Glazed Pecans

Provided by Linda George

1 egg white
1 tsp water

Beat together and add to 1 pound of pecan halves

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

Mix together and add to nuts

Spread on a buttered cookie sheet.  Bake at 225 degrees for 1 hour, stirring occasionally.

Finger Jello

Provided by Marie Scheurich

4 envelopes unflavored gelatin
3 packages (3 ounces each) flavored jello - kids love red
4 cups boiling water

In large bowl, mix unflavored gelatin with flavored jello.  Stir (dry) until thoroughly mixed.  Add boiling water and stir until gelatin is completely dissolved.  Pour into 13x9" pan and chill until firm.  To serve, cut into 1" squares.  Will not melt at room temperature

Peanut Butter Munchies

Provided by Jena Root

No cooking:  Makes about 3 dozen

1 1/4 cups graham cracker crumbs
1 cup unsifted 10x sugar
1 cup creamy peanut butter
1/4 cup butter or margarine
1/2 cup chopped walnuts
Melted chocolate chips for coating if desired

Mix graham cracker crumbs, 10x sugar, peanut butter, and butter in a medium sized bowl, using a spoon.  Roll into small balls.  Roll in chopped nuts or coat with melted chocolate.  Refrigerate.

Shoofly Cake

Provided by Dawn Huber (2000)

4 cups flour
1 lb. dark brown sugar
1 cup butter or margarine, softened
1 cup molasses (King Syrup)
2 cups boiling water
2 tsp baking soda

Combine flour, sugar, butter. Work into fine crumbs.  Reserve 1 1/2 crumbs for topping.  Mix all remaining ingredients and the rest of the crumbs until the batter is thin.  Pour into greased and floured 13x9" pan.  Sprinkle reserve crumbs on top.  Bake at 350 degrees for 45 minutes.

Peanut Butter Fudge Brownies

Provided by Dawn Huber (2000)

3 cups flour

2 tsp baking soda

1 tsp salt

2 tsp vanilla

1 cup peanut butter

2 cups sugar

1 tsp baking powder

2 tsp vinegar

2 cups water

3/4 cup oil

Sift dry ingredients.  Add water, vinegar, and vanilla. Mix.  Add peanut butter.  Mix.  Add oil last.  Bake at 350 degrees in two 9" square pans or one jelly roll pan for 30 to 35 minutes.  Frost with any fudge icing

Coca Cola Cake

Provided by Irene Hammons (2000)

1/2 cup margarine
1/2 cup Crisco
1/4 cup cocoa
1 cup coca cola

Mix and bring to a boil.  Remove from heat and add 1 1/2 cups miniature marshmallows.  Let cool

2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
2 eggs

Mix together thoroughly and add to above cooled mixture.  Pour into greased 9x13" pan.  Bake at 350 degrees for 45 minutes.  While still warm, frost with topping below.

1/4 cup cocoa
1/3 cup coca cola
1/2 cup margarine

Bring to a boil, remove from heat and add

2 cups 10x sugar
1 tsp vanilla
1 cup chopped nuts

Spread over warm cake

Easy Chocolate Caramel Cake

Provided by Carol Myers (1999)

Bake 1 9x13" chocolate cake (boxed or homemade)
Let cool, and punch holes in cake with the handle of a wooden spoon

Pour 1 can of sweetened condensed milk over cake and then pour 1 small jar of caramel ice cream topping over milk.

Refrigerate cake until ready to serve and then ice with Cool Whip

Pineapple Cherry Cake

Provided by Lois Phillips (1998)

1 20 ounce can crushed pineapple, undrained
1 21 ounce can of cherry or blueberry pie filling
1 package yellow cake mix
1/2 cup margarine

Evenly spread pineapple in a greased 9x13" pan
Carefully spread pie filling on top of pineapple
Sprinkle dry cake mix over the top
Dot with margarine
Bake at 350 degrees for 50 to 60 minutes or until top is browned.

Apple Cake

2 cups sugar
1 tsp salt
2 1/2 cups flour
2 eggs
1 cup nuts (preferably pecans)
1 tsp soda
3 cups diced apples
1 cup oil
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
6 ounces of butterscotch chips

Combine flour, cinnamon, soda, baking powder, salt.  Beat together oil, sugar, eggs, and vanilla.  Stir in apples and nuts.  Add flour mixture, stirring by hand, mixture will be stiff.  Pour into greased 9x13" pan and sprinkle with morsels.  Bake 50 to 60 minutes at 350 degrees.

