Category: Dessert

2 cups flour
2/3 cup shortening
5 tablespoons water

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Place 2 cups flour in a small mixing bowl. Add 1/3 cup shortening and cut the shortening into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the remaining 1/3 cup shortening and cut in similarly. Blend in water until the mixture forms a stiff dough. Divide dough in two halves. Roll out each half separately on a lightly floured surface. Makes one double crust.

5 cups sliced fresh peaches (about 9 medium — peaches)
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter
1 unbaked 9 inch pie crust

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Combine peaches, lemon juice, sugar, flour and cinnamon in a large mixing bowl. Spoon into unbaked pie shell. Melt the 2 tablespoons butter and dot the top of the peach mixture with the melted butter. Top with the remaining pie crust and seal edges. Use a knife or fork to make air holes in the top crust before baking. Bake at 425 degrees for 35 to 45 mintues, until golden brown.

2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine — softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
10 ounces Reese’s peanut butter chips

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Heat oven to 350. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon cinnamon

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Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda and salt. Beat together shortening and the 1 1/4 cups sugar until light and fluffy. Beat in the eggs and vanilla. Stir in the flour mixture. Combine the 2 tablespoons of sugar with the cinnamon. Roll a level tablespoon of dough into a ball. Roll into sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven 10 minutes or until lightly brown.

3 eggs
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell — 9 inch

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Preheat oven to 350. Beat eggs slightly in mixing bowl. Blend in sugar, salt, corn syrup, butter and vanilla. Add pecans. Pour into pastry shell. Bake 45 to 50 minutes, or until knife inserted in the filling comes out clean.

3/4 cup sugar
1/4 cup butter
2/3 cup milk
2 teaspoons baking powder
1 cup flour
1 pinch salt
3 to 4 cups sliced fresh peaches, skins removed

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Cream together sugar and butter. Add milk and dry ingredients all at once and stir until mixture is smooth. Pour batter into a greased 9×9 square baking pan. Carefully spoon the sliced fresh peaches evenly over the batter. Bake at 350 degrees until a toothpick inserted in the center comes out clean, approximately 40 minutes. This cobbler may be made with any variety of fresh fruit.

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

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Cream together shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Crisscross with a floured fork. Bake at 350 degrees for 10 minutes.

1 cup sugar

1 cup margarine or butter softened

3 Tablespoons milk

1 teaspoon vanilla

1 egg

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

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Cream together butter, vanilla, sugar, egg and milk. Add the flour, baking powder and salt and blend well. If dough is too stiff, add a little water or orange juice. Roll out 1/3 at a time on a surface sprinkled with flour. Roll about 1/8″ thick. Cut into desired shapes. Bake on an ungreased cookie sheet for 5-9 minutes at 400 degrees until edges lightly brown.  Remove immediately from cookie sheet.  Cookies can be sprinkled with sugar before baking.

1/2 cup margarine (softened)

2 cups sugar

3 eggs

1 1/2 cups mashed ripe banana (about 3 medium)

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

pinch salt

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In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  Combine the flour, baking soda and salt;  add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 25 minutes or until bars test done.  Cool.

For frosting:

1/2 cup margarine (softened)

8 oz cream cheese (softened)

4 cups powdered sugar

2 tsp vanilla extract

Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla;  beat well.  Spread over cooled bars.

1/4 pound oleo
35 regular marshmallows
1/2 teaspoon vanilla
2 teaspoons green food coloring
4 1/2 cups corn flakes
1 cup red hots

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Melt oleo in a medium saucepan over low heat. Stir in marshmallows and continue stirring until marshmallows are melted. Remove pan from heat and stir in vanilla and food coloring. Stir in corn flakes. Butter hands and form corn flake mixture into individual wreaths 4″ in diameter. Garnish with red hots. Cool completely on waxed paper.

2 cups packed brown sugar
2/3 cup butter
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped nuts

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Grease a 9×13 baking pan. In a medium saucepan heat brown sugar and butter over medium heat till sugar dissolves, stirring constantly. Cool slightly. Briskly stir in eggs one at a time and vanilla. Stir in flour, baking powder, soda and nuts. Spread batter in prepared baking pan. Bake in a 350 degree oven 25-30 minutes or till done. Cut into bars while warm. Makes 36 bars.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups carrot — finely shredded
1 cup cooking oil
4 eggs

Cream Cheese Frosting:
3 ounces cream cheese
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups sifted powdered sugar

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Grease and lightly flour a 13x9x2 inch baking pan (or two 9×1 1/2 inch round baking pans.) In a mixer bowl combine the first 6 ingredients. Add next 3 ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes. Turn into pan(s). Bake in 325 degree oven 50 to 60 minutes in the 13x9x2 inch pan or until done. (For two 9 inch layers, bake in a 325 degree oven for 40 minutes or until done. Cool on a wire rack. (Remove layers from pans after cooling 10 minutes. Cool well.) Frost with cream cheese frosting. If desired, sprinkle chopped walnuts around top edge of cake. Cover; store in the refrigerator. Serves 12-15. To make cream cheese frosting: In a mixer bowl, beat together cream cheese, butter or margarine, and vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar beating until smooth. Makes enough to frost the tops of two 8 or 9 inch layers.

