DESSERTS AND GOODIES..WHAT A SWEET TOOTH!!


CAKES


My Mom's Famous Cottage Cheese Cake

Ingredients:

2# Cottage Cheese
1 small can crushed pineapple (drained)
2 eggs
1 can evaporated milk
2 Tbsp. flour
1/2 c. sugar
1 teaspoon vanilla

1/2 # margarine
3/4 box graham crackers



Roll graham crackers fine and mix with melted margarine. Press all but 1/2 cup mixture into a 9 x 13 pan.

Put cottage cheese into a food processor to smooth out and mix in remaining ingredients. It will be a little thin looking. Pour into the pan on top of crumb base and sprinkle remaining crumb mixture on top.

Bake at 350 degrees for 1 hour or until set.. (put in a knife to see if it comes out clean).

I guarantee that this will be a cake you will enjoy and make over and over again.

BANANA SPLIT CAKE
From the kitchen of my sister, Sonia Gardner.. (This is still an old favorite!)

Ingredients:

3 cups crushed graham cracker crumbs
1 cup melted butter
2 cups confectioners' suger
8 oz. cream cheese, softened
1 (9 oz.) Cool Whip
2 (16 oz.) cans crushed pineapple, drained
6 bananas
1 (9 oz.) Cool Whip
1 cup crushed nuts
Maraschino cherries

1ST LAYER: Mix and pat graham crackers and butter on bottom of 13 x 9 inch pan.

2ND LAYER: Mix cream cheese and sugar. Add 1 container of Cool Whip. Blend well. Place on top of first layer.

3RD LAYER: Place pineapple on top of second layer. Then slice bananas on pineapple.

4TH LAYER: Top with other container of Cool Whip. Then sprinkle chopped nuts and cherries.

Now have yourself a REAL treat!!!


CHOCOLATE TORTE (my Aunt Sonia's)

Chocolate Cake Mix (baked)
2. small Cool Whip
3 Skor or Heath bars, crumbled
3 sm. pkgs. chocolate instant pudding

In a deep bowl (clear glass is nice) layer 1/3 chocolate cake (broken in small pieces). Sprinkle some candy bar mixture over the cake. Pour 1/3 chocolate pudding next and spread one container of cool whip over that. Repeat the layers two more times.....and top with the cool whip and sprinkle the candy mixture on top of that.......Refrigerate...and enjoy....Aunt Sonia said there are 0 calories....

CHERRY ANGEL DESSERT

One 10 inch angel food cake
2 cans cherry pie filling
2 small packages instant vanilla pudding (preferably French vanilla)
4 1/2 cups milk
1 c. sour cream
8 oz. container Cool Whip (optional but good)

Cut or tear cake into one inch cubes. Put half of cake cubes into 9 x 13 inch pan. After preparing the pudding, add the sour cream and blend well. Pour 1/2 the pudding mixture over the angel food cake. Spoon 1 can cherry pie filling over cubes.

Place the remaining cake on top and repeat making a second layer of each... (cake, pudding, 1 can cherries). Chill for at least 6 hours before serving. For serving cut into squares. Top with whipped cream or cool whip.

BANANA CAKE

2 c. Sugar
1 c. Shortening
4 eggs
6 bananas (ripe and mashed)
4 c. Flour
2 teaspoons baking powder
1 teaspoon baking soda
8 Tbsp. Sour milk
2 teaspoons vanilla
2 pinches salt
1/2 c. chopped nuts (optional)

Cream sugar, shortening well. Mix in eggs and bananas. Add the flour mixture with the soda and powder and salt and mix in the sour milk. Mix well until smooth. Bake at 350 degrees for 35 to 45 minutes or until the middle springs back up. Makes a large cake. Tastes best with a cream cheese frosting.

CHOCOLATE MAYONNAISE CAKE

2 c. Sugar
4 c. Flour
6 Tbsp. Cocoa
1 teasp. Salt
(Sift and mix all these together)
1 c. Mayonnaise
2 c. Hot water
4 teas. Soda
2 teas. Vanilla
(Add to sifted ingredients)

Bake 350 degrees for 45 minutes. Cool and ice with white butter cream frosting.

They'll come back for seconds on this one....and NO ONE knows it's made with mayonnaise!!!

FRESH APPLE CAKE

INGREDIENTS:
2 c. flour
1 and 3/4 c. sugar
1/2 c. margarine
1/2 tsp. salt
3/4 tsp. soda
2 tsp. cinnamon
1 tsp. nutmeg
6 Tbsps. buttermilk (or soured milk)
2 eggs
3 c. diced apples

Mix together all the above ingredients and put into a 9 x 9 baking pan. Bake at 350 degrees for 45 minutes or lightly browned. While this is baking, mix a creamy topping of 1 cup brown sugar, 1/2 c. margarine and bring to a boil on the stovetop....then add 1 cup of coconut (optional)...While cake and topping is still warm, pour carefully over top of cake....Serve, if possible while a little warm......Tastes yummy!!!!

