4 Eggs
2 cups Sugar
1 tbs. Vanilla

Beat above then add 3 cups of Half and Half cream, slowly.

Place 2 frozen 10 oz. pkgs. of Strawberries in blender.  Fill blender ¾ full with fresh milk...blend quickly.

Pour into mixer with rest of ingredients and mix slightly.

Freeze your normal way.

Submitted by: Ulithi

1 stick (¼ lb.) or ½ c. Butter
2 squares Unsweetened chocolate
1 c. Sugar
2 Eggs
½ tsp. Vanilla
¼ c. Flour (this is not a typo)
½ tsp. Salt
1 c. Chopped walnuts (optional)

Melt together butter and unsweetened chocolate and take the saucepan off the heat.  I did this in the microwave.
Stir in the sugar, vanilla and eggs, beat the mixture well.
Stir in flour and salt.  You can add the walnuts at this point as well.
Bake the brownies in a buttered, floured 8" square pan at 325° for approximately 40 minutes.

These are yummy and don't need icing.

Submitted by: Donnah

Base:
1 c. Copped pecans, I grind them really tiny in my blender.
½ c. Margarine or butter
1 c. Flour
Mix and press into 9 x 13 pan.  Bake for 25 minutes at 350°.

8 oz. Cream cheese
1 c. Icing sugar
Cream together and spread on base.

Spread half large tub of Cool Whip or all of small one.

1 Small instant chocolate pudding
1 Small instant vanilla pudding
3 c. Milk
Add two puddings together, add milk and beat.  Let thicken in fridge, then spread on base.

Spread rest of Cool Whip (remainder of large tub or another small one).  Grate small milk chocolate bar and spread on top.  Let stand in fridge overnight, may be frozen.  I let Cool Whip sit out of the freezer for some time before I am going to use it, its easier to spread.

Submitted by:  Donnah

1 pkg. "Famous" chocolate wafers (Nabisco Brand)
½ stick Butter or margarine, melted
1 pint Whipping cream
1-10 oz. pkg.  Marshmallows
4 tsp. Regular instant coffee
1 c. Hot water

Stir water, coffee and marshmallows over medium heat until dissolved (stir constantly). Chill in refrigerator for 20-25 minutes.  Grease sides and bottom of springform pan. Line around sides with cookies, rounded side down.  Crush remaining cookies and mix with melted butter.  Press into bottom of pan.  Whip cream until stiff peaks form.  Whip coffee mixture until light coffee color and stiff.  Fold cream into coffee mixture and pour into pan.  Chill for several hours. (Best made 24 hours ahead)
Note: The secret to this recipe is in the folding of the mixture.  Fold until the blended mixture is light tan.

Submitted by:  Seagull22

4 Slices bread
2 tbs. Margarine or butter, softened
1/3 c. Packed brown sugar
½ tsp. Ground cinnamon
1/3 c. Raisins
3 Eggs, slightly beaten
1/3 c. Granulated sugar
1 tsp. Vanilla
Dash salt
2½ c. Milk, scalded

Heat oven to 350°. Toast bread slices lightly.  Spread slices with margarine , sprinkle with brown sugar and cinnamon.  Cut each slice into 4 pieces.  Arrange pieces sugared side up in buttered 1½ qt. casserole, sprinkle with raisins.  Mix eggs, granulated sugar, vanilla and salt.  Slowly stir in milk.  pour over bread.  Place casserole in square pan, 9 x 9 x 2 inches, on oven rack.  pour very hot water (1" deep) into pan. Bake until knife inserted halfway between center and edge comes out clean, 65 to 70 minutes.  Remove casserole from hot water.  Serve warm or cool.  Serves 6 to 8.

Submitted by: Seagull22

1 Box chocolate pudding mix (not instant)
1 Box butterscotch pudding mix (not instant)
1 Box vanilla pudding mix (not instant)
Regular graham or honey graham crackers

Make the above pudding with whole milk. Let cool for about 5 minutes.  Put one layer of grahams in bottom of 9 x 9 ungreased pan.  Top with one of the puddings.  Add another layer of grahams, top with 2nd pudding.  Add one more layer of grahams and top with last pudding.  Let set in fridge for about 2 hours.  Cut into squares and top with Cool Whip or whipped cream.

Submitted by: Seagull22 

1 18 oz. Box yellow cake mix
2 Boxes (4 serving size each) instant butterscotch pudding mix
¼ c. Flour
1¼ c. Mayonnaise
½ c. Broken pecans
½ c. Well chopped pecans
1 (12 oz.) package semisweet chocolate chips

Sift together dry cake mix, dry pudding powder and flour.  Using your hands, work in the mayonnaise until dough is smooth and  a little stiff.  Work in pecans and chocolate chips. Shape dough by rounded teaspoonfuls  into marshmallow shapes.  Arrange them 2 inches apart on a greased cookie sheet.  Bake on center rack of oven at 350° F for 16 minutes or delicately browned.  Do not over bake.  Makes 4½ dozen.

Submitted by:  Silverfoxy

Crust:
16 Honey graham wafers, crushed (2 c.)
4 tbs. Butter or margarine, melted

Filling:
3 8oz. Packages cream cheese
1 c. Sugar
4 Eggs, separated
1 tsp. Vanilla

Topping:
2 c. Commercial sour cream
2 tbs. Sugar
1 tsp. Vanilla

Combine crumbs and butter, line bottom of 9", buttered, spring form pan.  preheat oven to 350°.  In electric mixer, cream cheese with sugar, egg yolks and vanilla till smooth.  Beat egg whites until stiff and gently fold into the cheese mixture.  Pour into prepared form pan.  Bake from 40 to 50 minutes. (I have found it takes the full 50 minutes for me).  remove from oven.  Set oven to 475°. Mix topping ingredients and gently spoon over cake.  return cake to oven and bake 5 minutes. (Topping will not have set yet). Remove cake from oven and cool to room temperature and refrigerate overnight. Note: My pan is 9" but is 2½" high and I find sometimes the filling is so high there is not enough room for all the topping).  Check the cake a few minutes before it is done and if it is almost to the top, I do just half the topping.

Submitted by: Donnah

½ c. Butter
¼ c. Sugar
5 tbs. Unsweetened baking cocoa
1 tsp. Vanilla
1 Egg
2 c. Graham cracker crumbs
½ c. Walnuts, chopped (optional)
1 c. Coconut, shredded

¼ c. Butter
3 tbs. Milk
2 tbs. Instant vanilla pudding mix
2 c. Icing sugar

4 oz. Semisweet baking chocolate or 2/3 c. semisweet chips
1 tbs. Butter
1/8 tsp. Peppermint extract (optional)

Cream together ½ c. butter, sugar unsweetened baking cocoa, vanilla and egg.  Mix well with graham cracker crumbs, chopped nuts and coconut.  Pat into 9 x 9 pan.  refrigerate.  Next, cream ¼ c. butter with milk, add instant vanilla pudding mix and powdered sugar.  Spread this over the first mixture.  Lastly, in a saucepan over low heat (or in microwave on medium, watching closely), melt semisweet baking chocolate and butter, add peppermint extract.  Spread this over all and chill before cutting into bars.

Submitted by: cc^

½ c. Seedless raspberry jam (Polander brand makes one)
2 tsp. Fresh lemon juice
1 pint Fresh raspberries (optional)

In a bowl, microwave jam until melted, 1 minute.  Stir in juice and berried.  Serve over cake.  I added a small scoop of vanilla ice cream.

CHOCOLATE "CHEESECAKE"

1½ c. Semi-sweet chocolate chips
2 c. (19oz.can) cooked chickpeas, drained and rinsed
(yes...that's right!). Progresso makes a 19oz. can
4 Eggs
½ tsp. Baking powder
1 tbs. Sugar

In a small bowl, melt chocolate in microwave, 2 minutes on medium.  In blender or food processor, combine beans and eggs.  Add sugar, baking powder and melted chocolate, process until smooth.  Pour batter into a non-stick 9" pan (I lightly greased the pan, bottom and sides).  Bake at 350° for 45 minutes or until a knife inserted comes out clean.  Cool.  Serve with raspberry sauce.  Store in refrigerator. (See raspberry sauce above).

Submitted by: Seagull22 

1 lb. Soft butter
½ c. Cornstarch
3 c. Sifted flour
1 c. Sifted icing sugar
1 tsp. Vanilla

Cream butter and add other ingredients.  Knead well, the more the better. (I add the cornstarch, icing sugar and vanilla and use the mixer...you can do a lot of kneading with it...also can add some flour too).  Then add the rest of flour and mix well by hand.  This can be rolled with a rolling pin and cut into shapes, rolled in balls and flattened with a fork (with this method, I usually put a small piece of maraschino cherry on top) or pressed into a jelly roll pan and cut when still warm.  Bake at 325° for 15 minutes.

Submitted by:  Donnah

1 c. Sifted all purpose flour
½ c. Soft butter
1 c. Finely chopped pecans
2 tbs. Granulated sugar
1/8 tsp. Salt
1 tsp. Vanilla extract
Confectioners sugar

Mix all ingredients (except confectioners sugar) by hand until well blended.  refrigerate dough for 30 minutes.  Roll into small balls (1¼") and bake on ungreased cookie sheet for 15-20 minutes or until set.  Remove to wire rack, cool 1 minute.  Roll in confectioners sugar when completely cool.  Bake at 375° for 15-20 minutes.

Submitted by:  Madeleine

Mix:
4 Eggs
1½ c. Sugar
1 c. Oil
16 oz. Can pure pumpkin
Add:
2 c. Flour
2 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking soda

Blend well and pour into a greased 16 x 11 cookie sheet.  Bake at 350° for 25-30 minutes.  Ice with cream cheese icing.
Cream cheese icing:
3 oz. Cream cheese
½ c. Butter
1 tsp. Vanilla
2 c. Icing (or powdered) sugar

Submitted by:  cc^ 

3 Eggs,  slightly beaten
16 oz. Can pumpkin
¾ c. Brown sugar, firmly packed
1½ c.  Half and half
3 tbs. Bourbon
1 tsp. Cinnamon
½ tsp. Ginger powder
¼ tsp. Salt
1 Pie shell, unbaked
2 tbs. Butter
¼ c. brown sugar, firmly packed
1 c. Pecan halves
¼ c. Bourbon, divided

Combine eggs, pumpkin, ¾ c. sugar, half and half, 3 tbs. Bourbon, cinnamon, ginger and salt.  Mix well.  Pour mixture into pie shell, bake at 425° for 10 minutes.  reduce heat to 350° and bake an additional 45 minutes or until set.  Set aside to cool.  Combine butter and ¼ c. brown sugar in a saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Add pecan and 2 tbs. Bourbon, stirring to coat.  Spoon mixture over pie.  Heat the remaining Bourbon in a saucepan just long enough to produce fumes (do not boil).  Remove from heat, ignite and pour over pie.  Serve pie when flames die down.

Submitted by:  WhiteDog
Taken from: Southern Living magazine

Use fully ripened Bartlett pears to make this unusual, interesting pie.
Uncooked 9" pastry shell
4 Medium size pears
Juice of half lemon
¼ c. Butter or margarine
1 c. Sugar
¼ c. Flour
3 Eggs
1 tsp. Vanilla
1/8 tsp. Salt
1/8 tsp. Mace
Whipped cream or Cool Whip (optional)

Peel, halve and core pears.  Brush with lemon juice.  Place pears cut side down in pie shell with narrow ends toward center.  Cream together butter and sugar.  Beat in flour, eggs, vanilla and salt.  Pour over pears.  Sprinkle lightly with mace.  Bake in 350° oven 45 minutes or until filling is set and lightly browned.  Cool on cake rack ONE HOUR OR LONGER before cutting.  Top with whipped cream or Cool Whip.  Serve the same day you bake the pie (pear filling may darken if you keep the pie overnight).

