Thursday, July 29, 2010

Coconut Cream Pie

  • 3/4 cup white sugar

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 2 cups milk

  • 3 egg yolks

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract

  • 1 cup flaked coconut

  • 1 (9 inch) pie shell, baked

  • 3 egg whites

  • 6 tablespoons white sugar

  • Directions

    1. Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
    2. In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
    3. Preheat the oven to 375 degrees F (190 degrees C)
    4. In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
    5. Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.

    Chocolate Pie

  • 1 (9 inch) pie crust, baked

  • 1 1/2 cups white sugar

  • 1/3 cup cornstarch

  • 1/2 teaspoon salt

  • 3 cups milk

  • 3/4 cup semisweet chocolate chips

  • 2 (1 ounce) squares unsweetened chocolate, chopped

  • 4 egg yolks, beaten

  • 1 tablespoon vanilla extract

  • Directions

    1. Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
    2. Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
    3. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
    4. Pour mixture into baked pie shell.

    Red Velvet Cake

  • 1 cup butter, softened

  • 3 cups white sugar

  • 6 eggs

  • 1 ounce red food coloring

  • 3 tablespoons unsweetened cocoa powder

  • 3 cups all-purpose flour

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 tablespoon white vinegar


  • 2 (8 ounce) packages cream cheese

  • 12 ounces white chocolate

  • 1 cup butter, softened

  • Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
    2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
    3. Add flour alternately with buttermilk. Add vanilla and salt.
    4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
    5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
    6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

    Cornbread Salad

  • 1 (7.5 ounce) package corn bread/muffin mix

  • 1 (4 ounce) can chopped green chilies, undrained

  • 1/8 teaspoon ground cumin

  • 1/8 teaspoon dried oregano

  • 1 pinch rubbed sage

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 1 (1 ounce) package dry Ranch-style dressing mix

  • 10 slices bacon

  • 2 (15.5 ounce) cans pinto beans, drained and rinsed

  • 1 (10 ounce) can whole kernel corn, drained

  • 3 medium tomatoes, chopped

  • 1 cup chopped green pepper

  • 1 cup chopped green onion

  • 2 cups shredded Cheddar cheese

  • Directions

    1. Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
    2. Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
    3. In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
    4. Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

    Hummingbird Cake

  • 3 cups all-purpose flour

  • 2 cups white sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 3 eggs

  • 1 1/2 cups vegetable oil

  • 1 1/2 teaspoons vanilla extract

  • 1 (8 ounce) can crushed pineapple, drained

  • 1 cup chopped walnuts

  • 2 cups diced bananas

  • 1 (8 ounce) package cream cheese, softened

  • 1/2 cup butter

  • 4 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • Directions

    1. Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
    2. Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
    3. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.


  • 1 1/2 cups peanut butter

  • 1 cup butter, softened

  • 1/2 teaspoon vanilla extract

  • 6 cups confectioners' sugar

  • 4 cups semisweet chocolate chips

  • Directions

    1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
    2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
    3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
    4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

    Texas Sheet Cake

  • 2 cups all-purpose flour

  • 2 cups white sugar

  • 1 cup butter

  • 1 cup water

  • 1/2 cup shortening

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup buttermilk

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons vanilla extract

  • 6 tablespoons milk

  • 4 cups confectioners' sugar

  • Directions

    1. Sift together and set aside in large bowl the flour and sugar.
    2. In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
    3. Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
    4. Bake in a preheated 350 degrees F (205 degrees C) oven for 20 minutes.
    5. To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

    Mandarin Orange Cake


    • 1 (18.25 ounce) package yellow cake mix
    • 4 eggs
    • 1 cup vegetable oil
    • 1 (11 ounce) can mandarin orange segments
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 (20 ounce) can crushed pineapple with juice
    • 1 (3.5 ounce) package instant vanilla pudding mix


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
    3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
    4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake

    No Bake Peanut Butter Pie


    • 1 (8 ounce) package cream cheese
    • 1 1/2 cups confectioners' sugar
    • 1 cup peanut butter
    • 1 cup milk
    • 1 (16 ounce) package frozen whipped topping, thawed
    • 2 (9 inch) prepared graham cracker crusts


    1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
    2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

    Warm Broccoli Cheese Dip

    2 jars (8 ounces each) process cheese sauce
    1 can (10-3/4 ounces) condensed cream of chicken soup
    3 cups frozen chopped broccoli, thawed and drained
    1/2 pound fresh mushrooms,chopped
    2 tablespoons chopped seeded jalapeno pepper
    Assorted fresh vegetables
     In a 1-1/2-qt. slow cooker, combine the cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low for 2 hours or until heated through. Serve with vegetables. .

