| Cakes & Such |
| Mixed Nut Bar Edee SwansonRW 1 1/2 Cup flour 3/4 Cup brown sugar 1/4 tsp. Salt 1/2 Cup + 2 Tlbs. Margarine 1 Can (11 1/2 oz.) mixed nuts 1 Cup butterscotch chips 1/2 Cup light corn syrup Combine flour, sugar & salt. Cut in 1/2 Cup margarine until fine crumbs. Press into 9 x 13 pan and bake 350o for 10 mins. Sprinkle with nuts. Melt chips. Add syrup and remaining margarine. Mix well. Pour over nuts. Bake 10 mins. I omit salt when using salted nuts. |
| Rum Cake By: Dee Sachau RW 1/2 cup pecans 1 pkg. Butter pecan cake mix small pkg. Instant vanilla pudding 1/2 cup water 1/2 cup oil 1/4 cup rum 4 eggs Butter & flour bundt pan, break pecans in bottom of pan & pur mixed ingredients over. Bake 50-60 mins at 350 degrees. Remove from oven & poke hole in & pur glaze over Glaze 1/4 cup water 1 cup sugar 1 stick margarine 1/4 cup rum Boil 2-3 mins or until syrupy. |
| Date Pudding By: Dee Sachau Pour 1 1/2 cups boiling water over 1 cup dates 1 tsp. Soda 1/4 cup butter Add 1 Cup sugar 1 tsp. Vanilla 1 tsp. Baking powder 1 1/2 cups flour 1 egg 1/2 cups nuts Bake in 8 x 8 pan at 350 degrees. approx. 30-40 mins. Topping 1 Cup dates 3/4 Cup water 1 cup sugar 1 Tbls. Butter 1/2 cup nuts (cook 5 mins.) Spread on cake after baking. |
| CREAMY PEANUT DESSERT 18 to 24 servings Bonnie Keegan RW Crust: 1 1/2 cups graham cracker crumbs (about 24 squares) 1/2 cup salted peanuts (chopped) 1/4 cup butter or margarine (melted) Filling: 1 8 oz. Pkg. Pilly cream cheese (softened) 1/2 cup peanut butter 1/2 cup sugar 2 tsp. Vanilla extract 1 carton (16 oz.) frozen whip topping (thawed) 3 to 4 Tbls. Hersey's Choc. Syrup Method: In a bowl combine gr.cracker crumbs & peanuts. Stir in butter & peanut butter & mix well. Set asise 1/2 cup for topping. Press remaining crumb mixture into a greased 13" x 9"x2" dish. Cover & refrigerate for 30 mins. Meanwhile, in a mixing bowl beat cream cheese & peanut butter smooth. Beat in sugar & vanilla. Fold in whip topping & spoon over crust. Drizzle with choc. Syrup & sprinkle with reserved crumb mixture. Cover & freeze for up to 3 months. Remove from freezer 15 mins. before serving. Very rich dessert!! |
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| Here is my recipe for apple crisp: by Kathy Johnson rw 6 cups of Jonathan apples (if you don't use Jonathan you may as well not make this recipe....they are the best for baking apple crisp and pies) 2 cups of sugar ( I use slightly less than two cups) 2 teaspoon of cinnamon 2 tablespoon of flour Mix the sugar, cinnamon, and flour together. Pour over cut up apples and mix until well coated. Arrange in a greased 9x13 baking pan. Topping: 3/4 cup of flour 3/4 cup of oatmeal 3/4 cup of brown sugar 1/4 teaspoon of baking soda 1/4 teaspoon of baking powder � cup of butter (I use real butter) Mix flour, baking soda, baking powder together. Mix with oatmeal and brown sugar. Cut butter into this mixture until it is crumbly and put over the apples. Bake at 350 degrees for 35 minutes. This will be nice and brown and the apples will be done when tested. Enjoy....KJ |
| Strawberry Fluff Cake By: Jan Taylor --Centralia, WA rw 1 - angel food cake 1 - small pkg. Strawberry jello 2 - 16oz. Pkgs. Frozen Strawberries thawed Cool Whip (I like to add one pint of cut up fresh strawberries if they are in season, but not necessary) Break up chunks of cake and spread in a 9"X13" pan. In another bowl mix jello with thawed strawberries and their juice and pour over cake. Chill a couple of hours until the jello sets up. Top with cool whip. |
| Rhubarb upside down cake By Kathy Johnson rw Yellow cake mix 4 cups of cut-up rhubarb 1 cup sugar 1 1/2 pint whipping cream Make yellow cake mix just as it says on the box. Put in a 9 x 13 pan that has been sprayed with Pam. Mix rhubarb and sugar together and put over the cake mix in pan. Use the pint of whipping (not whipped...right out of the carton) and swirl over the top of all the above mixtures. Bake according to the directions on the box of cake mix. |
| Pumpkin Bars By Gert Stevens Holiday/Special Occasions "A quick and easy pumpkin dessert for your Thanksgiving buffet." 1 15-ounce can pumpkin 1 12-ounce can evaporated milk 3 medium eggs 1 cup granulated sugar 2 teaspoons pumpkin pie spice 2 cups chopped pecans 1 l8.25-ounce package moist deluxe yellow cake mix � cup butter, melted Preheat oven to 350-degrees. Using an electric mixer on medium speed, beat pumpkin, milk, eggs, sugar, and pumpkin pie spice for 3 minutes. Pour into a 13 x 9 x 2-inch baking pan coated with cooking spray. Sprinkle pecans over pumpkin mixture and dry cake mix over pecans. Drizzle melted butter over top of cake mix. Bake for 50 minutes or until a toothpick inserted in center comes out clean. After cooling on wire rack, cut into serving bars. Cover and store leftovers in the refrigerator. Yield: 12-l8 bars. Carolyn Hardimon, M. S. Home Economist |