Crites Family Stuff

Ingredients for 20 servings

• 1 box yellow cake mix
• 1 egg
• .5 cup butter, melted

Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla
• 1 lb powdered sugar
• .5 cup butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Steps

1. Preheat oven to 350F. Lightly grease 9x13 pan.
2. For cake combine cake mix, egg and butter and mix well. Pat into bottom of pan and set aside.
3. For filling, beat cream cheese till smooth, add one egg at a time and vanilla. Add powdered sugar and beat well. Slowly pour in butter and mix well. Fold in toffee bits. Pour filling onto cake and spread evenly. Bake for 40-50 minutes, being careful not to over bake. Center will be a little gooey. Remove from oven and cool completely. Cut into squares.

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Description

Janette Johnson: Are all ten of those for you, or will you share?

Ingredients for 2 servings

• 1.5 oz semi-sweet chocolate, finely chopped
• .5 oz unsweetened chocolate, finely chopped
• 3 tbsp plus 1 tsp unsalted butter, softened
• 3 tbsp sugar
• 1 egg
• 3 tbsp flour
• .25 tsp baking powder
• .5 tbsp unsweetened cocoa powder
• Whipped cream, for garnish
• Cocoa powder, for garnish

Steps

1. Lightly butter 2 ramekins (small individual baking dishes) with the 1 tsp of butter and set aside.
2. Melt both chocolates in a double boiler, remove from heat and stir in 3 tbsp butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With electric mixer beat at medium speed until pale and very thick, about 5 minutes. Pour mixture into ramekins, filling about half-full. Cover with plastic and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375F. Place ramekins on middle shelf in oven and bake until edges are set but centers are still shiny, about 10-11 minutes. Invert pudding cakes onto plates and serve immediately. Garnish with whipped cream and dust with cocoa powder.
4. I five times this recipe to make 10 ramekins at a time.

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Description

German chocolate cake has been my choice of birthday cake ever since I can remember.

Ingredients for 15 servings

• 4 oz Baker's German Sweet Chocolate
• .5 cup water
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 tsp vanilla
• 1 cup buttermilk
• 4 egg whites

Frosting:

• 12 oz evaporated milk
• 1.5 cups sugar
• .75 cup butter
• 4 egg yolks, beaten
• 1.5 tsp vanilla
• 7 oz coconut
• 1.5 cups chopped pecans

Steps

1. Line three 9 inch cake rounds with wax paper. In a small bowl, melt the chocolate in microwave on low and stir till smooth. Mix flour, soda, and salt. Set aside. Cream the butter and sugar until fluffy and add egg yolks. Mix in chocolate and vanilla. Add dry ingredients alternately with the buttermilk. Mix until smooth.
2. Beat egg whites in another bowl until stiff peaks form. Fold into the batter. Pour equally into the pans. Bake in preheated 350F oven for 30 minutes. Remove from oven and cool on racks. Peel wax paper off when cakes are still warm. Completely cool cakes before frosting.
3. Make frosting by mixing milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and nuts. Cool to room temperature and of spreading consistency. Spread between each layer and on top of cake. Reserve several spoonfuls of frosting to enjoy on your own when no one is looking!

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Ingredients for 8 servings

• 8 oz semisweet chocolate bars
• 1 cup unsalted butter
• 4 eggs
• 4 egg yolks
• .5 cup sugar
• .25 tsp salt
• .5 cup flour

Steps

1. Melt chocolate and butter in a pan over medium heat until smooth. Remove from heat and cool. Mix eggs, egg yolks, sugar, and salt in a mixing bowl and beat on high for 5 minutes. Stir in cooled chocolate. Sift flour into the batter and blend. Spoon batter into buttered custard cups and bake at 400F for 8-10 minutes. Remove from oven and let rest for 5 minutes. Serve with ice cream and whipped cream.

