9 x 13 Pumpkin Pie Cake
I have been asked to share this recipe. It first came from my mom’s best friend Berniece.
Mary Schaefer, Washington
1 29 oz can pumpkin
2 teas cinnamon
4 eggs, beaten
1 teaspoon ginger
1 1/2 cup sugar
1/2 teas nutmeg
13 oz can evaporated milk
Beat together and pour into greased 9 x 13 pan.
Topping:
1 box cake mix, yellow or spice
1 cup melted margarine or butter
1 cup chopped nuts
Sprinkle dry cake mix over the mixture in the pan. Pour melted butter over that and sprinkle with nuts.
Bake at 350o one hour (no longer)
Serve warm, with whipped cream or vanilla ice cream
Rita’s Pecan Biscuit Loaf
submitted by Rita Burke, Cape Girardeau, MO
3 T margarine
1/3 cup (or more) chopped pecans
1/4 cup of sugar
2 teaspoon Cinnamon
1 pkg. refrigerated biscuits
GLAZE
1/2 cup of powdered sugar
3 tbsp milk
Grease a 9 X 5 loaf pan. Combine margarine, pecans, sugar, and cinnamon, Set aside. Slightly flatten biscuits and spoon about 1/4 tbsp. pecan mixture in center of each biscuit. Fold in half and pinch edges to seal. Place biscuits folded side down in pan. Spoon remaining mixture over biscuits. Bake 25 – 30 minutes at 325 or until golden brown. Cool 5 minutes. Invert onto serving dish, Combine powdered sugar and milk, Drizzle over warm loaf.
Sodie (Soda) Cake
Let your imagination run wild!! And Enjoy!!! ~Sandy
Ingredients:
1 package cake mix, any flavor of your choice.
1 can diet or reg. soda, flavor to go with cake. (See suggestions below)
(This is not a mistake, JUST the cake mix and the soda.)
Directions
Pre-heat oven as directed on cake mix box.
Oil & flour cake pan
Directions:
Use large mising bowl. Add Cake mix into bowl. Then, Pour entire can of soda into cake mix and mix well. Pour into prepared cake pan. Bake as directed on box.
Cool & dust with powered Sugar & top with Cool Whip & fruit of choice
Flavor Suggestions:
White cake mix with Sunkist Orange…top with a dollop of fat free Cool Whip and mandarin oranges
Chocolate cake mix and a Dr Pepper…top with Cool whip, chocolate shavings & raspberries
White cake and a Raspberry soda…top with Cool whip & raspberries
Rita’s Coffee Cake
From : Rita Burke, Cape Girardeau MO
3/4 cup of Sugar
2 teaspoons of Cinnamon
(Mix together in a small bowl and set aside)
1 cup of pecans (chop and set aside, Not to fine)
1 box of Yellow Cake Mix
1 small box of vanilla instant pudding mix
1 cup of Sour Cream
1/2 cup of vegetable oil
4 eggs
Mix the above 5 ingredients together in large mixing bowl. Then beat for 8 minutes. It is important to beat for the full 8 minutes as it changes the texture of the dough,
Pour about 1/3 of the dough in a 10-inch tube or Bundt pan that has been buttered (I sprayed mine well with Pam) Sprinkle on about 1/4 Cup of the sugar mixture. Then sprinkle about 1/4 Cup of the pecans on top of the sugar mixture. Then pull a knife through the mixture,
Repeat the above procedure one more time using 1/2 of the remaining dough.
Then pour the remaining dough on top adding the last 1/4 of sugar mixture and pecans.
Place in a 325-degree oven and bake for 1 hour.
This is an extra good cake, very moist.
Grandma’s Banana Pudding
3/4-cup sugar, divided
1/3-cup all-purpose flour
1/4-teaspoon salt
2 cups scalded milk
2 eggs, separated
1-teaspoon vanilla extract
25 vanilla wafers
4 bananas, sliced Blend
Stir 1/2 cup sugar, flour, and salt in top of double boiler.
Add milk and cook until thickens, stirring constantly. Cover and cook custard for 15 minutes.
Beat egg yolks, combine with custard, and cook 2 minutes longer.
Add vanilla.
Line baking dish with Vanilla Wafers, arrange sliced bananas over wafers. Top with custard. Repeat layers.
Beat egg whites until stiff, add remaining 1/4-cup sugar and spread over custard.
Bake at 350 degrees about 12 to 15 minutes.
Makes six servings.
Momma Garland’s Fail proof Fudge
3 c. sugar
3/4 c. margarine
2/3 c. evaporated milk
12-oz. pkg. semi-sweet chocolate chips
7-oz. jar marshmallow creme
1 t. vanilla extract
1 c. chopped walnuts
Combine sugar, margarine and evaporated milk in a large heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add marshmallow creme, vanilla and nuts; beat until well blended. Pour into a greased 13″x9″ baking pan. Cool at room temperature; cut into bite-size squares. Makes about 3 pounds.