Better Than Pumpkin Pie Cake

Better Than Pumpkin Pie Cake
Donna Tolman

1 yellow cake mix (save out 1 cup)
1/2 c. melted butter or margarine
1 egg

Mix and pat into lightly greased 9×13 pan.

Filling:
1 large can pumpkin  (I like Libby brand)
2 eggs.                  1/2 c. brown sugar
1/2 c. milk.           1/2 t. salt
2 t. pumpkin pie spice
Mix well and pour over cake layer.

Topping:
1 c. cake mix.        1/2c. sugar
2 T. melted butter or margarine
Mix and crumble over filling.

Bake at 350 for 50 minutes.

This is gone long before the pumpkin pie at our house on Thanksgiving!
Best served warm with vanilla ice cream!

Grandma Bybee's Soft Sour Cream Cookies

Soft Sour Cream Cookies

Pearl Bybee

1 c. butter                              1 c. sour cream 

2 eggs beaten                       1 t. salt 

2 c. sugar                              2 T. vanilla 

1 t. soda                            4 1/2 c. flour

                                            1 lemon or orange rind grated

1 c sour cream, 1 tsp salt, 2 TB vanilla, 4 1/2 c flour, 1 lemon or orange rind grated. 

 

 Mix butter, eggs, & sugar. Add dry ingredients alternate with sour cream. Beat until light, add vanilla & lemon rind. Bake at 375 for 15 min. Sprinkle with sugar.  

Ginger Cookies

 

 

Ginger Cookies

Donna Tolman

 

3/4 c. margarine or shortening (butter flavor)

1 c. sugar                                    2 t. soda

1 egg                                          1/2 t. salt

1/4 c. molasses                           1 t. cinnamon

1 1/4 t. ginger                            1/2 t. cloves

2 c. flour

 

Cream margarine, sugar, egg, molasses. Add dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Place on ungreased cookie sheet, 3 inches apart and smash with bottom of glass. Bake at 375 degrees for 8-10 minutes.

 

Dipped Ginger Snaps

Cool completely, dip half of each cookie in melted white confectionary coating. Lay on waxed paper and sprinkle with your choice of sprinkles.  

#1 Brownies

These delicious brownies are from my cousin Kim.

 

#1 Brownies

by Kimberly Heward

 

1 1/2 c. flour                  2 c. sugar

1/4 c. cocoa                   1 t. salt   

1 c. oil                           4 eggs

2 t. vanilla

 

 

Place all ingredients in large bowl. Beat, with mixer, at medium speed for 3 min. Bake at 350 degrees for 30 min. in a greased 9x13 pan. 

Brent's Brownies

This recipe is from my Uncle Brent and are so chewy and Delicious!!

 

Brent's Brownies

by Brent Johnson

 

2 c. butter                      4 t. vanilla

1 T. salt                         3 c. flour 

12 eggs                          4 c. sugar 

1/2 c. cocoa                   1/2 c. chopped nuts opt.

 

Combine all ingredients. Bake at 350 for 20-30 minutes.

Dump Cake

Dump Cake

Donna Tolman

1 med. can crushed pineapple, undrained

1 can cherry pie filling

1 yellow cake mix

1 cube margarine

1 c. chopped nuts (opt.)

Dump pineapple in a 9x13 baking pan. Dump cherry pie filling evenly over pineapple. Dump cake mix (dry) evenly over all. Cut butter into small pats, place evenly over cake mix. Dump nuts evenly over all. (Opt.) Bake at 350 for 1 hour.

Best served hot/warm with vanilla ice cream. 

Peanut Butter Fingers

These are another family favorite, we hide pieces because if we don't someone else will and you wont get any.

Peanut Butter Fingers

Donna Tolman

1/2 c. butter                            1 c. flour

1 c. white sugar                      1 c. oats

3/4 c. brown sugar                 1 t. soda

1 egg                                      1/2 t. salt

1 t. egg

1 t. vanilla

1 t. peanut butter

Cream butter, sugars, egg, vanilla and peanut butter. Add flour, oats, soda and salt. Spread on lightly greased cookie sheet. Bake at 325 for 10 min. Or until very lightly brown.  DO NOT OVER BAKE. When cool, spread with a thin layer of whipped peanut butter (approx. 1 c. of peanut butter whipped). Frost with chocolate frosting.

Chocolate Frosting

1/3 c. butter or margarine soften                   1/3 c. cocoa

4 c. powdered sugar                                       1/3 c. milk

1 T. vanilla

Mix with electric mixer until smooth. Add more milk if necessary to achieve spreading consistency.

ENJOY!


Tracie's Chocolate Chip Cookies

Yes, you read right this is MY recipe. Like I said, I love to bake.

Chocolate Chip Cookies

Tracie Tolman Turner

2/3 c. shortening (I like the butter flavored)                      3 c. flour

2/3 c. butter or margarine                                                1 t. soda

1 c. sugar                                                                        1 t. salt

1 c. packed brown sugar                                                 1 c. chopped nuts (opt.)

2 eggs                                                                             12 oz semi-sweet

1 t. vanilla                                                                             chocolate chips

Heat oven to 375. Mix thoroughly shortening, butter, sugar, eggs, and vanilla. Blend in the remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from cookie sheet. Yield about 7 dozen cookies.

I like to use the this to scoop the cookies, it makes them nice and round. The dough will be moist still, it may look like there is not enough flour but you want it to be a little sticky, it makes for a softer cookie.

Enjoy!



Chocolate Eclair Cake

If you love Eclair's this is for you!

This is a picture of my SIL Jody's piece of cake at our latest family BBQ. She was kind enough to let me take a quick picture before she and her bun in the oven enjoyed it. It was the only reason she came. Well maybe not but it was high on her list. This is one of my mom's recipes again, however it is one that I get requested to make often, especially at Alex's family functions. It is super easy to make and must be done a day ahead of time so if you are planning a party it is the perfect dessert.

Chocolate Eclair Cake

Donna Tolman

MUST BE MADE AHEAD 24HRS.

2 small pkgs vanilla instant pudding

3 1/2 c. milk (this is 1/2 cup short of what the box says)

8 oz. Cool Whip

Graham crackers

Mix pudding with milk as directed on package. Fold in Cool Whip. Line a 9x13 pan with whole graham crackers. Pour half the pudding mixture over crackers. Layer whole graham crackers over pudding layer. Layer other half of pudding over graham crackers. Top with another layer of whole graham crackers. Spread chocolate glaze carefully over crackers. Refrigerate 24hrs (so graham crackers will be soft).

Chocolate Glaze:

1/3 c. margarine, 1/3 c. cocoa, 1/3 c. water, 3 c. powdered sugar. Combine margarine, cocoa, and water in a small saucepan and bring to boil. Pour over powdered sugar and beat with an electric mixer until smooth. Mixture will be thin. Spread quickly as glaze will begin to set.   (We usually use this on a doubled recipe but can be used on 9x13 and chocolate layer will be a little thicker.)



Here it is in the pan, the glaze didn't turn out quite right this time. I know the picture isn't the best but I was fighting off a crowd of people who where just waiting to dig in!



Anyway, hope you take the time to try it and let me know what you think!

Enjoy!