Dough

This dough recipe is from Angie's mom -- and makes the most awesome cinnamon rolls, rolls, or can be used for king cake.

Dough

Source: Angie Gann's mama

2 pkg yeast
2 1/2 cup water water (100-110 degrees)
3/4 cup vegetable oil
3/4 cup sugar
2 tsp salt
2 eggs, well beaten
8-9 cups flour

1. Dissolve yeast in warm water.  Let this sit for several minute until it almost bubbles over, took about 15 minutes in the my kitchen.

2. Pour yeast mixture into a large bowl.  Stir in sugar, beaten eggs, oil, salt and then start adding flour a cup at a time, until the dough is to stiff to stir by hand.

3. Add more flour and work with hands until dough is pretty stiff.

4. Pour a small amount of oil over the top of the dough and cover with a moist warm towel.  (If kitchen is cool, can use a heating pad covered with a towel and place the bowl on top.)  Let double in size. 

5 Punch down and make into cinnamon rolls or rolls.  Or king cakes (will make 4).

6. Cover and let rise again.  Then bake at 375 for about 30 minutes.

Cinnamon Rolls filling -- melt butter and pour over dough.  Sprinkle cinnamon and brown sugar.  Then roll and cut into cinnamon rolls.

Cinnamon Roll Glaze or King Cake Glaze
1 stick butter, melted
4 cups powdered sugar
3 tbsp. milk
1 tsp vanilla
1 tsp almond extract

King Cake Filling
2 blocks cream cheese, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
2 tsp cinnamon
2 tbsp. maple syrup

Butterscotch Cake

Butterscotch Cake

Source: Grandma Puddin

1 yellow cake mix

1 pkg butterscotch instant pudding

4 eggs

2/3 cup oil

¾ cup water

Beat 10 minutes. Spray bundt pan with cooking spray.  Pour cake mix into bundt pan.

In separate bowl mix:

½ cup sugar

1 tbsp cocoa

1 tsp cinnamon

Pour on top of batter and take a knife to mix around. Bake 1 hr on 350.

Chocolate Cake

Chocolate Cake

Source: Marcia Dotson

1 Devils food cake mix with pudding in the mix

1 box instant vanilla pudding

3 eggs

1 ½ cups buttermilk

¾ cup vegetable oil

Mix together.  Bake at 350 in 9x13 pan till toothpick comes out clean, approx. 35 minutes.

Icing:

1 8oz cream cheese block, softened

½ cup sugar

1 cup  powdered sugar

1 16oz cool whip, unfrozen

Hershey bars – frozen

Mix together and spread on cooled cake.  Grate candy bars on top of icing.

Sticky King Cake

Sticky King Cake

Source: Granny Lois

1 1/3 cup flour

1 cup sugar

2 ½ tsp baking powder

¾ tsp salt

½ cup shortening

2/3 cup milk

2 eggs

1 tsp vanilla

Topping:

½ cup chocolate syrup

½ cup warm water

1/3 cup sugar

 

Mix cake ingredients and put into a greased pie pan.  Mix topping ingredients and spoon over batter. Bake at 350* for 40-50 minutes.

 

Pineapple Cake

Pineapple Cake

This is one of Granny’s favorite cake recipes.  This recipe was given to her by her sister Helen.

2 cups flour

2 cups sugar

1 tsp soda

1 cup crushed pineapple

½ cup coconut

2 eggs

1 cup walnuts

 Mix well and put into a greased 9x13 pan. Bake at 350 for 35-40 minutes.  Let cake cook then add frosting.

 Frosting:

1 stick butter

1 (8oz) pkg cream cheese

2 ½ cup powdered sugar

1 tsp vanilla

Mix well and add to cake. 

Optional: sprinkle chopped pecans or walnuts on top.

 

Buttery Caramel Sauce

My best friend Jennifer came over for dinner and I made a pineapple upside down cake for her birthday.  Originally her hubby was supposed to come over too but he had to work.  But he was giving me a hard time because I didn't know how to make caramel sauce for the cake.  Jennifer shared the recipe with me, it's from a family friend.

Buttery Caramel Sauce
Source: Jennifer Hoofnagle

3/4 cup finely packed brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy whipping cream

In a 2 quart saucepan combine all ingredients, except the whipping cream.  Cook over medium heat, stirring occasionally until mixture comes to a full boil, about 5-8 minutes.  Cool 5 minutes then stir in whipping cream. Serve warm over pineapple upside down cake.

