Crites Family Stuff

Ingredients for 15 servings

• .5 cup butter
• .5 cup shortening
• 3.5 tbsp cocoa
• 1 cup water
• 2 eggs
• 1 tsp baking soda
• 2 cups sugar
• .5 cup buttermilk
• 2 cups flour
• 1 tbsp vanilla

Frosting:

• .5 cup butter
• 3.5 tbsp cocoa
• .25 cup milk
• 1 lb powdered sugar
• 1 tbsp vanilla
• 1 cup nuts, chopped

Steps

1. In saucepan, bring to boil butter, shortening, cocoa, and water. Remove from heat and add remaining ingredients. Mix well. Pour into greased cookie sheet and bake at 350F for 20 minutes.
2. For frosting, bring butter, cocoa, and milk to boil. Add remaining ingredients and mix well. When cake has cooled, top with frosting.

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Ingredients for 15 servings

• .5 cup butter, softened
• .5 cup oil
• 1.75 cup sugar
• 2 eggs
• 2 cups grated zucchini
• 2.5 cups flour
• 1 tsp vanilla
• .5 cup buttermilk
• 4 tbsp cocoa
• .5 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder

Topping:

• 1 cup chocolate chips
• 1 cup brown sugar

Steps

1. Cream together butter, oil, sugar, eggs, and vanilla. Add zucchini and buttermilk. Mix well. Sift together remaining ingredients. Add to zucchini mixture and mix well. Spread in a 9 x 13 pan and sprinkle topping over cake. Bake at 350F for 45 minutes.

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Ingredients for 15 servings

• 1 cup packed brown sugar
• .5 cup sugar
• 2 cups flour
• .5 cup butter, softened
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• .5 tsp salt
• 6 (1.4 oz) Heath bars, chopped

Steps

1. Preheat oven to 350F. Lightly grease a 9 x 13 pan and set aside.
2. In a large bowl, combine the sugars, flour, and butter. Crumble these ingredients together with a pastry blender until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with remaining crumbs, add buttermilk, egg, vanilla, baking soda, and salt. Mix well.
3. Pour the batter into the prepared pan, smoothing into edges. Sprinkle cake with reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious!

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Ingredients for 8 servings

• .5 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• .5 cup flour
• 1 cup chocolate chips
• 1 cup chopped pecans

Steps

1. Cream butter, sugar, eggs, and vanilla until fluffy. Add flour and mix well. Stir in chocolate chips and pecans. Spread in an unbaked pie crust and bake in preheated 325F oven for about 45 minutes or until done.

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Description

We love to make this for breakfast.

Ingredients for 8 servings

• 1.33 cups flour, divided
• .5 cup sugar
• .5 cup buttermilk
• .33 cup oil (I use half applesauce)
• .5 tsp vanilla (optional)
• 1 tsp baking powder
• .5 tsp baking soda
• .25 tsp salt
• 1 egg
• .25 cup packed brown sugar
• .25 butter, softened
• .25 cup chopped pecans
• 2 tsp cinnamon

Steps

1. Preheat oven to 400F. Spray 9 inch round pan with cooking spray. Combine 1 cup flour, sugar, buttermilk, oil, vanilla, baking powder, soda, salt and egg in mixing bowl. Beat until blended. Pour batter into prepared pan.
2. Mix remaining flour, brown sugar, butter, nuts, and cinnamon in a small bowl until crumbly. Sprinkle over batter. Bake about 25-30 minutes until done. Serve warm.
3. You can prepare the coffee cake without the topping and refrigerate overnight. Sprinkle the streusel over the cake and bake the next morning.

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Description

Be careful when you make this, you might just eat the whole thing yourself!

