1 stick softened butter or margarine
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. all purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 pkg. frozen coconut
1 c. chopped nuts (I use pecans)
5 egg whites, stiffly beaten
Cream butter and shortening; add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch pans. Bake at 350 for 25 minutes or until cake tests done. Cool.
1 8-oz. pkg. cream cheese, softened
1 stick butter or margarine, softened
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans
Beat cream cheese and butter till smooth; add sugar and mix well. Add vanilla, beat until smooth. Stir in pecans. Spread on cool cake. Sprinkle with extra pecans, if desired.
1/2 c. shortening
2 c. sugar
2 c. hot applesauce
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 c. all purpose flour, heaped
1 c. raisins
1 c. chopped pecans
1 tsp. vanilla
Mix shortening and sugar. Dissolve soda in hot applesauce and mix with sugar mixture. Combine cinnamon, cloves, nutmeg, flour, raisins, and nuts. Mix with sugar mixture. Stir in vanilla. Bake in greased and floured 9 x 13 pan for 35 to 40 minutes. Cool.
1 (4 1/2-oz.) pkg. instant pudding, chocolate
1 pkg. devil's food cake mix
1 (12-oz.) pkg. semi sweet chocolate chips
1 3/4 c. milk
2 eggs
Combine pudding mix, cake mix, chocolate chips , milk, and eggs in a bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured 12-cup tube or Bundt pan. Bake at 350 for 50 to 55 minutse or until cake springs back when lightly pressed with finger. Do NOT overbake. Cool 15 minutes in pan and continue cooling on rack.
2 c. flour
2 sticks butter
1 c. chopped pecans
8 oz. pkg. cream cheese
1 c. sugar
12 oz. Cool Whip
2 sm. pkg. instant chocolate pudding
First Layer: Melt butter and combine with flour and nuts. Press into greased 9 x 13 inch pan and bake at 325 for 20 minutes; cool.
Second Layer: Mix cream cheese and sugar. Fold in half of the Cool Whip. Spread on cooled crust.
Third Layer: Prepare pudding according to package directions; spread over second layer.
Fourth Layer: Spread rest of Cool Whip over pudding. Garnish with grated chocolate.
3 eggs
1 c. light Karo syrup
1/2 c. white sugar
1/2 stick of butter, melted
1 tsp. vanilla
Pinch of salt
1 c. pecans
Unbaked pie shell
Beat 3 eggs. Add sugar. Mix together with Karo, butter, vanilla, salt, and pecans. Put in unbaked pie shell and bake for 45 minutes or until firm at 350.
1 c. sugar
1 c. milk
1 c. self-rising flour
1 stick butter or margarine, melted
Fruit (peaches, blueberries, blackberries, etc.)
Melt butter in baking dish. Mix flour, sugar, and milk into a batter; pour over butter. Add fruit over batter. Do not stir. Bake at 375 for 45 to 60 minutes or until crust is golden brown.
2 1/2 c. sifted plain flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. vanilla or lemon extract
1/2 c. butter, softened
1 c. sugar
2 eggs
1 Tbsp. milk
Sift and measure flour. Add baking powder, salt, nutmeg. Sift again. Cream butter. Add eggs, sugar, and milk; cream well. Add flour mixture; mix well.Roll out thin and cut; sprinkle with sugar. Bake on cookie sheet in 350 oven for 10 to 15 minutes.
5 Hershey bars (plain or almond)
12 oz. Cool Whip
1 graham cracker crust
Chopped nuts, grated chocolate, or any desired garnish
Melt candy in microwave (30 seconds, stir, 30 seconds, stir). Stir into Cool Whip. Pour into crust. Sprinkle with chopped nuts, chocolate, or whatever you desire.
1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. plain flour, divided
1/2 tsp. salt
1 tsp. baking powder
2 c. fresh or frozen blueberries
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 c. flour, salt, and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Fold mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar. Bake in preheated oven at 325 degrees for 1 hour and 15 minutes.
1 loaf stale French bread, cubed
2 quarts milk
2 c. sugar
1 tbsp. nutmeg
1 tbsp. vanilla
1/2 tbsp. cinnamon
6 eggs
1/2 box raisins
1/2 stick butter
1 apple, cored and sliced
Put French bread in large (4 quart) mixing bowl and add milk. Let soak about 5 minutes. Add remaining ingredients and mix well. Pour into a buttered 9"x13" baking dish. Bake at 350 degrees for 1 hour or until toothpick inserted comes out clean. Cut into squares and serve.
4 c. finely chopped apples
2 c. sugar
2 1/2 c. flour
1/2 tsp. ginger
2 tsp. baking soda
1 c. cooking oil
1 tsp. salt
1 tsp. cinnamon
2 eggs
1 c. pecans, chopped
Let apples and 2 c. of sugar stand for half an hour or so. Sift dry ingredients together in a large mixing bowl. Beat egg whites until stiff. Beat egg y olks separately. Add cooking oil to dry ingredients, mix well. Add apples and sugar. Add egg whites and yolks. Mix well and put in tube pan. Bake at 350 degrees for 1 hour or until inserted toothpick comes clean.
1 box Duncan Hines Butter Cake Mix
3/4 cup Canola oil
4 eggs
8 oz. sour cream
2 tbs. brown sugar
2 tbs. cinnamon
1 cup chopped pecans
Preheat oven to 350°. Mix together, pecans, brown sugar, & cinnamon & set aside. Combine cake mix, oil, eggs, & sour cream and mix well. Grease & flour a bundt cake pan. Sprinkle 1/3 of pecan mixture in bottom of bundt pan. Cover with 1/3 of cake batter. Repeat layers ending with cake batter on top. Bake for 1 hour.
1 pkg. sweet German chocolate
1 tbs. vanilla
1 cup shortening
pinch of salt
2 cups sugar
4
eggs yolks, beaten
1 cup buttermilk
4 egg whites, beaten
2 1/2 cups flour
1 tsp. soda
Icing:
3 egg yolks
1 tbs. flour
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 lg. can evaporated
milk1 stick margarine
1/2 cup chopped pecans1 cup flaked coconut
Melt chocolate over boiling water. Add vanilla & salt to melted chocolate & set aside.
Cream shortening & sugar. Add beaten egg yolks. Add 3/4 cup buttermilk alternately
with flour. Combine soda & remaining 1/4 cup buttermilk & add to mixture. Stir in
chocolate & fold in beaten egg whites. Divide into 3 9 inch pans. Bake at 350° for 25 to
30 minutes.
Icing:
Beat egg yolks and set aside. Combine flour, sugar, & salt. Stir in milk. Add margarine
and cook over low heat until margarine is melted. Pour a small amount over egg yolks &
beat then add to sugar mixture. Add coconut & pecans. Cook until thick, stirring
constantly. Remove from heat & add vanilla. Spread between layers & over cake.
1 box butter cake mix
1 can crushed pineapple
6 cups milk
2 lg. instant vanilla pudding
1
can cherry pie filling
16 oz. Cool Whip
Bake cake mix according to package directions & set aside. Mix together milk & pudding mixes & set aside. Crumble 1/2 of cake in a large bowl. Spread 1/2 of pineapple over crumbled cake, spread 1/2 of pudding mixture over pineapple, add 1/2 Cool whip over pudding, & top with 1/2 cherry pie filling. Repeat layers. Chill at least 1 hour before serving.
1 cup sugar
2 tsp. baking powder
3 eggs, slightly beaten
1 cup flour
6 tbs. pineapple juice
1/2
box brown sugar
3/4 stick margarine, melted
1 can sliced pineapple
Drain pineapple reserving 6 tbs. of juice. Mix together sugar, eggs, baking powder, flour & 6 tbs. pineapple juice. Put melted oleo in bottom of iron skillet. Sprinkle brown sugar over margarine. Arrange sliced pineapple over the brown sugar. Pour cake batter over pineapple. Bake at 350° for 45 to 50 minutes.
