Desserts

Aunt Mary's Green Tomato Pie
6 -8 small green tomatoes, about 4 Cups, sliced very thinly
1 1/2 Cup sugar
2 Tbs minute tapioca
2 Tbs water
1 1/2 Tbs cider vinegar (5 tsp)
3/4 tsp cinnamon
3/4 tsp salt
crust for a 9 inch pie
2 Tbs butter
Prepare crust as usual. Mix all ingredients except butter together and let sit 10 minutes. Pour into crust, dot with butter. Cover with top crust. Bake at 425 degrees for 20 minutes, reduce heat to 350 degrees and bake additional 45 minutes.

Grandma Rice's Pie Crust
2 Cups of flour
1 cup of Crisco
1/4 tsp salt
1/4 Cup cold water
Sprinkle salt evenly over the flour. Cut in the shortening with a pastry cutter until the pieces are the size of peas. Add the water and stir just until the dough holds together. Turn onto a very lightly floured surface and knead about 6 times. Divide the dough in half and roll each piece on a lightly floured board. Should make a top and bottom crust for a 9 inch pie.

Cherry Delight
2 Cups crushed graham crackers
1/2 Cup melted butter
1/4 Cup sugar
1 14 oz can Eagle brand condensed milk
1 8 oz package cream cheese, softened
1/3 Cup lemon juice 1 tsp vanilla
1 can cherry pie filling
Combine graham crackers, butter and sugar. Press into the bottom of a 13 by 9 baking dish. Beat cream cheese until light and fluffy. Add remaining ingredients, blend well, and Pour onto graham cracker mixture. Spread pie filling over the top.

Dump Cake
1 20 oz can crushed pineapple with liquid
1 can cherry pie filling
1 Yellow cake mix
1/2 Cup nuts
1 1/2 cubes of butter, sliced thinly
Grease and flour a 13 by 9 baking dish. Dump in pineapple and juice. Spread with pie filling. Sprinkle on cake mix and nuts. Top with butter slices. Bake in 350 degree oven for 1 hour.

Rhubarb Crunch
4 Cups rhubarb, diced (May substitute apples or peaches)
1 1/2 Cups sugar (1 Cup if using apples or peaches)
4 Tbs flour
Mix flour and sugar together. Arrange rhubarb in a buttered 13 by 9 baking dish. Sprinkle with sugar mixture.
1/2 Cup brown sugar
1/2 Cup flour
1/2 Cup oatmeal
1/2 Cup butter, softened
Mix together and sprinkle over rhubarb for crust. Bake in 350 degree oven 1 hour. Serve warm with vanilla ice cream or a small amount cream.

Bread Pudding
6 slices of stale bread, generously buttered
1 Cup firmly packed brown sugar
1/2 Cup raisins
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
2 Cups milk
Tear buttered bread into a 1 1/2 quart casserole, sprinkle in raisins, a few at a time between slices. Beat sugar, eggs, and spices into milk. Pour over bread. Bake in 325 degree oven for 50 - 60 minutes or until set and golden. Serve with cream if desired.

Scripture Cake
Look up the references in the Old Testament
Judges 5:25
1/2 Cup butter
Jeremiah 6:20
1 Cup sugar
Isaiah 10:14
3 eggs, separated
Exodus 16:31
1 Tbs honey
1 Kings 4:22
2 Cups flour
Leviticus 2:13
1/2 tsp salt
1st Corinthians 5:6
2 tsp baking powder
1st Kings 10:10
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
Judges 4:19
1/3 Cup milk
Genesis 43:11
1/2 Cup chopped blanched almonds
1 Samuel 30:12
1/2 Cup chopped raisins
1/2 Cup chopped dried figs (optional)
Line the bottom of a 9 by 5 by 3 inch loaf pan with waxed paper. Beat egg whites until stiff. Cream butter and sugar together until light. Add egg yolks, one at a time, beating well after each one. Beat in honey. Mix flour, baking powder and spices together; add to sugar and egg mixture along with milk. Stir in nuts and fruit. Fold in egg whites. Pour into loaf pan. Bake in 350 degree oven 1 hour or until done. Cool in the pan 5 minutes. Turn out on a rack and peel off paper, turn right side up to cool.

