Jello Dream Cake

Originally in the 1994 cookbook

1 white cake mix
- Mix and bake cake, then cool for 25 minutes.

Then mix up:
1 small package of jello. Dissolve in 3/4 cup boiling water; add 1/2 cup cold water and set aside
- Take cool cake, poke holes with fork in it, pour jello mixture over cake, and put in fridge.
- Top with topping.

Topping
Mix together:
1 envelope dream whip
1 small package vanilla instant pudding
1/2 cup milk
- Beat in cold bowl 3-8 minutes. Frost cake and let set 2-3 hours.

Cocoa Fudge Cake

Originally in the 1991 cookbook

Ingredients

2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
3/4 c buttermilk
1/2 cup shortening
2 eggs
1 tsp vanilla
4 oz unsweetened cocoa

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour baking pan.
3. Measure all ingredients into large mixer bowl.
4. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
5. Pour into pan(s).
6. Bake 13x9x2 cake 40-45 minutes, and layers 30-35 minutes, or until toothpick inserted into middle comes out clean.

Cherry Cream Cheese Cake

Originally in the 1991 cookbook

Ingredients

1 crumb or baked pastry 9 inch shell
1 pkg (8 oz) cream cheese or Neufchatel cheese
1 1/3 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp vanilla extract
1 cup prepared cherry pie filling

Directions

1. Let cheese stand at room temperature until soft. Beat until fluffy.
2. Gradually stir in milk, add lemon juice & vanilla; stir until blended.
3. Pour into prepared crust. Chill 2-3 hours.
4. Garnish top of pie with cherry pie filling.

Whoopie Pie

Originally in the 1994 cookbook

Ingredients

6 tbsp shortening
1 cup sugar
1 egg
1 cup milk
1 tsp vanilla
2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
5 tbsp cocoa

Directions

1. Heat oven to 425 degrees F.
2. Cream shortening and sugar together.
3. Mix egg, milk, and vanilla.
4. Add flour, soda, salt, and cocoa. Mix thoroughly.
5. Drop by 1/2 tsp onto cookie sheet.
6. Bake for 7 minutes, or 10-12 minutes at 400 degrees F.
7. Cool cookies, spread filling between two cookies.

Filling

2 tbsp flour
1/2 cup milk
1/2 cup shortening
3 cups powdered sugar
1 tbsp vanilla

1. Mix flour and milk together. Cook until thick, then cool quickly.
2. Add shortening, salt, sugar, and vanilla. Stir together.

Pumpkin Roll

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp baking powder
3/4 cup walnuts, finely chopped (optional)

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 5 minutes on high speed.
3. Gradually add sugar. Stir in canned pumpkin. Set aside.
4. In a separate bowl, combine flour, cinnamon, ginger, cloves, salt and baking powder.
5. Combine the two mixtures and pour onto a greased and floured (or parchment paper lined) jellyroll pan. Sprinkle with walnuts.
6. Bake 15 minutes.
7. Meanwhile, sprinkle a thin dish towel with powdered sugar.
8. Turn the cake topside down on the towel and roll it up with the towel.
9. Set aside to cool.

Frosting

1 8-oz pkg of cream cheese
4 tbsp butter or margarine
1 tsp vanilla
1 cup powdered sugar

1. Beat cream cheese, butter and vanilla until fluffy on high speed.
2. Add powdered sugar and beat until fluffy again.
3. Unroll the cake and frost. Reroll.
4. Chill completely before slicing.

Slices best when frozen.

Ice Cream Roll

Originally in the 1991 cookbook

Ingredients

3 eggs, room temperature
1 cup sugar
1/3 cup water
1 tsp vanilla
1/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 4 minutes in a small bowl high with rotary beater.
3. Mix sugar, water, and vanilla and set aside.
4. Sift together, cocoa, flour, baking powder, and salt then add to previous mixture. Gently add eggs.
5. Line sheet cake pan with foil and grease foil.
6. Pour batter onto foil and bake for 10 minutes, or until golden brown.
7. Remove from oven. Drop cake out of pan onto towel covered with powdered sugar.
8. Roll towel starting at small end. Cool on rack.
9. Unroll and fill 1/4 to 1/2 quart of ice cream.
10. Reroll and refreeze.

Butterfinger Dessert

Originally in the 1996 cookbook

Ingredients

1 chocolate cake mix (with egg and oil)
2 6 serving packages instant chocolate pudding
6 cups milk
2 8 ounce tubs cool whip, thawed
3-4 butterfinger bars, crushed

Directions

1. Bake cake according to package directions for a 9x13 inch cake.
2. Let cake cool completely. Mix pudding and milk.
3. In a large bowl, layer cake (1/2 at a time), pudding, cool whip, and butterfingers.
4. Repeat.

Silver White Cake

Originally in the 1991 cookbook

One of the good recipes from the old Betty Crocker Cookbook. In that cookbook, it's called New Starlight Cake.This is a very versatile recipe and very delicious.

Ingredients

2 cups flour
1½ cups sugar
3½ tsp baking powder
1 tsp salt
½ cup shortening
1 cup milk
1 tsp vanilla
4 eggs

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour baking pan.
3. Measure flour, sugar, baking powder, salt, ⅔ cup of the milk, and vanilla into large mixing bowl. Blend ½ minute on low speed, scraping bowl constantly.
4. Beat 2 minutes high speed scraping bowl constantly.
5. Add remaining milk and eggs; beat 2 minutes high, scraping bowl occasionally.
6. Pour into pans. Bake 9x13 for 35-40 minutes, layers for 30-35 minutes, and cupcakes for 20 minutes.

Oatmeal Cake

Submitted by Chris Fowler
Originally in the 1994 cookbook

Ingredients

1/4 cup boiling water
1 cup quick cooking oatmeal
1 cup raisins
1 cube margarine, soft
1 cup brown sugar
1 cup white sugar
2 eggs, well beaten
1 1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp cinnamon
1 tsp baking soda
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
2. Pour boiling water over quick cooking oatmeal. Stir and set aside to cool.
3. Cook raisins for 3 minutes, drain and cool.
4. Mix margarine, sugars, eggs, and vanilla together.
5. Add oatmeal to mixture.
6. In a separate bowl, sift together flour, cinnamon, baking soda, and salt. Add raisins to flour mixture. Then add raisin mixture to oatmeal. Mix together.
7. Bake in a 9x13 inch pan for 45 minutes or until done.
8. Remove from oven and add topping.
9. Return to oven and broil for a few minutes. Do not burn.

Topping

2 tbsp margarine, melted
1/2 cup brown sugar
1/2 cup nuts
1/2 cup coconut
1/4 cup canned milk

1. Mix well, spread over the hot cake and broil 2-3 minutes.
2. This cake is much better if prepared a day or two before serving.

This cake can be frozen.

Carrot Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 cups sugar
1 1/2 cups oil
4 eggs
3 cups raw carrots, finely grated
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 pinch salt

Directions

1. Heat oven to 350 degrees F degrees.
2. Beat sugar, oil and eggs
3. Add remaining ingredients.
4. Grease loaf pan and bake for 45-50 minutes

Frosting

1. Beat: 1 8-oz package cream cheese, 1 package powdered sugar, 1 cube margarine.
2. Add: 1 tsp vanilla and 1 cup chopped walnuts.
3. Keep cake covered or carrots turn green.

Texas Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

When I (Chris Fowler) was a teenager, Grandma Cady lived with us in the Lynnwood house for several years. I remember one Sunday she was puttering around the kitchen trying out a recipe she found in a woman's magazine (this would be the late 1970's). That recipe turned out to be Texas Cake, and was a resounding success and soon became a staple at Cady family get-togethers.

Ingredients

2 cubes margarine
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1/2 tsp cinnamon
1 tsp vanilla

Directions

1. Heat oven to 400 degrees F.
   
2. In pot, mix margarine, cocoa and water and bring to boil.
   
3. Pour flour and sugar into pot and mix well.
   
4. Add remaining ingredients and mix well.
   
5. Pour into a well greased and floured cookie sheet. Bake 20 minutes.
   

Frosting

1 cube of margarine
4 tsp cocoa
6 tbsp milk or cream (1/4 cup + 2 tbsp)
1 box sifted powdered sugar

1. In same pot, add margarine, cocoa, and milk. Boil for 2 minutes.
   
2. Add powdered sugar. Beat until smooth and creamy.
   
3. Add lots of nuts (if desired) and spread over the warm cake.
   

Delicious with vanilla ice cream, too.

Favorite Coffee Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

While we are growing up Mom used to make this for Christmas morning and other special occasions. I believe the recipe came from the old red Betty Crocker cookbook Mom used while we were growing up. The holiday's just aren't the same without Mom's coffee cake.

My family loves it too. In fact, as I look at the plastic cover over that page in my cookbook the recipe is almost unreadable. I can see spills in at least 8 different spots, one of which I had to scrape off to read the ingredients. I usually double the recipe and cook it in a 9x13 pan so we don't run out. Now that is a sign of a great recipe!

Servings: 9-12

Ingredients

1 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
- Topping (below)

Directions

1. Heat oven to 375 degrees F.
2. Grease round layer pan, 9x1 1/2 inches, or square pan, 8x8x2 or 9x9x2 inches.
3. Blend all ingredients except topping; beat vigorously 1/2 minute. Spreead in pan.
4. Sprinkle Topping over batter.
5. Bake 25 to 30 minutes, or until wooden toothpick inserted in middle comes out clean.

Topping

Mix 1/3 cup brown sugar (packed), 1/4 cup flour, 1/2 tsp cinnamon, and 3 tbsp firm butter or margarine until crumbly.

Poor Man's Cake

Submitted by Chris Fowler.
Originally in the 1991 cookbook

When I was young and we didn't have much money, I remember Mom making this for many a family dessert. It is cheap, it doesn't dirty many dishes (always a good thing!), and you could use home-canned fruit. Delish!

Ingredients

1 cube margarine
1 cup flour
1 tbsp baking powder
1 cup sugar
1/2 tsp salt
1 cup milk
1 jar or can of any kind of fruit

Directions

1. Heat oven to 400 degrees F.
2. In a 9x13 pan melt margarine on top of stove.
3. Mix in remaining ingredients and add 1 large can of fruit (any kind) into pan.
4. Bake 20-30 minutes or until it is brown and bubbly.

Enjoy!