White Moon Cake (Grandma's)

3 cups flour
1/2 tsp salt
1 cup + 1 TBS milk
1 tsp vanilla
2 tsp baking powder
1 1/2 cup sugar
2/3 c shortening
5 egg whites

Cream shortening and sugar, add egg.  Then soft dry ingredients. Alternate dry ingredients with milk.

Makes 3 9"layers or 60 little cakes.

Bake 350 30-50 min.

Grandma's Apple Sauce Cake (Fruit Cake)

1/2 cup shortening
1 cup sugar
1 egg
1 cup nuts (optional)
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
2 cups cake flour or 1 3/4 cups bread flour
1/2 tsp vanilla
1 cup apple sauce

Cream fat and add sugar.  Cream until well mixed, beat in egg.  Add nuts and gum drops (lightly floured from recipe).  Soft and add dry ingredients, vanilla and apple sauce.  Bake 350 1 hour

Italian Cream Cake

1 stick margarine
1/2 c shortening
2 cups sugar
5 egg yolks
2 c flour
1 tsp soda
1 cup buttermilk
1tsp vanilla
1 cup coconut
1 cup chopped pecans
5 egg whites stiffly beaten

Cream margarine, shortening, sugar, yolks, flour, soda...cream mixture alternating with buttermilk.  Stir in coconut and nuts.  Fold in egg whites.  Pour in three greased floured pans.  Bake 350 for 30 minutes

Frosting-
8 oz cream cheese
1/2 stick butter
1 box powered sugar
1 tsp vanilla

Spread on top cooled cake.

June and Claude Smith-Mt. Sterling, KY (mission)

Carrot Cake (Sister Busby’s)

2 Cups (Scant) Sugar                                ½ Teaspoon Cinnamon

2 Cups Flour                                              3 Cups Grated Carrots

1 ½ Cups Olive Oil                                     1 Cup Chopped Nuts

2 Teaspoons Baking Soda                        ¾ Cup Raisins

4 Eggs                                                        2 Teaspoons Vanilla

Mix sugar, oil, flour, soda, cinnamon, vanilla and eggs together.  Add carrots and mix well. Beat in raisins and nuts.  Pour into greased 9X13 inch cake pan. Bake at 350 degrees for 45 minutes or until when poked with a toothpick it comes out clean.

Use Cream Cheese Frosting on top of cooled cake.

Cream Cheese Frosting

1 8 oz pkg cream cheese (Room Temperature)

½ Cup butter (Room Temperature)

3 Cups powdered sugar (sifted)

1 teaspoon vanilla

½ teaspoon cinnamon (optional)

Cheese Cake Bites

• 2 8-ounce packages of low-fat cream cheese, softened to room temperature.
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 Tbsp lemon juice
• Mini Nilla Wafers 

1. Make sure your cream cheese is softened to room temperature. If it’s not, the batch will come out clumpy.
2. Mix together cream cheese, sugar, eggs, vanilla, and lemon juice until smooth. (Use an electric mixer.
3. Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
4. Scoop mixture onto wafer, filling cup 3/4 full.
5. Bake at 350 degrees for 20 minutes.
6. Refrigerate. Once chilled, scoop pie filling atop each mini cheesecake. Chill again.

Easy Cheese Cake

8 oz cream cheese
1/3 lemon juice
1 tsp vanilla
1 can sweet condensed milk

Smooth cream cheese add other ingredients, blend to smooth. Pour in graham cracker crust. Set up in fridge. Add fruit topping to serve.

Cheese Cake

Crust-

1/4 gram cracker crumbs
1 1/2 tsp cinnamon
2 tsp sugar
6 tsp melted butter

Mix all together. Press into a springboard pan.

Filling-

1 1/2 lbs cream cheese
1 c sugar
3 eggs
1 1/2 tsp vanilla

Beat cream cheese until smooth, cream in sugar and add eggs 1 at a time. Next add vanilla until all is smooth. Pour into crust. (9 inch) Bake 375 degrees for 20 minutes until done. (10 inch) 350 degrees for 35 minutes.

Pumpkin Squares

I found this recipe from Mindy off of Apron Girls. They were YUMMY. I guess anything with cream cheese frosting is...

16 oz can pumpkin
2 C sugar
1 C apple sauce

cream together

Add 4 beaten eggs slowly

2 C flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Pour onto big cookie sheet. Bake at 350 for 25-30 min.

Frosting:
1 pkg cream cheese
1 tsp vanilla
5 Tbsp. butter, softened
1 3/4 C powdered sugar

Carmel Brownies

From Mandi Hales...

1 box German chocolate cake mix

1/3 c evaporated milk

1/2 c butter,melted

14 oz package of Kraft caramels (50)

1/3 c evaporated milk
1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and 1/3 evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.

2.Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside. (I just melt this together in the microwave)

3.Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

Punch Bowl Cake

Chocolate cake (bake as directed)
2 large boxes of instant chocolate pudding
1 large cool whip
6-10 Skor candy bars ( I only use 6)

Cut the cake in half and break into large chunks in the bottom of a large bowl. Mix one box of choc. pudding (don't let set, it needs to be runny) pour on top of cake. Then cover with half the cool whip and half the candy bars (chopped up). Then do it all over again so there are two layers-cake, pudding, cool whip and candy bars. Chill before serving.