Desserts

Crescent Roll Cheesecake August 11, 2007

2 cans Crescent Rolls
2 - 8oz packages Cream Cheese, Softened
1 1/2 cup Sugar
1 teaspoon Vanilla
1 stick Butter
1 teaspoon Cinnamon

Preheat oven to 365 degrees (right...like I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9 X 13 pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top. Great served cold, but extra-great served hot with Vanilla ice cream!

Hot..Dog..Bun Pudding July 31, 2007

6 hotdog buns
1 stick margarine or butter, melted
3 large eggs
1 tsp. vanilla
1 1/2 cups granulated sugar
2 cups milk

Place buns on lightly greased pan, crust side up. Melt butter and pour over ..buns.
Mix remaining ingredients and pour over all.
Bake at 350 degrees for 30 minutes.

Easy Peach Cobbler June 23, 2007

1 stick butter
1 C. sugar
1 C. self rising flour
1 C. Milk
1 large can sliced peaches

Melt butter in a 9 x 13 baking dish. Mix together sugar, flour and milk, and pour over butter. Do Not Stir. Place peaches over batter. You can pour 1/2 C. of the peach liquid over the batter.
Bake at 350 for 25-30 minutes or until golden brown.
Other fruit can be substituted.

Carmel Apple Dip June 1, 2007

1 8 oz. package cream cheese
1/4 to 1/3 cup brown sugar
1 tsp. Watkins Vanilla
½ tsp. Watkins Carmel extract

Blend together with a hand mixer. Use for a dip for apples or pears. Makes 1 cup.

Grandmother Paul's Sour Cream Pound Cake May 22, 2007

1/2 pound (2 sticks) butter
3 cups sugar
1 cup dairy sour cream
3 cups all-purpose flour
1/2 tsp baking soda
6 eggs
1 tsp vanilla extract

Preheat oven to 325*F. Cream butter and sugar together; add sour cream.
Sift flour and baking soda together. Add to creamed mixture, alternately
with eggs, one at a time, beating after each addition. Add vanilla. Pour
into a greased and floured tube pan and bake for 1 hour 15-20 minutes.

The Original German Sweet Chocolate Cake April 17, 2007

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1 teaspoon vanilla
1/2 cup boiling water
2 cups all-purpose flour
1 cup (2 sticks) butter or margarine
1 teaspoon baking soda
2 cups sugar
1/2 teaspoon salt
4 eggs, separated
1 cup buttermilk

Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in
vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with
buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into
three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350* for 30
minutes or until cake springs back when lightly pressed in center. Cool 15 minutes;
remove and cool on rack. Frost cake with coconut-pecan frosting.

Coconut-Pecan Frosting
Combine 1 1/2 cups (12 fl. oz.) evaporated milk, 1 1/2 cups sugar, 4 slightly beaten
egg yolks, 3/4 cup butter or margarine and 1 1/2 teaspoons vanilla in saucepan. Cook
and stir over medium heat until thickened. Remove from heat. Stir in 2 cups baker's
angel flake coconut and 1 1/2 cups chopped pecans. Cool until thick enough to
spread. Makes 4 1/4 cups

Rocky Road Jumbles April 1, 2007

1 cup raisins
1 cup mini marshmallows
1 cup crispy rice cereal
1 cup chopped walnuts
2 cups milk chocolate chips (11-1/2 ounce bag)
3 tablespoons light corn syrup
2 tablespoons heavy cream

Line 2 jelly-roll pans with nonstick foil.
Measure out raisins, marshmallows, cereal and walnuts; set aside.
Place chips into a large microwave-safe bowl. Stir in syrup and
cream. Microwave on high for 1 minute until chocolate is shiny, almost
melted but still holding its shape. Remove from the microwave oven and
stir, using a rubber scraper, until completely melted.
Stir in raisins, marshmallows, cereal and walnuts. Using a
2-tablespoon ice- cream scoop, drop mixture onto prepared sheets.
Refrigerate 2 hours to set. Store, covered, at cool room temperature,
for up to two weeks. Makes 36 candies.

2 cups sugar
2 cups flour
2 eggs
1/2 teaspoon baking soda
1 20-ounce can crushed pineapple (including juice)
1/2 cup chopped nuts
1 cup brown sugar
1/2 stick margarine, softened
8-ounce package cream cheese, softened
Nuts for topping

Preheat oven to 350 degrees. Mix sugar, flour, eggs, soda, pineapple, and juice in a mixing bowl. Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan. Bake 40 minutes.
For frosting, mix brown sugar, margarine, and cream cheese in a bowl. Spread on cake while it is hot. Sprinkle with nuts. Have margarine & cream cheese at room temperature. May use a combination of almonds, walnuts & pecans for the topping.

Peppermint Bark January 13, 2007
This is one of the most delicious holiday candies you can make!

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwave measure or 2-quart microwave casserole dish. Microwave uncovered on high 2-3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.
Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.

Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.
Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

1 box Betty Crocker® cinnamon streusel muffin mix
1/2 cup chopped peeled apple
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup flaked coconut (optional)
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, un-drained
1/2 cup powdered sugar
1 to 2 teaspoons water

Heat oven to 400°F. Grease bottom only of 8x11 inch pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.

Easy Pecan Logs January 4, 2007

1/3 c. light corn syrup
1/2 tsp. salt
1 tsp. vanilla
3-1/2 c. (1 lb.) powdered sugar
2 pounds caramels
2 pounds (at least) chopped pecans

Blend butter, syrup, salt and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together well with hands (as for pie dough) until smooth. Shape into log centers about 1 inch diameter and 4-6 inches long. Freeze overnight.
The next day melt caramels over double boiler adding small amount evaporated milk until dipping consistency (should flow smoothly off spoon quite slowly).
Dip frozen logs in melted caramel covering completely. Quickly roll log in chopped pecans. Reshape log, if needed. Place on waxed paper to completely set.

Beat the egg yolks in a small bowl. In a large saucepan, combine sugar, cocoa, flour and salt. Mix together well. Add milk to dry ingredients in pan. Stir constantly over medium high heat. When mixture is very warm and about to boil, add a spoon of the hot mixture to the egg yolks in the bowl, stirring constantly. It gets tricky here because you have to be able to stir both hot mixture and egg yolk mixture. Keep adding more spoons of chocolate till the egg yolks are warm and then add them all to the chocolate in the sauce pan. Stir until mixture boils and continue stirring for one minute. Remove from heat and stir in the butter and vanilla.
Pour into baked pie shells and cover with a sheet of plastic wrap. Cool thoroughly before serving. Top each serving with Cool Whip.

5 eggs
1 2/3 cup sugar
3/4 cup buttermilk
2 tsp. vanilla
1 stick butter
1 large can Bakers coconut
1/4 tsp. salt
2 pie crusts

Brown pie crusts slightly at 325 degrees. Mix all pie ingredients together well & pour into pie crusts. Bake at 325 degrees until lightly brown, about 50-60 minutes.

