Desserts

7 Up Cake

Ingredients: 1 1/2 cup flour 3 cups sugar 5 eggs 3 cups flour 2 Tablespoons lemon extract 3/4 cups 7-up Bundt pan Directions: Preheat oven to 325F Cream sugar and butter together. Beat until light and fluffy Add eggs one at a time Beat well Add flour Beat in lemon extract and 7 Up until foamy Pour into greased and floured bundt pan Bake at 325F for 1 hour 15-25 minutes Sprinkle confectioners sugar on top

Black Magic Cake - great for birthdays

Ingredients: 1 3/4 cups flour 2 cups sugar 3/34 cups cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong coffee 1 cup buttermilk/sourmilk     - you can make by adding 1 Tablespoon vinegar to 1 cup milk) 1/2 cups vegetable oil 1 teaspoon vanilla 9x13 pan or 2 8" pans Directions: Preheat oven to 350F Beat ingredients together in medium bowl for 2 minutes until batter is skinny and smooth Pour into cake pan/pans Bake at 350F     9x13 pan - 40 minutes     2 8" pans - 35-40 minutes Remove from oven and let cool completely Top with Luscious Chocolate Frosting

Chocolate Cookies with Cherries and Frosting

Cookie Ingredients: 1/2 cup butter 1 cup sugar 1 egg 1 1/2 teaspoon vanilla 1 1/2 cup flour 1/2 cup cocoa 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda Jar Maraschino cherries Icing Ingredients: 1 cup chocolate chips 1/2 cup sweetened condensed milk 1/4 teaspoon salt 1 1/2 teaspoon Maraschino cherry juice Directions: Preheat oven to 350F Mix cookie ingredients and shape into balls and press into center Put 1/2 Maraschino cherry in center of each spoonful of chocolate cookie and press down Place on cookie sheet Make icing by mixing icing ingredients Spoon icing on top of cherry and partially flattened cookie Bake at 350F for 8-10 minutes Remove from oven and let stand 10 minutes Remove from cookie sheet and cool

Chocolate Pudding

Ingredients: 1 cup sugar 2 TBS cornstarch 1/3 cup cocoa 1/2 tsp salt 2 cups milk ( Preferably not skim, whole is better, but low fat works, too.) 2 egg yolks, slightly beaten in a little bowl and set aside 2 tsp butter 1 tsp vanilla Directions: 1. Mix sugar, cornstarch, cocoa and salt in a small saucepan. 2. Gradually stir in milk - don't just dump it in 3. Cook over medium heat, stirring constantly, until mixture thickens and boils. 4. Boil 1 minute and remove from heat. 5. Gradually, stir at least half the hot mixture into bowl with slightly beaten egg yolks 6. Blend hot mixture with the yolks into saucepan 7. Boil 1 minute more, stirring constantly 8. Remove from heat 9. blend in butter and vanilla 10. Pour into dessert dishes and cool.  Serve with fresh whipped cream.

Coconut Custard Pie - Self Crusting
and Super Easy!

Ingredients: 4 eggs 6 TBS butter, softened 1/2 cup flour 2 cups milk ( I used low fat, use anything you like) 1 tsp vanilla 1 cup coconut flakes (I used Baker's Coconut) 3/4 cups sugar Directions: 1. Mix everything except the coconut.  (You can use a blender, Magic Bullet, mixer, it doesn't matter). 2. Pour batter into greased 10" Pie Dish 3. Bake at 350F for 50-60 minutes.  It makes it's own crust.  I love that!

Coconut Macaroons Ingredients: 1-1/3 cups flaked coconut 1/3 cup sugar 2 TBS all-purpose flour 1/8 tsp salt 2 egg whites 1/2 tsp vanilla extract                                              Directions: Preheat oven to 325F In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Congo Squares

Ingredients: 2/3 cup shortening 1 lb. package brown sugar 3 eggs 2 3/4 cup flour 1 teaspoon salt 2 1/2 teaspoon baking powder 12 oz. package chocolate chips Directions: Mix 2/3 cup shortening, 1 lb. package brown sugar.  Add 3 eggs.  Beat.  Add 2 3/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, package of chocolate chips.  Mix. Grease 9x13 pan. Bake 350F for 25-30 minutes.

