EARTHQUAKE CAKE

Warning: This is not a pretty cake, but it’s wonderful!
 
Grease and flour 9 x 13 pan.
 
STEP 1:
 
1 ½ Cup of Coconut
1 ½ Cup of chopped Pecans
 
Sprinkle over bottom of pan.
 
STEP 2:
 
1 German Chocolate or plain Chocolate cake mix. Mix as directed on box.
 
STEP 3:
 
1 ½ Cup of powdered sugar sifted
1 Stick of butter (or Oleo if you can find it)
1 8 oz. Cream cheese
 
Mix above ingredients together. Set aside.
 
Step 4:
 
Pour mixed cake over the pecans and coconut. Then after mixing cream cheese, 
powdered sugar, and butter dab the mixture by teaspoons over the entire unbaked 
cake.
 
Bake for 45 to 50 min. @ 350.
 
Note: Can sprinkle with powdered sugar or serve with cool whip or ice cream. But 
it’s so rich it’s great alone.

Brenda

HAWAIIAN WEDDING CAKE

Cake:
 
1 Package Yellow cake mix
1 Can Mandarin Oranges (11 oz.)
1 Can crushed Pineapple (20 oz.)
 
Prepare cake mix as directed EXCEPT add the mandarins (undrained) in place of 
the water. Bake as directed. Cool completely. Spread the pineapple over the top 
of the cake.
 
Icing:
 
1 Large container of whipped topping
1 Small package of Vanilla instant pudding
½ - 1 Cup of sweetened Coconut.
 
Mix whipped topping and pudding together. Spread mixture over the crushed 
pineapple and top with coconut. This recipe can be made into a layer cake as 
well.
 
This is my mom’s favorite cake.

Mexican Hot Chocolate

4 cups milk

3 disks (about 9 oz) Mexican chocolate, such as Ibarra, coarsely chopped (found in Mexican section of your local market)

½ tsp ground cinnamon (optional)

4 sticks of cinnamon (optional)

In medium saucepan, add milk, chocolate and ½ tsp cinnamon. Heat mixture over medium heat, stirring with whisk, until very hot and the chocolate has melted. Pour hot chocolate into mugs garnish with cinnamon sticks and a dollop of whipped cream. Enjoy on a cold winter night.

My mom used to make this for us almost every night during Christmas vacation. We would sit under warm blankets, watch a movie and enjoy our hot chocolate.

Patty Aguilar

MICROWAVE PEANUT BRITTLE

Combine in large bowl:

1/3 C. Karo (white) syrup

1 C. sugar

Microwave 2 min., stir, 2 min. more in microwave

Add: 1 C. salted peanuts

microwave 1 min., stir, 1 min. more in microwave

Add: 1 tsp. butter & 1 tsp. vanilla

microwave 1-2 min.

Add: 1 tsp. baking soda.

Poor onto greased cookie sheet & cool.

Break up into pieces

Mary Brazil

CRUMB CAKE

Cream: ½ C. butter

2 C. brown sugar until fluffy

Add: 2 C. flour

1-1/2 tsp. nutmeg

Remove: ½ C. of mixture & reserve

Add to remaining mixture: 1 egg

1 C.sour milk

1 tsp. soda

Pour into well greased square pan.

Sprinkle with reserved topping.

Bake at 350 for 30-35 min.

Cool slightly before serving

(Sour milk= 1 C. milk & 1 tbsp. Vinegar)

NOTE; This is quick & easy. Can be put in oven when dinner

is served & be ready at dessert time.

Mary Brazil

Lemon Curd Trifle with Fresh Berries

Ingredients

• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup (1 stick) unsalted butter, cut in chunks
• 1 pint fresh strawberries, stemmed and halved lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 2 cups sweetened whipped cream
• 1 prepared lemon pound cake, sliced
• 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
• Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mint.

Terri

Carmel Brownies

This recipe is from my friend and neighbor, Rebecca London, Water Lily street’s Bree Van De Camp! These are yummy and you will not be able to keep them around long!

1 bag of 50 caramels, unwrapped (a great helper job!)

1 box of German chocolate cake mix

1 can evaporated milk

¼ cup butter (1 stick)

1 cup chocolate chips

1 cup chopped pecans (optional)

Melt the butter in a glass bowl and combine with the cake mix and 1/3 cup evaporated milk.

Press ½ of this cake mixture into a 9×13 pan. Bake at 350° for 6 minutes.

While the above is baking, melt the caramels and 1/3 cup evaporated milk over low heat in a saucepan. Use a low heat to ensure the caramel mixture does not burn.

Remove the pan after the 6 minutes and top with the chocolate chips and nuts (optional). Pour the melted caramel mixture over on top of this. Crumble the remaining ½ of the cake mixture over the caramel and nuts. Continue baking for another 15 – 18 minutes. Cool and cut into squares.

Janet

MICROWAVE LEMON PIE FILLING

Filling: Mix 1-1/2 c. sugar

1/3 c. corn starch

1-1/2 c. boiling water. After adding boiling water, cook 2 minutes. Stir well – cook 2-1/2 min. longer, until transparent. Stir again. Gradually add hot mixture to 3 slightly beaten egg yolks. Mix well. Cook 45 sec. Stir in 1/3 c. lemon juice, 1 tbsp. lemon rind and 3 tbsp. margarine. Cool slightly.

Note: After making filling this way I never again bothered with double boiler and all that stirring again. (Made meringue the usual manner.)

Jackie Walker (Richard’s Mom) gave me this recipe over 20 years ago.

STRAWBERRY CAKE

1 WHITE CAKE MIX PLUS 4 T FLOUR

1 3 0Z STRAWBERRY JELLO

4 EGGS

3/4 CUP OIL

1 10 OZ FROZEN STRAWBERRIES

MIX ALL INGREDIENTS.  PUT IN 9X13 BAKING DISH

BAKE ABOUT 45 MINUTES @350

GOOD WITH NO FROSTING OR USE COOL WHIP

REFRIGERATE