Sunday, June 8, 2008
From: Vicky Williams
Labels: Dessert
Sunday, May 25, 2008
From: Janette Cary
Sunday, May 11, 2008
From: Vicki Williams
Labels: Dessert
Sunday, May 4, 2008
From: Dorothy Morgan
Sunday, January 27, 2008
From: Faye Gibson
Sunday, January 6, 2008
From: Christine Smith
Saturday, December 22, 2007
From: Kimberly Shawcroft
Sunday, November 11, 2007
From: Janelle Mortensen
5 eggs, separated
Batter:
3 egg yolks
1 1/2 c. milk
1/2 c. oil
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/4 c. cocoa
Pudding:
1/2 c. flour
1/2 c. sugar
2 c. milk
2 egg yolks
1/4 c. butter
2 tsp. vanilla
Separate eggs and beat egg whites until stiff; set aside. For batter mix all ingredients well and fold in egg whites. Cook waffles. For pudding, combine all ingredients in a saucepan. Bring to a boil until thick. Pour over waffles.
Saturday, October 20, 2007
From: Shelly Johnson
1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1/2 tsp. baking soda
6 tbsp. oil
1 tbsp. vinegar
1/2 tsp. vanilla
1 c. water
Mix flour, sugar, cocoa, and baking soda together. Add remaining ingredients. Bake in an ungreased 9"x9" pan at 350F for 30-35 minutes.
Wednesday, August 29, 2007
Original date June 2007
From: Denice Broyles
Chocolate cake mix
3/4 c. water
2 eggs
1/2 c. oil
1 pkg. instant chocolate or vanilla pudding
1 1/2 c. chocolate chips
1 c. sour cream
Combine first five ingredients in bowl and mix for 3 minutes. Stir in chocolate chips and sour cream. Bake in a greased bundt pan at 350F. Bake for 55 minutes
Original date April 2007
1 pkg. Devil's food cake mix (plus ingredients to make cake)
8 oz cream cheese, softened
1 c. powdered sugar
1 tbsp. finely grated orange zest
8 oz. container frozen whipped topping, thawed
1/4 c. raspberry jam, divided
1 c. raspberries, optional
Preheat oven to 350F. Grease and flour torte pans (or round cake pans); set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely. Combine cream cheese, powdered sugar and orange zest; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in bowl and microwave on High 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam
Original date April 2007
From: Alisha Sowards
1/2 c. butter
1 c. water
1 c. flour
4 eggs
3 c. milk
1 small box instant chocolate pudding
1 small box instant vanilla pudding
8 oz cream cheese, softened
8 oz. cool whip
Chocolate syrup
Boil butter and water and turn off heat. Quickly mix in flour and eggs one at a time. Press batter into a greased 9 x 13 inch baking dish. (Do not grease the sdes of the pan. You'll want to bring the batter up the sides of the pan). Bake at 400F for 30 minutes. Let cook for 30 minutes. Beat cream cheese and set aside. Beat milk and pudding until it starts to thicken. Slowly mix in the cream cheese. When mixed well spread over cooled crust. Top with cool whip and drizzle syrup over the top.
Original date February 2007
From: Patti Meuter
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
Cream sugar, shortening, pumpkin and egg. Mix everything else into mixture. Drop by teaspoonfuls on cookie sheet. Bake at 350F for 10 minutes. Let cool.
3 tbsp. butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla
Combine butter, milk and brown sugar in a saucepan and boil slowly for 2 minutes stirring constanly. Remove from stove and let cool. Stir in powdered sugar and vanilla. Ice the cookies and eat them up!
Original date January 2007
From: Candace Johnson
2 c. graham cracker crumbs
3/4 c. chopped nuts, optional
3/4 c. packed brown sugar
1 1/4 tsp. cinnamon
3/4 c. margarine, melted
1 Betty Crocker Super Moist cake mix
1 c. water
1/3 c. vegetable oil
3 eggs
Grease and flour a 9 x 13 inch baking dish. Combine the first five ingredients and set aside. Combine cake mix, water, oil and eggs. (If using a yellow cake mix, use 1/4 cup margarine instead ove vegetable oil). Pour 2 1/3 cups of batter into pan, then sprinkle with 2 cups of crumb mixture. Pour in remaining cake batter and sprinkle with remaining crumb mix. Bake at 350F for 35-40 minutes. Make a glaze using 1 cup powdered sugar and 1-2 tablespoons water. Drizzle over the cake.
Labels: Dessert
Original date December 2006
From: Ashley Gray
1 pkg. Devil's food cake
1 c. chopped pecans
3/4 c. butter or margarine, melted
1 (16 oz) pkg. caramels
1/3 c. evaporated milk
1 (12 oz) pkg. chocolate chips
Mix cake mix, pecans and butter in a large bowl with a wooden spoon. Press half of the batter into a 9 x 13 inch baking dish. Bake at 350F for 8 minutes. Remove pan from oven. Melt caramels in microwave or in the top of a double boiler, stir in evaporated milk and mix well. Pour caramel mixture over brownie layer, sprinkle with chocolate chips. Pat the remaining brownie mix over the top of the chocolate chips. Return pan to the oven and bake 18 minutes. Remove & cool. Cut into squares. Makes 2 dozen brownies.
Original date October 2006
From Geri Curtis
1 1/2 c. flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 c. shortening
1/4 c. vegetable oil
3/4 c. sugar
1 egg
1/4 c. sour cream
1/2 tsp. vanilla
1 c. grated zucchini
3/4 c. mini chocolate chips
1/3 c. crushed walnuts
Heat oven to 325F. Grease a 9 x 13 inch pan with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate. Spread into prepared pan. Sprinkle with nuts. Bake for 30-35 minutes.
Original date September 2006
3/4 c. packed brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1 tsp. almond extract
4 c. peeled & sliced fresh peaches
1 tbsp. lemon juice
1 tbsp. butter
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 egg, slightly beaten
1/4 c. milk
Ice cream or whipped topping, optional
For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice and the 1 tablespoon of butter; heat through and keep warm while preparing topping.
For topping, stir togther flour, sugar, baking powder, and salt. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 or 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400F for approximately 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries or a combination of berries and peaches.