Baked onion dip (jed)


Peach Cake by Kay Sorenson



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Peach Cake by Kay Sorenson


1 box Betty Crocker Cake mix (yellow, or your choice)

1 cube melted butter

2 eggs

1 tsp vanilla



3/4 can Wilderness pie filling (peach, or your choice)
Icing

4 oz cream cheese

¾ cup powdered sugar

¼ can of pie filling


Mix the cake ingredients until fruit is in tiny pieces. Spray 9 x 13 pan or bundt pan with Pam. Bake at 350 for 45-60 minutes, depending on pan. Cool and frost. Keep in fridge. Other good combinations are lemon/blueberry, spice/pumpkin, spice/apple, german chocolate/raspberry, white/coconut milk/coconut.

POUND CAKE (GRANDMAS) By Lee Hurst


1/2 pound margarine or butter

1/2 cup shortening

5 eggs

3 cups sugar



3 cups flour

1/2 tsp baking powder

1 cup milk

1 tsp vanilla

1 tsp coconut extract

1 tsp butter extract

1 tsp rum extract

1 tsp lemon extract

GLAZE:

1 cup powdered sugar



2 tbsp water

1/2 tsp rum extract

1/2 tsp coconut extract

1/2 tsp lemon extract

1/2 tsp orange extract

1/2 tsp almond extract

1/2 tsp butter extract

Cream butter, shortening and sugar. Add eggs one at a time. Alternate liquids and dry ingredients. Add extracts one at a time and beat very well. Coat bundt pan with non-stick cooking spray. Flour inside of pan and then sugar inside of pan. With this treatment, it will never stick. Bake at 325 for

1 1/2 hours. Cool for 15 minutes before removing from pan. Drizzle glaze over warm cake.




Pudding Cheese Cake by Cathy Hanna
Crust:

1 cup flour

2 tbsp sugar

1/2 cup margarine

Mix above and press into 9 x 13 inch pan. Bake 10 minutes at 350 degrees, cool
2nd Layer:

1 cup powder sugar

8 oz pkg cream cheese

2 cups cool whip

Mix until creamy put in cooled crust
3rd Layer:

2 - 3 oz packages of instant pudding (chocolate, butterscotch, vanilla, or coconut) made as directed on package. Top with cool whip and nuts





Pudding Cake by Joyce Miskin
1 Cake mix

1 pkg. pudding (small pkg. of NON instant)-prepare according to instructions and add cake mix.

Pour into greased and floured pan Top with nuts and chocolate chips. Bake at 350 for 30-35 minutes.
Quickie Chocolate CAKE by Debbie Tanner
Mix:

1 tsp. salt

3 cup flour

2 cup sugar

2 tsp. soda

6 tbsp cocoa


Add to dry ingredients:

3/4 cup oil

2 tbsp vinegar

2 tsp. vanilla

2 cup cold water
Grease and flour pan.  Beat together and bake at 350 degrees for 35 minutes.

RASPBERRY DELIGHT by Lee Hurst

Yellow cake mix, baked as directed in 9x13 dripper pan.
¾ cup powdered sugar

2 Tbsp lemon juice

8 oz cream cheese

½ cup whipped cream


Cool cake. Beat cream cheese with lemon juice and powdered sugar with rotary beater. Add whip cream and beat until thickens. Spread mix on top of cake. Then add thawed raspberries. Top with raspberry Danish dessert made with 1 ¾ cups water.




RHUBARB CRISP By Lee Hurst

1 cup flour

¾ cup oatmeal

1 cup brown sugar

1 tsp cinnamon

½ cup melted butter

4 cups diced rhubarb

1 cup water

1 tsp vanilla

1 cup sugar

2 Tbsp corn starch
Mix flour, oatmeal, brown sugar, cinnamon and melted butter. Place half of crumb mixture in 9 x 9 pan. Cover with rhubarb. Combine and cook until thick: water, vanilla, sugar, and cornstarch. Pour over rhubarb and cover with remaining crumbs. Bake at 350 degrees for 1 hour.
RHUBARB CRISP by Kris Batty
Dice 4 cups rhubarb- set aside

Grease lg. baking dish (cake pan size)

Mix: 1 cup flour

1 1/8 cups oats (oatmeal)

1½ tsp cinnamon

1½ cup brown sugar

1½ cube melted margarine

Mix and press ½ of mixture in the bottom of baking dish. Add 4 cups diced rhubarb.

