1 stick butter, melted
1 cup flour
1 cup sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 cup milk
1 tsp. vanilla
1 #2 can peaches
Place melted butter in 9×13 pan. Sift flour, sugar, baking powder and salt in bowl. Add milk and vanilla, mix, pour batter into pan. Place peaches on top of batter. Pour juice from peaches over the top. Bake in a 350 oven until golden brown.
9″ unbaked pastry shell
2 1/2 c. diced rhubarb
1/2 c. sugar
1 T. flour
Stir rhubarb with sugar and flour until coated. Put into pie shell and bake at 425F for 15 minutes. Remove and lower oven temp. to 350F.
8 oz. softened cream cheese
2 eggs
1/2 c. sugar
Beat cream cheese and add eggs one at a time. Add sugar, mix well, and pour over warm rhubarb. Bake for 30-35 minutes. Remove from oven then mix and spread the following over the hot pie.
3/4 c. sour cream
2 T. sugar
1 tsp. vanilla
Cool and refrigerate before serving. Serve with Cool Whip.
Cake Layer
1 chocolate cake mix prepared per instructions. Bake in a 9×13 pan. Cool completely. If the cake is rounded in the middle, cut off the excess to make the cake flat.
White Layer
1 ¼ cups milk
5 tablespoons flour
1 cup sugar
1 cup butter
2 teaspoons vanilla
Pour milk into small pan, whisk in the flour, cook until mixture thickens, stirring constantly with whisk. COOL COMPLETELY. Put sugar, butter, and vanilla in mixing bowl, mix until creamy. Gradually add the cooled flour mixture. Beat until fluffy and no sugar crystals remain. This could take up to 5 or 6 minutes, depending on the power of your mixer. Ice cooled cake. Refrigerate for 1 hour.
Chocolate Layer
3 oz baking chocolate (3 squares)
½ cup butter
1 egg
1 teaspoon vanilla
3 cups confectioners’ sugar
2 ½ tablespoons hot water
Over low heat, melt the chocolate and butter. Add remaining ingredients. Whisk until the ingredients are thoroughly combined and icing is smooth. Remove from heat. Cool a little bit but icing should still be thin. Spread icing over cooled cake.
2 oz (2 squares) unsweetened chocolate
¼ cup butter
2 cups granulated sugar, divided
2 cups all-purpose flour
4 tsp. baking powder
¼ tsp. salt
1 cup milk
½ cup finely chopped walnuts or pecans (I omit this cause I don’t like nuts)
1 tsp. vanilla
2/3 cup firmly packed dark brown sugar
6 Tbs. Unsweetened cocoa
Whipped cream to serve (heavy whipping cream with tsp. vanilla and some sugar to sweeten the flavor)
Preheat oven to 350. Lightly butter 2-1/2 qt. Deep casserole and set aside. Place chocolate and butter in small saucepan and cook over low heat until melted. Set aside to cool slightly. Combine 1-1/3 cups granulated sugar, flour, baking powder, and salt. Stir well and sift into large bowl. Stir in reserved chocolate, milk, nuts and vanilla. Spoon into prepared casserole and smooth top. Place brown sugar, remaining 2/3 cup granulated sugar, and cocoa in bowl and stir to combine. Scatter over top of batter. Pour 2 cups water (room temperature) over mixture but do not stir. Bake in preheated oven 1 hour. When done there will be a crust on top and chocolate inside will be runny. Serve warm or hot with whipped cream on the side.
1 can cinnamon rolls (large ones work better)
1 can crescent rolls
1 cup sugar
1/2 c. of cinnamon and sugar mixture (use about 1/2 tsp. of cinnamon)
1 tsp. vanilla
1 stick butter
2 – 8 oz. packages cream cheese
Preheat oven to 350F. Spread cinnamon rolls on bottom of 9 x 13 pan. In a box mix cream cheese, sugar, and vanilla. Spread cream cheese mixture on top of cinnamon roll layer. Spread crescent rolls on top of cream cheese layer. Melt butter and pour on top of crescent roll layer. Sprinkle cinnamon and sugar mixture. Bake for 30 minutes. Cool and sit in fridge for a few hours. Serve cold.
4 eggs
1 cup sugar
1 1/2 cups finely chopped walnuts
6 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
3/4 cup seedless red raspberry jam, heated
Place first 6 ingredients in a large bowl and blend.
Pour batter into a greased 10-inch springform pan and bake in a 350 degrees F oven for 25 to 28 minutes or until a cake tester, inserted in center, comes out clean. (Do nut overbake, or cake will not be moist.) Allow to cool for 20 minutes, and then spread raspberry jam evenly over the top. Allow to cool completely.
Drizzle Lemon Glaze over the jam and in a decorative swirling pattern and allow some of the raspberry jam to show through. Run a little glaze down the sides. When glaze is set (about 1 hour), cut into wedges to serve. Serves 32. (This is a dense torte, so the wedges are smaller.)
Lemon Glaze
1 tablespoon lemon juice
3/4 cup sifted powdered sugar
Stir together all the ingredients until blended. Add a little lemon juice or powdered sugar until glaze is a drizzling consistency.
Options (I’ve had good responses with these options):
1) Substitute strawberry jam for raspberry jam.
2) Substitute preserves (strawberry or raspberry) for raspberry jam. This will mean that topping is slightly less smooth due to the fruit pieces in the preserves.
8 oz semisweet chocolate, chopped into 1/4 inch pieces
4 oz unsweetened chocolate, chopped into 1/4 inch pieces
2/3 cup heavy cream
2 T. unsweetened cocoa, sifted
2 T. powdered sugar, sifted
Place chocolates in a 4 quart bowl. Heat cream in saucepan over medium heat. Bring to a boil. Pour boiling cream over chocolate. Allow to stand 5 minutes, then stir until smooth. Refrigerate for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon or small scoop, portion out 24 truffles (3/4 oz. each) and evenly space on parchment paper. Refrigerate portions for 15 minutes. When they are firm enough to handle, roll each portion between your hands to form smooth rounds. Roll 16 in the cocoa and 8 in the sugar. Store in a tightly sealed container in the refrigerator. Remove about 1 hour before serving.
1/2 pound (two sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips (I like to use the carmel/chocolate nestle swirls)
1 cup chopped macadamia nuts (optional)
PREPARATION:
Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat.
Add brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers. Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.
Refrigerate any leftovers.
Yield: about 1 pound candy bark pieces.
Crushed candy canes, to yield 1 cup
2 pounds white almond bark or white chocolate
Peppermint flavor oil – 3-4 drops
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the almond bark in a double boiler. Combine candy cane chunks with bark andadd peppermint flavoring. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
80 buttery round crackers
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup butter
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of buttery round crackers in a 9×13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers.
To Make Topping: Melt over low heat the butterscotch chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.