Gerald's Pineapple Cake

1 pkg angel food cake mix
1 can crushed pineapple with juice
1 (12 oz) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray. 

In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. 

Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool. 

Serve with whipped topping.

Old Fashioned Baked Rice Pudding

1 cup of long grain rice
4 cups of milk*
2 cups of water*
1 tablespoon of butter
2/3 cup of sugar
1 teaspoon of nutmeg
2 teaspoon cinnamon
1 teaspoon of salt
1 cup of raisins

Stir all ingredients (except raisins) together in a buttered 1-1/2 quart casserole. Bake at 300 for 1 hour, covered, without disturbing the rice. Reduce temperature to 250F and continue baking for 1 hour.

Add raisins and continue baking for another 30 minutes.

You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.

 *More liquid needs to be added.  By the time this is cooked, all the liquid is soaked up.  Maybe try adding another cup of milk and 1/4 cup water (to keep the milk/water ratio the same).

Caramel Loraines

This recipe was originally called Caramel Paulines, but I got this from my cousin Loraine. I told her I'd name the recipe after her. She told me there was one "r" in her name. Without further adieu, here are Caramel Loraines:

Graham wafers
1 cup brown sugar
1 cup margarine

Line greased 9x13 with graham wafers. Boil brown sugar and margarine for 2 minutes. Pour over wafers. Sprinkle with nuts of choice. Bake at 350 for 15 - 20 minutes.

Mom's Crumb Cake

2 cups flour
3/4 cup margarine
1 cup sugar
1 egg
1 cup sour milk
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon, rounded
1 cup raisins, softened

Rub flour, butter and sugar to crumbs. Keep 1 cup crumbs for top of cake. With remaining crumbs, blend everything else. Sprinkle top with remaining crumbs. Bake in greased 9x13 pan at 375 for 30 – 35 minutes.

*To soften raisins, take ¾ cup raisins, and add just boiled water to their bowl. Let them sit until they are soft, then drain and squish the excess water off.

Oh Henry Butterscotch Bars

Base:
Graham wafer crackers (whole)
3/4 cup margarine
1 tsp vanilla
2/3 cup brown sugar
1/2 cup milk
1 1/4 graham wafer crumbs

Icing:
1 1/2 cups icing sugar
3 tbsp margarine
1 1/2 tbsp water
1/2 tsp vanilla

Line ungreased 9x9 pan with whole graham wafer crackers. Trim to fit. In a large pot, combine margarine, vanilla, brown sugar and milk. Bring to a boil and simmer for 5 minutes. Remove from heat. Stir in graham wafer crumbs. Pour over crackers in pan. Cover with a layer of whole crackers; trim to fit. Cool. Beat together icing ingredients, then ice the bars. If the icing is too thick, add more water; if it’s too thin, add more icing sugar.

Mom's Brown Sugar Sauce

1/2 cup margarine
Brown sugar
1 1/2 - 2 tbsp flour
Water
Salt
1/2 tsp vanilla

Melt margarine on stove. Stir in enough brown sugar to make it soak up all the liquid. put it back on the stove until it bubbles. Stir it really well and keep it boiling for 2 - 3 minutes. Take it off the heat (shut off the element) and stir in the flour well. Put it back on the warm, off element and keep stirring it. Add water, a dash of salt and vanilla.

*Is AMAZING over plain cakes. Likely will want to increase the recipe.

Haystacks

3/4 cup/1 bag/170g McIntosh Toffee
2 tsp margarine
2 tsp milk
2 cups Corn Flakes

Melt together first three ingredients. Mix in Corn Flakes. Place on greased surface until hardened.

*Do not place on wax paper.
*Do not multiply this recipe by more than 2, because it will harden in the pot before it's all been put on the greased surface.

(1-170g bag of Mackintosh candies equals approximately 2 candy bars)

THE Chocolate Zucchini Cake

1/2 cup soft (not melted) margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1/2 cup sour milk
2 1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
2 cups shredded zucchini
1/4 cup chocolate chips

Cream together margarine, oil and sugar. Add eggs and sour milk. Beat with a mixer. Mix dry ingredients. Add to cream mixture. Add vanilla. Stir in zucchini by hand. (If you use the mixer, it wraps around the beaters really bad and tight. It's a big mess.) Spoon batter into a 9x12 pan. Sprinkle the top with chocolate chips.