It is also very good without nuts and morsels.

Blueberry Streusel Cake

Provided by Judy Heiney (1997)

1 1/2 cups flour
2 eggs, slightly beaten
1 tsp vanilla
1 cup sugar
3/4 cup milk
3 tsp baking powder
5 tbs melted butter
1 quart blueberries

Sift together flour, sugar, and baking powder.  Mix eggs and milk, then stir into flour mixture.  Add melted butter and vanilla and beat well.  Pour into greased and floured 9x13" pan.  Spread blueberries over cake.  Cover with crumbs (below)

Crumbs:

3/4 cup butter
1 1/2 cup flour
1 tsp cinnamon
1 1/4 cup sugar (brown or white - 1/2 cup of each)

Cover cake with crumbs.  Bake at 400 degrees for 10 minutes, then 375 degrees for 30 minutes.

Jumbles

Provided by Linda George (1996)

1/2 cup softened butter or margarine
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 large egg
1 1/4 cups flour
1/2 tsp baking soda
1 12 ounce package M&M's mini baking bits
1 cup raisins
1 cup coursely chopped nuts

Preheat oven to 350 degrees.  Beat butter and sugars until light, and add egg.  Combine flour, baking soda. and blend into cream mixture.  Stir in M&M's, raisins, and nuts.  Drop rounded tablespoon of dough about 2" apart onto greased cookie sheets.  Bake 13 to 15 minutes.  Cool on sheet 2 or 3 minutes before transferring to rack to cool thoroughly.  Store in a tightly covered container.

Peanut Butter Brownies

Provided by Dawn Huber (1996)

3/4 cup butter or margarine
3/4 cup creamy peanut butter
1 3/4 cups sugar
2 tsp vanilla
4 eggs
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp milk
1/4 cup cocoa

Preheat oven to 350 degrees.    Grease 13x9" pan.  Melt butter, add peanut butter, and stur until peanut butter is melted.  Stir in sugar and vanilla.  Add eggs, beat well with a spoon.  Add flour, baking powder, and salt.  Beat well.  Remove 1 3/4 cups of batter, and stir cocoa into this part.  Spread chocolate batter into a prepared pan.  Spread remaining batter over the top.  Bake 30 minutes or until brownies just begin to pull away from the sides of the pan.  Cool completely in the pan on a wire rack.  Cut into bars.  Makes about 36 brownies.

Creamsicle Cake

Provided by Judy Heiney (1995)

1 orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 8 ounce container Cool Whip
1 small package instant vanilla pudding
1 cup milk
1 tsp orange extract
1 tsp vanilla extract

Mix orange cake mix according to directions on package.  Pour in 13x9" pan and bake according to directions on box.  After removing cake from oven, poke holes in cake 1 inch apart with the handle of a wooden spoon.  Set aside until cooled.  Mix jello with 1 cup of hot water and 1/2 cup of cold water.  Pour immediately over cooled cake.  Mix Cool Whip, instant pudding, milk, vanilla, and orange extract.  Beat until well mixed.  Spread evenly over cake.  Keep in refrigerator.

Anginetti Cream Puffs

Provided by Jill Hammons (1994)

1 package Stella D'oro Anginetti Cookies
8 1/4 ounce can crushed pineapple
1 cup Cool Whip
3 ounce package of cream cheese

Slice off tops of cookies and set aside.  Drain pineapple, reserving a little juice.  Mix Cool Whip and cream cheese together.  Add pineapple and reserved juice, blend for one minute.  Spoon filling into bottoms of cookies, replace tops.  Refrigerate until ready to serve.

Whoopie Pie Cake

Provided by Carol Adams (1994)

2 eggs
1/2 cup sour cream
1 cup oil
1 cup sour milk (buttermilk)
1 tsp vanilla
2 cups sugar
3 cups flour
2 tsp soda dissolved in 1 cup hot water

Beat together and pour into 2 9x13" pans, one lined with wax paper.  Bake at 450 degrees for 10-12 minutes.  Allow to cool.

Frosting:

2 eg whites
2 tsp vanilla
4 tbs flour
2 tbs milk
1 1/2 cups shortening
4 cups 10x sugar

Layer all of frosting on top of cake in unlined pan.  Invert the other cake on top of the frosting.  Sprinkle with powdered sugar.

