1 Tbsp. minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/2 tsp. soda
1 egg
2 to 2 1/2 cups flour
Soften yeast in 1/4 cup warm water.
Heat cottage cheese until lukewarm.
Add cottage cheese, sugar, onion, butter, dill seed, salt and soda to yeast.
Add flour to form a stiff dough.
Let mixture rise in a warm place until doubled in size (50 to 60 minutes).
Stir down.
Turn into two small greased bread pans.
Let rise 40 minutes.
Bake at 350 degrees until golden brown, about 45 minutes.
Spread butter and salt on top after removing from oven.

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