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.
Posted in Cookbook V2, Desserts, Michele and Jack's Recipes
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.
Cake
1 c flour
1/2 t baking powder
1 t salt
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c blueberries, floured
Topping
1/2 c sugar
1/3 c flour
1 tsp cinnamon, more if desired
1/4 c butter, softened
Sift together flour, baking powder, and salt in a bowl and set aside. Mix sugar and shortening. Add egg and mix. Beginning and ending with flour mixture, add flour mixture and milk to the sugar mixture. Fold in blueberries and pour batter into a 9″ pan.
Blend all topping ingredients together, using cold butter to prevent it from becoming pasty. Sprinkle on top of batter and bake at 350 for 45 minutes.
Notes: Tom and I spent some great weekends in Cape May, New Jersey. This is a recipe from a fund-raising cookbook I bought there about fourteen years ago. We have this a lot in the summer and it has become a tradition to make it for Shannon’s birthday breakfast. This year, I took it to her in the hospital the day Benjamin was born, so maybe we should change the name to Benjamin’s Blueberry Birthday Cake.
Posted in Breakfast, Cookbook V2, Rita and Tom's Recipes
Tagged blueberries, cake, coffee cake
Cake
2 c flour
2 c sugar
1 t baking soda
1 c water
2 sticks butter
¼ c cocoa
½ c sour cream
2 eggs
Icing
1 stick butter
¼ c cocoa
6 T milk
1 t vanilla
1 pound powdered sugar
Combine first three ingredients for cake. Bring butter, cocoa, and water to a boil, pour over the flour and sugar mixture. Mix well. Stir in sour cream and eggs. Beat well and pour into greased 10×15” cookie sheet with sides. Bake at 375 for 20 minutes.
For icing, combine all ingredients but powdered sugar and bring to a boil. Remove from heat and add confectioners’ sugar. Beat until smooth, then spread carefully on the warm cake.
1 c grated carrot
1 ¼ c whole wheat flour
1 egg
½ c honey
1 c melted butter
½ t cinnamon
1 t baking soda
2 t baking powder
¼ c lemon juice
Combine all and mix well in large bowl. Pour into well-buttered 5-cup ring mold. Bake at 350 for 45 minutes or until done. Cool in pan 10 minutes before unmolding. Cool before serving.
Posted in Desserts, Marian and Joe's Recipes, Original Cookbook
3 eggs
2 c sugar
1 c margarine
½ c water
2 ½ c flour
2 T cocoa
1 t baking soda
1 t cinnamon
1 t allspice
1 c chopped nuts
½ c chocolate bits
2 apples, cored, finely chopped (2 c)
1 T vanilla
Beat together eggs, sugar, margarine, and water until fluffy. Sift together flour, cocoa, soda, cinnamon, and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate, apples, and vanilla until evenly distributed. Spoon into greased and floured 1-“ loose-bottom tube pan. Bake at 325 for 60-70 minutes or until cake tests done. Tender and moist, keeps well.
Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook
4 c raw diced apple, not too fine, mixed thoroughly with 2 c sugar. Add ½ c oil, 1 c chopped nuts, 2 eggs, and 2 t vanilla to the apple mixture. Sift together 2 c flour, 2 t each soda and cinnamon, and 1 t salt. Add to above and mix well. Bake in a 9×13” pan at 350 for one hour. Very yummy!
Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook
Sesame crumb crust: Mix together ¾ c graham cracker crumbs, ¼ c sesame seeds, ¼ c toasted wheat germ, and ¼ c melted butter. Press into 8” springform pan, even layer over bottom. Bake at 375 for 8 minutes.
Filling: Beat together 8 oz Neufchatel or cream cheese at room temperature with 3 T honey until fluffy. Add 8 oz unflavored yogurt. Mix in thoroughly. Turn filling into crust. Refrigerate several hours or overnight (can freeze).
Toppings: Sliced, sweetened strawberries, blueberries, etc., or ½ c each finely chopped dates and coarsely chopped slivered almonds
Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook
Tagged cake, cheesecake, yogurt
Buy a package of Famous Chocolate Wafers. Whip a half pint of heavy cream, sweetened with sugar. Using whipped cream as filling, put cookies together in stacks of four or five. Refrigerate for 30 minutes. On a large plate, stand wafer stacks on sides, forming a long roll. Frost with whipped cream. Refrigerate before serving. Slice on diagonal.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook