DESSERT RECIPES

COCONUT CHOCOLATE CHIP COOKIES - Supermom

1/2 cup margarine - softened
1/4 cup brown sugar - packed 
1/2 cup white sugar
1 egg - large
1 teaspoon vanilla
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup flour
1 cup semi-sweet chocolate chips
1 cup sweetened coconut
1/2 cup chopped walnuts or pecans (optional)

Cream together margarine and sugars until fluffy then beat in egg and vanilla. Sift in flour, soda and salt and mix until well blended. Stir in chips and coconut and nuts if desired. (if your nuts are already roasted and salted, omit the 3/4 teaspoon salt.)

Roll dough into balls and flatten slightly on a greased cookie sheet. Bake at 350 degrees for 10 minutes or until golden brown. Depending on cookie size, yields 3-4 dozen. Hide cookies from husband.

CREAM CHEESE, RICOTTA CHEESE, SOUR CREAM CHEESE CAKE - Mystcal1

1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour 1 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.

Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.

Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.

After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).

Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.


BERRIED TREASURE PIE - Hunter

A simple, refreshing summertime dessert, low fat too!!

1 - 8 oz. pkg. light cream cheese, softened
2 tbsp sugar
2 tbsp skim milk
1 cup halved fresh strawberries, you may use any type of fruit, raspberries, blueberries, peaches…whatever
1 cup cool whip, low fat or non fat
1 pkg. vanilla or lemon instant pudding
1 cup skim milk
1 graham wafer pie crust

Beat cream cheese with sugar and 2 tbsp milk. Spread over the bottom of pie crust. Arrange fruit on top of cream cheese. Prepare pudding mix using 1 cup of milk, not two like the package says to do. Fold cool whip into pudding and pour into pie shell. Arrange more fruit on top. Refrigerate.

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART - Hunter

Begin preparing this the day before you plan to serve it to allow the mousse to set. A lot of work but well worth the effort for the special dinner.

Crust:

1 ¼ cups all purpose flour
¼ cup sugar
¼ tsp. salt
½ cup chilled butter, cut into pieces
1 egg yolk
1 tablespoon (or more) ice water

Mousse:

6 ounces of good quality white chocolate (such as Lindt or Baker's) chopped
1 ¼ cups chilled whipping cream
½ tsp. vanilla
2 egg whites
1/8 tsp. cream of tartar

Finish:

1/3 cup strawberry jam
1 tablespoon lemon juice
enough strawberries, sliced to cover the top.

For crust: Blend flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, add more water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into a disc. Roll out on floured surface to 13 inch round. Transfer dough to a 9 inch diameter tart pan with a removable bottom. Press dough to fit pan, trimming edges. Pierce crust all over with fork. Freeze dough for 30 minutes. Preheat oven to 375. Cover crust with foil and fill with pie weight or dried beans. Bake until crust sides are light brown about 25 minutes. Remove foil and beans and bake until crust is golden brown, about 20 minutes more. This timing will depend on your oven. Watch carefully. Cool crust completely.

For mousse: Combine white chocolate and ¼ cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water, do not let bottom of bowl touch water, stir until melted and smooth. Remove bowl from water; cool mixture until lukewarm about 15 minutes. Beat remaining cream and vanilla until peaks form. Using clean dry beaters, beat egg whites until stiff but not dry. Fold whites into chocolate mixture, and then fold in beaten cream. Transfer to crust and allow to chill overnight.

Finish: Combine jam and lemon juice in small saucepan, bring to simmer, stirring until jam melts. Remove from heat. Arrange sliced strawberries over top of mousse. Brush berries with melted jam. Chill for two hours before serving.

A lot of work, but worth it for that special someone you want to impress.

POPPY SEED BUNDT CAKE - Supermom

1 Yellow layer cake mix (not pudding in the mix)
1 Instant Butterscotch pudding (4 serving size)
4 eggs (lightly beaten)
3/4 cup vegetable oil
1 cup very cold water
1/4-cup poppy seeds

Mix all ingredients together until smooth. Pour into greased bundt pan and bake at 350 for about 1 hour. Turn upside on glass after baked cake has cooled for 5-10 minutes. Carefully remove from pan. Dust with Icing sugar.

This recipe can also be made into cupcakes. Makes 2 dozen medium cupcakes (in paper muffin liners) in approximately 25 minutes. 

PAVLOVA - Supermom

This New Zealand/Australian dessert will never disappoint. Very light and delicious. 

3 egg whites 
1 pinch salt 
1 cup white sugar 
1 tablespoon cornstarch 
1 teaspoon lemon juice 
1 1/4 cups heavy whipping cream 
1/2 cup confectioners' sugar 
Fresh fruit such as strawberries, kiwis, peaches, blueberries 

Preheat oven to 250 degrees F. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. 

