Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

Texas Sheet Cake

by Nelson Jones

2cups unsifted all purpose flour

2cups sugar

2sticks (1 cup) margarine

5tablespoons unsweetened cocoa

1cup water

2eggs, lightly beaten

1teaspoon baking soda

1/2cup buttermilk

1teaspoon vanilla

1stick (1/2 cup) margarine

3tablespoons unsweetened cocoa

6tablespoons milk

1pound box confectioner’s sugar

1cup chopped pecans

Grease and lightly flour a 10-by- 15-by-1 inch jelly roll pan. Preheat oven to 400 degrees. In large mixing bowl, combine flour and sugar. Measure into large heavy saucepan 2 sticks margarine, 5 tablespoons cocoa and water. Heat saucepan mixture to boiling, stirring well. Add to flour, sugar combination, blending well. In medium bowl, beat eggs, stir soda into buttermilk. Add to eggs along with vanilla. Add this buttermilk mixture to the flour cocoa combination. Mix well. Pour batter into prepared pan. Bake about 25 minutes or until cake tester comes out clean. During the last 5 minutes of baking time, measure into heavy saucepan 1 stick margarine, 3 tablespoons cocoa and milk. Heat to boiling, stirring well. Add confectioner’s sugar, vanilla and chopped pecans. Mix well. Pour hot frosting over hot cake, spreading evenly. Cool. Cut into 24 squares. Add 2 additional tablespoons of cocoa to batter and 1 tablespoon cocoa to frosting to make it more fudgy.

Yummy Apple Cake

by Shirley Johnston

4cups diced apples

2eggs

2cups sugar

1cup chopped nuts

1/2cup vegetable oil

1teaspoon vanilla

2cups unsifted flour

2teaspoons baking soda

3/4teaspoon salt

2teaspoons cinnamon

Preheat oven to 325 degrees. Grease, but do no not flour, a 9-by- 13-inch pan. In large mixing bowl, break eggs over diced apples and fold in until apples are covered. Add sugar, nuts, oil and vanilla. Mix well. Add mixture of flour, soda, salt and cinnamon. Pour into greased pan. Bake for 45 minutes to 1 hour.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617. The cost is $15 per book.