Editting in progress
Perfect Chocolate Cake submitted by Becksgirl
Cake: 1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup butter - softened
2 1/2 cups granulated sugar
1 1/2 tsp. vanilla extract
Filling: 1 cup heavy cream
1/4 cup unsifted powdered sugar
1 tsp. vanilla extract
Frosting: 1 pkg. semisweet chocolate pieces
1/2 cup light cream (I use regular milk)
1 cup butter - softened
2 1/2 cups unsifted confectioners sugar
1) In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat over to 350º. Grease well and lightly flour three 9 X 1 1/2 inch layer cake pans.
2) In large bowl of electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy - about 5 minutes. At low speed, beat in the flour mixture (in fourths) alternately with cocoa mixture (in thirds).
3) Begin and end with flour mixture, do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 - 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula.
4) Remove from pans, cool on racks. ** This is where I put the cakes in zip lock bags and freeze until the morning of the birthday party. Let thaw completely before frosting.
5) Frosting - in medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners sugar. Turn into bowl, place over ice - Beat until frosting holds shape. ** I usually place a bowl of water in the freezer - with the bowl I plan on mixing the frosting in - in the freezer overnight - so I am not trying to mix the frosting over ice cubes......much easier!
6) Filling - Whip cream with sugar and vanilla. To assemble, on plate place a cake layer top side down, spread with half of whipped cream. Place second layer, top side down, spread with rest of whipped cream. Place third layer, top side down.
7) To frost the cake - with metal spatula, frost sides first, covering whipped cream, use the rest of the frosting on top, swirling decoratively. Refrigerate at least one hour before serving. To cut, use a thin-edged sharp knife, slice with a sawing motion.
Serves: 10 to 12
Blueberry Cream Cheese Dessert submitted by Sandy
CRUST: 1 cup chopped pecans 1/2 cup margarine -- melted 1 cup flour
FILLING: 8 ounces cream cheese -- softened 1 cup powdered sugar 8 ounces Cool Whip
TOPPING: 4 cups blueberries -- fresh or frozen – divided 1 cup sugar -- divided 3 tablespoons cornstarch 1/4 cup water
FIRST, combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.
SECOND, combine 1/2 cup sugar and cornstarch in a saucepan. Add water, then 2 cups of the blueberries. Cook over medium heat, stirring constantly, until thickened and translucent (about 10 minutes). Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool.
THIRD, cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Chill.
FOURTH, Spread the blueberries over cream cheese filling and chill.
Shopping List Cream Cheese – 8 oz. Cool Whip – 8 oz. Blueberries – 24 oz. Cornstarch
Dump Cake submitted by Jamie
1 can crushed pineapple
1 can cherry pie filling
1 box white cake mix
1 stick of butter
"Dump" crushed pineapple into a 13x9 baking dish. "Dump" cherries on top of the pineapple. "Dump" white cake mix on top of the pineapple and cherry. Melt the stick of butter and pour over the cake mix. Bake according to cake mix directions.
I've varied this by using peaches and blue berry muffin mix. Any kind of mixture you can think of would work.
MOM’S Press Cookie Recipe, 1956 submitted by Sandy
FLOUR MARKER Put a penny on the first mark AFTER you add the first cup of flour. Keep moving the penny right after each flour addition. This way, if you are called away, to the phone, doorbell, etc. you’ll know EXACTLY where you are when you return. I insert my full-page recipes in a plastic sheath so greasy, floury fingers don’t obliterate the directions.
PREHEAT oven to 350º
Recipe makes 8 dozen. It’s OK to halve it. Works great.
1 lb butter (or ½ oleo and ½ butter). I’ve used ½ lb shortening with ½ lb oleo too
4 eggs, beaten
2 cups sugar
8 cups flour (a cup at a time)
Pinch of salt
2 tsp. vanilla
Mix until all flour is blended into mixture.
Dissolve 1 tsp. baking soda into 3 tsp. boiling water, and pour into cookie dough. Mix with hands. Put in cookie press so it doesn’t stick to your hands. (In a hot kitchen, you can put in refrigerator to give it some cooling time)
Put into cookie press or roll out using cookie cutters. Also good to roll into balls in your fist, roll in sugar and cinnamon and flatten with the bottom of a glass dusted in sugar.
