Cream together:
1/2 cup shortening
1 cup sugar
1 egg
Sift together:
1 3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
1/2 cup cocoa
Add:
1/2 cup milk
1 tsp. vanilla
Nuts if desired
Add the dry ingredients alternately with 1/2 cup milk, vanilla and nuts. Bake at 350* for 8 minutes. Take out of the oven and put a large marshmallow (cut in half) on the top of each cookie. Return to the oven to melt. Remove from the oven and cool. Frost the cookies with your favorite chocolate frosting.
Showing posts with label Submitted by Dorothy. Show all posts
Showing posts with label Submitted by Dorothy. Show all posts
Tuesday, March 6, 2012
Wednesday, May 18, 2011
Scotcheroos
1 c sugar
1 c light corn syrup
1 c peanut butter
6-7 c Rice Krispies
1 - 12oz pkg chocolat chips
1 pkg butterscotch chips
Combine sugar and syrup. Cook over medium heat until it just bubbles. Remove from heat and stir in peanut butter. Mix well. Add to Rice Krispies and stir until coated. Press into a buttered 9x13" pan. Melt chips together and spread over Rice Krispies for frosting. Cut in desired squares.
1 c light corn syrup
1 c peanut butter
6-7 c Rice Krispies
1 - 12oz pkg chocolat chips
1 pkg butterscotch chips
Combine sugar and syrup. Cook over medium heat until it just bubbles. Remove from heat and stir in peanut butter. Mix well. Add to Rice Krispies and stir until coated. Press into a buttered 9x13" pan. Melt chips together and spread over Rice Krispies for frosting. Cut in desired squares.
Cherry Chocolate Cake
Combine:
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring
Mix with spoon. Pour into an oiled 9x13" pan. Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center. While it cools prepare the frosting.
FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)
In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil. Boil one minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips. Stir until melted. Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring
Mix with spoon. Pour into an oiled 9x13" pan. Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center. While it cools prepare the frosting.
FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)
In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil. Boil one minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips. Stir until melted. Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.
Easy Caramel Frosting
1/4 c (1/2 stick) butter
3/4 c packed brown sugar
1/4 c evaporated milk
2 1/2 c powdered sugar
1 t vanilla
1 t maple flavoring
In saucepan, melt butter; add sugar and milk. Heat until sugar dissolves; cool slightly. Beat in powdered sugar, vanilla, and maple flavoring.
3/4 c packed brown sugar
1/4 c evaporated milk
2 1/2 c powdered sugar
1 t vanilla
1 t maple flavoring
In saucepan, melt butter; add sugar and milk. Heat until sugar dissolves; cool slightly. Beat in powdered sugar, vanilla, and maple flavoring.
Fluffy Pineapple Torte
1 1/2 c graham cracker crumbs
1/4 c butter or margarine, melted
2 T sugar
FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided
Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish. Bake at 325 F for 10 minutes; cool. Place can of evaporated milk in the refreigerator for 1 1/2 hours. Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 c walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Serves 12.
1/4 c butter or margarine, melted
2 T sugar
FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided
Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish. Bake at 325 F for 10 minutes; cool. Place can of evaporated milk in the refreigerator for 1 1/2 hours. Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 c walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Serves 12.
Ice Cream Crunch Cake
1 - 12oz pkg chocolate pieces
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream
Melt chocolate chips and peanut butter together in a large pan; add cereal. Spread on cookie sheet and cool; break up the cereal mixture into small pieces. Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan. Use remaining 1 c cereal mixture to make decorative topping and then freeze. Garnish with whipped cream and strawberries. Maes 12-16 servings.
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream
Melt chocolate chips and peanut butter together in a large pan; add cereal. Spread on cookie sheet and cool; break up the cereal mixture into small pieces. Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan. Use remaining 1 c cereal mixture to make decorative topping and then freeze. Garnish with whipped cream and strawberries. Maes 12-16 servings.
Strawberry Rhubarb Topping
6 c cut up rhubarb
1 1/2 c sugar
1 small pkg strawberry Jell-O
2 c water
1 t red food coloring, if desired
3 T minute tapioca
Cook all ingredients except tapioca for about 20 minutes. Add tapioca and let boil 2-3 minutes. Eat warm or cold, plain or with ice cream.
1 1/2 c sugar
1 small pkg strawberry Jell-O
2 c water
1 t red food coloring, if desired
3 T minute tapioca
Cook all ingredients except tapioca for about 20 minutes. Add tapioca and let boil 2-3 minutes. Eat warm or cold, plain or with ice cream.
Cherry Cheesecake
1 tall can evaporated milk (1 2/3 cups)
1 - 3oz pkg lemon Jell-O
1 c boiling water
2 1/2 c graham cracker crumbs
2 T sugar
1/2 t cinnamon
1/2 c butter, melted (one stick)
1 - 8oz pkg cream cheese
1/2 c sugar
2 t vanilla
Pour milk in to a deep small bowl; put in freezer along with beaters of your electric mixer. Freeze until ice crystals form around the edges. Dissolve Jell-O in boiling water, cool to room temperature. Combine crumbs, 2 T sugar, cinnamon, and butter in bowl. Press most of mixture firmly over bottom of a 9x13" pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with beaters until fluffy.
