Sunday Special Coffee Cake

(McCalls Great American Recipes ~1973~ Under section "Sunday's at Home")

Topping:

• 1/2 c Sugar
• 1/4 c Flour
• 1/4 c Butter
• 1 tsp Cinnamon

Batter:

• 1 1/2 c Flour
• 2 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Egg
• 3/4 c Sugar
• 1/3 c Butter, melted
• 1/2 c Milk
• 1 tsp Vanilla

Preheat oven to 375.

Add flour, baking powder & salt; set aside.Medium size bowl, beat egg till frothy.

Beat in sugar & butter till well mixed.

Add milk & vanilla.

With wooden spoon beat in flour mixture till combined.

Pour into greased cake pan.Sprinkle with topping.

Bake for 25-30 minutes.

*Note: My Mom doubles this recipe & bakes it in a bundt pan.

Deep Dark Chocolate Cake

(aka: Hershey's "Perfectly Chocolate" Chocolate Cake)

Ingredients:

• 2 c Sugar
• 1 3/4 c all-purpose Flou
• 3/4 c Cocoa
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1 c Milk
• 1/2 c Vegetable Oil
• 2 tsp Vanilla Extract
• 1 c Boiling Water

Heat oven to 350.

Grease & Flour 2 round pans, 9X1-1/2" or rectangular pan, 13X9X2".

In large mixer bowl, combine dry ingredients.

Add eggs, milk, oil & vanilla; Beat on medium speed 2 min.

Stir in boiling water. (Batter will be thin.)

Pour into prepared pan(s).

Bake 30-35 min. for round pans.

Bake 35-40 min. for rectangular pan.

(I use a bundt pan which takes about 50 min. to bake)

Let cool.

Frost.

(Using only a small portion of the frosting, I iced my cake while still hot so that it would drizzle down the sides.)

Hershey's "Perfectly Chocolate" Chocolate Frosting

• 1/2 c Butter (1 stick)
• 2/3 c C0coa
• 3 c Powdered Sugar
• 1/3 c Milk
• 1 tsp Vanilla Extract

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.

Add more milk, if needed.

Stir in vanilla.

About 2 cups.

Filled Chocolate Bundt Cake

Ingredients:
1 pkg Devil's Food Cake Mix (or Yellow Cake Mix)
1 c Sour Cream
1/4 c Butter
3 Eggs

Filling
1 c Chocolate Chips (optional)
8oz Cream Cheese
1/2 c Coconut
1/4 c Sugar
1 tsp Vanilla

Mix all cake ingredients together & spoon into Bundt Pan.
Mix filling ingredients together & spoon on top of Cake Batter.
Sprinkle top of cake with powder sugar. (optional)
Then bake at 350 for 50-55 min.

[Note: Do Not over bake]

{I got this recipe from Mom --She made this cake up by combining a couple different recipes togethers years ago. Whenever I bake this cake, I usually leave out the chocolate chip morsels.}

Chocolate Chip Cookies

Ingredients:

• 1/2 c Sugar
• 1/3 c packed Brown Sugar
• 1/2 c Butter, softened
• 1/2 c Peanut Butter
• 1/2 tsp Vanilla
• 1 Egg
• 1 c Flour
• 1/2 c Oats (or 1/2 Nuts, Pecans or Walnuts)
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 pkg (6oz) Semi-Sweet Chocolate Chips

Beat sugars, margarine, peanut butter, vanilla, & egg in medium bowl with wooden spoon until creamy & well blended.

Mix in flour, oats, baking soda & salt.

Stir in chocolate chips.

Drop dough onto ungreased cookie sheet.

Bake at 350 for 10-12 min.

{I got this recipe from my Mom}

Blond Fudge

Ingredients:

• 2 T Butter
• 3 C Sugar
• 1/4 c (light corn) Syrup
• 1 c Nuts
• 1/2 tsp salt
• 1 c Light Cream
• 1/2 c Milk
• 2 tsp Vanilla
  

Place all ingredients in pot except Vanilla & Nuts.
Cook until soft Ball stage.
Take from fire & add Vanilla.
Cool.
Beat until glass is gone.
Add nuts.
Pour in greased pan.

