CAKES AND PIES:
 
 

Mayonnaise Cake: 1 C.mayonnaise 2 C. cake flour 1 C. water 1 C. sugar 2 tsp. baking soda 1 tsp. vanilla pinch of salt 4 TBS. cocoa

Mix first three  ingredients in LARGE bowl.  Mix next three (dry) ingredients in smaller bowl.  Add the dry ingredients alternately with the water and vanilla to the large bowl. Beat 2 minutes.  Pour into a long pan or 2 regular cake pans, greased.  Bake at 350°  for 35 minutes. Let cool, then frost with butter frosting , cream cheese frosting.  Very Moist!! Kissa-PA

 

Tomato Soup Cake: 2 C. sifted cake flour 2/3 C. raisins 1 TB. baking powder 3/4 C. chopped nuts 1/2 tsp. baking soda 1/2 C. shortening 1/2 tsp. cinnamon 1C. sugar 1/2 tsp. nutmeg 2 eggs, well beaten 1 can tomato soup (Do not dilute)

In small bowl, sift together the 5 dry ingredients.  In large bowl, cream together shortening, adding sugar gradually,  then eggs, mixing thoroughly.  Add  flour mixture alternately with tomato soup.  Stir until smooth.  Fold in raisins and nuts. makes 2 layers, or 1- 13X9 pan, greased. Bake at 375°   about 35 minutes.  Frost  as desired.  My personal favorite is cream cheese frosting for this cake.  I have this once a year for my birthday. It tastes like spice cake. Kissa-PA

Texas Pecan Candy Cake:

½ lb. candied cherries - quartered (1 ½ cups)
½ lb. candied pineapple - coarsely chopped (1 cup)
½ lb. pitted dates - coarsely chopped ( 1 ½ cups)
1 tsp. all purpose flour
4 ½ cups coarsely chopped pecans (1 pound, shelled)
4 oz flaked coconut (1 ¼ cups)
1 can sweetened condensed milk
Preheat oven to 250°.  Grease and flour angel food cake pan with removable bottom. Combine cherries, pineapple and dates in a very large bowl.  Sprinkle with flour and toss to coat well.  Add pecans and coconut. Toss to mix.  Add milk, stir to mix well.  Spoon into pan, smoothing top. Bake in 250° oven for 1 ½ hours. cool in pan on rack.  Remove from pan.  Wrap tightly in foil and refrigerate at least 2 weeks.  Slice very thin with a serrated knife.
GranKY
 
 

No Bake Cheescake:

1 lb pkg. of cream cheese..pineapple flavored is nice
1/2 Cup cold water
2 beaten egg yolks
1/2 pint whipping cream, whipped
1 tsp. vanilla
2 envelopes unflavored gelatin
1-19 oz. Canned crushed pineapple
1 C fine white sugar or regular granulated sugar
3/4 C milk
egg whites from those 2 eggs, stiffly beaten
1 box of graham wafer crumbs or 25 double g.w.crackers crushed.
3 tbsp. icing sugar (XXXX) or white sugar
8-10 tbsp. melted butter ( butter is best )

Soak gelatin in cold water and set aside.  Combine in saucepan; milk, sugar & egg yolks.  Cook until thick.
Add gelatin mixture. Mix and cool.  Cream cheese and add gelatin mixture.  Fold in whipping cream, stiffly beaten egg whites, vanilla, pineapple and juice. ( this will be runny until gelatin sets)

Crumb crust:
Mix crackers, icing sugar & butter together thoroughly.
Use 2/3 cup of mixture for the bottom of large pan or 2 small ones.  You can bake at 350° for 5 mins. but not necessary.  Add filling & sprinkle remaining crumbs on top.
Chill, preferably over night.  This makes a large recipe and is "to die for"...in the vernacular of the young.
Your pan has to be at least a 13 x 9, a little larger wouldn't hurt depending on your choice of thickness of the cake.

justlois CAN

Pumpkin Cake from my mother Marge:

1 large can of pumpkin ( not squash as we get here in Canada)
4 eggs
1/2 c white sugar
1 can  2% pacific milk (evaporated milk)
2 tsp. cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 large yellow cake mix ( must be yellow and large)
1 c melted butter ( always use butter)

Mix first 7 ingredients . Put in large pan 13 x9 or 14 x9, sprinkle with cake mix.  Pour 1 cup melted butter over mix, bake at 350° for 1-1/2 hours.  This is absolutely delicious and a little bit goes a long way. It is party size.  enjoy!!

justloisCAN
 

Never Fail Pastry Crust:

5 Cups flour
3 tbsp. brown sugar
1 tsp baking powder
3/4 tsp salt
1 lb shortening /lard
2 tbsp. vinegar
1 unbeaten egg

Combine dry ingredients, cut in shortening/lard.  Place egg in cup and fill to 3/4 with cold water; add vinegar stir & add to flour mixture.  Refrigerate before using. Can be frozen or kept in the fridge for up to 3 weeks.  This is the only recipe my family and I use.

justloisCAN
 

Apple Cake:

Batter:
1/2 Cup white sugar
1/2 Cup butter or margerine
3 eggs
3/4 Cup milk
grated lemon rind (opt.)
1-1/4 Cup flour
1-1/2 tsp. baking powder

Topping: 1/3 Cup brown sugar
1/2 tsp cinnamon
5 apples, peeled, cored and quartered

Cream butter and sugar together, add eggs, one at a time. Add lemon rind, flour and baking powder. Add milk & mix.  Press apples into top of cake & sprinkle with a mixture of the cinnamon and sugar.  Bake 325° approx 1 hour.

Brown Sugar Sauce  (opt. but excellent over the cake)
Boil until color changes
1-1/2 Cups brown sugar
2 tbsp. cornstarch
1 tbsp. butter
a few drops of lemon juice
1 tsp. vanilla
Serve over individual servings of apple cake.

justloisCAN