Turtle Cake

1 chocolate cake mix      1 lb. caramels

2 sticks butter      1 can Eagle brand milk

1 cup pecans

Directions:  Grease and flour 9” x 13” pan.  Preheat oven to 350 degrees.

Prepare cake mix according to directions.  Divide in half.  To one half of mix, add ½ 

can Eagle milk and 1 stick melted butter.  Bake 30 minutes.  Remove to add 

additional caramel mixture and then continue baking as outlined below.

Melt caramels in 1 stick butter.  Add ½ can Eagle milk and beat.  Spread on cake.  

Cover with remaining cake mix.  Bake another 30 minutes.  

Ice with favorite chocolate icing recipe and sprinkle with nuts.

Comment:

Toll House Bundt Cake

Nut Topping:

¼ cup softened butter      2 T. sugar

2/3 cup finely chopped nuts

Cake:

2 ¾ cups flour      2 tsp. baking soda

1 tsp. salt      1 T. vinegar

1 cup whole milk      1 cup softened butter

1 cup firmly packed brown sugar

1 T. vanilla      4 eggs

1 pkg. mini chocolate chips

Directions:  Grease and flour 10” fluted tube / Bundt pan.

Make topping first.  In small bowl, combine butter, sugar, and nuts; mix until crumbly.  

Spoon into Bundt pan.  Chill while preparing cake batter.

Sift together flour, baking soda, and salt.  Set aside.  Place vinegar into cup of milk.  Set 

aside.  In a mixing bowl, combine butter, brown sugar, and vanilla.  Beat at medium 

speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  

Turn mixer to low.  Gradually add flour mixture, one-third at a time, alternating with 

milk.  Fold in mini chocolate chips.  Pour into prepared pan.  Bake for 50 minutes at 

375 degrees.  Loosen edges of baked cake with spatula.  Immediately invert on cooling 

rack.

Comment:

Sour Cream Pound Cake

2 sticks butter      3 cups flour

¼ tsp. baking soda      3 cups sugar

6 eggs      1 small sour cream

Directions:  Grease and flour tube pan.  Preheat oven to 350 degrees.

Sift together flour and soda.  Cream butter and sugar; add eggs two at a time.  Add 

flour mixture a little at a time.  Add sour cream.  Pour into tube pan.  Bake for 90 

minutes.

Comment:  Very good1

Oatmeal Cake

Cake:

1 cup Oatmeal      1 ¼ cup boiling water

1 stick margarine      1 cup brown sugar

1 cup sugar      2 eggs

1 tsp. vanilla      1 tsp. baking soda

1 tsp. salt      1 tsp. cinnamon

1 ½ cup flour

Topping:

1 cup brown sugar      4 T. margarine

1 tsp. vanilla      ½ cup condensed milk

½ cup chopped nuts      1 cup coconut

Directions:  Grease and flour 9” x 13” pan (Can be smaller pan; think coffee cake, 

Adjust baking times to pan.)  Preheat oven to 350 degrees.

In a bowl, cover the oatmeal with boiling water.   Let stand 15 minutes.  During wait, 

cream margarine and sugars together.  Add eggs and vanilla.  Mix in the oatmeal.  

Add the dry ingredients.  Bake for 30 minutes. 

During first phase of baking, mix together all topping ingredients. 

Remove from oven and cover with topping.  Put back in oven and bake additional 

20-30 minutes.

Comment:

Shrimp & Scallop Spiedino Di Mare

½ lb. large shrimp      ½ lb. sea scallops

1/8 tsp. kosher salt      1/8 tsp. white pepper

Splash Olive Oil

1 cup seasoned Italian bread crumbs

4 T. melted butter      ½ cup lemon juice

Chopped fresh parsley

Directions:  Rinse the shrimp and scallops and lightly pat with paper towel, leaving 

them damp.  Roll in bread crumbs mixed with salt and pepper.  Place coated shrimp 

and scallops on metal (or water soaked wooden) skewers.  Keep shrimp and scallops 

separate as the cooking times are different.

Place the skewers on a baking sheet and drizzle with olive oil.  Prepare to grill or 

broil.  Start with scallops.  Depending upon size, they take about 3 minutes per side.  

When the scallops are flipped, add the shrimp.  Shrimp take a little over 1 minute per 

side.

Combine melted butter, lemon juice, and parsley.  Drizzle lemon-butter sauce over 

the seafood.

Comment:  A Carraba’s favorite.  Good with steak or on its own with rice as a main 

dish.