Almond Crunch Cream Pie

Ingredients

Instructions

Crust

  • 1 1/2 c. almonds
  • 1 egg white
  • 1/4 c. sugar
  • 1/2 tsp. almond extract

Filling

  • 1 pkg. vanilla pudding (not instant)
  • 1 1/2 c. milk
  • 1 tsp. almond extract
  • 1 c. chilled whipping cream
  • 1 tbls. sugar
  • 2 tbls. chopped almonds, toasted
Finely chop almonds 1/2 c. at a time in a blender. Do not over blend. Beat egg white until foamy. Gradually beat in sugar and extract. Beat until stiff. Fold in almonds. Spread mixture carefully into generously buttered and floured 9 inch pie pan; press with back of spoon (dip in hot water and wiped off). Bake at 375 until light brown, about 15 minutes. While warm, gently loosen side of crust with small spatula; twist carefully to free from plate. Cool in plate on rack.

Mix pudding with milk. Heat to boiling, stirring constantly. Remove from heat; stir in almond extract. Transfer to bowl. Cover with plastic wrap and refrigerate till cool about 2 hours. Beat whipping cream in chilled bowl until stiff. Fold in 1/2 of whipped cream into pudding. Stir sugar into remaining whipped cream. Pour pudding into pie shell. Top with dallops of sweetened whipping cream. Refrigerate no longer than 2 hours before serving. Sprinkle with almonds just before serving.





Apple Pie

Ingredients

Instructions

  • 5 c. diced Jonathan apples
  • 3/4 c. sugar
  • 1/4 tsp. cinnamon
  • 1 tbls. flour
  • butter
  • milk
  • pie crust
Mix apples, sugar, and cinnamon. Pour into an uncooked pie crust. Sprinkle with flour and dot with butter. Put on second crust. Seal edges by rolling sides under. Grease rim of pie pan. Make a few slices on top to allow steam to escape. Pour a little milk over the top. Sprinkle with sugar. Bake at 400 for 60 minutes.

Best Carrot Cake

Ingredients

Instructions

Cake

  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cups buttermilk
  • 2 tsp vanilla extract
  • 2 cup grated carrots (grate in large
  • hole)
  • 1 -8 oz can crushed pineapple,
  • drained
  • 3 1/2 oz flaked coconut
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze
  • Cream Cheese Frosting

Buttermilk Glaze

  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup butter
  • 1 Tbls. light corn syrup
  • 1 tsp vanilla
  • Bring first five ingredients to a boil in a large dutch oven over medium-high-heat. Be sure to use a dutch oven--this really boils up. Boil, stirring often, 4 minute. Remove from heat and stir in vanilla.

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 11 oz cream cheese, softened (about a block and a half)
  • 1-16 oz pkg powdered sugar
  • 1 1/2 tsp vanilla
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat at high speed 10 seconds or until smooth.
Preheat oven to 350. Line 3 (9inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.

Stir together the first four ingredients - flour, baking soda, salt and cinnamon.

Make batter:

Beat eggs and next four ingredients - sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients- pineapple, coconuts, and chopped nuts.

Pour batter into prepared pans.

Bake for 25 - 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle buttermilk glaze evenly over layers. Cool in pans for 15 minutes.

Remove from pans, and cool completely on wire racks.

Spread cream cheese frosting between layers and on top and sides.


Better Than Sex Chocolate Cake

Ingredients

Instructions

  • 1 box chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 jar Smuckers caramel ice cream topping
  • 3 Heath candy bars
Bake cake in 9 x 13 pan following cake mix directions. While cake is still warm, poke several holes with a chopstick. Pour milk, then caramel topping slowly over cake. Crush Heath bars and sprinkle on top. Serve with whipped cream and top with a cherry.

Chocolate Carmel Cake

Ingredients

Instructions

  • 1 box chocolate cake mix
  • 1 bag caramels
  • 3/4 stick butter
  • 1/2 cup sweetened condensed milk
  • 1 cup chocolate chips
Mix cake mix according to package directions. Heat oven to cake package directions. Pour 1/2 batter into greased 9 x 13 baking dish. Bake for 18 minutes. Melt bag caramels, butter and milk together. Pour caramel mixture over batter. Sprinkle with chocolate chips. Pour second half of batter over chocolate chips. Bake 20 minutes.



Chocolate Ganache Cake

Ingredients

Instructions

Cake

  • 1/4 lb. unsalted butter at room temperature
  • 1 cup sugar
  • 4 extra-large eggs at room temperature
  • 1 - 16 oz can Hershey's chocolate syrup
  • 1 tbls pure vanilla extract
  • 1 cup flour

Ganache

  • 1/2 cup heavy cream
  • 8 oz. good semisweet chocolate chips
  • 1 tsp instant coffe ganules
Preheat oven to 325. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Do not overbeat or the cake wll be tough.

Pour the batter into the pan and bake for 40 - 45 minutes or until just set in the middle. Do not overbake. Let cool thoroughtly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring constantly.

Place the cake upside down on a wire rack and pour the glaze evenly over the eop, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze.

Do not refrigerate.

Chocolate Graham Cracker Toffee

Ingredients

Instructions

  • 16 whole graham crackers sheets
  • 3/4 cup butter
  • 1/2 cup brown sugar packed
  • Pinch salt
  • 1 1/2 cup chocolate chips
  • 1 cup chopped nuts (almonds, pecans, or walnuts
Preheat oven to 375. Line a baking sheet with foil and set aside.

Place graham crackers in a single layer on the baking sheet. It will hold 15 graham cracker and one broken into sections and add to the end.

In a small saucepan over low heat, melt the butter. Add brown sugar and a pinch of salt. Whisk until smooth.

Pour the mixture over the graham crackers and spread evenly with an offset spatula or the back of of spoon works too.

Bake for ten minutes or until bubbling.

Remove from oven. Scatter the chips over the top and return to the oven for one more minute to soften the chocolate. Remove from oven and using spatula spread the over the graham crackers. Sprinkle with chipped nuts over the top.

Let the toffee sit on the counter until it hardens and cools. Can put in the refrigerator to speed up the process. Once cool and set, break into pieces.

Can store in an airtight container at room temperature for a week.

Chocolate Sheet Cake

Ingredients

Instructions

Cake

  • 2 c. flour
  • 1 1/2 tsp. soda
  • 2 cups sugar
  • 1/2 tsp. salt
  • 2 sticks butter
  • 4 tbls. cocoa
  • 1 c. water
  • 1/2 c. buttermilk
  • 2 eggs, beaten
  • 1 tsp vanilla

Frosting

  • 1/3 c. butter
  • 1/3 c. milk
  • 1 1/2 c. sugar
  • 1/2 c. chocolate chips

Frosting II

  • 1/2 cup butter
  • 4 Tbls cocoa
  • 6 Tbls buttermilk
  • 1 lb powdered sugar
  • 1 - 2 tsp vanilla
Sift flour, soda, sugar, and salt. Bring butter, cocoa and water to a boil. Pour liquid over dry ingredients. Mix. Add buttermilk, eggs, and vanilla. Beat well with a mixer. Pour into pan and bake at 350.

9 x 13 pan for 25 minutes.
10 x 15 pan for 15 minutes.
1/2 sheet cake pan for 14 minutes.

Cake is done when it pulls gently away from sides of the pan. Cool before frosting

Boil butter, milk, and sugar for 30 seconds. Remove from heat and add chips. Beat until thickens. Frost immediately.f

Frosting II

Boil butter, cocoa, and buttermilk. Beat in powdered sugar and vanilla. Spread on cake while cake is still hot.


Coconut Custard Pie

Ingredients

Instructions

  • 1 9 inch baked pie crust
  • 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 1 can (14 oz) coconut milk
  • 4 large egg yolks
  • 1/2 c. sweetened shredded coconut, toasted
Place a fine mesh sieve over a large bowl; set aside.