[Note: My Fudge wasn't boiled long enough & came out too soft to set correctly as seen in photo above.]

{This recipe comes from my Great-Aunt LaVene's handwritten recipe book}

Peanut Butter Cups

Ingredients:

• 11.5-oz. pkg Milk Chocolate Morsels
• 2 T Vegetable Shortening
• 60 (1 1/2 -inch) Paper Candy Liners, sep. into 30 double-lined cups
• 1/2 c butter (Land O Lakes Butter)
• 1/2 c chunky or smooth Peanut Butter
• 1 c Powdered Sugar
• 2/3 c Graham Cracker Crumbs (org. NOT sugar Cinnamon)
  

Microwave morsels & veg. shortening in uncovered bowl, for 2 min.; STIR.
If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Place about 1 tsp melted choc. in each candy cup; spread to abt. 1/8-inch thickness, almost to top of cup, w/small pastry brush.
Refrigerate.
Combine butter & peanut butter in medium, heavy-duty saucepan.
Cook over medium heat, stirring occasionally, for 4 to 6 min. or til melted.
Stir in powdered sugar & graham cracker crumbs.
Cool for 5 min.
Spoon about 1 heaping tsp into each chocolate cup.
Spoon abt. 1/4 tsp melted choc. on top of filling; spread to cover filling.
Freeze for 2 hrs.
Peel off paper liners.
Store tightly covered in fridge.
Makes 30 candies.

[Note: For a quicker method -You can also roll filling into balls & freeze. Then inserting a toothpick into balls, roll in melted chocolate till covered. Then Refrigerate till set.]

{I got this recipe off the internet- Nestle Toll House -www.verybestbaking.com/recipes}

No Crust Coconut Pie

Ingredients:

• 4 Eggs, beaten
• 1 3/4 c Sugar
• 2 c Whole Milk
• 3/4 c stick Oleo, melted
• 1 tsp Vanilla
• 2 c tropical flake Cococnut

Combine all ingredients in large bowl, blend well.
May use whisk or beaters to blend.Grease 2 - 9" pie plates.
Divide mixture evenly.
Bake in 400 degrees oven for 30 minutes or until golden brown.
Makes 2 -9" pies.

{This recipe came from the back of a package of Tropical Flake Coconut}

Fruit Pizza

Ingredients:

• 1 pkg Sugar Cookie Dough
• 8oz Cream Cheese
• 3 types of fruit for topping
• (I use fresh Strawberries cut in half, drained Pineapple chunks & sliced Bananas)

Set out cream cheese & cookie to dough to soften.
Press cookie dough in pie plate or pizza pan to make a crust.
Use a fork to put holes in cookie dough before baking.
Bake at 350 for 10-12 minutes.
When finished, remove from oven & use spoon to press down cookie crust if it has risen.
Spread cream cheese on pie.
Arrange your fruits in a circle on top of cream cheese.
Refrigerate.
Makes 2 small pies or one large pie

{This recipe came from my best friend, Tricia}

Unbaked Cookies (aka: No-Bake Cookies)

Ingredients:

• 3 c Oats
• 1/2 c Nuts (optional)
• 3 T Cocoa
• 1/2 c Peanut Butter
• 1/4 c Oleo
• 2 c Sugar
• 1/2 c Milk
• 1 tsp Vanilla

In large mixing bowl combine oats, nuts, cocoa, & peanut butter.
In sauce pan add oleo, sugar, & milk.
Bring to roiling boil & boil for 1 minute. (Be sure to time exactly)
Pour over dry ingredients & stir until mixed well.
Drop tsp fulls on wax paper & cool.

{I got this recipe from my Grandma}

Peach & Cherry Cobbler

Ingredients:

• 1 regular size can Cherries in water
• 2 regular size can Peaches (or fresh peaches)
• 2 pie crust (bottom & top crust)
• Flour
• Sugar
• Butter
  
  

Drain Cherries.
Pour into uncooked pie shell.
Pour peaches with juice into pie.
Sprinkle flour & sugar mixture on top of peaches & cherries.
(Use a cup water to pour on pie if using fresh peaches. Use less sugar if using sweetened peaches or in heavy syrup.)
Spread some butter on top.
Then put remaining uncooked pie shell on top of entire pie.
Bake 'til crust is completely cooked.

