Whitney's Chocolate Cake {With A Twist}

Take a box Chocolate Cake and bake when it comes out
Poor one Can of Condensed Sweetened milk
Poor one Jar of Carmel over that and let cool
Then Put Cool Whip on top and Break a Heath bar into tiny pieces and sprinkle over cake I put in the frig or freezer.

Easy and Yummy

Snicker Doodles

3 3/4 cups Flour
1/2 tsp baking soda
1/2 tsp cream of tarter

Sift above and set aside

1 cup butter
2 cups sugar
Cream above together

2 eggs add 1 egg at a time to butter and sugar above and then add milk and vanilla then slowly add the flour mixture. Roll in 3 TbS sugar w/1 tsp cinnamon

1/4 cup milk
1tsp vanilla

Laura's Hot Fudge

10 TBS Butter
6 TBS Coca
2 Eggs
1/2 Cup boiling water
1 tsp Vanilla

In a Double Broiler on low heat 4 or 5
melt butter add coca then blend in Sugar beat egg slightly before you add stir swiftly add 1/2 cup water
stir well turn down Low cook 10 min add vanilla

Golf Ball Cookies

1 1/3 cup Graham Cracker Crumbs
1 1/3 cup pecans
1 cup peanut butter
1 cup coconut
1 box powdered sugar
2 sticks melted margarine
1 12oz pack cho chips
1/2 block Parafin Wax

Peanut Butter Cookies

1/2 cup Margarine
1/2 Cup Peanut Butter
Cream together

1/2 Cup sugar
1/2 C. Brown Sugar
Add to above and cream

1 egg
1 tsp vanilla
Add to above and Beat well

1 1/2 Cup Flour
1 tsp Soda
Sift and add to above

Shape into Round Balls Bake at 350 for 10 min Press a kiss into the center

Corn Pudding

1 can corn
3 TBS butter
3 Eggs
1 1/2 C. milk
Salt to taste
3 TBS flour
1/2 Cup sugar

Melt the Butter, mix flour and Corn in baking dish. Mix all ingredients and bake at 400 for 30 min Stir once at end of 15 min

Strawberry Soup

1 1/2 cup water
1 1/2 cup sugar
2 TBS Lemon Juice
1 stick margarine
Boil 15 min
puree 1 quart strawberries put in pan stir often boil 10 min remove put in Fridge 3 days

mix 1/2 cup Whipping Cream
1/4 Cup Sour Cream
mix and add to soup after 3 days

Yummy

Debbie Tripp's Buckeyes

1/2 Cup Butter
2 Cups peanut butter
3 Cups confectionary sugar

12 oz Chocolate chips
1/8 bar parafin wax
Only double make and put on wax paper

Crescent Delight

2 cans Crescent Rolls put 1 can onto greased pan
1 28 oz cream Cheese
1 cup sugar
1 egg white
1 tsp vanilla

Spread 1 can on greased pan in bowl mix cream cheese sugar vanilla pour on top of cresant roll
top with remaining cresant roll bake

Cream Puff Filling

1 Box of Great Value French Vanilla Pudding mix
1 1/4 Cup of whipping cream
1/3 cup sugar
1 tsp. banilla
Mix the pudding mix together with the amount of milk called for the recipe minus 1/4 cup

Whip the cream to soft peaks, and then add in sugar and vanilla, continuing to whip until very stiff peaks form. Do not over whip or you will end up with butter. When this step is complete, fold in the prepared pudding and mix together gently spoon into prepared pastry shells. Drizzle the following topping onto the outside of the filled shell

Topping
Melt 1 12 oz package of semi-sweet or milk Chocolate chips over low heat on the stove Add
1/3 to 1/2 cup heavy whipping cream to this mixture to form a soft,spoonable consistency. Drizzle
onto the top of the cream puffs. If the mixture seems too stiff to drizzle, add more cream. Do not substitute milk for the cream it will not work
Makes about 10-12 puffs

Cream Puff Dough

1 cup water
8 TBS Butter
1/4 tsp salt
1 1/4 Sifted all Purpose Flour
4 Eggs

Preheat oven to 425. Lightly spray cookie sheet with vegetable pan spray or line with parchment paper
Place water, butter and salt in medium saucepan and bring to a boil. Lower the heat, add the flour all at once; continue to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and let the mixture cool for 5-10 minutes. It will still feel hot but you should be able to hold a finger in it for a few seconds. Transfer the dough to a mixer and beat in the eggs one at a time, making sure each egg is well blended before adding the next.

