1 cup sugar
1/2 cup butter -- softened
1 egg
1 1/2 cups applesauce
1 1/2 cups flour
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon vanilla
*FROSTING*
1 cup confectioner's sugar
2 tablespoons butter -- softened
2 tablespoons cocoa
1 teaspoon vanilla
milk
Preheat oven to 375. Cream butter and sugar together for cake. Add remaining ingredients. Grease and flour a 9" square pan. Pour batter in and bake for 30-40 minutes until cake tests done. Cool. Frosting: Mix all ingredients together, using enough milk to make it of spreading consistency. Frost cake.
Mix ingredients together and spread on sugar cookies.
1 pint vanilla ice cream -- softened
1/3 cup mini semi sweet chocolate chips
1/2 teaspoon almond extract
1 cup Cool Whip®
1/4 cup crushed cookies
In bowl, combine first 3 ingredients. Fold in Cool Whip. Spoon into paper lined muffin tins. Sprinkle with cookie crumbs and freeze.
1 17.25oz. pkg frozen sheet puff pastry -- thawed
1 teaspoon sugar
2 lemons
1 14 oz. can sweetened condensed milk
1 8oz. contain Cool Whip® -- thawed and divided
2 pints strawberries -- hulled and sliced
1 pint blueberries
Preheat oven to 400. Roll one sheet onto Rectangle baking sheet. Roll out second sheet and cut into 4 1 inch strips. Reserve remaining dough. Brush edges of pastry on baking sheet with water. Lay strips of pastry down on edges making outer rim. Trim off any excess dough. Prick entire bottom of pastry with fork. Bake 15 minutes or until golden brown. Center may puff but it will flatten. Cut star shapes from remaining dough. Sprinkle with sugar. Bake for 12 minutes. Zest lemons and then juice them. Combine Zest, juice and condensed milk. Fold in one cup cool whip. Fill pastry with this filling and top with fruit. Top with pastry stars. Decorate with remaining cool whip by piping it on through pastry bag.
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
2 squares unsweetened chocolate
2 cups milk
3 egg yolks, beaten -- (save whites)
1 teaspoon vanilla
1 tablespoon shortening or butter
1 pie shell -- baked
6 tablespoons sugar
cream of tartar
Mix dry ingredients good. Add milk and chocolate. Bring to a boil, cooking half a minute stirring constantly. Add 1/2 cup mixture to beaten yolks to temper. Then add to chocolate mixture. Cook until really thick. Add vanilla and butter. Pour into baked pie shell and top with meringue.
Meringue: Beat egg whites with 6 Tablespoons of sugar and cream of tartar until soft peaks form. Top pie and bake for 10 minutes on 350 or until nicely browned.
1/2 cup butter or margarine -- softened
In a mixing bowl cream butter and sugars. Add egg and vanilla, mix well. Combine flour, soda and salt, add to creamed mixture and mix well. Add oats, corn flakes and coconut. Shape into 1" balls and place 2" apart on greased baking sheets. Flatten with glass dipped lightly in flour. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For filling: Beat cream cheese and sugar until smooth. Add cocolate and mix well. Spread on cookies to make sandwhiches. Keep in the fridge.
Grease and flour a 9x13x2 inch pan. Combine dry cake mix and pudding and beat 2 minutes on medium speed. Put in pan and bake 35-40 minutes on 350. Frost as desired!
Layer all ingredients in order given in a pyrex.(Do not mix) Bake at 350 for one hour.
Chocolate Strawberry Delight
Recipe By : Pampered Chef
24 chocolate flavored graham cracker squares
1/2 cup butter or margarine -- melted
1/4 cup sugar
1 12oz. carton Cool Whip -- thawed
1 3.9oz. pkg. chocolate pudding mix -- not prepared
1 cup sour cream
1 pint strawberries -- hulled and sliced
1 ounce semisweet chocolate -- melted
2 teaspoons butter or margarine -- melted
Finely chop or crush graham crackers in food processor or with hand. Combine cracker crumbs, butter and sugar. Press into bottom and up sides of a springform pan or large pie pan. Combine cool whip, pudding and sour cream. Pour half of filling over crust. Layer strawberries on top of filling. Pour on remaining filling. Melt chocolate and 2 t. butter together on high for 1min30secs in Microwave. Drizzle over top of pie. Serve or refrigerate. Chocolaty Double Crunchers
Recipe from: Taste of Home
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup crushed corn flakes
1/2 cup flaked coconut
*FILLING*
2 3oz. pkgs. cream cheese -- softened
1 1/2 cups confectioner's sugar
2 cups chocolate chips (1 12oz. pkg.) -- melted Double Fudge Cake
1 3.8 oz. box instant chocolate pudding -- prepared
1 18.5oz. box devil's food cake mix
whipped cream or frosting
Dump Cake
1 can cherry pie filling
1 20oz. can crushed pineapple
1 can Angel Flake Coconut
1 box yellow cake mix
1 cup chopped walnuts
6 tablespoons butter -- in patsLady's Chocolate Cake
Recipe By : Lee Strength
1 stick margarine -- softened
1 cup sugar
4 eggs
1 cup self-rising flour
1 16oz. can Hershey's chocolate syrup
1 teaspoon vanilla
Icing:
1 cup sugar
1 stick margarine
1/3 cup evaporated milk
1/2 cup chocolate chips
1/2 cup chopped pecans
Mix well first 6 ingredients. Pour into a greased and floured9 X 13 inch pan. Bake at 350 for 20-30 minutes.
Icing:
Bring to boil 1 c. sugar, 1 stick margarine and 1/3 c. evaporated milk. Boil 1 minute. Add chocolate chips and pecans and pour over warm cake.
Double Fudge Brownie Bars
· 1 (21.5 oz.) package fudge brownie mix
· ¾ cup chopped nuts
· 2 cups (12 oz.) semi-sweet chocolate chips
· ¼ cup margarine or butter
· 1 (14 oz.) can sweetened condensed milk
· 1 teaspoon vanilla extract
Preheat oven to 350°. Prepare brownie mix as package directs; stir in nuts.
Spread into greased 13x9 inch baking pan. Bake 25 to 30 minutes or until
center is set. In heavy saucepan, over medium heat, melt chips and
margarine with milk and vanilla. Spread evenly over brownie layer. Cool.
Chill 2 hours or until topping is firm. Cut into bars. Store at room
temperature. Makes 24-36 bars.
Butter 8x8 pan. Lightly butter inside of heavy, medium saucepan. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Add candy thermometer and cook until mixture reaches 238° or soft-ball stage. Pour into large heatproof bowl. Cool to lukewarm (about110°). Add vanilla; beat with heavy-duty electric mixer until thick. Spread in prepared pan. Score fudge into 36 squares with knife. Refrigerate until firm. Makes 36 pieces.
