BANANA SPLIT CAKE

Lenora Kish

4 or 5 bananas (sliced)

1-20 oz. can crushed pineapple, drained

1 large Cool Whip

3/4 cup pecans

2 cups powdered sugar

3 sticks margarine

2 eggs

1 jar maraschino cherries

8 oz. cream cheese

2 cups graham cracker crumbs

 

Layer as follows in a 13x9 inch pan:

 

1. 1 stick oleo or butter (melted), 2 cups graham crackers. Chill.

 

2. Beat at high speed for 15 mins. sugar, 2 sticks butter,

         cream cheese and eggs. Add to #1.

 

      3. Layer bananas and pineapple.

      4. Spread Cool Whip. Sprinkle nuts on top. Add cherries.

 

BLUEBERRY COFFEE CAKE

Kathy Beavers

Batter:                            Topping:

 

3/4 cup sugar                   1/2 cup sugar

1/4 cup shortening              1/3 cup flour

1 egg                           1/2 tsp. cinnamon

1/2 cup milk                    1/4 cup softened margarine

2 cups flour

1/2 tsp. salt

2 tsp. baking powder

2 cups blueberries

 

Combine all ingredients for batter and pour into a tube or bundt pan. Sift dry ingredients for topping and mix with butter. Sprinkle on top of batter. Bake at 350 degrees for 50 to 60 mins.

 

BUTTERBAll COFFEE CAKE

Corky Kelsey

Grease round layer cake pan. Preheat oven to 375 degrees. Melt a little over 1/4 cup butter. Mix 3/4 cups sugar, 1 Tbsp. cinnamon with butter. Separate 2 cans of biscuits (10 each can). Dip biscuits in butter and roll in cinnamon and sugar. Place 15 biscuits around outer part of pan, overlapping to make a circle. Overlap remaining 5 biscuits to fill center of pan. Pour leftover butter on biscuits, sprinkle with 1/4 cup chopped nuts. Bake 25 to 30 mins. Let stand 5 mins. before removing from pan.

 

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