STRAWBERRY CHEESE CAKE
From Lucy Reid
Crust:
1 1/4 cup graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter
Cake:
1 lb. cream cheese
3/4 cup sugar
3 eggs
1 t. vanilla
Topping:
1 pint strawberries
1 1/2 T. cornstarch
1 T. lemon juice
red food coloring
Line 9" pie plate with crust mixture.
Blend cheese, sugar, eggs, and vanilla until smooth and creamy.
Bake in shell at 350 for 35 minutes or until firm. Cool
Cook berries and cornstarch until thick and clear. Add lemon juice and coloring.
Cool.
Spread over the top of the cooled cake.
Chill.
HELEN'S OATMEAL CAKE
From Pearl Holmes 7-8-1995
1 cup oatmeal
1 1/4 cup boiling water
Stir over oatmeal and let stand 20 minutes.
Cream:
1/2 cup butter
1 cup brown sugar
1 cup white sugar
Cream together. Add 2 well-beaten eggs.
Dry ingredients:
1 1/3 cup flour
1 t. soda
1/2 t. salt
Mix with oatmeal mixture.
Bake in 9x13 loaf pan.
Cake Topping
6 T. butter
1/4 cup cream or evaporated milk
1/2 cup brown sugar
1/2 t. vanilla
1 cup coconut and pecans
Spread over cake while still warm.
Put under broiler 4-6 minutes.
CRANBERRY WALDORF SALAD
From Pearl Holmes (November 1989 - Badcock Calendar)
1 1/4 cup boiling water
1 3-oz. pkg. raspberry jello
1 cup canned whole cranberry sauce
1/2 cup cored unpeeled chopped apple
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1/2 cup celery
Combine boiling water and jello.
Stir until dissolved.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into a four cup mold or 8" square dish.
Chill until firm.
DUMP CHERRY CAKE
From Pearl Holmes (Grandma)
21 oz. (2 cans cherry pie filling)
1 box yellow cake mix
1 stick melted butter
Butter bottom of 9 x 13 pan.
Next, put pie filling in bottom of pan.
Spread dry cake mix over filling.
Spread melted butter over mixture.
Spread pecans on top, if desired.
Bake 45 minutes at 350.
BETTER THAN OTHERS CHOCOLATE CAKE
From Barbara Thompson
1 6-oz. pkg. semi-sweet chocolate chips
3/4 cup pecans, chopped
1 box chocolate cake mix (the kind without pudding in the mix)
4 eggs
1/2 cup vegetable oil
1 t. vanilla
1 3 1/2 oz. pkg. instant chocolate pudding mix
1 8-oz. container sour cream
Toss the chocolate chips and the pecans into 1 T. of dry cake mix.
Beat the remaining ingredients together for 3 minutes, then fold in the chips and pecans mixture.
Pour into a greased and floured Bundt or tube pan.
Bake 50 minutes at 350 or until cake tests done.
PEANUT BRITTLE CANDY
From Anna Pottorff
Put 3 cups sugar in frying pan on slow fire. (It will lump, then gradually melt.)
When pale coffee color, add peanuts and pour quickly onto greased paper or greased tin.
When cold, break into pieces.
TOLL HOUSE PIE
From Billie Reid
2 eggs
1/2 cup all purpose flour
1/2 cup white sugar
1/2 - 3/4 cup light brown sugar, firmly packed
2/3 - 3/4 cup real butter, softened
6 oz. pkg. semi-sweet morsels
1/2 t. vanilla
1 cup chopped pecans or walnuts
Beat eggs til foamy.
Combine both sugars and flour into eggs. Mix until smooth.
Add butter - mix until smooth.
Add vanilla. Mix.
Blend in chocolate and nuts.
Pour into 9" deep dish unbaked pie shell.
Bake at 325 for 60-65 minutes or until firm.
Serve warm with cool whip or ice cream.