1 cup sugar
1 cup light Karo syrup
1 cup peanut butter
5-6 cups rice krispies

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Heat sugar and karo until hot. Add peanut butter and boil one minute. Remove from heat and stir in rice krispies. Spread into greased 9×13 pan. Cool and cut into bars.

2 cups cold milk
1 (8 ounce) tub Cool Whip lite
2 packages (4 serving size) Jell-O instant fat free sugar free pudding, any flavor
1 ready made pie crust (such as graham cracker, oreo, etc)

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Pour milk into medium bowl. Add the two packages Jell-O pudding and beat with a wire wisk for 2 minutes until well blended. Mixture will be thick. Spoon 1 1/2 cups of the pudding into the pie crust. Gently stir in 1 1/2 cups of the cool whip into remaining pudding and spoon over pie. Refrigerate three hours. Top with remaining cool whip just before serving.

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (or 1/2 cup butter, 1/2 cup Crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House semi-sweet morsels
1 cup chopped nuts (optional)

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Preheat oven to 375 degrees. Cream butter and sugars. Add eggs one at a time, beating well after each addition. Add vanilla. Gradually beat in flour, baking soda and salt. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 9-11 minutes. Cool 2 minutes on pan and remove to cooling rack.

2 cups granulated sugar
1/2 cup oil
4 ounces melted unsweetened chocolate (cooled)
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

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Mix granulated sugar, oil, chocolate and vanilla. Add eggs, one at a time and mix well after each addition. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 350 degrees. Drop dough by teaspoonfuls into powdered sugar. Roll around to coat. Shape into balls. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched (10-12 minutes).

1 cup sugar
1/2 teaspoon vanilla
2 tablespoons cocoa
1/4 cup milk
1/4 cup peanut butter
1 1/2 cups quick oatmeal
1/2 stick margarine
1 pinch salt

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Melt the butter in a large pan. Add sugar, cocoa and milk. Bring to a boil at medium heat. Remove from the heat and cool 1 minute. Add vanilla, peanut butter and oats. Mix well. Drop by spoonfuls onto waxed paper. Store in the refrigerator.

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk or sour milk

1 1/2 teaspoons vanilla

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Grease a 15x10x1 inch or a 13x9x2 inch baking pan; set aside.  Combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine butter, cocoa powder and 1 cup water.  Bring mixture to just boiling, stirring constantly.  Remove from heat.  Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).  Pour batter into the prepared pan.

Bake in a 350 degree oven for about 25 minutes for the 15×10 inch pan or 35 minutes for the 13×9 inch pan or till a wooden toothpick comes out clean.

Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly.  Place cake in pan on a wire rack; cool thoroughly before cutting.  Makes 24 servings.

Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.  Bring to boiling.  Remove from heat.  Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla.  Beat till smooth.  If desired, stir in 3/4 cup coarsely chopped pecans.

1 package white cake mix
1 large can crushed pineapple
1 large can cherry pie filling
1/2 stick butter

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Sprinkle 1/2 to 3/4 of the cake mix in the bottom of a greased 9×13 pan. Drain approximately 1/3 of the juice from the pineapple. Spoon the drained pineapple evenly over the cake mix. Spoon the cherry pie filling over the pineapple. Sprinkle the cherry pie filling layer with the remaining cake mix, covering evenly. Cut the butter into slices, each approximately 1/2 tablespoon thick. Place the slices on top of the cake mix layer, spacing slices evenly over the entire cake. Bake in a 350 degree oven until the cake is golden brown, 20-35 minutes.

Mix the following ingredients together in a bowl:

1 cup sugar

1/2 cup flour

1/4 tsp salt

Then gradually add 1 (12 oz) can evaporated milk, whisking well to combine.

Bring to a boil in a 4 quart pan:

2 (14.5 oz) cans red, tart cherries in water

3 cups additional water

Add some of the hot cherry liquid to the milk mixture, stir, then add to cherries and water. Return to heat and bring to a low boil. Boil for 1 minute.

Remove from heat and add:

1/2 tsp. almond flavoring

Continue stirring occasionally while cooling to prevent skin from forming. Refrigerate. Makes 2 quarts.

From: Grace Hill Mennonite Church, Whitewater, KS

1 can cherry pie filling

1 box Jiffy cake mix (9 oz.) OR 1/2 a box of regular white cake mix

1 stick butter

Chopped nuts, optional

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Preheat oven to 350.  Grease a 9 inch square pan.  Place pie filling in the bottom of the pan.  Sprinkle dry cake mix on the top.  Cut butter into thin slices and cover top of cake mix.  You can also cut the butter into the cake mix, until the mixture resembles coarse crumbs, before adding it to the top.  Add nuts, if desired.  Bake 45-55 minutes.

