Here are a few of my favorite recipes that I have posted in the past. I will repost some of them since I can't find them in the search.
Grandma's Homemade Custard-Family Favorite
1 box yellow cake mix
1 stick butter, softened
1/2 t. vanilla
1 8oz. package cream cheese
1 box powdered sugar (save 3 T.)
Mix cake mix, butter, 2 eggs, and vanilla. Spread in bottom of 9x13 inch pan.
Beat sugar, cream cheese, and eggs. Pour on top of cake batter. Bake at 350 for 30-35 minutes. Do not over bake. Top will be a little giggly when first taken out of oven. Sprinkle remaining powdered sugar on top of cake.
Angel Food Cake Deluxe
1 graham cracker pie crust, 9 inch
1/2 gallon vanilla ice cream
6 heath toffee candy bars
1 1/2 cups sugar
1 cup evaporated milk
1/4 cup butter
1/4 cup light corn syrup
Spoon 1/2 of softened ice cream into pie shell. Sprinkle 4 crushed heath bars on top. Cover with remaining ice cream. Freeze
Make sauce: Combine sugar, milk, butter salt. Bring to boil, then reduce heat and continue boiling for 1 minute. Remove from heat. Stir in 2 crushed heath bars. Cool slightly.
Spoon sauce over individual pie slices. Refrigerate remaining sauce. Can be reheated in microwave.
Caramel Nut Brownies
1 14oz. package caramels
1 51/3 oz. can evaporated milk
1 cup pecans, chopped
3/4 cup margarine, melted
1 box german chocolate cake mix
1 12oz. package chocolate chips
Melt caramels in 1/3 cup evaporated milk in microwave or double broiler
Mix by hand, remaining evaporated milk, pecans, margarine and cake mix. Mixture will ber very thick.
Pat half of mixture into a 9x13 inch baking pan
Bake at 350 for 6 minutes. Remove from oven
Pour chocolate chips over
Then spread on caramel mixture
Crumble remining cake mixture on top of caramel mixture
Bake 18-20 minutes
Let set and cook before cutting.
Centenary Fresh Strawberry Pie
Coutesy of Centenary Restaurant in Shreveport, LA
3/4 cup sugar
1 cup plus 2 T. water
3 T. cornstarch
1 T. lemon juice
1/2 t. red food coloring
1 1/2 pints strawberries, sliced
1 pie crust, baked
Combine sugar, cornstarch, and salt. Mix into paste with the 2 T. water. Place the remaining 1 cup water over fire and let come to a boil. Stir in the sugar mixture and cook until thick and clear. Remove from fire; add lemon and coloring.
When cool but not set, fold in strawberries. Spoon into baked crust or crumb crust. Serve with whipping cream.