Paul and Penny

Yum Yum

Melt 1 stick oleo and mix with 2 c graham cracker crumbs (some I have eaten taste like they used cinnamon graham crackers)

Press into 9 x 12 pan bake at 375 for about 5 minutes. Remove and cool completely.

Beat well 8 oz cream cheese, add 1 (12 oz) Cool whip , blend well and spread over crust. (you can can top with more plain cool whip now if you want) Then spread on 18 oz of strawberry pie filling or use sliced fresh strawberries. Refrigerate til set.

This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.

I’ve never met a pound cake I didn’t like! but, here on our site, I narrow it down to 4 that I absolutely love and here is my #1 all time favorite. 

I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

Penny’s Cherry Chocolate Chip Cake

Makes 2 9x 5 loaves or 1 large bundt cake

1 (18.25 oz) box cherry chip cake mix (this is getting hard to find, but I use Betty Crocker’s cherry chip cake mix with pudding in the mix)

1/4  to 1/3 cup milk (omit if using cake mix without pudding in the mix)

1 small (4 serving size) vanilla instant pudding mix

1 cup sour cream ( I use sour cream)

4 eggs

1/3 c vegetable oil

1 c chocolate chips

1 c chopped pecans (opt)

Topping ingredients (original recipe called for this topping, but, I never use a topping on this cake)

¼ c sugar

¼ c chopped pecans

1 t cinnamon

Preheat oven to 350. Combine cake mix, dry pudding mix, oil, eggs, and sour cream in large mixing bowl.  With mixer on low, blend til just moistened, scraping sides of bowl often.  Then beat it at medium speed for 2-4 minutes. (I usually do it for 2).

Stir in chocolate chips (and nuts if using) and pour into a greased and floured bundt pan.

Combine topping ingredients (if using) and sprinkle over batter. Bake 40-45 minutes or until toothpick comes out clean. Cool in pan for a few minutes before inverting and then remove to rack and completely cool.

Easy CHOCOLATE CHERRY Cupcakes

1 cherry chip cake mix

1 small choclate pudding

2 c milk

1 12oz milk chocolate chips

Mix pudding and milk and mix into dry cake mix, stir in chocolate chips (can use less). Put in muffin cups sprayed with PAM , bake 350 20-30 minutes.

Don’t over bake!

-I like all my pound cakes heavy and dense, so I always take them out half way through cooking and shake it down to make it more dense and then finish baking.–Penny

Cherry Nut Pound Cake

1 Supermoist Cherry Chip Cake mix

1 small instant vanilla pudding

1 ¼ c milk

½ c vegetable oil

4 egg whites

1 cup chopped pecans ( I use chocolate chips)

1/3 c Betty Crocker Rich and Creamy Chocolate Frosting ( I never use this)

Preheat 350. Grease and flour a 12 cup bundt pan. Beat Cake mix, instant pudding, milk, oil and egg whites in large bowl on low for 30 seconds. Beat on med 2 minutes. Fold in chocolate chips (or pecans). Pour into pan, spread evenly, Bake 50-60 minutes or til tests clean in middle. Cool 10minutes, invert, heat frosting if using and drizzle over cake.

When Josh was young he would go with his dad and pick cherries at Nana and Papa Williams house on Fritzland, in Norman, Oklahoma and then we would all pit the cherries until our fingers and nails were stained red! We would then freeze them in pint ziplocks and use them all winter-YUM!

For my pie, (I asked Nana how much sugar to use and got some tips from her).  I use 2 of our bags or 3 cans of sour cherries (14.5 oz each) and place them juice and all, in a saucepan. Add ¾ to 1.5 cups sugar depending on the tartness of the cherries and how sweet you like them. ( I usually use 1 cup). Cook til sugar dissolves

Then add a cornstarch and water mixture and bring to boil, stirring constantly. Remove from heat and pour into unbaked pie shell. ( I ALWAYS use Grandma Kathy’s “Never Fail Pie Crust”). Top with a second crust and bake at 400- 425 until crust is done.

–Enjoy, Penny