Cracker Barrel Coca Cola Cake II

Instructions

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   Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmoawlls are disappear. Set aside to cool enough to tepid or room temperature . In mixing bowl blend the shortening, oil, vanilla an sdugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flourx m- i ture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingri-ed ents are blended in batter. Add cooled coca cola mixture and bea t. Add remainder of flour and beat until completely smooth abot u3 - 4 minutes. Batter will be thick . Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top sheinlf a preheated 350 degrees oven for 35- 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to com e out of the oven and coo l. Frosting: 1 Stick of Butter 1/2 C. Cocoa 1/4 C. Coca Cola (plus 2-3 Tbsp. if needed) 3 C Powder Sugar 1 tsp. Vanilla 1/4 C Hershey's Chocolate Syrup Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constanytl. Scrape the sides of bowl time to time to get al l ingredients into the frosting. If the frosting seams a little dry add att llei more coca cola and beat well . Frost warm cake. Serve with natural vanilla bean ice cream and enjo y. Origin Unknown

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   Summer Berries & Cream Dessert. 1 Prepared angel food cake torn into 1-inch cubes (Homemade or store bought ) 2 8oz. cream cheese 1 8 oz. Cool Whip 2/3 cup sugar 2 cups of sliced fresh strawberries or 2 cups whole raspberries or blueberrie s 1 packet of strawberry glaze or blueberry glaz e Put the cubed angel food cake at the bottom of a class bowl. Combine cream cheese, cool whip and sugar and mix all 3 ingredients well. Put the cream mixture on top of the angel food cake.e -Pr pare the glaze and mix the berries with the glaze coating them very well. Put the glaze/berriesx -mi ture on top of the cream mixture. Refrigerate for at least one ho ur. Submitted by Nicole. ________________________________________ Peanut Butter Balls 1/2 cup margarine or butte r 1 1/2 cups Peanut Butte r 1 box powered sugar 1 teaspoon vanilla Beat mixture together with mixer and roll into bal-lfsreeze for 10 minutes. That's all I do; but you can d owhatever you like : (Dip in mixture of 1-6oz pkg of semi-chocolate chips and 1/2 cake of paraffin which you melt in duo- ble boiler. To dip them put a toothpick in and dip and then place on wax pape r. When you have them all dipped go back with a sopon and fill in the hole . I shave the paraffin it melts faster that way .) You could roll them in corn flake crumbs or poweredu sgar. Use your own imagination or leave them like I d o. Makes: 60 By: Charlene Frost

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   Lunsford’s Chocolate Sheet Cake This is a family favorite submitted for the Fall season, perhaps a nic e football season treat. You use a jelly roll pan, but you do not have to r oll this cake. Many thanks to Barbara Hill of Fairfax, Virginia for this fu n Autumn cake. She had the recipe handed down from her Aunt Woot s! Ingredients For the Cake 2 cups sugar 2 cups flour 4 Tablespoons rich cocoa powder 1 cup boiling water (see directions below ) 1 cup (two sticks) butter or margarine 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla For the Icing 1/2 cup (one stick) butter or margarine 1 teaspoon vanilla 1 box confectioner's sugar 4 tablespoons cocoa 6 Tablespoons milk 1 cup nuts, chopped

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   For the Cake Preheat oven to 375 f. Prepare a jellyroll pan or shallow sheet cake pan by greasing an d dusting with flour, shaking out excess. In a rather large mixing wbol, stir together the 2 cups sugar, 2 cups flour, and 4 Tablespoons rich cocoa powder. In a sauce pan, bring to a boil the 1 cup water and the 1 cup (two sticks) butter or margarine. Carefully pour this boiling mixture into above dry mix and stir welul ntil blended. Cool just a bit so as not to "cook" the eggs in the next step. Add buttermilk, eggs, baking soda, and vanilla. Mix well. Pour into prepared pan, smoho-t ing to make the batter even. Bake at 375 degrees for 1-520 minutes. For the Icing Melt 1/2 cup (one stick) butter or margarin ein saucepan; stir in vanilla. In another bowl, mix 1 box confectioner's sugar, cocoa, milk, and the chopped nuts. Pour in t hmeelted butter mix and stir. Spread on top of cake as soon as it comes out of the oven. (This gives the cake a rich, glazed look when it cools.) It is soooo good! ! Source : Chocoholic Recipe Book

