#545 - Baked Corn

(by Helen L. [Orwig] Clark)

1 14-16oz. can cream style corn
5 TBSP white sugar
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/2 cup regular milk
2 beaten eggs
dash of cinnamon
2 TBSP melted butter

In a large bowl add corn, white sugar, flour, salt, pepper, nutmeg--stir well. Add the milk and stir. In a separate container beat the two eggs, then add the beaten eggs to the corn mixture and stir. Pour entire corn mixture into a baking dish and sprinkle a dash of cinnamon and 2 TBSP melted butter over the top. Place baking dish on a cookie sheet to catch any spillage while baking. Bake uncovered at 350 degrees for 1 hour.

#544 - Fresh Coconut Cake

(by Joan [Naylor] Gautsch)

1 cup Crisco shortening
2 cups white sugar
4 egg yolks
4 egg whites
3 cups sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 cup coconut milk (from a fresh ground coconut--while we don't recommend it, you could substitute canned coconut milk if you don't have access to fresh coconut)
1 1/2 tsp. vanilla
1 cup fresh ground coconut (while we don't recommend it, you could substitute Baker's angelflake coconut if you don't have access to fresh coconut)
Extra fresh ground coconut OR Baker's angelflake coconut for sprinkling top of cake (fresh coconut highly recommended)
Frosting: 1 cup regular milk, 5 TBSP flour, 1 cup white sugar, 1/2 cup Crisco shortening, 1/2 cup butter, 2 tsp. vanilla

Beat egg whites until stiff--set aside. In a mixer beat sugar, Crisco and egg yolks. Add flour and coconut milk alternately, beating after each addition. Add vanilla & ground coconut--beat. Add salt and baking powder--beat. Remove bowl from mixer and fold in stiffly beaten egg whites. Pour batter into a 9 x 13 cake pan. Bake at 375 degrees for 35 to 45 minutes. Insert a toothpick after 35 minutes--if it comes out clean the cake is done--if not, return to oven for a few minutes and retest. Frosting: in a saucepan constantly stir and heat milk and flour until thick--remove from heat and let stand until it's cold (MUST be cold). In a mixer add white sugar, Crisco, butter--beat until smooth. Add the flour mixture and the vanilla--beat until smooth. Frost the cooled cake, then sprinkle fresh ground coconut OR Baker's angelflake coconut over the top until entire top of the cake is covered with coconut.

#543 - Peach Poundcake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
6 eggs
1 tsp. almond extract
1 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
3 cups diced peaches (whether you use fresh, canned or frozen, all should be at room temperature and then drained)
Domino's powdered sugar for dusting

In a mixer add butter, white sugar--beat. Add eggs one at a time--beat after each. Add almond extract and vanilla--beat. In a separate bowl combine flour, baking soda and salt--stir with a spoon. Add flour and sour cream to the butter mixture in the mixer--beat until smooth. Remove bowl from mixer and lightly fold in the diced peaches. Pour batter into a greased and floured 10" tube pan. Bake at 350 degrees for 55-65 minutes or until inserted toothpick comes out clean. Cool 15-20 minutes, then invert and dump on to a serving plate. Sprinkle the top with Domino's powdered sugar.

#542 - Radio Chocolate Cake

(by Orah [Kling] Seiple and Oleta B. Reed)

2 eggs
1 cup Crisco shortening
1 cup sour milk (in a measuring cup add 1/2 tsp. vinegar, then fill the rest with milk to the 1 cup line)
2 tsp. baking soda
1 tsp. salt
2 cups white sugar
1 cup Hershey's cocoa
2 1/2 cups sifted flour
2 tsp. vanilla
1 cup boiling water
Frosting: 1lb. Domino's powdered sugar, 1/2 cup softened butter OR Parkay margarine, 3-4 TBSP milk, 1 tsp. vanilla.

In a mixer add eggs, Crisco, sour milk, baking soda, salt, white sugar, vanilla, and boiling water--beat. Add sifted flour a little at a time--beat. Add cocoa--beat well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 375 degrees for 40-45 minutes or until inserted toothpick comes out clean (top of cake usually cracks across the top). Cool the cake. Frosting: in a mixer add powdered sugar, butter OR Parkay, 3 TBSP milk, and vanilla--beat until smooth and creamy. Add 1 TBSP milk and beat again if frosting is too stiff.

