Tuesday, August 12, 2014

Cupcakes:
1 box cake mix
2 small boxes pudding
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
(+ Extracts for different flavors)

Fill cupcake papers 2/3 full.  Bake at 350 for 16-18 minutes or until they bounce back.

Buttercream Frosting:
2 cubes butter
2 lb (8 c.) powdered sugar
1/2 c. milk
2 tsp. vanilla (coconut / orange)

Cream Cheese Frosting:
1 1/2 cube butter
8 oz cream cheese
8 cups powdered sugar
2 tsp. vanilla

Strawberry Frosting:
2 cubes butter
2 lb. (8 c.) powdered sugar
1 tsp. vanilla
1 cup strawberry jam (homemade is best!)

You can pretty much make up whatever combinations you want!

Here are a few ideas:

Vanilla: use white or vanilla cake mix, vanilla pudding
Coconut: use white cake or coconut cake mix with coconut pudding, add 2 tsp coconut extract to cake mix and frosting, add toasted coconut to the tops as garnish
Orange: use white cake mix, add 2-3 tsp orange extract and orange food coloring to cake mix, add 3 tsp orange extract to frosting

For my chocolate cake, I use the "Dark Chocolate Cake" recipe from the cook book.

Wednesday, November 2, 2011

Pumpkin Cupcakes

1 yellow cake mix
2 sm. pkg. pumpkin pudding
4 eggs
1/2 cup oil
1/2 cup water
1 can pumpkin (15 oz)
1 1/2 tsp. cinnamon
1 tsp. cloves

Beat all ingredients together until whipped looking. Fill cupcake papers 2/3 full. Bake at 350 for 15-18 min.

Frosting:
1 cube butter
8 oz. cream cheese
1 bag powdered sugar (or less if you want it more cream cheesy!)
2 tsp. vanilla
milk - add a little at a time until the right consistency

Sunday, October 25, 2009

Pumpkin Pudding

1 lg. can pumpkin
1 cup sugar
3 eggs
½ tsp. salt
1 can evaporated milk
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1 cube butter
Whipped cream

Mix pumpkin, sugar, eggs, salt, spice, and milk. Spread into greased 9x13 pan. Melt butter and mix with cake mix. Sprinkle over pumpkin mixture. Bake at 350° for 40 min. Serve with whipped cream.

Friday, September 5, 2008

Almond Flavored White Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2 cups flour
1 tsp. soda
1 tsp. salt
½ cup sour cream
2 eggs
1 ½ tsp. almond extract

Frosting:
½ cup butter
¼ cup milk
½ tsp. almond extract
4 ½ cup powdered sugar
Food coloring (optional)

Cake: In a sauce pan, bring to a boil the butter and water. Add other ingredients and mix well. Bake at 375° for 18 minutes. Frosting: Bring butter & milk to a boil. Whisk in powdered sugar and almond extract. Leave on warm stove and stir continually until all sugar dissolves. Frost while still cake is warm and frosting is hot. Optional - Serve with fresh sliced peaches...YUM!

Friday, July 25, 2008

Hawaiian Cake


Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Directions:

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.

Macaroon Brownies


Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped pecans (optional)
MACAROON FILLING:
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
FROSTING:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter
1 cup miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. x 2-in. baking pan. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen.

Thursday, May 29, 2008

Chocolate Lemon Cake

1 devils food cake - prepared as directed, using 2 - 9" round cake pans for baking

Cool cakes and cut each one in half to make 4 layers

2 pints whipping cream - whip with powdered sugar and lemon flavoring to taste

Chocolate Frosting:
2 cubes butter
6 c. powdered sugar
1/2 c. cocoa
2 tsp. vanilla
2 - 4 Tbs. milk

Layer the cake with the whipped cream, then frost the entire cake with the chocolate frosting.

Thursday, May 22, 2008

Coconut Cupcakes

Cake:
1 pkg. Coconut cake mix or White Cake
2 sm. pkg. coconut pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. water
1 cup sour cream or plain yogurt
1-2 tsp. coconut extract/flavoring

Beat on high until mixed & whipped looking. Pour into cupcake tins 2/3 full, bake on 350 for 15-18 minutes.

Frosting:
2 cubes butter
1 bag powdered sugar
2 tsp. coconut extract/flavoring
1/2 c. milk - add a little at a time until right consistency

Monday, May 5, 2008

Caramel Pecan Cake

1 Box of butter pecan cake mix. Mix and bake according to directions on box.
Bake in 2 cake pans. Let cool.

In Saucepan, melt 20 caramels(unwrapped) and add 1/2 c. heavy cream

Poke holes in cooled cake and pour cooled melted sauce into holes and over cake. Cool for one hour.