Dinette Cake

Ingredients: 1 1/2 cups all purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup milk 1 teaspoon vanilla 1 egg Directions: Heat oven to 350F Grease and flour 9x9 square pan Mix together dry ingredients Add shortening, milk and vanilla Beat with mixer 2 minutes on medium or 300 vigorous strokes by hand Scrape sides and bottom constantly, add eggs and beat for 2 more minutes Pour into pan Bake 350F for 25-30 minutes Frost as desired

Easy Fudge

Ingredients: 3 cups sugar 1 1/2 sticks butter 1 5 oz. can evaporated milk 1 bags (12 oz. size) chocolate chips or 12 oz. Baker's semi-sweet chocolate 7  oz. jar marshmallow cream 1 teaspoon vanilla Directions: Heat sugar, butter, evaporated milk to a rolling boil on medium heat, stirring constantly. Let simmer for 4-5 minutes. Remove from heat and stir in chocolate, marshmallow and vanilla Let cool and refrigerate for delicious, easy fudge.

Filled Cupcakes

Ingredients: 1 package 2-layer size chocolate cake mix (or make your own cake mix) 8 oz. package cream cheese, softened 1/3 cup sugar 1 egg dash salt 6 oz. semi-sweet chocolate chips Directions: Mix cake according to directions.  Fill paper baking cups in muffin pan 2/3 full.  Cream the cheese with sugar.  Beat in egg and salt.  Stir in chocolate chips.  drop one rounded teaspoon cheese mix into each cupcake.  Bake as package directs.  Makes approximately 30 cupcakes.

Funnel Cake

Ingredients: 3 large eggs 3 Tablespoons sugar 1 cup milk 1 3/4 cup unsifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon vanilla cooking oil Confectioners sugar Directions: Beat eggs in large bowl until frothy. Blend in sugar, then milk. Add flour a little at a time, keeping mixture smooth blend in baking powder, salt and vanilla (If using blender, blend at medium speed 4-5 minutes, or 200 strokes if mixing by hand) Carefully pour batter into funnel can or pitcher. In large frying pan or skillet, preferably iron, pour enough cooking oil to cover the bottom about 1/2 inch deep Heat to just short of smoking (about 375F) Pour batter into oil through funnel It should pour in a thin stream move funnel around to form circle, star or pattern of choice Do not fill entire bottom of pan Cook 30 seconds turn with tongs or cake turner Cook 30 seconds more Remove and place on absorbent surface Sprinkle confectioners sugar on top

Gingerbread Cookies 

Ingredients: 6 cups all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 cup unsalted butter (but I never bother with the unsalted part) 1 cup dark brown sugar 4 tsp ground ginger 4 tsp ground cinnamon 1.5 tsp ground cloves 1 tsp black pepper 1.5 tsp salt 2 large eggs  1.5 cups molasses Directions: Preheat oven to 350F Mix flour, baking soda, baking powder together and set aside Mix butter and brown sugar until fluffy (use electric mixer) Add in spices and salt Beat in eggs and molasses Mix in the set aside mixed flour, baking soda and baking powder and mix until combined Divide dough in thirds, wrap in plastic and cool for at least an hour Sprinkle flour on flat, hard surface and roll out dough until about 1/8 inch thick Cut dough in shapes Place on non-greased cookie sheet Re-cool for about 15-30 minutes Bake at 350F for 13-15 minutes or until firm Merry Christmas!!!

Graham Cracker Crust

Ingredients: 1 package graham crackers 6 Tablespoons butter 1/4 cup sugar Directions: Preheat oven to 350F Mix ingredients together and press into bottom of greased pie pan Bake at 350F for 8-10 minutes

Healthy Peanut Butter Chocolate Chip Oatmeal Cookies

Ingredients: 2/3 cups Oatmeal 1 teaspoon baking soda 1 cup peanut butter 1/2 to 2/3 cups brown sugar 2 eggs 1 teaspoon vanilla 2/3 cups milk chocolate chips Directions: Preheat oven to 350F Mix together oatmeal and baking soda and set aside In another bowl, mix eggs, vanilla, peanut butter, brown sugar and chips. Bake at 350F for 11 minutes

Irish Potatoes (Happy St. Patty's Day)

Ingredients: 1/2 lb. butter 2 Tablespoons water 1 1-lb. box 10X sugar (confectioner's) 1 teaspoon vanilla 1 cup coconut cinnamon Directions: 1. Melt butter in saucepan and add water 2. Add sugar, vanilla and coconut 3. Stir and let cool slightly 4. Hand roll into bite size pieces 5. Roll in cinnamon 6. Store in airtight container Makes 4 dozen