Spoon out approximately 1/4 cup dough for each cream puff on to cookie sheet. Allow at least
2 inches between each puff for spreading. Bake 15 min and then reduce the oven Temp to 375 and bake for an additional 15 minutes. Turn off the oven, open the door a crack, and leave the pastry inside to cool for 30 min. Remove from the oven to cool completely. Carefully split the pastry, Fill and frost as desired. Fill with Cream Puff Filling or whipped cream as close to serving time as possible to prevent cream puffs from getting too moist

Audrey's Caramels

2 Cups White Sugar
2 Cups Cream, Whipping Cream is fine
1 3/4 Cups Karo, Light corn Syrup
1 Cup Butter (use only Butter)
1/4 tsp Salt

Mix all ingredients except 1 cup of Whipping cream in Sauce Pan (heavy) Bring to a boil, Boil on
Med for 25 min. Add 2 cups Cream, Boil to med firm Stage. ( I just drop a little of the carmel mix into
a cup of cold water and see how firm it gets. When it is how I want Carmel's then it is done.
Pour into 9 X 13 Buttered Cake Pan. Let Cool cut into small squares and wrap into small wax paper

Cake Box Cookies

1 Box Cake mix any kind-I like Chocolate
1/2 C. Veg. oil
2 eggs

Mix all above and add Chocolate Chips bake 350 12 min

Pumpkin Crunch

1 Package Yellow Cake mix
1 1/2 cups white sugar
1-15 oz can of Pumpkin
4 tsp pumpkin pie spice
1 can evaporated milk
1/2 tsp salt
3 eggs
1 Cup melted butter

Combine all ingredients except for the cake mix and butter. Place in greased
9 X 13 Pan. Sprinkle dry cake mix over it and drizzle with melted butter
Bake at 350 for 50-55 min. Top with whipped topping and enjoy warm or
cold good with pecans on top.

Pie Crust

2 Cups All Purpose Flour
1 Teaspoon Salt
2/3 Cups Shortening
6 to 7 Tablespoons Cold Water

Cut Shortening into Flour till very small then add ice water one tablespoon at
a time divide and roll out

Blueberry Buckle

3/4 Cup white sugar
1/2 Cup Shortening
1 egg
1/2 Cup Milk
2 Cups all purpose Flour
2 teaspoons baking Powder

1/2 tsp salt
2 cup fresh blueberries
1/2 cup white sugar
1/3 Cups all purpose Flour
1/2 tsp. ground cinnamon
1/4 cup Butter Softened

Directions

Preheat oven to 375 Grease one 8X8 inch pan



Cream together Sugar shortening and egg
In separate bowl Mix Flour, Baking Powder, salt
Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into
greased 8x8 pan


Topping combine


1/2 cup sugar, 1/3 cup flour, cinnamon, and butter sprinkle over cake
batter
Bake @ 375 for 25- 30 min

Cherry Almond Bars

1 Cup Butter
2 Cups sugar
4 Eggs
3 Cups Flour
1 tsp Almond Extract
1 tsp vanilla
1 can Cherry Pie Filling

Glaze
1/2 tsp Vanilla
1/2 tsp Almond
1 cup Powdered Sugar
2 T warm water

Cream butter, sugar and eggs, add almond and Vanilla then add flour.
spread 2/4 batter on jelly roll pan not greased drop pie filling on top and bake 350 for 40-45 min

Mississippi Mudd

Combine in Saucepan 2 sticks Butter
3 Tbls. CoCo
1 cup Water
Bring to a boil remove and add

2 cups Flour
2 cups sugar
1/2 c. buttermilk
1 tsp soda
1 tsp vanilla
2 eggs

Pour into 9 X 13 greased Pan Bake 20 min at 350 While cooking get icing
ready

Put bag of Marshmallow on top

Icing

1 stick Butter or Margarine
4 Tbls Milk
3 Tbls CoCo
1 Box 4X Sugar
Bring 1st 3 ingredients to a boil remove and add 4X sugar Beat until Creamy
Pour over marshmallows let cool

Mary Jane's Chocolate Pie

4 Heaping T Flour
4 Level T CoCo
1 1/4 Cup Sugar
5 or 6 Eggs(save Whites for Meringue )
1 Can Evaporated Milk
1 Can Reg Milk
( Stir Before Cooking)


With the Cocoa flour and sugar in Pan (get lumps out) add yokes milks and start stirring and
Cook on Medium Heat - after it starts to boil add 1/4 stick butter and 1 teaspoon Vanilla