In a medium saucepan (off heat) whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.

Pour custard into cooled crust. Smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered up to one day.)

To serve; let stand at room temperature 30 minutes. Sprinkle with coconut.

English Butter Toffee

Ingredients

Instructions

  • 1 cup sugar
  • 1/2 lb salted butter (two sticks)
  • 3 tbls water
  • 1 tsp vanilla extract
  • 4 Hershey's chocolate bars.
  • Pecans, slivered almonds, walnuts or peanuts, chopped
Butter a baking dish and set aside.

Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown. (think coffee with cream, very light brown). Boil for 10 minutes. If you over boil the mixture it will start to separate and crystalize.

Remove from heat and carefully pour the mixture onto the buttered baking sheet.

Unwrap the Hershey chocolate bars and set them on the the top of the toffee. Wait a minute or two and spread the chocolate over the toffee. Sprinkle with chopped nuts.

Allow to set until the chocolate is cooled or chill in the refrigerator.

Lift edges and break apart.

Fudge

Ingredients

Instructions

  • 4 1/2 c. sugar
  • 13 oz. evaporated milk
  • 7 oz. jar marshmallow cream
  • 1/2 lb. butter
  • 9 oz. bittersweet chocolate chips
  • 9 oz. semi sweet chocolate chips
  • 1 tbls. vanilla
  • 2 c. walnuts (optional)
Bring sugar and milk to a boil and cook exactly six minutes over medium heat. Remove from stove and add remaining ingredients. Beat until firm and fudge loses its gloss, about 20 minutes. Pour into a 9 x 13 inch buttered pan. Cool to room temperature, then store overnight in refrigerator.

Graham Cracker Cream Pie

Ingredients

Instructions

Crust

  • 1 2/3 c. graham crackers (16) halves
  • 1 tsp. flour
  • 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1/3 c. butter, softened

Filling

  • 2 tbls. cornstarch
  • 1/4 c. sugar
  • 1/4 tsp. salt
  • 2 c. scalded milk
  • 3 egg yolks, beaten
  • 1 tsp. vanilla
  • 3 eggs white
  • 3 tbls sugar
Blend cracker mixture thoroughly. Press 1/2 mixture firmly into well buttered pie pan.

Mix thoroughly cornstarch, sugar and salt in a double boiler. Add slowly to hot milk, stirring constantly until mixture thickens. Cook in double boiler 10 minutes longer. Blend a little of this mixture with egg yolks, return to double boiler, stir and cook until eggs are set (about 2 minutes-gets thicker). Add vanilla and pour into crust. Stiffly beat 3 egg whites. Slowly add 3 tbls. sugar. Put on custard filling over to edge to seal. Sprinkle with remaining crumbs. Bake at 300 until lightly brown.




Harriet's Chocolate "diet Pills"

Ingredients

Instructions

  • 1/2 c. butter, softened
  • 2 lbs. powdered sugar
  • 1 can Eagle brand sweetened condensed milk
  • 1 c. chopped pecans
  • 1 c. shredded coconut
  • 1 tsp. vanilla
  • 1/2 bar paraffin wax
  • 24 oz. chocolate chips
Mix butter, powdered sugar, milk, pecans, coconut, and vanilla. Roll into small balls (about one tsp.) and refrigerate until chilled. Melt paraffin and chocolate chips in double boiler. Dip ball into chocolate with a toothpick and place on waxed paper on cookie sheet. Dip toothpick in chocolate to touch up the toothpick hole. Freeze beautifully.

Kaluha Cake

Ingredients

Instructions

Cake

  • 18 oz. box yellow cake mix
  • 4 oz. box instant chocolate pudding
  • 4 eggs
  • 1 c. vegetable oil
  • 1/3 c. kaluha
  • 1/3 c. vodka
  • 1/2 c. sugar
  • 3/4 c. water

Glaze

  • 1/4 c. kaluha
  • 1/2 c. powdered sugar
Add cake mix, pudding, eggs and oil. Mix until smooth. Add kaluha, vodka and sugar. Mix well. Add water. Batter will be thin. Pour into bundt pan. Bake for 50 minutes at 350. Let cool in pan for 5 minutes. Invert onto cooling rack that has been placed over a bowl.

