Desserts recipe

Mystery Cake
1/2 c shortening
1 1/4 c sugar
2 eggs
1 c milk
2 1/2 c
our
4 t single action baking powder
1/4 t salt
1 t cinnamon
1 t nutmeg
1 T cocoa
1 T boiling water
1. Line 3 eight inch cake pans with waxed paper.
2. Cream shortening. Slowly add sugar and beaten eggs. Mix well.
3. Sift
our with spices, baking powder, and salt. Add alternately with milk.
4. Pour 2/3 of the batter into 2 pans.
5. Mix the cocoa and boiling water and add to the remaining batter. Pour into third cake pan.
6. Bake at 375 degrees for 20 minutes. Remove from pans immediately.
7. When cooled, ice cake with Mocha Icing.
Notes:
Single action baking powder is not sold in stores any more. To make your own, combine 2
parts cream of tarter and 1 part baking soda. If you make this in large quantities, mix well
each time you use it.
Mocha Icing
3 T margarine
3 c confectioners sugar
5 T cocoa
5 T strong co ee
1. Mix dry ingredients and butter.
2. Gradually add co ee until icing reaches correct consistency.
Notes:
Add the co ee slowly! If you get too much, you have to add large quantities of confectioners
sugar to compensate.
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Rice Krispy Treats
3 T margarine
10 oz marshmellows
6 c Rice Krispies
1. Melt margarine in large pan on low heat.
2. Add marshmellows and stir until completely melted.
3. Remove from heat and add Rice Krispies. Mix well.
4. Smoosh into 9 by 13 pan and cool.
Black Forest Cake
1 chocolate cake mix
1 can cherry pie lling
1/2 c cherry brandy or schnapps
2 recipes of Cool Whip Frosting
1. Bake cake mix according to directions in 2 eight or nine inch pans. Cool completely. Cut
each layer in half horizontally to make 4 layers.
2. Drain cherries and save syrup. Use a sieve. Add brandy to syrup. It will be thin.
3. Drizzle syrup over cut side of layers. Allow syrup to seep into cake.
4. Place 1 layer, cut side up, on plate. Spread with frosting.
5. Top with 2nd layer, cut side down. Cover layer with half of the cherries.
6. Top with 3rd layer, cut side up. Spread with frosting. Top with last layer.
7. Frost sides and top of cake with frosting. Garnish with rest of cherries.
8. Refrigerate until served.
Notes:
Do not use unsweetened or unthicked sour cherries or maraschino cherries.
This recipe is from Ruth's Nana Sykes.
Cool-Whip Frosting
1 package instant vanilla pudding
1/4 c powdered sugar
1 c cold milk
8 oz Cool Whip
1. Combine pudding, sugar and milk in small high bowl.
2. Beat on low speed about 1 minute.
3. Fold in Cool Whip.
4. Spread on cooled cake. Refrigerate.
22
Applesauce Fruitcake
1 c butter, at room temperature
2 c sugar
2 eggs
2 t vanilla
2 c pitted dates, chopped coarsely
3 c applesauce
2 c walnuts, chopped coarsely
2 c mixed candied fruit, chopped coarsely
1/2 t salt
1 t ground cinnamon
1/2 t ground cloves
1 T baking soda
4 c all-purpose
our
1. Cream butter and sugar. Beat in eggs, one at a time, along with vanilla. Add remaining
ingredients and blend until all is incorporated.
2. Divide batter among 3 greased loaf pans, approximately 8x4x3 inches each.
3. Bake in a preheated 350 degree oven for 1 hours 15 minutes, or until a toothpick inserted in
the center comes out clean.
4. Remove to a cooling rack. When cool enough to handle, remove loaves from pans and cool
completely on rack.
5. Wrap in plastic wrap and keep in refrigerator.
Notes:
You can also make fruitcake cupcakes. Use mu n liners and shorten the baking time to
approximately 1/2 hour.
Before this recipe, I had never enjoyed fruitcake. The applesauce makes is a much lighter
dessert.
This recipe comes from The Frugal Gourmet Celebrates Christmas by Je Smith.
Chocolate Pretzel Rings
1 bag mini or ring pretzels
1 bag M&Ms
2 bags Hershey's Kisses
1. Place pretzels on cookie tray.
2. Place Hershey's Kiss on top of each pretzel.
3. Bake for 2 to 3 minutes at 275 degrees to soften kisses.
4. Push M&M onto each kiss.
5. Re gerate 5 to 10 minutes.
Notes:
Ring pretzels work the best but are harder to nd.
23
Tunnel of Fudge Cake
1 3/4 c sugar
1 3/4 c margarine
6 eggs
2 c powdered sugar
2 1/4 c
our
3/4 c cocoa
1. Heat oven to 350 degrees.
2. Grease 12 inch Bundt pan or 10 inch tube pan.
3. In a large bowl, combine sugar and margarine. Beat until light and
u y.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add powdered sugar.
6. Stir in
our and cocoa.
