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Baby Shower Recipes


PHILADELPHIA BUTTER CAKE

Ingredients:

1/4 cup granulated sugar
1/4 cup Crisco
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 Tablespoon vanilla extract

Directions:

Mix sugar with shortening and salt. Add egg and beat with mixer 1 minute.

Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla.

Mix 3 minutes by hand. Turn onto floured board and knead 1 minute.

Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled. Meanwhile prepare topping.

Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans.

Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling.

Divide topping and spread over each dough. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done.

Do not overbake. The topping will be crusty, but gooey.

Let cool before cutting.

Topping:

1 cup (2 sticks) butter
2/3 cup all-purpose flour
2 cups granulated sugar
2 extra large eggs
4 to 5 Tablespoons milk

Directions:

Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter.

Add eggs, one at a time, beating well after each.

Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.

 

PEACHES AND CREAM CAKE

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup plus 2 Tablespoons butter or margarine, softened
2 large eggs
2 (3.4 ounce) package vanilla pudding mix
2 (16 ounce) cans sliced peaches in syrup, undrained
16 ounces cream cheese, softened
1 cup plus 2 Tablespoons granulated sugar, divided
1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13 x 9 x 2-inch pan.

Drain peaches, reserving 1/4 cup plus 2 Tablespoons syrup. Set reserved syrup aside.

Arrange peach slices over batter. Set aside.

Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar, beating well. Add reserved syrup, 1 Tablespoon at a time, beating until smooth.

Spoon cream cheese mixture over peaches.

Combine remaining 2 Tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture.

Bake 45 minutes. Cool in pan on a wire rack.

Serves: 12

 

 


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