Lean And Luscious Chocolate Brownies (With An Interesting Secret Ingredient)

• 1/2 c flour
• 1/2 c unsweetened cocoa
• 1/2 tsp baking powder
• 2/3 c sugar
• 1/4 c melted butter
• 1 egg
• 2 Tbsp milk
• 1+1/2 tsp vanilla
• 1 jar (128 ml) strained baby food plums

1. Mix dry ingredients together, set aside.
2. Using electric mixer, beat butter with sugar until combined but not smooth; beat in egg, milk and vanilla. Stir in flour mixture alternately with plums. Spread in slightly greased 8 inch square cake pan, smoothing top.
3. Bake in 350F oven for about 20 min or until tester comes out with just a few moist crumbs clinging to it. Let cool completely on rack.

Lamingtons: These Were Named After Lord Lamington, Governor Of Queensland

• Sponge Cake:
• 3 eggs
• 1/2 cup castor sugar(very fine ground sugar)
• 3/4 cup self-rising flour
• 1/4 cup corn flour(corn starch)
• 1/2 oz butter
• 3 tablespoons hot water
• Chocolate icing:
• 1 lb icing sugar(powdered sugar)
• 1/3 cup cocoa
• 1/2 oz butter
• 1/2 cup milk

1. Sponge cake: Beat eggs until light. Gradually add sugar, continue beating until mixture is thick and sugar completely dissolved. Sift dry ingredients several times. Melt butter in hot water. Sift dry ingredients over egg mixture, fold in lightly; then, working quickly, fold in hot-water-and-butter. Pour into lightly greased 7in X 11in baking pan. Bake in moderate oven approx. 30 minutes.
2. Chocolate icing: Sift powdered sugar and cocoa into heatproof basin, or into top half of double saucepan. Add softened butter and milk, stir with a wooden spoon to mix thoroughly. Stand over hot water, stir constantly until icing is of good coating consistency.
3. Make cake the day before cutting and icing. Thinly trim brown top and sides from cake. Cut cake into 16 even pieces.
4. Hold each cake on a fork. Dip each cake into icing; hold over bowl a few minutes to drain off excess chocolate. If icing becomes too thick too quickly, stand it over hot water while dipping. If still too thick, add a little warmed milk or water.
5. Put cakes individually into a bowl of coconut - you will need about 12 oz of coconut. Sprinkle coconut over evenly, or gently toss in the coconut. Stand on wire rack until completely dry.

Krispy Kreme Doughnuts

• Doughnuts:
• 2 pkg. yeast
• 1/4 C. warm water (105-115 F)
• 1 1/2 C. lukewarm milk (scalded then cooled)
• 1/2 C. sugar
• 1 tsp. salt
• 2 eggs
• 1/3 C. shortening
• 5 C. all-purpose flour, divided
• Vegetable oil
• Creamy glaze:
• 1/3 C. butter
• 2 C. confectioners' sugar
• 1 1/2 tsp. vanilla extract
• 4 to 6 T. hot water
• Chocolate glaze:
• 1/3 C. butter
• 2 C. confectioners' sugar
• 1 1/2 tsp. vanilla extract
• 4 to 6 T. hot water
• 4 oz. milk chocolate or semi-sweet chips

1. Dissolve yeast in warm water in a 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough is ready when indentation remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes.
3. Heat vegetable oil in deep fryer to 350 F. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into Creamy Glaze set on rack; when slightly cooled spread Chocolate Glaze on top. Doughnuts may be dipped into sprinkles or other toppings after Chocolate Glaze is applied if desired.
4. Creamy Glaze Instructions:
1. Heat butter until melted. Remove from heat. Stir in confectioners' sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
5. Chocolate Glaze Instructions:
1. Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in confectioners' sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until of desired consistency.

Icing For Gingerbread Houses From Kelly Terrano

• 3 egg whites(room temperature)
• 4 cups confectioners (powdered) sugar (approx.1 lb)
• 1/2 tsp. cream of tartar

1. The *best* thing to use is to go to Michael's or Hobby Lobby or a similar store and buy a small can of Wilton's Meringue Powder. Else, what are you going to do with all those egg yolks? I'm looking at my can now and 8 oz is $7.00 and it lasts forever and makes enough royal icing for 8 or more big full-sized gingerbread houses. Once made this Royal icing can be stored in an airtight container and rewhipped before using. Besides the powder you'll need some powdered sugar and water. Recipe's on the can. Failing that, you can always use egg whites, confectioners sugar, and cream of tartar.
2. Beat all ingredients at high speed for 7 to 10 minutes. Use immediately. Rebeating will not restore texture.
   
3. Yield: 2 1/2 cups
4. To give royal icing decorations a shiny snow like effect, add 1 Tbsp. corn syrup to 1 cup royal icing.
5. Make sure that your utensils are completely grease free for proper icing consistency. Any trace of grease causes royal icing to break down.
6. Royal icing dries fast, so keep any icing you're not using covered with a damp cloth.
7. If you have a copper mixing bowl, you can leave out the cream of tartar. The copper will react with the egg whites to make the frothy peaks.
8. From experience, the weather has a lot to do with whether or not the icing's consistency will be at its peak. If it's humid, the icing will have trouble drying and often the pieces will slip and slide before the icing can hold it together. Optimum effect is had when the humidity is low (50% or lower).

Homemade Vanilla Or Fruit Ice Cream From Anna Steele

• 4 eggs
• 1 cup sugar
• 1 T. vanilla
• 1/2 pint whipping cream
• 2 cans eagle brand condensed milk
• Milk to fill line
• fruit of your choice, mashed or pureed

1. Combine eggs, cream, sugar and vanilla. Mix thoroughly with mixer. Pour into can, add condensed milk. At this point add desired fruit and then milk to fill line. If you just want vanilla, just add milk.

Grandma's Peach Cobbler From Marj Johnson

1. Melt 1 cube butter in round small dishpan.
2. In bowl mix
• 1 cup flour (all purpose)
• 1 cup sugar
• 1 cup water
3. Mix well
4. Pour batter over the butter. Pour peaches with juice over the uncooked batter. Bake in 400" oven till bubbly and crust is brown. We like this with cream or ice cream while still warm.
5. I have doubled tripled etc many times and it works great. Used it several times for RS luncheons.

Graham Cracker "Toffee"

• 12 cinnamon graham crackers (2x4 inches) (or those little English biscuit cookies are good too)
• 2 cups finely chopped walnuts
• 1 cup butter
• 1 cup brown sugar

1. Place the crackers, with sides touching, on a cookie sheet with edges. Sprinkle with the nuts. Heat butter and sugar in a small sauce pan until the sugar melts and the mixture begins to boil. Cook without stirring for about 3 minutes longer. Pour syrup over crackers and bake 8-10 minutes or until bubbly and slightly darker around the edges. Cook completely and break into pieces.

Glazed Raised Donuts

• 1 C sugar
• 2 Tablespoons Salt
• 1 C. Shortening
• 4 Eggs (reconstitute dry eggs)
• 1 qt WARM milk or 3/4 C. dry milk from cannery plus 4 C. warm water, mixed well
• 3 T. Yeast
• 1 t powdered lemon peel or lemon extract
• 1 C. warm water

1. Dissolve yeast in the warm water, set aside.. Cream together Sugar, Shortening & Salt. Add egg, mix. Add milk and lemon, and yeast mixture. Add flour to make SOFTER THAN bread dough. Rise until double in size (covered with moist towel? ) ROLL OUT to 1/3 to 1/2 in. thick. Cut donuts. Rise until double. Put in hot oil BOTTOM side up, TURN, brown, drain on paper towel. Glaze while still hot, dip into glaze made of: Powdered sugar mixed with mix to the thickness of cream and a little vanilla.

Fruitcake From Nancy

• 1 pound pitted dates, cut in pieces
• 1 pound glazed cherries, halved
• 2 pounds pecans, chopped
• 1/2 pound shredded coconut
• 1 pound glazed pineapple, cut in pieces
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract

1. Grease three 8 by 3 3/4 by 2 1/2 inch loaf pans. Preheat oven to 275 degrees.
2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and vanilla, continuing to mix.
3. Pack very tightly in prepared pans. Bake 1 1/2 hours. Yields three 2 pound fruitcakes.

Fluffy Reese's Peanut Butter Frosting From Anita Beauregard

• 1 c. milk
• 3 TBSP. all-purpose flour
• 1/2 c. Reese's creamy peanut butter
• 1/2 c. shortening
• 1 c. sugar
• 1 tsp. vanilla
• dash of salt

1. In a small saucepan, gradually stir milk into flour. Cook over low heat, stirring constantly, until very thick. Transfer to small mixer bowl; press plastic wrap directly on surface. Cool to room temp., about 1/2 hour. Add peanut butter, shortening, sugar, vanilla and salt. Beat on high speed of electric mixer until mixture becomes fluffy and sugar is completely dissolved. (about 3 cups)

Fantastic From Teri Hayes

• Layer #1
• 1 C flour
• 1 stick butter
• 1 C chopped pecans

1. Blend & press into 9 by 13 pan. Bake at 350 for 20 min. Cool completely.

• Layer #2
• 1 C confectioners sugar
• 1 8oz pkg cream cheese
• 1 C cool whip (recipe requires large size)

1. Soften the cream cheese, add other ingredients & beat well with mixer. Spread over first layer.

• Layer #3
• 1 sm box instant vanilla pudding
• 1 sm box instant chocolate pudding
• 3 T cocoa
• 2 C milk

1. Put puddings & cocoa in mixing bowl. Add milk & beat well. Spread over 2nd layer.

• Layer #4
• 1 large Hershey bar
• Rest of cool whip

1. Spread remainder of cool whip over 3rd layer. Grate candy bar & sprinkle over top of cool whip. Refrigerate. Cut into squares to serve.

Extra Delicious Brownies From Pauline Lambert

• 1 1/2 cups sifted all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 4 eggs
• 1 cup chopped walnuts or pecans
• 2 cups granulated sugar
• 2/3 Cup Wesson oil
• 8 Tbsp. cocoa
• 3 tsp. vanilla

1. Mix all ingredients well together. Bake in a preheated oven at 3500 until done. About 30 to 35 minutes. Check with toothpick, when comes out clean, it is done.
2. Makes about 40 one inch squares. You can also put icing on these if you would like.

English Toffee From Sue Allen

• 1 lb. whole pecans, spread out in a single layer on an 11x17 cookie sheet
• Put in a heavy 3 qt saucepan: 1 lb. butter (use real, not margarine).
• Melt until bubbling, but watch carefully because it burns easily.
• Add 2 cups granulated sugar and 1/3 cup water.
• Stir constantly over high heat until mixture turns toffee colored. It takes about 15 minutes at sea level, and twice that long in Utah. I cook it until it just starts to burn on the bottom of the pan.
• Pour butter mixture over pecans until they are all covered--a fairly thin layer.
• Drop 2 cups chocolate chips immediately on top of the hot toffee. They will melt in a few minutes, and then you spread them around with a knife.
• Then immediately sprinkle about 1 cup finely chopped almonds all over the top. Press into the warm chocolate gently.
• Cool and cut into pieces--about 4 dozen.

