Duncan Hines recipe from the back of a cake box from the 1970's


Ingredients

1 pkg. Duncan Hines yellow cake mix
( for variations try chocolate cake mix for black forrest cheesecake)
2 tbsp. oil
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon
3 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling


Baking Instructions

Preheat oven to 300 degrees.
Reserve 1 cup of dry cake mix.
In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of greased 13 x 9 x 2 inch pan.
In same bowl, blend cream cheese and sugar.
Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
At low speed slowly add milk and flavorings; mix until smooth.
Pour into crust.
Bake at 300 degrees for 45 to 55 minutes until center is firm.
When cool, top with pie filling.
Chill before serving. Store in refrigerator; freeze covered with foil. Makes a 13 x 9 inch cheesecake.
(let cool in oven until characteristic crack forms in middle of cake. when completely cool top with 1 large can or 1-1/2 regular size can cherry pie filling)

I think that Duncan Hines makes the BEST boxed cake mix!!!

I agree Tom

When the General made the wedding cake for her sister we used the Duncan Hines boxes...outstanding cake!

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

That last one sounds good Randy. I think Ill try it.

Easy to fix meals are great!

Banana Roll (dessert)

You'll need a hand/stand mixer (or good stamina with a whisk.)

Dough:

4 egg whites
1 cup sugar
1 cup chopped and toasted walnuts (or pecans/hazelnuts/almonds)
1 teaspoon corn starch
1 teaspoon lemon juice

Filling:

1/2 pint heavy whipping cream
The seeds from one vanilla pod (or vanilla essence)
1 bar of milk chocolate, chopped (or half a cup of chocolate chips)
Confectioner's sugar to taste
2-3 bananas, peeled and sliced into 1/2 inch thick pieces


* Start oven at 400F and also toast the chopped nuts in piping hot, dry skillet

* Whip the egg whites into a soft foam, add sugar a little at a time until you have a firm and shiny meringue (pull out the whisk and little tops should form at the end), then whip in lemon juice and corn starch

* Carefully fold in the nuts

* Spread evenly (1/2 to 1 inch layer) on a cookie sheet and bake it in the oven at 400F for 10 minutes

* Turn oven down to 350F and bake for another 10 minutes

It will be thick and bubbled up and starting to brown at this point, it needs to be uniformly flat, so:

* Take it out of the oven, and flip the cake over onto another cookie sheet and leave the original sheet attached on top

* Leave it covered with a slightly moist tea towel and let it cool down

* Make the filling by whipping the cream and adding the vanilla, and confectioner's sugar to taste (you don't want it too sweet.) Fold in the chocolate.

* Pull the top cookie sheet off the cake (careful, it's somewhat fragile) and spread your whipped cream evenly onto your cake, then layer the sliced bananas on top of that

* Use the cookie sheet it's sitting on to help you roll it up, you want the end of the cake to be somewhere in the middle of the finished cake, showing a nice swirly pattern when cut.

* Leave the finished roll in the fridge for at least an hour, serve cold and sliced into pieces

Finished product (half eaten ):

That looks TASTY!!!

DING DONG CAKE!
1 box of Chocolate cake mix,bake as directed.
When cake is done let sit 10 minutes and then turn out on cooling rack. When cooled, slice cake in half and put one half back in bottom of pan.

Icing
1 package of cream cheese, softened.
3 cups powered sugar
1 stick of margarine softened.

Mix together with mixer, fold in 1 container of cool whip, spread on cake layer in pan, then put the other cake layer on top. Thne take 1 can of chocolate icing and add 2 tbsp of milk stir up well and spread on cake. Keep any leftovers in fridge.

BigBoy Resturant's Strawberry Pie:

2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping
2 cups sliced strawberries (or more if you like) per pie.

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell
let chill 2 or 3 hours. Garnish with whipped topping. ENJOY!!!

Mmmmmmmmmmm...strawberry pie!