Favorite Pecan Pie December 15, 2006

1 stick butter, melted
1 cup brown sugar
1/2 cup sugar
1/4 tsp. salt
3 eggs
1 Tbsp. vinegar
2 Tbsp. flour
1 tsp. vanilla
2 cups chopped pecans

Mix all ingredients together well. Pour into unbaked pie shell. Bake at 300 degrees for 30-40 minutes.

1 cup sugar (to taste)
2 eggs
1 cup milk
1 tsp. nutmeg or may use cinnamon instead (to taste)
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups cooked, mashed sweet potatoes
(I usually bake my potatoes, very seldom measure them & add the sugar & nutmeg according to taste.)
4 Tbsp. butter

Combine all ingredients & beat well. Pour into 9-in. unbaked pie shell. Bake at 350 degrees for 35-45 minutes.

Fudge made from Chips and Frosting (any variety and flavors) December 14, 2006

1 pkg. 12 oz chips (any flavor)
1 can cake frosting (any flavor).
You can also stir in some chopped nuts , coconut, etc
Put chips in a glass bowl, and spread them so that they are not all in the middle of the
bowl and they will melt easier. Cook in microwave for 1 minute or till melted. take out of

Butterfinger Chocolate Cake November 29, 2006

1 box devils food cake mix
1 can eagle brand milk *
1 jar caramel ice cream topping *( she used the large cause she figures more is better)
1 (8 oz) container cool whip
3 large Butterfinger candy bars broken up (not really big, but not crumbs either)

Prepare and bake cake as directed on package. After cake is done and still hot, poke holes all over with handle of wooden spoon. Pour the eagle brand milk over cake and allow to go down in the holes. Do the same with the topping. Let cake cool completely. When cool, cover with cool whip. Sprinkle broken candy bars over cool whip. *( She mixed the eagle brand milk and topping together and poured all at once)

Four Tins and A Tub November 14, 2006

1 (20 oz) can crushed pineapple
1 (20 oz.) can chunky pineapple
1 can Eagle Brand milk
1 (15 oz. or 20 oz. ) can lemon pie filling
8 oz. carton frozen Cool whip

Mix crushed and chunky pineapple, milk, pie filling and Cool whip in a large bowl. Serve cold.

Gum Drop Cake November 1, 2006

1 cup gum drops, chopped
1 cup nuts or dates, chopped
2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk

Dredge gum drops and nuts with 1/2 cup flour. Sift remaining flour with baking powder and salt. Cream butter and sugar. Add eggs and vanilla, beating until fluffy. Alternately add dry ingredients and milk to creamed mixture, beginning and ending with dry ingredients. Fold in gum drops and nuts. Pour batter into greased loaf pan. Bake in a preheated 325 degree oven for 30 minutes.
Increase oven temperature to 350 degrees and bake 30 minutes longer or until done. Frost with thin icing.

Peaches & Cream October 24, 2006

2 pkg. crescent roll (8 count)
peaches - (canned, frozen or fresh)
2 sticks of butter
1 1/3 c. sugar
1 t. vanilla
1 t. almond extract
1 t. cinnamon (Saigon is the best)
1 c. whole milk OR half & half OR cream.

Separate crescents rolls and put 2 peach slices in each one. Roll up and seal, don't worry if not covered completely. Place into a greased (I used butter flavored spray) 9x13 pan.
Melt butter, add sugar, flavorings and cinnamon and stir well. Pour mixture over the rolls. Pour the milk on top. Bake at 350° for about 40-45 minutes, or until golden brown.

Peanut Butter Cup Pie September 22, 2006

1-1/2 c. milk
1 pkg. ( 3.9 oz) instant chocolate pudding
1 c. plus 2 T. peanut butter cups, chopped and divided
1 tub ( 8 oz.) Cool Whip
1 chocolate crumb crust

In a bowl, whisk the milk and pudding for 2 minutes. Let stand for 2 minutes or until soft- set. Fold in 1 cup of chopped peanut butter cups. Fold in Cool Whip. Spoon into crust. Cover and freeze for 6 hours or overnight. Remove from freezer 15 - 20 minutes before serving. Garnish with remaining peanut butter cups. Yields 6 -8 servings.

No Bake Fruitcake September 22, 2006

3 sticks butter or margarine
1pound marshmallows (big ones)
4T brown sugar
1pound graham cracker crumbs
1 pound chopped pecans
1 pound chopped dates
2 t vanilla
1/2 pound candied cherries
1/2 pound candied pineapple

Melt marshmallows, butter and vanilla in microwave. In separate BIG bowl combine graham cracker crumbs, brown sugar, nuts and fruit. Mix well. Add melted mixture and mix WELL. Our pastor does this part with his well greased hands! Pat firmly in pans of your choice being sure to grease hands well to pat effectively. Refrigerate until set. Slice and Enjoy!

Blueberry Muffins July 20, 2006

4 cups flour
2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
Mix together.

Add:
4 eggs
1/2 cup melted butter
1/2 cup vegetable oil
1 tablespoon vanilla
1-1/2 cup milk

Break the eggs and mix. Fold in 16 ounces fresh or frozen blueberries. Spoon into paper covered muffin tins.
Bake at 350 for 20-25 minutes. Makes about 30 medium sized muffins.
This recipe can be cut in half. The muffins also freeze very nicely.

Chocolate Covered Peanut Butter Balls July 10, 2006

12 oz. pkg. peanut butter flavored pieces
1/2 c. peanut butter
1/4 c. butter
1/2 c. milk
2 c. graham cracker crumbs
1 c. finely chopped peanuts
24 oz. pkg. chocolate bark or chocolate suitable for dipping

Combine peanut butter pieces, peanut butter, butter and milk in microwave-safe bowl.

Heat in microwave on high approx. 3 minutes, stirring occasionally. Peanut butter pieces should be melted and mixture should be smooth. Add graham cracker crumbs and chopped peanuts to melted peanut butter mixture. Mix well. Shape mixture into balls about the size of a small walnut or buckeye. Place on wax paper lined baking sheet. Cover and chill in refrigerator 1 hour. Melt chocolate in double boiler over hot water or in glass bowl on a warming tray turned on high. Dip peanut butter balls in the melted chocolate. Place ball back on wax paper sheet. Store in refrigerator until chocolate is firm. Balls can be placed in a covered container and kept in refrigerator.
Makes about 2-1/2 dozen.

Preheat oven to 350 degrees F.|
Lightly grease a 13 by 9-inch baking pan.|
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Hershey Cocoa Fudge June 24, 2006

3 cups granulated sugar
4 T. corn syrup
1/2 cup Hershey's Cocoa
1 cup milk (can be evaporated or reg. milk)

Bring to rolling boil, stirring constantly. Lower heat and use a candy thermometer….heat to 238º.
Remove from heat immediately. Add 4 T butter (or margarine) and 1 tsp. vanilla. Let cool briefly.
Beat (I use a hand mixer) until it changes color and is not so glossy. Add nuts, if desired and pour quickly into an 9" x 9" pan. Let cool and cut into squares.
Donna in Iowa

Chocolate Cake with Cream Cheese Filling June 15, 2006

1 fudge cake mix
2 tbsp. butter
8 oz. cream cheese
1/4 c. sugar
1 tbsp. cornstarch
1 egg
2 tbsp. milk
1/2 tsp. vanilla

Cream butter, cheese, sugar, and cornstarch. Add egg, milk,
and vanilla. In separate bowl, make cake mix according to
directions and spread half in greased and floured 9 x 12
inch pan. Spread cream cheese mixture evenly over batter.
Cover with other half of cake batter. Bake at 350 degrees
for 50 to 60 minutes until cake springs back when touched.
Cool. Frost with chocolate frosting.