In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice. 

Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape. 

Bake at 250 degrees F for 1 hour. (If you notice the meringue turning brown, reduce heat to 200 F.)Turn off oven, but leave meringue in oven for an additional 30 minutes. (You can make this early in the day and let the meringue dry out longer if you wish) When cool, the meringue should be hard on the outside, and slightly moist on the inside. 

In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice (kiwis tend to break down the whipped cream so serve shortly after assembling). 

For an extra taste sensation, whip the cream as usual and add a mashed banana. 

ATKINS BROWNIES - Susan

Brownies (30 squares, 2 g/carb per square)

1/2 c. butter, room temp.
2 eggs
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao

Cream the butter w. electric hand mixer. Add eggs one at a time, beating well.

Melt chocolate w/ extract & water in top of double boiler.

Add melted chocolate, soy flour, chopped walnuts, & sugar substitute to
butter. Mix well.

Taste for sweetness. Add more sugar if needed.

Grease 1-1/2 quart flat baking pan.

Pour batter into pan; bake 15 minutes.

COCONUT JAM TARTS - Supermom

1/2 cup margarine or butter
1/2 cup sugar
2 eggs
1 cup coconut
1 teaspoon vanilla
1/4 cup raspberry jam

Cream together shortening and sugar. Beat in eggs until mixture is fluffy. Add vanilla. Stir in coconut. In bottom of tart shells, spoon 1/2 teaspoon of jam. Fill shells 2/3 full of mixture. 

Bake at 350 F for 15 - 20 minutes or until lightly brown on top. Makes 2 dozen tarts.

GRAHAM WAFER DESSERT - Jakie

Fit graham wafers exactly into a 9x13 inch pan. They should fit tight. Over the wafers pour a cooled jello vanilla pudding mix. Whip 1 cup whipping cream, pour over pudding. Fit more wafers over top, to cover completely. Make a mixture of icing sugar and water, (reserve about 2 tbsp). Spread over top. Mix a little cocoa with remaining icing, zig zag over icing. This must be made the day before, to really let all the flavors mix, and the graham wafers to absorb the moisture. It is quick and easy, but it tastes like a "fussy" dessert. Enjoy! 

BETTER THAN SEX CAKE - Susan

Serving Size : 12 

1/2 cup butter -- softened
1 cup all-purpose flour
1/4 cup sugar
2 8 oz. pkgs cream cheese -- softened
1/2 cup confectioner's sugar
1 30 oz. pkg Cool Whip. -- defrosted
1 6 oz. pkg. instant chocolate pudding
3 cups milk
1 pint whipping cream

Preheat oven to 350 degrees. In a bowl combine butter, flour and sugar and mix 
to a fine crumb consistency. Press into a 9 inch springform pan and bake for 25 
minutes. Remove from oven and set side to cool. In a large mixer bowl combine
cream cheese, confectioner's sugar and Cool Whip. Beat until smooth. Pour into 
cooled shell. Beat together milk and instant pudding until thick then pour over 
cream cheese mixture. Whip cream and pour over chocolate

Refrigerate and let chill for 12 hours before serving.

BETTER THAN SEX CAKE - Susan

1 cake mix, cooked (I use white) 
1 large can crushed pineapple, drained lightly 
1 cup sugar 
1 large package vanilla instant pudding 
1 large package coconut 
1 large carton Cool Whip dessert topping 
Crushed pecans 

Cook cake mix; cool, then punch holes in top of cake. Cook pineapple with 1 cup sugar. Pour over cake. Mix instant pudding; pour over cake and pineapple. Spread coconut over this. Frost all of this with dessert topping and put crushed pecans on top. Put in refrigerator and eat when desired.

BETTER THAN A BETTER THAN SEX CAKE  - Susan

1 (18.25 ounce) package butter-type yellow cake mix 
1 (20-ounce) can crushed pineapple 
1 cup sugar 
1 (8-ounce) package cream cheese 
2 large bananas 
(8-ounce) package whipped topping 
1 (3-ounce) package vanilla pudding 
1/2 cup nuts 
1/2 cup coconut 

1. Bake cake according to directions. Cool. Punch holes in cake. 
2. Mix pineapple with juice with sugar. Boil for 5 minutes; pour over the cake while it is still warm. 
3. Mix pudding according to package directions and combine with cream cheese, mixing well. After the cake has cooled pour pudding and cream cheese mixture over cake. Put banana slices on top. Put on cool whip. Then top with nuts and coconut. 