#541 - Lemon Meringue Cupcakes

(by Shirley McNevich)

1 - 18.25oz. Duncan Hines white cake mix
1 1/3 + 1/2 cup cold water
1/2 cup sour cream
2 egg whites
1 egg
2 TBSP canola oil
2 TBSP grated lemon zest
12 TBSP white sugar
2 TBSP meringue powder

In a mixer add cake mix, 1 1/3 cups water, sour cream, 2 egg whites, 1 egg, and canola oil--beat for 30 seconds until mixed, then beat on high for 2 minutes. Remove bowl from mixer and fold in lemon zest using a spoon. Fill muffin tins with cupcake liners and fill each 2/3 full of batter. Bake at 350 degrees for 28-30 minutes or until inserted toothpick comes out clean. Remove from oven, cool 10 minutes and remove cupcakes from tins--cool completely. Increase oven temperature to 425 degrees. Place all of the cooled cupcakes on cookie sheets. In a mixer add 6 TBSP white sugar, meringue powder and 1/2 cup water--beat on medium speed 5-7 minutes until peaks form. Add remaining 6 TBSP white sugar and beat another 5 minutes until stiff. Spread cupcakes with the meringue mixture and bake at 425 degrees for 5 minutes or until lightly browned.

#540 - Cream Cheese Brownies

(by Shirley McNevich)

4oz. German sweet chocolate (Baker's Brand)
2 TBSP butter
3 eggs
1 1/2 tsp. vanilla
1 cup white sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 - 3oz. Philly cream cheese (softened)

In a small saucepan on low heat, melt chocolate and butter while stirring. In a large bowl beat 2 eggs and 1 tsp. vanilla--add 3/4 cup of the white sugar and beat with a spoon until batter is thick. In a separate bowl add flour, baking powder and salt--mix with a spoon. Add flour mixture to the egg mixture and beat well--add the chocolate mixture in next and stir well. In a separate bowl beat cream cheese and 1/4 cup white sugar until creamy--add 1 egg to the cream cheese and 1/2 tsp. vanilla--beat well. Pour half of the chocolate batter into a greased 8 x 8 x 2 baking dish. Spread cheese mixture as the second layer. Add the rest of the chocolate mixture as the top layer. Bake at 350 degrees for 35-40 minutes. Do not overbake.

#539 - Baked Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
2 - 15oz. cans Hunt's tomato sauce
1 - 8oz. box elbow macaroni
1 - 3oz. package Philly cream cheese
1 cup Breakstone's sour cream
1/2 cup grated Cracker Barrel cheddar cheese

In a skillet, brown the beef with the chopped onion, salt and pepper--cook until browned. Add tomato sauce to the browned beef and lower heat to simmer--stir and cook on low for 15 minutes, stirring so it doesn't burn. While that's cooking, cook macaroni according to box directions--drain well but don't rinse. In a bowl combine cream cheese and sour cream--stir well. Grease a large casserole dish. Layer beef, then macaroni, then sour cream. Keep layering until you are out of ingredients, then add the cheddar cheese to the top. Bake at 350 degrees for 20 minutes or until hot.

#538 - Ice Cream Pumpkin Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker crust
1 pint chocolate chip ice cream (softened)--NOT mint chocolate chip
1 pint vanilla ice cream (softened)
1 cup Libby's canned pumpkin
1 TBSP cinnamon sugar (pre-mixed)
1 - 8oz. Cool Whip

Spread softened chocolate chip ice cream evenly over the bottom of the graham cracker crust. Place pie in the freezer for 3 hours or until well hardened. In a small bowl mix softened vanilla ice cream, pumpkin and cinnamon sugar--mix thoroughly. Remove pie from freezer and spread pumpkin/vanilla ice cream mixture on top of chocolate chip ice cream. Return to freezer for at least 3 hours until hardened (preferably overnight). Serve with Cool Whip. Keep frozen.

#537 - Cooked Corn on the Cob

(by Shirley McNevich)

12 ears of corn (husked) and rinsed
1 tsp. salt per dozen ears of corn
2 tsp. white sugar per dozen ears of corn
salt, pepper and butter for serving

Put husked corn in a large pot and fill with water until all corn is covered. Turn stove on high, then add salt and sugar. Put a lid on so the corn will cook faster. When water starts to boil (rolling boil) time it for 12 minutes. Turn heat off and remove corn using tongs and place them on a serving plate. Serve with butter and pepper--corn was already salted but you may want extra salt. Corn will be hot so use corn holders.