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   Divine Triple Chocolate Pie 1 c Unbleached Flour; Sifted 1/4 ts S alt 1/3 c Vegetable Shortening 1/2 oz Sem-Siweet Chocolate; Grated 2 tb Cold Water 1/4 c Suga r 1 x Unflavored Gelatin; 1 Env. 1/4 ts S alt 1 c Milk 3 ea Eggs; Lg, Separat ed 3 oz Baking Chocolate; Cut Up 1/s2 Vtanilla 1/4 ts Cream Of Tartar 1/4 c Su gar 1 c Heavy Cream; Whipped Garnish: Sweetened Whipped Cream 1/2 oz Se-mSiweet Chocolate Sift the salt and flour into a bowl and cut itnh e shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the udgoh forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a- i1n3ch circle. Loosely fi tthe dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick thne- e tire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. Stir ht e 1/4 cup of sugar, the gelatin and salt together in a- q2uart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3(1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatiins sdolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirri ng occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolatex -mi ture from the refrigerator and set aside immediately beat the egg whites and cream of tartar, inn -a other bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocaotel mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg whitex m- i ture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until thex- mi ture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle th e chocolate over the whipped cream . Origin Unknown

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   Easy Frost Pumpkin Pie 1/4 c Margarine 1 1/2 c Crushed gingersnap cookies 1 can Pumpkin (16 oz. ) 2 cups Vanilla ice cream softened 1 c Powdered sugar 1 1/2 ts Pumpkin pie spice 1/8 ts Salt 2 c Frozen whipped topping, Thawed Melt margarine in small saucep an. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerat e. In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.; blend until smooth. Fold whipped topping inot pumpkin mixture. Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly twh ifoil) Before serving let stand at room temperature at least 15 minutes. Garnish as desire d. Origin Unknown ________________________________________ Absolutely Delicious Cheesecake 1 c Sugar 1 tb Vanilla 8 oz Cream cheese 1 c Sour cream 8 oz Cool Whip 2 Graham Pie Crusts 2 cn Cherry pie filling Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it wslloy in blender. Add the Cool Whip. Spread the cheese mixture evenly in graham pie crusts, then spread pie filling on top. Chil lapproximately 2 hours before serving . Origin Unknown

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   Microwave Hershey Bar Pie 1/2 c butter or margarine 1 c granulated sugar 1 egg 1 ts vanilla 1 1/4 c un-sifted all-purpose flour 1/2 c Hershey's Cocoa 3/4 ts baking soda 1/4 ts salt Filling: 1/2 lb Hershey's Milk Chocolate Ba r 1/3 c milk 1 1/2 c miniature marshmallows 1 c heavy cream Cream butter or margarine and sugar in large bowl until light and fluffy. Add egg and vanibllae;a t well. In a separate bowl combine flour, cocoa, baking soda, and salt; add to creamed mixtu re. Shape into two 1 1/2-inch thick rolls. Wrap in waxed paper and plastic wrap; chill several hours or overnight. Cut 1 roll into 1/-8inch slices; arrange wiht edges barely touching on bottom and up sides of a greased 9-inch glass pie plate. Microwave on medium (1/2 power) for -56 minutes (turning pie plate 1/4 turn every 2 minutes of cooking time ). For Filling: Break chocolate bar into pieces; place in a glass bowl. Add milk and miniature marshmallows . Microwave on high (full power) until chocolate and marshmallows are melted andx mtuire is thick and smooth, about 3-4 minutes; cool. Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Corv aend chill. Note: Leftover dough from above crust may be frozen or sliced for cookies. Slice roll 1-i/n4ch thick. Place 10 cookies on waxed paper in circular formation. Microwave on medium (1/2 power) until just set, 4-5 minutes (turning pie plate 1/4 turn every 2 minutes). Cookies will continue to cook aftee-r r moval from microwave. Cool . Origin Unknown

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   Impossible Brownie Pie (Bisquick) 4 Eggs 1/4 c Margarine or butter; melted 4 oz Chocolate; cooking - melted and cooled 1/2 c Brown sugar; packed 1/2 c Bisquick or baking mix 1/2 c Sugar; granulated 3/4 c Nuts; chopped Preheat oven to 350F. Grease 9 x 1 1/4" pie plate. Beat eggs, margarine and chocolate till smooth, 10 seconds in blender o n high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape dwon sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in center comes out cnle; a about 35 minutes. Cool . Origin Unknown ________________________________________ Grand Prize Winning Maple Walnut Mousse Pie 3 Eggs, separated 1/8 ts Salt 3/4 c Maple syrup 2 c Cool whip, divided 1 c Walnut meats, chopped, divided 2 tb Semi-sweet chocolate, shaved 1 Chocolate crumb pie shel l Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of doubbleo iler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped toppnig. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hour s. Origin Unknown

