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Desserts

Grandma?s Pudding Dessert

Nancy J. Meiser, Middletown

1-1/2 cups flour

1-1/2 sticks butter

Bake crust at 325 degrees Fahrenheit for 25 minutes in a 9x13-inch pan. Cool crust. Make any kind of pudding. Put in cooled crust. Top with Cool Whip. Refrigerate.

Peppermint Stick Sauce

Lyla L. Payne, Okeana

1-1/2 cups finely crushed peppermint candies or sticks

1-1/2 cups whipping cream

1 (7-ounce) jar marshmallow creme

In a medium saucepan, combine all ingredients. Stirring constantly with wooden spoon, cook over medium heat until smooth. Remove from heat. Pour into airtight jars or containers and refrigerate. Serve chilled over ice cream or cake or give as a gift. Be sure to include serving suggestions. Makes 2 cups of sauce.

Pumpkin Cheese Cake

Audrey Schroff, Middletown

1-1/2 cups graham cracker crumbs

1/4 cup margarine or butter, melted

3/4 teaspoon ground ginger

3 (8-ounce) cream cheese, soft

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) can pumpkin

3 eggs

1-1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Whip cream

Preheat oven to 300 degrees Fahrenheit. Bake 1 hour or 1 hour and 15 minutes. Combine margarine, crumbs and ginger. Press firmly on bottom of 9-inch springform pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add remaining ingredients except whip cream. Mix well. Pour into prepared pan. Bake until cake springs back when lightly touched. (Center will be slightly soft.) Cool at room temperature. Chill thoroughly. Serve with whipped cream. Refrigerate any remaining.

Ritz Cracker Pie

Betty Banks

2 cups water

1 cup sugar

1 teaspoon cream of tartar

21 Ritz crackers

Cinnamon and butter

Boil water, sugar and cream of tartar for 2 minutes. Remove from heat. Add 21 Ritz Crackers; place back on heat and boil 1 minute. Add cinnamon and butter. Gently prick crackers after dropping in.

Turtle Dessert

Betty Banks, Franklin

17 ice cream sandwiches

1 (12.25-ounce) jar caramel topping

1-1/4 cups chopped pecans, toasted

1 (12-ounce) frozen whipped topping, thawed

3/4 cup hot fudge topping, heated

Place 8-1/2 ice cream sandwiches in a 13x9-inch pan. Spread evenly with caramel topping and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares. Drizzle with fudge topping. Yield: 10 servings.

Cherry Fudge Squares

Rena M. Blount, Hamilton

1 package. fudge cake mix

1 (21-ounce) can cherry pie filling

1 teaspoon almond extract

2 eggs beaten

Mix all together in large bowl thoroughly. Pour into a 7x11-inch square pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

Mom?s Best Ever Lemon Cookie Bars

Joan Kelley, Hamilton

1 stick butter

1 cup flour

1/2 cup powdered sugar

Cut butter into flour and sugar. Mix well. Put in an 8-inch pan. Bake at 350 degrees Fahrenheit for 20 minutes.

Topping:

2 tablespoons lemon juice

Grated lemon rind (1 large lemon)

1 cup sifted sugar

2 tablespoons flour

1/4 teaspoon baking powder

2 eggs, well beaten

Combine ingredients and beat well. Pour over warm crust. Top with sifted powdered sugar after baking. Use 13x9-inch pan if doubling recipe. Bake at 350 degrees Fahrenheit for 25 minutes.

Pumpkin Bars

Esther Ristaneo, Middletown

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

2 cups sugar

2 cups pumpkin and 4 eggs

1 cup oil

1 cup chopped walnuts (optional)

Mix dry ingredients and set aside. Combine eggs, pumpkin, oil, and blend until smooth. Add dry ingredients and mix well. Pour onto 10x15-inch cookie sheet that has been greased and floured. Bake at 350 degrees Fahrenheit for 25 to 30 minutes.

Cream Cheese Icing:

8 ounces cream cheese

1/2 stick butter

1 teaspoon vanilla

2 cups powdered sugar

2 to 4 teaspoons milk

Apple Crisp

Ellen Howe, Fairfield

6 to 8 apples

1/3 cup water

1 cup rolled oats

1 cup brown sugar

1/2 cup flour

1/2 cup oil

2 teaspoons cinnamon

Preheat oven to 350 degrees Fahrenheit. Peel and slice apples. Place in a buttered casserole and sprinkle with 1/3 cup of water. Mix together oats, brown sugar, flour, oil and cinnamon. Spread mixture over apples. (You may want to sprinkle additional cinnamon and brown sugar on top.) Bake for 30 to 40 minutes until apples are tender.

Miniature Cheesecakes

Wanda Richardson, Hamilton

2 (8-ounce) Philly Cream Cheese, softened

1 can Eagle Brand Milk (NOT cream)

3 eggs

1/4 cup lemon juice

Beat all ingredients until smooth. Place a vanilla wafer cookie in the bottom of a miniature cupcake liner, flat side of cookie facing down. Put 1 tablespoon of cheesecake mixture on top of cookie. Bake for 15 minutes at 350 degrees Fahrenheit. Cool and top with your favorite toppings, fresh fruit, canned strawberries, canned cherries, chocolate chips, etc.

Coconut Sour Cream Cake

Rebekah Farthing, Richmond, Ind.

1 box of white cake mix (Make sure it is the cake mix with pudding added.)

2 cups of sugar

1 (16-ounce) carton of sour cream

1 (12-ounce) package of coconut

1-1/2 cups of whipped topping

Prepare cake mix and cook as directed. Bake at least 2 layers in the round 9-inch pans. While cake is baking, combine sugar, sour cream, and coconut. Blend well and refrigerate while cake is cooking. Reserve 1 cup of sour cream mixture for frosting. Spread the remainder between cooled cake layers. (Cut layers in half to have a total of 4 layers; this helps the cake to sink in better.) Combine reserved cup of sour cream mixture with whipped topping and blend until smooth. Spread on top and sides of cake. Seal cake in cake saver and refrigerate for 3 days before serving.

Cowboy Cookies

Beatrice Wroot, Hamilton

3 sticks butter

1-1/2 cups sugar

1-1/2 cups brown sugar

3 eggs

1 to 2 tablespoons vanilla

3 cups flour

1 tablespoon baking powder

1 tablespoon soda

1 teaspoon salt

1 tablespoon cinnamon

3 cups chocolate chips

3 cups rolled oats

2 cups coconut

2 cups pecan pieces

2 cups raisins

Cream butter and sugar. Beat in eggs and add vanilla. Add flour, baking powder, soda, salt and cinnamon until blended. Stir in chips, oats, coconut, pecans and raisins. Bake in 350 degree Fahrenheit oven for 10 to 12 minutes. Makes 10 dozen cookies.

Pumpkin Cookies

Pat Willeford, Camden

1 cup shortening

1 cup sugar

1 cup pumpkin

1 egg

2 cups flour

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon salt

Caramel Icing:

3 tablespoons butter

4 teaspoons milk

1/2 cup brown sugar

1 cup powdered sugar

1 teaspoon vanilla

Cream shortening and sugar; add pumpkin and egg. Mix well. Sift together flour, soda, cinnamon and salt. Add this to the creamed mixture. Mix well. Drop from spoon onto cookie sheet. Bake at 375 degrees Fahrenheit for 10 to 12 min. If using caramel icing, frost while warm.

Caramel Icing:

Cook butter, milk and brown sugar until sugar is melted. Cool, then add vanilla and powdered sugar. These are very good and can be frozen.

Mayonnaise Cake

Wanda Miller, Middletown

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

1/4 cup cocoa

Mix dry ingredients and set aside. In bowl combine 3/4 cup regular mayonnaise, 1 cup sugar. Add 1 cup water, 1 teaspoon vanilla. Mix in dry ingredients until thoroughly blended. Pour into 8-inch square greased pan and bake at 350 degrees Fahrenheit for 30 to 35 minutes.

Sausage Cake

Wanda Miller, Middletown

Pour 2 cups boiling water over 1 pound raisins. Let set until plump and soft.

1 pound sausage

1 pound brown sugar

3 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon nutmeg

2 teaspoon baking powder

1/4 teaspoon salt

Soften sugar and sausage together, cream and add spices, flour, baking powder, salt and raisins with 3/4 cup raisin juice. Mix well. Batter will be stiff. Pour into 10-inch greased tube pan and bake at 300 degrees Fahrenheit for 1 to 1-1/2 hours. Test for doneness. Cool on rack in pan 10 minutes. Remove, cool.

Cocoa Cola Cake

Wanda Miller, Middletown

2 cups flour

3 tablespoons cocoa powder

2 cups sugar

1 cup Coke Cola

1/2 cup shortening

1/2 cup buttermilk

1/2 cup margarine

1 teaspoon soda

2 beaten eggs

1-1/2 cups mini marshmallows

Sift flour, sugar and stir in marshmallows. Set aside. In sauce pan, put shortening, margarine, cocoa and Cola. Bring to boil and heat just until shortening and margarine melts. Remove from heat and pour over flour mixture. Stir in buttermilk, soda and eggs. Bake in a greased floured Bundt or tube pan at 350 degrees Fahrenheit for 45 minutes. Cool in pan. Note that you do not beat mixture.

Icing:

1/2 cup margarine

1-pound box powdered sugar

3 tablespoons cocoa

1 cup chopped nuts

6 tablespoons Coke Cola

Bring to boil margarine, cocoa and Cola. When margarine has melted remove from heat and add sugar. Beat until smooth and stir in nuts. Spread on cake. If icing gets too stiff, add a few drops of hot water.

?Dutch History Live!? participated in Middfest 2007. During our stay, we visited many schools, libraries, and other organizations. During those visits we told the story of the speculaas cookie boards and thought your community might enjoy a recipe for the cookies.

Recipe from Dutch History Live!

Dutch Speculaas Cookies

Judy, Kayla, and Laura Tuinenga

Holland, Michigan

Mix together:

1 cup brown sugar (firmly packed)

2 teaspoons cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Add 1 cup of margarine (or butter) to the sugar mixture and cream until fluffy.

Next add:

1 teaspoon almond extract

3 tablespoons milk

Beat to blend.

Mix together in separate bowl:

3 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Add the flour mixture, a little at a time, blending well. Cover dough lightly and chill for at least 3 hours.