Elegant Dessert From Lynne Flake

• First Layer
• 1 cup flour
• 1 stick butter, melted
• 1 cup finely-chopped nuts

1. Mix together, then press flat in 9x13 pan.
2. Bake 15 minutes at 350 degrees F.
3. Let cool completely.

• Second Layer
• 1 cup powdered sugar
• 1 8-oz. pkg. cream cheese
• 1 cup Cool Whip

1. Whip together and spread over 1st layer.

• Third Layer
• 1 sm. pkg. instant vanilla pudding
• 1 sm. pkg. instant chocolate pudding
• 3 cups milk
• 1 teaspoon vanilla

1. Mix and pour immediately on top of 2nd layer.

• Fourth Layer

1. Spread with the rest of the Cool Whip.
2. Sprinkle with chopped nuts.
3. Chill and serve.

• Calories: 132.1, Fat. 3.9 (26.7 calories from fat); 3.3 protein; 20.9 carbohydrate; 13 cholesterol; 47 sodium.
• I despise Cool Whip, and use 2 cups whipping cream (whipped) instead.

Easy Peach Or (Cherry Or Whatever) Cobbler By Devi Deaver

• 1 cake mix (white or yellow)
• 1 c. melted margarine or butter
• 1 lg. & 1 sm. can peaches (drained--sometimes I don't if I want it runny)
• Preheat oven to 350. Grease 9X13" pan. Pour in peaches. Sprinkle cake mix over peaches. Pour melted margarine over cake mix as evenly as possible. Bake for 1 hour or until nicely browned.

Easiest Ever Peach Cobbler From Kristina Plaas

• 1/2 cup butter or margarine
• 3/4 cup milk
• 1 1/2 cups sugar, divided
• 3 cups sliced fresh peaches
• 3/4 cup self-rising flour

1. Preheat oven to 350 degrees. Melt butter in 11 x 9 inch baking dish in preheated oven. In separate bowl mix 3/4 cup sugar and self-rising flour.
2. Stir in milk, blending well. Pour over melted butter. Do not stir. Mix remaining 3/4 cup sugar with sliced peaches (may substitute canned peaches or berries). Spoon peaches on top of batter. Do not stir. Bake for 30 - 40 minutes until crust is lightly browned. Serve warm with sweetened whipped cream or vanilla ice cream. Easy!
3. I like to sprinkle cinnamon sugar on top of the baked cobbler if I'm using peaches or apples. YUM!

Doughnuts From Trina

• 1-2 pkgs of refrigerator biscuits (any kind, the cheapest even works well)
• oil for frying
• doughnut cutter (optional)
• toppings of your choice: brown sugar, white sugar, cinnamon, or cinnamon sugar, sprinkles, AND/OR powdered sugar.

1. You may flatten out each biscuit and cut w/ doughnut cutter or tear w/ hands and form whatever shape for doughnuts. Fry in hot oil and place on paper towel to drain. Top with any toppings and Eat!

Divinity From Gayle Blackham

• 2 1/2 C Sugar
• 1/4 tsp Salt
• 1/2 C Hot Water
• 2 Egg Whites
• 2/3 C Corn Syrup
• 1/2 tsp Vanilla

1. Pour hot water over sugar, syrup and salt. Stir until dissolved. Do not stir until hard ball crackle stage. Beat egg whites in another dish. Stir sugar mixture into egg whites. Add vanilla. Beat until set up. Drop by teaspoon full or pour into buttered pans.

Raspberry Divinity From Sue Chapman

• 3 cups sugar
• 3/4 cup light corn syrup
• 3/4 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 (3-ounce) package flavored gelatin
• 1 teaspoon vanilla
• 1/2 cup flaked coconut
• 1/2 cup finely chopped pecans

1. Place sugar, corn syrup, water, and salt in a 2-quart saucepan. Cover with a tight lid and bring to a boil. Remove lid, place thermometer in pan, and cook to 250 degrees F without stirring. Remove from heat, set aside. Beat egg whites until soft peaks form. Add gelatin and beat into egg whites. Pour hot syrup slowly over flavored beaten egg whites, beating constantly on high speed of electric mixer until soft peaks form and hold. Add vanilla, coconut, and nuts. Drop from teaspoon onto wax paper.
2. Makes 70 "normal-size" candies or about 36 "super-size" candies.

Dip For Strawberries From Trina

• 1 pint of sour cream
• 1/4 c. brown sugar (or more to your preference)

1. Add brown sugar to sour cream. Mix thoroughly. Happy dipping.

Diabetic Brownies From Trina

• 1/2 cup margarine
• sweetener equivalent to 1 1/4 cup sugar
• 2 squares unsweetened chocolate (melted)
• 2 eggs
• 1/2 tsp. vanilla
• 3/4 cup flour
• 1 tsp. baking powder
• 1/2 cup nuts

1. Cream margarine, sweetener. Add chocolate, eggs and vanilla. Add flour, baking powder, and nuts. Pour into 8x8x2 inch pan. Bake at 350 degrees for 30 minutes or until top is glossy.

Deluxe Fudge Brownies From Anna Steele

• 4 squares unsweetened chocolate
• 1/2 c. butter or margarine
• 4 eggs
• 2 c. sugar
• 1 c. flour
• 1 tsp. vanilla
• 1 c. chopped nuts

1. Melt chocolate and butter over hot water (or heat just until melted in microwave), cool slightly. Beat eggs until foamy. Gradually add sugar, beating thoroughly after each addition. Add chocolate mixture, and blend. Stir in flour. Then add vanilla and nuts. Spread in greased 9x9x2 pan. Bake at 325 degrees for 40 - 50 minutes. Cool in pan. Cut into squares or bars. They will have a crunchy top and bottom with a center almost like chocolate cream. Makes 2 dozen.

Deep Dark Chocolate Truffle From Sue Chapman

• 8 ounces (250 g) semisweet chocolate (chopped fine)
• 1/2 cup (125 ml) whipping cream
• 1 pound (500 g) semisweet chocolate (for decoration)

1. Bring cream just to a boil in a heavy saucepan. Remove from heat.
2. Beat chocolate into cream using hand mixer or whisk. Beat until smooth and all chocolate is melted.
3. Chill in refrigerator until firm (approximately 1-3 hours).
4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1" (2.5 cm) balls. Freeze well wrapped in plastic.
5. Suggested decoration: dip into semisweet chocolate and decorate with lines of the same chocolate across top or swirl top as you hand dip.
6. Storage: store in refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.
7. Notes: This is a dark chocolate lovers dream! Use only the finest of ingredients for the most spectacular result.

David's Brownies From Robin Reeder

• 2 sticks butter, melted
• 4 large eggs
• 1 cup sugar
• 1 cup flour
• 1/2 tsp salt
• 1 can Hershey's syrup (This is NOT the same as the tall squeeze bottle of syrup, which is thinner)
• 2 tsp vanilla
• 1- 1/2 Cups walnuts, optional

1. Preheat to 325.
2. Butter a 9x13 pan
3. Mix ingredients, pour into the pan, bake 30-35 min. Frost while hot
4. Frosting:
1. Melt 1 stick butter in a saucepan, add
1. 1 1/2 c sugar and 8 Tab milk
2. Boil 2 minutes, remove and add
3. 1 1/2 cup milk choc chips,
4. 1 tsp vanilla
5. Beat until smooth and pour over HOT brownies.
6. LET COOL before cutting or it will have to be SPOONED!
7. Cut into tiny pieces, VERY RICH

Dark Chocolate Truffles

• 9 oz. Dark Chocolate (real chocolate)
• 4 oz. Heavy cream
• 2 Tblsp Butter

1. Melt Chocolate carefully. Scald cream and butter. Combine chocolate and warm cream and stir until blended. Let truffles stand 8-10 hours until stiff enough to handle. Roll in balls and roll in ground chocolate (not Hershey's! won't work! - Ghiradelli's is best). Dip in chocolate (coating chocolate).
2. 4 oz ground nuts may be added while cream is soft
3. 2 tsp grated orange peel added while cream is soft.
4. Other flavors may be added while cream is soft.
5. Creamy peanut butter - add when mixture is completely cooled. Beat in mixer.
6. Variation: Dark Chocolate Raspberry Truffles:
1. Reduce cream to 3 oz. Add 2 oz raspberry jam while cream is still soft.
7. Note: To melt chocolate - in microwave for 1 minute, and then stir. 30 seconds more, then stir. Stirring will help melt chocolate. DO NOT OVERCOOK! Or, melt chocolate in double boiler - DON'T LET STEAM GET TO CHOCOLATE!
8. FOR THE MRS SEE'S WANNA-BE'S
1. You can purchase inexpensive candy molds at most craft stores or candy making/cake supply stores. Melt your coating chocolate and *paint* the inside of your mold with the chocolate. Put in freezer - harden up. *Paint* the inside again - to give it a couple of coats so the shell will be thick enough. Take a small portion of the Truffle center, push it down into the mold, inside the chocolate coating, leaving a bit of space at the top (bottom of the chocolate) - and then cover with more melting chocolate. You'll need to make sure that the bottom edges seal with the side edges, or your candy will get stale very quickly! You can get molds of different shapes, so each different flavor will have it's own mold.

Dark Chocolate Raspberry Truffles

• 9 oz. Dark Chocolate (real chocolate)
• 3 oz. Heavy cream
• 2 Tblsp Butter
• 2 oz raspberry jam

1. Melt Chocolate carefully. Scald cream and butter. Combine chocolate and warm cream and stir until blended. Let truffles stand 8-10 hours until stiff enough to handle. Roll in balls and roll in ground chocolate (not Hershey's! won't work! - Ghiradelli's is best). Dip in chocolate (coating chocolate).
2. 4 oz ground nuts may be added while cream is soft
3. 2 tsp grated orange peel added while cream is soft.
4. Other flavors may be added while cream is soft.
5. Creamy peanut butter - add when mixture is completely cooled. Beat in mixer.
6. Note: To melt chocolate - in microwave for 1 minute, and then stir. 30 seconds more, then stir. Stirring will help melt chocolate. DO NOT OVERCOOK!
7. Or, melt chocolate in double boiler - DON'T LET STEAM GET TO CHOCOLATE!

Custard-Rice Pudding

• Make 1 1/2 times custard recipe, then add 2 cups cold, cooked rice and 1 cups raisins. Bake 50-60 minutes at 350 degrees.

Custard

• 2-3 eggs
• 1/2 c sugar
• 2 c. scalded milk
• 1/2 t vanilla

1. Beat together eggs & sugar. Stir in cooled, scalded milk and vanilla. Place in baking dish. Put baking dish in pan of water and bake 40-50 minutes at 350 degrees.

Crumb Topping From Angie

• 1 cube of softened butter
• 1 cup of brown sugar
• 1 cup of oatmeal

1. Mix well- till small lumpy crumbly looking.... sprinkle over top of pie and bake

Crumb Top Choco-Peanut Butter Bars From Heidi Weatherston

• 2/3 cup creamy peanut butter
• 6 oz. (1 cup) semi-sweet chocolate chips
• 1-1/2 cup quick oats, uncooked
• 1-1/4 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick (1/2 cup) butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 tsp. vanilla

1. Grease a 13x9x2 inch pan. Over hot, not boiling, water melt the chocolate chips. In a small bowl combine the oats, flour, baking soda and salt. In a large bowl combine and blend until creamy the butter, brown sugar and peanut butter. Add the egg and vanilla and mix well. Gradually add the flour-oat mixture and beat until well mixed. Pour 3/4 of the dough into a greased baking pan. Spread with melted chocolate. Then dot chocolate with the remaining dough. Bake in 350 degree oven 25 minutes. When slightly cooled, cut into 2 by 1 inch bars. Makes 48 bars.

