Desserts

Toll House Chocolate Chip Cookies

1 teaspoon vanilla
2 eggs
1 cup butter (or 1/2 cup butter and 1/4 cup milk)
¾ cup sugar
¾ cup brown sugar
2½ cups flour
1 teaspoon baking soda
1 teaspoon Salt
1¾ cups chocolate chips
1 cup chopped nuts

Blend vanilla, butter, and sugar well. Add in eggs one at a time. Mix well then blend in dry ingredients. Add chocolate chips and nuts (optional). Bake at 350°F for 9-12 minutes.


Oatmeal Chocolate Chip Bars
1½ cups packed brown sugar
1 cup shortening
2 tablespoons molasses
2 teaspoons vanilla
2 eggs
3 cups oats
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup nuts
¾ cup semi-sweet chocolate chips

Blend wet ingredients well then mix in dry ingredients. Bake at 350°F for 20-25 minutes.


Cool Whip Cookies
½ box vanilla wafers
1 (12 oz) container cool whip
1 large Hershey almond bar (chopped)

Mix ingredients together and stick in the freezer to solidify.


Cheesecake (Mom)
Crust:
1 cup crushed graham crackers
2 tablespoons melted butter
3 tablespoons sugar
¼ teaspoon cinnamon
Filling:
3 large cream cheese packages
6 eggs,separated
1 cup sugar
2 tablespoons flour
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

Beat cream cheese and yolks until creamy. Beat in sugar, flour, sour cream, lemon juice, and vanilla. Whip egg whites to short peaks and fold into cheese mixture. Place in 9” spring form pan. Bake at 325°F for one hour. May top with berries, chocolate, etc.


Chocolate Banana Bobs
4 bananas
2 tablespoons shortening
¾ cup semi-sweet chocolate chips
½ cup chopped nuts

Peel bananas and cut into 2 pieces each. Insert wooden sticks into each. Place on a baking sheet and freeze for 2 hours. Melt shortening and chocolate. Dip bananas then roll in nuts. Place on wax paper and put back in freezer. Remove from freezer 15 minutes before serving.


Creamy Pudding Chillers
1½ cups cold milk
1 package Jell-O instant pudding
1 cup cool whip

Spoon into 5-oz paper cups and freeze with popsicle stick.


Flan (Dad)
Caramelize ⅓ cup sugar in pan
8 egg yolks
3 egg whites
2 large cans evaporated milk
2½ cups sugar
2 teaspoons vanilla

Bake at 325°F for 1½ hours.


Raspberry Upside-Down Cake (Aunt Marna)
1 package white cake mix
3 cups fresh raspberries/ strawberries
1 cup sugar
1½ cups whipping cream

1) Grease and flour (2) 9 ½" round cake pans
2) Prepare cake mix as directed except reduce water to 1 cup. Pour into pan.
3) Sprinkle 3 cups berries over batter. Sprinkle with sugar. Pour cream on top.
Bake at 350°F for 1 hour, immediately invert. Serve warm with dollop of cream and garnish with more berries.


Brule Chocolate Sauce (Aunt Marna)
2 squares baking chocolate
⅔ cup boiling water
2 cups sugar
3 tablespoons butter
4 tablespoons dark corn syrup
½ teaspoon salt
1 teaspoon vanilla

Melt chocolate and butter on low heat. Add all ingredients but vanilla. Bring to low boil. Simmer for 30 minutes. Add vanilla. Syrup should be slightly chewy.


Cream Cheese Frosting
1 (8oz) package of cream cheese
1 stick softened margarine
1 tablespoon vanilla
3 cups powdered sugar

Mix cream cheese and margarine together. Add vanilla, and then gradually add powdered sugar.

Scottish Shortbread
1 cup butter
½ cup powdered sugar
2 cups flour
¼ teaspoon salt

In a large mixing bowl, cream the butter and the sugar. Slowly add the flour and salt, mixing well. Roll out dough with a rolling pin until it is ¼ inch thick. Cut into desired shapes using cookie cutters. Place on cookie sheet and prick with a fork. Bake 5-8 minutes at 350°F.


Mud Hen Bars
½ cup butter
1 cup sugar
1 egg and 2 yolks (beat)
1½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped nuts
1 cup miniature marshmallows
½ cup chocolate chips
2 egg whites (beat)
1 cup brown sugar
Spread egg and sugar on top

Cream butter and sugar. Add in eggs. Mix in flour, powder, and salt. Spread mixture into a greased pan. Top with nuts, marshmallows, and chocolate chips. Mix together egg whites and brown sugar to drizzle on top. Bake at 350°F for 30 minutes.


Sundy’s Sandies
1 cup butter
⅓ cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup pecans
1 teaspoon cinnamon

Chill for 3 hours. Shape into balls. Bake at 325°F for 20 minutes. Roll in powdered sugar.


Aunt Barbie's Oatmeal Cookies
¾ cup Crisco
1 cup brown sugar
½ cup white sugar
2 eggs
½ cup water
2 teaspoons vanilla
2 cups flour
2 teaspoons salt
1 teaspoon baking soda
6 cups oatmeal
Add: chocolate chips, nuts, raisins (optional)

Bake at 350°F for 12 minutes.


Marna's Carrot Cake
2 cups sugar
1 cup oil
3 eggs
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
2 large jars baby food (carrots)
1 (13 oz) can crushed pineapple
Raisins, walnuts, or coconut (optional)

Mix and bake in 9×13 at 350°F for 40-55 minutes.


Chocolate Chip Bundt Cake
1 Duncan Hines fudge cake mix
¾ cup vegetable oil
¾ cup sour cream
4 eggs
1 package instant chocolate pudding

Beat ingredients for 2 minutes. Add 1 package chocolate chips then bake at 350°F for 50 minutes.


Puppy Chow
1 large box rice chex
1 cup chocolate chips
1 cup creamy peanut butter
1 stick margarine
2 cups powdered sugar
1 paper bag

Combine ingredients and mix in paper bag. Pour into a bowl to serve.


Pie Innards (Mary Alice)
1 cup sugar
¾ cup water
1 small box Jell-O (match flavors)
2 heaping cups fruit

Mix sugar, water, and Jell-O together and cool until really thick. Add in fruit. Pour into a pie shell and bake at 350°F for 30 minutes.


Great Grandmother Agnes's Brownies
2 squares unsweetened chocolate
1 stick butter
2 eggs
1 cup sugar
1 cup flour
1 cup nuts
1 teaspoon vanilla

Melt and mix chocolate and butter. Beat eggs, than add sugar and chocolate mixture. Add flour, nuts, and vanilla. Bake at 350° F for 30 minutes.


Butterfinger Bars (Grammy)
1 stick margarine
2 cups peanut butter
2 cups powdered sugar
4 cups Rice Crispies
1 (16 oz) bag chocolate chips

Melt margarine and peanut butter over stove. Cool than add in sugar and crispies. Place in pan and spread chocolate on top. Freeze then cut.


Hershey's Double Chocolate Mint Dessert (Mom)
1 cup flour
1 cup sugar
½ cup butter
4 eggs
1½ cups Hershey’s syrup
Mint topping:
2 cups powdered sugar
½ cup butter
1 tablespoon water
½ teaspoon mint
3 drops green color

Chocolate topping:
6 tablespoons butter
1 cups semi-sweet chocolate chips

Mix and bake brownie mix at 350°F for 30 minutes.


Bimi's Buster Bars
1 (12 oz) package Oreo cookies
½ gallon chocolate ice cream
1½ cups dry roasted peanuts
2 cups powdered sugar
1 (13 oz) container carnation milk
⅔ cup chocolate chips
½ cup butter
1 teaspoon vanilla

Crush Oreo’s and spread in a 9×13 pan. Soften ice cream and spread on top. Sprinkle with peanuts. Cover and freeze. Next, combine sugar, milk, chocolate chips, and butter, and boil gently for 8 minutes. Add vanilla. Cool and spread on ice cream. Freeze.


Fruit Cobbler (Mom)
1 cup sugar
¼ cup margarine
1½ cups flour
2 teaspoons baking powder
1 cup milk
¼ teaspoon salt
3 cups fruit

Cream butter and sugar. Add flour, powder, milk, and salt. Pour into dish. Add fruit. Sprinkle with ¼ cups sugar then pour 2 cups boiling water over all. Bake at 350°F for 1 hour.