Fresh Fruit Pie

Provided by Irene Hammons (1991)

1 box (4 serving size) vanilla pudding and pie filling (to cook-not to instant)
1 3 ounce box peach jello
1 tsp lemon juice
2 cups water
1 1/2 cups Dream Whip
1 cup diced peaches
1 baked 9" pie shell or graham cracker

Combine pudding mix, jello, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Cool and  chill until thickened.  Fold in whipped topping and fruit.  Pour into pie shell and chill until set.  Top with whipped topping and fruit.  This can be used for peaches, strawberries, blueberries - almost any fruit or berry

Dump Cake

Provided by Sherry Taylor (1991)

Layer the following ingredients in a 13x9" pan

1 20 ounce can crushed pineapple, undrained
1 can cherry pie filling
1 box yellow cake mix - dry
1 cup chopped pecans
slice 2 sticks of margarine on the top

Bake at 350 degrees for 1 hour

Fuzzy Navel Cake

Provided by Irene Hammons (1991)

1 box yellow cake mix
1/2 cup vegetable oil
1 6 ounce box instant vanilla pudding mix
4 eggs
3/4 cup Peach Schnapps
1/2 cup orange juice
1/2 tsp orange extract

Combine all seven ingredients in mixing bowl and blend well.  Pour into a lightly greased & floured bundt pan.  Bake at 350 degrees for 35-40 minutes or until done.

Combine:  4 tbs Peach Schnapps, 2 tbs orange juice, and 1 cup confectioner sugar.  While cake is hot, poke holes in the cake, and pour liquid over it.  Let cake cool 4 hours before removing from pan.  Keep covered - it will stay moist for days.

Pineapple Zucchini Cake

Provided by Carol Myers (1991)

3 eggs
2 cups sugar
2 tsp vanilla
1 cup cooking oil
2 cups zucchini, peeled and grated
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup crushed pineapple, not drained
1 cup raisins
1 cups nuts

Cream cheese frosting

2 cups confectioners sugar
3 ounce package of cream cheese
1/4 pound of margarine, softened

Step 1:  Beat eggs, sugar, vanilla, and cooking oil until fluffy.  Add zucchini, flour, baking powder, baking soda, and salt.

Step 2:  Stir in pineapple, raisins, nuts, and mix well.

Step 3:  Spoon into a greased 9x13" baking pan and bake at 350 degrees for 1 hour, or make cupcakes and bake for 18-20 minutes.

Step 4:  Mix all frosting ingredients and frost cake or cupcakes

Coconut Sour Cream Cake

Provided by Carol Adams (1990)

1 box white cake mix
1/4 cup oil
3 eggs
1 8 ounce package of sour cream
1 can cream of coconut (coco lopez)

Mix all ingredients together.  Pour into 9x13" pan.  Bake at 350 degrees for 35-40 minutes

Icing:

1/2 box 10x sugar
2 tbs milk
1 tsp vanilla
2 3 ounce packages of cream cheese

Mix and spread on cake.  Sprinkle with coconut.  Serves 12-24

Chocolate Zucchini Cake

Provided by Lori Hammons (1990)

Cream together:

1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1/2 cup sour milk (buttermilk)

Mix:

2 1/2 cups flour
1 tsp baking soda
1/2 tsp cloves
1/2 tsp baking powder
1/2 tsp cinnamon
4 tbs cocoa
2 cups zucchini, peeled and grated
1/4 cup chocolate chips
1/4 cup chopped nuts

Grease and flour bundt pan, add above, and bake at 325 degrees for 40-50 minutes

Glaze:

1/2 cup chocolate chips
2 tbs butter or margarine
1 tbs light corn syrup

Heat over low heat until chips are melted.  Spoon over cake.

Apple Pecan Pie Filling

Provided by Eva Myers (1990)

4 1/2 pounds of apples, peeled, cored, and sliced
2 cups chopped pecans
1 cup raisins
2 tsp cinnamon
1/4 to 1/2 cup honey (depends on tartness of apples)
1/2 tsp cardamon (optional)
2 tsp grated orange peel (optional)
1/3 cup whole wheat pastry flour
2 tbs lemon juice

In a large bowl, mix all ingredients.  Pour into prepared pie shells, and bake in a 375 degree oven for 40 to 45 minutes.  Or, freeze in aluminum pie pans.  Filling will keep for 6 months in the freezer.  It can make 2 9" and 1 8" pie out of this recipe.

