Jell-O Cream Cake
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.
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)
1 large box lime Jell-O
3 c boiling water
Make Jello, cool, pour gently over cream layer.
Sour Cream Pumpkin Coffeecake
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
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
Holiday Poke Cake
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
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
2 t vanilla
2 c peeled, cored and sliced tart apples
1 c chopped walnuts
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.
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
2 c sugar
2 sticks butter or margarine
.5 c water
1 Tbsp vanilla
2.5 c flour
2 Tbsp cocoa
1 t baking soda
1 t cinnamon
1 t allspice
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.
4 slices bread
1 lb sausage (weight before cooking, use less if you buy it pre cooked)
1 C grated sharp cheddar
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