4 cups half and half, light cream, or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
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Combine all ingredients and freeze in an ice cream freezer. Let ripen 4 hours before serving.

Makes soft serve ice cream.

CRUST
2 cups flour
1/2 cup powdered sugar
1 cup margarine or butter
FILLING
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
lemon zest (optional)
FROSTING
1 cup powdered sugar
2-3 Tablespoons lemon juice
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Heat oven to 350. Combine crust ingredients, mixing until crumbly (a food processor works well for this step). Press mixture evenly into the bottom of a 13×9 pan OR a half sheet pan, covered in parchment paper that has been sprayed with cooking spray. Bake for 20 to 30 minutes, until light golden brown.
In a large bowl, combine all filling ingredients and blend well. Pour mixture over warm crust.
Return to oven and bake an additional 20-30 minutes until the top is a light golden brown. Cool completely.
In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency. Blend until smooth. Spread over cooled bars.

Crust:
2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cold (10 2/3 Tablespoons)

Filling:
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans

Instructions:
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.

2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3.Bake for 20 minutes in the preheated oven.

4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

5.Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.

6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

9-10 stalks rhubarb, diced
4 T. butter
3/4 cup brown sugar
1/4 tsp cinnamon
(can add strawberries or strawberry jam)
Preheat oven to 375. Melt butter over medium heat in a cast iron skillet. Add rhubarb and brown sugar, cinnamon and strawberries (if desired). Cook down until mixture is soft, over low heat, about 15 minutes. Meanwhile, make the batter.
1 stick softened unsalted butter
3/4 cup splenda or sugar
1 pinch sea salt
1 1/2 cups flour
2 tsp baking powder
2 eggs, beaten
2 tsp vanilla
3/4 cup milk
(sour cream and a little baking soda may be added for special occasions)
Cream butter and splenda/sugar. Combine dry ingredients. Combine eggs, milk and vanilla. Alternately mix dry and wet ingredients with butter/sugar mixture until incorporated. Pour batter evenly over rhubarb in cast iron skillet. Bake at 375 for 10 minutes. Turn oven down to 325 and finish baking for 12-15 more minutes.

5 large egg whites, at room temp

3/4 cup cream of coconut

1/4 cup water

1 large egg, at room temp

1 tsp coconut extract

1 tsp vanilla extract

2 1/4 cups cake flour

1 cup sugar

1 Tablespoon baking powder

3/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

1 recipe coconut frosting (follows)

2 cups sweetened shredded coconut

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Adjust oven rack to the middle position and heat the oven to 325 degrees.  Lightly coat two 9 inch round cake pans with vegetable oil spray, then line bottoms with parchment paper.  Whisk the egg whites, cream of coconut, water, whole egg and extracts together in a large bowl until combined and set aside.  Whisk the flour, sugar, baking powder and salt together in a large bowl.  Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2 to 5 minutes.  Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and fluffy, about 45 seconds.  Add the remaining egg mixture in a steady stream ad continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).  Divide the batter evenly between the prepared pans and smooth the tops.  Bake until a wooden toothpick inserted comes out with a few crumbs attached, 30 to 35 minutes, rotating the pans halfway through baking.  Let the cakes cool in the pans on wire racks for 10 minutes.  Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks.  Remove the parchment paper, flip the cakes upright and let cool completely before frosting (1 to 2 hours).  After frosting the cake press the coconut into the side of the cake and sprinkle it over the top.

Coconut Frosting

2 Tablespoons heavy cream

1 tsp coconut extract

1 tsp vanilla extract

pinch salt

16 tablespoons (2 sticks) unsalted butter, softened

1/4 cup cream of coconut

3 cups confectioners sugar

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Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the confectioners’ sugar and beat until smooth (2 to 5 minutes).  Beat in the cream mixture.  Increase the speed to medium high and beat until the mixture is light and fluffy (4-8 minutes).

2 cups ap flour or cake flour
2 cups sugar
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 tsp vanilla
4 ounces unsweetened chocolate (cool)
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Heat oven to 350. Grease and flour baking pan (13 x 9 OR two 9 inch rounds OR three 8 inch rounds). Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s).
Bake 13×9 40-45 minutes; bake layer cakes 30-35 minutes or until toothpick inserted in center comes out clean. Cool.

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
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FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

2/3 cup butter

1 box german chocolate cake mix (pudding in the mix)

Mix together.  Press 1/2 this mixture into the bottom of a 13×9 pan and bake for 5 minutes at 350.  Remove from oven and add:

1 layer chocolate chips

1 can german chocolate frosting

Crumble the rest of the butter/cake mix mixture over the top and bake for 20 minutes.

