Butterscotch Rum Ripple Cake

2 cups sugar

1 cup butter, softened

5 eggs

1 cup sour cream

3 cups flour

1 teaspoon soda

1 teaspoon salt

1 teaspoon vanilla

1 tablespoon rum flavoring

In large bowl, combine ingredients and beat 3 minutes.

Butterscotch Batter:

2 cups cake batter

1 package (3 ounces) instant butterscotch pudding

1 egg

¾ cup butterscotch ice cream topping

In small bowl, combine 2 cups of prepared batter, pudding, egg and topping. Beat 1 minute.

Spoon half of cake batter into greased and floured 10- to 12-cup bundt pan. Add half of butterscotch batter. Marble the layers. Repeat with remaining batters. Bake at 350 degrees 1 ¼ to 1 ½ hours or until tests done. Cool in pan 10-15 minutes. Turn onto serving plate to finish cooling. Top with Butterscotch Frosting.

Butterscotch Frosting

2 cups brown sugar

6 tablespoons cream

4 tablespoons butter

1 teaspoon vanilla

¼ teaspoon almond flavoring

1-1 ½ cups powdered sugar

Stir sugar, cream and butter together. Place over low heat. Bring to a boil and boil 2 minutes. Add powdered sugar and flavorings. Beat until smooth enough to spread over cake. Top with chopped nuts if desired.

Pineapple Dream Pie

Chill time: 2 hours or more

Serves 6-8.

1 package (8 ounces) cream cheese, softened

¼ cup sugar

1 ½ cups whipped topping

1 can (15 ounces) pineapple, crushed

1 9-inch graham cracker crust

Mix together cream cheese and sugar. Drain pineapple and fold into cream cheese mixture along with whipped topping. Spoon into crust.

Top with pineapple chunks if desired. Top with whipped topping.

Blackberry Orange Cake

½ cup butter, softened

1 cup sugar, divided

1 egg

1 teaspoon grated orange peel

1 ½ cups plus 1 tablespoon flour, divided

½ teaspoon baking soda

Pinch of salt

½ cup sour cream

2 cups fresh blackberries

Confectioners sugar

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.

In a large bowl, cream butter and ¾ cup sugar until light and fluffy. Beat in egg and orange peel.

In another bowl, whisk 1 ½ cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.

In a bowl, toss blackberries with remaining flour. Arrange over batter. Sprinkle with remaining sugar.

Bake 40-45 minutes or until done.

Loosen sides from pan with knife; remove rim. Cool on wire rack. Dust with confectioners sugar before serving.

Blueberry Crunch

2 cups flour

1 cup walnuts or pecans, chopped

½ cup brown sugar

1 cup melted butter

Mix ingredients together and press into 9-by-13 pan. Bake at 350 degrees for about 25 minutes, stirring occasionally to form coarse crumbs. Cool completely. Reserve 1 ½ crumbs for top of dessert.

Filling:

11 ounces cream cheese, softened

1 cup powdered sugar

8 ounces frozen whipped topping, thawed

1 tablespoon vanilla

2 cans blueberry pie filling

Mix cream cheese, powdered sugar, whipped topping and vanilla. Carefully spread atop crumb mixture. Top with pie filling and sprinkle with remaining crumbs. Chill several hours before serving.

Cherry pie filling may also be used.

Buckeyes

Makes about 45 pieces.

1 cup smooth peanut butter

4 tablespoons (1/2 stick) butter, softened

1 teaspoon vanilla

¼ teaspoon salt

2 cups powdered suger

8 ounces semisweet, bittersweet or milk chocolate, chopped

Combine all ingredients except powdered sugar and chocolate in a large bowl or stand mixer. Beat until smooth, then add powdered sugar. Beat on low to combine, then increase speed to medium until completely smooth.

Line a baking sheet with parchment paper.

Portion out the mixture in heaping teaspoons onto lined sheet. Roll between your palms into small balls. Freeze for 15 minutes.

Meanwhile, melt the chocolate in a double boiler.

Poke a skewer into the top of a peanut butter ball, using it to pick up and dip the candies ¾ of the way into the chocolate and leaving an exposed “eye” of peanut butter on top.

Place the dipped buckeyes back on the baking sheet and use the tip of your finger to smooth over the hole left by the skewer

Refrigerate until firm, about 30 minutes.

Store refrigerated in an airtight container.

Pistachio Cake

1 box (18.5 ounces) white cake mix

¾ cup salad oil

3 eggs

1 cup 7-Up

2 boxes (3 ½ ounces each) instant pistachio pudding mix

1 cup flaked coconut, divided

1 ¾ cups chopped pecans

1 tub frozen whipped topping

Heat oven to 350 degrees. Grease and flour a 9-by-13 pan.

In mixer bowl, combine cake mix, oil, eggs, 7-Up and 1 box of pudding mix. Beat at medium speed for 5 minutes. Fold in ½ cup coconut and 1 cup nuts.

Pour batter into prepared pan. Bake 45 minutes or until done. Let cool on rack.

Mix remaining pudding mix with whipped topping until very thick. Spread over cooled cake. Sprinkle remaining half cup coconut and ¾ cup pecans over all.

Easy Cake

1 box pumpkin cake mix

1 jar (25 ounces) applesauce

Butter a 9-by-13 pan.

Mix cake mix and applesauce and pour into prepared pan.