Thin Layer Chocolate Cake May 25, 2006

2 boxes Betty Crocker yellow cake mix
Cook according to directions using about 3-4 good-size tablespoons to each pan. I get 7-8 layers
from each box. Cook for a very short time, they cook very fast because the layers are thin. I use 4 pans & line them with tin foil
so I can just take the layer out & refill the pan.

2 cups sugar
1 1/2 sticks butter, melted
1 large can Carnation milk
6 tablespoons cocoa
Put sugar & cocoa in heavy pan; add enough water to make a paste (about 1/8-1/4 cup)
Add the rest of the ingredients & cook on medium heat from start to finish 25 minutes. Pour on each layer
just enough to cover it thinly. If you put too much, it will run out the sides. For the top, I make it thicker &
let it run down the sides.

Cherry Bars May 5, 2006

1/2 C Butter
1 Yellow Cake Mix

Mix together and pat lightly into a greased 9x13 pan. Bake for 10 min. in a 350 oven. Don't cool. Cover with 1 can Cherry Pie Filling. Mix together 1/2 C Sugar and 1 Tbsp. Cinnamon. Sprinkle over pie filling. Beat 1 Egg and 1/2 C Sour Cream. Drizzle over the top. Bake about 25-30 min. serve with cool whip or ice cream

Chex Mix May 1, 2006

2 cups Corn Chex
2 Cups Wheat Chex
2 Cups Rice Chex
1 Cup stick pretzels
3/4 cup brown sugar
3/4 cup butter

Mix together in a bowl. Put the brown sugar and butter in saucepan and have it come to a rolling boil. Boil 2 minutes. Pour over cereal mixture. Spread on a jellyroll pan, bake at 325 to 350 for 5 minutes. Stir and bake for and additional 3 minutes. This is so addictive and so good.

Heavenly Apple Cake April 15, 2006

1/4 cup flaked coconut
1/2 cup butter
1 cup sugar
2 eggs
1 3/4 cup flour
2 teas. baking powder
3/4 teas. salt
8-12 apples depending on the size cut in 1/8ths
2 tbsp. sugar
1 teas. cinnamon

1/4 cup butter
1 cup sugar
2 eggs
2 tbsp. flour
1/2 teas. vanilla
1/2 teas. almond extract
1/2 cup flaked coconut

Sprinkle the flaked coconut on the bottom and sides of a 8 inch. greased spring form pan. Cream butter ,sugar and eggs .And beat well add flour ,baking powder and salt. Mix well, Drop this batter into prepared pan. Spread and Stand apple wedges in circles in the batter as tight together as you can .Combine sugar and cinnamon and sprinkle over apples .Bake 1 hour at 375 F Remove from oven. Mix remaining ingredients and spread over cake. Continue to bake another 30 minutes.

2-1/2 c. sugar
1 c. light corn syrup
3/4 c. hot water
8 oz. marshmallow cream
1/2 c. shortening, melted
1/4 c. confectioner's sugar
2 c. candied fruit (pineapple and cherries)
Nuts
Dipping chocolate

In a saucepan, cook sugar, syrup and water to 265° F on a candy thermometer. Add marshmallow crème and beat until almost firm.
Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well.
Shape eggs by hand and dip in dipping chocolate.
Makes 10 eggs.

Banana Bread March 6, 2006

1-1/2 cup sugar
3 mashed banana's
1/2 cup chopped nuts
1/2 cup margarine
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. salt
2 tsp. baking soda in 5 Tablespoons sour cream:
Set aside

Combine sugar and margarine; add eggs and vanilla, beat well. Add banana's then flour and salt and mix.
Fold in soda and sour cream and pour into a large loaf pan that has been sprayed. Bake at 350 for 1 hour.

1 cup butter or margarine (cold)

2 cups all purpose flour

1 Pkg.(8oz) cream cheese (softened)

1 cup confectionary sugar

1 carton(8oz.) Cool Whip (divided)

3 cups cold milk (fat free)

2 pkgs.(3.4oz) instant lemon pudding mix

Mix flour, margarine or butter and sprinkle in 3 level tablespoons of water for pie crust.

Cut into pea size particles with pastry cutter.

Press into an un-greased 13”x9” Pyrex glass dish. Press down hard so it will stick together.

Bake at 350 degrees about 18 to 22 minutes or brown until set

Cool pie crust...

In mixing bowl, beat cream cheese and sugar until smooth.

Fold in 1 cup of Cool Whip.

Spread over crust.

In another mixing bowl, beat milk and pudding mix on low speed (to make extra thick add about ¼ cup of another pkg. of lemon pudding mix.)

Spread over the cream cheese layer.

Top with remainder of Cool Whip.

Delightful Dessert February 20, 2006

1 pkg. lemon jell-o
1 c. boiling water
1 c. pineapple juice
1 pt. whipping cream
1 sm. can crushed pineapple, drained
1 sm. jar maraschino cherries, chopped
16 lg. marshmallows, cut up
1/2 angel food cake

Dissolve jell-o in water. Add juice. When this begins to set,
add the whipped cream and fold together. Add pineapple,
cherries, and marshmallows. Break the cake up. Put into 9 x
13 inch pan. Pour jell-o mixture over top. Refrigerate
overnight.

Watergate Salad February 27, 2006

1 (3 oz.) pkg. Pistachio Pudding Mix
1/2 c. chopped pecans
1 c. miniature marshmallows
1 lg. can crushed pineapple
1 lg. bowl Cool Whip

Mix all together and spoon into mold and chill.

Peanut Butter Pie February 27, 2006

1 c Low-fat Peanut butter
8 oz Low-fat cream cheese
3/4 c Powdered sugar
12 oz Low-fat cool whip
1 8" Graham Cracker crust

Beat the cream cheese until fluffy and add the remaining ingredients. Combine mixture
well and pour into 8" graham cracker crust. Chill for at least 2 hours and serve (it is so
good)

1 package white cake mix

1 (3.4 ounce) package instant vanilla flavor pudding mix
4 eggs
1/3 cup vegetable oil
1 cup water

1 1/4 cups ground black walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan
In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed.
Stir in the ground walnuts. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven. Cool in the pan.

