Holiday Best - Cakes & Breads

Editor's note:Contest semifinalists are denoted by a star.

Cranberry-Orange Pound Cake with Butter Almond Sauce

Submitted by Brenda Webb of McClure, Ill.

Ingredients for cake:

1 box orange cake mix

1 small package instant vanilla pudding mix

1 cup chopped fresh cranberries

Ingredients for butter almond sauce:

1/2 cup evaporated milk

1 stick butter

1 cup granulated sugar

1 tablespoon flour

1 teaspoon pure almond extract

Directions for cake: Add dry vanilla pudding mix to dry cake mix, stir well. Then prepare cake mix as per directions on box. Add cranberries last, stirring just to distribute well. Pour into greased Bundt pan. Bake at 350 degrees, approximately 45 minutes or until cake springs back when touched. Remove from oven, let sit a few minutes, then turn out. May sprinkle top of cake with powdered sugar after it is cool.

Directions for almond butter sauce: Mix all ingredients together, except almond extract, in a saucepan over medium high heat. Bring to boil, immediately turn heat down to simmer, then add almond extract. Serve warm over individual slices of the cake.

* Fresh Pear Bread

Submitted by Rosemary Ross of Chaffee, Mo.

3 eggs

1 1/2 cups sugar

3/4 cup vegetable oil

1 teaspoon vanilla

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

4 cups finely chopped, peeled ripe pears

1 teaspoon lemon juice

1 cup chopped walnuts

In a mixing bowl combine eggs, sugar, oil and vanilla. Mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into egg mixture until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter. Batter will be thick; spoon into 2 greased 9-by-5-by-3-inch log pans.

Bake at 350 degrees for 55 to 60 minutes. Cool for 10 minutes before removing from pans.

Note: I always receive rave reviews and requests for this recipe.

Date & Nut Cake

Submitted by Fran Rediger of Cape Girardeau

1 cup dates (pitted)

1 cup boiling water

1 cup brown sugar

1 cup chopped nuts

1 large cup flour

1 egg, separated

1 teaspoon soda

1 teaspoon vanilla

1 tablespoon butter

Pour boiling water over cut up dates. Add soda. Cool. Add vanilla. Mix sugars, egg yolk and butter. Add boiling water mixture and stir in flour. Add chopped nuts and beat egg white and fold into the mixture.

Pour into an 8-by-8-by-2-inch greased and floured baking pan. Bake at 350 degrees for approximately 45 minutes. Serve with whipped cream.

* Streusel Nut Cheesecake

Submitted by Jill Hadler of Cape Girardeau

1/3 cup firm margarine

1 box pound cake mix

1/2 cup pecans

1 teaspoon cinnamon

2 packages cream cheese

2/3 cup sugar

1 teaspoon vanilla

2 eggs

1 can cherry pie filling

1 small container Cool Whip

Procedure for the crust: Cut the margarine into the pound cake (powder) until the pieces of margarine are small. Mix in the pecans and cinnamon. Reserve 1 cup of this dry mix. Press the remaining mixture into an 8-inch springform pan. Press until mixture is halfway up the side of the pan.

Filling: Mix cream cheese until soft. Add sugar, vanilla and eggs. Mix well. Pour 1 1/2 cups of cream cheese filling into the unbaked crust. Place crust mixture (1 cup) reserved on top of first layer of cream cheese filling. Spread the remaining cream cheese on top of the streusel. Bake for 50 minutes at 350 degrees. When cool, remove from springform pan. Top with cherry pie filling and Cool Whip. Chop a few pecans to sprinkle on top of Cool Whip. Serve cold -- you can even make it the night before serving.

Note: This is a great holiday dessert.

* Mincemeat Bread

Submitted by Dorothy Gill of Cape Girardeau

Cream together 1 stick oleo or butter and 1 1/2 cups sugar. Beat 2 eggs and in sugar and butter. Add 2 cups flour and 1 teaspoon baking soda. Mix all together. Add and mix 1 cup mincemeat (from Esicar's Smoke House), 1/2 cup buttermilk and 1 cup nuts.

Bake at 350 for 45 minutes in two small loaf pans.

Note: Make your own buttermilk. For a half-cup: 8 tablespoons milk, 2 teaspoons vinegar. Mix and let set for a while.