Bake at 350 degrees for 28 minutes.

Oatmeal Cake

1 cup minute oats

1 ½ cups boiling water

1 cup white sugar

1 cup brown sugar

½ cup butter (1 stick), softened

2 eggs, beaten

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon soda

½ teaspoon salt

1 teaspoon cinnamon

Preheat oven to 350 degrees.

Place oats in a medium mixing bowl. Pour boiling water over oats and allow to stand for 10 minutes.

In large mixing bowl, cream sugar and butter. Add eggs and vanilla and mix well.

Mix together dry ingredients and add alternately with oat mixture, beating well after each addition. Bake in 9-by-13 pan and bake for approximately 25-30 minutes, or until an inserted toothpick comes out clean.

While cake is baking, mix topping ingredients. As soon as cake is removed from oven, carefully spread topping mixture (recipe follows) over top. Place under broiler until slightly browned and bubbly. Watch carefully as topping burns easily. Cool on wire rack.

Topping:

½ cup (1 stick) butter

½ cup brown sugar

¼ cup evaporated milk or cream

1 cup chopped walnuts

1 cup shredded coconut

1 teaspoon vanilla

Mix topping ingredients together in saucepan until butter is melted and mixture is bubbly.

Easy Fudge

1 jar (16 ounces) creamy peanut butter

1 can (16 ounces) frosting (not whipped or cream cheese)

Microwave 30 seconds. Stir. Microwave 30 seconds and stir again. Pour into buttered 9-inch square pan. Refrigerate 4 hours. Cut into squares.

Pineapple Banana Nut Cake

Beautiful cake for the holidays.

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

3 beaten eggs

1 ½ cups cooking oil

1 ½ teaspoons vanilla

1 can (8 ounces) crushed pineapple (undrained)

2 cups chopped banana

1 ½ cups chopped pecans

Sweet Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1 box (16 ounces) powdered sugar

1 container (8 ounces) frozen whipped topping

1 teaspoon vanilla

½ cup chopped pecans

Preheat oven to 350 degrees.

Combine flour, sugar, salt and baking soda; add eggs and oil. Stir to moisten but do not beat. Add vanilla, pineapple, bananas and pecans. Pour into 3 greased and floured cake pans.

Bake for 25-30 minutes. Cool in pans. Set aside on wire rack. Spread Sweet Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate.

Mix frosting ingredients together until smooth.

Mexican Wedding Cakes

Serves 6 dozen.

½ pound (2 sticks) butter

5 tablespoons powdered sugar

2 cups sifted cake flour

1 cup chopped nuts

1 tablespoon vanilla

Powdered sugar for topping

Preheat oven to 325 degrees.

Cream butter and sugar. Add flour and vanilla and blend well. Stir in nuts.

Shape into balls about the size of walnut. Flatten with hand slightly. Bake on ungreased cookie sheet in preheated oven for 12-15 minutes or until lightly browned. Cool on rack.

Put wax paper on cookie sheet and sprinkle paper with powdered sugar. Place cakes on powdered sugar and sift more powdered sugar on top. Cool completely.

Place in covered container with wax paper between layers.

Pear and Pecan Bread

1 cup vegetable oil

2 cups sugar

3 eggs

1 cup chopped pecans

2 1/2 cups chopped pears, peeled and cored

2 teaspoons vanilla

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Grease two 8-by-4 loaf pans.

In a large bowl, add oil, eggs and sugar. Beat until fully mixed. Stir in pecans, pears and vanilla.

In another bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix dry ingredients into pear mixture. Mix until fully blended. Pour into greased loaf pans.

Bake 60 minutes or until knife inserted into center of loaf comes out with no batter sticking to it. Remove from oven and let cool for 10 minutes. Remove from pans and allow to cool completely on wire rack.

Chocolate Pudding Cake

1 cup flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup sugar

2 tablespoons cocoa + ¼ cup cocoa, divided

½ cup milk

2 tablespoons shortening, melted

1 cup chopped walnuts

1 cup brown sugar, packed

1 ¾ cups hot water

Whipped cream or frozen whipped topping

Sift together flour, baking powder, salt, sugar and 2 tablespoons cocoa. Stir in milk and shortening. Blend in walnuts. Spread in 9-inch square pan.

Mix brown sugar and ¼ cup cocoa. Sprinkle on top of batter.

Pour hot water over entire batter.

Bake at 350 degrees for 45 minutes.

During baking the cake mixture rises to the top and the chocolate sauce settles.

Serve with whipped cream or whipped topping.

Cinnamon Coffee Cake

Serves 15.

3 cups flour

1/4 teaspoon salt

3/4 cup sugar

1 tablespoon baking powder

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

1/3 cup margarine, melted

Topping:

3/4 cup margarine, softened

1/2 cup brown sugar

2 tablespoons flour

1 tablespoon cinnamon

Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla in large bowl. Slowly mix in melted margarine. Pour into greased 9-by-13 baking pan.

Mix topping ingredients in small bowl. Drop by spoonfuls on batter then swirl with knife.

Bake at 350 degrees for 32-35 minutes.

For glaze, mix powdered sugar, milk and vanilla in small bowl. Drizzle over warm cake.

Chocolate Cake

Serves 15.

