Category: Dessert

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
…..
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

…..

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

…..
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

…..

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

…..

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.