Cakes, Pies, Cookies and Desserts


UGLY CAKE....Spydercolt

1 DEVIL'S FOOD CAKE MIX (I use the kind with pudding in the mix)





DUMP CAKE....Squueeky

1 package of yellow or white cake mix with pudding in the mix
1-20 oz. can of crushed pineapple
1-21 oz. can of cherry pie filling
1 Cup of chopped pecans
1 Stick ( C.) butter or margarine

Preheat oven to 350. Grease 13x9x2 pan. Dump undrained pineapple into pan: spread evenly.
Dump in cherry pie filling and spread into even layer. Dump dry cake mix into cherry layer; spread evenly.
Sprinkle pecans over cake mix. Cut butter or margarine into thin slices and spread evenly on top. Bake at 350
for 48-53 minutes. Serve warm or cooled. Can be eaten plain or with whipped topping or ice cream.

BANANA NUT CAKE....Sweetlips

3/4 cup margine or butter
1 teaspoon soda
1 1/4 cup of sugar
3 medium mashed bananas
2 cups flour
1 pkg (1/2lb) of chopped dates
1/2 cup soured milk ( 1tbsp of lemon juice will sour milk)
1 cup chopped walnuts
1/4 tsp of salt

Cream shortening in mixing bowl, add sugar gradually. Sift flour and salt and add to first mixture
gradually alternating with sour milk in which soda has been dissolved. Add mashed bananas, then dates.
(You may use part of the called for flour to mix with dates to prevent sticking) and then add nuts.
Bake in 13x9 pan in 350 degree oven for appx 1 hour. Cool and serve with whipped cream My favorite cake!


Mix 2 cups graham cracker crumbs with one stick melted butter. Put in 9x13 lightly buttered pan.
Beat the following for 15 min. 2 sticks butter (room temp) 1 pound powdered sugar 3 eggs
NEXT LAYER - 1 LG container of coolwhip, add chopped pecans put maraschino cherry in center
of each piece refrigerate, then serve. Feeds a ton - it's rich and yummy!


11 oz. raisins
1 cup finely chopped black walnuts or pecans
2 tablespoons flour
3/4 cup butter
2 cups applesauce
2 1/2 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
Caramel frosting...recipe follows

Place the raisins in a saucepan, add enough water to cover. bring to boiling. Remove from heat
and let stand till cool. Drain off the water toss the nuts with the 2 tablespoons flour, set aside in a
mixing bowl beat the butter for 30 seconds. Add the sugar and beat till well combined. Beat in applesauce.
In another bowl comine the 2 1/2 cups flour with cinnamon, baking soda and nutmeg. Add to beaten mixture,
beating until just combined. Stir in the raisins and nuts Turn batter into a greased and floured bundt pan.
Bake at 350 for 65 to 70 minutes. Cool in pan for 20 minutes. Remove from pan and let cool. Prepare
the caramel frosting spoon over cake.

Caramel Frosting:

In a medium saucepan heat 1/4 butter and 1/2 cup packed brown sugar to boiling stirring occasionally.
Remove from heat. Stir in 2 tablespoons milk and 1 cup sifted powdered sugar. Beat with mixer till it's
a thick drizzling consistancy.

RED CAKE....Shar

1/2 cup shortening
2 eggs
1 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
2 tsp. cocoa
1 1/2 cups white granulated sugar
2 oz. Red food color
2 1/2 cups cake flour
1 tsp. vinegar

Mix vinegar and soda in small cup and let set. Cream shortening and sugar, then add eggs. Make a paste
of the cocoa and a little red food coloring Add to creamed mixture. Add the rest of food coloring. Add
buttermilk, salt, and flour alternately. Add vanilla, lastly add WELL STIRRED vinegar and soda. Mix well.
Pour into 2 -8" layer pans. Bake at 350F for 30 minutes. Cool thoroughly and split the layers in half
cross-wise- making 4 thin layers Frost w/ Butter Roux Frosting

Butter Roux Frosting

1 cup milk
1 cup white sugar
3 Tablespoons flour
1 cup butter

Cook milk and flour till thick, stirring constantly. Remove from heat and cool to room temp, stirring
occasionally Cream sugar and butter until really fluffy Add flour mixture, VERY SLOWLY, 1 tablespoon
at a time. Beat well after each addition. Spread frosting on cooled cake. This is a cake to die for, a
show stopper when served. Bright red cake, white frosting. Keeps very well in the fridge. Oh fair warning,
when you are mixing the red food coloring, (if messy like me) don't wear anything you can't bleach.