Isabel's Chocolate Biscoti

Ingredients: 1 box brownie mix 1 cup flour 2 eggs 1 stick of softened butter Chocolate Chips, nuts or add ins Directions: 1. Preheat oven to 350F 2. Mix everything together. You might need to use your hands 3. On cookie sheet with parchment paper, scoop out dough and shape into two slightly      flattened logs 4. Bake for 30-35 minutes or until firm to the touch. Let cool for about 10 minutes      and cut into 3/4 inch pieces with a serrated knife 5. Place back on cookie sheet with new piece of parchment paper.  Bake for another      10 minutes.  Turn off oven and leave in oven for about 25-30 minutes until they      dry out. 6.  Let cool and drizzle with or dip in melted chocolate.  Enjoy. Ivin's Spiced Wafers Ingredients: 8 tablespoons (1 stick) unsalted butter 3 tablespoons coconut oil, melted 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 2 teaspoons baking soda 1 teaspoon kosher salt 1 1/2 teaspoons cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg Directions: Using a mixer, cream the butter, coconut oil and sugar on medium speed for a few minutes until light and fluffy. Beat in the egg and molasses. Add all the remaining ingredients and blend well.  Drop the dough in 1-tablespoon-sized scoops on to a parchment-lined baking sheet (don't skip the parchment or you run a great risk of burning the bottoms) -- these cookies spread, so give them a decent amount of room. Bake for 13-16 minutes, letting them cook as long as you can without burning the edges (they will turn quite brown). Seriously: you want them as brown yet unburned as possible for maximum crunchiness. Remove from oven and cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Krispies - chocolate, peanut butter

Ingredients: 1 cup semi-sweet chocolate chips 1/3 cup peanut butter 4 cups cocoa crispies or rice crispies Directions: Melt chocolate chips and peanut butter over low heat or in microwave.  Stir well and do not burn.  Remove from heat and add rice crispies a little at a time until blended.  Press into lightly greased 9x9x2 pan.  Cool until firm.

Lemon Tea Cakes

Ingredients: 1 1/2 cups unsalted butter, softened 8 oz. cream cheese 2 1/4 cups granulated sugar 5 eggs 3 Tablespoons lemon juice 2 teaspoons lemon extract 1 1/2 teaspoon grated lemon peel 2 1/2 cups flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 3 (12) muffin pans Glaze ingredients: 2 1/2 cups 10x sugar (confectioners) 1/3 cup milk 1 3/4 teaspoon lemon extract Directions: preheat oven to 325F 1. With mixer on medium speed, beat butter, cream cheese and sugar until fluffy 2. Add eggs 1 at a time, beating well after each, and mix in lemon juice, extract and peel 3. On low speed, beat in flour, baking powder and salt 4. Put into cupcake pan and bake at 325 for 23-25 minutes 5. Cool for 10 minutes Glaze Directions: 1. In medium bowl, blend all ingredients until smooth 6. Dip top of cake into glaze and place on waxed paper to dry

Luscious Chocolate Frosting

Ingredients: 1 1/4 cup sugar 1 cup evaporated milk or heavy cream (I usually use heavy cream) 4 squares semisweet chocolate (I substitute cocoa - about 13 Tablespoons) 1/2 cup butter 1 teaspoon vanilla Directions: Bring sugar and milk to boil and simmer 6 minutes without stirring Remove from heat Add chocolate, butter, vanilla and stir Chill one hour Beat until fluffy

MB's Carrot Cake

Ingredients for cake: 1 cup sweet butter (which I never have on hand, so go ahead and use lightly salted butter if that's what you have)     *note for Becky: do not substitute olive oil :) 1 1/2 cups sugar 1/2 cup brown sugar 3 eggs 2 1/2 cups flour 1/2  teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon powdered cloves 2 teaspoons baking soda 2 teaspoons vanilla 2 1/2 cup grated raw carrots 20 oz. can crushed pineapple, drained     -reserve juice 1 1/2 cup pecans, finely chopped 1 cup raisins Directions: Preheat oven to 325F. Grease 9" angel food cake pan or 2 cake pans Cream butter with sugars and eggs Sift together flour, salt, cinnamon, nutmeg, cloves, soda Gradually add to butter-egg mixture Add vanilla, carrots, pineapple, pecans, raisins Pour into pan and bake 1 hour, 15 minutes Remove from oven Let rest at least 10 minutes Remove from pan and cool completely Serve with cream cheese icing recipe

