Category: Dessert

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.

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.