Oatmeal Cake
pour 1 1/2 cups boiling water over 1 cup uncooked oatmeal. Add one stick of butter and cover - set aside for 20 minutes.
Measure and mix
1 cup white sugar
1 cup brown sugar
l 1/2 cup flour
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
do not mix like a regular cake - just stir together in a bowl with oatmeal and pour into greased and floured oblong pan. Bake at 350 degrees. While cake is baking mix in a small sauce pan:
3/4 stick butter, 1/4 cup evaporated milk, 1/2 cup sugar
bring this to a boil or until butter is melted and sugar dissolved. Add 1 teaspoon vanilla, 1 cup coconut and 1 cup nuts - Spread this on top of baked, warm cake and return to broiler to toast the coconut - mmm good!
Good Lemon Cake
1 package lemon cake mix
1 small lemon instant pudding mix
3/4 cup oil
3/4 cup water
4 eggs
Beat 4 minutes, pour into a 9 X 12 greased and floured pan, bake at 350 for 40 minutes. While cake is hot prick with toothpick and do not remove from pan. Pour over hot cake -
mix together
2 cups powdered sugar
1 1/2 tablespoon oil
1/3 cup lemon or orange juice
English Toffee
1 stick oleo or butter
2 cups sugar
1 cup chopped pecans
Put all ingredients into a heavy skillet or pan and slowly cook until caramelized, stirring frequently. Pour on foil. Let cool about 5 minutes and top with chocolate chips. After fully cooled, break into pieces.
Chicken Spaghetti
4 - 6 boneless/skinless chicken breast boiled and cut into pieces
12 ounces of spaghetti (cooked)
1/2 block Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel tomatoes
1 12 ounce package shredded cheese
salt and pepper to taste
Mix Velveeta, soups and rotel tomatoes until cheese is melted. Stir together with spaghetti and chicken in a pan. Mix well. salt and pepper to taste, sprinkle cheese over top, cover and cook in oven until cheese is melted.
2 cups powdered sugar
Old Fashioned Peach Cake
1 box Duncan Hines Deluxe yellow cake mix
1 can - 1 pound 5 ounce peach pie filling
3 eggs
1/2 Teaspoon lemon extract
1/2 cup chopped nuts
-Topping_
1/2 cup sugar
1/2 cup flour
1/2 stick butter
1/2 teaspoon lemon extract
preheat oven to 350. In a large bowl combine dry cake mix, pie filling, eggs, 1/2 teaspoon extract and nuts. blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 9 by 13 inch pan. In a medium bowl combine the topping sugar, flour, softened butter and 1/2 teaspoon extract with a fork or pastry blender. Mix until crumbly. Sprinkle evenly over batter. Bake at 350 for 40 - 45 minutes until center springs back when touched lightly.
Melt chocolate and margarine in heavy saucepan. Add butter flavoring and pecans. Stir to coat pecans. Remove from heat. Combine flour, sugar, eggs and vanilla and mix only till blended. Do Not Beat. Add chocolate mixture and mix carefully. Put into baking cups. Bake at 325 degrees for 30 - 35 minutes. Makes 18 cupcakes