Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Jill’s Fruitcake

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Ingrients & Directions


4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

From

Yields
6 Loaves

Italian Amaretto Cream Cake

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Ingrients & Directions


1 c Butter, softened
2 1/2 c Sugar, divided
5 Eggs, separated
1 ts Each vanilla and coconut
-extracts
3 c Flour
1/2 ts Baking powder
1/2 ts Salt
2 ts Baking soda
1 c Buttermilk
1/2 c Amaretto
1 c Coconut
1 c Pecans, chopped

ITALIAN CREAM CHEESE
-FROSTING
3/4 c Butter
12 oz Cream cheese
1/4 c Amaretto
4 c Powdered sugar (up to 5)
1 ts Vanilla

Using an electric mixer; beat egg whites until soft peaks form. Slowly add
1/2 cup of the sugar and beat until stiff peaks form. Set aside.

Cream butter; the remaining sugar; salt, baking powder, and extracts; add
the yolks, 1 at a time, beating well after each. Stir baking soda into
buttermilk. Alternately, add buttermilk and amaretto with flour, beginning
and ending with flour. Fold in egg white mixture, then pecans and coconut.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325
degree oven for about 40 minutes or until cakes test done. Remove from oven
and cool in pans for 10 minutes. Remove from pans and cool completely on
wire racks. Frost cake.

Frosting – Cream softened butter, cream cheese and vanilla. Gradually add
powdered sugar and amaretto and beat until spreading consistency. Frost
cake and store in refrigerator.

Yields
1 Servings

Hot Fudge Pudding Cake

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Ingrients & Directions


1 1/4 c Granulated sugar
— divided
1 c All-purpose flour
7 tb Hershey’s Cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter or margarine
— melted
1 1/2 ts Vanilla extract
1/2 c Packed light brown sugar
1 1/4 c Hot water
Whipped topping

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup
granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir
in milk, butter and vanilla; beat until smooth. Pour batter into ungreased
8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated
sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture
evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40
minutes or until center is almost set. Let stand 15 minutes; spoon into
dessert dishes, spooning sauce from bottom of pan over top. Garnish with
whipped topping, if desired. About 8 servings.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

Meal-

Yields
8 Servings

Hot Fudge Cake

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Ingrients & Directions


1 c Flour
3/4 c Sugar
6 tb Baking cocoa, divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 tb Vegetable oil
1 ts Vanilla extract
1 c Packed brown sugar
1 3/4 c Hot water

“Here’s a wonderful way to top off a great meal – a rich, chocolate cake
that’s not overly sweet. Mom served it with a scoop of ice cream or cream
poured over.” – Vera Reid Ice cream or whipped cream, optional.

In a medium bowl, combine the flour, sugar, 2 Tbsp. cocoa, baking powder
and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an
ungreased 9″ square baking pan. Combine the brown sugar and remaining
cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at
350 degrees for 35-40 minutes. Serve warm. Top with ice cream or whipped
cream if desired.


Yields
6 Servings

Honey Glazed Applepecan Cake

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Ingrients & Directions


GLAZE
1/2 c Honey
1/2 c Sugar
1/4 c Water
2 tb Lemon juice
1 Cinnamon stick
CAKE
2 1/2 To 3 cups

1 c Butter, softened — (divided
Use)
1 1/2 c Sugar
1 1/2 ts Vanilla
5 Eggs
2 c Flour
1 tb Baking powder
1 tb Ground cinnamon
3/4 c Chopped pecans
Green apples, peeled, cored
In 1-cubes

TO MAKE GLAZE…..In a small saucepan, heat the honey, sugar, water, lemon
juice, and cinnamon stick. Let simmer 10 minutes, then cool. Remove
cinnamon stick. TO MAKE CAKE…… 1. In a skillet, lightly saute apple
chunks in 2 tablespoons butter. Set aside. 2. In a bowl, cream
remaining butter with sugar until light and fluffy. Beat in vanilla. Beat
in eggs one at a time. 3. In a bowl, sift together flour, baking powder and
cinnamon. Stir into butter mixture until blended. 4. Fold in apples and
pecans. 5. Spoon into greased and floured bundt pan. Bake at 325 degrees
for 1 hour, or until a wooden pick inserted near the center comes out
clean. 6. Let cool 30 minutes. Separate cake from pan using a knife, then
invert cake onto a platter 7. With a pastry brush, paint warm cake with
cooled glaze. Repeat until all the glaze is used up. The cake can be frozen
at this point. To defrost, place cake in refrigerator the day you plan to
serve it. 8. To serve, surround the cake with fresh green apple slices that
have been dipped in citrus juice to prevent discoloration. If any of you
decide to make this cake, let me know and I’ll tell Edie. She’d like that.
God Bless……Louise King


Yields
1 Servings