"All In One Bars"
1 stick butter, melted
1 cup crushed graham crackers
Mix and press into 9x13 pan. I usually place the crust in the oven for just a couple of minutes until it browns and then remove it to add layers. Once the crust is ready, layer the following ingredients in order:
1 cup butterscotch chips
1 cup chocolate chips
1 cup coconut
1 cup chopped pecans or walnuts
1 can sweetened condensed milk drizzled on top
Cook for about 25 minutes at 325 degrees or until golden brown.
Apple Roll-Ups
by Norma Cagle (Alton's mom)
2 Granny Smith apples
2 cans of crescent rolls
2 sticks real butter
1 1/2 cups sugar
1 1/2 cups Sprite or 7-up
Peel apples and slice into wedges. Starting at wide end, roll several wedges of apples into crescent roll. Place into baking dish. Melt butter and add sugar and Sprite or 7-up (this will foam). Pour over roll-ups and bake at 400 degrees for 30 minutes or until rolls are golden brown. Serve warm. I have also substituted peaches for the apples in this recipe and it is very good! I also find that 2 sticks of butter are a bit much, so I often use 1 1/2 sticks instead.
Sandy's Brownies
by Sandy LaFaver
Icing:
4 oz. cream cheese, softened
2 1/2 cups powdered sugar
1 stick butter, softened
1 tsp. vanilla
Whip until smooth.
Brownies:
2 sticks butter
2 cups sugar
1/4 tsp. almond extract
4 eggs
Between 3/4 to 1 cup cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup walnuts
1 cup white chocolate chips
Melt butter. Stir in sugar and almond extract. Add eggs 1 at a time. Mix dry ingredients in a separate bowl and add to wet mixture. Add nuts and chocolate chips. Bake at 350 degrees for 30 to 35 minutes in a greased 9x13 pan. Let brownies cool before icing.
7-Up Cake
Cake:
1 box yellow cake mix
1 box lemon pudding mix
4 eggs
3/4 cup Wesson cooking oil
1 - 10 oz. can of 7-UP
Mix all ingredients well and pour into greased and floured, round cake pans. This recipe will make 3 layers. Bake at 350 degrees until toothpick in center comes out clean. Cool layers before icing.
Icing:
1 small can crushed pineapple
2 eggs
1 stick butter
3 tbsp. flour
1 1/2 cups sugar
Cook on medium heat until thick, then add 1 cup chopped coconut and 1 cup chopped pecans.
Pecan Pie
1 cup white Karo syrup
1 cup dark brown sugar
1/3 tsp. salt
1/3 cup melted margerine
1 tsp. vanilla
3 eggs, slightly beaten
1 cup pecans
Mix syrup, sugar, salt, margarine and vanilla. Add eggs. Mix. Add pecans and pour into deep dish pie shell. Bake at 350 degrees for 45 to 50 minutes.
Fresh Apple Cake
3 cups chopped apples (granny smith work well)
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
Peel and chop apples. Set aside. In large bowl, mix oil, sugar and eggs. Add vanilla. In a separate bowl, mix the dry ingredients. Add to wet mixture. Add apples. Pour into a greased and floured tube pan. Bake at 350 degrees for at least 1 hour or until toothpick comes out clean.
Hershey Bar Cake
8 plain Hershey bars, melted
2 sticks butter
4 eggs
2 cups sugar
2 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
2 cups chopped nuts
Mix flour and salt. Set aside. In another bowl, creme the butter and then add the 4 eggs and melted Hershey bars and vanilla. Add sugar. Now fold in the flour mixture. Add baking soda to buttermilk and mix into batter. Add nuts. Pour into a well greased and floured tube pan. Bake at 325 degrees for 70 minutes.
Picadilly Strawberry Pie
(2) 9-inch deep dish pie shells, baked
1/3 cup cornstarch
1 3/4 cups sugar
1/4 tsp. salt
2 cups water
1/2 cup white Karo syrup
Red food coloring
(1) 3 oz. package strawberry gelatin
Fresh whole strawberries
Whipped topping or whipping cream
Mix cornstarch, sugar and salt. Stir in Karo syrup and water. Cook on high until clear. Stir in 5 drops of food coloring and the gelatin mix. Pour this mixture over strawberries lined in baked pie shells. Make sure that berries are placed stem end down. Store in refrigerator until well chilled and congealed. Top with whipped topping or cream.
Creamy Banana Pudding
(1) 14 oz. can sweetened condensed milk (NOT evaporated milk)
1 1/2 cups cold water
(1) 3.4 oz package instant vanilla pudding mix (makes 4 servings)
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
(3) medium bananas, sliced and dipped in lemon juice
In large bowl, combine condensed milk and water. Add pudding mix and beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup of pudding mixture into 2 1/2 quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with the pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