2 c flour
1 c white sugar
1 stick butter melted
2 eggs
1 t baking powder
1 t soda
1 t cinamon
1/2 t nutmeg
1/2 t salt
3 c cut up apples

Mix together. Will be a very stiff dough. Spread into 9 x 12 cake pan. Bake at 325 for one hour.


1/2c oleo
4T cocoa
1c water
1/2c crisco
Bring to boil, pour into the following mixture:
2c flour
2c sugar
1/2t salt
Mix well add :
2 eggs
1t vanilla
1t soda
1/2c milk
Mix well. bake in a greased 9-3-13" pan @ 375 degrees for 30 minutes.
While baking mix:
1c oleo
4T cocoa
6T milk
1t vanilla
Bring to boil and pour over 1 box powdered sugar add 1c chopped pecans. Pour over hot cake.
Enjoy! This is great with vanilla ice cream.


1 1/4 cups sugar
1 cup buttermilk
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda

Preheat oven to 350. Grease and flour two 8 inch cake pans. Whisk first 5 ingredients in large bowl
to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans.
Bake until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Turn cakes
out onto racks and cool completely. Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with
second cake layer and spread tops and sides with remaining frosting.

Sour Cream Chocolate Frosting:
1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla
2 cups powdered sugar
2/3 (about) sour cream

Melt butter and chocolate in heavy small sauce pan over low heat stirring constantly until smooth.
Transfer to large bowl. Whisk in 1 cup sugar and 1/3 cup sour cream. Gradually whisk in enough of
the remaining sour cream to form spreadable frosting.


1 white cake mix
1 cup sour cream
4 eggs
3/4 cup vegetable oil
1/2 cup sugar

1/2 cup chopped pecans
4 tablespoons brown sugar
2 teaspoons cinnamon

Mix batter ingredients and pour half into greased bundt pan. Sprinkle with half the topping mix.
Add remaining batter and sprinkle with rest of topping. Bake at 350 for 1 hour. Remove from pan
and glaze while still warm

1/2 cup powdered sugar
1 tablespoon butter
1/2 teaspoon vanilla
milk...whatever is needed to make a glaze consistency.


2 cups flour
2 cups sugar
2 eggs
2 cans mandarin oranges (drained)
2 teaspoons vanilla
2 teaspoons baking soda

With an electric mixer, combine ingredients in the order given. Pour into 9 x 13 pan. Bake at 350
for 35 minutes. Remove, punch holes all over the top, making sure to reach the bottom of the pan.
Pour hot icing over top.

Icing: boil 3 minutes: 1 1/2 cup brown suga,r 6 tablespoons butter, 6 tablespoons milk.


Six 2 l/2" chocolate graham craker squares, made into crumbs
2 l/2 cups part-skim ricotta cheese
4 ounces non-fat cream cheese
l/2 cup sugar
l/4 cup unsweetened cocoa powder
l egg (or liquid equalivant - egg beaters)
3 TBS all purpose flour
2 TBs amaretto Liqueur- optional
l tsp vanilla extract
2 TBS semisweet choc chips

Preheat the over to 300degrees.. Spray an 8" springform pan with non-stick cooking spray.
Sprinkle the cracker crumbs evenly over the bottom of the pan. In a blender or food processor,
puree the ricotta and cream cheese, sugar, cocoa, egg, flour, kiqueur and vanilla. Stir in choc chips.
Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean,
about l l/2 hours. Cool Completely on a rack. Refrigerate covered until chilled at least 3 hours.
Serve topped with Free Cool whip. Makes 12 servings 99 calories per serving - 2 grams total fat.
Weight Watchers = 2 points.


9" graham Craker Pie Crust - Low fat
1 envelope (small pkg) Lemon Sugar Free Jello
l/2 cup boiling water
1 Envelope (small pkg) Sugar Free Vanilla Pudding
2 cups Lemon non-fat yogurt
l cup skim milk
l cup plain non-fat yogurt

In a small bow, combine the gelatin mix and water; stir until the gelatin is completely dissolved, about 2 minutes.
Set aside to cool. In a large bowl, with an electric mixer at medium sped, beat together the pudding mix, l cup
of the lemon yogurt, the milk and plain yogurt. Add the gelatin mixture and stir until thoroughly combined. Pour
into the graham craker pie shell - chill at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons
of the remaining lemon yogurt. Per serving (8) 122 calories, 2 g total fat -.Weight Watchers Portion = 3 points.


1 pie crust
3 eggs. slightly beaten
1 cup light or dark corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine, melted
1 teaspoon vanilla 1 1/2 cup pecans

In medium bowl stir eggs, corn syrup, sugar, chocolate, margarine and vanilla until well blended.
Stir in pecans. Pour into pie crust. Bake at 350 for 50 to 60 minutes. Cool.


1 cup shortening
1 1/2 cups flour
1 cup brown sugar
1 tsp soda
1 cup white sugar
1 tsp vanilla
2 eggs
1 cup chopped walnuts
3 cups oatmeal

Cream sugars and shortening. Add the rest of the ingredients. This will be a stiff dough. Spoon
drop onto cookie sheet. Lg cookie sheet will hold about 9 cookies. Bake at 375 degrees for 10- 15 mins.
These are chewy oatmeal cookies not hard. My favorite cookies.


2 1/4 cup flour
3/4 baking soda
1 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2 to 3 teaspoons grated orange peel
2 cups (12 oz) white morsels (nestle)

Combine flour, baking soda and salt in a small bowl. Beat butter sugar and brown sugar in large mixing
bowl until creamy. beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop dough
by rounded tablespoon onto ungreased cookie sheet Bake at 350 for 10 to 12 minutes or until edges are
light golden brown. Let stand for 2 minutes on cookie sheets, remove to cool completely.


2 cups sugar
2 cups shortening
16 oz can pumpkin
2 eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teapoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon all spice

Mix...drop on cookie sheet. Bake at 350 for 10 to 12 minutes.


2 egg whites
dash salt
1/8 teaspoon cream of tartar
1/2 teaspoon peppermint extract
3/4 cup sugar
6 oz semi sweet chocolate chips

Beat egg whites, salt, cream of tartar and peppermint till soft peaks form. Add sugar gradually
beating to stiff peaks. Fold in the chocolate pieces. Cover cookie sheet with plain brown paper.
Bake at 325 for 20 to 25 minutes. Remove from paper while slightly warm.
(these are best when eaten the same day)


1/4 cup vegetable oil
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 squares unsweetened chocolate (melted)
1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup nuts (optional)

Mix ingredients together. Drop by teaspoon onto greased cookie sheet. Bake at 350 for 10 to 12 minutes.

Frosting: (frost after cooled)
2 squares unsweetened chocolate (melted)
2 tablespoons butter (melted)
1 teaspoon vanilla
2 cups powdered sugar


2 packages sugar free Jello cook and serve Chocolate Pudding - make ahead
l container Free or Light Cool Whip
1/2 angel food cake - torn into small pieces (Or, if you have access to Trader Joes,
      use their NO PUDGE BROWNIE MIX is fat free and awesome)
No fat chocolate sauce

Layer Truffle bowl with pudding, pieces of cake, cool whip and sauce repeating until bowl is full.
Sprinkle with crushed cookies, or drizzle chocolate sauce on top. (I used 4 cookie mints) Makes
a big bowl and tastes Yummie!!! 1/2 cup serving = 4 points for Weight Watchers


8 oz. chocolate bar
30 lg. marshmallows
1 tsp. shortening

Melt chocolate and shortning in double boiler over water. Cool slightly. Place toothpicks in center
of each marshmallow, dip into chocolate and cover completely. Place on waxed paper covered cookie
sheet. remove toothpicks and chill. (if chocolate is to thick add more shortening only) serve cold.

