This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Breads & Cakes - Chapter 6

Swedish Pancakes

2 eggs
2 cups milk
1 cup flour
1 teaspoon salt
2 tablespoons melted butter
butter and olive oil to coat skillet

Need: medium-large bowl, beater or wire whip, 8-10 inch skillet (an omelet pan works well).
Put all of the ingredients in the bowl in the order given.
Mix with a hand beater or wire whip.
Melt enough butter with some olive oil in the skillet to coat it lightly.
Use more butter and oil as you need it.
Set your heat quite high, but don't let the butter burn.
Dribble the batter into the skillet.
Use about the amount of batter in a soup ladle.
These are very thin cakes. They take practice.
Put fresh fruit, applesauce, or preserves on the pancake and roll up.

Beater Bread

Also known as Sally Lunn Bread
1/2 cup warm water (warm to the wrist)
2 pkg. active dry yeast
1 1/2 cups lukewarm milk (feels the same temperature as your wrist)
2 tablespoon sugar
1 1/2 teaspoon salt
2 eggs
1/4 cup shortening, room temperature
5 1/2 cups sifted flour

Oven: 350 degrees, 45 to 50 minutes.
Need: beater, greased 10" tube pan.
Pour water into mixing bowl, add yeast and stir to dissolve.
Stir in rest of ingredients, beat until smooth.
Cover and let rise until very light (1 hour).
Beat down.
Pour into the tube pan.
Let rise to within 1" of top of pan (about 45 minutes).
Bake until golden brown and crusty.
Serve warm.
Always use the exact amount of salt called for in a yeast recipe.
It keeps your dough from collapsing.

Cheese Bread

1 loaf unsliced white bread
1/2 cup (1 cube) butter, room temperature
2 jars, 5 oz. each, Old English cheddar cheese, room temperature
poppy seeds to sprinkle on top

Oven: 400 degrees for about 15 minutes.
Need: small bowl, cotton string to tie up bread, baking sheet.
Cut crusts from top and sides of bread.
Cutting crosswise, make 8 slices in the bread, cutting to within 1/2 inch of the bottom crust.
Make a one inch deep cut in the middle, lengthwise, through the top of the loaf.
Blend butter and cheese together in the bowl.
Spread this mixture between the cuts and over the top of the bread.
Sprinkle top with poppy seeds.
Tie the loaf with string so the loaf doesn't spread apart. Bake until cheese is melted.

Popovers with Herbs

3 eggs
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon dry dill weed
1/2 teaspoon dry sweet basil, crushed
1/2 teaspoon dry rosemary, crushed
1/2 teaspoon salt
1 cup flour

Oven: Pre-heated to 425 degrees, about 35 or 40 minutes.
Need: beater, greased 12 cup muffin tin.
Beat eggs until foamy.
Add milk and butter, beat for 1 minute.
Add herbs, salt and flour.
Beat on low speed until smooth, about 3 minutes.
Pour mixture into muffin cups.
May need to turn down the heat the last 15 minutes.
Good with quiche.

Coffee Cake

Cake ingredients:
2 cups Bisquick baking mix
2 tablespoons sugar
2/3 cup milk or water
1 egg

Streusel Topping:

2/3 cup Bisquick baking mix
1 teaspoon ground cinnamon
2/3 cup packed brown sugar
4 tablespoons firm butter

Oven: 350 degrees for 18 to 22 minutes, or longer.
Need: 2 medium bowls, 9 x 1 1/2 inch round pan or 8 inch square pan, greased.
Mix the topping ingredients in a bowl until crumbly.
Mix all of the cake ingredients in a bowl for 30 seconds. Batter will be lumpy.
Spread a little less than half of the dough in the pan. It will be very thin.
Sprinkle a little less than 1/2 of the streusel topping over this layer.
Drop the rest of the dough by small teaspoonfuls over the streusel.
Spread the dough with your fingers (difficult to do).
Sprinkle on the rest of the streusel topping.
Bake. Serve warm.


