German Chocolate Upside Down Cake
This cake must be made in a tall cake pan – 9″ x 13″ x 2″ (or more) – or you will have a mess in your oven. Don’t use a Pyrex dish – it’s not tall enough.
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1 c. toasted chopped pecans
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1 lb. box powdered sugar
1 8 oz. cream cheese
2 sticks melted butter.
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Baked Olives
4 c. mixed olives drained (kalamata, green, ripe, etc.)
6 cloves crushed garlic
1/2 t. crushed red pepper flakes
2 T. olive oil
Make a double thick foil square. Place drained olives in center of the square.
Top with other ingredients. Cover with another square of foil and seal edges.
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Taos Corn Bake
1 c. sour cream
1 c. grated cheddar
1 T. minced parsley
2-3 T. minced cilantro
1 sm. onion diced
1/2 green pepper diced
1/2 red pepper diced
1 stick butter
1 can (15 oz.) corn with liquid
1 can (15 oz.) cream style corn
1 box Jiffy corn bread
3 eggs lightly beaten
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Glenda’s Raw Apple Cake
This really is good if you make it with the right ingredients.
4 c. peeled and chopped apples
2 c. flour
2 c. sugar
1 t. salt
1 1/2 t. baking soda
2 eggs
2 t. cinnamon
3/4 c. oil
2 t. vanilla
1 c. chopped nuts (optional)
Topping
3 T. butter
1 c. brown sugar packed
3 T. milk
Mix sugar and apples and set aside for a few minutes. Then add dry ingredients. Add eggs, oil, & vanilla. Mix thoroughly. Pour in greased 9″ x 13″ pan.
Bake 50 min. at 350.
Mix topping in a small pan and boil 1 minute. Spread over hot cake. Put under broiler for 1 or 2 minutes til bubbly. Watch! It will burn.