November 13, 2024
NONNA’S RECIPES – by Assunta Iudiciani and Anna Milne
SPONGE CAKE
8 eggs
2 cups flour
¾ c vegetable oil
2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350 degrees. Place eggs in large bowl and mix for 5 minutes. Add sugar and mix for another 5 minutes. Mix flour and baking powder. Then add the flour mixture and oil to the egg mixture and beat for 10 minutes. Add vanilla and stir until combined. Place in angel food cake pan and bake for 1 hour.
NONNA’S COOKIES
5 eggs
5 cups flour
2 sticks melted margarine(cooled)
2 cups sugar
1 bottle (1 oz.) almond, anise or lemon extract
1/2 cup orange juice
5 teaspoons baking powder
Confectionary sugar
Mix eggs, sugar, extract, margarine and orange juice with electric mixer, until combined.
Mix flour and baking powder and slowly add to egg mixture
Refrigerate overnight. Shape into small walnut sized balls. Roll in confectionary sugar. Place on cookie sheet lined with wax paper. Bake 15-20 minutes at 350 degrees.
LEMON CAKE
1 box Duncan Hines Lemon cake mix
1 box instant lemon pudding
1 teaspoon lemon flavoring
4 eggs
1 cup sour cream (1/2 pint)
½ cup salad oil
Mix all ingredients together. Beat for 10 minutes. Pour into ungreased tube pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out dry. After the cake has cooled, take it out of pan and pour over it a can of defrosted undiluted lemonade. Put it in the refrigerator and leave it there for a minimum of six to eight hours before you use it.
May 2024