Black Bottom Cupcakes (Tammy)
Cake batter:
1½ cups flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon soda
1 cup water
⅓ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Cream filling:
1 (8 oz) package cream cheese
1 egg
⅓ cup sugar
⅛ teaspoon salt
1 cup chocolate chips

For cake batter, mix together dry ingredients, then add in wet ingredients. For filling, cream together all ingredients then stir in chocolate chips. Fill tin with ⅓ cup chocolate cake batter and top with a teaspoon of cream filling. Bake at 350°F for 12-15 minutes.


Grammy's Éclair Cake
1 cup water
1 stick butter
1 cup flour
4 eggs
1 (8 oz) package cream cheese
3 (3½ oz) vanilla instant puddings
3 cups milk
1 (8 oz) container cool whip
Chocolate shell spread

Bring water and butter to a boil. Cool. Mix in flour then add eggs 1 at a time. Bake in a 9×13 pan at 350°F for 25 minutes and cool completely. For topping, mix together cream cheese, pudding, and milk. Spread over crust. Top with cool whip and chocolate shell.


Apple Crisp
8 apples
¼ cup water
1 cup flour
1½ cups oatmeal
¾ cup brown sugar
1 teaspoon cinnamon
½ cup margarine

Place apples and water in 8” dish. Combine flour, oatmeal, sugar, and cinnamon. Add margarine and blend until crumbly. Spread over apples. Bake at 350°F for 45 minutes.


Mud Pie (Tammy)
3 cups chocolate ice cream
¼ cup hot fudge sauce
Freeze ½ hour
3 cups vanilla ice cream
Sprinkle with 8 (oz) chopped Heath bar
Drizzle ¼ cup hot fudge and/or caramel sauce
Freeze for 30 minutes
Spread whipped cream on top
Top with crushed Oreo, cherries and nuts (optional)

First make the crust by combining 1½ cups Oreos with 3 tablespoons melted butter. Mix and press in 9” spring form pan. Bake at 350°F for 8-10 minutes. Cool then spread on toppings.


Dirt Cake
1 (20 oz) package Oreos
¼ cup margarine
1 (8 oz) container cream cheese
1 cup powdered sugar
Add: (12 oz) Cool-whip
Add 2 small packages vanilla pudding mixed with 3 cups milk

For full effect, pour mixture into a clean planting pot and stick fake flowers and gummy worms in it.


German Chocolate Coconut Pecan Frosting (Mom)
1 cup sweetened condensed milk
3 egg yolks
1 teaspoon vanilla
½ cup butter

Cook and stir over medium heat. Add 1⅓ cups coconut and 1 cup pecans. Spread over cake.


No Bake Chocolate-Oatmeal Cookies
¼ cup peanut butter
2 tablespoons cocoa
½ stick butter or margarine
1 cup sugar
½ tablespoon vanilla
⅓ cup milk
2 cups oats

Mix ingredients in a stock pot on the stove. Place on wax paper and let cool.


Chocolate, Coconut, Macadamia Cookies (Robin)
1⅔ cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ sticks butter
½ cup brown sugar
⅓ cup sugar
1 teaspoon vanilla
1 egg
2 cups chocolate chips
1 cup coconut
½ cup macadamia nuts

Best when baked on a baking stone. Bake at 375°F for 10-12 minutes.


Miss Jodup’s Cobbler
1 cup self rising flour
1 cup sugar
1 cup milk
1 stick butter
1 can pie filling

Melt butter in bottom of baking dish. Mix together flour, sugar, and milk and spread over butter. Plop pie filling on top. Bake at 350°F for 30-45 minutes.


Becky’s Cobbler
1 stick butter
1 box cake mix (vanilla or lemon)
1 can pie filling (cherry, peach, raspberry, apple)

Pour pie filling into pan (or Dutch oven). Spread dry cake mix over fruit. Shave butter slices and layer over cake mix. Bake at 350°F for 30-45 minutes.


Magic Cookie Bars
½ cup butter or margarine
1½ cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips
1⅓ cups flaked coconut
1 cup chopped walnuts

Preheat oven to 350°F (325°F for glass dish). In 9×13 baking pan, melt butter in over. Sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs. Top with remaining ingredients and press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool or chill. Cut into bars and store at room temperature.