Brown Sugar Pound Cake December 31,2005

1 box light brown sugar
3/4 cup butter (softened)
3/4 cup shortening
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely chopped black walnuts
1 cup cane sugar
3 cups plain flour
1 cup condensed milk
1 tsp. black walnut flavoring

Cream together; butter, shortening, brown and white sugar, and eggs. Sift all the dry ingredients together and add with the milk and flavoring, mix well. Fold in the nuts just before pouring into a greased and floured tube pan. Bake at 325 for 1 hour and 20 mins.

2 (10-ounce) jars maraschino cherries
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 baking powder
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
2 tablespoons milk

Drain maraschino cherries, reserving 1 teaspoons juice. Combine flour, cocoa, salt, and baking powder in a large mixing bowl; mix well.
Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Add flour mixture; mix well.
Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. Stir in reserve maraschino cherry juice. Let cool slightly.|
Shape dough into 1-inch balls. Place on un-greased baking pan. Push in centers with thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry.
Bake in 350*F oven 10 to 12 minutes, or until cookies are firm. Remove to wire racks. Let cool completely. Store in an airtight container.
Makes about 3 dozen cookies.

Old Fashioned Thin-layer Chocolate Cake                                              November 24, 2005

1 box yellow cake mix

Chocolate Frosting:
2 c. sugar
5 tbsp. cocoa
1 (12 oz.) can evaporated milk
1 tsp. margarine
1 tsp. vanilla

Prepare cake mix according to package directions. Pour batter
into 4 greased and floured pans. Use 2 serving spoons of batter in
each pan. Bake 2 layers at a time at 350 degrees until brown.
Repeat process with remaining layers. Bake only a few minutes as
the layers will be thin.
Prepare frosting by mixing all ingredients in a medium saucepan.
Let come to a boil, stirring constantly.
Boil for about 4 minutes. Remove from heat & let sit for 15 mins. Add vanilla.
Stack cake layers like pancakes, spreading frosting between each
layer. Spread remaining frosting on sides and top of cake.

8 oz. cream cheese, softened
1 cup maple syrup
20 oz. can unsweetened crushed pineapple, drained
1 cup chopped dates
1 cup chopped walnuts or pecans
8 oz. carton Cool Whip

Line a 9x5x3" pan with plastic wrap. Beat cream cheese & syrup until smooth. Fold in the pineapple,
dates, nuts & Cool Whip. Spoon into prepared pan; cover with foil. Freeze overnight. May be frozen up to
3 months. Remove from freezer 20 minutes. before serving. 8 servings.

1 pkg. (12 oz.) vanilla wafers, crushed
2 tbsp sugar
3/4 cup butter, melted
1-14oz. can sweetened condensed milk
1 egg
1/2 tsp maple flavoring
1 cup butterscotch chips
1-1/2 cup coarsely chopped pecans
Combine the wafer crumbs, sugar & butter. Press into a greased 9x13" pan. Bake at 350 for 8-10
minutes until lightly browned. Cool for 10 minutes. Beat the egg, milk & maple flavoring. Stir in the
butterscotch chips. Spread over the crust. Sprinkle with the pecans. Bake for 18-22 minutes until
golden brown. Cool. Cut. 3 dozen bars

1/2 cup sugar
2 eggs
2 Tbsp. all-purpose flour
3/4 cup orange juice
1 lemon, juice of
1 cup heavy cream, whipped
3 cups green seedless grapes
1 can pineapple chunks, drained
10 1/2 oz. bag miniature marshmallows
1/2 cup chopped nuts
Combine eggs, sugar, flour & juices in top of double boiler: cook over simmering water until mixture is thickened; cool. Fold whipped cream into the cooled mixture, then fold in remaining ingredients. Cover & chill overnight.

Fruit Bars...by Margaret October 15, 2005

2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
3/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs, beaten
1/2 tsp vanilla
2 cups candied mixed fruit
1 cup chopped pecans

Preheat oven to 400 degrees. With mixer, cream butter; add sugars and
blend until light and fluffy. Add eggs and vanilla; mix well, keeping
mixture fluffy. Sift in flour, baking soda and salt; mix. Add fruit and
nuts and mix into stiff dough. Press* half of dough out on foil lined**
cookie sheet or jelly roll pan. Place remaining dough in fridge until
ready to use. Bake for 10-12 minutes or until lightly browned.
Remove from pan, (on the foil) to rack to cool. Frost with 4X sugar
frosting, or canned frosting and cut into bars. Or freeze and frost when
ready to use.
* If you have trouble with mixture sticking to fingers, try dusting your
hands with flour or wetting them with cold water. Dough should be
pressed as thin as possible, almost filling the pan.
**Make foil lap under pan so that when bars are done, there will be
enough to wrap them.

1 angel food cake (make your own or buy)
2-3oz. pkgs. strawberry gelatin
2 1/2 cups boiling water
2 10oz. pkgs. frozen strawberries
2 Tbsp. sugar
1 pt. whipping cream, whipped

Tear cake into bite-size pieces. Dissolve gelatin in boiling water; stir in strawberries &
sugar. Chill until thickened; fold in whipped cream. Place 1/2 the cake pieces in a 9x13 inch
pan; pour 1/2 the strawberry mixture over the cake pieces. Repeat & refrigerate until firm.

Party Punch September 5, 2005

3-3oz. pkgs. fruit flavored gelatin mix
4 cups white sugar
13 cups boiling water
2-46oz. cans pineapple juice
1-16 oz. bottle lemon juice concentrate
2-2 liter bottles ginger ale, chilled

In a large bowl, combine gelatin & sugar. Stir in boiling water until mixture is dissolved. Stir
in pineapple & lemon juice. Divide into 2 containers & freeze until solid.
To serve, place gelatin mixture in punch bowl, & chop into pieces. Pour in ginger ale.
Serves 40-4oz. servings

Shell and grind 1 pound of mixed nuts.
Mix and sift 2 cups of flour, 1/4 cup of sugar and 1/2 teaspoonful of salt.
Put in a bowl and work in 1 cup margarine.
Add nuts and 2 tsp. of vanilla.
Shape and roll into medium-size walnut balls.

Bake at 350 then cool and roll in confectioners sugar.
They keep very well in tins and plastic containers. These are baked on an un-greased cookie sheet.

Pineapple Bars August 12, 2005

2 cups all purpose flour
2/3 cup of powdered sugar
1 cup margarine
Combine sugar and flour, cut in margarine until mixture is crumbly. Press on the bottom of a 9x13 pan. Bake for 15 min. at 350 degrees.

1 can of crushed pineapple, drained
4 eggs
3/4 cup of brown sugar
1/3 cup of all purpose flour
2 cups of coarsely chopped nuts- walnuts or pecans are best

Combine pineapple, eggs, sugar and flour. Stir in nuts. Pour over partially baked crust.
Bake in 350 oven for 30-35 min. Cool completely and cut into bars.

