Ingredients:
2 eggs
2 C plain flour
2 t cinnamon
1 t baking soda
½ t salt
1 C cooking oil (I use Smart Balance oil)
1 t vanilla
2 C sugar
1 C chopped nuts (optional)
4 C apples thinly sliced and chopped
Directions:Mix all ingredients together with a spoon (do not use mixer). Batter will be stiff. Spread into floured, greased 9x13 pan. Bake at 325 degrees 45 to 60 minutes.
Caramel Cream Cheese Frosting
Ingredients:
16 oz. plain cream cheese (softened)
4 T butter (softened)
16 oz. Caramel Apple Dip
2 t pure vanilla extract
Directions:
In a mixer combine cream cheese and butter until creamy, add caramel apple dip and vanilla, mixing well. Spread on cake.
Melissa's Mocha Brownies Makes 2 dozen Ingredients:
1 1/2 C butter
6 (1 oz.) squares unsweetened chocolate
2 T instant coffee granules
2 3/4 C sugar
5 large eggs
1 C all-purpose flour
1 t vanilla extract
1/2 t salt
1 recipe Coffee Frosting (recipe follows)
Garnish: chocolate-covered espresso beans or Hershey candy bar and white candy broken into pieces.
Directions:
Preheat oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with aluminum foil.In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Stir coffee granules into melted chocolate until dissolved. In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and salt, beating until just combined. Spread batter into prepared pan. Bake for 40 minutes, or until a wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire reack; remove from foil. Cut into squares. Spread or pipe frosting on top of each brownie. Garnish with chocolate-coveredespresso beans, if desired.
Coffee Frosting Makes 2 Cups
Ingredients:
1/2 C semisweet chocolate morsels
4 ounces cream cheese, softened
2 T butter, softened
2 T strong brewed espresso or coffee
1 t vanilla extract
2 1/2 cups confectioners' sugar
Directions:
In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, untilchocolate is melted and smooth (approximately 2 minute total). Cool chocolate slightly. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until creamy. Add chocolate, espresso or coffee, vanilla, beating until well blended. Gradually beat in confectioners'sugar until smooth.
World's Easiest Peanut Butter Fudge Ingredients:
1 C butter or margarine (2 sticks...This was a little much, I thought. It puddled on top of the first batch. So for the second batch, I used 1 3/4 sticks.)
1 C crunchy peanut butter (There are about 2 cups in a large jar, so you can double this recipe to use the whole jar.)
1 t vanilla
1 pound confectioner's sugar (About 1/2 bag)
Directions:
Prepare an 8 x 8 square pan by coating it with butter. I used Pam. Place butter and peanut butter in a microwave safe bowl and cook on high for 2 minutes.
Stir together and return to microwave to cook 2 additional minutes.
Add vanilla and powdered sugar to the mixture and combine with a wooden spoon. Pour into the prepared pan and spread evenly.
Place a sheet of wax paper over the top and refrigerate until cooled. Cut and serve.
Easiest Peanut Butter Fudge
Ingredients:
1/2 C butter
2 1/4 cups brown sugar, packed
1/2 C milk
3/4 C peanut butter
1 t vanilla extract
3 1/2 cups Confectioners' sugar
Directions:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat with electric beaters until smooth. Pour into 8x8 inch greased (Pam) pan. Chill until firm and cut into squares.
Oreo Balls
Ingredients:
8 ounces softened cream cheese or whipped cream cheese
18 ounces package of Oreo cookies, crushed
2 cups semi-sweet or milk chocolate chips
1 tablespoon shortening
Directions:
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls. Next, melt the chocolate chips and shortening with a double boiler or in the microwave.Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick. Put on wax paper. After the Oreo balls harden, keep them in the refrigerator in an airtight container or sealed plastic bag. Makes about 3 or 4 dozen Oreo Balls, depending on the size. The Oreo balls will keep in the freezer for about 3 or 4 months. Paula Deen's Toffee Brownies
Ingredients:
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand; I have used Hershey's Milk Chocolate and they make a great brownie, but not toffee flavored)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts
Directions:
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Servings: 24 large/48 small brownies
Julie's Cake Balls Ingredients:
1 pkg. boxed cake mix, flavor of your choice
eggs
water
oil
2 cans cream cheese frosting, or flavor of your choice
Chocolate or White almond bark
Directions:
1. Make cake with eggs, water and oil, according to cake box .
2. Bake cake and then cool abour 1/2 hour.
3. Remove cake from pan and crumble it into a large mixing bowl. Add 2 cans of frosting to cake and mix well.Cover and put cake mixture into freezer for 1 hour.
4. Remove from freezer and roll walnut size balls (or slightly smaller) with your hands. Cover and return balls to freezer for 2 hours.
5. Melt almond bark according to direction and place in a dish good for dipping balls into bark. Dip balls and then place them on a small cookie sheet or in a plastic container that fits in your refrigerator, covered with waxed paper. Return them to refrigerator to completely hardened. Place in Zip-lock bag and store at room temperature.
6. If you refrigerate or freeze them, they are going to sweat and become a little sticky. Put them in a Zip-lock freezer bag and store them there for up to 2 months. Remove from freezer to refrigerator the day before you plan to use them and let them stand at room temperature for 24 hours or longer before you serve them.
I have made these with store bought pound cakes and Pillsbury's pumpkin bread quick bread boxed mix. They are hard to mess up! The only thing I did try that didn't work was the candy used to melt into candy molds. Use the almond bark instead.
Double Chocolate Cheesecake
Prep: 20 min.; Bake: 1 hr., 5 min.; Stand: 30 min.; Chill: 9 hrs.
Yield:Makes 8 to 10 servings
Ingredients:
1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs
Directions:
Preheat oven to 300 degrees. Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside. (This crust doesn't call for any butter or sugar, but after I had the cookies in the springform pan, I sprayed them with some Pam.)
Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.
Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours. (Mine wasn't completely cooled when I put it in the refrigerator and condensation dripped onto the cheesecake, so make sure your's is completely cooled, or don't cover it when you first put it in the refrigerator.)
Remove sides of springform pan, and place cake on a serving plate. (When I tasted this, it was not as sweet as I expected so I add Raspberry jam as a topping when I served it. That did the trick. Delicious!)
Southern Living, FEBRUARY 2006
Hawaiian Wedding Cake From Melissa Plaisted
Ingredients:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 eggs, lightly beaten
1 can (20 ounces) crushed pineapple with juice, undrained
1 can shredded coconut
1 cup walnuts, coarsely chopped
Frosting:
4 Tablespoons of butter
8 oz. cream cheese
2 cups confectioners sugar
1 teaspoon vanilla
1/2 cup walnuts
Directions:
Heat oven to 325 degrees. Coat a 13 x 9 pan with nonstick spray. In
a large bowl, mix flour, sugar, baking soda, eggs, pineapple with
juice, coconut and walnuts. Stir until just combined and all
ingredients are moist. Spoon into pan. Bake for 35 - 40 minutes.
Frosting:
Beat butter and cream cheese until smooth. Gradually beat in sugar
and vanilla until smooth. Stir in walnuts. Frost cooled cake.
Apple Cake from Kathy Shea
Ingredients: 3 C flour
4 eggs
2 C sugar
¼ C orange juice
1 C oil
1 t salt
2 ½ t vanilla
3 t baking powder
Directions: Blend the above ingredients with electric mixer. Pour 1/3 of the batter into bundt pan, then layer ½ of the apple mixture. Repeat, finishing with the last third of the batter. Bake in a 350° oven for about 1 ½ hours.
Apple mixture:
2 apples, peeled and sliced
2 t cinnamon
¼ C sugar
Cool then invert onto cake stand. Drizzle confectioners sugar icing over top, while still warm. Annie’s Banana Pudding
Ingredients:
Nilla Wafers (enough to cover bottom of pan)
Bananas (enough to cover Nilla Wafers)
3 eggs (separated)
2 1/3 cups of sugar
2 cups of milk
4 tablespoons flour
Vanilla
Directions:
1. Pre-heat oven to 350 degrees.
In Blender: (Add in order or it will be too thick to mix)
1. 3 egg yolks
2. 1 cup of milk
3. 2 cups of sugar
4. 1 cup of milk (yes, put in a second cup!)
5. 4 tablespoons of flour
6. Blend until mixed well
7. Put in microwave (covered with wax paper) for about 2 minutes. Stir every 2 minutes with wire wisk until thick.
8. Add about a tablespoon of butter and a dash of vanilla.
For Meringue
Mix with electric mixer:
1. 3 egg whites (Beat until they come to a soft peak)
2. Add 1/3 cup of sugar and mix
3. Add teaspoon of vanilla and
4. ½ teaspoon of cream of tartar (not necessary unless your meringue isn’t thick enough)
Assemble
1. Arrange Nilla Wafers and bananas in bottom of glass pan.
2. Pour contents from microwave dish into pan.
3. Top with the meringue.
4. Place in oven long enough to just barely brown the meringue.
5. ENJOY a good homemade SOUTHERN “nanner puddin’ “ ! Edwina's Strawberry Pie
Ingredients:
1/4 cup butter
1 1/2 cup graham cracker crumbs
1 can sweetened condensed milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut flakes
6 ounces nuts -- chopped
Directions:
Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of sweetened condensed milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350F degrees until coconut browns, (approximately 15 minutes).
Fudge
Ingredients:
4 ½ cup sugar
1 tall can evaporated milk
1/8 lb. butter
16 marshmallows
1 lb. sweet milk chocolate
24 oz. semi sweet chocolate chips
1 cup nuts
1 T vanilla
Directions:
Quarter marshmallows. Chop chocolate into chunks. Combine sugar, milk, and butter in heavy pan. Bring to rolling boil. Boil for 5 minutes. Stir constantly. Remove from stove. Add remaining ingredients. Pour into buttered 9 x 13 inch pan. Allow fudge to cool for about 2 hours before cutting.
Marshmallow Cream Fudge
Ingredients:
1 jar marshmallow cream
2/3 C evaporated milk
1 12 oz. pkg semi-sweet chocolate chips
1 1/2 C sugar
1/4 C butter
1/4 t salt
1/2 C chopped walnuts
1 t vanilla extract
Directions:
In a saucepan combine marshmallow cream, sugar, milk, butter and salt. Bring to a boil, stirirng constantly over medium heat. Continue to boil for 5 minutes stirring constantly. Remove from heat. Add chips; stir until they are melted. Ad nuts and vanilla extract. Pour into a foil lined 8 inch square pan. Chill in refrigerator until set. Makes 2 1/4 pounds. Haystacks
Melt two 12 ounce packages of butterscotch morsels in a pan over low heat. Stir eight ounces of dry roasted peanuts and five ounces of chow mien noodles into the butterscotch. Drop by teaspoons onto waxed paper to cool.
Jennie's White Chocolate Pecan Pie
(Sassy’s recipe from the Sea View Inn)
Ingredients:
2 sticks butter
1 cup sugar
1 cup white Karo syrup
4 oz white chocolate or ½ cup white morsels
1 tsp vanilla
4 eggs slightly beaten
1/2 cup chopped pecans
1 9-inch deep dish pie crust
Directions:
In a sauce pan, add first four ingredients. Cook until all sugar and white chocolate is dissolved. Take off heat and add vanilla. When cool add eggs and mix thoroughly. Spread pecans on bottom of crust. Pour filling over nuts. Bake for 45 minutes in 350 degree oven or until set on top.
Southern Pecan Pie
Ingredients:
4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla
Directions:
Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.
Julie's Easy Chocolate Chip Pound Cake
Ingredients
1 Box Butter Cake Mix
1 Small box Chocolate Instant Pudding
4 Eggs
1 8 oz. Sour Cream
1/4 c. Water
1 c. Oil
1 tsp. Vanilla Extract
1 6 oz. Package of Chocolate Chips
Directions:
Preheat oven to 325.Beat eggs until well combined. Mix first seven ingredients using electric mixer until well combined and then fold in the chocolate chips. Place in greased bundt pan. Bake at 325 degrees for 45 minutes to 1 hour. Easy and delicious!!
Chocolate Glaze
3 T cocoa
2 T melted butter
1 C 10X powdered sugar
2-3 T hot water
Combine all ingredients in bowl. Mix with spoon until smooth. Drizzle over cake.
Or…
FROSTING
½ C butter
1 C sugar
3 (1 oz.) square unsweetened chocolate
2/3 C evaporated milk
1 box powdered sugar
1 t vanilla extract
Melt butter and chocolate in microwave. Add sugar and milk. Beat with electric mixer. Gradually add in powdered sugar. When well combined, add vanilla and stir in.
Julie's Easy Strawberry Trifle Ingredients:
1 pkg white cake mix and other ingredients required to prepare the cake as on the pkg
1 jar strawberry jam
1 5 oz. box instant cheesecake pudding mix, prepared with milk as directed on the box
1 large tub of Cool Whip
1/4 C slivered almonds
Directions:
Bake cake in 13 x 9 pan as directed on package. Cool. Cut cake in half and reserve half for another dessert; can be frozen. Cut remaining cake into 8 pieces. Split each piece horizontally, slicing between the top and bottom. Arrange half the pieces in a 2 quart glass serving bowl, cutting the pieces to fit the cureves of the bowl. Pour half the strawberry jam over the cake pieces. Then spread 1 C pudding on top of strawberry jam. Repeat with the remainging cake, jam and pudding. Spread Cool Whip over the top and sprinkle with almonds. Chill throughly. Serves 4-8.
Note: The cake can be made several days in advance. Store it wrapped in plastic wrap at room temperature. The cake is actually easier to cut if it is a day old. The trifle can be assembled a day before you plan to serve it. You can also spike the cake with your favorite liqueur.
Sweet Potato Pie
Ingredients:
2 C baked sweet potatoes
1 C sugar
2 eggs
1 t vanilla
1/2 stick melted butter
1/4 t ginger
1/4 t cinnamon
1 C milk
1 pie crust
Directions:
Preheat over to 350. Beat the first three ingredients with a mixer. Add the rest of the ingredients and continue to beat until well blended. Pour into pie crust and bake at 350 for 35 minutes. Top with merangine sealed to the edges, if you so desire. Brown merangine in the oven for 10-12 minutes.
Meringue
While pie is baking, make meringue by beating 3 egg whites with 3 T sugar until peaks form. Spread on hot pie and return to oven under broiler until meringue is browned. Allow to stand 10 minutes before refrigerating. Make sure the meringue touches the sides of the dish or it will draw up before it is served.
Creamy Lemonade Pie
Ingredients:
2 5 oz. cans evaporated milk
2 3.4 oz. pkg. lemon instant pudding mix
2 8 oz. pkg cream cheese softened
1 12 oz. can frozen lemonade concentrate, partially thawed
1 9 oz. ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint springs, lemon slices
Directions:
Whisk together evaporated milk and pudding mix in a bowl for 2 minutes until thickened. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended. Pour into crust; freeze 4 hours or until firm. Garnish.
Cindy's Easy Lemon Pie
Ingredients:
1 small can of lemonade
1 can condensed milk
1 small Cool Whip
1 graham cracker crust
slivered almonds for garnish
Directions:
Fold undiluted lemonade with condensed milk. Combine this mixture wtih Cool Whip. Spread in pie shell and sprinkle with almonds.
Donna's Lemon Jello Cake
Ingredients:
1 pkg yellow cake mix
1 6 oz. pkg. lemon jello
3/4 C oil
4 eggs
3/4 C water
2 C powdered sugar
1/2 C lemon juice
Directions:
Preheat oven to 325 Beat all ingredients for 4 minutes. Flour and grease oblong cake pan. Pour ingredients into pan and bake at 325 for 35 minutes. Using long fork, poke holes 2 " apart and pour 2 C powdered sugar and 1/2 C lemon juice over cake while hot. Serve without frosting or add frosting of your own choosing.
Martha's Mini Cheesecakes
Ingredients:
2 (8oz.) cream cheese
3/4 C sugar
2 eggs
1 t vanilla
1 T lemon juice
18 to 24 vanilla wafers
Topping of your choice
Directions:
Soften and beat cream cheee until fluffy. Gradually add sugar while mixing. Beat in eggs one at a time. Mix in vanilla and lemon juice. Line minature muffin tins with paper cups. Place a vanilla wafer in each. Fill 3/4 full. Bake 20 minutes at 350. Makes 18-24. Refrigerate until serving. Can be frozen.
Dessert Pizza
Ingredients:
1 (18 oz) pkg refrigerated sugar cookie dough
1 (8 oz) container Cool Whip
1/2 C sliced banana
1/2 C sliced fresh strawberries
1/2 C crushed pineapple, drained
1/2 C seedless grapes, halved
Directions:
Preheat oven to 350 degrees. Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack. Spread topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve. (If this were going to sit out a long time, like on a buffet line, you could substitute white frosting for the Cool Whip.)
Julie’s Easy Rum Cake
Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together, using an electric mixer, the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake and drizzle glaze over top.
Glaze
1/2 cup butter
1/8 cup water
/2 cup white sugar
1/4 cup rum
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Prick top of cake with toothpick. Drizzle and smooth evenly over the top and sides of cake.
(I think next time, I’d add more rum to the glaze.)
Kathryn’s Delightful Cherry Bars
MY FAVORITE!!!! Kathryn makes them for me every Christmas!
Ingredients:
1 C all purpose flour
½ C butter
¼ C sifted powder sugar
1 ½ C firmly packed brown sugar
2 eggs
¼ C all purpose flour
½ t baking powder
½ t salt
1 C firmly chopped walnuts
½ C maraschino cherries, drained and chopped
Cherry Frosting
Directions:
Combine 1 C flour, butter, powdered sugar; Press into a 13 x 9 x 2 inch pan. Bake at 350° for 12 minutes or until lightly browned. Cool. Combine brown sugar and eggs. Beat at medium speed until fluffy. Combine ¼ C flour, baking powder, and salt in a bowl. Add to egg mixture. Stir in walnuts and cherries. Spread over crust. Bake at 350° for 20 minutes or until set. Cool. Spread with cherry frosting. Cut into squares. Makes about 3 dozen.
Cherry Frosting
2 C sifted powdered sugar
3 T butter
2-3 T milk
1 T cherry juice
½ t almond extract
Combine sugar and butter; add milk and cherry juice to desired consistency. Stir in almond extract. Frost bars when they are cool.
Lynn’s Coconut Cake
This is one of Sam's favorites!
Ingredients:
1 can cream of coconut
1 box of white cake mix
1 can sweetened condensed milk
1 small container of cool whip
Coconut to sprinkle on top
Directions:
1 box of white cake mix - prepare as directed on the box in a cake pan - not layers.
Let the cake cool. Poke holes in it w/the end of a wooden spoon or something like that.
