Mom’s Apple Crisp

4 cups apples IMG_20151104_130545_040

3/4 cup brown sugar

1/2 cup white sugar

6 Tbsp flour

1/2 cup oatmeal

3/4 tsp cinnamon

1/3 – 1/2 cup margarine, softened

Heat oven to 375°. Grease 9 x 9 pan. Cut up apples and put in pan. Mix all other ingredients and sprinkle on top. Bake for 30 – 40 minutes.



Peach Dump Cake

Double recipe for 9 x 13 pan.

Put peaches in 8 x 8 or 9 x 9 pan.

Pour 1/2 yellow cake mix on top. Slice up a 1/2 stick of butter into little pats and arrange evenly on top.

Mix together 1/2 cup brown sugar and 1/4 tsp cinnamon and sprinkle on top.

If desired, sprinkle 1/4 cup of walnuts on top.

Bake 375° for 40 – 45 minutes.


Hot Fudge Pudding Cake

1 1/4 cups granulated sugar, divided

1 cup flour

7 Tbsp cocoa, divided

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/3 cup butter or margarine, melted

1 1/2 tsp vanilla extract

1/2 cup packed light brown sugar

1 1/4 cups hot water

whipped topping (optional)

Heat oven to 350°. In large bowl, stir together 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into 8 or 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter. Pour water over top. Do not stir. Bake 35 – 40 minutes or until center is almost set. Cool 15 minutes; spoon into dessert dishes. Spoon sauce from bottom of pan over top of cake. Serve warm with whipped topping, if desired.


Mom’s Quick Chocolate Cake

2 cups flour

1 1/2 cups sugar

1/2 cup cocoa

2 tsp soda

1 tsp salt

1 cup salad dressing

1 cup cold water

1 tsp vanilla

Grease and flour a 9 x 13 cake pan. Sift together dry ingredients in bowl. Mix well and add salad dressing, cold water and vanilla. Beat until smooth and glossy. Bake 350° for 30 – 35 minutes.


Sue’s Carrot Cake

2 cups flour

1 1/2 cups sugar

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

2 tsp soda

1 cup oil

3 cups grated carrots

4 eggs unbeaten

1/2 cup nuts

Sift flour, sugar, baking powder, cinnamon, salt and soda. Beat in oil, eggs and carrots. Mix all. Add nuts. Bake 350° for 1 hour.

Cream Cheese Frosting

8 oz. cream cheese

1 stick butter, softened

4 cups powdered sugar

2 tsp vanilla

1/2 cup nuts (optional)


Old-Fashioned Spice Cake – from

  • 1 cup raisins

  • 1 cup water

  • 1/2 cup shortening

  • 1 egg

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 cup chopped walnuts

  • 3/4 cup white sugar

  • 1/2 teaspoon baking soda

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch pans. In a saucepan, simmer the raisins in the water on medium low heat.

  2. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly.

  3. Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan.

  4. Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.


Strawberry Cheesecake Bites



  • 1 3/4cups shortbread cookie crumbs (about 30 square cookies)

  • 1tablespoon sugar

  • 3tablespoons butter, melted


  • 48 ounce packages cream cheese, softened

  • 1 1/4cups sugar

  • 1/4cup all-purpose flour

  • 3eggs

  • 1tablespoon vanilla

  • 1/2cup sour cream


  • 1 1/2cups sour cream

  • 1/4cup honey

  • 1teaspoon vanilla


  • Honey (optional)

  • Sliced strawberries


  1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy-duty foil or parchment paper, leaving 1 inch of foil hanging over edges of pan; set aside. For Shortbread Crust, in a medium bowl combine crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined. Press mixture into the bottom of prepared pan.

  2. For Filling, in a very large bowl beat the cream cheese and sugar with an electric mixer on medium to high speed until fluffy. Beat in flour until combined. Add eggs and vanilla; beat on low speed until just combined. Stir in sour cream. Pour filling in crust-lined pan. Bake for 40 minutes.

  3. For Sour Cream Honey Topper, in a medium bowl stir together sour cream, honey, and vanilla. Remove cheesecake from oven. Spread mixture over hot cheesecake. Bake for 10 minutes more. Cool in pan on a wire rack for 1 hour. Cover; chill at least 4 hours.

  4. Use foil to lift uncut bars from pan. Cut into 54 bites. Top each square with a strawberry slice. If desired, drizzle with additional honey.


Lavender Lemon Pudding Cakes


  • cup milk

  • tablespoon plus 1/2 tsp. dried lavender

  • lemons

  • Butter, softened

  • Granulated sugar

  • tablespoons granulated sugar

  • 1/4 cup all-purpose flour

  • tablespoon butter, melted

  • eggs, separated

  • coarse or rock sugar (optional)

  1. Preheat oven to 350 degrees F.In a small saucepan combine milk and 1 Tbsp. lavender over medium heat until just simmering. Remove from heat; let stand for 15 minutes. Strain; discard lavender.

  2.  Finely shred 1 Tbsp. peel from lemons. Juice lemons (1/4 cup). Set aside. Butter six 6-oz. ramekins or custard cups with softened butter; sprinkle each with sugar tapping out any excess. Set aside.

  3.  In a large bowl combine 2 Tbsp. granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and strained milk. Whisk milk mixture into flour mixture until smooth; set aside.

  4. In a small bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 Tbsp. sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of the egg whites into the lemon mixture to lighten. Fold in remaining egg whites (batter will be thin).

  5. Pour batter into prepared dishes, filling each three-fourths full; place in a shallow baking pan. Bake 20 minutes or until tops spring back when lightly touched. Remove pan from oven and cool cakes on a wire rack for 5 minutes. Place remaining dried lavender and rock sugar in a blender. Cover; blend until fine. Sprinkle over cakes. Serve warm.

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