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Measurements
3 teaspoons = 1 Tablespoon
4 Tablespoons = cup
5 Tablespoons + 1 teaspoon = 1/3 cup
8 Tablespoons = cup
16 Tablespoons = 1 cup
1 cup = 8 fluid ounces ( pint)
4 cups = 32 fluid ounces (1 quart)
16 cups = 128 fluid ounces (1 gallon
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Chocolate Chip Banana Bread

1/4 cup vegetable oil

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

3 bananas, mashed (1 cup mashed banana)

1 cup chocolate chips

Preparation

Pre-heat the oven to 350F .

Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker's Joy brand).

 

In a large bowl, whisk together the flour, salt, sugar, baking soda and . Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 70-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up

 

Potato Chip Cookie

1 cup butter or margarine

cup sugar

1 teaspoon vanilla

  cup crushed potato chips

cup chopped pecans

2 cups all purpose flour

Preheat oven to 350 degrees

 

Cream together margarine, sugar, vanilla

Blend in potato chips and pecans

Stir in flour shape into small balls

Using about 1 tablespoon dough.

Place balls on ungreased cookie sheet

Press each ball flat with bottom of a glass that has been

dipped in sugar. Or press with a wet fork

Bake 16 to 18 minutes makes about 3 dozen

 

CHOCOLATE DELIGHT DESSERT

1 c. flour
1/2 c. butter
1/2 c. chopped nuts
8 oz. cream cheese
1 c. confectioners sugar
1 (9 oz.) container Cool Whip
2 sm. boxes chocolate instant pudding
3 c. milk

First layer - Combine flour and butter and work like pie crust and then add the chopped nuts. Press in 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.

Second layer - Mix softened cream cheese with powdered sugar. Add one cup of Cool Whip; beat and spread over first layer.

Third layer - Mix chocolate instant pudding and milk. Spread over second layer when thick.

Fourth layer - Spread remainder of Cool Whip and refrigerate.

Classic cheesecake
20 OREO Cookies, finely crushed
3 tablespoons butter or margarine, melted
5 (8 ounce) packages  Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling
Heat oven to 325 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve

 

White chocolate pound cake

 1 box yellow ( Duncan Hines Butter Recipe Golden cake mix)

 1 small instant white chocolate pudding mix

cup Crisco oil

1 cup milk

4 eggs

 

Mix together and pour into tube pan. Bake at 350 degrees for 45 min

 

APPLE CRISP
5-6 APPLES SLICED
SUGAR
CINNAMON
1 STICK BUTTER
1 CUPS ALL PURPOSE FLOUR
1 CUPS SUGAR

Place sliced apples in the bottom of dish. sprinkle
With water, sugar, and cinnamon. Cut butter into flour
Add sugar, until crumbly. Place on top of apples.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well..  Add the egg and mix thoroughly.
 Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

SUNSHINE MUFFINGS

 1 CUP CHOPPED PECANS

 3 CUPS  ALL-PURPOSE FLOUR
 1 t salt
 1 t baking soda
 1 t cinnamon
 1/2 t nutmeg
  2 cups sugar
  1/4 cup canola oil
   3 large eggs
   21/2  t vannilla
   1( 8 oz) can crushed pineapple, undrained
    2 large carrots shredded
     l cup  golden raisins
Preheat oven to 350 degrees. Meanwhile, combine flour ,salt,soda,cinnamon and nutmeg in a large bowl- make a well in center of mixture. Whisk together surar,oil,eggs and vinilla- then fold in pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in pecans and raisins. Spoon into greased muffin tins or muffin liners.  Bake for 25 to 30 minutes . Makes about 2 dozen- can be frozen too.
Can be baked in a 8  by 4 inch loaf pan. Bake 55 to 60 minutes  

 

WHITE FILLING PECAN PIE – MAKES 4 REG PIE CRUST OR 2 DEEP PIE CRUST

4 CUPS CHOPPED PECANS 

4 CUPS SUGAR

3 STICKS MARGARINE MELTED

2 TEASPOONS VANILLA FLAVORING

1 CAN EAGLE BRAND MILK

8 EGGS BEATEN

 IN A LARGE BOWL MIX SUGAR, OLEO, EAGLE BRAND MILK AND VANILLA

STIR IN EGGS POUR INTO PIE SHELLS SEPARATE PECANS INTO 1 CUP PORTIONS

ADD EACH CUP PORTION TO PICE CRUST (STIR WITH A FORK)

Bake 350 degrees for 50 minutes need to cover the last 15 minutes

You can bake pies at the same time

 

MEXICAN FRUIT CAKE
2 c. sugar
2 c. self-rising flour
2 tsp. baking soda
2 eggs
2 c. crushed pecans
2 (20 oz.) cans crushed pineapple, undrained
Mix all ingredients; grease and flour a 9x13 inch pan (or use Pam non-stick spray). Pour batter into pan and bake in a 350 degree oven for 40 minutes.
ICING:
8 oz. cream cheese
1 box confectioners' sugar
1 stick butter
1 tsp. vanilla
Mix ingredients; beat until smooth. Spread on top of Mexican Fruit Cake.
NOTE: If you prefer your icing to be less sweet, use 1/2 to 3/4 box of confectioners' sugar.

 

Praline Pound Cake Mix

1 can coconut pecan frosting

1 yellow cake mix

4 eggs

cup oil

1 cup water

cup chopped pecans (in cake batter)

 

Spray bunt cake pan with Bakers flour stick spray

Pour cup pecan in bottom of bunt cake pan

Dump all ingredients together in mixing bowl at one time

Mix all ingredients together for 1 minute only!!!!

Bake 55 minutes at 350 degrees

 
Junior Mint Brownies
Cooking spray
1/4  cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Preheat oven to 350 degrees.  Coat bottom of an 8 inch square baking pan
with cooking spray.  Combine butter and mints in a 2 cup glass measure;
microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside.
 Lightly spoon flour into a dry measuring cup, and level with a knife. 
Combine flour, soda, and salt in a bowl.  Combine sugar, cocoa, egg, and egg white
in a large bowl; beat at medium speed of a mixer until well-blended.  Add mint
mixture; beat well.  Add flour mixture; beat at low speed just until blended.
 Pour batter into prepared pan.  Bake at 350 degrees for 20 minutes or until
a wooden pick inserted in center comes out clean; cool completely on a wire rack
 
Classic ANGEL FLAKE Coconut Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
1 cup cold milk
1 pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
 
Monkey Bread Minis 
1 roll of biscuit dough
1 cup of brown sugar
1 cup of pecan pieces
1 stick of butter
1-1/2 tsp of vanilla
4 tablespoons of butter pecan or maple syrup    
take a muffin tin pan...spray with pam...take each biscuit and cut into three pieces....roll each piece into a ball.  melt brutter and add vanilla and brown sugar and mable syrup...spoon a tablespoon of this mixture into the muffin tin...sprinkle pecans on top...roll dough balls in brown sugar mixture and put on top of pecan and butter mixture... top with more pecans....bake at 350 for 12-15 minutes or until dough is cooked
 
CARAMEL COOKIE SURPRISE
1 PK OF CHOCOLATE COOKIE DOUGH LIKE YOU GET IN THE DAIRY CASE
1 PACKAGE OF ROLO CARAMEL CANDIES
CHOPPED PECANS
CHOCOLATE ALMOND BARK
PREHEAT OVEN TO 350
TAKE A TABLESPOON OF COOKIE DOUGH.  ROLL IT AROUND A ROLO CANDY...BAKE ABOUT 10-12
MINUTES.  LET COOL COMPLETELY...
MELT ALMOND BARK IN MICROWAVE OR STOVE TOP....DIP COOLED COOKIE IN ALMOND BARK AND ROLL IN PECANS.  LET COOL COMPLETELY THEN DEVOUR!!
 
Lemon / Blueberry IceBox Pie
1 CONTAINER OF COOLWHIP, FAT FREE OR REG
1 CAN FAT FREE SWEETEND CONDENSED MILK
1 SMALL CAN OF LIMEADE OR LEMONADE FROZEN
1 BOX OF SHORTBREAD COOKIES
1 STICK OF BUTTER
1/2 CUP OF POWDERED SUGAR
BLUEBERRIE 2 CUPS

CRUSH SHORTBREAD COOKIES IN BLENDER.  MELT BUTTER AND ADD ALONG WITH POWDERED SUGAR  PRESS INTO PIE PAN
MIX TOGETHER  COOLWHIP, SWEETENED CONDENSED MILK, LIMEADE OR LEMONADE AND ADD 1 CUP BLUEBERRIES, POUR INTO SHELL AND FREEZE AT LEAST SIX HOURS BEFORE SERVING
DOLLOP WITH COOLWHIP AND BLUEBERRIES
 
Valentine Love Bites
1 Bag of Chocolate Morsels
1 Pkg of Chocolate Almond Bark
1 Jar of Dry Roasted Peanuts
1/2 Large Bag of Chow Mein Noodles
Melt chocolates together, add dry roasted peanuts and chow mein noodles, mix. 
 Drop by teaspoons upon parchment paper.  Decorate with Valentine sprinkles.
 
SOUR CREAM CRUNCH APPLE PIE
FILLING:
2/3 CUP BROWN SUGAR
1/2 CUP SOUR CREAM
1/2 CUP GOLDEN RAISENS
1/3 CUP OF FLOUR
1/2 TSP OF NUTMEG
1 TSP OF CINNAMON
1 LARGE CAN OF APPLE SLICES
(DRAINED)
ONE PACKAGE OF READY MADE PIE CRUSTS

TOPPING:
1 CUP BROWN SUGAR
1 CUP CHOPPED PECANS
3/4 CUP OF MELTED BUTTER
1 CUP OF OATMEAL  (NOT INSTANT)

HEAT OVEN TO 425.  MIX ALL OF THE FILLING
INGREDIENTS TOGETHER....ROLL OUT
PIE CRUST UNTIL IT'S BETWEEN 12 AND 13 INHES IN
DIAMETER.  MOUND FILLING IN
CENTER OF PASTRY...FOLD EDGE OF PASTRY OVER PIE
FILLING....PLEATING IT AS
YOU GO....BRUSH PIE CRUST WITH MELTED BUTTER
AND SPRINKLE WITH SUGAR....MIX
TOPPPING AND SPRINKLE OVER PIE FILLING

BAKE 30-35 MINUTES...COVER WITH FOIL IF PASTRY GETS
TOO BROWN
.....

STRAWBERRY  CAKE
1 box  white cake mix
1 pkg. strawberry flavored gelatin
4 eggs
3/4 c. crisco oil
1 c.  frozen chopped up
   strawberries
little red food coloring
 
Mix together cake mix, and gelatin. Add salad oil and eggs, one at a time beating after each one.
Add thawed strawberries . Turn mixture into 3 cake pans greased and floured. Bake at 350 degrees
about 27minutes or until done.
 
