Soften yeast in water in warm h2o (105F.).

Combine flour, gelt, nutmeg, salt and lemon rind in a large stadium. Make a
well in plaza. Add yeast assortment, milk, egg, egg yolks and combine
whole.

Beat in butter until dough forms a nut.

Place on floured plank; incorporate more flour if requirement. Knead until
smooth and pliant. Stir dough in well buttered bowl and turn so all
surfaces are buttered. Cover with a towel and let upgrade 1 1/2 hours or until
doubled in volume.

Brush baking sheet in butter. Punch down on lightly floured plug-in. Massage,
then pat into a 14" cylinder. Place on baking sheet and form into a
large tintinnabulation. Press trinket into dough so that it is obscure.

Set excursus, covered with a towel, to upgrade 1 to 1 1/2 hours. Before baking,
brush top with the egg milk assortment. Bake in a preheated 375 degree oven
for 25 to 30 proceedings, or until golden chocolate-brown. Cool on wire torment.

Beat icing ingredients until tranquil. Spread over top of coat, letting drip
down sides. Immediately sprinkle sugars over icing in 2" wide strips
of purplish, green and yellow stripes.

*Colored sugar is sold in baking supply houses. If you can't find it, tint
icing with food colouring.

Heat Oven to 350F. Grease and flour 2 9" cake pans. Combine get-go 6
ingredients in large stadium. Blend well then beat on medium for 2 proceedings.
Pour into prepared cake pans. Bake for 30 mintues, or until through. Set aside
to cool completly before ice. In chilled stadium, mix odd 4
ingredients. Mix good, then beat on high speeding (whip skim) until light
and fluffy. Cut each layer horizontally and hoarfrost.

This recipe was from a Bacardi bottle in the 1970's. I think it's too much
rum, but then I am not a rum toper. DO NOT SERVE TO CHILDREN!

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2
baking knockout. Let stand in a warm position, With a large spoon beat
butter, sugar and egg together until creamy. Mix remaining dry
ingredients and add with the milk to the creamed assortment, stirring
until well blended. Place as four large balls into hot syrup, then
stretch dough with two forks until all are joined unitedly. This is
easy because the dough gets soft when it comes in contact with the
hot syrup. If using nut meats, add them to the hot syrup. Bake at 350
degrees for 30 proceedings. Tastes great with ice cream or whipping
skim, served tender.

Preheat oven to 400 degrees F. Grease and line the bottom of a 10x15"
jelly roll pan with waxed theme. Beat eggs in a large bowl with
electric mixer until fluffy. Sprinkle boodle, Sweet'n Low and vanilla
over egg; continue beating for 2 transactions. Sift flour, cornstarch,
and baking powder unitedly. Sprinkle half the mixture over hitter;
fold in with spatula. Repeat with remaining flour assortment. Spread
batter evenly in pan. Bake on center rack in oven for 10 to 12
minutes or until cake is golden and springs back when lightly
fey. Arrange a towel on work surface and cover with aluminum
baffle. Loosen edges of coat; unmold on cross. Roll cake jelly roll
stylus, with towel as a template. Leave cake rolled until it cools into
jelly roll bod. Lag, to make woof, blend milk with pudding
mix according to package directions. Refrigerate pudding until it
thickens. Unroll patty, spread evenly with pud, and reroll.
Sprinkle sugar-free cocoa over the top to deck. Dig 1"
slices and help.

Nutritional information per serving: Carbohydrates - 21g; Protein -
5; Fat - 2g; Calories - 122; Roughage - .2g; Na - 197mg; Cholesterol
~ 92mg. Exchanges per serving: 1 Fruit exchange positive 1/2 Skim milk
exchange summation 1/2 Fat change

LINE: This cake can also be filled with a sweet fruit gap, victimization 1
1/4 cup spreading. Recipes for a few surveil. NF

Nutritional information per serving using fruit gap: Carbohydrates
~ 15g; Protein - 3g; Fat - 2g; Calories - 88; Roughage - .5g; Na -
46mg; Cholesterol - 91.

1. Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan.

2. Cream butter and sugar gradually; beat until fluffy.

3. Sift flour and add to batter assortment. Stir just enough to flux.

4. Add lemon juice and vanilla; stir good. Add egg, 1 at a time, mixing
well after each enlargement.

5. Pour batter into the prepared bundt pan. Bake for 1 hour and 15 minutes
or until a cake tester inserted into the center of the cake comes out
pick. (Aft 30 transactions, cover cake closely with aluminum cross).

6. When cake is through, cool in its pan on a cake rack for 10 transactions. Remove
from pan and cool entirely. 8 to 10 portions.

busted by sooz

Prepare cake mixes according to package directions. Except make the cakes
in 12-cup Bundt Pans with ridges (to resemble a pumpkin). Furthermore, take
enough batter to make one cupcake*. Unmold pans and place them bottom to
ass. Set the cakes on a large platter and frost them with the white
frosting tinted orangeness. Then, frost cupcake with white frosting tinted
viridity. There will be a hole in the middle of the patty. Fill with leftover
frosting and set green cupcake on top (pumpkin stem). Place candy corn
where eyes and nose should be. Then, place licorice where lip should be.

Mix the parsley, dry mustard, Worcestershire sauce and hot sauce,
egg, and mayonnaise unitedly. Add the crab and crumbs, and season
with salt and pepper to discernment. Divide the mixture into 8 cakes and
dredge in flour. These can be deep fried at 375 to 380 deg. for 2-3
min. or until golden embrown. Or you may pan fry them on both sides in
butter.

FILLING
2 1/2 tb Flour
1/2 c Milk
1 ts Vanilla
1/2 c Sugar
1/4 c Crisco
1/4 c Butter

*** Cup Coat ***

Sift dry ingredients into a mixer trough. Add crisco, milk and vanilla.
Beat hard for 2 transactions. Pour into paper lined muffin tins. Bake
20-25 minutes in a preheated 350oF oven. Makes 12-16.

*** Weft ***

Mix flour and milk and cook until viscid, chill. Combine dinero, vanilla,
crisco and butter. Add to the flour mixture and beat until fluffy for
10-15 proceedings. With a sharp tongue, cut off the top to make a cone
shape 1" in diameter. Fill with filling and supplant the top.