Pineapple upside down cake with pineapple chunks

 

Ingredients

• 1/2 cup butter melted
• 1 1/4 cup packed brown sugar
• 3 1/2 cups canned pineapple chunks, drained
• 2 2/3 cups flour
• 1 3/4 cups sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 2/3 cup vegetable oil
• 1 1/2 cups milk
• 2 eggs
• 1 tsp vanilla
• Maraschino cherries

Instructions

• Preheat the oven to 350F.
• Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer. Add in cherries to suit.
• Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.
• Add oil, milk, eggs and vanilla to the flour mixture. Mix all the ingredients thoroughly until smooth.
• Pour the batter evenly into the pan over the pineapple layer.
• Put the pineapple cake in the oven and bake for 1 hour.
• Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
• Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
• Pineapple upside-down cake can be served warm or at room temperature.

15 layer cake with chocolate frosting like Grandma made

 15 layer chocolate cake ( the kind you cook the frosting on the stove top first)

Old fashioned 15 layer chocolate cake

1 cup shortening

1 stick butter, room temperature

4 eggs

4 cups plain flour

2 tbsp baking powder

1 tsp baking soda

2 1/2 cup sweet milk aka whole milk

1 tbsp vanilla flavoring

1 tbsp butter flavoring

2 1/2 cups sugar

Icing

5 cup sugar

3/4 cup cocoa

1 cup butter

1- 1/2 cans evaporated milk

Instructions

Sift flour and baking powder and baking soda...set aside.

Cream shortening, butter and sugar until fluffy.

Add 1 egg at a time, beat well.

Add flour mixture alternate with milk. Beat until well blended.

Stir in vanilla and butter flavoring.

You may use any 8 inch pan.

Use shortening to grease pans and sprinkle with flour. I use Baker's Joy.

Be sure to wash pans after each layers to prevent a build up in pans.

Spread 1/2 cup of batter in pans and bake at 375 in a preheated oven until lightly brown, about 8 to 10 minutes. Each oven varies, so watch your baking time so you will know exactly how long. My oven temp doesn’t get as hot as some.

You can eput layers on wire rack or clean towels until cool. I just start building my cake as I get them out.

FROSTING

l do my frosting first so it can cool down.

Melt butter in a 4 quart saucepan.

Mix cocoa and sugar and evaporated milk.

Bring to a rolling boil. Reduce heat and cook 5 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. Spread generously between layers on top and sides of cake. — with Ann Hughes.

https://www.facebook.com/groups/214478897283140/?hoisted_section_header_type=recently_seen&multi_permalinks=243490041048692

Crockpot mac and cheese

 

• 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta)
• 2 1/2 cups milk whole is best
• 12 ounces evaporated milk
• 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
• 4 ounces American cheese (or Monterrey) 1 cup shredded (from the deli, not processed slices)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• Dash of cayenne pepper to taste
• 1/4 cup butter cubed

 

• Spray 6-quart slow cooker with non-stick spray.
• Rinse the uncooked pasta well in cold water and drain.
• Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
• Dot with cubed butter.
• Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
• If not done, continue cooking and checking periodically (ever half hour or so).
• When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.

https://amandascookin.com/crockpot-macaroni-and-cheese/

Creamy Overnight Fruit Salad

• 3 eggs, beaten 
• 1/4 cup sugar
• 1 lemon 
• 2 tablespoons butter
• 1 cup green grapes, halved
• 1 (20-oz.) can pineapple chunks, drained
• 1 (11-oz.) can mandarin orange segments, drained
• 1 (13.5-oz.) jar pitted dark cherries, drained
• 2 firm bananas, sliced
• 1 1/2 cups whipping cream

Directions

Instructions Checklist

• Step 1

  In a small saucepan, combine beaten eggs, sugar, and juice of 1 lemon. Stir the mixture constantly over medium heat until boiling; adjust to medium-low heat and continue whisking until mixture has thickened. Remove from the heat, and stir in butter. Cool completely.

• Step 2

  In a chilled mixing bowl, beat whipped cream until stiff peaks form. Once your egg "curd" mixture has cooled, fold into whipped cream and set aside.

• Step 3

  In a large bowl, add chopped grapes, pineapple chunks, orange segments, bananas, and halved cherries (with stems removed). Stir fruit together until combined. Add mini marshmallows, and mix until incorporated. Toss fruit salad with cream-egg mixture, stirring to coat the fruit evenly and completely.

• Step 4

  Cover the bowl with plastic wrap, and let sit overnight (10-12 hours) to let the flavors marry. Serve cold.

Mocha Chip Frappuccino

10 oz very strong brewed coffee

8 oz whole milk

1/2 cup sweetened condensed milk

1 t almond extract

1/4 cup dark chocolate syrup

1/4 cup half and half

1/3 cup semisweet chocolate chips

3 cups ice cubes

Real Whipped cream

Mini semisweet chocolate chips for garnish

Place first 7 ingredients in a blender and blend. Add ice and blend until smooth and icy, with tiny chocolate bits throughout. Serve in a glass with whipped cream, drizzled with additional chocolate syrup and sprinkled with mini chocolate chips. Serves 4

Cheesy crab bites

1 5 ounce jar Kraft old english spread
6 T butter softened 
2 t mayo
1/2 t garlic powder
1/4 t Lawry's seasoning salt or similar 
1 6 oz can chunk crab meat, drained
1 package bays english muffins, can also use Thomas brand but off brands are not recommended

Mix all ingredients but muffins, blending well. Spread mixture on muffin halves. Place on cookie sheet and freeze for 30 minutes. Cut into quarters. Store in freezer bags or bake immediately. To prepare, broil 6 to 8 inches from heat for 5-8 minutes until golden and bubbly. Makes 24 small pieces. 

Mennonite Refrigerator Rolls

 

• 1 package yeast
• 1 1 /2 cups lukewarm water
• 1 cup warm mashed potatoes
• 2 /3 cup sugar
• 2 /3 cup shortening
• 2 eggs
• 1 1 /2 teaspoons salt
• 6 - 7 cups flour

📋 INSTRUCTIONS

1. Dissolve yeast in water.,
2. Stir in sugar, shortening, salt, potatoes, and eggs.
3. Add flour 2 - 3 cups at a time.
4. Mix well and refrigerate overnight.
5. Roll into ball shapes and place in two greased cake pans.
6. Bake at 350-375 until golden brown on top.
7. https://www.amish365.com/mennonite-refrigerator-rolls/

Amish Sour milk cake

 

• 1 /4 cup Soft Margarine
• 1 /4 cup Peanut Butter
• 1 1 /2 cup Brown Sugar
• 2 Eggs
• 1 / 2 cup Warm Water
• 1 cup Sour Milk thick
• 2 cups Flour
• 1 tsp Salt
• 1 tsp Baking Soda

Frosting

• 2 tbsp Peanut Butter
• 1 cup Chocolate Chips
• 2 tbsp Butter
• 1 cup Powdered Sugar

INSTRUCTIONS

 

Cake

• Mix together in a large mixing bowl for several minutes.
• Pour into two greased and floured 9 inch layer pans or a 9 x 13 pan.
• Bake at 350 for 25 to 30 minutes.

Frosting

• Melt butter, peanut butter, and chips over low heat.
• Blend in other ingredients until thick and creamy.
• Spread on a cool cake.

https://www.amish365.com/sour-milk-cake/#full-recipe