Peach Cobbler

1 cup sugar
1 cup flour
1 cup milk
1 stick butter melted
At least 1 cup peaches with juice

Stir together and bake at 350 until done

Earthquake Cake

1 cup chopped pecans
1 cup coconut
1 box German chocolate cake mix
8 oz cream cheese
1 stick margarine
1 box powdered sugar
1 teaspoon vanilla

Mix pecans and coconut and put in bottom of 9x13 pan. Mix cake mix according to directions on box and pour batter over nuts and coconut. Cream together cream cheese, margarine, powdered sugar, and vanilla. Drop by spoonfuls over cake and batter in pan. Bake at 350 for 55 minutes. When done, cake will be cracked across top.

Apple Dumplings

4 apples peeled and cored, cut into quarters
2 cans crescent rolls
Wrap each apple quarter in one crescent roll

2 cups orange juice
2 cups sugar
2 sticks butter
Bring to a boil and remove from heat
Add 2 teaspoons vanilla
Pour over apple dumplings
Bake for 30 minutes at 350.

Granddaddy Earl's Banana Pudding

Fill big bowl with 5 or 6 bananas and pack of vanilla wafers

In a saucepan, mix
3 cups sugar
6 eggs
1 stick butter
1 tablespoon flour
1 big can evaporated milk
1 can-full water

Cook on medium until it starts to thicken.

Pour over bananas and wafers. (Don't stir.) Let sit for 10-15 minutes. Serve warm.

Peanut Butter Pie

8 oz cream cheese
1 1/2 cups powdered sugar
2 tablespoons milk

Mix above ingredients, then add

1 teaspoon vanilla
1 cup crunchy peanut butter
8 oz Cool Whip

Pour into graham cracker crust

Vegan Brownies - Family recipe revisited

3/4 c. unsweetened applesauce
2/3 c. cocoa
egg replacer for 4 eggs (2 T. egg replacer + 8 T. warm water combined together)
2 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 tsp. vanilla flavoring
1 c. nuts (optional)

Combine all ingredients and bake at 325 for 25 minutes.

Vegan Applesauce/Raisin Muffins

2 c. all purpose flour - I used half white and half wheat
3/4 c sugar
1 T. baking powder
1 tsp salt
1/2 tsp cinnamon
egg replacer for 1 egg
1 c applesauce
1 cup raisins, chocolate chips, or other dried fruit to taste.

Mix dry ingredients together, add egg replacer and applesauce and blend well. Add the chips or fruit.

This makes 18 small muffins. Bake at 350 degrees for 20 minutes.

Crunchy Crust Apple Pie

Make a pie crust using Grape Nuts cereal and just enough frozen apple juice concentrate to make the cereal wet and sticky and press the mixture in a pie pan. (probably about 1/3 cup)

Core, peel and dice 5 or 6 apples. I used Red Delicious because that's what I had.
Add 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/4 tsp nutmeg and toss to coat the apples. (I just used whatever I found in the spice cabinet)
Add 1/4 c whole wheat flour and stir again.
I added the juice of 1/2 lemon to keep the apples from getting dark.
Add 1/2 c. brown sugar (I used the Splenda half and half brown sugar) and about 1/4 c. maple syrup to sweeten.

Put the apple mixture in the crust and bake 30 minutes at 350.

3-Minute Chocolate Mug Cake

The Most Dangerous Cake Recipe in the World
SINFULL 3 MINUTE CHOCOLATE MUG CAKE!

1 Coffee Mug (microwave safe) large in size
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (a
bit less time if your microwave is stronger). The cake will rise over
the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now
we are all only 5 minutes away from chocolate cake at any time of the
day or night!

Cake mix cookies

Chrissy and I were at a meeting last night and somebody brought some good cookies. I told her I liked the cookies, and she gave me the recipe. I bet she had no idea it would be on the internet 12 hours later...

1 box Duncan Hines cake mix
2 eggs
1/2 cup oil
1 tbl water
1 pack chocolate chips (or 1/2 pack choc chips and 1/2 bag Reece's Pieces)

Stir

Bake at 350 for 10-12 minutes

Snickerdoodle Cookies

Nanny sent this note and recipe along:

Hi Brad, I just made my first Snickerdoodles and if you eat one right out of the oven with a cold glass of milk, you'll think you've died and gone to heaven!.....almost. Here's the recipe:

1 1/2 cups sugar
1 tsp baking soda
3/4 cup oleo softened
1/2 tsp salt
1 tsp vanilla
2 tbl sugar
2 eggs
2 tsp cinnamon
2 3/4 cups plain flour
2 tsp cream of tartar

Heat oven to 400 degrees. In large bowl combine 1 1/2 cups sugar and oleo; beat until light and fluffy. Add vanilla and eggs; beat well.

Add flour, cream of tartar, baking soda and salt, mix until well blended. In small bowl, combine 2 tbl sugar and cinnamon.

Shape dough into 1 inch balls, roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 400 degrees for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheets.

Note: for thinner cookies: place balls of coated dough on cookie sheet and press gently with the bottom of a glass dipped in flour. 4 dz cookies. (they're better than Wal Mart's!)

Butterfinger Cake

Ingredients:
1 yellow cake mix, baked according to pkg. directions
1 jar Caramel Ice Cream Topping
1 can sweetened condensed milk
1 (16 oz.) tub Cool Whip
3 regular size Butterfinger bars

Preparation/Instructions:
After cake has cooked and cooled, take a wooden spoon and punch holes all over cake. Open and pour sweetened condensed milk over top of cake. Let that soak in and then pour caramel ice cream topping over it. Top with Cool Whip and crushed Butterfinger pieces. Keep refrigerated.

