Categorized | Recipes

Faye’s Moon Cake and Autumn Soup Recipes from 9.7.2012

Posted on 07 September 2012 by KWBG

Faye’s Moon Cake by CK
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2 small boxes instant vanilla pudding
4 cups milk
8 oz softened cream cheese
8 oz (or more) Cool Whip or Whipped Cream
Chocolate Syrup
Slivered almonds
Mix water and margarine. Bring to a boil. Add the flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little while. Beat in eggs, one at a time, beating well with a mixer. Spread on ungreased 11×15 inch pan. Bake 30 minutes at 350 degrees. Don’t prick cake! Let cool. Mix vanilla pudding with milk according to instructions on package. Beat in softened cream cheese and blend well. Spread on crust and refrigerate for at least 20 minutes. Generously top with Cool Whip (although I prefer Whipped Cream). Drizzle on the chocolate sauce and sprinkle with almonds.

Autumn Soup by BDM
Brown 1 lb ground beef
Add 1 c chopped onions and cook until translucent
Drain, and put into soup kettle
Add: 4 c hot water
1 ½ c cut up celery
1 ½ c cut up potatoes
2 t salt
½ t pepper
1 bay leaf, crumbled
Pinch of basil
Bring to a boil, cover and simmer 20 minutes. Add 3 whole fresh tomatoes or one 14.5 oz can stewed tomatoes. Simmer 10 more minutes

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