In small saucepan mix:

1 cup sugar

2 Tbsp cornstarch

1 cup water

Boil until thickened and add 1 tsp vanilla. Pour this mixture over rhubarb. Crumble the remaining ½ of crisp over top. Bake at 350 for 45 minutes. (Good served with ice cream)




Avis’ Rhubarb Pie  by Joyce Miskin

3 cups rhubarb

1 cup sugar

Pinch of salt

2 eggs

1 teaspoon lemon juice



½ teaspoon nutmeg

1 tablespoon flour

1 9-inch unbaked double pie crust
Dice rhubarb; beat eggs with sugar and salt. Combine with other ingredients and allow to sit while making pastry. Line a 9-inch pie pan with pastry. Spoon in rhubarb filling, then top with vented pastry layer and seal. (I make a lattice top and sprinkle it with sugar).  Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake an additional 30 minutes. (or until the crust is browned and the filling is set)
(This is a custard-like pie--I like to make 1 ½ times the recipe for a 10 inch pie pan)

SNOWFLAKE DREAM CAKE (MERLENE) by Lee Hurst

1 pkg yellow cake mix

20 oz can crushed pineapple, (save juice)

3 oz Cream Cheese

3 oz vanilla pudding mix (instant)

1 cup milk

8 oz Cool Whip

coconut

nuts (optional)



maraschino cherries
Add enough water to pineapple juice to use as the liquid in the cake mix. Make the cake (as directed on the box). Place in well greased and floured 9x12 pan. Bake for 20 minutes at 350. Cool and leave in pan. With mixer, blend cream cheese, pudding, and milk. Fold in drained pineapple. Spread over cooled cake. Then spread with cool whip. Sprinkle with coconut and nuts. Cool in refrigerator for several hours. Cut into squares. Serve with maraschino cherry on top.
TEXAS CAKE (LORI) by Lori Hurst

2 cups flour

2 cups Sugar

1 tsp. soda

2 sticks margarine

1/4 cup cocoa

1 cup water

2 eggs


1/2 cup buttermilk

1 tsp. vanilla


Mix together sugar, flour, soda and salt. Melt margarine, cocoa and water. Pour over and mix with dry ingredients. Add to this the eggs, buttermilk and vanilla. Pour batter into greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes. Frost with Connie’s Texas Sheet Cake Frosting.
TEXAS SHEET CAKE FROSTING (CONNIE) by Connie Hurst

1 stick margarine

4 tbsp. cocoa

6 tbsp. milk or cream

4-5 cup powdered sugar

1 cup miniature marshmallows

1 cup chopped nuts (optional)
Heat margarine, cocoa, and milk (or cream). Add powdered sugar, marshmallows and nuts.

Work carefully over Texas Sheet Cake while warm.

WACKY CAKE by JaNae Hay

3 cup flour

2 cup sugar

2 tsp. baking soda

6 tbsp. cocoa

1 tsp. salt

3/4 cup oil

2 tbsp. vinegar

2 tsp. vanilla

2 cup water

icing:

2/3 cup brown sugar



6 tbsp. butter

1/3 cup evaporated milk

1 cup chopped nuts
Mix dry ingredients in an ungreased 13 x 9 pan. Make 3 holes in the mixture. In the center hole, add the oil. Into one hole, put the vinegar and in the last hole, add the vanilla. Pour the water over it all and stir until mixed. Bake at 350 degrees for 35 minutes. Cream the icing ingredients together and spread over hot cake. Brown under broiler for 4-6 minutes.
Yummy Chocolate Caramel Cake by Cathy Hanna
1 pkg German chocolate cake mix, baked
When it comes out of the oven, poke holes all over it, fill holes and drizzle over top

1 can sweetened condensed milk

1 jar Richardson’s caramel butterscotch topping.
Top with cool whip and sprinkle with crushed Heath or Score bars.



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