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   No-Crust Sweet Potato Pie 4 Sweet potatoes, medium sized, peeled, cooked and mashed 1 c Sugar 1/2 c All-purpose flour 1/2 c Butter or margarine; softened 1 Egg 3/4 tsp almond extrac t Whipped cream Combine the sweet potatoes, sugar, flour, butter, egg an adlmond extract in a large mixing bowl; beat at medium speed of electric mixer until well blended. Spoon mixture into a-i n9ch pie plate. Bake at 450 degrees F. for 25 minutes or until lightly browned. Serve warm or cool with a dollop of whipped cream. Makes one 9-inch pie. - Origin Unknown ________________________________________ Southern Peanut Butter Pie 1 cup light or dark corn syrup 1 cup sugar 3 eggs, slightly beaten 1/2 teaspoon vanilla 1/3 cup chunk style peanut butte r 1 unbaked 9 inch pastry shell 1 cup whipping cream Combine first five ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bea k in hot oven 400° for 15 minutes. Reduce heat to moderate 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set to center. Chill. Top with whipped cream . (Mrs. Tom Sexton, Cedar Rapids ) ________________________________________ Berries in a Cloud By Marsha Serves: 8 2 cups thawed COOL WHIP Whipped Topping 1 cup blueberries 1 cup raspberries 1 cup sliced strawberries SPOON 1/4 cup whipped topping evenly into each of 8 dessert dishes. Using back of spoon, spread whipped topping into bottom and up side of each dish . SPOON berries into center of whipped topping just before serving.- Origin Unknown

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    Pear Tart 1 9-inch pie crust 1 and 1/2 cups milk 2 tsp peeled and grated ginger roo t 3 egg yolks 2/3 cup sugar 2/3 cup flour 1 tsp vanilla 1/4 cup butter 2 (15-oz) cans pear halves, drained 1 (8-oz) jar apricot preserves Place milk and ginger in saucepan and heat over low heat until hot. Combine egg yolks and sugar and a bowl and beat . Slowly add flour to egg mixture and mix wlle. Add egg mixture to the milk and ginger in the saucepan and cook over low heat until mixture starts to thicken. A dd vanilla and butter and remove from hea t. Place mixture in the refrigerator until cooled. Meanwhile, bake pie shell at 425F degreeosr fabout 10 minutes until golden brown and allow to coo l. Place cooled cream mixture in pie shel l. Slice pear halves into secitons and arrange on top of cream. Heat apricot preserves and brush over pears .Slice and serve. Origin Unknown ________________________________________ Cherry Cobbler 1 16 oz can light cherry pie filling 1 package cake mix for 1 layer cake or swee tmuffin mix 1 egg 3 tablespoons evaporated milk 1/2 teaspoon cinnamon 1/2 cup chopped nuts- - optional Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mi x together the remaining ingredients and spoon ontoth e hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased soufflé dish in a larger cropcokt . 6 servings. Origin Unknown

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    Tiramisu 2 8-ounce cartons fa-tfree sour cream 2 8-ounce packages reduced-fat cream cheese (Neufchatel), softene d 2/3 cup sugar 1/4 cup fat-free milk 1/2 teaspoon vanilla 1/2 cup strong coffee 2 tablespoons coffee liqueur 2 3-ounce packages ladyfingers, split 2 tablespoons sifted unsweetened cocoa powde r In a large mixing bowl, combine sour cream, cream cheese, sugar, milk, and nvialla. Beat with an electric mixer on high speed until smooth. Combine coffee and coffee liqueu r. Layer one package of the ladyfingers, cut side up, in a 2-quart rectangular baking dish. Brush with half of the coffee mixture. Spread with half of the cream cheese mixture. Repeat with remainingy l-ad fingers, coffee mixture, and cheese mixture . Sprinkle with sifted cocoa powder. Cover and refrigerate for 4 to 24 hours. If desired, sprinkle sve-r ing plates with additional unsweetened cocoa powder. Cut dessert into squares to serve. Serves 15. Courtesy of Sally J . ________________________________________ Grilled Apples 2 - 3 Granny Smith or other tart baking apples, cored an d sliced 1/2 cup dried cranberries 1/4 cup maple syrup 3 Tbs brown sugar 1/2 tsp ground cinnamon 3 Tbs butter Combine the sliced apples, cranberrei s, maple syrup, sugar, and cinnamon in a mixing bowl and toss to combine. Place the mixture on a large piece of aluminum fo oil,r on 4 to 6 smaller pieces of aluminum foil, dot with the butter, and fold the foil into a packet or packets. Grill over memdi uhot coals for 10 to 15 minutes . Serve in the packets or remove the contents to a serving bow Sl.erves 4 to 6. Origin Unknown

