Crites Family Stuff

Ingredients for 15 servings

• 2 cups flour
• 2 tsp baking soda
• 1 tsp salt
• .25 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1.5 cups sugar
• 2 cups grated zucchini
• 2 tsp vanilla
• 1 cup chopped walnuts

Steps

1. Preheat oven to 350F. Lightly grease 9x13 baking pan.
2. Combine eggs, oil, zucchini, and vanilla. Beat until well mixed. Stir in the flour, soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the nuts. Pour batter into prepared pan.
3. Bake for 45 minutes.

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Ingredients for 15 servings

• 1 yellow or butter cake mix
• 14 oz sweetened condensed milk
• 12 oz can coconut milk
• Whipped cream
• 3 cups coconut

Steps

1. Prepare cake according to box instructions in a 9x13 pan.
2. Mix sweetened condensed milk and coconut milk together. Poke holes in warm cake and pour mixture over top. Cool and refrigerate. Frost with whipped cream and coconut (toasted if desired).

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Ingredients for 15 servings

• 1 cup oatmeal
• 1.5 cups boiling water
• .5 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1.5 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon

Topping:

• 6 tbsp butter
• 1 cup brown sugar
• .25 cup evaporated milk
• 1 cup coconut or rolled oats
• 1 cup chopped nuts
• .5 tsp vanilla

Steps

1. Preheat oven to 350F. Pour boiling water over 1 cup oats. Let stand for 15 minutes. Cream 1/2 cup butter, 1 cup sugar, 1 cup brown sugar, and eggs. Add soaked oatmeal to sifted flour, salt, soda, and cinnamon. Pour into greased 9x13 pan and bake for 30 minutes. Check at 25 minutes-do not over cook.
2. Make topping: Heat butter, brown sugar, and milk in microwave for 1-2 minutes. Mix in coconut, nuts and vanilla. Spread topping over cake and put under broiler for 1-2 minutes until golden brown. Watch carefully.

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Ingredients for 15 servings

• 1 cup butter
• 2 squares unsweetened chocolate
• 1 cup hot water
• 2 cups flour
• 2 cups sugar
• .5 tsp baking soda
• .5 tsp salt
• .5 cup milk
• 2 eggs
• 1 tsp vanilla
• Fudge Frosting (recipe in this book)

Steps

1. Preheat oven to 375F. Melt butter and chocolate in a saucepan over low heat. Meanwhile, mix flour, sugar, salt, and baking soda in a large mixing bowl. Set aside. When butter and chocolate are melted, add hot water and boil for 2 minutes. Pour hot chocolate mixture into the dry ingredients and mix well. Add milk and mix. Add eggs and vanilla and mix until creamy. Pour into greased 9x13 pan and bake at 375F for 30 minutes. Cool before frosting.

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Ingredients for 15 servings

• 1 yellow cake mix
• .5 cup softened butter
• 29 oz can pumpkin
• 6 eggs
• 1.5 cups sugar
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp nutmeg
• .5 tsp ginger
• 1 can evaporated milk

Steps

1. Blend with a pastry blender until large crumb consistency the cake mix and butter. Set aside.
2. Blend all wet ingredients with spices. Pour into a sprayed 9x13 pan. Top with crumbs. Bake at 350F for 1 hour or until knife inserted comes out clean.

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Ingredients for 12 servings

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• .75 cup fluid milk
• 1 tsp vanilla

Steps

1. Beat together butter and sugar until light and fluffy. Sift flour, baking powder, and salt. Add half the sifted dry ingredients with half the milk and vanilla. Add eggs, beating well after each addition. Add the remaining flour and milk. Mix till smooth. Pour into a greased, floured baking pan or 2 layer pans not more than half full. Bake at 375F for 25-35 minutes until cake springs back when lightly touched near center.

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Ingredients for 10 servings

• 3 eggs
• 1 cup granulated sugar
• .33 cup water
• 1 tsp vanilla
• .75 cup flour
• 1 tsp baking powder
• .25 tsp salt
• Whipped topping
• Jam

Steps

1. Line a jelly roll pan or cookie sheet with wax paper and grease and flour well. With a mixer, beat eggs on high for about 5 minutes. On low speed, gradually add sugar, water, and vanilla to the beaten eggs. Add flour, baking powder, and salt and beat just until batter is smooth. Pour into the lined pan and bake at 375F for 10-14 minutes or until light brown. Immediately invert pan onto a clean dish towel that has been sprinkled with powdered sugar. Gently remove wax paper, roll cake up with the dish towel and allow to cool.
2. Unroll cake and spread with whipped topping. Spread jam on top of the whipped topping. Carefully roll up cake. Sprinkle cake with powdered sugar . Chill. Slice to serve.
3. The filling can be varied. Add fresh fruit instead of jam or spread with softened ice cream and freeze.

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Description

This recipe was also entered by Debbie McFarland, Marcy Howell, and Jenny Garrett with only slight differences.

Ingredients for 15 servings

• 1 lemon or yellow cake mix
• 6 oz lemon jello
• 4 eggs-room temperature
• .75 cup oil
• .75 cup water
• 2 tbsp flour added to the cake mix
• 1 tsp lemon extract

Glaze:

• 1 large lemon
• 1.25 cups powdered sugar

Steps

1. Mix together everything except the lemon and powdered sugar. Beat for 5 minutes with electric beater. Pour into heavily greased and floured bundt pan. Bake at 350F for 30-40 minutes.
2. Glaze: Mix the juice of lemon and 1 1/4 cup powdered sugar. Brush over cake while still warm.
3. Debbie's version had no extract or added flour.
4. Marcy and Jenny's version used only 1/3 cup oil, 1 cup water, and used a 3 oz pkg of instant lemon pudding, not jello.

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Description

I haven't had this recipe very long, but it has quickly become a family favorite. Especially does Matt Howell like it. If you see him in line for it, better get in front of him, or there might not be any left. I think he could eat a recipe of it in one setting.

Ingredients for 12 servings

• 1 package chocolate fudge cake mix
• 6 oz instant chocolate pudding mix
• 12 oz carton of whipped topping
• 6 Heath candy bars (1.4 oz each), crushed

Steps

1. Bake cake according to package directions. Cool. Prepare pudding according to package directions and set aside. Crumble cake reserving 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5 quart trifle dish or decorative glass bowl. Layer half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs and sprinkle over top. Refrigerate 4-5 hours before serving.

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Ingredients for 15 servings

• 16 oz can crushed pineapple
• 16 oz can cherry pie filling
• 1 package yellow cake mix
• 1.5 cubes of margarine
• .5 cup chopped nuts

Steps

1. Spread pineapple in the bottom of a 13x9 pan. Spread cherry filling over the pineapple. Sprinkle dry cake mix over the mixture. Cut margarine in thin slices and place over the cake mix. Sprinkle with chopped nuts. Bake 50 minutes at 350F. Serve with whipped cream or ice cream.

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