1 Cup Powdered Sugar
1 cup Semisweet Chocolate Morsels
1/4 cup margarine, cut up
1/4
Cup Whipping Cream
2 tbs. light corn syrup
1 tsp. vanilla extract
3/4 cup chopped pecans
2
pints coffee ice cream, divided
Prepared chocolate crumb crust
Combine sugar, chocolate morsels, margarine, cream, & syrup in a small pan. Cook over low heat, stirring constantly, until smooth.Stir in Vanilla & cool. Put 1/3 of this sauce in the bottom of the crust. Sprinkle with 1/3 of nuts. Put 1 pint of ice cream over the nuts. Freeze for 10 minutes. Repeat layer. Top with last 1/3 of sauce & nuts. Freeze for at least 1 hour or until ready to serve.
3 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1
pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup
shredded coconut
4 egg whites, well beaten
Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350° for about 30 minutes or until done. Makes three 8-inch layers.
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
3 egg whites
1/4 teaspoon
cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cups grated coconut
Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.
2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed
coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup
butter or margarine (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons
vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for
serving
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well. Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler. Heat until the chocolate and butter have melted, stirring occasionally. Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved. Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended. Pour the batter into a well-greased 3-quart bundt pan that has been dusted lightly with cocoa powder. Bake on a high shelf in the oven until a cake tester comes out clean, about 1 hour 20 minutes. Let cool in the pan for 15 minutes, then unmold onto a wire rack . Let cool completely. When cake is cold, dust it lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired.
4 Granny Smith Apples (the tart green apples)
2-4 Tbsp. Butter
2-4 Tbsp. Brown Sugar
1/4 tsp. Cinnamon
Slice and core apples into about 12 slices per apple. Smaller slices cook quicker. Melt butter in skillet on low-medium heat, add apples and cook slowly until they start to look translucent. Cook less if you like the apples crispy, or more if you like them softer. Add Cinnamon. Cook to your taste, add brown sugar and let butter and brown sugar caramelized.
Mix flour, powdered sugar, and salt. Cut cold butter into 1/4" slices and cut into flour mixture. Mix to a fine crumb stage. Press evenly into the bottom of a greased 9x13" pan. Bake 20 minutes at 325F. Beat eggs and add remaining ingredients, except powdered sugar. Mix well. Pour lemon mixture over hot crust, increase heat to 350F, and bake another 20 minutes until golden. Sift powdered sugar onto bars while hot. Cool in pan on wire rack. Cut into small squares and then in half to make diamond shaped bars. Cover and store in refrigerator, serve chilled.
4 Eggs
2 Sticks Butter
2 Cups Sugar
4 Tablespoons Cocoa
1 1/2 Cups Flour
2 Cups
Pecans
2 Teaspoons Vanilla
1/2 Cup Milk
1 Large Bag of Miniature Marshmallows
Preheat the oven to 350 degrees. Mix the eggs, butter, and sugar in a bowl. Add the remaining ingredients (except the marshmallows) and mix well. Pour into well greased and floured 9 x 11 pan. Bake for 40 - 50 minutes or until done. Don't over cook. While the cake is still hot, pour the marshmellows over the top.
4 Tablespoons Cocoa
4 Tablespoons Butter
1 Pound Box of Confection Sugar
About
3 Tablespoons Hot Water
Enough Can Cream to Spread
(6 - 8 Tablespoons)
Melt the butter and heat the cream. You want the mixture to be warm when you pour it over the marshmellows. Put confection sugar in a bowl. Add the butter, the hot water, then slowly add the cream. Mix well and pour over marshmellows. Let the cake cool. Cut into cubes and serve.
1 14 oz. Can Sweetened Condensed Milk
1 6 oz. Can Frozen Lemonade
1 12 oz. Cool Whip
2 (6 oz.) Graham Cracker Crusts
Yellow Food Color (optional)
Mix milk and thawed lemonade (do not make the lemonade as directed on the can) then refrigerate for 10 minutes. Afterwards, fold in cool whip, then pour into pie crusts. Refrigerate pies for at least two hours or longer. Keep refrigerated after serving. Optional, yellow food color can be added to the mix before pouring into pie crusts.
1 box yellow cake mix
1 box instant lemon, vanilla, french vanilla, or butter pecan pudding
1 egg
1 cup vegetable oil
Mix all ingredients well. Form into small balls & place on ungreased cookie sheet. Flatten slightly. Bake at 350 until golden (about 10 minutes).
