Cake:
1 ½ cups sugar
2 cups flour
2 tsp. baking soda
1 #303 can crushed pineapple
Mix ingredients by hand with a large spoon. Spread mixture in a “Pam-sprayed” 9 x 13 pan. Bake at 350 degrees for 35 minutes.
Frosting:
1 ½ cups sugar
1 stick oleo
1 small can of evaporated milk
½ cup coconut
Bring ingredients to a boil. Boil about 4 minutes. Pour over hot cake.
This recipe was given to me by Sharon Pease. Her husband, James, worked with me at Clearspan in Gulfport.
1 ½ cups sugar
¼ cup cornstarch
¼ tsp. Salt
½ cup fresh lemon juice
3 egg yolks, beaten
2 tbsp. Butter or margarine
1 ½ cups boiling water
1 large can crushed pineapple, undrained
1 baked 9” pie shell
Meringue
Mix sugar, cornstarch and salt together in saucepan. Gradually blend in lemon and pineapple juices, using a wire whisk. Blend in egg yolks and add butter (cut into small pieces). Stir in boiling water. Cook over medium heat, stirring constantly, until mixture reaches a full boil. Reduce heat and boil 1 minute longer. Fold crushed pineapple into hot cooked mixture. Pour into cooked pie shell and top with meringue, sealing edges to crust. Bake at 350 degrees for 12 to 15 minutes, until golden brown. Cool for at least 2 hours before cutting.
½ cup (1stick) margarine
1 cup brown sugar
Large can of crushed pineapple
1 pkg. Yellow cake mix
Melt margarine in 9 x 13 pan. Add brown sugar and pineapple. Mix up well. Mix cake according to package directions. Pour over mixture in pan. Bake at 350 degrees for about 45 minutes. Let stand for about 5 minutes and turn upside down on large platter or cookie sheet.
1 Graham Cracker Crust
1 small can frozen pink lemonade, thawed
1 can Eagle Brand milk
Large Cool Whip
Mix Eagle Brand milk and pink lemonade. Fold in Cool Whip, reserving enough to top the pie with. Pour into crust. Top with remaining Cool Whip. Refrigerate.
Mother gave me this one. You can also make it a chocolate pie by substituting a large package of instant chocolate pudding and 1 ½ cans (from the Eagle Brand) of water instead of the pink lemonade.
2 ½ cups flour
¾ cup sugar
¾ cup applesauce
2 ½ tsp. Baking soda
¾ tsp. Salt
3 ¾ cups Post Raisin Bran
½ qt. Buttermilk
½ cup cooking oil
2 eggs, beaten
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, applesauce, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again. Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to 6 weeks. As needed, fill lightly greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes about 2 dozen muffins.
Roast of your choice
Potatoes
Carrots
Onions, if desired
Lipton Onion Soup Mix
Garlic Salt & Pepper
Hot Water
2 to 3 Tbsp. Cooking Oil
You can use any kind of roast. I prefer rump, chuck or an arm roast. This will also work with a pork roast.
Season roast with garlic salt and pepper. Heat oil in dutch oven. Put the roast in the hot oil and brown on all sides. Add onion soup mix and then add hot water. You don’t have to cover the roast with the water, but I usually have the water almost to the top of the roast to make sure I have enough liquid left when the roast is done to make good gravy. Put cover on dutch oven. Cook the roast at about 350 to 375 degrees until it’s good and tender. I think the longer and slower you cook a roast, the more tender it will be. If the water cooks away before the roast is done, it’s OK to add more while it’s cooking as long as you add hot water and not cold. Add your potatoes and carrots about an hour before the roast is done. If you don’t want potatoes and carrots, the recipe still works fine without them.
When the roast is tender, remove it from the pan and make your gravy as follows:
Combine about 1/3 cup of flour and 2 cups very hot water, mixing until there are no lumps. Add to liquid in dutch oven. Add salt and pepper to taste. Cook until it thickens.
Beat together:
2 cups canned pumpkin
1 cup cooking oil
2/3 cup water
4 eggs
Add:
3 1/3 cups flour
4 cups sugar
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 cup raisins
1 cup chopped pecans
Bake at 350 degrees for 1 hour and 15 minutes in 3 greased loaf pans. Can be frozen for later use.
Can be frosted with:
3 oz. Cream cheese
3 Tbsp. butter
½ box powdered sugar
A recipe similar to this was in the Sacramento Union in 1975. I’ve just made a couple of changes to suit my taste.
Filling:
2 (3 ounce) package cream cheese, softened
1/3 c sugar
1 t flour
1 egg
2t grated orange peel (optional)
Pumpkin Batter:
1 c canned pumpkin
½ c vegetable oil
2 eggs
1 ½ c sugar
½ t salt
½ t ground cloves
½ t cinnamon
1 2/3 c flour
1 t baking soda
1 c chopped pecans
Heat oven to 325 degrees. For filling, beat together cream cheese, sugar, and flour in a medium bowl. Add egg, mix well. Stir in orange peel, if desired; set aside.
For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl. Stir in sugar, salt, cloves, & cinnamon: mix well. Stir in flour and baking soda; blend in pecans. Pour half of batter into a greased and floured 9×5” loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, spreading to cover filling. Bake 1-1/2 hours or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; transfer bread to wire rack and cool completely. Makes 12-15 servings.
Lenora Carpenter gave me this recipe and it’s great. Be careful when you add the last layer of batter, otherwise the filling will come to the top.
1 stick margarine or butter
½ cup flour
½ cup sugar
½ cup milk
1 tsp. baking powder
1 qt. Frozen peaches or 1 can of your favorite fruit pie filling
Melt margarine in baking pan. Make a batter of flour, sugar, baking powder and milk. Pour batter in baking pan on top of melted margarine. Pour peaches or pie filling on top of that. Sprinkle a little additional sugar over it. Bake at 350 degrees for 45 minutes.
Another one of Mama-T’s recipes.
1 lb. Fresh plums, pitted and quartered
1 cup sugar
1 cup heavy cream
1 egg white
2 Tbsp. sugar
¼ tsp. vanilla
1 cup dairy sour cream
Put plums in a sauce pan and sprinkle the cup of sugar over them. Let stand until sugar dissolves and juices form. Bring to a boil and simmer until tender, about 8 to 10 minutes. Pureee in blender. Cool and chill. Combine heavy cream, egg white, 2 Tbsp. sugar and vanilla in mixing bowl and beat until stiff. Fold in sour cream and plum puree. Pour into freezer safe container (can use ice cube trays). Freeze until firm. Garnish with whipped cream, if desired.
Iola Michael gave me this recipe when we lived in California.
