Real Recipes

1 (20 oz.) can crushed pineapple
2 c. sugar
2 c. flour
1 tsp. soda
1/2 c. nuts
1 tsp. vanilla
TOPPING:
1 stick butter
8 oz. cream cheese
1 3/4 c. powdered sugar
1 c. chopped nuts
1 tsp. vanilla

Mix well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350 degrees.
TOPPING: Cream butter and cream cheese. Add powdered sugar, stir in nuts and
vanilla. Will keep in refrigerator for several days or freezes well.

1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
1 1/3 c. water
4 eggs
1/2 c. oil

Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts, 2 c. coconut.
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake
at 350 degrees for 35 to 45 minutes.
FROST WITH THE FOLLOWING:
4 tbsp. margarine, softened
8 oz. cream cheese, softened
2 tbsp. canned milk (add a few drops
more if too thick)
3 1/2 c. confectioners` sugar
2 c. coconut
This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13
inch pan, 3/4 of the recipe will cover well.

1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm.
size)
1 (16 oz.) can fruit cocktail,
including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar, firmly packed

Blend all ingredients except brown sugar and nuts. Beat 4 minutes at medium
speed of electric mixer. Pour into greased and floured 9 x 13 inch pan. Mix
brown sugar and nuts and sprinkle over cake. Bake at 325 degrees for 45 minutes
or until tests done. (Do not underbake.) Let stand 15 minutes. Spoon on hot
butter glaze. Serve warm or cold with whipped topping, if desired. BUTTER
GLAZE:
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk
Boil 2 minutes. Stir in 1 1/3 cups angel flake coconut.

1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding,
instant
1/2 c. finely chopped nuts
1/2 c. coconut
TOPPING:
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts

Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350
degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer bundt or angel
food pan. Fold all topping ingredients together until mixed. Spread on cake
and sprinkle with coconut and nuts.

LAYER 1:
2 c. crushed graham crackers
1 stick butter, melted
Press into 9 x 13 inch pan. LAYER 2:
2 c. confectioners` sugar
2 sticks butter
2 eggs
Beat well, pour over crust.
LAYER 3:
3 to 4 bananas, sliced & dipped in lemon juice
LAYER 4:
1 (#2) can crushed pineapple, drained
LAYER 5:
2 (8 oz.) cartons Cool Whip
LAYER 6:
1 c. chopped pecans
LAYER 7:
1 c. sliced maraschino cherries

Chill well.

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. pecans (or walnuts), divided
2 c. chopped bananas
CREAM CHEESE FROSTING:
2 (8 oz.) pkgs. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla

Combine dry ingredients in large bowl; add eggs and salad oil, stirring until
moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas.
Spoon batter into 3 well-greased pans, well floured or use wax paper to line the
pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in
pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats.
CREAM CHEESE FROSTING:
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake
completely before putting frosting on.

1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip

Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas
over Twinkies, followed by pineapple with juice. Prepare pudding as directed on
package and layer over bananas and pineapple. Spread Cool Whip on top.
Refrigerate and enjoy!

1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. soda
1/4 tsp. baking powder
6 oz. chocolate chips
1/2 c. sweetened, condensed milk
1/4 tsp. salt
1 tsp. cherry liquid

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
Make a small depression on top of each ball with fingertip. Press a small well-drained maraschino cherry (or 1/2 a large cherry) on each.
Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen
cookies.

2 sticks butter
1 c. pecans, chopped fine
4 tbsp. sugar
3 1/2 c. sifted flour
Tart jelly
Pecan halves
Sifted powdered sugar

Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch
thick. Cut with a small round cutter. Place a dab of tart jelly (black
currant, muscadine or wild plum) on top of each cookie and top with a pecan
half. Bake on cookie sheet at 350 degrees until light brown, about 30 minutes.
Remove from cookie sheet while hot. When slightly cool, dust with powdered
sugar. Makes 75 to 100.

1 c. margarine
3 1/2 tbsp. powdered sugar
1 c. chopped pecans
2 c. flour
1 tsp. vanilla

Let margarine soften. Cream margarine and sugar together. Add vanilla. Add
flour a little at a time to mix well. Then add pecans. Roll in palm of hands
to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20
minutes. Roll in powdered sugar until well coated. Roll 2 or 3 times.