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    Dessert "Pizza" Recipe By :Trudi 2 - 20oz Packages sugar cookie dough 2 – 8oz Packages cream cheese, softened 2/3 Cup sugar 2 Lg Cans Crushed Pineapple, Well Drained 2 Lg Cans Mandarin Oranges, Well Drained 6-8 Kiwi Fruit, Peeled, Sliced 1-2 Pints Strawberries, Sliced 2-3 Bananas, Sliced (not Too Thin), Sprinkle d With Fruit Fresh -- to prevent browning Fruit Fresh Preheat oven to 350º . Spray large cookie sheet with Pam . ( I invert cookie shee-tput on bottom of sheet- because mine has 1" sides and they get in the way ) Pat out cookie dough right on baking sheet (remember to spray with Pam first) .Bake 10-15 minutes, or until golden brown . Remove from oven and cool. After 5 -10 minutes, gently loosen cookie from cookie sheet (make sure nt oto "tear" cookie dough, if too soft, wait a few minutes and try again) with serrated bread knife (leave on cookie sheet). VERY IMPORTANT OR COOKIE WILL STICK TO COOKIE SHEET. DON'T FRO- GET! Whip cream cheese and sugar together and spread on COOLED cookie crus t .Arrange fruit on top in order listed . Keep refrigerated until use. - - - - - - - - - - - - - - - - - - - NOTES : Excellent!! If you make it too far ahead of time the cookie crust will get soft, though it is great with a crunchy or soft crus t! Don't put the banana slices on until you are ready to serve or if that's impossible because of your schedule, make it one of the last things you dboe fore you get yourself ready to party !Either way, sprinkle with Fruit Fresh to keep the bananas from turning brow nIt. realyl works and DOES NOT change the taste in any way .I sprinkle it on after I put a row or two of them on the pizza, don't wait until you have covered the pizza or they may start to brown. (Lemon juice makes the bananas too soggy) Be sure that the Mandairn oranges and the crushed pineapple are drained "dry" (can press i n colander to remove excess juice and then pat dry with papr etowels to make sure) . Instead of making 1 "pizza", you can slice the cookie dough like you would if you were making cko-o ies. Bake according to the directions on the package . That way you have tiny Dessert "Pizzas"; one or two for each guest, or for your lunches . It's hard to gauge the amount of fresh fruit because it depends on how much you like to u sI ew.ould prefer to have extra than come up shor t .You can also add any fresh fruit you like (like blueberries, but cantaloupes, melons and watremelon are really too "wet") I find that this fruit combination is really the best.

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    Scottish Scones By Cindy Layer 1 1/2 Cups Flour 1 Tablespoon Baking Powder 1/2 Teaspoon Salt 1/4 Cup Sugar 1/3 Cup Shortening 3/4 Cups Oats (Quick Or Old-Fashioned), Uncooked 1/4 Cup Raisins 2/3 Cup Milk Pre-heat the oven to 425. Sift together the floru, baking powder, salt, and sugar. Cut in the shortening until the mixture has a mealy appearance. Mix in the oats and raisi nSsl.owly mix in the milk. Turn the dough out onto a floured board. Knead briefly (1 minute). Roll out to an eight-inch circle that is 1/4-inch thick. Cut into 8 wedges. Bake on an ungreased cookie sheet fo r 12-15 minutes (or until golden brown). Serve wram with butter and honey. Makes 8 ________________________________________ Cinnamon Roll Apple Cobbler By Fran Walker Serving Size: 10 8 cups apples, peeled -- sliced 12 ounce jar caramel ice cream topping 1 tablespoon flour 1/2 cup pecans -- very finely chopped 1/2 cup brown sugar 1 tube refrigerated cinnamon rolls (8 or 10 coun t) 6 tablespoons margarine -- melted vegetable cooking spray Preheat oven to 375 degrees . Place apple slices in a large bowl. Combine caramel topping and flour and pour ovehr et apple slices. Toss with a fork to mix. Place the apples into a 12x-8inch baking dish that has been sprayed with vegetable cooking spray. Bake for 25-30 minutes or until the apples are just tender. Combine the pecans and brown sugar in a small bowl. eSparate the cinnamon rolls and cut into 4 quarters. Dip each piece of the roll into the melted margarine and then roll in theu gsar nut mixture. Arrange the pieces of roll over the top of the apples and bake until the rolls are golden brown and the appels are done, approximately 8 to 10 minutes .

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    Lazy Dazy Cake 2 eggs 1 tsp vanilla 1 cup sugar 1 cup flour 1 tsp baking powder 1/2 tsp salt 1/2 cup milk 1 Tblsp butter Topping: 12 Tblsp brown sugar 6 Tblsp melted butter 4 Tblsp cream 1 cup flaked coconut 1 cup chopped pecans or walnuts Preheat oven to 350*. Heat 1/2 cup milk and 1 Tblsp. butter in Microwave oven until butter is melted. Add the vanilla to the milk mixture. Beat eggs until mixed, add the sugar, flour, baking powder, salt and milk mixture. and bea tuntil smooth. Pour inot PAM sprayed 9 x 13 inch pan and bake 25 minutes or until a knife inserted in middle comes out clean . Melt butter in a small saucepan. Stir in brown sugar ,cream, chopped nuts and coconut. Bring to boil; boil for 1 minute, stirring constantly .Spread on top of baked cake, put under broiler until light golden brown. By Carol in NM ________________________________________ Coconut Pineapple Cake One box of yellow or pineapple cake mi x 1 small container of sour cream 1 large can crushed pineapple itdbits 1 large bag of shredded coconu t 2 containers of cool whip Powdered sugar to taste Drain juice from pineapple and add to cake mix along with the water. Mix and bake cake according to package directions. Cool layers or half cool before slicing i nhalf crosswise. You can use a long knife, or do as I do I use thread, it makes it come out more even. Mix o ne container of Cool Whip, pineapple, half of sour cream, powdered sugar and about 1/4 bag o f coconut. Put between layers of cake. Mix the oethr container of Cool whip, with the rest of the sour cream coconut and powdered sugar. Frost the outside of cake. Take the re sotf the coconut and put on the frosting. This is optional. Refrigerate. It tastes better if allowed to be refrigerated ovegrhnti - Origin Unknown