Options for forming cookies:

1. Press dough into a Speculaasplank (see below).

2. Roll out the dough to any thickness and use different shaped cookie cutters.

3. Roll the dough into a log and slice off cookies

Optional: Brush milk on cookie surfaces before baking. Press sliced almonds on top of cookie. Bake in preheated 350-degree Fahrenheit oven for 10 to 15 minutes or until the cookies are just starting to turn golden brown on the edges. Remove from the oven and let the cookies set on the sheets for 3 minutes. Transfer to wire racks and cool completely.

Additional Information about the cookies:

Speculaas are a traditional cookie from The Netherlands, whose origin dates back to the Middle Ages. They are prepared using a ?speculaasplank? — a wooden board in which shapes have been carved. These shapes include windmills, wooden shoes, Sinterclaas, animals, and dolls (human shapes), etc. The dough is pressed into flour dusted moulds and then the molds are tipped over onto a cooking sheet for baking. The dough comes out of the mold as a mirror-image of the figure on the board. This is how the cookies got their name ?speculaas.? It is from the Latin word for mirror, ?speculum.? The American versions of ?speculaas? are known as ?Windmill Cookies? or ?Santa Claus Cookies? (because of their traditional popularity during the Christmas season). Which spices you choose to use and the proportions are very much a question of taste and each baker has his own ?secret? blend. Cinnamon, cloves, nutmeg, ginger, aniseed/allspice, coriander, cardamom are the spices traditionally used. Use more of the spices that you enjoy and less of others. Have fun experimenting until you find your own special blend of ?Speculaaskruiden? (spice mixture)!

Snowball Cookies

Brenda Thomas, Trenton

2 sticks margarine (softened)

1/2 cup sugar

2 cups all-purpose flour

2 teaspoons vanilla

1 cup pecans (chopped in small pieces)

Cream margarine with sugar. Add flour, vanilla, and pecan. Roll into small balls and place on greased cookie sheet. Bake at 285 degrees Fahrenheit for 40 minutes. While still warm, roll in powdered sugar. After cookies have cooled roll again.

Butterscotch Pumpkin Cake

Cliff Poppei, Hamilton

1 (11-ounce) package Nestle Toll House Butterscotch Flavored Morsels, divided use

2 cups all-purpose flour

1-3/4 cups granulated sugar

1 tablespoon baking powder

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup Libby?s 100 percent Pure Pumpkin

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 tablespoons powdered sugar (optional)

Preheat oven to 350 degrees Fahrenheit. Grease 12-cup Bundt pan. Microwave 1 cup morsels in small, microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan. Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce:

Heat 1/3 cup Nestle Carnation Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly; bring mixture just to a boil. Cool to room temperature. Stir before serving. Makes 16 servings.

Alyce?s ?Yummy? Cookies

Ron and Lisa Bacu, West Chester

Cookie:

1/2 cup shortening

1 cup sugar

2 eggs

1 tablespoon vanilla

1-1/2 cup flour

1 teaspoon salt

1 teaspoon baking powder

Meringue:

1 egg white

1 cup brown sugar

Cream together shortening and sugar. Mix in eggs and vanilla. Add flour, salt and baking powder, mix well. Spread evenly in greased 9x13-inch baking pan. Prepare meringue by beating egg white while slowly adding brown sugar just until peaks are formed. Mix in nuts and spread over cookie. Bake at 350 degrees Fahrenheit for 25 minutes.

Coffee Cake

Fay Pigg, Middletown

2 packages of Pillsbury Crescent Rolls

2 (8-ounce) packages cream cheese, room temperature

One cup of sugar

1/2 pint of your favorite preserves (fruit)

1 stick of melted butter

Bake at 350 degrees Fahrenheit in 9x13-inch pan that has been sprayed with non-stick spray. Roll out one package of crescent rolls in bottom of 9x13-inch pan. Mix the cup of sugar with the cream cheese. Place on top of crescent rolls. Spread the preserves on top. Place the other package of crescent rolls on top and pour on melted butter. Sprinkle top with sugar. Bake 30 minutes in preheated oven.

Jam Cake

Beatrice Wroot, Hamilton

1 cup butter or oil

2 cups sugar

1 teaspoon soda

1 teaspoon allspice

3 teaspoon cinnamon

1 cup buttermilk

1/4 cup orange juice

1 cup blackberry jam

1 cup raisins

1 cup chopped nuts

4 tablespoons cocoa

4 eggs (beaten)

3 cups flour

Cream butter (or oil) until fluffy. Add beaten eggs. Sift flour, spices and soda. (Reserve 1/4 cup flour for dredging the raisins.) Add to creamed mixture alternately with buttermilk. Stir in orange juice; fold in nuts and raisins. Turn into a well-greased, lightly floured 10-tube pan. Bake at 350 degrees Fahrenheit in oven for 1-1/2 hours.

Glazed Citrus Cake

Rita A. MacDonald, Centerville

1 (18.25-ounce) yellow cake mix

3/4 cup oil

3/4 cup water

1 (3.4-ounce) package instant lemon pudding mix

4 eggs

Glaze:

2 cups powdered sugar

1/3 cup orange juice

2 tablespoons melted butter

2 tablespoons water

Preheat oven to 350 degrees Fahrenheit. Grease and flour Bundt pan. Combine cake mix, oil, 3/4 cup water and pudding mix; beat 2 minutes. Add eggs 1 at a time. Beat thoroughly. Pour into prepared pan. Bake 40 minutes. While still warm, prick entire top with a toothpick. For glaze, combine powdered sugar, orange juice, butter and water. Pour glaze over top of entire cake. Serves 12.

Cracker Jack Cookies

Rita A. MacDonald, Centerville

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups crisp rice cereal

2 cups rolled oats

1-1/2 cups flour

1 cup coconut

1 teaspoon baking powder

1 teaspoon baking soda

Preheat oven to 350 degrees Fahrenheit. Cream butter. Add sugar, eggs and vanilla and cream well. Combine cereal, oats, flour, coconut, baking powder and baking soda and add to wet mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes until nicely browned. Makes about 6 dozen cookies.

Amy Bonham?s Sugar Cookies

Winnie Brock, Hamilton

1 cup margarine (do not melt)

1 cup powdered sugar

1 cup regular sugar

2 eggs

1 cup Crisco oil

1 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon baking soda

4-1/4 cups flour

1 teaspoon vanilla

Beat sugars and margarine and eggs together until fluffy. Add remaining ingredients and mix well. Refrigerate dough at least 1 hour. (Can refrigerate overnight.) Roll dough into small balls. Dip bottom of a small glass into sugar and slightly flatten dough. (Sometimes I use colored sugars.) Bake at 350 degrees Fahrenheit until done. (They will begin to get a little brown around the edges.) Makes 72 small cookies or 48 larger cookies.

Aunt Winnie?s Peanut Butter Cookies

Winnie Brock, Hamilton

1 cup granulated sugar

1 cup brown sugar, packed

1 cup shortening, not oil

1 cup peanut butter, creamy

2 eggs

2 cups flour

1-1/2 teaspoons baking soda

Cream sugars, shortening, peanut butter and eggs together. Add flour and baking soda, blending well. Form into small balls (about the size of a walnut) and place on parchment paper on cookie sheets. Press each ball down a little in crisscross fashion with a fork that has been dipped in sugar. Bake at 350 degrees Fahrenheit until light brown.

Tom?s Favorite Pretzels, as made by Gram

Winnie Brock, Hamilton

Big chunks of white chocolate, found in store

Salted pretzel sticks

Salted peanuts

Spread waxed paper out on tabletop. Melt white chocolate in top of double-boiler or in microwave. Drop broken pretzel sticks into melted chocolate. Stir 1 can of salted peanuts into chocolate/pretzel mixture. Stir to coat pretzels and nuts. When all is coated, pour mixture onto waxed paper and spread out to cool. (Work fast and don?t get burned!) Cool in refrigerator. When candy has hardened, break into pieces.

Quick Nut Fudge

Winnie Brock, Hamilton

1 pound powdered sugar

1/2 cup cocoa

1/4 teaspoon salt

6 tablespoons butter or margarine

1/4 cup milk

1 tablespoon vanilla

1 cup chopped nuts

Combine all ingredients, except nuts, in top of double-boiler. Stir until smooth. Add nuts and mix well. Spread candy on a buttered plate or pan. Cool and cut into small squares.

Shannon?s Banana Split Dessert

Winnie Brock, Hamilton

Melt 1 stick margarine or butter and mix with 2 cups graham cracker crumbs and press into a 9x13-inch pan. In a separate bowl, beat 1 stick margarine or butter, 1 (8-ounce) package cream cheese, and 1/2 teaspoon vanilla. Add 1 pound powdered sugar to the cream cheese mixture and beat with electric mixer until well blended. Spread this ?fluff? over the graham cracker crust. Spoon 1 large can crushed pineapple, well drained, over the ?fluff.? Slice 3 bananas over the pineapple layer. Cover the bananas with Strawberry Cool Whip. Optional: May also drizzle chocolate and/or strawberry sundae toppings on top. Garnish with Maraschino cherries and nuts. Refrigerate overnight or several hours.

Grandma Felts? Oatmeal Cake

Winnie Brock, Hamilton

1 stick margarine

1 cup white sugar

1 cup brown sugar, packed

1 teaspoon cinnamon

1 egg plus 2 egg whites (reserve the yolks for topping)

1 teaspoon vanilla

1 cup regular oatmeal

1-1/3 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350 degrees Fahrenheit. Pour 1-1/4 cups boiling water over oatmeal and let stand for 20 minutes. Cream margarine and sugars together. Add egg and egg whites, cinnamon and vanilla, blending well. Add oatmeal, flour and baking soda. Mix well. Pour into a well-greased and floured 9x13-inch pan. Bake at 350 degrees Fahrenheit for 30 minutes. Take out of oven when done and immediately add topping.

Topping:

5 teaspoons margarine, melted

3/4 cup brown sugar

1 cup chopped nuts

3 tablespoons cream

1 cup coconut

2 egg yolks

Mix together thoroughly and spread over hot cake. Return cake to oven and bake at 400 degrees Fahrenheit for 10 more minutes.

Granny Brock?s Easy Peach Cobbler

Winnie Brock, Hamilton

1 cup flour

1 cup sugar

3/4 cup milk

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick margarine

1 large can peaches in heavy syrup

Preheat oven to 350 degrees Fahrenheit. Melt margarine in bottom of a 9x13-inch pan. (You can just put the margarine in the pan and put the pan in the oven while you mix up the rest of the recipe.) Sift the dry ingredients together. Add the milk a little at a time and mix well. Pour the peaches and juice into the pan and spread out over the butter. Pour the batter evenly over the peaches. Sprinkle a little extra sugar on the top. Bake for 45 minutes. Try it with a little ice cream. Yum!