In a bowl, stir together until blended 1 can cream of coconut and 1 can sweetened condensed milk. Pour this mixture over the cake, letting some of it soak into the holes. Top with cool whip (usually a small container works) and sprinkle coconut on top. Refrigerate.
Martha’s Fudge for the Microwave
Ingredients:
2 boxes of confectioners sugar
1 C cocoa
½ C milk
2 T vanilla
1 C margarine
Directions:
Put first two ingredients in bowl. Add milk and butter, do not stir. Heat in microwave on HIGH or until butter melts, about 4 ½ to 6 minutes. Add vanilla and stir until smooth. Spread into greased square pan. Chill until firm.
Apple and Gingerbread Trifle
Gingerbread Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
8 tablespoons (1 stick) soft, unsalted butter
1/4 cup sugar
1 large egg
2/3 cup unsulphured molasses
2/3 cup milk
Applesauce Ingredients:
3 pounds McIntosh apples
1/2 cup sugar
1/2 cup water
Whipped Cream Ingredients:
2 cups cream
1/4 cup sugar
1 teaspoon vanilla extract
2 cups toasted pecan pieces, for finishing
1 8-x-8-x-2-inch pan, buttered and the bottom lined with a square of parchment or wax paper
1 2- to 3-quart trifle or other crystal or glass bowl
Directions:
1. For the gingerbread, preheat oven to 350 degrees and set a rack in the middle level. Combine flour, baking powder, baking soda, salt and spices in a mixing bowl and stir well to mix. Beat butter and sugar until light and fluffy, by hand or by machine on medium speed. Beat in egg, and continue beating until smooth. Stir molasses and milk together and add to butter mixture with dry ingredients. Fold batter together with a rubber spatula. Scrape batter into prepared pan. Bake gingerbread about 35 to 45 minutes, until well risen and firm in the center. Cool in pan 5 minutes, then unmold to a rack to cool completely.
2. For the applesauce, peel and core the apples and cut coarsely. Place in a pan with a cover with the sugar and water and cook, covered, for 5 minutes, until the apples begin to disintegrate. Uncover and cook until slightly thickened, stirring often. Cool and puree in food processor, or leave chunky if you wish.
Makes about 10 to 12 servings in a trifle bowl.
Banana Coconut Cream Pie
Ingredients:
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas dipped in lemon juice
1 (6-ounce) graham cracker crumb crust
Whipping cream, whipped
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in EAGLE BRAND and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly.
Fold in coconut and set filling aside. Peel and slice bananas into rounds 1/4-inch thick. Toss bananas gently with lemon juice, then drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Store leftovers covered in refrigerator.
Better Than Sex Cake
Ingredients: 1 baked devils-food or german chocolate cake (sheet cake)
1/2 jar of fudge topping (I like the Smuckers)
1/2 jar of caramel or butterscotch topping
1/2 can of condensed milk (I like Eagle brand)
6 Skor candy bars (these are like large Heath Bars)
1 tub of Cool Whip OR
1 package of Dream Whip Mix to which you add milk
Directions:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the Skor candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining Skor bars to decorate the top. You may have an extremely hard time not eating it right out of the pan. Serves 12
Banana Split Brownie Pizza Recipe by Paula Deen
Ingredients:
1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling
Directions:
Preheat oven to 350 degrees F.
Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!
Apple Pie Filling
Ingredients:
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Directions:
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Blueberry Cobbler
Ingredients:
1 pint blueberries
1/3 cup water
1 cup white sugar
1 teaspoon grated lemon rind
1 cup flour
1/4 cup brown sugar
1 teaspoon baking powder
1-1/2 tablespoon cinnamon
1/3 cup butter
Directions:
Preheat oven to 350 degrees. Combine blueberries,
3/4 cup white sugar, water, and lemon rind in a baking dish.
Bring to boil and simmer for 2 minutes.
Meanwhile, combine reserved 1/4 cup white sugar with
brown sugar, flour baking powder, and cinnamon.
Cut in butter until mixture is crumbly. Sprinkle crumbs
over blueberry mixture. Bake approximately 25 minutes or
until top is brown. Serve warm with heavy cream or vanilla
ice cream.
Blueberry Pie
Ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces
Egg wash ingredients:1 egg1 Tbsp milk
Directions:
1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.
2 Whisk egg and milk together to make an egg wash and set aside.
3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.
4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.
Beth's Texas Sheet Cake
Grease a sheet cake pan. Sift:
2 cups all-purpose flour
2 cups sugar
Bring to a boil:
2 sticks butter
1 cup water
4 tbsp. cocoa
Pour over dry mixture and mix in:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Bake at 400 degrees, 20-25 minutes.
Icing
Heat:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Add anywhere from 1/2 to 1 box of powdered sugar to acheive desired consistency (Beth prefers close to 1 box) and 1 cup pecans. Spread on cake while it's hot.
Caramel Apple Cheesecake Bars with Streusel Topping
by Paula Deen
Ingredients:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup caramel topping
Streusel topping, recipe follows
Directions:
Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients. Yield: approximately 3 cups No Bake Chocolate Oatmeal Cookies for Ryan
Ingredients:
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 T cocoa
1/2 cup creamy peanut butter
3 - 3 1/2 cups uncooked oats
2 t vanilla
Directions:
1. Put the first four ingredients in a 4 quart sauce pan
2. Bring to a rolling boil and hold for one minute
3. Take pan off of heat.
4. Stir in oats and peanut butter and vanilla. Mix well.
5. Drop by teaspoonfuls onto waxed paper.
6. Let cool until set then refrigerate until firm. (Makes about 36 cookies.)
Electric Fry Pan Peanut Brittle
Ingredients:
2 cups raw peanuts
½ C white Karo syrup
1 ½ C white sugar
2 T water
Directions:
Heat above at 350 degrees for 10 minutes, stirring. Add 2 t baking soda. Pour out onto greased cookie sheet and allow to cool. Break apart and store in airtight container.
Caramel Cake with Cream Cheese Frosting
Ingredients:
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs 1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting Garnish: Pecan Praline
Directions:
Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
Yield: Makes 1 (9-inch) 2-layer cake
Prep: 45 minutes
Chill: 4 hours or overnight
Bake: 35 to 40 minutes.
EASY Reindeer Cookies
INGREDIENTS :
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated holiday gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half or red hots
DIRECTIONS:
1. Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheets. Place 2 pretzel twists on each triangle near corners for antlers.
3. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 halved cherry for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
Russian Tea Cakes
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one my mom made every Christmas and would store them in the garage because in Michigan it makes a great second refrigerator in the winter!
Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
Directions:
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Hot Fudge Sauce
Ingredients:
2 cups semisweet chocolate chips
1 cup butter
4 cups confectioners' sugar
2 2/3 cups evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.
Julie’s Almond Cookies
Ingredients:
1 lb. almond paste1 lb. sugar (2 cups and 2 tbsp.)
1 stick margarine, melted
½ C plain flour
½ C chopped almonds
5 egg whites1/2 tsp. vanilla
Directions:
Preheat oven to 375. Mix almond paste, sugar, margarine, flour and half of chopped almonds, ¼ C.
Add egg whites and vanilla. Roll into balls (size of small walnuts). Flatten with hand.Sprinkle other half (¼ C) almonds on top. Place on cookie sheet, and bake for 12 to 15 minutes. Check after 10 minutes. Cookies are slightly brown when done. Cool before removing from pan. (At Christmas you can also sprinkle with red and green sugar.)
Pecan Pralines
Ingredients:
1 cup brown sugar
1/2 cup white granulated sugar
1/2 cup water
1/2 cup heavy whipping cream
1 1/2 cups whole pecans
Butter, to grease cookie sheet
Directions:
Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
Patsy's Pecan Tassies
Ingredients:
1 8 oz. pkg. cream cheese, softened
1 C margarine
2 C flour
2 eggs, beaten
1 1/2 C packed brown sugar
2 t vanilla
1 1/2 C chopped pecans
Directions:
Preheat oven to 325. Combine cream cheese and margarine mixing until well blended. Add flour; mix well. Chill. Divide dough into quarters then each quarter into 12 balls. Press each ball into bottom and sides of mini muffin pans. Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 for 30 minutes or until brown. Cool 5 minutes and remove from pans. Sprinkle with powdered sugar. Yield: 4 dozen
Leola's Peanut Butter Bars
Ingredients:
1/2 C shortening
1/2 C sugar
1/2 C brown sugar
1/3 C peanut butter
1/2 t vanilla
1 egg
1/4 C milk
1 C flour
1/2 t baking soda
1/2 t salt
1 C quick oatmeal
Frosting:
2 C confectioner's sugar
1/2 C cocoa
3 T melted margarine
2 or 3 T boiling water
Directions:
Preheat oven to 350. Cream sugar and shortening; add peanut butter. Add well beaten egg. Mix baking powder and salt with flour. Add flour mixture to peanut butter mixture, alternating with milk until all are combined. Grease oblong baking pan. Bake at 350 for 20 minutes or longer. Mix frosting and frost on cooled bars. Cut and serve.
Sue's Peanut Butter Balls
Ingredients:
1 stick butter
2 C powdered sugar
1 1/2 C peanut butter
1 stick Gulf wax
12 oz pkg. chocolate chips
Directions:
Cream butters and powdered sugar together. Add more sugar if needed. Use a doble boiler to melt wax and chips. Dip balls in chocolate mixture and put on wax paper to cool. Refrigerate until ready to serve. This "frosting" makes enough chocolate to double the above recipe. You can refrigerator an that is left over.
Kathryn's Christmas Cookies
The cookies are actually called wishing cookies from Sweden. You are supposed to place one in the center of your hand and press in the center with your other hand. If the cookie breaks into 3 pieces and you can eat all three without saying a word, you get to make a wish. These usually are star shaped and decorated with white icing swirled on them. I make decorators’ icing and decorate them.
Ingredients:
3 1/4 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup margarine or butter
1 1/2 c sugar
1 egg
2 tbsp molasses
1 tbsp water
1/2 tsp finely shredded orange or lemon peel
Lace Icing
Directions:
Stir together flour, baking soda, cinnamon, ginger and nutmeg. In a large mixer bowl beat margarine till softened. Add sugar and beat till fluffy. Add egg, molasses, water and peel; beat well. Gradually add flour mixture, beating till well mixed. Cover and chill 2 hours or till easy to handle.
On floured surface roll dough 1/8 inch thick. Cut with cookie cutters. Place on ungreased cookie sheet. Bake in 375 degree oven about 8 minutes or till done. Remove and cool. With decorating bag and writing tip, pipe on a design with Lace Icing. Makes about 100.
Lace Icing:
Stir together 2 cups sifted powdered sugar, 1/2 tsp vanilla, and enough light cream or milk (about 2 tablespoons) to make icing of piping consistency.
I usually do these at Christmas in Christmas shapes. People either really like them or really don't like them. I use the icing with egg whites, etc that you use to put together a gingerbread house and color it to decorate the cookies which works out well for Christmas.
Julie's Peppermint Bark
Ingredients:
2 pounds white chocolate
50 small peppermint candy canes
Directions:
1. Line a large jellyroll pan with heavy-duty foil.
2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
3. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.
Cathy's Red Velvet Cake
Ingredients:
1/2 C shortening
1 1/2 C sugar
2 eggs
2 2oz. red food coloring
1 T cocoa
1 t soda
1 t salt
1 C buttermilk
2 1/2 C sifted plain flour
1 T vinegar
1 t vanilla
Directions:
Preheat oven to 350°. Cream shortening and add sugar. Add eggs, one at a time, beating after each addition. Add cake coloring and cocoa. Sift flour and salt together and then add alternating with buttermilk. Fold in soda and vinegar. Pour into two greased and floured pans. Bake in preheated oven at 350° fir 30-35 minutes. Cool and frost with cream cheese icing.
Cream Cheese Icing:
1 Box (16oz) confectioner's sugar (sifted), minus ½ C
1 stick butter, softened
1 8oz package cream cheese, softened
1 tsp vanilla
1 cup chopped pecans
Combine first 4 ingredients and beat with electric mixer until smooth. Fold in the nuts and spread over the cake.
Pineapple Dump Cake
Ingredients:
2 lg. can crushed pineapple with juice
1 pkg. yellow cake mix
1 1/2 c. chopped pecans or other nuts
1 c. butter
Whipped cream or ice cream, optional
Directions:
Grease 9x13 inch pan. Spread crushed pineapple, with juice, in bottom of pan. Spread yellow cake mix over pineapple. Melt butter and pour on top of cake mix. Spread nuts over cake mix. DO NOT STIR.
Bake at 350 degrees for about 1 hour. Top with whipped cream or ice cream.
Fruit Dump Cake
Layer as listed in a 9 x 13 pan:
1 can cherry pie filling
1 medium can crushed pineapple
1 box yellow cake mix
1 C pecans
1 bag coconut
Melt 2 sticks of butter and pour over top. Bake for 30 minutes at 350.
Beannie's Strawberry Shortcake
Ingredients:
2 1/3 cups Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sweetened sliced/chopped strawberries ( add sugar until they taste right)
Whipped topping or whipped cream
Directions:
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls into muffin cups
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.) I also like to add butter to the shortcakes before adding the strawberries.
Dorothy's White Texas Sheet Cake
Ingredients:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped pecans
Directions:
In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake. I like to make a chocolate frosting and serve with vanilla ice cream and crème de mint.
Georgia Peach Cobbler
Ingredients:
1 stick butter
1 C sugar
1 C self-rising flour
1 C milk
2 C sweetened peaches with juice (You can use canned peaches when fresh peaches are not in season.)
Directions:
Melt butter in baking dish. Mix sugar, flour and milk into a batter. Pour into baking dish. Add fruit with juice. Bake at 375 until golden brown, about 30 -40 minutes.
Mississippi Mud Cake
Ingredients:
1 C butter, melted
2 C sugar
1/2 C unsweetened cocoa
4 large eggs, lightly beaten
1 t vanilla extract
1/8 teaspoon salt
1 1/2 C all-purpose flour
1 1/2 C coarsely chopped pecans, toasted
1 bag minature marshmallows
Directions:
Whisk toether melted butter and next five ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch jellyroll pan.
Bake at 350 for 20 to 25 minuts or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
Note: 2 19.5 ounce packages brownie mix, prepared according to package directions may be substituted for the first 7 ingredients. Stir in chopped pecans. Bake 350 degrees for 30 minutes. Proceed with marshmallows and frosting as directed. Yield: Makes 15 servings.
Marge's Mississippi Mud Frosting
Ingredients:
1 stick margarine
1/2 C milk
1 1/2 pound confectioner's sugar
1/3 C cocoa
1 t vanilla
Directions:
Combine in bowl and beat until smooth. Frosting sets slowly- you can speed it up by refrigerating.
Hopeless Fudge Frosting
Ingredients:
1/4 C butter
1/3 C milk
1/4 C brown sugar, packed
1/4 C cocoa
1 dash salt
1 pound powdered sugar
1/2 t vanilla
Directions:
In a small saucepan, melt butter. Add milk, brown sugar, a dash of slat, and unsweetened coca. Cook and stir over medium-high heat until the mixture boils. Remove from the heat at once. Beat in powdered sugar, using an electric mixer set on high speed, until smooth. Add vanilla extract. Sufficient for a 9 x 13 inch cake or 2 nine inch layer pans.
Norma's Date Fingers
Ingredients:
1 stick margarine
1 C brown sugar
1 C (8 oz.) chopped dates
2 C Rice Krispies
1 C chopped nuts
confectioner's sugar
Directions:
Mix butter, brown sugar and dates and cook over medium heat or in double boiler until blended. Remove from heat and add Rice Krispies and nuts. Cool; shape into fingers and roll in confectioners sugar. Yield: about 5 dozen.
Pecan Pie Bars
These were a favorite at Clemson football games.
Ingredients:
1 yellow cake mix, take out 2/3 C for filling
1/2 C melted margarine
1 egg
Directions:Mix together. Spread on bottom of 9 x 13 pan and bake in preheated 350 oven for 15 minutes.
Filling Ingredients:
1 1/2 C dark Karo syrup
1/2 C packed brown sugar
3 eggs
2/3 C reserved cake mix
1 t vanilla
1 C chopped pecans
Directions: Mix together with electric beater for 1 or 2 minutes until smooth. Pour over baked cake and top with 1 C chopped pecans. Bake at 350 in a preheated oven for 30 - 35 minutes.
Edwina's Cherry Yum Yum
Ingredients:
1 8 oz. pkg cream cheese
1 C sugar
1 large box dream whip (both envelopes)
1 C cold milk
4 C graham cracker crumbs
2 sticks margarine
2 cans pie filling ( cherry, strawberry or blueberry)
Directions:
Combine sugar and cream cheese. Let soften until it can be mixed into a soft dough. Whip dream ship wtih milk Add to cream cheese mixture and combine well. Melt margarine and add to crumbs. Line bottom of dish with crumbs, saving some to sprinkle on top. Add a layer of cream cheese mixture, then spread over this pie filling, add another layer of cream cheese mixture and sprinkle crumbs on top. Refrigerate. Makes 12 servings.
Beannie's White Frosting
Ingredients:
2 egg whites, beaten stiff
1/4 C sugar
pinch salt
3/4 C boiled white Karo syrup
Directions:
Beat egg whites until stiff. Fold in rest of ingredients and beat until it peaks.
Toffee Bars
Ingredients:
1 C (8 ox) soft margarine
1 C firmly packed brown sugar
1 egg
1 t vanilla
2 C flour
1/4 t salt
1 pkg semi-sweet chocolate chips
1/2 C chopped pecans
Directions:
Preheat oven to 350. Beat margarine and sugar until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Spread dough into 15 x 10 x 1 baking pan. Bake 25 to 30 minutes or until lightly browned. Sprinkle immediately with chocolate chips; let stand several minutes to melt. Spread melted chocolate evenly over surface; sprinkle with pecans. Cool; cut into bars. Yield: 3 1/2 dozen
Chocolate Chip Pie
Ingredients:
1 C sugar
1/2 C flour
1 eggs, well beaten
1 stick margarine, melted
1 t vanilla
1 C semi-sweet chocolate bits
3/4 C pecans or walnuts
1/2 C coconut
1 unbaked deep dish pie shell
Directions:
Preheat oven to 350. Blend flour, sugar, eggs, melted margarine and vanilla. Stir in chocolate bits, nuts, and cocnut. Pour mixture into pie shell. Bake at 350 degrees fro 30-45 minutes until firm.