MB's Carrot Cake Cream Cheese Icing

Ingredients: 8 oz. softened butter 8 oz. cream cheese 3 cups powdered sugar (confectioners) 1 teaspoon vanilla Directions: Cream 8 oz. softened butter together with 8 oz. cream cheese Sift in 3 cups powdered sugar Beat til smooth Add 1 teaspoon vanilla Chill Spread on top of MB's Carrot Cake or anything of your choice

MB's Carrot Cake Filling

Ingredients: 2 cups sugar 6 Tablespoons flour 1 teaspoon salt 2 cups heavy cream 8 oz. softened butter 8 oz. softened cream cheese Directions: In heavy saucepan, combine sugar, flour and salt. Gradually stir in heavy cream. Work in butter. Cook over low heat, stirring often. Simmer 20-30 minutes until mixture turns a golden brown. Remove pan from heat Let cool to lukewarm Add vanilla and pecans and cool completely Put filling between cake layers

Meringues

Ingredients: 2 egg whites 1 small package of chocolate chips 1/2 cup sugar 1 teaspoon vanilla Directions: Preheat oven to 250F (this is not a typo - it's 250) Beat egg whites stiff. Add sugar gradually. fold in chocolate chips and vanilla. Bake at 250F for 30-35 minutes on ungreased cookie sheet

Milano Copycat Recipe

COOKIE Ingredients: 1 1/4 cups all-purpose flour 1/2 teaspoon salt or kosher salt 8 Tablespoons of butter, softened 1 1/4 cups powdered sugar 1 large egg 1 large egg-white 1 teaspoon vanilla extract 1 1/2 Tablespoons of butter melted, then cooled a little GANACHE 1 1/4 cups chopped dark chocolate or choc chips 1/3 cup heavy cream *optional mint extract* Directions: Preheat oven to 350F Line 2 baking sheets with parchment paper Mix together flour and salt and set aside Cream powdered sugar and butter until light; beat in eggs, add in vanilla and melted butter until combined Fit piping bag or cookie press with 1/2 straight or wavy tip and fill with cookie dough Pipe or press 2" lines of cookies 2" apart Bake at 350F for 9-10 min, until edges are golden brown. Do not over or undercook. Watch closely. Crack open the oven and leave cookies in to crisp for 10-20 minutes, again watching. Cool completely While cooling start on the ganache. I melted the chocolate chips and heavy whipping cream, at 30 second intervals in the microwave and mixed until combined smoothly. Drop ganache, about 1 tsp, on top of cookie and top with another cookie.   Store in an airtight container for about 5 days, or you can freeze, but will get a softer cookie.

Mom's Brownies

Ingredients: 1/2 cup shortening 1 cup sugar 2 eggs 2 squares baking chocolate or 3 lg Tablespoons of cocoa 1/2 cup flour few grains salt 1 cup chopped nuts (optional) 1/2 teaspoon vanilla Directions: Cream together shortening and sugar.  Beat eggs, add.  Add remaining ingredients and mix. Pour into 8x8x2 pan. Bake at 350F for 30 minutes.

No Cook Cookies

Ingredients: 2 cups sugar 1/2 cup butter 1/2 cup milk 2 squares chocolate or 5 Tablespoons cocoa 1 teaspoon vanilla 1 teaspoon salt After boiling... 3 cups quick oats 1 cup coconut 1/2 cup nuts (optional) Directions: Bring above (except oats) to boil and pour over 3 cups quick oats, coconut and nuts. Stir Drop by teaspoons on wax paper Let cool

Peach Upside Down Cake

Ingredients: 4 Fresh Peaches, peeled and sliced 1/2 cup butter 1 egg 1.5 cup flour 1/2 cup sugar 1/2 cup brown sugar 1.5 teaspoons baking powder 2 Tablespoons Lemon Juice 1/2 cup apple sauce Directions: 1. Preheat oven to 350F 2. Melt 1/4 cup butter and pour into 8"x8" square pan 3. Arrange peach slices in bottom of pan 4. In separate bowl, mix together 1/4 cup butter, egg, sugar, and brown sugar until creamy. 5. Add in flour, baking soda, lemon juice and apple sauce and mix together into cake batter. 6. Pour batter over peaches and bake at 350F for 40 minutes.