Makes 12 servings.

BETTER THAN SEX CAKE  - Susan 

1 pk Semi-sweet chocolate chips (6oz)
3/4 c Pecans; chopped
1 pk Chocolate cake mix
4 Eggs
1 pk Instant chocolate pudding (4 serving size)
1 ct Sour cream (8oz)

Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaining ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.

NANAIMO BARS - Felix
(say "na nye mo")
One of Canada's National Dishes

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts (optional)

Filling:
1/3 cup butter
3 Tbsp custard powder, (Bird's brand, or ask your grocer)(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar

Topping:
8 ounces semisweet chocolate
2 Tbsp butter

Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat. Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 min.

Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk. Gradually beat in sugar. Spread over chilled base and let set in fridge.

Topping: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling. Store in fridge until choc. topping begins to harden.

These three-layer bars are VERY rich so cut into small 1 inch squares.

Score topping into bars. Cut before totally solid, use a hot knife and wipe clean between cuts. Store in fridge or freeze for up to 2 months (if you can!)

PINK FREEZE - Susan

equal parts:

cranberries, canned, whole
sugar
cream cheese

Mix with electric mixer, till smooth and then add:

chopped nuts to taste. Freeze...oh, my GOD!!!! killer!!!

WITCHES' FINGERS - Jakie

1 cup butter, softened
1 cup icing sugar egg
1 tsp. almond extract
1 tsp. vanilla
2 3/4 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
3/4 cup whole blanched almonds
1 tube red decorator gel

In a bowl beat together the sugar, egg, extract and vanilla. beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes. Working with one quarter of the dough at a time and keeping the rest still in the fridge, roll heaping teaspoon of dough into a finger shaped cookie. Press almond firmly into one end for a nail. Squeeze in center of cookie to create a knuckle shape; using a paring knife make slashes in several places to form the knuckle. Place on lightly grease cookie sheet and bake in a 325 oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes, lift up almond, squeeze red gel onto nail bed and press almond back into place, so gel oozes out from under the nail. Remove from baking sheet, let cool on racks. Repeat with remaining dough. Makes about 5 dozen cookies.


APPLE CRANBERRY CRISP PIE - Hunter

A delicious fall dessert.

9 inch unbaked pie shell
¼ cup brown sugar
¼ cup flour
4 to 5 large cooking apples
½ cup dried cranberries

Mix the flour and sugar and cover the bottom of the pie shell with this mixture. Arrange sliced apples over this and sprinkle with the dried cranberries, cover with the following:

¾ cup brown sugar
½ cup flour
1 tsp. cinnamon
¼ cup butter

Mix together until crumbly and sprinkle over pie top. Pour ½ cup cream over all. Do this slowly so it sinks into the pie and doesn't run off. Bake at 350 until crust and topping are golden brown. Serve warm with ice cream or whipped cream.

APPLE CREAM CHEESE TORTE - Marmale
Serves: 10-12 Preheat oven-450

Ingredients:

Crust:
1 1/2 sticks margarine softened
6 tablespoons sugar
1/2 teaspoon Vanilla
1 1/2 cups flour

Filling:
12 oz. cream cheese softened
14 c. sugar
1 egg
1 tsp. lemon rind, grated

Topping:
1 qt (4 cups) baking apples, peeled, thinly sliced
1/4 c. sugar
1 tsp. cinnamon
14 tsp. nutmeg
6 tbsp. sliced almonds
Instructions: Preheat oven at 450 degrees.

Crust:
Cream margarine and sugar. Add vanilla and flour. Mix well.
Pat onto bottom and up 1" sides of 9" inch springform pan. (I use
large, 12" cake pan)

Filling:
Combine all ingredients, Mix well, til creamy and smooth. Spread
over crust.

Topping:
Combine apples, sugar and cinnamon. Arrange on top of cheese 
mixture. Sprinkle with sliced almonds.

Bake at 450 for 10 minutes. Reduce to 400 degrees and bake 25 minutes longer. Cool completely before serving.

Refrigerate leftovers!

PUMPKIN DUMP CAKE - Tracy

Large can of pumpkin, either pre-seasoned or plain (can that is enough to make 2 pies)
1 cup sugar
3 eggs
1 can of sweetened condensed milk
1 white, spice or yellow cake mix
2 sticks of butter

Mix the first 4 ingredients together well.

Pour into 9 x 13 pan

Take 1 white, spice or yellow cake mix and spread out on top of pumpkin mixture

Take up to 2 sticks of butter, sliced into pats and spread across top

Bake for 1 hour at 375 F

CHOCOLATE MINT TRUFFLE COOKIES - Hunter

Fudgy, moist and addictive. Good keepers. A little fussy, but well worth the effort.

4 oz. unsweetened chocolate
3 oz. semisweet chocolate
¾ cup butter
1 ½ cups white sugar
3 eggs
½ teaspoon peppermint extract
1 ½ cups flour
½ teaspoon baking powder
½ cup mini chocolate chips
1/3 cup crushed red and white candy canes

In a heavy saucepan over medium low heat, melt chocolate and butter. Remove from heat and vigorously whisk in sugar. Whisk in eggs, one at a time. Whisk in mint extract.

In bowl, mix flour and baking powder together, stir into chocolate mixture. Stir in chocolate chips. Transfer to bowl. This mixture is quite runny and doesn't really look like cookie batter, but it will turn out. Cover with plastic wrap and refrigerate for at least two hours. 

Roll dough by teaspoonfuls into balls. Place on a well greased cookie sheet and bake at 350 for 6 to 8 minutes. They will still be abit soft in the middle when they are done. Remove from oven and sprinkle tops with crushed candy cane. Let cool on pan for 5 minutes then remove to cooling rack. Makes about 9 dozen.

TOFFEE PECAN SHORTBREAD - Hunter

A rich decadent cookie. Has some ingredients that you have to make a point of buying just for this recipe. But worth it!

2 cups butter
1 cup instant dissolving sugar (fruit or berry sugar)
2 ½ cups flour
1 cup rice flour
pinch of salt
¾ cup toasted pecans
½ cup butterscotch chips
½ cup toffee bits (you can buy these!)

In large bowl, beat butter with sugar until fluffy. Stir together flours and salt, beat into butter mixture. Stir in pecans, chips and toffee pieces. Roll by rounded teaspoonfuls into 1 inch balls. Place on greased cookie sheet. With the bottom of a drinking glass or a cookie press, press lightly to flatten to about ½ inch thickness. Bake at 350 until bottoms are light golden. Let cool on pans for 5 minutes then transfer to rack. Makes 4 dozen.

TOMATO SOUP CAKE - HighFlyer

Ingredients:

1/2 cup margarine or butter
3/4 cup brown sugar
2 eggs beaten
1 10 oz. can tomato soup
1 cup raisins
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon

Preheat oven to 325 degrees F

Soak raisins in water to soften.

Cream butter, eggs, and sugar. 

Sift flour, adding cloves, cinnamon, nutmeg, baking powder, and baking soda.
Mix well with raisins, then combine all ingredients, adding the soup and
stirring until completely moistened.

Pour into a 9" x 9" cake pan lined with waxed paper. Bake for 30 - 45 minutes or
until done. Test with toothpick in the center until it comes out clean.

Cool before frosting. Stores well and ripens with age.

TOMATO SOUP CAKE - Supermom

Ingredients:

1/2 cup margarine or butter
1 cup white sugar
2 eggs beaten
1 10 oz. can tomato soup

2 cups flour
1 heaping tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. cinnamon

1 cup raisins
1/2 cup coconut
1/2 cup walnuts (optional)

Preheat oven to 350 degrees F

Soak raisins in water to soften.

Cream soup, butter, eggs, and sugar. 

Sift flour, adding cloves, cinnamon, nutmeg, baking powder, and baking soda into creamed mixture.

Fold in raisins, coconut and walnuts.

Pour into a greased 13" x 9" cake pan. Bake for 1/2 hour or until done. Test with toothpick in the center until it comes out clean.

Cool before frosting (cream cheese or vanilla). 

BAILEY'S IRISH CREAM CAKE - Candee

1 81/2 oz pkg yellow cake mix
4 oz pkg instant chocolate pudding
1/4 cup vodka
4 eggs
3/4 c oil
1/8 cup water
3/8 cups Bailey"s Irish Cream 

Combine everything in a bowl and beat until smooth.

Pour into greased and floured 10 inch bundt pan.

Bake at 350 for 40 to 50 minutes or until done. Remove and cool completely

GLAZE
Mix Baileys and powdered sugar to thick consistency and drizzle over cake..

YUMMY

LEMON PIE - Steff

1 cup sugar
1 cup boiling water
2 Tbs cornstarch
1 tsp butter
2-3 egg yolks
1 large lemon (grated rind and juice)

Topping

2-3 egg whites
2-3 Tbs sugar (regular or powdered)

Put sugar and cornstarch in a sauce pan, stir in boiling water slowly, then the lemon juice, rind and butter. Slightly beat the egg yolks and add some of the lemon mixture by the spoonful. Add the warmed egg mixture to the pan and cook over medium heat, stirring constantly until thickened. Pour mixture into a baked pie shell. Beat the egg whites slightly and then add the sugar (1 Tbs per egg white), continue beating until soft peak stage. Spread on top of the pie and bake at 300 degrees for 10-15 minutes. (2x for 10" pie shell)

CAT LITTER CAKE RECIPE - HighFlyer

On a recent visit to our veterinarian to get shots for our cat I found this recipe on the waiting room bulletin board. After recovering from hysterical laughter, I obtained a copy from the office staff so that we could make it. 