Frosting
1pkg. softened cream cheese
1/2 c. softened butter
1lb. confectioner sugar
1 t. vanilla
3/4 tsp. butter flavoring
Mix all together.
Frost top of bottom layer over caramel
Put top layer on and frost all over.
Sprinkle 3/4 cup of finely chopped pecans all over cake. (Sides, too)

Banana Raspberry Pie (Dixie Ferguson)

Bottom Layer:
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
2 cups whipping cream (cool whip)

Middle:
Sliced banana

Top:
1 package frozen raspberries
1 pint heavy whipping cream (whipped)
1/2 cup powdered sugar
1 tsp vanilla

Friday, April 4, 2008

Brown Bag Apple Pie

Crust:
1 ½ cups flour
1 ½ cups sugar
½ tsp. salt
½ cup oil
2 Tbs. cold milk

Filling:
4-6 sliced apples
2 Tbs. flour
½ tsp. cinnamon
½ tsp. nutmeg
½ cup sugar

Combine crust ingredients until well blended. Press evenly into the bottom and sides of a 10” pie dish. Mix all filling ingredients and toss together until apples are well coated. Spoon onto crust.

Topping:
½ cup sugar
½ cup butter
½ cup flour

Mix topping together with a pastry blender and sprinkle over top of pie. Place whole pie into a brown paper bag and staple the end shut. Bake at 350° for 1 hr. 45 min. NO PEEKING!

Digging up Ghosts

3 ½ cups cold milk
2 pkgs. Instant chocolate pudding
12 oz. cool whip, thawed
1 pkg. (16 oz) chocolate cookies, crushed

Pour cold milk into large bowl and add pudding mix. Beat with wire whisk for 2 minutes. Stir in 3 cups of cool whip and ½ of the crushed cookies. Spoon 2 tablespoons cookie crumbs and ½ cup pudding into 15 individual cups. Top with remaining crumbs. Decorate with remaining cool whip, shape into ghosts and decorate with candy eyes.

Tres Leches

Cakes: Yield = 30 cakes

16 egg whites
¼ tsp. salt
16 egg yolks
1 qt. sugar
2 cups milk
2 Tbs. vanilla
1 lb. 4 oz. flour
2 Tbs. baking powder

Whip egg whites with salt until stiff peaks form, set aside. Beat yolks completely before adding sugar. Add sugar and whip until smooth, pale yellow. Add the milk & vanilla, and mix well. Weigh flour, add, and mix. Fold egg whites into batter. Pour 4.5 oz. into each lightly greased pan (3/4 full). Bake at 350° for 45 min. or until completely dry & med. dark brown color.

Milk:
9 cans evaporated milk – Carnation brand
6 cans sweet condensed milk – Eagle brand
1 ½ qt. whipping cream
3 Tbs. vanilla

Strain the whipping cream and combine rest of ingredients, mix. Prick small holes and sides of cakes with a fork or toothpicks. Measure 3 oz. of sweet milk, and pour over cake. Let it soak in, and then add 1 oz. to top. Cool completely before wrapping. Serve with fresh sliced strawberries and whipped cream.

Carrot Cake

1 cup sugar
2 cups flour
4 eggs
1 tsp. baking powder
½ tsp. salt
1 cup raisins
1 tsp. vanilla
1 cup brown sugar
1 ½ cups oil
2 tsp. baking soda
1 tsp. cinnamon
3 cups grated carrots
1 cup nuts

Mix all ingredients and pour into cake pan(s). Bake at 350° for 30-35 minutes.

Apple Cake

1 cup sugar
½ cube butter
1 egg
2 cups grated apple
1 cup flour
1 tsp. soda
½ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. salt
Topping – below

Combine all ingredients and mix thoroughly. Bake at 350° for 30-35 minutes.
Topping:
Melt, heat and whip: 1 cube butter, 1 cup sugar, 1 tsp. vanilla and ½ cup half & half.

Carrot Pineapple Cake

3 ¼ c. sifted cake flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 cups sugar
3 eggs
1 ½ cup salad oil
1 tsp. vanilla
2 c. finely shredded carrots
1 cup crushed pineapple (undrained)

Mix all ingredients and pour into cake pan(s). Recipe suggests using a 10” tube pan. Bake at 350° for 60-70 minutes.

