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 wonderful gift!

Holiday Delight
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.

Mix together:
8 0z. Cream Cheese
1 Cup Powdered Sugar
1 Cup Cool Whip
Spread on cooled crust.

Mix together:
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 egg
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 also.

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
Vanilla Wafers
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 berries.
Keep in refrigerator over night before serving. This is very rich, and oh, so, tasty!

Hi Robin,
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 baking them.
Enjoy! - Mark Adams 5/25/98
By the way, I have really enjoyed your entire site!

Crisp Toffee Bars
Oven temp-350
Butter-10 oz
Brown Sugar-12 oz
Vanilla-1/2 Tablespoon
Flour-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 fluffy.
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 cooled.

Lemon & Lime Soda Cake
Submitted by:
1-1/2 cups butter or margarine at room temperature.
3 cups sugar
5 eggs
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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