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From Betsy at TKL, 06-12-2000
Msg ID 311974 Chat Room Recipe Swap
06-04 to 6-11-2000 25 Dessert Recipes

Kelly~WA (02:07:02) : Rhubarb custard pie

2 cups rhubarb, cut in small pieces
3 Tbsp. flour
1 Tbsp butter
1 cup sugar
2 eggs

Method: Put rhubarb in boiling water. Drain. Add flour to sugar, mix well. Add egg yolks and butter. Mix well with rhubarb. Put in pie shell and bake.
Add 2 Tbsp. sugar to 1 egg white for meringue. enjoy!

Kelly~WA (02:06:19) : Rhubarb And Strawberry Pie

rhubarb-sliced=3 cups
1 1/2 cups strawberries, sliced thin
2/3 cup flour
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
2 teaspoons butter
1 pie crust, double for 9"

Slice rhubarb about 1/3 inch slices. Combine rhubarb
and strawberries in a bowl. Mix sugar, flour, cloves,
nutmeg, and cinnamon and stir into the fruit. Let
stand for about 15 minutes. Stir occasionally. Pour
into unbaked pie crust and top with butter. Make a
lattice top crust and bake on lowest shelf at 375' for
35-40 minutes.

8 servings (11:19:57) : Chocolate Vinegar Cake
This recipe came from a very old church cookbook and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling.

1 1/2 cups unbleached flour, sifted
1 cup sugar
3 t unsweetened cocoa powder
1 t baking soda
1/2 t salt
1 t vanilla extract
1 t vinegar
5 t butter or regular margarine
1 cup water

Mocha Chocolate Frosting
1 3/4 cups confectioners' sugar
3 t cocoa; baking
3 t butter or regular margarine
3 t coffee, brewed, hot
1/2 t vanilla extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.


Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. (11:38:08) : Almond Buttercrunch Candy
Recipe By : Tampa Tribune, Dec 17, 1992

1 cup almonds -- slivered; blanched
1/2 cup butter
1/2 cup sugar
1 tablespoon corn syrup -- light

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired.
Makes about 3/4 lb

Verla,.Il (05:14:51) : WARM BROWNIE SUNDAES

1 package (21.5 oz brownie mix) plus ingredients on package)
1/2 c. peanut butter
1/3 c. sugar
1/4 c. milk
1 egg

Preheat oven to 350 degrees. Prepare brownie mix in a 2 qt bowl according to package directions. Pour batter into a greased 9 x 13 baking dish. Mix together peanut butter, sugar, milk, and egg until blended and smooth, using a whisk. Drizzle peanut butter mix over brownie batter; cut thru with a knife several times for a marbled effect. Bake according to package directions. Remove from oven and let cool for 15 minutes. Cut warm brownies into bars.

For each serving, top brownie with a scoop of ice cream. Top with hot fudge sauce, sprinkle with nuts or candy bars chopped up. Garnish with whipped topping and a maraschino cherry. 18 servings.

This should satisfy your sweet cravings.

Kelly~WA (04:27:53) : KICK THE CAN ICE CREAM

1 cup whole milk
1 cup half & half
1/2 cup sugar
1 teaspoon. vanilla

Mix all together in a 1 lb. coffee can. Tape the lid on the can. Place this in a 3 lb. coffee can and fill all around the can with ice. Add about 1 cup of salt. Tape lid on 3 lb can. Roll can around on a flat surface between children. Keep rolling until ice cream is set (about 1/2

Kelly~WA (01:51:31) : This is a lovely, fresh dessert. And, especially good for "too hot to cook" weather!

Watermelon Pie

1 - 9 inch graham cracker pie shell
1 (3 ounce) box watermelon flavored gelatin
1/4 cup water
1 (12 ounce) container whipped dessert topping
2 cups diced watermelon

Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.
Makes 1 - 9 inch pie (06:36:50) : Raisin Pineapple Drop Cookies
Source: The Yankee Recipe 04-07-93
Makes: 36 cookies

1/2 cup butter
1/2 tsp vanilla
1 cup brown sugar, packed
1 egg
1/2 cup raisins
3/4 cup crushed pineapple, drained
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Cream butter, vanilla and sugar until light and fluffy. Add egg and cream well. Stir in raisins and pineapple. Sift dry ingredients together. Add gradually to cream mixture. Stir until well blended. Drop by teaspoons on greased cookie sheets. Bake 12-15 minutes in a preheated 375F oven. (06:32:34) : Fudgy Chocolate Chip Cookies
Source: Ghirardelli
Makes: 48 cookies

1 1/2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1 egg
1/2 cup sugar
1/2 cup brown sugar (packed)
1 tsp vanilla
1 2/3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 tsp lemon juice
1/2 cup chopped walnuts

In heavy saucepan, melt 1 cup chocolate chips with butter, stirring constantly. Beat egg with sugar, brown sugar and vanilla until creamed. Mix in melted chocolate. Stir flour with baking soda, baking powder and salt. Combine milk with lemon juice stirring until thick. Add dry ingredients to chocolate mixture alternately with milk. Stir in nuts and remaining cup chocolate chips. Chill dough. Drop by teaspoon onto ungreased baking sheet. Bake at 350 F for 8-10 minutes. Cool on rack. (06:30:09) : Cherry Nut Bars
Yield: 48 bars

2 cups flour
2 cups quick oatmeal
1 1/2 cups sugar
1/2 cup chopped pecans
1 tsp baking soda
1 1/4 cups butter, melted
21 oz cherry pie filling
1 cup mini marshmallows

In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool.


