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Main Dishes | Breads & Rolls | Desserts

Desserts
 
 
Caramels
Posted on 2017 Jan 05 by Amanda

1 pound butter

2 pounds light brown sugar

16 oz. light corn syrup

2 cans sweetened condensed milk

2 tsp. vanilla

1/4 tsp. Salt

Put parchment paper in a 9x12 pan being sure it covers the bottom and sides.  Melt butter in a large pot.  Add brown sugar.  Stir in corn syrup; mix well.  Slowly add the milk.  Cook and stir constantly over medium heat until candy thermometer reaches 250 degrees about 25 minutes. Add vanilla and salt.  Pour caramel mixture in pan and let cool for several hours or overnight.  Turn out on cutting board, cut and wrap in wax paper. Makes 5 pounds of candy or about 180 caramels.

 


Pineapple Upside Down Cake
Posted on 2017 Jan 05 by Amanda

1/2 cup butter, melted

1/2 cup packed brown sugar

1- 20 oz. can pineapple slices, reserve juice

1 jar maraschino cherries

1 box pineapple cake mix

1- 3.4 oz box vanilla instant pudding mix

3 eggs

1/3 cup vegetable oil

1/3 cup milk

Preheat the oven to 350 degrees. Spray bundt pan.  Evenly pour the melted butter into the bottom of the pan and top with the brown sugar.  Cut the pineapple rings in half and alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together.  Add the reserved pineapple juice and milk.  Add the eggs and vegetable oil, and mix until fully blended.  Pour the batter evenly over the pineapple and cherries.  Bake 30 minutes, or until toothpick comes out clean.

 


Pecan Pie
Posted on 2016 Nov 19 by Amanda

1 cup white Karo syrup

1/3 cup flour

1 cup sugar

1 cup pecan halves

3 whole eggs

1/2 stick margarine, melted

1 tsp. Vanilla 

Beat eggs and add margarine.  Stir flour and sugar together. Gradually add flour to butter and eggs. Beat well, add syrup, vanilla and nuts. Bake at 300 degrees for 1 hour.


Orange Pineapple Sunshine Cake
Posted on 2016 Jun 28 by Amanda

1 box yellow cake mix

4 eggs

1/4 cup applesauce

1 can mandarin oranges with juice

Mix everything and bake 350 degrees 35-40 minutes. Cool to warm.

Icing

Large container of cool whip

1 can crushed pineapple with juice

1 box instant vanilla pudding

Mix and spread on warm cake. Put in refrigerator.


Blueberry Delight
Posted on 2016 Mar 08 by Amanda

2 cups fresh blueberries

1/4 cup sugar

2 tablespoons cornstarch 

1/4 cup water

1 (8 oz.) can crushed pineapple, drained

1 (8oz.) pkg. softened cream cheese

1 cup sifted powered sugar

1 (12oz.) whipped topping, divided

1/2 cup finely chopped pecans

 

Line a 13x9 inch pan with a graham cracker crust.  Combine blueberries and 1/4 cup sugar in a small saucepan.  Combine cornstarch and water.  Add to the blueberry mixture.  Cook over low heat until thick, stirring constantly.  Remove from heat.  Add the pineapple.  Set aside and cool.  Combine cream cheese and powered sugar.  Beat until fluffy.  Stir in 3 cups whipped topping.  Layer in the pan cream cheese mixture, blueberry mixture and top with whipped topping and pecans.

 


Chocolate Chess Pie
Posted on 2016 Jan 08 by Amanda

1 1/2 cups sugar
3 tablespoons cocoa
2 eggs slightly beaten
1/2 stick margarine, melted
1 teaspoon vanilla
1 small can evaporated milk

Mix sugar and cocoa, then add everything else.  Bake at 350 for 45 minutes in an unbaked pie shell. Don't over bake.