Terre Duchesne McGill recently found Eloise Duchesne's personal recipe box (November 2007). This is a GREAT find from a wonderful cook! Here's a web page that will eventually have all that were in the box. Scanning the actual recipes seems to be the most unique approach, so that's what you'll see - Eloise's handwriting. Some of the more "gently" used ones have baking debris, which is a great advertisement for the recipe! I started retyping some, gave up, and now you'll see all of them "as is" from Eloise. The easiest way to find something on the page, in my opinion, is to click "edit" and then "find" and search for your keyword. E-mail Paula Duchesne if questions.
Eloise Duchesne joined her husband in Heaven on January 29, 2008.
Spiced Tea - Mrs. Muriel Humphreys
Frosted Cranberry Squares front and back
Dried-Peach Custard Pie front and back
Buttermilk-Coconut Pie - Southern Living
Vinegar Pastry (3 crusts)
Sand Tarts - Jeanette & Terre's favorite
Raleigh House Buttermilk Pie (Kerrville, Texas)
Meringue A La Mode front and back
World's Best Lemon Meringue Pie - cab driver in New York City front and back
Lemon Cheese Cake front and back
Pecan Pie (Pat Humphrey)
Strawns Fresh Strawberry Pie Recipe
Lemon Butter Pastry - good for strawberry pie
Lime & Pear Salad - Ruby's
Broccoli Salad Greg Stancil
Dad's Old Time Pound Cake for Birthday Cakes
Banana Cake - 2 layers
Banana Cake 3 iced
Cream Cheese Icing for Banana Cake
Date Nut Cake - (might want to try this with cream cheese icing listed with Banana Cake 3)
Date Orange Cake front and back
Plain Cake - Pat Humphrey
Squash Casserole front and back
Tuna Casserole (Mrs. Holmes)
Black Walnut Refrigerated Cookies
Praline Cookies front and back
Oatmeal Cookies - Joan Scwartz
Oatmeal White Chocolate Pecan Cookies
Tea Cakes - Eloise Duchesne - two to compare
Pralines 3 - Johny Lears
Rolls - Maurice Miller's
Hush Puppies for a large group
Hush Puppies - good
Jalapeño Bread - Riverside Hunting Club
Black Eyed Pea Dip - Nancy Alexander
Frosted Orange Salad front and back
Muscadine Hot Pepper Jelly Recipe
Eloise Duchesne
4 jalapeno peppers, skins removed
1/4 cup water
2 quarts muscadines, washed and drained
1 pkg powdered fruit pectin (1-3/4 oz)
7 cups sugar
Puree pepper with 1/4 cup water. Strain, reserve liquid. Cook muscadines in large pan with water. Cover. Add pepper juice. Bring to boil and simmer covered 15 minutes. Crush muscadines. Cook 5 minutes. Strain out juice. Measure 6 cups. Mix pectin with juice in saucepan over high heat. Stir. Boil hard - a boil you can't stir down... Add sugar slowly. Boil 1 minute. Remove from heat. Skim off foam. Seal in sterilized jars.
Sweet Pickled Peaches Recipe
Eloise Duchesne
10 lbs peaches, after they are peeled
Spices if desired
5 lbs sugar
1/2 pint vinegar
Dissolve over low fire or by letting vinegar stand over sugar several hours.
1st Day - let vinegar and sugar boil. Pour over peaches (uncooked)
2nd Day - Pour off juice and boil. Pour over peaches.
3rd Day - Boil peaches in syrup to good boiling point. Pack in sterilized jars.
Melva's Fruit Jell-O Salad Recipe
Eloise Duchesne
1 can fruit cocktail, drained
1 can pineapple chunks or tidbits, drained
3 bananas
3 applies, chopped
(1) 8 oz carton Cool Whip
(1) 3 oz pkg Apricot Jell-O (or any flavor)
Optional: 1 cup miniature marshmallows, 1/2 cup nuts
Mix all fruit, add cool whip with 1 box Jell-O mixed together. Fold all together. Keep refrigerated. Cut into 15 squares.
Nannie Mae's Cole Slaw Recipe
Eloise Duchesne
1 medium cabbage head
1 bell pepper
1 onion
Chop and shred.
Boil together:
1 cup white vinegar
2/3 cup cooking oil
1/2 cup honey
1/4 cup sugar
1 tablespoon salt
Pour over cabbage mixture. Refrigerate. (Actually says "put in ice box").
Sallie's Tuna Salad Recipe
Eloise Duchesne
(1) 9-3/4 oz tuna
(1) 4 oz can water chestnuts (chopped)
1/2 cup mayonnaise
1 tsp lemon juice
1 tsp soy sauce
1 T chopped onion
dash Tabasco
Accent if desired
Spinach Salad Dressing Recipe
Eloise Duchesne
1/2 cup Wesson oil
1/2 cup Ketchup
1/2 cup sugar
2 Tablespoons Worcheshire sauce
1/4 cup vinegar
Combine all ingredients and chill.
Roquefort Dressing Recipe
Eloise Duchesne
2 T wine vinegar
Pepper
6 T salad (Wesson) oil
coarse salt
3 T Roquefort cheese, crumbled
Few drops garlic juice (pressed garlic)
Place vinegar in glass jar. Add salt and pepper to taste. Shake. Add salad oil a little at a time. Shake well. Pour on salad.
Green Salad Recipe
Eloise Duchesne
4 hearts of lettuce
1 tomato
3 slices crisp bacon
2 hard boiled eggs
1 tsp onion
1 avocado dipped in lemon juice
Garden Dip Recipe
Eloise Duchesne
1 Package (8 oz) cream cheese, softened
1 can (10-3/4 oz) tomato soup
2 T finely chopped celery
2 T sliced green onions
2 T chopped parsley
2 T horseradish
Dash of garlic powder, salt, pepper
Generous dash of hot pepper sauce
Mix well. Chill.
Mock Oyster Dip Recipe
Eloise Duchesne
1 pkg frozen chopped broccoli
1 large onion, minced
8 T butter
(1) 6-oz roll of garlic cheese
1 can mushroom stems and pieces
dash of Louisiana hot sauce
1 can Cream of Mushroom soup
Cook broccoli in water. Sauté onion in butter. Add cream of mushroom soup, mushrooms and pieces. Break up cheese. Add hot sauce. Drain broccoli. Mix all. Keep warm.
Broccoli Dip Recipe
Eloise Duchesne
Cook 1 pkg frozen broccoli (chopped). Drain.
Put 1 tsp butter in skillet, add 1 medium chopped onion - sauté.
Add 1 roll garlic cheese. Melt.
Add 1 can cream of mushroom soup, 1 can mushrooms, chopped.
Add broccoli.
Serve warm.
Crab and Water Chestnut Dip Recipe
Eloise Duchesne
(1)
6-1/2 oz. can crab meat
(1) 5 oz can water chestnuts
2 cups (1 pt) sour cream
1 T soy sauce
2 T minced green onions
Chips or crackers
Drain and shred crab meat. Remove tendons. Mince chestnuts. Drain on paper towel. Combine sour cream, soy sauce and onion. Blend. Refrigerate. Serve with chips and crackers.
Six Layer Dip Recipe
Melva Alexander (Eloise Duchesne)
3 avocados
1 T lemon juice
Salt and pepper
2 cans bean dip
3 chopped tomatoes
2 cans black olives
1 cup green onions with tops
1 pkg (8 oz) sharp cheese
1 cup sour cream
1/2 cup mayonnaise
1 cup Picante sauce
To assemble: Spread bean dip in oblong dish, top with following... Mash avocadoes in bowl. Add lemon juice, salt & pepper. Spread on bean dip. Combine sour cream and mayonnaise in bowl and spread on avocado dip. Layer of sprinkled onions, tomatoes, olives... sprinkle grated cheese on this. Top with Picante sauce. Serve with chips.
Low Calorie Salad Dressing
Eloise Duchesne
Put in blender and beat:
(1) 8-oz cottage cheese
1 T lemon juice.
Add:
1 cup skim milk
1 pkg onion soup mix.
Keep refrigerated.
Mama's Pralines Recipe
Eloise Duchesne
3 cups sugar
1/2 stick butter
1 cup buttermilk
2 tsp vanilla
1 tsp baking soda
3 cups pecans
Put all ingredients except pecans [and 1 tsp vanilla] into a big boiler and boil until mixture turns brown and forms soft ball in cold water. Add 1 tsp vanilla and beat. Stir in pecans and drop on waxed paper.
[On November 23, 2007, I asked Eloise if her Mama's pralines were her favorite recipe since she had several. She said no. She said her favorites were the Creamy Pralines. Here they are:]
Creamy Pralines
Eloise Duchesne
1 cup brown sugar
2 cups white sugar
3 T white corn syrup
1 cup milk (sweet or canned)
1/2 stick butter
2 or 3 cups pecan halves
2 tsp vanilla
Blend sugar, syrup, and milk. Cook slowly, stirring constantly. Add half of butter when it comes to a boil. Cook until 236 degrees. Remove from fire. Add butter. Beat. Add vanilla and pecans.
Peanut Brittle
Eloise Duchesne
1 cup Karo
1 cup sugar
Bring to boil. Boil until it spins a thread.
Add:
2 cups raw peanuts
Cook until peanuts are light brown.
Add:
2 tsp baking soda
Pour onto buttered cookie sheet. Pull thin as it cools.
Hazel Teekel's Date Loaf Recipe
Eloise Duchesne
4 cups sugar
1-1/2 cup sweet milk
3 T flour
6 marshmallows
3 T Karo
1/2 pkg dates (small pkg)
1 can coconut
2 cups chopped nuts
Boil til it forms firm ball in water. Remove from fire. Add 3 T butter. Beat till thick. Add 1 can coconut, 2 cups chopped nuts. Make into rolls and store in damp towel.
Virginia Dare's Divinity Candy Recipe
Eloise Duchesne
3 cups sugar
3/4 cup white corn syrup
3/4 cup water
3 egg whites
1 tsp vanilla
1/8 tsp salt
3 cups chopped pecans
Combine sugar, syrup, and water in saucepan and cook over low heat until dissolved. Increase heat, boil until syrup reaches a crackling sound when dropped in cold water. Do not stir syrup while cooking.
While the syrup cooks - beat 3 egg whites and 1/8 tsp salt until stiff.
Pour syrup slowly into egg whites, beating constantly.
Add 1 tsp vanilla
Stir in 3 cups chopped nuts
Beat until candy loses its gloss
Drop by spoonful in paper cup cake holders or onto wax paper.
Sugar Cane Syrup Cookies Recipe
Eloise Duchesne
2 cups syrup
1 cup shortening
1/4 cup hot water
3 tsp soda
1 tsp cinnamon
Flour to make dough easy to handle
Warm syrup. Add soda. Let stand 5 minutes. Add other ingredients.
Roll to 1/2 inch thickness. Cut and bake in 400 degree oven until done.
Emma Gene's Plain Cake
Eloise Duchesne
2 cups sugar
6 eggs
1/2 lb butter
2 cups flour
Pat Humphrey's Plain Cake Recipe
Eloise Duchesne
1 lb whipped Parkay margarine
3 cups sugar
9 eggs
2 tsp vanilla
3 cups cake flour, sifted
(Add 1 can Angel flake coconut if desired)
Cream butter and sugar. Add eggs, one at a time, beating well. Add vanilla and sifted flour - beat well. Grease and flour a large tube pan. Pour batter into pan. Bake at 325 degrees 1-1/2 to 2 hours.
