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This picture shows what happens if your cream layer isn't set enough, the top layer pushes underneath.

The top layer should green and the middle layer should be creamy.
 

Jell-O Cream Cake

 

Crust:

1 pack graham cracker crumbs (1 plastic pouch from the cardboard outer box)

1 stick butter or margarine

.25 c sugar


Melt butter, add sugar and graham cracker crumbs. Mix and press into a 9 x 13” pan.

 

Bake at 375 for 8 mins. Cool.

 

Cream Filling

 

1 small box lemon Jell-O

1 c boiling water

8 oz cream cheese

.75 c sugar

1 tub Cool Whip

 

Dissolve Jell-O in boiling water. Cool. Set aside. Blend cream cheese and sugar. Add cooled Jell-O. Beat. Fold in Cool Whip. Pour over crust and spread evenly. Chill until partially set (if too firm the top layer will slide off. If too soft it’ll make a crazy mess like the picture)

 

Jell-O Topping:

 

1 large box lime Jell-O

3 c boiling water


Make Jello, cool, pour gently over cream layer.

 
 

Sour Cream Pumpkin Coffeecake

From Libby’s

 

1/2 cup butter

3/4 cup sugar

1 teaspoon vanilla

3 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

1 and 3/4 cup (16-ounce can) Libby's Solid Pack Pumpkin

1 additional egg - slightly beaten

1/3 cup sugar

1 teaspoon pumpkin pie spice


Streusel (see below)

For the batter:

Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well.

Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.

For the filling:

Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.

For the Streusel:

Cut 1 cup firmly packed brown sugar, 1/3 cup butter and 2 teaspoons cinnamon together until blended. Stir in 1 cup chopped nuts.

Putting it together:

Spoon half of batter into 13 x 9 x 2-inch baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top.

Bake in slow oven (325 degrees) 50 to 60 minutes or until toothpick inserted in center comes out clean.

 

 
 

Eggnog Pound Cake

 

1 package yellow cake mix

2 eggs

1.5 c eggnog

.25 c margarine

2 Tbsp rum or .25 t rum flavoring

 

Generously grease a tube or bundt pan with margarine.

 

Combine all ingredients into a large mixing bowl until blended. Beat batter until smooth and creamy, about 4 mins

 

Bake at 350 for 40-45 mins, until a wooden skewer comes out clean

 

Cool in pan 10 mins, invert cake into a rack to cool

 

Serves 10-12

 
 

Holiday Poke Cake

From Jell-o


 

1 package white cake mix

2 c boiling water

1 4-serving package of red Jell-o

1 4-serving package of green Jell-o

 

1 tub of Cool Whip

 

Prepare, bake and cool cake mix as directed on package for 2 nine inch round cake layers. Place cake layers top sides up, in 2 clean nine inch round cake pans. Pierce cake with large fork at .5 inch intervals

 

Stir 1 cut of boiling water into each flavor of Jell-o in separate bowls 2 mins or until dissolved. Carefully pour red Jell-o over 1 cake layer and green over the second cake layer. Refrigerate 3 hours.

 

Dip 1 cake pan in warm water 10 seconds. Unmold onto serving plate. Spread with one quarter of the frosting. Unmold second cake layer, carefully place on first layer and frost with Cool Whip

 

Refrigerate

  

Rich & Gooey Apple-Caramel Cake

 

2 c flour

1 t salt

1 t soda

1 t pumpkin pie spice

1.5 c sugar

.75 c vegetable oil

3 eggs

2 t vanilla

2 c peeled, cored and sliced tart apples

1 c chopped walnuts

 

Glaze

 

1 c light brown sugar

.5 c butter

.25 c milk

 

Preheat oven to 350.Grease 13 x 9” pan

 

In medium bowl, combine flour, salt, soda and spice. Mix well. Set aside. In large bowl, with electric mixer, beat sugar, oil, eggs and vanilla for 3 mins at medium speed. Add flour mixture and stir until dry ingredients are moistened. Fold in apples and walnuts. Pour batter into baking pan and spread evenly.

 

Bake 50-55 mins or until wooden pick inserted into center comes out clean.

 

For glaze:

 

In small saucepan over medium heat bring bron sugar, butter and milt to a boil, stirring until the sugar has dissolved. Boil 1 min. spoon half of glaze over warm cake. Set remaining aside. Allow cake to stand 5 mins.

 

Top each serving with remaining glaze and whipped cream.

  

Cocoa Apple Cake

 

Wet Ingredients:

2 c sugar

2 sticks butter or margarine

3 eggs

.5 c water

1 Tbsp vanilla

 

Dry Ingredients:

2.5 c flour

2 Tbsp cocoa

1 t baking soda

1 t cinnamon

1 t allspice

 

Other Ingredients:

1 c chopped walnuts

.5 c chocolate chips

2 c grated apples (granny smith)

 

Preheat over to 325

 

Cream butter and sugar, add rest of wet ingredients and mix well

 

Sift together dry ingredients, gradually mix into wet ingredients.

 

Fold in the other ingredients.

 

Spoon into a greased and floured 10" tube pan. Bake at 325 for 60-70 mins: until a toothpick comes out clean.

 
 
Egg Casserole

4 slices bread
1 lb sausage (weight before cooking, use less if you buy it pre cooked)
1 C grated sharp cheddar
8 eggs
2 c milk
1 tsp dry mustard powder
1 tsp salt
pepper to taste

tear up bread into crouton sized pieces, put in bottom of greased 13x9 pan

cut cooked sausages into slices, sprinkle over bread

sprinkle with cheese

beat together eggs, milk, mustard, salt and pepper. pour into pan.

bake at 350 for 35-40 mins. the cheese will rise to the top during baking
 
Spiced Pineapple Zucchini Bread

3 c flour
1 c walnuts (opt)
2 t baking soda
1.5 t cinnamon
3/4 t nutmeg
.5 t baking powder
1 c oil
3 eggs
2 c sugar
2 t vanilla
2 c shredded zucchini
1 c crushed pineapple, drained

Grease and flour 2 8x4 loaf pans.

Combine flour, nuts, soda, cinnamon, nutmeg, power and 1 t salt.

In large bowl beat eggs at high speed until frothy. Beat in oil, sugar, vanilla until thick and foamy. Stir in zuc., pineapple and flour mixture.

Pour into prepared pans. Bake at 350 about 50 mins, until done.

Let cool in pans for 10 mins. Turn out to wire racks.