German Chocolate Upside Down Cake
This cake must be made in a tall cake pan – 9″ x 13″ x 2″ (or more) – or you will have a mess in your oven. Don’t use a Pyrex dish – it’s not tall enough.
In the greased pan layer:
2 c. coconut
1 c. toasted chopped pecans
Mix a German Choc. cake mix according to directions and pour over the above.
Beat together:
1 lb. box powdered sugar
1 8 oz. cream cheese
2 sticks melted butter.
Spoon above over top of cake. Bake at 350 for about 50-60 minutes.
Baked Olives
4 c. mixed olives drained (kalamata, green, ripe, etc.)
6 cloves crushed garlic
1/2 t. crushed red pepper flakes
2 T. olive oil
Make a double thick foil square. Place drained olives in center of the square.
Top with other ingredients. Cover with another square of foil and seal edges.
Bake 30 min. at 350.
Taos Corn Bake
1 c. sour cream
1 c. grated cheddar
1 T. minced parsley
2-3 T. minced cilantro
1 sm. onion diced
1/2 green pepper diced
1/2 red pepper diced
1 stick butter
1 can (15 oz.) corn with liquid
1 can (15 oz.) cream style corn
1 box Jiffy corn bread
3 eggs lightly beaten
Stir together sour cream, cheddar, parsley & cilantro and set aside.
Saute onion and peppers in butter until tender, then add both cans of corn.
In a separate bowl combine corn bread and eggs. Then add corn mixture and spread in an 8″ x 12″ greased baking dish. Spoon sour cream mixture randomly over top.
Bake 350 for 50-60 minutes until golden on top.
Glenda’s Raw Apple Cake
This really is good if you make it with the right ingredients.
4 c. peeled and chopped apples
2 c. flour
2 c. sugar
1 t. salt
1 1/2 t. baking soda
2 eggs
2 t. cinnamon
3/4 c. oil
2 t. vanilla
1 c. chopped nuts (optional)
Topping
3 T. butter
1 c. brown sugar packed
3 T. milk
Mix sugar and apples and set aside for a few minutes. Then add dry ingredients. Add eggs, oil, & vanilla. Mix thoroughly. Pour in greased 9″ x 13″ pan.
Bake 50 min. at 350.
Mix topping in a small pan and boil 1 minute. Spread over hot cake. Put under broiler for 1 or 2 minutes til bubbly. Watch! It will burn.