Submitted by:  Docj

Slice 5 to 6 medium cooking apples, toss with a little cinnamon, 1/3 c. water and a few pats of butter.  Put in a glass baking dish.  Mix together the following ingredients:
2 tbs. Shortening
1 Egg
½ c. Sugar
2 tsp. Baking powder
½ c. Milk
1 tsp. Vanilla extract
1 c. Flour

Drop by tbs. onto apples in baking dish.  Bake at 350° for 30 to 45 minutes

Submitted by: Francesca 

½ lb. Wide egg noodles
4 Eggs
½ tsp. Vanilla
1 c. Raisins
¾ c. Sugar
1½ tsp. Cinnamon
1 lb. Cottage cheese (small curd)
½ pint Sour cream
5 Apples, peeled, cored and sliced
¼ lb. Butter

Melt half the butter in a baking dish.  Cook noodles and drain.  Mix eggs, vanilla, sugar and cinnamon.  Add raisins.  Combine cottage cheese and sour cream.  Mix everything together with the egg noodles.  Fold apples in and pour in a 10 x 14 baking dish.  Dot with remaining butter and sprinkle with sugar and cinnamon.  Bake at 350° for about 45 minutes.

Submitted by:  Seagull22

5 tbs. Sugar
2 tsp. Cinnamon

Mix and set aside.

Peel and slice 6 medium MacIntosh apples.  Also have ½ c. chopped walnuts on hand.

Sift together:
3c. Flour
3 tsp. Baking powder
Dash salt

2 c. Sugar
1 c. Oil
4 Eggs
2½ tsp. Vanilla
¼ c. Orange juice

mix 2 c. sugar, oil, eggs and vanilla until smooth.  Add orange juice and the other flour mixture a little at a time.  Then mix in ½ c. chopped walnuts.  Use bundt pan (greased and floured).  Use 1/3 of the batter, then layer with half the apples. Sprinkle with sugar and cinnamon and repeat one more time, ending up with the batter and sprinkle with sugar and cinnamon.  Bake at 375° for one hour or until done.

Submitted by:  Seagull22

½ c. Soft butter or margarine
1 c. White sugar
2 Eggs
1 tsp. Vanilla
1 c. Salad or sour cream
1 tsp. Baking soda
1¾ c. Flour
2 tsp. Baking powder

Cream butter and sugar, beat in eggs and vanilla.  Mix dry ingredients together and add to batter, alternating with the sour cream and ending with the flour mixture.  Put half batter in 8 x 8 pan that has been greased.  Sprinkle half the topping below.  Add the rest of the batter and sprinkle with remainder of topping.  Bake at 350° for 50 minutes.

Topping:
¼ to ½ c. Brown sugar
1 to 2 tsp. Cinnamon
Mix these together.

Submitted by:  Donnah

1½ c. Flour
1 c. Sugar
¼ c. cocoa (Hershey's)
1 tsp. Baking soda
½ tsp. Salt
1 tbs. White vinegar
1 tsp. Vanilla
1/3 c. Vegetable oil
1 c. Water

Combine all dry ingredients in a bowl and mix well.  Combine all wet ingredients in a 2 cup measure, mix well and blend into flour mixture until no more "flour lumps" appear.  Pour into a 9" square pan that has been sprayed with Pam.  Sprinkle with chocolate chips and walnuts (as much or as little as you like).  After cake cools, frost with your favorite icing.  This is a moist, deep chocolate treat.

