Easy Cheese Cake

2 cups Graham cracker crumbs
½ cup Melted butter
2 pkg (16 Ounces) Softened cream cheese
2 tbsp Milk
1 cup Powdered Sugar
½ tsp Vanilla
2 cups Whipped topping
1 can Cherry pie filling

In a 9 x 13 x 2-inch pan, mix graham cracker crumbs with melted butter. Use a fork and level well, then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18 to 24 servings.

Karin Hammer


Oatmeal Cake

1 cup Rolled oats or wheat
1¼ cups Boiling water-pour over oatmeal.

Let stand 20 minutes. Stir to cool.

1½ cups Sifted flour
1 tsp Soda
½ tsp Salt
¾ tsp Cinnamon
¼ tsp Nutmeg

In a large bowl cream together:

½ cup Margarine
1 cup White sugar
1 cup Brown sugar
2 Eggs
1 tsp Vanilla

Add flour mixture. Mix well. Add oatmeal last. Bake at 350 for 35 minutes.

Karen Hammer


Dump Cake Dessert

1 can Crushed pineapple
1 can Cherry pie filling
1 Yellow cake mix (dry)
½ cup Butter
Chopped Nuts

In a 9 x12 cake pan spread ingredients in the order given. Slice butter and spread across top. Bake at 350 for about 45 minutes. Serve warm with whipped cream or ice cream.

Heaven Only Knows


Apple Sauce Cake

1 cup Sugar
2 cups Flour
1 cup Raisins
½ tsp Cloves
½ tsp Vanilla
¼ tsp Salt
½ cup Nuts
1½ tsp Cinnamon
¼ tsp Nutmeg

Bake in a 9xl5" pan at 350 oven for 35 to 45 min. Frost with pinoche frosting.

Karen Hammer


Fruit Cake

The only fruit cake I'll eat...

1 cup Butter
5 Eggs
3½ cups Flour
1 tsp Salt
½ tsp Cloves
½ tsp Nutmeg
½ lb Candied cherries
1 lg bottle Maraschino Cherries
2 tsp Vanilla
3 cups Brown sugar
1 cup Milk
4 tsp Cinnamon
½ tsp Allspice
2 lbs Pitted dates
2 cups Walnuts
2 cups Pecans

Day before:

Add candied pineapple* with other candied fruits if desired. Mix fruit and soak overnight in cherry juice. Toast nuts in pan with ½ cube of butter. Stir often, brown slowly and let cool.

Beat egg whites and set aside. Cream butter with ½ the sugar. Beat egg yolks with remaining sugar then combine sugar and beat. Sift dry ingredients together thoroughly. Add dry ingredients alternating with milk, beat well after each addition, begin and end with dry ingredients. Add vanilla, fold in beaten egg whites. Add fruit and nuts. Line loaf pans with wax paper and grease well. Do not allow to raise. Fill pans ¾ full. 3 large loaf pans or 4-4x2l/2x8" Bake at 250 about 3 hours.

*To candy pineapple:

1 can Pineapple (tidbits, slices or chunks)
1½ cups Sugar

Simmer over low heat until fruit is clear. Drain on wax paper. Use syrup for pancakes.

Ruth Hammer


Carrot Cake

2 cups Flour
1 cup White sugar
1 cup Brown sugar
2 tsp Soda
1 tsp Salt
2 tsp Cinnamon
1½ cup Oil
3 cups Grated raw carrots
4 lg Eggs

Mix dry ingredients. Add oil and mix well. Add eggs. Add carrots last. Bake at 350 in a 15x9" pan for 50 minutes. Cover with cream cheese frosting.

Karen Hammer


Cool Cookie Crumble

1 pkg Jello, any flavor
1 cup Boiling water
1 pint Vanilla ice cream
4 Oreos, crumbled

Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir till ice cream is melted. Fold in crumbled cookies. Pour into individual dessert glasses or serving bowl. Chill about 30 minutes. Garnish with whipped topping and an oreo.

Karen Hammer


Mayonnaise Cake

1 cup Chopped nuts
1 cup Chopped dates

Cover with 1 cup boiling water with 1 tsp soda dissolved in it. Stir. Let stand to cool.


¾ cup Mayonnaise
2 cups Flour
1 cup Sugar
1 tsp Cinnamon
½ tsp Salt
2 tbsp Cocoa
1 tsp Vanilla

Beat and bake at 350 for 30 minutes.


Raisin Cake

1½ cups Raisins
½ cup Shortening
1 cup Brown sugar
1 tsp Soda
2 cups Sifted whole wheat flour
½ tsp Baking powder
½ tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
1 cup Boiling water
1 tsp Vanilla
2 Beaten eggs

Cover raisins with boiling water. Add soda and let cool. Cream shortening, sugar, and eggs. Sift dry ingredients. Add to above mixture. Add raisins last. Bake at 350. For fruit cake add nuts and fruits or gum drops.

Karen Hammer


Ice Cream Cake

1 pkg Oreo cookies
1 jar Hot fudge ice cream topping
1 pkg Cool whip topping
1 cup Peanuts
½ cup Butter
½ gal Ice cream

Chop up the package of Oreos in the food processor. Take half of the Oreos and mix with melted butter. Press in the bottom of serving dish. Put in freezer until hard. Let ice cream soften. Spread over Oreos. Freeze until hard. Spread the hot fudge topping over ice cream. Spread the peanuts over the hot fudge. May need to freeze and then spread the cool whip topping on top. Take the rest of the oreo and put on top. Freeze until served.

Ione Jones