Mary Jane's Butter Cream Frosting

1 cup shortening
1 cube Fleishman’s Margarine
2 lb. bag powdered sugar
½ cup evaporated milk
1 tsp. vanilla
1 tsp. almond extract

Cream the shortening and margarine. Alternate adding powdered sugar and milk slowly. Add vanilla and almond extract and whip. Add coloring if wanted.

Thursday, April 3, 2008

Christmas Holly Clusters

1 cube butter
1 tsp. vanilla
3 ½ cups corn flakes
30 lg. marshmallows
1 ½ tsp. green coloring
Red cinnamon candies

Melt butter with marshmallows and mix well. Remove from heat and add vanilla, coloring and cereal. Toss gently and drop by spoonfuls onto waxed paper, to resemble holly clusters. Press red candies into center of clusters. Let sit until hardened.

Cherry Cheese Pie

1 – 3 oz. cream cheese
½ cup powdered sugar
½ tsp. vanilla
1 sm. carton whipping cream - whipped
1 can cherry pie filling

Cream the cream cheese, powdered sugar and vanilla. Fold into whipped cream. Pour into baked 9” pie shell. Chill 4-5 hours. Top with cherry pie filling and chill.

Persimmon Pudding

1 cup persimmon pulp
1 cup sugar
2 Tbs. melted butter
1 egg beaten
½ tsp. cinnamon
2 tsp. soda
½ tsp. salt
1 cup flour
½ cup milk

Mix in order given. Pour into greased cans to ¾ full. Cover with foil and steam. Serve warm with real whipped cream and a shake of nutmeg.

Aunt Betty's Spice Cake

½ cup Crisco
1 cup sugar
1 cup brown sugar
3 eggs
1 cup buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 ¼ cup flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
¼ tsp. salt
1 cup nuts
1 cup raisins

Mix all ingredients and pour into cake pan(s). Bake at 350° for 30-35 minutes.

Sue's Cherry Bars

Dough:
1 cup butter
2 cups sugar
1 tsp. vanilla
1 ½ tsp. almond extract
4 eggs
3 cups flour
1 – 31 oz. can cherry pie filling

Frosting:
1 cup powdered sugar
3 Tbs. butter
2 Tbs. evap. milk or cream
1 tsp. vanilla

Cream butter, sugar, vanilla and almond extract. Add eggs one at a time. Add flour. Spread 2/3 of dough onto greased cookie sheet. Spread cherry pie filling over dough. Drop remaining dough on top of cherries – might want to microwave a little to soften dough before. Mix the dough through the cherries a little. Bake at 350° for 30-35 minutes. Frost while still warm.

Rice Krispy - Ice Cream Dessert

Crust:
1 cube melted butter
1 cup chopped pecans
1 cup brown sugar
2 cups rice krispies
½ gallon ice cream
1 pkg. Danish dessert
Strawberries

Mix ingredients for crust. Spread and press half into a 9x13 pan. Slice the ice cream into 1-1 ½ inch slices. Lay ice cream out on top of the bottom crust. Top with remaining crust. Freeze until ready to serve. Prepare Danish dessert. Cool and drizzle over individual servings of dessert. Top with fresh strawberries.

Pat's Cheesecake

3 – 3 oz. pkg. cream cheese
½ cup sugar
2 beaten eggs
½ tsp. vanilla

Topping:
1 pt. sour cream
½ tsp. vanilla
5 Tbs. sugar

Cream the cream cheese, sugar, eggs and vanilla. Pour into graham cracker crust. Bake at 350° for 20 minutes. Mix topping ingredients and pour over the baked cream cheese mixture. Return to oven and bake 5 more minutes.

Mom's Crushed Banana Cake

½ cup shortening
1 ½ cup sugar
2 eggs
1 cup ripe banana pulp
1 tsp. baking soda
1 tsp. vanilla
1 cup sour milk
1 ¾ cup flour
1 tsp. baking powder
1/8 tsp. salt
1 cup chopped nuts

Cream shortening and sugar. Add well beaten eggs and banana. Dissolve soda in milk and add all other ingredients. Bake at 350° for 30 minutes.

Gable House Banana Cream Pie

Bottom layer:
1 can sweet cond. milk
1/3 c. lemon juice
1 tsp. vanilla
½ tsp. almond ext.
2 c. whipped cream (whipped)
Middle layer:
Sliced Banana
Top layer:
1 pkg. frozen raspberries
1 pint heavy whip cream
½ cup powdered sugar
1 tsp. vanilla

Use a 9” pie shell, already baked. Mix ingredients for bottom layer and pour over baked pie shell. Slice bananas and cover bottom layer. For top layer, whip the cream, add the sugar and vanilla. Then, fold in the raspberries. Pour top layer over bananas. Place in fridge to set up until ready to serve.

Banana Cream Cheesecake

Filling:
8 oz. cream cheese
½ c. sugar
8 oz. cool-whip, divide
4 med. Bananas, sliced
1 ¾ c. cold milk
1 sm. banana cream pudding
Crust:
2 c. graham cracker crumbs
¼ c. sugar
½ c. butter

Combine cracker crumbs, sugar and melted butter. Set aside ½ cup for topping. Press remaining crumb mixture into the bottom and up the sides of a greased 9” spring form pan or square. Bake at 350° for 5-7 min. Cool. Beat cream cheese & sugar until smooth. Fold in 2 cups cool whip. Arrange half of the bananas on crust. Top with half of the cream cheese mix. Repeat layers. In a bowl, beat milk and pudding mix. Fold in remaining cool whip. Pour over the cream cheese layer. Sprinkle with reserved crumb mix. Refrigerate for 1-2 hours or until set. Makes 10 servings.

Coconut Cream Cake

1 yellow cake, bake and cool
16 oz. can crushed pineapple
3 sm. pkg. vanilla pudding
3 cups milk
12 oz. cool-whip
1 cup coconut

Bake and cool a yellow cake. Punch holes in cake with a straw. Drain and pour the juice from the crushed pineapple onto the cake. Spread pineapple over the cake. Prepare vanilla pudding using 3 cups milk. Mix 6 oz. cool-whip into pudding, and spread over pineapple. Spread the remaining 6 oz. cool-whip on top. Sprinkle with coconut and refrigerate.

Fresh Apple Cake

3 cups grated apples
1 ½ cup oil
2 cups sugar
1 tsp. vanilla
2 eggs
1 ½ tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
½ tsp. cinnamon
2 ½ - 2 ¾ cups flour
1 cup chopped nuts (opt)

Frosting:
8 oz. cream cheese
3 Tbs. butter
1 ½ cup powdered sugar
1 tsp. vanilla

Mix together and pour into a greased & floured 9x13 pan. Bake at 350° for 45 min – 1 hour. Spread frosting on cooled cake.

Walnut Squares

½ cup butter
1 cup flour
Mix, pour in 9x13, bake at 350° for 12-15 minutes.

½ cup coconut
1 ½ cup brown sugar
1 cup nuts
2 Tbs. flour
¼ tsp. baking powder
½ tsp. salt
2 eggs
1 tsp. vanilla
Bake at 350° for 20-25 minutes.

Frosting:
½ cup powdered sugar
2 Tbs. orange juice
2 Tbs. butter
1 tsp. lemon juice

Butterscotch Brownies

1/4 cup butter
1 cup coconut
½ cup brown sugar
½ cup chopped pecans
1 ¾ cup flour
½ tsp. baking soda
1/4 tsp. salt
¼ cup butter
1 cup brown sugar
1 egg, unbeaten
½ tsp. vanilla
½ cup pecans
½ cup marshmallows
1 cup marshmallows

Melt ¼ cup butter in saucepan. Stir in coconut, brown sugar, and ½ cup pecans. Spread in greased 9x13 pan, and set aside. Cream ¼ cup butter, brown sugar, egg, and vanilla until light. Blend in dry ingredients. Stir in ½ cup pecans and ½ cup marshmallows. Spoon dough in small amounts over coconut mix. Pat out evenly with floured hands. Bake at 350° for 25-30 minutes. If desired, sprinkle with 1 cup marshmallows & bake additional 1-2 min. Cool and drizzle with glaze.

Glaze:
1 Tbs. butter, melted
¼ cup brown sugar
½ cup powdered sugar
2-3 tsp. milk, heated

Fruit Pizza

Crust
½ cup butter
½ cup shortening
2 eggs
¾ cup sugar
¾ cup brown sugar
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
3 cups flour

Form dough into large balls and flatten three onto a greased cookie sheet. Bake at 335° for 11-12 minutes.

