Icing In The Cake (Moist & delicious)
1 box cake mix(yellow or german choco)
1 container ready made coconut pecan icing
1 cup water
4 eggs
3/4 cup oil
1/2 cup chopped pecans
1/2 cup coconut
Beat eggs, add oil and water. Blend and
beat for 2 min.Add all other ingred, mix til
well blended. Pour into greased 9X13 pan
or bundt pan. Bake at 350* for about
45 min.
Orange Cookies w/icing
Beat:
1 cup Crisco
1 1/2 cups sugar
2 eggs
Add....
juice and zest of 1 orange
1 cup sour milk(add 1 tble vinager to milk)
4 cups flour
1 tsp baking soda (put in sour milk)
1 tsp baking powder
pinch of salt
Drop by tbles onto cookie sheet lined
with foil. Bake at 350* for 10-12 min.
When cooled, ice with orange icing.
Orange Icing
Mix.....
1/2 - 3/4 stick soft butter
juice and zest of 1 orange
1 tsp vanilla
enough powdered sugar to make spreading
consistancy.
These cookies are great for freezing
Chocolate Balls
2-8 oz. Hershey bars
8 oz. carton Cool Whip
Crushed very fine vanilla wafers
Melt chocolate bars in a double boiler,
cook to room temp. Fold into cool whip.
Cover and chill at least 2 hours.
Shape into balls and roll in wafer
crumbs. These just melt in your mouth...
Can't stop eating them.
Chocolate Peanut Butter Pie
1(6oz.)Graham Cracker Pie Crust
1(14 oz.)can Choco Eagle Brand Milk
1/4 cup creamy peanut butter
1 (8 oz.) container Cool Whip
In large bowl, combine Eagle Brand milk
and peanut butter;mix well.Fold in whipped
topping. Spoon into crust. Freeze 6 hours.
Garnish as desired. Freeze leftovers.
Best Cake
2 eggs
2 cup sugar
2 cup flour
1 cup chop nuts
2 tsp soda
1 tsp vanilla
1 med can crushed pineapple w/juice
Mix together by hand. Bake 45 min in
9X13 pan at 350*.
Frosting:
1(8oz) pkg cream cheese
1 1/3 cup powdered sugar
1/2 cup oleo
1 tsp vanilla
Easy Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg,unbeaten
1 tsp. vanilla
Mix together. Drop by teaspoon
onto cookie sheet. Bake at 325*
for 15-18 min.
They are really good!
Death by Chocolate
1 box chocolate cake mix
1 can chocolate sweetened condensed milk
1 small tin caramel sundae topping
1 small tub of Cool Whip
4 Skor bars(or other favorite chocolate bars)
Make the cake per the box directions, as one layer.
When the cake is done pop it out of the pan and onto
a large serving platter. While it's still warm, poke
the cake full of holes with a fork. Pour the can of
sweetened condensed milk over the warm, holey cake
(the milk will pour easier if it's warm too).The milk
will soak into the cake. When the cake is cool, pour
the can of caramel sundae topping all over.
Spread the tub of Cool Whip over the cake. Break up
the Skor bars and sprinkle them over the whole thing.
French Coconut Pie
1-1/2 cups sugar
1 stick margarine, melted
3 eggs, beaten
1 cup coconut
1 teaspoon vanilla
1 Tablespoon vinegar
Mix all ingredients. Pour in unbaked pie crust
and bake at 350 degrees for 1 hour or until
golden brown.
PEANUT BUTTER CAKE
16 Tablespoons margarine
1 cup water
1 cup peanut butter
2 cups flour
2 cups sugar or less
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk + 1 teaspoon vinegar
2 eggs
1 teaspoon vanilla
Frosting:
8 Tablespoons margarine
6 Tablespoons milk
1/2 cup peanut butter
1 pound powdered sugar
1 teaspoon vanilla
To prepare cake, melt margarine in saucepan. Add
water and peanut butter. Bring to a boil, stirring
frequently. Combine flour, sugar, baking soda and
salt in large mixing bowl. Pour peanut butter mixture
over dry ingredients. Add milk, eggs, and vanilla and
mix well. Spread onto 12x17-inch baking pan. Bake
at 350° for 15-20 minutes. To prepare frosting,
combine margarine, milk and peanut butter in a
saucepan and bring to a boil. Add powdered sugar
and vanilla and mix well. Pour frosting over hot cake.
Cool and serve.
Easy Rocky Road Fudge
2 cups (12-ounce package) Semi-Sweet Chocoalte Morsels
1 1/4 cups (14-ounce can) sweetened condensed milk
1 tsp. vanilla extract
3 cups (6 0unces) miniature marshmallows
1 1/2 cups coarsely chopped walnuts
Microwave morsels and sweetened condensed milk in large,
microwave-safe bowl on high (100%) power for 1 minute;
stir in vanilla. Fold in marshmallows and nuts.
