Creamy Mocha Fudge

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Ingrients & Directions

1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped

Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee and beat
with an electric beater till smooth. Fold in pecans. Turn into wax paper
lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate
till set. When set, turn and cut into squares.

My own recipe, honorable mention 1989 Sherway Gardens Chocolympics


1 Servings

Double Fudge Brownies

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Ingrients & Directions

1 c sifted flour 1 ts vanilla
2 c sugar 3 ea eggs
1 ea pinch salt (opt.) 3 tb sour cream or plain yogurt
1 c butter 1 ea bag (12 oz) chocolate chips

3 sq unsweetened chocolate
Preheat oven to 350 degrees. Mix flour, sugar and salt together; set
aside. Melt butter with unsweetened chocolate. Add to flour mixture and
stir. Beat eggs until foamy. Stir eggs, vanilla, sour cream and
chocolate chips into batter.
Pour into oiled 9 x 13-inch baking dish. Bake for 30 minutes. Time
carefully as toothpick test is unreliable. Cut into 1 1/2-inch squares.
ENJOY!! Makes 48 brownies.

48 servings

Double Chip Macadamia Cookies

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Ingrients & Directions

3/4 c Sugar
3/4 c Brown sugar; packed
1 c Butter; softened
2 Eggs
1 ts Vanilla
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Macadamia nuts; chopped
12 oz Semi sweet chocolate chips
1 c Vanilla milk chips; -=OR=-
1 c White chocolate; coarse chop

Heat oven to 375~. In large mixer bowl, combine sugars, butter, eggs and
vanilla. Beat at medium speed, scraping bowl often, until well mixed, about
2 minutes. Add flour, baking soda and salt. Continue beating, scraping
often, until well mixed, 1-2 minutes.

54 Cookies

Orange Cookie Baton

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Ingrients & Directions

1 3/4 c Flour
1/4 ts Baking powder
1/4 ts Salt
3/4 c Unsalted butter, at room
1/2 c Sugar
1 Egg yolk
1 ts Orange rind, grated
4 oz Semisweet chocolate, melted
2 ts Solid vegetable shortening
1/2 c Pecans, finely chopped

Heat oven to 350. Lightly coat baking sheet with nonstick vegetable oil
cooking spray.

Combine flour, baking powder and salt in a small bowl. Beat together
butter, sugar and egg yolk in bowl until smooth. At low speed, beat in the
flour mixture and orange rind just until combined.

Spoon dough into a spritz gun fitted with the star disk. Pipe 2 1/2″ long
sticks onto the prepared baking sheet.

Bake in 350 oven for 8 to 10 minutes or just until lightly golden. With a
spatula, transfer cookies to wire rack to cool.

Melt together chocolate and vegetable shortening in a small saucepan. Place
the nuts in a small shallow dish. Dip about 1″ of the end of each cookie
into the chocolate, then roll in nuts. Place on waxed paper to cool
completely. Store airtight, refrigerated for up to 3 weeks.

Use finely chopped pistachios instead of pecans for the holidays.

84 Servings

Chocolate Oatmeal Cookies

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Ingrients & Directions

1 Stick butter
2 c Sugar
1/2 c Milk
1/4 c Cocoa
1/2 c Peanut butter; (I like the
-extra crunchy peanut
2 c Oatmeal
1 ts Vanilla extract

Cook butter, sugar, milk and cocoa together. Stirring all the time it is
cooking. until it comes to a full boil, turn burner off, and let set for 2
minutes. Add peanut butter, oatmeal and vanilla. Mix well. Drop onto waxed
paper. Make them the size you like. Best when refrigerated.

1 Servings

Very Rich, Very Thin Chocolate Lace Cookies

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Ingrients & Directions

1/4 lb Butter-1 stick
2 Chocolate-unsweetened
Egg-slightly beaten
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Baking powder
1/2 c Flour
1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets. The finished
cookies will be 3 to 4 inches in diameter so space them accordingly.
Bake in preheated oven of 325~ for about 12 minutes. Watch carefully
to prevent burning. When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely.

