Recipes — Cakes and Sweet Bread

A personal-sized dessert that’s perfect when served with Homestead vanilla ice cream TIMEAbout 40 minutes SERVING SIZEEach package makes one mug cake. Print Recipe Ingredients For the mug cake: 1 package HOMESTEAD SNICKERDOODLE CAKE MIX 2 T salted butter, melted and cooled 1⁄4 cup milk 1⁄2 t pure vanilla extract For a topping and for use between cake layers: 4 t HOMESTEAD STREUSEL MIX (half the package) Directions Place 3⁄4 cup of HOMESTEAD SNICKERDOODLE CAKE MIX into a small bowl. Blend in milk, butter and vanilla with a fork until batter is smooth. Scoop a large spoonful of batter into HOMESTEAD MUG then...

TIMEAbout 45 minutes SERVING SIZEMakes a 9" x 9 cake Print Recipe Ingredients 2 1/2 cups HOMESTEAD GINGERBREAD MIX 1 egg 1/2 cup sorghum or molasses 1/3 cup oil 2/3 cup hot water Directions Preheat oven to 350°. Butter a 9″ x 9″ baking pan. Blend together egg, sorghum and oil in a medium-size mixing bowl. Add hot water and mix well. Stir in 2 1/2 cups of gingerbread mix until well blended. Pour into prepared pan and bake for 30 minutes or until a toothpick comes out clean. Menu Suggestions An old-fashioned treat that taste great with an ice-cold glass...

TIMEAbout 45 minutes SERVING SIZEMakes a 9" x 9 cake Print Recipe Ingredients 1/3 cup soft butter 1 1/2 cups Sucanat 2 eggs beaten 1/2 cup milk 1 1/2 cups HOMESTEAD WHOLE SPELT FLOUR 1 t baking powder 1 T cinnamon Directions Preheat oven to 350°. Cream butter and 1 1/4 cups Sucanat; add eggs and blend. Add remaining ingredients and mix well. Pour into a 9″ x 9″ oiled baking dish. Sprinkle top with 1/4 cup Sucanat. Bake for 30 to 35 minutes. Cool before cutting.