Cream Cheese Frosting
8 oz cream cheese
1 cup powdered sugar
2 tsp lemon juice
12 oz cool-whip

Soften the cream cheese and stir in powdered sugar and lemon juice. Gently stir in cool-whip and mix until blended all together. Spread over cooled crust. Arrange fresh fruit.

Fresh Fruit Topping
Strawberries
Pineapple
Grapes
Peaches
Kiwi
Bananas
Berries
Mangos

Glaze
½ cup sugar
¼ cup lemon juice
¼ cup karo syrup
1/8 tsp. salt
¼ tsp. vanilla

Stir together and cook on medium heat, stirring constantly until boiling. Boil for 5 min, stir often.
Cool and drizzle over fruit pizza just before serving.

Peach Cobbler

2 cups sugar
1 cup self raising flour
1 jar peaches, sliced
1 cube butter
1 cup milk

Melt butter, add to flour mix. Mix peaches with 1 cup sugar. Mix the rest of the sugar with 1 cup milk. Bake at 350° for 45 minutes.

Aunt Gladys Cake

1 cup butter, soft
6 eggs
3 cups sugar
1 cup sour cream
1 tsp. baking powder
1 ½ tsp. vanilla
Dash of salt
3 cups flour

Sift flour two times. Mix all ingredients in mixer. Pour into greased, floured bundt pan. Bake at 350° for 1 hour & 25 minutes. Let stand for 15 minutes and then remove from pan. Cool completely and wrap in saran wrap. Let stand (ripen) 24 hours before serving. Sprinkle with powdered sugar.

Chocolate Cake Roll

¾ cup flour
¼ cup cocoa
1 tsp. baking powder
¼ tsp. salt
3 eggs
1 cup sugar
1/3 cup water
1 tsp. vanilla
Powdered sugar
1 qt. chocolate mint or vanilla ice cream
slightly softened

Heat oven to 375°. Line jellyroll pan with aluminum foil or waxed paper; grease. Mix flour, cocoa, baking powder and salt. Beat eggs in small mixer bowl until very thick and lemon colored, about 5 min. Pour eggs into large mixer bowl. Beat in granulated sugar gradually. Beat in water and vanilla on low speed. Mix in dry ingredients gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12- 15 min. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake; remove towel. Spread with ice cream. Roll up; wrap in plastic wrap. Freeze until firm, about 6 hours. Frost with French silk frosting.

French Silk Frosting
1/3 cup butter, softened
1 1/3 cups powdered sugar
½ tsp. vanilla
1 oz. melted, unsweetened Chocolate (cool)
1 Tbs. Milk

Beat butter, powdered sugar, chocolate and vanilla on low speed until blended. Gradually beat in milk until fluffy.

Banana Split Cake

1 pkg. vanilla wafers
1 cup butter
4 cups powdered sugar
1 cup butter
2 eggs
1 tsp. vanilla
1 can pineapple
4 bananas in lemon juice
2 cups cool whip

Crush wafers and mix with melted butter. Spread in 9x13 pan and refrigerate 30 minutes. Combine other ingredients and spread over crust. Chill. Cut and serve with cool whip and drizzle chocolate syrup over each serving. Top with chopped nuts and a cherry.

Raspberry or Strawberry Danish Dessert Cake

1 white cake mix
8 oz. cream cheese
2 cups powdered sugar
12 oz. cool-whip
1 pkg. Raspberry or
Strawberry Danish Dessert

Mix cake according to directions. Pour the mix into a greased cookie sheet. Bake as directed. Cream the cream cheese, powdered sugar and cool-whip together and spread on cooled cake. Top with Danish dessert made with liquid from fruit and water as directed. Top with fresh fruit & dab of whipped cream or cool-whip.

Banana Cake

1 ½ cups sugar
½ cup shortening
3 eggs – separated
1 cup mashed bananas
½ cup buttermilk
½ tsp. salt
1 tsp. baking soda
½ cup water
1 ½ cups flour
1 tsp. baking powder

Separate eggs and whip egg whites until stiff. Mix all other ingredients together then fold the egg whites into the batter. Bake in greased and floured cake pans. Bake at 350° for 35 minutes. May use a 9x13 or 2 round 8x8 or 9x9 pans.

