Jenna's Cranberry Streusel

1 pie crust, I use the refrigerated roll type crust

2 c. fresh or frozen cranberries*

¼ c. sugar/splenda

¼ c. packed brown sugar/splenda substitute

½ c. chopped pecans or walnuts, optional

½ t. cinnamon

1 egg

1/3 c. sugar

¼ c. butter, melted

3 T. flour

Place pie crust into square baking dish. Stir together cranberries, ¼ c. sugar, brown sugar, pecans, and cinnamon. Pour into unbaked crust. Whisk egg, 1/3 c. sugar, butter and flour together. Pour over cranberry mixture. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 30 minutes more, or until streusel is golden brown. May be served warm with vanilla ice cream as a dessert or as a breakfast item.

*May use different kinds of fruit too

Chocolate Sauerkraut Cake

3/4 c. drained and chopped sauerkraut
1 1/2 c. buttermilk*
2/3 c. butter, softened
1 3/4 c. brown sugar
2 t. vanilla
2 eggs
2/3 c. cocoa
2 1/4 c. SR flour

Preheat oven to 350. Spray 9x13 pan. Combine flour & cocoa. In a separate bowl, combine buttermilk & sauerkraut. In a large bowl, cream butter, brown sugar, and vanilla until fluffy. Add eggs. Add flour mixture, alternating with sauerkraut mixture. Beat only until blended. Pour batter into sprayed 9x13  pan. Bake for 45 minutes. Cool 10 minutes before frosting with desired frosting.

*you can substitute 1 c. milk, mixed with 1 T. vinegar or lemon juice. Let stand for 5-10 minutes before adding to batter.

Faye's Sock-It-To-Me Cake

1 yellow cake mix*
1 c. sour cream
1/2 c. sugar
4 eggs
1/2 c. oil
1 t. vanilla
4 T. brown sugar
4 t. cinnamon

Combine all ingredients except brown sugar and cinnamon. Pour 1/2 of batter in sprayed angel food cake pan. Add brown sugar and cinnamon to remaining batter and pour on top of other layer. Bake at 300 for 1 hour 25 minutes, or until done. **This cake is easy to fall. Do not open door early.

*Cake mixes used to be 18 oz. but now they are 15 oz. An additional 2/3 c. yellow or white cake mix will need to be added to make up the difference.

Mom's Chiffon Layer Cake

2 egg whites
1/3 c. sugar
2 c. SR flour
1 c. sugar
1 c. milk
1/2 c. oil
1 t. vanilla
2 egg yolks

Beat egg whites with 1/3 c. sugar until thick and glossy, but not stiff. Combine flour & sugar in mixing bowl. Add milk, oil, vanilla, & egg yolks. Beat at medium speed for 3 minutes. Scrape bowl and beaters frequently. Fold in egg whites. Pour into 2 sprayed 8" metal pans or 1 9x13 pan. Bake at 350 degrees for 25-30 minutes. Cool 10-20 minutes before removing from layer cake pans. Frost as desired.

Mom's Cherry Cake

1 white cake mix
2 small boxes cherry jello
16 oz. cool whip, thawed
1 can cherry pie filling
2 c. boiling water

Prepare cake and pour in sprayed 9x13 pan. Bake according to pkg. Combine water with jello and dissolve. Punch holes in cake while hot. Pour hot jello mixture over cake. Place in refrigerator for 1 hour. Cover with cherry pie filling. Top with cool whip. Keep refrigerated until ready to serve.

Mom's Cheesecake Dreams

1/3 c. packed brown sugar
1 c. SR flour
1/2 c. chopped pecans
1/3 c. butter, melted
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
2 T. milk
1 T. lemon juice
1 t. vanilla

Preheat oven to 350. Spray 8" square pan. Combine 1st 3 ingredients, Stir in melted butter. Reserve 1/3 c. crumbs. Place remaining crumbs in pan. Bake 12-15 minutes. Beat cream cheese and sugar at medium speed. Add remaining ingredients and mix well. Pour over crust. Sprinkle with crumbs. Bake 25 minutes. Cool. Cut into 2" squares & then cut these diagonally. Makes 32 cookies.

Mom's M & M Cookies

1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1/2 t. vanilla
1/4 t. water
1 egg
1 c. + 1 T. SR flour
3/4 c. M & M's

Blend butter and sugars. Add vanilla, water, and egg. Add remaining dry ingredients. Mix well. Stir in M & M's. Drop by teaspoonfuls onto sprayed cookie sheet. Bake at 375 for 10-12 minutes. Makes 3 dozen cookies.

Mom's Oatmeal Cookies

1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
6 T. molasses
1 3/4 c. flour
1 t. cinnamon
2 c. oats
1/2 c. chopped pecans
1 c. raisins

Combine butter, sugar, eggs, and molasses. Add flour and cinnamon. Add oatmeal, nuts, and raisins. Drop by teaspoonfuls 2 " apart on sprayed cookie sheet. Bake at 400 for  8-10 minutes, until just barely brown or they will be too hard.

Mom's Date Balls

1 stick margarine
2 c. Rice Krispies
1/2 c. sugar
1/2 c. brown sugar
1 egg, slightly beaten
1/2 c. chopped pecans
8 oz. pkg. chopped dates
1 t. vanilla

flaked coconut

powdered sugar

Spray saucepan. Melt margarine over low heat. Add sugar, egg, and dates. Cook over low heat 3 minutes, stirring constantly. Let cool slightly and add rice krispies and nuts. Spray hands. Roll date balls in hands and then roll in coconut and/or powdered sugar.

