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Topsy-Turvy Pineapple Cake

1/4 cup brown sugar

2 cup yellow or pineapple cake mix

2/3  cup pineapple juice or water

5 pineapple slices, drained

5 maraschino cherries

1/2 cup packed brown sugar

Grease 8″ or 9″ pan. Sprinkle 1/4 cup brown sugar on bottom. Combine cake mix and egg and pineapple juice, blend and beat as directed on package.Pour into pan. Arrange pineapple slices and cherries on batter. Sprinkle brown sugar. Bake at 350 degrees for 30-35 minutes. Invert immediately on plate. Let stand for 5 minutes, before removing pan.

For a crowd use whole cake mix and double rest of ingredients.

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Fruit Cake

1 pkg white cake mix

Add: 3 tbsp shortening

1/2 cup boiling water

1/2 tsp cinnamon

Stir until ingredients are moistened. Let stand 30 minutes. Line 2 bread pans with 3 layers of wax paper. Grease paper and prepare the nuts. Beat mixture with mixer 2 minutes.


2 eggs

2 tbsp cold water

Beat 2 minutes more.

Stir in :

1 1/2 lbs candied fruit

1/2 lb nuts

1/2 lb white raisins

Spoon into pans. Bake 2 1/4 -2 1/2 hours at 300 degrees. Cool., leaving paper on until cool. Leave in pans 15 minutes, then cool on rack. You can add extra candied cherries if you wish.

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Pineapple Upside-Down Cake

1/4 cup butter

1/2 cup brown sugar

sliced pineapple

maraschino  cherries

1 pkg white or yellow cake mix for single layer cake

Melt butter, brown sugar and 2 tbsp pineapple syrup in cake pan. Remove from heat and arrange pineapple slices and cherries in mixture.

Prepare batter as directed on pkg. Pour over the mixture in pan. Bake at 350 degrees for 40-50 minutes. Let stand 5 minutes. Turn over on plate. Wait 2-3 minutes before removing pan. Serve warm with whipped cream.

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Banana Frosting

1/4 cup butter or oleo

1/2 tsp salt

2 tsp vanilla

3 cup confectioner sugar

1/3 cup mashed bananas

1-2 drops yellow coloring

Mix  butter, salt, and vanilla and 1/3 of the sugar. Add banana and remaining sugar alternately. Mix until smooth and creamy.

1/4 cup milk may be substituted for banana

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Gen’s Spice Crumb Coffee Cake

1/3 cup margarine

1/2 cup sugar

1 egg

2 cups sifted rye flour

2 1/2 baking powder

1/2 tsp salt

1 tsp nutmeg

1/2 cup milk

1 tsp vanilla

1/2 cup currants

For topping:

3 tbsp shortening

1/4 cup sugar

1/2 cup sifted rye flour

Work shortening until creamy; beat in sugar gradually. Add egg; beat thoroughly. Sift dry ingredients together. Add dry ingredients alternately with milk and vanilla. stir in currants.

Work together topping ingredients with fork until crumbly. Pour batter into greased and rye floured 8 ” round pan. Sprinkle crumbly mixture on  top. Bake at 350 degrees 50 minutes. Serve warm or cold Serves 6 to 8 .

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Mock Pineapple Cheesecake

2 env. (2 tbsp) unflavored gelatin

2 cups (16 oz.) crushed pineapple canned in its own juice, drained, reserve juice

1/2 cup boiling water

1 1/3 cups nonfat dry milk

Artificial sweetener to equal 3 tbsp sugar

1 tbsp lemon juice

1 tsp vanilla

1/4 tsp pineapple extract

In blender, soften gelatin in drained crushed pineapple; blend at medium speed about 1 minute. Add boiling water and blend 1 minute longer. Add half of reserved pineapple juice ; blend at high speed for 1 minute. Add remainder of juice, dry milk, sweetener, lemon juice  and extracts. Blend 1 to 2 minutes longer or until frothy. Pour into 8 inch square pan or loaf pan., 9″x5″x3″ . Chill until firm. Serves 4. Top with fresh strawberries, if desired.