Tornado Watch Oatmeal Cake

1 cup oatmeal
1 1/4 boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup canola oil or olive oil
2 eggs, slightly beaten
1 1/2 cups flour
1 tsp baking soda
1 scant tsp salt
1 tsp cinnamon
1 tsp vanilla

Pour boiling water over oatmeal. Stir and set aside.
Combine sugar, brown sugar, and oil until well blended. Add eggs and stir until smooth.
Sift together flour, baking soda, salt, and cinnamon.
Alternating flour mixture with oatmeal mixture, add slowly to sugar/egg mixture, stirring in between.
Add vanilla. Mix all ingredients thoroughly.
Pour in a 13x9x2 inch cake pan coated with cooking spray or butter.Bake at 350 degrees for 30 minutes or until a toothpick, inserted in the center of the cake, comes out clean.

Combine 1 cup brown sugar, 6 TBSP melted butter, 1 cup pecans, 1 cup coconut (optional), 1/4 cup evaporated milk, and 1 tsp vanilla. Stir until smooth. Pour over top of cake. Place under broiler for 2 minutes or until brown and crunchy.

Heath Bar Caramel Cake

1 German chocolate cake mix, baked according to pkg directions, in a 13 x 9 x 2 inch pan (including oil, eggs, and water).
1 cup Smuckers caramel ice cream topping1 can (14oz) sweetened condensed milk
1 carton cool whip
3 – 4 crushed Heath bars or Bits O Brickle bits.

When cake comes out of the oven, poke holes with a fork or rounded handle of wooden spoon. Pour condensed milk over the top and let set for a moment. Pour on caramel topping and refrigerate for an hour. Top with cool whip and Heath bars.

There are other versions of this cake… made with regular chocolate or angel food cake… torn into little pieces or layered.

There are also several names for this cake… call it what you want… I call it fabulous.


Lorri’s Breakfast Rolls/Mary’s Sticky Buns

Spray bottom of bundt pan or 13 x 9 inch pan with non stick spray and place nuts in the bottom. Place 20 to 25 frozen dinner rolls on top of the nuts and sprinkle with dry butterscotch pudding mix.

Pour on half a stick of melted butter, then sprinkle one half cup brown sugar and 3/4 tsp cinnamon over all. Top with wax paper and place in the oven overnight (do not turn on oven).

The next morning, the rolls will be thawed and risen. Bake at 350 degrees for 23 to 25 minutes. Let cool for a few minutes. Run a butter knife around the edge of the pan to loosen the rolls. Place a 15 x 9 jelly roll pan over the top and invert. Thus, nuts are on top. Serve warm with coffee.

Apple Custard Coffee Cake

2 cups biscuit baking mix
1 cup sugar divided
3/4 cup milk
1 tsp vanilla extract1 cup chopped pecans
2 medium tart apples, peeled and chopped
1 tsp ground cinnamon, divided
3 eggs
1 cup whipping cream

In a bowl, combine biscuit mix, 1/4 cup sugar, milk and vanilla. Mix well. Stir in pecans and pour into a greased nine inch square pan. Toss apples with 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle over batter.

In a bowl, combine eggs, cream, and remaining sugar. Pour over apples. Sprinkle with remaining cinnamon. Bake at 350 degrees, uncovered, for 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. Refrigerate leftovers.

Coconut Cake Supreme

1 yellow cake mix…prepared according to package directions.  While still warm:  poke holes in cake with the handle of a wooden spoon.  Pour one can eagle brand milk over top.  Let cool.  Pour on can of cream of coconut over the top (will be very thick).  Spread over the top of cake then refrigerate for at least one hour.  Frost with an 8 oz. carton of cool whip.  (I use extra creamy)  Cover top with 2 cups coconut.  Keep refrigerated.

Irish Soda Bread

4 c flour
4 T white sugar
1 tsp baking soda
1 T baking powder
1/2 tsp salt
1 stick margarine, soft
1 c buttermilk
1 egg
1/4 c butter, melted
1/4 c buttermilk

Preheat oven to 375 degrees.  Lightly grease a large baking sheet.

In large bowl, mix flour, sugar, baking soda, baking powder, salt and margarine.  Stir in buttermilk and egg.  Turn out onto lightly floured surface, knead slightly.  Form dough into a round ball and brush with buttermilk and margarine.  Bake 45 to 50 minutes…check at 30 minutes.

Chocolate No Bake Cookies

2 c sugar
1 stick margarine
4 T cocoa
1/2 c milk

1/2 c peanut
3 c quick cooking oats
1 tsp vanilla

Bring first mixture to a full rolling boil for one and 1/2 minutes.  Remove from heat and add second mixture.  Mix thoroughly.  Drop by teaspoonfuls on wax paper and let stand until firm.

Sweet Muffins

1 egg
1/2 c milk
1/4 c salad oil
1 1/2 c all purpose flour
1/2 c sugar
2 T baking powder
1/2 tsp salt

Heat oven to 400 degrees.  Grease bottoms of 12 muffin cups or use paper liners.  Beat eggs, stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy
Fill muffin cups 2/3 full.  Bake 15 to 20 minutes or until golden brown.  Immediately remove from pan.
12 muffins

Pumpkin Apple Bread

2 1/2 c flour
2 c sugar
1 T pumpkin soda
1/2 tsp salt
2 eggs lightly beaten
1/2 c vegetable oil
1 c pumpkin
2 c apples, peeled & chopped
Strusel topping

Combine first 5 ingredients and set aside.  combine eggs, pumpkin, oil.  Add to dry ingredients and stir until just moistened.  Stir in apples.  Place in 2 greased loaf pans.  Sprinkle with topping (recipe below).  Bake at 350 degrees form 45 min to 1 hour.

Strusel Topping:
2 T Flour
1/4 c sugar (half brown sugar)
1/2 tsp cinnamon
4 tsp butter or margarine

Mix dry ingredients.  Cut in butter with pastry blender until mixture is crumbly.

Extraordinary Chocolate Chip Cookies

1 1/2 c butter or margarine, softened
1 1/4 c granulated sugar
1 1/4 c brown sugar
1 T vanilla
2 eggs
4 c unbleached white flour
2 tsp baking soda
1/4 tsp sea salt
1 pkg semi sweet chocolate chips
1/2 c milk chocolate chocolate chips’Fall or Harvest’ M & Ms

Preheat oven to 350 degrees

Mix softened butter and sugars together..beat til fluffy…add 2 eggs and beat again…by had or with mixer.  Blend in vanilla…mix well…Gradually add dry ingredients, that have been stirred together until well blended (flour, soda and salt.  The fold in the two kinds of Chocolate chips…Place 2 or 3 M & Ms om top.  Using a cookie scoop…bake  at for 10 to 11 minutes.  Let cool