By Dan Odom at The Village of St. Martha’s

Ingredients:

Directions:

Beat eggs in small separate bowl. Blend butter in mixing bowl by itself, then blend 3 cups of sugar in with the butter. Pour the foamy eggs in the mix, then beat. Mix in 3 cups of flour (sifted first). Add the 7 up a little at a time, then beat good. Last, put in the flavors, then beat again. Bake in preheated 375 degrees oven for one hour. Test it with a cake tester.

The post 7up Cake appeared first on PVM Foundation.

By Marilyn Amann at The Village of Westland

Ingredients:

Directions:

Preheat oven to 250°. Combine the butter, brown sugar and corn syrup in a sauce pan over medium heat. Bring to a boil and boil for two minutes while stirring constantly. Remove from heat and quickly add in baking soda and vanilla. Stir well. Coat corn puffs evenly with the caramel mixture. Stir thoroughly. Place coated puffs in a large greased (9×13) pan. Bake for 1 hour, stirring every 15 minutes. Lay out on wax paper to cool/dry. Enjoy when cooled.

The post Caramel Puffed Corn appeared first on PVM Foundation.

Ingredients:

Directions:

Combine graham cracker crumbs, 2 tablespoon sugar ¼ melted butter in a bowl and mix. Press crumb mixture in prepared pan, let bake 10 minutes. In a separate large bowl, beat cream cheese, yams until smooth. Add evaporated milk, sugar, nutmeg, all spice and eggs. Mix well.  Pour over prepared crust and bake 1 hour at 350°. Let cool on wire rack. Place in refrigerator, serve cold or room temp.

The post Sweet Potato Cheesecake appeared first on PVM Foundation.

Ingredients:

Directions:

Preheat oven to 350. Rinse and cut apples in to slices (do not peel). In a large bowl, combine apples, 1 Tbsp brown sugar, 1 Tbsp flour, cinnamon, and nutmeg. Mix well. Spray 9 in baking dish, pour apple mixture into baking dish and spread evenly. Dice butter into small cubes and combine remaining brown sugar, flour, and oats. Mix with hands until crumbly. Spread over apples, bake uncovered for 40 minutes. Let stand 15-20 minutes.

The post Apple Crisp appeared first on PVM Foundation.

Ingredients:

Directions:

Preheat oven to 400. Peel and slice bananas in half, place flat side down in pan. Rinse berries and toss with 1 Tbsp flour, sprinkle berries over bananas. In a medium bowl, add 4 Tbsp of flour, oats, sugar, and spices. Stir to blend. Cut butter, add to bowl, and mix until crumbly. Spread crumbs over fruit. Bake 10-15 minutes or until crumble is golden. Serve with whipped cream.

The post Banana Crumble appeared first on PVM Foundation.

Marjorie Covert at The Village of Westland

Ingredients:

Directions:

Combine first 5 ingredients in saucepan. Heat to boiling, stirring constantly. Simmer for 5 mins. Pour into 6 c. Baking dish. Combine biscuit mix and milk. Spoon over rhubarb, drizzle with melted butter. Sprinkle with sugar and orange rind. Bake 425 degrees 20 mins. Serve warm.

The post Rubarb Cobbler Cake appeared first on PVM Foundation.

By Marlena Tunstall at Hartford Village

Ingredients:

Directions:

Preheat oven to 325 degrees and flour a 10 in. Tube cake pan. Beat the butter, cream cheese, both sugars until light and creamy. Add eggs on at a time, beating until blended after each addition. Add flavoring. Sift flour, measure and add salt if desired. Gradually add, beating at low speed until blended. Pour batter into pan. Bake for one hour and 15 minutes.

The post Cream Cheese Pound Cake appeared first on PVM Foundation.

Ingredients:

Directions:

Preheat the oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. Bake for 30 to 35 minutes.

While the cake is baking, mix ingredients for frosting.

As soon as the cake is done, remove from the oven and spread frosting evenly over the cake. Place under broiler for 1 to 2 minutes or until mixture begins to brown. Let cool before cutting.

Frosting:

The post Creole Cake appeared first on PVM Foundation.

Josephine Houston at Hartford Village

Ingredients:

Directions:

Cream together shortening, margarine, and sugar in a large bowl. Add eggs 1 at a time, beating after each addition. Sift together baking powder and flour; add 1 spoonful at a time alternately with milk. Add flavor and stir in pineapple with juice. Blend well and pour batter into a well greased 10” tube pan. Place in cold oven and bake at 325 for 1 1/2 hours or until done. Let stand a few minutes in pan and remove with care.

Topping:

¼ C margarine

1 C crushed pineapple, drained

1 ½ C powdered sugar

Directions:

Mix together and pour over cake while it is still hot.

The post Pineapple Pound Cake appeared first on PVM Foundation.

Ingredients:

Directions:

In a large saucepan, combine the brown sugar, cornstarch and cinnamon.  Stir in water until smooth, add peaches, cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1 to 2 minutes longer until thickened.  Remove from heat, stir in lemon juice and butter.  Set aside. In large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.   Gradually add salt and 1/3 cup sugar, beating until thick and lemon colored.  Stir in milk.  Dip bread into egg mixture, soak for 1 minute.  Place slices in greased 11 x 7 inch baking dish.  Spoon peach mixture evenly over bread layer.  Pour remaining egg mixture over peaches.  Bake at 350° for 25-30 minutes or until center is set.

Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining sugar 1 Tablespoon at a time on high speed until stiff peaks form.  Spread over hot pudding, sealing edges to pan.  Bake 10 to 15 minutes longer or until meringue is golden brown. Serve warm.  Makes 8 servings

The post Meringue-Topped Peach Bread Pudding appeared first on PVM Foundation.