Press mixture into greased, foil-lined 13 x 9 inch baking pan.
Chill until ready to serve; cut into 1 3/4 x 1 1/4-inch pieces.
Mandarin Orange Cake (Sooooo Good)
1 pkg yellow cake mix
1/2 cup oil
4 eggs
1 (11oz) can mandarin oranges
Beat all ingreds together. Bake in 9X13
pan at 350* for 25-30 min
Frosting
1 large can crushed pineapple
1 (13 1/2 oz) Cool Whip
1 (5 1/2 oz) pkg vanilla instant pudding
Combine pineapple and instant pudding.
Fold in Cool Whip. Spread on cooled cake.
Refrigerate overnight. Longer in frig,
the better it tastes.
Harrods Butter Cookies
1 c. butter
2/3 c. sugar
1 tsp. vanilla
2 egg yolks
2-2/3 c. flour
Preheat oven to 375-degrees. Cream butter; slowly add sugar,
beating well. Beat in yolks, one at a time. Stir in vanilla & flour,
beating slowly with a wooden spoon to make a stiff dough.
Pinch off enough dough to make 1-inch balls. Place 2-inches
apart on ungreased baking sheet.
Flatten to desired thickness. Bake for 10 minutes, or until pale
brown. Remove while warm
Peanut Butter Pie
9-inch baked pie shell
¾ c. confectioners sugar
1/3 c. peanut butter
Blend peanut butter and sugar until mealy.
Sprinkle 2/3 of the mixture over baked pie shell.
Pudding:
¾ c. sugar
2 heaping tsp. flour
1 tsp. vanilla
3 egg yolks
1 ½ c. milk
¼ tsp. salt
Combine and cook until thick. Pour over peanut
mixture in baked pie shell.
Meringue:
3 egg whites
½ c. sugar
¼ tsp. cream of tartar
1 tsp. cornstarch
Mix until stiff. Top pie with meringue; then
sprinkle rest of peanut mixture on meringue.
Bake for 15 minutes at 350.
Never-Fail Caramel Frosting
1-1/2 c. sugar
1/2 c. butter or margarine
3/4 c. evaporated milk
1/2 tsp. vanilla
24 caramels
Cook together sugar, butter and evaporated
milk to soft-ball stage. Remove from heat
immediately. Add caramels. Continue to stir hot
mixture until all caramels are dissolved.
Spread on a hot cake.
12 Minute Microwave Pralines(Prahhh-leens)
2 c. sugar
1 stick margarine
1 c. pecan halves
1 c. chopped pecans
1 tsp. vanilla
1 (5 oz.)can Pet milk
In a deep dish melt butter on high for 1 minute.
Add all ingredients. Stir well. Cook on high for 6
minutes. Take out, stir and put back in microwave
for 6-7 minutes on high. Stir briskly until hardening
then spoon onto foil. Will harden in about 1 minute.
Caramel Pie (Wonderful)
2 cans Eagle Brand Milk
2 bananas , sliced thin
1/4 cup chopped walnuts
1-8oz tub Cool Whip
1-9inch or 9 1/2inch baked pie crust
Remove lable from Eagle Brand Milk can and lay both
cans on their sides in a deep boiler and cover with water.
Bring to a boil and boil for 4 hours, checking every hour
to make sure they are covered with water at all times.
Cook at a rolling boil.Place sliced bananas in cooled
baked pie crust, sprinkle walnuts over the bananas.
Spread caramelized milk over bananas and walnuts.
Milk will be thick and should be pressed down after
spreading. Top with Cool Whip.
Sprinkle walnuts on top for decoration. Refrigerate.
The cooked milk can be stored on shelf up to a month
before being opened and used.
Japanese Pie (You got to try this one)
2 cups sugar
1 tsp. vanilla
2 sticks oleo
1 cup raisins
4 eggs
1 cup coconut
1 cup chopped pecans
pinch salt
Mix in order given. Pour into two unbaked pie shells.
Bake at 350* for 45 min. or until center is set.
Chocolate Delight (Light and really good)
3/4 cup butter,melted
1 1/2 cup flour
3/4 cup finely chopped pecans
1(8 oz.) cream cheese, softened
1 cup powdered sugar
2 (4 1/2 oz.) instant chocolate pudding
1 (13 1/2 oz.) Cool Whip
3 cups milk
chopped pecans
Combine butter, flour and pecans, mixing well. Press into
one 9x13-inch pan. Bake at 375* for 15 minutes. Cool
completely. Combine cream cheese, powdered sugar and
1 1/2 cups Cool Whip. Blend thoroughly. Spread over
cooled crust. Chill. Combine pudding mixes and milk. Beat 2
minutes at medium speed. Spread over cream cheese layer.
Chill. Spread remaining Cool Whip over pudding layer.
Garnish with pecans and chocolate. Chill for at least 2 hours.