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    Jim's Pineapple Cheese Pie 1 9 inch pie crust 1 20 oz can crushed pineap ple 1 8 oz container whipped topping 1 6 oz box pineapple gela tin 1 12 oz container cream cheese

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    1. Drain juice from pineapple. set aside. dissolve the gelatin in the pineapple juice, an d microwave for 1 minute. 2. Mix whipped topping and cream cheese until smooth, mix pineapple into cream chees e mixture, stir in gelatin, and mix thoroughly. pour into pie cru, satnd refrigerate for 4 to 5 hours . ________________________________________ Delicious Fruit 2 small boxes instant vanilla pudding 1 can mandarin oranges -- drained, save juice 1 can pineapple chunks- - drained, save juice 1 can sliced peaches -- drained, save juice 3 bananas -- sliced 1 small jar maraschino cherries -- drained 3 cups fruit juice and wate r Save juice from fruit and add enough water for 3 cups .Mix pudding with juice . Beat until smooth. Add fruit. Serving Ideas : This fruitis delicious alone or served over angel food cake. Marshmallows, nuts or other fruit can be used . Submitted by Dorothy Bayes ________________________________________ Apple Crisp 4 cups apples -- sliced t1easpoon cinnamon 1 teaspoon salt 1 c/u4p water Topping 3/4 cup flour 1 cu psugar 1/3 cup oleo Butter a 10x6x2" baking dish . Place apples in dish. Sprinkle with cinnamon, salt and water. Rub together flour, sugar and oleo .Sprinkle over apples. Bake at 350º for 40 minutes . Submitted by Dorothy Bayes

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    Apple Dumplings Serving Size : 8 3 cups flour h e 2aping teaspoons shortening 3 teaspoons baking powder t1easpoon salt milk Syrup 2 cups sugar 1 /c2up oleo 2 cups water t e 1aspoon cinnamon Cut shortening in flour with pastry blende rA. dd salt and baking powder . Add enough milk to make a soft dough. Divide dough in half . Roll each half to a 12" square . Cut in 4 pieces. On each piece place sliced apples, a tsp. sugar, dot of butetr and a sprinkle of cinnamon . Fold up the four corners and seal. Lay upside down in a greased 9x13" baking pan . Do remaining half of dough the same way. Cook together sugar, oleo, water and cinnamon .Pour over dumplings . Bake at 350º until browned on top, basting often while baking . Serving Ideas : Serve with milk over the dumplin g. NOTES : These can be frozen for futuer use. Submitted by Dorothy Bayes ________________________________________ Coffee Cake 1 cup sugar 1/ 2cup shortening 2 eggs c u1p sour cream 2 cups flour t e 1aspoon vanilla 1 teaspoon baking powder 1teaspoon soda Topping: 1/3 cup brown sugar 1/4 cup white sugar 1 teaspoon cinnamon Cream sugar and shortening . Add eggs. Beat in remaining ingredients. Spread 1/2 of batter in a greased 9x13" pan. Mix together topping ingredients of cinnamon, brown & hwite sugar. Sprinkle with half of topping, cover with rest of batter and sprinkle with remainder of topping. Bake at 350º for 30-35 minutes. Submitted by Dorothy Bayes

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    Chocolate Roll-Up 5 eggs, separated 1 t/e2aspoon cream of tartar 1 teaspoon vanilla c 1up sugar -- divided in half 1/4 cup flour 3 tablespoons cocoa 1/2 teaspoon salt powdered sug ar Great egg whites, vanilla and cream of tartar until stif f .Gradually beat in 1/2 cup sugar .Set aside. Beat egg yolks until thick, fold into yolks th eother 1/2 cup sugar, flour, cocoa and sal t .Fold yolks mixture into whites . Line greased jelly roll pan with greased foil obr rown paper. Bake at 325º for 25 minutes. Turn out on powdered sugar towe l .Remove paper and trim off crisp edges. Roll up and cool.. Unroll and spread with icing . Roll up, sprinkle with powdered sugar and refrigerate. Icing: 2 egg whites 1 cup cris co 3 teaspoons vanilla 1 1/2 teasbploons flour 1 # powdered sugar Beat together thoroughly with mixe r. Yield: "1 roll" Submitted by Dorothy Bayes ________________________________________ Jelly Roll 1 cup sugar 1/2 cup warm water 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon vanilla powdered sugar Beat egg whites until stiff . Fold in sugar and beaten yolks . Add water and vanilla . Mix in flour . Line bottom of greased jellyroll pan with greased brown paper or with aluminum fo Pil.our batter into pan. Had 20 to 25 minutes at 350º . Loosen edges and turn upside down on a powdered sugar towel. Remove paper and trim off stiff edges. Roll up in towel & cool . Unroll and spread with jelly . Roll up. Yield: "1 roll" Submitted by Dorothy Bayes

