French Cream Cake

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

This cake was my Grandpa’s favorite.  I’ve always wanted to make it and now I have the recipe (and so do you;) *Looking at this recipe I realize it’s incomplete.  I will ask my nane to clarify and update*


3 eggs
1 cup sugar
2tsp cold water
1 1/2 cup flour
1tsp Baking powder

Cream Filling:

1 pt milk
2 tsp cornstarch
1/2 cup sugar
1 egg



Beat eggs, sugar and water thoroughly.  Sift the flour and baking powder.  Stir in egg mixture.  Bake in 2 layers at  350 degrees.  While still warm split and fill with cream filling,.


Filling: Cook in double boiler & while hot, stir in butter size of an egg.  Add flavoring and spread between layers.  Sprinkle top of cake with powdered sugar just before serving.


So After discussing with Nane, she told me the secret:  The Easy Way

What’s the easy way?

1pkg yellow cake mix

2 large packages of pudding (NOT the instant kind)

Make the cake according to directions using two 9″ round pans.  After cooked, while still hot slice each cake in half and let cool on a rack.

Make the pudding according to directions.  While it’s still soft, but not runny, layer the pudding in between the cake layers.

Coat entire cake with powdered sugar.  Store in the fridge until ready to serve.


Christmas Coffee Cake

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

This is a family tradition.  We make it every christmas eve.  Without fail.  For 31 years.


1pkg 3oz cream cheese
1/4 cup margarine
2 cups bisquick
1/3 cup milk
4tbs sugar
1 large can cherry pie filling

Cream Cheese Frosting:
1pk 8oz cream cheese
1/3 cup sugar
1tsp grated lemon peel
2tsp lemon juice



Heat oven to 425.  Lightly grease cookie sheet.  Cut cream cheese and butter into baking mix.  Stir in milk.  Turn dough into well-floured board and knead lightly 8-10 times.  Roll dough into 12′x8″ rectangle.  Place on cookie sheet.  Spread cream cheese filling down center of rectangle.  make cuts, 2 1/2″ long at 1″ intervals on each side of the rectangle

Fold strips over filling; sprinkle generously with sugar.  Bake until golden 12 to 15 minutes.  Cool 10 minutes then carefully move to wire rack.  Cool completely.

Spoon pie filling down center of coffee cake. Serve with remaining pie filling.  Refrigerate any remaining coffee cake.  Makes 4-6 servings.


Honey Fruit Salad

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

I made this for a birthday party and it was a huge hit!  I got the recipe from this site: and I knew I needed to add it here so I’d never lose it.


Serves 4


  • 1 medium firm bananas, chopped
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries
  • 2 tablespoons and 1-1/2 teaspoons honey
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon poppy seeds


  1. In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.