3 cups flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1/2 teaspoon salt

2 cups water

3/4 cup vegetable oil

2 teaspoons vanilla

2 teaspoons vinegar

In large mixing bowl combine flour, sugar, baking cocoa, baking soda and salt. Add water, vegetable oil, vanilla and vinegar. Mix well. (Batter will be thin.) Pour into greased 9-by-13 pan. Bake at 350 degrees 28-32 minutes. Cool completely.

Frosting

4 ounces cream cheese, softened

1/4 cup margarine, softened

2 cups powdered sugar

1/3 cup baking cocoa

3 tablespoons milk

1/2 teaspoon vanilla

Beat cream cheese and margarine in medium bowl. Add powdered sugar, baking cocoa, milk and vanilla mix well. Spread over cake.

Toffee Delight Muffins

2 cups flour

1 cup sugar

1 cup water

4 eggs

1 package (3 ounces) instant vanilla pudding

1 teaspoon vanilla

1 package (3 ounces) instant butterscotch pudding

2 teaspoons baking powder

1 teaspoon salt

¾ cup cooking oil

1 package Heath toffee pieces

Topping:

1 cup firmly packed brown sugar

¾ cup chopped walnuts or pecans

1 teaspoon cinnamon

Mix together all except topping. Beat 2 minutes.

Using half of batter pour and fill each muffin cup 1/3 full.

Mix together topping. Sprinkle half of topping on muffins. Add remaining batter to fill each muffin cup 2/3 full, then put rest of topping on. Bake 15-20 minutes at 350 degrees.

Lazy Chocolate Chip Cookie Bars

Serves 16-20

1/2 cup butter, melted (not margarine)

2 eggs

1 box (15.25 ounces) yellow cake mix

8 ounces chocolate chips

In medium bowl stir in melted butter, eggs and cake mix. Stir in chocolate chips.

Pour into greased 9-by-13 baking pan.

Bake at 350 degrees for 21-23 minutes.

Almond Bars

Yields 2 dozen.

4 eggs

2 cups sugar

1 cup melted butter

2 cups flour

2 1/2 teaspoons almond extract

Powdered sugar

In mixing bowl, beat eggs and sugar until lemon colored. Add the butter, flour and extract. Mix well. Spread into a greased 9-by-13 baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted hear the center comes out clean. Cool on wire rack. Sprinkle with powdered sugar.

Crescent Chocolate Bread

4 tablespoons sugar, divided

3 tablespoons flour

1 tablespoon cold butter

3 tablespoons cinnamon

1 tube (8 ounces) refrigerated crescent rolls

1/4 cup chocolate chips

Preheat oven to 375 degrees.

In a bowl, mix 3 tablespoons sugar and flour. Cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and the remaining tablespoon sugar into remaining streusel.

Unroll crescent dough into one long rectangle. Press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly roll style; starting with a long side, inch seam to seal. Fold roll in half lengthwise. Transfer to a greased 8-by-4 loaf pan. Brush with 2 teaspoons melted butter. Sprinkle with remaining streusel. Bake 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to wire rack. Cool completely.

Lemon Frosted Cookies

1 cup butter, softened (no substitutes)

¾ cup powdered sugar

2 tablespoons milk

1 ½ cups flour

¾ cup sifted cornstarch (no, this is not a typo)

½ to ¾ cup finely chopped pecans

Mix butter, powdered sugar, milk, flour and cornstarch until well combined. Add nuts. If dough is too soft to handle, chill slightly. Using a small cookie scoop or tablespoon, roll into balls. Place on ungreased cookie sheet and flatten slightly with the bottom of a glass. Bake at 350 degrees for 12-15 minutes or until bottom of cookie is slightly brown. Remove to wire rack and cool completely before frosting.

Frosting:

2 tablespoons soft butter (no substitutes)

2 ½ cups powdered sugar

3 tablespoons lemon juice

Yellow food coloring

Mix butter, powdered sugar and lemon juice and beat well. Add a few drops of food coloring to make frosting a pale yellow. Mix well. Frost cookies.

Caramel Brownies

1 package (11 ounces) caramels

2/3 cup evaporated milk, divided

1 package German chocolate cake mix

¾ cup melted margarine

1 cup nuts (optional)

1 cup chocolate chips

Melt caramels and 1/3 cup evaporated milk.

Mix cake mix, margarine, 1/3 cup evaporated milk and nuts.

Grease a 9-by-13 pan.

Pack half of the dough mixture in pan. Bake 6 minutes at 350 degrees.

Remove from oven and sprinkle with chocolate chips. Spread with caramel mixture. Drop remaining dough on top.

Return to oven and bake 15-18 minutes. (Do not overbake.)

Cool slightly and refrigerate 30 minutes to set caramels.

Lemon Cake

2 cans (21 ounces each) lemon pie filling

1 angel food cake mix

Mix together.

Spray a 9-by-13 pan with nonstick cooking spray. Spread batter in pan.

Bake 20-25 minutes at 350 degrees. (Will not brown.)

Dick’s Caramel Apple Bars

1 ¼ cups flour

½ cup margarine

2 large eggs, beaten

1 teaspoon vanilla

2 Golden Delicious apples, cored and chopped

1 cup caramels, cut in quarters

½ cup chopped walnuts

¾ cup brown sugar, divided

Preheat oven to 350 degrees. Lightly grease a square baking pan.

In medium size bowl combine 1 cup flour and ¼ cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Transfer to pan and press in even layer in bottom of pan. Bake 10 minutes.

