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~~Desserts~~
1 pkg. white cake mix
½ 14 oz. can condensed milk
½ of a 15 oz. can creme of coconut
8 oz. Cool Whip
8 oz. pkg. coconut
Prepare and bake cake using package directions. Pierce holes in hot cake with fork. Pour mixture of condensed milk and cream of coconut over cake gradually. Let stand covered until cool. Spread with Cool Whip, sprinkle with coconut. Store in refrigerator. Flavor improves overnight.
1 yellow cake mix
1 can sweetened condensed milk
1 jar of caramel ice cream topping
2 large butterfinger bars
1 (16 oz.) Tub of Cool Whip
Bake cake as directed. When cake is done and still warm, poke holes in cake with toothpick. Pour condensed milk over cake. Then top with carmel topping. Crush one large butterfinger bar and sprinkle on top of caramel. Let cake cool completely. After cake cools, spread Cool Whip and crush the last butterfinger bar on top of Cool Whip. Store in fridge.
3 cups all-purpose flour
2 cups sugar
6 Tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cups vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
Fluffy Chocolate Frosting:
1 cup cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 (8 oz.) whipped topping, thawed
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 9 x 13 in. baking pan. Bake at 350 deg. for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
2 cups flour
2 cups sugar
½ teaspoon salt
½ cup oil
1 cup water
1 stick oleo
4 Tablespoons cocoa
1 teaspoon soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
Mix flour, sugar and salt; set aside. Combine oil, water, oleo, and cocoa in saucepan and bring to a boil. Pour over dry ingredients and blend well. Combine remaining ingredients and add to the above mixture. Pour into 9 x 13 in. pan; bake at 350 deg. for 20 - 25 minutes or until cake is done. When cake is taken out of oven, pour following icing.
Icing:
1 stick oleo
6 Tablespoons milk
1½ cups pecans, chopped
4 Tablespoons cocoa
1 box powdered sugar
1 teaspoon vanilla
Combine oleo, cocoa and milk. Bring to a boil and cook a few minutes. Add remaining ingredients and blend. Pour over cake.
4 eggs
2 stick butter, melted
4 Tablespoons cocoa
2 cups sugar
1¼ cups flour
2 teaspoons vanilla
1 cup chopped pecans
Marshmallow Creme
Combine all ingredients, except Marshmallow Creme. Mix well and pour into a greased 9 x 13 pan. Bake at 350 deg. for 30 minutes or until toothpick comes out clean. While hot, cover with Marshmallow Creme and let cool. Add icing.
Icing:
2 Tablespoons butter, melted
1 Tablespoon cocoa
1 box powdered sugar
1 teaspoon vanilla
Milk
3/4 cups pecans
Combine first 4 ingredients until mixed well. Add just enough milk to make creamy. Add pecans.
1 chocolate cake mix
1 (10 oz.) pkg. coconut
1 cup pecans
8 oz. cream cheese
1 box powdered sugar
½ cup margarine, melted
In 9 x 13 pan, greased and floured, layer coconut and pecans. In large mixing bowl, mix cake mix according to directions on package. Pour over pecans. In a small bowl, mix cream cheese, powdered sugar and margarine until well mixed and there are no lumps. With large spoon. spoon mixture over cake batter. Bake at 350 deg. until cake test done with toothpick.
6 - 8 large eggs, blended well
add 2 cups sugar
2/3 cup of Blackburn Syrup
2/3 cup of White Karo Syrup
4 Tablespoons butter, melted
2 - 3 teaspoons vanilla
1 cup of chopped pecans
Blend all ingredients together, pour into Deep Dish Pie Crust. Bake at 350º for about 1 hour and 10 minutes. If the pie is still a little shaky in the middle that's ok, it keeps cooking after you take it out.
Deep Dish Pie Crust:
2¼ cups flour
1 teaspoon salt
3/4 cup plus 2 Tablespoons shortening
About 5 to 5½ Tablespoons cold water
Blend shortening and flour and salt together, until you have small pieces of dough. Using a fork, start blending in the ice cold water as needed, roll into a ball and let it set for about 30 minutes. Roll out, the thinner the more flaky the pie crust will be.