STRAWBERRY ICE BOX CAKE

Ingredients:
1 pkg. strawberry jello
2 pkgs.- 10 oz. frozen sliced strawberries
2 T. sugar
pinch of salt
2 small angel food cakes..torn into pieces
3 c. whipped topping

Dissolve jello into 1/4 c. boiling water..Stir in strawberries, sugar and salt....Stir until thick. Fold in whipped cream. In a 9" x 13" pan...cover the bottom with cake pieces...pour 1/2 of the strawberry mixture over top....Repeat the layers and cover and refrigerate....Delicious..Would be pretty for the holidays to be topped with green and red maraschino cherries....

WILLIAM TELL COFFEECAKE


Ingredients:
1/4 cup margarine
3/4 sugar
1 egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup milk

Topping:
3 medium apples, (tart ones preferred),
finely chopped and pared
1/3 cup sugar
1 teaspoon cinnamon

In a separate small bowl, place margarine in microwave and soften for 25 seconds. Mix sugar and softened margarine in a larger bowl and cream until fluffy. Add egg and vanilla; beat well. Mix in separate bowl all the dry ingredients (flour, baking powder, cinnamon, and salt). Add this to the creamed mixture alternating with the milk, and beating smooth after each addition. Pour into a greased 9 inch square pan.

Combine the topping ingredients together and sprinkle evenly over the batter. Bake in a moderate oven of 350 degrees for 25 to 30 minutes or till done. Cool for about 15 minutes and cut into squares and serve warm. Great for a nice breakfast with coffe or hot chocolate on those chilly mornings..


COOKIES


CHOCOLATE CARMEL COOKIES

Yield: about 5 dozen

Ingredients:
1 c. butter (No Substitutes), softened
1 c. + 1 T. sugar, 'divided'
1 c. packed brown sugar
2 eggs
2 tsp. vanilla extract
2-1/2 c. flour
3/4 c. baking cocoa
1 tsp. baking soda
1 c. chopped pecans, 'divided'
1 pkg. (13 oz.) ROLO candies

In a mixing bowl, cream butter, 1 c. sugar and brown sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and beat just until combined. Stir in 1/2 c. pecans. Shape dough by tablespoonfuls around each candy.

In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. Place with nut side up on ungreased baking sheets. Bake at 375-F for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.

S'MORE CLUSTERS

Plan ahead....needs to refrigerate for at least 1 hour.

Yield: 1 dozen

Ingredients:
6 milk chocolate candy bars (1.55 oz., each), broken into pieces.
1-1/2 tsp. vegetable oil
2 c. miniature marshmallows
8 whole graham crackers, broken into bite-size pieces

In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50% power for 1-1/2 to 2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper-lined muffin cups sprayed with nonstick cooking spray (about 1/3 c. each). Refrigerate for 1 hour or until firm.

***Tested in an 850-watt microwave.

MOUNDS BARS

Ingredients:
1 3/4 cups graham cracker crumbs (about 20 squares)
3/4 cup chopped nuts
1/3 cup sugar
1/2 cup butter or margarine, melted
2 eggs
1 can (14 ounces) sweetened condensed milk
2 cups flaked coconut
1 teaspoon vanilla
1 package (12 ounces) semisweet or milk chocolate chips

Heat oven to 350 degrees. Mix crumbs, nuts, and sugar; stir in butter. Press crumb mixture firmly and evenly in baking pan, 13x9x2 inches. Bake 10 minutes. Beat eggs until lemon colored and foamy, about 3 minutes; beat in milk. Stir in coconut and vanilla; spread over crust. Bake 25 minutes.

Remove from oven; sprinkle with chocolate chips. Bake until chocolate is melted, 2 to 3 minutes. Spread chocolate over top. Cool completely before cutting. Cut into 1 1/2 inch squares. Cover and store in refrigerator up to 2 weeks. Remove from refrigerator 30 minutes before serving.

Makes about 4 dozen squares.

RUSSIAN TEA CAKES(aka Wedding Cookies)

3/4 c. softened margarine
1/2 c. powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 c. all purpose flour
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Mix all ingredients well and roll into walnut size balls. Place on ungreased cookie sheet and bake for 10 - 12 minutes. Place an additional bowl of powdered sugar aside..and while the cookies are still warm, roll them in the powdered sugar and place on plate.....When totally finished....roll once more. Let them totally cool before you store them in container.

