Freaky/Scary cake thingy I got going on right now

Okay, so my sis sends me down a "starter" for a friendship cake. And me being the frugal person I am could not throw it out, even though I do not really like messing with these sort of things. So I start doing it.

It takes 30 days, 7 1/2 cups of sugar (no splenda sub for this one which makes it something we wont eat)

1 32 oz. can of each of these fruits. pineapples, peaches, fruit cocktail

1 jar maraschino cherries

now you add a can of each of the fruits every 10 days, peaches on the first day you get it, then the pineapples then the fruit cocktail and the cherries. along with that you also add 2 1/2 cups sugar every 10 days.

This mess is mixed up in a glass gallon jar (didn't have one so I used two half gallon Mason Jars)

Left to set out on the counter top for 30 days straight to do its thing. Scary

after you let it set out and make what smells like a nasty whisky, you drain the juice off, divide it in 3 parts 1 1/2 cups each, and give it to some other poor unsuspecting soul.

then you take the fruit, and add 1/3 cup of it to 1 box of yellow cake mix, 2/3 cups veg. oil. 4 large eggs, 1 pack vanilla instant pudding, 1 c. coconut, 1 c. chopped pecans.

do this 3 times, cause this crap makes three of these cakes.

bake it for 50-60 minutes in a 350 degree oven.

This cake scares me to death. Not to mention it has enough sugar and calories in it to drop a cow... it has set out for 30 days and just what I would say, rotted... yuck. I got it working, in the jars, and will make the cake, and take it to church dinners, or give it to family, but Myself or my husband will not be eating any of it, because he is a diabetic, we are trying to diet, and I am not sure I can get over the fact that it set out for an entire month, without being put in the fridge. Anyway, thought I would show you all a pic of it, cause it was bubbling this morning, and kinda made me uneasy.

My mom has ate a piece of one of the cakes already and says its good, but my mom would eat dirt with a little salt... love her heart she has no taste buds, so I can not honestly trust her opinion on it.

Watergate Salad

My dear friend Shanna Joe's granny use to make this for us all the time when she was living. She was a wonderful cook, and I miss her very much.

you will need

walnuts
1 can pinapple chunks
4 boxes pistashio pudding
1 bag colored baby marshmellows
1 tub cool whip
marishino cherries ( not sure if thats spelled right, but you get the point)

Make the pudding as directed, and then mix the cool whip in with it. Next put all the other stuff in and chill. Thats it. all there is to it. Use as many walnuts and cherries as you like. I like alot in mine, so I use alot, but thats totally up to you. This recipe is near and dear to my heart... it was a comfort food she made us to show us she loved us.. Hope you enjoy

Fruit Cobblers

This is my mothers recipe for easy fruit cobblers.


1 cup flour
1cup sugar
1 cup milk
fruit of choice


put your fruit in the bottom of a round pyrex dish, and then mix the other ingredients up, and pour them over the top of the fruit. Thats all there is to it. I sprinkle a little sugar on top of mine when it starts to form a bread to make it more shinny, but not needed for taste. Serve with a big scoop of vanilla icecream.. Totally easy, and yummy

Better than Sex cake

1 devils food cake mix
1 tub cool whip
1 container chocolate fudge ice cream topping
1 container caramel ice cream topping
3 butterfinger candy bars, crushed
1 can eagles brand sweetened condensed milk

Okay, so bake the cake as directed, then take a knife and slit holes in it. pull those holes open a little and pour the sweetened condensed milk, chocolate and caramel down in them, and then cover cake with cool whip, and then sprinkle the candy bar pieces over it. Yummy

Lloyd Family Banana pudding

Why is this the "Lloyd" family recipe you ask? Well, because thats my maiden name, and my Aunt Linda has made this for years, and it rocks thats why!

1 block cream cheese
1 tub cool whip
4 boxes instant vanilla pudding
1 box cookies
banana's


make pudding as normal. Blend cream cheese and cool whip together until there are no clumps left. Then mix the two together, and put together just like you would put a regular banana pudding together.. The cream cheese and cool whip make it sooo much better, and of course more fattening, but hey.. if you know my Lloyd clan, you can see by looking at us, we all can cook.. lol

Peanut butter pie

Ingredients


1 cup peanut butter
1 8oz tub cool whip
4 oz cream cheese
1 cup confectioners sugar
1 graham cracker pie crust


Mix the cream cheese and confectioners sugar together, until smooth. Add in the peanut butter and the cool whip. Pour into the pie crust and chill for 1-2 hours before serving.

