Cajun Cake

Cajun Cake

This was excellent...reminded me of Aunt Suzie's Oh-So-Good Cake only with pineapple instead of fruit cocktail. Cathy

3 cups all purpose flour
1 1/2 cups sugar
2 tsp baking soda
1/4 tsp salt
2 eggs
1 (20 oz) can crushed pineapple with juice
1 cup chopped pecans
1 1/2 cups flaked coconut
3/4 cup sugar
3/4 cup evaporated milk
1/2 pound butter

Preheat oven to 350~.  Grease & flour a 9x13' pan.  In a large bowl, sift together the flour, 1 1/2 cups sugar, salt and baking soda.  Add eggs, pineapple and juice.  Mix at low speed until well blended.  Pour batter into prepared pan and sprinkle top with coconut and pecans.  Bake 30-35 minutes or until done.

Have topping ready when cake comes out of oven.  To make topping, in a saucepan, combine the evaporated milk, 3/4 cup sugar and butter.  Bring to a boil and cook 2 minutes, stirring constantly.  Remove from heat and pour evenly onto the cake as soon as it comes out of the oven.  Cool and store in pan.

Better Than Sex Cake

Better Than Sex Cake

1 pkg yellow cake mix
20-oz can crushed pineapple with juice
¾ cup sugar
3 bananas, sliced*
1 small pkg instant vanilla pudding mix
1 ½ cups milk
16-oz Cool Whip, thawed
1 ¼ cups flaked coconut
1 cup chopped pecans
Maraschino cherries to garnish

Bake the yellow cake mix according to instructions on the box.  While the cake is baking, combine the pineapple with juice and the sugar in a saucepan.  Cook over medium heat until syrup starts to thicken up, about 20 minutes.  With a skewer or long-tined fork, poke holes in the hot cake and pour the pineapple mixture over it.  Let cool completely.

Combine the instant pudding mix with the milk and blend until thickened.  Layer the sliced bananas over the pineapple (*I don’t like bananas so I always skip this step!).  Spread the pudding over the bananas.  Spread Cool Whip over the pudding.  Sprinkle with coconut and pecans and refrigerate at least one hour or until ready to serve.  Garnish with drained cherries. 

This cake is to die for and is the perfect dessert for a summer barbecue.  I usually add a splash of rum to the pineapple!

Chili Dip

Chili Dip

8 oz cream cheese, softened
1 can Chili with Beans
1 pkg Pepper Jack cheese or cheddar, shredded
Tortilla Chips

Spread the cheese evenly over the bottom of a small casserole dish.  Spoon the chili over the cream cheese and sprinkle with the shredded cheese.  You can either microwave it covered until it's hot or heat in the oven which will brown the cheese a bit.  Let cool before serving...it gets very hot.  Serve with chips.  There are never any leftovers with this recipe!

Scottish Shortbread

Scottish Shortbread

1-1/4 cups all purpose flour
3 Tbsp sugar
1/2 cup butter

In a medium bowl combine flour and sugar.  Cut in butter until mixture resembles fine crumbs.  Form mixture into a ball and knead until smooth.

For wedges, on an ungreased cookie sheet pat the dough into an 8-inch circle.  Using your fingers, press to make a scalloped edge.  With a fork, prick dough deeply to make 16 pie-shaped wedges.  

Bake in a 300^ oven for 40 to 50 minutes or till edges are very lightly browned and center is set.  Cut along perforations while warm.

For strips or rounds, on a lightly floured surface pat dough 1/2-inch thick.  Cut into 24 (2x1-inch) strips with a knife or into 24 rounds with a 1-1/2' cookie cutter.  Place on an ungreased cookie sheet.  Bake in a 300^ oven about 30 minutes or till bottoms are lightly browned.

Makes 16 wedges or 24 strips or rounds.

These are my favorite cookies to cut into shapes and decorate for Christmas.  They are easy to roll out and always come out tender and flaky. Plus they aren't too sweet which makes them perfect for icing and decorating. Cathy

Variations:

Spiced Shortbread: Prepare as above except substitute brown sugar for the sugar and stir in 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp cloves into the flour mixture.

Lemon Poppy-Seed Shortbread: Prepare as above except stir 1 Tbsp poppy seed into flour mixture and add 1 tsp finely shredded lemon peel with the butter.

Butter Pecan Shortbread:  Prepare as above except substitute brown sugar for the sugar and stir in 2 Tbsp finely chopped pecans into the flour mixture.  After cutting in butter, sprinkle mixture with 1/2 tsp vanilla and knead until smooth.

Oatmeal Shortbread:  Prepare as above except reduce flour to 1 cup and stir 1/3 cup quick cooking rolled oats into the flour mixture.  (This version is Excellent!)

from Better Homes & Gardens 'Cookies for Christmas'

Scandinavian Almond Cookies

Scandinavian Almond Cookies

1-3/4 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp almond extract
Milk
1/2 cup sliced almonds, coarsely chopped
Almond Icing

Stir together flour, baking powder and salt.  In a large bowl, beat butter till softened.  Add sugar and
beat until fluffy.  Add egg and almond extract and beat well.  Add flour mixture and beat till well
mixed.

Divide dough into fourths.  Form each into a 12-inch roll.  Place two rolls 4 to 5 inches apart on
ungreased cookie sheet.  Flatten till 3 inches wide.  Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with almonds.  Bake in a 325^ oven for 12 to 14 minutes
or till edges are lightly browned.  While cookies are still warm, cut them crosswise at a diagonal into 1-
inch strips.  Cool.  Drizzle with Almond Icing.  Makes 48

Almond Icing: Stir together 1 cup sifted powdered sugar, 1/4 tsp almond extract and enough milk (3-
4 teaspoons) to make icing of drizzling consistency.

Another of my favorite Christmas cookies.  From Better Homes & Gardens' 'Cookies for Christmas'

Malted Fudgy Brownies

Malted Fudgy Brownies

1 cup quick oatmeal
½ cup all purpose flour
½ cup packed brown sugar
¼ tsp baking soda
¼ tsp salt
½ cup butter, melted
1 (21.5-oz) pkg Betty Crocker fudge brownie mix
¾ cup instant malted milk powder (dry)
1 cup powdered sugar
½ tsp vanilla
2 to 3 tsp water

Heat oven to 350^.  Mix oatmeal, flour, brown sugar, soda and salt.  Mix in butter.  Press in bottom of ungreased square pan, 9x9x2 inches.   Bake 10 minutes.  Cool 2 minutes.

Prepare brownie mix as directed on package – except add instant malted milk powder before mixing.  Carefully spread batter over baked layer.  Bake 45 to 50 minutes or until set.  (Do not overbake.)  Cool completely. 

Beat powdered sugar, vanilla and enough water to make of drizzling consistency.  Drizzle over cooled brownies.  Cut into squares to serve.
VERY good brownies!! 

Magic Cookie Bars

Magic Cookie Bars

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-ounce can sweetened condensed milk
1 6-ounce package semi-sweet chocolate chips
1 3 1/2-ounce can flaked coconut (1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350 degrees.  In 13' x 9' baking pan, melt margarine in oven.  Sprinkle evenly with crumbs, pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients, press down.  Bake 25 - 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  (

A must have for Christmas - Donna

Jennifer thinks these are a must have too! She always insists on making these for Christmas.  My original recipe for this came from Granny's friend and neighbor, Mrs. George Raleigh.  She used crushed Life cereal crumbs instead of graham crumbs and they were marvelous! Cathy