Time to enjoy honey bun cake

Friday, September 10, 2010


1 yellow cake mix

1 (8-oz.) container sour cream

4 eggs

3/4 cup oil

1/2 cup sugar

Mix cake mix and other ingredients well. Pour half into a 13x9x2 greased and floured cake pan.

Mix 3/4 cup brown sugar and 3 tablespoons cinnamon together and sprinkle half of this over cake mix. Pour remaining cake mix over this, then top with remaining cinnamon mix. Bake at 300 degrees for 50 to 60 minutes, or until a toothpick comes out clean.


2 cups powdered sugar

3 or 4 tablespoons milk

1 teaspoon vanilla

Mix and pour over hot cake.

Sounds good!



Partially thaw some frozen strawberries and arrange all over a store-bought graham cracker pie crust.

Cook together 1 package strawberry Jell-O, 3 tablespoons cornstarch, 1 cup sugar and 1 cup water for about 6 minutes. Set aside to cool.

Pour over strawberries in crust, and refrigerate until congealed. Cover with Cool Whip and serve.


3 cups (1 1/2 pints) half and half

1 (14 oz.) can Eagle Brand milk

1 cup mashed fresh fruit (peaches, strawberries or bananas)

1 tablespoon vanilla

Combine all ingredients and mix well in ice cream freezer and freeze. Makes about 1 1/2 quarts.


3 pounds ground beef

1 cup milk

1 cup bread or cracker crumbs

1 small onion, chopped fine, optional

1 can condensed mushroom, onion or celery soup

1 soup can water

Mix together the ground meat, milk, crumbs and onion. Spread the mixture on a cookie sheet, or put in a 9x12 inch pan if you want thicker pieces. Cover and refrigerate for at least 3 hours or overnight.

Cut into squares, flour and brown.

Bake in a large pan, covered with the soup mixed with water. Bake at 350 degrees for 1 hour.