Crites Family Stuff

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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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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Ingredients for 15 servings

• 1 Deluxe Moist Chocolate Cake
• 1 jar caramel ice cream topping
• 1 jar of chocolate fudge ice cream topping
• 12 oz carton of whipped topping
• 2 Heath candy bars, crumbled

Steps

1. Make and bake cake following directions on cake box. If the moist cake version isn't used, add 1 package instant chocolate pudding mix to the make batter.
2. Spread the cooled cake with the caramel topping and refrigerate until set.
3. Spread the chocolate fudge topping over the caramel and refrigerate until it is set.
4. Cover the chocolate fudge topping with whipped topping and sprinkle with the crushed Heath bars.

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Description

This recipe comes from my mother.

Ingredients for 15 servings

• .66 cup shortening
• 2.5 cups sifted cake flour (Softasilk)
• 1.667 cups sugar
• 1.25 tsp baking powder
• 1.25 tsp baking soda
• 1 tsp salt
• 1.25 cups ripe banana, 3-4 medium
• .66 cups buttermilk
• 2 eggs

Steps

1. Stir shortening to soften. Sift the rest of dry ingredients and stir together with the Softasilk. (I use regular flour and don't sift any of the dry ingredients.) Add bananas and 1/3 cup buttermilk. Beat vigorously with spoon and or with mixer on medium for 2 minutes. Add the rest of buttermilk and eggs. Beat 2 minutes more. Fold in the nuts. Bake in 2 greased and floured round pans or loaf pans at 350F for 35 minutes.
2. My mother usually frosted the cake with White Mountain Icing. Use the frosting of your choice.

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Ingredients for 12 servings

• 1 pkg white or yellow cake mix
• 6 oz Jello, any flavor
• 2 cups boiling water
• 8 oz Cool Whip

Steps

1. Prepare and bake cake mix according to the directions on the box. Cool completely. Prick with a utility fork at 1/2 inch intervals. Thoroughly dissolve Jello in the boiling water. Pour over entire cake. Refrigerate 3-4 hours. Serve with Cool Whip.

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Description

In going through my recipes for this project, I came across this recipe for Cupid's Wedding cake which I received as a bride at a wedding shower held for me in Deaver, Wyoming. The recipe has yellowed over the years, but still very readable and full of wisdom. It was given to me by Mrs. Hylas T. Finley, know as "Ida" on September 11, 1946

Ingredients for 100 servings

• 5 lbs fervent devotion
• 3 lbs extract of faithfulness
• 4 quarts of heartfelt satisfaction
• 1 lb each of prudence and good nature
• 6 scruples each of confidence and mutual forbearance
• 8 oz of gentleness and modesty
• 12 scruples of matrimony fidelity
• 2 lbs connubial felicity
• 4 qts ecstatic enjoyment
• 4 lbs patience, industry and economy
• 2 lbs each wisdom and experience
• 9 oz discretion and benevolence
• 7 oz spice of sweetness
• 1.5 lbs seeds of virtue
• 3 oz essence of purity
• 7 pints sweetness of disposition
• 1 qt balm of a thousand ills
• 1 gallon milk of human kindness
• 10 grains of common sense

Steps

1. Mix thoroughly with cheerfulness. Pour mixture into a golden bowl of domestic happiness. Lubricate with oil of gladness. Bake in oven with double blessedness, heated by the fire of true LOVE. While warm spread over the whole with a frosting of gracefulness. In the center place the star of hope set around with dimples and the sparkle of bright eyes. Encircle with the wreath of smiles, interwoven with rosy blushes and pink perfection. Fasten the wreath with a golden cord of harmony and silver thread of discourse. One cake will last a lifetime, and improve with age. All who eat of it will never have cause to seek for a divorce.

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Description

Refreshingly delightful and amazing with raspberries!

Ingredients for 15 servings

• 1 white cake mix
• 2 cups milk
• 8 oz cream cheese, softened
• 2 (3 oz) pkgs instant vanilla pudding
• 20 oz can crushed pineapple, drained
• .25 powdered sugar
• 8 oz container cool whip
• 1 cup coconut

Steps

1. This is a 4 layered dessert. First layer: Make cake according to box directions and bake in a 15x11x1 pan for 15 minutes at 350F. Cool.
2. Mix together 1 cup of milk, cream cheese, and 1 box pudding until smooth. Carefully spread over the cooled cake for 2nd layer.
3. Spread drained pineapple over the cream cheese mixture. The pineapple can be substituted with sliced, fresh strawberries. Thawed, crushed raspberries are my favorite. I've also used freezer jams as the 3rd layer.
4. The frosting is made by mixing together the other pudding, 1 cup milk, 1/2 cup powdered sugar and folding in the cool whip. Frost the cake and sprinkle with coconut. Chill for 24 hours.

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Description

This was Jack's favorite!! A Christmas could not go by without making it. I found this recipe when I was a bride, so it has been around for many years. Jack liked it because it was so full of the candied fruit.

Ingredients for 24 servings

• 1.75 lbs candied fruit
• 2 cups coarsely chopped walnuts
• .5 lb chopped dates
• 1.5 cups raisens
• .25 lb coconut
• .5 lb margarine
• .5 cup sugar
• .5 cup honey
• 5 eggs
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 6 tbsp orange juice

Steps

1. Make cake batter by creaming together margarine, sugar, honey. Add beaten eggs. Sift together the flour, cinnamon, baking power and add alternately with the orange juice. In a large container put the candied fruit, walnuts, dates, raisins, and coconut. Pour batter over the fruit and mix together. Makes two loaf pans, or can be baked in a well-greased bundt cake pan or an angel food cake pan. Bake at 250F 3-1/2 to 4 hours. Put a small pan of water in the bottom of the oven for a glazed and moist texture. Can decorate the top of the cake with red maraschino cherries and green fruit from the fruit mix.

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Description

This recipe is Daniel's favorite childhood dessert!

Ingredients for 12 servings

• .75 cup flour
• 1 tsp baking powder
• .25 tsp salt
• 4 eggs room temperature
• .667 cup sugar
• 1 tsp vanilla
• 1 cup heavy cream
• 3 tbsp sugar
• Strawberries

Steps

1. Use a jelly roll pan that has been sprayed with Pam and then lined with wax paper and then spray the paper too. Preheat oven to 350F, Beat room temperature eggs in a chilled bowl until thick and lemony. Gradually add sugar until thick. Stir in vanilla and fold in dry ingredients. Spread batter in pan. Bake at 350F for 10 minutes. Barely cook this cake. If it is too done it will not roll. When cake is done sprinkle powdered sugar in a towel and turn cake out onto the towel, roll it up, and let cool. While the cake is cooling whip 1 cup heavy cream and 3 tbsp sugar until stiff. Slice strawberries (can use peaches or whole raspberries). When cake is cool spread out cake and ice with whipped cream and berries and roll the cake back up again. Frost top with additional whipped cream and garnish with berries.

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Description

Jim's Scouting Recipe!

Ingredients for 15 servings

• 1 yellow cake mix
• 1 can pineapple rings
• .5 cup brown sugar
• .5 cube margarine

Steps

1. Mix the yellow cake according to directions, using the pineapple juice as part of the liquid. Do not bake. Line dutch oven with foil, melt margarine, add brown sugar and melt. This needs to be stirred while melting, but be careful not to tear the foil. Drain pineapple, reserving the juice to add with the liquid while making the cake mix. Pour pineapple in the dutch oven over the melted margarine and brown sugar. Add the mixed cake batter over all. Cook 25-30 minutes. A 12-inch oven needs 12 briquets below and 12 briquets on top.

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