Kathy's Mock Pound Cake
Ingredients:
1 box cake mix (any flavor)
1 box instant pudding (any flavor that goes with cake flavor)
1/2 C oil
1 C water
4 eggs, beaten
Directions: Preheat oven. Bake in greasted tube pan for 1 hour at 350 degrees.
Julie's Marble Cheesecake
This is a real pretty cheesecake.
Ingredients:
1 C graham cracker crumbs
3 T sugar
3 T melted margarine
3 8 oz. pkg. cream cheese, softened
3/4 C sugar
1 t vanilla
3 eggs
1 one oz. square unsweetened chocolate, melted
Directions:
Preheat oven to 350. Combine crumbs, sugar and margarine. Press onto bottom of 9 inch spring form pan. Bake at 350 for 10 minutes. Preheat oven to 450. Combine cream cheese, sugar and vanilla, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each additon. Blend chocolate into 1 C batter. Spoon plain and chocolate batters alternately over crust. Cut through batters to swirl into marbled effect. Bake at 450 for 10 minutes. Reduce oven temperature to 250, continue baking for 30 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Then cover with plastic wrap and chill. Yields 12 servings.
Bunket
This is my Grandma VanOosten's recipe. She used to make this Dutch pastry and it was delicious. I have never made it, but maybe I'll get around to it one of these days.
Ingredients:
1 pound margarine
4 C flour
1 t baking powder
1 t salt
1 C ice water
1 pound almont paste
2 eggs
1 egg white, beaten
Directions:
Mix first 5 ingredients as for pie crust then chill. In a second bowl, mix 1 pound almond paste, crumbled with 2 eggs then chill. Divide crust and filling into 8 or 9 portions. Roll crust very thin on well floured board until it is about 1 foot in length. Roll the filling like a pencil and roll up in crust. Brush tops with beaten egg white. Bake on greased cookie sheet at 450 for 15 to 20 minutes. This may be frozen before baking. If you do that, put egg white on just before baking.
Ice Cream
Ingredients:
1 can sweetened condensed milk
1 C sour cream
2 C milk
Directions:
Pour into ice cream churn and churn until ready to eat. You may add 2 C sweetened fruit of your choice.
Lori's Punch Bowl Cake
Ingredients:
1 box confectioner's sugar
1 small can evaporated milk
2 C sour cream
1 large Cool Whip
1 angel food cake
Strawberry Glaze Ingredients:
1 C sugar
1 C water
3 T corn starch
1 small pkg. strawberry jello
2 pkg. frozen strawberries
Directions:
For cake mixture: Mix together the confectioner's sugar and evaporated milk. Add sour cream and Cool Wip. Break angel food cake into bite size pieces and toss.
For glaze: Combine sugar, water and corn starch and bring to a boil over medium heat. Add a small pkg. strawberry jello. Stir until dissolved. Add frozen strawberries. Cool until slightly thickened.
Layer cake mixture and strawberry glaze in large bowl, like a punch bowl!
Spiked Cake Starter
To make starter:
1st day: 2 1/2 C sugar, 1 1/2 C starter (brandy), 1 can sliced peaches and juice (1 lb- 13 oz.), stir well
10th day: 2 1/2 C sugar, 1 can crushed or chunk pineapple and juice (16 oz.), stir well
20th day: 2 1/2 C sugar, 1 can fruit cocktail and juice (1 lb- 13 oz.), 1 jar maraschino cherries and juice (10 oz.), stir well
30th day: Drain liquid from fruit and divide into 1 1/2 C each. Place in airtight containers. You should have about 6 juice starters. Give to friends with a copy of this recipe for spiked cake. Starter must be used within 3 days. Divide brandied fruit into 2 C each to make 3 cakes. Brandied fruit must be used within 3 days.
During the 30 days, the starter should NOT be refrigerated, but should be placed in airtight container and kept at room temperature. Fruit will bubble some and lid may pop off. This is normal, but be sure to replace lid. Juice or fruit cannot be frozen; however, the cakes can be frozen after they are baked.
Cake Ingredients:
1 box cake mix (white, lemon or yellow) with pudding in the mix
2/3 C oil
4 eggs
1 large box instant pudding (lemon or vanilla)
1 C chopped nuts
2 C brandied fruit
Directions:
Combine cake mix, oil, eggs and pudding. Beat. Batter will be thick. Fold in nuts and fruit. Bake at 350 for approximately 1 hour in a well greased bundt pan. Yield: 1 cake. I like to drizzle glaze over the top.
Dessert Crepes
Ingredients:
2 tablespoons sugar
1/2 teaspoon vanilla
4 eggs
1 1/3 cups milk
2 tablespoons oil or melted melted butter
1 cup flour
1/2 teaspoon salt
Directions:
Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours). Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan). When a few drops of water sprinkled on the pan bounces is about the right temperature. Pour about 1/8 C of batter into pan, tilting to spread evenly.
When the crepe has turned a light brown color you may or may not want to turn to brown other side. I don't usually do this step.
Dessert Fillings:
Lemon Cream
8 oz. softened cream cheese
1 c. preboiled and drained raisins
3 tbsp. sugar
1 tsp. lemon peel
3/4 c. chopped pecans
Mix all the ingredients and roll a small amount in a crepe. Place crepes in a shallow baking dish and cover. Bake at 350 degrees for 20-25 minutes.
Strawberry Cream
2 cups sliced strawberries
1/4 cup sugar
1 (8 ounce)package cream cheese , softened
1/4 cup powdered sugar
To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight. Drain excess water from strawberries and sugar. In mixing bowl blend cream cheese and powdered sugar until smooth. Stir in reserved strawberries. Fill crepes with strawberry cream.
May serve immedietly or chills well in the refrigerator (up to 2 days). Before serving I usually sprinkle a little extra powdered sugar on the crepes.
Beannie's Strawberry Pretzel Salad or Dessert
Ingredients:
2 C crushed pretzel sticks
4 t sugar
3/4 C margarine, melted
8 oz. cream cheese
8 oz. Cool Whip
3/4 c sugar
6 oz. strawberry jello
2 C boiling water
2 oz. frozen strawberries, thawed
Directions:
Preheat oven to 400. Combine and mix pretzels, sugar and margarine. Spread in 9 x 13 inch pan and bake at 400 degrees for 6 -10 minutes. Cool completely. Mix together the next 3 ingredients and pour into pretzel crust pan. Refrigerate. Dissolve jello in water. Add strawberries. Chill Jello until almost congealed and then spread in pan. Chill until set.
Butter Cookies Ingredients:
2 sticks (1 cup) softened butter
2/3 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons vanilla extract
Directions:
Heat oven to 350 degrees F.Cream butter and sugar until fluffy. Add vanilla extract. Mix in flour in small increments. Roll dough into balls; Flatten on ungreased cookie sheets. Bake until golden brown. Makes about 1 1/2 dozen.
Tarheel Pie
Ingredients:
1 stick butter, melted
1 C chocolate chips
1 C chopped pecans
1 t vanilla
1/2 C plain flour
1/2 C sugar
1/2 C brown sugar
2 eggs, beaten
1 unbaked 9 inch pie shell
Directions:
Preheat oven to 350 degrees. Pour warm butter over chocolate chips and stir. Blend all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in preheated oven 30- 40 minutes, or until set.
Baked Caramel Corn
Ingredients:
1/2 C butter
1 C packed brown sugar
1/4 C corn syrup
1/2 t salt
1/4 t baking soda
1/2 t vanilla
3 quarts popped corn
Directions:
In a 1 1/2 quart saucepan melt butter; stir in brown sugar, corn syrup, and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat wtihout stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered roasting or cake pan. Bake, uncovered, in 300 degree oven for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Store in a tightly covered container. Makes 2 1/2 quarts caramel corn.
Peanut Butter Fudge
Ingredients:
2 sticks butter
1 C peanut butter
1 lb. powdered sugar
1 t vanilla
Directions:
Melt butter in 2 quart pan. Remove from heat and add peanut butter. When melted, add vanilla and sugar. Stir well and put in greased pan. Cut in squares when nearly cooled.
Martha's Welcome Home Chocolate Bars
Ingredients:
1/2 C butter
1 1/2 C graham cracker crumbs
14 oz. can sweetened condensed milk
1 C semi-sweet chocolate chips
1 C peanut butter chips
Directions:
Preheat oven to 350. In a 19 x 13 pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour milk over crumbs. Top with chips. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool and cut into bars. (You can also add coconut to this recipe.)
Lemon Bars
Ingredients for Crust:
1 C margarine
2 C flour
1/2 C confectioner's sugar
Ingredients for Filling:
2 C sugar
4 T flour
4 T lemon juice
4 eggs, beaten
Directions:
Preheat oven to 350. Cut margarine into flour and sugar. Pat into 9 x 13 pan and bake for 15 minutes. Mix filling together and add to crust. Bake another 25 minutes and sprinkle with confectioner's sugar. Cut into squares while warm.
Julie's Fruity Popcorn
Ingredients:
8 C popped popcorn
1 c sugar
1/2 C butter
1/4 C light corn syrup
2 T any fruit flavor gelatin (at Christmas I select a red and a green)
1/2 t soda
1 t vanilla
Directions:
Heat oven to 250. Place popcorn in 15 x 10 jelly roll pan. In large saucepan, combine sugar, butter and corn syrup; bring to a boil over medium heat. Boil 2 minutes, stirring constantly; remove from heat. Add gelatin, soda and vanilla; blend well. Pour over popcorn; stir to coat. Bake at 250 for 15 mintues; stir and continue baking for an additional 15 mintues. Remove from pan immediately; cool completely on foil. Break into small pieces when it is cooled. Store in tightly covered container. Makes 8 cups.
Cook's Note: I usually increase the amount 5 X : 5 C sugar, 2 1/2 C butter, 1 1/4 C corn syrup, 10 fruit flavor gelatin, 2 1/2 t soda, 5 t vanilla and place on two cookie sheets.
Mary Jo's Sugar Cookies Brad used to sit on Mary Jo's counter and "help" her make these cookies. ;o)
Ingredients:
2 C Crisco
1 stick butter
1 C sugar
2 1/2 C all purpose flour
1/4 t soda
1/4 t salt
1 egg
1 t vanilla
Directions:
Preheat oven to 400. Cream shortening, butter and sugar. Beat in egg. Add dry ingredients. Add vanilla. Pinch off in marble size balls. Press out with fork. Put on a Pam sprayed cookie sheet and bake at 400 for 10 minutes.
Date Nut Bars
Ingredients:
3 eggs
1 c. sugar
1 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
4 tbsp. butter, melted
1 tsp. vanilla
2 c. chopped dates
1 c. chopped nuts
Directions:
Beat the eggs until light, then gradually add the sugar and blend well. Add flour, baking powder and salt to the egg mixture; beating well. Beat in melted butter. Stir in vanilla. Fold in dates and nuts. Pour onto greased and floured 9x13 inch pan. Bake 25 minutes at 350 degrees. When cool, cut into bars. If desired, sift confectioners' sugar on top. Makes 3 1/2 dozen.
Toll House Cookies (Chocolate Chip)
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 eggs12 ounces semisweet chocolate chips
1 cup chopped nuts, optional
Directions:
Preheat oven to 350 F. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. After baking, let rest a couple of minutes on cookie sheet before removing.
Time: 13-15 minutes Makes: 100 2" cookies
Serving Size: 24.
Sheila's Puppy Chow
Ingredients:
6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar
Directions:
Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.
Connie's Sweet Potato Pie
Ingredients:
2 cups sweet potatoes cooked & mashed potatoes
1 stick margarine
½ c. milk
1 c. sugar
1/8 t. salt
½ t. cinnamon
½ t. nutmeg
¼ t. ginger
1/8 t. cloves
2 eggs, lightly beaten
Deep Dish Pet Ritz Pie Shell, thawed
Directions:
Wash and scrub sweet potatoes (about 2 large). Coat with Pam or Crisco or some other kind of oil and put them in a baking dish. Bake in 450 degree oven for 1 hour.
Lower oven temperature to 350 degrees.
Peel potatoes and put them in a mixing bowl along with all of the above ingredients, except the pie shell. Mix well with a potato masher or mixer.
Pour mixture into pie shell.
Bake for 50 minutes or until knife inserted into the center comes out clean.
Annie's Vanishing Oatmeal Raisin Cookies
Ingredients:
1 cup (2 Sticks) margarine or butter, softened
1 cup firmly packed brown sugar
½ cups of granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon of salt (optional)
3 cups Quaker Oats (uncooked)
1 cup of raisins
Directions:
1. Pre-heat oven to 350 degrees.
2. Beat together margarine and sugars until creamy
3. Add eggs and vanilla; beat well
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well
6. Drop by rounded tablespoons onto ungreased cookie sheet
7. Bake 10-12 minutes or until golden brown
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. About 4 dozen
Annie's Snickerdoodles
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon
Directions:
1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Annie's Apple Dapple Cake
Ingredients:3 Eggs
1 ½ cup of salad oil
1 cup of sugar
2 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of soda
2 teaspoons of vanilla
3 cups of Granny Smith green apples
1 ½ cups of chopped pecans
Directions:
1. Pre-heat oven to 350 degrees.
2. Mix eggs, oil and sugar.
3. Blend well.
4. Add flour, salt and soda.
5. Mix well.
6. Add vanilla, chopped apples (Do not peel) and nuts.
7. Pour into greased bundt pan.
8. Bake in oven for 60 minutes. (1 hour)
Topping Ingredients:
1 cup of brown sugar
¼ cup of milk
1 stick of margarine
Directions:
Combine. Cook for 2 ½ minutes. Pour over hot cake. Use knife to pull cake away from sides so topping can seep down the edges. Let cool. Remove from pan. Stays moist for days.
Annie's Buckeyes
Ingredients:
2 sticks of margarine
1 pound of powdered sugar
1 ½ cups of peanut butter
1 teaspoon of vanilla
½ block paraffin wax
1 12oz pack of semi-sweet chocolate bits
Directions:
1. Cream margarine; add peanut butter, sugar, and vanilla.
2. Roll into balls, the size of buckeyes.
3. Let cool for 30 minutes.
4. Melt wax and chocolate in double boiler.
5. Dip balls in chocolate.
6. Put on wax paper.
** You can use smooth or chunky peanut butter (it’s up to you)
Annie's Brownies
Ingredients:
2 Sticks of Margarine
2 cups of sugar
3 eggs
½ cup of cocoa
11/2 teaspoon of vanilla
11/2 cups of plain flour
1 teaspoon of baking powder
½ teaspoon of salt
Directions:
1. Pre-heat oven to 350 degrees.
2. Melt two sticks of margarine in sauce pan
3. Pour in sugar and stir to dissolve
4. Add eggs; slightly beaten, one at a time
5. Stir in cocoa and vanilla
6. Mix together and then add flour, baking powder, and salt
7. Stir well
8. Pour into lightly greased (Pam) 9 x 12 pan.
9. Bake at 350 for 40 minutes. Annie’s Chocolate Pound Cake Ingredients:
2 sticks of margarine
½ cup of Crisco
3 cups of sugar
1 dash of salt
5 large eggs
1 teaspoon of vanilla
3 cups of flour
4 tablespoons of cocoa
½ teaspoon of baking powder
1 cup of milk
Directions:
1. Pre-heat oven to 350 degrees.
2. Cream margarine, Crisco and sugar until light
and fluffy.
3. Add eggs one at a time. (Beat well after each addition)
4. Sift flour, cocoa, and baking powder, and salt together
5. Add dry ingredients alternating with milk. Starting and ending with dry
6. Bake for 75 minutes (1 hour and 15 minutes)
** Prepare bottom of pan with wax paper or grease pan with Crisco
Annie's Chocolate Icing
Ingredients:
1 stick of margarine (melted)
½ cup of cocoa
1 box of sifted powdered sugar
½ cup of evaporated milk (scant less)
1 teaspoon of vanilla
Directions:
1. Mix together margarine, cocoa, milk and vanilla.
2. Add to powdered sugar.
3. Add milk if needed.
Anine's Cream Cheese Pound Cake
Ingredients:
3 sticks of margarine
3 cups of sugar
1 dash of salt
1 (8oz) cream cheese
6 large eggs
1 ½ teaspoons of vanilla
3 cups of flour
Directions:
1. Pre-heat oven to 325 degrees.
2. Cream margarine, cream cheese and sugar until light
and fluffy.
3. Add salt and vanilla and beat well.
4. Add eggs one at a time. (Beat well after each addition)
5. Stir in flour and spoon into 10 inch tube pan.
6. Bake for 90 minutes (1 1/2 hours)
** Prepare bottom of pan with wax paper.
Annie’s Cream Cheese Icing
Ingredients:
1 stick of margarine
1 8oz. package of cream cheese
1 box of powered sugar (sifted)
½ cup of chopped nuts (optional)
½ teaspoon of vanilla
Directions:
1. Let margarine and cream cheese soften to room temperature.
2. Cream well with mixer.
3. Add powdered sugar and continue beating until creamy.
4. Add vanilla and nuts.
5. Spread on a cool cake.
Annie’s Hummingbird Cake
Ingredients:
3 cups of all-purpose flour (sifted)
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
3 eggs (beaten)
1 ½ cups of vegetable oil
1 ½ teaspoon of vanilla
1 8oz. can of crushed pineapple (do not drain)
1 cup of chopped pecans
2 cups of chopped bananas
Directions:
1. Pre-heat oven to 350 degrees.
2. Combine dry ingredients in a large mixing bowl.
3. Add eggs and oil: stirring until dry ingredients are
moistened. (Do NOT beat)
4. Stir in vanilla, pineapple, pecans, and bananas.
5. Spoon batter into 3 prepared 9” cake pans.
6. Bake for 25-30 minutes.
7. Cool in pans for 10 minutes and then turn out.
Annie’s Italian Cream Cake
Ingredients:
2 sticks of margarine
½ cup of shortening
2 cups of sugar
5 egg yolks (whites-meringue)
2 cups of flour
1 teaspoon soda
1 cup of buttermilk
1 teaspoon of vanilla
1 small can of coconut (1 1/3 cup)
1 cup of chopped nuts
5 egg whites (stiffly beaten)
Directions:
1. Pre-heat oven to 350 degrees.
2. Cream margarine and shortening, all sugar and beat until
mixture is smooth.
3. Add egg and yolks and beat well.
4. Sift together flour and soda.
5. Add alternately with buttermilk.
6. Stir in vanilla.
7. Add coconut and nuts.
8. Fold in egg whites.
9. Pour into 3 greased and floured 8” cake pans.
10. Bake for 25 minutes.
11. Cool.
12. Frost with cream cheese frosting.
Annie’s Ice Cream for electric ice cream churn
Ingredients:
2 cups of milk
2/3 cup of sugar
½ pint of whipping cream
1t vanilla
Directions: Combine and put in churn. Add 1 to 1 ½ cups of fruit of your choice right before it is finished.
