Cakes, Cookies, Desserts


ORANGE FLUFF JELLO

2 pkgs. tapicoa pudding mix
1 (3oz.)pkg. orange jello
2 cups boiling water
2 cups drained Mandarin oranges, chopped
1 (9oz.) Cool Whip
Dissolve pudding and jello in water. Let gel partially. Add Mandarin oranges. Fold in whipped topping. Mix well and refrigerate until set.
( Anna Mae Proco)


CHOCOLATE MARSHMALLOW COOKIES

1/2 cup shortening
1 cup sugar
1 egg
1 3/4 cup flour
1/2 tsp. baking powder
1/2 cup cocoa
1/2 cup milk
1 tsp. vanilla
1 bag marshmallows
Cream shortening and sugar; add eggs. Stir in dry ingredients alternately with liquids. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 8 minutes. Remove from oven; top each cookie with 1/2 marshmallow, cut side down, and bake 2 more minutes. Cool and frost with your favorite chocolate frosting.


HOT FUDGE BROWNIE

1 quart vanilla ice cream(or your choice)
12 oz. hot fudge sauce
1 can of prepared whipped cream
1 box of brownie mix
Prepare brownies according to box direction. When cool, cut brownies into 5" squares. To assemble, place brownie on bottom layer, place one scoop of ice cream on top. Ladle fudge sauce over ice cream and crown with a spritz of whipped cream.


EASY PEACH COBBLER

1 stick margarine(1/4 lb)
1 large can peaches
1 cup self-rising flour
1 cup sugar
1 cup milk
Melt the margarine in 9x12 deep dish or pan. Place peaches with juice over margarine. Next, mix together flour, sugar and milk. Pour over peaches in pan and bake in a 350 degree oven until golden brown
(Joan Scales)


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