Pie & Cake Recipes from The Cooks Cook

Clea's Open Cherry Pie
Crust:
2 C flour
1/2 C brown sugar
1 C chopped nuts
1 C margarine

Mix crust in a mix master until crumbly. Pat in bottom of a 9x13 pan. Bake 15 minutes at 400 degrees. Take a fork and break up crumbly. Pat back.

Filling:
8 oz. cream cheese
1 C confectioner's sugar
2 pkg. (envelopes) Dream Whip
1 tsp vanilla

Beat dream whip as directed. Mix cream cheese, sugar, vanilla in another bowl. Mix together. Pour over crumble mixture. Cover with cherry pie filling. Cover and refrigerate for 12 hours.

Aunt Myrna's Apple Pie Filling

Key Lime Pie
1 baked 9 inch pastry crust
1 can sweetened condensed milk
1/2 C fresh lime juice
3 large egg yolks (or 4)
3 large egg whites (or 4)
1/4 - 1/2 tsp cream of tartar
6 Tbsp sugar
green food coloring

Combine milk and lime juice in a medium bowl. Blend in yolks. Turn into cooled crust. Heat oven to 325 degrees. Beat egg whites with cream of tartar in a small bowl until soft peaks form. Beat in sugar, 1 Tbsp at a time, until whites form stiff glossy peaks. Spoon over filling. Spread to edge of crust to seal. Bake 15 minutes or until golden. Cool on a wire rack to room temperature. Refrigerate.

Banana or Coconut Cream Pie
1/4 C cornstarch
2/3 C sugar
1/4 tsp salt
2 C scalded milk
3 egg yolks, slightly beaten
2 Tbsp butter
1/2 tsp
1 C moist shredded coconut or sliced bananas in the bottom of a baked pie shell

Mix cornstarch, sugar and salt. Gradually add milk and cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount to egg yolks and stir (temper). Add yolks to remaining hot mixture and stir. Cook 1 minute, stirring constantly. Add butter and vanilla and cool slightly. Pour into cooked pie shell. Cover with waxed paper. Serve with whipped cream.

Aunt Alice's Picnic Cake
1 C dates, cut
1 tsp soda
1 1/2 C boiling water
1 C sugar
1 C margarine, softened
2 eggs
1 3/4 C flour
1/2 tsp salt
1 tsp cinnamon
1 C brown sugar
6 oz chocolate chips
1 c chopped nuts

Add soda to dates, pour boiling water over. Cool. Cream white sugar, margarine and eggs until fluffy. Add date mixture, dry ingredients, and vanilla. Pour into a well-greased and floured 9x13 baking pan. Sprinkle the top with brown sugar, chocolate chips, and chopped nuts. Bake at 350 degrees for 35-40 minutes.
May press several half dates into batter before sprinkling with topping.

Texas Sheet Cake
Mix 2 C sugar, 2 C flour, and 1/2 tsp salt. Set aside.
Boil 2 cubes butter, 1 C water and 4 Tbsp cocoa in mocrowave.
Remove and add to dry ingredients.
Add 1/2 C sour cream, 2 eggs, and 1 tsp soda. Blend together. Batter will be thin.
Bake at 350 degrees for 20 minutes in a greased and floured sheet pan. Test with tooth[ick, and frost while warm.

Texas Sheet Cake Frosting
Melt 1 cube butter, 6 Tbsp milk, an 4 Tbsp cocoa in the microwave.
Add 1 C chopped nuts, 3 1/2 C powdered sugar, and 1 tsp vanilla.

Womped Up Apple Cake
4 C chopped apples
2 C sugar
2 C flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1/4 tsp vanilla
1/4 tsp almond extract
1/2 C oil
2 eggs, slightly beaten
1 C chopped nuts
raisins

Put all ingredients together. Stir well. Pour into a 9x13 baking pan. Bake at 350 degrees for 30-35 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting
1 box powdered sugar
1 stick margarine
1 tsp vanilla
8 oz cream cheese

Janalee's Carrot Cake
1 1/4 C oil
2 C sugar
3 eggs
2 C grated carrots
1 C crushed pineapple with juice
1 tsp vanilla
2 1/2 C flour
1 C nuts
1 1/2 tsp soda
1 1/2 tsp cinnamon
1/2 tsp salt

Cream oil, sugar and eggs together. Add the carrots and pinepple, mix well. Beat in dry ingredients, vanilla and nuts. Bake at 350 degrees for 25 minutes. (For a gas stove 325 degrees.)

Carrot Cake Frosting
1 lb box powdered sugar
1 cube margarine
3 oz cream cheese
1 tsp vanilla

Fern's Cream Filled Cupcakes
1 pkg. Devil's Food Cupcake Mix
Follow directions on box and bake. (See hints below.)

Mixture 1:
5 Tbsp flfour
1 C milk
5 Tbsp sugar
Milk sugar and flour together, add milk and cook until thick, stirring constantly. Remove from heat and refrigerate until very cold.

Mixture 2:
1/2 C margarine
1/2 C Crisco (no substitute)
3/4 C sugar
1 Tbsp vanilla, or more if desired
dash of salt
Beat on hig speed for 5 minutes. Add mixture 1 to mixture 2. Blend together with a mixer and you are ready to fill cupcakes. Fill from the topp fof the cupcake with decorator's tip #230. Fill AFTER have been baked and cooled.

Hints:
Use Devil's Food cake for better coloring and taste.
Don't fill pastry bag too full - you can control the flow better.
Bake in baking cups, filled only 1/2 full.
You can extend your batter to make about 40 cupcakes by adding 1 pkg dry Dream Whip, 4 eggs and 1 C water to cake mix.

Variation: Use sponge cake or yellow cake mix to make it like a Twinkie.