1 cup flour
1 cup nuts, chopped
1 stick butter, melted
Mix and pat into 9 x 13 in. pan. Bake at 350 deg. for 15 minutes. Let cool completely!
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Mix ingredients together and spread evenly over completely cooled crust.
1 cup sugar
2 Tablespoons corn starch
1 small package strawberry Jell-0
2 cups hot water
Stir sugar and corn starch together. Add Jell-0 and hot water. Stir until dissolved and bring to a boil. Boil 5 minutes, let cool. Put fresh, sliced strawberries on top of cream cheese mixture. Then pour Jell-O mixture on top of strawberries and let set refrigerated until firm. Top with Cool Whip. Garnish with nuts if desired.
1 cup water
1 cup sugar
3 Tablespoons cornstarch
2 Tablespoons white Karo syrup
3 heaping Tablespoons strawberry Jell-O
1½ pints fresh strawberries
½ pint whipped topping
1 baked pie shell
Cook water, sugar, cornstarch and Karo until thickened. Remove from heat. Stir in Jell-O until dissolved. Set aside and let cool. Pour ½ mixture into cooked pie shell. Arrange strawberries on mixture. pour rest of mixture over strawberries. Top with whipped topping.
1 can Eagle Brand
1 cup sliced strawberries
1/3 cup lemon juice
½ cup chopped pecans
8 oz. Cool Whip
1 large graham cracker crust
Stir together Eagle brand, strawberries, lemon juice and pecans. Fold in Cool Whip and spoon into pie crust. Refrigerate.
1 can Eagle Brand
1 large container Cool Whip
1 large vanilla instant pudding
Vanilla Wafers
Bananas
Mix pudding with 2½ cups milk. Add Eagle Brand to mixture then fold in Cool Whip. Pour over bananas and vanilla wafers. I usually layer half bananas and vanilla wafers and half of pudding mixture.
1 yellow butter cake mix, baked in 2 pans
1 large can crushed pineapple, drained
2 packages whole frozen strawberries
1 large instant vanilla pudding, prepared
2 large Cool Whip
1 cup pecans, chopped
Bake cake in two pans; crumble one in bottom of punch bowl. Add ½ vanilla pudding, ½ pineapple, ½ strawberries, ½ Cool Whip and ½ pecans. Repeat.
1 package (8 oz.) cream cheese, softened
½ cup confectioners' sugar
1 can (14 oz.) sweetened condensed milk
1 package (3.4 oz.) instant vanilla pudding mix
1 carton (12 oz.) frozen whipped topping, thawed, divided
1 angel food cake (10 inches), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
Additional blueberries, optional
In a mixing bowl, beat cream cheese and confectioners' sugar. Add milk and pudding mix; mix well. Fold in 1½ cups of whipped topping. Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.
1 yellow cake mix
1 large container of Cool Whip
1 (8 oz.) cream cheese
1 can blueberry pie filling
Bake cake into 3 layers. Mix Cool Whip and cream cheese. Frost each layer and top each layer with blueberry pie filling.
1 (8 oz.) cream cheese, softened
1 can condensed milk
1/3 cup lemon juice
1 graham cracker crust
1 can blueberry pie filling
Mix cream cheese, condensed milk, and lemon juice. Pour into graham cracker crust. Top with blueberry pie filling.
1 can Eagle Brand
1 can Blueberry or Cherry pie filling
12 oz. Cool Whip
Mix with mixer. Chill.
2 cups cold buttermilk
1 (1.5 oz.) pkg. instant vanilla pudding mix
12 oz. frozen whipped topping, thawed
2 (11 oz.) cans mandarin oranges, drained
1 (11 1/2 oz.) pkg. fudge-striped shortbread cookies, coarsely crushed
In a bowl, whisk buttermilk and pudding mix for 2 minutes. Fold in whipped topping and oranges. Cover and refrigerate until serving. Fold in crushed cookies.
