Sweetie Staff Recipes

These pancakes were all the rage back in the 1950's. I remember my mom making them and all of us loving them! Give them a try... they are super easy (and super yummy).

• 1 egg
• 2 Tbsp. oil
• 2 C. pancake mix
• 1 3/4 C. 7-UP soda  

Beat the egg and oil together. Add the pancake mix. Add 1 cup of 7-UP. Stir until most lumps have disappeared. Gently stir in the rest of the 7-UP. Pour into a pan (on medium heat) turning once when golden brown. Serve with softened butter and warm maple syrup!

This wonderful pie is just as delicious as a cup of hot cocoa!

Filling

• 2 ½ C. whole milk
  
• ½ C. half & half
  
• 1 ¼ C. sugar
  
• 4 egg yolks
  
• 1/3 C. cornstarch
  
• 1/3 C. Hershey’s Cocoa
  
• ½ tsp. coffee extract OR 1 rounded Tbsp. finely ground espresso powder
  
• ¼ tsp vanilla
  

Garnish – Optional

• Whipped cream
• Marshmallow cream
• Marshmallows
• Chocolate syrup

Mix milk, half & half, sugar, egg yolks in medium pan. Sift cornstarch, cocoa and espresso powder, if using, and add to pan. Cook on medium heat, stirring constantly until mixture thickens. Add vanilla extract and coffee extract, if using. Pour filling into pie crust, cover with plastic wrap and refrigerate for at least 3 hours. Garnish with whipped cream, drizzled marshmallow cream or marshmallows and chocolate syrup.

This "make-ahead" cake is super simple to put together. It will be a hit at any potluck! Be sure to bring along the recipe to share (as folks will certainly ask you for it) 

• 1 (18.2 oz.) box Duncan Hines Butter Yellow cake mix
• 3/4 C. sugar
• 1 C. evaporated milk
• 1/4 tsp. coconut extract
• 1/8 tsp. real vanilla extract
• 1 (8 oz.) contain frozen whipped topping, thawed
• 1 (7 oz.) bag sweetened coconut, toasted 

Grease and flour a 9x13 cake pan. Follow the instructions to mix and bake the cake in the prepared pan. While cake is still warm, poke holes in the top of it with a fork. In a saucepan, set over medium-low heat, combine the sugar and evaporated milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Add the coconut and vanilla extracts. Pour the mixture over the cake and let the cake cool completely. 
 

Once the cake is cool, spread the whipped topping over the top of the cake. Cover the top of the cake with toasted coconut. (To toast coconut - spread the bag of coconut on a foiled baking sheet. Place in a 350 degree oven until slightly browned - 7-10 mins. Cool.) 
 

Place the cake in the fridge and let it chill overnight. Store any leftovers in the fridge for up to one week, the longer this cake is refrigerated, the better it gets!