Texas Sheet

Winnie Brock, Hamilton

2 cups sugar

2 cups flour

1/2 teaspoon salt

1 cup butter or margarine

1 cup water

1/4 cup cocoa

1/2 cup sour cream

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs

Preheat oven to 350 degrees Fahrenheit. Mix together sugar, flour and salt. Bring to boil margarine, water and cocoa. As it boils, immediately add all dry ingredients and take off heat. Add sour cream, blending well. Add eggs, vanilla and soda. Mix well. Batter will be thin. Bake in a greased jelly roll pan or a large cookie sheet with high sides. Bake for 25-30 minutes. Cake will pull away from the sides of the pan when done. Prepare frosting while cake is baking.

Butter Nut Frosting

1/3 cup milk

1/2 cup cocoa

1 stick butter or margarine

1 pound powdered sugar

1 teaspoon vanilla

1/2 cup chopped nuts (optional)

Boil together the milk, cocoa and butter or margarine. Add the powdered sugar and vanilla and stir until smooth. Stir in the nuts. Keep warm, but do not continue to cook. (Just let it set on the stove with the burner off.) Spread over hot cake as soon as cake is taken from oven.

Apple Dapple Cake

Pearl Dalton, Springboro

1-1/4 cups oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons baking powder

1 cup chopped nuts

3 cups chopped, peeled apples

Topping:

1 cup brown sugar

1 stick butter or margarine

1/4 cup milk

Mix oil, sugar, eggs and vanilla. Add flour, salt, soda and baking powder. Fold in nuts and apples. Pour in a 9x13-inch baking pan. Bake at 325 to 350 degrees Fahrenheit in oven for approximately 50-55 minutes. When done, remove from oven and poke top of cake with a fork and pour on topping.

Topping:

Mix in saucepan and cook for 3 minutes and pour over hot cake. Let stand 2 hours.

Fruit Cake

Judy Lewis, Hamilton

2 cups applesauce

1 stick butter or margarine

2 cups sugar

4 teaspoons cinnamon

1 teaspoon cloves

2 teaspoons soda

3-1/2 cups all-purpose flour, sifted

2 eggs, beaten

1 package dates, chopped

2 cups pecans

2 cups raisins

2 cups candied pineapple

2 cups candied cherries

Heat applesauce, butter and sugar in saucepan until butter and sugar are melted. Sift flour, soda, and spices together in large bowl. Mix a little flour with the fruit and nuts enough to keep them from sticking together. Add applesauce and floured fruit and nuts to the flour mixture. Add beaten eggs. Pour into prepared Bundt or tube pan. Bake at 250 degrees Fahrenheit for 45 minutes, then increase temperature to 300 degrees Fahrenheit and bake for an additional 1-1/2 hours. Total baking time is 2 hours and 15 minutes. Cool. Can soak cheese cloth in rum and wrap around cake. If a tube or Bundt pan was used, can fill a small glass, i.e. shot glass with rum and put in the hole of cake. Wrap all with plastic wrap, the wrap with aluminum foil. Place in metal tin. Will keep for months in refrigerator.

Moist and Chewy Chocolate Cake

Von Ryan Snow, Middletown

Cake

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter or margarine, softened

1-1/4 cups granulated sugar

3 packets (1 ounce each) Nestle Toll House ChocoBake Unsweetened Chocolate Flavor

1 teaspoon vanilla extract

2 large eggs

1 cup milk

1/2 cup sour cream

Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch round baking pans or one 13x9-inch baking pan. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, ChocoBake and vanilla extract in large mixer bowl for 4 minutes. Add eggs; beat well. Gradually beat in flour mixture, alternately with sour cream and milk. Spread into prepared pan(s). Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Frost with Rich Chocolate Frosting.

Rich Chocolate Frosting:

3 to 3-1/4 cups sifted powdered sugar

1/3 cup milk

1/4 cup (1/2 stick) butter, softened

2 packets (1 ounce each) Nestle Toll House ChocoBake Unsweetened Chocolate Flavor

2 teaspoons vanilla extract

Beat together all ingredients. Spread on cake.

Brownies from a Cake Mix

Patsy Woodrome, Middletown

1 egg

1/4 cup water plus more as needed

1/2 cup chopped pecans (optional)

1 (18.25-ounce) box devil?s food cake mix

Preheat oven to 350 degrees Fahrenheit. Grease a 13x9-inch pan. Mix the eggs, water and nuts in a large bowl. Add the dry cake mix; stir well, but don?t overbeat. If the batter needs a little more water, add a teaspoonful at a time. But don?t add to much because the batter should be thick. Don?t over mix; just mix enough so that there is no ?powder? showing. Pour it into the prepared pan, being sure to smooth the top evenly. Bake for 20 to 25 minutes for chewy brownies; if you like them a little drier, bake a few minutes longer. A cold glass of milk is a perfect match. In fact, put the milk in the blender, add an ice cube or two and whirl. It?s even better.

Crunch for Peanut Brittle

Patsy Woodrome, Middletown

1 cup granulated sugar

1/2 cups light corn syrup

1-1/2 cups (raw (skin on) peanuts

1/8 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter

1 teaspoon baking soda

Cover a cookie sheet with some aluminum foil and spray lightly with some nonstick cooking spray. In a large microwave-safe bowl, combine sugar, light corn syrup, peanuts, and salt, and mix together. Place in the microwave and heat on high for 8 minutes, stirring well halfway through. Stir in the vanilla and butter and microwave for another 2 minutes on high. Carefully take the bowl out; it will be extremely hot. Add the baking soda and immediately stir until you see the mixture is foamy and light, but don?t over stir. Quickly pour onto the baking sheet, using a metal knife. Evenly spread to about 1/4-inch thick. Let it cool then break the peanut brittle into pieces. Store in an airtight container or zip-top bag. This recipe yields about a pound of peanut brittle. Since microwave wattages vary, you might need to adjust the times a little. You must watch carefully or the peanuts will burn.

Buckeyes

Alice Matheny, Franklin

2 pounds creamy Jif peanut butter

1 pound butter

3 pounds powdered sugar

Combine and work until smooth. Form into balls. Place on cookie sheet and refrigerate overnight.

2 (12-ounce) chocolate semi-sweet chips

1/2 bar paraffin

Melt chocolate and paraffin in double boiler until glossy. Using a toothpick dip the balls about 3/4 of the way down into the hot chocolate (so they resemble buckeyes) and place on a wax paper or a nonstick cookie sheet. Makes about 100 buckeyes.

White Chocolate Cake

Alice Matheny, Franklin

1/2 pound white chocolate, melted and slightly cool

1/4 teaspoon salt

1 cup butter

4 eggs

1 cup buttermilk

1 cup flaked coconut, (1 small can)

2 cups sugar

2-1/2 cups cake flour

1 teaspoon baking powder

1 cup chopped pecans

1 teaspoon vanilla

Cream together butter and sugar until light, add melted chocolate. Then add 1 egg at a time beating well after each one. Sift flour with salt and baking powder, then add to batter alternately with buttermilk, beating as you go. Fold in vanilla, nuts and coconut. Grease and flour two 9-inch cake pans. Bake at 350 degrees Fahrenheit for 45 minutes. Unless your cake pans are at least 2 inches deep, use 3 pans or two 9-inch square pans or 1 sheet cake pan.

Icing:

1 stick butter

1 (8-ounce) cream cheese

1 box powdered sugar

1 teaspoon vanilla

Pecans, if you wish

Blend soft ingredients, then add sugar, then vanilla. Garnish with nuts, if you desire.

Heath Toffie Candy

Alice Matheny, Franklin

1 cup sugar

1/4 cup water

1/2 cup butter

1 cup chopped nuts, almonds or walnuts

1 (12- to 18-ounce) package chocolate chips

Combine sugar, water, and butter. Cook to a light stage (220 degrees). Add 1/2 nuts, pour mixture on well-greased cookie sheet, cool, melt chocolate and mix in remaining nuts spreading 1/2 over top of cooled mixture. Cool. Warm remaining chocolate, turn chocolate covered mixture over and cover with remaining chocolate. Cool and break into pieces.

German Chocolate Upside-Down Cake

Jackie Sullivan, Franklin

1 cup chopped pecans

1 German Chocolate cake mix

Ingredients on cake mix box

1 (1-pound) box powdered sugar

1 cup coconut

1 stick butter

1 (8-ounce) cream cheese

Grease bottom of 9x13-inch cake pan. Mix pecans and coconut together and spread in bottom of pan. Mix cake as directed on package. Pour on top of pecans and coconut. Melt butter and cream cheese in saucepan, add confectioners sugar and mix until well blended. Pour on top of cake mix. Bake at 350 degrees Fahrenheit for 35 minutes. Do not cut until completely cool.

Pumpkin Dessert Squares

Jackie Sullivan, Franklin

1 box yellow cake mix (reserve 1 cup)

1/2 stick butter or margarine, room temp.

1 egg

Mix well and press into 9x13-inch greased baking dish.

Filling:

1 large can pumpkin

1/2 teaspoon salt

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon cinnamon

1-1/4 cup sugar

2/3 cup evaporated milk

2 eggs

Combine together and spread over bottom layer.

Topping:

1 cup cake mix

1/4 cup brown sugar

1/4 cup flour

1/4 cup butter, not melted

Mix and crumble over top. Bake at 350 degrees Fahrenheit for 40 to 45 minutes until brown. Cool and cut in squares. Serve with whip cream or Cool Whip on top.

Peppermint Stick Sauce

Jackie Sullivan, Franklin

1-1/2 cups finely crushed peppermint candies or candy canes

3/4 cup whipping cream

1 (7-ounce) jar marshmallow cream

Combine all ingredients in a medium sauce pan. Cook over low heat, stirring occasionally until mixture is smooth and candy is melted. Pour into airtight container. Store in refrigerate. Serve warm over ice cream or cake.

Fresh Apple Cake

Jackie Sullivan, Franklin

2 eggs

2 cups sugar

1/2 cup oil

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

4 cups diced apples, tart

1 cup chopped pecans

Cream sugar, oil and eggs. Add soda, cinnamon and salt to flour. Add flour and fold in apples. Pour into greased and floured 9x13-inch pan. Bake at 350 degrees Fahrenheit for approximately 50 minutes.

Icing:

1 large package cream cheese

2 tablespoons butter

1 teaspoon vanilla

2 cups or more powdered sugar

Add 1/2 cup finely chopped pecans. Spread over top of cake.

