Catalpa Cooking

Friday, May 21, 2010


1 cup sugar

1 (8 oz.) package cream cheese, softened

1 (12 oz.) can crushed pineapple, drained

2 cups frozen strawberries, thawed and drained

3 bananas, diced

1 (8 oz.) box Cool Whip

Mix all together; keep refrigerated.


(makes 2 9-inch pies)

4 whole eggs, beaten until foamy

1 stick margarine or butter, melted

2 cups sugar

1 teaspoon vanilla

1 small can crushed pineapple, undrained

1 cup coconut

Mix together well and pour into 2 shallow unbaked pie shells. Bake at 350 degrees until firm to the touch, about 30-45 minutes.


cup butter or margarine

2 cups sugar

4 eggs

6 ripe bananas, mashed

3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoons ground cloves

2 teaspoons soda

teaspoon salt

1 cup chopped pecans

1 cup chopped raisins

Cream butter and sugar; add eggs one at a time, beating well all the while. Add mashed bananas, then all the dry ingredients, nuts and raisins. Bake in a greased 9-inch tube pan in a 350-degree oven for 1 hour. The cake may also be cooked in 2 layer pans for 25-30 minutes.

This recipe is easy and good.


3 tablespoons flour

1 cup sugar

a few grains of salt

1 cup boiling water

cup lemon juice

1 cups raisins

1 tablespoon butter

Combine flour, sugar and salt. Add boiling water slowly, stirring constantly. Cook over hot water until thick and clear. Add lemon juice, raisins and butter. Mix thoroughly and pour into unbaked piecrust. Top with a second crust, or with a lattice. Bake in a 350-degree oven until done.


1 can apple pie filling

brown sugar

teaspoon cinnamon

teaspoon nutmeg

2 tablespoons lemon juice

package white cake mix

stick butter or margarine

Pour apples into a 9-inch pie pan; sprinkle lightly with the brown sugar, cinnamon, nutmeg and lemon juice. Cover apples with cake mix; completely cover cake mix with thinly sliced pats of butter. Bake in a 350-degree oven until top is browned and bubbling, about 45 minutes. Good served warm with ice cream.


2 cups brown sugar, packed

cup butter or margarine

2 cups self-rising flour

1 cup chopped pecans

1 teaspoon vanilla

2 eggs

Cream butter and sugar. Beat in eggs and vanilla; add flour, then pecans. Bake at 325 degrees in a lightly greased 8-inch square pan until done, 45-50 minutes.


2 cups sugar

1 cup oleo

2 eggs

1 teaspoon vanilla

1 cup sour cream

2 cups all-purpose flour

1 teaspoon baking powder

teaspoon salt

Cream oleo and sugar well. Drop in eggs one at a time, beating after each. Add sour cream and vanilla. Mix. Sift flour, baking powder and salt together, and mix with the first mixture. Spread the mixture in a greased 9 x 13 inch pan.


1 cups chopped nuts

cup brown sugar

2 teaspoons cinnamon

Sprinkle this over the mixture in the pan, and pour the rest of the batter over this. Bake in a 350-degree oven for about an hour until done.