Recipes from Home
Contributor: Carol Brimhall2002 Cowley Cookbook 1 box white cake mix2 (10 oz) pkgs sweetened raspberries or strawberries1 small package instant vanilla pudding1 cup milk1 (8 oz) container Cool Whip Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in …
Contributor: Cresta Peterson
2002 Cowley Cookbook
1 chocolate cake mix
1 chocolate jello pudding mix
1 (16 oz) Cool Whip
6 Skor bars, crushed
chocolate sauce*
Bake cake according to directions. While warm, poke holes in cake and drizzle chocolate onto cake. Let cake cool, then cut into squares. Place half of the cake into a large mixing bowl. Spread on top of cake 1/2 of pudding, then 1/2 of whip cream. Spread 1/2 of crushed Skors onto top of whip cream. Drizzle some more chocolate. Then repeat the above procedures. After placing the remaining Skors bars onto the top, drizzle chocolate sauce on top.
“Quantity of chocolate depends upon your chocolate fetish…we use a lot. 🙂 This recipe is great doubled for a larger crowd.”
Contributor: Christy Banks2002 Cowley Cookbook 1 can blueberry pie mix1 small pkg cherry jello1 cup boiling water3 T lemon juice1 (8 oz) cream cheese1 cup sugar1 can evaporated milk Freeze canned milk for one hour. Dissolve jello with boiling water. Add lemon juice. Put in …
Contributor: Pat Stevens 2002 Cowley Cookbook 1 cup oil 2 cups sugar 3 beaten eggs 2 tsp vanilla 2 tsp cinnamon 1/4 tsp salt 4 cups cut-up apples 1 cup chopped nuts Mix and let stand one hour. Blend in: 3 cups flour sifted with …
Contributor: Lois Beddes
2002 Cowley Cookbook
Cream together:
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp salt
2 tsp baking powder
Add:
1 T cinnamon
2 cups flour
1/2 cup water
Mix well and stir in:
4 cups diced (chopped) apple
Pour into 9 x 13″ pan. Bake for 50-60 minutes at 350 degres.
Topping:
1/4 – 1/2 cup margarine
3/4 cup brown sugar
4 T milk
1/2 – 3/4 cup chopped nuts (“I like pecans.”)
Melt margarine in sauce pan. Add brown sugar and cook slowly until bubbly and thick. Set off heat for about 1 minute. Add milk and mix well. Put back on heat and cook slowly until thick. Add nuts. Pour over hot cake right out of oven. Eat while still warm. Yummy!
Contributor: Lois Beddes2002 Cowley Cookbook 1 yellow cake mix (dry)1 small package instant vanilla pudding1 1/3 cup water1/4 cup oil2 cups angel flake coconut1 cup chopped pecans Beat all but coconut and pecans at medium speed until mixed well. Add coconut and pecans. Put in …
Contributor: Beth Sibbett2002 Cowley Cookbook “From Gazette.” Read recipe first, then soften the cream cheese, chop the nuts and shave the chocolate. 3/4 cup chopped nuts1/2 cup melted butter1 cup flour2 T sugar1 1/2 cup whipping cream8 oz cream cheese1/2 pkgs. instant chocolate pudding2 1/4 …
Contributor: Miriam Roberts
2002 Cowley Cookbook
2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
3 1/2 oz. coconut
1 cup chopped pecans (or walnuts)
2 cups sugar
3/4 cup oil
Mix all ingredients as usual. Bake in three 9″ round pans lined with waxed paper. Bake at 350 degrees for 235-30 minutes. While cakes are hot, pour glaze over the top and let cool 15 minutes before removing from pans and cooling completely. Frost.
Glaze:
1 cup sugar
1 1/2 tsp soda
1 T corn syrup
1/2 cup butter
1/2 cup buttermilk
Mix ingredients and boil 4 minutes, stirring often. Add 1 tsp. vanilla.
Frosting:
3/4 cup softened butter
3 cups powdered sugar
1 (8 oz) + 1 (3 oz) packages cream cheese, softened
1 1/2 tsp vanilla
Contributor: Gloria Phister2002 Cowley Cookbook Put in saucepan and bring to a boil: 2 sticks margarine1 cup water4 tsp cocoa Pour over 2 cups flour and 2 cups sugar. Mix well, then add: 2 eggs1/2 cup buttermilk1 tsp vanilla1 tsp cinnamon1 tsp soda Beat until …