Mom's Cooking

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Hot Buttered Rum Mix



1 qt. French vanilla ice cream, softened (2 C.)

1 lb. butter (4 sticks) (2sticks)

1 lb. brown sugar (2 C)

1 lb. confectioners' sugar (2 C)

2 tsp. ground cinnamon ( 1tsp)

2 tsp. ground nutmeg (1 tsp)


Cinnamon sticks


Soften butter ...I put mine in my kitchen Aid mixer.... Blend in brown sugar, confectioners' sugar  ice cream, cinnamon and nutmeg. Pour mixture into a plastic container, seal and freeze.  I usually cut the recipe in 1/2.

In a small clear coffee mug, fill 1/3 (approximately 2-4 tablespoons) of mug with Hot Buttered Rum Batter, then add 1 fluid ounce of rum. Fill remainder of cup with boiling water. Stir, and sprinkle top of drink with cinnamon or nutmeg. Garnish with a cinnamon stick. 



ANGEL FOOD PINEAPPLE CAKE   submitted 3/17/2013

Easy, no fat, very low calories, and tastes great. For an extra treat you could sprinkle coconut flakes on top before baking.

1 can of crushed pinapple in its own juice- large can
1 box of 1 step angel food cake mix (1 step kind)

Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min.

Serve  with whipped cream


Lazy Daisy Cake Recipe submitted by Julie Brown 5-15-2013


This recipe has been in our family for many years.  My Grandma use to make the Lazy Daisy Cake recipe all the time and my Mother  carried on the tradition. I am making this special cake for my family and will for sure see that the recipe is passed on  to my  kids  and grandchildren.

Cake Recipe:

In a large mixing bowl beat eggs until light and fluffy and then add the sugar and vanilla.

Beat 2 eggs with

1 cup sugar

1 t. vanilla

In another bowl combine the flour, baking powder, and salt. Set aside.

1  C flour

1 t. baking powder

¼ t. salt

In a small sauce pan combine milk and butter and heat until hot but not boiling.

½ cup milk

1T butter

Alternately add  flour mixture and hot milk to the beaten eggs  until well blended.

Pour batter into a 8x8” buttered pan.

Bake 350 for 20-25 min.


Boiled Icing


3 T butter

2 T cream

5 T. brown sugar

½ cup coconut or chopped nuts

Combine all ingredients in a sauce pan and bring to boil. Pour on top of cook cake and then put under the broiler until lightly browned

Best Carrot Cake  11-12-2013  submitted by  Julie Brown

Recipe is made with coconut, pineapple, shredded carrots, and walnuts.


  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (about 3 to 4 medium carrots)
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) well drained crushed pineapple
  • 1 cup shredded coconut
  • 1 cup chopped walnuts or pecans, divided


In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting.  and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.  Enjoy