The picture below shows the result which looks like S#%* but it's actually quite tasty, so I decided to pass it along. 

CAKE INGREDIENTS 
1 box spice or German chocolate cake mix 
1 box of white cake mix 
1 package white sandwich cookies 
1 large package vanilla instant pudding mix 
A few drops green food coloring 
12 small Tootsie Rolls or equivalent 

SERVING "DISHES AND UTENSILS" 

1 NEW cat-litter box 
1 NEW cat-litter box liner 
1 NEW pooper scooper 

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside. 

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture. 

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. 

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy! 


CHOCOLATE CHIP MUFFINS - HighFlyer

11/2 cup all purpose flour
1/2 cup white sugar
3 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/3 cup melted butter
1 egg
1 cup chocolate chips

Mix dry ingredients and add chocolate chips.
Combine egg, milk, butter and stir into flour mixture. 
Do not beat

Bake 375 degrees for 20 minutes

BROWNIES - HighFlyer

1/2 cup corn oil
1 cup corn syrup
2 eggs slightly beaten
1/2 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup semi sweet chocolate chips melted
1/2 cup chopped nuts (optional - some may be allergic.)

Stir corn oil into corn syrup--mix--stir in eggs
Sift together baking soda, flour, salt then stir into mixture. 
Mix in melted chocolate chips and nuts

Bake in 9 x 9 pan at 350 degrees for 35-40 minutes

CHOCOLATE FUDGE - HighFlyer

2 cups brown sugar
1 cup white sugar
1/2 cup butter
1 cup evaporated milk

Put in saucepan and bring to a boil for 10 minutes 
stirring constantly. Remove from heat

Add
17 ounce jar marshmallow cream
1 tsp. vanilla
2-6ounce pkg of chocolate chips
1/2 cup walnuts (optional - some may be allergic.)

Stir until smooth. Pour into greased pan

FIVE MINUTE FUDGE - HighFlyer

Five minute Fudge (really good)

2 tbsp. butter
2/3 cup Carnation milk
1&2/3 cup sugar
1/2 tsp salt
2 cups miniature marshmallows
1&1/2 cups chocolate chips
1 tsp chopped nuts (optional - some may be allergic)

Mix butter, milk, sugar and salt. Bring to a boil. 
Stirring cook for 5 minutes. Remove from heat. 
Stir in marshmallows, chips, vanilla and nuts until 
marshmallows melt.

Pour into buttered 8 x 8 pan.

MINI CHERRY CHEESECAKES - Midnight

2 eight-ounce packages soften cream cheese (room temperature)  **Use brick cream cheese, DON'T use whipped
3/4 cup granulated sugar
2 eggs
2 tablespoons Lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
24 cupcake liners if 48 if you like to double papers
1 can cherry pie filling chilled 

Line two muffin tins with cupcake liners, put vanilla cookie flat side down in each liner.

Chill the unopened can of cherry pie filling in the refrigerator while you make the mini cheesecakes. 

Mix the softened cream cheese wih the white sugar until it's throughly blended. Add eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. 

Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you're through, each cupacake paper should be between half and two-thirds full (they're going to look skimpy, but they'll be fine once they're baked and you put on the cherry topping.) 

Bake at 350 degrees F. for 15 to 20 minutes, or until the top has set and has a satin finish. (The center may sink a bit, but that's okay---the topping will cover that.) 

Cool the mini cheesecakes in the pans on wire racks. 

When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on top of every mini cheesecake. Divide the cherry juice equally among the 24 mini cheesecakes. 

Refrigerate in the muffin tins for at least 4 hours before serving. (Overnight is even better.) Then take them out of the tins, carefully remove the cupcake papers, and place them on a platter for an elegant dessert at a finger food party. 

If you prefer, you can use fresh fruits glazed with melted jelly instead of the canned cherry pie filling. You can also use any other pie filling you like.

ALMOND PEAR CREAM CHEESE TART - Amma

Crust:

1/2 cup butter, softened
1/3 cup sugar
1 cup flour

Preheat oven to 425 degrees. Beat butter and sugar on medium speed until light and fluffy. Add flour and mix well. Spread onto bottom and about an inch up the sides of a 9" springform pan

Cream cheese filling:

8 oz. cream cheese, softened
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla

Beat cream cheese and sugar until blended. Add egg and vanilla and mix well. Spread over crust.