In same mixing bowl, combine eggs, vanilla, ½ cup brown sugar and remaining flour. Stir in apples, caramels and nuts. Pour over bottom crust. Bake 30-35 minutes or until golden Cool slightly. Cut into 16 bars.

Sweet Cinnamon Biscuits

2 cups sifted all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

8 tablespoons (1 stick) butter, softened

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

1 cup milk (optional)

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15-by-8-inch rectangle.

Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly. Spread butter over the dough.

Combine the granulated sugar, cinnamon and ground cardamom in a small bowl, mixing well. Sprinkle over buttered dough. Roll up rectangle style, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1 ½-inch slices. Arrange the slices cut side up on prepared baking pan.

Bake until lightly browned, about 15-20 minutes. Remove from oven.

Pour milk over top if desired. Serve hot.

6-Week Muffins

Makes great little Christmas gifts when placed in quart jars with bow and directions for baking.

1 cup boiling water

4 cups All Bran cereal

2 cups shredded wheat

1 cup shortening

2 ¼ cups sugar

2 cups raisins

4 eggs

2 teaspoons salt

5 teaspoons soda

5 cups flour

1 quart buttermilk

Pour boiling water over cereal. Let stand 10 minutes, then add remaining ingredients. Bake at 375 degrees for 10-12 minutes in greased muffin pans.

Will keep in tightly covered container for 6 weeks.

Spice Zucchini Bread

1 1/2 cups shredded zucchini

1 cup brown sugar

2 tablespoons sugar

2/3 cup vegetable oil

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

3/4 teaspoon salt

Preheat oven to 325 degrees.

Mix ingredients and pour in greased loaf pan. Bake 1 hour 15 minutes.

Apple Bread with Cinnamon Sugar

1 1/2 cups flour

3/4 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup cooking oil, like canola or vegetable

2 eggs

1/2 teaspoon vanilla

2 cups peeled and chopped apples (about 2 medium)

Cinnamon Sugar:

2 teaspoons granulated sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9-by-5 loaf pan and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Add the oil, eggs and vanilla and stir until just combined. Fold in the apples. Scrape into the greased loaf pan.

Mix together sugar and cinnamon and sprinkle over the bread. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 minutes.

Chocolate Chip Sundaes

Individual bag of chocolate chip cookies

Scoops of ice cream

Strawberries

Chocolate sauce

Split open front of bag, layer ingredients and serve.

Caramel Apple Pecan Cobbler

Apple Filling:

9 baking apples, peeled, cored and sliced

1/3 cup brown sugar

1 teaspoon ground cinnamon

1/3 cup sugar

2 teaspoons lemon juice

2 teaspoons cornstarch

1/4 teaspoon nutmeg

1 cup chopped pecans

Caramel Sauce:

3/4 cup butter (1 1/2 sticks)

1 cup light brown sugar

1/4 cup milk

1 teaspoon vanilla

Topping:

3 cups all-purpose flour

2/3 cup brown sugar

2/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 sticks of butter, cut into small pieces

2/3 cup boiling water

Additional Topping:

3 tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 375 degrees.

For the filling: Add sliced apples to a large mixing bowl. Sprinkle brown sugar, sugar, cinnamon, cornstarch, lemon juice and nutmeg over apples. Stir until apples are coated, then add pecans. Stir.

For the Caramel Sauce: In a small heavy bottom pan, melt butter over low heat. Stir in brown sugar and milk. Bring to a boil over low heat and continue stirring constantly for 12 minutes. Remove from heat and add 1 teaspoon vanilla. Stir. Let caramel cool for 10 minutes. Pour over apple mixture and stir. (Save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour.)

For the Topping: In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender, mix butter into flour mixture until crumbly. Pour in boiling water and stir until combined. Spoon mixture over apples and spread, making sure to cover all the apples.

In a small bowl, mix sugar and cinnamon together and sprinkle on top. Bake for approximately 35 minutes or until topping is golden brown.

Maple Cheesecake

Crust:

8 ounces (about 1 ½ cups) shortbread cookies, finely crushed.

3 tablespoons butter, melted, plus more for the pan

1/2 teaspoon salt

Filling:

4 packages (8 ounces each) cream cheese at room temperature

2/3 cup maple sugar

3/4 cup sour cream

6 large eggs at room temperature

1 cup pure maple syrup (Grade A, dark or robust) plus more for serving

2 teaspoons pure vanilla extract

Preheat oven to 325 degrees.

Make the crust: Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch spring form pan. Bake until golden, about 15-18 minutes. Transfer to a rack, let cool 20-30 minutes.

Make the filling: Beat cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed until light and fluffy, about 2 minutes. Reduce speed to low and beat in sour cream. Add the eggs, one at a time and beat until combined. Beat in the maple syrup and vanilla until smooth.

Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks. Set in a large roasting pan. Pour the filling into the prepared crust.

Transfer the cheesecake in the roasting pan to the oven and pour boiling water into the roasting pan, so it comes about halfway up the side of the spring form pan.

Bake until the edges of the cheesecake are set, but the center still jiggles slightly, about 1 ¼ hours to 1 ½ hours. Turn off oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top, but the center still jiggles slightly, about 1 hour.

Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the spring form ring), then cover and refrigerate until chilled and set at least 8 hours or overnight.