    Spicy Shrimp in Cream Sauce

    1 tablespoon extra virgin olive oil
    2 habanero peppers, seeded and chopped
    1 tablespoon hot chili powder
    4 cloves garlic, crushed
    1 pound medium shrimp - peeled and deveined
    1 pint heavy cream
    8 oz cream cheese
    salt and white pepper to taste (optional)
    1 French baguette, sliced
    4 servings, prep 10 cook 10
    Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cream cheese and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

    Southern Cornbread Salad

    1 batch cornbread, cut into 1-inch cubes, recipe follows
    1 (14.5-ounce) can red kidney beans, rinsed and drained
    1 (15-ounce) can niblet corn, drained
    1 medium Vidalia onion, finely chopped
    1 large green bell pepper, finely chopped
    3 large tomatoes, chopped
    2 cups grated sharp Cheddar
    1 (8-ounce) bottle ranch dressing
    Chopped fresh parsley leaves, for garnish
    1/2 cup vegetable oil, plus 1/4 cup for greasing pan
    1 cup self-rising cornmeal
    3/4 cup self-rising flour
    1 cup cream-style corn
    2 eggs
    1 cup sour cream
    1 cup grated sharp Cheddar, optional
    1/2 teaspoon cayenne pepper, optional
    In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
    Preheat oven to 375 F.
    Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
    Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
    Yield: 8 servings

    Mexican Chicken Corn Chowder

    1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    1/2 cup chopped onion
    1 to 2 garlic cloves, minced
    3 tablespoons butter
    1 cup hot water
    2 teaspoons chicken bouillon granules
    1/2 to 1 teaspoon ground cumin
    2 cups half-and-half cream
    2 cups (8 ounces) shredded Monterey Jack cheese
    1 can (14-3/4 ounces) cream-style corn
    1 can (4 ounces) chopped green chilies, undrained
    1/4 to 1 teaspoon hot pepper sauce
    1 medium tomato, chopped
    Minced fresh cilantro, optional
    In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
    Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).

    Hot Chicken Salad

    Ingredients:2 tablespoon fresh lemon juice
    1/2 teaspoon pepper
    1/2 teaspoon salt
    1/2 cup slivered almonds
    1 cup diced celery
    2 cup cooked chicken breast meat, cubed
    1 cup mayonnaise
    1 cup grated sharp cheddar cheese
    2/3 cup crushed potato chips
    DirectionsPreheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
    In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

    Green Chile Squares

    Nonstick cooking spray
    6 eggs, beaten
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon cayenne pepper sauce
    1 1/2 cups grated sharp Cheddar
    1 1/2 cups grated Monterey Jack
    (4-ounce) cans diced green chiles, with juice
    Preheat the oven to 300*
    Spray a 12 by 8-inch baking dish with cooking spray.
    In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together well.
    Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes. Allow to cool, then cut into small squares and serve.



    Oil, butter, or clarified margarine, for frying
    1/4 cup vegetable oil or bacon grease
    1/3 cup plus 1 tablespoon water
    3/4 cup buttermilk
    2 eggs
    1 tablespoon sugar
    1 cup self-rising cornmeal, or from a mix
    1 cup self-rising flour
     Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

    Creamy Hash Brown Casserole

    1/4 cup butter, plus more for dish
    1 onion, chopped
    1 (16-ounce) container sour cream
    1 (10 1/2-ounce) can cream of celery soup
    1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
    1/2 teaspoon garlic powder
    1 (30-ounce) package frozen shredded hash brown potatoes, thawed
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 cups crushed potato chips
     Preheat oven to 350 . Lightly butter a casserole dish.
    In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
    Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly

    Corn Fritters

    3 egg yokes
    1 2/3 cup cooked or canned whole-kernel corn
    1/2 tsp. salt
    1/8 tsp. pepper
    1/4 cup sifted all-purpose flour
    3 egg whites (stiffly beaten
    6 Tbsp. oil

    Beat egg yokes/ then add the corn, salt, pepper, and flour. Fold in the egg whites. Drop heaping Tbsps. into hot fat or oil in skillet. Cook on both sides until golden brown

    Creamy Cheddar Soup

    1 small onion, diced
    2 large pimentos, diced
    3 tablespoon butter
    3 tablespoon all-purpose flour
    1 1/2 cup chicken stock
    1 1/2 cup cream
    3/4 cup grated sharp cheddar cheese
    1/2 cup green onions
    Salt and black pepper, to taste
    dash of cayenne pepper (optional)

    In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper to taste, and cayenne if desired. Garnish with remaining green onions.