Bake for 40 - 50 minutes at 325. Bake muffins for 20 minutes.

Cookie Sheet Slice

1 cup margarine
1 1/2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 can pie filling (any kind)

Glaze:
1 cup icing sugar
1 tbsp lemon juice
Warm water (enough to make a glaze)

Cream together margarine, sugar, eggs and vanilla. Sift together the flour, baking powder and salt. Add this to the creamed mixture. Spread 2/3 of the batter on a greased 10x15 cookie sheet. Spread the can of pie filling over it. (If you're using apple pie filling, then sprinkle some cinnamon on the apple before dropping the remaining batter.) Drop the remaining batter on top. Bake at 350 for 30 - 40 minutes. Mix icing sugar, lemon juice and enough warm water to make a glaze. Drizzle this over the hot cake.

Chocolate Butterscotch Ripple Squares

1 pkg Chipits butterscotch chips
1 can (300 mL) sweetened condensed milk
2 tbsp butter
2 1/4 cups packed brown sugar
2 eggs
1 cup butter, melted
1 1/2 tsp vanilla
1 1/2 cups flour
2/3 cups oatmeal
1/3 cup cocoa

Heat butterscotch chips, sweetened condensed milk and 2 tbsp butter over low heat, stirring constantly until smoothly melted. Set aside. Mix brown sugar, eggs, melted butter and vanilla together until smooth. Stir in remaining ingredients. Mix well. Spread 1/2 of dough into greased 9x13 cake pan. Spread butterscotch mixture evenly over dough. Dot spoonfuls of remaining dough on top. Spread lightly with a knife to cover filling. Bake at 350 for 30 - 35 minutes or until set. Cool completely. Cut into squares.

I got this recipe from Mom, so I must have liked it.

Skor Bars

Salted crackers
1/2 cup brown sugar
1 tbsp vanilla
A little bit of milk
1 bag milk chocolate chips

Line cookie sheet with tin foil. Place crackers on sheet in rows, salted side up. Bring brown sugar, milk and vanilla to a boil. Pour over crackers.

Place cookie sheet in oven at 350 just long enough to have the sauce bubble. Take out immediately and spread chocolate chips around. They'll melt as you spread.

Freeze, break into pieces, and enjoy!

Mom's Brownies

1/2 cup margarine
2 eggs
3/4 cup sugar
1 tsp vanilla
1/4 tsp baking powder
1/2 tsp salt
3/4 cup flour
Chocolate

Bake at 350 for 20 - 30 minutes.

Apple Crisp

6 apples - peeled, cored and sliced

2 tbsp white sugar

1/2 tsp cinnamon

1 cup brown sugar

3/4 cup old-fashioned oats

3/4 cup all-purpose flour

1 tsp cinnamon

1/2 cup cold butter

Preheat oven to 350.  

Toss apples with white sugar and 1/2 tsp cinnamon in a medium bowl to coat; pour into a 9" pan.

Mix brown sugar, oats, flour and 1 tsp cinnamon in a separate bowl.  Use a pastry cutter or two forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish.  Pat the topping gently until even.

Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Weight Watcher's Sex in a Pan

1 3/4 cup graham wafer crumbs (approximately 32 wafers)
1/3 cup margarine (not tub-type), melted
1 pkg instant chocolate pudding, prepared
1 pkg instant vanilla pudding, prepared
2 cups cool whip

Mix graham wafer crumbs and margarine together. Press into 9x13 pan.

Bake at 350 for 10 - 12 minutes until golden brown. Watch carefully!

Let cool completely. Prepare pudding and cool whip according to package directions. Place a layer of vanilla pudding, chocolate pudding and top with cool whip.

Chill in freezer 10 minutes between adding layers.

Optional: Sprinkle with cinnamon on top.

Makes 16 servings.