CHOCOLATE OATMEAL COOKIESIngredients
1 cup margarine or butter, softened
1 tsp. vanilla
1 1/2 to 2 cups flour (add more if it's too moist)
1 tsp. baking soda
1/2 tsp. salt.
3 cups quick oats
3 Cups chocolate chips
1 cup brown sugar
1/2 cup granulated sugar
In a large bowl cream together butter, sugars and vanilla.
Beat in egg. Mix in flour, baking soda, and salt.
Stir in oatmeal and chocolate chips until well blended.
On a baking sheet place a ball of dough 2 inches
between each other.
Bake at 350 degrees F. for about 8-10 minutes.
CHOCOLATE DIPPED SHORTBREAD COOKIESIngredients
1/2 cup butter, softened
1/4 cup brown sugar
1 1/8 cups all-purpose flour
Chocolate Dip ingredients:
2 ounces white chocolate, finely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped
Beat butter with mixer until creamy.
Gradually add brown sugar, beating until light and fluffy.
Slowly add flour, beating until blended.
Chill for at least 1 hour.
After chilled roll dough to 1/4-inch thickness between sheets of
parchment paper. Remove top sheet of parchment paper.
Cut dough into desired shapes using a cookie cutter.
Remove excess dough. Place the cookies with the parchment paper
on the baking sheet.
Bake at 300° for 18 to 20 minutes or until lightly browned.
Remove immediately to a wire rack to cool.
Repeat with remaining dough.
To Dip the Cookies:
In a small bowl set over a saucepan of hot water, mix the
white chocolate with 1/8 cup of the cream; mix until smooth.
In another small bowl setover a saucepan of hot water, melt the
semisweet chocolate with the remaining 1/4 cup cream; stir until
smooth. Keep warm.
Dip one end of a cookie in the milk chocolate and return to
the cooling racks so the chocolate can set.
Repeat with the remaining cookies.
After the chocolate dries (you might have to place cookies in the
freezer for a few minutes.) Dip a knife in the white chocolate and
with a swaying motion go back and forth over the dark chocolate for
an added design.
RECIPE FOR PECAN PIE - BARSIngredients
1 ¼ cups butter, softened and divided
1½ cups granulated sugar, divided
3 cups all-purpose flour
4 eggs, slightly beaten
1 ½ cups light or dark cornsyrup
2 teaspoons vanilla extract
2½ cups coarselychopped pecans
In a large bowl, with mixer at medium speed, beat 1 cup butter
and ½ cups sugar until creamy. At low speed, blend in flour and
salt until mixture resembles coarse crumbs. Press dough firmly
onto bottom of a lightly greased 15 ½-by-10 ½-by-1-inch jelly roll
Bake at 350 degrees for 25 minutes or until lightly gold on edges.
Melt remaining butter (1/4 cup); set aside. In large bowl with
wire whisk, beat eggs (4), corn syrup (1 ½ cups), remaining sugar
(1 cup), melted butter and vanilla (2 teaspoons) until well blended.
Stir in pecans (2 ½ cups); pour mixture evenly over hot crust.
Bake at 350 degrees for 25 minutes or until filling is firm around
the edges and slightly firm in the center. Cool completely in pan on
wire rack. Cut into bars to serve.
MISSISSIPPI MUD CAKEIngredients
2 sticks butter
2 cups sugar
2 Tablespoons cocoa
1/12 Cups self rising flour
1 1/2 cups coconut
1 1/2 cups nuts (pecans)
1 Tablespoon vanilla
Mix by hand well and bake at 350 for 30 to 40 minutes in a
greased 13x9 pan. Remove from oven and spread large jar
marshmallow cream on hot cake. When cake is cool frost with the
Mix 1 stick soften butter,
1 Box powder sugar, 1/3 cocoa,
1 small can evaporated milk.
ANOTHER MISSISSIPPI MUD CAKEIngredients
26 Oreo cookies, finely crushed (I use a rolling pin)
1/3 cup melted butter or margarine
2 small boxes of vanilla pudding (any flavor is okay)
2 1/2 cups of milk
8 oz. container of Cool Whip
Mix the Oreo cookies and the melted butter. Spread over the
bottom of a 9x13 inch pan. Place in the freezer for 20 minutes.
In the meantime, blend the pudding with the milk. Fold in the
Cool Whip. Spread over the cookie crust and freeze for at least
another 20 minutes. (I like to top this dessert with more Oreo
cookie chunks or chocolate syrup. Sometimes for a decadent treat
I'll top it with both!)
pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping
Cook tapioca pudding then mix with orange and pineapple juice.
Let it cool. Add remaining ingredients and refrigerate for
several hours. This dessert is light and tasty.