HOLIDAY SHORTBREAD COOKIES

INGREDIENTS:
2 and 1/4 c. all purpose flour
1/2 c. sugar
1/2 c. margarine, softened
2 eggs, slightly beaten
1/4 c. milk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla

Add together dry ingredients. Cut in margarine until mixture resembles fine crumbs. Add eggs and milk, and vanilla and mix with fork. Roll 1/4" thick on a well-floured board. With cookie cutters, make cookies and place on a greased cookie sheet. Bake in a 350 degree oven for 10 - 15 minutes. Makes 2 dozen.

SLICED REFRIGERATOR COOKIES

INGREDIENTS:
3/4 c. margarine, softened
1 and 1/2 c. brown sugar
1 tsp. cinnamon
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
3 c. all purpose flour
1 c. finely chopped walnuts

Cream margarine and sugar. Add to this the egg and vanilla until creamy. Add all remaing dry ingredients and nuts...The batter will be very thick and stiff. Refrigerate for at least an hour and remove and form into at least 2 small loaves. Refrigerate 30 minutes longer. Slice 1/4 inch thick slices, place on ungreased cookie sheet. Bake in 350 degree oven for about 10 minutes or until edges are lightly browned. Cool on rack thoroughly before storing..Great with coffee or tea!!


BREADS AND MUFFINS


MY MOM'S MOIST DATE AND NUT BREAD

Ingredients:
1 and 1/2 c. chopped nuts
2 c. cut up dates
3 teaspoons baking soda
1 teaspoon salt
6 Tablespoons margarine
1 and 1/2 c. boiling water

Mix all above ingredients together and let stand for 20 minutes.

4 eggs
2 teaspoons vanilla
2 cups sugar
3 cups flour

Beat well with a fork and add this to the above date and nut mixture and blend well. Grease and flour two loaf pans and pour mixture into both. Bake at 350 degrees for one hour.

MORNING GLORY MUFFINS

Ingredients:
2 cups flour
1 1/3 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans or walnuts
1 - 8 oz. can crushed pineapple, drained
1 c. vegetable oil
2 tsp. vanilla

Combine dry ingredients. Stir in carrots, raisins, coconut, nuts and pineapple. Make a well in the center of mixture and add remaining ingredients until moistened. Place paper cups in muffin pans and fill batter 2/3 full. Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.


PIES AND FRUIT BAKES


QUICK PUMPKIN PIE

Ingredients:
1 can pumpkin (16 oz.)
3 tsp. pumpkin pie spice
1 1/2 cups sugar
2 teaspoons vanilla
5 eggs
1/4 teaspoon salt
2 cans evaporated milk
1/2 cup flour
(This recipe makes 2 large or 3 small pies.)

Mix all ingredients with a mixer and pour into the pie pans in which you have melted 1/4 stick of margarine.

Bake 30 minutes in a 325 degree oven or until they are set. (stick a knife into the center and if comes up clean.. it's ready.)

A quick and delicious pumpkin pie.

APPLE CRISP


Ingredients:
12 large cooking apples (Macintosh are very good)- Pare them and cut into thin slices
1 teaspoon Cinnamon
3/4 cup sugar
1 stick margarine
1/2 cup flour
1 cup brown sugar

Grease the bottom of a regular sized cake pan (15 inch), and place evenly all the apple slices until the entire bottom is covered and keep going until all apples are used. Mix the sugar and cinnamon together and sprinkle over top of all the apples. In a small bowl place flour and brown sugar and put the softened margarine into the bowl and using the fork mix all the ingredients together until they form a fine crumb mixture that is then sprinkled over top of all the apples. Make sure the apples are evenly covered.

Place into a 375 degree oven for at least 25 - 30 minutes. You want to make sure the topping is crunchy and that the apples have had time to cook through. Allow to cool for at least 10 minutes because you want this to be served warm as well. Cut into squares and some whipped topping or vanilla ice cream wouldn't hurt either.

FRUIT SALADS


MALLOW FRUIT SALAD

Ingredients:
2 cans (11 ounces) mandarin orange segments, drained
1 can (20 oz.) pineapple chunks, drained
1 jar(4 oz.) maraschino cherries
3 cups miniature marshmallows
1 cup broken walnuts
1 - 12 oz. Cool whip

Toss orange segments, pineapple, cherries, marshmallows and walnuts.....Fold cool whip into the fruit and cover and refrigerate at least one hour...Dreamy and creamy...(Serves 10)


Copyright, February 2006, "Potty Training To Puberty---THE PITS!! (with hugs along the way)"


Confessions of a Chocoholic
A FUN page to make you smile from my friend, Misty..


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