Let them eat cake! post I

Poppy Seed Cake with Lemon Glaze
Let the bold lemon glaze soak into the poppy seed-flecked interior of this cake before you slice it -- the unbeatable flavor will be well worth the wait. Bake it for Mother's Day or Sunday brunch.

Prep: 60 minutes Bake: 40 minutes Cool: 2 hours Stand: 2 hours
Ingredients
3/4 cup butter
4 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
1/4 cup poppy seeds (about 1 oz.)
1 8-oz. carton dairy sour cream
1 recipe Lemon Glaze
Directions
1. Let butter and eggs stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour 10-inch fluted tube pan; set aside.
2. In medium bowl combine flour, baking soda, and salt; set aside. In large mixing bowl beat butter on medium 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low after each addition just until combined. Spread evenly in prepared pan.
3. Bake 40-45 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Glaze. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over cake. Serve immediately or cover and refrigerate. Makes 16 servings.
4. Lemon Glaze: In small saucepan heat 1/4 cup sugar, 1/4 cup lemon juice, and 2 Tbsp. butter over medium-low heat until butter is melted and sugar is dissolved. Makes 16 servings.

Hot Milk Sponge Cake with Tropical Topper
Citrusy syrup and colorful tropical fruit put a sassy spin on classic sponge cake. This versatile recipe is also ideal for shortcakes, snack cakes, and trifles.

Prep: 60 minutes Bake: 20 minutes
Ingredients
2 eggs
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1/2 cup milk
2 Tbsp. butter
1 recipe Lime Syrup with Tropicla Fruit
Directions
Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease one 9 x 2-inch round cake pan (batter will overflow a shallower pan); set aside.
In small bowl stir together four and baking powder; set aside. In large bowl beat eggs on high about 4 minutes, until slightly thickened. Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened. Add flour mixture; beat on low to medium just until combined.
In small saucepan over low heat stir milk and butter until butter is melted; add to batter, beat to combine. Pour batter in pan. Bake 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack . To serve, cut cake in wedges; top with Lime Syrup with Tropical Fruit. Serve immediately. To store, cover and refrigerate untopped cake. Makes 9 servings.
Lime Syrup with Tropical Fruit: Shred 2 tsp. lime peel; set aside. In pan 1/4 cup each lime juice and water with 1/2 cup sugar; cook and stir to dissolve sugar. Increase heat; boil gently, uncovered, 3 minutes (don't stir). Cool 5 minutes. Stir in peel and 4 cups fruit (mango, papaya, and carambola/star fruit).

Let them eat cake! post II

Banana Split Cake
It's like the ultimate strawberry, chocolate, and banana sundae -- only better. Love chocolate? Drizzle it with store-bought chocolate sauce before serving.

Prep: 1 hr. 10 minutes Bake: 30 minutes

Ingredients
3/4 cup butter
3 eggs
1 cup sugar
1 small ripe banana, mashed (1/3 cup)
1/3 cup dairy sour cream
1/3 cup milk
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup strawberry jam
2 drops red food coloring (optional)
2 1-oz. squares semisweet chocolate, melted and cooled
3/4 to 1 cup strawberry jam or preserves
Strawberry Ice Cream (optional)
Directions
Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.
In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.
In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.
Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

Caramel-Frosted Hummingbird Cake
Sweet potatoes, bananas, and pineapple make this cake ultra-moist -- you'll want a second slice!

Prep: 65 minutes Bake: 30 minutes Cool: 2 hours Stand: 2 hours

Ingredients
3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas (5 medium)
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
1 8-oz. can crushed pineapple (juice pack), drained
1 recipe Caramel Butter Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
3. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.
5. Caramel Butter Frosting: In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools. Makes 4 cups.

Buttery Yellow Citrus Cake
Tart lemon, lime, and orange put a fresh spin on moist yellow cake -- and creates a light and elegant dessert worthy of a special occasion.

Prep: 1 hr. 15 minutes Bake: 20 minutes Cool: 10 minutes Stand: 10 minutes

Ingredients
3/4 cup butter
6 egg yolks or 3 whole eggs
2-2/3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1-2/3 cups sugar
1 cup milk
2 tsp. finely shredded lemon or lime peel
1 tsp. finely shredded orange peel
2 Tbsp. lemon or lime juice
2 Tbsp. orange juice
1 recipe Lemony Whipped Cream Frosting
Directions
1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.
2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.
3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.
4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.
5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.

Date and Spice Cake
Flavorful spices, boosted by molasses, make this cake unforgettable -- and the perfect cold-weather comfort dessert.

Prep: 45 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
3 eggs
2/3 cup butter
1 8-oz. pkg. chopped pitted dates
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. each ground cinnamon, nutmeg, allspice, and cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1-1/4 cups half-and-half or light cream
1/4 cup molasses
1 recipe Sour Cream Frosting

Vanilla ice cream (optional)
Ground cinnamon or ground nutmeg
Directions
1. Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.
2. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.
3. In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.
4. Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.
5. Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.
6. Sour Cream Frosting: Beat together one 8-oz. carton dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 tsp. almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.

Chocolate-Espresso Chiffon Cake
This cake is lighter and airier than many thanks to beaten egg whites. Add a dollop of espresso cream before serving.