Crock Pot Apple Butter From Shauna

• 4 28 oz cans applesauce
• 3-4 cups of sugar
• 4 tsp. cinnamon (can be cut in half-I like lots of cinnamon)
• 1 tsp. cloves
• 2 Tbs. lemon juice

1. Pour into Crock Pot. Add remaining ingredients. Cover and cook on high 8-10 hours. Stir occasionally.

Creamy Orange Dessert

• 1 pkg. (8-serving size) JELL-O Brand Orange Flavor Gelatin
• 1-1/2 cups boiling water
• 1-1/2 cups miniature marshmallows or 12 large marshmallows
• 2 cups vanilla ice cream or frozen yogurt
• 1/2 cup orange juice
• 1 can (11 oz.) mandarin orange segments , drained (optional)
• Assorted cut-up fruit

1. Mix gelatin and water in 2-1/2 to 3-quart microwavable bowl. Microwave on HIGH 2 minutes; stir to dissolve completely. Add marshmallows; microwave 1-1/2 to 2 minutes or until marshmallows are puffed and almost melted. Stir mixture slowly until marshmallows are completely melted and mixture is smooth. Add ice cream; stir with wire whisk until melted. Stir in orange juice and oranges; pour into 6-cup ring mold. Refrigerate 2 hours or until firm. Unmold on serving platter. Fill center with fruit. Store leftovers in refrigerator.

Coconut Chex Mix From Lee Peterson

• Makes 28 cups--might want to cut in half
• In large bowl mix:
• 1 1/2 lb. coconut (wide kind--unsweetened if possible)
• 3/4 lb. sliced almonds
• 1 large box Golden Graham cereal
• 1 large box Rice Chex cereal
• Mix all together & pour syrup over.
• Syrup:
• 2 sticks butter
• 2 Tablespoons butter
• 1 1/2 cups sugar
• 1 1/2 cups light Karo syrup
• 1 1/2 teaspoons vanilla
• Mix in saucepan and bring to boil. Boil 3 minutes.
• This is a nice treat for Christmas or any holiday giving, wrapped in plastic wrap and tied up with a ribbon and given to those you visit teach or friends & neighbors. (As for ingredient substitutions for those overseas, I'm not sure what to suggest....) It's yummy!

Cobbler

• Cream together 1/2 cup sugar, 1/4 cup shortening, 2 Tblsp cream [I use half n' half] Add 1/2 cup milk alternately with: 1 cup flour, 2 teaspoons baking powder, 1/4 tsp. salt Pour batter into deep dish casserole [sprayed with PAM] or square pan Top with 2 cups berries (or peaches) then sprinkle 1 cup sugar over the berries. Pour over all this 1 cup boiling water. Bake until done (about 35 minutes) in 350 degree oven [this cobbler turns itself upside down while baking so when it's done the berries are on the bottom and the crust is on the top]

Cloud Icebox Cake From Mary Gagne

• 1 large Angel Food cake
• No. 2 can crushed pineapple
• 1/2 cup sugar
• 2 pkgs lemon Jell-O
• 2 cups hot water
• 1 pint whipping cream
• 1 large pkg dream whip

1. Dissolve Jell-O in hot water, add pineapple and sugar. Let cool. Fold in whipped cream. Break cake into bite sized pieces and fold into mixture. Pack firmly into greased tube or spring form cake pan and let stand overnight or up to 24 hours. Turn out on plate and ice with whipped dream whip. Serves 16

Cinnamon Rolls From Frances Whitney

• 3/4 c. milk
• 1/4 c. butter
• 1 egg
• 1/4 c. sugar
• 3/4 t. salt
• 3 c. all purpose flour
• 1-1/2 t. yeast

1. Run through dough cycle (I find if I run it TWICE it makes the rolls really tender, but this may be an individual bread machine quirk).
2. Roll flat into rectangle. I roll cinnamon rolls and cookies on my rotary mat--they never stick! (Just be sure to clean it off before you cut fabric again!)
3. Spread the rectangle with 1 cube melted butter and 1 8 oz. package softened cream cheese. (It's the melting of the butter and softening of the cream cheese that leaches the calories out.) Then sprinkle liberally with brown sugar and cinnamon. Sprinkle with chopped walnuts or pecans. Roll up the roll (ha ha) and seal the edges by dipping your fingertip in a little milk. Cut into 1-inch thick slices and place slices flat in a greased 9X13 cake pan. Let rise until double.
4. Bake at 350 for 20-25 minutes or until done.

Cinnamon Rolls From Carole Rohrings

• 1/4 c. warm water 110 115 degrees
• 1 pkg active dry yeast
• 3/4 c. lukewarm milk (scald milk then cool to lukewarm to destroy enzymes that make dough sticky and hard to handle)
• 1/4 c. sugar
• 1 tsp salt
• 1 egg
• 1/4 c. soft shortening
• 3 1/2 to 3 3/4 c. Gold Medal flour

1. In bowl, dissolve yeast in water. Measure flour by dip level pour method or by sifting. Add milk, sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth (5 min). Round up in greased bowl, bring greased side up. Cover with cloth.
2. Let rise in warm place (85 deg) until double, about 1 1/2 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water, and cover completely with a towel.
3. Roll dough into oblong, 15x9". Spread with 2 Tbs softened butter and sprinkle with 1/2 c. sugar and 2 tsp cinnamon.
4. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Even up roll by stretching slightly.
5. Cut roll into 1" slices. Place in greased 13x9" pan or 18 greased muffin cups. Cover and let rise until double, 35 to 40 min.
6. Heat oven to 375 deg. Bake 25 to 30 min. Frost while warm with Quick White Icing. Makes 1 1/2 doz. rolls
7. Quick White Icing:
1. Sift a little confectioners sugar into bowl...moisten with cream or milk to spreading consistency. Add flavoring. Spread over slightly warm breads.

Cinnamon Rolls

• 1/2 recipe Traditional Sweet Roll Dough (See below) or 1/2 recipe Quick
• Buttermilk Sweet Dough (Also see below)
• 2 tablespoons butter or margarine, softened
• 1/4 cup sugar
• 2 teaspoons cinnamon
• Sweet Icing (See Below)

1. Roll dough into rectangle, 15x9 inches; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.
2. Cut roll into 15 slices. Place slightly apart in greased baking pan, 13x9x2 inches, or in greased muffin cups. Let rise until double. Bake 25 to 30 minutes. While warm, frost rolls with icing.
3. Yield: 15 Rolls
4. Variation:
1. Butterscotch-Pecan Rolls: Before rolling dough into rectangle, melt 1/4 cut butter or margarine in baking pan; stir in 1/2 cup brown sugar (packed), 2 tablespoons corn syrup and 1/2 cup pecan halves. Spread in pan. Roll, slice and bake as directed. Immediately turn pan upside down on large tray. Let pan remain a minute so butterscotch drizzle over rolls.

Cinnamon Rolls

• 3 1/2 c. water; warm
• 2 T. instant yeast
• 1/2 c powdered milk
• 3 eggs
• 1 T salt
• 1/2 c. sugar
• 1 c. oil
• 12 c. flour
• Filling:
• 1 1/2 c. butter melted
• 2 c. granulated sugar
• 1c. brown sugar
• 1/4 c. cinnamon

1. Mix together all ingredients for rolls in order given. Let rise until double. Roll out for rolls.
   
2. YIELD: 36 rolls
3. Mix butter, sugars, and cinnamon. Spread on roll dough. Roll dough up tight. Cut in 1 1/2" lengths. Put 12 rolls per pan (3) 9x13 Let rise until double. Bake at 350 for 20min. When doing the Carmel Pecan Rolls you place the rolls on top of the Pecan mixture, and follow instructions given for the Pecan Rolls

Cinnamon Roll Recipe From Kasi

1. Scald 2 c. milk and 1/2 c. shortening or margarine
2. Set aside and cool.
3. Combine 3 TBSP yeast and 1/2 c. warm water
4. Set aside. Add 2 tsp salt and 3/4 c. sugar to milk.
5. Beat 3 eggs and add to cooked mixture. Add yeast. Add 7-8 c. flour.
6. Mix well. Raise for 1 hour. Punch down and roll out. Melt 1/4 c. margarine. Spread to edge of dough. Combine 3/4 c. sugar, 1 1/2 tsp cinnamon. Sprinkle on dough. Roll very tightly and cut into pieces.
7. Place on greased tray and let rise for 1/2 hour. Bake at 350 for 15 minutes. Frost with cream cheese or butter cream frosting while still warm

Cinnabon Rolls From Leslie Chugg

• Rolls:
• 1/2 cup warm water
• 2 packages dry yeast
• 2 tablespoons sugar
• 3 1/2 ounce pkg. vanilla pudding mix mix
• 1/2 cup margarine -- melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour
• Cream Cheese Frosting:
  
• 8 ounces cream cheese
• 1/2 cup margarine
• 1 teaspoon vanilla
• 3 cups confectioner's sugar
• 1 tablespoon milk

1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In small bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand an lightly press down on each roll. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting CREAM CHEESE FROSTING
2. Combine all ingredients and mix until smooth. Makes about 20 very large rolls.

Cinnabon Cinnamon Rolls Clone

• Rolls:
• 1-1/4 ounce package active dry yeast
• 1 cup warm milk (105 to 110 degrees F)
• 1/2 cup granulated sugar
• 1/3 cup margarine, melted
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour
• Filling:
• 1 cup packed brown sugar
• 2-1/2 Tablespoons cinnamon
• 1/3 cup margarine, softened
• Icing:
• 8 Tablespoons (1/4 pound) margarine, softened
• 1-1/2 cups powdered sugar
• 1/4 cup (2 ounces) cream cheese
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees F.
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1-3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Raise till double. Bake for 10 minutes, or until light brown on top.
8. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
9. When the rolls come out of the oven, coat each generously with icing.
10. Makes 12 rolls.

Chunky Brazil Nut Brownies From Sue Chapman

• 12 Tablespoons unsalted butter, melted
• 1 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup chopped white chocolate
• 1 cup skinned and chopped Brazil nuts, toasted
• 20 soft caramel squares (5 to 6 ounces)

1. Preheat the oven to 350 degrees F. Butter an 8" square baking pan, line it with aluminum foil, and butter the foil (this really does work, folks!)
2. In a large bowl, whisk together the melted butter and cocoa powder until smooth. With an electric mixer on medium speed beat in the white and brown sugars until combined. Beat in the eggs and the vanilla until combined.
3. In a bowl, whisk together the flour and salt. Stir the flour mixture into the butter mixture. Add the chocolate chips, white chocolate pieces, and Brazil nuts. Do not overbeat. Spread the batter in the prepared baking pan and smooth the top.
4. In a ceramic or glass bowl covered with plastic wrap, melt the caramels with 2 Tablespoons water on Medium in a microwave oven, stirring occasionally, for 2 to 3 minutes, or until melted. Drizzle the melted caramel over the batter in the pan and with the tip of a knife swirl it onto the batter.
5. Bake the brownies for 25 to 30 minutes or until the edges are set. (When tested the center will still be moist but should not be runny.) Remove the pan to a wire rack and cool completely in the pan.
6. To serve, cut the brownies into 2 by 2-1/2 inch pieces and arrange on a serving plate.

Chocolate Peppermint Parfaits

• 1 3/4 c whipping cream divided
• 2 eggs
• 2 egg yolks
• 1/4 c sugar
• 1/2 tsp peppermint extract
• 6 (1 oz.) squares semisweet chocolate, melted
• 1/4 c crushed peppermint candy
• 1/2 c chocolate sandwich cookie crumbs

1. Whisk together 1 cup whipping cream, eggs, egg yolks, and sugar in a small heavy saucepan until blended. Cook over medium-low heat, whisking constantly, 4 to 5 minutes or until mixture reaches 160. Remove from heat, pour through a wire-mesh strainer into a bowl. Cool.
2. Whisk in peppermint extract, and chocolate.
3. Beat 3/4 cup whipping cream until soft peaks form; fold in crushed candy.
4. Spoon 1 tablespoon cookie crumbs into each of 4 (8 oz) parfait glasses; top each with 2 tablespoons chocolate mixture and 2 tablespoons whipped cream mixture. Repeat layers.
5. Cover and chill 8 hours.

Chocolate Turtle Brownies

• 1 package German or Swiss Chocolate cake mix -- also use Devil's Food Cake Mix
• 1/2 cup butter, softened
• 1-1/2 cups water
• 1/2 cup oil
• 1 (14 ounce) can sweetened condensed milk, divided use
• 1 (1 pound) package caramels -- about 45, unwrapped
• Chopped pecans
• Frosting 1:
• 1/2 cup butter
• 3 Tablespoons cocoa
• 6 Tablespoons *evaporated* milk or cream
• 1 pound powdered sugar
• 1 Tablespoon vanilla
• Frosting 2:
• 1/2 cup butter or margarine
• 1/4 cup cocoa
• 1 pound powdered sugar
• 4 Tablespoons milk or cream
• 1 cup miniature marshmallows
• 1 teaspoon vanilla or almond flavoring

1. Combine cake mix, butter, water, oil and half of the can of milk; beat well. Pour half of this mixture into a greased and floured 9"x13" pan; bake 20-25 minutes at 350 degrees. Melt caramels and rest of milk over low heat or in microwave until smooth; spread over cake; sprinkle on pecans. Pour remaining cake mix over; bake 25-35 minutes longer. Cool. Spread with frosting.
2. Frosting 1:
3. Melt together butter, cocoa and milk over low heat. Add powdered sugar and vanilla and beat until smooth.
4. Frosting 2:
5. Melt the butter, cocoa, powdered sugar and milk in the microwave for 3 minutes, stirring once. Add marshmallows and "nuke" for another minute. Stir until smooth. Stir in flavoring and nuts, if desired. Two choices here: either spread on the cake/brownies or spread in a 9" square pan and refrigerate until solid for fudge.
6. Don't refrigerate the cake, though. In the first place, there won't be enough left to make it worth the space, and in the second place, the caramel will get HARD! It will last about two days out of the frig, that is, if there's anything left to last. This goes across very well with missionaries and teenage kids.

Chocolate Truffles

• 1 1/2 lbs. (4 1/4 Cups) milk chocolate, melted
• 1 cup whipping cream
• 1 1/2 tsp. vanilla

1. Line an 8" square pan with waxed paper; set aside. Place melted chocolate in a medium sized bowl. In a 1 quart saucepan, scald cream. Remove from heat and cool 5 minutes. Stir in vanilla. Beat chocolate with a mixer for one minute. Stop mixer and pour in cream all at once. continue beating, cleaning sides and bottom of bowl several times with a rubber spatula, until mixture is smooth and dark, about 1 to 2 minutes. Pour into pan and refrigerate 6 hours until firm. Remove from pan by lifting edges of waxed paper. Cut into 1/4" squares, or shape into balls with a melon baller. Dip in dark chocolate and decorate as desired. (as explained below)
2. Variations: Add 5 drops of oil of peppermint in place of the vanilla for mint truffles. Stir in 1 tsp. almond extract in place of the vanilla, and 1 cup of chopped nuts and/or 3/4 cup candied cherries for cherry nut truffles. makes 4-6 dozen truffles depending on size.
3. Dipping Chocolate
• The centers of your truffles must be very cool to dip, or they will melt in the dipping process and make a huge mess. Melt your dipping chocolate using your preferred melting method. (Double boiler, Oven or microwave) Candies can be dipped with a fondue fork into a deep bowl of melted chocolate, or with your fingers in a puddle of melted chocolate on a cookie sheet or marble slab. If using your fingers, use your pointer and middle fingers to gently roll the center in the chocolate until it is completely coated. Use your fingers to draw up a little chocolate on top of the truffle and swirl it into a decoration. Traditional French chocolate truffles are then rolled in cocoa powder to give them a true truffle (a mushroom) look, but this is not necessary. Also try melting different colors of compound coating and decorate the tops of your truffles with a pastry bag or a plastic baggie with a tooth pick-sized hole for squeezing the compound through. Refrigerate dipped and decorated truffles until they are completely dry. Store in a cool, dry place. Truffles may also be frozen for a few months without loosing their flavor or appearance.

Chocolate Soufflé

• 6 ounces bittersweet chocolate, chopped (I used semi sweet chocolate chips)
• 6 Tablespoons butter
• 4 large egg yolks
• 1/4 cup (4 Tablespoons) granulated sugar, divided
• 6 large egg whites
• Pinch of salt
• Chocolate sauce (recipe follows)
• Vanilla ice cream (optional)

1. Position a rack in the center of the oven and preheat to 425 degrees F. Butter and sugar five 8 ounce ramekins (mini soufflé dishes) smear butter all over the inside of the dishes and it'll take about 1 teaspoon of sugar, just dust it around like you would flour).
2. Melt the chocolate with the butter (I used the microwave). Remove from heat and allow to cool until slightly warm.
3. In a medium bowl, whisk together yolks and 2 Tablespoons of the sugar until combined. Stir in the chocolate mixture. In a 4 1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachment (or use whatever you have!), beat the egg whites with the salt at medium speed until frothy. Increase the speed to high and gradually add the remaining 2 Tablespoons sugar. Beat the whites until stiff, but not dry.
4. Stir one third of the beaten whites into the chocolate mixture. Gently fold in the rest of the whites.
5. Evenly divide the batter among the prepared soufflé molds, fillings them three quarters of the way (mine puffed up so high I probably could have had six molds that's what the first time around teaches you). Bake the soufflés 12 to 15 minutes, until puffed. Serve immediately with chocolate sauce and/or vanilla ice cream.
6. The way "they" say to serve it is to put the soufflé on a dish (to protect your hands and table) and punch a hole in the middle of the soufflé. Pour in the chocolate sauce!
7. Yield: 5 servings
8. Chocolate Sauce Directions:
1. Place the chocolate in a medium bowl.
2. In a small saucepan bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently stir until smooth; add the butter and continue stirring until incorporated.

Chocolate Surprises

1. Put 1/2 cup margarine, 1 1.2 cups sugar, and 1/2 cup milk in saucepan; heat and stir, bringing just to a boil. Add 5 Tbsp. unsweetened cocoa and 3 cups rolled oats. Cook 1 1/2 minutes. Remove from heat and add: 1/2 tsp. salt, 1 tsp. vanilla, and 1 cup coconut (optional). Drop by spoonfuls onto cookie sheet and refrigerate until firm.

Chocolate Snowballs

• 2 -7 oz. Hershey bars
• l - 8 oz. container Cool Whip
• Coconut

1. Microwave Hershey bars until melted. Cool to room temperature. Add cool whip. Chill, if needed, until mixture forms ball easily. Drop by teaspoons onto plate of coconut and roll into snowballs.

Chocolate Sauce For Chocolate Soufflé

• 8 ounces bittersweet chocolate, finely chopped (again, I used semisweet chocolate chips, chopped a little in the blender)
• 1 cup heavy cream
• 2 Tablespoons butter

1. Place the chocolate in a medium bowl.
2. In a small saucepan bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently stir until smooth; add the butter and continue stirring until incorporated.

Chocolate Refrigerator Dessert From Sharon Mitchell

• 1/2 c. butter/marg.
• 1 c. flour
• 1 c. chopped nuts
• 1 - 8 oz. pkg. cream cheese, softened
• 1 c. powdered sugar
• 9 oz. Cool Whip
• 1 - 6 oz. pkg. chocolate instant pudding
• 1 - 6 oz pkg. vanilla instant pudding

1. Combine the flour, butter, and nuts to make crust. Pat into 2 pin tins on bottom only. Prick crust with fork so it will lie flat while baking. Bake at 350 for 20 in. or 325 in glass pans. Cool when done.
2. Mix together cream cheese, powdered sugar, and 1 c. Cool Whip. Spread equal amounts of cream cheese mixture on bottom of cool crusts in pans.
3. Make the two puddings separately, according to the pie directions. and then combine. Pour over cream cheese layer and cool until firm. Spread remaining whipped cream topping on top of pies. Garnish with grated chocolate.
4. I've made this in a 9 X 13 pan and cut into squares. Can't remember if crust takes longer in bigger pan, but I don't think so.

Chocolate Glaze For Éclairs

• 2-1/2 ounces (2-1/2 squares) unsweetened chocolate
• 1 cup granulated sugar
• 3 Tablespoons plus 1-1/2 teaspoons water (be very careful not to use too much less is better than more)

1. Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted. Uncover and stir until completely melted. Add the sugar and water and stir to mix.
2. Remove the top of double boiler and place it over direct heat. Stir until it [the chocolate, sugar and water mixture, that is] comes to a boil. Remove from the heat and stir briskly with a small wire whisk for a few seconds until the mixture is very smooth and only slightly thickened. This should not be thick or stiff, but it should not be so thin that it runs down the sides of the éclairs. If it is too thick, add a few drops of hot water and stir well. If it is too thin, let it cool briefly and stir well. When it is right it will spread evenly and smoothly over the tops and will stay where you put it. Use the glaze immediately while it is still warm.
3. Hold an éclair in your left hand. With your right hand use a teaspoon to pick up a rounded spoonful of the glaze, place it on the éclair and spread it with the back of the spoon. Use just enough to make a rather thin layer all over the top. If the glaze thickens while you are working with it, replace it over warm water, or stir in a few drops of warm water. Return the glazed éclairs to the refrigerator.
4. Serve the same day, or chill until the glaze is dry and firm, then wrap individually in plastic wrap and freeze. Thaw in the refrigerator for a few hours before unwrapping. If the éclair stands too long after it has thawed the shell will lose its crispness. Note: If the éclair shells have been frozen unfilled (they should be split before they are frozen), thaw them as follows: Place them, frozen, on a cookie sheet in a 350-degree oven for about 8 minutes to thaw and crisp. Cool on a rack.
   

Chocolate Fondue From Cindy

• 1 #10 can Hot Fudge Sauce
• Milk

1. Heat sauce in microwave dish. Add milk to desired consistency. Be sure and stir every few minutes and don't overcook or you'll have a disaster.
2. You can also make the fondue by melting milk chocolate chips and adding milk.