-ICING:--
1 box confectioners sugar
1/2 c. frozen strawberries
3/4 stick margarine
 
Blend confectioners sugar with margarine. Add strawberries. Add little red food coloring for color 
Spread between layers and over cake
 
I like to freeze my cake layers  before icing
 
If like nuts on cake add chopped nuts to sides and top of cake
 
Domino Brownies
1 pan of pre baked brownies
1 cup of semi sweet chocolate morsels
1 cup of ch
opped macadamia nuts
1 can of chocolate frosting
Melt chocolate frosting in a pan. Top pre baked brownies with the melted chocolate. Sprinkle chocolate morsels and macadamia nuts on top of icing, gently pressing into icing. When cool cut into squares and enjoy
 
Blackberries Cobbler
1 CUP SUGAR
1 CUP BISQUICK
CUP OF OATMEAL
1 CUP OF MILK
CUP OF BUTTER
2 CUPS OF FROZEN BLACKBERRIES
1/4 CUP OF CINNAMON SUGAR
MIX TOGETHER THE SUGAR, FLOUR,OATMEAL AND MILK...ADD MELTED BUTTER...POUR BATTER INTO LIGHTLY GREASED CASEROLE PAN SPRINKLE WITH BLACK BERRIES AND CINNAMON SUGAR. BAKE AT 350 FOR ABOUT 1 HOUR UNTIL HOT AND BUBBLY...SERVE WITH ICE CREAM
 
Kool-Aid Pie
I graham cracker crust
1 Large tub of Cool Whip
1 Packet of Kool-aid
1 Eagle Brand Sweetened Condensed Cream

Mix 3/4 of Cool whip, dry Kool-aid packet and sweetened cream together
until blended. Pour into crust, top with remaining cool whip. Chill
overnight ( if you can wait that long)

 
Georgia Cornbread Cake
l cup sugar
l cup brown sugar
4 beaten eggs
l cup vegetable oil
l and 1/2 cups self rising flour
l teaspoon vanilla
2 cups chopped pecans
 
Preheat oven to 350% lightly grease and flour a 9 X l3 baking dish
stir together sugar, brown sugar, eggs and oil in medium bowl until smooth
Stir in flour and vanilla.  Add pecans.  Stir and mix evenly and pour into baking
dish.  Bake 30 to 35 minutes. ( or until done)
This is real good.  Nothing like cornbread
 
Pineapple Cake
2 cups flour
2 cups white sugar
2 eggs
2 tsp baking soda
1 cup pecans or walnuts
19 ounce tin Del Monte crushed pineapple plus juice

Mix all ingredients by hand.  Pour into 9 by 13-inch pan.  Bake at 350F for 40 minutes or until done.
Icing (frosting)
2 cups icing sugar
1 cup butter or margarine
8 ounce pkg. Philadelphia cream cheese, softened
Beat until creamy.  Ice when cake has cooled.  Decorate with nuts.  Keep in refrigerator.
 
Coconut Cherry Bon Bons
15 oz Sweetened condensed milk 
1/2 c Butter, or margarine 
2 c Confectioners' sugar 
12 oz Coconut, grated dried 
24 oz Semi-sweet chocolate 
4 tbsp Shortening 
maraschino cherries
  
Mix together condensed milk, butter, sugar and coconut. Cover with wax 
paper and chill for 24 hours.  
Melt chocolate with shortening.  
Roll coconut mixture into balls around a maraschino cherry and using 
a fork dip the balls into the chocolate.  
Drop on wax paper to cool and dry.

Applesause Pudding 
9x13 pan 
12 slices firm bread, dayold 
24 oz. applesauce. 
1/2 cup raisins 
3/4 cup brown sugar, packed 
3 eggs 
3-3/4 cup of milk 
3/4 tsp vanilla 
3/8 tsp salt
  
Spread one side of each slice of bread with margarine. Arrange bread 
on bottom, buttered side up in baking dish.  
Mix applesauce and raisins, cinnamom, + 2 Tblsp brown sugar.
Spread 
over bread in pan.  
Butter remaining slices of bread. Cut each remaining slice into 4 
triangles and arrange on filling, covering the whole surface,
buttered 
side down.  
Beat together eggs, milk, vanilla and remaining brown sugar. Pour 
over bread. Bake 350 degrees for 50-55 minutes.
 
Easy Cheesy Dinner Muffins
3 cups self-rising flour
1/4 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp cheddar cheese
2 cups buttermilk
 
Preheat oven to 450 degrees. Generously spray muffin pan with nonstick cooking spray. Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Fold in cheese. Add buttermilk and stir until well combined. Spoon into muffin pan. Bake 25 minutes or until golden brown. Makes 12 muffins
 
Mini Apple Dumplings with a Praline Sauce
1 can  Cresent rolls
1 c. apple pie filling
1 and 1/2 stick of butter
1 and 1/2 c. brown sugar
1 c. chopped pecans
1 c. rolled oatmeal - not instant
1 Tbl of cinnamon

Make little purses with the cresent rolls and fill with apple pie filling.  Pinch together and bake at 350 for about 10 minutes.  Place in a casserole dish side by side.
Melt butter with the sugar and stir together the pecans and oatmeal.  Stir constantly for about 3 minutes or until oasts are soft.
Pour mixture over dumplings and return to the oven and bake about 15-22 minutes until hot and bubbly.  Serve with ice cream.
 
EarthQuake Cake
1 c. chopped pecans                                        1 c. shredded coconut
1 box German chocolate cake mix                        1 stick margarine
1 package (8 oz.) cream cheese                        1 box powdered sugar 
Spread pecans and coconut in bottom of 9/13 cake pan that has been sprayed w/cooking spray.  Mix cake as directed on box and pour on top of pecans and coconut.  Melt margarine and cheese together on medium heat on stove, once completely melted, add powdered sugar and mix together.  Pour on top of cake mixture.  (Margarine, cheese, and powdered sugar mixture will be stiff; you will have to drop it by spoonfuls onto the cake mixture.)  When the cake rises, it will enclose the other mixture making a creamy center.  Bake for 45 minutes at 350 degrees.

 
Lemon Bars
Here is one of the easiest desserts to make and it is light too for those hot days of summer.
1 package of 1-step angel food cake mix
1 can of lemon pie filling

Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or a jelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and enjoy!  ONLY the 1-step angel food cake mix works in this recipe
 
Brownies with a Twist!
1 box of brownie mix
1 large Cool Whip
1 large Jello instant pudding (chocolate or vanilla)
2 Heath bars, crushed

Make brownies according to box directions in a 9 x 13 pan. Make pudding according to box directions. Cut brownies into bite-sized pieces and put half in bottom of serving bowl. Next, layer half of the pudding, Cool Whip and crushed Heath bar. Do one more layer and garnish with cherries if desired. Cover with Saran Wrap and refrigerate
 
 
60 Truffles
1 pkg. any flavor Oreo cookies choc. or vanilla
1 8 oz. cream cheese, softened
16 oz. melting chocolate  or white chocolate

Preparation:
Crush all the cookies into medium/fine crumbs. Mix crumbs with softened cream cheese. Form into small balls the size of cherries.
For best results, freeze formed balls to make dipping into the melted chocolate
When frozen, dip into chocolate and place on wax paper to harden. You can also freeze .
 
WHITE CHIP ISLAND COOKIES
1 2/3 cups all_purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup ( 1 sticks ) butter or margarine, softened
cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups ( 12_ounce package) Nestle Toll House Premier White Morsels
1 cup flaked coconut, toasted if desired
cup chopped macadamia nuts or walnuts
 
PREHEAT oven to 375 F.
COMBINE flour, baking powder, baking soda, and salt in small bowl. Beat butter, brown sugar,granulated sugar and vanilla.extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut, and nuts. Drop by rounded tablespoons onto ungreased baking sheets. BAKE 8 to 11 minutes or until  edges are lightly browned. Cool on baking sheets 2 minutes: remove to wire racks to cook completely. Makes 3 dozen

 

TEA CAKES MAKES 95

1 cups margarine (5 sticks)

3 cups sugar

teaspoon soda

6 teaspoons baking powder

6 Tablespoons buttermilk or white milk (I used Buttermilk)

3 teaspoons vanilla.

3 eggs

2 cups whole wheat flour

5 cups plain flour

 

Cream margarine and sugar together. Mix soda, baking powder add to margarine and sugar. Add eggs one at a time. Add milk and vanilla. Roll dough in a little wheat flour. Cut cookies I use a round glass about inch think can be thicker. I dip the cut cookie in a little sugar top and bottom before baking adds a little more flavor.

Bake 350 degrees for 18 minutes or until a little brown  ( not to brown)  I like to Refrigerate cookie dough let cool ( ROLL)

 

ICING

2 pounds confectioners sugar

2/3 cup Crisco solid

1 teaspoon vanilla

to 1 cup water

2 teaspoons cream of tarter

 

Beat on high (add water and confectioners slowly icing should be a little stiff. Can freeze left over icing for next time.

.

 

 CROCKPOT CANDY
1 24-ounce package chocolate candy coating
1 24-ounce package white chocolate candy coating
1 4-ounce bar German chocolate
1 12-ounce bag milk chocolate chips
3 cups chopped pecans

Layer ingredients in crock pot in order listed. Cook on LOW for 1 hour. Stir and cook on LOW 1 more hour. Spoon out by teaspoonfuls onto waxed paper. Makes 5 pounds

ICE CREAM DELIGHT
l2 ice cream sandwich bars
l jar about Butterscoth sundae syrup about 10 oz
chopped pecans (as many as you like)
l  l2 or l6 oz cool whip
chocolate syup (pour as much over top as you like)
Freeze  after making until everything is set  then serve
this is so easy and rich.  you will need a large oblong dish
or two smaller ones.  Keeps well in freezer
 
CROCKPOT COBBLER
2 large cans peaches with syrup
1 1/2 cups sugar (or Splenda)
1 tablespoon vanilla
1 cup water (or more if you like it thinner)
2 heaping tablespoons cornstarch mixed with 1/2 cup water
1 can (10-count) butter flake big biscuits

Mix peaches, sugar, vanilla, water and cornstarch; stir well and pour into crockpot. Put biscuits on top. Cook on HIGH until biscuits are done

CROCKPOT CAKE
1 cup flour
6 tablespoons butter
1/3 cup semi-sweet chocolate chips
1 cup sugar, divided
2/3 cup cocoa, divided
1 tablespoon vanilla
1/3 cup milk
1 egg yolk
1/3 cup brown sugar

spray crockpot with Baker's Joy or cooking spray. Whisk flour and set aside. Melt butter and chocolate chips; mix well. Add 2/3 cup sugar, 1/3 cup cocoa, vanilla, milk and egg yolk; add to flour and mix well. Pour into crockpot and spread evenly. Mix1/3 cup sugar,, 1/3 cup cocoa, 1/3 cup brown sugar and hot water, stirring until sugars dissolve. Pour over batter in crockpot. Cover and cook on HIGH 1 1/2 - 2 hours (time may vary, depending on crockpot size). Cake is done when edges release from sides

CROCKPOT PUDDING _ 8 slices bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cut butter, melted
1/4 cup raisins
1/2 teaspoon cinnamon

Place bread cubes in an oiled crockpot. In a bowl, beat eggs and milk, stir in sugar, butter, raisins and cinnamon. Pour over bread and stir. Cover and cook on HIGH 1 hour. Reduce to LOW and cook 3-4 hours.

SAUCE
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla

Melt butter in saucepan; stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Easy Chocolate Cake
3 cups flour
2 cups white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup corn oil
2 tablespoons white vinegar
2 teaspoons vanilla
2 cups cold water

Blend the dry ingredients.  Make
3 wells in the dry ingedients. 
In one well pour in vinegar, in
another the oil and in the 3rd
the vanilla.  Pour the cold water
over the top.   Mix well and pour
into a greased 9X9 pan.  Bake at
350 degrees for 45 minutes

Hello Dolly's
1/2 cup margarine or butter melted
in 9" pan.
On top of this sprinkle and DO NOT
STIR:
1 cup graham cracker crumbs
1 cup dessicated coconut
6 oz. chocolate chips

Over this pour 1 can sweetened
condensed milk (Eagle Brand or
store brand) DO NOT STIR.
Bake at 350 degress until golden
brown - about 30 minutes.
 
Lazyman's Squares
2 c flour
1 c sugar
1 1/2 tsp. baking soda
1/2 tsp salt
1 tsp vanilla
1 can apple pie filling
2/3 c oil
2 eggs

Mix together.  Put in a 9x13"
pan.  Mix 3/4 c brown sugar and 1
tsp cinnamon and sprinkle on top
of cake and put in over and bake
at 350F for 45 minutes.
 