Pear topping:

1/3 cup sugar
1/2 teaspoon cinnamonb
4 cups sliced, peeled pears, about four medium pears.
1/4 cup sliced almonds

Combine sugar and cinnamon. Put this mixture in a bowl with the pears and toss. Arrange pears on top of cream cheese filling. Sprinkle with almonds

Bake about 10 minutes at 425 then reduce temperature to 375. Bake for about 25 minutes more or until set. Cool on wire rack. Loosen sides from pan. Cover and refrigerate 3 hours before serving

This would work equally well with apples!

EGGNOG FONDUE - CampNLady

2 Cups eggnog
1 T cornstarch
1/2 cup Rum or Cognac or Rum and Brandy Toddy 

Place eggnog in saucepan (not fondue pot).
Mix cornstarch with a little liquor and stir into eggnog.
Cook over med. heat and stir constantly until thickened. 
Add remaining liquor.
Pour into Fondue Pot and keep at low temp. 
Dunking suggestions cut into 1" cubes...angel food cake, chiffon cake, pound cake, lady fingers, bananas, mandarin oranges, green apples (dipped in lemon juice to keep from turning brown), strawberries, pineapple

If mixture gets too thick - add more liquor A LITTLE at a time 

DANGEROUS CHOCOLATE CAKE IN A MUG - HighFlyer
(It really works)

4 tbsp cake flour 
4 tbsp sugar 
2 tbsp cocoa 
1 egg 
3 tbsp milk 
3 tbsp oil 
splash of vanilla 
3 tbsp choc chips (optional) 

Mix dry ingredients in coffee mug, add egg, stir, add milk and oil and mix well. 
Add chocolate chips 

Bake in microwave for three minutes, let it rest for a minute or so and dump out and enjoy! 

Dangerous because now you are just 5 minutes away from chocolate cake anytime you want it!! 

Cake Flour: 

Ingredients 

* 1 3/4 cups all-purpose flour 
* 1/4 cup cornstarch 

Directions 

1. To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe. 
2. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups. 
3. If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above. 

KAHLUA SWIRL CAKE - Liz

2 cups sifted all-purpose flour 
1 teaspoon baking powder 
¾ teaspoon baking soda 
¾ teaspoon salt 
½ teaspoon mace 
½ cup butter, softened 
1 ¼ cups granulated sugar 
2 eggs 
1 teaspoon vanilla 
¾ cup sour cream 
¾ cup Kahlua 
Pecan halves, optional 

Streusel Filling
1/3 cup packed brown sugar
1/3 cup chopped pecans
¼ teaspoon cinnamon
¼ teaspoon mace
In small bowl mix together streusel ingredients. Set aside.

Kahlua Glaze
¾ cup sifted powdered sugar
2 tablespoons butter, softened
1 tablespoon Kahlua
Beat glaze ingredients until smooth. Spoon over lukewarm cake.

Grease and flour a 9-inch fluted tube pan/Bundt-style. Prepare Streusel Filling. Preheat oven to 350°F. Resift flour with baking powder, soda, salt, and mace. In large bowl, combine butter, sugar, eggs, and vanilla. Beat 2 minutes on medium speed (batter may appear curdled). 

On lowest speed, blend in flour alternately with sour cream and Kahlua. 

Turn 1/3 batter into prepared pan. Cover with ½ Streusel Filling, an additional 1/3 batter and remaining Streusel. Top with remaining batter.

Bake on rack below oven center for 45 minutes, or until golden brown.

Remove and let stand 10 minutes.

Invert on cake rack; cool until lukewarm. Remove pan.

Spoon on Kahlua Glaze. Garnish, if desired with pecan halves.

Serves 8-10 or more depending on serving size.

(Sometimes for the sake of time, I do not sift or resift and it still turns out fine.)

Sunday Morning Apple Coffee Cake - Mizzie

Serves 12

3 cups All-Purpose Flour 
2 cups Granulated Sugar 
3 teaspoons Baking Powder 
1/4 teaspoon Salt 
2 teaspoons Vanilla Extract 
4 Eggs 
1/2 cup Orange Juice 
1/2 cup Apple Sauce 
1/2 cup Butter, melted 
5 Granny Smith Apples, cored, peeled and sliced 
1/3 cup Granulated Sugar 
1 tablespoon Cinnamon 

Preheat oven to 350°F and grease a 9×13 baking dish. 

In a medium bowl toss sliced apples, 1/3 cup of sugar, and cinnamon and set aside. 

