Submitted Dessert Recipes
Hi. Here's a delicious cake recipe that I found in a really old cookbook
(1962-1963). It's very easy and economical to make. It reminds me of the
chocolate cake you used to get in elementary school. I couldn't believe it!
You might want to make up a different name for it though. When I first saw
the name of the recipe, my nose crinkled and it didn't sound very good to
me. Much to my surprise, it was absolutely fabulous! (I only used a little
less than 1 cup of mayonnaise. I couldn't bring myself to put in the whole
1-1/2 cups. hahaha *s*) The "icing" is great, too, and very easy! (I used
buttermilk instead of evaporated milk.)
This is a great site. Keep up the good work! Thanks. Cathy *s*
1-1/2 cups sugar
1-1/2 cups mayonnaise or miracle whip
1-1/2 cups water
1-1/2 teaspoons vanilla
2 cups sifted all-purpose flour
3 teaspoons baking soda
6 tablespoons cocoa
Pinch of salt
Quick chocolate icing
Beat together sugar, mayonnaise, water and vanilla until well blended. Sift
together dry ingredients and fold into mixture. Batter will be quite thin.
Pour into greased and floured 9x13-inch pan. Bake in 350-degree oven 35-40
minutes. ICING: Combine 2 cups sifted confectioners' sugar, 1/4 lb margarine,
1/2 teaspoon vanilla, 1/2 teaspoon maple extract or 1/4 teaspoon cinnamon,
4 tablespoons cocoa, and 3 tablespoons evaporated milk. Beat with electric
beater 10 minutes. Cake may be decorated with chopped nuts or flaked coconut.
-- Mrs. John C. Ustach.
Cathy Pozdol from Miami, Florida
Miami, FL USA - Tuesday, February 26, 2002 at 15:04:34 (EST)
Cheesecake --- easy to make...delicious to eat
1 cup graham cracker crumbs
1/4 tspn cinammon
2 tblspns sugar
3 tblspns butter (melted)
Mix all ingredients together and press in the bottom of a spring form pan.
Bake in 375 degree oven for about 10 min.
3 eggs (beaten well)
1 cup sugar
2 tspn vanilla extract
1/2 tspn lemon extract
2 8 oz pkgs cream cheese (softened)
3 cups sour cream
Beat eggs well & then add sugar, vanilla & lemon and mix well. Add
cream cheese and beat until smooth. Add sour cream and mix well. Pour batter
into prepared spring form pan.
Bake in 375 degree oven for 55 min. Turn oven off and leave cheese cake in
oven for 1 hour or until set. Remove from oven and let cool before refrigerating.
Just in case the top cracks (and it usually does), remember that "Emeril"
always says the sign of a good cheesecake is a crack on the top.
Serve with or without topping (cherries, strawberries, etc)
USA - Tuesday, January 02, 2001 at 00:00:43 (EST)
White Chocolate Peppermint
Submitted by: Emily Osborne
4 GHIRADELLI Classic White Confection bars
5 peppermint candy canes (add more if you would like)
1 drop peppermint extract
1 drop red food coloring
1)Open candy canes and place them in a plastic bag. Crush them with a
hammer until most of the chunks are crushed very tiny. Set aside.
2)Break up white chocolate bars, and place them in a microwavable bowl. Heat
on high until smooth.( you can heat over the stove too)
3) When smooth, place bowl on counter and mix in the candy canes, then add
food coloring and extract.
4) after well mixed, pour on to aluminum foil, about a quarter of an inch
thick. The mixture will harden. When it does, break in to pieces. Makes a
Submitted by: Cindy Shoaf
1 1/2 Sticks Butter
1 1/2 Cups Flour
1/2-1 Cup Pecans, chopped
Melt butter in bottom of 9"x13" pan. Add flour and nuts. Press into bottom
of pan and bake at 350* for 15 minutes. Set aside to cool completely.