2 cups flour
2 teaspoons sugar
1/2 teaspoon cream of tarter
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
Optional: 3/4 cup grated cheese and
1/2 cup minced parsley

Oven: 450 degrees for 10-12 minutes.
Need: rolling pin, round cutter, floured baking sheet.
Mix together dry ingredients.
Cut in the shortening.
Add the milk.
Add optional ingredients, if used.
Mix gently, as little as is necessary, with a fork (so they stay tender).
Roll out about 1/2 inch thick on wax paper sprinkled with a little flour.
Cut into rounds. Arrange on baking sheet.
Bake. Serve hot.

Carrot and Nut Cake


2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups Wesson oil (don't substitute)
4 eggs
3 cups raw carrots, grated
1 cup chopped nuts.


1 box powdered sugar
8 oz. cream cheese, room temperature
1 cube butter, room temperature
2 teaspoons vanilla

Oven: 300 degrees for about 1 hour 20 minutes.
Need: medium bowl, large beater bowl, beater, large cake pan.
Mix together the flour, baking powder, soda, cinnamon, and salt in the medium bowl.
Beat sugar and oil together in the large beater bowl.
Add eggs one at a time, beating well.
Stir in dry ingredients and carrots and nuts.
Bake. Let cake cool.

Cream together all the ingredients and spread on the cooled cake. Great for a potluck.

Light Cheesecake


2 pkg. graham crackers
1/3 cup sugar
1 cube butter or margarine, room temperature


1 large can evaporated milk, 12 oz.
1 pkg. lemon Jell-O, 3 oz.
1 cup boiling water
8 oz. cream cheese, room temperature
1/2 cup sugar
2 tablespoons vanilla

Need: blender, bowl, large beater bowl and electric beater, 7 x 11 inch glass pan.
Pour the evaporated milk for the filling into the large beater bowl with the beaters.
Freeze milk, bowl, and beaters for at least 2 hours. But not so long that you can't beat it.

Crust: slightly crush the graham crackers and blend in the blender until fine.
In the bowl, mix the graham crackers with the sugar and butter.
Set aside 1/3 for the topping, spread the rest in bottom of the glass pan.


Dissolve the Jell-O in the boiling water, and let it cool, but still be a liquid.
Whip the chilled evaporated milk until thick like cream.
Add the cream cheese, then the Jell-O.
Blend thoroughly on low speed.
Add the sugar and vanilla. Beat on medium speed at least 2 minutes more.
Pour over the bottom layer of crumbs in the pan.
Cover with the remaining crumbs.
Cover with plastic wrap so it doesn't pick up refrigerator flavors.
Chill at least 5 hours before serving.
You can make a richer cheese cake by adding more cream cheese.


Lemon Cake


1 package yellow or lemon cake mix
3/4 cup water
3/4 cup oil
4 eggs
1 small package, 3 oz., lemon flavored gelatin


2 cups powdered sugar
1/2 cup lemon juice
1 tablespoon grated lemon rind, yellow only

Oven: 350 degrees for 35 to 45 minutes.
Need: beater, greased bundt pan.
Put all cake ingredients in large beater bowl and beat on medium speed for 3 minutes.
While cake is baking, mix icing ingredients together with a beater or by hand.
Cool cake 10 minutes.
Turn cake out onto a plate. Pierce with a 2 tined fork.
Pour icing over warm cake, letting it seep into the cake.

Sherry Bundt Cake

1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
3/4 cup salad oil, or 1/4 cup oil and 1 cube butter
3/4 cup sherry
1/2 teaspoon nutmeg

2 tablespoons sherry, approximately
2 cups powdered sugar

Oven: 350 degrees for 45 minutes.
Need: beater, greased bundt pan.
Put all cake ingredients in large beater bowl and beat on medium speed for 3 minutes.
While cake is baking, mix icing ingredients together in beater or by hand.
Cool cake 10 minutes.
Turn cake out onto a plate.
Pierce with a 2 tined fork. Pour icing over cake, letting it seep into the cake.

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