All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
.

DESSERTS

Part 2

                         SAD CAKE
            (from Colorado Cache Cookbook,
              The Junior League of Denver
)

A good friend of mine in Burlington, Iowa gave me this cookbook on my birthday in 1988.

1 pound light brown sugar 15 - 24 servings
4 eggs, well beaten
½ cup vegetable oil
2 cups biscuit mix
1 tsp vanilla extract
1 cup chopped pecans
1 7-ounce package flaked coconut

Mix sugar with eggs. Stir in vegetable oil, then biscuit mix a little at a time, until all ingredients are well mixed. Add vanilla, pecans and coconut. Bake in ungreased 9 x 13-inch pan at 325 degrees for 45 minutes
Note: Do not be alarmed if cake looks strange. It is called "Sad Cake" because it rises fairly high, then caves in in the middle! It's delicious. Can be served warm with whipped cream or ice cream.

                     JOHNNYCAKE
           (from Colorado Cache Cookbook)


½ cup butter or margarine 8 servings
1 Tbles vinegar (or lemon juice)
1 cup, minus 1 Tbles, milk
1 ½ cups cornmeal
¾ cup flour, unsifted
¾ cup sugar
½ tsp salt
2 eggs
1 ¼ tsp baking soda

Melt butter and set aside. Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine cornmeal, flour, sugar, and salt. Make a well in the center and pour in eggs and butter. Add soda to milk, stir and add to mixture in the bowl. Mix well Pour into greased pan or muffin tins. Bake at 375 degrees about 25 minutes or untila a toothpick inserted in the center comes out clean.
Note: This is best when served warm. Excellent when served with butter and maple syrup.


               CREAM PUFF CAKE
(A hand-written recipe on the last page of one of my cookbooks, Rita and Company Cookbook) I don't know whose recipe this is, but it looks like my hand-writing.

1 stick butter
1 cup all-purpose flour
3 four-ounce serving size instant pudding (chocolate/vanilla)
4 large eggs
1 8-ounce cream cheese (softened)
4 cups milk
1 8-ounce tub Cool Whip
Chocolate syrup

Pour 1 cup water into saucepan. Add butter. Bring to a boil. Add flour, stir until well blended. Remove from heat. Cool 2 minutes. Beat in eggs 1 at a time, beating well after each. Spread mixture into a 9" x 13" baking dish. Bake in 400 degree oven for 30 - 35 minutes. Let cool.

Combine pudding mixes. Cream the cream cheese and milk. Mix well. Pour into cooled crust. Cover with cool whip. Drizzle with chocolate syrup. Keep cool.

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