Author: admin

Servings: 12

Ingredients

1 whole Unbaked Pie Crust (I Use “sylvia’s Perfect Pie Crust” Recipe
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

8 Servings

3 Eggs
1 C Light Corn Syrup, Karo Light
1 C Sugar
2 TB Butter or Margarine, Melted
1 tsp Vanilla
1/8 tsp Salt
1 C Pecan Halves
1  9″ Pastry shell, (unbaked)

Beat eggs slightly, and stir in syrup, sugar, butter, vanilla and salt until blended. Sir in pecan halves. Pour into pastry shell and bake for 15 minutes at 400°. Reduce heat to 350° and bake another 25 to 30 minutes, until lightly browned and completely puffed across top. Cool Completely before serving.

Per Serving: 452 Cal (38% from Fat, 4% from Protein, 58% from Carb); 20 g Tot Fat; 5 g Sat Fat; 68 g Carb; 1 g Fiber; 60 g Sugar; 27 mg Calcium; 1 mg Iron; 203 mg Sodium; 100 mg Cholesterol

(The Great Depression Candy)
12 Servings

I can’t even describe this candy; you just have to try it to see how good it is. It is so rich, that only a small piece will make your brain jump. My mom got this unique recipe from my aunt Phoebe Hayhurst – Payne – Padgett, who was a very unique, down to earth, hard working country woman. An off the wall, great tasting candy would never be hard for her to pull off.

I have read that potato candy is from Ireland, some say Austria, all agree it came to the U.S from Europe sometime in the late 1800’s. It was a well known recipe during the great depression, so it has been around for a long time. The candy uses so few ingredients and is so rich it goes a long way.

1 box           powdered sugar
1 small         potato, boiled with jacket on
1 tsp            vanilla
1 small         jar peanut butter, smooth is what mom always used, but crunchy would be good too.
Pinch of salt

Directions:

Peel and mash up potato. Add salt and vanilla to mashed potato and mix well.

Add powdered sugar until it is like biscuit dough.

Roll out dough and spread with peanut butter out to edges of dough. Roll it up like a jelly roll and refrigerate. When roll is firm, cut into slices. Let the candy rest for an hour or more so that it can dry out a little, it’s easier to serve that way.

My mom loved this cake and made it every other month or so when I was growing up. Mom used butter and brown sugar freely, it was so darn tasty the way she made it. We had a large family, therefor smaller portions on our plate,  so we weren’t worried about such things as sugar or cholesterol. At our house, dessert was for Sundays,  after dinner. Often as not, Jell-O was the dessert.  Mom didn’t use nuts in her cake, but I love the addition of Pecans in the cake. She loved  maraschino cherries and always used them if she had them on hand. I like to make my cake in a cast iron skillet, I think it makes a nice upside down cake, but a cake pan will do just fine. You may certainly make a cake from scratch. I was brought up on boxed cake mix and so cake from scratch seems grainy and dry to me. Maybe I just have not made a good cake from scratch yet.

You can also use muffin tin and make upside down cupcakes.

Ingredients:
1 cake mix
1 Tb flour for altitude change
1-2 eggs and liquid as called for in mix, be sure to allow for altitude as described on box.
I use 2 eggs in my cake mixes, Just my way of doing it, it isn’t really necessary for a good cake.
Sauce:
5 Tb butter (1/2 stick plus 1 Tb).
1 1/2 cup packed brown sugar (light if you have it)
1 Pinch (1/16 tsp) Cinnamon
1 20-ounce can pineapple slices, with juice reserved.
You will need 1 C Mixture of Water & Pineapple Juice drained from canned slices.

Optional:
1 jar (6 oz) maraschino cherries without stems, drained
¼ C Walnuts or Pecans
½ tsp. fresh lime juice for cake mix
¼ C shredded cocoanut

Preheat the oven to 350°F.

In a cast iron skillet melt butter remove from heat, (or in a13x9-inch pan, melt butter in oven).

Swirl pan so butter comes up the sides of the skillet or pan.

Sprinkle brown sugar evenly over butter in the bottom of the pan.