Beat cream cheese and the 1/2 c sugar in a large bowl until light and fluffy; blend in cooled Jell-O and vanilla. Add whipped evaporated milk to the creamed cheese mixture; beat at high speed for two minutes. Pour into prepared pan. Spread evenly. Sprinkle with reserved crumbs. Chill until firm (3 hours). Spread cherry pie filling or other favorite topping on top.
1 - 3oz pkg lemon Jell-O
1 c boiling water
2 1/2 c graham cracker crumbs
2 T sugar
1/2 t cinnamon
1/2 c butter, melted (one stick)
1 - 8oz pkg cream cheese
1/2 c sugar
2 t vanilla
Pour milk in to a deep small bowl; put in freezer along with beaters of your electric mixer. Freeze until ice crystals form around the edges. Dissolve Jell-O in boiling water, cool to room temperature. Combine crumbs, 2 T sugar, cinnamon, and butter in bowl. Press most of mixture firmly over bottom of a 9x13" pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with beaters until fluffy.
Beat cream cheese and the 1/2 c sugar in a large bowl until light and fluffy; blend in cooled Jell-O and vanilla. Add whipped evaporated milk to the creamed cheese mixture; beat at high speed for two minutes. Pour into prepared pan. Spread evenly. Sprinkle with reserved crumbs. Chill until firm (3 hours). Spread cherry pie filling or other favorite topping on top.
Tuesday, May 17, 2011
Oven-Baked Apple Pecan Pancake
3/4 c Krusteaz pancake mix
1/2 c water
3 eggs
1/3 c sugar
2 large cooking apples, peeled and thinklly sliced
Heat the oven to 450 F. Combine pancake mix, water, eggs, and 1 t sugar, mix well. Saute apples with 1/4 c butter or margarine over medium-high heat until tender. Put apples in baking pan. Sprinkle apples with 1/2 c pecans. Pour over apples and nuts. Mix the rest of the sugar with 1 t cinnamon. Sprinkle over top. Cover with lid or foil. Bake for 12 to 14 minutes. Cut into wedges. Cool slightly. Eat with syrup. We love this stuff. Company does too. Enjoy! Great with Jimmy Dean sausage and cold milk!
1/2 c water
3 eggs
1/3 c sugar
2 large cooking apples, peeled and thinklly sliced
Heat the oven to 450 F. Combine pancake mix, water, eggs, and 1 t sugar, mix well. Saute apples with 1/4 c butter or margarine over medium-high heat until tender. Put apples in baking pan. Sprinkle apples with 1/2 c pecans. Pour over apples and nuts. Mix the rest of the sugar with 1 t cinnamon. Sprinkle over top. Cover with lid or foil. Bake for 12 to 14 minutes. Cut into wedges. Cool slightly. Eat with syrup. We love this stuff. Company does too. Enjoy! Great with Jimmy Dean sausage and cold milk!
Huffy Puffy Donuts
Lyle's kids like to make this when they're snowed in and Samantha likes to make these into cinnamon rolls.
Makes about 5 dozen.
1 c margarine
1 c sugar
6 eggs
2 t salt
1 T vanilla
1 T lemon extract
1 at of either milk or water or a combo
3 T yeast mixed with 1/2 c warm water
15 c flour
Cream the margarine and sugar. Add eggs, salt and flavorings. Add the liquid. Add the yeast. Mix all together and add flour until dough is soft. Turn out and knead. Cover and let rise 1 to 1 1/2 hours. Knead down and let rise again. Divide into 4 parts. Cut in to shapes. Let rise. Cook in an electric frying pan filled about 2/3 full of oil. Turn pan to highest temperature and put it on a bread board. Cook the donuts until golden brown, then flip and cook the other side. Drain the oil off on a paper towel. Frost the donuts as desired when cool. Sugar, chocolate frosting, and maple frosting are great options.
Makes about 5 dozen.
1 c margarine
1 c sugar
6 eggs
2 t salt
1 T vanilla
1 T lemon extract
1 at of either milk or water or a combo
3 T yeast mixed with 1/2 c warm water
15 c flour
Cream the margarine and sugar. Add eggs, salt and flavorings. Add the liquid. Add the yeast. Mix all together and add flour until dough is soft. Turn out and knead. Cover and let rise 1 to 1 1/2 hours. Knead down and let rise again. Divide into 4 parts. Cut in to shapes. Let rise. Cook in an electric frying pan filled about 2/3 full of oil. Turn pan to highest temperature and put it on a bread board. Cook the donuts until golden brown, then flip and cook the other side. Drain the oil off on a paper towel. Frost the donuts as desired when cool. Sugar, chocolate frosting, and maple frosting are great options.
Finger Jell-O
4 envelopes Knox gelatin (not the kind for nails)
3 pkgs (3 oz) flavored gelatin
4 cups boiling water
Combine gelatins, add boiling water. Stir until dissolved. Pour into shallow pan, chill until firm. Cut into squares.
3 pkgs (3 oz) flavored gelatin
4 cups boiling water
Combine gelatins, add boiling water. Stir until dissolved. Pour into shallow pan, chill until firm. Cut into squares.
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