Pineapple Upside Down Cake
1/2 Cup butter, melted
1 Cup brown sugar
1 20 oz can crushed pineapple, drained
1 yellow cake mix, prepared as directed
Grease and flour the sides only of a 13 by 9 pan. Pour butter in pan, sprinkle evenly with brown sugar and pineapple. Cover with cake batter. Bake as directed on cake package.

Old Time Rice Pudding
1/2 Cup uncooked rice
1/2 Cup sugar
1/2 tsp salt
1/2 tsp nutmeg
2 quarts milk
3/4 Cup raisins
Mix rice, sugar, salt, and nutmeg in a well buttered 3 quart casserole. Add 1 quart milk. To prevent spilling add 2nd quart after the pan is placed in the oven. Bake in 325 degree oven for 2 1/2 hours, stirring twice in the first hour. Stir several times in the next hour. (crust may form between stirring) Add raisins, stir, then let bake the remaining 30 minutes without stirring. Serve with cream if desired.

Apple Fritters
1 Cup diced green apple
1 Cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
2 egg, well beaten
1/3 Cup milk
Mix flour, salt, sugar, and baking powder together. Add egg and milk. Beat until well blended. Fold in apples. Drop by rounded tablespoon into hot fat and fry until deep golden. Drain on a paper towel. Sprinkle with sugar if desired.
Katheryn's Tea Bread
1 Cup strong tea
1/2 Cup butter
1 Cup currants, sultanas, or chopped raisins, or a combination
2 Cups self rising flour
1 egg, slightly beaten
Put tea, butter, sugar, and fruit in a pan, bring to a boil, simmer 3 minutes. Cool to lukewarm. Add egg and flour. Mix well. Pour into greased loaf pan. Bake at 350 for 1 - 1 1/4 hours.

Very Lemony Lemon Loaf
1/4 Cup butter
1 Cup sugar
2 eggs, slightly beaten
1/2 Cup flour, sifted before measuring
1 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
1/2 c. finely chopped nuts
Grated peel of 1 lemon
Ingredients for topping:
1/2 c. sugar
Juice of 1 lemon
Cream butter and sugar. Mix in eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to butter mixture, stirring constantly. Mix in the nuts and the lemon peel. Bake in greased 5 x 94nch loaf pan for 40 to 50 minutes at 350F. Make topping while bread bakes. As soon as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.

Spice Loaf Cake
1/2 cup unsalted butter, at room temperature (1 stick)
1/2 cup packed dark brown sugar
1 large egg
1/2 Cup honey
1/2 Cup molasses
1 3/4 Cup all-purpose flour
1 Tbs ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp salt
1/2 Cup hot water
1 jar prepared lemon curd (From supermarket for garnish if desired)
Preheat oven to 350. Butter and flour a 9 by 5 inch loaf pan. Beat butter and sugar together until well blended. Add egg, honey and molasses. Blend well. Combine flour, ginger, baking soda, cinnamon, allspice, cloves and salt. Stir with a whisk. Gradually add flour to butter mixture. Beat just until combined. Stir in hot water. Blend well. Pour batter into pan and bake until toothpick inserted into center comes out clean, about I hour. Transfer to rack. Cool 10 minutes. Invert cake onto rack. Cool completely. Serve sliced alone or with a dollop of store-bought lemon curd.

Caramel Crunch Pie
Make crust
2 Cups graham cracker crumbs
3 Tbs finely chopped peanuts
6 Tbs melted butter
Combine ingredients. Press into bottom and halfway up the sides of a 9 inch springform pan.
Make filling
2 8 oz packages cream cheese, softened
1/3 Cup firmly packed brown sugar
1/4 Cup corn syrup
2 Tbs cornstarch
3 large eggs
1/3 Cup sour cream
1 1/4 tsp vanilla
6 2.07 oz Snickers candy bars, coarsely chopped (about 3Cups)
1/4 Cup chopped peanuts
Beat cream cheese with a mixer until smooth. Beat in brown sugar, corn syrup, and cornstarch. Add eggs one at a time, beating well after each addition. Stir in remaining ingredients, mix well, Pour over crust. Bake in a preheated 350 degree oven 15 minutes. Reduce temperature to 300 and bake 1 1/4 hours or until top of the cheesecake is no longer wet and glossy. Remove cake from oven; run a knife around the edge. Turn oven off and return cake to oven 1 hour longer. Cool completely on a wire rack. Cover and refrigerate overnight.
Topping
3/4 Cup milk chocolate chips
1/4 Cup Plus 2 Tbs sour cream
1 Tbs firmly packed brown sugar
1/4 Cup whole peanuts
10 caramel candies
Melt chocolate chips in a small saucepan over low heat, stirring frequently. Stir in 1/4 cup sour cream and brown sugar. Spread over cheesecake and sprinkle with the peanuts. Melt caramels in a small saucepan over low heat, stirring constantly. Remove from heat and stir in 2 Tbs sour cream. Drizzle over cheesecake. Makes 16 servings.

Milky Way Cake
8 2.15 oz Milky Ways
1 Cup butter
2 Cups sugar
4 large eggs, separated
1 1/4 Cup buttermilk
1/2 tsp baking soda
2 1/2 Cup all purpose flour
1/2 tsp salt
1 Cup chopped pecans
6 l oz squares semisweet baking chocolate
Melt candy and butter in a large heavy pan over low heat, stirring frequently. Remove from heat, stir in sugar. Combine egg yolks, buttermilk and baking soda in small bowl until well blended. Combine flour and salt in another small bowl. Add flour and liquid to candy mixture alternately, beginning and ending with flour. Stir in pecans. In a clean, dry bowl beat egg whites until stiff but not dry. Fold into batter. Pour into a greased and floured 10 inch tube pan. Bake in a 325 degree oven 1 1/4 hours or until cake pulls away from the side of the pan. Cool on a wire rack 15 minutes. Remove from pan and cool completely. Melt chocolate squares in the too of a double boiler over simmering water. Spread over cooled cake. Makes 16 servings.

Chocolate Turtle Pie
Make crust
18 oreos, crushed
1/4 Cup butter, melted
Combine and Press evenly on bottom and sides of a 9 inch Pie Pan. Bake 10 minutes in 375 degree oven. Cool
Make filling
20 Caramel candies
1/4 Cup heavy whipping cream
2 Cups pecan pieces
Melt caramels in a heavy saucepan, stirring frequently. Stir cream in thoroughly, then pecans. Spread in crust. Refrigerate 30 minutes.
Make topping
3/4 Cup semisweet chocolate chips
1/4 Cup heavy cream
Melt chocolate in top of a double boiler over simmering water. Stir in cream. Drizzle over filling. Refrigerate 1 hour. Serves 12.

Poke Cake
1 Package white or Yellow cake mix, Prepared and baked according to directions and cooled
1 Package Jell-O
Cool Whip
Poke holes in cake with fork every 1/2 inch. Prepare Jell-O according to package directions, gently pour evenly over cake. Refrigerate 3 - 4 hours before serving. Garnish with cool whip.

1949 Miracle Cobbler
2 cans fruit pie filling
1 Cup flour
1 Tbs baking powder
1/2 - 1 Cup milk
1 Cup sugar
1/4 tsp salt
4 Tbs butter
Grease a 2 quart casserole. Stir sugar, baking powder, and salt into flour. Add enough milk to make a thin batter. Pour batter into casserole, spread fruit evenly over the top. Dot with butter. Bake in 350 degree oven 50 minutes. Batter will rise over fruit to form a crust.

Peanut Butter Ice Cream
4 eggs, beaten
2 Cups sugar
2 tsp vanilla
1/2 gal. milk
1/2 jar crunchy Peter Pan Peanut butter
Put all the ingredients in the ice cream freezer container and crank or "plug in" until frozen.

Peanut Butter Cookies
1/2 Cup shortening
1/2 Cup peanut butter
1/2 Cup sugar
1/2 Cup brown sugar, packed
1 egg
1 1/4 Cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cream together shortening, peanut butter, sugars, and egg. Mix together remaining ingredients and blend into shortening mixture. Shape balls the size of walnuts, Place on a lightly greased baking sheet 3 inches apart. Flatten in a crisscross pattern with a fork that has been dipped in flour. (The cookie should be about 2 inches across.) Bake in a 375 degree oven 10 to 12 minutes or until set but not hard. Makes about 3 dozen cookies.

Sugar Cookies
3/4 Cup butter or margarine, softened
1 Cup sugar
2 eggs
1 tsp vanilla
2 1/2 Cups flour
1 tsp baking Powder
1 tsp salt
Cream together butter, sugar, eggs, and vanilla. Mix together remaining ingredients and add to shortening mixture. Shape into balls the size of walnuts and place on a lightly greased cookie sheet 3 inches apart. Press the bottom of a drinking glass into the dough in the bowl (this makes the bottom of the glass sticky) now dip it into some sugar, and use the sugared glass bottom to flatten a dough ball. Dip it back into the sugar and flatten another ball until all the cookies are flat. Bake in a 400 degree oven 6 to 8 minutes or until lightly browned.
Or You can roll the dough 1/8 inch thick and cut into shapes. If you do that sprinkle them with colored sugar before baking. Makes 3 to 4 dozen.

Gingerbread People
1/2 Cup shortening
1/2 Cup sugar
1/2 Cup molasses
1/4 Cup water
2 1/2 Cups flour
3/4 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
raisins for decorating
Cream together shortening and sugar. Blend in remaining ingredients. Cover and chill 2 to 3 hours. Roll dough 1/4 inch thick, cut with a gingerbread person cutter, Place on an ungreased cookie sheet. Decorate by pressing raisins into dough to make eyes, mouth, and buttons. Bake in a 375 degree oven 10 to 12 minutes. Remove immediately from cookie sheet and cool. Makes 1 to 2 dozen depending on the size of the cookie cutter.

Mexican Wedding Cakes
1 Cup butter
1/2 Cup confectioner's sugar
1 tsp vanilla
2 1/4 Cups flour
1/4 tsp salt
3/4 Cup finely chopped nuts
Cream together butter, sugar, and vanilla. Work in remaining ingredients until the dough holds it's shape. Shape into balls the size of walnuts, Place on an ungreased cookie sheet. Bake in a 400 degree oven 10 to 12 minutes or until set but not brown. While still warm roll in confectioner's sugar. Cool, roll in sugar again. Makes about 4 dozen.

Oatmeal Cookies
3/4 Cup shortening or softened butter
1 Cup brown sugar, packed
1/2 Cup sugar
1 egg
1/4 Cup water
1 tsp vanilla
1 Cup flour
3/4 tsp salt
1/2 tsp baking soda
3 Cups old fashioned oats
1 Cup walnuts, chopped
1 Cup raisins
Cream together shortening, sugars, egg, water, and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake in 350 degree oven 12 to 15 minutes or until edges are slightly browned and surface is no longer shiny. Makes about 5 dozen

Chocolate Chip Cookies
1/2 Cup shortening
3/4 Cup butter, softened
1 Cup sugar
1 Cup brown sugar, packed
2 eggs
2 tsp vanilla
3 Cups flour
1 tsp baking soda
1 tsp salt
1 Cup chopped nuts
1 12 oz package semisweet chocolate chips
Cream together shortening, butter, sugars, eggs, and vanilla. Add remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake in 375 degree oven 8 to 10 minutes or until lightly browned. Makes about 6 dozen.

Ranger Cookies
1/2 Cup shortening
1/2 Cup sugar
1/2 Cup brown sugar, packed
1 egg
1/2 tsp vanilla
1 Cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Cup oatmeal
1 Cup Wheaties
1/2 Cup shredded coconut
Cream together shortening, sugars, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls on ungreased baking sheet. Bake in 375 degree oven 10 minutes. Makes about 3 dozen.

Microwave Nut Brittle
1 Cup sugar
1/2 Cup white corn syrup
1 tsp butter
1 tsp vanilla extract
1 tsp baking soda
1 Cup nuts - choose one or a combination
roasted, salted peanuts
cashews
pecans
almonds
macadamia nuts
You can add 1 Cup shredded coconut with the nuts. That would probably be best with almonds or macadamia nuts.
In a 1 1/2 quart casserole stir together sugar and syrup. Microwave on High 4 minutes
Stir in nuts. Microwave on High 3 to 5 minutes until light brown
Add butter and vanilla, blending well. Microwave on High 1 to 2 minutes more. Nuts should be lightly browned and syrup very hot.
Add baking soda and gently stir until light and foamy.
Pour onto a lightly greased baking sheet. Let cool. When cool, break into small pieces and store in airtight container. Makes 1 pound

Divinity
2 2/3 Cups sugar
2/3 Cups light corn syrup
1/2 Cup water
2 egg whites
1 tsp vanilla
1 Cup chopped walnuts
Beat egg whites in a large bowl until stiff peaks form, set aside.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260 degrees on a candy thermometer (or until mixture reaches hard ball stage - which means a small amount dropped into very cold water forms a hard ball)
Begin beating egg whites again. Continue beating while pouring the hot syrup in a thin stream into the egg whites. Add vanilla. Beat until mixture holds it's shape and the surface becomes slightly dull. (mixture may become too stiff for the mixer) Fold in nuts. Drop from the tip of a buttered teaspoon onto a sheet of waxed paper. Makes about 4 dozen
If you want to add food coloring, add a couple drops when you add the vanilla.

Spicy Sugared Nuts
1 large egg white
3 Cups nuts
1/2 Cup sugar
1 1/2 Tbs cinnamon
Beat egg white slightly in a medium bowl. Add nuts and stir until all nuts are coated and slightly sticky. Mix together sugar and cinnamon. Sprinkle over nuts, stir until well coated. Bake in a 300 degree oven on an ungreased baking sheet 30 minutes. Makes about 3 cups.

Pauline's Candied Nuts
1 Cup sugar 1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cream of tartar
1/4 Cup hot water
2 Cups nuts (Pauline used walnuts)
1/2 tsp vanilla
Combine sugar, spices, cream of tartar and water. Boil until syrup is 250 degrees on a candy thermometer (or a firm ball in very cold water) Stir in vanilla, then nuts. Remove from heat and keep stirring until sugar crystallizes. Spread on a very lightly greased cookie sheet. When cool break apart and store in a covered container. Dad used to buy Peanut clusters once in awhile too.

Nut Clusters
1 12 oz package semisweet or milk chocolate chips
3 Cups nut (peanuts, almonds, pecans, walnuts, or macadamias)
Melt the chocolate chips in a 1 1/2 quart casserole in the microwave on the Medium setting 4 minutes. (microwaved chocolate chips hold their shape, stir to smooth - if needed microwave an 40 seconds at a time until melted) Add the peanuts, stir well.
Drop by rounded teaspoonfuls onto wax paper. Chill until firm.
You could substitute 1 cup of raisins for 1 cup of the peanuts and make Chocolate-Raisin Nut Clusters or you could use 1 1/2 Cup blanched almonds and 11/2 cup miniature marshmallows and have Rocky Road Clusters

Caramel Popcorn Balls
8 Cups popped corn
3/4 Cup sugar
3/4 Cup brown sugar, packed
1/2 Cup light corn syrup
1/2 Cup water
1 tsp white vinegar
1/4 tsp salt
3/4 Cup butter, sliced
Measure popped corn into large bowl. Combine sugars, corn syrup, water, vinegar, and salt in a 2 quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Cook to 260 degrees on a candy thermometer (or a hard ball in very cold water) Reduce heat to low, stir in butter until melted. Pour syrup over popped corn. Mix with 2 wooden spoons until corn is well coated. Cool slightly. Butter hands. Shape into 3 inch balls and place on waxed paper. Makes about 16 balls.

Grandma Rice's Date Pudding
1 lb dates, chopped
1 tsp. soda
1 C boiling water
2 eggs
1 C sugar
2 Tbs. melted shortening
1/2 tsp. salt
2 C flour
1 tsp. baking powder
1 C nuts, chopped
Add soda and boiling water to 1/2 lb of the dates. Beat eggs, add sugar and melted shortening. Combine with the hot date mixture. Sift together dry ingredients, add to date mixture. Fold in chopped nuts. Pour into a greased and floured 9x13 baking dish. Bake 40 - 45 minutes at 325 degrees.
Date Sauce
Place remaining dates in a saucepan. Add 1 C sugar and 2/3 C water. Cook until thick, stirring frequently. Pour over hot cake. Cool and serve with whipped cream.

Russian Cream with Three Sauces
1 1/2 C sugar
2 envelopes unflavored gelatin
1 1/2 C water
2 C half and half
2 C sour cream
2 tsp. vanilla
Mix sugar, gelatin, and water in a 4 quart saucepan. Let stand 5 minutes. Bring to a boil stirring constantly until sugar and gelatin is dissolved. Remove from heat, let cool slightly. Whisk in half and half, sour cream and vanilla. Pour into mold and chill overnight. Remove from mold and garnish with sauce, a few whole berries and mint sprigs.

Poached cranberry sauce
2 C fresh cranberries
1/2 C sugar
1/2 C water
Combine and cook over medium heat, stirring occasionally until berries pop. Chill at least 2 hours.

Pureed Raspberry Sauce
2 C fresh or frozen raspberries
1/2 C sugar
Sprinkle berries with sugar, let stand 1 hour. Mash with a potato masher or puree in a blender.

Strawberry and Blueberry Sauce
2 C strawberries
1/2 C sugar
1/2 C fresh blueberries
Sprinkle strawberries with sugar, let stand 1 hour. Mash with a potato masher or puree in a blender, stir in whole blueberries.

Supposedly Famous Neiman Marcus Cookies
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. Soda
2 cups sugar
5 cups blended oatmeal
24-oz. chocolate chips
2 cups brown sugar
1 tsp. Salt
1 8 oz. Hershey Bar (grated)
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.

Indoor S'mores
Butter a rectangle pan 13x9x2 ahead of time.
Using a very large microwavable bowl, microwave for approx. 3+ min. on High:
5 cups miniature marshmallows
1 cups TollHouse chocolate morsels
5 Tablespoons butter/margarine
and 1/4 cup light corn syrup (optional)
Stir every minute until melted & smooth. Then stir in 1 teaspoon vanilla.
Immediately stir in one entire 13 oz. box (8 cups) Golden Grahams cereal (that's why you use a LARGE bowl
Blend quickly til evenly coated and stir in 1 more cup miniature marshmallows. Turn into buttered pan, press mixture and cool 1 hour. Cut into 24 bars. Store loosely covered at room temperature.

Mrs. P's Chocolate Cake
For cake batter:
1 & 1/4 cup self rising flour
1 cup sugar
1 stick butter
4 eggs
1 can Hershey's Choc. Syrup
1 tsp vanilla

For topping:
1 cup sugar
1/2 stick butter
1/2 cup semi sweet choc. chips
1/2 cup evaporated milk

Mix all batter ingredients thorougly and pour into 13 X 9 inch pan. Bake at 350 for about 35 minutes. About 10 minutes before cake is ready, mix all the topping ingredients together in sauce pan, heat til bubbly and allow to cook about 5 minutes. Pour over hot cake as soon as it comes out of the oven. Chocoholic's delight!

Dancing Donna's Cocoa Cola Cake
2c flour
2c sugar
1c oleo
2T cocoa
1c cola
2 eggs
1c buttermilk
1t baking soda
1t vanilla
1 1/2c Miniature marshmallows
Combine flour and sugar. Melt oleo, add cocoa and cola; heat to boiling point. Cool slightly, pour over flour and sugar. Stir. Add buttermilk, eggs, soda and vanilla. Mix well. Stir in marshmellows. Pour into greased, floured pan. This will be thin with marshmallows coming to the top. Bake at 350 for 40 minutes or till done. Frost with Cocoa Cola Frosting below.
Cocoa Cola Frosting 2T oleo
2T cocoa
6-8T cola
2-3c confectioners sugar

Combine oleo, cocoa, and cola in pan. Heat until boiling. Pour over sugar. Mix and top cake. Enjoy....

Kat's New York Cheese Cake
1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup plus 2 tabsp. melted butter
1 & 1/2 cups sour cream
2 eggs
2 tsp.'s vanilla
1 pound cream cheese, broken into small pieces
Blend the cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter, and line the bottom of an 8 or 9 inch ungreased spring-form pan. Blend the sour cream, 1/2 cup sugar, eggs, and vanilla in food blender for 1 minute. Add the cream cheese. Blend until smooth. Pour 2 tbsp. melted butter through the top of the machine. Pour into the spring-form pan. Bake in lower third of a 325 degree oven for 45 minutes. When baking is finished, remove from oven and turn oven on to broil. Broil the cheesecake just until top begins to show attractive brown spots. Refrigerate for at least 4 hours (preferably overnight) before cutting and serving. This is NOT a low calorie version - It is very rich. If you want some fruit topping for it, just pick up a can of your favorite fruit pie filling.

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