1 cup flour
1/2 cup sugar
1/2 tsp baking soda
3 Tablespoons chocolate chips
1/2 cup brown sugar
1 cup oats
1/2 teaspoon salt

Layer ingredients in a glass jar. Give as a gift with the following tag:

To your dry ingredients add:
1/4 cup butter, softened
1 teaspoon vanilla extract
1 egg

Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-11 minutes. Let cookies stand for 2 minutes, then remove to wire racks.

3/4 cup butter

1 cup sugar

4 eggs

1/2 cup milk

1 tsp vanilla

1 1/2 cups almond meal/flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

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Cream together butter and sugar until smooth.  Add in eggs, one at a time, and beat until fully blended in.  Add milk and vanilla, and mix until combined.  In a separate bowl, combine flours, salt and baking powder.  Beat the dry ingredients into the wet ingredients and beat until creamy.  Spread into a greased 9×13 cake pan and bake at 350 degrees for 30 minutes.  Serve with fresh fruit and whipped cream.

Heat over medium high heat:

3/4 cup corn syrup
4 1/2 cups sugar
1 cup water

Until mixture reaches 242 degrees on a candy thermometer.

Stir in:

2 lbs pecans
2 tsp cinnamon.

Pour mixture onto silpat, spread out, and let dry.  Break into pieces.

1 box white cake mix
3 egg whites
3/4 cup oil
1 1/2 cups 7-Up or club soda
1 box instant pistachio pudding
1/2 cup coconut
1/2 cup chopped black walnuts Cover Up Frosting:
2 envelopes dream whip
1 box instant pistachio pudding
1/2 cup scalded milk

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Blend cake mix, egg whites, oil, 7-Up, and pudding. Beat for 3 minutes, then fold in coconut and nuts. Pour into three 9″ layer pans. Bake 25-30 minutes in a 350 degree oven. Cool completely. To make frosting, beat all frosting ingredients with an electric mixer until thick enough to spread. Frost cake.

Peanut Butter Filling:

6 ounces softened cream cheese
1/2 cup Reese’s peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Brownies:
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup Hershey’s cocoa
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Hershey’s milk chocolate chips

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Heat oven to 325 degrees. Grease a 13x9x2-inch baking pan. Prepare peanut butter filling by combining all filling ingredients in a small bowl and beating with an electric mixer until smooth and creamy. Prepare brownies by placing butter in a large microwave-safe bowl. Microwave on high 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time; beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars.

4 eggs — lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hot milk
1 teaspoon vanilla

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Mix eggs, sugar, flour, baking powder, salt and vanilla. Add milk and blend until smooth. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 1/2 hour.

40 saltine crackers
1 cup melted butter
1 cup brown sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
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Line a 9×13 pan with aluminum foil. Place crackers in a single layer over the foil. Combine melted butter and brown sugar and mix well. Pour evenly over the saltines. Bake in a 350 oven for 5 minutes. Remove pan from oven, and sprinkle pecans and chocolate chips evenly over the saltines. Return pan to oven and cook just until the chocolate chips begin to melt. Remove pan from oven. Cool cookies completely.

6 cups rice krispies
1/4 cup margarine
10 1/2 ounces marshmallows
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Melt margarine with marshmallows in a large saucepan over low heat. Stir until completely melted. Remove from heat. Add rice krispies; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares. Yield: 24 squares, 2×2 inches. Microwave directions: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add rice krispies cereal; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares.

2 sticks butter
2 cups flour
2 cups sugar
1 1/3 tbs. baking powder
2 teaspoons vanilla
2 cups milk
2 cans pie filling
cinnamon and sugar

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Put butter in a 9×13 pan and melt in a 350 degree oven. Mix the flour, sugar, baking powder, vanilla and milk in a large bowl. Pour this batter over the melted butter, do not mix. Pour pie filling over the batter, do not mix. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 35-45 minutes.

375 F 8 minutes 6-8 dozen cookies

1 c oat flour (see below)
1 1/2 c flour
2 1/2 t BP
1/4 t salt
1/3 c finely ground almonds
1 t cinnamon
1/4 t allspice
1/3 c butter
1 c sugar
1 t vanilla
3 large eggs
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Cream butter, sugar and vanilla; beat in 2 whole eggs and 1 yolk; save remaining white. Stir in dry ingredients adn almonds. Chill 3 hours or until firm enough to roll thin. Roll 1/4 of dough to 1/16″ thinckness [keep rest of dough refridgerated]. Cut with 2″ star cookie cutter. Place 2″ apart on greased cookie sheet. Beat reserved egg white until frothy, brush over tops of unbaked cookies. Bake 8 minutes. Remove to wire rack and cool completely. Store in airtight container.

**To make oat flour: grind 1 1/4 cups of oats in blender until fine as flour, about 1 minute.

The flavor and texture of these cookies are reminscent of the German holiday cookie called Zimtsterne [cinnamon stars] even though they are made with only egg whites, sugar almonds and cinnamon.