Serve with maple syrup for drizzling.

Kitty Litter Cake

I like to have fun when I cook! I used paper plates and napkins with cats on them.

1 new kitty litter box

1 new kitty liter box plastic liner

1 new pooper scooper

1 German chocolate cake mix

1 white cake mix

1 large package vanilla instant pudding mix

1 package vanilla sandwich cookies

Green food coloring (a few drops)

1 bag (12 ounces) Tootsie rolls

Prepare cake mixes and bake according to package directions. Prepare vanilla pudding and chill in refrigerator.

Crumble sandwich cookies in small batches in a blender, scraping often. Set aside all but ¼ cup.

To the ¼ cup cookie crumbs, add 3-4 drops of green food coloring and mix using a fork or shake in a jar. (This is supposed to look like the chlorophyll in kitty litter.)

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining crushed cookie crumbs and the chilled prepared pudding. (You probably won’t need all of the prepared pudding, you don’t want it soggy, just moist.) Gently combine.

Line new, clean kitty litter box with the plastic liner. Put mixture into the litter box.

Put three unwrapped Tootsie Rolls in a microwave-safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with three more Tootsie Rolls and bury in mixture.

Sprinkle the other ½ of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top.

Heat remaining Tootsie Rolls, 3 at a time, until almost melted. Scrape them on top of cake and sprinkle with cookie crumbs.

Take 1 Toosie Roll, heated until pliable and hang it over side of kitty litter pan. Sprinkle lightly with cookie crumbs.

Place the litter box on a newspaper and sprinkle a few of the cookie crumbs around.

Serve the kitty litter cake with a clean pooper scooper.

Chocolate Upside Down Cake

2 cups flour

1 ½ cups sugar

3 tablespoons cocoa powder

4 teaspoons baking powder

1 teaspoon salt

4 tablespoons soft or melted butter

1 ½ cups milk

1 cup chopped walnuts

2 teaspoons vanilla extract

Pudding mixture:

2 cups sugar

1 ½ cups cocoa powder

Mix together flour, sugar, cocoa powder, baking powder and salt.

Add butter, milk, walnuts and vanilla. Beat well and pour into greased 9-by-13 pan.

Mix 2 cups sugar and 1 ½ cups cocoa powder. Sprinkle over batter.

Pour 2 cups hot water over top.

Bake at 350 degrees for 35 minutes or until cake is done. Cake will rise to the top while the pudding mixture will sink to bottom.

To serve, cut in squares and invert on serving plate.

Lemon-Lime Cake

1 small box lime Jell-O

1 package lemon cake mix

1 small box lemon instant pudding

1 envelope Dream Whip

1 ½ cups cold milk

Mix Jell-O with ¾ cup hot water. Add ½ cup cold water and set aside.

Prepare cake according to package directions. Bake in 9-by-13 greased pan at 350 degrees for 25 minutes or until done. Cool for 25 minutes.

Punch holes in cake. Pour Jell-O over cake. Refrigerate.

Mix instant pudding with Dream Whip and milk. (Add yellow food coloring if desired.) Beat until stiff. Spread over cake.

Keep refrigerated.

Rum Cake

1 cup chopped pecans or walnuts

1 package yellow cake mix

1 package instant vanilla pudding mix

4 eggs

½ cup cold water

½ cup cooking oil

½ cup rum

Glaze:

½ cup butter

1 cup sugar

¼ cup water

½ cup rum

Spray bundt pan with nonstick cooking spray. Sprinkle nuts on bottom of pan.

Stir together cake mix, pudding mix, eggs, water, oil and rum.

Pour batter over nuts.

Bake at 325 degrees for 1 hour. Cool 10 minutes in pan. Remove to serving plate and prick top.

For glaze, melt butter in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.

Brush glaze evenly over top and sides of cake.

Pumpkin Bars

Makes enough for two pans. I usually divide this recipe and make only 1 pan.

4 eggs

2 cups sugar

1 ½ cups salad oil

1 can (15 ounces) pumpkin

2 ½ cups flour

½ teaspoon salt

2 teaspoons soda

2 teaspoons cinnamon

Combine all ingredients and mix well. Pour into two well-greased 9-by-13 pans. Bake about 15-20 minutes at 350 degrees.

Frost when cool with the following:

Frosting:

3 ½ cups powdered sugar

8 ounces cream cheese

½ teaspoon vanilla

½ cup butter

Beat well until soft and creamy.

Pumpkin Crunch Cake

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 ½ teaspoons cinnamon

1 ½ cups sugar

1 ½ teaspoons salt

1 box yellow cake mix

1 cup pecans, chopped

1 cup melted butter

Preheat oven to 350 degrees.

Whisk in large bowl pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased 9-by-13 pan.

Layer dry cake mix over pumpkin mixture.

Sprinkle pecans over top.

Drizzle butter over top

Bake 50-55 minutes.

Amish Shoo-Fly Pie

Makes two 8-inch pies.

Crumb mixture:

2 cups flour

¾ cup brown sugar

1/3 cup lard, shortening or butter

½ teaspoon nutmeg (optional)

1 teaspoon cinnamon (optional)

Syrup Mixture:

1 cup molasses

½ cup brown sugar

2 eggs

1 cup hot water

1 teaspoon baking soda dissolved in hot water

Thoroughly mix crumb mixture ingredients together in a bowl until crumbs are formed. Line two 8-inch pie plates with half the crumb mixture, reserving the remaining half for topping.