Mix glaze ingredients. Spoon or brush carefully over warm bundt cake so the glaze does not run off. Serve warm or cool completely. Delicious for several days.





Lemon Meringue Pie

Ingredients

Instructions

Filling

  • 1 1/4 c. sugar
  • 6 tbls. cornstarch
  • 2 c. water
  • 3 egg yolks
  • 1/3 c. lemon juice
  • 1 1/2 tsp. lemon extract
  • 3 tbls. butter
  • 2 tsp. vinegar
  • 9-inch baked pie shell

Meringue

  • 1 tbls. cornstarch
  • 2 tbls. cold water
  • 1/2 c. boiling water
  • 3 egg whites
  • 6 tbls. sugar
  • pinch of salt
  • 1 tsp vanilla
Mix sugar and cornstarch in top of a double boiler. Add water. Combine egg yolks with lemon juice and beat until well mixed. Add to sugar mixture. Cook over boiling water until thick – about 25 minutes. This does away with the starchy taste. Add lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into a deep pie shell. Let cool.


Meringue: Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixture again to high, and beat well. Spread meringue over cooled pie filling completely to edge (to stop shrinkage). Bake at 350 for 10 minutes or until top is lightly browned.




Open Face Peach Pie

Ingredients

Instructions

  • 1 – 9 inch pie crust, unbaked
  • 1 c. sugar
  • 1/3 c. flour
  • 1/3 c. butter
  • 1/4 tsp. almond flavoring (short)
  • 6-8 large peaches
  • cinnamon
Mix sugar and flour together; mix in butter and almond flavoring until crumbly. Sprinkle 1/2 of this mixture in the bottom of pie shell. Slice peaches on top of this. Sprinkle remaining sugar, flour and margarine mixture on top. Sprinkle with cinnamon. Bake at 425 for 45-60 minutes or until peaches are cooked and bubbly.



Patti's Pumpkin Cake

Ingredients

Instructions

Cake

  • 2 cups flour
  • 2 tsp.baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup oil
  • 1 can (15 oz) pumpkin ( not pumpkin pie filling)

Frosting

  • 8 oz. package cream cheese
  • 1/3 cup butter, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract
  • 1 Tbls. milk
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt, and soda).

In a large bowl, combine eggs, sugar, oil, and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well. Spread batter in a greased 9x13 baking pan. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Cream together the butter and cream cheese until smooth and fluggy. Add powdered sugar, vanilla, and milk. Mix on high speed until smooth and creamy.

These can be made into bars. Pour ingredients into a greased 15x1 pan and bake for 20 minutes.

Peanut Butter Balls

Ingredients

Instructions

  • 1 cup C & H powdered sugar
  • 3 tbsp. butter, softened
  • 1 cup chunky peanut butter
  • 2 cup Kellogg rice crispies
  • 8 oz. chocolate flavored almond bark
Mix well sugar, butter and peanut butter together with hands. Add rice crispies. Mix and form into one inch balls. Melt bark in top of double boiler and dip balls into chocolate. Place on waxed paper lined cookie sheet and refrigerate one hour. Will store in refrigerator indefinitely.


Pecan Pie

Ingredients

Instructions

  • 1 cup dark Karo corn syrup
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 2 tbls. butter, melted
  • 1 tsp vanilla
  • 2 tbls. flour
  • 1 1/4 c. pecans
  • 1 unbaked 9-inch deep dish pie crust
Mix corn syrup, eggs, sugar, butter and vanilla. Stir in pecans. Pour into pie crust. Bake at 350 for 50 to 55 minutes.

