Megan's Cream Cheese Pound Cake

1 1/2 cups butter
3 cups sugar
1 package cream cheese
6 eggs
3 cups cake flour
1 t. vanilla

 Cream butter, sugar and cream cheese together. Add eggs and flour, alternate and beat between each addition. Add vanilla. Bake in a buttered and floured bundt cake pan at 300 degrees for 1 hour and 45 minutes.

Kalleen Kidd's Chocolate Frosting

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 T unsweetened cocoa powder
1 cup milk
1 cup butter, softened
1 cup semisweet chocolate chips, melted

1. Melt chocolate chips and set aside to cool, but still soft and stir-able.

2. In a small sauce pan, whisk together sugar, flour, cocoa and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the fridge or freezer.

3. Beat butter, add chocolate mixture, until fluffy, about a minute. Finally add melted chocolate and beat again until well combined and fluffy.

Kalleen Kidd's Delicious and Moist Chocolate Cake

1 package devil's food cake mix (Duncan Hines)
1 1/3 cup water
1/2 cup sour cream
2 large eggs
1/4 cup chocolate instant pudding powder

Mix all ingredients for 3 minutes on high. Bake at 325 until tests done.

Kalleen Kidd's Buttercream Frosting {chocolate or coconut frosting}

Mix 1 cup butter with 2 pounds of fresher powdered sugar, 2 tsp of vanilla and enough cream to get your desired consistency. The amount of cream varies by how soft your butter is. Add it very slowly.

*Milk can be used but cream whips and tastes better.
*Using a cup or two less powdered sugar can make a better tasting frosting.

*This can be made into coconut frosting by substituting coconut extract to taste in place of vanilla
*This can be made into chocolate frosting by omitting the vanilla, adding a bit less powdered sugar and adding cocoa to taste.

Kalleen Kidd's Delicious and Moist White Cake {or coconut cake}

1 (18 oz) white cake mix (Better Crocker)

1 cup flour

1 cup sugar

3/4 t salt

1 1/3 cups water

2 T vegetable oil

1 t vanilla

1 cup sour cream

4 large egg whites

Mix cake mix, flour, sugar and salt in mixer. In separate container combine water, oil and egg whites. With mixer running, alternate pouring in water mixture with sour cream until fully incorporated. Pour into greased or lined pans. Lightly tap pans on counter to bring air bubbles to top. Bake at 325 degrees for cakes and 350 for cupcakes until tests done (likely 30 minutes or more but check regularly).

*This can be made into a coconut cake by replacing coconut extract for vanilla. Use the coconut buttercream frosting and press coconut flakes all over cake.

Angela's Almond Torte

1 stick margarine (1/2 cup) melted (not butter)
1 c sugar
1 t. almond extract
2 eggs beaten
1 c. flour
slivered almonds (about 1 cup)

Combine ingredients except almonds; mix as little as possible (by hand with a wooden spoon). Pour into a 9" round wax paper lined pan (cake pan). Sprinkle with slivered almonds. Cool. Transfer to a plate or serving dish. Cut into wedges. Makes approximately 16 slices.

Angela's Fudge Brownies

1 1/3 c. flour 2/3 c. vegetable oil

2 c. sugar 4 eggs, lightly beaten

¾ c. cocoa 2 t. vanilla

1 t. baking powder 1 c. chopped nuts (optional)

½ t. salt

½ c. chopped nuts (optional

In a mixing bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. Spread in a 9x13 pan. Sprinkle with nuts if desired. Bake at 350 degrees for 25-30 minutes until toothpick inserted in the middle comes out clean. Sift powdered sugar on top when hot if desired.

Angela's Cheesecake Pie

1 9-inch graham crust

1 8 oz. pkg. cream cheese

1 15 oz. can sweetened-condensed milk

1/3 c. lemon juice

1 t. vanilla

1 can cherry pie filling

Soften cream cheese to room temperature; whip until fluffy. Add sweetened condensed milk gradually while continuing to beat until well blended. Add lemon juice and vanilla; blend well. Pour into crust. Chill 4 or so hours before garnishing with cherries.

Angela's Apple Crisp

3 medium apples peeled and thinly sliced

½ c. flour

¾ c. packed brown sugar

½ c. butter

¾ c. quick rolled oats

Place apple slices in buttered 9-inch pie pan. Mix brown sugar and flour together in a medium sized bowl. With pastry cutter cut butter into flour mixture until crumbs are the size of small peas. Stir in oats. Spread mixture over apples, pressing down evenly. Bake at 350 degrees for 35 to 40 minutes. May be served either warm or cold, with cream or ice cream.

Angela's Peach Ice Cream

2 beaten eggs (or egg substitute equivalent)

1 c. sugar

¼ t. salt

Beat these thoroughly

Add:

1 pint half and half OR 1 c. milk and 1 c. heavy cream

¼ t. almond extract

1 c. fresh mashed peaches (or more) – about 4 peaches

Mix well together and freeze in ice cream freezer