Pineapple Upside Down Cake

Today is Mother's Day and I made one of my mom's favorite desserts for her.  I've been wanting to make a pineapple upside down cake in my cast iron skillet for awhile and finally did.  It was super good. I don't know if it's because of the skillet or because I tried a new recipe that was on the side of the cake box.  Below is the recipe I used, from the Duncan  Hines Pineapple Supreme Cake Mix box.  It was so good, and we know this because we all sampled it before I could even turn it upside down!

The only change I'll make next time, is that I think I will use 1-2 cans of pineapple chunks so that there will be lots of pineapple in each bite.

Pineapple Upside Down Cake

Topping:
1 stick butter
1 cup brown sugar
1 (20 oz) can pineapple slices
maraschino cherries

Cake:
1 pkg Duncan Hines Pineapple Supreme Cake Mix
1 pkg vanilla instant pudding/pie filling
4 large eggs
1 cup water
1/2 cup oil

Preheat oven to 350*

For topping, melt butter over low heat in a 12 inch cast iron skillet.  Remove from heat and stir in brown sugar.  Spread to cover bottom of skillet.  Arrange pineapple slices and cherries.  Set aside.

Combine cake mix and other cake ingredients.  Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. (my oven  only took  40 minutes)  Invert onto serving plate.

Pumpkin Dump Cake

I made this recipe a few times this fall and Dan loved it.  The original recipe came from our local TV station and it called for black walnuts.  But I'm not a fan of walnuts so I substituted pecans.

Pumpkin Dump Cake

1 (15 oz) can of pumpkin puree
1 (10 oz) can of evaporated milk
1 cup of light brown sugar
3 eggs (beaten slightly)
3 tsp of pumpkin pie spice
1 box of yellow cake mix
2 sticks of melted butter
1/2 cups of chopped pecans
1/2 cup of toffee bits (but I used more, probably at least 1 cup)

Preheat oven to 350*.  Spray a 9x13 pan with cooking spray.

In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.  Sprinkle the entire box of cake mix on top, followed by pecans and toffee bits.  Pour the melted butter evenly on top.

Bake for 40-45 minutes until center is set and edges are slightly browned.  Can be served with ice cream or whipped cream.

Orange Jello Cake

Katie's Aunt Marcia makes one of the best jello desserts you will ever try.  The creamy orange-vanilla combination is delicious.

Orange Jello Cake
Source: Marcia Dotson

1  yellow cake mix
1 small package  (4 serving size) orange jello
3/4 cup boiling water
2/3 cup cold water
1 (8oz) can mandarin oranges, drained
1 (8oz) container cool whip
1 small package (4 serving size) vanilla instant pudding


Preheat oven to 350*.  Grease and flour a 13x9" pan.  For cake, prepare and bake following directions.  Cool 25 minutes.

Dissolve jello in 3/4 cup boiling water.  Set aside at room temperature, stir occasionally.

Poke holes in top of warm cake with long tined fork.  Pour jello slowly over cake.  Refrigerate until cool.

For topping, combine oranges, cool whip, pudding mix (unprepared) and 2/3 cup water in large bowl.  Stir until well blended, crushing oranges slightly.  Spread over cake.  Refrigerate until ready to serve.

Angel Food Cake Icing

When your name is Angel....you get a lot of Angel Food Cakes made for you.  I do love Angel Food Cake but I don't like a lot of the overly sweet icings that you often find on these cakes.  This is my favorite icing for an Angel Food Cake and my Mom would make this and add food coloring to make the cake any color I wanted for my birthday.

Angel Food Cake Icing
Source: Judy Short

4 tbsp. flour
1 cup milk
Mix well and then put in pan.  Cook slow till real thick.  Let cool. (OK to put in the freezer to chill it.)

1/4 cup shortening
1/2 cup butter
1 cup sugar
1 tsp vanilla
Beat 5 minutes till smooth and fluffy.  Then add the cooled stuff and beat 5 more minutes until fluffy.  (add food coloring now)  Put on cooled cake.

Yum Yum!

Raw Apple Cake

Years ago I worked at Oxford Home Health and I acquired this recipe during this time frame....I think it came from Sue Porter but my recipe doesn't say this so I'm just going off memory.  I do remember it being very good and I made this cake for my first Thanksgiving with Dan's family while we were dating.

