The Cookbook

This is my Chocolate Sheath Cake

a.k.a. Texas Sheath Cake, or when we made it for our school carnival, it was called Tanglewood Brownies. My boys also called it Lake Cake because I always made it for them to take to the lake. It is Mr. Orphie's favorite too.

The secret is to bake it in a shallow, jelly-roll pan.

Melt together and boil one minute:
1/2 c. butter
1 c. water
1/2 c. crisco
4 T cocoa

Combine:
2 c. sugar
2 c. flour
2 eggs
1/2 c. buttermilk
1 tsp. each of soda, salt, cinnamon, vanilla.

Pour chocolate mixture into dry ingredients. Beat by hand.
Pour into greased jelly roll pan. Bake @ 350 degrees for 25 min. (check after 20)

Ice while hot with:
1 stick butter
4 T cocoa
6 T milk
boiled together for 1 min.

Then add:
4 c. powdered sugar
1 tsp. vanilla
1 c. nuts if desired

tennis gal

Oatmeal Cake by Nena Gordon

I had this cake at a dinner party last week and it was AWESOME!!! I asked for the recipe. The "frosting" tastes like pecan pralines.



Mix:
1 c. quick oatmeal
1/2 c. margarine
1 1/2 c. boiling water

Let these ingredients stand for 20 minutes.

Then stir in:
1 c. brown sugar
1 c. granulated sugar
1 1/2 c. flour
1 tsp. baking soda
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

Pour into 9x13 pan. Bake @ 350 degrees for 25-30 min (until toothpick comes out clean).

While cake is still warm, mix the following ingredients and spread over the top:
1/2 c. melted margarine
1 c. brown sugar
1 c. coconut
1 c. chopped nuts (pecans or walnuts)
1/2 c. condensed milk

Broil additional 5-10 minutes.

JaMmYcAkEs

Blueberry Cream Pie

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 cups fresh blueberries
1 unbaked 9-inch pastry shell
3 tablespoons all-purpose flour
1-1/2 tablespoons butter
3 tablespoons chopped pecans
Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Jami

I45 Cream Cheese Cake

1 stick butter/margarine –melted
1 box yellow cake mix
2 eggs beaten

Combine melted margarine, eggs and cake mix. Spread in a buttered 9 x 13 pan.

Combine:

8 oz. cream cheese
2 eggs –beaten
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
Pinch salt

Beat until smooth. Pour over the cake batter mixture. If desired, sprinkle with nuts before baking.

Bake at 325 for 45 minutes or until cake is golden brown on top.

Cut into squares and sprinkle with powdered sugar.

Variation: add crushed pineapple to cake batter. OR add coconut to cake batter.

(Name of cake: It is named I45 cake, ‘cause you can drive up and down I45 and not find a better cake!)

librarylady

Raspberry Oat Bars

INGREDIENTS:
3/4 cup butter, softened
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 ounce) jar raspberry preserves


DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

crackertoes

Pecan Pie Bars

2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter, softened
1 cup firmly packed brown sugar
1 cup corn syrup, can be light or dark
1/2 cup butter
4 large eggs, lightly beaten
2 1/2 cups chopped pecans
1 teaspoon vanilla

Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan (I use pyrex). Bake at 350 degrees for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake for 34-35 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Yield: 16 large bars.

Note: I run a knife around the edge of these while they are still warm, let cool complete4ly in the pan, then turn out on a large cutting board. Turn right side up, then cut into bars. They are pretty rich and we like to sample ALL the desserts, so I cut them into smaller bars. I refrigerate them after they have completely cooled.

Knotlazy

Molasses Ginger Cookies


1 1/2 sticks of butter, softened
1 cup sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup molasses
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon finely ground black pepper
1/2 teaspoon salt
Red hot candies

Preheat the oven to 375° F. Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add the egg, vanilla and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves, pepper, allspice and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place a Red hot in the center of each. Place 1/2-inch apart on the prepared cookie sheets. Bake for 11 minutes. Cool on cookie sheets for 5 minutes, then cool on wire racks.

Flash McCord

Oreo & Ice Cream Dessert

Take a package of Oreos, grind them in a blender. Melt 1 stick of butter, mix with the Oreo crumbs.

Reserve a cup or so of the Oreo crumbs, press the rest in the bottom of a 9X13 pan. Take a 1 gallon box of Ice Cream, cut the ice cream into 1" slices and place on top of the Oreo crust, filling in all parts.

Sprinkle the top with the reserved Oreo crumbs, drizzle with Hershey's Chocolate topping.

Place the container in the freezer about 4 hours (or overnight).

To serve: Cut into pieces and share.... or don't share :-)

Kent

Boston Cookies

They're delicious.

1 cup of sugar
1 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups dates, cut up
1/2 cup chopped walnuts

Blend the sugar and butter. Add the eggs and beat until light and fluffy. Add the vanilla.

Mix the flour, baking powder and baking soda together. Gradually add to creamed mixture and stir until combined. Stir in dates and walnuts.

Drop spoonfuls onto ungreased cookie sheet. Bake at 350 degrees about 15 minutes.

Just Me

Chunky Pecan Pie Bars

Crust:
1 and 1/2 cups of flour
1/2 cup butter, softened
1/4 cup of brown sugar

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons melted butter
1 and 3/4 cup Semi Sweet Toll House chocolate CHUNKS
1 and 1/2 cups pecans, chopped
1 tsp. vanilla

Heat oven 350 degrees.
Grease 9 x 13 pan.

Crust - beat flour, butter and brown sugar until crumbly. Press into pan. Bake 12-15 min. until slightly browned.

Filling - Beat eggs, corn syrup, sugar, butter and vanilla. Stir in chunks and pecans. Pour over crust, Bake for 25-30 min until set. Cool on rack. Cut into bars.

Just Me

Marshmallow Toast

White bread, sweetened condensed milk, and mini marshmallows.

Heat oven to 350*

Lay bread on cookie sheets and spread with 1 soup spoon of sweeetened condensed milk.
Top with mini marshmallows keeping in mind that they will puff and expand.
Bake for 5-7 minutes or until marshmallows are puffed and golden brown on top.
Let rest for 1 minute and serve to sugar deprived children, or hide and eat them youself!

Ninja Kat

Strawberry-Pineapple-Apple Crunch

The Crunch is just waaay too easy.

1 can stawberry filling
1 can crushed pineapple in juice
1 can (or 2) apple pie filling
1 yellow cake mix (store brand or cheep stuff is strangely better)
1 stick butter, melted

Layer in a 9"X 13" pan, strawberry first, then the pineapple with the juice, and the apple pie filling.
Sprinkle the cake mix on top, lumps are okay.
Pour butter as evenly as possible on top, and bake in a 350*
oven for 1 hour.
Cool for @ 10 minutes.
Serve with ice cream to cut the sweet. ;)

Ninja Kat

English Toffee

1 cup butter
1 cup sugar
1 cup slivered almonds
1 tbsp. water
1 tbsp. light Karo syrup
5 Hershey Bars (crushed, broken, whatever)

Combine all ingredients except the Hershey bars. Cook in a heavy pan over high heat. Stir until it is a shade darker than dark brown sugar - about 10-12 minutes. Pour onto cookie sheet and spread with the back of a wooden spoon to all edges. Put crushed, smashed, obliterated Hershey Bars over the top of hot toffee. Refrigerate immediately for about an hour, until cool. When hardened, break into pieces and store in an airtight container. Best kept refrigerated.

klh6656

Kent's Really Good Apple Pie

I used to make my own crusts, but *gasp* the Pillsbury ready made crusts are pretty good. Just finish them off with a brushing of cream and don't let the edges burn.

A really good apple pie:

5 to 7 apples
3/4 to 1 Cup sugar (closer to 1, depends on the tartness of the apples)
2 Tbsp flour
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter

Mix sugar, flour, salt and spices. Peel a slice apples (not too thin and not too thick, I usually go about 1/8 inch thick).

Place pie crust in a deep pie plate (Pyrex makes a good one). Sprinkle 1/2 of the dry mixture over bottom crust. Add apples, mounded slightly. Sprinkle remaining dry mixture over the apples. Cut up the butter and places the pieces on the apples (spread around). Add top crust.

Brush the pie crust with half anf half or heavy cream (not too much). Make 4 small slits in top crust; sprinkle with sugar.

