Upside Down German Chocolate Cake

Try this delicious version of German Chocolate Cake.  Ann Moore brought this cake to a class and the recipe was requested by many. It is very moist and absolutely delicious.

First Layer:

Preheat oven to 350 degrees.Upside Down German Chocolate Cake

  • 1 c. chopped pecans
  • 1 c. coconut flakes
  • 1 box German chocolate cake mix
  • 3 eggs
  • vegetable oil (follow cake mix instructions)
  • water (follow cake mix instructions)

Spread chopped pecans and then coconut on bottom of pan.

Mix cake according to package directions. Pour over pecans and coconut.

Second layer:

  •  box confectioners’ sugar
  • 8 oz. softened cream cheese
  • 1 stick margarine
  • 2 eggs
  • 1 t. vanilla

Mix cream cheese, confectioners’ sugar, 2 eggs, stick margarine, and vanilla until blended. Pour over cake mix.
Bake at 350 degrees for 35-45 minutes.

Recipe provided by Ann Moore

Diane’s Broccoli Salad

Diane Clapp provided this recipe for Broccoli Salad that she created by combining several recipes. The recipe was requested by several in attendance at one of our Christmas Parties.

Diane’s Broccoli Salad  

Yield: 6-8 servings


1-2 heads of broccoli – wash thoroughly and cut into small flowerets
6-8 slices of cooked bacon, crumbled
½ cup golden raisins (may use dried cranberries)
¼ cup sunflower kernels
1-2 cups shredded sharp cheddar cheese
½ cup chopped red onion (optional)


1 cup mayonnaise
2 Tablespoons white or apple cider vinegar
¼ cup sugar

Place broccoli crumbled bacon, sunflower kernels, raisins, and onion (if using) in a large bowl and mix. In a small bowl, mix dressing, stirring well. Add to broccoli mixture tossing gently.

***You can prepare ingredients and keep them separate until ready to use. Best to mix just before serving.

Photo credit:

Alice’s Bean-Corn Casserole

Alice Broome brought this casserole to our 2019 MG Class that was held at Petals from the Past on March 6. It was such a hit we asked Alice to share the recipe. Chilton County Master Gardener members always provide lunch for the class held at Petals from the Past.

1 can French style green beans
1 can yellow whole kernel corn
1 can Cream of Celery soup
1/2 c. sharp cheddar cheese, shredded
1/2 c. sour cream
1/2 c chopped onion
1/2 c. slivered almonds
1 roll Ritz crackers
1 stick butter

Drain liquid from beans and corn. Mix vegetables and spread in a greased dish (9″x9″). Mix soup, cheese, sour cream and chopped onion. Spread mixture over corn and beans (or mix 6 first ingredients together and spread in pan). Melt butter, crush crackers and mix with almonds. Sprinkle over casserole. Bake at 350 degrees for 45 minutes.

Linda’s Raisin Bran Muffins

Linda brought these muffins to our first Master Gardener Class this year and everyone loved them. They are very much like Cypress Inn muffins. This is a large batch and the batter will last in the refrigerator for up to six weeks.

1 15 oz. box of Raisin Bran cereal
3 c. sugar
4 eggs
1 qt. buttermilk
5 c. self-rising flour
1 t. ground cinnamon
1 t. nutmeg
1 t. ground cloves
2 t. salt
1 c. vegetable oil
2 t. vanilla
1 c. chopped pecans

Preheat oven to 400 degrees. Mix dry ingredients together. Stir in remaining ingredients. Mix well. Fill greased or lined muffin tins 2/3 full. Bake for 12 minutes or until done.

Linda’s Raisin Bran muffins

Dee’s Crunch by Wally Walters

Wally Walters brought Dee’s Crunch to our December meeting and the recipe was requested by several members. This yummy treat is quick and easy.

2 cups mixed nuts
2 cups dried cranberries
2 cups crushed pretzels
1 package almond bark

Melt almond bark according to directions on package. Add mixed nuts, dried cranberries, and crushed pretzels. Drop by teaspoonful or spread on waxed paper. If spread break into pieces when hard.

Hint: melt 1/4 of bark at a time and add 1/2 cup of each (nuts, cranberries, pretzels) at a time.

Pumpkin/Blueberry Muffins

Chilton County Master Gardeners baked muffins for the AMGA Fall Conference and this
Pumpkin /Blueberry muffin was a favorite.

blueberry pumpkin muffins

  • 1 1/2  c. self-rising flour
  • 2/3 c. sugar
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 c. canned pumpkin
  • 1/2 c. milk
  • 1 egg, beaten
  • 1/4 c. butter, melted
  • 3/4 c. frozen blueberries
  • 1/2 c. brown sugar (optional for topping)

Preheat oven to 400 degrees. Grease muffin pan or use paper baking cups in muffin pan. Stir ingredients together, spoon into muffin pan, sprinkle with brown sugar if desired. Bake for 20 minutes. Makes 12 regular size muffins. Recipe provided by Deb Pitts

Peaches and Cream Dessert

This  peach dessert was a hit at the recent Extension Support Personnel conference held in Chilton County.  Linda Hays, a Chilton County Master Gardener, shared her recipe with us.