Made from scratch pie crusts

PIE CRUSTS

INGREDIENTS
2 CUPS FLOUR
¾ CUP CRISCO ( DOESN’T HAVE TO BE CRISCO BRAND SHORTENING JUST MAKE SURE IT’S THE HARD TYPE AND NOT THE PRESOFTENED TYPE)
1 TEASPOON SALT
5-7 TABLESPOONS WATER

DIRECTIONS
COMBINE FLOUR ,SALT, AND SHORTENING TOGETHER AND MIX WITH A ELECTRIC MIXER UNTIL WELL BLENDED.. YOU WILL SEE SMALL DOUGH BALLS STARTING TO FORM. NOW PUT WATER IN. IT ALWAYS TAKES ME 7 TABLESPOONS TO GET IT TO THE RIGHT CONSISTANCY.
FLOUR COUNTER TOP AND PLACE BALL OF DOUGH ATOP FLOUR.
BREAK IN HALF BECAUSE THIS WILL MAKE YOU TWO 9 INCH PIE CRUSTS.
ROLL THE DOUGH OUT TO FORM A CRUST TO FIT OVER YOUR PIE PLATE. PINCH EDGES OF DOUGH UP AROUND TOP OF PLATE AND TEAR OFF EXCESS DOUGH AROUND THE OUTSIDE OF THE PLATE.
IF YOUR MAKING A CREAM PIE AND NEED TO BAKE THE CRUST BY ITSELF FIRST, MAKE SURE TO PUNCH HOLES WITH FORK IN DOUGH SO IT CAN COOK THROUGH.

HOMEMADE PECAN PIE

PECAN PIE
INGREDIENTS
4 EGGS
¾ CUP SUGAR
1 CUP LIGHT CORN SYRUP
½ CUP ( 1 STICK) MARGARINE, MELTED
¼ CUP FIRMLY PACKED BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
¼ TEASPOON SALT
1 CUP PECANS COARSLY CHOPPED
DIRECTIONS
COMBINE ALL INGREDIENTS EXCEPT PECANS IN A SAUCEPAN AND COOK ON STOVE ON MED HEAT UNTIL ITS ALL COMBINED REALLY WELL. AFTER ITS COMBINED WELL, POUR OVER INTO PIE CRUST ( DO NOT BAKE CRUST BEFORE DOING THIS) AND PLACE PECANS ONTOP OF PIE. BAKE IN OVER AT 350 DEGREES FOR 1 TO 1 ½ HOURS OR UNTIL PIE ISNT GIGGLY INSIDE. TAKE OUT AND PLACE IN FRIDGE TO COOL.

Granny Nadine's Cream pie

GRANDAMAS CREAM PIES
INGREDIENTS

3 EGG YOLKS
3 CUPS MILK
2/3 CUP SUGAR (you can use splenda I use 1 cup splenda)
¼ TEASPOON SALT
1 TEASPOON VANILLA
2 TABLESPOONS BUTTER
3 TABLESPOONS CORN STARCH

DIRECTIONS
*IN A SMALL MIXING BOWL COMBINE EGG YOLKS AND MILK TOGETHER AND SET ASIDE.
*NOW MIX CORN STARCH AND SALT TOGETHER IN YOUR POT YOU ARE USING TO COOK IT ALL IN. ALSO ADD SUGAR IN AT THIS POINT.
* NOW POUR YOUR EGG AND MILK MIXTURE OVER THE DRY INGREDIENTS AND MIX IT ALL UP REALLY GOOD
* COOK ON A LOW HEAT UNTIL LIQUID BECOMES THICK LIKE PUDDING. MAKE SURE TO USE A WISK AND KEEP IT STIRED THE ENTIRE TIME ITS COOKING TO KEEP IT FROM SCORTCHING.
* REMOVE FROM HEAT, AND STIR IN YOUR VANILLA AND BUTTER. COMBINE BUTTER WELL WITH INGREDIENTS.
* POUR OVER INTO YOUR READY BAKED PIE CRUST AND CHILL FOR 2-4 HOURS OR UNTIL COMPLETELY COOL.
* WHEN YOU ARE READY TO SERVE, TAKE FROM REFRIGERATOR AND PUT 1 WHOLE 8 OUNCE CONTAINER OF COOL WHIP ONTOP OF PIE AND CUT AND SERVE