36 servings

Chocolate Chip – Pop’t Wheat Cookies

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Ingrients & Directions

1 c Shortening
1 ts Vanilla
2 c Unsifted flour
2 c Oatmeal (quick)
2 ea Eggs (beaten)
3/4 c Honey
1 ts Soda (in 1 teaspoon water)
2 c Pop’t wheat
1 ts Salt
12 oz Choclate chips

Beat together; shortening, sugar, honey, eggs, and vanilla until
creamy. Add salt and flour. Add soda mixture. Fold in oatmeal,
chocolate chips and pop’t wheat (last). Drop with teaspoon on lightly
greased cookie sheet or chill dough and roll in balls. Bake 10
minutes at 350 degrees.

MARGIE’S NOTE: Pop’t wheat can be bought at most bakery supply
houses, but it is easier and usually less expensive to buy the cereal
from your local grocery store.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

60 Servings

Caramel-apple Cheesecake

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Ingrients & Directions

1/3 c Butter
1/3 c Sugar
1 Egg
1 1/3 c Flour
2 pk (8-oz) cream cheese;
2/3 c Suagr; divided
2 tb Flour
3 Eggs
1/2 c Sour cream
1 c Chopped peeled apples (I
-used Granny Smith)
3/4 ts Ground cinnamon
1/2 c Caramel topping; divided
-(the kind they sell with
-ice cream toppings)
1/4 c Chopped pecans

From: (Janet Morrissey)

Date: Sat, 02 Sep 95 14:06:08 GMT

Heat oven to 450 F. Beat butter and sugar at medium until light and fluffy.
Blend in egg. Add flour and mix well. Spread dough onto bottom and sides of
a 9-inch springform pan. Bake 10 minutes. Reduce over to 350 F. Beat cream
cheese, 1/3 cup sugar, and flour til well blended. Add eggs, on at a time,
mixing well after each addition. Blend in the sour cream. Toss apple in
remaining sugar and cinnamon. Stir into cream cheese mixture. Pour over
crust. Swirl 1/4 cup caramel topping into cream cheese mixture. Bake 45
minutes. Turn off oven and let cool in oven for 1 hour. Loosen cake from
rim of pan and chill 4 hours or over night. Top with remaining caramel
topping and pecans.



From archives. Downloaded from Glen’s MM Recipe Archive,

8 Servings

Parve Chocolate Cake

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Ingrients & Directions

3 c Flour
2 c Sugar
2/3 c Cocoa
2 ts Baking soda
1 ts Salt
2 ts Vanilla
2 tb Vinegar
1 c Melted margerine
2 c Cold water

Below is a “quick and easy” parve chocolate cake which is tried and true in
my family. It is not gooey but it is very moist and will serve a lot of
people. I posted this in the archives some time ago and just copied it from
there today since the cookbook is at home and I am at work.

This recipe comes from a cookbook compiled by the nursing staff at Albert
Einstein Medical Center (Northern Division) in Philadelphia in the late
1950’s. It’s listed in the book as a “Chocolate Vinegar Cake” but “vinegar”
usually turns people off when they are thinking of cake. The other reason I
love this cake is that it is all made in one bowl. Not a lot of clean-up!

Preheat oven to 350.

Sift first five ingredients into large bowl. Make two small and one large
hole in dry ingredients. Put vanilla in one hole, vinegar in second hole
and margarine in large hole. Pour cold water over entire mixture. Mix well.
Pour into well greased 13 x 8 x 2 baking ban. Bake for 45 minutes. Cool in

The cake is so moist that it is difficult to remove from pan. I line pan
with tin foil, lift out when cool and turn upside down on a tray and
immediately flip over to my serving plate. It can be dusted with
confectioner’s sugar or iced. It is always a big hit.

1 Servings

Banana Split Cake

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Ingrients & Directions

6 Bananas
3 Sticks margine
2 c Crushed graham crackers; (or
-vanilla wafers)
2 Eggs
2 c Powdered sugar
1 cn (No.2) crushed pineapple
1 lg Cool whip
1 pk (small) chopped pecans
1 sm Jar of cherries

Mix 1 stick of margine & graham crackers. Put into a 13x9x2 pan. Bake
350 degree oven for 5 minutes.

this step is critical: start the timing when everything is starting to
blend. Beat eggs, remaining 2 sticks of margine, and powered sugar
for 15 minutes with electric mixer (meduim speed).

Spread mixture over crumbs. Slice bananas over mixture, spread
pineapple over bananas and cover with cool whip. Sprinkle nuts over
cool whip, arrange cherries(halfs) over nuts. Refrigerate overnight.

Can double receipe, and the number of bananas might vary depending on
their size. You can add more bananas and nuts according to what you

1 servings