Pumpkin Coffee Cake

Provided by Carol Adams

1/2 cup butter
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 3/4 cups pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 tsp pumpkin pie spice

Cream butter, 3/4 cup sugar, and vanilla.  Add 3 eggs and beat well.  Combine flour, baking powder, baking soda.  Add alternately with sour cream.  Combine pumpkin, egg, sugar, and spice.

Spoon half of batter into 13x9 inch pan.  Sprinkle half or streusel (below) over batter.  Spread pumpkin mixture over streusel.  Carefully spread remaining batter over pumpkin.  Sprinkle remaining streusel on top.  Bake at 325 degrees for 50-60 minutes.  Makes 12 servings

Streusel:

1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup nuts

Yum Yum Cupcakes

Provided by Judy Heiney

White Part:

1 8 ounce package cream cheese
1/3 cup sugar
1 egg
1/2 tsp salt
12 ounce package of chocolate chips

Cream together cream cheese, egg, sugar, salt.  Add chocolate chips and set aside

Dark Part:

2 cups sugar
3 cups flour
1/2 cup cocoa
2 tsp baking soda
2 tsp vanilla
2 tbsp vinegar
2/3 cup oil
2 cups water

Mix all ingredients and beat the dark part well.  Fill cups 1/2 full with dark part.  Spoon rounded tsp of white part into middle of cup.  Bake at 375 degrees for 15-20 minutes.

Makes 3 dozen

Texas Sheet Cake

Provided by Marie Scheurich (my mom)

Mix together 2 cups of sugar and 2 cups sifted flour

Bring to a boil 1 cup margarine, 4 tbsp cocoa, and 1 cup water.

Pour mixture over sugar and flour

Add and beat well 1/2 cup buttermilk, 1 tsp baking soda, 2 eggs, 1 tsp vanilla

Pour cake into greased jelly roll pan and bake at 400 degrees for 20 minutes.  While cake is still warm, pour on icing (below):

Icing:

Melt 3/4 stick margarine and 5 tbsp milk over low heat.  Add 3/4 box of 10x sugar (not quite 3 cups) and 4 tbsp cocoa.

Sprinkle cake with chopped walnuts or pecans

Angel Food Cake

Provided by Marie Scheurich (my mom)

1 1/4 cup cake flour
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1 1/2 cups egg whites
1 1/4 tsp cream of tartar
1 1/3 cups sugar

Sift flour with 1/2 cup sugar four times.  Beat remaining ingredients (except 1 1/3 cups sugar) until they stand in soft peaks.  Gradually add 1 1/3 cups sugar, beating well after each addition.  Fold in flour mixture to egg whites.  Bake at 350 degrees for 40 minutes.  Invert to cool.

Peach Upside Down Cake

Provided by Jill Hammons

1 box yellow cake mix
1 pkg banilla instant pudding
4 eggs
1 pint sour cream
1 tsp almond flavoring
1 large can of peaches, drained
1 small can of peaches, drained
1 stick butter
brown sugar

Melt 1 stick of butter in a 9x13' pan.  Sprinkle brown sugar on top of the butter.  Line pan with peaches.  Pour batter over peaches and bake at 350 for 50-55 minutes.

Chocolate Cake with Peanut Butter Frosting

Provided by Ruth Hammons

2 cups sugar
3 large eggs
1 1/4 cups oil
4 tsp vanilla
1 1/3 cups boiling water
1 cup unsweetened cocoa
1 1/3 tsp baking soda
1 1/3 tsp baking powder
2/3 tsp salt
2 2/3 cups unsifted all purpose flour

Grease 2 9" round cake pans.  In large bowl, beat sugar and eggs until creamy.  Blend in oil and vanilla, beat 2 minutes.  Combine boiling water and cocoa, add to egg mixture and blend thoroughly.  Stir in baking soda, baking powder, and salt.  Add flour and beat until thoroughly blended.  Pour into prepared pans and bake 25-30 minutes.  Remove from oven and let stand for 5 minutes in the pans.  Then, turn onto racks.  Cool completely before frosting.

