Banana Split Cake

Banana Split Cake
Dessert

4 large bananas
2 c. graham cracker crumbs
3 sticks butter
2 cups crushed pineapple, well drained
2 c. confectioner’s sugar
2 eggs
1 8oz. container Cool Whip
3/4 -1 c. chopped nuts

Mix 1 stick butter w/ graham cracker crumbs, & spread evenly over bottom of 9×13 pan. Beat together for 5 min. at high speed: 2 eggs, 2 sticks butter, & 2c. sugar. Stir in drained pineapple & spread entire mixture over crumbs. Slice bananas 1/4 in. thick, place over other mixture. Cover bananas with Cool Whip. Spread w/ nuts & refrigerate 3 hours or overnight. 10 servings

Mom

Apple Kuchen

Apple Kuchen

pastry
½ c. butter
1 pkg. yellow cake mix
½ c. coconut
2 ½ c. sliced apples
½ c. sugar
1 c. sour cream
1 egg

Cut butter into cake mix and add coconut. Pat this into an un-greased 9×13 pan. Build up edges. Bake 10 min@ 350. Place apples on crust. Mix cinnamon and sugar and sprinkle over apples. Blend sour cream with egg and drizzle over apples. Bake for 25 min. @ 350. 20 min 8

Mom

Eclair Cake

Eclair Cake     

 

Desserts          

2 boxes of French vanilla instant pudding

8 oz. container cool whip        

graham crackers          

can chocolate frosting                                                                                                

 

Line 9×13 pan with graham crackers.  Beat pudding mix with milk for 2 minutes.  Add cool whip.  Spread 1/2of pudding on top of crackers.  Put another layer of crackers.  Add rest of pudding.  Put another layer of  graham crackers…then refrigerate for 2 hrs.    Then cover with chocolate frosting.  Refrigerate then for 24 hours.                            

 Mom & Youth Club

Apie Cakes

Apie Cakes                 

 

6 cups flour     

1 ½ c. sugar    

½ c. light brown sugar    

1 tsp. salt         

2 tsp. baking powder           

1 tsp. baking soda    

3/4 c. shortening        

1 egg   

1 3/4 c sour milk or buttermilk        

      

 

To make sour milk add 1 Tbsp. vinegar to 1 cup milk.

 

Mix all dry ingredients with the hands making sure all lumps are fine.  Cut in shortening with fork or pastry cutter.  Add & stir in egg & milk.     Do not use mixer.  Just stir to mix.  Bake in pie pans or round cake pans at 375 for 35 min.  Makes 2 9 inch pans or 4 of small store aluminum pie pans.                           

 

Mom & Grammy

Shoo-Fly Cake

Shoo-Fly Cake

 

Cakes 

 

4 c. flour          

2 c. brown sugar (1 box)   

3/4 c. shortening (part butter) 

1 tsp. salt         

2 c. boiling water   

1 c. molasses (Turkey brand Table Syrup)   

1 Tbsp. B. soda    

                                                           

 

1st 4 ingredients: rub together & take 1 cup crumbs out for top.     Mix remainder crumbs with  mixture of water, molasses and B. soda.  Put the 1 c. of reserved crumbs on top.  Bake at 350 for 45 min.  in 9×13 pan.                             

Batter is very thin.                             

 Mom & Grammy

Italian Cream Cake

Italian Cream Cake

Cakes

2 sticks butter
2 c. sugar
5 egg yolks
2 c. plain flour
1 t. soda
5 egg whites, beaten stiff
1 c. buttermilk
1 t. vanilla
1 sm. can angel flake coconut ( or pkg. froz.)
1 c. chopped pecans

Frosting ingredients listed in instructions

Cream butter, add sugar and egg yolks. Beat well. Combine flour & soda. Add to creamed mixture. Alternate with milk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter in three greased and floured 9 inch cake pans. Bake at 350 for 25 min. or until done.

Cool and frost with Cream Cheese Frosting (Sometimes I use 1 ½ the frosting recipe to make frosting more generous)

1 8oz. pkg. cream cheese
1 tsp. vanilla,
1/2 stick butter,
1 box powdered sugar,
chopped nuts to sprinkle on top)

Beat cheese & butter until smooth. Add sugar. Mix well. Add vanilla. Spread between layers & top & sides . Sprinkle top with pecans.