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    Shortcake 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 3 tablespoons oleo 1 egg -- beaten 1/2 teaspoon vanilla Sift flour with baking powder, salt and suga r .Mix in oleo using a fork or pastry blende r .Add egg and vanilla to milk . Add to dry ingredients to make a soft dough .Divide dough in half . Roll out half of the dough in a circle and place in greased pie pan, spread with oleo . Roll out other half and place on top. Bake at 425º for 30 minutes or until browned . Place sliced strawberries between and on top. Serve with whipped topping . Submitted by Dorothy Bayes ________________________________________ Banana Split Pie 1 cup milk 1 small box instant vanilla pudding and pie fillin g 3 cups whipped topping 2 bananas -- sliced 8 ounces crushed pineapple, drained 1/3 cup maraschino cherries, drained chocolate syrup nuts (optional) -- chopped 1 baked pie shell Beat milk and pudding for 1 minute . Fold in 2 cups whipped topping, then fold in bananas . Pour in crust. Top with pineapple and cherries . Cover with 1 cup whipped topping and drizzle with chooc- late syrup. Sprinkle with nuts . Chill for 4 to 5 hours before serving . Yield: "1 pie" Submitted by Dorothy Bayes

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    Coconut Cream Meringue Pie 1 pie shell -- baked 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 3 egg yolks, lightly beaten- - save whites for meringue 1 cup flaked coconut 2 tablespoons margarine 1/2 teaspoon vanilla In a saucepan, combine the sugar, cornstarch and sa l tg.radually stir in milk until smooth .Bring to a boil, cook and stir for 2 minutes or until thickened .Gradually stir 1 cup of hot filling into egg yolkse, -r turn all to the pan, stirring constantl y B. ring to a gentle boil, cook and stir for 2 minutes. Remove from the heat; stir i ncoconut, margarine and vanilla until margarine is melted . Top warm filling with meringue and brown . Yield: "1 pie" Submitted by Dorothy Bayes ________________________________________ Possum Pie 1 PIE SHELL -- baked 1/2 cup powdered sugar 4 ounces cream cheese -- softened 1 box instant vanilla pudding and pie fillin g 1 box instant chocolate pudding and pie filling 2 1/2 cups milk -- divided in half whipped topping pecan halves Cream together powdered sugar and cream cheese . Set aside. Mix vanilla and chocolate pudding mixes separately with milk . Spread cream cheese mixture on bottom of cooled pie shell. Spread the pudding one layer at time . Top with whipped topping . Arrange pecan halves on the topping. Refrigerate until ready to serve. Yield: "1 pie" Submitted by Dorothy Bayes

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    Crunchy Caramel Apple Pie 1 PIE SHELL -- baked 6 cups apples -- thinly sliced 3 tablespoons flour 1 teaspoon cinnamon 1/2 cup brown sugar 1/8 teaspoon salt Topping 1 cup packed brown sugar 1/2 cup flour 1/2 cup margarine 1/2 cup quick cooking oats 1/2 cup nuts 1/4 cup caramel topping In bowl, mix brown sugar flour, cinnamon and sa l tA.dd apples and gently toss till coated . Pour in pie shell. TOPPING: Stir together sugar, flour and oats . Cut in margarine until it resembles course crumbs. Sprinkle over apples. Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 25 to 30 minutes more .When done sprinkle with nuts and drizzle with caramel topping . Yield: "1 pie" Serving Ideas : Serve with ice cream . Submitted by Dorothy Bayes

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    Dutch Apple Pie 1 can apple pie filling 1 egg yolk 1/4 cup brown sugar* 1/2 teaspoon cinnamon * 1/4 teaspoon nutmeg * Topping 1/4 cup white sugar 1/4 cup brown sugar 3/4 cup flour 5 tablespoons margarine 1 PIE SHELL Brush bottom and sides of pie shell evenly with beaten egg yo l kB.ake at 375º until light brown, about 5 minutes. Cool to room temperature . Spoon pie filling into the crust . Topping: Combine flour, sugars, and margarine until crumbl y S. prinkle topping evenly over filling and bake 375º about 50 minutes . Cool * Optional: Blend into pie filling before spooning into crust. Yield: "1 pie" Submitted by Dorothy Bayes

