Dump Cake

1 can of pie filling (any flavor)
1 can crushed pineapple (undrained)
1 white cake mix
1 stick butter
1/2 cup brown sugar (more or less to taste if desired)

Heat oven at 350. In 8x8 cake pan dump pineapple into the bottom, gently spread pie filling on top of pineapple, dump cake mix (dry) over top of pie filling, use entire box of cake mix.  Sprinkle 1/4 cup of brown sugar over cake mix, cut butter into small squares over entire cake, sprinkle remaining brown sugar over butter.  Bake for 30 minutes or until golden brown.  Cool before serving.  Great with milk poured over the top.

U.K.

Blackberry Cobbler

INGREDIENTS

1/2 cup butter
2 cups self-rising flour
* If you do not have self rising flour, you can add 1 Tablespoon Baking Powder and 1 1/2 teaspoons Salt to the two cups all purpose flour to make your own self rising flour (sift together).
2 cups white sugar
2 cups milk
3 1/2 cups blackberries

 DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
Place in oven. Bake on center rack for 45 minutes

Buttermilk Pecan Pie

½ cup Oleo   
2 cups sugar
2 tsp vanilla  
2 eggs
3 Tblsp. Flour       
1/4 tsp. salt
1 cup buttermilk  
1 cup pecans
1 9-inch pie shell

Cream oleo and sugar adding ½ cup at a time.  Blend in vanilla.  Add eggs 1 at a time.  Combine flour and salt, and add a small amount at a time.  Add buttermilk.  Sprinkle pecans in the bottom of crust.  Pour custard mix over pecans.  Bake 1 hour, 30 minutes at 300 degrees.

KVP

Brown Sugar Brownies

2/3 Cup butter
1 LB. Brown sugar
3 Eggs
2 2/3 Cups Flour
1 TSP. Salt
2 TSP. Baking Powder
1 (6-OZ) Pkg. Semi-sweet chocolate chips

 Melt butter in sauce pan; cool. Add brown sugar and mix well.  Add eggs, one at a time, beating mixture after each egg.  Sift flour, salt, and baking powder together and add to mixture' mix well.  Add chocolate chips, pour into greased 13 X 9 X 2 - inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool.  Cut into squares.
Gail N.

Almond Roca Cheesecake

3/4 cup Graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup margarine butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
3 eggs
1 tsp. almond or vanilla extract

Preheat oven to 300 degrees; combine crumbs, Almond Roca, sugar and margarine; press firmly on bottom of a 9 inch spring-form pan or 13 inch baking pan. In large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55-60 minutes or until center is set. Cool; top with La Roca Topping; chill; refrigerate leftovers.

 Topping

1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch

In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake. (For 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)