#536 - Grilled Corn on the Cob

(by Shirley McNevich)

ears of corn on the cob (still in the husks)
butter
ground pepper (preferably from a pepper mill)
salt

Carefully pull the husks down (but do NOT remove them) from each ear of corn. Butter them generously and grind pepper from a pepper mill on the butter (to your taste), then sprinkle with salt. Pull the husks back up and cook on the grill (you can also wrap each husked ear of corn in aluminum foil if you wish). Turn a few times while cooking. To check for doneness, carefully open one husk and poke corn with a fork--if it seems too hard, cook them longer.

#535 - Vanilla Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla instant pudding
4 eggs
1/2 cup canola oil
1 cup water
Frosting: 1 - 3oz. box Jell-O vanilla instant pudding, 1 cup milk, 1 - 8oz. Philly cream cheese, 1 - 8oz. Cool Whip (thawed), 1 - 20oz. can Dole crushed pineapple (well drained)

In a mixer add cake mix, first box of pudding mix, eggs, canola oil and water - beat well. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool the cake. In a mixer add second box of pudding mix, milk, cream cheese --beat. Remove from mixer and fold in Cool Whip and crushed pineapple--frost the cake.

#534 - Fresh Berry Cake

(by Shirley McNevich)

1 cup white sugar
2 TBSP baking powder
1 rounded TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh berries, 1/2 cup white sugar, 1 cup boiling water

In a mixer add Crisco, white sugar, baking powder--beat. Add milk and flour a little at a time--beat. Pour batter into a greased 9 x 13 x 2 cake pan. In a separate bowl add berries, white sugar and boiling water--stir. Pour topping on top of the cake batter. Bake at 350 degrees for 35 minutes--test with a toothpick for doneness.

#533 - Fresh Strawberry Cake

(by Shirley McNevich)

1 - 18.25 oz. Duncan Hines white cake mix
1 - 3oz. box strawberry Jell-O
3 eggs
1/3 cup vegetable oil
3/4 cup water
1 1/4 cups sliced fresh strawberries (slice them small and thin)
Icing: 1/4 cup softened Parkay margarine, 1 - 1lb. box Domino's powdered sugar, 1 1/4 cups sliced fresh strawberries (slice them small and thin)

In a mixer, beat white cake mix, Jell-O, eggs, oil and water. Remove from mixer and stir in the first 1 1/4 cups sliced strawberries. Pour batter into greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 35 minutes or until inserted toothpick comes out clean. Cool before frosting. Frosting: beat Parkay and sugar, then stir in second 1 1/4 cups sliced strawberries. Frost the cake.

#532 - Lemon Cooler Punch

(by Shirley McNevich)

1 - 7.5oz. cardboard carton frozen Minute Maid 100% pure lemon juice (thawed)
2/3 cup white sugar
1/2 cup honey
1 egg white
12-16 ice cubes
2 - 28oz. bottles chilled ginger ale soda

In a blender combine lemon juice, sugar, honey, egg white and ice cubes--blend on high until ice is crushed. Blend until foamy. Pour into a 3qt. punch bowl and stir in ginger ale just before serving.

#531 - Shoo Fly Cupcakes

(by Aunt Hazel [Haupt] Herman)

4 cups of sifted flour (measure before sifting)
2 cups of Domino Sugar (one white and one dark brown)
1 tsp salt
1 cup Crisco shortening - Mix these ingredients by hand until they get crumby. Take out 1 cup of this crumb mixture and save to top the cupcakes.

For the liquid part of the cake:
1 cup Brer Rabbit Green Label baking molasses
2 cups warm water
1 TBSP Arm and Hammer baking soda

Stir the molasses, warm water and baking soda by hand with a spoon. Stir crumb mixture into the liquid. Place cupcake liners into cupcake pans and fill each 2/3 full with the molasses batter. Sprinkle a few of the reserved crumbs on the top of each cupcake. Bake at 325 degrees for 25-30 minutes. Test if they're done using a toothpick. Poke a cupcake with toothpick after 25 minutes. If toothpick comes out clean, they're done. If it doesn't come out clean, leave them in a few more minutes and retest. Hint: bake just 1 cupcake as a test to see how long it takes in your oven.