LEMON RICE PUDDING 
1 cup cold cooked rice
1 pint cold milk
3 eggs, separated
Grated rind of 1 lemon
1 1/2 to 2 tablespoons butter
2 cups sugar
Juice of 1 lemon

Combine rice and milk;
add egg 
 yolks, lemon rind and butter. Mix well
 Bake at 350 degrees for 2 hours. 
 Beat egg whites until stiff; add 
 sugar and lemon juice. Cover cool 
  pudding with meringue. 
  Bake at 350 degrees until brown
 
 
 

Cresent Layer Bars
1 8oz can refrigerated crescent dinner rolls
1 c. chocolate chips
1 c. peanut butter chips
2 c. honey roasted peanuts
1 can sweetened condensed milk

Heat oven to 350.  Grease bottom of 13x9 pan.  Unroll dough into 2 long recangles and place in greased pan.  Press over bottom and 1/2 inch up the side to form a crust.  Bake for just 5 minutes - not quite done.
Remove partially baked crust and sprinkle chocolate chips, peanut butter chips, peanuts evenly over crust.  Pour sweetened condensedmilk evenly over top and bake for an additional 2-25 minutes.  Cool for 1 hour until set.  Cut into bars.

HAWAIIAN BANANA BREAD

3 cups plain flour

1 teaspoon soda

1 teaspoon cinnamon

2 cups sugar

2 teaspoons vanilla

3 eggs

1 cups vegetable oil

2 cups mashed bananas

1 (8oz) can crushed pineapple drained

cup chopped pecans

 

Line 2 (5X7 inch) loaf pans on bottom with greased wax paper, set oven for 350 degrees.

Sift together first 5 ingredients. Stir in pecans. (use fairly large bowl) Beat eggs in medium bowl: add in oil,bananas. pineapple and stir well. Add vanilla and stir well. Add this mixture to dry ingredients in 2 or 3 incriemtnes. Stir just until moistened. Spoon into the 2 loaf pans. Bake 350 degrees for 57 minutes or until loaves test done. Cool in pan for 10 min. Remove to wire rack to cool completely may wrap tightly and store in freezer makes 12 servings

 

Sweet Nacho Delights
3 flour tortillas
Melted butter
Cinnamon Sugar
Cut tortillas into 6 triangles each. Place on an ungreased cookie sheet and brush with butter and sprinkle with cinnamon sugar. Bake at 375 for 8-10 minutes until brown and crunchy. Let cool.
8 oz vanilla yogurt
1 banana, sliced
1/2 c. of mini marshmellows
1/2 c. of strawberries
1/2 c. of chocolate chips

Place cinnamon tortillas on a plate. Top with sliced bananas, marshmallows, chocolate chips, berries and marshmallows. Drizzle with vanilla yogurt
 
 
GEORGIA  PEANUT  BUTTER  FUDGE  CAKE
1 c. butter
4 tbsp. cocoa
1 c. water
1 c. buttermilk or sweet milk with
   vinegar
2 c. sugar
2 c. crunchy peanut butter
2 c. all-purpose flour
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
 
  In a medium saucepan, combine first 4 ingredients.  Bring to a boil.  Set aside.  Sift flour, sugar and soda into a large mixing bowl.  Pour cocoa mixture over sifted ingredients.  Mix well with a spoon.  Stir in eggs and vanilla.  Pour into a well-greased 9x13 inch baking dish.  Bake at 350 degrees for 25-35 minutes.  Cool in pan.  Warm peanut butter to spreading consistency and spread on cold cake.  Cover with Fudge Frosting.
 
FUDGE FROSTING:
1/2 c. butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 box powdered sugar
1 tsp. vanilla

STRAWBERRY SURPRISE
1/2 cup melted butter
1/4 cup firmly packed brown sugar
1 cup flour
1/2 cup chopped pecans
2 egg whites
1 cup sugar
1 pint sliced strawberries
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup whipped whipping cream

Stir butter and brown sugar in jelly roll pan. Mix in flour and nuts with a fork and spread over bottom. Bake 15-20 minutes at 400 degrees, stirring often to make crumbles. Let cool. Beat egg whites to soft peaks, gradually adding sugar. Add berries, lemon juice and vanilla and beat on high till triple in volume and stiff peaks form. Fold in whipped cream. Spread all but 1/2 cup of crumb mixture on bottom of 9-inch spring form pan. Top with strawberry mix. Sprinkle remaining crumbs on top. Freeze at least 2 hours.

FLOATING STRAWBERRY CAKE
1 cake mix, yellow or white
1 10-12 ounce container Cool Whip
1 large package frozen strawberries
1 large can evaporated milk
1 large box strawberry Jell-O

Prepare cake and bake in 3 8-inch pans. Cool in refrigerator. When cool, cover each layer with Cool Whip. Put back in refrigerator to firm. Mix strawberries, evaporated milk and Jell-O and put in refrigerator to cool. Pour this mixture over cake, cover and let chill for 5 or more hours before serving.

Fudgeydelicous Drops
1 2/3 cup of sugar
5 oz of  evaporated milk
2 Tbl. of butter
1/2 tsp. of salt
3 cups of mini marshmallows
2 cups of chocolate chips
1/2 cup of pecans
1/2 cup of raisins
1 tsp. of vanilla

In a sauce pan combine the sugar, milk, butter, and salt.  Bring that mixture to a boil, stirring constantly....boil and stir for five minutes.  Remove from heat and stir in remaining ingredients.  Stir until marshmallows are almost melted.  Drop by teaspoon-fuls on parchment paper.  Let stand until cool.
 
Don't Care Peach Cobbler
1- 29oz can sliced peaches
1- cup milk
1- cup sugar
1- cup sel-rising flour
1- large Tbsp. solid shortening ( Crisco)
 
Mix: Flour, sugar, and milk. Add peaches including
juice in 2 1/2 quart oven proof glass bowl.
Bake at 375 degrees for 30 minutes. Add spoon of shortening
on top of mix. -- Do not mix into batter. Bake another 30 minutes
or until top is golden brown.
 
Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/3 cup oil
 
Mix ingredients together until smooth. Roll into
1-inch balls and place on a lightly greased cookie
sheet. Use the bottom of a drinking glass to flattan slightly.
 Bake 375  until the tops crackle (8 to 10 minutes)
Cool and frost with cream cheese frosting. Makes 48 cookies
 
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened.
1/4 stick butter, softened.
2 teaspoons milk
1 teaspoon vanilla
4 cups confectioners sugar
 
Combine cream cheese, butter, milk, and vanilla in a mixing bowl
Beat with electric mister on low speed until mixture is creamy.
Gradually add confectioners sugar beating until smooth.
 
Peanut Butter Pound Cake.
2 loaves

6 eggs
1/2 
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar

cup creamy peanut butter
2 cups all-purpose flour
1/4 cup chopped roasted peanuts

 

Preheat the oven to 350F. Coat two
9" x 5" loaf pans with nonstick cooking spray.

In a large bowl, combine the butter and sugar; beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the peanut butter and flour.

Spread equal amounts of the mixture into the two loaf pans; bake for 20 minutes then remove the loaves from the oven and sprinkle with equal amounts of chopped peanuts. Return the loaves to the oven, and bake for 30 to 35 more minutes, or until a wooden toothpick inserted in the center comes out clean.

Remove the loaves from the pans, and let cool completely before slicing.

 

BANANA BREAD

1/2 CUP SHORTING
1 TEASPOON SODA
2 EGGS
1 CUP SUGAR
1/2 CUP CHOPPED NUTS
1 1/2 CUP SIFTED ALL PURPOSE FLOUR (PLAIN FLOUR)
3 BANANAS MASHED
 
CREAM SUGAR AND SHORTING UNTIL CREAMY ADD EGGS. SIFT DRY INGREDIENTS. ADD TO MIXTURE GRADUALLY.ADD NUTS BAKE 350 DEGREES UNTIL DONE. I PUT IT IN A MEAT LOAF SIZE DISH cover if get's to brown
 
Chocolate Peanut Bars
Makes 4 dozen ( Prep. time 10 min.)
1 cup margarine ( softened)
1 cup crunchy peanut Butter
1 box Conftioners sugar
1 1/2 cups vanilla wafers ( crushed) about 45 cookies
1 12oz pkg. semisweet choc. morsels
1/2 cup whipping cream
 
Beat margarine and peanut Butter, until blended. Add confectionars sugar
and vanilla wafers crumbs ( mix well) press into lightly greased 13x9 baking pan
lined with wax paper.
 
Stir together choc. morsels and whipping cream in a sauce pan over low heat
until melted and smooth. Spread evenly on top of peanutbutter mixture. Chill
1 hr. or until firm.
Remove from refrigerator let stand at room temp. 10 min. or until slightly softened.
cut into 48 bars
 
CREOLE CAKE
1/2 cup salad oil
2 eggs
2 tablespoons cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup buttermilk
2 cups sugar
2 cups flour (plain)
1 teaspoon soda
1 cup hot water
 
Sift dry ingredients into a mixing bowl, add hot water last. Batter will
be thin. Bake at 350 degrees for 30 minutes. In a 9x14 greased floured pan
 
TOPPING
1 1/2 cup brown sugar
1 stick oleo (soften)
1 small can pet milk
1 cup pecans chopped
1 can coconut
1/2 teaspoon vanilla
 
Put  on hot cake broil 4 or 5 minutes until brown.
Add another 1 cup chopped pecans broil another 5 minutes
 
Oreo Bread Pudding with Whip Cream
4 cups of day old French bread
16 Oreo cookies coarsely broken
2 cups of milk
1/2 cup of sugar
1/2 cup of pecan pieces
1/4 cup of melted butter
2 eggs
4 dark chocolate Hershey bars chopped
1 tsp. of vanilla extract

Mix bread, cookies, and chopped Hershey Bars in a bowl. Blend milk, sugar, butter, eggs, and vanilla and pour over bread and cookie and candy mixture. Pour into a greased casserole pan. Bake at 350 degrees for 45-50 minutes until set. Cut into squares, top with whipped cream and Oreo cookies.

Punch Bowl Cake

1 angel food cake, torn into pieces
1 12-ounce container Cool Whip
4 pints fresh strawberries
4 cups fresh or frozen blueberries
1 large package vanilla instant pudding, prepared

 

Place ingredients in the following order in a clear glass bowl or punchbowl: layer of angel food cake pieces, then layers of strawberries and blueberries, vanilla pudding, Cool Whip. Repeat layers ending with Cool Whip. Garnish with a few sliced strawberries and blueberries. Refrigerate until served.
 
Cooklady's Strawberry Pie
Baked and cool 9 in deep dish pie crust:
Filling:
Washed and hull 1 pint of strawberries.Drained, then put into cooled pie crust.
Mix together in saucepan: 1 cup sugar
3-tables.cornstarch (mix sugar and cornstarch good before adding the rest of the ingredients so it won't lump when cooking)
Add: 1 cup water
3 tables. strawberry Jell-O mix
Let cook till it looks (glossy), let cool, and pour over the strawberries. Chill, and top with whipped cream.
 

MALTED MILK COOKIES

1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2-3/4 cups all-purpose flour
1/2 cup instant malted milk powder
1
cup malted milk balls, coarsely chopped

BEAT butter or margarine with an electric mixer on medium to high speed for 30 sec. Add granulated sugar, brown sugar, and baking soda; beat till combined. Beat in eggs, vanilla, and melted chocolate till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the malted milk powder with a wooden spoon. Stir in chopped malted milk balls. Drop dough from a rounded tsp 2- 1/2 inches apart on an ungreased cookie sheet.


BAKE at 375 for 10 min or till edges are firm. Cool on the cookie sheet for 1 min. Remove and cool on wire racks. Coarsely chop the malted milk balls individually till you have a cupful.

Cooklady Cream Cheese Pound cake
1- 1/2 cups margarine = (3 sticks )
8 oz cream cheese
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons almond flavoring
 
Margarine and cream cheese should be at room temperature.
Blend sugar and cream cheese . Slowly add eggs one at a time beating well after each. Add cake flower slowly to the margarine mixture.Blend in almond flavoring. Bake at 375 degrees  for 1 hour and 30 minutes shield cake when it starts getting to brown on top.
 