7. Spoon batter into pan and spread evenly.
8. Bake at 350 degrees for 45 minutes.
9. Cool upright in pan for 1 hour then remove and cool completely.
Notes:
Accurate oven temperature and baking time are essential.
Since this cake has a soft lling, an ordinary \doneness" test does not work.
Nut lovers can add 2 c chopped walnuts and increase baking time to 60 minutes (this was the
original recipe).
No-bake Cookies (Mush)
2 T butter
2 T cocoa
1 T milk
1/2 c sugar
1 t vanilla
4 T peanut butter
3/4 c oatmeal
1. Bring butter, cocoa, milk and sugar to a boil.
2. Boil for 1 minute, stirring constantly.
3. Remove from heat and add vanilla and peanut butter. Stir until smooth.
4. Add oatmeal.
5. Drop spoonfuls onto wax paper or eat from a bowl with a fork.
Notes:
The amount of oatmeal varies by taste.
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Hershey's Kiss Peanut Blossoms
1/2 c shortening
3/4 c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 T milk
1 t vanilla extract
1 1/2 c
our
1 t baking soda
1/2 t salt
1 package Hershey's Kisses
1. In a large bowl, beat shortening and peanut butter until well blended.
2. Add both sugar and brown sugar. Beat until light and
u y.
3. Add egg, milk and vanilla; beat well.
4. Stir together dry ingredients then slowly add to peanut butter mixture.
5. Form one inch balls and roll each in sugar. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes at 375 degrees.
7. Immediately place Hershey's Kiss on top of each cookie.
Notes:
Be careful, these cookies slide o the tray!
Chocolate Zucchini Cake
1/2 c margarine
1/2 c vegetable oil
1 3/4 c sugar
2 eggs
1 t vanilla
1/2 c sour milk
2 1/2 c
our
4 T cocoa
1 c chocolate chips
1 t baking soda
1/2 t cinnamon
2 c nely chopped zucchini
1/2 t baking powder
1. Cream margarine, oil and sugar.
2. Add eggs, vanilla, and sour milk. Beat well.
3. Mix together all dry ingredients and add to creamed mixture. Beat well.
4. Stir in zucchini and chocolate chips.
5. Pour into greased 13 by 9 pan.
6. Bake for 45 minutes at 350 degrees.
25
Chinese Almond Cookies
3 c
our
1 c shortening
1 t baking powder
1 c sugar
1 egg
2 t almond extract
1. Cut shortening into dry ingredients.
2. Add beaten egg and almond extract.
3. Mix and knead with hands until soft.
4. Form into small balls and slightly
atten with glass.
5. Bake 10 to 15 minutes at 350 degrees.
Outrageous Chocolate Chip Cookies
1/2 c sugar
1/3 c brown sugar
1/2 c margarine
1/2 peanut butter
1/2 t vanilla extract
1 egg
1 c
our
1/2 c oatmeal
1 t baking soda
1/4 t salt
1 c chocolate chips
1. Combine all ingredients and mix well.
2. Drop by tablespoons onto lightly greased cookie sheet.
3. Bake 10 to 12 minutes at 350 degrees.
Peanut Butter Cookies
1/2 c shortening
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 1/4 c
our
1/2 t baking powder
3/4 t baking soda
1/4 t salt
1. Combine shortening, peanut butter, sugar and brown sugar in a large bowl. Mix well.
2. Mix in
our, baking powder, baking soda and salt.
3. Make 1 inch balls, and place 3 inches apart on a greased cookie sheet.
4. Dip a fork in
our and cross each ball both ways.
5. Bake for 5 to 8 minutes at 375 degrees.
26
The Great Pumpkin Dessert
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c sugar
4 t pumpkin pie spice
1 package yellow cake mix
3/4 c butter or margarine, melted
1 1/2 c chopped walnuts
Vanilla ice cream or whipped cream
1. In a mixing bowl, combine the rst ve ingredients.
2. Transfer to a greased 13 by 9 inch baking pan.
3. Sprinkle with dry cake mix and drizzle with butter.
4. Top with walnuts.
5. Bake at 350 degress for 1 hour or until a knife inserted near the center comes out clean.
6. Serve warm or cold with ice cream or whipped cream on top.
Notes:
You can make your own pumpkin pie spice with the following ingredients: 2 t cinnamon, 1 t
nutmeg, 1/2 t ginger, and 1/2 t ground cloves.
Monster Cookies
3 eggs
1/2 lb brown sugar
1 c sugar
1 t vanilla
1 t karo
2 t baking soda
1/4 lb butter
1 1/2 c peanut butter
4 1/2 c oatmeal
1/4 lb chocolate chips
1/4 lb M&Ms
1. Mix all ingredients together.
2. Drop spoon-fulls of batter onto greased cookie sheets.
3. Bake 10 to 12 minutes at 350 degrees.
Notes:
Andy Miner has an incredible analysis of the nutritional content of these cookies.
(http://www.cs.iastate.edu/ asminer/Nonserious/Monster/index.html).