 8 oz. cream cheese
 8 oz. can Sweetened Condensed Milk
 12 oz. tub Cool Whip
 4 c. fresh peaches, peeled and sliced
 1 c sugar
 4 oz. package peach Jello
 1 c. water
 4 Tbsp. corn starch
 1 regular size package Pecan Sandies cookies


Mix 1 c. sugar with peaches and set aside (the juice it makes will be used in Jello mixture). Mix
cornstarch into 1 c. water in saucepan, stir until dissolved. Cook on medium, stirring constantly, until very thick.  Then add Jello and juice from peaches (no more than 1 cup). Stir well, set aside to cool thoroughly. After Jello mixture is completely cooled, add peaches.

Combine softened cream cheese and sweetened condensed milk with hand mixer till creamy. Gently fold in Cool Whip.

Generously grease a 9×13 glass dish with softened butter. Crush cookies (reserving ½ c. of crumbs for top) and press well into bottom of the buttered dish. Layer 1/3 of the cream cheese mixture onto crumbs, then ½ of peach mixture, then 1/3 of cream cheese mixture, then remaining ½ of peach mixture, then remaining 1/3 of cream cheese mixture. You will have the crust, 3 layers of cream cheese mixture with 2 layers of the peach jello mixture in between.  Sprinkle the top with reserved ½ c. of crushed Pecan Sandies cookies. Chill 2 hours or overnight. Must refrigerate leftovers.
YIELD 12-15 servings

Peaches and cream dessert on a serving plate

Hummingbird Cake

Here’s another cake recipe that was requested at the 2018 May Plant Swap.

Hummingbird CakeHummingbird Cake photo

* 3 c. all-purpose flour
* 2 c. sugar
* 1 tsp. cinnamon
* 1 tsp. salt
* 1 tsp. baking soda
* 3 eggs, beaten
* 1 1/4 c. vegetable oil
* 1 1/2 tsp. vanilla extract
* 2 c. mashed bananas
* 1-8 oz. can crushed pineapple, undrained
* 2 c. toasted, chopped pecans, divided

Preheat oven to 350.  Grease and flour 3 – 9” cake pans. Combine dry ingredients in a large bowl, add beaten eggs and oil; stir just until dry ingredients are thoroughly moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of chopped pecans, and bananas. Spoon batter equally into prepared cake pans. Bake at 350* for 25-30 minutes or until done (toothpick stuck in middle comes out clean). Cool in pans for 10 minutes. Turn out onto paper towels spread on counter, cool completely before icing. Spread cream cheese Continue reading “Hummingbird Cake”

Heavenly Cake

Several Master Gardeners requested the recipe for Heavenly Cake, a sheet cake with pineapple, that was provided by Trisha Williams at our May Plant Swap.

Heavenly Cake

1/2 total batter from a yellow cake mix, mixed according to box directionsPhoto of Heavenly Cake
(remainder can be made into cupcakes or a single layer for later)
1 –  3 oz. instant vanilla pudding
1  – 8 oz. cream cheese
2 cups cold milk-
15 oz. crushed pineapple, drained
1 large cool whip
1/2 cup chopped pecans, toasted

Grease and flour a 9″x 13″ pan. Preheat oven according to cake mix directions. Mix cake as directed on the package, pour approximately 1/2 batter into prepared pan. Decrease baking time as your cake will only be about 1/2 inch thick. Cool completely in pan. Blend pudding and cream cheese and milk (it will have some lumps). Pour over the cake and let set for 5 – 10 minutes. Spread pineapple over the pudding mixture. Spread cool whip over previous layers and sprinkle with nuts. Must be kept refrigerated.

Russian Tea Cakes and Butterfinger Cookies

Two MG’s provide similar recipes for these holiday treats: Russian Tea Cakes and Butterfinger Cookies. The Russian Tea Cakes are shaped in balls, have fewer nuts, and bake at a higher temperature while the Butterfinger Cookies are shaped into logs or “fingers”. Give either recipe a try and you will have cookies that melt in your mouth!

Butterfingers were served at the 2017 Christmas Home Tour open house at the Chilton Extension Office.

Russian Tea Cakes

  • 1 c. butter or margarine, softenedIMG_20150102_153138
  • 1/2 c. powdered sugar
  • 1 t. vanilla
  • 2 1/4 c. all-purpose flour
  • 3/4 c. finely chopped nuts
  • 1/4 t. salt
  • powdered sugar
  1. Heat oven to 400 degrees.
  2. Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together.
  3. Shape dough into 1-inch balls. place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly on wire rack.
  5. Roll warm cookies in powdered sugar, cool. Roll in powdered sugar again.

Butterfinger Cookies

Follow  recipe above except for these changes:

  1. Use  1 to 1 1/2 c. nuts
  2. Preheat oven to 350 degrees.
  3. Shape dough into 2 x 1/2 inch logs.
  4. Bake until lightly browned-about 10-15 minutes.
  5. Transfer to wire rack .
  6. Roll in powdered sugar while still warm.

Recipes provided by Pat Farmer and Diane Clapp