Grammy Beherrell's War Cake

2 cups dark brown sugar
2 cups cold water
3 Tbs Margerine
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 cup raisins
----
1 tsp baking soda
1/4 cup hot water
2 3/4 cup flour

Mix first 7 ingredients in 2 1/2 quart sauce pan and boil for 5 minutes. Cool.
To mixture add the tsp of baking soda mixed with the 1/4 cup hot water.
Add the 2 3/4 cups flour and beat for 2 minutes.
Pour into greased angel cake pan and bake for 1 hour at 350 degrees

Glaze:
1 1/2 Tbs butter
1 1/2 Tbs milk
1 cup confectioners sugar
1 1/2 tsp lemon juice

Heat milk and butter just until butter melts add rest of ingredients and stir until smooth. Drizzle over cake.

"Here is one of my favorite recipes from my Grammy for a cake she made during the depression when ingredients were scarce..."
Gloria C. of California

Peanut Patties

2 cups sugar
2/3 cup evaporated milk
1/2 cup corn syrup

Cook on medium heat. Stir often. When it boils stir constantly until firm ball forms in cold water.

Remove and add:
1/3 stick margarine,
1 tsp vanilla, beat until smooth.

Continue beating until mixture is thick. Spoon onto waxed paper and form patties.

Kay N. of Louisiana

Mary's Chocolate-Almond Cheese Cake with Coffee Sauce

1 9 inch graham cracker crust (recipe follows)
1 8 oz. package of cream cheese
1 Cup sour cream
1/2 Cup sugar
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
2 eggs
1/3 Cup chocolate chips (milk chocolate or semisweet)
Coffee sauce (recipe follows)

Mix cream cheese, sour cream, sugar and flavorings together till well blended. Add eggs and mix well. Pour into pie crust. Sprinkle with chocolate chips. Bake 40 minutes at 350F or till center is almost set. Cool, then refrigerate 3 hours or overnight. Pour coffee sauce on about 30 minutes before serving.

Makes 6-8 servings.

Graham Cracker Crust

Crush 20 graham cracker squares.
Mix in 5 Tablespoons of melted butter and 1/4 Cup of sugar.
Press into 9 inch pie pan.

Coffee Sauce

Stir 1/4-1/2 teaspoon (depending on taste) of instant coffee granules into 2/3 Cup sweetened condensed milk.
Heat in small sauce pan over medium-low heat, stirring often till granules are mostly mixed in.
Cool. Pour over cheese cake 30 minutes before serving.

Mary Van Nattan

1 1/2 C. flour
1 Tbl. soft butter
1 C. sugar
3/4 tsp. salt
1 tsp. vanilla
1 tsp. almond flavoring
1 egg
1 lb. can fruit cocktail and juice
1/2 C. chopped nuts

Combine all ingredients in order given, blending well.
Pour into a greased and lightly floured 9x13x2 inch pan.

Mix and sprinkle over top:
3/4 C brown sugar
1 Tbl butter
1 Tbl flour
1/2 C chopped nuts

Bake at 350F for 35-40 min. Cool.

Servings: 15

From Elizabeth Van Nattan

Lemon Ice Box Pie

3 egg yolks
1/2 cup lemon juice
1 can Eagle Brand milk (condensed, not evaporated)

Mix together. Pour into graham cracker crust (recipe on box of graham cracker crumbs, or you can buy a crust already made, although they are a bit dry and more expensive). Make meringue and put on top. Heat in 350 degree oven until meringue is brown (about 10 min). Chill and serve.

Thanks to Caroline of Texas.

Chocolate Sheet Cake

1 1/2 cups water
2 cups sugar
3/4 cup butter or marg.
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt

In a large saucepan, bring water to a boil. Remove from heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda, and salt; add to butter mixture and mix thoroughly. Pour into a greased and floured 15-in. by 10-in. by 1-in. baking pan. bake at 350º for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool completely on a wire rack.

FROSTING:

1/4 cup butter or marg.
2 cups confectioners' sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Beat butter, confectioner's' sugar, cocoa, vanilla, and enough milk to reach a spreading consistency. Frost cake. Yield: 16-20 servings

You may need more confectioners' sugar than the recipe says to put in. :-)

-Thanks to Ruth Van Nattan

Apple Pie Dish

Apples (peel and slice enough to fill a 9-inch pie plate 2/3 full)

1 tablespoon sugar
1 tsp cinnamon
1 egg
1 cup sugar
1 cup flour
1/4 teaspoon salt
3/4 cup melted margarine
3/4 cup chopped nuts (we use pecans)

Combine the sugar and cinnamon and sprinkle over apples. Mix together egg, sugar, flour, salt, and margarine, and nuts and spread over the apples. Bake 35 to 45 minutes at 350 degrees. Make sure it is brown on the top and done in the middle. (I sometimes double this and put it in a 9 x 13 or larger pan).

This is one of our favorite dishes! So easy to make and we like it better that regular apple pie. It is easy for a busy mom to prepare.

-Thanks to Denise F.

Caramel Sauce

1 1/2 Cups sugar
1/2 Cup Light corn syrup
6 Tablespoons margarine or butter
1 Cup light cream or evaporated milk
1/2 teaspoon salt
1 to 1/2 teaspoon vanilla extract

Mix all ingredients in a 2 qt. sauce pan.  Bring to a rolling boil over medium to high medium heat, stirring constantly. Boil for about 3-4 minutes*, continuing to stir constantly.  Remove from heat and allow to cool.  If the oil starts to separate, return to the stove and boil longer.  Cool to desired warmth before serving with ice cream.

(*NOTE:  I did this boiling time at over 4000ft.  It may get done sooner for those of you that live at lower altitudes.)

Super Quick Brownies

1 package (3.9 oz.) instant chocolate pudding mix
1 package (18-1/4 oz.) chocolate cake mix  (your choice of flavor)
2 Cups (12 oz.) semisweet or milk chocolate chips (try other flavors of chips that would be good with chocolate, such as peanut butter or butterscotch.)

Prepare pudding according to package directions.  Whisk in cake mix.  Stir in chocolate chips.  Pour into a greased 15 by 10 inch or 15 by 11 inch baking pan.  Bake at 350 degrees for 30-35 minutes or until top springs back when lightly touched.  Cool. Dust with powdered sugar if desired.      

Yield: 4 doz.

Chocolate Peanut Butter Pizza

1/2 C. shortening
1/2 C. peanut butter
1/2 C. packed brown sugar
1/2 C. sugar
2 eggs, lightly beaten
1/2 tsp. vanilla extract
1 1/2 C. all-purpose flour
miniature marshmallows
semisweet chocolate chips

In a mixing bowl, cream shortening, peanut butter and sugars.  Beat in eggs and vanilla.  Stir in flour and mix well.  Pat into a greased 15-by-10 1/2 inch baking sheet.  Bake at 375 degrees for 12 minutes or till lightly browned.  Remove from oven and sprinkle generously with chocolate chips and marshmallows (in that order), till it looks well covered to you.  Return to the oven and cook until marshmallows are lightly browned, or desired darkness.  ( If you wish you may turn the oven up to broil for the last part only, but do not put the pizza up close to the broiler like you would meat, and watch it closely since it will get done fast!)

From Van Nattans

Hot Fudge Pudding

graphics and background by mary vannattan