1/4 c Honey
1/2 c Soy margarine
1/2 c Light molasses
2 c Unbleached white flour
1/4 c Ground almonds
1/2 ts Grated orange peel
1 t Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground cardamom
1/2 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses & bring to a boil. Remove from heat & let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined.

Divide dough into 4 equal pieces & roll each piece into a log. Wrap each log in plastic wrap & refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightly coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray & set aside. Lightly flour work surface.

Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet & bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.


1/2 c Butter or Margarine
1 Egg
2 ts Vanilla
1 t Baking powder
ds Salt
1 c Flour
1 c Dates, unsugared, chopped
1 c Coconut, shredded
1 c Walnuts or Pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and chill
(or freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie sheet. Bake 10-12 minutes until light golden brown. Cool on wire racks.

Kelly~WA (01:19:00) : Refrigerator Nut Cookies

1 c Granulated sugar
1 c Butter or margarine;softened
2 Eggs
1 1/2 ts Vanilla
3 c Flour
1 ts Salt
1/2 ts Baking soda
1/2 c Pecans; chopped

In a large bowl, mix sugar, butter, eggs and vanilla. Stir in flour, salt, baking soda and nuts. Divide dough into 3 parts. Shape each part into a roll. Wrap in waxed paper and refrigerate at least 4 hours.
Preheat oven to 400. cut dough into 1/8 inch slices. Place 1 inch apart on
ungreased baking sheets. Bake until light brown, about 7 to 9 minutes.

Cinnamon Slices: Substitute 1/2 cup granulated sugar and 1/2 cup
brown sugar for the sugar and 1 T. cinnamon for the vanilla; omit the
Yield: about 7 dozen.

Kelly~WA (01:17:59) : No Bake Chocolate Cookie

12 oz Chocolate chips
1 cn Sweetened condensed milk
1 tb Butter
1 tb Water
Graham crackers
Chopped nuts

In a pan, stir together chips and butter until the chips melt. Stir in 20 crushed graham crackers, 1/2 cup coconut and 1/2 chopped nuts. Drop by teaspoon on wax paper.

Kelly~WA (01:17:31) :

1/4 cup Cocoa
2 cups Granulated sugar
1/2 cup Margarine
1/2 cup Milk --

1/2 cup Peanut butter
3 cups instant oatmeal
1 teaspoon Vanilla

Stir and boil above PART 1 ingredients 1 MIN. ONLY. Remove from heat.

Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper
and let stand until firm.

Happy Birthday, Bob!

From the kitchens of Southern Living


1 (18.25-ounce) package white
cake mix with pudding
1/4 cup vegetable oil
3 large eggs
1 (8.5-ounce) can cream of coconut
1 (8-ounce) container sour cream
Cream Cheese Frosting
1 (31/2-ounce) can flaked coconut

Beat first 5 ingredients at high speed with an electric mixer 2 minutes. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan.
Spread Cream Cheese Frosting over cooled cake; sprinkle with coconut. Makes 15 servings.


1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese until fluffy; gradually add remaining ingredients, beating well. Makes enough frosting for 1 (13- x 9-inch) cake.

Kelly~WA (10:42:25) : Georgia Meringues

2 egg whites
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 cup peanut butter

Preheat oven to 300 degrees.

Beat egg whites and cream of tartar until stiff peaks form.

Add sugar, 1 tablespoon at a time, beating well after each addition.

Continue beating until very stiff peaks form. Lightly fold in peanut butter, just until mixed.

Drop by teaspoonfuls onto a greased cookie sheet.

Bake in 300 degree oven for 25 minutes, or until lightly browned. Remove from cookie sheets immediately.

Kelly~WA (10:41:46) : Brown Sugar Meringues

2 egg whites
1 cup brown sugar
1 cup chopped pecans
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar slowly, and beat until very stiff. Add vanilla and mix well.

Fold in pecans by hand.

Drop onto lightly greased cookie sheets and bake for 45 minutes in 250 degree oven.

Store in tightly sealed container.

Kelly~WA (10:41:16) : Praline Meringues

1 egg white, room temperature
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1-1/2 cups chopped pecans

Beat egg white until foamy. Gradually add sugar, 2 tablespoons at a time, beating till soft peaks form.

Fold in vanilla and pecans.

Drop by heaping tablespoon 3 inches apart on an ungreased cookie sheet. Bake at 225 degrees for 1 1/2 hours.

Turn oven off. Cool cookies in oven one hour. Do not open door. Serve immediately or store in an airtight container.

Kelly~WA (10:40:17) : Brownie Meringues

2 egg whites (fresh eggs)
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 package (6 ounces) semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped

Beat egg whites with salt, vinegar, and vanilla until stiff peaks form. Gradually add sugar, beating
until stiff peaks form. Fold in chocolate and nuts.

Drop from a teaspoon onto a greased cookie sheet.

Bake at 350 degrees about 10 minutes. (09:39:04) : Mocha Icing
Recipe By : Elizabeth Powell

1/2 cup unsalted butter -- softened
3 cups powdered sugar -- sifted
3 tablespoons cocoa
1/2 cup fresh brewed coffee

Cream butter. Sift 1/2 cup sugar with cocoa. Beat into butter. Add coffee and remaining sugar alternately, beating between each addition, until stiff enough to spread. