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    You are in: Home / Meri Beth's Public Recipes
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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a recipe I found online many years ago from a source I can't recall. I don't personally care for cream cheese icing, so this cake has only a glaze coating. I usually make two batches of the glaze and use it as the only icing. Everyone loves it! Super moist and a different type of carrot cake than most expect. Even better cold the next day.

    Recipe #402381

    Awesomely moist and tart cake. My mom makes this from a recipe she found and I'm posting it here because it's a favorite of mine to make too. If you like lime, you'll love it.

    Recipe #396097

    This has been a favorite in my family for years and everyone requests it for their birthdays. My grandmother made a variation of this and I have tried to make a copycat of her recipe. Makes a really messy cake sometimes, but oh how juicy and moist! It is a basic yellow cake that is soaked with pineapple juice, then filled with icing and fruit between layers before icing all over and topping with more fruit. It has taken me many tries to have finesse at it so it may not turn out too pretty on first attempts, but it will still taste amazing! The cake is a dense recipe but needs to be to stand up while soaked with juice. I also don't recommend a richer buttercream icing because it competes with all the other rich flavors going on. Be sure to store cake in fridge!

    Recipe #396093

    This is Wilton's recipe for yellow cake that can be stacked. "Use this simple recipe to create a Basic Yellow Cake. This cake can be used in any cake, cupcake, loaf, or specialty pan. It provides a nice canvas for decorating and can be filled with your favorite filling." I often use this recipe for as a neutral cake that I drizzle juice over then layer with fruit or as a canvas for flavored fillings before decorating. Makes a good base for super sweet icings and fondant cakes. I add at least one extra egg if I will be making a stacked, wedding style cake for extra firmness to guarantee it doesn't fall when adding heavy fondant covering. Trust me that even though the cake may seem dense and firm, once stacked and towering it WILL fall apart without extra eggs.

    Recipe #396087

    This came from a Publix recipe and we loved it so much that I'm posting it here for easy reference! I personally used some white sawmill country gravy mix I had on hand and Shake'n Bake chicken flavored breading. I highly recommend McCormick's "Vegetable Supreme" seasoning as the blend used. You can cut the carbs by about 50% in the chicken recipe by pan-frying the chicken without the breading. SUGGESTED ITEMS TO SERVE WITH: apple pie, cornbread, okra. COOKING SEQUENCE: Bread chicken and begin to cook - 10 minutes. While chicken cooks, prepare grits, complete chicken and serve - 15 minutes.

    Recipe #396084

    My grandparents had a big pumpkin farm and fall was always my favorite time of year because of all the pies! This is my grandmother's recipe that is famous among family members. She always used a thin layer of pumpkin and tin disposable pie pans because she made so many at a time to give away- this made the pies thin and proportion of crust to filling just perfect!

    Recipe #392407

    This is one of my favorite recipes for a main dish- my mom used to make this when I was a kid. I pulled it recently from a family cookbook.

    Recipe #392381

    A variation of my mother's recipe for tomato pie- with a Weight Watcher's friendly spin! Makes 12 servings- only 4 points each! Cheese and bacon have been removed for my personal taste.

    Recipe #279451


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