Peach Cobbler August 2, 2005

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 350°F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
Bring to a boil and simmer for 10 minutes. Remove from heat.
Put the butter in a deep baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Reese's Peanut Butter Cookies July 1, 2005

1/4 pound of butter
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon salt
3/4 teaspoon soda
2 packages (13oz each) Reese's miniature peanut butter cups
miniature muffin pans

Preheat oven to 350°. Cream butter, sugars and peanut butter. Mix in egg and vanilla until blended. Add flour, soda and salt until well blended. Mix with electric hand mixer for two minutes.
Drop a small amount of the dough from the end of a teaspoon into each un-greased cup of a miniature muffin pan. Smaller cookies should be baked for 8 minutes or until lightly browned. Larger cookies will produce a softer cookie and should be baked for the 10 to 12 minutes.
Remove from oven and immediately press a peanut butter cup into the center of each cookie until only the top shows. Cool for 10 minutes in the muffin pans, then remove from pans by inserting the tip of a knife around the edge of the cookie. Cool completely.
Makes 48 to 60 cookies depending on the size of the cookies.

Quick-One Bowl Pineapple Cake June 17, 2005

2 cups of sugar
2 cups of flour
2 eggs
2 tsp baking soda
1 tsp. vanilla
1 cup chopped nuts
1 (20 oz) can crushed pineapple with juice

Place into a large mixing bowl & mix well. Pour into a greased 9x13 size pan. Bake 350 degrees for 30
to 40 minutes, or until done. Frost as desired or serve plain.

Coconut Cake April 25, 2005

1 pkg. Duncan Hines Deluxe Yellow Cake Mix
1 pkg. vanilla instant pudding mix (small box)
1/3 cup Crisco oil
1 cup water
4 eggs

Preheat oven to 350. Grease & flour 3 (9-inch) cake pans.
Blend all ingredients in large bowl. Beat together at medium speed for 2 minutes.
Bake for 25 - 30 minutes. Cake is done when toothpick inserts & comes out clean. Cool cake layers.

Frosting:
1 cup light corn syrup
1 teaspoon vanilla
1 cup sugar
4 egg whites
14 oz. Package coconut
Bring syrup & sugar to boiling & boil until it threads.
Beat egg whites until stiff. When syrup threads pour over beaten egg whites. Add vanilla.
Spread frosting over cake layers & top each with coconut

2 cups sugar
3 eggs
1 1/2 cups oil
1/4 cup orange juice
3 cups plain flour
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
3 cups peeled & finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Preheat oven to 325 degrees. Butter a tube pan generously.
In a large bowl, combine the sugar, eggs, oil, orange juice, flour, soda, salt, cinnamon & vanilla; mix well.
Fold apples, coconut & pecans into the batter. Pour batter into buttered pan & bake about 1 1/2 hours.
In a pan, melt 1 stick butter, stir in 1 cup sugar, 1/2 cup buttermilk & 1/2 tsp baking soda.
Bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour sauce over the hot cake upon removing it from the oven. Let stand for 1 hour.

Pecan Pie Muffins March 6, 2005

1 cup light brown sugar
1/2 cup all purpose flour
2 beaten eggs
2/3 cups soft butter
1 cup chopped pecans

Preheat oven to 350 degrees.
Grease and flour 12 cup muffin pan or use paper muffin cups.
Mix together the brown sugar, flour and pecans.
In another bowl beat the eggs and butter until smooth.
Stir into dry ingredients just until mixed.
Spoon batter into muffin pan, filling about 2/3 full.
Bake for 20 to 25 minutes. Cool.

1 (6 ounce) package lime
   flavored gelatin mix
1 (8 ounce) container frozen
   whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (16 ounce) container sour cream
1 (16 ounce) package
   miniature marshmallows
1 cup chopped pecans

In a large bowl, mix together gelatin, whipped topping,
pineapple with juice, sour cream, marshmallows, and pecans.
Cover and chill in refrigerator for at least 1 hour. Serve cold.

Cherry Baby Cakes                                                                             February 24, 2005

1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1   egg
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if
necessary
60    maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing*

Preheat oven to 350 degrees F. Line thirty 1 3/4-inch muffin cups
with miniature paper bake cups;* set aside.
In a large mixing bowl combine flour, sugar, baking powder, and salt.
Add milk, butter, egg, and vanilla. Beat on low speed until combined.
Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into
each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2
teaspoon additional batter.
Bake cupcakes about 12 minutes or until toothpick inserted in centers
comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from
pans; cool completely on wire rack.
Pat cherries dry with clean paper toweling. Frost each cupcake with
about 1/2 teaspoon icing. Dip half of each cherry into remaining icing;
place on top of baby cakes. Makes about 60 small cakes.

*Tip: If you don't have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch
muffin cups with paper bake cups. Prepare batter as directed. Spoon 1
tablespoon batter into each prepared muffin cup. Add 1 teaspoon of
marmalade and another tablespoon of batter. (You will only use about 1/3
cup marmalade.) Bake about 15 minutes or until toothpick inserted in
centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry
as directed above. (You will only need 16 cherries.)
*Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted
powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in
additional milk, 1 teaspoon at a time, until icing reaches drizzling
consistency.

18.25 ounce package yellow cake mix
1/3 cup butter, melted
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter
2 cups peanut butter chips
2/3 teaspoons vanilla extract
1 1/2 cups crisp rice cereal
2 cups salted peanuts

Preheat oven to 350°. Combine cake mix, 1/3 cup butter, and the egg. Press into greased 9x13-inch pan
and bake in the preheated oven 14 minutes. Remove from oven and sprinkle with miniature marshmallows.
Bake for 1 more minute or until the marshmallows begin to puff. In a saucepan over medium heat,
cook corn syrup, 1/4 cup butter, and peanut butter chips until melted. Remove from heat and stir in vanilla,
cereal, and peanuts. Spoon mixture over top of marshmallow topped cake and spread to cover.
Allow to cool before serving.

Oreo Cheesecake January 19, 2005

Crust:
1 1/2 cup Oreo cookie crumbs (about 23 Oreo cookies chopped fine)
2 tablespoons melted butter
9" Spring Form Pan (buttered on bottom and sides)

Filling:
1 1/2 lb. cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 oz. sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the top of cheese cake

Crust: Mix melted butter with Oreo crumbs and press in spring pan.
Cover the bottom and 1 1/2" up the sides with crumbs, set aside.
Filling: All Ingredients need to be at room temperature before
beginning. Beat cream cheese until light and fluffy. Keep mixer on a
low setting during the mixing and beating process. Add sugar
gradually and continue beating cream cheese until mixed through. Add
eggs one at a time and continue to beat until blended. Measure the
vanilla, salt and flour, pour into cream cheese and egg mixture and
beat until smooth. Add the sour cream and beat well. Turn off the
mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely
chopped Oreo Cookies on top of the cream mixture. Place pan on the
top rack and in the middle of a preheated oven at 325F and bake for
one hour and 15 minutes. When time is up, prop the oven door open and
let the cheese cake stay in the oven for one hour. Remove from oven
and let cool enough to place in the refrigerator for 24 hours. It is
worth the anticipation. A cheese cake should season. The flavor
ripens and becomes enriched.

