View some fabulous recipes made with our products.
Be sure to check out the $25,000 Cake recipe which was recognized by Betty Crocker!
Vanilla Butter Nut Cake
NOTE: START IN A COLD OVEN
Cream sugar, Crisco, butter and salt. Add eggs, one at a time mixing well after each addition. Add milk and flour alternately, ending with flour. Fold in flavor by hand. Bake in greased and floured (can use cooking spray) tube pan for 1 3⁄4 hours at 325 degrees. Do NOT open oven door while baking. Remove cake from pan immediately.
Spoon glaze over cake.
INGREDIENTS
3 c sugar
1⁄2 c Crisco
1 c or 2 sticks butter
1⁄4 tsp salt
5 large eggs
3 cups flour
1 small can evaporated milk or 2/3 c
2 TBL Superior Vanilla, Butter and Nut Flavor
GLAZE
1 c sifted 10X confectioners’ sugar
4 TBL warm water
Snow White Frosting
Put sugar and shortening in mixing bowl, and begin to mix. In a separate bowl, put Superior Flavors, milk, water, and salt. Gradually add this mixture to the sugar and shortening while mixing slowly but thoroughly.
Add corn syrup, one tablespoon at a time. Continue mixing until smooth and creamy. Too adjust consistency, add milk to thin, sugar to thicken. For taste variation, use other Superior Flavors in this recipe. We suggest Superior Lemon Butter Cream Flavor for an amazing Butter Cream frosting.
INGREDIENTS
1 pound 10X powdered sugar – sifted 3 TBL white vegetable shortening
1 1⁄2 tsp Superior Crystanilla Flavor
1⁄4 tsp Superior Butter Flavor
4 TBL milk
1⁄2 tsp cold water
1/8 tsp salt
2 TBL white corn syrup
Mello-Fruity Cake
Mix all ingredients and divide equally into three bowls. In first bowl, put 1/3 of batter and Lemon Flavor. In second bowl, put 1/3 of batter and Vanilla, Butter and Nut Flavor. In third bowl, put 1/3 of batter and Mello-Fruity Flavor. Pour each bowl of batter, one at a time, into a greased and floured tube pan. After all three layers are in the pan, take a knife and swirl through the batter one time. Bake at 325 degrees for 1 1⁄4 - 1 1⁄2 hours.
Mix all ingredients together well and ice completely cooled cake.
CAKE
2 sticks margarine (room temperature)
3 c plain flour (do not sift)
6 eggs
3 c sugar
8oz cream cheese
1⁄2 tsp baking powder
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla, Butter and Nut Flavor
1 tsp Superior Mello-Fruity Flavor
FROSTING
1⁄2 stick margarine
1 box powdered sugar
3oz cream cheese
1 tsp Superior Mello-Fruity Flavor
Evaporated milk (to make spreading consistency)
Harvey Wallbanger Cake
Preheat oven to 350 degrees. Grease and flour pan of your choosing. Mix all ingredients together and beat for 6 minutes. Bake at 350 degrees for about 45 minutes testing for doneness. Mix icing ingredients together well. Put on cake while still warm.
CAKE
1 box yellow cake mix
1 small box instant vanilla pudding 4 eggs
1 TBL Superior Orangenilla Flavor 3⁄4 c orange juice
1⁄4 c vodka
1⁄4 c Galliano liqueur
1⁄2 c Crisco oilr
ICING
1 box powdered sugar
3 TBL orange juice
1 TBL Superior Orangenilla Flavor 1 tsp Galliano liqueur
1⁄2 stick of margarine (melted)
Fresh Apple Cake
Mix oil and sugar. Add eggs one at a time. Sift flour, soda and salt together, and add to egg mixture. Combine remaining ingredients and bake in greased and floured tube pan. Bake at 325 degrees for 1 1⁄2 hours. When cool, add glaze.
While cake is baking, combine butter, brown sugar, milk and Superior flavor, bring to a full boil, and stir. Set aside and stir every 15 minutes. Pour over cooled cake.
CAKE
1 1⁄4 c of vegetable oil
2 c sugar
3 eggs
3 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp Superior Vanilla Flavor
1 tsp Superior Butter Pecan (substitute Superior Hot Cinnamon for a kick)
3 c apples – peeled and chopped
1 c nuts – chopped
GLAZE
1⁄2 c butter
1 c brown sugar
1⁄4 c Pet milk
1 tsp Superior Butter Pecan
Five Flavor Cake
Preheat oven to 325 degrees. Grease and flour 10” tube pan. Cream together butter, shortening and sugar. Add eggs. Combine flour and baking powder in separate bowl. Add to butter mixture. Add milk. Stir in flavorings and mix well. Pour into baking pan. Bake 1 1⁄2 hours or until done. Cool and remove from pan. Mix Glaze ingredients together, bring to a boil. Pour over cake.
CAKE
1/2 tsp salt
1 c milk
3 c all purpose flour
2 sticks butter
3 c sugar
5 eggs beaten
1⁄2 tsp baking powder
1⁄2 c vegetable shortening
1 tsp Superior Coconutti Flavor
1 tsp Superior Butter Rum Flavor
1 tsp Superior Butter Flavor
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla Flavor
GLAZE
1 c sugar
1⁄2 c water
1 tsp Superior Coconutti Flavor
1 tsp Superior Butter Rum Flavor
1 tsp Superior Butter Flavor
1 tsp Superior Lemon Flavor
1 tsp Superior Vanilla Flavor
Empire Cookies
Or in Europe known as "Biscuits"
Cream together butter and sugar. Add egg and Superior Flavor and mix well. Sift together flour, baking powder and cream of tartar. Add to dough. Roll out thick (1/4” thick) on lightly floured board and cut with 1 1⁄2” round cookie cutter. Roll out dough again and continue cutting round cookies. Bake at 375 degrees until lightly browned. Let cool.
