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Baby Ruth Bars by Shirley Kimble
1/2 cup white sugar
1/2 cup brown sugar
1 cup white corn syrup
1 cup peanut butter
6 cups corn flakes
1 cup salted peanuts
1 (8 oz.) Hershey's chocolate bar, melted (or 1-1/2 cups milk chocolate chips)
Place sugars and syrup in saucepan and bring to a boil. Add peanut butter, cornflakes and peanuts. Press firmly in 9 inch square or 13 x 9 x 2 inch buttered pan. Melt chocolate and spread over top. Place in refrigerator in harden chocolate. Cut into squares. Freezes well.
Granny's Pineapple Cake by Nancy Smith
4 cups flour
2 (20 oz.) cans crushed pineapple
4 cups sugar
4 tsp. soda
4 eggs
2 cups walnuts, finely chopped
2 tsp. vanilla
Combine all ingredients in mixer bowl. Mix on low speed to blend. Pour into a 12x18 pan prepared with vegetable spray. Bake at 350 degrees for 40 minutes. When cool, frost with cream cheese icing.
Cream Cheese Icing:
1 (8 oz. ) brick cream cheese, softened
1/2 cup margarine, softened
1 tsp. vanilla
1 lb. powdered sugar
Blend cream cheese, margarine and vanilla on medium speed until smooth. Add sugar gradually to cheese mixture. Beat till smooth. Spread on cake.
Mocha Chocolate Cake by Debbie Booher
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
2 cups sugar
Sift the above together.
Add to flour mixture - beat 2 minutes
1 cup oil
1 cup hot coffee
1 cup milk
Add: 2 eggs
1 tsp. vanilla
Beat 2 more minutes
Grease and flour 9x13 bake 325 degrees 25 to 30 minutes. Cool .
Cooked Fluffy Icing:
1 cup milk
5 Tablespoons flour
Cook until thick, cover and cool in frig.
Beat until cream 1/2 cup butter, 1/2 cup shortening (Crisco), 1 cup sugar, 1 tsp. vanilla
Add chilled mixture to creamy mixture
Beat 10 minutes.
Peanut Butter Texas Sheet Cake by Jeni Forester
1/2 cup peanut butter
1/2 cup oil (I use 1/2 cup applesauce instead to make this more healthy)
1 stick margarine
1 cup water
2 cups sugar
2 beaten eggs
2 cups flour
1 teaspoon soda
1/2 cup milk
1 teaspoon vanilla
Peanut Butter Icing:
1/2 cup peanut butter
1 stick margarine
1/3 cup canned milk
1 pound confectioners sugar
1 teaspoon vanilla
Boil peanut butter, oil, margarine and water until bubbling. (No need to use a candy thermometer). Remove from heat and add sugar, eggs, flour, soda, milk and vanilla. Mix well. Pour into a 17 1/2 by 11 1/2 inch sheet pan. Batter will be thin. Bake at 350 degrees for 20 minutes. Cool slightly, then frost.
Peanut butter icing: Boil together peanut butter, margarine and milk. Remove from heat and add sugar and vanilla. Mix well. Frost sheet cake.
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Jambalaya Snacks by Betsy Forester
1 box of New Orleans style Jambalaya Mix
1 pkg. of shrimp
1 pkg. of Hillshire Farm Hot Smoked Sausage
32 - 64 baking cups
Thaw shrimp if frozen, dice sausage into 1/2 inch squares, add to Jambalaya mix and cook according to directions. Spoon into baking cups, add 1 strip bread per cup. Toast garlic bread, cut into strips
Cake Fantastic by Nancy Travis
1 yellow cake mix
coconut
1 large box instant vanilla pudding
carton cool whip
1 large cream cheese
1 can drained crushed pineapple
Bake cake as directed. Mix pudding as directed with cream cheese spread pudding on cold cake. Place drained pineapple on top. Top with Cool Whip and coconut.
Date Bar by Kay Evans
Beat 2 eggs add 1 cup sugar mostly brown
1/2 tsp. salt
2 tablespoons cold water
1 teaspoon vanilla
1 cup flour
1 cup nuts and dates "1/2 each" ]
Spread into well greased pan Bake 20 to 30 minutes 350 degree oven Cut into squares when cool roll in powdered sugar
Magic Cookie Bars by Ailene Edwards
9x13 pan
1 stick butter melted
1-1/2 cup graham cracker crumbs
1 - 14 oz. can sweetened condensed milk
2 cups (12 oz.) semi-sweet chocolate chips
1-1/3 cups sweetened flake coconut
1 cup chopped pecans
Preheat the oven to 350 degrees (325 for glass) spray pan lightly with Pam. Pour melted butter into pan. Sprinkle crumbs over the butter. Pour condensed milk over crumbs. Pour chips over milk. Add coconut then chopped nuts. Press down with fork. Bake for 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars, store at room temp loosely covered.
Mounds Cake by Deborah Owens
First step:
1 box chocolate fudge cake mix
Cook in 9 x 13 sheet pan
Second step:
1 cup milk
1 cup sugar
24 large marshmallows
14 oz. pkg. coconut
Cook over low heat until melted. Pour on cooled cake.
Third step:
1 cup sugar
1/2 cup milk
5 Tablespoons . butter
12 oz. pkg. semi-sweet chocolate chips
In saucepan, combine above, except chips. Boil 1 min. add chips. Stir until melted. Spread on top of coconut mixture. Cool.
Butterfinger Candies by Diana Davey
1/2 cup water
1 cup light karo syrup
2 cups sugar
Combine ingredients in saucepan and cook to hard crack stage (300 degrees on candy thermometer). While the above is cooking, spread 2 cups creamy peanut butter in large iron on corning ware skillet. Pour hot syrup mixture over peanut butter in skillet. Using a wooden spoon, fold mixture until blended. Pour into wax paper, cover with wax paper and dish towel and pat out to about 1/2 inch thick. Using pizza cutter, cut rows into candy. When cool enough to handle, cut into pieces. Dip candies into melted chocolate coating and cool on wax paper.
Makes between 80-150 pieces depending on size.
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Lemon Bars by Carolyn Wilson
1 package Duncan Hines Deluxe Lemon Cake mix
3 large eggs
1/3 cup Crisco Shortening
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Confectioner's sugar
1. Preheat oven 350 degrees F
2. Combine dry cake mix 1 egg and shortening in a bowl Mix until crumbly Measure 1 cup and set aside. Pat remaining mixture lightly in ungreased 13 x 9 x 2 pan.
3. Bake for 15 minutes or lightly brown
4. Beat 2 eggs, sugar, baking powder, salt, lemon peel and juice until light and foamy. Pour over hot crust. Sprinkle with reserved 1 cup crumb mix.
5. Bake 350 degrees F for 15 minutes or until light brown. Sprinkle with confectioners sugar. Cool on rack. Cut into bars - 2 1/2 dozen bars
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