Peanut Butter Frosting

1 pound of sifted 10x sugar
1/2 creamy style peanut butter
1/4 to 1/3 cup milk

Combine all ingredients, beating until smooth and creamy.  Add more milk if needed.

Turtle Cake

Provide by Carol Myers

1 cake mix - Swiss or German Chocolate

Mix with:

1/2 cup butter or margarine
1/2 cup plus evaporated milk
1 egg

Put 1/2 of the batter in the bottom of a greased and floured 13x9 inch pan.  Bake 15 minutes at 350 degrees.

Melt together:
1 (12 ounce) package of Kraft Caramels
1/2 cup of evaporated milk (the remaining milk in the can is the "plus" to be added to the cake mix)

Pour melted mixture over baked cake, then sprinkle on 1 cup of chopped pecans and 12 ounces of chocolate chips.  Add remaining batter by spoonfuls, spreading together.  Bake 25 minutes at 350 degrees.  Cut while warm.  Keeps best in refrigerator.

Chocolate Chip Cake

Provided by Betty Weaver (my aunt) - This recipe can also function as a breakfast pastry

Cream together 1/4 pound of margarine and 1 cup sugar
Add and beat well 2 eggs and 1 cup sour cream
Add and beat well 2 cups Wondra flour, 1 tsp salt, and 1 1/2 tsp baking powder

Mix together:  1/2 cup sugar and 1 tsp cinnamon

Spread half of batter in a well greased and floured 13x9 inch pan.  Sprinkle with 1/2 of the 6 ounce package of chocolate chips and 1/2 of the cinnamon-sugar mixture.  Spread remainder of batter in pan and sprinkle with the remaining chips and cinnamon-sugar mixture.  Bake at 350 degrees for 30 minutes.

* MUST use Wondra flour

Black Magic Cake

Provided by Betty Weaver (my aunt)

1 3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa
1 tsp salt
1 tsp baking powder
2 tsp baking soda
1 cup buttermilk
1/2 cup cooking oil
2 eggs
1 tsp vanilla
1 cup strong black coffee
2 tsp instant coffee to 1 cup of hot water

Sift dry ingredients into mixing bowl.  Add remainder of ingredients all at once.  Beat at medium speed for two minutes.  Bake at 350 degrees for 40 minutes in a 13x9 inch pan.  The batter will be thin.

* For low cholesterol, use 1 cup sour lowfat milk instead of buttermilk, vegetable oil for the cooking oil, and 1/4 cup egg beaters and the whites of two eggs.  Mix according to the above directions.

Cranberry Orange Bread

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp grated orange peel
2 tbsp oil
1 tsp salt
1/2 tsp baking soda
1 beaten egg
3/4 cup orange juice
1 cup chopped cranberries
1/2 cup chopped walnuts

Sift together flour, sugar, baking power, baking soda, and salt.  Combine egg, grated orange peel, orange juice, and oil.  Add to dry ingredients, stirring just until moistened.  Fold in cranberries and walnuts.  Bake in greased, 9x5x3 inch loaf pan at 350 degrees for 60 minutes.  Remove from pan, cool, wrap, and store overnight.

Blueberry Pineapple Bread

3 cups unsifted flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cups shortening
1 1/3 cup sugar
4 eggs
1/2 cup milk
1 1/2 tsp lemon juice
1 cup crushed pineapple (drained)
2 cups blueberries, rinsed and drained

Preheat oven to 350 degrees.  Sift flour, baking powder, baking soda, and salt.  Cream shortening until light and fluffy.  Gradually beat in sugar.  Stir in eggs, milk, lemon juice, and pineapple.  Beat in dry ingredients.  Fold in blueberries.  Pour into 2 greased and floured bread pans.  Bake for 45 minutes or until toothpick comes out clean.  Cool on rack.  Wrap tightly and refrigerate or freeze.