In a separate bowl, mix syrup ingredients thoroughly. Pour half of the syrup mixture into each unbaked crumb-lined pie plate, then sprinkle remaining crumb mixture on top. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for 50 minutes more. Cool before eating.

Chocolate Cake

3 cups flour

2 cups sugar

¼ teaspoon salt

2 teaspoons soda

¼ cup cocoa

¾ cup vegetable oil

2 tablespoons white vinegar

½ teaspoon vanilla

2 cups cold water

Mix all together. Beat well. Pour into greased and floured 9-by-13 pan.

Bake at 350 degrees for 30-40 minutes. Frost with Chocolate Frosting (recipes follows).

Chocolate Frosting

½ cup butter

½ cup milk

2 cups sugar

1 package chocolate chips

Bring butter, milk and sugar to a boil. Remove from heat and add chocolate chips. Beat until smooth. Work fast as it will set up pretty fast.

Butterscotch Cheesecake Bars

1 package (12 ounces) butterscotch chips

1/3 cup butter

2 cups graham cracker crumbs

1 cup chopped nuts

1 package (8 ounces) cream cheese

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla

1 egg

Preheat oven to 350 degrees.

In medium saucepan, melt chips and butter; stir in crumbs and nuts. Press half of mixture onto bottom of a greased 9-by-13 baking pan.

In mixing bowl, beat cream cheese until fluffy; beat in milk, vanilla and egg. Mix well. Pour into prepared pan. Top with remaining crumb mixture. Bake 25-30 minutes. Cool. Chill before cutting into bars.

Refrigerate leftovers.

Cherry Dessert

36 large marshmallows

1 cup milk

2 cups frozen whipped topping

1 teaspoon vanilla

40 graham crackers, crushed

6 tablespoons butter, melted

8 tablespoons sugar

2 cans cherry pie filling

Place milk and marshmallows over medium heat. Heat, stirring constantly, until marshmallows melt. Cool. Add whipped topping and vanilla.

Mix crushed graham crackers with butter and sugar. Pat half of graham cracker mixture into bottom of a 9-by-13 pan. Spread on half of marshmallow mixture. Top with pie filling, then spread with remaining marshmallow mixture. Top with remaining graham cracker crumbs. Chill overnight.

Cranberry-Orange Bread

2 cups flour

¾ cup sugar

1 ½ teaspoons baking powder

¾ teaspoon salt

¼ cup butter, cut into small chunks

¾ cup orange juice

1 tablespoon grated orange zest

1 egg, beaten

1 cup chopped cranberries

½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease an 8 ½-by-4 ½-inch loaf pan.

Combine flour, sugar, baking powder and salt in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest and egg. Mix well. Fold in cranberries and walnuts. Spoon batter into prepared pans.

Bake in the prepared oven until a toothpick inserted into the center comes out clean, 60-75 minutes. Cool in pan for 10 minutes before removing to cool completely on a wire rack.

Fresh Strawberry Muffins

½ cup butter, softened

¾ cup sugar

1 egg

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

½ teaspoon vanilla

1 ½ cups strawberries, chopped

Topping:

3 teaspoons sugar

½ teaspoon cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder and salt in a small bowl.

Add flour mixture and milk alternately to butter mixture; add vanilla. Gently stir in the strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400 degrees for 20-25 minutes.

Makes 1 dozen muffins.

Choco-Chip Peanut Butter Cake

2 ¼ cups flour

1 cup peanut butter

2 cups packed brown sugar

½ cup soft butter

1 teaspoon baking powder

1 teaspoon vanilla

3 eggs

½ teaspoon soda

1 cup milk

1 bag (12 ounces) milk chocolate chips

Grease the bottom of a 9-by-13 pan.

Combine flour, peanut butter, brown sugar and butter and blend until crumbly. Reserve 1 cup of mixture.

Add baking powder, vanilla, eggs, soda and milk. Beat 3 minutes at medium speed.

Pour batter into prepared pan. Sprinkle reserved crumbs over top of batter. Then sprinkle top with chocolate chips. Bake at 350 degrees for 40-45 minutes.

Chocolate Candy Squares

Makes 18 squares.

2 cups white sugar

¼ cup cocoa

½ teaspoon salt

½ cup evaporated milk

½ cup (1 stick) margarine or butter

¼ cup crunchy peanut butter

1 teaspoon vanilla extract

2 cups quick oats

Butter 9-inch square pan.

In medium saucepan over medium heat combine sugar, cocoa and salt. Stir in milk; add margarine. Heat to a rolling boil; boil 3 minutes, stirring constantly.

Remove from heat. Stir in peanut butter and vanilla until blended. Stir in oats. Pour into pan. Cut into squares.

White Chocolate Cranberry Cookies

These cookies boast a yummy sweetness fit for any party. For an extra holiday kick, substitute a teaspoon of brandy for the vanilla.

2 cups old-fashioned rolled oats, uncooked

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

1 cup (2 sticks0 unsalted butter (at room temperature)

1 cup packed light brown sugar

2 eggs (at room temperature)

1 teaspoon vanilla extract

1 package (12 ounces) white chocolate chips

1 cup dried, sweetened cranberries

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.

In a separate bowl, blend the butter and brown sugar with an electric mixer until smooth. Add the eggs and continue to beat until fluffy. Blend in vanilla.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the white chocolate chips and cranberries. Refrigerate dough for 1-2 hours.

Preheat oven to 375 degrees. Line a large baking sheet with greased aluminum foil. Shape dough into 1-inch balls. Place them on foil 2 ½-3 inches apart, using your fingers to flatten them to 1/3 inch thick.

Bake for 10-12 minutes, turning the sheet about halfway through.

When they’re done, the cookies should be very lightly browned and still look moist.

Cool the cookies on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

Rice Krispie Cookies

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable oil

1 cup soft butter

1 egg

1 teaspoon salt

1 teaspoon baking soda

3 ½ cups all-purpose flour

2 teaspoons vanilla

1 cup Rice Krispies

1 cup quick oats, uncooked

½ cup coconut

If desired you may add butterscotch, peanut butter or chocolate morsels, and crushed pecans or walnuts.

Preheat oven to 350 degrees.

In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour, mixing well. Add vanilla, Rice Krispies, coconut and oats, mixing until dough is evenly blended. Drop by teaspoon on an ungreased baking sheet.

Bake for 10-12 minutes, or until edges are golden.

Yield 40 dozen.

May bake longer for a crispier texture if desired.

Robert Hutchcraft

Superior

Potato Chip Cookies

Very good. You can’t eat just one.

For variety, you may substitute butterscotch morsels with chocolate or peanut butter morsels.

1 cup margarine or butter

1 cup brown sugar

1 cup white sugar

2 beaten eggs

2 ½ cups sifted flour

1 teaspoon baking soda

2 cups crushed potato chips

1 package butterscotch morserls

½ cup pecans or walnuts, if desired

Cream the sugars and margarine. Add eggs, then flour and soda; mix well. Add remaining ingredients last, blending until all are evenly blended.

Drop by teaspoonfuls on a lightly greased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Robert Hutchcraft

Superior

Best of Best Chocolate Chip Cookies

1 ½ cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup (2 sticks) butter, softened

½ cup firmly packed light brown sugar

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups old fashioned rolled oats

1 cup semisweet chocolate chips

Mix together flour, baking soda and cinnamon.

Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.

At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour.

Preheat oven to 350 degrees. Grease 2 baking sheets.

Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges 10-12 minutes.

Transfer baking sheet to wire racks to cool slightly. Transfer cookies to racks to cool completely.

Makes 4 dozen cookies.

Robert Hutchcraft

Superior

Rhubarb Cake

1 ½ cups brown sugar

½ cup shortening

1 egg

¼ teaspoon salt

1 cup buttermilk

1 tablespoon baking soda

2 cups flour

1 ½ cups rhubarb, cut fine

Topping:

1 cup brown sugar

1 teaspoon cinnamon

2 tablespoons flour

2 tablespoons butter, melted

Mix cake ingredients together. Bake in 9-by-13 pan at 350 degrees for 45-60 minutes.

Mix topping ingredients together and sprinkle on cake evenly. Cake should not cool before doing this step.

Put oven on broil, put cake in oven for up to 5 minutes, watching so it doesn’t burn. As soon as topping starts to brown, remove from oven.

Serve warm with favorite beverage.

Serves 20.

Cowboy Cookies

Makes 1 ½ dozen.

1 cup light brown sugar

1 cup sugar

½ cup shortening

7 tablespoons soft butter

2 eggs

1 ½ teaspoons vanilla

1 ½ cups flour

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups oatmeal

1 cup coconut

¼ cup chopped walnuts

¼ cup pecans (optional)

In large bowl, cream sugar, shortening and butter. Mix eggs and soda and add to sugar mixture. Beat 1-2 minutes longer.

In a separate bowl, mix oatmeal, coconut and nuts. Add cream mixture to dry mixture and mix well.

Drop by spoonful on a greased cookie sheet.

Bake at 350 degrees for 12-15 minutes.

Lu’s Potato Chip Cookies

Very good. You cannot eat only one. You will come back for more.

1 cup butter or margarine

1 cup brown sugar

1 cup white sugar

2 eggs, beaten

2 ½ cups sifted flour

1 teaspoon soda

2 cups crushed potato chips

½ cup nuts (optional)

Cream the sugars and butter well. Add beaten eggs. Add flour and the soda, then add all other ingredients.

Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Pie Crust

2 cups all-purpose flour

¾ teaspoon salt

2/3 cup shortening or sweet cream butter

½ teaspoon distilled white vinegar

4 tablespoons ice water

Sift flour and salt into large bowl.

Cut shortening into flour mixture until pieces are size of small peas.

Combine vinegar and water in a separate small bowl. Sprinkle liquid mixture into flour, 1 tablespoon at a time, until all flour is moistened and dough almost cleans side of bowl.

Gather dough into a ball cover with plastic wrap and chill for 30 minutes before using.

Bake at 450 degrees for 12-15 minutes or follow your pie recipe directions.