Bake at 350º for 8-10 minutes or until light brown.
Kolaczki submitted by MzCat
Make a dough like for a yeast cake. When the dough "rises" , roll it out with a rolling pin for the thickness of an inch, cut out circles of 3-4" in diameter, place them on a cookie sheet and leave covered in a warm place. When they "rise" , make a hole (with your thumb) and fill it with whatever filling you want: poppy seed, cheese, jelly. Brush kolaczek with mixed egg and place it in the 350F oven for 25-30 minutes.
Coke-a-Cola Cake submitted by Becksgirl
2 cups unsifted flour
2 cups sugar
2 sticks oleo (butter)
3 Tbsp. cocoa
1/2 cup buttermilk
1 tsp. baking powder
2 eggs (beaten)
1 Tbsp. vanilla
1 cup Coca-Cola
1-1 1/2 cups miniature marshmallows
Sift flour and sugar TOGETHER in a bowl. Heat butter, cocoa, and Coca-Cola to boiling. Pour over flour mixture. Add buttermilk, baking soda, eggs, vanilla and marshmallows. Butter will be thin and marshmallows will float to the top. Pour batter into a well greased 9X13" pan. Bake at 350°F for 30-35 minutes. (Never beat cake with a mixer.)
Coca-Cola Cake Icing
1/2 cup butter
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 box confectioners sugar
1 cup chopped nuts
Combine first 3 ingredients, heat to boiling. Pour over sugar. Beat well, add remaining ingredients. (Ice cake while hot.)
Chocolate Mayonnaise Cake submitted by Becksgirl
2 cups flour
1 cup sugar
3 tbl. baking cocoa
2 tsp. baking soda
1 cup water
1 cup mayonnaise
1 tsp. vanilla
1/4 cup butter or margarine
1/3 cup brown sugar, packed
2 tbl. milk
1-3/4 cup powdered sugar, sifted
Combine the flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla, beat well. Pour into a 9" baking pan. Bake in a 350 degree oven for 30 - 35 minutes. Cool.
For the frosting, melt the butter and add in the brown sugar. Cook until bubbly. Remove from the heat and add in the milk. Add the powdered sugar and beat until it becomes a spreading consistency.
Velveeta Fudge submitted by Cortney
1 lbs Margarine or Butter
1 lbs Velveeta Cheese
1 cup Cocoa
4 lbs Powdered Sugar
2 cup Nuts, Chopped
2 tsp Vanilla
1. Melt margarine and cheese together.
2. Mix in remaining ingredients.
3. Spread in greased pan.
5. Cut in squares.
6. Keep in refrigerator.
7. Makes enough for a big party.
Lemonade Pie submitted by Sandy
1 9" Graham Cracker Crust (or Oreos or Vanilla Wafers)
1 3 oz. can frozen Lemonade, thawed
1 can Borden's Eagle Brand Condensed Milk (or Vanilla Pudding)
1 9 oz. carton Cool Whip
Thoroughly mix thawed lemonade, condensed milk, and Cool Whip. Put in pie shell and sprinkle additional cracker crumbs - or chocolate chips - on the top. Chill.
Deep-Fried Twinkies Recipe submitted by Mo
For the Twinkies:
* 6 Twinkies
* Popsicle sticks
* 4 cups vegetable oil
* Flour for dusting
For the batter:
* 1 cup milk
* 2 tablespoons vinegar
* 1 tablespoon oil
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
Chill or freeze Twinkies for several hours or overnight.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
To make batter: Mix together milk, vinegar, and oil. In another bowl, blend flour, baking powder, and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Peanut Butter Chocolate Rice Krispie Treats submitted by mkcheri
Yield: 60 Servings
2 c Sugar 2 c Corn syrup 18 oz Peanut butter 8 c Rice Krispies 6 oz Butterscotch morsels 6 oz Semi-sweet chocolate -chips
Bring sugar and syrup to a boil. Add peanut butter and cook, stirring until well blended. Remove from heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan. Sprinkle butterscotch and chocolate morsels over top. Press morsels into bar mixture lightly with spoon. When cool, cut into bars and store at room temperature.