Texas Sheet Cake

2 cubes butter
4 Tbs. cocoa
1 cup water
2 cups flour
2 eggs
½ tsp. salt
2 cups sugar
½ cup sour cream
1 tsp. baking soda

Icing:
4 Tbs. cocoa
1 cube butter
6 Tbs. milk
4 cups powdered sugar
1 tsp. vanilla
1 cup chopped pecans

Bring to boil butter, cocoa and water. Mix in rest of ingredients. Pour into greased 13x18 cookie sheet. Bake at 350° for 20-25 minutes. Icing: Boil milk, butter and cocoa. Mix in powdered sugar and vanilla. Spread on cake while cake is still warm. Sprinkle with chopped pecans.

Fruit and Nut Carrot Cake

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
3 eggs
¾ cup oil
¾ cup buttermilk
2 cups sugar
2 tsp. vanilla
8 oz. crushed pineapple
4 cups grated carrots
1 ½ cup gold raisins
1 cup walnuts
1 cup coconut

Mix first 4 ingredients. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well, add to dry ingredients. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into greased & floured 9x13 pan. Bake at 350° for 55 minutes. Pour buttermilk glaze over while still hot.

Buttermilk Glaze
1 cup sugar
½ tsp. baking soda
½ cup buttermilk
½ cup butter
1 Tbs. Karo
1 tsp. vanilla

In saucepan, mix sugar, soda, buttermilk, butter and karo. Bring to a boil and simmer 5 minutes. Remove from heat and stir in vanilla. Pour over cake while cake is still hot.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
¾ cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
½ tsp. salt

Beat eggs on high speed for 5 min. Beat in sugar. Stir in pumpkin and lemon juice. Stir together flour and spices and add to egg mixture. Spread in greased and floured 15x10x1 pan. Top with 1 cup chopped nuts. Bake at 375° for 15 minutes. Turn out onto towel sprinkles with powdered sugar. Roll up and let cool.

Pumpkin Cake Roll Filling
1 cup powdered sugar
6 oz. cream cheese
4 Tbs. butter
½ tsp. vanilla

Beat until smooth. Spread over cake, roll and chill. Slice the cake, and then freeze.

Lemon Jello Cake

1 pkg. lemon cake mix
1 pkg. lemon jello – sm.
¾ cup oil
4 eggs
Grated rind of two lemons
Glaze:
Juice of 2 lemons
1 ½ cup powdered sugar

Use Duncan Hines cake mix. Mix and bake in 9x13 pan. Bake for 35-40 min. at 325°. When still warm, poke holes with a fork and spread glaze over cake.

Nancy's Peach Dessert

Crust:
4 Tbs. butter, melted
1 ½ c. graham cracker crumbs
Mix, press into 9x13 pan

When filling is cool, add:
8 oz. Cool whip
1 tsp. vanilla
½ tsp. almond extract
3 cups sliced peaches

Filling:
30 lg. Marshmallows
1 c. Milk
Melt over med. heat
Cool in refrigerator

Carefully spread onto crust. Cool until ready to serve.

Chocolate Mouse

1 ½ c. chocolate wafers
1/3 c. butter
8 oz. cream cheese
¼ c. sugar
1 c. whipped cream
1 tsp. vanilla
2 egg yolks
6 oz. chocolate chips – melted

Mix wafers and butter and cook at 325° for 10 minutes. Combine cream cheese and chocolate mixture. Then fold in whipped cream. Put in cooled shell and freeze.

Michelle's Carrot Cake

1 ¼ cup oil
2 cups sugar
4 eggs
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
3 cups grated carrots

Blend oil and sugar; beat in eggs and soft dry ingredients. Mix in carrots. Pour into greased and floured 9x13 pan. Bake at 350° for 1 hr. 15 minutes. Let cool, frost with cream cheese frosting.

Fudge Frosting

1 cube butter
¼ cup Hershey’s cocoa
6 Tbs. milk
½ tsp. vanilla
1 box powdered sugar
½ cup nuts

Cook butter, cocoa and milk until bubbly. Then add vanilla, powdered sugar and nuts. Stir well.

Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. cinnamon
3 eggs beaten
1 ½ cup oil
1 ½ tsp. vanilla
8 oz can crushed pineapple
2 cups chopped nuts
2 cups mashed bananas

Combine dry ingredients in a large bowl. Add eggs and oil. Stir until moistened. Stir in vanilla, pineapple, and 1 cup of nuts and bananas. Spoon into 3 well greased and floured 9” pans. Bake at 350° for 25-30 minutes or until cake pulls from sides. Cool for 10 min then remove from pan and cool completely. Spread cream cheese frosting between layers, then sprinkle with 1 cup nuts.