Chocolate Éclairs From Maida Heatter's Book Of Great Chocolate Desserts From Sue Chapman

• 1/4 pound (1 stick) sweet butter, at room temperature
• 1 cup boiling water
• Pinch of salt
• 1 cup minus 3 Tablespoons sifted all-purpose flour
• 4 eggs (graded large no larger or smaller)

1. Cream Puff Pastry (Pate a Choux) "This mixture may be shaped and baked as soon as it is prepared, or it may be covered and may stand either at room temperature or in the refrigerator for an hour before using. For shaping the éclairs you will need a 10" to 16" pastry bag and a #8 plain, round tube which has a 5/8-inch opening."
2. Adjust a rack to the center of the oven and preheat oven to 425 degrees. Line a 12 X15-1/2-inch or larger cookie sheet with aluminum foil. Place the cookie sheet on another, unlined one of the same size the double sheets will prevent the bottoms of the éclairs from browning too much. (They will be a beautiful, smooth, shiny, pale golden color.) Set aside.
3. Place the butter, boiling water, and salt in a heavy 2-1/2 or 3-quart saucepan over high heat. Stir with a heavy wooden spatula (cutting the butter as you stir) until the butter is melted and the mixture boils hard. (Do not boil unnecessarily or too much water will evaporate.)
4. Remove from the heat and immediately add the flour all at once, stirring vigorously with the wooden spatula until the mixture forms a ball and leaves the sides of the pan. If that does not happen within about half a minute, stir over low heat for a few seconds.
5. Turn the mixture into the small bowl of an electric mixer. Add the eggs one at a time, beating on low-medium speed after each addition until incorporated. After adding the last egg beat for one half minute more, scraping the bowl with a rubber spatula. [I just mixed the whole thing in the saucepan itself, using a hand mixer.
6. Fit a 10- to 16-inch pastry bag (large is better than small) with a #8 plain, round tube. Fold down a deep cuff on the outside of the bag. To support the bag, place it in a tall, narrow jar or glass and transfer the warm (or cooled) pastry to the bag. Then unfold the cuff and twist the top of the bag closed. (It is easier to work with a pastry bag at table height rather than at counter height.) Place the prepared cookie sheet on a table. Hold the pastry bag at an oblique angle to the sheet with the tube almost touching the sheet. Press on the top of the bag to press out 12 to 14 finger-shaped strips 5 inches long and 3/4 to 1 inch wide (keep them narrow). Place them about 1-1/2 inches apart at the end of each strip retrace your direction with a quick jerk in order to cut off the pastry neatly.
7. Bake for 20 minutes (at which time the éclairs should have finished rising the oven door should not be opened until they have finished rising or even a little longer). Then reduce the oven temperature to 350 degrees and bake for an additional 30 to 35 minutes (total baking time is 50 to 55 minutes). The éclairs should be golden brown and crisp all over (including the sides, which are the last part to dry out and become crisp). {Be warned, do not shape them too closely together, as they will not have enough room for the air to circulate and crisp the sides. skc] About 5 or 10 minutes before they are done reach into the oven and, with a small, sharp knife, cut a few small slits in the top of each éclair to let the steam escape. If they are underbaked the éclairs will collapse as they cool but it will not hurt to overbake them a bit. As soon as they are done, with your fingers peel them carefully from the foil and place them on racks to cool. (If they cool on the foil they might stick.) [No "might about it, they WILL stick.
8. When they are cool, use a serrated knife and slice each one horizontally, cutting about one-third from the top, which will leave a deep bottom to hold the filling. Do not mix up the tops and bottoms keep them in their original pairs. With your fingers, remove any excess soft dough from the inside of each half. Now either package them airtight and freeze, or fill them. Do not let them stand around or they may become limp. (They can wait for the length of time it takes to make the filling.)

Chocolate Éclair Filling From Sue Chapman

• 2 ounces (2 squares) unsweetened chocolate
• 1 Tablespoon (1 envelope) unflavored gelatin
• 1/4 cup cold water
• 2 Tablespoons unsifted flour
• 1 cup milk
• Pinch of salt
• 1/3 cup granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 Tablespoon sweet butter
• 1 Tablespoon strong prepared coffee, rum, Cognac, or creme de cacao [I used 1 teaspoon of almond flavoring, it was delicious!]
• 1 cup heavy cream

1. Place the chocolate in the top of a small double boiler over warm water on low heat; cover and let stand until the chocolate is melted. (If the chocolate melts before you are ready to use it, uncover the pot and remove from the hot water.) [I melted it in the microwave.
2. Sprinkle the gelatin over the cold water in a small custard cup and let stand.
3. Sift or strain the flour into a 1-1/2 or 1-quart heavy saucepan. Add 1/4 cup of the milk and stir well with a rubber spatula until smooth if there are any lumps press against them with the spatula. When smooth, gradually stir in the remaining milk and then the salt and sugar. [I used a whisk, no problem with lumps that way.]
4. Place over moderate heat and cook, stirring and scraping the pan with the rubber spatula, until the mixture thickens to the consistency of a thin white sauce and=0C comes to a boil. Let boil, stirring, for one minute.
5. In a medium-size bowl stir the yolks lightly just to mix. Gradually stir in about half of the hot sauce and then stir the yolks into the remaining sauce.
6. Cook over very low heat, stirring constantly, for two minutes. Do not let it get too hot or cook too long. Remove from the heat. Stir in the melted chocolate and the softened gelatin. Beat with a wire whisk, electric mixer, or egg beater until smooth. If the mixture is not smooth, strain it. Then mix in the vanilla, butter, and flavoring.
7. Partially fill a large bowl with ice and water. Set the bowl or saucepan of filling into the bowl of ice water and stir occasionally until cool and partially thickened. [This does not take long, so keep an eye on it!]
8. Meanwhile, whip the cream until it holds a soft shape it should be semi-firm, not stiff.
9. When the chocolate mixture starts to thicken to the consistency of a heavy mayonnaise, stir it briskly with a wire whisk and then fold the whipped cream into it. Use right away or refrigerate briefly (if it is not firm enough to hold its shape and be pressed out of a pastry bag, it must be refrigerated to stiffen it a bit). The filling will be put into the shells with a pastry bag; if the shells are on a slippery surface they will slide away from you while you fill them. I place them, open sides up, in matched pairs on a kitchen towel. [I just spooned the filling into the éclairs with a small-bowled spoon.]
10. To fill the shells, fit a 15- or 18-inch pastry bag with a #8 plain, round tube. Fold down a deep cuff on the outside of the bag. To support the bag place it in a tall narrow jar or glass and transfer the cold filling to the bag.
11. Unfold the top of the bag, twist it closed, and press out a heavy strip of the filling into the bottom half of each éclair. Then repeat, so you have two heavy strips of filling, mounded high, in the bottom halves.
12. Cover with the tops of the éclairs, pressing the tops down firmly so they stay in place the filling should show on the sides.
13. Place on a tray and refrigerate while you prepare the glaze. [Note: For white chocolate filling, substitute white chocolate for the unsweetened chocolate. It has the same smooth texture and is very good.]

Chex Muddy Buddies From Laura

• 9 C of your favorite Chex cereals
• 1 C semi-sweet chocolate chips
• 1/2 C peanut butter
• 1/4 C margarine or butter
• 1 t vanilla extract
• 1 1/2 C powdered sugar

1. Pour cereal into large bowl; set aside.
2. In 1-quart microwave-safe bowl combine chocolate chips, peanut butter and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla.
3. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
4. Makes 9 cups.

Cherry Angel Bars

• 1 box one-step angel food cake mix
• 1 21 oz can cherry (or other flavor) pie filling

1. Mix the above together. Pour into jelly roll pan and bake at 350 F for 20 minutes. (0 grams of Fat)

Carmel Pecan Rolls

• 2 c. butterscotch chips
• 1 c. corn syrup
• 1/3 c. butter
• 1 c. pecans, chopped

1. Melt chips, syrup and butter together. Add pecans. Spread evenly in two 9x13 pans. Make cinnamon rolls. Put on top of Caramel Pecan mixture. Bake at 350 for 25 30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let cool. YEILD: 24 rolls

Carmel Corn From Marjean Livingston

• 2 sticks butter or margarine
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp vanilla
• 1/2 tsp baking soda
• 6 quarts popped popcorn
• 1 cup mixed nuts

1. Pop corn and place popcorn and nuts in a roasting pan that has been sprayed with no-stick cooking spray (Pam) Keep warm in oven on low temperature. Melt butter, stir in brown sugar and syrup and salt. Bring to a boil stirring constantly over medium/high heat. Boil for 5 minutes without stirring. Take off heat and stir in soda and vanilla. Pour hot syrup over popcorn and mix well. Bake at 250 degrees for 45 minutes. Turn out on to wax paper to cool.
2. Note: I use a combo of mixed nuts and lots of pecans. And I use more than the recipe calls for. Enjoy!

Carmel Corn From Donna Emfield

• 1 square margarine
• 1/2 cup brown sugar
• 10 large marshmallows

1. Put in microwavable bowl and microwave for 2 minutes, stirring every 30 seconds. Pour over popcorn.

Caramel Corn From Ros Steele

• 2 cups sugar
• 1 cup water
• 1 cup of liquid glucose (light corn syrup)
• Butter (optional)
• honey

1. Put all ingredients into a large heavy base saucepan.
2. Heat but do not boil until all the sugar has dissolved.
3. Brush down the insides of the pan with a pastry brush dipped in water. Remember any sugar crystal is an enemy to the recipe. Meanwhile, grease a large container and put in your popped pop corn. Boil until the bubbles have slowed down and become thicker or until you drop a small dribble into a glass of cold water and the syrup hardens. Then pour it over the popped popcorn.
4. Store in an air tight container if you live in the tropics.

Butterscotch-Pecan Rolls

• 1/2 recipe Traditional Sweet Roll Dough or 1/2 recipe Quick Buttermilk Sweet Dough
• 2 Tablespoons butter or margarine, softened
• 1/4 cup sugar
• 2 teaspoons cinnamon
• Sweet icing

1. Roll dough into rectangle, 15x9 inches; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.
2. Cut roll into 15 slices. Place slightly apart in greased baking pan, 13x9x2 inches. or in greased muffin cups. Let rise until double. Bake 25 to 30 minutes. While warm, frost rolls with icing. (If making butterscotch, don't worry about icing.)
3. 15 rolls.
4. Variation for butterscotch rolls:
1. Before rolling dough into rectangle, melt 1/2 cup butter or margarine in baking pan; sprinkle 1/2 cup brown sugar (packed) and 1/2 cup pecan halves over butter. Roll, slice and bake as directed. Immediately turn pan upside down on large tray. Let pan remain a minute so butterscotch drizzles down over rolls.

Butterscotch Rolls From Kasi Morris

1. Butter Bundt pan.
   
2. Sprinkle nuts in pan.
   
3. Put 15 Rhodes rolls in pan.
   
4. Sprinkle it with Cinnamon, melt 1/2 c. margarine and mix it w/ 1/2 c. brown sugar. Pour on top of rolls.
   
5. Sprinkle w/ 1 small package of butterscotch pudding (not instant).
   
6. Let rise overnight.
   
7. Bake at 375 for 15 20 minutes.

Bumpy Brownies

• 1 package German chocolate cake mix
• 2/3 cup evaporated milk
• 1/2 cup melted butter
• 1/2 cup chopped nuts - optional
• 1 package caramels (about 50), unwrapped
• 1 6 oz. package chocolate chips (1 cup)

1. Using a mixer, blend the cake mix with only 1/3 cup of milk, the butter and the nuts to make a dry batter. Put half of this mixture in a greased 9x13 inch pan, working it over the entire bottom of the pan. Bake 6 minutes at 350. set aside to cool.
2. Melt caramels in 1/3 cup of evaporated milk using low heat, or melt in the microwave. stir vigorously with a spoon to combine milk and melted caramels. Spread over the cake layer.
3. Sprinkle chocolate chips over mixture. Crumble the remaining dry cake mix batter over the top and press down lightly.
4. Bake 20 minutes at 350.(it will appear slightly unbaked in the center) cool, refrigerate for an hour to let it set. Then cut into squares and freeze or keep hidden in a tight container in a cool place.

