Chocolate-fudge Frosting

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Ingrients & Directions

3 tb Unsweetened cocoa powder 3 tb Safflower oil
1 c Sugar 1/4 ts Salt
1/3 c Evaporated skim milk 1 ts Vanilla

In medium saucepan, combine all ingredients except vanilla. Bring to a
boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat
5 minutes with electric mixer. Spread over cake.

6 servings

Carrot Spice Cookies

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Ingrients & Directions

1 c Packed brown sugar
1/2 c Margarine; softened
1 c Shredded carrots
1 c Raisins
1 Egg
1/2 c Unsweetened applesauce
2 tb Molasses
1 ts Alcohol free vanilla
-OR- vanilla powder
2 1/2 c Rice flour
1 1/2 ts Allspice
1/2 ts Baking powder

Cream sugar and margarine in large bowl. Add carrots, raisins, egg,
applesauce, molasses and vanilla; mix well. Measure flour, allspice and
baking powder into same bowl; slowly stir flour mixture into other
ingredients and mix until well blended. Drop by teaspoonfuls, 2 inches
apart on lightly greased cookie sheets. Bake in 350 F. oven 10 to 12
minutes or until cookies are set and lightly browned. Remove from baking
sheet while still warm. Cool on wire rack.

Each cookie provides:
* 70 calories
* 1 g. protein
* 2 g. fat
* 13 g. carbohydrate
* 0 g. dietary fiber
* 5 mg. cholesterol
* 33 mg. sodium

48 Cookies

Molasses Cookies

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Ingrients & Directions

3/4 c Butter or margarine;
1 Egg
1/4 c Unsulfured molasses
1 pk Molasses Cookie Mix

Preheat the oven to 375F. In large bowl, cream together the butter, egg,
and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the
dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart
on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.

48 Servings

Gloreo Cookies

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Ingrients & Directions


18 oz Devils Food Cake mix
2 Eggs
2 tb Water
2 tb Oil
1/4 c Cocoa(unsweetened)

1 pk Gelatin
1/4 c Cold water
1 c Crisco shortening
1 ts Vanilla
1 lb Powdered sugar plus
1 c Powdered sugar

Date: Sun, 19 May 1996 09:34:04 -0500

From: (S.Pickell)

Well Folks…:) these were sent to me…so I’m sharing with you :) From:
Gunter Wenzel Subject: copy cats

Mix all cookie ingredients together and drop by spoonfuls to the size
you would like your cookies. No instructions were given, but I
imagine bake at 350 degrees and about 10 minutes. While baking make
up the double stuff filling.

Same here, no instruction, I imagine soften gelatin in water. Beat
crisco and add sugar and beat til well blended. you may have to heat
the gelatin to dissolve it, so let it cool before whipping into the
crisco mix. hp

1 Batch

Zucchini Oatmeal Cookies

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Ingrients & Directions

1/2 c Margarine 1/4 ts Ground cloves
3/4 c Honey 1/2 ts Ground nutmeg
1 Egg 1/4 ts Salt
2 c Whole wheat flour 1 c Grated zucchini
1 ts Baking soda 1 c Rolled oats
1 ts Ground cinnamon 1 c Chopped dates or raisins

Cream margarine with honey. Add egg and beat well. Sift flour with
soda, cinnamon, cloves, nutmeg and salt. Add flour mixture
alternately with zucchini to egg mixture. Stir in oats and dates.
Drop by teaspoons onto greased baking sheets. Bake at 375F 10 to 12

60 servings

Aunt Lisl’s Butter Cookies

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Ingrients & Directions

1/2 lb Unsalted butter or margarine
-softened (2 sticks)
3/4 c Sugar
2 Eggs
1 tb Brandy(opt)
ds Vanilla
3 1/2 c Flour
1 Egg yolk
Chopped nuts and raisins or
-1 egg white
Coarse sugar coloured with
-blue food colouring

In a bowl, cream butter and sugar. Then mix in the eggs, brandy,
salt, vanilla, and flour. Let rest for at least 30 minutes in the
refrigerator. Roll out the dough to 1/8-inch thick. Preheat oven to
350 degrees. You can either use cookie cutters or use a toothpick or
knife to cut cookies out in any shapes you want. Place gently on
baking sheet. Then either brush with egg yolk or spinkle with nuts
and raisins or brush with egg white and sprinkle with blue sugar.
Bake for about 10 minutes or until golden brown. Use a metal spatula
to gently remove each cookie from the baking sheet to a cooling rack
or flat plate.