Annie's German Chocolate Coconut Pie
Ingredients:
1 bar of Baker’s Chocolate
¼ cup of butter or margarine
1 can of evaporated milk
1 1/3 cup of coconut
3 eggs; slightly beaten
½ cup of sugar
1 cup of pecans
Directions:
1. Melt chocolate and butter in medium saucepan
2. Add milk, coconut, eggs, sugar and pecans
3. Bake at 400 degrees for 30 minutes
Annie’s German Chocolate Cake
Ingredients:
1 package (4 oz) Baker’s German Sweet Chocolate
½ cups of boiling water
1 cups of sugar
1 cup of butter
4 egg yolks
1 teaspoons of vanilla
2 ½ cups of self rising flour
1 cup of buttermilk
4 egg whites (beaten)
Directions:
1. Pre-heat oven to 350 degrees.
2. Melt chocolate and let cool
3. Cream butter, sugar until light and fluffy.
4. Add egg YOLKS one at a time. (Beat well after each addition)
5. Blend in vanilla and chocolate.
6. Mix dry ingredients (soda, flour, and salt)
7. Alternate dry ingredients and buttermilk
8. Fold in egg whites
9. Bake for 30-40 minutes. (Watch it)
** Prepare bottom of pan with wax paper.
Annie’s German Chocolate Cake Topping
Ingredients:
1 cup of evaporated milk (Pet)
1 cup of sugar
3 slightly beaten egg yolks
½ cup of butter
1 teaspoon of vanilla
1 1/3 cup of Baker’s Soft Coconut
1 cup of chopped pecans
Directions:
1. Cook over medium heat until thickens (about 12 minutes)
2. Remove from heat
3. Add pecans and coconut
4. Let cool until thick enough to spread
Annie’s Red Velvet Cake
Ingredients:
½ cup of shortening
1 ½ cup of sugar
2 eggs
2 2 oz. red cake coloring
1 tablespoon of cocoa
1 teaspoon of soda (do not sift with flour)
1 teaspoon of salt
1 cup of buttermilk
2 ½ cups of plain flour (sifted)
1 tablespoon of vinegar
1 teaspoon vanilla
Directions:
1. Pre-heat oven to 350 degrees.
2. Cream shortening, and add sugar.
3. Add eggs. (One at a time, beating after each addition.)
4. Add cake coloring and cocoa.
5. Sift flour and salt together and add alternately with
buttermilk.
6. Fold in soda and vinegar.
7. Bake in 2 layers for 30-35 minutes.
Annie’s Cheesecake
Ingredients:
1 cup of Graham cracker crumbs
1/3 cup of brown sugar
¼ cup of margarine
Combine and press into bottom of a 9-inch pan. Bake at 325 degrees for 10 minutes
3 8oz packages of cream cheese
¾ cup of sugar
2 tablespoons of flour
3 eggs
1 tablespoon of grated orange rind
Directions:
1. Pre-heat oven to 450 degrees.
2. Combine cream cheese, sugar, and flour, mixing at medium speed until well blended.
3. Add eggs one at a time
4. Stir in rind
5. Pour into crust
6. Bake at 450 degrees for 10 minutes
7. Reduce heat to 250 degrees
8. Continue baking for 30-35 minutes
9. Loosen cake from rim
10. Cool before removing rim of pan
Annie’s Cheesecake Topping (Orange)
Ingredients:
¼ cup of sugar
1 tablespoon of cornstarch
½ cup of orange juice
2 tablespoons of water
Orange sections
Directions:
1. Combine sugar and cornstarch in sauce pan
2. Stir in juice and water
3. Cook until clear and thick, stirring occasionally
4. Cool slightly
5. Arrange section on top of cheese cake
6. Cover with glaze
7. Chill
Paula's Orange Balls
Ingredients:
1 pkg. vanilla wafers, finely crushed
3/4 C cocnut
1/2 C frozen orange juice, thawed and undiluted
3/4 C confectioner's sugar
Directions:
Mix wafer crumbs, cocnut and confectioner's sugar. Add orange juice and mix well. Form into 1: balls. Roll balls in confectioner's sugar. Refrigerate and serve chilled.
Frosted Brownies
Makes16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
Ingredients:
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
For the Frosting
5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Creme de Menthe Brownies
Ingredients:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup flour
1/2 teaspoon salt
1(16ounce)can chocolate syrup
1 teaspoon vanilla
Frosting Ingredients:
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons creme de menthe
Topping Ingredients:
6 ounces chocolate chips
1/4 cup butter
Directions:
1Cream butter, add sugar; beat until fluffy.
2Add eggs, one at a time, beat well after each addition.
3Combine flour and salt.
4Add to creamed mixture alternately with chocolate syrup.
5Stir in vanilla.
6Pour into greased and floured 13x9 baking pan.
7Bake at 350* for 25 minutes, cool completely.
8Frosting: Cream 1/4 cup butter in small bowl.
9Gradually add powdered sugar and creme de menthe, mix well.
10Spread over cooled brownies.
11Cover and refrigerate for 1 hour.
12Topping: Combine chocolate chips and butter in small pan or in microwave safe dish.
13Slowly melt on low heat, stirring until smooth.
14Spread over brownies.
15Cover and refrigerate for 1 hour.
16Cut into squares, enjoy!
Tropical Fruit Granita Cocktail
from Bon Appétit
Ingredients:
3 cups tropical fruit juice blend (such as pineapple-orange-passion fruit)
4 1/2 tablespoons sugar
1 1/2 tablespoons dark rum
1 tablespoon fresh lime juice
3/4 teaspoon vanilla extract
Direction:
Stir juice and sugar in large bowl until sugar dissolves. Add rum, lime juice and vanilla. Pour mixture into shallow baking dish. Freeze until mixture is entirely crystallized, stirring frequently and scraping crystals from around edges, about 5 hours. (Can be prepared 2 days ahead. Cover and keep frozen.)Using tines of fork, scrape frozen juice mixture to form small flakes. Spoon granita into goblets and serve.
Paula Deen's Pretzel and Peanut Bark
Ingredients:
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Directions:
Line a rimmed cookie sheet with parchment or waxed paper.
Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.
Pam's Blueberry Pinwheel Cobbler
2 C. sugar
2 C. water
1 tsp vanilla
1 tsp lemon juice
Combine sugar and water in saucepan. Stir continuously over medium heat until sugar dissolves. Remove from heat and add vanilla and lemon juice. Set aside.
2 C. flour
½ C. butter flavored shortening
1/3 c. milk
2 C. blueberries
Combine flour and shortening until it resembles coarse meal. Stir in milk. Turn onto floured surface. Roll into 9 x 12 rectangle. Spread blueberries on top. Roll jellyroll style. Slice into 12 sections.
1 stick butter, melted
Melt butter in casserole dish. Place pinwheels in casserole. Pour sugar mixture over. Bake at 350* for 45 minutes.
Serve with vanilla ice cream.
Pam's Pound Cake (Nora’s)
3 C. Sugar
1 C. (2 Sticks) Butter
½ C. Crisco
5 Eggs
3 C. Plain Flour
½ t. baking powder
¼ C. milk
8 oz. Sour Cream
Flavorings (lemon / vanilla / almond)
Preheat oven to 325*
Combine sugar, butter and Crisco
Cream for several minutes
Adds eggs 1 at a time, beating just until yellow disappears
Sift together flour and baking powder
Combine milk and sour cream
Add flour and milk to sugar mixture
Stir in flavorings
Bake for 1 hour 40 minutes at 325.
To Change to Chocolate:
Increase shortening to 1 cup (from ½ cup)
Add ½ t. salt & ½ t. cinnamon to flour mixture
Add 1/3 C. cocoa to flour mixture
Reduce baking time to 1 hour 20 minutes
Chocolate Glaze:
2 T cocoa
1T plus 2 t. Water
1 T. Oil
1 T. Karo Syrup
Combine and cook until smooth in a saucepan. Add 1 C. of sifted powdered sugar
Jean’s Chocolate Cake from Pam
Combine:
2 C. Plain Flour
2 C. Sugar
½ tsp. salt
Melt in boiler:
1 stick margarine ½ c. Cooking Oil
1 C. water 3 Tbsp. Cocoa
Mix in dry ingredients and whip with mixer; add
2 eggs, beaten 1 tsp. Soda
½ C. buttermilk 1 tsp. Vanilla Extract
Mix well; pour in greased and floured 9 x 13 pan. Bake for 30 minutes @ 350*
Frosting:
1 stick margarine 1 tsp. Vanilla
6 Tbsp. sweet milk 1 Box powdered sugar
4 Tbsp. cocoa
Mix well. Add 1 cup nuts. Pour over hot cake.
Tut’s Danishes from Pam
2 rolls crescent rolls
2 – 8 oz packages, cream cheese
2 T. sour cream
2 t. lemon juice
¾ c. sugar
Line pan with 1 package of crescent rolls. Combine remaining four ingredients and spread on top. Cover with next package of crescent rolls. Bake as directed on package for 20 – 30 minutes. (After 20 they should be done.)
1 C. powdered sugar
1 T. butter
1 T. milk
Combine and drizzle over warm Danish. Tut doubles this so you can spread over the top rather than just drizzle.