{I got this recipe from my Grandma}

Grandma's Pudding

Ingredients:

• 2 Egg Yolks
• 3/4 c Sugar
• 1/3 c Flour
• 3 c Milk
• 1 tsp Vanilla

Beat egg yolks.

Add Sugar & flour.

Beat to a paste.

Pour in milk.

Cook over medium heat til boiling.

Remove from heat.

Stir in vanilla & let cool.

Chocolate Pudding: 1/4 c Cocoa & use 1 c Sugar. Less sugar for a richer chocolate flavor.

Chocolate Peanut Butter Pudding: 1/4 c Cocoa & use 1 c Sugar & 2 T Peanut Butter.

{I got this recipe from my Grandma}

Dump Cake

Ingredients:

• 1 can Pineapples undrained
• 1 large can Cherry Pie filling
• 1 box Yellow Cake Mix
• Coconut
• 1 stick Butter
• crushed Pecans (optional)

Pour pineapples in baking dish.
Pour cherries on top of pineapples.
Pour cake mix on top of cherries.
Layer coconut on top of cake mix.
Sprinkle pecans on top of coconut. (Optional)
Melt butter & drizzle on top of mixture.
Bake at 350 for 45 min. to 1 hour.

{This recipe came from my Aunt Neddie}

Rusty's Brownies

Ingredients:

• 1 c Plus
• 2 T Butter
• 6 sq Bitter Chocolate
• 2 1/4 c Sugar
• 5 Eggs beaten
• 2 tsp Vanilla
• 1 3/4 c Flour
• 1 tsp Salt

Melt butter & Choc.

Add sugar, eggs & vanilla.

Beat thoroughly.

Add flour & salt.

Beat.

Bake at 350 for 20-25 min. in ungreased pan.

{This recipe came from my Great Aunt LaVene's handwritten recipe book --She got the recipe from her twin sister LaVerne "Rusty"}

Drop Cookies (make with Cake Mix)

Ingredients:

• 1 pkg Cake Mix any kind
• 1/4 c soft Shortening
• 1 Egg
• 2 T Water
  

Mix all together.

Chill dough.

Roll into balls size of walnuts or drop by teaspoon on ungreased sheet.

Bake 10 min. at 375.

(note: 5-7 min is better)

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Cream Cheese Cookies (for cookie press or roll out)

Ingredients:

• 1 c Butter
• 1 pkg 3oz Cream Cheese
• 1 c Sugar
• 1 Egg Yolk
• 1/2 tsp Vanilla
• 2 1/2 c Flour

Heat oven at 375.
Cream cheese until soft.
Cream in butter then sugars.
Beat in egg yolks, vanilla, & flour.
Can be dropped by spoonful on cookie sheet.
Chilled & rolled in small balls.
Put in cookie press or chilled then rolled with pin to cut with cutter.
Bake about 15min at 375.

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Chocolate Syrup

Ingredients:

• 1 c Cocoa
• 2 c Sugar
• Salt {dash}
• 2 c Water
• 1 tsp Vanilla
  
  In saucepan add cocoa, sugar, & salt.
  Stir in cold water.
  Cook until thick about 5 min. {Boil for 5 min, will slightly thicken}
  Cool & add vanilla. {Thickens as it cools}
  Pour in jar & refrigerate.

{This recipe came from my Aunt LaVene's handwritten recipe book}

1-2-3 Fudge Sauce

Ingredients:

• 1 tall can pet Milk (12oz-14oz)
• 2 squares Bitter Chocolate or 8 T Cocoa & 1 T Shortening
• 2 c Sugar
• 1 tsp Vanilla

Put everything but vanilla in pan.
Bring to boil, stirring constantly for 5 min.
Start timing when starts bubbling around the edge.
Remove from fire.
Add vanilla and beat [use wisk] for 1 min.

{This recipe came from my Great Aunt LaVene's handwritten recipe book}