Seasholtz Family Cook Book

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Desserts/Cakes/Cookies
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Apple Crisp

               4 cups apples on the bottom
               1/2 cup flour
               3/4 tbsp cinnamon
               1/3 cup butter
               2/3 cup brown sugar
               1/2 cup rolled oats
               3/4 tbsp nutmeg
               Bake at 350° for 30-35 min.

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Banana Split
Dean & Linda Hinton
 

               3 cups graham cracker crumbs
               3½ sticks oleo
               2 cups powdered sugar
               2 eggs
               1½ tsp vanilla
               2 cups crushed pineapple (drained well)
               4 bananas (sliced)
               Small tub of Cool Whip
               1 cup chopped walnuts
               Maraschino cherries

Cut 1½ sticks of oleo into pieces, mix with the graham cracker crumbs, and put in bottom of 9 x 13 pan.  Beat powdered sugar, 2 sticks of oleo, eggs, and vanilla together for 15 minutes (no less).  Scrape sides of bowl often and then spread on cracker crumbs.  Spread pineapple evenly over above mixture.  Then cover with sliced bananas.  Spread Cool Whip on top and place nuts and cherries on top of the Cool Whip.  Refrigerate overnight.

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Bubble Cake
Ken & Linda Hinton

               2 loaves frozen bread dough
               1½ sticks oleo
               1½ cups sugar
               1½ tbsp cinnamon
               Nuts (optional)

Let dough raise overnight to make in the morning or in the morning to make late afternoon.  Mix oleo, sugar, cinnamon, and nuts.  Punch bread down and pinch pieces of bread (size of walnuts) roll in sugar mixture and drop in bunt pan (do not use an angle food pan that separates).  If you have extra coating mix, toss it.  Do not pour over mixture.  Bake in oven for 30 minutes at 350°.

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