Recipe from Eagle Beacon Recipes 1/26/83. The first time we made these was on a snow day and the kids were needing something to do. After making them, we took some to each of the neighbors. They became a tradition at Christmas.

1/2 c granulated sugar
1/2 c brown sugar
1/2 c peanut butter
1/4 c softened butter
1/4 c shortening
1 egg

Mix all above ingredients. Stir in 1 1/2 c flour 3/4 t BP and 3/4 t soda. Shape into 1″ balls, roll in sugar. Place about 2″ apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Immediately press candy kiss firmly in center of each cookie. Makes about 3 dozen cookies depending on size of ball.

I found it best to have the kisses unwrapped BEFORE the cookies are done or the cookies cool off too fast.

In blender put:
4 eggs
2 c milk
1 t vanilla
1/2 c flour
1/2 c sugar
2 T butter
1 c coconut

…..

Blend on high speed for 10 seconds. Pour into greased and floured 10″ pie pan. Bake for 1 hour @ 350. Forms it’s own crust.

15 ounces pumpkin
12 ounces evaporated milk
2 eggs — slightly beaten
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 unbaked pie shell — 9 inch

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Preheat oven to 450. Thoroughly blend all ingredients and pour into an unbaked pie shell. Bake 20 minutes. Reduce temperature to 350. Bake 40 minutes longer, or until knife inserted comes out clean. Cool completely on rack.

2 tablespoons butter
1 cup brown sugar
1 20 ounce can pineapple, drained, juice reserved
1 cup sugar
3 egg whites
3 egg yolks
9 tablespoons pineapple juice
1 cup plus 2 tablespoons flour
1 teaspoon baking powder

…..

Melt butter in a 9×9 square baking pan in a 350 degree oven. Add 1 cup brown sugar to the melted butter and mix well. Drain pineapple and reserve juice. Arrange drained pineapple over the brown sugar and butter mixture. Set aside. Mix sugar, egg yolks, pineapple juice, flour, and baking powder. Beat egg whites until stiff. Fold beaten egg whites into batter. Pour batter over pineapple. Bake for 1/2 hour in a 350 degree oven. Turn upside down and serve.

3 ounces cream cheese
1 cup sifted powdered sugar
1/3 cup plus 2 tablespoons creamy peanut butter
1/2 cup milk
10 ounces whipped topping
1 baked 9 inch pie shell

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Beat cream cheese, sugar and peanut butter with an electric mixer until smooth. Slowly blend in milk. Fold in whipped topping and spoon mixture into a baked 9″ pie shell. Freeze.

1 1/2 cups flour
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons dark molasses Topping:
1/4 cup melted butter
2/3 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
3 tablespoons light cream

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Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Blend all cake ingredients together in a large bowl with an electric mixer on low speed for 1/2 minute, scraping bowl constantly. Continue to beat ingredients with the mixer for 3 minutes on high speed, scraping bowl occasionally. Pour batter into prepared pan. Bake 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake slightly. Combine topping ingredients in a small bowl and mix well. Pour topping over cake and place cake under the broiler for 2-3 minutes until the topping is golden brown.

1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

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Stir together peanuts, sugar, syrup and salt in 1 1/2 quart microwave proof casserole dish. Place in microwave and cook 7 to 8 minutes, interrupting cooking to stir well after 5 minutes. At end of total cooking time, add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Remove from microwave and add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool, then break into small pieces and store in an air-tight container. Makes 1 pound.

3 1/2 tablespoons cornstarch
3/4 cup sugar
1 pinch salt
1 1/2 cups boiling water
2 egg yolks — slightly beaten
2 teaspoons grated lemon rind
1 tablespoon margarine
3 tablespoons lemon juice
1 baked pie shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/8 c. sugar
1/4 teaspoon vanilla

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Mix cornstarch, sugar and salt in the top of a double boiler. Add boiling water to sugar mixture gradually while stirring. Cook over boiling water until thick, stirring as needed. Once thickened, cook 5 minutes longer, then whisk a little of the hot mixture into the egg yolks. Add egg yolks, margarine, lemon juice and rind to boiled sugar mixture and cook over boiling water until egg yolk is thickened. Pour mixture into baked pie shell. Beat egg whites, 1/8 teaspoon salt and cream of tartar. When soft peaks form, add 6 tablespoons sugar gradually. When peaks are stiff, fold in vanilla. Cover lemon mixture with meringue and brown meringue in a 450 degree oven.

3 cups crumbled Oreo cookies — divided
3 tablespoons melted butter
2 qt. soft vanilla ice cream
8 ounces Hershey’s syrup
12 ounces whipped topping

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Mash 2 cups crumbled Oreo cookies and melted butter into the bottom of a 13×9 cake pan. Spread softened ice cream over the top of the Oreo crust. Drizzle chocolate syrup evenly over the ice cream. Top with the whipped topping. Sprinkle evenly with remaining 1 cup crumbled Oreos. Freeze overnight, and serve. Store the remaining dessert in the freezer.