Fud-gies                                                                                                         October 19, 2004

Preheat oven for 325 degrees.
Use mini size cupcake pans. This recipe makes 7-8 dozen.

4 squares semi-sweet chocolate
2 sticks of butter (I never use margarine in these)
3 cups broken pecan pieces
1 3/4 cup white cane sugar (I do not use beet sugar in these)
1 cup flour
4 large eggs
1 tsp. (real) vanilla (I never use imitation vanilla in these)
a pinch of salt

Melt chocolate and butter together. Add pecan pieces and stir until coated with the chocolate mixture. In a mixing bowl, combine sugar, salt, flour and unbeaten eggs. Mix with a spoon until blended. Then stir in pecans and chocolate mixture and add the vanilla. Stir with a spoon until all mixed together. Do not beat with a mixer at any time. I use a teaspoon to put into greased mini muffin tins. It is important not to beat this, and important to bake only 25 minutes for each bunch.

Chocolate Chip Cheesecake Bars                                                                       October 19, 2004

1 tube chocolate chip cookie dough
8 oz. box cream cheese; softened
1/2 c. sugar
1 egg

Preheat oven to 350. Unwrap cookie dough and cut in half. Press half into the bottom of a greased 8 inch square pan.
Beat together cream cheese, sugar and egg. Spread over dough in pan.
Crumble other half of the dough over the top. Bake 25 to 30 minutes.

Sour Cream Pound Cake                                                                              October 13, 2004

2 3/4 cups sugar
1 1/2 cups butter
1 tsp vanilla
6 eggs
3 cups flour
1 tsp grated orange or lemon peel
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sour cream

   In a large bowl, beat sugar and butter until fluffy. Add vanilla and
eggs one at a time, beating well after each addition. In a medium
bowl, combine flour, orange peel. baking powder and salt. Gradually add
dry ingredients and sour cream to sugar mixture, mixing well. Pour
batter into greased and floured 12 cup fluted tube pan. Bake at 350 for
55-65 minutes or until toothpick inserted in center comes out clean.
Cool for at least 15 minutes before removing from pan.    **You can also
bake this cake in two 9x5 loaf pans. Bake at 350 for 60-70 minutes.

Lemon Whipped Cream Frosting September 29, 2004

1 box instant lemon pudding
1 cup powdered sugar
4 cups whipping cream
Extra coconut for top of cake

Chill the bowl and the beaters you are using to make the frosting. They should be in your refrigerator at least 15 minutes before you start making the frosting. Take the bowl and beaters out of the refrigerator and put the lemon pudding and powdered sugar in the bowl. Stir these around to combine them. Hook up your beaters and add half of the cream. Start the mixer on low speed and gradually increase it just like you are whipping cream for dessert topping.

When it's just starting to thicken up, add more cream in about one-half cup portions. Keep beating and adding cream until you have it all in there. The pudding will start to set and the whipping cream will start to firm up too and form peaks, so don't whip it too long or you'll end up with a buttery mass. Just when it seems to have enough firmness to hold onto the cake and spread with a spatula, you can turn off the mixer and start frosting your cake.

You can use this frosting between layers and on the top and sides.
Frosting this cake is no science. There is plenty of frosting. In some
places, because the frosting is so light, it might be as much as a
half-inch thick or more. Believe me, no one will complain. The first
time I made this cake, guests moaned when they put the first bite of frosting into their mouths.
When you have the entire cake covered, you can put as much coconut as you want on the top and even the sides.
I used about a cup and covered the top and put a ring around the bottom. It was plenty.
It looked like a big snowball with yellow trim.
Store in your refrigerator until about 30 minutes before you want to
serve it. Store leftovers in the refrigerator because of the
whipped cream.

Butter Pecan Peach Dessert September 1, 2004

1 butter pecan cake mix
1 stick of butter (melted)
1 29-30 oz can of sliced peaches
3/4 cup of chopped pecans

Spray a 9 x 13 pan with cooking spray. Pour in peaches, juice and all.
I slice up the peaches more and distribute them evenly over the bottom
of the pan. Mix the dry cake mix with the melted butter. Crumble this
over the peaches. Sprinkle on the chopped pecans. Bake at 350 degrees
for 35 minutes.
That's it! Very simple!! Serve warm with a dollop of whip cream on top.

Cheesecake Factory Cheesecake August 3, 2004
This cheesecake is based from the one that you can purchase from Sam's Wholesale Club.
You will find the nut crust quite unusual.

1/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9" Spring-form pan (coat lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan,
trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season.
The wait is worth it. The flavor ripens and becomes enriched.

Dreamy Peaches June 1, 2004

15-oz can peach halves
10 vanilla wafers, crushed
1 tbsp brown sugar
1 tbsp butter
1/4 tsp ground cinnamon

Place peaches hollow side up in a pie pan.
In a medium bowl, mix together remaining ingredients until crumbly
Sprinkle over peaches.
Place under broiler & cook until sugar is melted & bubbly, about 1 minute.

Peanut-Butter Silk Pie May 21, 2004

1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
1 9-inch prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
Chopped peanuts, for garnish

For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter,
butter, and vanilla in a large mixer bowl, until creamy. Gently fold in
half the beaten cream, then fold in remaining cream until blended.
Spread filling in crust; smooth top.
For topping, combine chocolate pieces and coffee in a microwave proof
bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes;
stir until smooth. Cool chocolate slightly, then pour over top of
filling. Refrigerate pie 1 hour until chocolate is firm, then cover
loosely with plastic wrap and refrigerate overnight. Sprinkle with
chopped peanuts, if desired.

Preheat oven to 350° and grease 9"x13" pan.
Mix together 3 cups of apples, peeled and sliced with 2 tsp. of cinnamon; set aside.
Beat together the following ingredients for about 3 minutes:
3 cups flour
3 tsp. baking powder
1 tsp salt
1 cup sugar
1 1/2 cup milk
1/2 cup butter or margarine
3 eggs
Pour half of flour mixture into 9"x13" pan, top with half of the apple mixture and repeat.
Mix 1/4 cup pecans and 1/4 cup brown sugar together, sprinkle over the top.
Melt 2 tbsp. of butter and drizzle over.
Bake for 50 minutes; cool for 15 minutes.

Mix the following until smooth consistency:
3/4 cup powdered sugar
1 Tbsp softened butter
3/4 tsp vanilla
3 tsp. hot water
Drizzle the glaze over the cake.

Easy Apple Crisp April 21, 2004

Peel, core and slice 6 or 7 medium cooking apples, Rome, McIntosh or
Jonathan, about 1/8 inch thick. Place apple slices in a 2 1/2 to 3 quart
casserole.

Make topping by combining 1 cup sugar, 1 cup flour, 1 teaspoon
baking powder and 1 teaspoon salt. Add 1 egg, mix together with a
fork until crumbly. Put mixture on top of apples. Melt 1 stick of
margarine and pour over topping. Sprinkle with cinnamon to taste.
Bake in a 350 degree oven 1 hour or until apples are soft.
I like to serve it at room temperature, in a bowl with milk or ice cream on it.

