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Ovenette Recipes

Marlee's Ovenette Apple Cake

1 3/4 cups flour 2 1/2 t baking power 1/2 cup sugar                 3/4 t salt                 1 egg                3/4 cup milk                 1/3 cup oil              1 t vanilla                 1 cup apple pie filling, mashed, minus liquid handful of crushed walnuts

Sift dry ingredients.  Combine wet ingredients in separate bowl.  Combine wet and dry ingredients and mix until just moist.  Bake at 400 degrees for 20 minutes or until it passes the toothpick test.

Frosting

1 box of confectionary sugar
1 8oz. cream cheese
1 stick of real butter

Mabel's Ovenette Best Ever Apple Crisp

1 cup sugar 1/3 cup dry milk powder 1/2 cup flour 1/4 cup rolled oats dash salt 5 1/2 T butter

Peel and slice apples into a lightly greased 8" foil cake pan. You'll want the apples just below the rim of the pan (about 3 large apples). Add 1 cup of water. Sprinkle the top of the apples with cinnamon and 1 T of brown sugar.

Mix the above ingredients and sprinkle over top of the apples. Bake in the Ovenette at 350 for about 35-45 minutes or until top is a golden brown and apples are done. Mabel likes this slightly warm with a dollop of Cool Whip on top!

Mabel's Ovenette Hawaiian Coffeecake

1 1/2 cups self-rising flour 1/2 cup sugar 1 8 oz. can crushed pineapple w/juice 1 egg beaten 1/4 cup vegetable oil

Mix all together until flour is blended and pour into a greased 8" cake dish.

Mix 1/2 cup coconut with 1/2 cup brown sugar and 2 T of softened butter. Sprinkle over top of batter. Bake in the Ovenette at 350 for 25 minutes or until top is a golden brown and center is done. Mabel says she prefers this warm with a big glass of milk!

Mabel's Ovenette Peach Cobbler

This recipe won the first ever Ovenette Cook-off in 2006 - made using fresh Michigan Blueberries!

Melt 1/3 cup of butter in the cake pan 2/3 cup self-rising flour 2/3 cup sugar 2/3 cup milk

Mix flour, sugar and milk together and pour over the melted butter. Do not mix. Add 1can of canned sliced peaches, which you have drained and diced. Add about 3T of the peach juice as well. Sprinkle another 1/4 of sugar over the top (you may add a touch of brown sugar as well--Mabel swears by it). Bake in the Ovenette at 350 for 35-40 minutes or until a golden brown. Mabel says to serve it with vanilla ice cream. She also says you may use 1 cup of your favorite fruit instead of the peaches. Canned pears is very good, as are fresh or frozen blueberries.

Mabel's Ovenette Honey Cornbread

Melt 4 T of butter in the cake pan 1 cup self-rising flour 1 cup yellow corn meal 1/4 cup sugar 1/4 cup honey 1/2 t salt 1 large egg 1 cup sour cream

Mix all together (batter should be slightly thicker than a cake mix-if your sour cream is quite firm, you may need to add a bit of milk) and pour over the melted butter. Do not mix. Bake in the Ovenette at 350 for 25 minutes or until a golden brown. This makes a moist, sweet cake-like cornbread. Mabel says you may omit the honey and add an additional 1/4 cup of sour cream if you don't like it so sweet.

Mabel's Ovenette Blueberry Streusel Coffeecake

Melt 4 T of butter in the cake pan 1 1/2 cup self-rising flour 1/2 cup sugar 1/4 t salt 1/2 t nutmeg 1 large egg 3/4 cup milk 1 cup fresh or frozen blueberries

Mix all together and fold in the blueberries. Pour 1/2 the mixture over the melted butter. Do not mix. Sprinkle with half of the streusel mixture. Add the rest of the batter and sprinkle with the remaining streusel mixture. Bake in the Ovenette at 400 for 30 minutes or until a golden brown.

Streusel Mixture
1/2 cup flour (regular)
1/4 cup brown sugar
1/2 t cinnamon
1/3 cup cold butter
Cut the butter into the dry ingredients until uniformly crumbly.

Alex's Hot Fudge Pudding Cake

Basic need other than Ovenette
2" high, 8" wide cake pan

Servings - 6
Magically makes its own fudge sauce. Serve with ice cream or whipped cream.

1-1/4 cups granulated sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup of milk
1/3 cup of butter or margarine melted
1-1/2 teaspoons vanilla abstract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Heat oven to 350 degrees. In medium bowl stir together 3/4 cup
granulated sugar, flour, 3 tablespoons of cocoa, baking powder and
salt. Blend in milk, butter and vanilla; beat until smooth. Pour
batter into 8" round baking pan. In separate bowl, stir together
remaining 1/2 cup granulated sugar, brown sugar and remaining 4
tablespoons cocoa; sprinkle mixture evenly over batter. Pour boiling
hot water over top, do not stir. Bake 35 to 40 minutes or until
center is almost set. Let stand 15 minutes; spoon into desert dishes,
spooning sauce (pudding) from bottom of pan over top.