Brownies From Frances Whitney

• 1 box unsweetened chocolate squares (8 oz.)
• 3 cubes butter
• (I make these in the 64 oz. Pyrex measuring cup so I don't get a mixing bowl dirty)

1. Melt together in microwave.
2. Using a wire whisk, Stir in 4 c. sugar and 1 T. vanilla. Add 6 eggs, kinda whisking them in to beat them. Whisk in 2 c. flour. If you want, add nuts, or any and all of the above.
3. Spread into TWO greased 9X13 pans (one is never enough) and bake at 350 for 35 minutes. Then take it out! Won't be fudgy if overbaked.

Brown Sugar Shortbread

• 1 cup real butter (no substitutes)
• 1/2 cup packed brown sugar
• 2 1/4 cups all purpose flour

1. Cream butter and sugar gradually adding flour. Knead until smooth, about 3 minutes. Pat into a rectangle and cut into strips. Place one inch apart on a baking sheet. Prick with a fork and bake at 300 for 25 minutes.

Bristol Mallow Mold

• 2 cups boiling water
• 1 pkg. (8 serving size) JELL-O Brand Orange Flavor Gelatin*
• 1 1/4 cups cold ginger ale
• 1 1/2 cups orange sections
• 1/2 cup halved grapes
• 2 cups miniature marshmallows
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/3 cup chopped pecans
• *Or substitute 2 pkg. (4-serving size) for 1 (8-serving size) JELL-O Gelatin Dessert.

1. Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in ginger ale. Refrigerate about 1-1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.) Stir in fruit. Spoon into 6-cup ring mold. Refrigerate 4 hours or until firm. Mix marshmallows and sour cream. Unmold gelatin onto serving plate; top with marshmallow mixture. Sprinkle with pecans. Note: Recipe can be prepared in a 9-inch square pan.

Bread Pudding With Butter Sauce From Lynne Flake

• 4 eggs
• 1 cup sugar
• 4 cups milk
• 2 teaspoons vanilla
• 1 1/2 loaves bread, cubed
• 1/3 cup raisins
• 1/2 cup brown sugar
• Butter Sauce (recipe follows)
• 3/4 cup sugar
• 3 egg yolks, beaten
• 3 tablespoons melted butter
• 2 tablespoons cornstarch dissolved in 1/4 cup water
• 1 1/2 cups boiling water
• 2 teaspoons vanilla
• 1/8 teaspoon salt

1. In a mixing bowl, beat eggs and sugar. Beat in milk and vanilla. Add bread and raisins. Mix well. Spoon pudding into two greased nine-inch loaf pans. Sprinkle 1/4 cup brown sugar over top of each pudding. Bake in preheated 350-degree oven for thirty minutes or until pudding rises to top of pan. Let cool slightly then serve warn, topped with butter sauce.
   
2. Serves 12.
3. Butter Sauce
1. In top of double boiler, cream sugar, egg yolks, and butter. Stir in cornstarch mixture. Gradually add hot water, stirring until smooth. Place top of double boiler over a pan of simmering water. cook mixture, stirring constantly, until thickened. Remove from heat; add vanilla and salt.

Blue Ribbon Chocolate Chip Treasure Drops

• 1 1/2 Cups Graham Cracker Crumbs (boxed found in baking aisle)
• 1/2 Cup all purpose Flour
• 2 Teaspoons Baking Powder
• 1 (14 ounce) can Sweetened Condensed Milk (not evaporated)
• 1/2 Cup Butter Softened (unsalted)
• 1 & 1/3 Cups of flaked Coconut
• 2 Cups Mini Semi-Sweet Chocolate Chips
• 1 Cup of Chopped fine Walnuts

1. Heat oven to 375 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a separate large mixing bowl, beat the sweetened condensed milk and butter until smooth.(a small hand mixer works well) Add Graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips, & walnuts. Drop by rounded tablespoons on an ungreased cookie sheet. Bake 9 or 10 minutes or until lightly browned. Store these loosely covered at room temperature. Makes about 3 dozen. They last DAYS if put in a tight plastic container. Note: When ready to bake (if you have refrigerated your dough) cut each cookie as you would from any packaged store dough. Or if you like scoop in rounded tablespoons full (I like the refrigerated way myself as it is easier to make identical sizes.

Basic Brownies

• 1 1/4 C shortening
• 3/4 C cocoa
• 2 C sugar
• 4 eggs beaten
• 1 tsp vanilla
• 1 1/2 C flour
• 1/2 tsp salt

1. Melt shortening.
2. Add cocoa, sugar, eggs, vanilla, flour and salt.
3. Turn off heat after the sugar is dissolved.
4. Bake in greased (I use spray) 9x13 at 350 degrees for 20 minutes, less if you like them a little undercooked.
5. Double the recipe and bake in a 10x14 for about 28 minutes. They are thicker and yummy.

Banana Pudding

• 3-3.4 oz packages of instant vanilla pudding (I used 1 banana pudding in place of one vanilla and liked it better.)
• 6 cups 2% milk
• 1-8 oz container sour cream
• 1-12 oz container cool whip
• 8-10 bananas
• 1 1/2 boxes vanilla wafers.
• Maraschino cherries for garnish

1. Mix pudding according to directions on box. Fold in sour cream and Cool Whip till mixture is creamy. Spread thin layer of pudding in bottom of large baking dish. Layer vanilla wafers and bananas and top with enough pudding to cover each layer. Continue until all of pudding is used. Store in refrigerator until ready to use. Top each serving with maraschino cherry if desired.

Banana Cake With Caramel Cream Cheese Frosting

• Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch salt
• 1/2 cup unsalted butter -- (1 stick), softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ripe banana -- mashed -- (about 3 bananas)
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Glaze:
• 1/4 cup packed brown sugar
• 1/4 cup sweetened condensed milk
• 2 Tablespoons butter
• 1 cup confectioner's sugar
• 1 teaspoon vanilla extract
• Frosting:
• 3 ounces cream cheese, softened
• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon sour cream
• 1 Tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 3 cups confectioner's sugar (or more, as needed)

1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.
2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.
3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.
4. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.
5. For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.
6. Yield: 12 servings

Aunt Liza's Lazy Cobbler From Vicki Redding

1. Preheat oven to 375 degrees
2. one 13 x 9" pan.
3. 2 cubes of butter or margarine
4. Melt butter or margarine in the pan.
   
5. Add 3 (1 lb 13oz) cans of drained fruit
6. Mix the following ingredients.
   
1. 2c plain flour
2. 2c sugar
3. 4tsp of baking powder
4. 1 1/2 c of milk
7. Bake 40 mins or until golden brown.

Audrey Hepburn Brownies

1. First melt 2 squares unsweetened chocolate and 1/4 pound butter in a heavy saucepan.
   
2. Remove from heat.
   
3. Stir in one cup sugar. Add 2 eggs, 1/2 teaspoon vanilla and beat like mad.
   
4. Stir in 1/4 c. flour, 1/4 t. salt, and 1 cup chopped walnuts--not mashed up, you know, just chopped.
   
5. Grease 8"x8" pan. Pour in batter and bake at 325 degrees for about 40 minutes. Let cool.
   

Applesauce Fig Spice Bars From Cindi Neal

• 1/2 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1 egg
• 1 tsp grated orange peel
• 2 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup applesauce
• 1 cup chopped figs
• 1 cup chopped walnuts
• 1 1/2 cups powdered sugar
• 2 Tbs milk
• 1/2 tsp vanilla

1. Heat oven to 350 F. Grease a 13x9-inch pan. Combine butter, brown sugar and egg; beat until light and fluffy. Stir in orange peel. Combine flour, pumpkin pie spice, baking soda and salt; blend into butter mixture alternately with applesauce. Stir in figs and walnuts. Spread into greased pan. Bake for 20 to 25 minutes or until golden brown. Cool 5 minutes. Combine powdered sugar, milk and vanilla; mix well. Spread over warm uncut bars; cool completely before cutting. Makes 2 dozen bars.

Vegetable-Bean Stew With Couscous (A Hearty Moroccan Main Course) From Lynn Richardson

• 1/4 c. olive oil
• 1 lg onion, chopped fine
• 1 EACH large red and green pepper, chopped
• 1 tsp coriander
• 1 tsp cinnamon
• 2 med. sweet potatoes, peeled and cut into 1/2" cubes
• 2 lg tomatoes, peeled and chopped
• 1/4 c. water
• 1 TBLS fresh lemon juice
• 1/2 tsp saffron threads
• 2 c. cooked garbanzo beans (chick peas)
• salt to taste
• 1 med. zucchini, chopped
• 4 c. hot cooked couscous (recipe follows)
• Hot pepper sauce (recipe follows)

1. Heat oil in large pot over medium heat. Add onion, peppers, coriander, cinnamon, and cook, stirring occasionally, for about 5 minutes or until onions are tender. Add sweet potatoes, and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron, and garbanzos. Season to taste with salt. Cover, reduce heat, and cook for 15 minutes. Add zucchini, and cook covered for about 5 more minutes, or until sweet potatoes are tender. Taste for seasoning, add salt if needed. Serve over couscous, and allow everyone to add pepper sauce as desired.

Couscous Salad With Yogurt Dressing From Sharon In Vancouver

• 1 c. boiling water
• 2/3 c. couscous
• pinch salt
• 1/2 c. plain yogurt
• 1 Tbsp. olive oil
• 1/4 tsp. dark sesame seed oil
• 1 tsp. dried mint
• 2 Tbsp. lemon juice
• 2 med. tomatoes chopped
• 2/3 c. fresh parsley,(1 bunch) finely chopped

1. Boil water with salt and add couscous, cover and remove from heat for 5 min. Combine yogurt, both oils, dried mint and lemon juice and let sit while chopping tomatoes and parsley. Fluff couscous and let cool. Add dressing and combine well. Fold in tomatoes and parsley. Best when eaten same day. May be eaten room temperature or cold. You'll either love it or not.

Couscous From Lynn Richardson

• 2 1/2 c. couscous
• 3 3/4 c. vegetable broth, or mixture of broth and water
• 1/2 tsp salt, if broth is unsalted

1. Heat broth and salt to the boil in a saucepan. Remove from heat, stir in couscous. Cover and let sit for 5 minutes, Fluff with a fork and serve.

Zucchini Ground Beef Casserole From Karen

• 4 or 5 small zucchini, chopped
• 1 large onion, chopped
• 3 carrots, chopped
• 1 stalk celery, chopped
• 1 package stuffing mix
• 1 can cream of chicken soup
• 1 pound ground beef
• 1 cup cheddar cheese, grated

1. Place prepared stuffing in the bottom of a 9x13 casserole. Cook onions with beef and add to dish as next layer. Cook other vegetables until tender. Add as next layer. Mix soup with 1/2 to 1 can water (depending on how much liquid you desire). Spread over casserole. Top with cheese. Bake at 350 degrees for 30 minutes.

Wild Rice Casserole

• 1/2 cup butter or margarine, melted
• 3 stalks celery, thinly sliced
• 2 med. onions, finely chopped
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 2 1/2 cups water
• 2 pkgs. (7 oz each) wild rice and long grain converted rice mix
• 1 can (4 oz) sliced mushrooms, drained
• 1/2 lb. process American cheese, cubed

1. Combine all ingredients in Crock pot; stir thoroughly. Cover and cook on low setting for 6 to 10 hours (on high setting for 2 to 3 1/2 hours). 6 to 8 servings (2.5 quarts)

Vegi-Mushroom And Barley Casserole (A Hearty Winter Meal) From Lynn Richardson

• 1 large potato, unpeeled, diced
• 1 large onion, diced
• 3 large cloves garlic, chopped fine
• 1 TBLS butter, unsalted
• 2TBLS virgin olive oil
• 1 lg parsnip, peeled, sliced
• 2 lg carrots, sliced
• 1 lg stalk celery, diced
• 8 oz mushrooms, halved if small, chopped if large
• 1 c. barley, uncooked
• 2 c. well seasoned vegetable broth
• 1 1/2 tsp Mrs. Dash Spicy Seasoning
• 1 1/2 c cheddar cheese, grated
• Breadcrumbs

1. Melt butter and olive oil in large microwavable casserole. Add potato, onion and garlic, toss well, and microwave covered for 2-3 minutes on medium. Stir in remaining veggies, mushrooms, seasonings and 1 c. of the cheese. Cover and microwave on high for 1 minute. Stir in barley and broth, cover and microwave on high for 15 minutes (until barley is tender.) Remove cover, top with remaining cheese, sprinkle with bread crumbs lightly. Microwave until cheese is melted, or place in 375 degree oven until top is hot and bubbly. Serve hot, with crusty French bread and a green salad.

Tuna Noodle Casserole From Mary Gagne

• 3 cups medium noodles (about 4 ounces) or 1 cup elbow macaroni (3-1/2 ounces)
• 1 tablespoon butter
• 1 (10-3.4) can condensed cream of mushroom soup
• 1-2 cup chopped onion
• 3/4 cup milk
• 1 (7 ounce) can tuna, drained and flaked
• 1 cup frozen peas or carrots
• 1/2 cup crushed potato chips or bread crumbs, optional

1. Preheat the oven to 400 degrees. Cook the noodles or macaroni according to the package directions and drain thoroughly.
2. In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until the onion is tender.
3. Stir in the soup, milk, tuna, and vegetables just until mixed. Stir in the noodles just until combined. Scrape the mixture into a 1-1/2 quart baking dish. Bake about 20minutes, or until heated through. If desired, sprinkle with the crushed potato chips or bread crumbs and bake 5 minutes longer.
4. Makes 4 servings.

Tuna Casserole From Micki

• 1 can tuna, drained
• 1 can cream mushroom soup
• 1 C peas, frozen
• Egg noodles
• Garlic powder, salt and pepper to taste

1. Cook half a bag of egg noodles. Drain water. Add frozen peas immediately. Add can of cream of mushroom soup. Add tuna. Heat until the peas are warm.
2. Yield: 4 servings

Tomato-Hamburger Thingy By Shauna Park (In Utah)

• 2 lbs extra lean hamburger
• 3-4 quart size bottled tomatoes
• 1-2 onions, chopped
• 1-2 green bell peppers, chopped
• fresh or powdered garlic, to taste
• 1/2-1 C. celery chopped (optional)
• 2 tsp. Italian seasoning
• 1 package elbow or shell macaroni

1. Brown hamburger, onion and green peppers. In a large pot boil tomatoes (adding water as needed), and rest of ingredients. Simmer until vegetables are tender. Add macaroni and cook until tender.

Tatar Tot Casserole From Kathy Mamanakis

• One layer of each of the fallowing in a cake pan:
• 1 lb. - ground beef (cooked or uncooked)
• 1 can - drained French cut green beans
• Sprinkle - s and p to taste
• 1 can- cream of 'whichever' soup
• 1 lb. bag tator tots
• Bake at 350 for 50-60 minutes. (30 min If using cooked gr. beef.)

Other Tatar Tot Casseroles on Sister-Share:

• Tater Tot Casserole
• Tater Tot Casserole from Gayle Blackham

Links to Tater Tot Casserole Recipes on other sites:

• Cafe Mom
• Recipe Circus
• Yankee Magazine
  

Tater Tot Casserole From Gayle Blackham

• 1lb. Hamburger
• 1/2 C. Chopped Onion
• 1 Can Cream Corn
• 1 Can Evaporated Milk
• 1 Can Cream of Chicken Soup
• 1 lb. Tater Tots
• Grated Cheese

1. Brown Hamburger and add onion. Drain off excess liquid. Mix in cream corn, evaporated milk and Cream of chicken soup. Mix together and set aside. Layer a 9 X 13 pan with Tater Tots. Pour mixture over tater tots. Top with grated cheese. Cook in a 350º oven for 30 minutes. Serve warm.

Tater Tot Casserole

• 1 pound ground beef
• 1/2 teaspoon onion salt
• 1 medium onion, chopped
• 1/2 teaspoon seasoning salt
• 1 stalk celery, chopped
• 1 tablespoon Worcestershire
• 1 can cream of mushroom soup
• 1 package Tater Tots

1. Brown meat, add onion and celery and cook until tender. Add seasoning, Worcestershire sauce and soup. Grease casserole and line bottom with Tater Tots.
2. Pour meat mixture over Tater Tots and put more Tater Tots on top. Cover and bake 30 minutes at 350 degrees. Remove cover and bake 10 minutes.

Spam/Rice Casserole From Kathy Salter

• 5 cups cooked rice
• 1 lg can Spam (cubed)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup cheese whiz
• 1/4 cup butter
• 1 can cream of mushroom soup
• 1 pkg frozen chopped broccoli (thawed)

1. Melt the cheese whiz, butter and soup over hot rice in a 3qt casserole dish. Add the rest of the ingredients. Bake at 325 for 45 min.

Spaghetti Pie

• Mix ingredients below
• 2 eggs, beaten
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tsp. Basil
• Mix 16oz cooked spaghetti noodles with above seasonings.
• Layer noodles with 3/4 lb. mozzarella cheese in a greased 9x13 pan.
• Sprinkle top with 2 tbsp. parmesan cheese
• Bake at 350 degrees for 30 minutes.
• Pour 1 bottle spaghetti sauce over 1 lb. browned hamburger

Quick And Simple Garden Bake From Shauna Park

• 1 1/2 c. chopped zucchini
• 1c. chopped yellow summer squash
• 1 c. chopped tomato
• 1 medium onion, chopped
• 1/3 c. grated parmesan cheese
• 1 c. shredded mozzarella cheese
• 1 1/2 c. milk
• 3/4 c. baking mix
• 3 eggs
• 3/4 t. salt
• 1/2 t. pepper

1. Heat oven to 400*. Lightly grease 13 X 9 inch baking dish. Sprinkle zucchini, yellow squash, tomato, onion and cheeses evenly in baking dish. Beat remaining ingredients in blender at high speed 15 sec. or with a hand beater for 1 min or until smooth. Pour evenly in dish. Bake 35-40 minutes (50-60 minutes for high altitude) or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Potato Cheese Casserole

• 10 potatoes--boil in skins, cool in water, peel and shred with cheese grater
• 1/4 cup margarine
• 1 can cream of chicken soup
• 1/2 cup chopped green onions
• 1 16 oz can sour cream
• 2 cups grated cheese (I use shredded)
• 1 cup crushed corn flakes (I have seen someone else use saltines)
• 2 TBS melted butter for corn flakes or saltines
• Melt margarine, add soup, sour cream and cheese. Add salt and pepper to taste. Heat and stir until cheese is melted. Using a large bowl, add onions and cheese mixture into grated potatoes. Put in a 9" X 13" greased pan. Top with corn flakes or saltines with melted butter. (I mix them first before putting on top of mixture). Bake in 350 degree oven for 45 minutes.

Potato Casserole From Loretta Curry

• 6 medium potatoes -- cooked in jackets (skins) cooled, peeled and shredded
• 1 can of cream of chicken soup and 1/2 can of milk
• 1/2 pint of sour cream 1 cube melted butter
• 1/2 cup of grated sharp cheddar cheese
• 3 or 4 chopped green onions

1. Mix together, cover with crushed corn flakes
2. Bake 1 hour at 350 degrees

Pastel De Papas From Cheryl

• 1lb. browned ground beef (seasoned w/ oregano, chili pepper(red pepper), and white or black pepper)
• 1 med. diced sautéed onion
• 1 raw egg(opt.)
• Mashed potatoes( mixed w/ sweet potatoes-optional)
• 3-4 diced boiled eggs
• 1 pie crust
• Cinnamon and sugar

1. Line pie plate with dough; mix meat w/ onion and egg; line bottom with the mixture; put a layer of diced egg on then spread on potatoes and sprinkle with cinnamon-sugar mixture. Bake at 375 for 30 min. till crust golden brown. Serve warm as main dish. Enjoy.

Old Settlers Casserole

• Brown the following:
• 1 lb. ground beef, (drain)
• 1/4 lb. bacon, cut into small pieces
• 1 onion, diced
• Add and mix well:
• 1/3 cup brown sugar
• 1/3 cup white sugar, optional
• 1/4 cup catsup
• 1/4 cup barbecue sauce
• 1 Tb. mustard (moist kind)
• 2 Tbs. molasses
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• Add and mix well:
• 1 can red kidney beans, drained
• 1 can pork and beans, don't drain
• 1 can butter beans, draining is optional

1. Bake at 350 F. for 45 mins. Serves 10-12. Make ahead and freeze if desired. Serve over corn chips. I prepare a casserole in the electric skillet then cook in crock-pot on low for 1/2 of a day.

Nauvoo Potatoes From Shauna Park

• 7 large potatoes, boiled whole, and peeled when cool. Grate or Shred.
• 1 can (10-1/2 oz) Cream of chicken soup. (Can substitute cream of mushroom or celery)
• 1 cup sour cream
• 1 cup grated Cheddar cheese
• 1/3 cup chopped scallions (green onions)
• 2 TB butter or marg. melted
• 1/2 cup milk
• Topping:
• 1 C. crushed corn flakes
• 1/2 cup Parmesan cheese
• 2 TB butter or marg. melted.

1. Mix all together.
2. Spread grated potatoes in a 9 X 13 baking pan. Mix remaining ingredients together except those set aside for topping and spread evenly over potatoes. Do not mix. Cover evenly with Topping mixture. Bake at 350 degrees F. for 30 min.

Martha's Meat Ball Casserole

• 1 1/2 lbs . hamburger
• 1/2 pkg. dry onion soup mix
• 2 eggs
• 1 cup bread crumbs or oatmeal
• 1/2 cup catsup or buttermilk
• Potatoes, carrots, celery, peas (canned or frozen)

1. Mix ingredients together (except the veggies). Roll hamburger mixture into balls, the size you want, brown meat balls in skillet and set aside. Cut up veggies, place in bottom of a casserole dish, put meatballs on top of veggies, pour two cans of your favorite cream soup over the top of the meatballs and add one can of water and bake at 350 F. for 1 hr.

Macaroni And Cheese Casserole From Kay In Az

• 1 box Kraft macaroni and cheese
• 1 bag Kraft shredded cheddar cheese
• 1 can tuna
• 1 can cream of mushroom soup
• Creole seasoning

1. Make the macaroni and cheese as usual. when it is done, add about 1/4 of the bag of Kraft shredded cheddar cheese, the whole can of tuna and the whole can of the cream of mushroom soup, and a dash of the Creole seasoning. mix it all together, then put all of it in a casserole dish. Put a layer of the shredded cheese on top of the mixture and cover and put in the oven at 350 degrees for 15 minutes. take it out and let it cool for a few minutes, then the casserole is ready to serve.
2. Here are four variations:
1. Add a can of peas to everything above
2. Add a can of chunky chicken instead of tuna
3. Add 1/2 lb of ground beef instead of the tuna
4. Use the shell noodles instead of the macaroni noodles
3. You can also mix any of the variations above. Also, instead of the Creole seasoning, you can use what ever type of seasoning you prefer.