1 (16 oz.) can crushed pineapple, drained
1 large can cherry pie filling
1 can Eagle Brand milk
1 (16 oz.) carton Cool Whip
1 cup miniature marshmallows
1 cup chopped pecans
Combine all ingredients. Serve chilled.
1 chocolate swiss cake mix
4 oz. cream cheese
1 container vanilla frosting
2 teaspoons lemon juice
1 can cherry pie filling
Bake cake mix as directed on package. Cream the cream cheese and add the lemon juice, then add the frosting. Top each layer with frosting and pie filling. Can bake in 9 x 13 inch pan or can be 3 layers.
NOTE: To put the cherries on, I take and add one at a time with a little juice it makes it really pretty.
1 package (3 ounces) cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
¼ cup milk
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Additional whipped topping and baking cocoa, optional
In a mixing bowl, beat cream cheese, sugar and cocoa. Beat in the milk and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping and cocoa if desired.
3 sticks butter, softened
8 oz. cream cheese, softened
3 cups sugar
Cream together, then add:
6 eggs (2 at a time)
3 cups self-rising flour (1 cup at a time)
2 capfuls vanilla extract
Mix well, alternating flour and eggs. Pour into greased and floured tube pan. Put in cold oven and then turn oven to 300º and bake for 1 hour.(Cooking time may vary ten to fifteen minutes, depending on your oven. Bake until cake is golden brown on top.)
May add almond flavoring if desired. Serve with strawberries and whipped cream (or just with a cold glass of milk!! :-) Delicious!
Drain pineapple; reserve 3/4 cup juice.
Stir together melted margarine and brown sugar in 12 inch skillet with heat-proof handle. Arrange pineapple in sugar mixture. Place cherry in center of each pineapple slice.
Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
Bake at 350°, 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto serving platter. Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
1 cup chopped nuts (pecans or walnuts)
20 oz. can of unsweetened crushed pineapple with juice,
Frosting:
2 cups confectioner's sugar
1 stick margarine
8 oz. package cream cheese
1 teaspoon vanilla
Mix ingredients and bake in greased 13 x 9 inch pan 30 to 40 minutes at 350º. Frost cake when cool.
Combine ingredients for frosting and mix it by hand.
1 large can Peaches
1 yellow cake mix
½ stick butter
Spread peaches with some of the juice in the bottom of 9 x 13 inch cake pan. Sprinkle dry cake mix all over peaches. Pour rest of juice over cake mix. Cut butter all over top. Bake on 350 degrees until golden brown.
1 yellow butter cake mix, baked in 2 pans
1 large can crushed pineapple, drained
2 packages whole frozen strawberries
1 large instant vanilla pudding, prepared
2 large Cool Whip
1 cup pecans, chopped
Bake cake in two pans; crumble one in bottom of punch bowl. Add ½ vanilla pudding, ½ pineapple, ½ strawberries, ½ Cool Whip and ½ pecans. Repeat.
2 cups all-purpose flour
1½ cups sugar
1 Tablespoon baking powder
½ teaspoon salt
¼ cup shortening, melted
2 eggs, lightly beaten
1 cup milk
6 Tablespoons butter or margarine
1 cup plus
2 Tablespoons packed brown sugar
3 cups sliced peeled peaches
In a mixing bowl, combine flour, sugar, baking powder and salt. Add shortening, eggs and milk; mix until smooth. In the bottom of 18 greased muffin cups, place 1 teaspoon of butter and 1 Tablespoon brown sugar. Place in a 375º. oven for 5 minutes. Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375º. for 25 minutes or until browned. Turn out of pans immediately. 1½ dozen
2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter
In a large bowl, combine the first 7 ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper lined jumbo muffin cups 3/4 full. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 375 deg. for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
2 cups sugar
2 eggs
3/4 cups oil
1 cup buttermilk
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon nutmeg
2 teaspoons vanilla
1 cup figs (preserves) chopped
1 cups nuts, chopped
Mix first four ingredients. Add flour, salt, soda, nutmeg and vanilla. Mix well. Fold in figs and nuts. Bake 1½ hours at 300º.
