$100 Chocolate Cake
Ingredients:
Part 1
2 cups Flour
2 tsp Baking Soda
1 Cup White sugar
pinch of Salt
4 Tbsp. Cocoa
Mix Well Together
Part 2
1 cup Miracle Whip Salad Dressing
1 cup Water
1 Tsp Vanilla
Mix well Together
Directions:
Combine Part 1 with Part 2, mix well. Bake for 45 min @ 350F
Oatmeal Raisin Cookies
Ingredients:
250 mL Soft Margarine
250 mL Packed Brown Sugar
1 Egg Beaten
5 mL Vanilla
375 mL All-purpose Flour
5 mL Backing Soda
5 ml Cinnamon
1 mL Salt
300 mL Rolled Oats
250 mL Raisin
Directions:
Heat oven to 350 F. Cream butter and sugar together. Add egg and vanilla. After mixed well add remaining ingredients and mix well by hand. Drop By Spoon onto Baking sheet. Bake for 8-10 min
Baking Powder Biscuits
Ingredients:
Banana Cake
Ingredients:
1 Cup Sugar
1/2 Tsp. Vanilla
1/2 Cup Butter
4 Tbsp. Cream (milk)
1 tbsp baking soda (mixed with milk)
1 Cup mashed Bananas
2 tsp Baking Powder
2 Cups Flour
1/2 Tsp. Salt
1 Tsp. Cinnamon (optional)
1/2 Tsp. Nutmeg (optional)
1 Cup Walnuts (optional)
Directions:
Mix all Ingredients together and bake in over @ 350F for35-40 min.
Carnation "Can't Fail 5 Minute Fudge"
Ingredients:
Part 1
2 cups Flour
2 tsp Baking Soda
1 Cup White sugar
pinch of Salt
4 Tbsp. Cocoa
Mix Well Together
Part 2
1 cup Miracle Whip Salad Dressing
1 cup Water
1 Tsp Vanilla
Mix well Together
Directions:
Combine Part 1 with Part 2, mix well. Bake for 45 min @ 350F
Oatmeal Raisin Cookies
Ingredients:
250 mL Soft Margarine
250 mL Packed Brown Sugar
1 Egg Beaten
5 mL Vanilla
375 mL All-purpose Flour
5 mL Backing Soda
5 ml Cinnamon
1 mL Salt
300 mL Rolled Oats
250 mL Raisin
Directions:
Heat oven to 350 F. Cream butter and sugar together. Add egg and vanilla. After mixed well add remaining ingredients and mix well by hand. Drop By Spoon onto Baking sheet. Bake for 8-10 min
Baking Powder Biscuits
Ingredients:
250 mL flour
10 mL Baking Powder
75mL Milk
1 mL Salt
30 mL shorting
Directions:
Preheat oven to 425.
Sift flour and add baking powder and salt. Cut in Shorting. Add Milk gradually. Lightly flour board and knead doh 4 times. Roll to 3/4 thickness. Cut with knife or use a cup to make round biscuits. Place cutouts onto floured pan for 15-20 mins.
10 mL Baking Powder
75mL Milk
1 mL Salt
30 mL shorting
Directions:
Preheat oven to 425.
Sift flour and add baking powder and salt. Cut in Shorting. Add Milk gradually. Lightly flour board and knead doh 4 times. Roll to 3/4 thickness. Cut with knife or use a cup to make round biscuits. Place cutouts onto floured pan for 15-20 mins.
Banana Cake
Ingredients:
1 Cup Sugar
1/2 Tsp. Vanilla
1/2 Cup Butter
4 Tbsp. Cream (milk)
1 tbsp baking soda (mixed with milk)
1 Cup mashed Bananas
2 tsp Baking Powder
2 Cups Flour
1/2 Tsp. Salt
1 Tsp. Cinnamon (optional)
1/2 Tsp. Nutmeg (optional)
1 Cup Walnuts (optional)
Directions:
Mix all Ingredients together and bake in over @ 350F for35-40 min.
Carnation "Can't Fail 5 Minute Fudge"
Ingredients:
2/3 cup (small can) Undiluted Carnation Evaporated Milk
1 2/3 cups Sugar
1/2 Tsp. Salt
1 1/2 Cups (6 medium) diced Marshmallows
1 1/2 Cups Semi-sweet chocolate chips
1 tsp. Vanilla
1/2 cup chopped nuts
Directions:
Mix Carnation, sugar, and salt together in saucepan over low heat. Heat to boiling, cook 5 minutes. Stir Constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla, and nuts. Stir 1 - 2 minutes or until marshmallows melt. Pour into buttered 9 inch square pan. Cool Then cut into Squares.
Cocoa Quickies
Ingredients:
2/3 cup (small can) Undiluted Carnation Evaporated Milk
1 2/3 cups Sugar
1/2 Tsp. Salt
1 1/2 Cups (6 medium) diced Marshmallows
1 1/2 Cups Semi-sweet chocolate chips
1 tsp. Vanilla
1/2 cup chopped nuts
Directions:
Mix Carnation, sugar, and salt together in saucepan over low heat. Heat to boiling, cook 5 minutes. Stir Constantly. Remove from heat. Add marshmallows, chocolate chips, vanilla, and nuts. Stir 1 - 2 minutes or until marshmallows melt. Pour into buttered 9 inch square pan. Cool Then cut into Squares.
Cocoa Quickies
Ingredients:
1 Cup Butter
1/2 Cup Milk
2 Cups Sugar
1/2 Cup Cocoa
2 Cups Coconut
2 1/2 - 3 Cups Rolled Oats
Directions:
Combine butter, milk, sugar, and cocoa in a large pan and bring to a boil. remove from heat. Add coconut and oats. Drop by teaspoonful on cookie sheet lined with waxed paper. Chill in fridge for 1 hour. Makes approx 6 Dozen. Store in air-tight container. May be Frozen.
Snickerdoodle Cookies
Ingredients:
French Chocolate Mousse
Ingredients:
4 oz Dark Chocolate
1 Tbs. Sugar
3 Egg Yokes
5 Egg Whites
Directions:
1. Melt chocolate in a double boiler
2. Remove Chocolate from heat and add Sugar, stir well. Then add egg yokes one at a time, stirring well
3.Beat egg whites until stiff then gently fold into chocolate mixture until well blended.
4. Pour into serving bowls and cover with plastic wrap and put into fridge over night
Lime Philly Freeze
1/2 Cup Milk
2 Cups Sugar
1/2 Cup Cocoa
2 Cups Coconut
2 1/2 - 3 Cups Rolled Oats
Directions:
Combine butter, milk, sugar, and cocoa in a large pan and bring to a boil. remove from heat. Add coconut and oats. Drop by teaspoonful on cookie sheet lined with waxed paper. Chill in fridge for 1 hour. Makes approx 6 Dozen. Store in air-tight container. May be Frozen.
Snickerdoodle Cookies
Ingredients:
2 3/4 Cups All-purpose Flour
1/4 Tsp. Salt
1 Tsp. Baking Soda
2 Tsp. Cream of Tartar
1 1/2 Cups of Sugar
1 cup Butter or Margarine (soften)
2 Eggs
Topping
1/2 Cup Sugar
1 Tbsp Cinnamon
Directions:
Preheat Oven to 350F. In Large Bowl with an electric mixer cream butter until light. Add the eggs and beat on low speed until mixture is smooth. Add flour, salt, baking soda, and cram of Tartar and beat on low speed until dough begins to form. Combine sugar and cinnamon (topping)in small bowl. Shape dough into 1 inch balls and roll them in the Topping. Arrange on un greased baking sheet 2 inches apart and bake for 16-19 mins or until light tan. Transfer to racks to cool.
1/4 Tsp. Salt
1 Tsp. Baking Soda
2 Tsp. Cream of Tartar
1 1/2 Cups of Sugar
1 cup Butter or Margarine (soften)
2 Eggs
Topping
1/2 Cup Sugar
1 Tbsp Cinnamon
Directions:
Preheat Oven to 350F. In Large Bowl with an electric mixer cream butter until light. Add the eggs and beat on low speed until mixture is smooth. Add flour, salt, baking soda, and cram of Tartar and beat on low speed until dough begins to form. Combine sugar and cinnamon (topping)in small bowl. Shape dough into 1 inch balls and roll them in the Topping. Arrange on un greased baking sheet 2 inches apart and bake for 16-19 mins or until light tan. Transfer to racks to cool.