Raw Apple Cake
Source: Sue Porter

1 1/2 c veg. oil
2 c sugar
3 eggs
3 c flour
1 tsp cinnamon
1 tsp soda
1/4 tsp salt
3 c apples, raw and chopped fine
1 c coconut
1 c nuts
2 tsp vanilla

Combine first three ingredients then add the next 4 ingredients.  Mix well then add remaining ingredients and mix well.  Bake at 350 for about 30 minutes.

Icing
1 8 oz package cream cheese, softened
1/2 stick butter, softened
2 cups powdered sugar
2 tsp vanilla
Mix thoroughly and put on cake while the cake is still warm.

Pina Coleda Cake

Pina Coleda Cake is another family favorite that is often requested by my nieces.  My Mom has been making it for years.  It's one of those recipes you don't want to lose!

Pina Coleda Cake
Source: Judy Short

1 yellow cake mix
2 cups coconut (lightly toasted in the oven)
2 eggs
1 1/2 cup water
1/4 cup oil
1 can Cream of Coconut (reserve 1 cup)
1 container Cool Whip

Mix together bake in a greased and floured 9x13 pan for 25-30 minutes.
Punch holes in hot cake and pour reserved cup cream of coconut over cake.  Refrigerate for 1 hour.  top with cool whip and coconut.  Store cake in the refrigerator.

Jello Cheesecake

Oh how I love this Jello Cheesecake.....there were many years that I would request this for my birthday cake instead of the traditional cake.  I'm not sure where Mom got this recipe but I'm so happy she found it.

Jello Cheesecake
Source: Judy Short

2 pkg Jello  (strawberry or cherry)
2 1/2 cups boiling water
1 pkg graham cracker crumbs
1 1/4 cup sugar
2 sticks butter, melted
3 oz cream cheese, soft
2 tsp vanilla
1 can evaporated milk  (chilled)

Dissolve Jello in boiling water.  Chill till slightly thickened. 

While that is chilling, mix crumbs and 2 tbsp. sugar, then stir in butter.  Press 3/4 of the mixture into a 9x12 pan.  Chill.

Place cream cheese in large mixing bowl, ad vanilla and remaining sugar, Mix until smooth.  Add Jello and beat.  Fold in the chilled evaporated milk.  Pour into crust.  Sprinkle remaining crumbs over top.  Chill before serving and keep refrigerated.

Ma's Banana Cake

This was my Grandma Esther's recipe for banana cake and I've made it many times over the years.  After Grandma passed away I used to make it for Pa and take to him.  He always loved it so much.

Ma's Banana Cake
Source: Esther Haney

2 1/2 cup flour, sifted
1 tsp soda
1 1/4 cup smashed bananas
1 1/2 cup sugar
1/4 tsp salt
2 eggs
1/2 cup + 2 tbsp. shortening
1 tbsp. vanilla
1 cup sour milk (add 1 tsp vinegar to the milk)

Cream sugar and shortening.  Add eggs and beat.  Add milk and vanilla and beat.  Mix in dry ingredients and beat well.  Add bananas.

350* for 30 minutes -- put in a large loaf pan

**It's been awhile since I've made this recipe....my memory is of making it in a 9x13 pan but the recipe says loaf pan.  I guess you could do either,  just need to adjust the cooking time.

Dirt Cake

It's amazing how many comments you get when you post on Facebook that you are making dirt cake (and pictures).  When I showed up at Aunt  Helen's house on Thanksgiving I had three different people ask....did you bring that dirt cake.  I have a feeling that if I hadn't I would have been in deep trouble!

Since it's such a family favorite, I'd best share it here on the blog so that it will make it into my cookbook whenever I get around to working on that.

Dirt Cake
1 package Oreos  (not double stuff)
1 8 oz Philadelphia Cream Cheese (softened)
1/2 cup butter
1 cup powdered sugar
1 large  container cool whip
2 boxes instant vanilla pudding
3 cups milk
1 tsp vanilla

Crust the entire package of Oreos and place about 2/3 of the crumbs in the bottom of a 9x13 pan.  Set aside.

Mix cream cheese and butter until smooth.  Add in powdered sugar and fold in whipped topping.  Mix well then set aside.

In a separate bowl, mix pudding milk and vanilla.  Then fold the mixture  into the cream cheese mixture.

Pour over the crumb mixture.  Sprinkle with reserved crushed Oreos. Keep refrigerated until ready to serve. 