Glazed Pecans

Beat together 1 egg white and 1 tsp water.  Add 1 pound of pecans and mix well.

Mix together:

1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon

Add to nuts.

Spread on a buttered cookie sheet and bake for one hour at 225 degrees.  Turn over occasionally.

Pumpkin Roll

Beat 3 eggs for 5 minutes (do not shorten the time).  Add the following:

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon

Grease and flour a cookie sheet.  Put batter on cookie sheet and spread to corners.  Sprinkle on chopped walnuts.  Bake at 375 degrees for 15-20 minutes.  When done, loosen sides and invert onto a tea towel. Sprinkle with 10x sugar.  Roll warm cake in towel and allow to cool for 45 minutes.  Unroll and spread on filling (below).  Re-roll and refrigerate.

Filling (beat together):

1 cup 10x sugar
8 oz cream cheese
4 tablespoons butter
1/2 tsp vanilla

Pumpkin Bread

4 eggs
3 cups sugar
1 cup salad oil
2 cups pumpkin
2/3 cups water
3 1/2 cups flour
1 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon

Heat oven to 375 degrees. Beat eggs and water together.  Add sugar, salad oil, and pumpkin.  Sift dry ingredients.  Add to mixture and blend slowly.  Put into greased and floured pans.  Bake at 375 for 1 hour and 20 minutes.

Better Than Sex Cake

Provided by Shirley M.  Hammons

One package yellow cake mix - Bake as instructed

1 20 ounce can crushed pineapple with juice
1/4 cup sugar

In saucepan, combine pineapple with juice.  Add sugar, and cook over medium heat until thick and syrupy (about 20 minutes)

When cake is done, pierce the top with a fork at 1 inch intervals.  Pour pineapple mixture over the cake evenly.  Cool completely.

2 packages vanilla instant pudding mix
3 cups milk

Combine pudding with milk until thick.  Spread over cake

1 cup whipping cream (1 small container of cool whip)
1 tsp vanilla (omit if using Cool Whip)
1/4 cup of confectioners sugar (omit if using Cool Whip)

Beat cream until soft peaks.  Add sugar and vanilla.  Spread over cake

3/4 cup flaked coconut
3/4 cup crushed nuts

Sprinkle coconut and nuts over cake

Refrigerate 24 hours - use 13x9 inch pan

Rhubarb Cake

Provided by Judy Phillips

1/2 cup shortening
1 1/2 cups of brown sugar
2 eggs
1 tsp banilla
1 tsp baking soda
1 cup sour cream
2 cups sifted flour
1/2 cup chopped nuts
1 1/2 cup of finely chopped rhubarb

Topping:

2 tbsp butter
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg

Cream together shortening and brown sugar.  Blend in eggs and vanilla.  Dissolve baking soda in sour cream and add alternatively with flour.  Finally, fold in the chopped nuts and rhubarb.  Pour into a greased and floured 9x13 inch pan

To make topping, mix butter, sugar, cinnamon and nutmeg until well blended.  Put on top of batter and bake in preheated oven at 350 degrees for 40 minutes.  Serve warm or cold.

Chocolate Chip Peanut Butter Torte

Provided by Sara Mercer (friend and co-worker)

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, coarsely chopped
1 cup chopped honey-roasted peanuts
1 cup peanut butter chips
1/4 cup peanut butter

Heat oven to 350 degrees.  In ungreased 9-inch springform pan, break up cookie dough an press onto bottom of pan.  Bake for 15 minutes.  Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese until light and fluffy.  Beat in sugar and egg until well blended.  Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts.  Pour over cooled crust.  Spread evenly.

In medium microwaveable bowl, heat peanut butter chips on high 1 minute, stirring twice, until melted and smooth.  Stir in peanut butter until smooth.  Drizzle over cream cheese mixture.  Sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes, until edge is set but center is still slightly jiggly.  Cool on cooling rack for 10 minutes.  Remove sides of springform pan and let cool for an additional hour.  Refrigerate until well chilled before serving.

Crockpot Chicken

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)