French Chocolate Mousse
Ingredients:
4 oz Dark Chocolate
1 Tbs. Sugar
3 Egg Yokes
5 Egg Whites
Directions:
1. Melt chocolate in a double boiler
2. Remove Chocolate from heat and add Sugar, stir well. Then add egg yokes one at a time, stirring well
3.Beat egg whites until stiff then gently fold into chocolate mixture until well blended.
4. Pour into serving bowls and cover with plastic wrap and put into fridge over night
Lime Philly Freeze
Ingredients:
1 1/4 cups Oreo Baking Crumbs
1/4 cup butter - melted
2 pks. Cream cheese soft
1 can frozen limeaid concentrate, thawed
1 tub cool whip
2 tsp. grated lime peel
Directions:
Line 9 inch square pan with foil, so it goes around the edge. Mix Crumbs And butter and press into the bottom of pan.
Beat cream cheese in large bowl with electric mixer until creamy. Gradually add limeade concentrate. Beat till blended. Add 3 1/2 cups whip topping.
Stir with wire whisk until well blended. Spoon evenly over crust. Freeze 3 hours or until firm.
Mocha Truffles
Ingredients:
1/3 cup heavy whipping cream
1/2 stick (1/4 cup) butter or margarine cut up (not spread)
1 Tbsp instant espresso crystals
2 cups (12oz) semisweet chocolate chips
1/3 cup white chocolate vanilla chips
Directions:
In glass dish over boiling water heat cream and butter until cream simmers and butter has melted.
Whisk in espresso crystals until dissolved
Add chocolate and while chips over low heat until melted and smooth.
Add to Glass dish with Cream and butter mixture.
Chill about 2 hours
Line cookie sheet with wax. Roll mixture into 3/4 inch balls and chill 1 hour.
Decorate with cocoa and put back to chill.
Hawaiian Wedding Cake
1 1/4 cups Oreo Baking Crumbs
1/4 cup butter - melted
2 pks. Cream cheese soft
1 can frozen limeaid concentrate, thawed
1 tub cool whip
2 tsp. grated lime peel
Directions:
Line 9 inch square pan with foil, so it goes around the edge. Mix Crumbs And butter and press into the bottom of pan.
Beat cream cheese in large bowl with electric mixer until creamy. Gradually add limeade concentrate. Beat till blended. Add 3 1/2 cups whip topping.
Stir with wire whisk until well blended. Spoon evenly over crust. Freeze 3 hours or until firm.
Mocha Truffles
Ingredients:
1/3 cup heavy whipping cream
1/2 stick (1/4 cup) butter or margarine cut up (not spread)
1 Tbsp instant espresso crystals
2 cups (12oz) semisweet chocolate chips
1/3 cup white chocolate vanilla chips
Directions:
In glass dish over boiling water heat cream and butter until cream simmers and butter has melted.
Whisk in espresso crystals until dissolved
Add chocolate and while chips over low heat until melted and smooth.
Add to Glass dish with Cream and butter mixture.
Chill about 2 hours
Line cookie sheet with wax. Roll mixture into 3/4 inch balls and chill 1 hour.
Decorate with cocoa and put back to chill.
Hawaiian Wedding Cake
Ingredients:
2c. Flour
1 tsp. Baking soda
1 tsp. Salt
1 1/2c. White Sugar
2 eggs
1 19oz. Can crushed Pineapple
1c. Coconut
1/2c. Chopped maraschino cherries
Directions:
Mix together. Pour into 9x13 pan and Bake at 350 for 35-40 mins
2c. Flour
1 tsp. Baking soda
1 tsp. Salt
1 1/2c. White Sugar
2 eggs
1 19oz. Can crushed Pineapple
1c. Coconut
1/2c. Chopped maraschino cherries
Directions:
Mix together. Pour into 9x13 pan and Bake at 350 for 35-40 mins