Enchilada Casserole From Alice Allen

• Brown 1 lb ground beef (turkey or chicken works well too), drain off fat then transfer to large bowl. Add 2 16 oz cans chili, 1 c enchilada sauce, 1 16 oz can tomato sauce and combine well. Throw in a big bunch of corn chips (Fritos), I don't measure I just throw in a bunch until it "looks right." Be sure to save some chips for topping. Pour into greased 9 x 13 pan, bake about 30 minutes at 350 degrees. Remove from oven, spread an 8 oz carton of sour cream on top. Crush more corn chips (I put them in a plastic bag & roll with rolling pin) until you have fine crumbs & sprinkle over the sour cream. Top with grated cheese, 1/2 to 1 cup. Return to oven for about 5 more minutes, or until cheese is melted.

Corn Casserole

• Melt one stick of butter or margarine (1/2 cup) in a casserole dish (8x11 or 9x13)
• Add:
• One egg, beaten
• One can creamed corn
• One can corn kernels, drained
• One box Jiffy Corn Muffin mix (I also use the trader Joe’s cornbread mix because the Jiffy mix isn't vegetarian or soy-free)
• Mix well, then shove in oven at 350 degrees for 30 mins.

Christmas Breakfast Casserole From Anne Bowden

• 4 cups bread torn up like for dressing (or sacrament, for those of you who don't make dressing from scratch). I just fill the bottom of a Pyrex dish, actually Corning ware would be better, because you can put it directly in the oven.
• 8 breakfast sausage, cut into thirds
• 6 eggs, beaten
• 1 can cream of mushroom soup
• 1 soup can of milk
• dash of mustard powder
• salt & pepper to taste, other spices if you like them
• 2 cups grated cheese

1. Spread bread pieces in bottom of greased oven proof casserole dish. Use enough so you can't see the bottom, I save bread ends of loafs in the freeze, so I don't waste anything. Place sausage pieces on top, pour beaten eggs and mushroom soup over it, and spices. Cover with cheese. Refrigerate over night.
2. When you get up on Christmas morning, pour milk over casserole and cook at 325 degrees until bubbly, about 45-60 min. You might want to cook it on a cookie sheet to protect the bottom of your oven from spills. Let cool about 10 minutes, until it sets a bit, serve with a nice glass of orange juice.
3. The originator of this recipe said that her father used to make the kids all watch while he peeled EACH of them a fresh orange, BEFORE they could open their packages!! We never went to that extreme!!
4. This recipe can be varied as to the meats, what kind of bread you use, different cheeses, etc. The worst thing that can happen to it is that it bubbles over, takes longer to cook if you don't have the right bread/liquid combo, OR if you forget it, it does a mean stick-to-the-pan! I haven't quite figured out how to get some to my boys who will be gone this Christmas, so guess I will cut down the recipe a bit, as this does make a BIG pan full.

Chicken, Ham, And Shrimp Casserole From America's Best

• 6 Tablespoons butter
• 1 small onion -- chopped
• 1/2 pound mushrooms -- Sliced
• 6 Tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups milk
• 1-1/2 cups chicken stock
• 1 cup sharp cheddar cheese -- shredded
• 1/2 cup green bell pepper -- chopped
• 3 cups cooked chicken -- cubed
• 1 pound cooked ham -- diced
• 1 1/2 pounds shrimp -- cooked and deveined
• 2 Tablespoons pimientos -- cut in strips

1. Melt the butter in a large skillet and sauté the onion until tender. Add the mushrooms and cook for 3 minutes. Stir in the flour and salt and cook and stir for 2 minutes. Add the milk and stock gradually, stirring until smooth. Cook the sauce until thickened. Add the cheese and stir until the cheese is melted and the sauce is smooth. Stir in the green pepper, chicken, ham, shrimp, and pimiento and cook until heated through.
2. Yield: Serves 10 to 12.
3. Note: This casserole can be made a day in advanced and reheated. It is easy to double.

Cheeseburgers and Fries Casserole

• 2 pounds cooked lean ground beef
• 1 can mushroom soup
• 1 can cheese soup
• (I use 1 can of tomatoes for the mushroom soup)
• 1 package frozen crinkle cut fries (or tater tots)

1. Stir cooked ground beef and soups together. Pour into a greased 9x13 baking dish. Arrange fries on top. Bake uncovered at 350 for about 50 minutes, until the fries are crisp and golden.

Casserole Recipe From Trina

• 1 lb ground beef
• 1 sm onion chopped
• 1 bell pepper chopped
• 2 beef bouillon cubes
• 2 c boiling water
• 3 c. cooked rice
• 2 tomatoes chopped
• cheddar cheese to top--optional

1. Brown onion , green pepper and beef. Drain. Dissolve bouillon in H20 and pour over beef mixture. Simmer 20 min. Add rice and tomatoes. Simmer 8-10 minutes more. Place cheese strips or grated cheese on top, and melt.

Casserole Mexican Tortillas

• 12 corn tortillas, cut into strips
• 1 can cream of mushroom soup and
• 1 can cream of chicken soup. (Mix soups with milk)
• 1 cup milk
• 1 large onion, grated
• 1 1/2 or 2 7-oz. cans Ortega Chili green salsa
• 1 lb. grated cheddar cheese
• 4 cups cooked, diced chicken
• 2 Tbs. water

1. Layer in pan 1/2 of tortilla strips in bottom with 1/2 turkey and 1/2 soups mixed with milk with onions and chilies. Repeat layers and cover with cheese. Refrigerate all night and bake at 300 F. 1 1/2 hrs

Casserole From Anna Gaskin

• 1-2lb. Hamburger
• 1 (either 12oz or 16oz) can of cream corn
• 1/2 Cup chopped onion
• 1 small can evaporated milk
• 1 bag tater tots (about medium size bag)
• Grated cheddar cheese

1. Brown hamburger with onion. Drain excess liquid off. Pour in cream corn and can milk. Mix together and set aside. Layer tater tots on bottom of 9 X 13 pan. Pour mixture over the top. Sprinkle grated cheese on top of mixture. Place in a 375° oven for 30 minutes or until cheese is melted and then serve. This is really good. It looks terrible while you are mixing the mixture but it tastes really good!!

Cabbage Potato Casserole

• 1 - 1/2 lbs lean ground beef, browned and drained
• 1/4 large head cabbage sliced very thin
• 4 large potatoes, peeled and sliced thin
• 1 med onion sliced thin
• 4 large carrots peeled and grated
• 1 - 10 oz. can cream of mushroom soup diluted with 1/2 can water
• pinch pepper and salt
• 4 oz. cheddar cheese grated

1. Layer ingredients in pan beginning with 1/2 of sliced cabbage, potatoes, onions, carrots, 1/2 of browned meat, remainder of cabbage, remainder of browned meat. Salt and pepper. Pour on diluted soup. Cover and cook at 350 for 20 mins., uncover and cook 20 more minutes or until all vegetables are tender. *Top with grated cheese and return to over until melted. Makes 8 servings.

Aunt Anna's Three Corn Casserole From Anna Steele

• 1 stick butter or margarine, softened
• 1 c. dairy sour cream
• 1 egg
• 1 can (15-16oz) whole kernel corn
• 1 can (15-16oz) cream style corn
• 1 package (9 oz) corn muffin mix

1. In large bowl, mix butter, sour cream and egg. Stir in the two cans of corn and muffin mix. Spoon mixture into buttered 2-quart casserole dish. Bake in preheated oven at 375 degrees for 1 hour. The dish is cooked when it is slightly puffed. (can use greased 9 x 13 pan, too - cut into 2-inch squares)

Appelflappen

• 4 apples
• 3/4 cup brown sugar
• 1tbsp. cinnamon
• 1 1/2 tsp yeast dissolved in a little warm water
• 2 cups flour
• 1 tbsp sugar
• dash salt
• 1 1/4cups water
• 1 tsp sunflower oil
• 1 cup flour for dipping
• vegetable oil for deep frying
• 2 cups or more icing sugar
• Peel and core the apples so they can be cut into rings. Cut crosswise into 1/2" (1cm) slices. Sprinkle the apple slices with mixed brown sugar and cinnamon. (You can toss the apples, brown sugar and cinnamon in a plastic bag, for complete coating of the apples and to avoid discoloration of the fruit.)
• Dissolve the yeast in a little warm (but not hot) water. Mix the flour, sugar, salt, water and oil and beat until the mixture is smooth. Then whisk in the yeast mixture. Cover with a cloth and allow to rise for about 1 hour in a warm place, until bubbly. Then stir down the batter.
• Dredge the apple rings in the flour and then dip them into the batter. Deep fry the rings at 350 degrees F (180C) until golden brown. Place on paper towels to drain off the excess fat. Sprinkle with large quantities of icing sugar. Eat these delicious treats while they are warm. These can also be served as fancy dessert in a lovely, glass dish with a sprinkling of pure Canadian maple syrup and a dollop of sweet, whipped cream on top. The gracious reader will understand that the latter is a Canadian variation.

Almond Joy Bars

• 4 cups shredded coconut
• 1/4 cup light corn syrup
• 1 package milk chocolate chips (11 1/2 oz) or dark choc if preference!
• 1/4 cup veggie shortening
• 26 whole natural almonds (1 oz)

1. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper. Set aside.
2. Place coconut in large bowl. Set aside.
3. Place corn syrup in a 1 qt glass measure. Microwave on HIGH for 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level tablespoon of coconut, shape into a ball bye squeezing coconut firmly in palm of one hand, then rolling between both palms. Put them on rack 2 in apart. Let dry 10 minutes. Reroll them so there are no loose ends of coconut sticking up. Place milk chocolate chips and shortening in a 4 cup glass measure or 1 1/2 quart bowl that is microwavable. Microwave on HIGH 1-2 minutes or until mixture can be stirred smooth and is glossy, stirring once or twice. Working quickly, spoon 1 TBS of the choc mixture over coconut balls. Make sure the balls are covered well. While the choc coating is still soft, press 1 almond piece on top. Let it stand in room temperature or put in refrigerator. Store in a single layer in airtight container. Keeps best in refrigerator.

Adam's Fruit Popsicles From Sue Chapman

• 1 cups white grape juice
• 1 cups red grape juice
• 2 Tbsp lemon juice

1. Combine all ingredients and pour into popsicle molds. Insert wooden or plastic Popsicle sticks and freeze until firm.

Waffle Cookies

• 1/2 C. butter or margarine, melted
• 8 Tbl cocoa
• 3/4 c. sugar
• 2 eggs
• 1 c. flour
• 1 tsp. vanilla

1. Blend the butter and the cocoa together.
2. Add the other ingredients and blend until smooth. The batter will be thick
3. Drop a generous tablespoonful of the dough in each section of a preheated waffle iron. Close it and cook the dough about 1-3 minutes. Carefully open, remove the cookies with a fork and let cool.

Very Easy Peanut Butter Cookies

• 2 eggs
• 1 cup crunchy peanut butter
• 1 cup sugar

1. Beat two eggs in a bowl. Add peanut butter and sugar and mix. Drop by spoonfuls on an ungreased cookie sheet and bake at 350 for 10-12 minutes.

Unbelievable Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

1. Mix together, form into balls, and bake at 350. I like to dip the balls into sugar and use a fork to criss-cross them. I don't remember how long to bake so keep an eye on them. They will come out soft but cool and become hard.

Unbelievable Peanut Butter Cookies

• Mix:
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla
• Drop by spoonfuls on ungreased cookie sheet.
• Use fork tines to flatten by making crisscross marks.
• Bake for 13 to 15 minutes at 325 degrees.
• Note: There are only 4 ingredients and no flour is necessary for this recipe.