Arrange pineapple slices on the brown sugar.

Place cherry in center of each pineapple slice if using.

Place nuts, if using,  around the top of this layer, and set  aside.

Add enough water to reserved pineapple juice to measure 1 cup.

Make cake batter as directed on box, substituting pineapple juice mixture for the water and adding 1 Tb flour to the batter.

Check for altitude option as described on cake mix box.

Pour batter over pineapple in pan.

Bake 45 minutes or until toothpick inserted in center comes out clean.

Immediately run knife around side of pan to loosen cake.

Let rest for 5 minutes.

Place heatproof serving plate upside down onto pan, turn plate and pan over at the same time (keeping plate and skillet or pan firmly pressed together). If you prefer, you can serve it right out of the pan, it just doesn’t look as pretty, but certainly tastes the same.

Leave pan over cake 5 minutes so brown sugar syrup can drizzle over the cake, then remove pan.

Cool 30 minutes before serving.

Oh the memories! Mom would make up a huge bowl of this delight, and we could hardly wait for dessert. I’m pretty sure the original pudding was not instant in any way, so it took real effort and time to create. Mom could serve our most disliked food for dinner and we would clean our plates in anticipation of dessert. I thought it was so artistic, the little vanilla wafers and bananas lining the bowl, and the sprinkle of crushed cookies on top. I really did think that mom was the original creator of all things good and artistic coming from the kitchen. There was no T.V. at our house yet, and  I hadn’t any experience with cookbooks and recipes at the time. I figured she just made it up as she went along. Maybe she did!

2 pkg.       packages of Jell-O instant vanilla or banana flavor pudding & pie filling
Milk
32           vanilla wafers
2            bananas, sliced

Optional:

2 C          thawed whipped topping or whipped cream.

I don’t care for the topping on my pudding, but many recipes today even call for it mixed into the pudding.

Make the vanilla pudding according to the directions. Let the pudding “soft set” which takes about 5-10 minutes before making your alternating layers of pudding, wafers and bananas.

Line the bottom of  a large bowl with vanilla wafers.

Cut banana slices and place slices on the bottom of the bowl..

Spoon in a layer of pudding.

Push vanilla wafers down the sides of the bowl into the pudding.

Layer top with sliced bananas

Layer vanilla wafers

Make another layer of pudding

Add sliced bananas and a layer cookies across top .

Line sides of bowl again with wafers.

Add final layer of pudding

Line sides of bowl with wafers again.

Crush a few wafers and sprinkle over the top or layer on  whipped topping and sprinkle with crushed wafers. You can stand a few cookies up by pushing them into the pudding a little.  Enjoy!!

Makes 18 cupcakes

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
1 ½ cups all-purpose flour, plus more for tins
1 ½ teaspoons baking powder
½ teaspoon coarse salt
½ cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes (see below)

Directions
Preheat oven, prep muffin tins, and combine dry ingredients:
Preheat oven to 350°F. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl.

Heat milk and butter:
Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar:
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.

Add dry ingredients:
Beat in dry ingredients.

Boil milk mixture and add to batter:
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla.

Place batter in muffin cups and bake:
Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes.

Cool:
Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Spilt cupcakes and spread with cream filling:
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom.

Sandwich and spoon glaze over cupcakes:
Sandwich with top. Spoon glaze over each and serve immediately.

Ingredients
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
⅛ teaspoon coarse salt

Directions
Chop chocolate:
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

Heat cream:
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir—doing so will cool the ganache too quickly, making it grainy).

Whisk the mix:
Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

Scrape the bowl:
Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a silicone spatula to incorporate all of it.

ganache https://www.marthastewart.com/865175/ganache

Ingredients
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
⅛ teaspoon coarse salt

Directions
Chop chocolate:
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

Heat cream:
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir—doing so will cool the ganache too quickly, making it grainy).

Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Scrape the bowl:
Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a silicone spatula to incorporate all of it.
How to Fix Broken Ganache
If the fat starts to separate from the cream, much like the oil in a vinaigrette, fret not. To bring a “broken” ganache back, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again. Resist the impulse to add cream, which will disrupt the ratio of chocolate to fat (generally, 1 ounce chopped chocolate for every fluid ounce of heavy cream—plus 1/8 teaspoon coarse salt for every 8 ounces chocolate).

Ingredients

• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup peanuts
• 2 tablespoons butter, softened
• 1 teaspoon baking soda

Directions

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

From Allrecipes.com 5/22/2016

Servings 75 cookies
Calories 55
Author John Kanell

Ingredients

½ cup unsalted butter (113g)
½ cup firmly packed dark brown sugar (110g)
¼ cup unsulphured molasses (80mL)
¼ cup honey (80mL)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon anise extract
¾ teaspoon ground cloves
¾ teaspoon ground pepper
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 large egg
3 cups all-purpose flour (360g)
½ teaspoon baking soda
2 cups confectioners’ sugar (240g)

Instructions

In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from the heat. Stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Transfer to a large bowl, and let cool for 20 minutes or until barely warm to the touch.

Once cooled, whisk in the egg until well combined. Fold in the flour and baking soda until all of the flour is incorporated. Transfer the dough to a sheet of plastic wrap, cover and press into a 1-inch-thick square. Refrigerate for 2 hours or up to 3 days. (The dough gets more flavorful as it rests, so this is a great step to make ahead.)

When ready to bake, position oven racks towards the center of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.

Unwrap the cookie dough and cut into ¾-inch wide strips. Cut again making ¾-inch-wide strips running perpendicular to the first set, creating cubes. Roll each cube of dough between your palms to create a ball. Place on the lined baking sheets 1 1/2 inches apart. If you can’t fit all of the dough on two sheets, rewrap and chill the remaining dough to roll and bake after the first batch.

Bake one sheet at a time for 10 to 12 minutes or until cookies are firm to the touch and just starting to crack on top. Let cookies cool for a few minutes. Toss cooled cookies in confectioners’ sugar until well coated. Transfer to a wire rack to cool completely. Toss again in confectioners’ sugar once cooled.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake and will yield a dry and dense cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.

It’s essential to roll these German cookies in powdered sugar twice. The powdered sugar may melt onto the cookies upon the first roll. The second coat makes sure the cookies are fully coated.

Do not skip chilling the cookie dough as you don’t want them to spread into a flat cookie upon baking.

Always keep the unrolled dough covered in the fridge. As you’ll have to bake these German cookies in batches, you don’t want the dough to come to room temperature or dry out between batches.

The easiest way to measure molasses and honey is to spray your measuring spoon with non-stick spray or grease it with a bit of butter. This way, the molasses and honey slides out of the measuring spoon.

Always line the sheet pan with parchment. The parchment help cookies bake more evenly and prevent them from cracking or breaking when lifting them.

If you don’t have anise extract, you can use ½ teaspoon ground anise seed or sub for vanilla or almond extract.

 Makes:About 8 dozen (1-1/2-inch) cookies

You can bake the cookies ahead of time and freeze them for up to 2 months.

For the spiced sugar:

1 cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

For the cookies:

3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds, toasted
8 tablespoons unsalted butter (1 stick), at room temperature
2 teaspoons packed finely grated lemon zest (from about 2 medium lemons)
2 teaspoons packed finely grated orange zest (from 1 medium orange)
1 cup packed dark brown sugar
1 large egg
3/4 cup honey or molasses
1/4 cup finely chopped candied lemon or orange peel (or a combination)
For the spiced sugar: Sift all ingredients together into a large bowl; set aside.

For the cookies:

1. 1. Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
   2. Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside.
   3. Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30 seconds more. Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
   4. With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour.
   5. Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
   6. Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more. (The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
   7. Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
   8. Repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks. You can bake the cookies ahead of time and freeze them for up to 2 months.

