Faye's Apple Butter Bundt Cake

1 yellow cake mix*

1 c. peeled and diced apple, your choice

1/3 c. apple butter

2 T. brown sugar, divided

1 c. powdered sugar

1 1/2 c. finely chopped nuts, divided (I used pecans)

1 c. sour cream

4 eggs

2 t. cinnamon, divided

2-3 T. apple butter

Combine cake mix*, 1/2 c. nuts, apple, sour cream, 1/3 c. apple butter, and eggs. Blend well. Beat for 2 minutes. Pour 1/3 of batter in sprayed bundt or tube pan. Sprinkle with 1/2 c. nuts, 1 T. brown sugar, and 1 t. cinnamon. Pour another 1/3 of batter on top. Sprinkle with remaining nuts, cinnamon, and brown sugar. Cover with remaining batter. Bake at 325 for 50-55 minutes. Cool in pan 10 minutes, then invert onto serving plate. Combine powdered sugar with 2-3 T. apple butter and spoon over cake.

*Cake mixes used to be 18 oz, but now they are 15 oz. Adding 2/3 c. yellow or white cake mix will make up the difference to assure your recipes come out right.

 

Merry's Double Chocolate Cookies

1 box Devil's food, fudge, or chocolate cake mix with pudding*

1 c. semisweet morsels

1/2 c. oil

2 eggs

Combine cake mix, oil, and eggs. Beat on medium with electric mixer until well blended. Stir in morsels. Drop by teaspoonfuls, 2 " apart, onto ungreased baking sheets. Bake at 350 for 10 minutes.

*cake mixes used to be 18 oz., but they are now 15 oz. Adding 2/3 c. yellow or white cake mix to batter will make up the difference.

Faye's Rum Cake

1 1/2 c. butter, divided

2 1/2 c. sugar

3 1/2 c. SR flour

1 T. & 2 t. rum or rum extract, divided

1 c. brown sugar

1/2 c. oil

5 eggs

1 c. milk

1 c. chopped pecans

1/3 c. water

Cream 1 c. butter, oil, and sugar. Blend well. Add eggs, one at a time, beating well after each egg. Add flour gradually, alternating with milk and 1 T. rum. Spray bundt or angel food cake pan, and line with wax paper. Sprinkle pecans on bottom of pan, sprinkle with flour. Add batter. Bake at 225 degrees for 1 hour, then increase temperature to 300 degrees and bake 45 minutes more. Boil water, brown sugar, and 1/2 c. butter for 2-3 minutes. Add 2 t. rum and mix well. Spread over hot cake.

Linda's Strawberry Yogurt Pie

2, 8 oz. containers strawberry yogurt

8 oz. cool whip, thawed

graham cracker crust

1/2 c. frozen strawberries, thawed, crushed

Mix yogurt and strawberries. Fold in cool whip. Blend well. Spoon into crust. Freeze 4 hours. Place in refrigerator 30 minutes before serving. Freeze leftovers.

Michelle's Pumpkin Gingerbread Flan

14.5 oz gingerbread cake mix

3/4 c. cold milk

12 oz. whipped topping, thawed, divided

1/2 t. ground nutmeg

3.4 oz. butterscotch instant pudding

15 oz. can pumpkin

1/2 c. pecans, chopped

1/2 t. cinnamon

Preheat oven to 350. Lightly spray 2 flan or 8" round cake pans. Place parchment circles in bottom of each pan. Prepare cake mix as directed. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Turn out onto rack to cool completely. Whisk pudding mix into milk. Mix well. Whisk in pumpkin, until smooth. Gently fold in 3 c. whipped topping. Divide pudding mixture evenly over cakes. Sprinkle pecans over each cake. Pipe remaining whipped topping around edge of each flan. Combine cinnamon and nutmeg. Sprinkle over topping. Yields 16 servings. 

Annie's Simple Brownies

2 c. sugar

1 1/2 c. flour

1/2 c. cocoa

1 c. oil

4 eggs

1 t. salt

Combine all ingredients. Pour in pan. Bake at 350 for 23 minutes.

Faye's Pecan Praline Cake

2 sticks butter, divided

2 eggs, beaten

2 c. SR flour

1 t. vanilla

1 c. pecans, chopped

1 c. buttermilk

3 c. brown sugar, divided

2 heaping t. cocoa

6 T. milk

Melt 1 stick butter in buttermilk. Add to 1 c. brown sugar and eggs. Add flour, cocoa, and vanilla. Mix well. Pour in baking pan. Bake at 350 for 20-25 minutes. Bring remaining butter, milk, brown sugar, and nuts to a boil. Pour over hot cake. Place in oven for a few minutes until topping bubbles, if desired.

Crockpot Apple Cinnamon Cobbler

6 c. peeled and sliced apples, your choice

1/2 c. sugar

3/4 t. cinnamon, divided

1 yellow cake mix, dry

1/2 c. cold butter, cut into cubes

whipped cream or ice cream, if desired

Line crockpot. Add apple slices, sugar, & 1/2 t. cinnamon. Toss. In a large bowl, combine dry cake mix and remaining 1/4 t. cinnamon. Cut in butter with pastry blender or two knives, until the size of small peas. Dump on top of apple mixture. Cover. Cook on high 2 1/2 -3 hours, or until fruit is bubbling and cobbler is light golden brown. Serve immediately with whipped cream or ice cream if desired.

1st pic: apple mixture ready to cook; 2nd pic: cooking in crockpot; 3rd pic: served hot with vanilla ice cream and caramel sauce.

Michelle's Candy Apple Delight

8 oz. carton whipped topping, thawed

3 granny smith apples, peeled, cored, and sliced (may substitute with other apples)

1 oz. semi sweet chocolate, optional (or just sprinkle mini chocolate chips on top)

16 oz. can crushed pineapple, drained

3 Snickers candy bars, cubed

1/2 c. peanuts, chopped, optional

Combine whipped topping and pineapple in bowl. Quarter slices of apple. Fold apples, candy, and peanuts into whipped topping mixture. Spread in serving dish. Grate chocolate over top. Refrigerate until ready to serve. Yields 7 cups.

Linda's Caramel Fudge

3/4 c. butter or margarine

1/2 c. evaporated milk

3 c. sifted confectioners sugar

2 c. light brown sugar

1 t. vanilla

1 c. chopped pecans or walnuts, optional

Butter 8x2" square pan. Melt butter in heavy saucepan over low heat. Add brown sugar and cook on low heat stirring constantly for 2 minutes. Slowly add evaporated milk and continue cooking and stirring until mixture comes to a boil. Remove from heat and cool until lukewarm. Stir in vanilla. Slowly add confectioners sugar, beating vigorously until the mixture is a fudge-like consistency. (approx. 2 min.) Stir in nuts, if using. Spread in pan and chill. When firm, cut into squares and store in air tight container. These keep very well.