1 qt. milk
1 1/4 cups sugar
6 eggs
1 pinch salt
1 tablespoon vanilla

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Beat eggs. Add sugar and salt and mix well. Add vanilla and milk. Freeze in ice cream freezer. (Canned milnot or eagle brand milk may be substituted for milk).

3 cups gooseberries (fresh or frozen)
1 egg
1 cup sugar
5 crackers — crushed
5 tablespoons margarine — melted
1/8 teaspoon salt
1 unbaked 9 inch pie crust

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Combine gooseberries, egg, sugar, crackers, margarine and salt. Spoon into prepared pie crust. Top with lattice top and sprinkle with sugar. Bake at 400 degrees for 45 minutes.

1/2 cup sugar
1/2 cup butter
1 cup molasses
1 egg — well beaten
2 cups boiling water
2 teaspoons baking soda
2 cups flour
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger

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Cream sugar and butter. Add molasses and egg. Dissolve soda in boiling water and add to creamed mixture. Stir in flour and spices. Pour into greased and floured 9×13″ pan. Bake at 350 degrees for 25-30 minutes. Yield–15 servings.

1 egg
1 cup sugar
1 tablespoon flour
1 teaspoon vanilla
3 cups diced rhubarb
3/4 cup flour
1/3 cup butter
1/2 cup brown sugar
1 9 inch pie shell — unbaked

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Combine egg, white sugar, 1 tablespoon flour, and vanilla and mix well. Fold in rhubarb. Spoon into unbaked pie shell. Combine 3/4 cup flour, margarine, and brown sugar. Crumble with fingers. Spread over rhubarb mixture. Bake at 400 degrees for 10 minutes. Reduce temperature to 350 and bake 40 minutes longer.

2 sticks butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs — well beaten
3 cups all-purpose flour
1 cup milk
1 teaspoon coconut extract
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder

Glaze:
1 cup sugar
1/2 cup water
1 teaspoon butter extract
1 teaspoon lemon extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
1 teaspoon almond extract

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Cream butter, shortening and sugar until light and fluffy. Add beaten eggs and mix until the mixture is lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into greased 10″ tube pan and bake for about 1 1/2 hours or until cake tests done. Make glaze by combining all glaze ingredients until well mixed. Add glaze to cake, if desired, or cool cake in pan about 10 minutes before turning out on rack to cool.

8 ounces Cool Whip
1 package instant vanilla pudding
15 1/4 ounce can crushed pineapple and juice
1 cup chopped nuts
1 cup coconut

….
Blend together all ingredients. Use to top a yellow cake.

1 1/2 cups granulated sugar
1 cup shortening or butter
3 eggs — well beaten
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking powder
3/4 cup hot water
1 teaspoon vanilla

Chocolate Cream Cheese Frosting:
3 ounces softened cream cheese
1 tablespoon milk
1 1/2 teaspoons vanilla
2 cups confectioner’s sugar
2 ounces unsweetened baking chocolate

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Cream together sugar and shortening. Add eggs, and beat well. Add baking soda to buttermilk; add to sugar mixture and mix well. Combine sifted flour, cocoa, salt and baking powder. Sift into batter and beat well. Add hot water and vanilla and beat well. Pour batter into 2 greased and floured 8 or 9″ round cake pans. Bake at 350 degrees for 30 minutes or until cakes test done. Cool cakes in pans 10 minutes and then turn them out onto wire racks. Fill and frost with chocolate cream cheese frosting. To make frosting, beat cream cheese, milk and vanilla until smooth. Add confectioner’s sugar and beat until smooth. Melt the baking chocolate in the microwave, and add melted chocolate to the cream cheese mixture. Mix well. If necessary, add a little more milk until frosting is of spreading consistency.

1 cup brown sugar
1 cup white sugar
1 tablespoon butter
3 1/2 cups boiling water
1 cup brown sugar
1 tablespoon butter
2/3 cup milk
2 cups sifted flour
2 teaspoons baking powder
1 cup chopped nuts
1 cup chopped dates

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In a 9×13 baking pan, combine 1 cup brown sugar, 1 cup white sugar, 1 tablespoon butter and 3 1/2 cups boiling water. Mix well and set aside. Combine flour and baking powder in a small bowl. Dredge dates and nuts in flour mixture, then remove them and set them. Cream 1 cup brown sugar and 1 tablespoon butter together; add flour mixture and milk and mix well. Stir in dates and nuts. Drop by tablespoonfuls into the prepared 9×13 pan. Bake for 55 minutes at 350 degrees. Cool completely. Serve with whipped cream.

