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Saturday, Apr. 19, 2014

Catalpa Cooking

Friday, March 5, 2010

CHERRY DELIGHT

1 cup flour

1 cup margarine

1 tablespoon sugar

1/3 cup finely chopped nuts

1 8-oz. package of cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla

1 large carton Cool Whip

1 can cherry pie filling

Mix flour, margarine, 1 tablespoons of sugar, and nuts, pat into a 13 x 9 inch pan, and bake for 20 minutes at 350 degrees.

Mix cream cheese with powdered sugar and vanilla. Spread over cooled crust. Spread Cool Whip on cream cheese layer, and top with the cherry pie filling.

GREEN SALAD DELIGHT

1 (3 oz.) package lime Jell-O

1 cup boiling water

1 small can crushed pineapple, undrained

1 small carton cottage cheese

cup salad dressing or mayonnaise

can Eagle Brand milk

cup chopped pecans

Dissolve Jell-O in boiling water. Add a little at a time to salad dressing until blended. Add pineapple with juice, then add rest of ingredients, stir well and refrigerate overnight.

CHESS CAKE SQUARES

2 sticks oleo

1 box light brown sugar

cup white sugar

4 whole eggs

1 teaspoons vanilla

2 cups self-raising flour

1 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease and flour a long pan. Melt oleo, add brown sugar and white sugar. Add eggs one at a time, beating after each, then add the vanilla. Fold in flour and nuts.

Bake about 40 minutes or until done. I cut mine in squares and I don't put any icing or frosting on it.

COCONUT BALLS

2 boxes confectioners' sugar, sifted

2 sticks oleo, melted

1 can Eagle Brand milk

2 cans flaked coconut

2 cups chopped nuts

Mix all ingredients together well and let stand overnight in refrigerator. Shape into balls and put a toothpick in the center of each one.

Melt in a double boiler

1 13-oz. package chocolate chips

1 cake paraffin

Dip each ball in this mixture, and drop on wax paper. Remove toothpick. Halve the recipe if you wish, but they keep well.

STRAWBERRY CAKE

1 box white cake mix

2/3 cup water

4 eggs

1 small package strawberry Jell-O

2/3 cup cooking oil

1 package frozen strawberries

Mix all ingredients except strawberries. Beat well -- I don't use my mixer, just by hand about 400 strokes. Stir in about one half of the strawberries, and you can add coconut and nuts if you like. Pour into a large oiled loaf pan. Bake at 350 degrees for 40 minutes or until done when tested. Mix the remaining strawberries with 1 cups powdered sugar and spread on the hot cake.

HEATH BAR ANGEL CAKE

8 Heath bars

2 9-oz. cartons Cool Whip

1 angel food cake

Crush Heath bars and add to Cool Whip 3 to 4 hours before serving. Split cake into 2 layers. Fill with topping mixture. Re-assemble and ice with remaining mixture, or slice cake and place a spoonful of topping on each slice.