Hot Fudge Sauce – (4)

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Ingrients & Directions

1 cn (14 Oz) Sweetened Condensed
1 1/2 Squares (1 Oz Squares)
-Unsweetened Chocolate
1/4 c Water
1 ts Vanilla

Combine all except vanilla in saucepan. Stir over medium heat until
boiling. Simmer several minutes until smooth and thickened, stirring
constantly. Remove from heat. Add the vanilla

Serving Ideas : Delicious served on ice cream or cake.

1 Servings

Peanut Butter Cup Chocolate Cookies

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Ingrients & Directions

1/2 c Shortening
1/2 c Butter or margarine
3/4 c Granulated sugar
3/4 c Packed brown sugar
1 ts Baking soda
2 Eggs
2 oz Unsweetened chocolate,melted
-and cooled
1 ts Vanilla
2 1/4 c All-purpose flour
2 c Coarsely chopped chocolate
-covered peanut butter cups

Beat shortening and butter or margarine in a large mixing bowl with an
electric mixer on medium to high speed for 30 seconds.

Add granulated sugar, brown sugar, and baking soda; beat till combined. Add
eggs, melted and cooled chocolate, and vanilla; beat till well combined.
Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour. Stir in chopped peanut butter cups.

Drop dough from a rounded tablespoon 2 1/2 inches apart onto a ungreased
cookie sheet. Bake in a 375?F oven for 10 to 12 minutes or till tops look
dry. Cool on cookie sheet for 1 minute. Remove from the cookie sheet and
cool on a wire rack. Makes 32

32 Servings

Thumbprint Cookies

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Ingrients & Directions

(The red filling makes 1/3 c Light corn syrup (e. g.,
-these look pretty and -Karo)
-appropriate 2 lg Eggs (1 whole, and 1
At Christmas time. Kids -separated)
-love to make them.) 1/2 t Pure vanilla extract
2 c Sifted all-purpose flour 3 T Whole milk or cream
1 1/2 t Baking powder 1 ea Egg white
1/2 t Salt 2 T Water
1 1/2 ea Sticks (12 tablespoons) 1 1/2 ea (6 ounces) cups finely
-unsalted butter -chopped pecans
2/3 c Light brown sugar, firmly Strawberry or raspberry jam

Sift together flour, baking powder, and salt. Set aside. Cream
butter with sugar until soft and fluffy. Add corn syrup, whole egg,
extra egg yolk, and vanilla. Blend thoroughly. Add reserved sifted
dry ingredients alternately with milk, beginning and ending with dry
ingredients. Continue mixing until smooth. Cover bowl with clear
plastic wrap and refrigerate for about two hours. Preheat oven to 375
degrees F. Pour extra egg white and water into shallow bowl. Beat
together with wire whisk or fork until smooth and syrupy. Pour nuts
into another shallow bowl. Roll dough into approximately 72 1-inch
balls. Dip each ball into egg white mixture, then roll in chopped
nuts. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 5
minutes. Remove from oven. Using your thumb (or a thimble, for
Thimble Cookies), make a depression in the center of each cookie.
Fill with jam. Bake 10 minutes longer. Cool on wire racks.

1 servings

Kaleidoscope Cookies

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Ingrients & Directions

See below

Make dough for Petticoat Tails. Divide dough into thirds. Follow
choice below. Wrap tightly; chill several hours. Heat oven to 375.
Hold cookies at room temp until easy to slice, yet firm. Slice 1/8″
thick. Bake on ungreased sheet 7-9 minutes. Do not brown.

Green Cookies: 2 Tbls. lemon rind green coloring multi-colored sugar

Add rind & color to 1/3 of dough. Roll in sugars.

Pink Cookies: 1/2 tsp. peppermint extract red food coloring red
decorators sugar

Add extract & color. Roll in sugar.

Yellow Cookies: 2 Tbls. orange rind yellow coloring

Add rind & color. Roll in sugar.


1 Servings

Chewy Oatmeal Cookie

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Ingrients & Directions

3/4 c Butter flavored Crisco
1 1/4 c Firmly packaged light brown
– sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quaker(R) Quik Oats (not
– instant or old fashioned)
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1 c Raisins
1 c Coarsely chopped Walnuts

Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor
Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk
and vanilla in large bow. Beat at medium speed of electric mixer
until well blended. Combine oats, flour, baking soda, salt and
cinnamon. Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2
incheds apart onto paking sheet. Bake at 375-degree for 10 to 12
minutes, or until lightly browned. Cool 2 minutes on baking sheet.
Remove to kitchen counter. About 2 1/2 dozen cookies.


HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1
cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until
smooth and thin. Dip top half of cookie in frosting. Lay on Waxed
paper until set.

FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to
batter. Bake & cool.

MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to
batter. Bake & cool. Frost top of cooled cookie with mixture of 1
container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple
flavoring. Garnish with walnut half.

SOURCE: Silver Palate Cookbook.

1 servings

No Bake Butterscotch Cookies

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Ingrients & Directions

1 pk Butterscotch morsels
3/4 c Peanut butter
4 c Corn flakes
1 c Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter.
In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour
melted mixture over the dry mixture. Mix until covered evenly. Drop
by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

24 Servings

New Orleans Goat Cheesecake

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Ingrients & Directions

Softened butter; to coat pan
1 c Graham cracker crumbs
1/4 c Unsalted butter; melted
2 lb Cream cheese; at room
1 1/2 c Sour cream; divided
12 oz Soft goat cheese -; (1 1/2
2 lg Eggs
2 c Sugar
1 tb Vanilla extract
2 tb Lime juice
2 tb Honey

Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan.
In a bowl combine the graham cracker crumbs and melted butter until
thoroughly blended, and press the mixture into the bottom of the springform
pan. In a mixer beat the cream cheese until smooth and creamy, about 5
minutes. Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar,
continue beating for 4 minutes. Add vanilla and lime juice and beat until
incorporated. Pour the filling over the crust in the springform pan and
bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven
and allow to cool to room temperature. Remove from the pan. In a small bowl
combine the remaining sour cream with the honey, and mix until smooth.
Spread on top of the cooled cake. This recipe yields 12 servings.

12 servings

Better Than Sex Cake

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Ingrients & Directions

1 German chocolate cake mix
1 cn Sweetened condensed milk
1 Jar hot fudge sauce; Mrs.
12 oz Cool Whip
3 Heath Bars; crushed

Bake cake mix according to package instructions. Cool and stab many times
with wooden spoon. Pour a can of sweetened condensed milk over it. Pour a
jar of Mrs. Richardsons hot fudge topping over it. Spread a 12 oz.
container of cool whip over the top. Sprinkle the crushed heath bars on

15 Servings

Curried Crab Cakes

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Ingrients & Directions

1 1/2 c Crab meat
3/4 ts Curry powder
1 ts Celery, very finely diced
Black pepper
2 Egg yolks
2 tb Heavy cream (give or take)
1/2 c Dry bread crumbs

Mix everything except bread crumbs together. Refrigerate overnight.

Make patties and press into bread crumbs. Fry until golden.

Subs: Any or all of following in place of curry – mustard, cayenne,
Worcestershire, anchovy paste.

1 Servings

Schwarzwalder Kirschtorte (black Forest Cherry Cake)

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Ingrients & Directions

6 Eggs; Large 4 oz Unsweetened BakingChocolate*
1 c Sugar 1 c Flour; Sifted
1 ts Vanilla Extract

1/4 c Sugar 2 tb Kirsch
1/3 c ;Water

1 1/2 c Confectioners’ Sugar 1 Egg Yolk; Large
1/3 c Butter; Unsalted 2 tb Kirsch Liquer

2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped
2 tb Confectioners’ Sugar 8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.


Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg
mixture, ending with flour. Pour the batter into 3 8-inch cake pans
that have been well greased and floured. Bake in a preheated 350
degree F. oven for 10 to 15 minutes or until a cake tester inserted
in the center comes out clean. Cool cakes in pans for 5 minutes; turn
out on racks to cool completely.


Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake
layers and pour syrup over all 3 layers.


To make the butter-cream filling, beat together sugar and butter
until well blended. Add egg yolk; beat until light and fluffy, about
3 to 5 minutes. Fold in Kirsch.


To assemble cake, place 1 layer on a cake plate. Spread with butter
cream filling. Using 3/4 cup of the cherries, which have been patted
dry, drop cherries evenly over cream. Place second layer on cake.
Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into
the whipped cream. Cover the sides and top of the cake with whipped
cream. Decorate top of cake with remaining 1/2 cup cherries. To make
chocolate curls from chocolate bar, shave (at room temperature) with
a vegetable peeler. Refrigerate curls until ready to use. Press
chocolate curls on sides of cake and sprinkle a few on the top. Chill
until serving time.

8 servings