Triple Fudge Cake

Provided by Pat Hayes (1990)

Prepare 3 1/2 ounce package of jello chocolate pudding mix (cooked type) as directed.  Blend 1 package chocolate cake mix (dry) into the host pudding.  Pour into 13x9" pan and sprinkle with 1/2 cup chocolate chips.  Bake 30 minutes at 350 degrees.

Fresh Apple Cake

Provided by Pat Hayes (1990)

1 cup liquid shortening
2 cups sugar
2 eggs

Mix above ingredients together and add the following

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

Add:

3 cups apples, chopped finely

Grease and flour a 13x9" pan.  On top of batter, sprinkle 1 1/2 cups chopped pecans and 1 cup butterscotch morsels.  Bake at 350 degrees for 45 to 50 minutes.

Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.

Shoo-Fly Pie

Provided by Carol Myers

1 cup flour
2/3 cup brown sugar
1 tbs shortening
1/4 tsp cinnamon

Mix.  Reserve 1/2 cup of crumbs for the top of the pie

Syrup:

1 cup table molasses
3/4 cup hot water
1 egg, slightly beaten
1 tsp baking soda in 1/4 cup hot water

Mix:  Add syrup to crumb mixture (above) and pour into a 9' pie shell.  Place the 1/2 cup crumb mixture on top.  Bake at 375 degrees for 35 minutes.

Fort Knox Pie

Provided by Linda George

1 envelope unflavored gelatin
1/2 cup cold water
2 cups heavy whipping cream
1 6 ounce bag (1 cup) chocolate chips
2 eggs
1 tsp vanilla
22 caramels
2 tbs butter

In small saucepan, sprinkle gelatin over water.  Let stand one minute.  Stir over low heat until completely dissolved.  Stir in 1 cup cream.  Bring to boiling point, add to blender with chocolate.  Process until chocolate is melted.  While processing, add 1/2 cup cream, eggs, and vanilla.  Optionally, add 1 package of Sweet and Low for a touch of sweetness.  Process until blended.  Pour into bowl and chill until thickened (about 20-25 minutes).

Meanwhile, in a small pan combine caramels, 1/4 cup of cream and butter.  Simmer, stirring occasionally until caramels are melted.  Pour into crust (recipe is below).  Let cool for 10 minutes.

With whisk, beat gelatin mixture until smooth.  Pour onto caramel mixture in crust.  Chill until firm.  Garnish with remaining cream, whipped.  8 servings.

Chocolate-Pecan Crust:

2 cups chocolate wafer cookie crumbs
2/3 cups finely chopped pecans
1/2 cup melted butter or margarine

Press into 9" pie pan and up sides to form high rim.  Bake at 350 degrees for 10 minutes, and let cool.

Strawberry Pie

Provided by Eva Myers

Pastry:

2 1/2 cups flour
1 tsp salt
2/3 cup Crisco
3 tbs cold water

Blend four, salt, and Crisco with pastry blender until the size of peas.  Sprinkle cold water and mix lightly with a fork or hands until mixture will stay together.  Form into 2 balls.  Roll out and pit in a 8" or 9" pie pan.  Makes 2 crusts.  Bake at 425 degrees for 12 minutes.

Filling:

1 quart strawberries (Fresh)
3/4 cup granulated sugar
2 tbs corn starch
2 tbs lemon juie
1/2 cup heavy cream, whipped or Cool Whip

Wash berries, and remove the stems.  Crush half of the berries.  Stir in next 3 ingredients (from above list).  Cook, stirring over low heat until thickened and transparent.  Cool.  Cut rest of berries in half.  Fold into the cooked berries.  Pour into pie shell and chill until set.  Top with whipped topping.  Makes 1 8" pie.

Hawaiian Pineapple Pie

Provided by Blanche Hammons

3 eggs, well beaten
1 cup light corn syrup
1 cup crushed pineapple, drained
1 cup coconut
1 cup sugar
2 tbs flour
1/2 stick (1/2 cup) margarine, melted
1 unbaked 10" pie shell

Combine eggs and syrup.  Beat well.  Stir in other ingredients.  Spoon into pie shell.  Bake at 350 degrees for about 45 minutes or until pastry is brown and filling is firm.