Ambrosia, pound cake and easy fruit cobbler were desserts made for church dinners and big family gatherings.There was always a race to get a serving before they were gone.
2 cans mandarin orange slices including the juice
1 small can pineapple chunks - drained
1 medium banana -sliced
1 cup coconut
1/2 cup cherries
1/2 cup sugar
1/2 cup chopped pecans (optional)
1/2 - 1 cup seedles white grapes - halved (optional)
1/2 - 1 cup diced apples (optional)
Combine all ingredients and chill before serving.
1 cup sugar
1 cup self rising flour
1 stick margarine
3 - 4 cups prepared filling of choice (apples with cinnamon, peaches, etc.)
1 cup milk
Melt margarine and pour into a 2 1/2 quart casserole dish.
Pour fruit over margarine.
Combine flour, sugar and milk in separate bowl. Mix thoroughly.
Add to casserole dish and stir together.
Bake at 350 degrees about 45 minutes or until lightly brown.
2 cups cake flour
1/4 tsp baking powder
1/4 tsp salt
Sift these ingredients together 3 times.
1 cup shortening
2 cups sugar
In a separate bowl, cream shortening and sugar together until light.
Add eggs one at a time to shortening and sugar.
Beat well after adding each egg.
Add flour mixture to shortening mixture.
1 tsp vanilla
3 tsp lemon juice
Add vanilla and lemon juice. Mix well
Pour into a well-greased bundt cake pan spreading evenly.
Bake 1 hour at 350 degrees or until lightly brown and pulling away from pan edges.
Cool completely before removing from cake pan.
Optional glaze recipe is included to be drizzled over pound cake if desired.
1 tbsp soft butter
3/4 cups sifted confectioners sugar
1 - 2 tbsp milk
1/8 - 1/4 tsp flavoring of choice (vanilla, lemon, almond, etc.)
Mix all ingredients together and drizzle over cake.