3 eggs, slightly beaten
1 cup sugar
1 cup KARO dark corn syrup
2 tbsp melted butter
1 tsp vanilla
1 1/4 cups chopped pecans
1 9" frozen deep-dish pie crust (do not thaw the crust)
Preheat oven to 350 degrees F. In large bowl, stir
first 5 ingredients until well blended. Stir in pecans. Pour into pie crust.
Bake 55-60 minutes or until knife inserted halfway between center and edge comes
out clean. Cool on a wire rack. Makes 8 servings.
--Recipe from Karo Dark Corn Syrup bottle
Really, it tastes just like they make it in Waycross, Georgia!
Dump Cake (yes, that is
the name of it)
1 large can of crushed pineapple
1 large can of cherry pie filling (or blueberry pie filling)
1 box of yellow cake mix
1/2 cup chopped walnuts
2 sticks of butter, cut in squares
Grease a 9x13 glass baking dish. Preheat oven to 350 degrees F.
Dump the pineapple (including the juice) into the pan and spread it out.
Dump spoonfuls of the pie filling on top of the pineapple.
Sprinkle the dry cake mix over the other layers. (Do not stir!)
Sprinkle the walnuts on top.
Place the squares of butter on top of the nuts.
Bake for one hour.
This is a hit every time! It is wonderful
served warm from the oven.
16 oz. dark chocolate
Selected items to dip (dried apricots, pretzels, and meringues)
For best results, choose a cool, dry day for dipping.
For 4 to 6 cups of goodies, you'll need about 16 ounces of chocolate, depending on whether
you coat the entire dipper or only part of it. You should end up with about 50 pieces of
completely coated treats.
In a heavy saucepan or doubleboiler, melt dark chocolate over low heat, stirring
constantly. Line a baking sheet with waxed paper and set it next to the pan.
To partially cover the dipper, hold it by one end and dip a portion into the
melted coating; drain off any excess. Place on the waxed paper.
To completely cover dippers, drop one piece at a time into melted coating. Use a fork to
remove each dipper, without piercing the center. Let any excess coating drip off. Place on
the waxed paper.
Let the coated dippers dry, uncovered, on the waxed paper at room temperature. If you
like, drizzle or dip the dried, coated dippers with additional coating of a different
Cover and store in a cool, dry place for up to 1 week.
From Better Homes
& Gardens Kitchen
Pineapple Angel Food Cake
1 box Angel Food Cake mix (look for the 1-step kind)
1 20-oz can crushed pineapple
3/4 cup coconut (optional)
Preheat the oven to 350 degrees. Mix the cake mix and the pineapple (including the
juice). Beat with electric mixer for 1 minute. Spray a 9x13 glass baking dish
with Pam or other cooking spray. Pour batter in the dish. Optional:
Sprinkle the coconut on the top. Bake for 30 minutes. Makes 12 (big) servings.
This is a Weight Watchers favorite dessert!
It's 4 points with coconut, 3 points without.
2 cups sugar
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3/4 cup corn oil
1 15-oz. can of pumpkin puree
1/2 cup pecans, chopped
Combine sugar, flour, baking powder, baking soda, salt and cinnamon. Add oil,
pumpkin and eggs. Beat 1 minute at medium speed. Mix in pecans. Spoon
batter into a greased 15x10x1-inch pan. Bake at 350 degrees for 20-25 minutes.
Cool completely. Sprinkle with powdered sugar. Cut into bars.
This cake is wonderful! Perfect for the fall
1 30-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
1 pkg. yellow cake mix
1 cup walnut pieces
1/2 lb. butter or margarine, melted
whipped cream or Cool Whip
Combine pumpkin and evaporated milk, and pour into a 9x13 glass baking dish.
Sprinkle the dry cake mix over the pumpkin mixture (do not stir). Shake the walnut
pieces over the cake mix. Drizzle the melted butter over the top. Bake at 350
degrees F. for one and a half hours.
Good served with whipped cream or Cool Whip. Makes approximately 15 servings.
This recipe is from Joyce Mills and was a big hit
at a Tri Delta Alumnae meeting!
& Maple Sugar Pie
1 16-ounce can pumpkin puree
2 tbs all-purpose flour
1/2 ts ground cinnamon
1/2 ts ground nutmeg
1/2 ts ground ginger
1 tbs butter or margarine, softened
1 cup sugar
1 cup milk
2 tbs maple syrup*
2 eggs, slightly beaten
1 9-inch deep dish pie crust (unbaked)
whipped cream or Cool Whip
In a mixing bowl, combine all ingredients except the last two. Pour into the pie
shell. Bake at 425 for 15 minutes. Reduce heat to 350 degrees F. and continue
baking for about 45 minutes more, or until a knife inserted near the center comes out
Cool to room temperature, refrigerate. Garnish with whipped
cream, if desired.
* Use real maple syrup for this pie. Imitation does
not taste the same.