8 0z. Cream Cheese
1 Cup Powdered Sugar
1 Cup Cool Whip
Spread on cooled crust.
2 Cups Milk
2 boxes "Cheesecake" Instant Pudding
In mixer, mix according to package directions. DO NOT ADD ANY MORE MILK.
To the pudding add:
1 Cup Pumpkin
2 tsp. Cinnamon
Blend together and spread on the top of the last layer in pan. Spread
remainder of Cool Whip on top. Top with chocolate slivers or chopped pecans.
Keep in refrigerator. Keep covered.
Submitted by: Sherry Kalish Mars Pa (formerly a MD Girl)
Cream cheese Mixture
1-8oz pkg. cream cheese (softened) low fat if preferred
1/8 tsp. salt
1/3 cup sugar
1-12oz pkg. chocolate chips
Mix together cream cheese, salt, egg and sugar. Mix together until well
mixed. By hand add chocolate chips , set aside.
Black bottom mixture
1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1/4 cup cocoa
1/2 tsp. salt
Sift above ingredients together.. then add the following
1 cup water
1 tablespoon vinegar
1/3 cup oil
1 tsp. vanilla
Mix all together well.
In small muffin tins, lined with small liners, place 1/3 of muffin cups
with black bottom mixture, then 1 teaspoon of cream cheese mixture. Bake
in pre-heated 350 degree oven bake 20 minutes. These freeze very well, can
be kept about 2 months in freezer.
I have been making these since I was 12 or 13. I make them every holiday
season, and my family and friends can't get enough. Hope yours will enjoy
"BERRIES IN THE SNOW"
Hi, my name is Karen Bentley and I live in Texas. Here is my favorite recipe,
and it is VERY rich!
3 C. Blackberries
1 Lg. tub Cool Whip
1 can Sweetened Condensed Milk
1 t. vanilla
1 T. sugar
Line a pretty bowl with wafers. Layer some berries on top of the wafers.
In a med. bowl, blend the Cool Whip and sweetened condensed milk together.
Add the vanilla and sugar, stirring well. Pour part of this mixture over
the berries. Repeat this process till all is used. Top with a few more
Keep in refrigerator over night before serving. This is very rich, and oh,
I am a cook in the Submarine force of the United States Navy. One of the
best liked cookies that we bake while at sea is the "Crisp Toffee Bars".
We have about 150 men onboard and usually end up making about 400 portions
to satisfy their appetites. I am sending the recipe for you. Try
these and serve them with the knowledge that the United States Submarine
Community loves them and would probably not know what to do if we stopped
Enjoy! - Mark Adams 5/25/98
By the way, I have really enjoyed your entire site!
Crisp Toffee Bars
Brown Sugar-12 oz
Chocolate chips-1/2 package
Pecans (chopped)-4 oz
1. Place butter in mixer bowl, cream at medium speed 5 minutes. Add
brown sugar and vanilla; continue beating 5 minutes or until light and
2. Add flour to mixture. Mix 1 minute at low speed or until thoroughly blended.
Mixture will be thick!
3. Fold in chips and nuts.
4. Spread into an ungreased pan. should be pressed out to approximately 1/4-1/2
inch in thickness.
5. Bake 25 minutes or until lightly browned.
6. Cut into bars while still hot from the oven. Remove from pan after
Lemon & Lime Soda Cake
1-1/2 cups butter or margarine at room temperature.
3 cups sugar
3 cups all-purpose flour
1 teaspoon almond extract
3/4 cup lemon & lime soda
Preheat oven to 325 * . In a large mixer bowl, cream butter
& sugar at low .Add eggs at one at a time , while continuing to mix at
low. Add flour, almond extract, & lemon & lime soda ; mix at low
then at medium low until well blended . Pour batter into a greased 14-cup
fluted tube pan . Bake 1hour & fifteen minutes , or until toothpick comes
out clean . cool 15 min . Remove from pan & sprinkle generously with
confection's sugar & fresh cherries
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