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

Jimmy’s Chocolate Cake

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Ingrients & Directions

is is my y nephew’s grandmother’s
: -(Edna Stave) recipe. It has
: -been in their mily for r years. As you see; it has
: -been updated by the use of
: -a microwave. e oven t temperature is correct. It
: -is a very dense cake.

Preheat oven to 275 degrees. Use a 10″ spring form pan. Grease pan,
sprinkle with flour. Leave quite a bit of flour in the pan.

In the microwave: melt
1/2 lb. butter 8 squares unsweetened (bitter) chocolate 2 cups hot
tap water Whisk to mix well.

Cake Ingredients

4 cups sifted flour 3 teaspoons baking soda 4 cups sugar 1 cup sour cream 4
beaten eggs 2 teaspoons vanilla 4 teaspoons very strong coffee healthy
pinch chili powder

Blend eggs and sugar. Add coffee and sour cream. Blend. Add vanilla. Add
the dry ingredients.

Reheat the chocolate mix and add to above ingredients. It must be pretty
hot when added.

Pour into pan. Put pan on a baking sheet as it may overflow. Cook at 275
for two (2) hours. Anything that spills is your treat to eat.

You can cut this recipe in half and bake in a 10 x 14 pan. If you use this
method, bake at 350 for 35 minutes.

Frosting NOTE: ***Triple this recipe for the cake in the spring form pan.

1/2 cup sugar 1 heaping tablespoon flour Whisk to mix.

Add: 1 tablespoon butter 1 teaspoon vanilla pinch chili powder 1 teaspoon
strong coffee 2 squares bitter chocolate 1 cup milk

Put all ingredients in bowl and microwave for 6 minutes or more. Remove and
whisk. Return to microwave for 4 minutes. Remove and whisk again. Repeat
until the mixture resembles chocolate pudding. Pour on cake while hot.

I would imagine you could cook this frosting on the stove top or in a
double boiler. We are used to “nuking” it.

Grace Adams ************************************************** #2 Subject:
My webpage and rice pilaf recipe

Yields
1 Servings

Jimmy Carter Cake

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Ingrients & Directions


-CRUST-
2/3 c Dry roasted peanuts; chopped
1 c Flour
1 Stick margarine

-FIRST LAYER-
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whip

-SECOND LAYER-
1 sm Instant chocolate pudding
1 sm Instant vanilla pudding
2 3/4 c Milk
1 c Cool Whip

TOPPING
Chopped peanuts
Hershey bar; shaved

Blend flour and margarine; add peanuts. Press into a greased 9 x 13-inch
pan. Bake at 350 degrees for 20 minutes. Cool.

Cream peanut butter and cheese. Add sugar. Blend in Cool Whip and spread
over crust.

Mix pudding mixes with milk and mix well. Spread over first layer. Top with
Cool Whip. Shred Hershey bar and chopped peanuts on top for garnish.

Yields
12 Servings

Jim’s Cake Suprise

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Ingrients & Directions


1 Box yellow cake mix
1 Pint heavy whipping cream
3 Bananas
2 Packs banana instant pudding
1/4 c Bailey’s Irish Cream
– or more to taste
1/4 c Powdered sugar
1 Can Pillsbury prepared
-butterscotch cake topping

Prepare pudding in advance and let cool in refrigerator. Make cake in jelly
roll pan according to directions on box, using parchment paper on the
bottom of the pan to keep it from sticking. Let cool. Slice cake in half
lengthwise. In mixing bowl, add whipping cream and whip till thick. Add
powdered sugar and Bailey’s, whip just a bit more. In the whipping bowl,
mix together the whipped cream with the banana pudding. Spread this mixture
over the top of one of the cake halves. Top with sliced bananas. Heat the
butterscotch topping in microwave to make it spread easier. Cover the top
of this with the warm topping. Serve immediately.


Yields
8 Servings

Jello Cake

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Ingrients & Directions


1 pk Strawberry jello 4 serv
1 pk Cake mix-white NOT yellow

TOPPING
1 Envelope dream whip mix
1 sm Package ins.van.pudding mix
1 1/2 c Cold milk
1 ts Vanilla

Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at
room temp.

Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in
cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly
pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped
topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in frig and serve chilled.

From

Yields
24 Servings

Jean Toynbee’s Ginger Cake

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Ingrients & Directions


8 oz Self-raising flour
4 oz Soft brown sugar
1/2 ts Bicarbonate of soda
1 Dessertspoon ground ginger
1/2 ts Ground cinnamon
1/4 pt Milk
4 oz Butter
4 tb Black treacle
2 Eggs

Mix the dry ingredients and pass through a sieve into a pudding basin. In a
saucepan, heat the butter, milk and treacle until melted and combined. Beat
the eggs into the dry ingredients until thoroughly mixed and smooth, then
beat in the treacle mixture. Use a food processor if you like.

Pour into a greased 20cm/8in round deep cake tin and bake in a preheated
oven at 170 – 180C / 325 – 350 F / Gas 3 – 4 for about 45 minutes, or until
the top springs back when pressed.

Cool in the tin and place in an airtight tin for a couple of days to
encourage moisture. Or serve hot as a pudding with mounds of clotted cream
and stem ginger in syrup.


Yields
1 Servings

Jamocha Rum ‘n Butter Cake

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Ingrients & Directions


1 pk Devils food cake mix — with
Pudding
1 tb Instant coffee
1/2 c Water
1/2 c Sugar
2 tb Butter
1/2 c Rum
FROSTING—–
1 pk Chocolate fudge — frosting
Mix
1 tb Instant coffee powder
2 c Whipping cream
lg Hershey bar

Add coffee powder to cake mix, and bake according to directions on package
in 13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a
small pan. Heat until sugar is dissolved and buttermelted. Spoon over hot
cake until all liquid is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl.
Chill 15″ in refrigerator. Beat until thickened. Top cake with mixture and
garnish with shaved Hershey bar.


Yields
10 Servings

Italian Love Cake

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Ingrients & Directions


1 pk Fudge marble cake mix
2 lb Ricotta cheese
1 c Sugar
4 Eggs
1 ts Vanilla
8 oz Whipping cream
1 pk Instant chocolate pudding
1 c Milk

Mix cake as directed on box. Pour into greased and
floured 9 x 13 pan. In separate bowl, combine ricotta,
sugar, eggs and vanilla; mix well. Spoon over top of
unbaked cake. Bake at 350~F for 1 hr. Cool. Mix
pudding with milk; fold in whipped topping. Spread
over cake; regrigerate.

From

Yields
12 Servings

Italian Lemon Cheesecake

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Ingrients & Directions


1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

APRICOT SPREAD
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

Yields
10 Servings

Irish Tipsy Cake

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Ingrients & Directions


2 Sponge layer cakes
1/4 c Raspberry jam
1 c Sweet wine
1 pk (small) instant vanilla
-pudding
1 1/2 c Milk
1 c Blanched; slivered almonds

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle
with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix
with milk and remaining wine. Beat with a rotary beater until thickened.
Pour the custard over the cake; stud with almonds. Serves 8.

From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,

Yields
12 Servings