*Note* if you are wanting a coconut cream pie, add about 2 cups coconut to pudding mixture, then toast about 3/4 cup and sprinkle atop the cool whip

Granny Nadine's Cinnamon rolls

GRANNYS CINNAMON ROLLS

MEASURE INTO MIXING BOWL
1/2 CUP WARM WATER
2 PACKAGES DRY YEAST
ADD, STIRING TO DISSOLVE
1 1/2 CUPS LUKEWARM MILK
1/2 CUP SUGAR
2 TEASPOON SALT
2 EGGS
1/2 CUP VEGETABLE OIL
ADD FLOUR UNTIL PLIABLE
7-7 1/2 CUPS FLOUR
SET ASIDE TO RISE IN CLOTH COVERED BOWL
PUNCH DOWN
TURN ONTO LIGHTLY FLOURED BOARD
ROLL OUT TO ABOUT 1/4 INCH
HEAVILY BRUSH ON MELTED BUTTER
SPRINKLE WHITE SUGAR, BROWN SUGAR AND CINNAMON
ROLL UP
SLICE IN 1 INCH SLICES
PLACE IN PAN
LET RISE
BAKE AT 400 UNTIL STARTING TO BROWN
WHILE STILL WARM
FROST
FROSTING
BUTTER
POWERED SUGAR
MILNOT
MAKE THIN TO SPREAD ON CINNAMON ROLLS

Granny Nadine's famous Chocolate pie

GRANDAMAS CHOCOLATE CREAM PIES
INGREDIENTS

3 EGG YOLKS
3 CUPS MILK
1 CUP SUGAR (you can use splenda, I use 1 1/4 cup )
½ CUP COCOA POWDER
¼ TEASPOON SALT
1 TEASPOON VANILLA
2 TABLESPOONS BUTTER
3 TABLESPOONS CORN STARCH

DIRECTIONS
*IN A SMALL MIXING BOWL COMBINE EGG YOLKS AND MILK TOGETHER AND SET ASIDE.
*NOW MIX COCOA POWDER, SUGAR, CORN STARCH AND SALT TOGETHER IN YOUR POT YOU ARE USING TO COOK IT ALL IN.
* NOW POUR YOUR EGG AND MILK MIXTURE OVER THE DRY INGREDIENTS AND MIX IT ALL UP REALLY GOOD
* COOK ON A LOW HEAT UNTIL LIQUID BECOMES THICK LIKE PUDDING. MAKE SURE YOU USE A WIRE WISK TO STIR IT THE ENTIRE TIME ITS COOKING TO KEEP IT FROM SCORTCHING.
* REMOVE FROM HEAT, AND STIR IN YOUR VANILLA AND BUTTER. COMBINE BUTTER WELL WITH INGREDIENTS.
* POUR OVER INTO YOUR READY BAKED PIE CRUST AND CHILL FOR 2-4 HOURS OR UNTIL COMPLETELY COOL.
* WHEN YOU ARE READY TO SERVE, TAKE FROM REFRIGERATOR AND PUT 1 WHOLE 8 OUNCE CONTAINER OF COOL WHIP ONTOP OF PIE AND CUT AND SERVE.

ORANGE SLICE CAKE

AUNT RUTH'S ORANGE SLICE CAKE

2 sticks (8 ounces) margarine
4 eggs
16 ounces orange slice candy
4 cups all-purpose flour
1 small can (3 1/2 ounces) coconut
1 teaspoon baking soda
2 cups sugar
1 1/2 cups buttermilk
pinch salt
1 cup chopped pecans or walnuts
16 ounces chopped dates
.
Glaze:
1 cup orange juice
1 cup sugar
PREPARATION:
Preheat oven to 250°. Melt margarine and let cool. Cream sugar and cooled margarine. Add 1 egg at a time and beat well. Add buttermilk, soda, flour and salt to the mixture and beat. Add chopped dates, coconut, nuts and candy. Bake in greased and floured tube pan for 2 1/2 hours.
Glaze: Mix 1 cup orange juice and 1 cup sugar and pour over cake while cake is hot.

Chocolate butter cream frosting

Chocolate Buttercream Frosting

1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick