Eloise Recipes

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

Hot Spiced Tea

7-Up Punch

Punch - Fruit

Cocoa Base for Beverages

Frosted Cranberry Squares front and back

Artichoke Soup front and back

Dried-Peach Custard Pie front and back

Banana Pudding

Buttermilk-Coconut Pie - Southern Living

Strawberry Salad

Butter Pastry

Vinegar Pastry (3 crusts)

Frozen Lemon Pie

Apricot Pie

Pineapple Delight

Sand Tarts - Jeanette & Terre's favorite

Blonde Brownies

Spanish Rice

Mississippi Pecan Pie

Chocolate Cheese Torte

Raleigh House Buttermilk Pie (Kerrville, Texas)

Filling for Fruit Pies

Blueberry Pie

Lemon Chess Pie

Meringue A La Mode front and back

Meringue Shells

Angel Pecan Pie

Lemon Pie

World's Best Lemon Meringue Pie - cab driver in New York City front and back

Cappuccino Mix

Southern Sweet Potato Pie

Chocolate Pie

Hot Pepper Jelly

Jell-O Pudding Pecan Pie

Lemon Cheese Cake front and back

Pecan Pie (Pat Humphrey)

Strawberry Pie

Strawns Fresh Strawberry Pie Recipe

Lemon Butter Pastry - good for strawberry pie

Lime & Pear Salad - Ruby's

Orange Wonder Salad

Orange Salad

Grapefruit Avocado Salad

Broccoli Salad Greg Stancil

Avocado Salad

Avocado Mandarin Tossed Salad

Apricot Mold

Dad's Old Time Pound Cake

Dad's Old Time Pound Cake for Birthday Cakes

Carrot Cake

Banana Cake - 2 layers

Banana Cake 2

Banana Cake 3 iced

Cream Cheese Icing for Banana Cake

Lemon Jell-O Cake

Coconut Pound Cake

Date Nut Cake - (might want to try this with cream cheese icing listed with Banana Cake 3)

Date Orange Cake front and back

Okole Maluna Pineapple Cake

Jam Cake with icing

Sour Cream Cake

Plain Cake - Pat Humphrey

Sweet Potato Cake

Pettis Fours Frosting 1

Pettis Fours Frosting 2

Ornamental Frosting

Lemon Frosting

Squash Casserole front and back

Pinto Bean Soup

Pinto Beans

Beef Stuffed Sweet Peppers

Country-Style Ribs

Meat Balls and Spaghetti

Mexican Chicken

Mexican Casserole 1

Mexican Casserole 2

Mexican Dish

Rice Dressing front and back

Cheeseburger Pie

Chili-Cheeseburger Pie

Sausage Casserole

Tuna Casserole (Mrs. Holmes)

Chicken or Turkey Ala-King

Stuffed Eggplant

Eggplant Supreme

Sugar Cookies

Wanda Allen Cookies

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

Cornflake "Macaroons"

Lemon Pecan Cookies

Graham Cracker Cookies

Peanut Butter Bars

Karo Crazy Crunch

Pecan Crescents

Chocolate Fudge

Fudge - Jeanette's School

Cocoa Fudge

Fudge Candy

Pralines 1

Pralines 2

Pralines 3 - Johny Lears

Peanutty Candied Apples

Peanut Brittle - Mr. Manis

Fried Apple Pies

Bread Pudding

Shrimp Creole

Rolls - Maurice Miller's

Hush Puppies for a large group

Hush Puppies - good

Jalapeño Bread - Riverside Hunting Club

Seafood Cocktail Sauce

Black Eyed Pea Dip - Nancy Alexander

Frosted Orange Salad front and back

Pecan Tarts

Walnut Pie

Fresh Peach or Strawberry Pie

Chicken Raviola

 

 

 

 

 

 

 

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