…I've done this with just 12 oz. of choc chips and melted them and spread them on top ;-)
Bourbon Balls submitted by Becksgirl
1 cup finely crushed vanilla wafers (about 22 wafers)
1 cup sifted powdered sugar
2/3 cup chopped walnuts
1/4 cup chopped candied cherries
2 tablespoons unsweetened cocoa powder
3 tablespoons bourbon
1 tablespoon water
1-1/2 teaspoons light corn syrup
Sifted powdered sugar
1. In a mixing bowl combine crushed vanilla wafers, the 1 cup powdered sugar, walnuts, candied cherries, and cocoa powder. Stir in bourbon, water, and light corn syrup until well combined. Chill the mixture about 30 minutes.
2. Shape the mixture into 1-inch balls. Place balls in an airtight container; let the balls stand (ripen) for 2 to 3 days. Before serving the balls, roll them in additional sifted powdered sugar. Makes about 24 pieces.
CHOCOLATE ROLL CAKE submitted by Mum
1/4 cup corn starch 1/4 cup flour 1/4 cup cocoa powder 1/3 cup egg yolks (about 5) 1 tsp. very strong coffee 1 tsp. orange liqueur, such as Grand Marnier 3/4 cup egg whites (about 5) 1/3 cup sugar apricot Jam (for brushing on cake roll)
TRUFFLE MOUSSE FILLING
1 1/4 cup heavy cream 1 1/2 cup coarsely chopped Swiss semi-sweet chocolate 4 tbsp. unsalted butter
GRAND MARNIER SYRUP
1/2 cup water 1/2 cup sugar 1/4 cup Grand Marnier
SWISS CHOCOLATE GLAZE
1 cup Swiss semi-sweet chocolate, chopped 2 tbsp. unsalted butter 1/2 cup Swiss milk chocolate, chopped
holly spruce sprigs
For cake, preheat oven to 400 F. Grease a jelly-roll pan and line it with parchment or waxed paper. Grease and flour the top of the paper.
Sift the first three ingredients together twice. In a small bowl, blend the egg yolks, orange liqueur and coffee. In a large mixing bowl, beat the egg whites until they begin to foam. Slowly, dust in the sugar while beating and continue to beat until the whites are stiff but not dry. Fold 1/4 of the egg whites into the yolk mixture and blend well. Pour the yolk mixture into the whites and gently fold together. Sift the dry ingredients over the top, lightly folding to incorporate the egg whites and flour but avoiding deflation of the egg whites. Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes until cake tests done. Meanwhile, prepare orange syrup and mousse filling. For orange syrup, stir water and sugar together and bring to a boil. Let simmer 5 minutes.
Cool 10 minutes, then stir in orange liqueur. Set aside.
For truffle mousse filling, bring the heavy cream to a full boil. Stir in chocolate and stir for one minute over heat to melt chocolate. Turn off heat and continue stirring another minute before removing from burner. When mixture is smooth, pour into a mixing bowl and refrigerate until solid and cold, about 1 hour. To produce mousse, whip on high until mixture lightens and increases in volume, adding the butter as it whips (it should look light and fluffy).
While cake is baking, dust a clean kitchen towel with icing sugar. When cake is baked, remove from oven and immediately turn it out on the sugared towel. Peel off paper. Roll the cake up in the towel from the long side and let it rest a minute. Then unroll and allow to cool completely. Brush inside of cake roll with orange syrup, then spread gently with mousse filling. Paint top lightly with warmed apricot jam. Refrigerate while preparing chocolate glaze.
For chocolate Swiss glaze, melt the semi-sweet chocolate and butter in a double boiler or microwave. Melt the milk chocolate separately using the same method. Let both cool to almost room temperature. To complete cake, set it on a wire rack over a cookie sheet. Pour semi sweet glaze from a spouted glass (a Pyrex measuring cup works well) and completely cover cake roll. Let glaze set. Pour milk chocolate glaze into a small decorator's paper cone and drizzle on in an abstract design. Decorate with holiday garnishes, commercial meringue mushrooms, or a sprig of holly.
Yule Log submitted by Mum
Makes Two Rolls
2/3 cup pumpkin
1 teaspoon salt
1 cup sugar
1/2 teaspoon baking soda
1 cup flour
1/4 cup chopped nuts (opt.)