#530 - Pumpkin Swirl Cheesecake

(by Shirley McNevich)

Crust: 2 cups graham cracker crumbs, 1/2 cup melted Parkay margarine
Batter: 2 - 8oz. Philly cream cheese, 3/4 cup white sugar, 1 tsp. vanilla, 3 eggs, 1 cup Libby's canned pumpkin, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg

In a bowl combine graham cracker crumbs and melted Parkay--press mixture into the bottom and up the sides of a 9" springform pan. In a mixer add cream cheese, 1/2 cup of the white sugar, vanilla, and eggs--beat. Take out 1 cup of the cream cheese mixture and reserve it. Add the pumpkin, remaining 1/4 cup white sugar, cinnamon and nutmeg to the mixer with the cream cheese batter--beat well. Pour half of the pumpkin/cream cheese mixture into the graham cracker crust. Pour 1/2 of the reserved cream cheese mixture on top of the pumpkin batter. Pour remaining pumpkin mixture on next. Drizzle the remaining reserved cream cheese mixture on top. Use a table knife to swirl the whole batter so it has a marble effect. Bake at 350 degrees for 55 minutes. Cool on counter, then refrigerate well before serving. Keep refrigerated.

#529 - Pumpkin Cake Roll

(by Shirley McNevich)

3 eggs
1 cup white sugar
2/3 cup Libby's canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts
Filling: 1 cup Domino's powdered sugar, 1 - 8oz. Philly cream cheese (room temperature), 4 TBSP butter, 1 tsp. vanilla

In a mixer, beat the eggs on high speed for 5 minutes. Add the white sugar and beat. Add pumpkin and lemon juice--beat. In a separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg, salt. Remove bowl from mixer and add the flour mixture to the pumpkin mixture--stir with a wooden spoon. Grease and flour a 10 x 15 x 1 inch deep jelly roll pan/sheet cake pan. Pour the pumpkin batter evenly into the pan. Smooth out the batter. Sprinkle the chopped nuts over the top. Bake at 375 degrees for 15 minutes. Lay a dish towel on the counter and sprinkle it with some extra powdered sugar. Remove cake from oven, turn the pan upside down so the cake falls onto the towel--do it quickly. Start at the narrow end of the towel and start rolling the cake and the towel together. Let it cool. While it's cooling, make the filling--in a mixer add the powdered sugar, cream cheese, butter and vanilla--beat until smooth. When the pumpkin roll is cool, unroll it completely. Spread the filling over the whole cake. Start at the narrow end again and roll just the cake this time (not the towel). Refrigerate overnight before slicing. Keep refrigerated.

#528 - Ice Cream Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker OR chocolate pie crust
1 quart vanilla ice cream
1 jar fudge sundae topping
1 small bag chopped peanuts

Let ice cream sit out a few minutes on the counter so it's easier to work with. Fill pie crust with vanilla ice cream and place in freezer until the ice cream is firm (about an hour). Remove from freezer and drizzle fudge topping all over the top. Sprinkle the chopped peanuts over the top. Freeze overnight before cutting to serve. Keep frozen.

#527 - Fruity Jell-O

(by Shirley McNevich)

1 - 6oz. box Jell-O (any flavor)
1 - 29oz. can sliced peaches OR sliced pears OR Dole fruit cocktail OR Dole pineapple chunks
1 - 8oz. Cool Whip (thawed)

Make Jell-O according to box directions. Cool Jell-O on the counter until it's cool to the touch. Drain the fruit, add the fruit to the Jell-O--stir to mix. Refrigerate until it sets, then add Cool Whip on the entire top. Keep refrigerated.

#526 - Cream Cheese Whip

(by Shirley McNevich)

1 - 8oz. Philly cream cheese
2 cups miniature marshmallows
1 - 8oz. Cool Whip (thawed)
1 - 16oz. can Dole fruit cocktail (drained--discard juice)

In a mixer beat cream cheese until smooth. Add Cool Whip and beat. Remove from mixer and use a wooden spoon to stir in the marshmallows and fruit cocktail. Refrigerate until ready to serve. Keep refrigerated.