Apple Dumplings
(from the kitchen of Gail Cheek)
from Pam
2 Cans – Crescent Rolls
2 Large Granny Smith Apples
1 stick butter, melted
1 C sugar
1 tsp. Cinnamon
12 oz. Bottle of Mountain Dew
· Cut apples into 16 wedges.
· Wrap each wedge in a crescent roll.
· Place in a 9 x 13 pan.
· Combine sugar, cinnamon and butter.
· Spread over apples / dough
· Pour mountain dew over apples
· Bake at 350 for 35-45 minutes
· Serve with ice cream
Pnutty Brownies
Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Lemon Pound Cake
from Cook's Illustrated
Makes one 9 by 5-inch cake, serving 8
Cook's Note: You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.
Ingredients:16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/4 cups granulated sugar (8 3/4 ounces)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 1/2 teaspoons vanilla extract
Lemon Glaze Ingredients:(Optional)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 cup lemon juice , from 1 or 2 medium lemons
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.
2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.
3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.
5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
Glazing Pound Cake
After removing cake from pan, poke entire top annd all sides with toothpick. Brush top and sides of cake with glaze. Cool to room temperature.
Carolyn's Pumpkin Pie
Preheat oven to 425 degree. Then proceed...
Pie Crust for Deep Dish:
Mix 1 cup flour1/2 cup chopped nuts, 1/3 c. packed brown sugar1/4 teasp.salt1/4 teasp soda1/2 teasp vanillaCut in 1/2 cup butter until mixture resembles course meal. Press into 9" deep dish pie plate building up to 1/2 inch up the rim.DO NOT PRECOOK.
Pie filling: Beat 2 eggs in large bowl. Stir in 1 cup canned pumpkin3/4 cup packed brown sugar1 teasp cinnamon1/2 teasp salt and 1/4 teasp each of cloves, ginger, nutmeg. (your choice as preferred or omit) Gradually stir in 1 and 2/3 cup evaporated milk. Pour into crust. Cover edges with foil. BAKE for 15 minutes THEN reduce oven to 350 degrees. Bake 45 to 55 minutes or until knife inserted in middle comes out clean. COOL completely. Cover and refrigerate.
Jennie's Brownies (Paula Deen's Toffee Brownies)
Ingredients:
1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Directions:
Prepare the brownie mix according to package directions.Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares. 1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Directions:
Crust Ingredients:
2 C flour
2 sticks margarine
1 C chopped nuts
Crust Directions:
Preheat oven to 350. Mix above ingredients together and press into bottom of a 9 x 13 greased pan. Bake for 20-25 minutes in 350 oven.
Filling Ingredients:
8 oz. cream cheese
8 oz. Cool Whip
2 C confectioner's sugar
2 pts. sliced strawberries
1 pkg. strawberry glaze
Directions:
Combine cheese, Cool Whip and confectioner's sugar. Spread over cooled crust. Add strawberries and then glaze. Refrigerate until ready to serve.
Beannie's Pineapple Sheet Cake
Ingredients:
2 C flour
2 C sugar
2 eggs
1/2 C oil
1 can 20 oz. crushed pineapple (all of it)
1 t soda
1 t cinnamon
Directions: Preheat oven to 350. Combine all ingredients and bake for 20 minutes in a 11 1/2" x 17 1/2" x 1" pan.
Frosting Ingredients:
1 stick margarine
8 oz. cream cheese
1 t vanilla
1 pound confectioner's sugar
crushed nuts to sprinkle on top
Beannie’s Pie Crust
Ingredients:
2 C flour, minus 2 T
1/3 C flour out
¼ C water1 t sal 2/3 C lard
Directions:
Mix the 1/3 C flour removed from the 2 C, minus 2 T with the 1/4 C water to make a paste. Set aside.
Add to the dry flour, 1 t salt and work in 2/3 C lard.
Add paste to flour mixture with pastry cutter. Form a ball.
Makes two single crusts.
Bess Green’s Brownies Deluxe
1 C butter
4 (1 oz.) squares of unsweetened chocolate
4 eggs
1 C granulated sugar
1 C brown sugar
1 ½ c all purpose flour
1 t baking powder
2 t vanilla extract
1 C chopped pecans or walnuts
5 oz. miniature marshmallows
Melt chocolate and butter over warm water in a double boiler. In a bowl, beat eggs; Add granulated and brown sugars, then sifted flour and baking powder. Stir in flavoring and nuts and then the chocolate mixture. Turn onto a greased and lightly floured 15 x 10 x 1 inch pan and bake at 325° for 25 to 30 minutes. Remove from oven. Immediately spread marshmallows over top. While the brownies bake, prepare the frosting.
Frosting
½ C butter
1 C sugar
3 (1 oz.) square unsweetened chocolate
2/3 C evaporated milk
1 box powdered sugar
1 t vanilla extract
Do not wash chocolate saucepan used to make brownies. Add to it ½ C butter, evaporated milk. Cook over boiling water until well blended. Beat in powdered sugar and vanilla extract. Pour immediately over hot marshmallow covered brownies. Let stand for 24 hours before cutting into 1 inch squares.
Best-ever Pie Crust
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
Ingredients:
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water preparation
Directions:
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Susan's Chocolate Delight
Ingredients: 2 stick margarine, melted
1 C plain flour
1 T sugar
½ C chopped nuts and nuts for sprinkling on top
1 C powdered sugar
1 8 oz. cream cheese
1 large carton of Cool Whip
2 packages chocolate instant pudding
3 C milk
Directions: Combine margarine, flour, sugar and nuts. Grease an 8 x 11 inch glass pan and press mixture into bottom. Bake at 350° for 10- 15 minutes or until lightly browned. Cool completely! Mix powdered sugar, cream cheese and ½ carton of Cool Whip. Spread onto cooled crust. Prepare pudding using 3 C milk. Spread onto sugar/cheese mixture. Cover with remaining Cool Whip and sprinkle top with a few chopped nuts. Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts
Recipe from Rachael Ray
Makes 2 pounds
Ingredients:
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Directions:
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:White Chocolate Wreath with Pistachioand Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe Doobie’s Carrot Cake This is Sam's momma's recipe and it is delicious!
Ingredients: 4 eggs
1 ¼ C shortening
2 C grated carrots, packed
2 C all purpose flour
2 C sugar
2 t salt
2 t baking soda
2 t cinnamon
1 ½ t baking powder
Directions:
Beat sugar and shortening. Blend in flour. Add carrots; add eggs, one at a time. Add rest of ingredients.
Bake in oven 275° for 1 hour.
Icing
1 pkg. cream cheese
1 stick margarine
1 box powdered sugar
2 t vanilla
Pinch of salt
1 C chopped nuts (pecans)
Mix cheese and butter. Add sugar, mixing with beater. Add the rest of the ingredients, stirring in my hand. Aunt Eulaine’s Key Lime Pie
Ingredients:
One 9 inch graham cracker pie shell
One 14 oz. can sweetened condensed milk
3 egg yolks (save whites for meringue)
½ C Nellie and Joe’s Key Lime Juice
3 T sugar
Directions:
Homemade graham cracker crust is really good.
Combine 1 C plus 2 ½ T of graham cracker crumbs with 5 T melted butter, a pinch of salt and 1/3 C sugar. Press into bottom of pie pan and bake in 350◦ oven until set and slightly browned, about 10 minutes. Cool crust completely.
Preheat oven to 350◦
Combine sweetened condensed milk, egg yolks and lime juice.
Blend until smooth with electric mixer.
Pour filling into pie shell and bake at 350◦ for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream (real whipped cream is in the milk section of the grocery store…you add sugar and beat it right before serving) and garnish with lime slices.
OR
Meringue
While pie is baking, make meringue by beating 3 egg whites with 3 T sugar until peaks form. Spread on hot pie and return to oven under broiler until meringue is browned. Allow to stand 10 minutes before refrigerating. Make sure the meringue touches the sides of the dish or it will draw up before it is served.
A dollop of softened cool whip on top, would be good too!
Now, if you wanted to take a 9 x 13 dish of key lime bars, I would triple the recipe.
Rita's German Chocolate Upside-Down Cake
Ingredients:
1 cup Pecans -- chopped
1 cup Coconut – canned is almost as good as fresh
1 package German chocolate cake mix
1 pound Powdered sugar
8 ounces Cream cheese softened
1/2 cup Margarine softened
Directions:
Grease and flour a 9 x 13 pan. Pour coconut and pecans in the bottom of the pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and powdered sugar and drop by spoonfuls on top of cake. Bake at 350°. for 45 minutes or until done.
Glenda's Cream Cheese Pound Cake Best pound cake I've ever tasted!
Ingredients:
2 sticks Blue Bonnet margarine and 1 stick Land of Lakes salted real butter - room temperature
3 C sugar
Dash of salt
1 8 oz. package cream cheese - room temperature
1 ½ t vanilla
3 cups sifted all-purpose flour
6 eggs - room temperature
Directions:
Bring margarine, cream cheese and eggs to room temperature. Cream butter, cream cheese and sugar until light and fluffy. Add salt, vanilla and beat well. Add eggs one at a time. Beat well after each addition. Stir in flour and spoon into greased pan. Bake at 325 for 1 ½ hours ( Glenda's note on her recipe card said, " I do not bake mine this long").
Glenda’s Tips: Sift the 3 cups of flour and add a little bit at a time and I never, ever use the whole 3 cups. Also, I never cook it the whole hour and a half. At the end of the first hour I check it and most time, go ahead and turn off my oven. You will just have to see how your oven cooks. Mary Ann's 7 Layer Graham Cracker Squares
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