Prep: 65 minutes Bake: 60 minutes
Ingredients
8 eggs
4 tsp. espresso powder or instant coffee crystals
3/4 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp. baking powde
1 tsp. salt
1/2 cup cooking oil
1 tsp. vanilla
3 oz. bittersweet chocolate, grated
1/2 tsp. cream of tartar
1 recipe Espresso Whipped Cream
Directions
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
5. Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.

Let them eat cake! post III

Ginger Carrot Cake
Freshly grated ginger adds a delightful twist to this beloved American classic -- and it's delicious in any season.
Prep: 1 hr. Bake: 30 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs, lightly beaten
2 cups all-purpose flour
1-3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 cups finely shredded carrots
2/3 cup cooking oil
1/4 cup orange juice
2 tsp. grated fresh ginger or 3/4 tsp. ground ginger
1 cup walnuts, toasted and finely chopped (optional)
1 recipe Double-Cream Cheese Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.
2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.
3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.
4. Double-Cream Cheese Frosting: In large bowl beat together on low speed one 8-oz. pkg. cream cheese, softened; 2 Tbsp. whipping cream; and 1/4 tsp. salt until fluffy. Gradually beat in 5 to 5-1/2 cups powdered sugar. Makes 2-1/2 cups.



Buttermilk White Cake with Coconut
This delicate, tender cake enveloped in fluffy frosting and coconut makes a beautiful dessert for christenings and weddings.
Prep: 1 hr. 15 minutes Bake: 25 minutes
Cool: 10 minutes Stand: 10 minutes
4 egg whites
2 cups all-purpose flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk*
1/2 cup shortening
2 tsp. vanilla
1 recipe Buttercream Frosting
2 cups coconut chips or flaked coconut
Directions
1. Let egg whites stand at room temperature 30 minutes. preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.
2. In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)
3. Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.
4. Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings. 5. Buttercream Frosting: In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla. Gradually beat in enough additional powdered sugar (3-1/4-3-3/4 cups) to make of spreading consistency. 6. *Sour Milk: Pour 1 Tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup. Let stand 5 minutes.


Chocolate Sour Cream Cake
Sturdy, dense, and loaded with chocolate, this is the cake that chocolaholics dream of -- and it travels beautifully, making it the ideal potluck dessert.
Prep: 45 minutes Bake: 25 minutes
Ingredients
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1-1/4 cups sugar
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
1 8-oz. carton dairy sour cream
1 cup milk
1 recipe Fudgy Frosting (below)
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.
5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.



Red Velvet Cake
A little cocoa and red food coloring turn classic white cake into a red-hot dessert; buttercream frosting adds an extra layer of decadence.
Prep: 1 hr. 15 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoapowder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
1 recipe Buttercream Frosting
Directions
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.


Pecan-Laced German Chocolate Cake
Chocolate is the star in this moist cake, but coffee is the key ingredient -- it deepens the flavor of the chocolate.
Prep: 40 minutes Bake: 25 minutes Cool: 10 minutes Stand: 10 minutes
Ingredients
4 eggs
3/4 cup butter
1-3/4 cups all-purpose flour
3/4 cup pecans, toasted and ground
1 tsp. baking soda
1/4 tsp. baking powder
2 cups sugar
1 4-oz. pkg. sweet baking chocolate, chopped, melted and cooled
1 cup buttermilk
1/2 cup strong coffee or water
1 recipe Coconut-Pecan Frosting
Directions
1. Separate eggs. Let eggs and butter stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of three 9-inch round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside.
2. In large mixing bowl beat egg whites until stiff peaks form; set aside. In medium bowl stir together flour, pecans, baking soda, baking powder, and 1/4 tsp. salt. In 4-quart bowl beat butter on medium-high 30 seconds. Gradually add sugar; beat until light and fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low.
3. In bowl combine buttermilk and coffee. Alternately add with flour mixture to butter mixture; beat well after each. With spatula fold in egg whites. Spread batter in pans.
4. Bake 25 minutes or until pick inserted near centers comes out clean. Cool in pans 10 minutes. Remove; peel off paper. Cool on wire racks.
5. Prepare Coconut-Pecan Frosting. Spread 1 cup on rounded tops of two layers. Add third layer, flat side down; spread with remaining frosting. Makes 16 servings.
6. Coconut-Pecan Frosting: In saucepan slightly beat 2 eggs. Stir in 1-1/3 cups half-and-half, 1-1/3 cups sugar, and 1/2 cup butter. Cook and stir over medium heat 10 minutes, until slightly thickened and bubbly. Remove from heat; stir in 7-oz. pkg. (2-2/3 cups) coconut and 1 cup chopped toasted pecans. Cover and cool. Makes 3-1/2 cups.

Mouth Watering Desserts, Cookies, Cakes and Pies!

Mouth Watering Chocolate Chip Cookies
From Beau Tippetts

2./3 c. butter flavored shortening
1 c. sugar
1 large egg
3 c. flour
½ tsp salt
2/3 c. margarine
1 c. brown sugar
2 tsp vanilla
1 tsp baking soda
1 ½ c. semi sweet chocolate chips

Preheat oven to 375. Mix shortening, margarine, brown sugar, granulated sugar, eggs and vanilla extract. Blend in flour, soda, salt, and chocolate chips. Drop by spoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 minutes or until turning slightly brown. Cookies should not appear quite done. Makes about 4 dozen cookies.

