Brown Butter Frosting

5 cups confectioners’ sugar

½ cup butter, browned over medium heat

2 cups sugar

Brown the butter in a medium saucepan. Add ½ of confectioners’ sugar and ½ of the white sugar. Heat until blended.

Add: ¾ teaspoon vanilla

3 tablespoons milk

Beat until smooth.

Add rest of sugar and 1 tablespoon additional milk. Beat until smooth.

Bavarian Cream

¼ cup sugar

1 1/3 cup milk

½ teaspoon almond extract

1 cup whipping cream

1 package unflavored jell-o

¾ teaspoon vanilla

In a 2 quart sauce pan, stir together sugar and jell-o. Add milk and let stand 1 minute. Cook and stir over low heat until jell-o is dissolved. Remove from heat and pour into a bowl. Add extracts and refrigerate stirring occasionally until slightly thickened. Beat until foamy, fold into whipped cream.

Aunt Zelda’s Paradise Cake

1 can (11½ ounce) mandarin oranges, with juice

4 eggs

½ cup vegetable oil

1 package yellow pudding in the cake mix

1-20 ounce can crushed pineapple, with juice

1-3 ounce package vanilla instant pudding

1-8 ounce carton frozen whipped topping, thawed (cool whip)

Preheat oven to 350*F. Grease and flour 9 x 13 x 2 inch pan. Combine mandarin oranges and juice, eggs and oil in mixing bowl. Beat well. Stir in cake mix and beat again until well mixed. Pour into baking pan. Bake 30 minutes or until done. Leave in pan until cool.

Mix vanilla instant pudding according to directions on package. Make topping by mixing the crushed pineapple and juice, vanilla instant pudding and whipped topping together. Spread on cooled cake in pan. Refrigerate until ready to serve.

Aunt Tootie’s Out of this World Cake

Bake yellow cake according to directions

Punch holes in cake and pour 1 can-crushed pineapple, juice and all over the top

Mix:

8 ounces cream cheese

1 Big Box (2 small) vanilla pudding (dry)

3 cups milk

1 teaspoon vanilla.

Mix until smooth.

Pour over pineapple and cake.

Top with cool whip and sprinkle with coconut.

Libby’s Snowball Cake

Libby learned to make this while working in a restaurant in Hinton, WV. It became a family favorite and was made every Christmas. I continued the tradition for many years.

3 packages Dream Whip

1 to 2 cans crushed pineapple

Juice of 1 lemon

1 cup white sugar

1 cup boiling water

1 large Angel Food Cake

2 envelopes unflavored gelatin

4 tablespoons cold water

1 bag coconut flakes

Green and Red candied cherries, halved (optional)

Soften gelatin in cold water. Add boiling water, stir until dissolved. Add the sugar and the lemon juice and chill. Whip 2 packages of the Dream Whip (according to directions on box) and fold into gelatin mixture. Break the Angel Food Cake into bite size pieces. Alternate the cake and gelatin mixture in 13x9x2” pan. Corer and chill over night. The next morning; prepare the 3^rd package of Dream Whip and spread on top of cake. Sprinkle coconut over top. For a festive cake; top with green and red candied cherries.

Aunt Doris’ Yellow Cake

¾ cup shortening or butter

1 ½ cup sugar

2-3 eggs

2 cups flour

1 cup milk

1 tablespoon baking powder

½ teaspoon salt

Vanilla to taste

Cream together shortening and sugar. Add eggs one at a time, mixing well. Add vanilla. Sift together flour, baking powder and salt. Add alternately with milk mixing after each addition.

Zucchini Bread

2/3 cup shortening

4 eggs

2 2/3 cup sugar

3 cups shredded zucchini

2/3 cup water

3 1/3 cup flour

2 teaspoon baking soda

1½ teaspoon salt

½ teaspoon baking powder 1 teaspoon cinnamon

2 teaspoon vanilla 1 teaspoon cloves

1 cup nuts and raisins or chocolate chips, optional

Heat oven to 350*F. Grease bottoms only of 2 loaf pans. Melt shortening and sugar in large bowl; remove from heat. Add eggs, zucchini and water. Blend in dry ingredients. Stir in nuts and raisins, if using. Pour into pans. Bake 60 to 70 minutes or until toothpick comes out clean with inserted in center. Cool slightly and loosen from sides of pan and remove. Cool completely before serving. You can top each slice with whipped cream or cream cheese.

Angel Biscuits

1 package yeast dissolved in 1 cup warm water

¾ cup Crisco

2 cups buttermilk

2 tablespoons sugar

1 teaspoon baking soda

5 cups flour

3 teaspoons baking powder

Dissolve yeast in water. Add Crisco, buttermilk, sugar and soda. Mix in flour. Roll on floured board like regular biscuits. Cut out. Let rise 5 minutes after placing biscuits on a greased pan. Bake 15 minutes at 400*F

Carmel Bugles

1 can sweetened condensed milk

1 cube butter

1 cup white Karo syrup

3 cups brown sugar

3 small bags of Bugles

Stirring constantly, heat first 4 ingredients until boiling. Boil for 3 minutes. Pour over bugles and stir to coat. Pour onto cookie sheet to cool.

Peppermint Fondue

12 ounces chocolate-covered peppermint patties, coarsely chopped

¼ cup milk

Butter cookies

In a medium saucepan over low heat, melt peppermint patties with milk, stirring frequently. Serve warm, using cookies for dipping.

Baked Cheese Sticks

4 cups Corn Fakes, crushed to 1 cup

1 teaspoon garlic salt

½ teaspoon oregano

¼ cup flour

2 egg whites

2 tablespoons

1 package mozzarella cheese

Combine cereal, garlic salt and oregano in pie plate or shallow bowl. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined. Cut cheese into 12 sticks approximately 2 ¾ inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes. Bake at 400*F for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or salsa, if desired.

Carmel Popcorn

½ cube butter

½ cup karo syrup

½ can sweetened condensed milk

1 cup brown sugar

6 cups popped popcorn

Peanuts if desired

Heat first 4 ingredients until sugar melts. Pour over popcorn. Add nuts.

Cracker Jack Popcorn

4 quarts popped popcorn

Bring to boil until amber in color:

1 ½ cup sugar

1 2/3 teaspoon cider vinegar

1 teaspoon butter

1/8 teaspoon water

Pour over popcorn and add 3 cups peanuts.

James’ Cracker Spread

1 package softened cream cheese

¼ cup olives, finely chopped

¼ cup pepperchini’s, finely chopped (mild green pepper)

Mix together and spread on your choice of crackers. Top with meat such as: pepperoni, salami, etc…

Crispix Sweet Minglers

1 package (about 1 cup) semi-sweet chocolate morsels

¼ cup peanut butter

½ cup peanuts (optional)

½ cup m&m’s

6 cups Crispix cereal

1 cup powdered sugar

In large microwave safe bowl, melt chocolate at HIGH 1 minute. Sir and heat 30 seconds longer at HIGH or until melted when stirred. Stir in peanut butter and peanuts. Gently stir in cereal until evenly coated. Add m&m’s. Place powdered sugar in 2 gallon zipper-type plastic bags. Add cereal to sugar and close bag. Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator.