A Sweet
Spring Selection
|
|
Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
|
Pineapple Upside-Down Cake
From Lucy Blazson of Lignum
Ingredients:
 |
1/2 lb. butter |
|
1 cup dark brown sugar, firmly
packed |
|
7 slices canned pineapple |
|
7 maraschino cherroes |
|
1 box white cake mix |
|
1 cup milk |
|
3 eggs |
Directions:
Preheat
oven to 350 degrees. In a deep 9-inch round baking pan, melt butter and
brown sugar, stirring over low heat until sugar dissolves. Cut pineapple
slices in half and arrange with cherries in bottom and around sides of
pan. Mix cake mix, milk and eggs in large bowl at low speed or by hand
until moistened. Beat 2 minutes at high speed. Pour batter over the fruit
in the baking pan and bake at 350 degrees until done.
Grandma's
Fruit Cocktail Cookies
From Jodi Brown of Spotsylvania
Ingredients:
|
1 cup butter (or oleo) |
|
1 cup brown sugar |
|
1/2 cup sugar |
|
3 eggs |
|
2 cups fruit cocktail, drained |
|
1 t vanilla |
|
4 cups flour |
|
1 t baking soda |
|
1 t baking powder |
|
1/2 t cinnamon |
Directions: Cream butter and sugars. Beat in eggs,
fruit cocktail and vanilla. Mix in dry ingredients. Drop teaspoonfuls onto
ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees until cookie
bottom is golden brown. Makes 8 dozen bite-size cookies. My grandmother
used her own homemade fruit cocktail and added walnuts when the tree in
her yard provided.
Rum Cake
From Joann Frazier Hensley of McGaheysville
Ingredients:
|
1 cup natural sliced almonds |
|
1 (18.25-oz. box) yellow cake mix with pudding in
the mix |
|
1 (3.4-oz. box) instant French vanilla pudding |
|
4 eggs |
|
1/2 cup canola oil |
|
1/2 cup rum |
|
1/2 cup water |
Directions:
Heat oven to 325 degrees. Grease bottom and sides of
a 10x4-inch tube pan; dust with flour. Sprinkle almonds on bottom of pan.
Combine remaining ingredients and beat well, about 5 minutes. Spread into
pan over nuts. Bake 60 minutes, until toothpick inserted in center comes
out clean. Cool 20 minutes. Remove from pan and cool completely. Note:
The alcohol bakes out but the rum flavor remains.
Dump Cake
From Doris Pennington of Spotsylvania
Ingredients:
|
1 box yellow cake mix |
|
21-oz. can cherry pie filling |
|
20-oz. can crushed pineapple in syrup (undrained) |
|
1 cup chopped pecans |
|
1/2 cup margarine or butter cut in thin slices |
Directions: Preheat oven to 350 degrees. Grease
13x9x2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump
pie filling and spread into even layers. Dump dry cake mix into cherry
filling and spread evenly. Sprinkle pecans over mix. Put margarine slices
on top. Bake for 45 to 60 minutes. Serve warm.
Preacher
Cookies
From Elaine Barnett of Ruckersville
Ingredients:
|
2 cups sugar |
|
4 T cocoa |
|
1/2 cup milk |
|
3 1/2 cups oatmeal |
|
2 t vanilla |
|
1/2 cup peanut butter |
Directions: Combine in saucepan the sugar, cocoa, and
milk. Heat to boiling for 1 minute. Remove from heat. Add oatmeal,
vanilla, and peanut butter. Mix well. Drop onto cookie sheet covered with
wax paper. Refrigerate until firm.
|