Ganoche Torte with light Carmel Sauce
From Shalae Tippetts
(This recipe is amazing! It’s very rich.)

2 c. pecans finely chopped, pluse ½ c. peacans coarsely chopped and toasted
2 1/3 c. sugar, divided
½ lb of butter
4 TBS butter melted
1 large egg yolk
2 cups heavy cream, heated and divided
10 oz. semi sweet chocolate morsels melted

Prehead oven to 325 degrees. Combine 2 cups of finely chopped pecans. 1/3 c. of the sugar and the 4 TBS of melted butter in a small bowl; press into pie plate. Bake 15 minutes. Beat the egg yolk and 1 c. of hot cream at med speed until smooth; stir in the melted chocolate. Pour the chocolate mixture into the prepared crust. Topp with the ½ c. toasted pecans. Chill

Carmel Sauce.

Cook the remaining 2 c. of sugar and 2 sticks of butter in a small saucepan over medium heat, stirring often, until caramel colored. Remove from heat and, standing back to avoid possible splatters, stir in the remaining cup of hot heavy cream. Serve over slices of the torte.

Cream Puffs
From Shalae Tippetts

½ c. margarine
1 c. boiling water
1 c. flour
¼ tsp salt
4 eggs

Melt butter in 1 c. boiling water. Add flour and salt. Stir vigoursly. Cook until mixture forms a ball. Cool slightly. Add eggs in one at a time and beat into mixture. Drop by spoonfuls on to a cookie sheet. Bake at 400 for 30 minutes.

Reece’s Peanut Butter Cups
From Beau Tippetts

Combine together and stir (Do not use electric mixer)

¼ c. Peanut Butter ( smooth or crunch)
¼ c. Butter or margarine (softened)
1 c. powdered Sugar (sifted)
¼ tsp Vanilla

Mix well. No powdered sugar should show. Work with hands, if necessary. Form into balls. Press into paper cups. Melt: 1 package Chocolate Chips Spoon: over peanut butter mixture in the paper cups. Let set up in fridge or on counter.

Strawberry Dessert
From Shalae Tippetts
(This is popular at Beau’s family gatherings, it never lasts long.)

2 c. flour
1 c. butter or margarine
½ c brown sugar
½ c nuts (opt)

Mix like pie dough. Bake in a dripper pan at 375 for 15 minutes. Do not over brown. Cool and crumble. Place ½ or ¾ in bottom of cake pan. Whip 2 pkgs of Dream Whip.

Add: 1 c. pwd sugar
1 tsp vanilla,

Spread on top of crumbs.
Cook 1 pkg of Strawberry Danish Dessert in 1 ½ cups water. Add 1 pkg. frozen strawberries and 1 tsp lemon juice. Carefully spoon it on cream cheese mixture. Cover with remaining crumbs. Chill and serve.

Apple Pie Filling

4 ½ . sugar
1 c. corn starch
2 tsp cinnamon
¼ tsp nutmeg
3 T lemon juice
1 tsp. salt
11 c. water
Apples

Cook till thick & boiling. Pour over apples in jars. 1 qt = 9 inch pan.
Hot water bath for 40 minutes

Fast Pumpkin Cookies

1 small can pumpkin
1 spice cake mix
1 c. chocolate chips

Mix all the ingredients together and drop by spoonfuls onto the pan
Bake at 350 for 10 minutes. These are really dense moist cookies, test to make sure they are cooked all the way through.

Peachy Cream Dessert
1 c. margarine
2 c. flour
3 tsp baking pd.
1 tsp salt
1 c. chopped pecans

Mix together and press into the bottom of a 9 x 13 pan like a pie crust.

8 oz. cream cheese
2 c. pwd sugar

Beat and add 8 oz cool whip – spread over crust.
Layer on top 6 peaches with 14 oz. glaze. Layer and cool.


Pumpkin Cookies
From Shalae Tippetts

2 c. sugar
2 c. shortening
2 c. pumpkin
2 tsp baking pwd
1 tsp soda
1 tsp salt
2 tsp cinnamon
2 eggs
2 tsp vanilla
4 c. flour
1 tsp nutmeg
½ tsp allspice
1 c raisins
1 c. chocolate chips

Mix together. Bake 350 8-12 min

Davey Desserts

Chocolate Peanut butter cheesecake bars
Traven Davey
2 1/2 c graham cracker crumbs
3/4 c butter, melted
3/4 c sugar
1 2/3 c milk chocolate & peanut butter swirled chips
2 pkgs (8oz) cream cheese, softened
1/4 c flour
1 TBS vanilla
4 lg eggs
Preheat to 325. Combine crumbs, butter and 1/4 c sugar in bowl. Remove1 c mixture ans reserve for topping. Press remaining mixture onto bottomof ungreased 13x9 pan. Sprinkle 3/4 c chips over crust. Beat creamcheese, remaining sugar, flour and vanilla in bowl until smooth. Addeggs, one at a time, beating until smooth. Pour over crust and chips inpan. Sprinkle with reserved crumb topping and remaining chips. Bake25-30 min. Cool completely and refrigerate until firm. Cut into bars.