(you can decorate the cake by putting gummy worms on top also)

Chocolate Poke Cake

This is a family favorite.  It's a favorite of mine not only because it tastes awesome but because it's so quick and easy!

Chocolate Poke Cake

1 German Chocolate Cake Mix
1 can Sweetened Condensed Milk
1 (12 oz) jar caramel sauce (usually found with the ice cream toppings)
1 container cool whip
1 bag of Heath toffee bits or the Heath milk chocolate toffee bits

Cook the cake per box directions in a 9x13 pan.  Let cool for a few minutes then use a wooden spoon to poke holes about 1/2 way down. Shake the can of sweetened condensed milk then pour over the cake.  Then pour the caramel sauce over the cake. Let cake completely cool.  Top with cool whip and sprinkle toffee bits over the cake (using as many or as few as you like).

Light and Easy Icing

Mom requested an Angel Food Cake for her birthday party so I made her one and tried a new recipe for making the icing.  It turned out really good and everyone liked it. 

I used a Pillsbury Angel Food Cake Mix.   I made it the day before so it could completely cool then I made the icing the day of Mom's party.   You will need to keep the cake in the refrigerator after you ice it. 

This would be really good served with some fresh strawberries or peaches!

Light and Easy Icing

1 cup milk
1 pkg instant vanilla pudding
1 pkg cool whip

Beat the milk and instant pudding mix until it starts to thicken.  Fold in the cool whip.  Ice the cake and try not to lick the beaters too much!


I haven't tried it yet; but I think making this with chocolate pudding would be good on some cupcakes!  Or any flavor of pudding that you like.

Beth's Peanut Butter Sheet Cake

I will be forever grateful to my friend Beth for sharing this recipe with me.  It's absolutely one of the best cakes I've ever made! 

And the frosting...Oh my gosh....it's to die for.  It's very good to just eat alone right off the beater...or you can also make and put on chocolate cupcakes.



BETH'S PEANUT BUTTER SHEET CAKE

½ cup peanut butter
1 stick butter
1 cup water

Combine these in a pan, bring to a boil only. Don’t boil.  Then remove from heat.

In a separate bowl mix:
2 cups flour
2 cups sugar
½ tsp salt
1 tsp soda

Pour hot mixture into the dry mixture.  Then add:
2 eggs
1 tsp vanilla
½ cup buttermilk

Continue to beat the mixture well.  Bake in a sheet cake pan 15-18 minutes, don’t overcook or it will be dry.


Frosting:
1 cup butter, softened
1 cup peanut butter
¼ cup milk
2 tsp vanilla
4 cups powdered sugar

Mix until smooth

Strawberry Shortcake

I have a sweet tooth.
A serious one.
I can't deny it. 

But if I could only have one dessert, I really think it would have to be Strawberry Shortcake.  This dessert reminds me of home, my childhood, my Ma & Pa, and my Dad.  Not to mention that it tastes so dang good!

There are lots of ways to make shortcake, but I only like the shortcake that my Grandma (I usually called her Ma) made and that my Mom and Dad made. 

And it's even better if you can get fresh strawberries.  When I was a kid we'd go down to Lead Mine and buy a big bunch from the Mennonites.  Then we'd come back home and have Strawberry Shortcake. 

First, stem and wash your strawberries.  Mash them.  Add sugar and sit in the refrigerator.

Shortcake

2 1/3 cup Bisquick or Jiffy Baking Mix
4 tbsp sugar
3 tbsp melted butter
1/2 cup milk

Preheat oven to 425 degrees.  Mix all ingredients well.  Spray a pizza pan with Pam cooking spray and spread the dough out and bake for 12-15 minutes.

Serve the shortcake with strawberries and cool whip. 

Here's a picture of our shortcake....this is before you get serious about it and mix it all so that each bite is a good mix of shortcake, strawberry, and cool whip.  Mmmmm.

Just Married Chocolate Cake

This recipe was given to me when I got married 15 years ago by my husband’s Aunt….it was given to her when she got married in 1951.

JUST MARRIED CHOCOLATE CAKE


Source: Helen Chapman

Mix together:
½ cup butter
2 cups sugar
2 eggs

Sift together:
½ tsp salt
6 tbsp cocoa
2 cups flour

Mix together:
½ cup sour milk
2 tsp baking soda
1 tsp vanilla

Mix all together, add 1 cup boiling water over all. Beat with spoon – do not use a mixer.

Bake 350 for 30-40 minutes.

.