CHOCOLATE KISS DIVINITY....Michelle Ball aka Shelly

2 1/2 cups sugar
2 egg whites
1/2 cup lite corn syrup
1 tsp. vanilla
1/2 cup water
30 unwrapped kisses
1/4 tsp. salt

Combine sugar, syrup, and water in a 2 quart pot. Cook over med. heat stirring constantly, until sugar
is dissolved and it boils. Cook without without stirring until hard ball stage. Immediately beat egg whites in
a large bowl on high to stiff peaks. Slowly pour hot syrup in thin stream while beating on high. Add vanilla and
beat till candy holds its shape.Quickly drop by teaspoonful onto wax papered cookie sheet. Gently press
a kiss in the center top of each piece. Cool, and store in airtight container.

"MOM'S BROWNIES"....tmoore

Remove teddy bear from oven and preheat oven to 375. Melt 1 cup margarine in saucepan. Remove
teddy bear from oven again and tell Jr, "No, no!" Add margarine to 2 cups sugar. Take shortening can
away from Jr. and clean cupboards. Measure 1/3 cup cocoa. Take shortening can away from Jr. again
and bathe cat. Apply antiseptic and bandages to scratches sustained while removing shortening from cat's
tail. Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour. Take smoldering teddy bear from oven
and open all doors and windows for ventilation. Take telephone away from Billy and assure party on the
line that the call was a mistake. Call operator and attempt to have direct dialed call removed from bill.
Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well. (Resist the temptation to beat Jr) Let cat
out of refrigerator. Pour mixture into well-greased 9x13-inch pan. Bake 25 minutes. Rescue cat and take
razor away from Billy. Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside
while there's still time, and he's still able to run away. FROSTING: Mix the following in saucepan: 1 cup sugar
1 oz unsweetened chocolate 1/4 cup margarine Take the darn teddy bear out of the broiler and throw it away
-- far away. Answer the door and meekly explain to nice policeman that you didn't know Jr had slipped out
of the house and was heading for the street. Put Jr in playpen. Add 1/3 cup milk, dash of salt, and boil, stirring
constantly for 2 minutes. Answer door and apologize to neighbor for Billy having stuck a garden hose in man's
front door mail slot. Promise to pay for ruined carpet. Tie Billy to clothesline. Remove burned brownies
from oven. Collapse.


2 cans pie filling (cherry, peach or blueberry)
1 box yellow cake mix
2 sticks butter
pecans or walnuts cut up

Put pie filling in 9x13 pan and spread around. Put the dry cake mix over the top evenly. Melt butter
and pour over evenly. Bake at 350 for 30 minutes. Take out and spread nuts over the top. Put back
in oven and bake another 1/2 hour.

GREAT DESSERT....Irishladi

1 pint Strawberries, tops removed, sliced
2 Tablespoons Sugar
Pound cake
Whipped cream
Mint leaves

Place the strawberries and sugar in a bowl. Toss well. Allow to sit for 20 minutes. Place large pieces
of pound cake in the bottom of four wine glasses. Top with 2 Tablespoons of strawberries. Top with
2 Tablespoons of whipped cream. Repeat until all ingredients are used. Garnish with the mint leaves.
Serves 4. Nutrition facts per serving: 117 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol,
122 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein, 196% vitamin A, 36% vitamin C, 2% iron.

SUNSHINE BARS....irishladi

Prep: 30 min. Baking: 18 min.

1/3 cup butter, softened
1/2 cup packed brown sugar
1 cup all-purpose flour
2 eggs
1/2 cup packed brown sugar
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/2 tsp. salt
1 cup chopped nuts
1 cup coconut
1/2 cup raisins or golden raisins

Grease a 9x9x2-inch baking pan; set aside. In a medium bowl, beat butter with an electric mixer
on medium to high speed for 30 seconds. Add 1/2 cup brown sugar; beat until combined. Add flour;
beat until crumbly. Press mixture into the bottom of the prepared baking pan. Bake in a 350 degree F
oven for 10 minutes. Meanwhile, for filling, in a small bowl, combine eggs, 1/2 cup brown sugar, the
lemon peel, lemon juice, and salt. Beat with electric mixer on medium speed for 2 minutes or until combined.
Stir in nuts, coconut, and raisins. Pour filling over baked layer. Bake for 18 to 20 minutes or until lightly
browned around edges and center is set. Cool in pan on a wire rack. Cut into bars. Makes about 20 bars.
Per bar: 164 cal., 9 g total fat (4 g sat. fat), 30 mg chol., 103 mg sodium, 21 g carbo., 1 g fiber, and 2 g pro.
Dietary exchanges: 1 other carbohydrate, 1-1/2 fat.

