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Phyllis' Fixin's

It's that time of year again, for graduations, confirmations, reunions and just plain family get-togethers. Someone had asked me about recipes for larger sheet cakes, so I looked through some cookbooks and came up with a few.

Lemon Sheet Cake

1 box lemon cake mix

4 eggs

1 can lemon pie filling


1 (3 oz.) pkg. cream cheese, softened

1/2 C. butter or margarine, softened

2 C. powdered sugar (or to consistency for spreading)

1 1/2 tsps. vanilla

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15x10 inch baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator.

Pineapple Sheet Cake

2 C. flour

2 C. sugar

2 tsps. baking soda

2 eggs

1 (20 oz.) can crushed pineapple, with juice

2 tsps. vanilla

Preheat oven to 350°. Grease and flour a 15x10 inch sheet pan. Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost as desired.

It's downright scary when you start making the same noises as your coffeemaker!

Pumpkin Sheet Cake

1 can solid pack pumpkin

2 C. sugar

1 C. oil

4 eggs, lightly beaten

2 C. flour

2 tsps. baking soda

1 tsp. cinnamon

1/2 tsp. salt


1 (3 oz.) pkg. cream cheese, softened

5 T. butter or margarine, softened

1 tsp. vanilla

1 3/4 C. powdered sugar

3 tsps. milk

Chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15x10 inch baking pan. Bake at 350° for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl, until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired consistency. Frost cake. Sprinkle with nuts.

Peach Cobbler Dump Cake (this isn't a sheet cake, but caught my eye, anyhow)

2 cans (16 oz.) peaches in heavy syrup

1 pkg. yellow cake mix

1/2 C. butter, cold

1/2 tsp. cinnamon, or to taste (I'd probably use a little more)

Preheat oven to 375°. Empty peaches into the bottom of a 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375° for 45 minutes.

The young man was elated when he turned 18 in a state where curfew is 11 p.m. for anyone under 17 years of age. He told his dad how happy he was that now he could stay out until 3 a.m. if he wanted.

"Yes, you can stay out as late as you want, but the car is under 17, and it has to be in the garage by 11," his father said.

Know how to prevent sagging? Just eat until the wrinkles fill out, and have a good week!