Pumpkin Crunch Cake

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

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 pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ 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.

Cinnamon Coffee Cake

We have a neighborhood Labor Day breakfast to go to in the morning and I made this to take with us. It's so good and it's really easy to throw together.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Peanut Butter Fritos

I know it sounds strange, but these are worth trying! http://www.skiptomylou.org/2011/05/19/peanut-butter-and-corn-chip-no-bake-cookies/

1 package (9.75 to 10.5 ounces) corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter


Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.

In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.

Coconut Cream Cake

We made a cake like this one for the 4th of July in a 9x13 pan. Aaron and Maddie used berries to make a flag. We didn't use the flaked coconut. Aaron had me modify it to take to work for Pina Colada day. I added crushed pineapple to the cake batter, decreasing the water by a little bit to accommodate the liquid from the pineapple. It was really good.

1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Boiled Raisin Cake with Caramel Icing

Boiled Raisin Cake

2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt

Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.

Caramel Icing

Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.

"Fried" Ice Cream

3 cups crushed cornflakes
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon

3/4 cup butter
3/4 cup cinnamon

Half gallon vanilla ice cream

Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.

Coconut Bread

Lynda M's recipe

2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
1 tsp. Coconut flavoring

Mix well and add:
3 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 cup coconut (add last)

Mix and pour into 2 greased and floured loaf pans. Bake at 325 for 55 minutes or until done.

Glaze:
1 cup sugar
1/2 cup water
2 T. butter

Heat until sugar dissoves. Add 1 tsp. coconut flavoring.
Spoon glaze over hot bread and cool in pan.

Lani's Cocaine Crunch

Mix:
1/2 box Golden Grahams
1/2 box Crispix
1 cup unsalted, raw slivered almonds
1 cup unsalted, raw sunflower seeds
1 cup coconut

Cook:
1 1/2 cubes butter
1 cup sugar
1 cup light corn syrup

Bring to a boil, boil 2 minutes. Add 1 tsp. almond extract. Pour over cereal mixture. Spread on two waxed paper lined cookie sheets. Don't cover tightly when storing.

Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2/ Tbsp. + 1 1/2 cups flour
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
2 1/2 pounds cooking apples; peeled, cored and cut into wedges
1 stick butter, cut into small pieces and at room temperature
1 1/2 cups oatmeal

Preheat oven to 350 degrees. In a mixing bowl combine the water, 3/4 cup brown sugar, melted butter, 2 Tbsp flour, 1 tsp. cinnamon and 1/2 tsp nutmeg, whisk until smooth. Place apples in 9x12 glass baking pan and pour mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1 1/2 cups flour, oatmeal and butter. Work the mixture together using your fingers until it resembles a crumb topping. Pour topping over apples. Bake for one hour.

Pam's Pecan Tarts

1 (3 oz) package cream cheese
1/2 cup butter
1 cup sifted flour
1 egg
3/4 cup packed brown sugar
1 Tbsp butter, softened
1 tsp vanilla
Dash salt
2/3 cup coarsely broken pecans

Cheese pastry
Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides.

Pecan Filling
Beat together egg, brown sugar, the 1 Tbsp. butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined pans, add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Cool before removing from pans.

Caramel Popcorn

1/4 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1/2 tsp. vanilla
5 qts popped corn

Melt butter, sugar and corn syrup, bring to a boil over medium heat. Stir in sweetened condensed milk, simmer, stirring until mixture reaches soft ball stage. Add in vanilla. Pour over popcorn. Stir to coat. Can be shaped into popcorn balls.