Peanut Butter Cookies

From:  Kathy Carl Ingredients:  3/4 cup peanut butter 1/2 cup shortening 1 1/4 cup packed brown sugar 3 Tablespoons milk 1 Tablespoon vanilla 1 egg 1 3/4 cups flour 3/4 teaspoons salt 3/4 teaspoons baking soda Directions: preheat oven to 375F 1. combine peanut butter, crisco, brown sugar, milk and vanilla in large bowl 2. Beat at medium speed until well blended 3. Add egg and beat just until blended 4. combine dry ingredients and add to creamed mix at low speed. 5. Mix just until blended 6. Place 2" apart on ungreased cookie sheet 7. Use fork to flatten and make criss cross pattern with tines of fork on top of cookie 8. Bake at 375 for 7-8 minutes Makes 3 dozen

Italian Cookies, Soft and Iced

Cookie Ingredients: 1/2 lb butter (2 sticks) 2 eggs 1 c sugar 4 c flour 2 TBL baking powder 2 TBL vanilla extract Glaze Ingredients: 1 3/4 c powdered 10X sugar 2-3 Tbsp Milk 1 tsp Vanilla Directions: 1. Preheat oven to 350F and line baking sheets with parchment paper 2. In large bowl, beat together eggs, sugar, extract and baking powder 3. Add vegetable oil, milk, then flour a little at a time, until combined. 4. Pinch off walnut-sized pieces of dough and roll smooth between your palms.      Flour your hands if the dough is too sticky.  Arrange balls of dough 2 inches      apart on baking sheets (about 30) 5. Bake for 10-12 minutes, or until bottoms of the cookies are light, golden brown and the      tops are still pale. 6. Remove from the oven and transfer to wire rack to cool. Make Glaze 1. Combine glaze ingredients and beat until smooth, thick and runny. 2. Dip the tops of the cooled cookies in the glaze and return to wire rack.  Glaze will drip. 4. Decorate with sprinkles

Sugar Cookies

Ingredients: 2 cups sifted all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup butter 1 cup sugar 1 egg, beaten 2 Tablespoons milk 1/2 teaspoon vanilla 1/2 teaspoon lemon extract (if you like) Directions: preheat oven to 375F 1. Sift first four ingredients together 2. Cream butter and sugar together 3. Blend in egg, milk, and vanilla (and lemon extract, if you want) 4. Blend in dry ingredients 5. Chill in refrigerator 2 hours 6. Roll 1/8 inch thick on lightly floured board 7. Cut into desired shapes with cookie cutters 8. Bake at 375F for 10-12 minutes Makes 5 dozen cookies

Tandy Kakes

Ingredients: For cake 2 cups flour 2 cups sugar 4 eggs 1 tsp vanilla 1 cup milk 1/2 tsp salt 2 tsp baking powder 2 TBL coconut oil For topping 16 oz jar peanut butter 3/4 bag milk chocolate morsels (of a 12 oz bag) Directions: Preheat oven to 350F Beat 4 eggs until fluffy in small bowl In medium bowl: Combine all ingredients except those for topping.  Pour into greased jelly roll pan/cookie sheet and bake 20 min at 350F As soon as it comes out of the oven, while hot, spread peanut butter over top and refrigerate until cold. Melt chocolate morsels in microwave  30 seconds at a time and stir in between, until fully melted.  Take cold cake out of the refrigerator and spread melted chocolate over top of cake (on top of peanut butter).  Refrigerate until chocolate looks dull (about 15 min); take out and cut into squares.  Stores well in refrigerator or freezer.

White Chocolate Macadamia Nut Chewy Lemon Cookies

Ingredients: 1 1/3 c all purpose flour 1 tsp baking soda 1/4 tsp salt 1/2 c butter, room temperature 1 c sugar 1 large egg 1 tsp vanilla extract 3/4 c white chocolate chip morsels 3/4 c coarsely chopped, toasted macadamia nuts 1 Tbsp lemon juice Lemon zest Directions: preheat oven to 325F prepare cookie sheets by lining with parchment paper 1. In medium bowl, whisk together flour, baking soda and salt 2. In large bowl, cream butter and sugar together until fluffy 3. Blend egg, vanilla and lemon in butter and sugar mixture 4. With mixer on low, blend in dry ingredients 5. Fold in white chocolate and nuts 6. Shape dough into 1 1/2 inch balls and place on prepared baking sheet leaving room for cookies to spread 8. Bake at 325F for 15-18 minutes.  Cookies will be golden at edges and pale gold on top Cool on baking sheets for 4-6 minutes and transfer to wire racks to cool completely Makes about 20 cookies