In a medium bowl combine flour, baking powder and salt and set aside.

Beat eggs, add 2 cups sugar and mix well. Add apple sauce, orange juice and melted butter and vanilla and beat until well mixed. Add dry ingredients and mix till blended.

Pour half the batter into greased baking dish and evenly distribute apple slices over the top. Pour and spread the rest of the batter on top of the apples. Bake for 60 minutes or until light golden brown. 

Cut coffee cake into squares and serve warm. Enjoy! 

BAKED IN A JAR RECIPES - Susan

How do the cakes get out of the jars once they are baked?
If you'll read the directions carefully you'll see that they call for a WIDE-MOUTH PINT JAR. This jar has no "neck" and thus the cake can slide out with no problem.

Is it safe to put glass jars in the oven and bake them?
I have seen this type of recipe in several different sources, so I guessing it must be safe to bake in canning jars if you don't go over the temperature specified in the recipe. I have not tried it myself.

Is it safe to keep these in storage once they are baked?
Some say that you can store them for several months at room temperature. However, I believe that it is safer to err on the side of caution.


BANANA NUT CAKE IN A JAR

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
bananas
1 tsp. vanilla
3 1/2 cups flour
1/2 tsp. ginger
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups mashed ripe
2/3 cup chopped nuts

  1. In large bowl cream sugar and shortening with electric mixer.
  2. Add eggs and mix well.
  3. Add buttermilk and vanilla and mix well.
  4. Place dry ingredients in a separate large bowl and blend with a whisk.
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Gently stir in mashed bananas and nuts.
  7. Place 1 cup batter each in 7 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims.
  8. Place jars on a baking sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
  9. Wipe rims. Place hot sterilized seals and rings on hot jars.
  10. Keep in refrigerator for prolonged storage.

CARAMEL NUT CAKE IN A JAR

2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

  1. In large bowl cream sugars and butter with electric mixer.
  2. Add eggs and mix well.
  3. Add milk and vanilla and mix well.
  4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Gently stir in nuts.
  7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
  8. Place jars on a baking sheet. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
  9. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage.


CARROT CAKE IN A JAR 

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup water
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups peeled, grated carrots
2/3 cup chopped nuts

  1. In large bowl, cream sugar and shortening with electric mixer.
  2. Add eggs and mix well.
  3. Add water and vanilla and mix well.
  4. Place dry ingredients in a separate large bowl and blend with a whisk
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Gently stir in grated carrots and nuts.
  7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
  8. Place jars on a baking sheet. Bake at 325 degrees F for 55 minutes, or until a toothpick inserted in center comes out clean.
  9. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage. 


CARROT-RAISIN JAR BREAD

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup water
2 cups shredded carrots
3 1/2 cups all-purpose flour
1/4 tsp. cloves
1 tsp. cinnamon
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2/3 to 1 cup raisins

You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. 


CHOCOLATE JAR CAKES

8 pint-sized wide mouth canning jars
1 stick plus 3 Tbsp. unsalted butter
3 cups sugar
4 eggs
1 Tbsp. vanilla
2 cups applesauce, unsweetened
3 cups flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Pre-wash canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. To enjoy the best flavor, try to eat all canned cakes within 6 months. 


GINGERBREAD IN A JAR

2 cups brown sugar
2/3 cup sugar
2/3 cup shortening
4 eggs
1/2 cup molasses
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves

  1. In large bowl cream sugars and shortening with electric mixer.
  2. Add eggs and mix well.
  3. Add molasses and mix well.
  4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Place 1 cup batter each in 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
  7. Place jars on a baking sheet. Bake at 325 degrees F for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
  8. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage.


LEMON POPPY SEED CAKE IN A JAR

2 2/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup fresh lemon juice
1/4 cup water
3 Tbsp. grated lemon peel
1 tsp. lemon extract
1/2 cup poppy seeds
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

  1. In large bowl cream sugar and shortening with electric mixer.
  2. Add eggs and mix well.
  3. Add lemon juice, water, lemon peel, extract and poppy seeds.
  4. Place dry ingredients in a separate large bowl and blend with a whisk.
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Place 1-cup batter each in 7 sterilized well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
  7. Place jars on a baking sheet. Bake at 325 degrees F for 55 minutes, until a toothpick inserted in center comes out clean
  8. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage. 


SPICE CAKE IN A JAR

This is the best cake I've ever tasted cooked in a jar. I gave these as gifts two years ago and got a lot of compliments!

