“This cake is wonderful!”

1 package yellow cake mix
1 package instant vanilla pudding
1 1/2 cups water
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped nuts

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl.  Beat at  medium speed of electric mixer 4 minutes.  Stir in coconut and walnuts.  Pour into 3 greased and floured 9″ layer pans.  Bake at 350 for 35 minutes.  cool in pans 15 minutes; remove and cool on rack.  Fill and frost with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting

4 T butter
2 cups coconut
1 package cream cheese
2 tsp milk
3 1/2 cups powdered sugar
1/2 tsp vanilla

Melt 2 T butter in skillet.  Add coconut; stir constantly over low heat until golden brown.  Spread coconut on absorbent paper to cool.  Cream 2 T butter with cream cheese.  Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut.  Spread on tops and sides of cake layers.  Sprinkle with remaining coconut.

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Mix and bake one white cake.  Make 3 spearate layers.

Place in sauce pan:

1 1/2 cups sugar
1/4 cup brown sugar
1/2 cup cream
2 T butter
1/4 tsp baking powder
1 tsp vanilla
2 drops lemon flavoring

Cook until mixture boils (it’s slightly thick.)  Put on bottom layer, then slice bananas over cake.  Pour hot syrup over cake.  Add next layer and repeat.  Mix remaining syrup until thick or add powdered sugar to make frosting.  Spread on top.  Sprinkle with coconut (optional.)  Let cake sit–tastes better the next day.

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The post Grandma Eyre’s Banana Cake appeared first on The Cowley Cookbook.

1 cut-up fryer
1 cup oat flour*
1/2 cup Swiss cheese, grated fine
1/2 tsp salt
1/4 tsp pepper
1/2 tsp seasoning salt
1/2 tsp garlic powder
milk
1/3 cup melted margarine
1/3 cup parmesan cheese

*To make oat flour, blend 1 heaping cup dry oatmeal in blender or food processor.  Add cheese and seasonings and blend together.  Wash chicken (I prefer to skin mind) and dip in oat mixture, then quickly in milk.  Dip chicken again in oat flour and place in 9×13″ pan.  Dribble melted margarine over chicken.  Bake at 375 degrees for 1 hour.

“This goes fast, so watch out.  4-5 people have this gone before it has a chance to even think about getting cold!”

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“This recipe came from a 100% Swiss girl–they really do love Swiss cheese over there, and put it in all kinds of dishes.”

1 lb bacon, cut in 1″ pieces
1 chopped onion
1 minced garlic clove
1 1/2 to 2 cups hot water
1 1/2 to 2 T chicken soup base
1 1/2 to 2 T beef soup base
2 T sugar

Using a large heavy skillet, brown bacon pieces.  When bacon is almost cooked, drain most of the grease off bacon, leaving 1-2 T with the bacon.  Add the onion and garlic and saute until tender (don’t brown bacon).  Add tomato paste and hot water to bacon.  Add seasoning and simmer 5-10 minutes on low.  (Sauce should be slightly salty.)  Add 6 oz. grated Swiss cheese, then 8-10 oz. cooked spaghetti.  (Cook spaghetti while making sauce.)  Stir to cat, and add another 6 oz. grated Swiss cheese.  Stir again over very low heat until cheese is melted.  Do not overheat.

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“These are wonderful with fruit on them instead of syrup.  We like sliced peaches or strawberries in sugar syrup or applesauce.  Or try it Laurel’s favorite way–add an extra tablespoon of brown sugar to the batter and just put real butter on them.” 

1 1/8 cup milk
1 cup rolled oats
2 T oil
2 beaten eggs
1/2 cup whole wheat flour
1 T brown sugar
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt

Combine milk and rolled oats in a bowl and let them stand at least five minutes.

Add the oil and beaten eggs, mixing well.  Then stir in the flour, sugar, salt and baking powder.  Stir just until the dry ingredients are moistened.  Bake on a lightly greased griddle at 300 degrees.  Don’t overcook.  Turn when golden.  Eat hot.

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1 cup flour
1 T sugar
1/2 tsp soda
1/2 tsp salt
1/2 tsp baking powder
1 egg
1/14 cup buttermilk
1/4 cup melted margarine

Mix dry ingredients together in medium bowl, and liquid ingredients in a separate bowl.  Stir buttermilk mixture into flour mixture until almost smooth.  Spoon tablespoons batter on lightly greased, medium to medium-hot griddle.  Sprinkle on blueberries (One cup blueberries for entire recipe.)

When bubbles appear, turn and brown.  Serve with brown sugar syrup and orange slices.

Brown Sugar Syrup

1 cup brown sugar
1/2 cup water
vanilla

Mix sugar and water–cook about 3 minutes or until syrupy.  Add vanilla.  serve on blueberry hotcakes.

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“Grandma always fried these in bacon grease.  They were yummy!”

In large cup measure mix:

1 cup buttermilk
1 egg
1/2 cup cream or 1/4 cup oil

Sift into bowl:
1 cup flour
1 T sugar
1/2 tsp salt
1 tsp soda
1/2 tsp baking powder

Mix together and fry on a hot griddle.

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