Grandma Meisenbach's Cheesecake

Crust:
12 to 14 graham crackers, crushed
1/4 cup melted butter
2 Tbsp sugar

Filling:
12 oz cream cheese
3/4 cup sugar
2 tsp vanilla
1 small can crushed pineapple

Topping:
5 1/2 Tbsp sugar
1 tsp vanilla
1 cup sour cream

Press crust into a 9 inch pie pan. Combine main ingredients. Whip together until smooth. Pour into crust and bake at 350 degrees for 15-20 minutes. Remove from oven. Cool for
5 minutes. Blend topping ingredients together and pour over the top. Bake 10 more minutes. Refrigerate 5 hours.

Robert Redford

(Aunt Jeanne)

1 1/2 cups flour
1 1/2 cups butter
2/3 cup finely chopped walnuts

Blend above and press into a 9 x 13 pan for crust. Bake at 325 degrees for 30 minutes.

1 cup powdered sugar
8 ounces soft cream cheese
1/2 carton whip cream, whipped not sweetened

Beat together until fluffy. Spread on cooled crust.

1 large box chocolate instant pudding
1 large box vanilla instant pudding
4 cups milk

Mix both puddings with milk. Layer over cheese layer. Refrigerate until firm.

1/2 carton whip cream, whipped
1/8 cup sugar
1/2 tsp vanilla

Whip cream with sugar and vanilla. Layer over pudding layer. Refrigerate. Just before serving grate a Hershey Bar over the top.

Pumpkin Crunch Cake

(CoCo)

1 box yellow cake mix

1 can (15 oz) pumpkin puree

1 can  (12 oz) evaporated milk

3 large eggs

1 1/2 cups sugar

1 tsp cinnamon

1/2 tsp salt

1 1/2 cups chopped pcans

1 cup butter, melted

 

Heat oven to 350 degrees. Grease bottom of a 9x13 pan. Mix pumpkin,milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. bake 50-55 minutes.

Tunnel of Fudge Cake

(Aunt Renie via Diana)

1 1/2 cup soft butter
6 eggs
1 1/2 cup sugar
2 cups flour
1 package Pillsbury double dutch fudge butter cream frosting mix
2 cups chopped walnuts


Cream butter in large mixing bowl at high speed. Add eggs one a a time beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended. Pour batter into greased bundt pan or 10-inch angel food tube pan. Bake at 350 degrees for 60-65 minutes. Cool 1 hour. Remove from pan cool completely before serving. 

Note: Walnuts, double dutch fudge frosting mix, and butter are key to the success of this unusual recipe observer shiny brownie type crust.

Buttermilk Cake

(Grandma Meisenbach)

Mix together:

2 cups sugar

2 cups flour

1 tsp soda

Melt together:

2 sticks butter or margarine

4 Tbsp coco

1 cup water

Bring to rapid boil, pour over dry mix. 

Add:

1/2 cup buttermilk

2 eggs 

1 tsp vanilla

Mix and pour in greased, floured cookie sheet. Bake 20 minutes at 400 degrees.

Frosting:

1 stick butter

4 Tbsp cocoa

7 Tbsp buttermilk
1 box powdered sugar

3/4 cup walnuts

Melt together in a pan over low heat. Beat until smooth and pour over cake.

Toll House Pie

(Aunt Renie)

2 eggs
1/2 cup unsifted flour
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temp.
6 oz package or 1 cup chocolate chips
1 cup chopped walnuts
pie shell
whip cream or ice cream

Beat eggs until foamy. Beat in flour, sugar, and brown sugar until well blended. Blend in butter. Stir in chips and nuts. Pour into pie shell. Bake at 325 degrees for 1 hour. 

Kristi's Banana Coconut Cream Pie

(Aunt Renie)

1 cup sugar 
1/4 cup (rounded) cornstarch
1/2 tsp salt
3 cups milk
3 egg yolks
1 tsp vanilla
2 Tbsp butter or margarine
1/3-1/2 cup coconut
1 1/2 bananas, sliced

Mix sugar, cornstarch, and salt in a pan until well blended. Add milk and bring to a boil, stirring constantly (scorches easily, keep stirring!). Mix a little of the hot mixture into the egg yolks, then add to the remaining mixture in pan. Cook one more minute. Add the butter, vanilla, and coconut. Arrange sliced bananas into a baked pie shell. Pour filling over bananas. Cool. Top with whipped cream and toasted coconut. (I add sugar and vanilla to my whipped cream.) 

Makes good pudding too if you don't have time to make a pie crust.

Pam Maddox's Cheesecake

(Ashley)

1/4 cup butter
2 Tbsp sugar
11 graham crackers, finely crumbled

Mix together and pat into a 9" spring form pan.

Combine:
3 (8oz) pkgs cream cheese
4 beaten eggs
1 1/2 cups sugar
2 tsp vanilla

Beat until light and frothy. Pour into crust. Bake at 350 for 15-20 minutes (until center is firm).

Blend:
1 cup sour cream
3 1/2 Tbsp sugar
1 tsp vanilla

Remove pie from oven. Allow to cool for 5 minutes. Pour sour cream over the top. Return to oven and bake 10 minutes. Cool in fridge at least 5 hours.

Grandmas M's Chocolate Chip Date Cake

Combine and cool:
1 cup dates
1 1/2 cups boiling water
1 tsp soda

Cream together then add to above:
1/2 cups shortening
1 cup sugar
2 eggs

Add to above and beat together in mixer:
1 1/2 cups + 3 Tbsp flour
1/2 tsp salt
1 tsp soda

Sprinkle on top before baking:
6 ounces chocolate chips
1/2 cup sugar
1/2 cup nuts

Bake at 350 degrees for 35-40 minutes. (325 degrees in a glass pan)

Peach Cobbler

(Grandma Sheryl)

1 large can peaches in heavy syrup
cinnamon
1 white cake mix
1 cube butter

In a 9x13 pan dump in peaches and sprinkle with cinnamon (3 tbsp). Sprinkle dry cake mix on top of the peaches and top with more cinnamon. Cut butter into pats and place on top of cake mix.

Bake at 350 degrees for 40 minutes. Serve warm with ice cream.

Mom's Carrot Cake

(Amie) 2 cups flour
1 1/2 cups applesauce
2 tsp cinnamon
4 eggs
3 cups grated carrots (I chop in the food processor)
2 tsp baking soda
2 cups sugar
2 tsp vanilla
Optional: chopped walnuts or raisins (never)
Combine flour, soda, and cinnamon. Mix oil and sugar together and then with dry ingredients. Add carrots and eggs alternately, add vanilla. Bake at 350 degrees for 40 minutes.
(this isn't the greatest picture.... this cake also has a cheesecake-ish filling... very good)

Banana Split Cake

(Amie) 2-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 small can crushed pineapple, drained
4 medium bananas, divided
2 cups cold milk
2 small pkgs vanilla flavor instant pudding
2 cups thawed cool whip, divided
Chocolate syrup

Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice bananas and arrange over pineapple.

Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate 5 hours. Drizzle chocolate syrup on top. Store leftover dessert in refrigerator.