Floating Fruit Parfaits
Hunter Davey
1/2 c sliced strawberries
3/4 c boiling water1 pkg (4 serv) any flavored jello
1/2 c cold water
3/4 c ice cubes
1 c plus 6 TBS cool whip
Divide fruit among 6 parfait glasses. Stir boiling water into jellountil dissolved. Stir in cold water adn ice cubes until ice melts. Pour3/4 c jello over strawberries in glasses. Refrigerate 20 min. until setbut not firm. Stir 1 c whipped topping into remaining jello with whiskuntol smooth. Spoon over jello in glasses. Refrigerate 1 hour. Garnishwith remaining cool whip.

Walnut Carrot Cake
Annika Davey
1 c butter, softened
1 2/3 c sugar
4 eggs
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 c flour
1 pkg (3.4oz) instant lemon pudding
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c (8oz) plain yogurt
2 1/2 c grated carrots
3/4 c chopped walnuts
1 can (16oz) cream cheese frosting
Cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla and lemon peel. Combine flour, pudding,baking powder, baking soda, cinnamon and salt; add to creamed mixturealternatley with yogurt. Stir in carrots and nuts. Transfer to agreased and floured fluted tube pan. Bake 350 for 50-55 min. or untiltoothpick comes clean. Cool for 10 min. before removing from pan to awire rack. Cool completely before frosting. Store in fridge.

Cranberry Ginger Drop Cookies
Kyah Davey
3/4 c sugar
1/2 c brown sugar
1/2 c butter, softened
1/3 c milk
1 lg egg
2 c flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1 1/2 c fresh or frozen cranberrries, chopped
1/2 c chopped pecans
1/4 c finely chopped crystallized ginger
GLAZE
1 1/2 c powdered sugar
1-2 TBS milk
Heat oven to 375. Lightly grease cookie sheets. Combine sugar, brownsguar and butter in bowl, beat on md speed until well mixed. Add milkand egg and beat until smooth. Add flour, baking powder, ground gingerand baking soda; beat on low until well mixed. Gentley stir incranberries, pecans and crystallized ginger. Drop dough by rounded tsp 2in. apart. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Make glaze todesired consistency and spread or drizzle over cooled cookies.

Molten Chocolate Pudding Cake

Molten Chocolate Pudding Cake

Kirsten Ellsworth

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 24 servings,
Calories per serving: 260

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (12 oz.) Semi-Sweet Chocolate Chunks, divided
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
1/3 cup Italian Cappuccino
1/4 tsp. ground cinnamon

PREHEAT oven to 350°F. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9-inch baking dish or shallow casserole dish; set aside.
POUR milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 min. or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
BAKE 1 hour or until cake appears baked in the center. Cool slightly.

Mexican Fruit Cake

Mexican Fruit Cake
Marilyn Fielding
2 eggs
2 tsp. soda
2 cups sugar
2 cups flour
1 (20 oz.) can crushed
1 cup nuts, chopped
pineapple & juice

Mix all together. Grease and flour a 9x13 cake pan. Bake at 350 degrees for 45 minutes.

Frosting:
1 cube butter
1 (8 oz) cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla
This cake gets better 2 to 3 days after baking.

Our Favorite Desserts

Desserts

Plain Cake: A recipe from my Grandma Hanny

Margaret Fielding

My family loves this cake as a base for all sorts of things including trifle, strawberry shortcake, Boston cream pie (see recipe below), etc.

1/2 cup butter

2 eggs – beaten

2 cups flour

1 cup sugar

1/2 tsp. salt

1 cup milk

Flavoring

3 tsps. baking powder

Cream butter and sugar very well. Add the beaten eggs. Sift flour, baking powder, and salt together. Add dry mixture alternately with milk. Add flavoring last of all. (I usually use 1 tsp. vanilla and 1/2 tsp. rum flavoring.) Bake in 2 round pans or 1 oblong cake pan at 400 degrees F for 20 minutes.

Boston Cream Pie

Margaret Fielding

One of our family’s favorites

2 baked & cooled round layers of Plain Cake (see recipe above)

Jell-O French Vanilla Pudding or Cheesecake Pudding that has been made, refrigerated, and set-up

Chocolate Glaze

Place one layer of the Plain Cake on a cake plate (pedestal plate is preferred). Spread the French vanilla pudding over this layer but not down on the sides. Place the other cake layer on top of the pudding. Spread Chocolate Glaze on the top layer and let some of the glaze drizzle down on the sides of the cake. Refrigerate until ready to serve.

Grandmas Peach Cobbler
Marilyn Fielding
1 can or 1 qt sliced peaches
1 yellow cake mix
1/2 c melted butter
A greased 9x13 pan. Put peaches and juice into pan , Dry cake mix on top. Drizzle butter over top. Bake 350 for about 30 min.