Watergate Salad April 19, 2004

9-oz. cool Whip
2 ( 3-3/4-oz. each ) instant pistachio pudding
16 to 20 ounces crushed pineapple, not drained
1 cup pecans, chopped
1-2 cups miniature marshmallows

Mix all ingredients together; chill before serving.

16 oz jar chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
12 oz. ct. frozen whipped topping
1 cup salted peanuts
Melt syrup in microwave for 2 minutes; stir in peanut butter until smooth. Allow to cool to room temp.
Line the bottom of a 9x13 in. dish with 9 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches.
Spoon half the chocolate mixture over the whipped topping. Top with 1/2 peanuts; repeat layers.
Freeze 1 hour or until firm. Cut into squares. 18 servings
May substitute caramel & pecans for the peanut butter & peanuts.

8 ounce packages cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/4 cup white sugar
1 teaspoon ground cinnamon

2/3 cup sugar
1 tablespoon cinnamon
1/3 cup margarine or butter, melted
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits

Heat oven to 400°F. Lightly grease cookie sheets
In small shallow bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits. Separate each biscuit into 3 to 4 layers. Dip each layer in melted margarine; coat both sides with cinnamon sugar mixture. Place 1 inch apart on greased cookie sheets.
Bake at 400°F. for 6 to 8 minutes or until golden brown. Serve warm.

Buttermilk Pralines March 4, 2004
by: Dessert Du Jour

2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans

Directions:
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine
brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring
constantly with a wooden spoon to dissolve sugar. This should take 6 to 8
minutes. Avoid splashing mixture on sides of pan. Carefully clip candy
thermometer to pan. Cook over medium-low heat, stirring occasionally, until
thermometer registers 234 degree F, soft-ball stage. Mixture should boil at
a moderate, steady rate over entire surface. Reaching soft-ball stage
should take 20 to 25 minutes.

2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not
stir. Cool, without stirring, to 150 degree F. This should take about 30
minutes. Remove candy thermometer from saucepan. Immediately stir in
pecans. Beat vigorously with a wooden spoon until candy is just beginning
to thicken, but is still glossy. This should take 3 to 4 minutes.`

3. Quickly drop the candy from a teaspoon onto a baking sheet lined with
waxed paper. If the candy becomes too stiff to drop easily from the soon,
stir in a few drops of hot water. Store tightly covered. Makes about 36
pralines.

Best Apple Crisp February 23, 2004
By Fern

6 medium apples, peeled, cored and sliced into a greased 9x9 baking
dish. Mix the following dry ingredients with a fork and then add 1
beaten egg.

1 C sugar
3/4 tsp salt
1 C flour
1 tsp baking powder
3/4 tsp cinnamon

Sprinkle this mixture over the apples.......NOW, the best part.......
Melt 1/2 C butter (NOT OLEO) and pour over the crumbs
Bake in a 375º oven for 35 minutes......Serve with cream
I know you'll love this. I treasure this recipe......an old lady
gave it to me about 40 years ago.

Pecan Bars February 13, 2004

1 lb. light brown sugar
4 large eggs, slightly beaten
1 tsp. salt
2 cups pecans, chopped
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder

In a large saucepan on medium low heat, add the brown sugar and eggs. Heat until the sugar is melted, no longer.
Remove from the heat and add the remaining ingredients. Stir to mix well with a large spoon.
Pour batter into a buttered, floured cookie pan that has sides. Pour batter so that it is 1/2-inch thick.
Bake for 15 minutes at 350 degrees. Check with a toothpick.
Remove, let cool and cut into 2-inch squares. Store in an airtight container.

Coconut Sour Cream Cake February 13, 2004

Bake a yellow cake by the box directions.
Slice in layers. (2 round layers would be four, etc.)
While cake is cooling, mix together:
2 packages frozen coconut, thawed (I have used regular coconut before also, just
check the oz..).
2 cups sugar
When cake is cool mix:
1 8 oz. tub sour cream
into the sugar and coconut mixture. Frost between all layers of cake with
this mixture, top also. Cover and refrigerate.

Upside-Down Cake                                                                                   January 21, 2004

18 7/8 ounces Blueberry Muffin Mix -- (1 box)
2  tablespoons Active Dry Yeast (package) -- Quick Rise type
8  ounces Pineapple in juice -- SLICES, reserve juice
1  egg -- beaten
1/3  cup Brown Sugar, packed
1/4  cup Butter or Margarine -- melted
4  Maraschino Cherries -- halved

Rinse and drain blueberries; set aside.
Place muffin mix and yeast in a bowl. Drain pineapple, reserving the juice
in a measuring cup. Set pineapple aside. Add enough water to juice to
measure 2/3 cup. Pour into a saucepan; heat to 120-130 degrees F. Add to
muffin mix; stir just until moistened. Beat in the egg. Cover and let rest
for 10 minutes. Combine brown sugar and butter; pour into a greased 9-inch
round baking pan. Cut each pineapple slice in half; arrange over brown
sugar mixture. Tuck cherries into pineapple. Spoon half of batter over
pineapple. Sprinkle with reserved blueberries. Spread with remaining
batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick
inserted into cake comes out clean. Immediately invert onto a serving
plate. Cool completely.

Scotcher-Roos. January 4, 2004

1 cup sugar
1 cup light corn syrup
1 cup chunky peanut butter
1 cup chocolate morsels
1 cup butterscotch morsels
6 cups Special K or Rice Krispie cereal

Combine sugar and syrup in saucepan. Cook until it bubbles. Remove
from heat and stir in the peanut butter and mix till peanut butter
is smooth. Add this to cereal and stir till well coated. Press
this in a very well buttered 8 x 12 pan.

Melt the morsels over low heat till melted. Spread this over the
cereal mixture. Cut in the size squares you desire.

Ice Box Fruit Cake                                                                              December 17, 2003

1 pound graham crackers, crushed
1 - 10 oz. bag miniature marshmallows
1 - 14 oz. package coconut
1 pound raisins
1 pound dates, chopped (optional)
1 quart pecans, chopped
1 pound margarine, melted (warm)
Mix all ingredients in large bowl, except margarine. Pour margarine
(make sure it's hot) over dry ingredients; mix well. Roll up in wax
paper (like slice & bake cookie dough). May also be packed into a lightly greased tube pan.
Refrigerate. Freezes well.

Saltine Cracker Toffee                                                                        December 2, 2003

1/4 pound Saltine Crackers
2 cups Nestle' semisweet chocolate chips
1 cup butter
1 cup dark brown sugar
3/4 cup chopped pecans

Preheat oven to 400 degrees F. Line cookie sheet with Saltine
Crackers in a single layer. In a saucepan combine the sugar and the butter.
Bring to a boil and boil for 3 minutes. Immediately pour over Saltine Crackers and
spread the mixture to cover the crackers completely.
Bake at 400 degrees F for 5 or 6 minutes.
Remove from oven and immediately sprinkle Nestle' chocolate chips
over the top and let sit for 5 minutes. Spread melted chocolate over all the
crackers and sprinkle top with chopped pecan nuts. Cool completely (about 1/2
day or more) and break into pieces.

