Category Archives: Desserts

Italian Fudge-Filled Cookies

Posted on March 15, 2014 by | Leave a comment

Dough
3 c flour
2 ½ t baking powder
1 t salt
½ c brown sugar
¾ c butter or margarine, softened
½ c milk
1 t vanilla
1 egg, slightly beaten

Filling
1 can sweetened condensed milk
1 pkg chocolate chips, semi-sweet
1 c chopped walnuts

Combine flour, baking powder, salt, and brown sugar in a bowl. Cut in the butter or margarine. Add the milk, vanilla, and egg. Knead into a soft dough. Divide the dough into three equal parts. Roll out each between floured pieces of waxed paper into rectangles. Spread a third of the filling mixture over dough to within 1” of edges. Flip in shorter edges first, then, using the waxed paper, fold over longer edges to center, sealing seam with milk. Flip onto greased cookie sheet, seam side down. Decorate with colored sugar, if desired. Bake at 375 for 15-20 minutes. Do not remove from cookie sheet until completely cooled. These freeze well. Cut into slices when ready to serve.

To make filling, combine all ingredients in a double boiler until melted.

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Posted in Cookbook V2, Desserts, Marty and Dan's Recipes

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Molasses Cookies

Posted on March 15, 2014 by | Leave a comment

1 1/3 c vegetable oil
2 c sugar
2 eggs
½ c molasses
4 c flour
1 t salt
2 t cinnamon
2 t ginger
4 t baking soda

Mix together first four ingredients. Add remaining ingredients, then roll into balls. Roll in granulated sugar. Bake at 350 for 8-10 minutes.

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Posted in Cookbook V2, Desserts, Marty and Dan's Recipes

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Dirt Cake

Posted on March 15, 2014 by | Leave a comment

1 box chocolate cake mix
2 large packets chocolate pudding mix
2 containers whipped topping, 16 oz each
Crushed heath bars—more is better

Bake the cake as directed. Then just layer the stuff in a large, clear, cylindrical bowl. Crumble about 1” of cake on the bottom, add a layer of pudding, and add a layer of cool whip, then top with Heath. Repeat until the bowl is full. Should end on a Heath layer for presentation.

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Posted in Cookbook V2, Desserts, Michele and Jack's Recipes

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Raisin Jumbo Cookies

Posted on March 15, 2014 by | Leave a comment

2 c raisins
1 c water
4 c flour
1 t baking powder
1 t baking soda
1 t salt
½ t cinnamon
½ t nutmeg
1 c shortening
1 ¾ c sugar
2 eggs, slightly beaten
1 t vanilla
½ c chopped nuts

Bring raisins and water to a boil in a saucepan. Boil until raisins are plump, about three minutes. Cool. Sift flour, baking powder, baking soda, and spices together. Cream shortening and sugar until light and fluffy. Add beaten eggs and vanilla. Mix well. Stir in raisins and any remaining water. Gradually add flour mixture and blend thoroughly after each addition. Stir in nuts. Drop by tablespoons on a greased sheet. Bake for 12-15 minutes at 350.

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Posted in Cookbook V2, Desserts, Marty and Dan's Recipes

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Mocha Truffles

Posted on March 15, 2014 by | Leave a comment

2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating

In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.

Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Big Cookie

Posted on March 15, 2014 by | Leave a comment

1 box cake mix, any kind
1 egg
1/3 c water
1/4 c oil
1 c chocolate, peanut butter, butterscotch, etc chips.

Combine first four ingredients and mix with a wooden spoon. Stir in chocolate chips. Spread evenly on greased pizza pan. Bake at 350 for twenty minutes. Do not overbake.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Chocolate Chip Cinnamon Biscotti

Posted on March 15, 2014 by | Leave a comment

1/3 c butter
1/2 c brown sugar
1/2 c sugar
1 T instant coffee
2 large eggs
2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t ground cinnamon
1 c chopped walnuts
1 c chocolate chips

Combine first four ingredients. Mix in remaining ingredients, divide dough in half. Shape each piece of dough into a 10″x2″ log. Bake on a lightly greased sheet for 25 minutes at 350.

Cool completely. Saw each log diagonally into 1/2″ slices. Put back on cookie sheet and bake for 10 minutes at 350. Turn over and bake additional ten minutes. Store in airtight container.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Desserts, Jeanne and Tim's Recipes

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Chocolate Mousse Pie

Posted on March 15, 2014 by | Leave a comment

Crust
21 Oreos
1/4 c unsalted butter, room temp, cut into pieces

Mousse
12 oz semisweet chocolate, finely chopped
1 tsp vanilla extract
1 pinch salt
3 3/4 c whipping cream, chilled
1/4 c sugar
chocolate shavings (optional)

For crust: Preheat oven to 350. Butter 9″ springform pan with 2 3/4″ high sides. Finely grind cookies in food processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form a thin crust. Bake crust 5 minutes. Transfer crust to a rack and cool completely.

For Mousse: Combine chocolate, vanilla, and salt in processor. Bring 1 c cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through the feed tube and process until chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about six hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 c cream in a medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

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Posted in Cookbook V2, Desserts, Ellen and Charles's Recipes

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Pogans

Posted on March 15, 2014 by | Leave a comment

1 c soft butter
1 c brown sugar
1 egg yolk
1 t vanilla
¼ t salt
2 c flour
2 c chopped walnuts
6 oz chocolate

Cream butter and sugar. Combine with everything but chocolate chips. Bake for 15 minutes in a 300 degree oven. Spread evenly onto a 10×15” cookie sheet. Toss on chocolate chips. Return to oven for five mintues. Remove and spread chocolate chips evenly over the cookie. Cool and cut.

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Posted in Cookbook V2, Desserts, Ellen and Charles's Recipes

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Frozen Chocolate Torte

Posted on March 15, 2014 by | Leave a comment

3 egg whites
½ t cream of tartar
¾ c sugar
¾ c chopped pecans
2 c heavy cream
¾ c chocolate syrup
1 tsp vanilla

Heat oven to 275.

Beat egg whites until frothy. Add ½ t cream of tartar and beat until soft peaks form. Add sugar, one tablespoon at a time, and continue beating until very stiff peaks form. Fold in chopped pecans.

Cover 2 baking sheets with parchment paper. Using an 8” plate, draw a circle onto each paper. Divide and spread meringue over each circle, shaping into flat shells.

Bake for 45 minutes. Without opening oven door, turn oven off and do not remove meringues for another 45 minutes. Then remove and cool.

When ready to assemble, beat cream until very stiff. Fold in syrup and vanilla. Spread 1 meringue layer with half of the chocolate cream. Add second meringue and cover top with remaining cream mixture. You can make swirly designs in the top cream layer with a fork and/or decorate with chocolate shavings or pecans.

Freeze at least six hours.

Remove from the freezer 5-10 minutes before serving.

Notes: This is a recipe I got while living in New Jersey and working at Arthur Andersen. One of my bosses bought a Junior League Cookbook from any city he visited on business, and this was in one of them, although I forget from which city. It is easy (as is anything I make!) and can be made ahead, and has always been a big hit.

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Posted in Cookbook V2, Desserts, Rita and Tom's Recipes

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