Fluffy Pineapple Tarte

Jackie Sullivan, Franklin

1-1/2 cups graham cracker crumbs

1/4 cup butter or margarine

2 tablespoons sugar

Mix and press into 9x13-inch dish. Bake at 325 degrees Fahrenheit for 10 minutes. Cool. Chill 1 can Carnation or Pet Milk, also the pan or bowl and beaters. Beat milk until stiff peaks form. Mix 1 small package lemon Jell-O and 1 cup boiling water. Dissolve Jell-O in water. Chill until syrupy.

1 package cream cheese

1/2 cup sugar

Beat until smooth. Add gelatin mixture. Mix well with spoon. Add 1 can crush pineapple, drained. Stir in pineapple. Add 3/4 cup chopped English walnuts. Pour over graham crust and chill overnight. Serves 12.

Praline Party Mix

Jackie Sullivan, Franklin

Stir together in a 9x13-inch baking pan, 6 cups Chex Mix, (corn rice and wheat), add 2 cups pecan halves. In a small sauce pan, 1/2 cup brown sugar, packed, 1/4 cup butter, and 1/3 cup praline mix. Heat until soft boil. Cook 2 minutes. Add 1/2 teaspoon baking soda. Stir until foamy. Pour over cereal and nuts. Bake at 250 degrees Fahrenheit for 1 hour. Stir one time during the hour to make sure it is coated well.

Almond Cranberry Sauce

Jackie Sullivan, Franklin

2 cups fresh or frozen cranberries

1 ¼ cup sugar

½ cup water

1/3 cup apricot preserves

5 tsp. cornstarch

2 Tbsp. cold water

1/4 cup slivered almonds

1 Tbsp. lemon juice

1 loaf pound cake

whipped topping

In a large sauce pan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat, simmer uncovered until cranberries pop, about 10 minutes, stirring occasionally.

Combine cornstarch and cold water until smooth. Stir in cranberry mixture. Bring to a boil, cook and stir for two minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers. Makes about 2 ¼ cups.

Seven Up Cake

Wanda Miller, Middletown

1-1/2 cups butter

3 cups flour

3 cups sugar

2 tablespoons lemon extract

5 eggs

3/4 cup 7-Up

Cream sugar and butter and beat until light and fluffy. Add eggs one at a time and beat well. Add flour and mix. Beat in lemon extract and 7-Up. Pour batter into well greased and floured Bundt pan. Bake at 325 degrees Fahrenheit for 1 hour. Check for doneness. Cool in pan on rack for 10 minutes. Loosen and invert on rack and cool. Ice with cream cheese icing.

Tomato Soup Cake-Spice

Wanda Miller, Middletown

1/2 cup Crisco

1 cup sugar

1 egg

1 (10-ounce) can tomato soup

2 cups flour

1/2 cup raisins

1 teaspoon each baking soda, baking powder, salt, and cinnamon

1/2 teaspoon each cloves and nutmeg

Cream Crisco and sugar; add eggs. Beat in soup add dry ingredients. Stir in raisins and 1 cup chopped nuts. Pour in loaf pan and bake 45 minutes at 350 degrees Fahrenheit. Frost with cream cheese icing.

Tomato Soup Cake-Chocolate

Wanda Miller, Middletown

1/2 cup Crisco

1 cup sugar

1 egg

1 (10-ounce) can tomato soup

1-1/2 cups flour

1/2 cup cocoa powder

1 teaspoon each baking soda, salt

1 tablespoon sour milk

1 (4-ounce) (1/2 cup) fine-cut Hershey Chocolate Bar

Cream Crisco and sugar. Add eggs and beat well. Add soup, flour, cocoa powder, baking soda and salt. Mix with mixer until well blended. Stir in cut up Hershey bar. Pour into 9x13-inch pan and bake 35 minutes or until done at 350 degrees Fahrenheit. May use two 8-inch round pans and bake 25 minutes or until done. Ice with cooked chocolate icing.

Cream Cheese Icing

Wanda Miller, Middletown

2 cups powdered sugar

3 tablespoons cream

8 ounces cream cheese

1 teaspoon vanilla

1/4 teaspoon lemon flavoring

Dash of salt

Beat the cream cheese, powdered sugar, salt and cream until fluffy. Add vanilla and lemon and beat until blended.

Frost on the Pumpkin Cookies

Carolyn Kelechi, Hamilton

2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 cup canned pumpkin

2 teaspoons vanilla

1/2 cup chopped walnuts.

In small bowl combine flour, baking powder, cinnamon, soda, nutmeg; set aside. In large bowl beat butter for 1 minute. Add sugar; beat until fluffy. Add egg, pumpkin, vanilla; beat well. Add dry ingredients to beaten mixture; mix well. Stir in nuts. Drop by teaspoonful 2 inches apart onto greased cookie sheet. Bake at 350 degrees Fahrenheit for 10 minutes.

Frosting:

Beat 3 ounces of cream cheese, 1/4 cup butter, 1 teaspoon vanilla. Gradually add 2 cups powdered sugar.

Cooked Chocolate Icing

Wanda Miller, Middletown

1/2 cup margarine

1 pound box powdered sugar

3 tablespoons cocoa

1 cup chopped nuts (optional)

6 tablespoons Coke Cola

Bring to boil margarine, cocoa and Cola. When margarine has melted remove from heat and add sugar. Beat until smooth and stir in nuts. Spread on cake. If icing gets too stiff, add a few drops of hot water.

Glazed Lemon Supreme Pound Cake

Debbie Grant, Snellville, Ga.

Sent in by Dorothy Marcum, Monroe

1 (18.25-ounce) package lemon cake mix

1 (3-ounce) package lemon flavored gelatin mix

1 teaspoon lemon extract

3/4 cup apricot nectar

4 eggs

1/2 cup vegetable oil

Glaze:

1/4 cup lemon juice

1-1/2 cups powdered sugar

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan. In large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix, then beat on high speed for 3 minutes. Pour batter into a 10-inch tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. While cake is baking, make the glaze: In a small bow, combine lemon juice and powdered sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Old Fashioned Cocoa Fudge

Pat Willeford, Camden

2/3 cup cocoa

1/8 teaspoon salt

3 cups sugar

1-1/2 cups milk

1 teaspoon vanilla

1/4 cup butter

Combine cocoa, sugar, salt, and milk in to a large sauce pan. Mix well; bring to a bubbly boil on high heat. (Stir constantly). Reduce heat to medium; continue to boil until mixture forms a small soft ball in cold water. (I use a candy thermometer and cook to soft ball stage on it; plus the cold water test.) Remove from heat. Add butter and vanilla. Cool at room temperature, not too long. Stir and then pour onto a well-greased cookie sheet. You can add nuts when you add butter and vanilla if you like. I add black walnuts. When I make fudge, I double this recipe.

Apple Nut Cake

Joan M. Stitzel, Fairfield

1-1/4 cup oil

3 eggs

2 cups sugar

1 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups apples, finely sliced

1 cup chopped pecans

Mix all ingredients together (batter will be thick). Pour into a greased, floured tube ban. Bake in oven at 350 degrees Fahrenheit for 1 hour and 15 minutes. Remove while still hot.

Glaze:

1/2 cup margarine

1/2 teaspoon vanilla

1 cup brown sugar

1/4 cup milk

Boil for 1 minute, stirring occasionally. Spread on cake while hot. Poke holes in cake with fork so topping seeps into cake. Note: I use a 12-cup Bundt pan.

Peanut Butter Gems

Joan M. Stitzel, Fairfield

Melt in the top of the double boiler 2 cups semi-sweet chocolate pieces.

While it is melting, mix together:

1 cup crunchy peanut butter

1-1/2 cups graham cracker crumbs

1 cup (2 sticks) melted butter

3/4 pound powdered sugar, sifted

Pat this into a 13x9-inch pan. Spread the melted chocolate on top, then chill it and cut into small squares. These freeze well and to make sure others don?t polish them off before you can store them in large empty shortening cans. Note: I use 1 cup of milk chocolate pieces and 1 cup of semi-sweet. I also prepare the ?crust? part first. I have also found when taking out of refrigerator to cut them, allow to sit for a few minutes and chocolate topping does not crack.

White Top Cookies

Lyla L. Payne, Okeana

2 egg whites

3/4 cup sugar

6 ounces chocolate chips

Preheat oven to 375 degrees Fahrenheit for 1/2 hour. Beat egg whites till soft peaks. Gradually add sugar beating well after each addition. Continue beating till stiff peaks. Fold in chocolate chips. Drop by teaspoon fulls on greased sheet. Put in oven, turn off oven. Leave in oven for 1-1/2 hours. Makes about 3 dozen cookies.

Pumpkin Crunch Cake

Marilyn Carbone, Fairfield

1 (29-ounce) can pumpkin

3 eggs

1 cup sugar

1/2 teaspoon salt

1/4 teaspoon lemon juice

1 teaspoon pumpkin pie spike (I just dump in some cinnamon, ginger, and cloves)

1 package yellow cake mix

1 cup chopped pecans

3/4 cup butter, melted (1-1/2 sticks)

Whipped topping

Preheat oven to 350 degrees Fahrenheit. Combine pumpkin, eggs, sugar, salt, lemon juice, and pumpkin pie spice. Spread the pumpkin mix in a greased 9x13-inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans evenly on top. Drizzle with melted butter. Bake 50 minutes at 350 degrees Fahrenheit. Cool and cut into squares. Serve with whipped topping.

Peanut Butter Fudge

Marilyn Carbone, Fairfield

White chocolate blended with peanut butter creates a deliciously creamy treat, great for the holidays. Makes about 2-1/4 pounds

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

1/2 cup creamy peanut butter

2 (6-ounce) packages white chocolate squares or white baking bars, chopped

3/4 cup chopped peanuts

1 teaspoon vanilla extract

In heavy saucepan, heat EAGLE BRAND® and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

Chocolate Cream Puffs with Strawberry Truffle Filling

Marilyn Carbone, Fairfield

Puffs:

1 cup butter

2 cups boiling water

2 cups flour

1/3 cup unsweetened cocoa

2 tablespoons sugar

1/2 teaspoon salt

8 eggs

Filling:

2 cups semi-sweet chocolate chips

1 cup strawberry jam

2 (8-ounce) packages cream cheese

1 (8-ounce) carton frozen whipped topping

Whole fresh strawberries for garnish

Makes 2 dozen puffs. Grease a baking sheet and pre-heat oven to 400 degrees Fahrenheit. In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won?t separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet. Space puffs about 3 inches apart. Bake for 25 to 30 minutes. Meanwhile, melt chocolate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping. When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely. Fill with cream cheese mixture and garnish with fresh strawberries.

Holiday Pumpkin Dessert

Ellen Howe, Fairfield

1/2 cup butter (softened)

1/2 cup brown sugar

1 cup oats

1 cup flour

Blend above ingredients together and pat mixture into bottom of a greased 9x13-inch pan. Bake at 350 degrees Fahrenheit for 15 minutes.

1 pound can (2 cups) pumpkin

1 can (13-ounce) evaporated milk

2 eggs

3/4 cup sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Mix above ingredients together and pour on top of first baked mixture. Bake at 350 degrees Fahrenheit for 20 minutes.

1/2 cup nuts chopped (walnuts or pecans)

1/2 cup brown sugar

2 tablespoons butter

Crumble together and sprinkle on top of baked dessert (while still hot). Place dessert back into oven and bake at 350 degrees Fahrenheit for 15 minutes.

Cool and serve with whip cream.

Chocolate Peanut Butter Fudge

Tanya Gingerich, Franklin

Mix 2 cups sugar

2 large tablespoons cocoa

1 cup milk in large pan

Bring to boil until mixture forms a ball. Add 1 cap-full vanilla. Add 1 teaspoon butter. Remove from heat and add 3/4 jar of peanut butter. Mix well, then place on buttered plate. Let cool and enjoy!

Reese Tart Cookies

Jane Burnette, Indian Springs

1-1/4 cups flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 cup smooth peanut butter

1 teaspoon vanilla

Cream peanut butter, sugar, and butter, add egg and blend well. Add dry ingredients and vanilla. Make 40 balls of dough. Drop each ball into miniature muffin tin, which has been sprayed with Pam. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until light brown. While hot, press a Reese peanut butter cup into each baked ball. Let cool before removing cookies from pan.

White Chocolate Cereal Bars

Jane Burnette, Indian Springs

4 cups miniature marshmallows

8 ounces white candy coating, broken into pieces

1/4 cup margarine, cubed

6 cups Rice Krispies

In a microwave safe bowl, combine the marshmallows, candy coating and butter. Microwave, uncovered on high for 2 minutes or until melted, stirring every minute. Add cereal; stir to coat. Transfer to a greased 13x9-inch pan and gently press mixture evenly into pan. Cut into squares.

Cream Sickles

Jane Burnette, Indian Springs

1 (6-ounce) frozen orange juice (or half of a 12-ounce)

1/2 cup sugar (more or less to taste)

1 cup milk

1/2 cup rum

1/2 teaspoon vanilla

12 ice cubes

Mix all in blender until ice is fine. A great children?s drink if you omit the rum.

Peanut Butter Squares

Jane Burnette, Indian Springs

2 cups peanut butter

1 pound powdered sugar

1 stick margarine

1 teaspoon vanilla

Mix; will be dry and crumbly. Pat onto cookie sheet. Melt stick margarine. Stir in 12 ounces chocolate chips, until melted. Pour over peanut butter layer and refrigerate until hard. Cut into squares.

Fruit with Lemon Glaze

Jane Burnette, Indian Springs

1 (15-ounce) can crushed pineapple, drained, and juice reserved

2 cans fruit cocktail

2 cans chunky fruit

1 package instant sugar free lemon pudding mix

Combine all the fruits. Whisk together the pudding and reserved pineapple juice until smooth. Pour over fruit and mix gently. Refrigerate until serving. Any combination of canned or fresh fruit may be used, just be sure to use the canned pineapple for the juice.

Apple Crisp

Kathy Donthnier, Gratis

2/3 cups brown sugar

1/2 cup flour

1 cup quick cook oats

1/2 cup melted butter or margarine

1 can apple pie filling

Mix sugar, flour and oats together; blend in butter. Press two thirds of mixture in a sprayed 8 inch square pan. Cover that with pie filling. Crumble remaining mixture over pie filling. Bake in a preheated over 350 degrees for 30 to 35 minutes.

Coconut Pineapple Cake

Sharon Elliott, Franklin

2 eggs

2 cups sugar

1 teaspoon vanilla

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 (20-ounce) can crushed pineapples, with liquid

1/2 cup chopped walnuts

Frosting:

8 ounces cream cheese

1/2 cup butter

2 cups powdered sugar

1/2 cup coconut

Beat eggs, sugar and vanilla till fluffy. Combine dry ingredients. Add to egg mixture, alternating with pineapples. Stir in walnuts. Pour into greased 9x13-inch pan. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Cool on wire rack. In a small mixing bowl, beat cream cheese and butter. Add powdered sugar. Beat until smooth. Frost cooled cake. Sprinkle with coconut. Store cake in refrigerator.

Butterscotch Pumpkin Cake

Cliff Poppel, Hamilton

1 (11-ounce) package Nestle Tollhouse Butterscotch flavored morsels, divided

2 cups all-purpose flour

1-3/4 cups granulated sugar

1 tablespoon baking powder

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup Libby 100 percent Pure Pumpkin

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 tablespoons powdered sugar, (optional)

Preheat oven to 350 degrees Fahrenheit. Grease 12-cup Bundt pan. Microwave 1 cup morsels in small, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan. Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with butterscotch sauce.

Butterscotch Sauce:

Heat 1/3 cup Nestle Carnation Evaporate Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Makes 16 servings.

Cherry Chocolate Cake

Cliff Poppel, Hamilton

Cake:

Vegetable oil spray for missing the pan

1 (18.25-ounce) package plain devil?s food cake mix or devil?s food mix with pudding

1 (21-ounce) can cherry pie filling

2 large eggs

1 teaspoon pure almond extract

Chocolate glaze:

1 cup sugar

1/3 cup butter

1/3 cup whole milk

1 (6-ounce) package semisweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Lightly mist a 13x9-inch baking pan with vegetable oil spray. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

Glaze:

Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minute more before cutting it into squares and serving.

Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Oreo and Fudge Ice Cream ?Cake?

Cliff Poppel, Hamilton

1/2 cup fudge ice cream topping, warmed

1 (8-ounce) container Cool Whip Whipped Topping, thawed, divided

1 (4-serving size) package Jell-O Chocolate Flavor Instant Pudding and Pie Filling

8 Oreo Chocolate Sandwich cookies

12 vanilla ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it?s well blended. Add in the dry pudding mix; stir 2 minutes or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Deep Oatmeal Pie

Cliff Poppel, Hamilton

3/4 cup white sugar

3/4 cup (packed) brown sugar

1/4 teaspoon salt

3 eggs, beaten

3/4 cup milk

3/4 cup oatmeal

3/4 cup coconut

1 teaspoon vanilla

1 unbaked deep 9-inch pie shell

Combine white sugar, brown sugar and salt. Stir in eggs and milk; mix well. Add oatmeal, coconut and vanilla; pour into pie shell. Bake in preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes or until done.

Upside-down German Chocolate Cake

Lois Brewer, Fairfield

1 can coconut (or 2 cups of packaged coconut)

1 cup chopped nuts ( I use pecans)

1 German chocolate cake mix

8 ounces cream cheese, softened

1 teaspoon vanilla

1 stick margarine, softened

3-1/2 cups or 1 box powdered sugar

Prepare cake mixture according to box directions. Spray a 9x13-inch baking pan with cooking spray. Spread nuts and coconut on bottom of pan. Spread unbaked cake mixture evenly over nuts and coconut. In a medium bowl, mix remaining ingredients until well blended. Drop cream cheese mixture by the spoonfuls on top of cake mixture. Swirl with a knife through cake mixture. Bake 350 degrees Fahrenheit for 45 minutes to 1 hour. Yields 12 to 15 servings.

Simply Delicious Apple Pie

Ann Roberts, Hamilton

Prep: 10 minutes. Bake/microwave: 22 minutes. Serves 10.

1 frozen deep dish pie crust

1/2 cup chopped pecans

1/4 cup all purpose flour

1/4 cup packed brown sugar

2 tablespoons butter or margarine

1 large egg white

1/4 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

3 pounds Gala, Golden Delicious or Granny Smith apples, cored, peeled and cut into 8 wedges

1 tablespoon fresh lemon juice

Preheat oven to 375 degrees Fahrenheit. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles course crumbs. Set aside. Prick bottom and sides of pie crust. Bake 12 to 15 minutes. Brush bottom and sides of hot crust with egg white. Reset oven to 425 degrees Fahrenheit. In large bowl, combine sugar, cornstarch and cinnamon. Toss in apples and lemon juice. Cover with waxed paper. Microwave for 12 minutes. Stir halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. Bake 10 to 12 minutes or until topping is golden brown. Cool on wire rack. Serve with vanilla ice cream.

Pig Lickin Cake

Ann Roberts, Hamilton

1 yellow cake mix with pudding

1 small can mandarin orange

1/4 cup oil

1 Cool Whip

2 eggs

1 small box lemon instant pudding

1 small can crushed pineapple, including juice

Mix first four ingredients and bake at 350 degrees Fahrenheit for 25 to 35 minutes.

Frosting:

Mix last 3 ingredients and frost cool cake.

Orange Juice Cake

Chelsea Rudd, Monroe

1 box yellow cake mix

1 small box vanilla instant pudding

4 eggs

1 cup orange juice, no pulp

1/2 cup oil

Mix well. Bake in Bundt pan at 325 degrees Fahrenheit for 50 minutes. Spray and flour the pan.

Glaze:

1 cup sugar

1/4 cup butter or margarine

1/4 cup orange juice

After glaze starts to boil, boil for 2 minutes. Pour over the warm cake while still in the pan. Let set for 30 minutes.

Butter Rum Cake

Lorena Brewer, Monroe

Cake:

2 sticks butter

1 cup vegetable oil

5 eggs

3 cups sugar

3 cups cake flour

1 cup milk

1/2 teaspoon baking powder

1 teaspoon rum flavoring

1 teaspoon butter flavoring

1 teaspoon almond flavoring

Glaze:

1/2 cup water

1 cup sugar

1 teaspoon rum flavoring

1 teaspoon butter flavoring

1 teaspoon almond flavoring

1 teaspoon coconut flavoring

Preheat oven to 350 degrees Fahrenheit. Grease a Bundt pan. To prepare the cake, melt butter and oil together. Pour into mixing bowl. With an electric mixer, beat in eggs, one at a time. Add sugar, cake flour, milk, baking powder and flavorings. Blend well. Pour mixture into pan. Bake 1-1/2 hours or until cake pulls away from sides of pan.

Glaze:

Combine water, sugar and flavorings in a saucepan. Heat until sugar melts. Do not boil. Pour over cake while it is still hot. Serves 16.

Mountain Dew Cake

Lorena Brewer, Monroe

2 small packages pecans

1 yellow cake mix (the kind with the pudding in it)

1 small box instant vanilla pudding

4 whole eggs

1/2 cup oil

1/2 cup water

1/2 cup Mountain Dew or Mellow Yellow

Preheat oven to 325 degrees Fahrenheit. Spray bottom of Bundt pan with cooking spray. Sprinkle pecans in bottom of Bundt pan. In a large bowl mix remaining ingredients. Pour batter over the pecans and bake 50 to 60 minutes.

Glaze:

1 stick butter

1/4 cup Mountain Dew or Mellow Yellow

1 cup white sugar

Cook over medium-high heat until mixture coats a spoon. Slowly pour glaze over the cake before removing cake from the pan while it is still hot. Cool cake completely before removing from pan — like overnight.

Apricot Kolachkes

Cam Petrocy Hammond, Middletown

1 (12-ounce) jar apricot preserves (about 1 cup)

1/2 cup finely chopped walnuts or pecans

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup butter or margarine, softened

1 (8-ounce) package cream cheese, softened

2 tablespoons sugar

2 cups all-purpose flour

1 large egg, lightly beaten

1 tablespoon water

Sifted powdered sugar

Combine first 5 ingredients in a small bowl; set aside. Beat butter and cream cheese at medium speed with an electric mixer until creamy; add sugar, beating well. Add flour, mixing at low speed until well blended. Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface, and cut with a 3-inch round cutter. Spoon 1/2 teaspoon apricot filling in center of each round. Combine egg and water; brush on edges. Fold opposite sides to center, slightly overlapping edges; pinch to seal. Place on lightly greased baking sheets. Bake at 350 degrees Fahrenheit for 12 minutes or until golden. Remove to wire racks to cool. Sprinkle with powdered sugar. Yield: 5 dozen.

Kolacky

Dolores Hing, Hamilton

1 pound butter or margarine, room temp.

8 ounces cream cheese, room temp.

1/2 pt. sour cream

1/2 tsp. salt

1 tsp. vanilla

4 cups flour

Blend together butter and cream cheese, add sour cream, salt, vanilla and flour. Work into a ball. Refrigerate 24 hours covered. (Dough keeps 10 days in refrigerator.) Flour board and roll out thin, cut into 2x3 inch squares. Place nut filling in center and bring up opposite corners; lap one over the other, seal tightly. Bake 15 minutes in 375 degree oven. Currant jelly can be placed on ends. Cool on wire rack. Sprinkle with powdered sugar.

Nut filling: cook 1/4 pound margarine, 1/2 cup milk, 2 cups sugar, and 1 pound nutmeats until a thick paste forms. I use pecans.

Green Tomato Cake

Wanda J. Roberts, Hamilton

2 sticks butter, unsalted

1/2 cup oil

3 eggs

2 tsps. vanilla

1 tsp. baking soda

1 tsp. cinnamon

1 cup raisins (soak to soften)

2 1/2 cup green tomatoes, chopped

2 1/2 cups flour

1 (8 oz.) crushed pineapple, juice included

1 cup chopped pecans.

Preheat oven at 350 degrees. Mix oil and softened butter with sugar. Beat until creamed. Add eggs, mix well. Add vanilla. Mix flour, salt, soda and cinnamon. Stir to blend. Stir in nuts, raisins and tomatoes. Grease and flour 9x13 inch pan. Pour the batter into the pan. * You can sprinkle one small can Angel Flake coconut on top. Bake for 1 hour or until toothpick comes out clean.

Eazy Fruitcake Squares

Joan McCreary, Oxford

6 tbsp. margarine

1 1/2 cup graham cracker crumbs

12 oz. pkg. (or less) chocolate bits

1 cup shredded coconut

16 oz. container mixed candied fruit, cut up

1 cup chopped nuts

1 can sweetened condensed milk

Melt margarine in 13x9 pan. Sprinkle graham cracker crumbs over, followed by chocolate bits, coconut, candied fruit and nuts in that order. Pour sweetened condensed milk over all. Bake at 350 degrees for 30 minutes. Cut into small squares when cooled.

Coconut Pineapple Pie

Frances Stoutenborough, Middletown

1 cup sugar

3 tbsp. all purpose flour

1 cup light corn syrup

1 cup flaked coconut

1 can (8 oz.) crushed pineapple, undrained

3 eggs, beaten

1 tsp. vanilla extract

1 (9 in.) unbaked pastry shell

1/4 cup butter, melted

In a bowl, combine sugar and flour. Add corn syrup, coconut, pineapple, eggs, and vanilla. Mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees for 50-55 minutes or until a knife inserted in center comes out clean. Cool. Chill before cutting. Store in refrigerate.

Dummy Fudge

Helen Weber, Oxford

1 pkg. chocolate bits

1 pkg. butterscotch bits

1 can sweetened condensed milk

Combine in top of double boiler until everything melts, stir to blend well. Add 1 cup walnuts. Pour into greased dish and refrigerate.

5 Minute Fudge

Helen Weber, Oxford

1 1/2 cup white sugar

3/4 cup evaporated milk

1 tbsp. butter

1/2 tsp. salt

1 (6 oz.) bag semi-sweet chocolate chips

10 large marshmallows

1 tsp. vanilla

1 cup chopped pecans

Combine sugar, milk, butter and salt in pan. Bring to a boil and cook 5 minutes. Add chocolate chips and continue to heat until chocolate is melted. Remove from heat and stir in marshmallows and nuts. Mix well. Pour into shallow 8 inch square pan to cool. Cut into squares.

Pecan Clusters

Helen Weber, Oxford

1 (7 oz.) jar marshmallow fluff

5 cups white sugar

1 (12 oz.) can evaporated milk

1 stick butter

6 cups pecan halves

1 small pkg. chocolate Kisses

Place marshmallow fluff and kisses into a large bowl. Set aside. Combine sugar, milk and butter in saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallows and chocolate, stirring well until blended. Stir in pecans. Drop by teaspoonfuls onto wax paper.

Chunky Brownies with a Crust

Carolyn Cassel, Fairfield

1 1/4 cup unsifted flour

1/4 cup sugar

1/2 cup cold margarine

1 can Eaglebrand milk

1/4 cup unsweetened cocoa

1 egg

1 tsp. vanilla

1/2 tsp. baking powder

1 (8 oz.) milk chocolate, broken into small chunks

3/4 cup chopped nuts

Preheat oven to 350 degrees. Combine 1 cup flour and sugar. Cut into margarine. Press on bottom of 13x9 baking pan. Bake 15 minutes. Beat milk, cocoa, egg, remaining flour, vanilla and baking powder. Stir in broken chocolate and nuts. Spread this mixture over baked crust. Bake 20 minutes or until crust is set. Sprinkle with confectionary sugar if desired.

Blackberry Cobbler

Connie Powell, Franklin

¼ cup butter or margarine

½ cup sugar

1 cup all-purpose flour

2 tsp. baking powder

½ cup milk

2 cups fresh or frozen blackberries

¾ cup apple juice

In a mixing bowl, cream butter and sugar. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir just till moistened. Pour into a greased 1 ½ qt. baking dish. Sprinkle fruit over top. Pour juice over all. Bake at 350 degrees for 45-50 minutes or until golden brown. Top with ice cream or cream if desired.

Turtle Layer Cake with Caramel Whipped Frosting

Tedde Davis, Franklin

1 package (18.25 oz.) devils food cake mix

1 cup buttermilk

½ cup canola oil

3 eggs

1 package (7 oz.) turtle candies, chopped

1 tbsp. unsweetened cocoa powder

1 ½ cup heavy cream

1/3 cup caramel topping from a jar

1 can milk chocolate frosting

additional candies, optional

Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed, beat cake mix, buttermilk, oil, and eggs, 30 seconds. Increase speed to medium-high; beat 2 minutes. Toss 1 cup chopped candies with cocoa. Stir into batter. Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans. Cool completely. At high speed, beat cream until thickened. Reduce speed to low; beat in topping. Increase speed to medium; beat until stiff peaks form. Stir chopped candy into frosting. Place 1 cake layer on plate; spread with frosting mixture. Top with remaining layer. Spread top and side of cake with whipped cream. Garnish with candied if desired.

Pecan Caramel Cake

Tedde Davis, Franklin

1 box (18.5 oz.) vanilla cake mix

3 eggs

1/3 cup vegetable oil

¾ cup finely chopped pecans

20 soft caramel candies, unwrapped

½ cup heavy cream

Frosting:

1 package (8 oz.) cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 box (1 pound) confectioners powdered sugar

1 tsp. vanilla extract

1 cup pecans, coarsely chopped

Heat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with waxed paper and spray again. Prepare cake following package directions using the eggs, 1 ¼ cups water and oil. Stir in the finely chopped pecans. Bake at 350 degrees for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out; cool completely. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of wooden spoon, poke 12 holes randomly in each layer. Pour sauce evenly over both layers and let stand for 1 hour.

Frosting: In a large bowl, beat cream cheese, butter, confectioners sugar and vanilla until smooth. Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and sides with remaining frosting. Press coarsely chopped pecans onto side of cake. Store in refrigerator until 1 hour before serving.

Angels Delight

Genevie Marcum, Hamilton

Crush 50 Ritz crackers and add to 1 stick softened margarine. Press into 9x13 inch glass casserole dish. Mix 1 large can crushed pineapple with juice, 1/2 cup sugar and 4 beaten egg yolks. Cook until smooth. Add 1 small pkg. lemon Jello and bring mixture to boil. Completely cool and beat the 4 eggs whites until very stiff then add 1/2 cup sugar and beat again. Slowly fold into cooled pineapple mixture and spread over cracker crust. Spread 1 carton Cool Whip over top. Garnish with halved maraschino cherries and cut into squares.

Peanut Butter Quickies

Ruth A. Shupert, Franklin

1 1/2 cup sugar

1/2 cup butter

3/4 cup flour

1/2 cup milk

1 1/2 cup quick cooking oats

2/3 cup peanut butter

1/2 cup walnuts (optional)

1/2 cup flaked coconut (optional)

1 tsp. vanilla

1/4 tsp. salt

Combine sugar, butter, flour and milk. Bring to a full boil. Boil hard for 3 minutes. Remove from heat. Stir in remaining ingredients.