Robert Hutchcraft

Superior

Coral Wegner

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Becky Yager

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Sharon Ehrgood

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Bernice Meyer

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Lois Goosic

Inavale

Marilyn Meyer

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Coral Wegner

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Lu Hutchcraft

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Sharon Ehrgood

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Colleen Schochenmaier

Grand Island

Lisa Shafer

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Lisa Shafer

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Coral Weger

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Lisa Shafer

Hardy

Sharon Ehrgood

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Sharon Ehrgood

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Lois Goosic

Inavale

Colleen Schochenmaier

Grand Island

Marilyn Meyer

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Coral Wegner

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Robert Hutchcraft

Superior

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Shirley Borrell

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Julie Zimmerman

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Becky Yager

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Becky Yager

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Lois Goosic

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Darlene Putnam

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Dottie Ground

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Reka Hoyt, June Cassel and Loretta Seiko

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Sharlene Feely

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Robert Hutchcraft

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Robert Hutchcraft

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Lu Hutchcraft

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Lu Hutchcraft

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Darlene Putnam

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Sharon Ehrgood

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Inavale

Becky Yager

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Sharon Ehrgood

Hastings

Bernice Meyer

Blue Hill

Lois Goosic

Inavale

Marilyn Meyer

Hastings

Coral Wegner

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Lu Hutchcraft

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Sharon Ehrgood

Hastings

Colleen Schochenmaier

Grand Island

Lisa Shafer

Hardy

Lisa Shafer

Hardy

Coral Weger

Hastings

Lisa Shafer

Hardy

Sharon Ehrgood

Hastings

Sharon Ehrgood

Hastings

Lois Goosic

Inavale

Colleen Schochenmaier

Grand Island

Marilyn Meyer

Hastings

Coral Wegner

Hastings

Robert Hutchcraft

Superior

Coral Wegner

Hastings

Shirley Borrell

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Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Becky Yager

Hastings

Lois Goosic

Inavale

Sharon Ehrgood

Hastings

Shirley Borrell

Tacoma, Washington

Darlene Putnam

Hastings

Shirley Borrell

Tacoma, Washington

Dottie Ground

Juniata

Reka Hoyt, June Cassel and Loretta Seiko

Hastings

Coral Wegner

Hastings

Sharon Ehrgood

Hastings

Dixie Kuehn

Hastings

Sharlene Feely

Blue Hill

Coral Wegner

Hastings

Robert Hutchcraft

Superior

Robert Hutchcraft

Superior

Lu Hutchcraft

Superior

Lu Hutchcraft

Superior

Lu Hutchcraft

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Coral Wegner

Hastings

Darlene Putnam

Hastings

Sharon Ehrgood

Hastings

Lois Goosic

Inavale

Becky Yager

Hastings

Sharon Ehrgood

Hastings

Bernice Meyer

Blue Hill

Lois Goosic

Inavale

Marilyn Meyer

Hastings

Coral Wegner

Hastings

Lu Hutchcraft

Superior

Sharon Ehrgood

Hastings

Colleen Schochenmaier

Grand Island

Lisa Shafer

Hardy

Lisa Shafer

Hardy

Coral Weger

Hastings

Lisa Shafer

Hardy

Sharon Ehrgood

Hastings

Sharon Ehrgood

Hastings

Lois Goosic

Inavale

Colleen Schochenmaier

Grand Island

Marilyn Meyer

Hastings

Coral Wegner

Hastings

Robert Hutchcraft

Superior

Coral Wegner

Hastings

Shirley Borrell

Tacoma, Washington

Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Becky Yager

Hastings

Lois Goosic

Inavale

Sharon Ehrgood

Hastings

Shirley Borrell

Tacoma, Washington

Darlene Putnam

Hastings

Shirley Borrell

Tacoma, Washington

Dottie Ground

Juniata

Reka Hoyt, June Cassel and Loretta Seiko

Hastings

Coral Wegner

Hastings

Sharon Ehrgood

Hastings

Dixie Kuehn

Hastings

Sharlene Feely

Blue Hill

Coral Wegner

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Robert Hutchcraft

Superior

Robert Hutchcraft

Superior

Lu Hutchcraft

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Lu Hutchcraft

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Coral Wegner

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Darlene Putnam

Hastings

Sharon Ehrgood

Hastings

Lois Goosic

Inavale

Becky Yager

Hastings

Sharon Ehrgood

Hastings

Bernice Meyer

Blue Hill

Lois Goosic

Inavale

Marilyn Meyer

Hastings

Coral Wegner

Hastings

Lu Hutchcraft

Superior

Sharon Ehrgood

Hastings

Colleen Schochenmaier

Grand Island

Lisa Shafer

Hardy

Lisa Shafer

Hardy

Coral Weger

Hastings

Lisa Shafer

Hardy

Sharon Ehrgood

Hastings

Sharon Ehrgood

Hastings

Lois Goosic

Inavale

Colleen Schochenmaier

Grand Island

Marilyn Meyer

Hastings

Coral Wegner

Hastings

Robert Hutchcraft

Superior

Coral Wegner

Hastings

Shirley Borrell

Tacoma, Washington

Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Julie Zimmerman

Blue Hill

Becky Yager

Hastings

Becky Yager

Hastings

Lois Goosic

Inavale

Sharon Ehrgood

Hastings

Shirley Borrell

Tacoma, Washington

Darlene Putnam

Hastings

Shirley Borrell

Tacoma, Washington

Dottie Ground

Juniata

Reka Hoyt, June Cassel

and Loretta Seiko

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Sharon Ehrgood

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Dixie Kuehn

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Lu Hutchcraft

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Lu Hutchcraft

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Lu Hutchcraft

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