2/3 cup shortening
2 2/3 cup sugar
2 cups applesauce
2/3 cup water
4 eggs
1 1/3 cup flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. cloves
2/3 cup nuts or raisins(optional)

Cream shortening and sugar; add applesauce, water and eggs, mix well. Mix dry ingredients in another bowl and add to first mixture. Add nuts(or raisins). Spray wide mouth pint jars with Pam and fill about 1/2 full. This will fill 6-8 jars. Bake at 325 degrees exactly 45 minutes. Remove jars one at a time and quickly screw the lid on each jar. When you use canning jar lids these cakes have a shelf life of one year. 


ZUCCHINI BREAD IN A JAR

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
3 cups grated zucchini
1 cup chopped nuts

  1. In large bowl cream sugar and oil with electric mixer.
  2. Add eggs and mix well.
  3. Add water and vanilla and mix well.
  4. Place dry ingredients in a separate large bowl and blend with a whisk.
  5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  6. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
  7. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean
  8. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage. 


CAKE IN A COFFEE CUPake in a coffee cup ( read all instructions before starting)

1 cake mix any flavor
1 ( 4 serving size) instant pudding mix ( not sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 – 4 ½ cups dry mix and will make 8-9 coffee cup cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1 ½ cups of water. That way you will be sure you have bought the size the recipe calls for. It can’t have any metallic paint on it because it will be used in the microwave. Places like WalMart and craft stores sell plain cups.

Decorating the cups
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (instructions are on the bottle of paint usually).

Glaze mix
1/3 cup powdered sugar
1 ½ tsp dry flavoring ( such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings
Select the flavoring appropriate to the cake you are making.
For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.
Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup.

Bake a cake in a coffee cup

Generously spray inside of coffee cup with cooking spray.

Empty contents of large packet into cup.
 
Add 1 egg white, 1-tbs. oil, and 1-tbs. water to dry mix.
 
Mix 15 seconds, carefully mixing in all the dry mix.
 
Microwave on full power 2 minutes.
 
While cake is cooking, place ingredients from
"Glaze Mix" into a very small container and add 1 ½ tsp water. Mix well.
 
When cake is done, pour glaze over cake in cup. Enjoy while warm.

MINTY HOLIDAY CANDY COOKIE MIX - midnight

Give this Cookie Mix away to friends and relatives. It is really good.

Ingredients:
Minty Holiday Candy Cookie Mix

1/4 cup granulated sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup holiday-colored candy-coated chocolate pieces
1/3 cup chopped peppermint candy or 1/2 cup mint swirl chocolate chips

1, Layer ingredients in 1-quart food storage jar with tight fitting lid in following order:granulated sugar; brown sugar; combined flour, baking powder, baking soda, and salt; chocolate pieces and peppermint candy.

2. Seal jar. Cover lid with fabric circle, if desired. Attach gift card and fabric to jar with raffia or ribbon. 


Directions:
Minty Holiday Candy Cookies

1 jar Minty Holiday Candy Cookie Mix
1/4 cup (1/2 stick) butter, softened 
2 eggs beaten
1 tsp vanillia

1. Preheat oven to 350 F. Line cookie sheet with parchment paper; set aside.

2. Place contents of jar in large bowl. Using fingers work butter into flour mixture. Combine eggs and vanillia in small bowl. Add egg mixture to flour mixture; stir until dough forms.

3. Shape dough into 1- inch balls, place balls 3 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until cookies are golden. Cool 1-minute on cookie sheets. Slide parchment paper and cookies onto wire rack. Cool completely.

Number Of Servings: 2 1/2 dozen

HAWAIIAN PUDDING CAKE - Karoann

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp ginger
1 can crushed pineapple
2 eggs
3 Tbs margarine or butter
1/4 cup nuts

Put all the dry ingredients in a bowl, mix well, all the wet ingredients in a bowl, mix well add nuts...pour the wet into the dry and stir until mixed.

Bake at 350 until done depending on what size pan, approx. 30-45 minutes

I have baked this in an angel food cake pan, a 9x13 pan and loaf pans

NEW MEXICAN HOT CHOCOLATE CUPCAKES - Supergram

INGREDIENTS

2 cups granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/2 tbsp chile powder (I used New Mexican Chile Powder) 
   ** I mistakenly used 1 1/2 teaspoons and found it still delivered a nice flavour so you might want to experiment with this measure.

DIRECTIONS

Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended.

Combine the flour, cocoa, baking powder, salt chile powder and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together.

Ladle or scoop the batter into the cupcake tins, filling 3/4 full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean.

Cool the cupcakes in their pans on wire racks until cooled.

Frost with your favourite chocolate fudge frosting and add 1/2 teaspoon of cinnamon and chile powder to the recipe if desired. 

 


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