APPLE TWISTS....irishladi

4 large apples, peeled, cored and quartered
1 can refrigerated crescent rolls
2 Tbsp. margarine, melted
1/4 cup sugar
1 tsp. cinnamon
1/4 cup orange juice OR water

Unroll crescent roll dough. Separate eight triangles and cut each in half, making 16 triangles.
Place each apple piece on wide end of a triangle and roll up. Arrange in 9" square pan. Drizzle
with margarine; sprinkle with mixture of sugar and cinnamon. Drizzle juice or water over all.
Bake at 400 degrees for 25-30 minutes or until apples are tender. Serve warm, plain or with ice cream.

ICE CREAM IN A BAG....Squueeky

This is easy to do and actually works. It tastes sorta like sweetened crunchy ice milk. Those of you with
kids or grandkids might enjoy this. This is from

What You Need:
1 tablespoon sugar
cup milk or half and half
teaspoon vanilla
6 tablespoons of rock salt
1 pint size zip-type plastic bag
1 gallon-size zip-type plastic bag
Optional: sprinkles, nuts or fruit to top it off.

How to Make it:
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag
2. Put milk, vanilla, and sugar into small bag, and seal it.
3. Place small bag inside large bag and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off the top of the small bag carefully and then enjoy!


1- 6 ounce can lemonade (not mixed with water)
1- 6 ounce can orange juice (not mixed with water)
2 boxes frozen strawberries (thawed)
1 small bottle maraschino cherries (drained)
3 bananas sliced
2 1/2 cup water
1/2 cup sugar

Heat and make syrup..may use more sugar if desired mix and freeze. put in individual dishes. set out 1/2 hour
before serving (when my mom who was terminally ill could eat nothing else she found this to be delicious)


12 oz package peanut butter chips..divided
1/4 butter melted
1/2 cup cocoa
1 teaspoon vanilla
4 1/2 cups sugar
7 oz. marshmallow creme
12 oz evaporated milk
1/4 cup butter

Line a 13x9 pan with foil. Place 1 cup peanut butter chips in medium bowl, set aside.
In second medium bowl, blend 1/4 melted butter, cocoa and vanilla until smooth.
Add 1 cup peanut butter chips
In heavy saucepan combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter.
Cook, stirring constantly, over medium heat until mixture comes to a rolling boil. Boil and stir 5 minutes
Remove from heat. Immediately add half the hot mixture to bowl with peanut butter chips only.
Pour remaining mixture into cocoa mixture, stir to blend Beat peanut butter mixture until chips are
completely melted. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture
thickens. Spread evenly over top of peanut butter layer. Cool, remove from pan. Remove foil, cut into
squares. Store in airtight container.

SPOTTED DICK....British Pudding Recipes from Andy

First Version:

12 ounces self-raising flour, sifted, plus extra for sprinkling
5 ounces vegetable suet or beef suet, shredded
4 ounces caster sugar, plus extra for sprinkling
6 ounces currants custard -- to serve

1. In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.
2. Shape into a long sausage and wrap in greaseproof paper.
3. Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.
4. Bring to the boil.
5. Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.
6. Roll up the pudding loosely in the cloth and tie at each end.
7. Place the pudding in the pan and simmer for 2 hours.
8. Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard.

Second Version:

4 ounces flour
4 ounces white breadcrumbs
4 ounces suet
2 ounces sugar
3 ounces raisins
1/2 orange rind, grated
1/4 pint milk

1. Mix all ingredients with enough milk to make a thick cake mixture. Grease a piece of tin foil.
2. Spoon mixture on like a sausage, 2" thick.
3. Seal in foil.
4. Steam for 2 hours.

Third Version:

8 ounces self raising flour
1 pinch salt
4 ounces butter
2 tablespoons caster sugar
6 ounces currants
2 eggs milk

1. Sift the flour with the salt into a bowl, rub in butter and then stir in the sugar and currants.
2. Whisk the eggs and stir into the mixture and stir until smooth with a wooden spoon, adding milk, if necessary, to give a     dropping consistency.
3. Turn into a well-greased basin, cover with pleated, buttered grease proof paper and foil, tie securely and steam 1 1/2 - 2     hours.
4. Serve with custard.


1 quart blackberries
5 cups sugar
1 (1 3/4-ounce) package powdered pectin
1 cup water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Crush enough blackberries in a large bowl with a potato masher to measure 3 cups. Stir in sugar,
and let berry mixture stand 20 minutes, stirring occasionally. Combine pectin and water in a saucepan;
bring to a boil, stirring constantly. Boil 1 minute. Add pectin mixture, cinnamon, and cloves to the
blackberry mixture, stirring 2 to 3 minutes or until sugar dissolves. Spoon jam into jars or freezer
containers, filling to 1/4 inch from top; seal. Let stand at room temperature 24 hours or until set. Store
in refrigerator or freezer. Yield: 7 half-pints.


Get grapes. Preferably seedless. Place in freezer. Eat. The healthy alternative to a popsicle.


1 package of German Chocolate Cake Mix
Water, oil & eggs as called for on cake mix package directions
1 can (14 ounces) sweetened condensed milk
1 jar (17 ounces) carmel, butterscotch or fudge topping
1 container (8 ounces) frozen whipped topping, thawed
1 bag (8 ounces) toffee chips or bits

Preheat oven to 350 degrees, Bake cake as directed on package for 13x9 inch pan.
Cool 15 mins. Poke top of warm cake every 1/2 inch with handle of wooden spoon,
wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly
over top of cake: let stand until milk is absorbed into the cake. Drizzlewith topping of your choice.
Cover and refrigerate about 2 hours or until chilled. Spread whipped tiopping over top of cake.
Sprinkle with toffee chips. Cover and refrigerate any remaining cake.

NOTE FROM SHARON: Now I have never had to put any of this cake back in the fridge my hubby and kids love it not counting all the navy boys who work for my husband.

WHITE CHRISTMAS PIE....Sharon aka Hoop_spunky

1/2 cup Sugar
1/4 cup Flour
1 envelope Unflavored gelatin ( 1tsp)
1/2 tsp salt
1 3/4 cups of Milk
3/4 tsp. Vanilla
1/4 tsp. Almond Flavoring
3 egg Whites
1/4 tsp. Cream of Tartar
1/2 cup Sugar
1/2 cup whipping Cream (whipped)
1 cup Moist Shredded Coconut

Blend, sugar, flour gelatin & salt thoroughly in sauce pan. Gradually stir in milk. Cook over medium heat
until mixture boils, stirring constantly. Boil for one minute, Place pan in cold water. Cool until mixture mounds
slightly when dropped from spoon. Blend in flavorings, carefully fold into merigue made of egg whites, cream
of tartar & sugar. Gentally fold in whipped cream, fold in coconut. Pile into cool baked pie shell,
chill for several hours until set. Serve cold...
(my dads favorite but he only gets it at xmas time, to much work to do more often lol.)

COCA COLA CAKE....Rosemary

2 cups unsifted flour
2 cups sugar
2 sticks margarine
3 Tablespoons cocoa
1 cup Coca Cola
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
1.2 miniature marshmallows

1/2 cup margarine
3 Tablespoons Cocoa
6 Tablespoons Coca Cola
l box powered sugar
1 cup chopped pecans

Combine flour and sugar in a mixing bowl and set aside. Heat margarine, cocoa and Coke to boiling and pour over flour and sugar mixture, mixing well. Add buttermilk, eggs, baking soda and vanilla. Stir in marshmallows, which will float on top. Pour into a greased sheet cake pan and bake at 350 degrees for 30 to 35 minutes. Ice while warm. To make icing, combine margarine, cocoa and Coke: heat to boiling. Pour over sugar and beat well. Add pecans. Spread over warm cake

This recipe is from the Texas Country Reporter Cookbook and is a favorite of my family.