( Key to this recipe in blending well and add ingredients slowly)
Remove cake when little cool
For chocolate pound cake add 3 or 4 tablespoons cocoa to cake flour
 
PIG CAKE                                                             
1 pk Yellow cake mix
Stick margarine
4 Eggs. beaten for 4 minutes
1 (12 oz) can Mandarin orange & juice,chopped

***Frosting***
1 (12 oz) can Crushed pineapple & juice
1 pkg Instant Vanilla pudding
8 oz container Cool whip
 
Preheat oven to 350. Chop Mandarine oranges. Mix all ingredients; beat for 5 min. Pour in a greased and floured 9x13 pan. Bake for the 30 min. Let cool. Drain pineapple and retain the juice. Pour pineapple juice in with the DRY pudding mix and beat until thick. Fold in cool whip. Fold in the crushed pineapple. Frost cake and then refrigerate.
Cooking Time:  30 min

Foolproof Dark Chocolate Fudge
3 cups (18ounces) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
( not evaporated milk)
1/2 to 1 cup chopped nuts
1/12 teaspoons vanilla extract
 
In heavy saucepan, over low heat, melt chips with sweetened
condensed milk. Remove from heat: stir in nuts and vanilla.
Spread evenly into waxed paper- lined 8-or 9 inch square
pan. Chill 2 hours or until firm. Turn fudge onto cutting
board: Peel off paper and cut into squares. Store loosely
covered at room temperature.
 
Bread Pudding with Vanilla Sauce
6 slices of bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
Vanilla Sauce (below)

Place the bread in a greased 2-quart baking dish.  Mix the
hot water and brown sugar in a bowl.  Pour over the bread.
Combine the eggs, milk, sugar, vanilla, cinnamon and salt
in a bowl and mix well.  Pour over the top.  Bake at 350
degrees for 50 to 60 minutes or until a knife inserted in
the center comes out clean.  Drizzle with Vanilla Sauce.

 
Vanilla Sauce
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons butter
3/4 cup milk
1/4 cup light corn starch
1 teaspoon vanilla extract
Mix the sugar and corn starch together.  Melt the butter in a saucepan over low heat.  Stir in the sugar mixture.  Add
the milk and corn syrup and stir to mix well.  Bring to a
boil over medium heat.  Boil for 1 minute.  Remove from the heat.  Stir in the vanilla.  Serve warm.

IDA'S CRAZY CAKE
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vinegar
6 tablespoons oil
1 teaspoon vanilla
1 cup water
 
Sift dry ingredients once. then sift them again into a 8"- or 9" square cake pan.
Make 3 wells in the flour. In the first, put the vinegar.
In the second, put the oil.
In the third, put the vanilla.
Pour water over all the ingredients.
Stir with a fork until it is mixed well.
Bake at 350 degrees for 25 to 30 minutes

Apple Nut Ring
2 pkg (7.5 oz each) refrigerated buttermilk bisquits
3/4 cup sugar
1 Tbsp cinnamon
1/4 cup butter or margarine, melted
1 medium apples
1/3 cup walnuts, chopped
1/4 cup raisins

Preheat oven to 400 degrees. Separate biscuits into 20 pieces. Combine sugar & cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits in baking dish. Peel, core & slice apples into thin slices. Cut slices in half. Place an apple slice between each biscuit & around outer edge of baking dish. Chop nuts. Mix nuts & raisins with remaining sugar mixture & sprinkle over apples. Bake 25-30 minutes or until golden brown. Serve warm.

Pumpkin Bread
3 cups sugar
1/2 tsp ginger
3 1/3 cups
flour 1 tsp salt
2 tsp soda
1 cup salad oil
1 tsp baking powder
2/3 cup water
1 tsp cinnamon
 2 cups pumpkin
1 tsp cloves
1 cup nuts (opt)
1 tsp nutmeg
4 eggs
 
Combine all dry ingredients in large mixer bowl and stir. Add oil, water, pumpkin and eggs and mix well. Spray one large and one small bread pan with veg. spray. Pour in the batter and bake at 350 degrees for 1 hour and 20 minutes.
 
CHOCOLATE POUND CAKE
1 cup butter or oleo
1/2 cup shortening (CRISCO)
3 cups sugar
5 eggs
3 cups cake flour (SWANS DOWN)
1/2 tsp. baking powder
1/2 tsp.salt
4 tbs. cocoa ( may be heaping if desired)
1 cup milk
1 tsp. vanilla
1 tsp. almond flavoring

Cream butter, shortening and sugar. Add eggs, one at a time and continue beating. Sift dry ingredients together; add alternately with milk. Start with flour and end with flour. Cook in tube pan at 300 for 2 hours.

ICING ( IF DESIRED)
1 stick oleo
3 Tbsp. cocoa
2 Tbsp. milk
1 box confectioners sugar

Melt oleo in double boiler. Add other ingredients. Mix together with beater. Add sifted confectioners sugar and spread over warm cake. If begins to harden, place back over boiling water

Peanut Butter Pie
1 chocolate pie crust
8 oz cream cheese
1/2 cup of peanut butter
1 cup of confectioners sugar
1 tub of cool whip
12 mini peanut butter chips, chopped

Mix cream cheese, peanut butter and confectioners sugars until it's smooth. Fold in half of hte cool whip and half of the chopped reese cups, then put mixture into pie crust. Frost with remainng cool whip and sprinkle with chopped reese cups.

HEAVENLY CHOCOLATE HONEY DIP
1 cup sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 tsp vanilla

Combine all ingredients in medium bowl until well blended. Cover & refrigerate until ready to serve.  Serve with assorted fruits & chunks of angel food cake.
 
CHOCOLATE  CHEESE  CAKE  TO  DIE  FOR
--FILLING:--
2 c. chocolate chips
3 pkg. (8 oz.) cream cheese
1 can sweetened condensed milk
4 eggs
2 tsp. vanilla
 
--CRUST:--
1 1/2 c. vanilla wafers
1/2 c. powdered sugar
1/3 c. cocoa
1/3 c. melted butter
 
 Mix crust together and press into 9 inch spring form pan.  In double boiler melt chocolate chips.  In large bowl beat cream cheese until smooth.  Add melted chips, milk, eggs and vanilla.  Pour over crust and bake for 1 hour and 5 minutes or until inserted knife come out clean. 
 
LEMON PECAN CAKE
1 pound real butter
6 eggs
4 cups all purpose flour
3 cups white or dark raisins
21/2 cups sugar
1(2oz) lemon flavoring
1 teaspoon baking powder
4 cups pecans chopped

Cream butter and sugar. Add eggs one at a
time. Add lemon flavoring mix baking powder
in flour and use 1/2 cup flour over nuts
and raisins and 31/2 cups nut and raisin
mixture at a time in mixer.Pour into well
greased pan and cook at 300 degrees for 1 hour
or more. When done wrap in foil and freeze for
3 days before you cut
 
CANDY PECANS
cup sour cream
cup sugar
1 cup light brown sugar
1 teaspoon vanilla
2 cups nuts
 
Butter pan. Mix sugar and sour cream. Cook until it reaches a soft ball stage. Add vanilla, stir. Add nuts and stir until nuts are well coated. Pour on waxed paper and press flat. Let cool. Break apart with a fork
 
DIRT CAKE
In A Large Plastic Flower Pot
Ingredients:
1- 20 oz. Pk. chocolate filling Oreo Cookies
1 20 oz- Pk. white filling Oreo cookies or Cheaper Brand
1- 8oz. Cream Cheese
Stick Magarine
1 Cup Powdered Sugar
2- Pkgs. Instant Vanilla Pudding
3 &1/2 Cups Milk
1 Tub of Cool Whip-12oz.
 
Blend crushed cookies and set aside
Cream together the cream cheese, margarine and sugar
Mix pudding, milk and cool whip
Combine cream cheese mixture with pudding mixture, mix until creamy
Put tin foil in bottom of pot to cover holes.
Layer of cookies, layer of mixture, layer of cookies, etc.
Place all chocolate blended cookies on top of cake and refrigerate
Options:
Add gummy worms on top of cake or in mixture.
Add artificial flowers to top of cake
 
BANANA PUDDING
2 cups coconut
2 cups flour
cup sugar
2 small pkg. vanilla instant pudding
1 large carton cool whip
1 stick margarine
 
Mix coconut, flour, sugar and margarine in a large bowl. Put in 8X12 inch pan or dish. Bake 45 minutes or until brown at 300 degrees. Stir often
Cool. Save 2/3 cup of mixture for top. Mix pudding according to directions on the box. Layer bananas, coconut and cool whip. Sprinkle on remainder of coconut
 
HERSHEY  MOOSE  PIE
16 LARGE MARSHMALLOWS
(0R) 1 1/2 CUPS SMALL MARSHMALLOWS
2 CUPS COOL WHIP
2 HERSHEY BAR PER PIE (small candy bar)
1/2 CUP MILK
1 GRAHAM PIE CRUST
 
MELT MARSHMALLOWS AND ONE CANDY BAR UNTIL
CHOCOLATE IS MELTED.  ADD MILK, STIR ADD COOL WHIP AND MIX WELL.  POUR INTO A BAKED GRAHAM CRACKER CRUST.  CHIP 2ND CANDY BAR ON TOP OF PIE.  SMALL CHOCOLATE CHIPS WILL DO JUST AS WELL  IF YOU USE CHOCOLATE CHIPS ON TOP YOU WILL ONLY NEED ONE CANDY BAR.
 
Macadamia Turtles
3/4 to 1 pound macadamia nuts
1 package (14 ounces) caramels, unwrapped
3 tablespoons heavy cream
1 package (11 ounces) milk chocolate chips
1 tablespoon vegetable shortening

Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray. Arrange the macadamia nuts into 24 groups on the cookie sheets.
In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Drizzle the chocolate over the caramel and nuts and let stand until firm.
 
My Friend purchased a 170 year old house. While cleaning away decades of dust, she found this old recipe beneath the floorboards. It was written with a quill pen and dated Sept. 3 1898. It was a simply titled "layer cake" with no baking instructions. She gave it a try, its the best cake she has ever made.

 LAYER CAKE
3 cups flour
1 teaspoon baking powder
4 egg whites
cup butter, softened or melted
1 cup milk

Mix flour and baking powder in a bowl and set aside. Then beat egg whites, butter, and sugar in another bowl (see tips below) Add flour mixture and milk alternately to egg mixture mixing well. Bake for about 30 minutes in two-greased 8- inch round pans. Top with your favorite frosting.
Tips-For a lighter version of this cake, cream butter and sugar, add flour mixture and milk alternately, then whip egg whites, and fold them into mixture

Fresh Peach Pie 
1 1/2  cups chopped peaches ( fresh)
1 Tablespoon lemon juice
1 ( 9 inch) pie crust unbaked
1 stick margarine melted
1 cup sugar
2 Tablespoons all- purpose flour
2 eggs
teaspoon vanilla flavoring
 
Toss peaches with lemon juice place in pie crust. Combine margarine, sugar, and flour beat in eggs and stir in vanilla. Pour over peaches. Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees Bake 15 minuets longer or until set.
 
ALL IN THE MIXER AT THE SAME TIME POUND CAKE
2 1/2 cups sugar
2 cups plain flour
1 teaspoon baking powder
2 sticks butter
6 eggs
cup shortening
1 tablespoon vanilla or lemon flavoring
Put in mixer mix 12 minutes
Bake 350 degrees for 1 hour or less
 
BUTTERFINGER  CAKE
1 lg. box instant chocolate pudding
4 butterfinger candy bars
1 med. container Cool Whip
 
Mix brownie mix according to package.  Let cool.  Then fix pudding in different bowl following directions.  Let set until firm then add on top of brownies.  Crush all 4 candy bars, sprinkle on top of pudding.  Then add layer of Cool Whip. 
 
UPSIDE DOWN APPLE CAKE
1 and 1/2 cups chopped, peeled apples
1 large can of Pillsbury refrigerated cinnamon rolls with icing
1/2 cup of pecan pieces
2 tbs of butter
1/3 cup of firmly packed brown sugar
2 tbs corn syrup

Heat your oven to 350... spray glass pie pan with non-stick spray. Spread 1 cup of chopped apples in pan. Separate dough into eight rolls. cut each roll into quarters. Place in bowl. Add remaining apples and pecans.

