___________________________________________________ A UNTIE ANITA’S CHESS PIE Gina Moore ___________________________________________________ 3 eggs 1 1/3 c sugar 1 tsp vinegar 1/2 c butter, melted 1 tsp vanilla DIRECTIONS: Beat slightly eggs & sugar, mix in vinegar, butter, & vanilla. Pour into pie crust. Bake at 350º for 30 mins. Makes one pie. ___________________________________________________ C HERRY BETSY In memory of Hazel Perry Lockert, submitted by granddaughter, Suzanne Lockert-Mash ___________________________________________________ 1 box yellow cake mix 2 21 oz cans, cherry pie filling 1 stick melted butter DIRECTIONS: Preheat oven to 350°. Spray 9 x 13 baking dish with nonstick cooking spray. Pour both cans of cherry pie filling into baking dish. Sprinkle the cake mix over the pie filling. Pour the melted butter all over the cake mix. Bake for 50 to 60 mins until top is golden brown. ___________________________________________________ C HERRY & CREAM CHEESE DUMP CAKE Shirley Lovell ___________________________________________________ 2 c Comstock pie filling 8 oz whipped cream cheese 1 box French vanilla cake mix 1-1/2 stick butter melted DIRECTIONS: Spread pie filling in 9 x 13 pan. Spoon dollop of cream cheese all over filling. Mix cake mix & butter until it can crumbles Spread all over mixture in pan. Bake 45-55 mins. in 350º oven until golden brown ___________________________________________________ C HERRY POUNDCAKE Anne Carney ___________________________________________________ 2 c sugar 3 eggs 1-1/2 c oil 1 tsp salt 1 tsp soda 1 tsp vanilla 1 tsp cinnamon 3 c plain flour, sifted 1 can cherry pie filling 1 c chopped pecans DIRECTIONS: Preheat oven to 350°. Beat sugar, eggs & add oil gradually. Add dry ingredients. Add pie filling & nuts last. Bake in greased & floured tube pan. Bake 1 hour. Glaze: 1c confectioner’s sugar. 1 T boiling water. Stir until creamy pour onto cake.
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