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.
Friday, November 4, 2016
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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