Line a cookie sheet with wax paper and pour batter into it, spreading it to be even, batter will be thin. Sprinkle chopped nuts on top. Bake at 400 until a toothpick inserted comes out clean. (They only take about ten minutes to back since they are thin)
Remove from the oven. Wet a dishtowel (or something similar that will cover the entire pan)wring it until its just damp (no dripping wet)And cover the pan with the wet dish towel. FLIP the pan over and remove pan.
Peel wax paper off carefully and slowly (or roll will tear) You should be looking at the *inside* of the roll. Sprinkle generously with confectionary sugar (this prevents it from sticking to itself)and roll long ways in the wet towel. Put in the freezer to chill. Roll must be totally cooled to fill.
FILLING: 8 ounces cream cheese
3 tablespoons butter
1 tablespoon vanilla
1 cup confectionary sugar
Make sure cream cheese is soft and blend together with other ingredients. Remove your cooled roll from the freezer and carefully unroll. Spread filling (leave some room at the edges so the filling wont seap out when you roll it)Re roll Longways (without the towel this time and yes it can be a little messy)
Cut in half. Wrap in wax paper and refrigerate. (I usually wrap it in wax paper then tin foil as well and they freeze like a dream!)
Fudge Ecstasies submitted by MzCat
1 12 oz pkg (2cups) of semisweet chocolate pieces
2 sq (2 oz) unsweetened chocolate
2 tbls marg or butter
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp of vanilla
1/4 tsp baking powder
1 cup chopped nuts(opt)
In a heavy duty medium sauce pan, heat half of the chocolate pieces, the unsweetened choclate and the marg or butter til melted, stirring occassionally. Add eggs. sugar, flour, vanilla, and baking powder. Beat til combined. stir in remaining chocolate pieces and nuts(opt). Drop by rounded tsp 2" apart on greased cookie sheet. Baje at 350 for 8-10 min or til edges are firm and surface are dulled and cracked. cool on rack /makes 36. For a twist you can add marshmellows :)
Pumpkin Ribbon Cake submitted by Phoebe Kitty
2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons Cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 3/4 cup butter or margarine, softened, 3 eggs, 3/4 cup solid pack pumpkin, 1/2 cup milk 1 teaspoon vanilla
1 package (8 oz.) cream cheese, softened 1/4 cup granulated sugar
1. Preheat oven to 350. Spray a deep dish baker with nonstick cooking spray. For cake, combine flour, baking powder, Spice Blend, baking soda adn salt in a small bowl; mix well and set aside. in a larger bowl, beat sugar and butter until light adn fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside.
2. For filling, whisk cream cheese adn granulated sugar until well blended adn smooth. Spread 2 1/2 cups of the cake batter evenly over bottom of baker. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter. Spoon remaining cake batter over cream cheese mixture, spreading evenly.
3. bake 45-50 minutes or until cake tester inserted in center comes out clean. Cool completely.
4. Before serving, sprinkle cake with powdered sugar.
• TIP* Create your own design on top of this cake by making a paper stencil. Using some paper, trace around the outer edge of your baker; cut out a circle...or square if your baker is square. Fold in half several times make a a triangle and make cuts along the edges to form a smowflake pattern! Remember...you used to do this as a kid!!!. Unfold paper, place on top of cooled cake and sprinkle the powered sugar. Carefully lift stencil from top of cake to reveal your pretty pattern! It's a good thing! ROFL!
DESSERT PIZZA submitted by Phoebe Kitty
1 pkg (18 oz) refrigerated sugar cookie dough (mmmm...yummy), 1 pkg (8 oz) cream cheese softened, 1/3 cup sugar, 4 cups assorted fresh fruit such as: sliced strawberries, kiwi fruit, bananas,peaches, blueberries or raspberries
1. Preheat oven to 350 F. For crust, shape cookie dough into a ball. Place dough in center of a Classic Round Stone( Pampered Chef...or use whatever cookie sheet you have adn form it to that shape!) Flatten slightly with palm of hand. Using lightly floured Bakers Roller (Again...Pampred Chef...or your rolling pin...), roll out dough to a 12-inch circle...or rectangle if that's the shape of your cookie sheet. (Dough should be about 1/4 inch thick!) Bake 18-20 minutes or until light goldne brown; cool 10 minutes.