Wonderful for Thanksgiving! Found this on the
Searchable Online Archive of Recipes
Ingredients for cake:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups salad oil (can substitute 1 1/2 cups apple sauce, in place of oil)
1 1/2 tsp vanilla extract
1 (10 oz.) can crushed pineapple, undrained
3 eggs, beaten
1 cups walnuts or coconut
2 1/2 cups chopped or mashed banana
Ingredients for icing:
3 to 4 oz cream cheese, softened
1 tbsp butter
2 to 3 cups powdered sugar
Mix oil, vanilla, pineapple, and eggs with dry ingredients. Mix in nuts and bananas.
Do not beat -spoon over and over until mixed. Spoon into greased and floured
9x13 pan. Bake at 350 degrees for nearly an hour. Watch closely for doneness;
use a toothpick to see if it comes out clean. Mix ingredients for icing. When
the cake is cool, spread the icing over the cake.
This makes a very big cake. In hot weather, refrigerate the
Adapted from "Treasures and Pleasures",
1990 First Presbyterian Church, Apopka, FL
1 pkg (2-layer size) white cake mix, or pudding-included cake mix
1 pkg (4-serving size) JELL-O Gelatin, any flavor
1 cup boiling water
1 cup cold water
3 1/2 cups (8-oz) Cool Whip non-dairy whipped topping, thawed
Prepare cake batter as directed on the package, and pour into well-greased and floured
9x13-inch pan. Bake at 350 degrees for 30-35 minutes, or until cake tester inserted
in the center comes out clean. Cool cake in pan for 15 minutes; then pierce the cake
with a utility fork at 1/2-inch intervals.
Meanwhile dissolve gelatin in boiling water. Add cold water
and carefully pour over the cake. Chill 3 to 4 hours. Garnish with Cool Whip
and fruit or Marzipan, if desired.
Alternative baking pans:
One 10-inch tube pan: bake for 45-50 minutes; remove from
pan and place on waxed paper before pouring on the gelatin mixture.
Two 8-inch or 9-inch layer pans: bake for 30-35 minutes;
remove from pan and place in clean pans or on waxed paper before pouring on the gelatin
mixture. Fill and frost with Whipped Topping, thawed.
From "The Back of the Box Gourmet".
Poked full of holes to allow the gelatin to seep throughout the cake. It's
wonderful and light --perfect for the summer!
1/2 cup peanut butter (either crunchy or creamy)
1/2 cup sugar
1 8-oz pkg cream cheese, softened
1 8-oz pkg Cool Whip, thawed
1 graham cracker crust (may also substitute Oreo crust, or standard pie crust)
1 jar Hershey's Hot Fudge sauce
1 pkg Reese's Pieces (may substitute M&M Peanut Butter candies, or crushed Oreos)
Frost bottom of pie crust with hot fudge. Set aside.
Mix peanut butter, sugar, and cream cheese until smooth and well-blended. Fold in
Cool Whip. Pour into prepared pie crust. Chill for 3 hours in the
refrigerator (or 45 minutes in the freezer.) Spread remaining hot fudge sauce over
the top and sprinkle with Reese's Pieces (or other candy.) Refrigerate for 1 hour.
Based on a recipe from Betty Dix on World Wide Recipes
California Quake Cake
2 cups pecans, chopped
1 cup shredded coconut
1 German Chocolate cake mix, batter prepared
8 oz package cream cheese, softened
1/2 cup butter, softened
1 box powdered sugar
Preheat oven to 350 degrees.
Grease and flour a 9x13 pan.
Spread pecans in the bottom of the pan.
Layer coconut on top of pecans.
Prepare cake mix according to directions and pour batter over the pecans and coconut.
In a separate bowl, mix cream cheese, butter, and powdered sugar until creamy.
Spoon over the cake mixture as evenly as possible (leaving 1 inch around the edges.)
Place the 9x13 pan on a cookie sheet to catch any dripping (that's easier than cleaning
Bake for 50-60 minutes or until a knife inserted in the cake (avoiding cheesecake portion
if possible) comes our clean.
This recipe is from a real estate agent in Central
Florida. It's very moist and yummy!
1 8-oz package of cream cheese, softened
1 cup shredded coconut
1 13-15oz can of crushed pineapple
1 carton Cool Whip
1 7oz can of coconut
1 graham cracker pie crust
Mix cream cheese and crushed pineapple together with a fork. Add 1/2 carton of Cool
Whip and 1/2 can of coconut to the cheese mixture.
Smush cheese mixture into the bottom of the pie crust.
Spread the remaining 1/2 carton of Cool Whip.
Put remaining coconut on foil and toast it quickly under the broiler.
Sprinkle toasted coconut on to pie. Cover with clear wrap and refriderate.
5 apples, peeled and sliced
1/2 cup pure maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon apple pie spice (or cinnamon)
1/4 cup butter, melted
vanilla ice cream and whipped cream
1. Place apples in an 8x8 inch baking dish. Pour syrup over apples and toss to
2. In a medium bowl, mix all dry ingredients together.
3. Combine dry ingredients with melted butter until mixture has a crumbly
4. Spoon mixture over apples.
5. Bake at 375 degrees for 30-35 minutes or until topping is a golden brown.
6. Serve warm or cold with (low-fat) ice cream and whipped cream.
Makes 6-8 servings.
From "Rookie Cookie's Recipe", printed in
Cleveland's The Plain Dealer, January 2010.