Bake in a 350 degree oven 35-40 minutes (or until crust is a golden brown).

I use Jonothan, Macintosh or Rome apples. Don't peel the apples too early or they will brown.

Kent

Cool and Creamy Dessert

This is the one my mother used with Thin Mint Cookies... she used chocolate pudding.

One box any flavor Girl Scout cookies, crushed and divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
whipped topping, divided
2 – 8 ounce packages instant pudding mix (choose one that goes with your cookies!)
3 cups milk

PREPARATION:

Lightly grease 9x13 pan. Set aside 1/4 cup cookie crumbs. Combine the rest of the crumbs with butter. Press into prepared pan. Put into refrigerator. With a hand mixer, whip cream cheese until light and fluffy.

Stir in 1 cup whipped topping. Spread over chilled cookie crust. Chill while next layer is being made. Combine pudding mix with milk. Pour over cream cheese layer. Chill 1 hour. Top with remaining whipped topping and remaining cookie crumbs.

Scarlett~NC

Bacon Candy

Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar

Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.

chronos

Kent's Moist Chocolate Cake

3 Cups flour, sifted
2 Cups sugar (I use Vegan)
6 Tbsp cocoa
1/2 tsp salt
2 tsp baking soda
2 Tbsp cider vinegar
3/4 Cup oil
2 tsp vanilla
2 Cups water


Combine all ingredients, beat well. Bake in 9x13 (greased and cocoa dusted) pan in a 350, preheated oven for 30 minutes or until tester comes out clean. OR fill cup cakes 2/3 full and bake until tester is clean (approx 15-20 minutes).

use whatever icing you wish. For cupcakes, I use Betty Crocker (blue can) Classic White, or Fluffy White, or Vanilla.

Kent

Mandarin Orange Cake

2 c sugar
2 c flour
2 tsp baking soda
2 large eggs
2 11-oz cans mandarin oranges, drained
1/4 tsp salt
1 tsp vanilla.

Preheat oven to 325.
Spray 9X13 pan.
Mix all ingredients together, mix well with an electric mixer. Pour batter into pan and bake for 30-40 min. in the middle of the oven, until a toothpick in the center comes out clean. Remove cake and place on rack to cool. While still warm, pierce top with a fork and coat with the following topping:

3/4 cup lightly packed brown sugar
3 T unsalted butter
2 T milk.

Mix together in small saucepan and bring to a slow simmer. Cook, stirring occasionally until sugar is melted. Pour over hot cake.

from the Kimbell Art Museum cookbook
tennis gal

Boston Cream Pie

Cake:

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Heat oven to 350. Cream shortening, sugar, eggs, and vanilla. Combine dry ingredients. Add alternately with milk to creamed mixture. Pour into well greased and floured 9 inch pie pan. Bake 30-35 minutes or until done. Cool for 10 minutes, remove from pan.

Filling:

1/3 c up sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir for one minute. Remove from heat, blend in butter and vanilla. Cover and chill. Cut cake into two layers, spread filling onto one cake layer. Top with other layer.

Glaze:

3 Tbsp Water
2 Tbsp Butter
3 Tbsp Cocoa
1 Cup confectioners sugar
1/2 tsp vanilla

In small saucepan, combine water and butter. Boil. Remove from heat and immediately stir in cocoa. Beat in convectioners sugar and vanilla (with whisk if necessary) until smooth. Cool slightly. Pour onto top of cake, allowing some to drizzle down the side. Chill and serve.

stemyn

Ice Cream Treat
Kent

1 1-lb package of Oreos
1 stick butter
1 boxed (rectangle) ice cream
Hershey's chocolate syrup

Grind Oreos in a blender or food processor. Melt butter, then mix with Oreo crumbs. Place enough Oreo mixture in the bottom of a 9x13 cake pan to press into a crust approximately 1/2" thick. Open the ice cream box and cut the ice cream into sections about 1 - 1 1/2" thick (slice from the end). Cover the Oreo crust with the ice cream slices. You will need to fill on all spaces and level it out. Sprinkle the remaining Oreo crumbs on top of the ice cream, then drizzle with Hershey's chocolate syrup. Place in freezer for 4-6 hours before serving.

Just Me