  
Dessert Recipes
From Peggy's Porch
| ATLANTA DUMP
CAKE |
| Ingredients |
Directions |
1 can crushed pineapple,
undrained (med)
1 can cherry pie filling
1 box yellow cake mix (sprinkle dry-don’t mix)
1 cup chopped pecans
1 1/2 sticks margarine, melted
|
Spray 8x10 inch pan with Pam.
Layer ingredients in order given. Bake at 325 for about 40
minutes or until browned. Serve warm with ice cream or cool
whip. It's good cold too!
|
| CHERRY-CHOCOLATE
CAKE |
| Ingredients |
Directions |
1 pkg devil’s food cake
mix with pudding
1 can cherry pie filling
2 eggs, beaten
1 teas almond extract |
Grease and flour 13x9 inch pan.
Combine in a bowl: the cake mix, pie fillings, eggs and almond
flavoring. Stir with a wooden spoon until all the ingredients are
well blended. Pour into the pan and bake 350 degrees for 35
minutes. Use toothpick to test if done. Set aside and let cool.
Frost with Cherry-Chocolate Frosting
|
| CHERRY-CHOCOLATE
CAKE FROSTING |
| Ingredients |
Directions |
1 cup sugar
1/4 cup butter
1/3 cup skim milk
6oz semi-sweet chocolate morsels |
Combine sugar, butter, and skim
milk in a medium saucepan. Bring to boil; reduce heat, and simmer
1 minute, stirring constantly. Remove from heat and stir in
chocolate morsels. Continue to stir until mixture is smooth and
well blended. Pour over cooled cake.
Servings: 12, Calories: 416, Fat grams: 11
|
| CARROT-APPLE
CAKE |
| Ingredients |
Directions |
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ½ cups sugar
1 cup oil
3 eggs
2 tsp vanilla
2 cups finely shredded carrots
1 cup coarsely chopped apple
¾ cup golden raisons
¾ cup chopped pecans
|
Shred carrots, chop apples and
pecans. In a bowl, mix flour, cinnamon, baking powder, soda and
salt. In a larger bowl beat until smooth the sugar, oil, eggs and
vanilla and add the carrots, apples, raisons, and pecans. Add the
flour mixture to the carrot mixture 1/3 at a time, mix after each
addition. Grease a 13x9 inch pan or two 9 inch pans. Bake 350
degrees for 30 - 40 minutes. Use toothpick to test for doneness.
When cool, frost with Cream Cheese Frosting.
|
| CREAM CHEESE
FROSTING |
| Ingredients |
Directions |
1/2 cup soft butter
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla
1 cup chopped pecans (optional)
1 cup coconut (optional)
|
Cream butter and cream cheese
together, add sugar and vanilla. Beat until fluffy and frost cake.
|
| PEANUT BUTTER
COOKIES |
| Ingredients |
Directions |
½ cup butter
1 cup peanut butter
1 cups sugar
1 cups brown sugar
2 eggs
2 cups flour
1/8 teas salt
½ teas baking soda
1 ½ teas baking powder
½ cup milk
1 teas vanilla
|
Mix all ingredients. Drop onto
cookie sheets. Bake 350 degrees, until set, do not over bake.
Servings: 5 dozen
|
| CHOCOLATE CHIP
COOKIES |
| Ingredients |
Directions |
2 cups butter
2 cups sugar
2 cups brown sugar
2 tsp vanilla
4 eggs
4 cups flour
1 teas salt
2 teas baking soda
2 teas baking powder
24 oz chocolate chips
8 oz Hershey bar, finely grated
3 cups chopped nuts
5 cups quick oatmeal
|
Grind oatmeal into course flour
in food processor (optional, but gives cookies a finer texture)
Cream together butter, sugar, brown sugar, vanilla, and eggs in a
large mixing bowl. In another bowl, combine flour, salt, baking
powder, baking soda, and oatmeal. Gradually mix in dry ingredients
with sugar, mixing well after each addition. Stir in chips, candy
bar, and nuts. Make golf-ball-sized balls and flatten with hand on
greased cookie sheets. Bake at 300 degrees for 15 min. for chewy
cookies, 350 degrees for 8 min. for crispy cookies. This recipe
makes a lot of cookies! May cut ingredients in half or freeze half
of dough for later.
|
| GEORGIA PEACH
COBBLER |
| Ingredients |
Directions |
2 large cans sliced
peaches (drained)
1 cup flour
3/4 cup sugar
1 stick margarine
½ teas cinnamon
1 ½ teas baking powder
|
Spray 8x10 inch pan with Pam,
layer peaches in the bottom. Cut butter into flour, sugar and
spices with pastry cutter. Layer on top of peaches. Bake at 350
degrees for 45 minutes or until browned.
|
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