Caramel corn
Sheree Baird
Very Good! Serves 12-14
2 2/3 c brown sugar
1 c white karo syrup
1 c butter
Mix the above together over medium heat. Boil to soft ball stage (about 7-10 min) Remove from heat and add 1 can eagle brand milkMix and stir over 1 large bowl of popped corn.

Fudge
Sheree Baird
Very Good!
In a big saucepan:
2 ½ c marshmallows
4 c sugar
1 can evaporated milk
Bring to boil for 7 min, always stirringTake off heat and add:
2 big Hershey’s bars
3c milk chocolate chips
2cubes butter
Beat with a hand mixer until smooth then add frozen marshmallows. Fills a sheet cakepan

Special Chocolate Truffles
Mindy Butler
I got this recipe out of a magazine and it’s amazing! yummy and low cal and low fat!
1 cup graham-cracker crumbs
2 tbsp frozen concentrated apple juice1 tsp vanilla extract
1 tbsp cocoa powder1 tsp cinnamon (or nutmeg)
2 tsp honey
Place crumbs in a blender or a food processor. Slowly add juice and 1/2 tsp vanilla until mixture forms a thick paste. Combine carob with cinnamon and spread in a shallow dish or pie plate. Divide and shape graham-cracker paste into 1-tbsp balls, then roll balls in powder and set aside to dry. Combine remaining powder mixture with additional carob powder to make 1 tbsp. Add honey and remaining 1/2 tsp vanilla and mix well. Drizzle over truffles and serve. Makes about 20 truffles. Nutritional analysis per truffle: 28 calories, 1 g fat (0 g saturated), 5 g carbs, 0 g fiber, 1 g protein

Hershey kiss peanut blossoms
Courtney Delgado
½ c shortening
¾ c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 tbs milk
1tsp vanilla
1 ½ c flour
1 ¾ c Hershey kisses
1 tsp baking soda
½ salt
Additional sugar
Heat oven to 375. Beat shortening and peanut butter in large bowl until well blended. Add both sugars and beat until light and fluffy. Add egg, milk and vanilla, beat well. Combine flour, baking soda, and salt, gradually add to peanut butter mixture beating well until blended. Shape into 1 inch balls. Roll in additional granulated sugar and place on greased cookie sheets. Bake 8-10 minutes until lightly browned, and immediately place a kiss on top of each cookie pressing down lightly (Will cause cracking). Remove from cookie sheet to wire rack and cool completely.

Peanut Butter Chewies
Kristin Fielding
Here is one of my favorite treats.
6 cups corn flakes
1 cup corn syrup
1 cup sugar
1 cup peanut butter
optional: peanuts, coconut, chocolate chips
Bring sugar and corn syrup to a boil. Remove from heat and add peanut butter. Pour over corn flakes, peanuts, and coconut. Spread into a 9 x 13 pan and sprinkle on chocolate chips. Enjoy!

Macaroon Dessert
Mandy Best
1pkg macaroon cookies, smashed, mix with 16 oz cool whip. Put ½ in casserole pan then spread with ½ gallon raspberry sherbet. Top with remaining cookie cool whip mix.

Doughnuts
Melissa Monson
1 pkg. active yeast
1/4 tsp. cinnamon
1 c warm milk
1/4 tsp. nutmeg
1/2 c sugar
2 eggs
1 1/2 tsp.
salt
4 c flour
Roll out and cut with 3 1/2” cutter. Boil in oil

Carmel Pull-Aparts
Melissa Monson
1 pkg. refrigerator biscuits
1/4 c butter
1/3 c brown sugar
1/4 c nuts (opt.)
Pre-heat oven to 425. Cut biscuits in quarters. Melt the butter and brown sugar in the bottom of an 8” pan in the oven. Place biscuits on top of melted mixture. Bake for 12 min. Flip upside down and serve hot w/ice cream.

Danish Dessert
Melissa Monson
1 c sugar mixed with 4 Tbsp. cornstarch
Add:1 pkg. Koolaid (strawberry, raspberry, or fruit punch) and 2 c water.
Cook until thick, add fruit when warm or when cooled off. Serve over: Angel Food Cake, white cake, or Cheesecake.

Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
Mindy Butler
"The most famous dessert in New York is served at Serendipity 3, nestled in the heart of the Upper East Side. Frrrozen Hot Chocolate is a, icy-chocolate confection served in an enormous fishbowl-shaped goblet, garnished with a mound of fresh whipped cream and shaved chocolate, and accompanied by a mixing spoon and two straws. Here’s what the owners had to say about it… “It's famous, it's infamous, and it’s notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolaty goodness. For years, fans begged, pleaded, and offered firstborn sons for the recipe, but we guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula — not even to the First Lady herself! But now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. The recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy!”
Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups iceWhipped cream
Chocolate shavings
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!


Fresh Strawberry Cream Pie
Sheree Baird
2 ¼ to 3 cups sliced strawberries
2/3 cup sugar 1 tsp lemon juice
Dash of salt
1 pkg gelatin
½ cup water
1 cup whipped cream
Dissolve gelatin into water, fold strawberries into whipped creampur into pie shell and let sit overnight.

Cinnamon Jumbles
Margaret Fielding
One of my family’s favorite cookies. I always double or triple this recipe.
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 tsp. vanilla (I double this.)
2 cups flour
1/2 tsp. salt
1/2 tsp. soda
Cream shortening, sugar, & egg until fluffy. Add buttermilk. Stir in flour, salt, and soda. Drop spoonfuls 2 inches apart on lightly greased cookie sheet. Sprinkle tops with a mixture of 2 Tbsp. sugar and 1/2 tsp. cinnamon. Bake at 375 degrees for 8 – 10 minutes until lightly browned.

Fresh Peach Pie
Margaret Fielding
2 cups boiling water
1 1/2 cups cold water
2 1/3 cups sugar
3/4 cup corn starch
1/8 tsp salt
3 ounce package orange Jello
1/4 cup lemon juice enough peach slices for 3 pies
3 pre-baked shells whipped cream
Mix cold water, sugar, corn starch, and salt together into a paste & add to boiling water:
Bring to boil & boil for 3 minutes. Add package of orange Jello & boil 1 minute. Remove from heat & add lemon juice. Cool in fridge. Beat cooled mixture well, then add enough peach slices for 3 pies. Pour into 3 pre-baked shells. Refrigerate until pies set up. To serve: top with whipped cream.

FROZEN YOGURT PIE
Sheryl Koon
2 C heavy cream ¼ c sugar
2 (8oz) yogurt 1 baked crumb crust
Whip cream and sugar. Fold in yogurt. Spoon into Crust. Freeze until firm, abt 4 hrs. Remove 30 min before eating.

Chocolate Walnut Squares
Annika Davey
1 c butter, softened
2 c sugar
4 eggs, lightly beaten
1 TBS vanilla
2 c flour
1/2 tsp salt
2 c chopped walnuts
2 squares (1 oz. each) unsweetened chocolate, melted
Frosting:
5 TBS flour
1 c milk
1 c butter, softened
1c powdered sugar
2 tsp vanilla
Cream butter and sugar together. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of the batter into a greased 13x9x2 pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 for 30-35 min. or until cake tests done. Cool completely. For frosting, mix flour and milk in a saucepan. Cook and stir over med. heat until a thick paste forms, about 10 min. Cool completely. Cream cutter and powdered sugar in a bowl. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 min. Frost the cake and refrigerate.

Janeen’s Chocolate Fondue
Liz Fielding
2 cups semi-sweet chocolate chips
1 cube butter
1 tsp vanilla
2 cups powdered sugar
1 ½ cups sweetened condensed milk
Melt chips and butter over low heat. Add sugar and milk. Boil for five minutes stirring constantly. Add vanilla. Serve with all of your favorites – strawberries, bananas, angel food cake, marshmallows, etc.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

Peach Cobbler
Liz Fielding
1 cup flour (white or wheat) 1 cup brown sugar ½ cup shortening
1 cup quick oats ½ tsp salt
Mix together until crumbly. Put ½ on bottom, ½ on top of peach mixture. Drain juice from quart or can of peaches (I use two 15-oz cans) into small saucepan. Boil and thicken with 3 tablespoons cornstarch dissolved in a little juice. Remove from heat. Add 1 tablespoon lemon juice and cut up peaches. Bake at 325 for 45 minutes in 8x8 baking dish.

Chocolate/Coconut Cream Cheese Delicious
Heather Astle
1 1/4 c. graham crackers
2 Tbs. sugar
6 Tbs. Butter
Mix together for the crust
1 8oz. cream cheese
1 c. powdered sugar
Beat together and then add 12 oz. cool whip and mix in with cream cheese mixture.
Poor into the graham cracker crust.1 pkg. chocolate pudding 1 pkg. coconut pudding Mix with 3 c. milkPour on top of cream cheese and refrigerate until set up. Enjoy!

Lorraine's No-Bake Cheesecake
Mandy Simmons
2 Envelopes Knox Unflavored Gelatin
1tsp vanilla
1 c sugar
½ Cup Graham Cracker Crumbs
2 eggs separated
¼ tsp salt
1 c cool whip
1 tbs sugar
1 c milk
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp grated Lemon Rind
3 Cups (24 oz) Creamy Cottage Cheese
2tbs melted margarine
1tbs lemon juice
Mix together gelatin, sugar, and salt in top of double boiler. Beat together egg yolks and milk. Add to gelatin mixture. Cook over boiling water stirring constantly, until gelatin is dissolved and mixture is thickened (about 10 minutes). Remove from heat and add lemon rind. Let mixture cool. When cool, stir in sieved cottage cheese, lemon juice and vanilla. Chill. Stir occasionally until mixture mounds. Fold in cool-whip and two stiffly beaten egg whites. Turn into crust. Refrigerate until set.
Crust:
Mix graham cracker crumbs, sugar, cinnamon, nutmeg and melted butter. Mix well with a fork. Press crumb mixture into a 9"X13" pan.

No-Bake Blueberry Cheesecake
Liz Fielding
“This is rich in flavor!”
Filling:
1 can sweetened condensed milk 1 8-oz package cream cheese ¼ cup lemon juice
Graham cracker crust:
1/4 cup butter
¼ cup sugar
1 pkg. crushed graham crackers
Topping: blueberry pie filling
Cream ingredients together – a blender works well. Pour into pie dish prepared with a graham cracker crust Top with blueberry pie filling and refrigerate for 2 hours.

