1 Box Yellow Cake Mix (Duncan Hines)
1 16oz. Carton Sour Cream
1/2 Cup Oil
1 Small Box Instant Vanilla Pudding
4 Eggs
1 Teaspoon Vanilla
1/3 Can Hershey Chocolate Syrup
1/2 Cup Chocolate Chips
Powdered Sugar
In a medium mixing bowl mix the cake mix, sour cream, oil, pudding, eggs and vanilla. Pour half of the batter into a greased and floured bunt pan. Add the 1/3 of the 16oz. of hershey syrup to the remaining batter and then add the chocolate chips. Mix. Add this to the pan and swirl by taking a spatula and going around once but do not touch the bottom of the pan. Bake at 350 for 45 minutes. Take out of pan when cool and dust with powdered sugar.
Monday, May 17, 2010
EASY STRAWBERRY DELIGHT
1 Lb. Strawberries In Juice, frozen
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake
1 Can Condensed Milk
Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake
1 Can Condensed Milk
Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.
ALB. HONEY CAKE
11/4 Cup Honey
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda
Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda
Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.
AUNT GEARL'S FRUIT COCKTAIL CAKE
1 Can(17)oz. Fruit Cocktail, undrained
2 Cups Flour
11/2 Cups White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Walnuts or Pecans, chopped
1 Teaspoon Salt
2 Eggs, beaten
1/3 Cup Packed Brown Sugar
1/3 Cup Flaked Coconut
1/2 Cup Chopped Nuts
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
1 Cup Sugar
1 Cup Raisins can leave these out
In a large mixing bowl mix flour, white sugar, baking soda and salt. Add eggs and fruit cocktail with the juice. Stir well by hand. Pour into a sprayed 13 x 9 pan. Combine brown sugar, coconut and nuts. Sprinkle over the batter and bake on 350 for 40 to 45 minutes or until done. Do not let it get real brown on top. Watch it. As the cake is cooling pepare the topping.
Topping: Slowly heat the evaporated milk, 1 cup of sugar, raisins and rest of the nuts until sugar dissolves and mixture boils. Pierce the cooled cake with a fork and cover the cake with the hot sauce.
2 Cups Flour
11/2 Cups White Sugar
1/2 Teaspoon Baking Soda
1/2 Cup Walnuts or Pecans, chopped
1 Teaspoon Salt
2 Eggs, beaten
1/3 Cup Packed Brown Sugar
1/3 Cup Flaked Coconut
1/2 Cup Chopped Nuts
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
1 Cup Sugar
1 Cup Raisins can leave these out
In a large mixing bowl mix flour, white sugar, baking soda and salt. Add eggs and fruit cocktail with the juice. Stir well by hand. Pour into a sprayed 13 x 9 pan. Combine brown sugar, coconut and nuts. Sprinkle over the batter and bake on 350 for 40 to 45 minutes or until done. Do not let it get real brown on top. Watch it. As the cake is cooling pepare the topping.
Topping: Slowly heat the evaporated milk, 1 cup of sugar, raisins and rest of the nuts until sugar dissolves and mixture boils. Pierce the cooled cake with a fork and cover the cake with the hot sauce.
EN'CLAIR CAKE
2 (3)oz. Boxes Instant Vanilla Pudding
3 Cups Milk
1 (8)oz. Bowl of Cool Whip
5 Tablespoons Butter or Marg.
1 Cup Sugar
1/3 Cup Milk
1 Cup Chocolate Chips
1 Teaspoon Vanilla
Graham Crackers
Line a glass 13 x 9 pan with graham crackers. Mix pudding, milk and cool whip. Use 1/2 the mixture. Pour over the crackers. Next add another layer of cracker and pour the rest of the pudding mixture over them. Mix the butter, milk and sugar. Boil 1 minutes. Remove from heat and add the chocolate chips and vanilla. Let cool and pour over the top of the cake. Spread evenly all over it.