Vanilla Fudge

Ruth A. Shupert, Franklin

3 cups sugar

1 stick margarine

3/4 cup evaporated milk

12 oz. pkg. vanilla chips

1 cup marshmallow creme

Mix sugar, margarine and milk in a heavy pan. Bring to a boil and boil 2 minutes or to soft ball stage. Two minutes is an estimate. Remove from heat. Stir in vanilla chips and marshmallow creme. Pour into a buttered pan. Cool. Cut. 2 1/2 pounds.

Ice Cream Ball

Bunny Kiep, Hamilton

1 cup graham cracker crumbs

2 tbsp. granulated sugar

1/4 tsp. cinnamon

1/4 cup crunchy peanut butter

1/2 gallon of vanilla ice cream

Mix ingredients into a fine meal consistency. Roll vanilla ice cream balls into mixture. Return to freezer. When hard, serve with chocolate syrup. Yield: 8-10 balls.

Pumpkin Bars

Jane Akers, Middletown

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1 cup butter, melted

1 cup white sugar

1 (15 oz.) can pumpkin puree

2 eggs

1 tsp. vanilla extract

2 cups semisweet chocolate chips

2 cups chopped walnuts

Preheat oven to 375 degrees. Grease a 9x13 inch pan. Stir together the flour, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, cream together the butter and sugar until smooth. Mix in the pumpkin then beat in the eggs one at a time. Stir in vanilla. Gradually blend in the dry ingredients. Fold in chocolate chips and nuts. Spread the mixture evenly into the prepared pan. Bake for 35 to 45 minutes in the preheated oven, until toothpick inserted into the center comes out clean. Cut into bars and serve warm or cooled.

Pumpkin Log

Phyllis Higdon, Middletown

Mix in order for cake.

3 eggs

1 cup sugar

3/4 cup pumpkin

1 tsp. baking powder

1/2 tsp. cinnamon

3/4 cup all purpose flour

Grease a 10x15 inch cookie sheet, line with wax paper and grease again. Pour cake batter on cookie sheet. Put in preheated oven at 350 degrees for 15 minutes, turn onto towel that?s sprinkled with powdered sugar. Roll up lengthwise ?jelly roll fashion? using towel and wax paper, cool for 20 minutes. Unroll cake and remove wax paper and towel. Spread filling over cake. Reroll cake and wrap in aluminum foil. Refrigerate until ready to serve.

Filling

2 tbsp. butter or margarine

3/4 tsp. vanilla

8 oz. cream cheese at room temp.

1 cup powdered sugar

Mix filling and pour over cake.

Jam Cake

Marcella Glass, Springboro

2 cups flour

2 eggs

2 sticks butter, melted

1/2 box dates, (4 oz. or 1 cup)

1/2 box figs (4 oz. or 1 cup)

2 cups brown sugar

1 cup applesauce

1 cup jam

1 tsp. soda

1 tsp. cloves

1 tsp. cinnamon

1 cup pecans

1 cup raisins

Mix all together, stir until well blended. Put in pan and bake 350 degrees for 1 hour.

Chocolate Delight Cake

Minnie K. Davis, Fairfield

1/2 cup vegetable oil

1 1/4 cup sugar

2 (1 oz.) sq. unsweetened chocolate, melted

1 3/4 cup sifted cake flour

1/2 tsp. salt

1 1/2 tsp. soda

1 cup milk

1 tsp. vanilla

Thoroughly blend together oil and sugar. Add eggs and melted chocolate. Beat and combine flour, salt and soda. Put all together by alternating milk and vanilla mixture. Beat well. Spread into 8 inch pan. Line with plain paper or Crisco. Bake at 350 degrees for 30 to 35 minutes.

No Name Cake

Minnie K. Davis, Fairfield

1 box Jiffy Cake mix

1 large vanilla instant pudding

1 box Dream Whip or Cool Whip

1 (8 oz.) cream cheese, softened

1 (16 oz.) can crushed pineapple, drained

Mix cake mix and bake according to the box, then cool the cake. Blend in cream cheese. Mix well. Spread it across cooled cake. Spread pineapple on top of cake. Put Dream Whip or Cool Whip on top and spread. Keep refrigerated.

Remarkable Fudge

Minnie K. Davis, Fairfield

1 can Wilson?s evaporated cream

1 (medium size) jar marshmallow creme

1 (medium) pkg. chocolate chips

1 stick butter

1 tsp. vanilla

4 cups sugar

1 medium size jar of peanut butter

Mix sugar, butter and Wilson?s cream together. Cook till it forms soft ball in cold water. Take off stove, quickly add in marshmallow creme and vanilla. Separate 1/2 of your mixture into another pan. Put your peanut butter into one and put your chocolate chips into the other pan, beating quickly before it hardens. Put vanilla and nuts in each pan and on top of candy if you desire it either way. If I divide it into 2 parts each, I usually only put about 3/4 jar of peanut butter and about 3/4 chocolate chips. Pour same kind into two well buttered large plates. Let cool before cutting into squares. Makes 2 pounds.

Fruit Cocktail Delight

Minnie K. Davis, Fairfield

Cream together 1 cup white sugar and 1 stick butter. Add 1 egg. Add juice from medium size fruit cocktail. Add 2 cups of flour, 1 tsp. soda, 1/2 tsp. salt, and 1 cup chopped nuts. Fold in drained fruit. Top with 1 cup brown sugar and 1 small can coconut. Bake at 350 degrees for 40 to 45 minutes. Use 13x9 or 2 qt. pan.

Pumpkin Squares

Jan Perander, Middletown

Bottom:

1 yellow cake mix (not pudding in mix)

Hold aside 1 cup.

Melt 1/2 cup margarine.

Add to 1 egg and cake mix.

Mix well and press against bottom of 9x13-inch greased pan.

Middle:

Mix 1 can pumpkin (2 cups)

3 large eggs

2/3 cup milk

1/2 cup brown sugar

2 teaspoons cinnamon

Pour over mix in pan.

Top Layer:

1 cup cake mix

1/2 cup margarine

1/2 cup sugar

Use pastry blender.

Sprinkle over top.

Bake at 350 degrees Fahrenheit for 50 to 60 minutes (until brown). Serve with Cool Whip or whipped cream.

Orange Juice Cake

Judy A. Bober, Middletown

1 yellow butter cake mix

4 eggs

1/2 cup oil

1 cup orange juice

1 small instant vanilla pudding

Mix (with mixer) ingredients together and pour into greased Bundt cake pan. Optional: pecans in bottom of pan before you pour batter into pan. Bake at 325 degrees Fahrenheit for 45 to 50 minutes. During the 10 to 15 minutes before the cake is done baking, make the sauce.

Sauce:

1 stick of butter

1 cup sugar

1/4 cup orange juice

Mix ingredients in pan and bring to a boil. Boil for 2 to 3 minutes or until it coats the spoon. When the cake is done, pour the sauce around edges of cake while it is still in the pan and hot. Let this sit for 20 to 25 minutes, then flip it over and let it fall out onto your cake plate. Enjoy and happy holidays!

Neiman Marcus Cake

Cecelia Thompson, Middletown

1 box butter cake mix

2 eggs

1 stick butter

1 (8-ounce) package cream cheese

2 eggs

1 box powdered sugar-1 pound

2 teaspoons vanilla

1 cup pecans (optional)

Mix first 3 ingredients and pat into a 9x13-inch pan. The first 3 ingredients make up the bottom layer of your cake. Then mix the next 4 ingredients together. The next four ingredients make up the top layer of your cake. Spread the top layer mixture over the bottom layer mixture. Bake in oven at 350 degrees Fahrenheit for 30 to 40 minutes. If desired, you may add 1 cup pecans to the top layer mixture before spreading on top.

Christmas Cookies

Carolyn Kelechi, Hamilton

1-1/2 cups butter or margarine

1 egg

1 cup sugar

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 cup chopped cherries

1 cup chopped nuts

Cream first four ingredients. Add flour and baking powder. Mix well. Stir in cherries and nuts. Bake at 350 degrees Fahrenheit for 10 minutes.

Molasses Sugar Cookies

Donna McDade, Middletown

3/4 cup margarine

1 cup light brown sugar

1/4 cup molasses

1 egg

2 teaspoons baking soda

2 cups flour

1/2 teaspoon cloves

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

Chill dough. Roll into balls and then roll in granulated sugar. Bake at 375 degrees Fahrenheit on greased cookie sheet for 8 to 10 minutes. (Depends on the size of the balls.)

Cooked Strawberry Pie

Paul McDade, Middletown

Pastry for two crust pie

1-1/3 cups strawberry juice

3 tablespoons granulated sugar

2-1/2 tablespoons quick-cooking tapioca

1-1/2 tablespoons cornstarch

1 teaspoon lemon juice

3 (10-ounce) packages sweetened frozen strawberries

1-1/2 tablespoons butter

Thaw berries until most of free ice has disappeared. Drain off the juice, measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9-inch pie pan. Dot filling with butter. Add top crust. Cut slits in pie crust. Bake at 400 degrees Fahrenheit for 40 minutes. Yield of recipe: one 9-inch pie.

Strawberry Pretzel Surprise Pie

Eunice Roe, Carlisle

Crust

2 cups crushed pretzels (4 cups uncrushed)

6 tablespoons unsalted butter, melted

3 tablespoons sugar or 1-1/2 teaspoons Splenda

Filling and topping

1 (8-ounce) package cream cheese

1 cup sugar or 1/2 cup Splenda

1 (10-ounce) package frozen whipped topping, thawed

2 (3-ounce) packages strawberry-flavored gelatin

2 cups boiling water

1 (16-ounce) package frozen strawberries, thawed

Heat oven to 350 degrees Fahrenheit.

Crust:

Mix together pretzels, butter and sugar. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Pat pretzel mixture into the bottom of the dish. Bake at 350 degrees Fahrenheit for 10 minutes. Cool completely.

Filling and topping:

In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed, whipped topping. Spread mixture over cooled crust. In a large bowl, dissolve gelatin in boiling water. Stir in thawed strawberries. Place over large bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut into squares. Makes 16 servings. This can be made a day before, if you like.

Hello Dolly

Lola Walters, Fairfield

1/2 cup butter

1 (3 1/2-ounce) can flaked coconut

1-1/2 cups graham cracker crumbs

1 cup pecans

1 (6-ounce) package semi-sweet chocolate pieces

1 large can Eagle Brand Milk

Preheat oven to 350 degrees Fahrenheit. Grease 8-inch square pan. In mixing bowl, mix butter with crumbs. Press into the bottom of prepared pan. Spread condensed milk over crumbs. Top with coconut and then nuts. Sprinkle chocolate pieces on top. Bake 20 to 30 minutes. Cool in pan and cut in squares.

