HANDWRITTEN DATE PUDDING RECIPE

Found this handwritten recipe in a box of my late mother's recipes.  This looks like my cousin's handwriting, and she was known for her date pudding, so I feel sure that's where this came from.  It was folded down the middle and has, "To Helen," written on the other side.

PINEAPPLE SOUR CREAM CAKE

1 can (8-oz) crushed pineapple in juice

1/2 tsp baking soda
1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) pineapple cream or vanilla flavor instant pudding mix
4 eggs
1 cup sour cream
1/4 cup canola or coconut oil
powdered sugar for dusting, optional

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube or bundt pan; set aside.

In a small bowl, combine the pineapple with juice and the baking soda; mix well.

In large mixer bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; blend on low until moistened. Beat at medium speed for 4 minutes; pour into the prepared baking pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean and cake starts to pull away from the sides of the pan. Do not underbake!

Cool in the pan on a wire rack for 15 minutes before removing from the pan.

Note: File Photo

BUTTERFUDGE PECAN PIE

 This is an old recipe my mother got from a bag of flour when I was a child in the 1950s.

PEACH-BERRY CRUMBLE

This recipe makes a quick, easy, and tasty dessert. I got the recipe and photo from Southern Living Magazine in 2014.

3 cups fresh peach slices (about 3 medium)

2 cups fresh blackberries

1 large egg 

1 large egg yolk 

1 cup sugar 

3/4 cup all-purpose flour

1/2 cup uncooked regular oats

1/4 teaspoon kosher salt 

1/2 cup butter, melted 

Vanilla ice cream, optional

Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

OLD FASHION STRAWBERRY JAM

 This recipe gives good results every time.

8 cups fresh strawberries

1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar

Wash and hull the berries; crush.  This should leave you with about 5 cups of crushed berries. 

Place the berries in at least an 8-quart size pan and add the pectin.  Bring the mixture to a boil, stirring constantly.  As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down.  Boil for 1 minute stirring constantly.

Remove pan from the heat and immediately ladle into hot sterilized jelly jars.  Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes. 

Note:  If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.

Yield: Approximately 6 cups of jam.

FILE PHOTO

COCONUT SHEET CAKE

This is another cake recipe from my archives. I believe this is from a 2004 Southern Living Magazine. I love coconut cake and love the convenience of a sheet cake.

3 large eggs
1 carton (8-oz) sour cream
1/3 cup water
1 can (8.5-oz) cream of coconut
1/2 tsp vanilla extract
1 box (2-layer size) white cake mix

Beat eggs with electric mixer on high speed for 2 minutes. Add the sour cream, water, cream of coconut and vanilla extract, beating well after each addition.

Add the cake mix to the mixture, beating at low speed just until blended then beat for 2 minutes at high speed.

Pour batter into the prepared baking pan and bake at 325 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean.

Allow cake to cool in the pan on a wire rack then cover with plastic wrap and freeze for 30 minutes.

Remove cake from the freezer and spread top with Coconut-Cream Cheese Frosting (recipe below). Cover and keep stored in the refrigerator.

Yield: 12 servings.

Note: Cake may be baked in a 15 X 10-inch jelly roll pan for 30 to 32 minutes or until a wooden toothpick inserted in center comes out clean. Makes 15 servings.

COCONUT CREAM CHEESE FROSTING
1 brick (8-oz) cream cheese, softened
1/2 cup butter, softened
3 tbsp milk
1 tsp vanilla extract
1 bag (16-oz) powdered sugar, sifted
1 pkg (7-oz) sweetened flaked coconut

Using an electric mixer, beat cream cheese and butter together until creamy; add the milk and vanilla extract, beating well. Gradually add the powdered sugar, beating until smooth. Stir in the coconut.

file photo

MOUNTAIN DEW CUPCAKES

A friend sent me this recipe today. I have not yet tried it but I intend to do so soon as Mountain Dew is my grandson's favorite beverage. I know he will love these cupcakes.

CAKE
• 1 (18 ounce) box lemon cake mix
• 1 (3 1/2 ounce) box lemon pudding mix
• 4 eggs
• 1 1/4 cups Mountain Dew soda
• 1/2 cup vegetable oil
• 3 -5 drops yellow food coloring

FROSTING
• 4 cups confectioner’s sugar
• 1 cup salted butter (room temp)
• 1/8 cup Mountain Dew soda
• 1/2 tablespoon lemon juice
• 1/2 tablespoon lime juice
• 3 -5 drops neon green food coloring
Directions:
1 Mix cake mix, pudding and eggs well.
2 Add in your oil to the batter and mix for 2 minutes.
3 Slowly pour in your mountain dew soda and mix for another minute.
4 Add to cupcake liners and bake at 350 degrees F for 13-17 minutes (or until toothpick inserted comes out clean).
5 Allow time to cool before frosting.
6 To make frosting, beat your butter well till smooth, slowly add in 1 cup at a time of confectioners' sugar and your lemon juice & mountain dew.
7 Add all of your sugar and check for thickness of the frosting. If it is too thick add a teaspoon at a time of mountain dew till you reach the correct consistency to pipe or frost your cupcakes.

  

file photo

CINNAMON ROLL CUPCAKES

A friend shared this recipe with me to share with you. I have included the link to the original site at the bottom.

• 2 1/4 tsp. or 1 packet dry active yeast
• 1/2 cup granulated sugar, divided
• 1 cup warm milk (approximately 110 degrees Fahrenheit)
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 tsp. salt
• 4 1/2 cups bread flour

• 1 cup brown sugar, packed
• 2 1/2 Tbsp. ground cinnamon
• 1/3 cup butter, softened

• 8 oz cream cheese, softened
• 2/3 cup butter, softened
• 1 1/2-2 cups powdered sugar

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

Read more at http://myfridgefood.com/recipes/dessert/cinnamon-roll-cupcakes#pDxgyfigZKu0etPa.99

submitted by Josie from Pink-Parsley.com 

BANANA NUT CHEESECAKE

Crust:

1 cup chocolate wafer crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees.

Combine and press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes.

Filling:
2 bricks (8-oz each) cream cheese, softened
1/2 cup sugar
1/2 cup mashed ripe banana
2 large eggs
1/4 cup chopped walnuts (or pecans)

Combine the cream cheese, sugar, and banana; mix with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each. Stir in the nuts; pour over the prepared crust.

Bake at 350 degrees for 40 minutes. Remove from oven and run a thin knife around edge of cake to loosen from pan. Cool on a wire rack before removing pan sides.

Topping:
1/2 cup milk chocolate chips
1 tbsp butter
2 tsp cold water

Melt the chocolate and butter with the water over low heat, stirring until smooth. Drizzle over the cheesecake.

Chill before cutting to serve.

Yield: 10 to 12 servings

file photo

LEMON ICEBOX PIE ICE CREAM

This is another great recipe from an old Southern Living magazine.

3 to 4 fresh lemons
2 cups half-and-half cream
1 can (14-oz) sweetened condensed milk
3/4 cup coarsely crushed graham crackers

Grate zest from lemons to make 1 tablespoonful.

Cut lemons in half; squeeze juice to make 1/2 cup.

Whisk together the half-and-half, sweetened condensed milk, and lemon juice; pour into the freezer container of a 1 1/2-quart ice cream freezer. Freeze according to the manufacturer's instructions.

Stir in the graham cracker crumbs and lemon zest; transfer to an airtight freeze-proof container. Freeze for 2 hours before serving.

Yield: Approximately 1-quart.

SL Photo