    Broccoli and Cauliflower Salad

    1 head of broccoli
    1 head of cauliflower
    1 bunch green onions
    1 8 oz sour cream
    1 8 oz cream cheese
    1 envelope ranch dressing
    1 c. salad dressing
    cut veggies, mix liquids and pour over veggies..refigerate for 4 hours and serve


    2 cups all-purpose flour
    1 teaspoons sugar
    1 tablespoon baking powder
    1 teaspoon salt
    8 tablespoons butter, cubed
    3/4 cup milk or buttermilk
     In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
    Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
    Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.
    Servings: about 3 dozen biscuits

    Armadillo Eggs

    2 jars (16 ounces each) whole pickled jalapeno peppers
    4 cups (16 ounces) shredded cheddar cheese, divided
    1 pound bulk pork sausage
    1-1/2 cups biscuit/baking mix
    3 eggs, lightly beaten
    2 envelopes pork-flavored seasoned coating mix
    Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper. Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes

    Snickers Cake

    1 pkg. German chocolate cake mix
    1 pkg. caramels (small pack)
    1/2 cup butter
    1/3 cup milk
    6 oz chocolate chips
    1 cup nuts, chopped
    Directions: Mix cake mix as directed. Pour half of the batter into a greased 9x13 pan. Bake in preheated 350 degree oven for 15-20 minutes. Melt caramels, butter and milk together. Pour over baked mixture. Sprinkle chocolate chips and nuts over caramel mixture. Pour remaining cake batter over top of all and bake 20 minutes at 250 degrees then 10 minutes at 350 degrees.

    Depression Cake

    1/2 cup lard or vegetable shortening
    2 cups sugar
    1 cup cold water
    1/2 tsp. salt
    1/4 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. ginger
    1 Tbsp baking soda
    4 1/2 cups plain flour

    Mix all ingredients then add nuts if desired. Bake in a greased and floured loaf pan at 325 for 1 hour and 15 mins

    Coca Cola Cake

    1 Cup Coca-cola
    1/2 Cup oil
    1 stick butter or margarine
    3 tablespoons cocoa
    2 cups sugar
    2 cups flour
    1/2 teaspoon salt
    2 eggs
    1/2 cup buttermilk
    1 teaspoon baking soda
    1 teaspoon vanilla
    In a sauce pan, bring Coca-Cola,
    oil, butter, and cocoa to a boil.
    Mix the sugar, flour and salt, pour
    in the boiling liquid and beat well.
    Add the eggs, buttermilk, soda, and
    vanilla and beat well. Pour into a
    greased and floured sheet cake pan.
    Bake at 350
    1 stick butter or margarine
    3 tablespoons cocoa
    6 tablespoons cream or milk
    1 teaspoon vanilla
    1/2 to 1 cup pecans, chopped
    1 pound confectioners sugar
    In a saucepan, combine the butter, cocoa
    and milk. Heat until the butter melts. Beat
    in the remaining ingredients, and spread on
    the hot cake. Cool before cutting.
    degrees for 20-25 minutes.

    Carrot Cake

    Butter, for pans
    2 cups all-purpose flour, plus more for pans
    2 cups sugar
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1 teaspoon salt
    4 eggs
    1 1/2 cups vegetable oil
    2 (8-ounce) packages cream cheese, room temperature
    1 stick salted butter, room temperature
    1 (16-ounce) box powdered sugar
    1 teaspoon vanilla extract
    1/2 cup chopped pecans
    3 cups grated carrots
    1 1/2 cups chopped pecans, optional
     Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
    In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
    Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
    For the frosting:
    Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

    Chocolate Lover's Delight

    1 stick butter
    1 cup oil
    2 cups flour
    3 eggs
    1/2 cup buttermilk
    5 Tbsps. cocoa
    1 cup water
    2 cups sugar
    1 tsp. baking soda

    Heat the butter, oil, cocoa, water in a saucepan until the butter is melted, mix well. Combine the flour and sugar in a large bowl with a fork. Pour the heated mixture over the flour and sugar, add the eggs and mix together. Dissolve the baking soda in the buttermilk and add to the batter, mix thoroughly. Put batter into a 10 X 12 sheet pan and bake at 350 for 30 to 35 mins. until it tests done with a toothpick. Leave in the pan, spread on the Icing (see below) while cake is still hot.