Christmas Rainbow Cake

Submitted by Ann Albrecht of Cape Girardeau

1 package white cake mix

1 3-ounce package raspberry (or any flavor red) Jell-O

1 3-ounce package lime Jell-O

2 cups boiling water

1 9-ounce container Cool Whip, thawed

Prepare cake mix as directed on package, baking in two well-greased and floured 9-inch layer pans at 350 degrees for 25-30 minutes. Cool in pans 15 minutes, then poke cake with fork at 1/2-inch intervals. Do not remove from pans. Dissolve each package of gelatin separately in 1 cup boiling water. Pour raspberry Jell-O over one cake layer, lime over the other. Chill 4 hours. Unmold one layer onto serving plate, top with 1 cup Cool Whip. Unmold second layer onto first. Frost top and sides with remaining Cool Whip. Chill. Garnish with flattened gumdrops, cut to resemble holly.

Note: This was a favorite of my mother's at Christmas and baking it always brings back fond memories of my Mom.

* The Best Lemon Bread

Submitted by Wes Tripp of Cape Girardeau

Bread ingredients:

1/4 pound butter or margarine

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

grated rind of 1 lemon

1/2 cup chopped nuts

Glaze ingredients:

Juice of 1 lemon

1/2 cup granulated sugar

Mix together all bread ingredients. Pour into a greased 9-inch loaf pan. Bake at 350 degrees for 50-60 minutes. Do not remove from the pan. Combine glaze ingredients; pour over hot bread. Cool in pan.

Note: This freezes very well.

* Apple Bread

Submitted by Verona Wilder of Marble Hill, Mo.

Bread:

4 cups apples, peeled, cored and chopped, 4-5 large apples

4 large eggs, beaten

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 teaspoon pure almond extract

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon cardamom

3 cups all-purpose flour

2 cups granulated white sugar

Topping:

3/4 cup all-purpose flour

1/4 cup granulated white sugar

1 teaspoon cinnamon

1 teaspoon cardamom

6 tablespoons butter or margarine, room temperature

Preheat oven to 350 degrees. Lightly grease two 9-by-5 inch loaf pans and set aside. Peel, core and slice apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, almond extract, baking soda, salt, cinnamon and cardamom. Beat until thoroughly mixed. Next add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the apples, mixing by hand so the apples do not get too broken up. Spoon the mixture into the two pans.

Prepare topping: Combine flour, sugar, cinnamon and cardamom in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. (It is faster if you use your hands.) Sprinkle topping on each loaf. Bake for about 1 hour on the center rack of the oven. They should feel fairly firm when touched in the middle, or cook for an extra 5 minutes. Remove from oven and cool on a cooling rack for 5 minutes before removing from pans. Yield: 2 loaves. Prep time: 10 minutes; Baking time: 1 hour.

Double-quick Dinner Rolls

Submitted by Carolyn Pickens of Jackson

1 cup warm water

1 package dry yeast

2 tablespoons sugar

2 1/4 cups flour

1 teaspoon salt

1 egg

2 tablespoons soft shortening

In bowl, dissolve yeast in water. Measure flour by dip-level-pour method. Stir sugar, half of flour and salt into yeast. Beat with spoon until smooth. Add egg and shortening. Beat in rest of flour til smooth. Scrape side of bowl and cover with cloth. Let rise in warm place until double in size (about 30 minutes.) Grease large 12-cup muffin pan. Stir down raised dough. Spoon into muffin cups, filling 1/2 full. Again let rise in a warm place until dough reaches top of muffin cups (about 20-30 minutes). Heat oven to 375-400 degrees (moderate heat). Bake 15-20 minutes.

You can sprinkle poppy seed or sesame seeds over the rolls before second rising, if desired.

Mexican Cornbread

Submitted by Rosalie Burnett of Jackson

2 cups cornmeal mix (Jiffy, etc.)

1 can cream-style corn

1/2 teaspoon salt

1 cup chopped onion

2 teaspoons minced garlic or garlic salt

Mexican peppers (about 4) chopped

1 pound hot or mild pork sausage (cooked)

2 tablespoons flour

2 eggs

1/2 teaspoon baking soda

1 1/2 cups milk

4 ounces cheddar cheese

4 ounces mozzarella cheese

Grease bottom of pan. Mix all ingredients except cheese, peppers and sausage. Pour half of batter into greased 9-by-13-inch pan. Sprinkle sausage on top; then peppers and cheese. Add remaining batter. Spread evenly. Bake 45 minutes at 350 degrees. Enjoy.

Note: Good for parties or finger food.

Carrot Cake

Submitted by Fonda Clinton of Benton, Mo.

(Makes a three-layer cake)

2 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

4 whole eggs

1 1/2 cups Wesson oil

1 1/2 cups pecans

3 cups grated carrots

Mix and bake in three 8-inch round cake pans at 350 degrees until done.

Carrot Cake Icing

1 8-ounce package Philadelphia cream cheese

1/2 stick oleo

2 teaspoons vanilla

1 box powdered sugar

Cream Philadelphia cream cheese and oleo until creamy. Add vanilla and powdered sugar. Mix well. Makes enough icing to ice all three layers.

Earthquake Cake

Submitted by Debbie Feiner of Jackson

1 cup coconut

1 box German chocolate cake mix

1 8-ounce pkg. cream cheese

1 cup chopped pecans

1 stick margarine

1 pound powdered sugar

Spread coconut and nuts on the bottom of a 9-by-13-inch pan. Mix cake mix according to the directions. Pour on top of coconut and nuts. Mix butter, cream cheese and powdered sugar. Drop from spoon in dollops onto cake mix. Do not stir. Bake at 350 degrees for 50-60 minutes or until tester comes out clean when inserted between dollops. Top will crack as it bakes.

H Holiday Hearth Loaves

Submitted by Tracey Tripp of Cape Girardeau

1/3 cup butter or margarine, softened

1/2 cup sugar

2 teaspoons grated lemon peel

1/4 teaspoon cinnamon

2 eggs

3 tablespoons milk

1 teaspoon lemon juice

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cup peeled, shredded apples

1 cup chopped raisins

1/2 cup chopped nuts

Preheat oven to 350 degrees.

Cream together butter, sugar, lemon peel and cinnamon. Beat in eggs until light and fluffy. Beat in milk and lemon juice. Stir together dry ingredients; add to creamed mixture, stirring until moistened. Fold in apple, raisins and nuts.

Spoon batter into 3 greased miniature loaf pans, about 3-by-6 inches. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Makes 3 loaves. Batter may be baked in a 5-by-9-inch loaf pan. Increase baking time to about 1 hour.

Navy Bean Spice Cake

(Don't laugh -- it's fantastic)

Submitted by Mary Ann Cruse of Cape Girardeau

3 large eggs

1 teaspoon vanilla

2 cups sifted flour (I prefer Swans cake flour)

1 1/2 teaspoons baking powder

2 teaspoons cinnamon

2 1/2 teaspoons nutmeg

1/3 cup evaporated milk

1 2/3 cup cooked navy beans or 1 can drained navy beans

2/3 cup firmly packed brown sugar

1 cup white sugar

1/2 pound butter (soft)

1/3 cup water

1/2 cup chopped pecans

1 1/3 cups flaked coconut

Sift together onto waxed paper: flour, baking powder, baking soda, nutmeg and cinnamon. Set aside.

Puree beans in blender or food processor.

In large mixing bowl, combine butter, both sugars and vanilla. Beat well until creamy and fluffy. On high speed, add eggs (one at a time) beating well after each addition. Add beans and mix just to blend. Combine milk and water. On low speed mix in 1/2 of dry mixture and 1/2 of milk blend; add remaining milk and dry ingredients. Add pecans and coconut and blend slowly. Bake at 350 degrees for 55 minutes to 1 hour, test with toothpick. Let cool.

Note: I frost mine with coconut frosting. You might also try sour cream or cream cheese frosting.

Fudge Cake

Submitted by Marjorie Proffer of Cape Girardeau

1/4 cup shortening

2 squares unsweetened chocolate

1/2 cup water

1 cup sugar

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg

1/2 teaspoon baking soda

1/4 cup sour milk or buttermilk

1 teaspoon vanilla

Melt shortening in top of double boiler; add chocolate, which has been cut into small pieces. When chocolate is melted, add water and sugar; stir until well blended; remove from heat and allow to cool thoroughly.

Sift flour; measure, add salt and baking powder; sift together.

When chocolate mixture is cool, add egg, unbeaten, mix well. Then add sifted dry ingredients, blend well.

Dissolve soda in sour milk or buttermilk and add to batter. Add vanilla.

