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1 cup butter 1 pint heavy whipping cream
6 eggs 1 Tablespoon vanilla extract
3 cups white sugar 2 teaspoons lemon extract
3 cups all-purpose flour
Preheat oven to 325. Grease & flour a 10 inch tube pan. With an electric mixer, cream butter & sugar until fluffy.
Add eggs, one at a time and mix well. Introduce the flour, one cup at a time, while adding whipping cream
a little at a time until all flour and whipping cream is mixed in well.
Add the vanilla & lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 for 1-1/2 hours.
2 tart apples (peeled, corded, and cut into quarters) 3/4 cup sugar 1 8-count can Crescent rolls 1/2 cup water 1/2 teaspoon cinnamon 1/2 cup orange juice 1/2 cup butter or margarine 1 teaspoon vanilla Preheat oven to 325 degrees. Separate rolls into triangles and flatten slightly with hands.
Wrap and apple quarter in each roll, stretching the roll to surround the piece of apple.
Place in lightly greased baking dish. In a sauce pan, mix the butter or margarine, sugar,
orange juice, water, and cinnamon. Bring to a boil and simmer 2-3 minutes. Stir in Vanilla.
Pour over the rolls and bake uncovered 35-40 minutes. Spoon liquid over rolls and serve warm (maybe with ice cream?).
Peaches or blueberries (1/4 cup of berries for each roll) can be used.
3 1/2 oz. Vanilla instant pudding 1 cup sour cream 14 oz. Sweetened condensed milk 12 oz. Box vanilla wafers 1 cup milk 3 or 4 sliced bananas 1 cup heavy cream 3 tbsp. Chocolate syrup In a large mixing bowl, combine the pudding mix, condensed milk, and milk, and beat for 2 minutes,
or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream.
Add the whipped cream and sour cream to the pudding mixture. Place half the vanilla wafers
in the bottom of a 13x9x2-inch dish. Top with half the sliced bananas, half the pudding mixture,
and a drizzle of chocolate syrup. Repeat each layer and decorate the top with the remaining chocolate syrup.
Cook one box of white cake mix. While cake is cooking mix: 2 c. Milk 1 c. Sugar 1 package frozen coconut Cook on medium heat (stir often) bring to boil - take off stove Stick toothpick all over cake Pour hot mix over cake. Cool. Spread one large cool whip on top of cool cake; sprinkle package frozen coconut on top.
3-can biscuits 1 Stick butter 1/2 c. Cinnamon 1 c. Brown sugar 1 c. Sugar Mix cinnamon & sugar. Open and cut biscuits into fourths. Roll biscuits in cinnamon/sugar until coated. Place around greased bundt pan. In sauce pan melt butter, brown sugar & 1 t. Cinnamon until smooth & creamy. Pour over biscuits. Bake 350 30 min.
1 stick butter 4 eggs, beaten 2 cups sugar 1 teaspoon vanilla 1/2 cup flour 2 cups milk In a 10 inch pie plate melt the stick of butter. In a mixing bowl, beat flour, sugar, eggs, vanilla, & milk and beat well, until all are blended. Pour into melted butter & bake at 350 degrees for 30 to 40 min. Or until knife come out clean.