Willie Sue Betts Recipes

3-Flavor Glazed Pound Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
2 sticks butter or margarine
1/2 cup shortening
3 cups sugar
5 eggs
1 cup milk
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
1 teaspoon butter flavoring
2 tablespoons butter or margarine
2 tablespoons milk
Powdered sugar
Sift flour three times. Add baking powder and set aside.
Cream butter, shortening and sugar. Add eggs one at a time. Beat well and add flavorings, then add flour and milk alternately. Pour batter into a greased and floured tube pan and bake at 325 degrees for 11/2 hours.
For the glaze, melt butter in a saucepan. Add milk and enough powdered sugar to make a thin glaze. Pour over the cake while both are hot.
1-2-3-4 Cake
1 cup butter or margarine
2 cups sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Cream butter. Gradually add sugar, creaming until light and fluffy, 10 minutes with an electric mixer. Sift flour with baking powder and salt. Add eggs, one at a time, to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
Pour batter into three greased and floured 9-inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. When ready, frost with Caramel Icing.
Caramel Icing
2 cups sugar, divided
1 small can evaporated milk
1 stick butter or margarine
1 teaspoon vanilla flavoring
Bring 11/2 cups sugar, milk and butter to a boil in a saucepan.
Meanwhile, put remaining 1/2 cup sugar in a black skillet and cook until caramelized. Pour caramelized sugar into boiling mixture, stirring constantly. Cook until icing reaches the soft ball stage. Remove from heat and add 1 teaspoon vanilla. Frost between layers, sides and top of cake.
1 package lemon gelatin
1 cup boiling water
1 (8-ounce) block cream cheese
1 cup sugar
1 large can evaporated milk, chilled
2 teaspoons vanilla
34 graham crackers, crushed*
1/3 cup sugar
1 stick butter, melted
Dissolve gelatin in water. Set aside to slightly thicken. Cream the cream cheese and sugar. Whip milk until thick. Add vanilla, cheese mixture and thickened gelatin.
For the crust, combine graham crackers, sugar and butter. Reserve a couple of tablespoons for the topping. Press remaining graham cracker mixture into the bottom of an oblong dish. Pour cream cheese filling into the crust. Sprinkle with reserved crumbs. Chill.
Serves 12.
* Each graham cracker “sheet” has four crackers.
Lemon Cake
3 cups cake flour
3 sticks butter
3 cups sugar
5 eggs
3/4 cup 7 Up soft drink
2 tablespoons lemon flavoring
1/2 stick butter, softened
11/2 boxes powdered sugar, or more
2 tablespoons milk
Lemon juice
Blend cake flour and butter. Add sugar and then eggs, one at a time, beating well after each addition. Add 7 Up and lemon flavoring and beat until smooth. Pour batter in a greased and floured tube pan and bake at 325 degrees for 1 hour and 45 minutes.
For the icing, combine softened butter, powdered sugar, milk and lemon juice and beat until desired texture is reached. Pour glaze over the top of the cake while it’s still hot.

NEMS Daily Journal

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