Ingredients for 8 servings

• 16 oz cream cheese, room temperature
• .25 cup sugar
• 2.5 tsp vanilla
• 1 tbsp flour
• 3 eggs

Cake:

• .75 cup oil
• 1 cup sugar
• 2 eggs
• 1.5 tsp vanilla
• 1 cup flour
• 1 tsp baking soda
• 1.5 tsp cinnamon
• .25 tsp allspice
• Dash nutmeg
• 8.5 oz can crushed pineapple, packed in juice, drained well (reserve juice)
• 1 cup grated carrots
• .5 cup coconut
• .5 cup chopped walnuts or golden raisins, optional

Frosting:

• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• 1.75 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp reserved pineapple juice

Steps

1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in flour and eggs until smooth. Set aside.
2. Prepare cake: In a bowl, combine oil, sugar, eggs, and vanilla. Mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts. Spread 1 1/2 cups cake batter over bottom of greased 9 inch spring form pan. Drop half of the cream cheese mixture over batter by spoonful, top with the remaining cake batter. Drop by spoonful the remaining cream cheese mixture and then spread it evenly with a knife. Do not marble. Bake in 300F preheated oven for 70-80 minutes or until cake is set and cook through. Cool to room temperature, then refrigerate. When cake is cold, prepare frosting and frost top only. Refrigerate 3-4 hours before serving.
3. Frosting: Beat frosting ingredients until smooth. Frost cooled cake.

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Description

This is my dad's favorite!

Ingredients for 15 servings

• 1 cup sugar
• 8 oz cream cheese
• Lemon Juice
• Dream whip

Crust:

• 2 cups graham cracker crumbs
• .25 cup sugar
• Butter

Steps

1. Combine crust ingredients and press into 9 x 13 pan.
2. Make Dream Whip according to package directions. Add sugar, cream cheese, and lemon juice and beat until smooth. Pour over crust and refrigerate for several hours. Top with pie filling.

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Ingredients for 8 servings

• 1 cup sugar
• .25 cup cornstarch
• .5 tsp salt
• 3 cup milk
• 2 eggs, lightly beaten
• 3 tbsp butter
• 1.5 tsp vanilla extract
• 2 large firm bananas
• 1 pie crust, 9 inches, baked
• 1 cup heavy whipping cream, whipped

Steps

1. In a large saucepan, combine sugar, cornstarch, salt, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Stir a small amount of hot filling into eggs and return all to the pan. Bring to a gentle boil. Cook and stir for 2 more minutes.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate for 30 minutes.
3. Slice the bananas into the bottom of the pie crust. Pour custard on top. Chill for 6-8 hours. Pipe whipped cream on top when ready to serve.

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Ingredients for 15 servings

• .66 cup coconut
• .66 cup pecans, chopped
• .66 cup chocolate chips
• 1 chocolate cake mix
• 8 oz cream cheese
• .5 cup butter
• 1 lb powdered sugar

Steps

1. Sprinkle coconut, pecans, and chocolate chips in bottom of greased 9x13 pan. Mix cake according to package directions and pour over nut mixture. Melt butter and cream cheese and stir in powered sugar. Pour over the top of the unbaked cake. Spread topping a bit thicker at the edges. Bake at 350F for 30 minutes. Cool.

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Ingredients for 8 servings

• 9 oz pkg brownie mix (I use my homemade recipe)
• 1 egg
• 1 tbsp cold water
• 14 oz pkg wrapped caramels, unwrapped
• 5 oz can evaporated milk
• 3 (8 oz) pkgs cream cheese, softened
• .75 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 cup chocolate fudge topping

Steps

1. Preheat oven to 350F. Grease bottom of 9 inch spring form pan. (I used a 9x13 pan with the homemade brownies.) In a small bowl, mix together brownie mix, egg, and water. Spread into the greased pan. Bake 25 minutes or until not quite cooked through. Cool slightly.
2. Melt the caramels with the evaporated milk over low heat, stirring to reach a smooth consistency. Cool slightly. Reserve 1/3 cup and pour the remainder over the warm brownies, leaving a 1/2 inch space from the edges.
3. In a large bowl, beat cream cheese, sugar, and vanilla with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the caramel layer.
4. Wrap foil around the bottom of the spring form pan, (not needed if made in a 9x13 pan) and place in a large pan or cookie sheet. Add water, creating a water bath to reach halfway up the brownie pan. Bake for 40 minutes or until center of cheesecake is done. Cool and chill in refrigerator. When cake is thoroughly chilled, loosen by running a knife around edge and remove rim from spring form pan. Warm reserved caramel mixture and spoon over cheesecake. Drizzle with chocolate topping. It's better the next day!

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