Pour into 8-by-8-by-2-inch pan, greased and lined with wax paper; bake in moderate oven (350 degrees) for 30 to 35 minutes.

When done, invert on wire rack. Remove paper while hot. Spread with chocolate fudge frosting and top with walnut halves. Cut in squares. May be cut into 9, 12 or 16 servings.

Toasted Pecan Cheesecake

Submitted by Hazel Sticht of Cape Girardeau

1 1/4 cups firmly packed light brown sugar, divided

1 1/4 cups graham cracker crumbs

1 1/4 cups chopped pecans, toasted and divided

1/3 cup butter, melted

3 8-ounce packages of cream cheese, softened

3 large eggs

1/2 teaspoon vanilla extract

1 tablespoon bourbon (optional)

1/4 cup caramel ice cream topping

Stir together 1/4 cup brown sugar, graham cracker crumbs, 1/4 cups pecans and butter until blended. Press into the bottom of a lightly greased 9-inch springform pan.

Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs one at a time, beating just until blended after each addition. Add vanilla, and if desired, bourbon; heat until blended. Add remaining 1 cup brown sugar, beat one minute or until smooth. Pour into crust.

Bake at 350 degrees for 55 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes.

Spread ice cream topping on top of cheesecake; sprinkle with remaining 1 cup of pecans; gently pressing in. Chill 8 hours. Makes 10 to 12 servings.

Preparation time: 10 minutes. Bake time: 55 minutes. Chill time: 8 hours.

Banana Chocolate Chip Bread

Submitted by Kirk Williams of Jackson

1 cup sugar

1/2 cup butter (softened) -- use only real butter, do not use margarine.

2 eggs

4 tablespoons sour cream

2 ripe bananas, mashed

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

Preheat oven to 350 degrees. Mix together sugar and butter, add eggs and beat well. Add sour cream and bananas, mix well. Add flour, baking powder and baking soda, mix well. Fold in semi-sweet and milk chocolate chips. Divide batter equally between two greased (generously grease) loaf pans (8-by-3-by-2 inches). Bake 50 minutes in a 350 degree oven. Watch closely and do not overbake, bottom of loaf will burn. Turn loaves out onto a cooling rack as soon as they are done.

Caramel Apple Crumb Cake

Submitted by Evelyn Moore of Gordonville

To 2 28-ounce jars fried apples, add 15 caramels, chopped

1/2 cup cold butter or margarine (cut up)

1 small box yellow cake mix

1/2 cup chopped walnuts

Cut butter into cake mix with a pastry blender until mixture is crumbly. Stir in walnuts. Sprinkle crumb topping over apple mixture. Bake uncovered at 350 degrees for 50 minutes to 1 hour or until crumb topping is a golden color. Serve with ice cream or caramel syrup. Sprinkle with extra walnuts if desired.

Chocolate Crunch Cake

Submitted by Joyce Burley of Jackson

1 package devil's food cake mix -- prepare according to box, but divide into 3 round pans.

1 cup graham cracker crumbs

1/4 cup butter, melted

1 6-ounce package semi-sweet mini chocolate chips

1 cup pecans, chopped

2 8-ounce containers Cool Whip and 1 dry package of instant chocolate pudding mix (for icing). Mix these together.

Combine graham crackers with butter, sprinkle over cake batter then top with chocolate chips and nuts. Bake 30 to 35 minutes at 350 degrees. Cool in pans for 15 minutes. Layer with crunch side up and put Cool Whip icing between layers and sides but not the top.

Suggestion: I find lining my cake pans with wax paper and spraying the sides of the pans with Pam makes it much easier to get the cake out.

Angel Food Cake with cherry pie filling

Submitted by Clara Broadhacker of Cape Girardeau

1 Angel Food cake mix, make according to directions.

1 8-ounce package cream cheese

1 container Cool Whip

1 can cherry pie filling

1 cup granulated sugar

Mix pie filling and 1/2 cup sugar. Tear up cake and put it in dish. Mix together cream cheese, 1/2 cup sugar and Cool Whip. Put over cake. Then spread cherry pie filling on top.

Earthquake Cake

Submitted by Victoria Scherer of Jackson

1 cup coconut

1 cup nuts (walnuts or pecans), chopped

1 box German chocolate cake mix

1 box confectioner's sugar

1 stick butter, softened

1 8-ounce package cream cheese, softened

1 teaspoon vanilla

Note: Best if prepared a day in advance.