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Ingredients for 15 servings

• 1 box yellow cake mix
• 1 small box instant vanilla pudding
• 1 can Mandarin oranges, undrained
• 1 can crushed pineapple, undrained
• 2 large eggs

Vanilla Pineapple Topping:

• 1 can crushed pineapple, undrained
• 1 small box instant vanilla pudding
• 12 oz whipped topping

Steps

1. In a large bowl combine cake and pudding mix. Add oranges, pineapple, and eggs and beat until combined. Pour into greased and floured 9 x 13 pan and bake at 375F for 40 minutes. Take out and let cool completely.
2. For topping, combine pineapple and pudding mix. Stir in whipped topping until combined. Spread over cooled cake and store in the refrigerator.

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Ingredients for 12 servings

• 2 cups sugar
• 1.75 cups flour
• .75 cup cocoa
• 1.5 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• .5 cup butter, melted
• 1 cup boiling water

Frosting:

• 6 tbsp butter, softened
• .33 cup cocoa
• 1 tsp vanilla
• 2.66 cup powdered sugar
• .33 cup milk

Steps

1. Combine dry ingredients. Add eggs, butter, milk, and vanilla. Stir in boiling water. Bake at 350F for 35 minutes or until toothpick comes out clean. Cool slightly then frost when still slightly warm.

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Description

This was my favorite cake growing up.

Ingredients for 15 servings

• 1 box of white, yellow, or lemon cake
• 1 can sweetened condensed milk
• 5 small limes, juiced
• 8 oz cool whip
• 1 can crushed pinapple

Steps

1. Mix and bake cake according to directions on box for a 9 x 13 pan.
2. Mix sweetened condensed milk and lime juice and let sit for 5 minutes. Then add the rest of the ingredients and mix well. Frost cake and refrigerate for couple of hours before serving.

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Ingredients for 12 servings

• 1 cup sugar
• 1 egg
• .5 cup oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• 1 cup boiling water
• 1.5 cup flour
• 1 tsp baking soda
• .25 cup cocoa
• .25 tsp salt

Filling:

• 8 oz softened cream cheese
• 1 egg
• .33 cup sugar
• 1 cup chocolate chips
• 1 cup coconut (optional)

Steps

1. Mix all ingredients until combined. Fill lined muffin tins up about 1/3 of the way full. Next mix all of the filling ingredients together and place 1 tbsp of filling on top of each cupcake. Bake at 350F for 15-20 minutes.

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Ingredients for 20 servings

• 1 cup butter, softened
• 1.5 cups sugar
• 2 cups sour cream
• 2 tsp vanilla
• 4 large eggs
• 1 tbsp baking powder
• 2 tsp baking soda
• 2.5 cups flour
• 5 medium apples, peeled and sliced thinly

Streusel:

• 1 cup pecans, chopped
• .25 cup brown sugar
• 1 tsp cinnamon
• .66 cup flour
• 4 tbsp butter

Glaze:

• Powdered sugar
• Milk
• 1 tsp almond extract

Steps

1. Combine all streusel ingredients. Cut mixture until it forms large crumbles. Set aside.
2. Grease two 8 x 8 inch pans. In a large bowl beat the butter with sugar until light and fluffy. Add remaining ingredients except apples. Beat mixture at low speed until blended. Mix for 1 more minute on a medium speed. Spread batter into the prepared pans and arrange apple slices evenly on top of the batter. Crumble the streusel topping over the apple layer and bake at 350F for 45-50 minutes, the cake should pull away from the sides of the pans. Let cool for 10 minutes. Top with glaze and serve.

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Ingredients for 24 servings

• 1 (29 oz) can pumpkin
• 4 eggs
• 1 cup oil
• .5 tsp salt
• 2 tsp cinnamon
• 2 cups flour
• 2 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 2 tbsp milk
• 1 tsp vanilla
• .5 bag powdered sugar

Steps

1. Combine all ingredients an pour into a greased cookie sheet pan. Bake at 350F for 25 minutes. Cool and then frost.

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