Classic NY Cheesecake
Mindy Butler
1 cup graham cracker crumbs
3 tbs flour
3 tbs sugar
3 tbs butter (melted)
1 cup sugar
1 tsp vanilla
1 cup sour cream
4 eggs
5 8 oz packages of cream cheese
Mix crumbs 3 tbs butter and sugar together and mix into bottom of 9 in pan. Bake at 325 for 10 minutes. Mix cream cheese, 1 cup sugar, 3 tbs flour, vanilla and sour cream. Fold in eggs 1 at a time on low speed. Pour onto crust and bake at 325 until center is set. Refrigerate 4 hours. Enjoy!

Individual Cheesecakes
Liz Fielding
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 eggs
2 tsp. lemon juice
1 tsp. vanilla vanilla wafer cookies
Beat together all ingredients except wafers until smooth. Place baking cups in muffin tins. Put one vanilla wafer round side up in each cup. Fill with cream cheese mixture 2/3 full. Bake at 350 degrees for 20 minutes. The won't look done, but they are. They will cave in as they cool. Refrigerate at least 3 hours. Top with any flavor filling (cherry, blueberry, etc.). Chill until served.

Crème Fraîche Cheesecake with Honey Roasted Pineapple
Mindy Butler
Tangy crème fraîche and a pineapple topping take cheesecake to an entirely new level.
Crust: 1 c graham cracker crumbs 1/4 c butter, melted 1 tbs sugar
Filling:
3 8-oz pkgs cream cheese, room temp 1 c sugar 1 tbs vanilla
2 large eggs 3/4 cup crème fraîche or sour cream
Topping:
1 pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 c water 1/4 c honey 2 tbs sugar
For crust: Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter pan Bake until golden(12 minutes) cool.
For filling: Beat cream cheese in large bowl until fluffy. Gradually beat in sugar and vanilla. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling into crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of cheesecake pan. Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. For topping: Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.) Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

Snack Cake
Marilyn Fielding
1 dry cake mix, any flavor (I like chocolate)
1/3 cup melted butter
2 eggs
Mix together and pat into a 9 x 13 pan. Pour 1 can of sweetened condensed milk over the cake. Sprinkle chocolate chips, crushed nuts and coconut over the milk. Bake about 30 min at 350. Cook and cut into squares

Toffee Bars
Robyn Astle
1 c. butter
1 c. flour
1 c. brown sugar
1 c. oatmeal
½ c. white sugar
2 tsp. vanilla
2 eggs
1 c. choc. chips
1 c. nuts
Mix all together and spread into a 9x13 pan. Bake at 350* for 25 to 30 min. Pie Crust Heather Astle2 c. flour 1 tsp. salt 2/3 c. oil 1/3 c. milkMix together milk and oil. Mix together with flour and salt mixture. Roll ½ out on wax paper and make pie crust. Bake at 425* --10 min. for single crust

Cream Pie
Heather Astle
2/3 c. sugar
3 c. milk
1/4 c. cornstarch
4 egg yolks, beaten
½ tsp. salt
2 Tbs. butter softened
2 tsp. vanilla
3/4 c. coconut or bananas
1-2 tsp. extract--coconut or bannana
Mix sugar, cornstartch, and salt in ½ quart saucepan. Stir in milk gradually. Cook over medium heat stirring constatly until mixture thickens and boils. Boil and stir 1 min. Stir at least ½ of hte hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min. Remove from heat. Stir in butter, vanilla, and extract. Add coconut or cool a little then add bananas. Pour onto pie shell and refrigerate.

Hot Fudge Topping
Robyn Astle
1 cube butter
3 c. powdered sugar
3 squares unsweetened baking chocolate
1 can canned milk
Mix together and bring to a boil. Boil for 2 min and then let cool. Itwill thicken as it cools down.

Black Bottom Cupcakes
Robyn Astle
1 ½ c. flour
½ tsp. salt
1 tsp. soda
1/3 c. oil
1 tsp. vinegar
1 c. sugar
1/4 c. cocoa
1 c. water
Cream together sugar and oil. Sift together all dry ingredients. Addalternately with water and vinegar.
1 8oz. pkg cream cheese
1 egg
½ c. sugar
1/8 tsp.
salt
1 ½ c. choc. chips.
Cream all ingredients together adding choc. chips last. Fill cupcake papers 1/3 full with cake mixture. Top with a teaspoon or 2 of cream cheese mixture. Bake at 350* for 25 to 30 min.

Banana Splits
Sheryl Koon
3 lg bananas
1 c chopped walnuts
½ c margarine
1 ½ pkg graham crackers
½ gallon ice cream
8 oz cool whip
1 bottle hot fudge topping
Layer: Crackers and margarine, sliced bananas, Ice cream to cover bananas. Sprinkle nuts on top, then hot Fudge sauce. Top with cool whip. Freeze.