3 Cups Milk
1 (8)oz. Bowl of Cool Whip
5 Tablespoons Butter or Marg.
1 Cup Sugar
1/3 Cup Milk
1 Cup Chocolate Chips
1 Teaspoon Vanilla
Graham Crackers
Line a glass 13 x 9 pan with graham crackers. Mix pudding, milk and cool whip. Use 1/2 the mixture. Pour over the crackers. Next add another layer of cracker and pour the rest of the pudding mixture over them. Mix the butter, milk and sugar. Boil 1 minutes. Remove from heat and add the chocolate chips and vanilla. Let cool and pour over the top of the cake. Spread evenly all over it.
CREAMY PECAN PIE WITH MERINGUE
3/4 Cup Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust
Meringue:
3 Egg Whites
6 Tablespoons Sugar
Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust
Meringue:
3 Egg Whites
6 Tablespoons Sugar
Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.
BAKED SPAGHETTI AND MUSHROOM CASSEROLE
11/2 Lb. Ground Chuck or Turkey
1 Small Box Spaghetti Noodles
1 Tablespoon Marg.
1 Tablespoon Olive Oil
1 Cup Onion, diced
1 Cup Green Pepper, diced
2 Clove Garlic, minced
1 (8)oz. Pack Mushrooms, or Can, sliced
1 Can Diced Tomatoes, undrained
1 Can Cream of Mushroom Soup
1 Cup Sliced Black Olives
1/4 Cup Water
2 Cups Shredded Cheese, cheddar or morzzarella
1/2 Cup Parmesan Cheese, powdered kind
Salt and Pepper to taste
Cook the noodles and drain and run cold water over them and drain again. Sit aside. In a skillet brown the ground beef over medium heat. Drain off the fat. Put meat in a bowl and set aside. In the skillet put the onion, pepper and garlic and add the olive oil and butter and cook over medium heat for 4 minutes. Add the mushrooms and cook for 8 minutes or until most of the liquid has cooked out of the mushrooms. Next add the tomatoes, olives and ground beef. Season with the salt and pepper and cook all of this on low for 10 minutes.
Spray a 13 x 9 glass baking dish. Put half of the noodles in the bottom of the dish and then add a layer of meat mixture over all the noodles and then put a layer of the shredded cheese. Repeat the layers and then mix the can of soup with the water and mix well. Pour this evenly over the last cheese mixture and spread. Sprinkle the parmesan cheese over the top of the soup layer. Bake on 350, uncovered for around 35 minutes or until light and bubbly.
1 Small Box Spaghetti Noodles
1 Tablespoon Marg.
1 Tablespoon Olive Oil
1 Cup Onion, diced
1 Cup Green Pepper, diced
2 Clove Garlic, minced
1 (8)oz. Pack Mushrooms, or Can, sliced
1 Can Diced Tomatoes, undrained
1 Can Cream of Mushroom Soup
1 Cup Sliced Black Olives
1/4 Cup Water
2 Cups Shredded Cheese, cheddar or morzzarella
1/2 Cup Parmesan Cheese, powdered kind
Salt and Pepper to taste
Cook the noodles and drain and run cold water over them and drain again. Sit aside. In a skillet brown the ground beef over medium heat. Drain off the fat. Put meat in a bowl and set aside. In the skillet put the onion, pepper and garlic and add the olive oil and butter and cook over medium heat for 4 minutes. Add the mushrooms and cook for 8 minutes or until most of the liquid has cooked out of the mushrooms. Next add the tomatoes, olives and ground beef. Season with the salt and pepper and cook all of this on low for 10 minutes.
Spray a 13 x 9 glass baking dish. Put half of the noodles in the bottom of the dish and then add a layer of meat mixture over all the noodles and then put a layer of the shredded cheese. Repeat the layers and then mix the can of soup with the water and mix well. Pour this evenly over the last cheese mixture and spread. Sprinkle the parmesan cheese over the top of the soup layer. Bake on 350, uncovered for around 35 minutes or until light and bubbly.
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