Key Lime Cake

Ingredients: 1 lemon supreme cake mix 1 large lime Jello® 1 cup orange juice 5 eggs 1 cup oil Icing: 8oz. cream cheese 1 stick butter or margarine 1 box confectioners sugar Instructions: Mix orange and oil together. Add eggs 1 at a time, then add dry ingredients. Mix well until smooth. Divide cake into three cake pans. Bake at 325 degrees F or 350 25-30 minutes.
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Pineapple Upside Down Cake

Ingredients: Ingredients for topping: 1 can of pineapple slices ½ box of brown sugar 1 cup of pineapple juice 1/5 of a stick of butter 1 jar of cherries Ingredients for batter: 1 box of yellow cake mix (or pineapple cake mix) 1 or 2 drops of vanilla eggs (see cake mix recommendations, probably 2-3) 1/3 cup of oil Instructions: Preheat oven to 350 degrees F. Grease bundt pan with shortening. Sprinkle flour on top of the bundt pan. Follow the cake mix directions except use 1 cup of pineapple juice and water instead of straight water. Also, where the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half. Lay brown sugar in the bundt pan. Cut dashes of butter on the sugar. Dry off pineapples and cherries with a paper towel. Place pineapples with cherries in the centers on the bottom of the bundt pan. Make the cake batter according to the cake mix directions. Pour the batter over the top of the pineapples and cherries. Spread it out until it is even. Place the bundt pan in the oven. Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.) Put aluminum foil on the table in two long sheets. When cake is done, dump the cake on it quickly, so the pineapples are facing up. Take any extra pineapples off the pan while it is still hot and place them on the cake.
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Eva’s Egg Pie

Ingredients: 6 large eggs 2 cups of sugar 2 cans of Pet® milk 1 teaspoon vanilla extract 1 teaspoon lemon extract 2 deep dish pie shells 2 sticks of butter Instructions: In large bowl, cream butter, eggs and sugar with mixer very well, then add Pet® milk one can at a time. Then add vanilla extract first, mix some more and then add lemon extract and mix for 5 more minutes. Pour half of the mixture in one pie shell and the remaining mixture in the second pie shell. Bake in oven at between 350 and 375 degrees F. for 30 to 35 minutes, until golden brown. Note: This pie is very rich, so eat at your own discretion.
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Deborah’s Delicious Carrot Cake

Ingredients: 2 cups flour 2 teaspoons baking powder 1-1/2 teaspoons baking Soda 1 teaspoons salt 2 teaspoons cinnamon 2 cups sugar 1/2 cup chopped pecans 1-1/2 cup oil 4 eggs 6 cups grated carrots 1 can (16oz) Crushed Pineapple Cream Cheese Frosting Ingredients: 1 8oz cream cheese 1 stick butter 1 teaspoon vanilla 1 cup confection Sugar Instructions: Oven should be set at 350 degrees F. Sift together flour, baking powder, soda, salt and cinnamon in a large bowl. Add sugar, oil and eggs to mixture. Mix Well. Add grated carrots, drained pineapple and chopped pecans. Mix Well. Pour into 3, 9 inch greased pans or 1 greased 9X12 baking pan Bake for 35-45 minutes or until done. Instructions for the Cream Cheese Frosting: Cream first 3 ingredients and beat in sugar. Spread on cool cake. Note: If using 9×12 pan cut frosting ingredients in half
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Kenya’s Mississippi Peach Cobbler

Ingredients: Filling: 1 large can of sliced peaches 3/4 stick of salted butter 1 cup of sugar 1 teaspoon of vanilla extract 1/4 teaspoon of lemon extract cinnamon (to taste) Instructions: Drain peaches and remove from can. In saucepan, combine peaches, butter, sugar, extracts, cinnamon and nutmeg. Bring to a boil under medium heat and mix well. Remove from heat and set aside. In bowl, place flour and Butter Crisco®. Cut shortening into the flour until the mixture resembles small peas. Add cold water and work dough into ball. Roll dough ball flat with a rolling pin until dough is thin (about 1/8 of an inch thick). Pour peach filling into a rectangular casserole dish or similar. Tear piece of dough into smaller pieces. Scatter the small dough pieces over the filling and mix in well. Cut remaining dough into strips. Then place strips diagonally, then vertically, over filling, leaving strips 1/2 inch apart. Bake at 375 degrees F in preheated oven for 30 to 40 minutes or until crust is golden brown. nutmeg (to taste) Crust: 1 1/2 cups of all purpose flour 3/4 cup of Butter Crisco® shortening 1/2 cup of cold water  
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Pretzel Salad

Ingredients: 2 sticks butter 2 cups of pretzels (crushed) 16 oz cool whip 16 oz cream cheese 2 cups of sugar 2 16 oz packs of thawed strawberries cornstarch as needed Instructions: Crust: In a bowl add crush pretzels, 2 sticks of butter, and a 1 cup of sugar together and mix until all ingredients are well mixed. Flatten mixture into the bottom of pan and bake for 10 to 15 minutes. Let cool. Filling: Mix cool whip, cream cheese, and 1 cup of sugar together and pour into pretzel crust. Topping: Take frozen strawberries and bring to a boil, and cornstarch as needed to thicken. Let cool. Spread Topping on top of Filling. Refrigerate for 2 hours Note: So different yet so good. Enjoy everyone.
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6 Flavor Pound Cake

Ingredients: 1 cup butter 3 cups sugar 3 cups flour 5 eggs 1 cup milk 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup vegetable oil 1 teaspoon vanilla flavor 1 teaspoon rum flavor 1 teaspoon coconut flavor 1 teaspoon lemon flavor 1 teaspoon almond flavor Orange glaze: 1 teaspoon orange flavor glaze 1/2 cup sugar 1 cup water Equipment: A large bowl Electric mixer Measuring cups Measuring spoons 13 x 9 x 2 casserole dish or cake pans Toothpicks Instructions: Cream butter and oil slowly. Add sugar and mix until smooth. Alternately, add milk, flour, and eggs and mix periodically until smooth. Add baking powder and flavors. Mix on medium speed until smooth. Pour mixture into dish or cake pans. Bake at 350 F degrees for about 50 minutes (or until toothpick inserted comes out clean). While the cake is cooking, make the glaze: Combine orange flavor, sugar, and water in a bowl. Set aside until cake is completely cooked. Drizzle glaze over the cake while it is hot. Serve and enjoy.
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