Melt In Your Mouth Peanut Butter Balls November 19, 2003

1 jar Peanut Butter
1 large bag of confectioners sugar
2 sticks butter, melted
Chocolate Almond Bark

Mix all ingredients together except for chocolate. Shape into 1-inch balls.
Melt chocolate in microwave and dip balls in being sure to cover completely.
Put on wax paper to harden.

Reese's Candy Squares November 19, 2003
This taste-alike recipe will fool your taste buds into
believing you are eating Reese's Pieces candies.

1 lb. powdered sugar
1 cup butter; melted
1 1/2 cup chunky peanut butter
1 1/4 cup crushed graham crackers
6 oz. chocolate chips; melted

Mix together all ingredients, except chocolate chips. Press
into 9x13" wax paper-lined pan. Spread melted chocolate on
top. Cool until firm. Cut into squares.

Crock-pot Apple Dessert October 29, 2003

6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup butter or margarine

Mix oatmeal, sugar flour and spices in small bowl. Stir melted butter
into mixture until crumbly. Put about half of apples in crock-pot and
spoon about half of oatmeal mixture on top. Cover with the rest of
apples and top with the rest of the crumbly mixture. Cook on high for
2 1/2 hours.

Punch October 14, 2003

2 small packages Kool-Aid (any flavor, but orange is a big hit)
2 cups sugar
1 6 oz can frozen orange juice
1 6 oz can frozen lemonade
3 quarts water
1 quart ginger-ale, Sprite or 7-Up

Mix together and store in clean 1 gal plastic milk containers (Can be made a few days ahead)
(put the 7-Up in just before serving) can float an ice ring or ice
cubes in punch bowl. To make ring or cubes, use the mixture before
7-Up is added so it won't dilute the punch. You can put Mandarin
oranges segments in ring or cubes if using orange flavor. (very good)

Chocolate Layered Pie October 2, 2003

1/2 cup chopped pecans
1/2 cup butter, melted
1 cup all-purpose flour
1 cup frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (5.9 ounce) package instant chocolate pudding mix
2/3 cup milk
2 cups frozen whipped topping, thawed

Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate.
Bake at 350 degrees F (175 degrees C) until lightly browned.
Remove from oven, and set aside to cool.
In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy.
Spread into cooled crust.
Whisk together pudding mix and milk. Spread evenly over cheese layer, and then spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.

1 20-oz can crushed pineapple, un-drained
3 cups blueberries sprinkled lightly with sugar OR 1 20-oz can blueberry pie filling
1 box Duncan Hines yellow cake mix
1-11/2 cups chopped pecans
1 stick margarine cut into thin slices

Grease a gx13 in. pan or corning wear dish. Pour pineapple into dish & spread evenly
Layer sugared blueberries over pineapple OR the blueberry pie filling
Sprinkle the dry cake mix over all.
Sprinkle the pecans over the cake mix.
Layer the margarine slices over the pecans.
Bake at 350 degrees for 50-60 minutes.

1/2 cup Butter
1/4 cup Sugar
1 cup Flour
(then)
2 Eggs, beaten
1 cup Sugar
2 Tablespoons Flour
1/4 teaspoon Lemon zest
2-1/2 Tablespoons Lemon juice
1/2 teaspoon Baking powder
Powdered Sugar

Preheat the oven to 350. Cream together the butter and sugar. Slowly mix in the flour.
Press the mixture into an 8" x 8" pan. Bake for 15 minutes then allow to cool slightly.
Blend together the eggs, sugar, flour, zest, lemon juice and baking powder. Spread on the cake.
Return to the oven and bake for 25 minutes longer (or until lightly browned). Sprinkle with powdered sugar while hot.
Cool and cut into squares.

4 eggs
1 c. sugar
1 c. brown sugar
1 c. oil
1 1/2 c. self-rising flour
2 tsp. vanilla
1 c. chopped nuts

Mix eggs, sugars & oil together, add flour, vanilla & nuts. Bake 350-degrees
for 45 minutes. Looks like cornbread but tastes like a brownie.

1-2 cups sugar
1/2 cup milk
4 heaping Tbsp creamy peanut butter
1/2 cup ground pecans (optional)

Mix & cook all ingredients over med-low heat until a drop forms a soft ball
in cold water. Remove from heat; add 1 tsp butter. Beat until glossy. (add pecans at this time)
Pour into a buttered 9x9-in pan. Cut into squares.

Peanut Butter-Chocolate Balls November 10, 2002

1 1/2 cups peanut butter, creamy
1/4 cup butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
2 cups semisweet chocolate chips
1/3 cup paraffin--grated

Mix peanut butter, powdered sugar, butter or margarine and vanilla together
well. Shape into balls or logs, as you desire. Chill for 30 minutes or more.
Melt chocolate chips and paraffin in a small, heavy sauce pan or the top of
a double boiler.
Stick a toothpick or candy fork into the balls or logs and dip into the
chocolate. Drain and place on waxed paper. Allow the chocolate to harden.
Makes about 90 1-inch balls.

Applesauce Nut Bread October 10, 2002

2 cups all-purpose flour
3/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
1 cup coarsely chopped walnuts
1 egg
1 cup canned/jar applesauce (Motts is great)
2 tbsp. melted shortening

Start heating oven to 350. Grease 9x5x3 loaf pan.
Onto waxed paper, sift flour, baking powder, sugar, cinnamon, salt, soda, add walnuts.
In mixing bowl, beat egg, add applesauce and shortening.
Add flour mixture. Stir until just blended, turn into pan. Bake 1 hour.

Lemon Cheesecake                                                                 September 6. 2002

One 8-ounce package cream cheese, softened
1 small box instant lemon pudding
1-3/4 cup milk
20 squares of graham crackers
3 Tablespoons sugar
1/3 cup margarine, melted

Heat oven to 350 degrees. Finely crush graham crackers. Mix with sugar and
margarine. Press all but 2 Tablespoons into 9-inch pie pan. Bake about 10
minutes. Whip cream cheese until soft, slowly adding milk. Add instant
pudding. Pour into cooled graham cracker crust. Sprinkle with remaining 2
Tablespoons of graham cracker mixture. Refrigerate 3 to 4 hours

Dutch Peach Dumplings                                                         September 1, 2003
by:   Rennie

1 cup plain flour
2 tsp baking powder
½ tsp salt
1 cup whole milk
Mix flour, salt, & baking powder together; add milk & let set while doing the rest,
stirring 2-3 times before adding to the boiling mixture below.

1 cup sugar
1 tbsp butter
2 cups hot water
2 cups sliced peaches
Make a syrup of the sugar, butter & water. Add the peaches & bring to a boil.
Drop large spoonfuls of batter into the boiling mixture.
Cover & cook for 20 minutes (reduce heat to keep from sticking but make sure it continues to boil).
Serve warm with vanilla ice cream.

Blueberry Cheesecake   &nb