Nutritional info per cookie: 83 cal; 1g pro, 10g carb, 4g fat(46%),
.2g fiber, 24mg chol, 10mg sodium

48 Cookies

Harry’s Bar Cake

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Ingrients & Directions

2 Nine-inch round prepared
-yellow cakes
1 c Madeira wine
3 c Basic pastry cream
1 c Whipped cream
3 c Basic Italian buttercream

Slice each cake in half. Brush the top of each cake with the Madeira. Place
one layer of the cake on a serving platter. Spread 1 cup of pastry cream
evenly over the cake. Place the second layer on top of the pastry cream.
Spread 1 cup of pastry cream evenly over the cake. Place the third cake on
top of the pastry cream. Spread the cake with the remaining 1 cup of pastry
cream. Place the fourth layer of cake on top of the pastry cream.
Refrigerate for 2 hours. Ice the entire cake with the buttercream.
Refrigerate for 2 hours. Slice and serve. This recipe yields 12 servings.

12 servings

Pumpkin Corn Cake

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Ingrients & Directions

1 c Unsalted butter
1 1/2 c Sugar
4 Eggs
1 c Canned pumpkin
2 ts Grand Marnier; or other
Orange liqueur; or
Orange juice
1 ts Vanilla
2 1/2 c All-purpose flour
3/4 c Polenta-style cornmeal
2 ts Baking powder
3/4 c Milk
1/2 c Toasted pumpkin seeds;
-coarsely chopped (pepitas)
1 tb Grated orange peel
Powdered sugar; sifted
sm Pears; optional
Pumpkin Mascarpone:
1 c Canned pumpkin
8 oz Mascarpone cheese
(scant 1 cup)
1/4 c Powdered sugar; sifted
2 ts Finely shredded orange peel
1 tb Orange juice

1. Grease a 10-inch fluted tube pan. Sprinkle pan with cornmeal. Set aside.

2. In a large mixing bowl, beat butter with electric mixer on medium to
high speed for 30 seconds. Add sugar; beat till light and fluffy. Add eggs,
pumpkin, orange liqueur and vanilla; beat well.

3. In a medium bowl, combine the flour, 3/4 cup cornmeal and the baking
powder. Beating with an electric mixer at low speed, add the flour mixture
alternately with the milk to the butter mixture. Stir in the pumpkin seeds
and the orange peel. Pour into the prepared pan.

4. Bake in a 350 oven for 50 to 60 minutes or till a toothpick inserted
near the center comes out clean.

5. Cool on a wire rack for 15 minutes. Remove from pan; cool. Sprinkle with
powdered sugar. Serve with Pumpkin Mascarpone and fruit. Serves 15 to 20.

Pumpkin Mascarpone: In a small bowl, mix 1 cup canned pumpkin, one 8-ounce
container mascarpone cheese (scant 1 cup), 1/4 cup sifted powdered sugar, 2
teaspoons finely shredded orange peel and 1 tablespoon orange juice till
well combined. Makes 13/4 cups.

Note: Look for polenta-style cornmeal in Italian grocery stores or in the
flour section of large supermarkets.

CREDITS: 1997 Meredith Corporation

8 Servings

Cottage Cheese And Apple Pancakes

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Ingrients & Directions

4 Eggs; separated, see note
1 c Cottage cheese; lowfat
1 c (packed) grated tart apple
3/4 c Flour
1 ts Lemon juice; or more
1 tb Honey; optional
1/2 ts Cinnamon
1/2 ts Salt
2 tb Finely minced walnuts; or
-almonds, optional
Oil or butter; for frying
—Optional Toppings—
Real maple syrup
Sour cream or yogurt

Beat the egg whites until stiff. Combine all other ingredients (except
toppings and frying oil) in a medium-sized bowl and mix well. Fold in the
egg whites. Heat oil or melt butter in a skillet. When it is hot enough to
sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both
sides until firm and lightly browned. Serve right away, topped with syrup,
sour cream or yogurt.

Each serving provides: Calories, 348; Protein, 18 g; Carbohydrates, 35 g;
Fat, 16 g; Sodium, 564 mg; Cholesterol, 213 mg; Dietary Fiber, 2 g.

Note YOLKS are optional-use all, some, or none.

4 Servings

Chocolate Julep Cheesecake

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Ingrients & Directions


1 1/2 c Chocolate cookie crumbs 3 tb Butter; melted
2 ts Sugar

5 oz Semi sweet chocolate 3 tb Bourbon
16 oz Cream cheese; softened 1 1/2 ts Creme de menthe, clear
3/4 c Sugar Marascnio cherries; garnish
1/2 c Sour cream Mint leaves; garnish
4 Eggs

For crust, combine the crumbs, sugar and melted butter. Press firmly
and evenly into 9″ springform pan. Place in refrigerator while making
filling. Melt chocolate in heavy saucepan. Beat cream cheese and
sugar until smooth. Add sour cream. Blend well. Beat in eggs, one at
a time, beating at low speed. Blend in bourbon and creme de menthe.
Pour 1-1/4 cups batter into another bowl. Mix remaining batter with
the melted chocolate. Fill crust with the chocolate batter, then
slowly pour on the plain batter, making a swirling patern is desired.
Bake at 350~ for 45-50 minutes. The sides will be puffed and the
center will be soft (it will firm when cooled). Chill at least 6
hours before serving. NOTE: An extra dash of creme de menthe added to
the plain batter

10 servings