Pie Crust

Ingredients

Instructions

  • 4 c. flour
  • 1 tbls. sugar
  • 2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/3 c. Crisco
  • 1 tbls. cider vinegar
  • 1 large egg
  • 1/2 cup water or milk
Mix flour, sugar, salt, baking powder and Crisco. Combine vinegar, egg and water. Mix all together. Chill for 1/2 hour. Makes 5 crusts. Can form into individual balls and freeze.



Sandra's Pistachio Cake

Ingredients

Instructions

Cake

  • 1 box white cake mix
  • 1 cup oil
  • 1 cup 7 up
  • 3 eggs
  • 1 box instant pistachio pudding

Frosting

  • 1 box instant pistachio pudding
  • 1 1/2 cups milk
  • 1 small cool whip, thawed
Cake:

Mix all cake ingredients. Bake according to cake mix directions. Usually make in two 8 x 8 pans.

Frosting:

Mix pudding and milk together. Let stand for a few minutes. Blend in cool whip and frost and refrigerate.

Strawberry Pie

Ingredients

Instructions

  • 1 c. plus 2 tbls. sugar
  • 3 1/2 tbls. cornstarch
  • 1 c. water
  • 2 tbls. dry strawberry jello
  • red food coloring
  • 1 quart strawberries
  • baked pie crust
  • whipped cream
Heat and cook sugar, cornstarch and water until thick and clear. Remove and add strawberry jello. Add a few drops of red food coloring. Cool to room temperature. Pour cool glaze over strawberries (cut berries in half if too big). Stir until coated. Pour into baked crust and chill. Serve with whipped cream.





Strawberry Pie Glace

Ingredients

Instructions

  • 2 - 3 oz. pkgs. of cream cheese
  • 4 tbls. sour cream
  • 1 quart strawberries
  • 3/4 c. water
  • 1 c. sugar
  • 3 tbls. cornstarch
  • 1 tsp. lemon juice
  • baked pie crust
Cream the cheese and sour cream together and spread over baked pie shell. Measure 1 c. of the strawberries and place in a saucepan with water and simmer for 5 minutes. Combine sugar and cornstarch and add to cooked fruit. Stir constantly while cooking, until syrup is clear and thick, about 10 minutes. Add lemon juice and cool. Place remaining strawberries in pie shell over cheese. Pour cooked strawberry syrup over fresh berries. Chill. Strawberries can be sliced or used whole.





Strawberry Rhubarb Pie

Ingredients

Instructions

  • 2 c. fresh sliced rhubarb
  • 2 c. fresh sliced strawberries
  • 1 1/4 c. sugar
  • 1 egg white, whipped until frothy
  • 3 tbls. quick cooking tapioca
  • 1 table flour
  • dash of salt
  • 2 tbls butter
  • 1 tbls milk
  • 1 tbls sugar
  • pastry for double crust 9" pie
Combine fruit, 1 1/4 cups sugar, tapioca, flour, and salt: set aside 15 minutes. Brush pie crust bottom with egg white. Refrigerate for 1/2 hour. Pour fruit mixture into prepared pastry shell; dot with butter. Cover with top crust; seal and flute edges. Cute slits for steam to escape. Brush with milk, sprinkle with remaining sugar. Bake in a 400 oven for 15 minutes. Reduce heat to 350. Bake for 45 minutes more or until golden brown. Cool several hours.

Too Much Chocoolate Cake

Ingredients

Instructions

Cake

  • 1 box (18.25) package devil's food cake mix
  • 1 (5.9) package instant chocolate pudding mix.
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm milk
  • 2 cups semisweet mini chocolate chips

Frosting

  • 3/4 cup semisweet chocolate chips
  • 3 tbls butter
  • 2 tbls light corn syrup
  • 1/2 tsp vanilla extract
Preheat oven to 350.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and milk. Stir in the chocolate chips and pour into a well greased 12 cup bundt pan.

Bake for 50 minutes or until the top is springy to the touch and a wooden toothpick inserted comes out clean.

Cool cake thoroughly in pan for at least an hour and a half before inverting onto a plate.

If desired, dust with cake with powdered sugar or frost.

Frosting:

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over the top of the cake, letting it drizzle down the sides.