Category: Desserts

2 cups all-purpose flour
1 ½ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 eggs
¾ cup buttermilk
½ cup sald oil
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
2 cups carrots, shredded
2 cups nuts, coarsely chopped
1 cup flaked coconut

Mix all ingredients with electric mixer, except pineapple, carrots, nuts and coconut, until well blended.  Fold in fruits and nuts.  Bake in lightly greased and floured 9” x 13” pan at 350 degrees for 45 minutes or longer.  Cool lightly and then pour buttermilk syrup glaze over cake.

Buttermilk Syrup Glaze
2/3 cup sugar
¼ teaspoon soda
1/3 cup margarine
2 teaspoons white corn syrup
1/3 cup buttermilk
½ teaspoon vanilla

In saucepan combine sugar, baking soda, margarine, corn syrup, and buttermilk.  Bring to boil, lower heat so not to scorch, but keep a boil for 5 minutes.  Add vanilla.  Cool slightly and then pour over slightly cooled cake.

Note:  This has always been one of my favorites and probably a favorite of lots of others who had the opportunity to sample mom’s delights.

1 box Duncan Hines Butter Cake mix
1 up oil
¼ cup water
4 eggs
1 teaspoon vanilla 
1 (6 ounce) package chocolate chips
1 (8 ounce) carton sour cream
1 (3 ounce) box instant chocolate pudding
1 cup chopped nuts

To cake mix, add remaining ingredients and nix well.  Pour into well greased bundy pan and bake at 325 degrees for 1 hour.  Turn immediately onto cake plate.  You can dust powdered sugar or drizzle melted chocolate over top.

1 cup margarine
2 cups sugar 
4 eggs 
1 teaspoon baking soda
½ cup buttermilk
3 ½ cups flour
½ teaspoon salt
1 ½ cup orange candy slices, thinly sliced
1 cup dates, chopped
2 cup nuts, chopped
½ cup coconut, flaked
1 cup orange juice 
2 cups powdered sugar

Cream margarine and sugar until creamy.  Add eggs, beating between additions.  Combine soda with buttermilk.  Add to sugar mixture.  Sift flour and salt.  Add to sugar mixture.  Add orange candy (sliced). dates, nuts, and coconut.  Pour into lightly greased and floured tube pan.  Bake at 300 degrees for 1 hour and 45 minutes.  Dissolve orange juice and powdered sugar over heat until dissolved.  Leave cake in pan, poke holes in to of cake and pour hot orange juice mixture over hot cake.  Leave in pan and put in refrigerator overnight.  Bring to room temperature and remove cake from pan.  Slice and serve.

Note:  We were always excited about all of the goodies at grandma’s house at Christmas, but one of my dad’s and my most favorite was grandma’s Orange Candy Cake.  It became one of our family traditions.  My dad was a fan of great food, he would say we were “good kooks” for good cooks.  It always made us giggle and smile.

1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound margarine
1 teaspoon vanilla
1 ½ cup coconut, flaked
1 cup nuts, chopped

Combine milk, sugar, egg yolks, margarine, and vanilla in saucepan.  Cook over medium heat until mixture thickens, about 12 minutes.  Remove from heat.  Add coconut and nuts.  Beat until coo. Makes 2 ½ cups.

2 eggs, separated
1 ¼ cup sugar
1/3 cup flour
2 cups milk
½ stick butter
Dash salt
½ can coconut
½ teaspoon vanilla
1/3 cup sugar
1 pie shell

Mix egg yolks and sugar together in saucepan.  Add remaining ingredients except vanilla, egg whites, and 1/3 cupt sugar.  Cook until desired consistency, add vanilla.  Pour into baked shell.  Whip egg whites, add 1/3 cup sugar and whip until it forms peaks, add vanilla.  Spread on pie, sprinkle with coconut, place in 400 degree oven until lightly browned.

1 ¼ pound Oreo cookies
¼ cup oleo
1 (8 ounce) cream cheese
¾ cup powdered sugar
2 small boxes instant chocolate pudding
2 ½ cups milk
1 (12 ounce) Cool Whip
Gummy worms
1 bunch silk flowers
1 trowel

Crush cookies in blender; set aside.  Cream butter, cream cheese and powdered sugar.  In a large bowl, blend pudding mix with milk.  Add cream cheese mixture to pudding.  Stir Cool Whip into the cream cheese and pudding mixture.  To assemble as dirt mixture, use an 8” clay flowerpot.  Line well plastic wrap.  Start with cookies and alternate with pudding mixture, dripping a few gummy worms in as you go, ending with cookies.  Make two layers of cream cheese mixture and three layers of cookies.  Complete flowerpot with silk flowers; serve with a trowel.

Note:  You could mix melted butter with cookies, mix cream cheese with Cool Whip for second layer, pudding for third layer, and Cool whip for fourth layer, all in a regular dish (use your imagination).

1 graham cracker crust
3 bananas
1 (8 ounce) cream cheese
1 (16 ounce) box powdered sugar
1 (8 ounce) Cool Whip
1 (21 ounce) can blueberry pie filling

Slice bananas in bottom of graham cracker crust.  Mix together cream cheese, powdered sugar and Cool Whip.  Pour on top of bananas.  Top with blueberry pie filling.  Chill at least one hour before serving.

2 cups milk
1 package chocolate or butterscotch pudding mix
2 snickers bars, king-sized
1 (8 ounce) package cream cheese, softened
1 cup non-dairy whipped topping
1 graham cracker crust, prepared

Beat milk and pudding mix together, set aside.  Chop snickers, reserve some for top.  Beat cream cheese, prepared pudding and snickers, fold in whipped topping.  Pour into graham cracker crust and top with remaining snickers.  Chill for 1-2 hours.

1 cup sugar
1 ¼ cup water
1 tablespoon butter
1/8 cup cornstarch
3 tablespoon cold water 
3 egg yolks
2 tablespoons milk
6 tablespoons lemon juice
1 teaspoon lemon peel, grated
1 pie crust, baked
3 egg whites
6 tablespoons sugar
1 teaspoons lemon juice
1/8 cup flour

Combine sugar, water, and butter in saucepan; heat until dissolved.  Blend cornstarch and flour with the cold water, add to heated mixture, stirring to prevent lumps.  Cook slowly until mixture is clear, about 8 minutes.  Beat egg yolks with milk, slowly stir into cornstarch mixture, cooking for 2 minutes stirring constantly.  Remove from heat, add 6 tablespoons of lemon juice and then the lemon peel.  Pour into baked pie crust and chill.  Beat egg whites stiff, adding sugar gradually, fold in 1 teaspoon and lemon juice when done.  Spread meringue over chilled filling sealing to the edge of pastry to avoid shrinking.  Brown in 350 degrees oven for 12 to 15 minutes.

Note:  I remember always trying to make this for my dad when I was younger.  It was his favorite!

1 cup sugar
3 tablespoon flour
¼ cup butter, melted
1 (12 ounce) can Pet milk

Preheat oven to 350 degrees.  Grease and flour pie plate.  Mix all ingredients and pour into pie plate.  Bake 30 minutes.