Put two cookies together with grape or seedless raspberry jam. Make Snow White Frosting to top each cookie.
INGREDIENTS
1⁄2 lb. butter
1/3 c sugar
1 egg
3 c flour
1/3 tsp baking powder 1/3 tsp cream of tartar
1 TBL Superior Butter Flavor
Deb’s Best Pancake Waffle Syrup
In medium sauce pan, combine all ingredients and stir until the sugars are melted. Cool in saucepan for 30 minutes. Pour into syrup container. Place into refrigerator to chill. Syrup will thicken when cooled. May be reheated before serving. Will last up to two months if refrigerated.
INGREDIENTS
3 c brown sugar or Sucanat natural sugar
1 1⁄2 c hot water
1 small can evaporated milk or 2/3 c
1 TBL Superior Vanilla Flavor
1 TBL Superior Verimaple Flavor 1 TBL Superior Butter Flavor 1/8 tsp salt
Coconut Black Walnut Pound Cake
Preheat oven to 325 degrees. Grease and flour 10” tube pan. Combine sugar, eggs an oil. Beat well. Combine flour, salt, baking soda and baking powder. Add to sugar mixture alternating with buttermilk. Beating well after each addition. Stir in coconut, nuts and Superior Flavors. Bake 1 hour and 5 minutes. Pour syrup over hot cake Let stand for at least 4 hours before serving.
CAKE
2 c. sugar
1 c. vegetable oil
4 eggs beaten
3 c all-purpose flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 c buttermilk
1 c flaked coconut
1 c black walnuts
2 tsp Superior Coconutti Flavor
1 tsp Superior Walnutti Flavor
SYRUP
1 c sugar
½ c water
2 TBL butter
1 tsp Superior Coconutti Flavor
Banana Nut Bread
Prepare 4 loaf style pans with a non-stick spray, set aside. Preheat oven to 350 degrees. In medium bowl, stir together flour, baking powder, baking soda and salt. Cream together in a large bowl: brown sugar or Sucanat, eggs, butter, shortening, buttermilk and flavor. Stir in mashed bananas and nuts. Slowly add the flour mixture and blend together well. Pour batter equally into the four pans. Place into preheated oven and bake for 1 hour or until toothpick inserted into the middle comes out clean. Cool in pans for 5 minutes, then remove and complete cooling on a wire rack or nylon cutting board. Slice and serve or wrap tightly and freeze for up to 3 months.
CAKE
3 c plain, unbleached flour (5 c plain flour may be substituted, but eliminate the soft wheat flour if used)
2 c freshly milled soft wheat flour
7 tsp baking powder
1 tsp baking soda
2 tsp salt
3 c brown sugar or Sucanat (natural brown sugar)
1 c Smart Balance solid shortening (non-hydrogenated)
1⁄2 stick butter
1 1⁄2 c buttermilk
6 large ripe bananas (mashed) 7 large eggs
4 TBL Superior Bnananut Flavor 1-2 c chopped pecans
Angel Food Cake
Preheat oven to 350 degrees. Use 10” square tube pan. Sift powdered sugar at least twice. Sift cake flour before measuring 1 c. Resift flour at least 3 times with 1⁄2 c sifted powdered sugar and 1⁄2 tsp salt. Beat egg whites until foamy. Add water, lemon juice and cream of tartar. Increase speed with electric mixer and whip until whites are stiff. Gradually add 1 c sifted sugar, 1 TBL at a time. Fold in vanilla and almond flavors. By hand, fold in 1⁄4 c of flour-sugar mixture with gentle but rapid strokes using rubber scraper. Gradually fold in remaining flour-sugar mixture. Pour batter into ungreased tube pan which is completely grease free. Bake in preheated oven for 45 minutes. To cool, reverse pan and rest hanging on funnel for 1 1⁄2 hours.
INGREDIENTS
1 1⁄2 c finely granulated powdered sugar 1 c cake flour
1⁄2 tsp salt
12 egg whites
1 TBL water
1 TBL lemon juice
1 tsp cream of tartar
1⁄2 tsp Superior Vanilla Flavor 2 tsp Superior Almond Flavor
$25,000 Cake
Betty Crocker Bake Off Winner
Preheat oven to 350 degrees. Grease standard 10” bundt pan. Mix all cake ingredients together in mixer. Sprinkle 1/3 of cinnamon mixture on bottom of greased pan. Pour 1⁄2 of cake batter in pan and 1/3 cinnamon mixture. Then pour remaining cake batter and remaining cinnamon mixture. Bake for 40- 50 minutes. Checking for doneness at 40 minutes. After cake has cooled, turn onto cake plate and top with prepared glaze.
CAKE
1 yellow cake mix
2 TBL Superior Vanilla, Butter and Nut Flavor 3⁄4 c of water
4 eggs
1 pkg vanilla instant pudding
3⁄4 c of vegetable oil
CINNAMON MIXTURE
1⁄4 c sugar
2 tsp cinnamon
1⁄4 c chopped nuts
GLAZE
1 c powdered sugar
1⁄2 tsp Superior Vanilla Flavor
1 tsp Superior Vanilla, Butter and Nut Flavor 4 TBL Milk
Few drops of lemon juice
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