Mom's Watergate Cake

1 box white cake mix
1 box instant pistachio pudding
3 eggs
1 c. oil
1 c. sprite
1/2 c. chopped pecans
Frosting:
1 box instant pistachio pudding
16 oz. cool whip
1 c. cold milk
Topping:
1 c. sour cream
2 c. confectioners sugar
1 c. coconut

Beat all cake ingredients and spread in sprayed 9x13 pan. Bake at 350 degrees for 30-40 minutes.Combine frosting and place on top of cake. Combine topping ingredients and pour over cake.

Mom's Marshmallow Roll

1 c. chocolate chips
2 T. butter
1 egg
1 c. confectioner's sugar
1 t. vanilla
3/4 pkg. miniature marshmallows
1 c. chopped nuts
graham cracker crumbs

Melt chocolate chips and butter. Beat egg, confectioner sugar, and vanilla. Add chocolate mixture. Pour marshmallows and nuts in bottom of pan. Pour chocolate mixture over marshmallows. Divide into two rolls and roll in crumbs. Wrap in saran wrap and refrigerate. Slice and serve.

Mom's Chess Cookies

1 1/2 c. SR flour
3/4 c. margarine (1 1/2 sticks), softened
3 T. sugar
3 egg whites
2 c. light brown sugar
3 egg yolks
1/2 t. vanilla

Combine flour, margarine, and sugar. Spread in bottom of sprayed 9x13 pan. Bake at 375 for 15 minutes. Beat egg whites until very stiff. Cream brown sugar, egg yolks and vanilla. Beat until fluffy. Fold in egg whites. Spread on top of crust. Bake at 350 degrees for 25-30 minutes.

Mom's Wacky Chocolate Cake

1 1/2 c. SR flour
1 c. sugar
3 T. cocoa
1 t. vinegar
1 t. vanilla
5 T. oil
1 c. water
Topping:
2 c. sugar
2 T. cocoa
1 stick margarine
1/2 c. milk
1 t. vanilla

Spray 8" square pan. Combine flour, sugar, & cocoa. Spread in pan. Make 3 holes in cake. Put vinegar in one, vanilla in another, and oil in the last. Pour water over the whole thing. Mix well with fork. Bake at 350 degrees for 25-30 minutes. Bring topping ingredients to a boil for 1 minute. Cool, beat, and spread over cake.

Mom's Vanilla Wafer Cake

2 sticks margarine, softened
2 c. sugar
6 eggs
12 oz. box vanilla wafers, crushed
1/2 c. milk
1 c. coconut
1 c. chopped pecans

Cream butter and sugar. Add eggs, one at a time, and beat well. Add wafer crumbs and milk. Beat until smooth, about 2 minutes. Add coconut and nuts. Pour in sprayed Bundt or angel food cake pan. Bake at 275 for 1 1/2 hours.

Mom's Tunnel of Fudge Cake

1 c. soft margarine
6 eggs
 2 c. SR flour
1 1/2 c. sugar
1 pkg. Pillsbury Double Dutch Fudge Buttercream frosting mix*
2 c. chopped pecans

Cream margarine. Add eggs, one at a time, beating well after each on low speed. Gradually add flour & sugar. Stir until well blended. Stir in frosting mix and nuts. Blend well. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 65-70** minutes. Cool 2 hours. Remove from pan. Cool completely before serving.

*This type frosting mix may not be available anymore (2016). This cake was made back in the 1970's.

**This cake  should have a dry, shiny, brownie type crust.

Mom's Lemon Cheesecake #2

8 oz. cream cheese, softened
2 c. milk
1 pkg. lemon jello instant pudding
1 graham cracker crust

Stir cream cheese until very soft. Blend in 1/2 c. milk until smooth. Add remaining milk and pudding mix. Beat for 1 minute. Pour into crust and chill for 1 hour.

Mom's Easy Cheesecake

8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip, thawed
1 can pie filling, any flavor
graham cracker crust

Cream cream cheese. Add sugar and cream again. Spread in crust. Top with cool chip and pie filling.

Mom's Lemon Cheesecake #1

1 small pkg instant lemon jello pudding
3/4 c. sugar
1 1/3 c. milk
3, 8 oz. cream cheese, softened
3 eggs
1 t. vanilla
1/4 t. salt
1 graham cracker crust

Combine pudding, sugar, & milk. Beat cream cheese. Add eggs, vanilla, salt, and pudding. Pour in crust. Bake at 425 for 30 minutes. Turn off oven, open door and leave pie in oven for 30 minutes. Refrigerate until ready to serve.

Mom's Spectacular Pie

20 oz. can chunk pineapple in syrup, drained, reserve syrup
1 pkg. lemon jello
8 oz. cream cheese, softened
1 graham cracker crust

Chill pineapple. Add water to reserved syrup to make 1 cup. Bring  to a boil. Stir in jello until dissolved. Gradually blend cream cheese into 1/2 of hot gelatin. When smooth, pour into into crust. Chill until set. Arrange pineapple on top and spoon remaining jello on top and chill until set.

Mom's Raspberry Swirl Cream Pie

3 oz. box raspberry* jello
1 c. boiling water
7-8 ice cubes
16 oz. cool whip, thawed
4-5 t. raspberry* preserves
2 graham cracker crumb crusts

Stir jello in boiling water. add ice cubes and stir until it begins to gel. Add cool whip. Stir. Pour into crust. Swirl in preserves. Refrigerate until ready to serve. Top with additional cool whip if desired.

*other flavors may be used instead if desired

Chess Cake

1 c. margarine
1 box light brown sugar
1/2 c. sugar
4 eggs, beaten
2 c. SR flour
1 t. vanilla
1 c. chopped pecans

Melt margarine in saucepan. Add brown sugar & sugar. Stir until blended. Add remaining ingredients. Stir until well blended. Pour into sprayed 9x13. Bake at 300 degrees for 45 minutes to 1 hour.