Fairfield Chess Pie

1/3 C butter

1 1/3 C sugar

3 eggs

1 can evaporated milk

1 T flour

1/8 t allspice

¼ t salt

Beat together butter, sugar and eggs.  Add flour and mix well.  Add milk, allspice and salt, mix well.  Pour into unbaked 9” pie shell.  Bake in 400^o oven for 15 minutes, then reduce oven to 350^o and bake for 30 more minutes.

Harvey Wallbanger Cake

1 package yellow cake mix

1 package vanilla instant pudding [large]

1/2 C vegetable oil

1/4 C vodka

1/4 C Galliano

3/4 C orange juice

4 eggs

Mix all ingredients together, beating with electric mixer for four minutes.  Pour into greased and floured Bundt or angel food pan.  Bake at 350^o for 45 to 50 minutes.

Oatmeal Spice Cake

1 1/4 C boiling water

1 C quick cooking oats

1/4 C butter

1 C light brown sugar [packed]

1 C sugar

2 beaten eggs

1 1/3 C flour

1 t vanilla

1 t baking soda

 1 t salt

1 t cinnamon

Pour boiling water over oats.  Stir and let stand for 20 minutes.  Cream butter and both sugars, add oats and eggs and beat well.  Add vanilla and then dry ingredients, mix well.  Bake in 9” x 13” pan at 350o for 35 to 40 minutes.  Cool thoroughly and then spread topping [below] over cake and broil until topping bubbles.

Oatmeal Spice Cake Topping

1/3 C softened butter

1/2 C brown sugar

1/4 C milk

1/2 t vanilla

1/2 C pecans

1 C coconut

Mix together, spread atop cake, broil until bubbly.

Rum Cake

Cake:

1 package yellow cake mix

1 package instant vanilla pudding [large]

1 C chopped pecans

4 eggs

1/2 C cold water

1/2 C vegetable oil

1/2 C dark rum

Glaze:

1/4 lb butter

1/4 C water

1 C granulated sugar

1/2 C dark rum

Preheat oven to 325^o. Pack nuts on the bottom of a tube cake pan.  Mix cake ingredients together and pour over nuts.  Bake for one hour.  Cool, invert cake and then prick top with a toothpick or fork.  Drizzle glaze over top.  To make glaze, melt butter then stir in water and sugar.  Boil for five minutes stiring constantly.  Remove from heat and stir in rum.

Apple Crisp

6 medium apples thinly sliced

1 package yellow cake mix

1/2 C melted butter

1 C water

1 t cinnamon

Place apples in an even layer on bottom of 9 x 13 pan.  Pour water over apples, combine other ingredients and sprinkle over apple slices.  Bake for 50 to 55 minutes in a 350^o oven.

Fruit Muffin Basic Mix

1 C milk

1/4 C vegetable oil

1/2 t vanilla

1 egg

2 C flour

1/3 C sugar

3 t baking powder

1/2 t salt

Fruit variety [see below]

Topping [see below]

Preheat oven to 400o.  Prepare topping.  Beat milk, oil, vanilla and egg.  Stir in flour, sugar, baking powder and salt.  Fold in fruit.  Pour into muffin pan, sprinkle with topping.  Bake 20 to 25 minutes.

Topping:

1/4 C flour

2 T brown sugar

2 T butter [firm]

1/4 t cinnamon

Mix together with fork.  Sprinkle over muffin batter before baking.

Fruit  variety:

1 C fresh blueberries –or-

3/4 C frozen blueberries –or-

1 C rehydrated dried blueberries –or-

1 C rehydrated dried strawberries

Pour boiling water over dried fruit, enough just to cover, and let sit until cool.  When used in the muffin recipe rehydrated fruit creates an almost jam like texture in the muffin.  I would not recommend using freeze dried fruit in this recipe.