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Chocolate Chip Cookies
2 sticks margarine
3/4 c sugar
3/4 c brown sugar
1 t vanilla
1 t water
2 eggs
2 1/4 c
our
1 t baking soda
1 t salt
1 bag chocolate chips
1. Mix together margarine, sugar, brown sugar, vanilla, and water.
2. Add eggs and mix well.
3. Stir together dry ingredients and add to batter. Mix well.
4. By hand, stir in chocolate chips.
5. Drop onto greased cookie sheets.
6. Bake for 12 minutes at 350 degrees.
Chocolate Crinkles
1/4 c butter
4 (1 oz) squares unsweetened chocolate
2 c all-purpose
our
2 c white sugar
2 t baking powder
1/2 t salt
3 eggs
1/3 c confectioner's sugar for decoration
1. Melt butter and chocolate either in microwave or over low heat on the stove. See chocolate
for speci c melting instructions. Allow to cool slightly.
2. Stir in remaining ingredients, except powdered sugar.
3. You may chill the dough, but it is not necessary.
4. Preheat oven to 325 degrees.
5. Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart
on an ungreased cookie sheet. Bake for 17 minutes or until edges are set. Remove from cookie
sheet and cool on rack.
Notes:
These cookies must be stored in an airtight container. If you leave them out, they become
rock solid. They get stale relatively quickly, so plan to eat them soon after you make them,
which should not be a problem if you have chocolate lovers around :)
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Apee Cakes
1 c dark brown sugar
1 t baking powder
3 c
our
1/2 t baking soda
1/2 c shortening
1 egg
1/2 c milk
1. Place all dry ingredients in a large bowl and mix by hand until well blended. Mix in egg and
milk.
2. Place batter into greased mu n pan or mu n-top pan. The top of the mu n is the best
part, so I recommend the latter.
3. Bake at 350 for 10 to 15 minutes, depending on desired level of doneness.
4. Serve hot or cold. They are excellent dunked in hot tea.
Notes:
This is a family recipe, passed on from my grandmother to my mother to me. Ben says they
taste like cardboard, but they are one of my favorite tea-time snacks.
Paul Bunyan Cookies
1 1/2 c butter/margarine
1 1/2 c sugar
2 eggs
4 c sifted
our
3 t baking powder
1 T vanilla
2 T milk
1. Cream together margarine, sugar, eggs, and vanilla until light and
u y. Stir in milk. Sift
together
our and baking powder. Stir into creamed mixutre, blending well. Divide dough
into 3 sections. Use food coloring to dye one section green and the other red. Chill one hour
or more.
2. On
oured surface, roll dough 1/4 inch thick. Cut cookie with a large circle. It is best to use
the lid of a raisin container or some other lid of similar size. Use a shaped cookie cutter to
cut out a whole in the middle of the circular dough. Then, place a colored cookie of the same
pattern into the whole in the middle and vice versa. Since they're made with Paul Bunyan
in mind, these cookies are supposed to be very large, about 3 or 4 inches in diameter.
3. Bake cookies on ungreased cookie sheets for 10 minutes or until light brown at 375 degrees.
Notes:
These are a Bauer family Christmas tradition. They're colorful and lots of fun for kids.
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Peanut Butter Oatmeal Criss-Cross Cookies
1 1/2 c shortening
1 c sugar
1 1/2 c brown sugar
3 eggs
1 1/3 c peanut butter
3 1/2 c
our
2 t baking soda
2 c oatmeal
1. Beat shortening and both sugars together until creamy.
2. Add eggs one at a time, beating well after each addition.
3. Blend in peanut butter.
4. Sift
our and baking soda and add to creamed mixture.
5. Stir in oatmeal.
6. Form into 1 inch balls on ungreased cookie sheets. Criss-cross with fork.
7. Bake 12 to 15 minutes at 350 degrees.
Pistachio Marble Cake
1 white cake mix
1 package instant pistachio pudding
4 eggs
1/2 c water
1/2 c orange juice
1/2 c oil
3/4 c chocolate syrup
1. Grease a 10 inch tube pan.
2. Mix all ingredients except syrup.
3. Put 2/3 of batter into pan.
4. Add syrup to remaining batter and mix well.
5. Add batter to pan.
6. Using two knives, criss-cross batter to create marbled look.
7. Bake for 50 to 60 minutes at 350 degrees.
8. Cool in the pan for 10 minutes.
Notes:
Creating a good marble is a di cult art!
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Snickerdoodle Cookies
1 c butter
1 1/2 c sugar
2 eggs
2 2/3 c
our
2 t cream of tartar
1 t baking soda
2 t sugar
2 t cinnamon
1. Mix together cinnamon and sugar in shallow bowl.
2. Mix butter, sugar and eggs.
3. Add
our, cream of tartar and baking soda.
4. Form 1 inch balls and roll in cinnamon and sugar mixture
5. Press
at with fork onto ungreased cookie sheet.
6. Bake 8 to 10 minutes at 350 degrees.