1 package Orange Supreme cake mix
12 oz. prepared whipped topping
16 oz. sour cream
1/2 cup confectioner's sugar
1 small package orange Jell-O
Prepare the orange cake according to directions on package,
and bake in two 9-inch round pans. When its done, cool the cake
for 10-15 minutes in the pans, then remove and allow to cool
completely on wax paper or rack. When the cakes are cooled,
slice each in half to produce four round layers.
Meanwhile, blend together the prepared whipped topping,
sour cream, and sugar in a large mixing bowl with a hand held
mixer. Place the first layer of the orange cake on a serving dish.
Cover generously with the whipped topping.
Repeat the process with other layers, making sure to use the
white frosting between all layers except the top one.
Mix at least the HALF the orange Jell-O POWDER into the remaining
white frosting. Cover the top layer and the side of the cake with
it. Chill to store, slice to serve.
3 tablespoons sugar
2 egg yolks
2 ounces cream cheese
5 3/8 ounces mascarpone cheese
3 teaspoons marsala wine
7 ounces heavy whipping cream -- whipped
2 cups espresso or strong coffee
1 ounce additional marsala
2 tablespoons additional sugar
1/2 cup warm water
24 French-style ladyfinger cookies
3 tablespoons powdered sweetened cocoa mix
Prepare Cream Mixture-- In an electric mixer, prepare cream
mixture by whipping sugar and egg yolks on high speed until pale
yellow and thick. With mixer on medium speed, add cream cheese
and whip until smooth. Add mascarpone and Marsala. Mix until
incorporated. Fold in whipped cream. Refrigerate.
Prepare Espresso Mixture-- To prepare espresso mixture, combine
espresso, additional Marsala, sugar, and warm water.
To assemble, dip ladyfingers in espresso mixture. Place one layer
of dipped ladyfingers on bottom of serving platter.
Top with one layer of cream mixture. Add another layer of dipped
ladyfingers, topped with a second layer of cream mixture.
Sift cocoa over top.
EGGLESS MILKLESS BUTTERLESS CAKEIngredients
1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1-1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees F. Lightly grease one 8 or 9 inch
square cake pan. In a saucepan over medium high heat combine;
the sugar, shortening, ground cinnamon, ground nutmeg, ground
allspice, salt, raisins, and water bring to a boil and continue
boiling for 5 minutes. Remove from heat and let cool.
Sift the flour, baking powder and baking soda together.
Add the flour mixture to the cooled raisin mixture.
Stir until just combined. Pour batter into prepared pan.
Bake at 350 degrees F for 20 minutes.
1 package Jiffy Yellow Cake Mix
1/2 cup water
1 package instant pudding mix
1 cup milk
4 ounces of cream cheese
1 large can crushed pineapple
1 large container whipped topping
Preheat Oven to 350 degrees
Prepare cake mix as directed on package. Bake in greased 9 x 13
inch pan for 20 minutes.
Mix pudding mix, milk and cream cheese together. Spread over
cooled cake. Drain pineapple and spread over pudding mixture.
Spread whipped topping over pineapple. sprinkls with coconut if
desired. Chill and serve.
YUM YUM CAKEIngredients
1 pkg. white or yellow cake mix
1 can crushed pineapple
1 pkg. vanilla or banana pudding, prepared
2 bananas, sliced
1 small tub Cool Whip
1/4 cup chopped nuts (optional)
Bake a white or yellow cake as per package instructions.
Top with drained crushed pineapple, then a layer of pudding.
Place sliced bananas on top. After that, add Cool Whip and nuts.
Serves: 12 to 18
5 full-size Milky Way candy bars
1 cup unsalted butter
2 cups sugar
4 eggs, separated
2.5 cups all purpose flour
1/2 teaspoon baking soda
1.25 cups buttermilk
1 cup chopped pecans
2 cups melted semi-sweet chocolate morsals (to be used as frosting)
Grease and flour an angel food pan. Preheat oven to 325 degrees
farenheit. In a small pot over low heat, melt the Milky Way bars,
with half the butter. In a separate large bowl, cream the sugar
with the remaining half of the butter until light. Add the melted
Milky Way bars and butter to the bowl of creamed sugar and
butter, and blend thoroughly. Add the egg yolks, one at a time,
mixing well after adding each egg. In a small separate bowl,
dissolve the baking soda in the buttermilk. Add a little of the
baking soda/buttermilk mixture to the candy/sugar mixture.
Add a little of the flour to the candy/sugar mixture. Repeat the
previous two steps until you have incorporated all of the baking
soda/buttermilk mixture and flour into the candy/sugar mixture.
(Doing it a little bit at a time makes the texture perfect.)
Add the chopped pecans to the batter. In a clean bowl, beat the
egg whites to stiff peaks and fold gently into the candy mixture.
Pour into the angel food pan. Bake for approximately 65-70
minutes. Cool the cake. Melt the semi-sweet chocolate chips, and
ice the cooled cake with them.