Apple Cookies

Lola Walters, Fairfield

1/2 cup soft shortening

1 egg, unbeaten

1-1/3 cups brown sugar, firmly packed

Mix:

2 cups flour

1/2 teaspoon salt

1 teaspoon cloves

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Add half of the following mixture to the above:

1 cup finely chopped unpared apples

1 cup chopped nuts

1 cup chopped dates or raisins

Mix well. Then add 1/4 cup milk or apple juice and remainder of flour mixture. Drop by spoonful on greased baking sheet. Bake at 375 degrees Fahrenheit for 11 to 14 minutes. Spread with medium thin powdered sugar frosting while still warm.

Chocolate Delight

Beatrice Wroot, Hamilton

First Layer:

1 stick margarine, melted

1 cup flour

1 cup finely chopped pecans

In a bowl, add melted margarine and mix with pecans and flour. Spread mixture into a 9x13-inch baking pan. Bake at 350 degrees Fahrenheit for 20 minutes. Let cool.

Second Layer:

1 (8-ounce) package of cream cheese (softened)

1-1/2 cups Cool Whip

1-1/2 cups powdered sugar

In a bowl, combine all ingredients and blend with electric beater until creamy. Pour and spread over cooled crust.

Third Layer:

2 (3-ounce) packages chocolate instant pudding

3 cups very cold milk

In a bowl, blend well until mixture begins to thicken; then pour and spread over cream cheese layer.

Fourth Layer:

1 (8-ounce) container of Cool Whip. Decorate with Maraschino cherries and pecan halves. Cover and refrigerate until ready to serve.

Sweet Potato Pie VII

Jennifer Turner, Hamilton

1 (9-inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes

2 tablespoons butter, softened

2 eggs, beaten

1 cup white sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon baking soda

1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well. Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell. Bake in preheated oven for 70 minutes.

Best Ever Chocolate Cake

Joanne Taylor Worrell, Middletown

Some of the mix becomes the icing!

6 ounces cream cheese, softened

1/2 cup butter

1 teaspoon vanilla

6-1/2 cups sifted powdered sugar

1/3 cup milk

4 tablespoons butter

4 squares baking chocolate, melted and cooled

3 eggs

2-1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/4 cups milk

Cream together cheese, 1/2 cup butter, and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove two cups and set aside for frosting, cover and refrigerate. Continue and cream together the remaining chocolate mixture and butter. Add eggs and beat well. Stir together dry ingredients. Beat into creamed mixture alternately with the remaining milk. Turn into two greased and floured 9-inch round cake pans. Bake in 350 degree Fahrenheit oven for 30 minutes. Cool in pans 10 minutes. Remove and cool on racks. Remove frosting from refrigerator 15 minutes before frosting cake.

Fix-n-Freeze Polka Dot Dessert

Claudia Richmond, Hamilton

1 four-serving box instant chocolate pudding

2 cups milk

1 pint peppermint or mint-chocolate chip ice cream, softened

1 cup colored tiny marshmallows

Place pudding mix in large mixing bowl, add milk, beat on medium for 2 minutes. Fold in softened ice cream. Turn into an 8x8x2-inch pan. Sprinkle with marshmallows on top. Freeze. Let stand 15 minutes before serving.

Punch Bowl Banana Split Dessert

Wanda Richardson, Hamilton

1 box yellow cake mix (baked according to directions in 2 (9-inch) pans or 1 (13x9-inch) pan, or your favorite (store bought-already made) pound cake. I use the Little Debbie banana cakes with cream filling.

2 small boxes (instant) banana cream (or your choice of flavor) pudding mixed with 3-1/2 cups of milk

Canned strawberry pie filling

4 bananas (more or less, depending on your taste) sliced and sprinkled with lemon juice or fruit fresh to keep from turning brown (I drop mine in the drained pineapple juice.)

1 can (drained) crushed pineapple

1 container of Cool Whip

Nuts/chocolate

This recipe works real well if put in a glass trifle bowl, plus it is very pretty!

Directions:

Put cake(s) on the bottom of the bowl. Mix the pudding with 3-1/2 cups of milk; beat with wire whisk until thick (approximately 2 minutes). Pour half the pudding mixture over cake. Put strawberry pie filling over top of pudding. Layer bananas over top of strawberries. Put drained crushed pineapples over top of strawberries. Top with Cool Whip, sprinkle nuts and chocolate (Hershey chocolate shell) in a bottle. Best if refrigerated for a couple of hours before serving. You can layer this anyway you want.

Peanut Butter Pie

Wanda Richardson, Hamilton

8 ounces Philly Cream Cheese, softened

2/3 cup peanut butter (chunky or smooth)

1 tablespoon milk

2 cups powdered sugar

1 (12-ounce) carton Cool Whip, thawed

2 (9-inch) graham cracker crusts

Beat softened cream cheese, peanut butter and milk until smooth. Gradually beat in powdered sugar. Fold in Cool Whip by hand. Garnish top of pie with chocolate. Refrigerate/chill for 4 hours before serving.

Potato Candy (similar to Mounds bar)

Wanda Miller, Middletown

1/2 cup mashed potatoes

1-3/4 cup powdered sugar

1 teaspoon vanilla

2 cups flaked coconut

12 ounces chocolate chips (I used semi-sweet, but could use milk chocolate.)

Mix ingredients thoroughly except chocolate chips. Shape into desired size balls. Place in refrigerator until very cool, at least 1 hour. I refrigerate it before and after I make the balls. Melt chocolate chips in microwave, stirring after each minute (only do 1 minute at a time or use double boiler to keep it consistent). Dip candy until covered. Add almond on top.

Mom's Healthy Apple Crisp

Joan Kelley, Hamilton

4 cups of apples, peeled and cut into small slices

1 tablespoon lemon juice

Dry ingredients:

1/3 cup whole wheat gram flour

1 cup oats

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon cinnamon

Touch of nutmeg and cloves, 1/4 teaspoon of each

1/2 cup whole pecans

1/2 cup whole walnuts

1/3 cup melted butter

Combine dry and butter mix until crumbly. Spread over apples in a sprayed pan. Bake at 375 degrees Fahrenheit for 30 minutes.

Great and Easy Fruit Dessert

Nancy J. Meiser, Middletown

1 (small) angel food cake, cubed

1 (8-ounce) Cool Whip

1 (8-ounce) cream cheese

1 cup powdered sugar

Thoroughly blend the last 3 ingredients. Then add cake pieces. Put in dish. Top with your favorite pie fillings; for example, cherry, blueberry, strawberry. Use extra Cool Whip on top if desired, 1 (8-ounce) Cool Whip. Double for a crowd and put in a glass lasagna pan.

Almond Biscotti

Esther Ristaneo, Middletown

2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 cup chopped almonds (toasted in an oven at 350 degrees Fahrenheit for 7 to 10 minutes)

3 eggs, room temperature

1 teaspoon each vanilla and almond extracts

Pinch of salt

Mix flour, sugar, nuts, baking powder, and pinch of salt in mixer. Whisk eggs and extracts in another bowl until well beaten. Add to flour mixture. Mix. Spray cookie sheet. Divide dough into two parts. With floured hands, shape into 8-inch long 1/2-inch high logs. Bake at 350 degrees Fahrenheit for 20 to 25 minutes. Remove and cool. Cut into 1/2-inch thick. Put cut side down on cookie sheet. Bake 12-18 minutes. Makes 2 dozen.

Peanut Butter Cookies With Kisses

Esther Ristaneo, Middletown

1-1/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 package Candy Kisses

Sift flour, baking soda and salt. Cream together shortening, peanut butter, and sugars. Add egg, milk, and vanilla. Mix well. Add dry ingredients. Shape into walnut-size balls and roll in sugar. Bake 375 degrees Fahrenheit for 8 minutes. Remove from oven. Press Candy Kiss in middle until cracks. Bake another 3 to 5 minutes.

Pumpkin, Carrot, Sweet Potato Pie

Norma Hurston, Oxford

29 oz. equal amounts of cooked pumpkin, carrot and sweet potato

2 (12-ounce) cans evaporate milk

1-1/2 cups granulated sugar

4 eggs, slightly beaten

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon salt

Whipped topping and nuts optional

2 unbaked pie crusts, 9-inch

Mix ingredients well. Bake in oven at 425 degrees Fahrenheit for 15 minutes. Reduce oven temperature to 350 degrees Fahrenheit and cook 35 to 40 minutes or until knife inserted comes out clean.

Pat's Poor Man's Fruit Cake

Pat Willeford, Camden

2 cups cold water

1/2 box raisins (15 ounces)

2 tablespoon shortening

3 apples

2 cups sugar

3 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup nuts

1/2 teaspoon salt

Cook water, raisins, shortening, apples and sugar for 8 minutes after it starts to boil. Cool until cold. Add flour, soda, cinnamon, nuts and salt. Mix well. Grease and flour loaf pans. (Will make 3 to 5 loaves depending on size of loaf pan.) Bake at 350 degrees Fahrenheit for approximately 1 hour. These freeze well and make good holiday gifts.

Raspberry Almond Bars

Faye Wolke, Hamilton

Base:

1 cup flour

1/3 cup margarine or butter, softened

1/4 cup firmly packed brown sugar

Topping:

3/4 cup raspberry jam (Use jam of choice; I've use peach and cherry and they were both delicious.)

1/2 cup flour

2/3 cup sugar

1/2 cup margarine or butter, softened

1/2 teaspoon almond extract

2 eggs

Icing:

3/4 cup powdered sugar

2 tablespoons butter or margarine, softened

1/2 teaspoon almond extract

1 to 2 teaspoon milk

1/4 cup sliced almonds, toasted (To toast almonds, spread on cookie sheet, 375-degree Fahrenheit oven, 5 to 10 minutes. I use whole almonds, chopped and toasted, and put them in the icing.)

Bake in oven at 375 degrees Fahrenheit. In medium bowl combine all base ingredients; mix well. Press in 9-inch square pan. Bake for 8 to 10 minutes. Remove from oven. Carefully spread with jam; cool slightly. In medium bowl combine topping ingredients; mix well. Gently spread over jam. Bake for 25 minute or until light brown. Cool completely. In small bowl mix icing ingredients until icing is of desired spreading consistency. Spread on cooled bars. Sprinkle almonds on top. Cut into bars.