3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups scalded milk
3 egg yolks
3 egg whites
3/4 cup shredded coconut
1 teaspoon vanilla
1/4 cup sugar

……
Combine 3/4 cup sugar, cornstarch, salt, scalded milk, egg yolks, and coconut in the top of a double boiler. Place over boiling water, and stir constantly until mixture thickens. Once mixture is thickened, pour into a baked 9″ pie shell and let cool. Make a meringue by beating egg whites, vanilla and sugar until stiff peaks form. Spoon meringue over coconut filling, sealing around rim of pie. Brown the meringue in a 300 degree oven.

2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg — beaten
2 tablespoons milk
1/2 cup finely chopped nuts

…..
Sift together first six ingredients. Cream butter and shortening until light and fluffy. Gradually beat in sugars. Beat in egg until smooth. Add milk and blend well. Add dry ingredients. Mix until well blended. Stir in nuts. Place dough on a sheet of waxed paper. Using waxed paper, shape dough into a cylinder. Chill in the refrigerator 30 minutes or more. Preheat oven to 375 degrees. Slice chilled dough into 1/4″ slices. Bake 7-8 minutes. Let sit on pan 1 minute, then remove to wire rack.

1 17 ounce jar peanut butter
1/4 pound butter
1 1/2 pounds confectioner’s sugar
1/4 can evaporated milk
1 dash salt
1 tablespoon vanilla
1 box baking chocolate

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Mix peanut butter, butter, confectioner’s sugar, salt and vanilla with an electric mixer. Add enough evaporated milk to moisten to pie dough consistency. Form into balls the size of walnuts. For coating melt baking chocolate in a double boiler or in the microwave. Cover balls with chocolate and put the chocolate dipped balls onto waxed paper. Freeze for 10 minutes.

1/4 pound margarine
4 cups sugar
1 can evaporated milk
1 pinch salt
1 bag semisweet chocolate chips
10 1/2 ounce bag marshmallows
1 cup chopped nuts — optional

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Combine margarine, sugar, evaporated milk, and salt in a large saucepan. Bring to a boil over medium-high heat, and boil for 7 minutes at a rolling boil. Remove mixture from heat and stir in chocolate chips until smooth and melted. Add marshmallows and stir until melted. Stir in nuts, if desired. Pour mixture into a greased 13×9 baking pan. Cool completely. Store candy in the refrigerator.

2 egg whites
1/3 cup sugar
2 tablespoons flour
dash salt
1/4 teaspoon almond extract
2 cups coconut

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Heat oven to 325 degrees. Grease and lightly flour cookie sheet. In medium bowl beat egg whites lightly. Add sugar, flour, salt and almond extract; blend well. Stir in cocnut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie shet. Bake for 13-17 minutes, or until set and lightly browned. Immediately remove from cookie sheet. Makes 1 dozen.

3/4 cup butter
1/2 cup peanut butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces

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Cream butter and peanut butter. Add sugar, brown sugar, baking powder, and soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla. Beat in flour, rolled oats and peanuts or chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until edges are lightly browned. Makes 60 cookies.

1/2 cup Butter
4 teaspoons water
8 ounces dates cut into small pieces
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped pecans
3-4 cups rice krispies
1 cup coconut
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Cook butter, water, dates and sugar over low heat until soft. Mix together egg and milk and add to date mixture. Cook slowly over low heat for 2 mintues. Cool thoroughly. To date mixture add vanilla, salt, rice krispies and pecans and combine. Grease a 9×13 glass pan, sprinkle half of coconut over bottom of pan. Spread date mixture on top of coconut. Press into pan to pack into flat bars. Top with more coconut. Cut into squares. Or date mixture can be rolled into balls and rolled in coconut. Store in freezer until ready to eat.

1 (18 1/4 ounce) yellow cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut

Frosting:
2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/3 cup water
dash salt
1 teaspoon vanilla
1/2 cup coconut

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Make cake following package directions–substituting milk for water. Bake in two round cake pans for 20 minutes (or until a toothpick inserted in the center comes out clean). Remove cake from cake pans and cool slightly. Carefully cut each layer in two horizontally, so you are left with a 4 layers. Combine sour cream, sugar and coconut and spread evenly between the layers. Store cake in the refrigerator 2-3 days and then frost with seven minute frosting. Seven minute frosting: Combine all frosting ingredients except vanilla and coconut in the top of a double boiler. Place over boiling water and beat with an electric mixer for 7 minutes. Remove from heat and beat in vanilla. Frost cake and sprinkle with 1/2 cup coconut.

2 qt. popped corn (approximately 1/2 cup — unpopped)
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter

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Combine sugars, corn syrup, water, vinegar and salt in a 2 quart saucepan. Heat to boiling over medium heat stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer. Reduce heat to low and stir in butter until melted. Pour syrup over popped corn. Sitr until corn is well coated and cool slightly. Butter hands, and shape corn into balls. Place on waxed paper.