Mom & Lane Vickery (Matthews, N.C)

Aunt Thelma’s Fudge Cake

Aunt Thelma’s Fudge Cake

Cakes

2 cups plain flour
2 cups sugar
½ tsp. salt
1 stick corn oil margarine
½ c. Crisco
3 Tbsp cocoa
1 c. water
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 tsp. Baking soda

Icing ingred. listed in instructions

Sift 1st 3 ingredients together in a large bowl. Bring to a boil the next 4 ingredients and pour over the flour mixture while hot. Beat the remaining ingredients well until blended thoroughly–Pour batter into a well-greased and floured oblong pan approx 9×13. Bake for 35 min. @ 350. Allow to cool .

Icing:

Melt in a saucepan:

1 stick corn oil margarine,
3 Tbsp. cocoa,
5-8 Tbsp. sweet milk.

Add 1 box confectioners sugar, un-sifted,
1/4 tsp. salt,
1 tsp. vanilla &
1 c. chopped pecans.

Icing will be runny. Pour it over the cake, still in the pan. Cover tightly and refrigerate. The cake improves with age. Best made a day ahead of serving.

Mom (Farmville Cookbook)

Tandy Cakes

Tandy cakes    

 

cakes  

 

4 eggs 

2 cups sugar    

1 tsp. vanilla    

2 cups all-purpose flour   

1 tsp. baking powder           

1 12 oz. jar peanut butter (creamy)          

2  8 oz. Hershey bars   

1 cup milk       

2 Tbsps. butter or margarine

                                               

 

Mix eggs, sugar and vanilla.  Sift dry ingredients together and add to sugar mixture.  Scald milk, add butter, add to top mixture.  Batter will be thin.  Pour into a greased and floured 9×12 pan.  Bake 20-25 minutes at 350.  When done spread w/ the 12 ozs. of peanut butter.  Do this while the cake is hot.  Chill until set.  Melt the two Hershey bars and spread over the peanut butter.  Refrigerate.  Cut into squares.                                   

 Mom

Trifle

Strawberry Trifle

           

Dessert

 

1 pkg. yellow cake mix prepared by directions or purchased pound cake     

1 pkg. (16 oz.) frozen strawberry halves, thawed 

1 can (18 oz.) vanilla pudding or 2 cups prepared pudding           

2 cups Cool Whip   

slivered almonds (opt.)             

Use Fresh fruit in season.  Excellent made with peaches.

  

Bake cake in 9×13 pan, as directed on pkg.  Cool.  Cut cake crosswise in half.    Use only 1/2.  Cut into 8 pieces: split each piece horizontally.  Arrange half the pieces in 2 qt. glass serving bowl, cutting pieces to fit bowl.  Pour half the strawberries w/ syrup over cake; spread with 1 cup of the pudding & thin layer of cool whip.  Repeat w/ remaining cake pieces, strawberries and pudding. Top with whipped cream, garnish with a few pieces of the  fruit and slivered almonds if desired.  Chill at least 4 hours.  More is better.

 

Mom

Chocolate Trifle

Use chocolate cake and chocolate pudding in place of vailla.  Use crumbled candy peices instead of stawberries.  My favorites are heath bars and peanut butter cups.

Breakfast Crumb Cake

Breakfast Crumb Cake   

 

Coffee cake     

 

2c. flour           

3/4 c. white sugar   

1 tsp. salt         

3/4 c. margarine        

3/4 c. brown sugar   

2 1/2 tsp. Baking powder

2 eggs  3/4 c. milk     

1 tsp. vanilla            cinnamon       

                       

 

Mix 1st 6 ingredients by hand, not mixer.  Take out 1 cup crumbs & set aside.  Add to remaining mixture eggs, milk, and vanilla.  Stir only until eggs are mixed in  The batter may be lumpy.  Pour into 9 inch sq. pan, add crumbs & sprinkle w/ cinnamon.  Bake at 360 approx. 45 minutes.                                                                       

 

For a 9×13 pan make 1 1/2 times the  recipe.                         

 Mom