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    Streusel-Topped Peach Pie 4 cups sliced peaches -- well drained 1/2 cup powdered sugar 1/2 cup flour 1/2 teaspoon cinnamon Topping: 3/4 cup flour 1/2 cup brown sugar -- packed 1/2 teaspoon cinnamon 1/3 cup margarine 1 PIE SHELL -- unbaked Prepare a 9" pie shell. In large bowl combine all filling ingredients; mix we llS.poon into crust . Topping: Combine all ingredients; mix with fork or pastry blender until crumb l yS.prinkle over filling. Bake at 375 degrees for 40-45 minutes or until otpping is golden brown. Yield: "1 pie" Submitted by Dorothy Bayes ________________________________________ Stir-in-the-Pan Cake 1/4 cup Crisco oil 1 box Swiss chocolate cake mix 2 eggs 1 1/4 cups water 1 (6-ounce) package chocolate instant pudding 1 (6-ounce) package chocolate chips 1/2 cup chopped pecans Preheat oven to 350° . Pour oil into 9x13-inch pan. Tilt pan until bototm is covered with oil . Pour cake mix, eggs, water, and pudding into pan. Stir with fork or spoon until blende dS.crape sides and spread batter evenly in pan .Sprinkle on chocolate chips and nuts .Bake at 350° for 35-45 min- utes, until toothpick inserted in center comes out clea n C. ut and serve directly from pan .Serves 16- 20. Origin Unknown

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    Oatmeal Pies 1 cup margarine 3 cups brown sugar 4 eggs 1 1/2 teaspoons vanilla 1 teaspoon salt 1 teaspoon baking soda 3 cups flour 3 cups quick-cooking oats Icing: 3 egg whites -- beaten slightly 4 tablespoons milk 4 cups powdered sugar 1 1/2 cup shortening (Crisco) 5 tablespoons flour 2 teaspoons vanilla Cream margarine and sugar. Add eggs and vanilla. Sift fluor and soda add to mixture. Add salt and oatmeal. Roll into balls and flatten on sheet. Bake at 350º for approx. 18 m i nC.ool on rack. Mix icing ingredients together and put between 2 cookies . NOTE: These Oatmeal Pies are like "Little Debbies". Submitted by Dorothy Bayes ________________________________________ Mayonnaise Cake 2 cups flour 1-cup sugar 2 1/2 teaspoons baking soda 4 Tablespoons cocoa powder 1 cup Miracle Whip (guess any mayo would work, but DO NOT use lo-fwat/fat-free) 1 cup boiling water 1-teaspoon vanilla Pinch of salt. Sift together the flour, sugar, baking soda & cocoa. Make a well in the center, and tnh eadd the mayo, water, vanilla & salt. Stir all together very quickly. Place in greased baking pan. Put in 350-degree oven untli done. Test center with a clean broom straw (or toothpick ). Enjoy. Anita.... Coleman, TX

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    Knock Your Socks off Turtle Cheesecake Crust: 1 1/2 cups of all purpose flou r 2 tbsp. brown sugar 3/4 real butter (room temperature at least) 3/4 cup chopped pecans To make crust: mix stir all ingredients together, blending them very well. Press theinmto the bottom of a baking pan evenly (springform pan works the best). It should be baked at 3 50 degrees for 15 minutes. Le tit rest for about 20 minutes . Caramel Layer: 3 tbsp light cream 32 caramels 1 1/2 chopped pecans, slightly toasted To make caramel layer: heat caramels and cream in a sauce pan over medium heat until smooth. Pour this liquid layer over the cooled crus, tsprinkle the top with the pecans . Cream Cheese Layer: 3 – 8 ounce packages of Philadelphia Cream Cheese softened 1 cup of Brown Sugar 2 tbsp of flour 3 large eggs 3 cups of creamed cottage cheese 3 tsp. of vanilla To make cream cheese layer: Cream together cream cheese and brown sugar. Beat flour in and eggs one at a time. You can then add the cottage cheese and vanilla. Beat until low until it alml c-o bines quite well. Pour over the last layer you laid in the pan. Bake it all in the ov en for about 1 hour at 350 degrees. Remove from heat and let it sit for about an hour. Cool the cake completely before removing from the pan . Topping: 1 1/2 cups of whipping cream 11 squares of chocolate, roughly choppe d 1 cup of toasted pecans To make topping for Turtle Cheesecake: heat ceram in sauce pan over medium heat unti l simmering. Add chocolate and stir until combines. Turn heat off and let it cool sliglyh. tWhen it is lukewarm pour over cheesecake. Sprinkle pecans on top of the cake . Origin Unknown