    1 stick butter
    5 Tbsps. cocoa
    4 Tbsps. evaporated milk
    1 Tbsps. vanilla
    1 box powdered sugar
    1 cup finely chopped pecans

    Melt butter in a sauce pan, add cocoa, milk, and vanilla, stir until mixed then remove from the heat. Mix in the sugar, adding a little more milk if necessary to make it a spreading consistency. Spread evenly over hot cake then sprinkle with the nuts.

    Banana Split Cake

    2 cups graham cracker crumbs
    1 stick butter (melted)
    1 stick butter (softened)
    2 cups powdered sugar
    1 tsp. vanilla
    2 eggs
    6 bananas
    1 large can crushed pineapple (drained)
    1 large container of Cool Whip
    1/2 cup chopped nuts (your choice)
    1 small jar of dessert cherries

    Mix the crumbs and the melted butter then press evenly to the bottom of a 9 X 13 X 2 glass dish or pan. Beat the sugar, vanilla, and softened butter together for 10 mins. Add the eggs one at a time, beating well after each. Spread this mixture over the crumb layer. Peel the bananas and slice in half lengthwise then place onto the creamed layer. Spoon the drained pineapple over the bananas. Cover with Cool Whip and sprinkle with the nuts. Chill at least 4 hours before cutting into 2 inch squares. Garnish each serving with a cherry.

    Banana Nut Cake With Cream Cheese Frosting

    Butter, for greasing pans
    3 cups all-purpose flour, plus more for pans
    2 cups sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    3 eggs, beaten
    3/4 cup vegetable oil
    4 large ripe bananas, mashed
    1 cup chopped pecans
    1 1/2 teaspoons vanilla extract
    1 (8-ounce) package cream cheese, at room temperature
    1/2 cup butter (1 stick), at room temperature
    1 pound confectioners’ sugar, sifted
    1 teaspoon vanilla extract
    1/2 cup chopped pecans
    DirectionsButter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.
    In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
    In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool

    Apple Crisp

    Apple Mixture:
    Topping Mixture:
     Combine all ingredients for apple mixture in a bowl.
    In another bowl, cut the butter into the flour and stir in remaining topping ingredients.
    Spray interior of camp Dutch oven with cooking spray or wipe with vegetable oil. Spread apple mixture in bottom of camp oven. Top with topping mixture. Bake at 350 by placing 8 coals under and 16 on lid. Continue cooking until apples are cooked and topping is brown. Serve warm with ice cream or whipped cream.
    1 1/2 sticks butter
    1 1/4 cups all-purpose flour
    1 1/2 cups light brown sugar
    1 1/2 cups oats
    2 tablespoon lemon zest
    1-tablespoon cinnamon
    1-teaspoon nutmeg
    1-teaspoon cardamom Vegetable oil or cooking spray

    10 cups apples, peeled and sliced
    1/4 cup lemon juice
    1 tablespoon lemon zest
    3/4 cup sugar
    1/2 cup golden raisins

    Ho Ho Cake

    1 chocolate cake mix
    1 stick butter
    1/2 c. shortening
    1 c. granulated sugar
    3 tbsp. flour
    1 tsp. vanilla
    3/4 c. milk


    1 tsp. vanilla
    3 c. powdered sugar
    1 stick butter
    3 blocks unsweetened chocolate
    1 egg

    Prepare and bake cake mix in large cookie sheet for 15 minutes. Beat next 3 ingredients for 15 minutes. Add next 3 ingredients and beat until fluffy. Spread on cool cake. Refrigerate until set. Use Ho Ho Icing. Ho Ho Icing: Melt butter and chocolate. Add remaining ingredients. Spread on top of cold cake and refrigerate


    1 (8 oz.) cream cheese
    16 oz. confectioners sugar
    1 c. coconut
    1 c. pecans
    1 Pillsbury German chocolate mix
    1 stick butter

    Mix together and sprinkle in bottom of greased 9 x 13 pan. Mix cake according to directions. Pour over nuts and coconut. Mix 1 stick of butter and 8 ounces of cream cheese until melted; then add confectioners sugar. Spoon over cake. Bake 40-45 minutes at 350 degrees.

    Almond Joy Cake

    1 box Duncan Hines chocolate cake mix,
    Bake as Package instructs


    1 c. evaporated milk
    1 c. sugar
    24 lg. marshmallows
    1 (7 oz.) can Angel Flake coconut

    Combine milk and sugar; add marshmallows and heat until melted. Add coconut. Pour over cake while hot.


    1 1/2 c. sugar
    1/2 c. evaporated milk
    1/2 c. butter
    1 1/2 c. chocolate chips
    1 c. pecans

    Mix sugar, butter, and milk. Bring to a boil, add chips, stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.