4-Layer Chocolate Pudding Dessert

Crust:
1 cup flour
1 cube butter
1 cup chopped nuts

Pudding:
2 sm pkg. choc. pudding
(may use 1 vanilla + 1 choc, or 2 pistachio)
4 cups cold milk

Middle Layer:
1 cup powdered sugar
8 oz. cream cheese
1 cup cool whip

Mix crust ingredients, and press into the bottom of 9x13 pan. Bake crust at 350° for 20 minutes and let cool. Cream the powdered sugar, cream cheese and cool whip. Carefully spread over crust. Mix pudding with milk and spread over cream cheese mixture. Top with remaining cool whip. Serves 12.

Apple Cake

4 grated apples
2 cups sugar
2 eggs
2 tsp. vanilla
½ cup oil
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups flour
1 cup chopped nuts (opt)

Glaze:
½ cup butter
2 tsp. vanilla
1 cup sugar
2 shakes nutmeg
½ cup canned milk

Bake at 350° for 30 minutes, then lower temp to 300° for additional 10 minutes. Cool a bit, then poke holes and pour glaze over cake.

Nana Cake

1 pkg Yellow cake mix
(Duncan Hines is best)
1 sm. Pkg. vanilla pudding
4 eggs
¾ cup Crisco oil
¾ cup REAL Sherry wine
1 ½ tsp. nutmeg

Glaze:
1/3 cup butter, melted
1 cup powdered sugar
3 Tbs. warm milk
2 Tbs. Sherry wine
1 Tbs. Rum flavoring

Slowly beat all ingredients in mixer. When thoroughly mixed, mix on high until whipped. Pour into greased and floured bundt pan and bake at 325° for 45-50 minutes. Remove from pan. Make glaze and drizzle on cake when it has cooled just slightly.

Dark Chocolate Cake (Chris Barker's)

1 cup oil
1 cup buttermilk
2 eggs
1 Tbs. vanilla
2 cups sugar
2/3 cup cocoa
1 Tbs. baking soda
1 tsp. salt
2 ½ cups flour
1 cup boiling water

Mix all together but add boiling water last and very slowly. This recipe makes one 9x13 and one 8x8 cake. Bake at 350° for 25-30 minutes.

Dirt Dessert

1 pkg. chocolate wafer cookies
(in ice cream section by toppings)
1 lg. whipping cream
1 tsp. vanilla
1 pkg. mini marshmallows
Mint candies - crushed

Put part of the cookies in plastic bag and roll with rolling pin to crush. Repeat until all of the cookies are crushed. Crush candies in a plastic bag covered with a dishtowel, hit with a hammer. Whip cream until stiff, and add crushed candies. Add marshmallows and nuts. Stir. Pour half of the cookies into the bottom of 9x13 dish. Carefully spread whipped cream mixture over cookies. Sprinkle remaining crushed cookies over top. Chill.

Creamy Banana Cream Pie

1 c. flour
½ c. butter softened
1 cup finely chopped pecans
8 oz cream cheese
1 c. powdered sugar
8 oz. cool whip
3 lg. bananas, sliced
1 pkg. instant vanilla pudding
1 1/3 c. cold milk
Additional chopped pecans

Combine flour, butter & pecans. Press into the bottom/sides of a greased 9” pie plate. Bake at 350 for 25 minutes. Cool completely. Beat cream cheese and sugar; fold in 1 cup cool whip. Spread over crust. Arrange bananas on top. In bowl, whisk pudding & milk. Immediately pour over bananas. Top with cool whip, and garnish with pecans. Refrigerate until ready to serve.

Vonda's Pie Crust

2 cups flour
2 cups shortening + 2 heaping Tbs.
2 tsp. salt
1 tsp. baking powder
Cold water

Blend shortening and flour with pastry blender. Add enough cold water to make dough that will roll out easily. Roll out and place in pie shell, careful not to stretch or pull. Prick bottom and sides thoroughly with fork.
Bake at 475° for 8-10 minutes.

Grandma's Lemon Chiffon Pie

1/3 cup water
¼ cup lemon juice
1 Tbs. grated lemon peel
4 eggs – separated
1/3 cup Sugar
1 envelope unflavored gelatin
1 cup heavy cream
1 – 9” baked pie crust
Lemon slices & leaves

Mix water, lemon juice, lemon peel, egg yolks, and sugar. Sprinkle gelatin over the mixture. Cook over low heat until gelatin dissolves, mixture thickens and coats a spoon (do not boil). Refrigerate until mixture mounds. Beat egg whites at high speed to soft peaks. Beat in ½ cup sugar until sugar is completely dissolved and egg whites are soft peaks. Whip cream and fold into lemon mixture in egg whites. Spoon into piecrust.