In small bowl, combine melted butter, corn syrup and brown sugar. Mix well... add dough mixture... and toss to combine spoon mixture over apples in pan.Bake until golden brown. Cool five minutes and invert on to serving platter. Remove lid from icing. Microwave icing and drizzle over finished product.

BLUEBERRY LEMON TRIFLE    3 cups fresh blueberries    2 cans of lemon pie filling (15oz.)    2 cartons lemon or vanilla yogurt (8oz. each)    1 angel food cake cut into one inch cubes or you can use plain pound cake    12 lemon slices with the seeds removed.    Set aside 1/3 cup of blueberries for garnish. In bowl, combine yogurt and lemon pie filling. In a trifle bowl or other container layer a third of the cake cubes, lemon mixture and blueberries. Repeat twice ...top with whipped cream. Garnish with blueberries and fresh lemon.

HOT FUDGE CAKE
Duncan Hines fudge cake mix
(One which calls for 1 stick oleo)
vanilla ice cream
whipping cream or cherry (on top)

Hot Fudge Sauce
2 cups confectioners sugar
3 tablespoons cocoa
2/3 cup evaporated milk
1 stick oleo, chipped up

Sift sugar and cocoa together. Add milk and oleo. Bring all to a boil and boil 1 minute and set aside.
(thickens as it cools.) Prepare cake mix and bake in a 13x14-inch pan.Cut into 12 squares.
Slice each square and place a slice of vanilla ice cream between. Place fudge sauce on top.
Then place whipping cream and cherry on top.

COOKLADY-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal,
salt,
baking powder, and soda.
Add chocolate chips, Hershey Bar,and nuts.
Roll into balls, and place two inches apart on a cookie
sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

JELLO CAKE
1 pkg. ( 2-layer size) yellow cake mix
1 pkg. ( 4-serving size)  lime flavored jello
1 pkg.  (4-serving size) lemon flavored jello
2 tubs. (8oz. each) cool whip whipping topping thawed
Heat oven to 350 degrees

Prepare cake mix as directed on package
Divide batter into two bowls. Add lime gelatin to one bowl
lemon to the other. Stir thoroughly. Pour each into separate wax-paper-lined greased and floured 9-in. round
cake pan. Bake 28-30 minutes ( until toothpick inserted in center comes out clean). Cool 15
minutes; remove from pans. Cool on wire racks. Place lime cake layer on serving plate;
spread with 1/2 tub whipped topping. Top with lemon cake layer. Frost cake with remaining
whipped topping. Store in refrigerator until ready to serve.

Cinnamon Fruit Biscuits
1/2 cup Sugar1/2 tsp of Ground Cinnamon ( Put Cinnamon on top and around the sides do not put cinnamon on bottom) 1 tube of Buttermilk Biscuits 1/4 cup melted Butter ( Dip Butter on one side of Biscuits) 1/2 cup of Strawberry or Raspberry preserves. In a small bowl... combine the sugar and cinnamon. Dip Biscuits in butter and then in cinnamon sugar mixture. Make an indention in the center of each biscuit and put a dollop of preserves in the center.Bake at 375 degrees for 15 - 18 minutes until golden brown

Chocolate Chews
1- 12oz bag chocolate chips
1- 14oz bag caramels 60 to 70 caramels
1 box German Chocolate Cake mix
1 - cup chopped pecans
2/3 cup evaporated milk
1/2 cup melted margarine
(May have to press dough with hands)
(I used waxed paper to press dough down

 Mix together cake mix and 1/3 cup milk
add melted margarine and 1/2 cup chopped pecans
Grease 7x13 pan-- press 2/3 of cake mix in bottom of pan
Bake 325 for 10 to 15 minutes---- In the mean time melt caramels
and 1/3 cup milk in a heavy sauce pan keep warm. Sprinkle Choc. chips
over baked mixture. Add the rest of nuts on top of this pour caramel mixture
over chips and nuts Crumble last 1/3 of cake batter over top bake for 20 minutes
at 325 cool cut into squares.

WHITE FILLING PECAN PIE
4 cups chopped pecans
4 cups sugar
3 sticks oleo (melted)
2 teaspoons vanilla flavoring
1 can eagle brand milk
8 eggs beaten

In a large bowl mix sugar, oleo, evaporated milk and vanilla.
Stir in eggs pour into pie shells ( I use the deep shells)
Separate pecans into 1 cup portions. Then add each 1 cup portion into the pie
( Stir with a fork) Bake 350 for 50 to 60 min. Will make 4 pies Can freeze in zip-lock

FRITZY TURTLE CHEESE CAKE
2 cups vanilla waffer crumbs
1/4 cup and 2 tablespoons butter
14 ozs individually wrapped caramels unwrapped
1(15oz)can evaporated milk
1 cup chopped pecans
3(8oz)packages cream cheese
1/2 cup sugar
1 1/2 teaspoons vanilla
2 eggs
1/2 cup semisweet chocolate chips

 Preheat oven to 350 degrees. Butter one 9" springform pan. Toast the pecans at 350 degrees for 6 minutes.Remove pecans and set aside. In a small pan, melt butter. Combine vanilla waffer crumbs and butter. Press into bottom of prepared pan. Place the pan on a cookie sheet and bake 10 minutes.
Remove and allow to cool. In double boiler (I did this in micro wave) or a bowl set over simmering water, melt the caramels in evaporated milk. Stir until smooth. pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth. Add the eggs, one at a time and beat until smooth. Melt chocolate chips in double boiler (again) I used the micro wave) and mix into cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees for 40 minutes or until barely set. Chill over night in refrigeator before serving.

NO BAKE COCONUTTY COOKIES
1/2 cup butter
1/2 cup milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. of salt
25 caramels
3 cups of Quick Cooking Oats
1 cup flaked coconut

Bring butter and milk to a boil. Add the sugar, vanilla, and salt and cook for one minute. Add caramels and stir until melted. Then stir in oats and coconut. Drop by tablespoonfuls onto waxed paper, Let stand until set.

CUSTARD CHEESE CAKE
1/2 c granulated sugar
3 eggs
1 (8oz) pkg. cream cheese , softened
1 lg. can evaported milk
1 can condensed milk
1 tsp. vanilla

 SLOWLY heat granulated sugar over low heat, until it becomes caramelized, stirring constantly. It will become a light brown liquid. (Will burn easily if not stirred and heated slowly.) Immediately pour into a large, preferably round casserole dish. Will harden almost immediately. Blend all remaining ingredients, mixing thoroughly. Pour into casserole dish over the caramelized sugar. Bake at 350 degrees in a water bath for 60 to 90 minutes. (Place casserole dish in a large pan filled with water to bake.) Will have a custard-like appearance when done. Remove casserole dish from water bath. Cool. Place in refrigerator and cool completely (overnight is best). Loosen edges with a sharp knife and invert onto a large plate. Caramelized sugar will now be a thin liquid

FRITZY RICE PUDDING
1/2 cup regular rice
1 cup salted water
1 quart milk
1/2 stick oleo
3 eggs
1/2 cup raisins
1/2 cup sugar
1 teaspoon vanilla

Pour rice slowly into rapidly boiling water, slightly salted water in a large, heavy pot. Do not stir. Cover tightly and cook exactly 6 minutes, at which time, most of the water will be absorbed and the rice will be slightly undone. Add milk and oleo. Stir a little. Bring to boil, cover and cook slowly over low heat for 1 hour. Meanwhile, beat eggs add sugar, raisins and vanilla. Pour the mixture into the rice (after the hour is up) stirring slowly until pudding starts to thicken. Serve hot with a little cinnamon, sugar mixture over the top. (3 tablespoons sugar, 1 tablespoon cinnamon)I usually don't bother with the cinnamon sugar stuff!!

COOKLADY CHOCOLATE FROSTING
1 cup cocoa
4 pounds powdered sugar
1 pound butter
1 TBS. vanilla flavoring
1 tsp. almond flavoring
whole milk

Cream butter, add sugar, cocoa, little
at a time. Start adding milk, then add
flavoring.

PINEAPPLE SOUR CREAM PIE
1 box large vanilla pudding (instant)
1 small can crushed pineapple (drained)
1 small can crushed pineapple (not drained)
1 8oz sour cream
1Tbl. spoon sugar
1 8oz cool whip

Combine all ingredients at one time and mix
with a fork (do not use mixer) Then cook the shell
according to the package, and let cool. Pour mixture into
the crust and put it into the fridge for 2 to 3 hours.

CHOCOLATE DELIGHT
1 1/2 cup flour
1 cup chopped pecans
8 oz cream cheese
1 cup powdered sugar
1 large cool whip
1 large chocolate pudding mix (not the instant the kind you cook )
3 cups milk
1 1/2 sticks oleo, melted

Mix chopped pecans, flour, and melted oleo. Place in bottom of baking dish and bake at 350 until browned. Cook pudding mix and milk as directed on package. Pour pudding over the browned nut and flour mix. Let cool. Mix cream cheese, Cool Whip (1/2 carton) and powered sugar; spread over pudding. Spread rest of Cool Whip on top and sprinkle with some finely chopped pecans, if desired
(DELICIOUS)

FRIED ICE CREAM
1 pint good quality French vanilla ice cream
1/2 cup crushed corn flakes
1 teaspoon cinnamon
2 tablespoons sugar
1 large egg
Honey and whipped cream

 Scoop out balls of ice cream, measuring about 1-1/2 inches in diameter each. Freeze until firm.In a medium bowl. combine corn flakes, cinnamon and sugar. Roll ice cream balls in corn-flake mixtire and freeze again. Beat egg. Dip coated ice cream balls into egg, roll in crumbs and freeze again. When ready to serve, heat vegetable oil in a deep fat fryer to 350 F. Place one or two balls on a slotted spoon and lower into hot oil. Cook one minute and remove immediately. Drizzle with honey and top with whipped cream. Serves four.

 BANANA PUDDING
2 small boxes vanilla instant pudding (or one large)
2 cups milk
1 small sour cream
1 large (16oz.) Cool whip
Vanilla waffers
Bananas

Mix pudding and milk, then mix in sour cream and half of cool whip. Layer pudding mixture, vanilla waffers and Bananas. Top with cool whip thats left.
( add about 1/2 box cookies) don't want it to be to dry.

COCONUTTY CANDY
1/2 cup butter
1/2 cup milk
1 cup sugar
1 tsp. vanilla extract
25 caramels
3 cups of Quick Cooking Oats
1 cup flaked coconut

 Bring butter and milk to a boil. Add the sugar, vanilla cook for one minute. Add caramels and stir until melted. Then stir in oats and coconut. Drop by tablespoonfuls onto waxed paper let stand. Refrigerate

CHOCOLATE COVERED CHERRY PIE
1 Graham Cracker Pie Crust
4 oz of chocolate chips
1 can sweetened condensed milk
21 oz can cherry pie filling
cool whip

In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk to a boil, stirring continuously until blended. Mix in cherry pie filling. Pour into graham cracker crust. Garnish with dollops of whipped cream.

CRESENT APPLE PIE
1 can cresent rolls
1 large apple cut into 8 wedges (remove core) I use green apples or Gala ( I do not peel my apples)
1 cup water
1 cup sugar
1 stick margarine

 Spread each cresent roll large enough to wrap around each apple wedge. ( laying seam side down in baking dish) Melt margarine and sugar in water. Pour over cresent apples and cook on 400 until Golden brown.

FUDGE PIE
3/4 cup margarine
3 ( 1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Topping: vanilla ice cream and chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often until melted. Beat eggs at medium speed with an electric mixture 5 minutes. Gradually add sugar, beating until blended.Gradually add chocolate mixture, flour, and vanilla, beating until blended Stir in 1/2 cup pecans. Pour mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 to 40 minutes or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped nuts.

STRAWBERRY BREAD
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 beaten eggs
1 1/4 cups vegetable oil
2 10-ounce packages frozen strawberries, thawed and chopped

Preheat oven to 350 degrees. Combine first five ingredients in large bowl. Form a shallow well in center of mixture. Combine remaining ingredients and add to dry ingredients. Stir well. Spoon mixture into two greased and floured loaf pans. Bake one hour. Cool 10 minutes in pans.

HALF A POUND CAKE
1 1/2 cup sugar
1/2 cup butter softened
1/4 cup shortening
3 eggs
1 1/2 cup cake flour
1/4 tsp baking powder
1/2 cup milk
1/2 tsp. vanilla

Cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cake flour and baking powder and add to creamed mixture, mixing well. Add milk, and beat 5 minutes. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 for 1 hour or until done.

LEMON CLOUD PIE
1 can Eagle Brand Milk
1 3oz can lemon juice or 1/3 cup pure lemon juice
Stir in 1 can 20oz or (1 lb. 4oz) crushed pineapple drained
1 large coolwhip
1 cup chopped pecans

Pour together in gram cracker pie shell and refrigerate.
( Makes 2 Pies)

COOKLADY'S EASY CINNAMON ROLLS
1 box French Vanilla Cake Mix
5 1/4 cups plain flour
2 packages yeast
2 1/2 sticks butter
2 cups sugar
4 Tbsp. cinnamon
Powdered sugar

Combine all ingredients in large bowl; mix with enough hot water to blend into a dough; cover and let rise in warm place for one hour. Remove dough; place on floured surface; knead until no longer sticky; divide into two parts and roll out one part. Melt one stick butter; spread on top of first part; mix one cup sugar with 2 Tbsp. cinnamon and sprinkle over butter. Spray baking pan with pam; roll up dough, slice into rolls; place in pan. Repeat steps with second portion; refrigerate both for 8 hours or overnite. Preheat oven to 350 degrees and bake until brown.

CORN FLAKE CANDY
1 cup sugar
1 cup light karo syrup
18 oz. crunchy peanut butter
6 cups corn flakes

Bring sugar and syrup to a boil: Remove from heat and stir in peanut butter. Mix well and add corn flakes. Stirring until well coated. Drop by teaspoonsfuls onto waxed paper: Let cool until firm.

PEAR COBBLER
3/4 CUP SUGAR
1 CUP FLOUR SELFRISING
1 CUP MILK
1 TSP. VANILLA FLAVORING
1 STICK BUTTER
1 CAN PEAR SLICES WITH SYRUP

 Mix sugar, flour, butter, milk, and vanilla in a bowl. Spread pears and juice in a square pan sprayed with pam. Pour mixture over pears bake 350 until brown

HOT DOG BUN PIE (if you like egg custard, you will like this!
4 hot dog buns
1/2 cup butter
1 cup sugar
2 cups milk
4 eggs
1 teaspoon vanilla

Open buns and lay face down in a baking dish.
Melt butter and pour slowly over the buns.
Combine sugar, milk, and vanilla and pour
over the buns. Bake 350 degrees for 20 minutes
or until done. Serve warm or cold. 

PECAN FUDGE SHEET CAKE
1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1/2 cup butter or margarine
1/4 cup plus 2 Tbs. milk
1/4 cup unsweetened cocoa
1 pound confectioners sugar
(3-1/2 to 4 cups)
1 tsp. vanilla
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x-1 inch jellyroll pan.Prepare cake following package directions. Pour batter into pan. Bake at 350 for 20 to 25 minutes or until toothpick inserted in center comes out clean. 
For frosting, combine butter, milk and cocoa in medium saucepan. Stir over low heat until butter is melted. Add confectioners sugar and vanilla, stirring until smooth. Stir in pecans. Pour over warm cake . Cool completely.

Chocolate Chunk Cookies
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup butter, softened
1/2 cup sugar
3/4 cup light brown sugar, packed
2 tsp vanilla
2 eggs
6 oz 'Andes Candies',  any flavor, coarsely chopped
1-1/2  cups walnuts, coarsely chopped
1 cup raisins

Preheat oven to 350 degrees. 
Stir together flour, baking powder and baking soda; set aside.  
In large mixer bowl, beat butter and sugars until light.  Beat in vanilla and eggs.
Gradually stir in flour mixture, then Andes, walnuts and raisins.
Drop onto ungreased baking sheet by tablespoonfuls.  Bake in preheated oven 7-8 minutes or until cookies brown.
Cool on sheet 2-3 minutes.  For thicker cookies, refrigerate dough 15-20 minutes before cooking. I used the mint. 

cooklady.jpg

Oreo Bread Pudding with Whip Cream
4 cups of day old French bread
16 Oreo cookies coarsely broken
2 cups of milk
1/2 cup of sugar
1/2 cup of pecan pieces
1/4 cup of melted butter
2 eggs
4 dark chocolate Hershey bars chopped
1 tsp. of vanilla extract

Mix bread, cookies, and chopped Hershey Bars in a bowl. Blend milk, sugar, butter, eggs, and vanilla and pour over bread and cookie and candy mixture. Pour into a greased casserole pan. Bake at 350 degrees for 45-50 minutes until set. Cut into squares, top with whipped cream and Oreo cookies.

Punch Bowl Cake

1 angel food cake, torn into pieces
1 12-ounce container Cool Whip
4 pints fresh strawberries
4 cups fresh or frozen blueberries
1 large package vanilla instant pudding, prepared

 

Place ingredients in the following order in a clear glass bowl or punchbowl: layer of angel food cake pieces, then layers of strawberries and blueberries, vanilla pudding, Cool Whip. Repeat layers ending with Cool Whip. Garnish with a few sliced strawberries and blueberries. Refrigerate until served.
 
Cooklady's Strawberry Pie

Baked and cool 9 in deep dish pie crust:

Filling:

Washed and hull 1 pint of strawberries.Drained, then put into cooled pie crust.

Mix together in saucepan: 1 cup sugar

3-tables.cornstarch (mix sugar and cornstarch good before adding the rest of the ingredients so it won't lump when cooking)

Add: 1 cup water

3 tables. strawberry Jell-O mix

Let cook till it looks (glossy), let cool, and pour over the strawberries. Chill, and top with whipped cream.

MALTED MILK COOKIES
1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled
2-3/4 cups all-purpose flour
1/2 cup instant malted milk powder
1 cup malted milk balls, coarsely chopped

BEAT butter or margarine with an electric mixer on medium to high speed for 30 sec. Add granulated sugar, brown sugar, and baking soda; beat till combined. Beat in eggs, vanilla, and melted chocolate till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the malted milk powder with a wooden spoon. Stir in chopped malted milk balls. Drop dough from a rounded tsp 2- 1/2 inches apart on an ungreased cookie sheet.

BAKE at 375 for 10 min or till edges are firm. Cool on the cookie sheet for 1 min. Remove and cool on wire racks. Coarsely chop the malted milk balls individually till you have a cupful.

Cooklady Cream Cheese Pound cake
1- 1/2 cups margarine  ( sticks )
8 oz cream cheese
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons almond flavoring
 
Margarine and cream cheese should be at room temperature.
Blend sugar and cream cheese . Slowly add eggs one at a time beating well after each. Add cake flower slowly to the margarine mixture.Blend in almond flavoring. Bake at 300 degrees  for 1 hour and 45 minutes shield cake when it starts getting to brown on top.
 
( Key to this recipe in blending well and add ingredients slowly)
Remove cake when little cool
For chocolate pound cake add 3 or 4 tablespoons cocoa to cake flour
 
PIG CAKE                                                             
1 pk Yellow cake mix
Stick margarine
4 Eggs. beaten for 4 minutes
1 (12 oz) can Mandarin orange & juice,chopped

***Frosting***
1 (12 oz) can Crushed pineapple & juice
1 pkg Instant Vanilla pudding
8 oz container Cool whip
 
Preheat oven to 350. Chop Mandarine oranges. Mix all ingredients; beat for 5 min. Pour in a greased and floured 9x13 pan. Bake for the 30 min. Let cool. Drain pineapple and retain the juice. Pour pineapple juice in with the DRY pudding mix and beat until thick. Fold in cool whip. Fold in the crushed pineapple. Frost cake and then refrigerate.
Cooking Time:  30 min

Foolproof Dark Chocolate Fudge
3 cups (18ounces) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
( not evaporated milk)
1/2 to 1 cup chopped nuts
1/12 teaspoons vanilla extract
 
In heavy saucepan, over low heat, melt chips with sweetened
condensed milk. Remove from heat: stir in nuts and vanilla.
Spread evenly into waxed paper- lined 8-or 9 inch square
pan. Chill 2 hours or until firm. Turn fudge onto cutting
board: Peel off paper and cut into squares. Store loosely
covered at room temperature.
 
Bread Pudding with Vanilla Sauce
6 slices of bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
Vanilla Sauce (below)

Place the bread in a greased 2-quart baking dish.  Mix the
hot water and brown sugar in a bowl.  Pour over the bread.
Combine the eggs, milk, sugar, vanilla, cinnamon and salt
in a bowl and mix well.  Pour over the top.  Bake at 350
degrees for 50 to 60 minutes or until a knife inserted in
the center comes out clean.  Drizzle with Vanilla Sauce.

  Vanilla Sauce
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons butter
3/4 cup milk
1/4 cup light corn starch
1 teaspoon vanilla extract
Mix the sugar and corn starch together.  Melt the butter in a saucepan over low heat.  Stir in the sugar mixture.  Add
the milk and corn syrup and stir to mix well.  Bring to a
boil over medium heat.  Boil for 1 minute.  Remove from the heat.  Stir in the vanilla.  Serve warm.

IDA'S CRAZY CAKE
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vinegar
6 tablespoons oil
1 teaspoon vanilla
1 cup water
 
Sift dry ingredients once. then sift them again into a 8"- or 9" square cake pan.
Make 3 wells in the flour. In the first, put the vinegar.
In the second, put the oil.
In the third, put the vanilla.
Pour water over all the ingredients.
Stir with a fork until it is mixed well.
Bake at 350 degrees for 25 to 30 minutes

Apple Nut Ring
2 pkg (7.5 oz each) refrigerated buttermilk bisquits
3/4 cup sugar
1 Tbsp cinnamon
1/4 cup butter or margarine, melted
1 medium apples
1/3 cup walnuts, chopped
1/4 cup raisins
Preheat oven to 400 degrees. Separate biscuits into 20 pieces. Combine sugar & cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits in baking dish. Peel, core & slice apples into thin slices. Cut slices in half. Place an apple slice between each biscuit & around outer edge of baking dish. Chop nuts. Mix nuts & raisins with remaining sugar mixture & sprinkle over apples. Bake 25-30 minutes or until golden brown. Serve warm.

Pumpkin Bread
3 cups sugar
1/2 tsp ginger
3 1/3 cups
flour 1 tsp salt
2 tsp soda
1 cup salad oil
1 tsp baking powder
2/3 cup water
1 tsp cinnamon
 2 cups pumpkin
1 tsp cloves
1 cup nuts (opt)
1 tsp nutmeg
4 eggs
 
Combine all dry ingredients in large mixer bowl and stir. Add oil, water, pumpkin and eggs and mix well. Spray one large and one small bread pan with veg. spray. Pour in the batter and bake at 350 degrees for 1 hour and 20 minutes.
 
CHOCOLATE POUND CAKE
1 cup butter or oleo
1/2 cup shortening (CRISCO)
3 cups sugar
5 eggs
3 cups cake flour (SWANS DOWN)
1/2 tsp. baking powder
1/2 tsp.salt
4 tbs. cocoa ( may be heaping if desired)
1 cup milk
1 tsp. vanilla
1 tsp. almond flavoring
Cream butter, shortening and sugar. Add eggs, one at a time and continue beating. Sift dry ingredients together; add alternately with milk. Start with flour and end with flour. Cook in tube pan at 300 for 2 hours.

ICING ( IF DESIRED)
1 stick oleo
3 Tbsp. cocoa
2 Tbsp. milk
1 box confectioners sugar

Melt oleo in double boiler. Add other ingredients. Mix together with beater. Add sifted confectioners sugar and spread over warm cake. If begins to harden, place back over boiling water
Peanut Butter Pie
1 chocolate pie crust
8 oz cream cheese
1/2 cup of peanut butter
1 cup of confectioners sugar
1 tub of cool whip
12 mini peanut butter chips, chopped

Mix cream cheese, peanut butter and confectioners sugars until it's smooth. Fold in half of hte cool whip and half of the chopped reese cups, then put mixture into pie crust. Frost with remainng cool whip and sprinkle with chopped reese cups.

HEAVENLY CHOCOLATE HONEY DIP
1 cup sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 tsp vanilla

Combine all ingredients in medium bowl until well blended. Cover & refrigerate until ready to serve.  Serve with assorted fruits & chunks of angel food cake.
 
CHOCOLATE  CHEESE  CAKE  TO  DIE  FOR
--FILLING:--
2 c. chocolate chips
3 pkg. (8 oz.) cream cheese
1 can sweetened condensed milk
4 eggs
2 tsp. vanilla
 
--CRUST:--
1 1/2 c. vanilla wafers
1/2 c. powdered sugar
1/3 c. cocoa
1/3 c. melted butter
 
 Mix crust together and press into 9 inch spring form pan.  In double boiler melt chocolate chips.  In large bowl beat cream cheese until smooth.  Add melted chips, milk, eggs and vanilla.  Pour over crust and bake for 1 hour and 5 minutes or until inserted knife come out clean. 
 
LEMON PECAN CAKE
1 pound real butter
6 eggs
4 cups all purpose flour
3 cups white or dark raisins
21/2 cups sugar
1(2oz) lemon flavoring
1 teaspoon baking powder
4 cups pecans chopped

Cream butter and sugar. Add eggs one at a
time. Add lemon flavoring mix baking powder
in flour and use 1/2 cup flour over nuts
and raisins and 31/2 cups nut and raisin
mixture at a time in mixer.Pour into well
greased pan and cook at 300 degrees for 1 hour
or more. When done wrap in foil and freeze for
3 days before you cut
CANDY PECANS
cup sour cream
cup sugar
1 cup light brown sugar
1 teaspoon vanilla
2 cups nuts
Butter pan. Mix sugar and sour cream. Cook until it reaches a soft ball stage. Add vanilla, stir. Add nuts and stir until nuts are well coated. Pour on waxed paper and press flat. Let cool. Break apart with a fork
 
DIRT CAKE
In A Large Plastic Flower Pot
Ingredients:
1- 20 oz. Pk. chocolate filling Oreo Cookies
1 20 oz- Pk. white filling Oreo cookies or Cheaper Brand
1- 8oz. Cream Cheese
Stick Magarine
1 Cup Powdered Sugar
2- Pkgs. Instant Vanilla Pudding
3 &1/2 Cups Milk
1 Tub of Cool Whip-12oz.
Blend crushed cookies and set aside
Cream together the cream cheese, margarine and sugar
Mix pudding, milk and cool whip
Combine cream cheese mixture with pudding mixture, mix until creamy
Put tin foil in bottom of pot to cover holes.
Layer of cookies, layer of mixture, layer of cookies, etc.
Place all chocolate blended cookies on top of cake and refrigerate
Options:
Add gummy worms on top of cake or in mixture.
Add artificial flowers to top of cake
 
BANANA PUDDING
2 cups coconut
2 cups flour
cup sugar
2 small pkg. vanilla instant pudding
1 large carton cool whip
1 stick margarine
Mix coconut, flour, sugar and margarine in a large bowl. Put in 8X12 inch pan or dish. Bake 45 minutes or until brown at 300 degrees. Stir often
Cool. Save 2/3 cup of mixture for top. Mix pudding according to directions on the box. Layer bananas, coconut and cool whip. Sprinkle on remainder of coconut
 
HERSHEY  MOOSE  PIE
16 LARGE MARSHMALLOWS
(0R) 1 1/2 CUPS SMALL MARSHMALLOWS
2 CUPS COOL WHIP
2 HERSHEY BAR PER PIE (small candy bar)
1/2 CUP MILK
1 GRAHAM PIE CRUST
 
MELT MARSHMALLOWS AND ONE CANDY BAR UNTIL
CHOCOLATE IS MELTED.  ADD MILK, STIR ADD COOL WHIP AND MIX WELL.  POUR INTO A BAKED GRAHAM CRACKER CRUST.  CHIP 2ND CANDY BAR ON TOP OF PIE.  SMALL CHOCOLATE CHIPS WILL DO JUST AS WELL  IF YOU USE CHOCOLATE CHIPS ON TOP YOU WILL ONLY NEED ONE CANDY BAR.
 
Macadamia Turtles
3/4 to 1 pound macadamia nuts
1 package (14 ounces) caramels, unwrapped
3 tablespoons heavy cream
1 package (11 ounces) milk chocolate chips
1 tablespoon vegetable shortening
Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray. Arrange the macadamia nuts into 24 groups on the cookie sheets.
In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Drizzle the chocolate over the caramel and nuts and let stand until firm.
 
My Friend purchased a 170 year old house. While cleaning away decades of dust, she found this old recipe beneath the floorboards. It was written with a quill pen and dated Sept. 3 1898. It was a simply titled "layer cake" with no baking instructions. She gave it a try, its the best cake she has ever made.

 LAYER CAKE
3 cups flour
1 teaspoon baking powder
4 egg whites
cup butter, softened or melted
1 cup milk
Mix flour and baking powder in a bowl and set aside. Then beat egg whites, butter, and sugar in another bowl (see tips below) Add flour mixture and milk alternately to egg mixture mixing well. Bake for about 30 minutes in two-greased 8- inch round pans. Top with your favorite frosting.
Tips-For a lighter version of this cake, cream butter and sugar, add flour mixture and milk alternately, then whip egg whites, and fold them into mixture

Fresh Peach Pie 
1 1/2  cups chopped peaches ( fresh)
1 Tablespoon lemon juice
1 ( 9 inch) pie crust unbaked
1 stick margarine melted
1 cup sugar
2 Tablespoons all- purpose flour
2 eggs
teaspoon vanilla flavoring
Toss peaches with lemon juice place in pie crust. Combine margarine, sugar, and flour beat in eggs and stir in vanilla. Pour over peaches. Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees Bake 15 minuets longer or until set.
 
ALL IN THE MIXER AT THE SAME TIME POUND CAKE
2 1/2 cups sugar
2 cups plain flour
1 teaspoon baking powder
2 sticks butter
6 eggs
cup shortening
1 tablespoon vanilla or lemon flavoring
Put in mixer mix 12 minutes
Bake 350 degrees for 1 hour or less
BUTTERFINGER  CAKE
1 lg. box instant chocolate pudding
4 butterfinger candy bars
1 med. container Cool Whip
Mix brownie mix according to package.  Let cool.  Then fix pudding in different bowl following directions.  Let set until firm then add on top of brownies.  Crush all 4 candy bars, sprinkle on top of pudding.  Then add layer of Cool Whip. 
 
UPSIDE DOWN APPLE CAKE
1 and 1/2 cups chopped, peeled apples
1 large can of Pillsbury refrigerated cinnamon rolls with icing
1/2 cup of pecan pieces
2 tbs of butter
1/3 cup of firmly packed brown sugar
2 tbs corn syrup
Heat your oven to 350... spray glass pie pan with non-stick spray. Spread 1 cup of chopped apples in pan. Separate dough into eight rolls. cut each roll into quarters. Place in bowl. Add remaining apples and pecans.

In small bowl, combine melted butter, corn syrup and brown sugar. Mix well... add dough mixture... and toss to combine spoon mixture over apples in pan.Bake until golden brown. Cool five minutes and invert on to serving platter. Remove lid from icing. Microwave icing and drizzle over finished product.

BLUEBERRY LEMON TRIFLE    3 cups fresh blueberries    2 cans of lemon pie filling (15oz.)    2 cartons lemon or vanilla yogurt (8oz. each)    1 angel food cake cut into one inch cubes or you can use plain pound cake    12 lemon slices with the seeds removed.    Set aside 1/3 cup of blueberries for garnish. In bowl, combine yogurt and lemon pie filling. In a trifle bowl or other container layer a third of the cake cubes, lemon mixture and blueberries. Repeat twice ...top with whipped cream. Garnish with blueberries and fresh lemon.

HOT FUDGE CAKE
Duncan Hines fudge cake mix
(One which calls for 1 stick oleo)
vanilla ice cream
whipping cream or cherry (on top)

Hot Fudge Sauce
2 cups confectioners sugar
3 tablespoons cocoa
2/3 cup evaporated milk
1 stick oleo, chipped up
Sift sugar and cocoa together. Add milk and oleo. Bring all to a boil and boil 1 minute and set aside.
(thickens as it cools.) Prepare cake mix and bake in a 13x14-inch pan.Cut into 12 squares.
Slice each square and place a slice of vanilla ice cream between. Place fudge sauce on top.
Then place whipping cream and cherry on top.

COOKLADY-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal,
salt,
baking powder, and soda.
Add chocolate chips, Hershey Bar,and nuts.
Roll into balls, and place two inches apart on a cookie
sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

JELLO CAKE
1 pkg. ( 2-layer size) yellow cake mix
1 pkg. ( 4-serving size)  lime flavored jello
1 pkg.  (4-serving size) lemon flavored jello
2 tubs. (8oz. each) cool whip whipping topping thawed
Heat oven to 350 degrees
Prepare cake mix as directed on package
Divide batter into two bowls. Add lime gelatin to one bowl
lemon to the other. Stir thoroughly. Pour each into separate wax-paper-lined greased and floured 9-in. round
cake pan. Bake 28-30 minutes ( until toothpick inserted in center comes out clean). Cool 15
minutes; remove from pans. Cool on wire racks. Place lime cake layer on serving plate;
spread with 1/2 tub whipped topping. Top with lemon cake layer. Frost cake with remaining
whipped topping. Store in refrigerator until ready to serve.

Cinnamon Fruit Biscuits
1/2 cup Sugar1/2 tsp of Ground Cinnamon ( Put Cinnamon on top and around the sides do not put cinnamon on bottom) 1 tube of Buttermilk Biscuits 1/4 cup melted Butter ( Dip Butter on one side of Biscuits) 1/2 cup of Strawberry or Raspberry preserves. In a small bowl... combine the sugar and cinnamon. Dip Biscuits in butter and then in cinnamon sugar mixture. Make an indention in the center of each biscuit and put a dollop of preserves in the center.Bake at 375 degrees for 15 - 18 minutes until golden brown

Chocolate Chews
1- 12oz bag chocolate chips
1- 14oz bag caramels 60 to 70 caramels
1 box German Chocolate Cake mix
1 - cup chopped pecans
2/3 cup evaporated milk
1/2 cup melted margarine
(May have to press dough with hands)
(I used waxed paper to press dough down)
Mix together cake mix and 1/3 cup milk
add melted margarine and 1/2 cup chopped pecans
Grease 7x13 pan-- press 2/3 of cake mix in bottom of pan
Bake 325 for 10 to 15 minutes---- In the mean time melt caramels
and 1/3 cup milk in a heavy sauce pan keep warm. Sprinkle Choc. chips
over baked mixture. Add the rest of nuts on top of this pour caramel mixture
over chips and nuts Crumble last 1/3 of cake batter over top bake for 20 minutes
at 325 cool cut into squares.