Banana Cake Recipe - Good
Eloise Duchesne
1 pkg yellow cake mix
2 eggs (or eggs according to cake mix)
1 cup mashed bananas (2 large)
1 tsp soda mixed in 1 cup buttermilk
Icing
1 cup brown sugar
1 cup white sugar
1/4 stick butter (oleo)
small can Pet Milk
cook slow until thick
Banana Cake (on same recipe card)
2 cups flour
1-1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup Crisco
2 eggs
1 cup buttermilk mixed with 1 tsp soda
1 tsp vanilla
Stir in 1 cup mashed bananas
Deborah's Chocolate Cake
Eloise Duchesne
1 box Swiss or German Chocolate cake mix
Bake as directed. Cool
Mix: 1 8-oz package cream cheese
1/3 cup powdered sugar
Beat until smooth
Add: 8 oz light Cool Whip
Ice cake. Keep in refrigerator. Can put some strawberries or cherries on top to decorate.
Chocolate Sheet Cake
Eloise Duchesne
Make 1 box of chocolate cake mix according to directions.
Bake in 13x9" pan as soon as you remove from oven.
Icing
1 stick butter (oleo)
3 T cocoa
4 T canned milk
Bring to boil. Cook slow. Let come to boil.
Add: 1 box powdered sugar
1 cup chopped pecans
Ice hot cake in pan.
Fresh Coconut Cake Recipe
Eloise Duchesne
1 box Duncan Hines butter recipe golden cake mix
3 eggs
1/2 cup butter
2/3 cup of fresh coconut juice or 2/3 cup water
Mix. Pour into greased and floured pans.
Bake at 375 degrees for 28 minutes (9" pans). When cooled, frost with this.
Marshmallow Frosting
1-1/2 cups sugar
1/2 cup water
Mix and boil until it spins a thread. Add
6 large marshmallows
Pour slowly into 2 stiffly beaten egg whites
add: 2 tsp lemon juice
1/4 tsp baking powder
Beat.
Ice cake, putting fresh grated coconut between and on top of layers.
Coconut Black Walnut Pound Cake Recipe
Eloise Duchesne
2 cups sugar
1 cup salad oil
4 eggs, beaten
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1 cup buttermilk
1 cup chopped black walnuts
1 cup flaked coconut
2 tsp coconut extract
coconut syrup (below)
Combine sugar, salad oil, and eggs. Beat well.
Combine dry ingredients. Add to sugar mixture alternately with milk. Beat well. Stir in nuts, coconut and flavoring. Pour into a well greased and floured 10 inch tube pan. Bake at 325 degrees for one hour and five minutes. Pour hot syrup over cake and let cake remain in pan four hours. Wrap well and it will remain moist.
Coconut Syrup
1 cup sugar
1/2 cup water
2 T butter
1 tsp coconut extract
Combine sugar, water, and butter. Bring to boil and boil five minutes. Remove from heat. Stir in flavoring.
Black Walnut Cake (Good)
Eloise Duchesne
1 cup margarine
3 cups sifted powdered sugar
1 tsp vanilla
4 egg yolks
1/2 tsp cinnamon
1/4 tsp salt
1 T baking powder
2-1/2 cups flour
1-1/3 cup milk
1 cup chopped black walnuts
4 egg whites - beat stiff
Cream butter, sugar, and vanilla until fluffy.
Add: egg yolks, 1 at a time. Beat well.
Stir together: flour, baking powder, cinnamon, and salt.
Add to cream mixture, alternately with milk.
Stir in nuts.
Fold in egg whites.
Pour into greased and floured tube pan. Bake at 350 degrees for 50 minutes. Remove from pan and dust with powdered sugar.
Fig Cake Recipe
Margie Nell Edmiston
Eloise Duchesne
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tsp soda
1 tsp nutmeg
1 cup cooking oil
1-1/2 cups sugar
3 eggs
1 cup buttermilk
1 cup fig preserves
1 cup chopped nuts
1 tsp vanilla
Sift flour, salt, soda, and sugar. Add eggs and buttermilk. Gradually add figs, nuts, and vanilla. Pour into greased bundt pan. Bake @ 325 degrees for 45 minutes. Cool some and put icing on.
Praline Icing
Put in saucepan:
1 stick butter (margarine)
1 tsp Karo
1 tsp vanilla
1 cup sugar
Mix 1 cup buttermilk with 1/2 tsp soda
Bring to boil and boil 10 minutes
Pour in mixing bowl and beat until thick enough to spread on cake.
Virginia Dare's Fig Cake
Eloise Duchesne
2 cups sugar
1 cup oil
3 eggs
2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup buttermilk
1 or 2 cups fig preserves
1/2 cups citrus fruit
1 tsp vanilla
1 cup chopped pecans
1 cup walnuts or less
Cream oil and sugar. Add eggs. Sift flour, salt, soda, and spices. Add alternately with flour mixture. Add vanilla. Beat. Add nuts.
Dad’s Old Time Pound Cake Recipe
Eloise Duchesne
1-1/2 cups sugar
1 cup butter
4 eggs (yolks unbeaten) – Beat whites stiff
1 tsp vanilla
1 tsp lemon flavoring
1/2 cup sweet milk
2 cups flour – sift with 2 tsp baking powder
Cream butter and sugar. Add egg yolks, one at a time. Beat well. Add flour mixture (with baking powder) along with milk. Add flavoring. Beat well. Fold in egg whites. Bake @ 350 degrees for 45 minutes.
From Eloise Duchesne - This recipe came out in Shreveport Paper in June 1937. I baked it then for my Dad’s Father’s Day.
Pineapple Pound Cake Recipe
Eloise Duchesne
(Don’t pre-heat oven!)
1/2 cup Crisco
2 sticks butter
2-3/4 cups sugar
6 large eggs
3 cups flour (sifted)
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla
3/4 cup undrained crushed pineapples
Cream shortening, butter, and sugar. Add eggs, one at a time, beating well after each. Add flour sifted with baking powder, a little at a time. Alternate with milk. Add vanilla. Stir in pineapple. Blend well.
Pour batter into well greased 10” tube pan. Place in cold oven. Turn oven on to 325 degrees. Bake 1-1/2 hours, or until top springs back when touched. Let stand for a few minutes in pan. Run knife around edges and remove to rack.
Pineapple Icing
2/3 cups sugar
1 cup milk
3 tablespoons flour
dash salt
1 egg
Small can crushed pineapple
Mix all except pineapple and butter in double-boiler. Cook until mixture thickens. Add pineapple. Cook until thick. Then add butter. Cool and ice cake.
Betty's Chocolate Pound Cake Recipe
Eloise Duchesne
2 sticks oleo (butter)
1/2 cup Crisco
3 cups sugar
5 eggs
2/3 cup cocoa
1 cup sweet milk
2 tsp vanilla
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup pecan halves (use on top of baked cake)
Cream oleo, Crisco, and sugar. Add eggs, 1 at a time. Beat well. Sift dry ingredients, including cocoa. Add alternately with milk and vanilla. Grease and flour tube pan. Bake at 325 degree oven about 1 hour. Do not overbake.
Icing
1-1/2 cup sugar
2 T cocoa
1/3 cup Karo
1/2 cup sweet milk
1/8 tsp salt
Cook until soft boil stage. Remove from fire.
Add: 1-1/2 T butter. Cool
Add: 1/2 tsp vanilla. Beat until creamy
Ice cake. Decorate with pecan halves.
Ruby Humphreys Pound Cake
Eloise Duchesne
1 box white or yellow cake mix
1 pkg vanilla instant pudding mix (mix together)
1/2 cup nuts, chopped
1/2 cup crisco oil
1 cup water
3 egg whites
1 tsp vanilla
Blend 1 minute. Then beat at medium speed 20 minutes. Bake 350 degrees. Cook until toothpick comes out clean (45 to 55 minutes). Turn out of pan and pour glaze over.
Glaze
Mix 1 cup powdered sugar
1 tsp milk
1 tsp oil
1/4 tsp vanilla
Pour over cake.
Hazel Teekell's Jam Cake Recipe
Eloise Duchesne
3/4 cup butter
2 cups sugar
3 eggs, beaten
1 T vanilla
Cream together.
Add: 1 cup buttermilk with
1 tsp soda
Mix in alternately with
3 cups sifted flour
Add: 1 cup strawberry jam
2 cups pecans
If desired, add:
1 cup raisins
1 cup coconut
If you use raisins, take 1 cup of the flour and put over raisins and nuts before adding.
Makes 3 layers. Bake 350 degrees for 25 minutes.
Icing
3 cups sugar
1 cup sweet milk
Cook until soft ball stage
Add: 3 T butter
Few drops vanilla
Beat until creamy. Ice cake.
Rich Layer Jam Cake
Eloise Duchesne
2 cups sugar
1 cup butter
3 eggs
1 cup raisins
1 cup nuts
1 cup jam
1 cup buttermilk
1 tsp soda
1 T allspice
3 cups flour
Chop nuts, raisins. Cream sugar, butter. Add eggs and beat. Dissolve soda in milk. Add alternately with jam, nuts, and raisins, flour and spices. Bake in 3 layers for 25 minutes.
Icing
1-1/2 cups sugar
1/2 cup cream milk
1/2 cup butter
1/2 cup nuts
1/2 cup raisins
1/2 cup marshmallows (8)
Boil sugar, milk, and butter 7 or 8 minutes. Remove from fire. Add marshmallows and beat until creamy. Add nuts and raisins. Beat until thick enough to spread.
Sour Cream Cake Recipe
Eloise Duchesne
1 cup butter
2 cups sugar
1/2 tsp vanilla
1 tsp baking powder
2 eggs
1 cup sour cream
2 cups all purpose flour
1/4 tsp salt
Cream butter, sugar, and eggs. Fold in carefully sour cream. Add vanilla, dry ingredients. Pour half batter in pan. Sprinkle with 1/2 topping. Add other batter and more topping. Bake at 350 degrees for 55-60 minutes.
Topping
Mix 1 cup chopped pecans
1 tsp cinnamon
4 tsp sugar
Apricot Nectar Cake Recipe
Eloise Duchesne
1 pkg Duncan Hines yellow cake mix
3/4 cups apricot nectar
3/4 cup corn oil
4 eggs, separated. Beat whites stiff. Set aside
3 tsp lemon extract
Combine mix, nectar, oil, extract, and egg yolks. Beat well. Fold in egg whites. Pour into tube pan, which has been sprayed real good with Pam or Baker's Joy.
Bake in 300 degree oven for one hour. Have icing ready when cake gets done.
Icing
1-1/2 cup powdered sugar
juice of 1 lemon
Mix well. Fix this as soon as you put cake in oven so it will dissolve good.
While cake is hot and still in pan, stick holes in cake with ice pick or turn out on cake plate then stick holes in it and ice it all over real good. I do it this way.
Pineapple Insideout Cake Recipe
Eloise Duchesne
1 pkg lemon cake mix
1 can (15-1/4 oz) Del Monte crushed pineapple
4 eggs
1/2 cup salad oil
1/4 cup sugar
1 cup sifted powdered sugar
2 tsp lemon juice
2 tsp pineapple syrup
2 maraschino cherries qtr
In large mixing bowl, combine cake mix, 1 cup undrained crushed pineapple, eggs, oil, and sugar. Beat with electric mixer at medium speed 2 to 4 minutes. Pour into greased and floured 10" tube pan. Bake at 350 degrees 50 minutes or until center springs back when lightly touched. Cool, right side up, 15 minutes. Remove from pan. Cool. Drain remaining pineapple. Combine powdered sugar, lemon juice, and 2 tsp pineapple syrup. Drizzle over cake to glaze. Allow some to run over and down sides. Top with drained pineapple and cherries. 12 servings.
Devil's Food Cake Recipe
Eloise Duchesne
4 oz unsweetened chocolate or cocoa. Melt.
2-1/4 cup unsifted cake flour
1/2 tsp baking soda
1/2 tsp salt
Sift.
3/4 cup unsalted butter, softened. Cream and add
1-3/4 cup sugar
4 large eggs - Beat one at a time
Beat in melted chocolate and 2 tsp vanilla
Add flour mixture, alternating with
1-1/2 cup buttermilk
Beat well.
Pour into 3 pans, which have been greased and floured. Bake @ 350 degrees for 25 minutes. Cool layers. Then spread layers with this:
Topping
1 - 8oz chocolate morsels, melted
Stir in
2-1/4 cup sour cream (at room temperature)
Chill. Then mix:
1/2 cup heavy cream
2 tsp powdered sugar
1/2 tsp vanilla
Beat until stiff
Decorate top of cake.
Hazel Teekell's Oatmeal Cake Recipe
Eloise Duchesne
Pour 1-1/2 cup boiling water over 1 stick butter
1 cup oatmeal.
Cover for 20 minutes.
Beat 2 eggs
1 cup sugar
1 cup brown sugar
Sift and add:
1-1/3 cup flour
1/2 tsp nutmeg
1 tsp baking powder
1 tsp soda
Mix well.
Bake in loaf pan on 350 degrees for 35 minutes.
Topping:
2/3 cup sugar
1/4 cup milk
6 T butter
Cook until soft ball stage on candy thermometer. Remove from heat.
Add:
1 tsp vanilla
1 cup nuts
1 cup coconut
Place on top of cake.
Place under broiler until brown.
Virginia's Hawaiian Dump Cake Recipe
Eloise Duchesne
1 box yellow cake mix
3/4 cup oil
4 eggs
1 (20 oz) can crushed pineapple with juice (half for cake and half for icing)
Beat yellow cake mix, oil, eggs, and 1/2 can of crushed pineapple for four minutes. Pour into greased and floured 9x13x2 pan. Bake 30 minutes at 350 degrees.
Icing
Heat together other 1/2 can of pineapple
1 stick butter.
Remove from heat.
Add 1 box powdered sugar
1 can coconut
Stir well.
Punch holes in cake and pour hot icing over cake.
Mary Duchesne's Ice Box Fruit Cake Recipe
Eloise Duchesne
1 box graham crackers
1 can Eagle brand milk
1 small jar cherries
1 bag marshmallows
1/2 box pitted dates
1 cup pecans
1 can coconut
Roll graham crackers with rolling pin. Place in mixing bowl. Add milk and coconut. Chop cherries, dates, and nuts. Add to mix. Chop and add marshmallows or melt in a double broiler and pour over the mix.
Mix good. Pack in cracker box and store in refrigerator 48 hours.
Carrot Pineapple Fruit Cake Recipe
Eloise Duchesne
3 cups sifted all purpose flour
1 T baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2 cups chopped walnuts
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar (packed)
4 eggs
1 tsp vanilla
2 cups grated carrots
1 can (20 oz) crushed pineapple, well drained
Mixing Method:
1. Preheat oven to 350 degrees. Lightly grease and flour 2 loaf pans - 9-1/2x5-1/2x2-1/4" pan.
2. Prepare fruitcake. Combine flour, soda, baking powder, salt, and all spices in medium bowl. Stir in walnuts. Set aside.
3. Beat together butter and sugars in large bowl until cream and smooth. Beat in eggs one at a time and beat well after each addition. Add vanilla. Gradually add the flour mixture. Beat well after each addition. Add carrots and crushed pineapple. Stir until well blended.
4. Divide batter equally between the 2 pans. Bake in preheated oven for 55 minutes or until cake tester comes out clean. Cool 5 minutes in pan on wire rack. Turn out and cool completely. Brush with this vanilla glaze.
Vanilla Glaze
Combine 2-1/2 tsp milk
1 T butter, melted
1 tsp vanilla and salt to taste
Spread on cakes. Garnish with candied fruits, nuts, orange slices, candy coated peanuts, and chocolates or other candies if desired.
Freezes well.
Candy Orange Slice Cake Recipe
Eloise Duchesne
4 eggs
1 cup butter
2 cups sugar
2 T grated orange rind
3-1/2 cups flour
1/2 cup buttermilk
1 tsp soda
1-8-oz box dates
2 cups candy orange slices (each cut in half)
1 can coconut (small)
2 cups chopped pecans
Cream butter and sugar. Add eggs, 1 at a time. Add rind. Dust nuts, dates, and candy in 1/2 cup of the flour. Add buttermilk alternately with sifted flour and soda.
Add: Nuts, dates, candy and coconut.
Pour into tube pan that has been sprayed good with Pam.
Bake at 225 degrees for 2 hours (or until done).
Glaze
1 cup orange juice
1 T orange rind
2 cups powdered sugar
Pour over cake when you take it out of the oven.
Carrot Cake Recipe
Eloise Duchesne
2 cups flour
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
3 cups grated carrots
2 cups sugar
1-1/2 cup oil
4 eggs
Mix dry ingredients. Add oil and blend. Add eggs. Add carrots. Beat well. Pour into 3 cake pans. Bake at 350 degrees for 30 minutes
Icing
8-oz cream cheese, blend with
1 box powdered sugar
1 stick butter (oleo)
2 tsp vanilla
Add 1 can coconut
1/2 cup chopped pecans
Blend cheese, sugar, and margarine and vanilla. Add coconut and pecans. Mix thoroughly. Spread top and sides.
Sweet Potato Cake Recipe (Mama's Recipe)
Eloise Duchesne
Cream: 1-1/2 cups sugar
2/3 cup butter
Add: 4 egg yolks
1 cup mashed sweet potatoes
2/3 cup buttermilk
1 tsp vanilla
Sift: 2 cups flour with
1 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cloves
1 tsp cinnamon
2 T cocoa
1 cup raisins
1 cup nuts
Mix the soda in the buttermilk. Fold in the 4 egg whites, which have been beaten stiff. Bake at 325 degrees for 1 hour.
Betty Knobloch's Lite Yellow Cake Recipe
Eloise Duchesne
Betty Crocker yellow cake mix. Cook this using the instructions for the Low Cholesterol recipe. Use Nature's Choice Egg Substitute
Add can of Mandarin oranges with most of the juice
Bake in 2 layer pans and cool.
Icing
Large low calorie Cool Whip
1 large crushed pineapple - no sugar added
1 small vanilla sugar-free instant pudding mix
Mix together and ice cake. Keep in refrigerator.
Nannie Mae's Fresh Apple Cake Recipe
Eloise Duchesne
1-1/2 cup Wesson Oil
2 cups sugar
2 eggs
2 tsp vanilla
Beat. Then add:
3 cups flour sifted with:
1 tsp salt
1-1/2 tsp soda
Add:
3 cups fresh chopped applies
1 cup nuts
Bake in 350 degree oven for one hour
Melva's Apple Sauce Cake Recipe
Eloise Duchesne
2 cups sugar
1 cup butter
Cream together.
Add:
4 T hot water and 2 tsp soda in
2 cups unsweetened apple sauce. Beat.
Sift: 3-1/2 cups flour
1 tsp allspice
1 tsp cloves
1 tsp cinnamon
4 T cocoa
Add to batter. Save a little flour to mix over:
2 cups nuts
2 cups raisins
2 cups cherries
Bake in 325 to 350 degree oven for 60 minutes.
Apple Caramel Cake Recipe
Eloise Duchesne
Beat 2 eggs with
3/4 cup brown sugar
3/4 cup white sugar
Add: 1 cup flour
1 tsp baking powder
1 tsp soda
Add: 1 cup cold water
Add: 1/2 cup flour
1/2 cup butterscotch chips
Fold in: 3 cups chopped applies
Pour into well greased 9x13 pan. Mix topping and put over batter.
Mix: 1/2 cup butter
1/2 cup brown sugar
1/2 cup butterscotch chips
Bake at 325 degrees for 45 minutes.
Peter Paul Mound Cake Recipe - Good
Virginia Dare's (Eloise Duchesne)
1 box Duncan Hines Chocolate Cake mix
(can use Deluxe Devils Food) cake for pound cake
2 layers - split between layers
1 cup sugar
1/2 cup milk
1/4 stick butter (oleo)
1/2 cup Pet milk
20 large marshmallows
14 oz coconut
Cook over medium heat for 10 minutes. Add marshmallows. Melt. Add 14 oz coconut or less. Spread between layers.
Topping