2. Carefully loosen cookie from Baking Stone...or cookie sheet...witha serrated knife. Cool completely.
3. For topping, combine cream cheese adn sugar in a small bowl; mix well. Spread mixture evenly over top of cookie. Slice strawberries and other fruit of your choice and arrange really pretty like on top of the pizza! :o) Refrigerate.
4. Cut into 16 wedges and serve! (Or cut it how ever you like! LIke I said..I don't care!!) :o)
STRUSSel Pumpkin Pie submitted by Phoebe Kitty
1/2 pkg (15 oz) refrigerated pie crusts ( 1 crust ), 1 can ( 15 oz.) solid packed pumpkin, 1 can (12 oz) evaporated milk (not sweetened condensed milk), 3/4 cup sugar, 2 eggs, 1 teaspoon Cinnamon 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves
1/2 cup chopped pecans, 1/4 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon butter or margarine melted
1. Preheat oven to 425F. Place Pie Crust in a pie plate, gently pressing dough into bottom and up sides of pie plate. In a 2 qt bowl, combine pumpkin, evaporated milk, sugar. adn eggs adn spices...whisk. Pour pumpkin mixture into crust. To prevent excess browning of crust, cover edge with 2-inch wide strips of aluminum foil. Bake 15 minutes.
2. For streusel, combine pecans, brown sugar, flour adn butter in 1 qt bowl; mix well.
3. Reduce oven temp to 350F. Sprinkle top of pie with streusel leaving 2-inch opening in center. Continue baking 40-50 minutes or until filling is set and knife inserted near center comes out clean. Cool at least 30 minutes before serving. Refrigerate any leftover pie.
Yield: 8 Servings
Hummingbird Cake submitted by Dtz
(A holiday tradition at my house)
Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
3 Cups All Purpose Flour
1 tsp. Salt
2 Cups Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1 1/2 Cups Butter Flavored Crisco (melted)
2 to 3 Bananas (smashed)
1- 8 oz. can of Crushed Pineapple (Save 2T. of juice from can for glazing)
1 Cup Pecan (halves or pieces)
Mix all ingredients and pour into greased/floured bundt pan. Bake for 65 minutes. Remove from bundt pan once cooled.
2 T. of pineapple juice to 1 Cup Powdered Sugar. Mix until smooth and pour in swirls over cake.
"Momma's Cowboy Cookies" submitted by Dtz
1 Cup Brown Sugar
2 Cups Flour
1 Cup Butter Flavored Crisco (melted)
1/2 tsp. Salt
1/2 tsp. Baking Powder
1 Cup Sugar
1 1/2 cups Instant Oats
1 tsp. Vanilla
1 tsp. Baking Soda
1 pkg. Milk Chocolate Chips (not semi-sweet)
1 Cup Pecan Pieces (Optional)
Preheat oven to 350 degrees. Grease cookie sheets with Crisco. Mix all dry ingredients and then add melted Crisco and egss. Mix well. Add Nuts and Chocolate Chips last. Mix very well. Roll into balls and place about an inch apart on cookie sheets. Cook 9 to 11 minutes or until golden brown on bottoms.
Banana Nut Bundt Cake submitted by Becksgirl
1 cup butter, softened
2 cups sugar
4 cups flour
2 tsp. baking soda
½ tsp. salt (optional)
6 large, ripe bananas, mashed
1 cup chopped nuts
2 tsp. vanilla
1 - Cream together butter and sugar. Add eggs, one at a time, beating after each addition.
2 - Sift together flour, baking soda and salt. Stir into creamed mixture until just blended. Fold in bananas, nuts and vanilla. Spoon into 10 cup greased and floured bundt pan.
3 - Bake at 350° for about 1 hour and 20 minutes. Cool 10 minutes in pan. Remove from pan and cool completely. Store in covered container.
Rice Pudding submitted by sassymom
3 eggs beaten
1/4 cup sugar
1/2 tsp nutmeg
cinnamon on top to desired amount
1 1/2 cups cooked rice
2 tbsp butter
place rice in casserole dish, add ingredient and mix well, fill with milk to cover rice, bake 350 for 1/2 hour
Bread Pudding submitted by NYStarr
2 and 1/2 cups dry bread cubes (about 4 slices of bread)
1/3 cup raisins
4 eggs, beaten
2 cups milk
1/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt
Put bread cubes in 9-inch round baking dish. Sprinkle raisins over bread cubes. Mix together remaining ingredients and pour over raisins and bread cubes. Bake for 45 minutes in 325 degree oven or until knife comes out clean when inserted near the center.
The Skinny: Use your favorite egg and sugar substitute and low fat milk.
Tin-Can Ice Cream submitted by MzCat
1 Cup Milk
1 Cup Whipping Cream
1/2 cup sugar
1/2 teaspoon vanilla extract
Nuts or fruit as desired
Put all ingredients in a 1-pound coffee can with a tight fitting plastic lid. Place lid on can. Place can with ingredients inside a #10 can (larger coffee can) with a tight fitting lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup of rock salt evenly over ice. Place lid on #10 can. Roll back and forth on a table or cement slab for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid. Use a rubber spatula to stir up mixture. Scrape sides of can. Replace lid. Drain ice water from larger can. Insert smaller can: pack with more ice and rock salt. Roll back and forth for 5 more minutes. Makes about 3 cups. You can also put a few clean marbles in the can to help stir the ingredients. Just be sure to remove them before eating to avoid a choking hazard.
Zip Lock Bag Ice Cream
2 Tbsp. Sugar
1 cup milk or half and half
1/2 tsp. Vanilla
6 Tblsp. rock salt
1 pint sized plastic zip bag
1 gallon-sized plastic zip bag
Fill the gallon zip bag half full of ice. Add rock salt and seal. Pour sugar, milk/half and half, and vanilla into the pint-sized plastic bag and seal. Place the pint-sized bag into the gallon bag and seal. Shake the bag for 5 - 7 minutes. Open the small zip bag and enjoy!
Tin Can Ice Cream - 2
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla
nuts or fruit as desired
Put all ingredients in a 1 pound coffee can with a tight-fitting lid. Place lid on can. Place can with ingredients inside a 3-pound can with a tight fitting lid. Pack larger can with crushed ice around smaller can. Pour at least 3/4 cup of rock salt evenly over ice. Place lid on 3-pound can. Roll back and forth on a table or cement slab for 10 minutes. Open outer can. Remove inner can with ingredients. Remove lid. Use a rubber spatula to stir up mixture; scrape sides of can. Drain ice water from larger can. Insert smaller can; pack with more ice and salt. Roll back and forth for 5 more minutes. Makes about 3 cups. Almost anything could be added to change the flavor
HOT APPLE CHEESE PUFFS submitted by KKM
½ cup butter or margarine, softened
1 cup sharp cheddar cheese, grated
1 cup peeled, grated apples
½ tsp. nutmeg
1 cup flour
Preheat oven to 350°. In a medium bowl, cream butter and cheese. Mix in apples, nutmeg and flour. Shape into balls a little bigger than walnuts. Bake on ungreased cookie sheets for 12 to 15 minutes, or until puffed and lightly browned. Serve hot.
Kim-n-M Cookies submitted by KKM
by Ralph Davis, Editor, Special Projects
I really enjoy baking (and eating) these with my wife, Kim. It was one of her favorites from the days before she and I knew each other.
1 lb. bag plain M&Ms
2-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup shortening (softened)
3/4 cup sugar
3/4 cup brown sugar (packed)
2 eggs, beaten
1 tsp. vanilla
1 cup chopped pecans (optional, but highly recommended!)
Chop 1-1/2 cup M&Ms, saving the rest for later. Stir flour, baking soda and salt together in large bowl. Mix shortening and both types of sugars together until creamy, then add eggs and vanilla. Gradually add flour mixture. Stir in chopped pecans and chopped candy and mix well.
Roll into balls and flatten onto lightly greased baking sheet. Bake at 350 degrees for six to seven minutes. Remove from oven and add a few pieces of whole candy to each cookie, then resume baking for another three minutes or until cookies are golden brown.
Yield: approximately 5 dozen
Candy Bar Fudge Bites submitted by MzCat
1 (6-ounce) package semi-sweet chocolate chips
1 can store-bought chocolate fudge frosting
1 cup butterscotch chips
2 1/2 large candy bars, any flavor and cut up
(I like Snickers but use your favorite)
Line 8-inch square pan with foil, extending over edges; lightly butter
foil and set aside. In large microwave-safe bowl, combine both
flavored chips; microwave on medium for 1 to 2 minutes or until chips
are melted. Stir until smooth. Stir in frosting and pieces from about
2 candy bars until mixed. Spread in foil-lined pan; sprinkle with rest
of candy bar. Refrigerate 1 hour or until firm. Remove fudge by
lifting foil from fudge. Cut into bite-sized squares.
Stuffed Apples submitted by KKM
For a great dessert, slice the top of a large apple off and core it with an ice-cream scoop. Wash and peel another apple, then dice and mix with the caramel and pecans. Stuff the apple with the delicious mixture to the top, replace the apple lid, then wrap and refrigerate overnight. Warm on the grill.
Haystacks submitted by Gonzoe
3-5 McIntosh toffee bars 4 tbsp. margarine 2 tbsp. milk 3 cups cornflakes
Break up toffee bars, heat in saucepan with the margarine and milk until melted. Add the cornflakes and stir. Let the mixture stand for 30 mins until it hardens a bit. Drop by Tablespoon onto wax paper. Chill in refrigerator for roughly 1 hour. Enjoy!
Makes 20 cookies
This is a great recipe...and they are really yummy! lol..my kids eat them all the time! they are really easy to make..the longest part is waiting for them to cool!
ROCKY HORROR HALLOWEEN TREATS submitted by KKM
3 c. marshmallows
1/4 c. butter or margarine
2 Tbsp. orange flavored gelatin
8 c. freshly popped popcorn
1/2 c. unsalted dry-roasted peanuts
1/2 c. miniature chocolate chips
In a 5 quart saucepan over medium-low heat, melt marshmallow's and butter, stirring frequently until blended and smooth. Stir in gelatin until blended; remove from heat. Add popcorn and peanuts to marshmallow mixture; stir gently but thoroughly to coat. Stir in chocolate chips. With greased hands shape cooking mixture into 8 (3-inch) popcorn balls.
Decadent Triple Layer Mud Pie submitted by Mo B.
2 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
1 ready made chocolate pie crust (6oz)
3/4 cup chopped pecans, toasted
2 cups cold milk
2 pkg. (4-serving size) chocolate flavored instant pudding & pie filing
1 tub (8 oz) whipped topping, thawed
Pour chocolate and sweetened condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate in crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Spread 1-1/2 cups of the pudding over chocolate in crust. Immediately stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish as desired with nuts and or chocolate curls.
Tom's Rich Fudge
1 cup sugar
1/2 cup Dutch process cocoa powder
1/4 cup unsalted butter
1/3 cup whole milk
1 Tablespoon light corn syrup
1/3 cup chopped pecans [optional]
1 teaspoon vanilla extract
1 3/4 - 2 1/2 cups powdered sugar
Butter a loaf pan, 9x5x3, or 8x8 inch square pan. A square pan will make thinner fudge that is easier to cut while the loaf pan will make thicker, harder to cut fudge.
Combine sugar, cocoa, butter, milk, and corn syrup in a heavy-bottomed 2 quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring frequently. Boil and stir for one minute. Remove from heat and let cool without stirring until the bottom of the pan is lukewarm-- 45 minutes to 1 hour. Make sure you don't forget about it, because once it is totally cold, it becomes too hard to mix the powdered sugar in.
Stir in nuts and vanilla. Start with 1 3/4 cups powdered sugar. Sift the powdered sugar into the pan, stirring to blend. As the dough stiffens, it is easiest to continue mixing using your hands, adding more powdered sugar if necessary, or turning the dough out onto the table and kneading it like bread dough. When the fudge is the consistency of smooth bread dough and there aren't any little bits of powdered sugar to be seen, press it into the greased pan.
Refrigerate until firm, about 1 hour, then cut into 1 inch squares.
For even easier removal of the finished fudge, use a 9 x 13 pan with a tin foil divider. Press the fudge into half of the pan, leaving the other half empty. Press the tin foil up against the edge of the fudge so it doesn't creep over into the empty half of the pan. Chill, then remove the tin foil. This will help make the fudge easier to cut and remove from the pan