WHITE FILLING PECAN PIE
4 cups chopped pecans
4 cups sugar
3 sticks oleo (melted)
2 teaspoons vanilla flavoring
1 can eagle brand milk
8 eggs beaten
In a large bowl mix sugar, oleo, evaporated milk and vanilla.
Stir in eggs pour into pie shells ( I use the deep shells)
Separate pecans into 1 cup portions. Then add each 1 cup portion into the pie
( Stir with a fork) Bake 350 for 50 to 60 min. Will make 4 pies Can freeze in zip-lock

FRITZY TURTLE CHEESE CAKE
2 cups vanilla waffer crumbs
1/4 cup and 2 tablespoons butter
14 ozs individually wrapped caramels unwrapped
1(15oz)can evaporated milk
1 cup chopped pecans
3(8oz)packages cream cheese
1/2 cup sugar
1 1/2 teaspoons vanilla
2 eggs
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Butter one 9" springform pan. Toast the pecans at 350 degrees for 6 minutes.Remove pecans and set aside. In a small pan, melt butter. Combine vanilla waffer crumbs and butter. Press into bottom of prepared pan. Place the pan on a cookie sheet and bake 10 minutes.
Remove and allow to cool. In double boiler (I did this in micro wave) or a bowl set over simmering water, melt the caramels in evaporated milk. Stir until smooth. pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth. Add the eggs, one at a time and beat until smooth. Melt chocolate chips in double boiler (again) I used the micro wave) and mix into cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees for 40 minutes or until barely set. Chill over night in refrigeator before serving.

NO BAKE COCONUTTY COOKIES
1/2 cup butter
1/2 cup milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. of salt
25 caramels
3 cups of Quick Cooking Oats
1 cup flaked coconut
Bring butter and milk to a boil. Add the sugar, vanilla, and salt and cook for one minute. Add caramels and stir until melted. Then stir in oats and coconut. Drop by tablespoonfuls onto waxed paper, Let stand until set.

CUSTARD CHEESE CAKE
1/2 c granulated sugar
3 eggs
1 (8oz) pkg. cream cheese , softened
1 lg. can evaported milk
1 can condensed milk
1 tsp. vanilla
SLOWLY heat granulated sugar over low heat, until it becomes caramelized, stirring constantly. It will become a light brown liquid. (Will burn easily if not stirred and heated slowly.) Immediately pour into a large, preferably round casserole dish. Will harden almost immediately. Blend all remaining ingredients, mixing thoroughly. Pour into casserole dish over the caramelized sugar. Bake at 350 degrees in a water bath for 60 to 90 minutes. (Place casserole dish in a large pan filled with water to bake.) Will have a custard-like appearance when done. Remove casserole dish from water bath. Cool. Place in refrigerator and cool completely (overnight is best). Loosen edges with a sharp knife and invert onto a large plate. Caramelized sugar will now be a thin liquid

FRITZY RICE PUDDING
1/2 cup regular rice
1 cup salted water
1 quart milk
1/2 stick oleo
3 eggs
1/2 cup raisins
1/2 cup sugar
1 teaspoon vanilla
Pour rice slowly into rapidly boiling water, slightly salted water in a large, heavy pot. Do not stir. Cover tightly and cook exactly 6 minutes, at which time, most of the water will be absorbed and the rice will be slightly undone. Add milk and oleo. Stir a little. Bring to boil, cover and cook slowly over low heat for 1 hour. Meanwhile, beat eggs add sugar, raisins and vanilla. Pour the mixture into the rice (after the hour is up) stirring slowly until pudding starts to thicken. Serve hot with a little cinnamon, sugar mixture over the top. (3 tablespoons sugar, 1 tablespoon cinnamon)I usually don't bother with the cinnamon sugar stuff!!

COOKLADY CHOCOLATE FROSTING
1 cup cocoa
4 pounds powdered sugar
1 pound butter
1 TBS. vanilla flavoring
1 tsp. almond flavoring
whole milk
Cream butter, add sugar, cocoa, little
at a time. Start adding milk, then add
flavoring.

PINEAPPLE SOUR CREAM PIE
1 box large vanilla pudding (instant)
1 small can crushed pineapple (drained)
1 small can crushed pineapple (not drained)
1 8oz sour cream
1Tbl. spoon sugar
1 8oz cool whip
Combine all ingredients at one time and mix
with a fork (do not use mixer) Then cook the shell
according to the package, and let cool. Pour mixture into
the crust and put it into the fridge for 2 to 3 hours.

CHOCOLATE DELIGHT
1 1/2 cup flour
1 cup chopped pecans
8 oz cream cheese
1 cup powdered sugar
1 large cool whip
1 large chocolate pudding mix (not the instant the kind you cook )
3 cups milk
1 1/2 sticks oleo, melted
Mix chopped pecans, flour, and melted oleo. Place in bottom of baking dish and bake at 350 until browned. Cook pudding mix and milk as directed on package. Pour pudding over the browned nut and flour mix. Let cool. Mix cream cheese, Cool Whip (1/2 carton) and powered sugar; spread over pudding. Spread rest of Cool Whip on top and sprinkle with some finely chopped pecans, if desired
(DELICIOUS)

FRIED ICE CREAM
1 pint good quality French vanilla ice cream
1/2 cup crushed corn flakes
1 teaspoon cinnamon
2 tablespoons sugar
1 large egg
Honey and whipped cream
Scoop out balls of ice cream, measuring about 1-1/2 inches in diameter each. Freeze until firm.In a medium bowl. combine corn flakes, cinnamon and sugar. Roll ice cream balls in corn-flake mixtire and freeze again. Beat egg. Dip coated ice cream balls into egg, roll in crumbs and freeze again. When ready to serve, heat vegetable oil in a deep fat fryer to 350 F. Place one or two balls on a slotted spoon and lower into hot oil. Cook one minute and remove immediately. Drizzle with honey and top with whipped cream. Serves four.

            BANANA PUDDING
2 small boxes vanilla instant pudding (or one large)
2 cups milk
1 small sour cream
1 large (16oz.) Cool whip
Vanilla waffers
Bananas
Mix pudding and milk, then mix in sour cream and half of cool whip. Layer pudding mixture, vanilla waffers and Bananas. Top with cool whip thats left.
( add about 1/2 box cookies) don't want it to be to dry.

COCONUTTY CANDY
1/2 cup butter
1/2 cup milk
1 cup sugar
1 tsp. vanilla extract
25 caramels
3 cups of Quick Cooking Oats
1 cup flaked coconut
Bring butter and milk to a boil. Add the sugar, vanilla cook for one minute. Add caramels and stir until melted. Then stir in oats and coconut. Drop by tablespoonfuls onto waxed paper let stand. Refrigerate

CHOCOLATE COVERED CHERRY PIE
1 Graham Cracker Pie Crust
4 oz of chocolate chips
1 can sweetened condensed milk
21 oz can cherry pie filling
cool whip
In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk to a boil, stirring continuously until blended. Mix in cherry pie filling. Pour into graham cracker crust. Garnish with dollops of whipped cream.

CRESENT APPLE PIE
1 can cresent rolls
1 large apple cut into 8 wedges (remove core) I use green apples or Gala ( I do not peel my apples)
1 cup water
1 cup sugar
1 stick margarine
Spread each cresent roll large enough to wrap around each apple wedge. ( laying seam side down in baking dish) Melt margarine and sugar in water. Pour over cresent apples and cook on 400 until Golden brown.

FUDGE PIE
3/4 cup margarine
3 ( 1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Topping: vanilla ice cream and chocolate syrup
Cook butter and chocolate in a small saucepan over low heat, stirring often until melted. Beat eggs at medium speed with an electric mixture 5 minutes. Gradually add sugar, beating until blended.Gradually add chocolate mixture, flour, and vanilla, beating until blended Stir in 1/2 cup pecans. Pour mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 to 40 minutes or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped nuts.

STRAWBERRY BREAD
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 beaten eggs
1 1/4 cups vegetable oil
2 10-ounce packages frozen strawberries, thawed and chopped
Preheat oven to 350 degrees. Combine first five ingredients in large bowl. Form a shallow well in center of mixture. Combine remaining ingredients and add to dry ingredients. Stir well. Spoon mixture into two greased and floured loaf pans. Bake one hour. Cool 10 minutes in pans.

HALF A POUND CAKE
1 1/2 cup sugar
1/2 cup butter softened
1/4 cup shortening
3 eggs
1 1/2 cup cake flour
1/4 tsp baking powder
1/2 cup milk
1/2 tsp. vanilla
Cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cake flour and baking powder and add to creamed mixture, mixing well. Add milk, and beat 5 minutes. Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 for 1 hour or until done.

LEMON CLOUD PIE
1 can Eagle Brand Milk
1 3oz can lemon juice or 1/3 cup pure lemon juice
Stir in 1 can 20oz or (1 lb. 4oz) crushed pineapple drained
1 large coolwhip
1 cup chopped pecans

Pour together in gram cracker pie shell and refrigerate.
( Makes 2 Pies)

COOKLADY'S EASY CINNAMON ROLLS
1 box French Vanilla Cake Mix
5 1/4 cups plain flour
2 packages yeast
2 1/2 sticks butter
2 cups sugar
4 Tbsp. cinnamon
Powdered sugar
Combine all ingredients in large bowl; mix with enough hot water to blend into a dough; cover and let rise in warm place for one hour. Remove dough; place on floured surface; knead until no longer sticky; divide into two parts and roll out one part. Melt one stick butter; spread on top of first part; mix one cup sugar with 2 Tbsp. cinnamon and sprinkle over butter. Spray baking pan with pam; roll up dough, slice into rolls; place in pan. Repeat steps with second portion; refrigerate both for 8 hours or overnite. Preheat oven to 350 degrees and bake until brown.

CORN FLAKE CANDY
1 cup sugar
1 cup light karo syrup
18 oz. crunchy peanut butter
6 cups corn flakes
Bring sugar and syrup to a boil: Remove from heat and stir in peanut butter. Mix well and add corn flakes. Stirring until well coated. Drop by teaspoonsfuls onto waxed paper: Let cool until firm.

PEAR COBBLER
3/4 CUP SUGAR
1 CUP FLOUR SELFRISING
1 CUP MILK
1 TSP. VANILLA FLAVORING
1 STICK BUTTER
1 CAN PEAR SLICES WITH SYRUP
Mix sugar, flour, butter, milk, and vanilla in a bowl. Spread pears and juice in a square pan sprayed with pam. Pour mixture over pears bake 350 until brown

HOT DOG BUN PIE

(if you like egg custard, you will like this!
4 hot dog buns
1/2 cup butter
1 cup sugar
2 cups milk
4 eggs
1 teaspoon vanilla
Open buns and lay face down in a baking dish.
Melt butter and pour slowly over the buns.
Combine sugar, milk, and vanilla and pour
over the buns. Bake 350 degrees for 20 minutes
or until done. Serve warm or cold. 

PECAN FUDGE SHEET CAKE
1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1/2 cup butter or margarine
1/4 cup plus 2 Tbs. milk
1/4 cup unsweetened cocoa
1 pound confectioners sugar
(3-1/2 to 4 cups)
1 tsp. vanilla
3/4 cup chopped pecans
Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x-1 inch jellyroll pan.Prepare cake following package directions. Pour batter into pan. Bake at 350 for 20 to 25 minutes or until toothpick inserted in center comes out clean. 
For frosting, combine butter, milk and cocoa in medium saucepan. Stir over low heat until butter is melted. Add confectioners sugar and vanilla, stirring until smooth. Stir in pecans. Pour over warm cake . Cool completely.

Chocolate Chunk Cookies
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup butter, softened
1/2 cup sugar
3/4 cup light brown sugar, packed
2 tsp vanilla
2 eggs
6 oz 'Andes Candies',  any flavor, coarsely chopped
1-1/2  cups walnuts, coarsely chopped
1 cup raisins
Preheat oven to 350 degrees. 
Stir together flour, baking powder and baking soda; set aside.  
In large mixer bowl, beat butter and sugars until light.  Beat in vanilla and eggs.
Gradually stir in flour mixture, then Andes, walnuts and raisins.
Drop onto ungreased baking sheet by tablespoonfuls.  Bake in preheated oven 7-8 minutes or until cookies brown.
Cool on sheet 2-3 minutes.  For thicker cookies, refrigerate dough 15-20 minutes before cooking. I used the mint.