Loretta’s friend, Connie, gave me this recipe.
1 can crushed Pineapple & juice
3 cups Blueberries
3/4 cup cup sugar
1 box Yellow Cake Mix
1 stick of butter, melted
1 cup Pecans
Preheat oven to 350 degrees.
Grease 11 x 13 pan.
Pour pineapple, juice and all into pan.
Spread blueberries on top of pineapple.
Sprinkle Cake mix over the top.
Drizzle butter on top of cake mix.
Cover with pecans.
Bake for 35-40 minutes.
After the first 25 minutes, Take a spoon and cut all down into the cake to release the juices, then, continue to bake.
1 can evaporated milk
1 can sweetened condensed milk
dash of salt
1 cup sugar
Mix first four ingredients in a mixing bowl or large measuring cup. Set aside. Add sugar and a tiny bit of water in a saucepan Simmer,stirring constantly until sugar caramelizes and turns a nice golden brown. Add caramelized sugar to the first four ingredients. Pour into a glass baking dish (use the smallest size that all the mixture will fit into), then place this dish inside a larger baking dish or baking pan and fill the larger sized pan with water to come up at least halfway up your dish with the flan in it. Bake at 350 degrees about 40 minutes or until the flan is set and the top is a golden brown color. Test with a clean sharp knife – stick it in the center and when it comes out clean the flan is set. Cool and unmold.
My sister, Marilyn, is a gourmet-type cook and she possesses a vast recipe and cookbook collection. She emailed this recipe for my youngest daughter to make on her own. It really is foolproof.
1/2 pound margarine, melted
3/4 cup peanut butter
4 cups powdered sugar (1 pound)
3 large rounded tablespoons cocoa
1 teaspoon vanilla
Mix all ingredients together, beating by hand until smooth. Lightly butter a
9-inch square pan and line with waxed paper. Smooth fudge in pan.
Refrigerate till set (about 1/2 hour). Remove from pan and cut into 1-inch
* If you refrigerate longer, let it sit out for a while before you cut it or
it will crumble when cutting.
Make 81 pieces