Mini 3 layer Carrot Cake

I use three 6-inch Pyrex storage bowls for this recipe. If you are using 8 or 9 inch cake pans double the recipe. Ingredients1 teaspoon baking soda2 teaspoons cinnamon1/2 teaspoon salt3/4 cup vegetable oil1 3/4 cups grated carrots2 large eggs1 cup granulated sugar1 cup all purpose flour1 1/2 cups chopped pecans1 teaspoon vanilla extract1 8-ozContinue reading “Mini 3 layer Carrot Cake”

Vintage Recipe – Coconut Cream Pie

IngredientsBaked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)¾ cup sugar½ cup flour¼ tsp salt2 eggs3 cups scaled milk – (I used half milk, half cream)1 tsp vanilla extract1 cup shredded coconut Topping Ingredients2 cups of heavy whipping cream1/4 tsp cream of tartar1/3 cup sugar1 tsp vanilla extractContinue reading “Vintage Recipe – Coconut Cream Pie”

White Chocolate Fudge Pie

Ingredients1 stick butter (1/2 cup)4 oz white chocolate bakers bar1/2 cup sugar2 beaten eggs1 teaspoon vanilla extractUnbaked 9 inch pie crust DirectionsPreheat oven to 375 degrees.Over low heat melt the butter and white chocolate together.Once completely melted remove from heat.Mix in sugar, eggs, and vanilla extract.Using a hand mixer, mix for about 2 minutes.Pour intoContinue reading “White Chocolate Fudge Pie”

No-Bake Marshmallow Pumpkin Pie

Ingredients 8 inch pie crust – Graham Cracker or Pecan Crust15 oz can 100% pumpkin1 bag of large marshmallows1 teaspoon salt1 1/2 teaspoon pumpkin pie spice1 teaspoon Cinnamon8 oz container Cool Whip Directions In a large saucepan over medium heat add in marshmallows.Then add in the remaining ingredients except Cool Whip.Stir until marshmallows are melted.RemoveContinue reading “No-Bake Marshmallow Pumpkin Pie”