Submitted by:  Maddy

1 c. Sugar
1 Stick butter or margarine
4 Eggs
1 c. Flour
1 tsp. Baking powder
1 tsp. Vanilla
1 (16oz.) Can chocolate syrup

Cream butter sugar and eggs together.  Add flour, baking powder, syrup and vanilla.  Bake at 350° in a greased and floured 9 x 13 pan for 30 minutes or until done (standard cake test).

ICING
1 Stick margarine
½ c. Chocolate chips (semi-sweet)
1 c. Sugar
½ c. Evaporated  milk

Mix together over medium heat until chocolate chips melt.  Pour over hot cake as soon as it comes out of oven.  Note: This is a simple recipe, but if not done as instructed or checked too early in the oven, it might fall.  It is the chocolate lover's delight !

Submitted by: Sanddollar

1 c. Margarine or butter
1 c. White sugar
1 c. Brown sugar
2 Eggs
1 c. Peanut butter
½ tsp. Salt
2 tbs. Baking soda
1 c. Rolled oats
2 c. Flour

Heat oven to 350°. Beat together margarine and sugars.  Add one egg at a time and beat after each.  Blend in peanut butter.  Add dry ingredients, then rolled oats.  Roll in 1" balls and flatten with fork.  Bake for 12 minutes on ungreased baking sheets.

Submitted by:  Donnah

112 lbs. Chocolate chips
165 lbs. Flour
500 Eggs
100 lbs. Granulated sugar
87 lbs. Shortening
75 lbs. Brown sugar
12 lbs. Butter
2 lbs. Salt
2 c. Vanilla extract
1 qt. Water
1½ lbs. Baking soda

Submitted by: Ulithi
Note: This is from the archives of the Bake Shop aboard USS Yorktown CV10, dated 1943 (Naval & Maritime Museum, Patriots Point, Mt. Pleasant, SC)

1. Paste:
7½ tbs. Flour
1½ c. Whole milk

In double boiler, add milk slowly to flour and blend.  Coook slowly until thick like paste, stirring all the while.  Set aside to cool.

2. Cookie Mixture:
½ c. Crisco
2 c. Sugar
2 tsp. Vanilla
Cream above items together.

4 c. Flour
2 tsp. Baking soda
1 tsp. Baking powder
½ tsp Salt
½ c. Cocoa
Sift together and add to creamed mixture, alternately with: 1 c. sour milk (1 tbs. vinegar in whole milk makes the sour milk), ¾ c. boiling water, 2 eggs (add last and mix well).

3. Bake
Drop mixture from teaspoon on "lightly" greased cookie sheet, about 2" apart.  Bake at 450° for 5 minutes +or- depending on your oven.  While cookies are cooling, make filling.

4. Filling:
1½ c. Crisco
1½ c. Powdered sugar
½ tsp. Salt
1½ tsp. Vanilla
Beat well with electric mixer until fluffy. Add paste mixture (step1). slowly beating until well mixed.  Then beat well until fluffy.  Spread between cookies. 

Submitted by: Ulithi

¾ c. Shortening or margarine
1 c. Sugar
¼ c. Molasses
1 Egg
2 c. Flour
2 tsp. Baking soda
½ tsp. Cloves
½ tsp. Ginger
1 tsp. Cinnamon
½ tsp. Salt

Melt shortening or margarine over low heat.  Remove from heat and allow to cool.  Then, add sugar, molasses and egg and beat well. Sift flour, soda, cloves, ginger. cinnamon and salt. Add these to first mixture.  Mix well and chill thoroughly.  Form into 1" balls, roll in granulated sugar and place on greased cookie sheet.  Bake at 375° for 8 to 10 minutes.

Submitted by:  Donnah

1 Can (20 oz.) pineapple chunks
1 Can (11 oz.) mandarin oranges
1¼ c. Seedless green grapes
1 c. Flaked coconut
1 c. Miniature marshmallows
1 tbs. Sugar
¾ c. Vanilla yogurt

Combine all ingredients in a large bowl, serve immediately or chill several hours.  Serves 8.

Submitted by:  Terry