Cherry Pineapple Pie

1 cup sugar
1/3 cup flour
1/8 tsp. salt
2 cans pitted tart red cherries – drained
2 – 8 oz. cans crushed pineapple – drained
3 drops almond extract
Pastry
2 Tbs. butter
1 Tbs. milk

In a bowl, combine sugar, flour and salt. Stir in cherries, pineapple and almond extract. Line 9” pie pan with crust. Add filling. Dot with butter, top with lattice crust. Brush with milk, sprinkle with sugar. Bake at 375° for 50-60 minutes until bubbly and golden brown.

Apple Pie

¾ cup sugar
¼ cup flour
½ tsp. nutmeg
½ tsp. cinnamon
6 cups granny smith apples
2 Tbs. butter
9” piecrust, top & bottom

Slice apples. Mix all dry ingredients and stir in apples. Let sit while doing crust. Put apple mixture onto bottom piecrust, and dot with butter. Put crust on top.

French Silk Pie

Crust:
3 egg whites – beat till stiff
1 cup sugar
1/2 tsp baking powder
1 cup chopped pecans
11 graham cracker squares (crushed)

Filling:
½ cup butter
¾ cup sugar
1 tsp. vanilla
1 sq. unsweet. Chocolate
2 eggs

Beat egg whites and fold in other ingredients. Press into 9” pie shell and bake for 20 minutes at 350°. Whip all ingredients for filling except the eggs. Add eggs one at a time, beating on high speed. Spread in chilled crust, and chill entire pie. Top with whipped cream and a cherry.

Fresh Peach Pie

3 Tbs. cornstarch
1 cup sugar
½ cup orange juice
¼ cup water
¾ tsp almond extract
1 tsp. lemon juice
1 cup mashed peaches

Cook over medium heat till thick and clear. Cool. Pour into baked piecrust, alternating with fresh peaches and thickening. Begin and end with thickening. Top with whipped cream.

Fresh Strawberry Pie

3 Tbs. cornstarch
1 cup sugar
1 cup strawberries - mashed
¾ cup water
1 tsp. lemon juice
Red food coloring

Cook over medium heat till thick and clear. Cool. Add a few drops of red food coloring. Pour into cooked piecrust, alternating with fresh strawberries and thickening. Begin and end with thickening. Top with whipped cream.

Lemon Meringue Pie

2 lemons – juice & rind
6 Tbs. corn starch
1 ½ cups sugar
3 egg yolks (save whites)
2 ¼ cups water
2 Tbs. butter
1 tsp. salt
Yellow Food color (opt)

Meringue:
3 egg whites
6 Tbs. sugar
¼ tsp. cream of tartar
½ tsp. vanilla

Mix lemon juice, cornstarch, sugar, egg yolks, water and salt in a saucepan. Stir until thickened on medium heat. Take off heat and add butter and lemon rind. Cool and pour into baked pie shell. Mix meringue ingredients in mixer on high until stiff peaks form. Carefully spread onto pie and bake until peaks are golden brown.

Chess Pie

3 egg yolks
2/3 cup sugar
1 Tbs. flour
½ tsp. salt
1 1/3 cup whipping cream
1 tsp. vanilla
1 cup chopped dates
1 cup walnuts

Prepare pastry. Beat egg yolks, sugar, flour and salt on medium speed until thick and lemon colored. On low speed, blend in whipping cream and vanilla. Stir in dates and nuts. Pour in shell. Bake at 350° for 50-60 minutes or until golden.

Key Lime Pie (Lowfat)

1/3 cup lime juice
2 Tbs. lime rind
2 whole eggs
4 egg whites
Fat free sweetened condensed milk
Powdered Sugar

Mix until very creamy. Bake at 350° for 12 minutes. Serve with fat free whipped cream.

Buttermilk Pecan Pie

½ cup butter
2 cups sugar
2 tsp. vanilla
3 eggs
2 Tbs. flour
¼ tsp. salt
1 cup buttermilk
½ cup pecans
1 – 9” pie crust

Cream butter and sugar until light and fluffy. Add sugar slowly. Blend in vanilla. Add eggs one at a time. Add flour, salt and buttermilk. Sprinkle nuts on bottom for pie shell and pour filling over it. Bake at 300° for 1-½ hours.