Lemon Jello Cake

Lemon Jello Cake

1 box yellow cake mix

1 small box of lemon Jell-o

1 cup boiling water

3/4 cup vegetable oil

4 eggs

Icing:

2 cups powdered sugar

3 TB melted butter

4 TB lemon juice (or enough to make it runny)

Mix Jell-o with water and set aside to cool.  Mix the cake mix, the oil and 1 egg; beat well, then add the remaining eggs one at a time, beating well each time.  Add Jell-o and gently mix.  Pour into a well greased and  floured 9 x 13 inch  pan. Bake at 350 degrees 25 to 30 minutes.

Using a fork, poke holes all over the hot cake and spread runny icing all over.   Wait until cool to cut and serve.

Pecan Chewy Cake

Cream:

1 stick of butter

2 cups packed brown ugar

Add: 3 eggs one at a time, beating well

Add:

2 cups flour

1 tsp soda

1 tsp vanilla

1 to 2 cups chopped pecans

Place mixture in a greased 12 x 18 inch baking dish or 2 smaller pans.  Spread evenly  and bake.  Cool and cut into bars.

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Cranberry Pudding

3 TB butter

1 cup sugar

1 1/3 cup flour 

2 tsp baking powder

1/2 tsp salt

1 cup canned evaporated milk

2 cups raw cranberries, whole

Sauce :

1/4 cup butter

3/4 cup sugar

1/2 cup heavy cream

1 tsp vanilla

Mix together butter, sugar, flour, baking powder, salt, evaporated milk and cranberries.  Bake 350 degrees for 25 minutes in and 8 x 8 inch pan.  When serving, scoop out and top with the warm sauce. 

Sauce :  Boil 10 minutes on low heat and add vanilla (don't stir while boiling, it may get grainy.

German Chocolate Cake Frosting

German Chocolate Cake Frosting

1 - 12 oz can of evaporated milk (not condensed milk)

1 1/3 sugar

1 cube butter

2 egg yolks

2 tsp vanilla

coconut and chopped pecans

Heat all the ingredients except the coconut and pecans, in a saucepan on the stove until thick, stirring constantly.  After removing from heat add the coconut and pecans.  Use to frost a German Chocolate cake mix.

 

Brownies

Frosted Brownies (Texas Sheet Cake)

In a mixing bowl combine:
2 cups flour
2 cups sugar

In a saucepan heat to boiling the following ingredients:
1/2 cup butter
1/2 cup shortening or oil
1 cup water
 4 TB cocoa powder

Pour hot mixture over dry ingredients. Mix and add the following:

1/2 cup buttermilk
2 beaten eggs
1 tsp. vanilla

Bake in greased jelly roll pan (extra large cookie sheet with sides) at 400 degrees for 20 minutes.  Frost while hot.

Frosting:
In a saucepan bring to boil:
1 cube butter
1/3 cup milk
4 TB cocoa powder
Add to hot mixture:
4 cups powdered sugar
1 tsp vanilla
Beat until smooth. Frost while cake and frosting are both hot.

Buttermilk Pancakes

Buttermilk Pancakes

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 TB sugar

2 eggs

2 TB oil

2 1/2 cups buttermilk

Mix together flour, baking powder, baking soda, alt and sugar in a bowl.  Beat eggs and add to dry ingredients, along with oil and buttermilk.  Spoon 1/3 cup batter for each pancake on to lightly greased griddle. Set over medium heat. Cook pancakes 3 to 4 minutes per side until light brown.

Pumpkin Carrot Cake

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated carrot

1 cup canned pumpkin

2 cups flour

2 tsp cinnamon

2 tsp soda

1 tsp salt.

Bake at 350 degrees until done (30 - 40 minutes) When cool, frost with cream cheese frosting and keep refrigerated,

Cream Cheese Frosting

1 cube of softened butter (1/2 cup)

3 oz cream cheese

2 tsp vanill

4 cups powdered sugar