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    Chocolate Chip Rum Cake 1 Yellow cake mix......MUST be Duncan Hine s 1 small box instant chocolate puddin g 4 eggs 1 Cup oil 1 Cup sour cream 1 tsp. vanilla 4 Tablespoons rum 1 Cup REAL chocolate chips. Mix all ingredients together....except for the chcoolate chips. Fold those in last . Pour into a bundt pan and bake 350 degrees for 50 minutes . This is depending on your oven...you have to watch it so it doesn't burn on top and not be done in the middle. I sometimes bake a little cooler oven for ali ttle longer.....it has to be totally done in center or it will 'sag'. Dump out onto a plate...and...dust with powdered sug.a.orr..I use a glaze and drizzle over it. Glaze: 2 Tablespoons cocoa 1 Tablespoon + 1 tsp. water , 1 Tablespoon oil or butte r 1 Tablespoon white Karo syrup Stir over low heat and add 1 Cup powdered sugar and stir over the heat till it is all smoothd.r.i.z.zle over the cake Submitted by Ruth ________________________________________ Pecan Crunch Pie 5 egg whites -- beaten until stiff 1 cup sugar 20 Ritz crackers -- crushed 1 cup pecans 1 teaspoon vanilla Cool Whip Gradually add sugar to stiff eggw hites. Continue to beat until all sugar is dissolved. Fold in crushed crackers and chopped pecans. Add vanilla. Stir. Bake in 9inch pie pan sprayed with Pam at 350 degrees for 25-30 minute or until done. When pie is completely cooled, top with Cool Wh ipK.eep refrigerated. - Origin Unknown

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    Slow Cooker Hot Fudge Sundae Cake 1 c all-purpose flour 1/2 c granulated sugar 2 T baking cocoa 2 t baking powder 1/2 t salt 1/2 c milk 2 T vegetable oil 1 t vanilla 1/2 c chopped nuts 3/4 c packed brown sugar 1/4 c baking cocoa 1 1/2 c hot water 1...Spray inside of 2 to 3 1/2 quart slow cooker with cooking spra y . 2...Mix flour, granulated sugar, 2 T cocoa, eth baking powder and salt in medium bow l. 3...Stir in milk, oil and vanilla until smooth . 4...Stir in nuts . Spread batter evenly in slow cooker . Mix brown sugar and 1/4 cup cocoa in small bow l .Stir in hot water until smooth . 5...Pour evenly over batter in slow cooker . 6...Cover and cook on high heat setting 2 hours to 2 hours 3 0 minutes or until toothpick insertedn i center comes out clean . 7...Turn off slow cooker . Let cake stand uncovered 30 to 40 minutes to cool slightly before servnig. 8...Spoon warm cake into dessert dishes . 9...Spoon sauce over top . Makes 6 servings. A rich hot fudge sauce forms while the cake bakes. Submitted by Ruth

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    Lemon Chiffon Cake 1 1/2 cups cake flour 2 1/2 teaspoons baking pow der pinch salt 1 1/4 cup splen dra 1/4 cup canola oil 2 l arge egg yolks 6 Tablespoons buttermilk 1/4 cup lemon ju ice finely grated rind of one lemon 1 teaspoon vanil la 6 large egg yolks, at room temp. 2 tablespoons sug ar 1/2 tsp. cream of tartar 1. Heat oven to 325 o. Sift together flour, baking powder and salt into a medium bowl. Stir in splenda and set aside. 2. In a large bowl combine oil, egg yolks, buttermilk, lemon juice, lemo rnin d and vanilla. Beat with a mixer until smooth. Incorporate flour mix on low speed. Beat on medium 30 seconds o r until smooth . 3. In a separate bowl, with clean beaters baet egg whites and cream of tartar until foamy . Gradually add sugar (2 Tbsps) beat until stiff but not dry . 4. gently stir in1 /4 of the whites to loosen batter , gently fold in the remainder of whites. spoon batter into ungreased 10 tube pan, spreadinge venly. 5. Bake for 30 minutes or until cake springs back when gently touched. Cool upside down by cp-la ing pan on a bottle o r funnel for 45 minutes . Submitted by Ruth Mississippi Spice Muffins 1 cup soft butter 2 cups sug ar 2 eggs 2 cups applesa uce 3 tsp. cinnamon 2 tsp. ground allsp ice 1 tsp. ground cloves 2 tsp. baking soda 1 tsp. salt 4 cups f lour 1 cup chopped nuts( optional) powdered suga r Heat oven to 350 degrees. Cream butter and sugar together. Add eggs, one at taime, beating in between. Mix in applesauce and spices. Sift together salt, soda, and flour, add to applesauc e mixture. Beat well. Stir in nuts, if using them. Bake in lightly greased muffin pans for 20 to 25n -mi utes, or until done. Sprinkle with powdered sugar. Makes 24 muffi ns Submitted by Kathleen

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    White Chocolate Cheesecake I obtained this recipe from a Jel-lO ad from a People magazine . It is a very easy, but tastes deac- dent. I have tried using a hand mixer to mix this recipe, but a hand whisk works the be s t.