Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

Topping
1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.

Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da#?st=6&term=bisquick&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Mom's Banana Pudding

I was going thru my recipe box and found this recipe written in my Mom's handwriting, it has stains all over it so I must have made it although i don't remember making it...I do remember Mom making Banana Pudding when I was growing up and how wonderful it tasted...it was a real treat when she made it...something she could make in bulk to feed us 7 kids and Dad!! I am going to have to make this for the grand kids some day...I'M SURE SHE MUST HAVE DOUBLED THIS!!!

1-1/2 cups ice cold milk
1 can Eagle Brand Condensed Milk
1 4oz box instant vanilla pudding
1 cup heavy cream
box vanilla wafers
bananas

Mix milk, condensed milk. Stir in pudding and mix well about 1-2 minutes. Put in fridge for 5 minutes. Beat 1 cup whipping cream until stiff. Fold into the pudding mixture. Then start layering cookies,bananas and pudding in a bowl. Chill for 1 hour and serve!! yummmmmmmm

Coconut Macaroons

1 1/2cup sweetened condensed milk
6 cup shredded coconut(1pk)
2tsp.vanilla
Blend together all. Drop by teaspoons about 1 inch apart on well greased cookie sheet. Bake at 350 for 8to10 minutes or until delicately browned. Remove at once. (candied cherry may be placed in the center of each cookie before baking)

Streusel Coffee Cake

I remember Mom making this when I was a kid....Yum.....another recipe with brown sugar!!! I will double the Streusel topping

Streusel topping
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1.Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2.In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3.Bake 18 to 22 minutes or until golden brown.