(This is pretty similar to Nanny's Better Than You-Know-What Cake, which uses Heath Bars and Chocolate Cake.)

Lemon-Lime Cake with Pineapple Frosting

1 box lemon cake mix
1 pkg (3.4 oz) lemon instant pudding mix
1 cup Sprite
3/4 cup vegetable oil
4 lg eggs

Preheat oven to 350. Spray pans with cooking spray.

Combine cake mix, pudding mix, Sprite, oil, and eggs in large bowl; beat at medium speed until batter is smooth. Pour batter in pans.

Bake 18-20 min or until toothpick inserted in center comes out clean.
Cool cake and ice with Pineapple frosting. If stacked, do not frost sides.

ICING:
1 tub of Vanilla frosting.
Add 1 8oz can crushed pineapple, drained.
(1 1/4 cups coconut optional)
Mix well.
Hint: If you beat the can of frosting first, it will almost double in size.

Better than you-know-what chocolate cake

Ingredients:
1 chocolate cake mix, baked according to pkg. directions
1 jar Mrs. Richardson's Caramel Ice Cream Topping
1 jar Mrs. Richardson's Chocolate Fudge Ice Cream Topping
1 can sweetened condensed milk
1 (8 oz.) tub Cool Whip
6 Heath toffee bars

Preparation/Instructions:
When cake comes out of oven, take a wooden spoon and punch holes all over cake. Open and pour sweetened condensed milk over top of cake. Let that soak in and then pour caramel ice cream topping over it. Let that soak in and then pour chocolate fudge ice cream topping over cake. Crush 4 candy bars and scatter over top. When ready to serve top with Cool Whip and remaining 2 crushed candy bars. It is ready to enjoy!

Banana Pudding Supreme

8 oz cream cheese
1 can condensed milk
1 pkg (6 oz) vanilla pudding mix
1 (8 oz) carton Cool Whip (reg. only)
3 cups milk
5 bananas, sliced
1 box (12 oz) vanilla wafers
Cream the cheese until smooth. Stir in condensed milk and pudding mix. Stir until thick and smooth. Fold in Cool Whip. In large bowl, layer vanilla wafers, 2 bananas and half of pudding mixture. Layer again with wafers, 2 bananas and remaining pudding. Decorate with remaining banana slices and wafers. CHILL.

Fresh Apple Cake

3 Tbs + 2 cups sugar
3 tsp ground cinnamon
3 cups self-rising flour
1 1/2 cups canola oil
3 eggs
3 chopped apples
2 tsp vanilla
pecans & raisins optional
Melted canned frosting

Preheat oven to 325 deg. Spray 10" tube pan. Combine 3 Tbl sugar and 1 tsp cinnamon and coat inside of pan w/mixture.

Mix flour and remaining cinnamon. At med. speed, beat oil and remaining sugar until blended. Beat in eggs one at a time. Stir imn apples and vanilla and add to flour mixture until blended. Lift pan about 2" from counter; drop to release bubbles.

Bake tube pan 1 1/2-1 3/4 hrs until toothpick inserted comes out clean. Cool on rack 15 min. Remove from pan. Cool completely and pour melted canned vanilla frosting as glaze.

The longer it sets, the better it gets.

Philly Cheesecake

1 c graham cracker crumbs
3 T. Melted butter
Make crust for springform pan. Bake at 325 for 10 minutes.

2 - 8 oz pkg. cream cheese
1/2 c sugar
1 T. Lemon juice
1 tsp. lemon rind
1/2 tsp. vanilla
2 eggs separated

Beat egg whites until stiff; set aside.
Combine cream cheese, sugar, juice, rind and egg yolks.
Fold in egg whites and pour over crust.
Bake at 300 for 45 minutes.

Junior Mint Cheesecake

6 oz. Junior Mints
3 - 8 oz pkg. cream cheese
2/3 c sugar
3 eggs
1 tsp. vanilla extract

Prepare graham cracker or chocolate crumb crust for springform pan.

Mix cream cheese, eggs, sugar and vanilla until smooth. Chop Junior Mints and sprinkle onto cheesecake.

Bake 40 to 45 minutes or until just set. Chill several hours or overnight.

Chocolate Amaretto Cheesecake

1 c. Chocolate wafer crumbs
1/2 stick Melted butter
1 pkg. (12 oz.) chocolate chips
3 - 8 oz. Cream cheese
3/4 c. Sugar
3 eggs
8 oz. Sour cream
1/2 c. Amaretto
2 T. Whipping cream
2 tsp. vanilla

Mix wafer crumbs and melted butter and press in bottom of springform pan. Melt chocolate chips. Beat cream cheese until fluffy, add sugar, beat and then add eggs and stir in melted chocolate. Beat until blended. Stir in rest of ingredients (mixture may be slightly lumpy.) Pour into springform pan. Bake at 350 for 50 minutes. The center may be soft but will firm when chilled. Let cool to room temp and refrigerate overnight. Remove sides of springform. Top with rest of whipping cream whipped with 1 tsp. vanilla and 2 T. Confectioners sugar.

(I was once told I would go to hell for making this one - it’s really sinful!)

Buttermilk Cake

1/4 c butter
1/4 c shortening
1 1/2 tsp. vanilla
1 c buttermilk
4 egg whites ( or whole eggs for yellow cake)

Beat for 2 minutes and add:
2 1/4 c. Flour
1 1/2 c sugar
1 tsp. salt
1 tsp. soda
1 tsp. baking powder

Bake at 350 for 25 to 30 minutes. Makes 3 8-inch layers.


(This was the cake I used to make for birthdays and weddings. Good texture and great taste.)