A Sweet Spring Selection

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Pineapple Upside-Down Cake

From Lucy Blazson of Lignum

Ingredients:

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1/2 lb. butter

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1 cup dark brown sugar, firmly packed

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7 slices canned pineapple

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7 maraschino cherroes

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1 box white cake mix

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1 cup milk

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3 eggs

Directions: Preheat oven to 350 degrees. In a deep 9-inch round baking pan, melt butter and brown sugar, stirring over low heat until sugar dissolves. Cut pineapple slices in half and arrange with cherries in bottom and around sides of pan. Mix cake mix, milk and eggs in large bowl at low speed or by hand until moistened. Beat 2 minutes at high speed. Pour batter over the fruit in the baking pan and bake at 350 degrees until done.

Grandma's Fruit Cocktail Cookies

From Jodi Brown of Spotsylvania

Ingredients:

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1 cup butter (or oleo)

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1 cup brown sugar

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1/2 cup sugar

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3 eggs

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2 cups fruit cocktail, drained

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1 t vanilla

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4 cups flour

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1 t baking soda

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1 t baking powder

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1/2 t cinnamon

Directions: Cream butter and sugars. Beat in eggs, fruit cocktail and vanilla. Mix in dry ingredients. Drop teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees until cookie bottom is golden brown. Makes 8 dozen bite-size cookies. My grandmother used her own homemade fruit cocktail and added walnuts when the tree in her yard provided.

Rum Cake

From Joann Frazier Hensley of McGaheysville

Ingredients:

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1 cup natural sliced almonds

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1 (18.25-oz. box) yellow cake mix with pudding in the mix

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1 (3.4-oz. box) instant French vanilla pudding

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4 eggs

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1/2 cup canola oil

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1/2 cup rum

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1/2 cup water

Directions: 

Heat oven to 325 degrees. Grease bottom and sides of a 10x4-inch tube pan; dust with flour. Sprinkle almonds on bottom of pan. Combine remaining ingredients and beat well, about 5 minutes. Spread into pan over nuts. Bake 60 minutes, until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan and cool completely. Note: The alcohol bakes out but the rum flavor remains.

Dump Cake

From Doris Pennington of Spotsylvania

Ingredients:

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1 box yellow cake mix

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21-oz. can cherry pie filling

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20-oz. can crushed pineapple in syrup (undrained)

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1 cup chopped pecans

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1/2 cup margarine or butter cut in thin slices

Directions: Preheat oven to 350 degrees. Grease 13x9x2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump pie filling and spread into even layers. Dump dry cake mix into cherry filling and spread evenly. Sprinkle pecans over mix. Put margarine slices on top. Bake for 45 to 60 minutes. Serve warm.

Preacher Cookies

From Elaine Barnett of Ruckersville

Ingredients:

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2 cups sugar

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4 T cocoa

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1/2 cup milk

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3 1/2 cups oatmeal

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2 t vanilla

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1/2 cup peanut butter

Directions: Combine in saucepan the sugar, cocoa, and milk. Heat to boiling for 1 minute. Remove from heat. Add oatmeal, vanilla, and peanut butter. Mix well. Drop onto cookie sheet covered with wax paper. Refrigerate until firm.