Oatmeal Chocolate Chip Cake
Kristin Fielding
This is one of my favorite recipes submitted in the Smoot, WY recipe book by Robyn Astle.
1 3/4 c. boiling water
1 c. uncooked oatmeal
1 c. white sugar
1 c. brown sugar
1/4 c. cocoa or more
2 eggs
1 3/4 c. flour
1 tsp. soda
1/2 c. margarine
1/2 pkg. chocolate chips
Pour water over oatmeal. Let stand 10 minutes. Add sugars and margarine. Stir. Add eggs and dry ingredients. Pour in 9 x 13 inch pan. Sprinkle with chocolate chips and nuts (if desired). Bake 40 minutes at 350 degrees. No need to frost.

Carrot~Orange Cake with Cream Cheese Frosting
Mindy Butler
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
Frosting:2 8-ounce package cream cheese, room temp
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted
For cake: Preheat oven to 325°F. Lightly butter and flout your baking pan. Beat oil and both sugars in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes.
For Frosting: Beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
Finishing: Cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using a spatula, spread remaining frosting over top and sides of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 12.

Luscious Jello
Sheryl Koon
1 lg pkg cook and serve Banana Cream pudding 2 cup milk.
cook and let set 10 min.
1 sm pkg strawberry jello mixed with 2 c boiling water
Whip all of the above together
Pour into a container and let set overnight in a 8x12 dish, Then spread on top:
1 sm pkg instant banana pudding 1 cup milk 1 8 oz carton of cool whip.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

7 Layer Dessert
Sheryl Koon
CRUST:
1 c flour, 1 c nuts, 1 cube butter, 2 TBS sugar. Bake 10 min.
MIX: 1 8 oz cream cheese, 1 c powdered sugar, 1 cup whipped cream
Put on top of the crust. Add 1 (6 oz.) pkg instant chocolate pudding, next layer 1 (6 oz)
Pgk vanilla instant pudding, top layer whipped cream. Then sprinkle with coconut.

Raspberry Pudding Cake with Vanilla Sauce
Mandy Simmons
This is excellent served with vanilla sauce. I'll admit this is not one of my favorites but my mother in law LOVES it
1/2 cup sugar
1 ¼ tablespoon all purpose flour
3 teaspoons baking powder
1 egg, beaten
1 cup milk
2 tablespoons oil
1 ½ teaspoons vanilla
2 cups raspberries, fresh or frozen, thawed
Beat together egg, milk, vanilla, and oil. Sift dry ingredients together and mix into egg and milk mixture, beating 2 minutes. Pour batter into greased and floured 8" or 9" square pan. Sprinkle raspberries over top of batter. Bake at 375 degrees for 25-35 minutes. Serve with Vanilla Sauce if desired.
Vanilla Sauce: 1 cup Sugar, 2 tablespoons corn starch, 1 cup water - mix & boil. If too thick, add more water. Add 1 teaspoon Vanilla & 1 tablespoon butter. Makes 6 servings

Apple Pie Filling
Mandy Simmons
Makes: 6 - 7 Quarts
Bring to a Boil :
4 ½ Cups Sugar
1 Cup Corn Starch
2 tsp Cinnamon
¼ tsp Nutmeg
Sprinkle Clove Powder
10 Cups Water
3 TBS Lemon Juice
2-3 Drops Yellow Food Coloring (optional)
Pack bottles tight with apples. Pour juice overtop. Cold pack can 10 - 15 min.

Peach Pie
Liz Fielding
Crust:
2 c. flour 1/2 tsp. salt 2/3 c. shortening
Combine and then cut this together with a pastry cutter until it looks similar to cornmeal. Then add one at a time: 6-7 T. cold water
You may not need all of the water, just add until the dough is moistened and sticks together. The dough should be moistened only enough to form a ball. Working the dough too much will make a tough crust. Divide into two balls, wrap in plastic wrap and refrigerate while you make the filling.
Filling:
4-5 large peaches (peeled and sliced) 1/2 c. sugar 3 T. flour
Mix flour and sugar together then pour onto peaches and stir until evenly coated. Then add: 1/8 tsp. almond extract
Sprinkle over peaches and stir until evenly coated. Roll out the crust (top & bottom) between two pieces of wax paper or plastic wrap. Place the bottom crust in the pie pan, pour in the filling, put on the top crust and seal the edges. Cut a few holes in the top crust for ventilation. Bake at 375 degrees for 55 minutes. Good hot or cold!


Easy Cream Pies
Liz Fielding
2 small boxes of instant pudding (3.4 oz) Banana Cream, Coconut Cream, Chocolate Cream, etc.
1 ½ c. milk
Whip together until well blended. Add one 8 oz. container of light cool whip. Pour into one prepared pie crust. For “chocolate” use chocolate fudge pudding, sprinkle oreo cookie crumbs on top or chocolate curls. For “banana cream” slice bananas in bottom of crust, use more cool whip on top of pie. For “coconut cream” use that flavor of pudding mix and add more coconut inside and sprinkle on top.


Easy no-bake Cheesecake
Liz Fielding
8 oz. cream cheese ½ c. sugar 8 oz. cool whip
Pour into graham cracker crust (1 pkg. graham crackers, ¼ c. sugar, ¼ c. butter) and refrigerate. Use desired topping (cherry, blueberry, etc.).