Makes 12 muffin size or 48 mini muffin pan doughnuts

DOUGHNUTS
2 3/4cups (13 3/4 ounces) all-purpose flour
1cup (7 ounces) sugar
1/4cup cornstarch
1tablespoon baking powder
1teaspoon salt
1/2teaspoon ground nutmeg
1cup buttermilk
8tablespoons unsalted butter, melted
2large eggs plus 1 large yolk

COATING
1cup sugar
2teaspoons ground cinnamon
8tablespoons unsalted butter, melted
1. FOR THE DOUGHNUTS: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
2. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
3. FOR THE COATING: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
KEY STEP: BRUSH WITH BUTTER
We brush the warm muffins liberally with melted butter before rolling them in the cinnamon sugar. The butter helps the coating stick and makes the muffins taste more fried. Use your hand to press the cinnamon sugar onto the doughnuts to coat them completely.

You can use any flavor Jello or gelatin mixture made with fruit juice you like for this refreshing cake. Although certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme. I always seem to pick out white cake for my dessert as I like the color of the Jello or gelatin mixture to have a nice contrast with the cake. Your choices are unlimited when making this cake.

Servings12
Ingredients:

1 box cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) any flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
fruit, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake all over with fork.
In small bowl, stir gelatin and boiling water until smooth; stir in cold water.
Pour over cake.
Run knife around sides of pan to loosen cake.
Refrigerate for at least 2 hours.
Frost with whipped topping and garnish with berries, or fruit slices. Store covered in refrigerator.

16 servings

Ingredient:
1pkg.  (2-layer size) yellow or white cake mix
2pkg.  (4-serving size each) JELL-O Chocolate Cook & Serve
1cup  powdered sugar
1qt.  (4 cups) milk
2Tbsp.  margarine or butter

Directions:
PREPARE cake batter and bake as directed on package for 13×9-inch baking pan. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.

COMBINE dry pudding mixes and sugar in medium saucepan. Gradually add milk, stirring until well blended. Add margarine. Bring to full boil on medium heat, stirring constantly. Pour over cake.

REFRIGERATE at least 2 hours before serving. Store leftovers in refrigerator.

VARIATION
For variety, experiment with these flavor combinations: yellow cake mix and JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

Calories  310

This is a cool, light dessert for summer days. I first made this dessert when I lived in Illinois and John and Jim were in grade school. Over the years I have found variations on this easy desert, but none I like any better.

Serves 12

1          Angel Food Cake baked and cooled
2          11.5 oz cans of  apricot nectar juice
(Place 1 can in refrigerator to cool)
1          15.25 oz can of apricots in heave syrup
2          ¼ oz envelopes gelatin ( I use Knox gelatin pkts)

Optional
1/8 tsp  cinnamon or nutmeg
Vanilla ice cream

Bake angel food cake and let cool

Tear angel food cake gently into 2” to 3” pieces and arrange evenly in a large lasagna pan or serving dish large enough to accommodate the cake and about 3 cups of juice. I use a large 3 qt oblong glass baking dish.

Place your can of chilled apricot nectar into a large mixing bowl, and gently sprinkle the 2 packets of gelatin over top and let stand. It will dissolve while you prepare the rest of the juice.

In a large pan add the other can of apricot nectar and the juice off of the can of apricots. Smash up the apricots with a fork and press through a strainer into the pan of juice. Heat the juice and strained apricots just to a boil but not boiling. Stir in cinnamon or nutmeg if you are going to use them at this time.

Mix the gelatin that has been softening well, and pour in the hot juice slowly mixing as you pour. When gelatin is mixed thoroughly, let cool down to just a warm stage, but not thicken, then pour over the angel food cake evenly. I have found that letting the gelatin cool keeps the angel food cake from compressing too much, and it will retain its light and airy texture.

Chill and serve with a dollop of whip cream or ice cream.

RECIPE COURTESY OF REE DRUMMOND

Yield: 24 servings (each cake serves 12)

Ingredients

Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter

Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Apple Dump Cake:
2 cans apple pie filling 21 ounces each
1 package yellow cake mix
½ cup 1 stick butter, cut into thin slices about 20 slices
optional ⅓ cup caramel topping, warmed slightly I used Hershey’s
ice cream for serving

Directions

Preheat the oven to 350 degrees F.

For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

12 Servings

1 Yellow Cake Mix
1 Large Pkg Instant Lemon Pudding Mix, (or 2 small packages)
4 Large Eggs
1/4 C Oil
1 16 Oz Can Fruit Cocktail, Juice And All
1/2 C Brown Sugar
1/2 C Walnuts, Chopped
1 C Coconut, Flaked (optional)
1 Glaze Icing Recipe (Optional), To Frost Warm Cake

Blend cake mix and instant pudding filling together. Add fruit cocktail with juice, coconut and oil. Beat eggs until foamy and add to cake mixture.
Pour into greased pan. Sprinkle with brown sugar and walnuts over batter and bake at 350° for 45 minute.
While cake is still warm drizzle with a glaze icing.

Per Serving: 264 Cal (44% from Fat, 8% from Protein, 48% from Carb); 13 g Tot Fat; 4 g Sat Fat; 33 g Carb; 1 g Fiber; 18 g Sugar; 79 mg Calcium; 1 mg Iron; 189 mg Sodium; 87 mg Cholesterol

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.

Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the

bottom and half way up the sides of an 8″ springform pan. Bake crust for 5

mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and

continue to beat till smooth and creamy. Pour filling into crust. Bake for

60 to 70 mins. If top is turning light brown it’s done. Remove from oven and

allow to cool till room temperature. Put into fridge. When chilled, remove

the pan sides and cut. Serve with whipped cream.

Ingredients:

3 Cups Cubed Bread – Stale *preferably an Italian or French Crusty bread

Melted Butter 2 Tablespoon (28g) Half ‘n’ Half 2 cups (480ml) Large Eggs 5 (250g) Granulated Sugar ½ cup (100g) Brandy (optional) 2 Tablespoons (30ml) Vanilla Extract 1 Tablespoon (15ml)

Mix Method:

Melt the butter wither in the microwave or in a small pot on the stove. In a large mixing bowl combine the sugar and eggs. Whisk smooth. Add the melted butter and milk and whisk to combine well. Add the optional brandy and vanilla extract. Whisk everything smooth. Cut the bread into 1 inch cubes and add it to the custard mixture in the bowl.

Allow to soak overnight in the refrigerator, or for at least 3 hours so the custard has a chance to soak into the stale bread.

Prepare an 8″ Cake Pan with Pan Grease and line with a parchment circle. Pour the custard/bread mixture into the pan. Preheat the oven too 350°F and Prepare a water bath by placing this prepared pan inside another pan of a larger diameter, I use a 10″ or 12″ diameter for the water bath pan.

Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custard bakes gently.

Bake for approximately 1 hour, or until no liquid custard is visible when you press firmly in the center of the bread pudding cake. Remove from the oven and take out of the water bath. Allow to cool completely at room temperature, then transfer to the refrigerator to cool to cold, and set the rest of the way. When the bread pudding cake is completely cold, you can then unmold onto a serving plate.

Keep refrigerated at all times, but you can serve warmed in the oven if desired.

Bread pudding is eaten warm or cold it is your preference.

Bread Pudding can also be baked in a 9” x 13” casserole dish if you prefer. (No need for pan grease or use parchment paper.)

– Old-Fashioned Baked Custard Recipe:
Yields: 6 servings
Ingredients:
4 to 6 eggs*
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
3 cups milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt and beat until dissolved. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come up the sides of the custard cups.
Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. If using a digital instant-read thermometer, inserted in the centers, the internal temperature should register approximately 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.
Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
Makes 6 servings (depending on size of custard cups).

You can make up many tasty variations on this easy classic dessert.

How easy is it to  break up a store bought angel food cake into bite size pieces,  pour over favorite gelatin (Jell-O) or instant pudding, gently stir, add a few berries on top,  chill and maybe add some whip cream? In no time at all, there you are receiving praises for a light, tasty,  desert that looks like it took hours to make.

Make this an easy mobile picnic dessert by placing the slightly cooled dessert into individual,  clear, small plastic cups.   Experiment with different flavors, vanilla, banana, lemon, butterscotch or chocolate pudding. Try lemon, orange, strawberry, and lime Jell-O. Add fresh banana or thoroughly drained fruit or berries, and you have an instant dessert.