DUMP CAKE

DUMP CAKE

by noel Jenkins

1can cherry pie filling

115 1/2 ounce can of pineapple chunks with juice

1box yellow cake mix

1stick of margarine, melted

Nuts (optional)

In a greased 9 by 13-inch baking dish, dump the ingredients in the order listed. Bake at 350 degrees for one hour.

EASY, DELICIOUS ICE CREAM PIE

By COLEEN MAHONY GAUNTNER

My family has made this recipe for more than 30 years for every summer holiday. I have such fond memories of my children standing next to me mixing the Rice Krispie crust. Many times I turned around and caught them with the wooden spoon covered with Rice Krispies, peanut butter and corn syrup in their mouth, not in the bowl. They couldn’t wait for dinner so they could finally eat the dessert they helped prepare. They are all adults now and still ask me to make this dessert for Memorial Day, Fourth of July and Labor Day.

21/2cups Rice Krispies

1/2cup peanut butter

1/2cup corn syrup

1/2gallon ice cream

1jar hot fudge topping

Mix Rice Krispies, peanut butter and corn syrup, then pat down in a 9-inch pie pan. Put in freezer for at least 30 minutes. Spread the first layer of ice cream on crust. Put in freezer for at least 30 minutes. Spread half of the jar of hot fudge topping on top of ice cream. Put in freezer for at least 30 minutes. Spread layer of ice cream on top of fudge. Put in freezer for at least 30 minutes. Spread the last layer of hot fudge on top of the ice cream. Put in freezer until hard.

TO OBTAIN A COPY

Cookbooks are available in the gift shops at the Arms Family Museum and the Tyler History Center. Visit mahoninghistory.org for times and directions.

TO HAVE IT SHIPPED

Call 330-743-2589 from noon to 4 p.m. Tuesday through Sunday or visit mahoninghistory.org.

Cost: $21.50 per book (includes tax) plus $6.50 shipping & handling.