1 cup butter, — chilled
1 1/2 cups flour
1/2 cup sour cream
3/4 cup sugar

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Cut butter and flour together with a pastry cutter or fork. Stir in sour cream. Shape mixture into a 4 1/2″ square, place on waxed paper, and refrigerate 2 hours. Cut dough into 4 pieces: work with one piece at a time. Sprinkle 2 tablespoons sugar on waxed paper surface and coat dough in sugar. Roll dough in 12″x5″ rectangle, flipping often. Do not reroll any scraps. On 12″ edge of rectangle, mark center. From each short end, roll dough to center mark. Complete this process with remaining 3 rolls. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8″ slices. Dip each slice into sugar on both sides. Bake on foil lined baking sheet at 375 degrees until golden. Turn over, and bake 3 minutes more. Cool on wire rack.

1 1/2 pounds almond bark
12 ounces semisweet chocolate chips
20 ounces salted peanuts

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In a large microwave safe bowl, melt the almond bark in the microwave on high heat for 3 to 5 minutes. Add the chocolate chips and stir to melt. Stir in the peanuts and drop mixture by rounded tablespoonfuls onto waxed paper. Butterscotch or peanut butter chips may be substituted for the chocolate chips in this recipe, if desired.

1 (16) oz. jar dry roasted peanuts
1 can sweetened condensed milk
1/2 c butter
1 bag peanut butter chips
2 c. mini marshmallows
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Put 2/3 of jar of peanuts in a well buttered 9×13 pan. Melt the butter, chips, and milk. Stir in marshmallows. Do not let them melt. Spread on top of peanuts in pan. Top with remaining peanuts. Cool before cutting.

2/3 cup butter
1 box german chocolate cake mix (pudding in the mix)
1 cup chocolate chips
1 can german chocolate frosting

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Mix together the butter and the german chocolate cake mix until crumbly. Put half of this mixture in the bottom of a 9×13 cake pan and bake for 5 minutes at 350. Take out and add a layer of chocolate chips and one can german chocolate frosting. Crumble remaining butter/cake mix mixture over the top and bake 20 minutes more.

2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
2/3 cup shortening
2/3 cup buttermilk
1 1/4 cups mashed bananas
2 eggs

Frosting:
2 egg whites
1 1/2 cups brown sugar
5 tablespoons water
1 dash salt
1 teaspoon vanilla
1 sliced banana
2 squares sweetened baking chocolate
1 teaspoon butter

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Grease and flour two 9″ cake pans. Sift together dry ingredients, sugar and spices. Add shortening, buttermilk, and bananas; mix to dampen. Beat 2 minutes with an electric mixer on low speed. Add eggs, beat 1 minute. Bake in prepared pans at 350 degrees for 40 minutes or until cake tests done with a toothpick. Cool cake completely on wire racks. To make frosting, combine egg whites, water, sugar and salt in a six cup double boiler and beat slightly to mix. Place over rapidly boiling water and beat for 7 minutes on high speed. Remover from heat and add vanilla–beat 1 to 2 minutes more. Frost cake, placing banana slices on top of the frosting between the layers. Melt the baking chocolate and butter together in the microwave on medium heat. Drizzle chocolate mixture over the top and down the sides of the cake for decoration.

1 chocolate crumb crust (8″ pastry shell)
1/2 cup chunky peanut butter
3/4 cup powdered sugar
1/2 cup sugar
1/4 cup cornstarch
1/3 cup cocoa
1/4 teaspoon salt
2 cups non-dairy creamer
3 egg yolks — slightly beaten
2 tablespoons margarine
1 teaspoon vanilla
3 egg whites
1/4 teaspoon cream of tartar
3/8 c. sugar

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Mix peanut butter and powdered sugar until crumbly. Set aside 2 tablespoons of this mixture and spread the rest on the bottom of the pastry shell. Mix sugar, cornstarch, cocoa, salt and 1/2 cup creamer until smooth. Stir in remaining creamer. Microwave this creamer mixture on high 5-8 minutes, or until thickened. Stir mixture occasionally last half of cooking. Beat a little of the hot mixture into egg yolks, then add egg yolk mixture to remaining hot mixture. Microwave on high 1 1/2 to 2 minutes until thickened, stirring occasionally. Blend in butter and vanilla. Pour over crumbs in pastry shell. Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling, sealing around rim of pie. Sprinkle reserved crumbs on top. Microwave on medium for 3 to 4 minutes or until set.

1 cup shortening
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

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Sift dry ingredients together and set aside. Cream the sugars, shortening, egg and vanilla together, until light and fluffy. Add the dry ingredients and work in good. Makes a stiff dough. Roll into balls the size of walnuts and roll in sugar. Place wide apart on greased cookie sheet. Bake at 375 degrees, maybe 10 minutes. Watch them and when they just begin to turn tan around the edges, take them out of the oven and leave on cookie sheet until they harden. They puff up when cooking, then fall.