Sprinkle coconuts and nuts in greased 9-by-13 inch pan.

In a large bowl, prepare cake mix according to package directions and pour batter over coconut and nuts; set aside.

In a large bowl, mix remaining ingredients together until well blended and spoon over unbaked cake. Bake at 425 degrees for 30 minutes. If you want, put chocolate icing over cake while it is still hot.

* Sugar-Free Banana Bread

Submitted by Inatha Mankser of Cape Girardeau

5 bananas, mashed

2 eggs

1/2 cup oil

1 1/2 teaspoons baking soda

1 cup sliced pineapple (cut up and drained)

3 teaspoons vanilla

2/3 cup Sugar Twin

1 cup nuts

1 cup raisins

2 1/2 cups flour

Mix and put in two greased and floured loaf pans. Bake in 350 degree oven till toothpick inserted in center comes out clean.

Pineapple Cake

Submitted by Cordelia Peters of Cape Girardeau

2 cups flour

2 cups sugar

No. 2 can crushed pineapple

1 teaspoon soda

1 teaspoon vanilla

2 eggs

1/4 teaspoon salt

Mix well and pour into 9-by-11 inch greased pan and bake at 350 degrees for 40 minutes.

While cake is baking, cook 1 cup sugar, 1 stick oleo, 1 cup evaporated milk for 5 minutes. After cooking, add desired amounts of nuts and coconut. Pour over cake when hot.

Nobby Apple Cake

Submitted by Dorothy Hemman of Brazeau, Mo.

Cream 3 tablespoons butter and 1 cup sugar.

Add one egg. Stir and add: 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 cup sifted flour.

Add 3 cups diced apples, 1/4 cup chopped nuts and 1 teaspoon vanilla.

Pour into 9-inch greased square pan. Bake at 350 for 40 to 45 minutes.

* Pumpkin Bread Pudding

Submitted by Candy Tucker of Olive Branch, Ill.

1 pound firm French bread

2 cups half and half (half milk, half cream)

1 1/2 cups sugar

3 eggs

15-ounce pumpkin pie mix (seasoned)

1/2 cup raisins

1/2 cup pecans

whipped cream

Lightly grease a medium casserole dish. Preheat the oven to 350 degrees. Tear bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole dish. Add raisins and pecans. Top with other half of the mixture. Bake for 25 to 35 minutes or until firm and lightly brown. Serve warm with whipped cream. Serves four to six.

Apple-Nut Coffee Ring *

Submitted by Cynthia French of Oran, Mo.

Yeast dough:

3/4 cup milk

1/2 cup sugar

2 teaspoons salt

1/2 cup butter or margarine

2 packages dry yeast

1/2 cup warm water

1 egg

4 cups flour

Scald milk. Stir in sugar, salt and butter or margarine. Cool to lukewarm. Sprinkle yeast over warm water in large bowl; stir until dissolved. Stir in milk mixture, egg and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour, mixing well. Cover tightly and refrigerate at least 2 hours or up to 3 days.

Apple-nut filling:

1/4 cup melted butter

1/2 cup chopped nuts

2 teaspoons cinnamon

2 cups finely chopped apples

1/4 cup sugar

Divide dough in half. Roll out each half to 14-by-7 inch rectangle. Brush with melted butter or margarine. Combine apples, nuts, sugar and cinnamon. Spread half over each rectangle. Roll up from long side, sealing edges. Place sealed edges down in circle on greased baking sheets. Seal ends together firmly.

Cut 2/3 of way into rings at 1-inch intervals. Turn each section on its side. Cover and let rise in warm place until doubled in bulk, 1 to 1 1/2 hours. Bake at 350 degrees for 20 to 25 minutes, until golden brown. When almost cool, drizzle with Vanilla Glaze and decorate with glace cherries and chopped nuts. Makes 2 rings.

Vanilla Glaze:

2 cups powdered sugar

1/4 teaspoon vanilla

3 tablespoons milk

Stir until smooth.

Holiday Banana Bread

Submitted by Dortha Strack of Cape Girardeau

1 box (12.5 ounces) banana quick bread mix

Mix according to directions on box. Fold in 1/2 cup total of cut up candied red and green cherries and pineapple.

Pour batter into greased 8-by-3 3/4-by 2 1/2 inch loaf pan. Bake 45 to 50 minutes in preheated oven at 350 degrees.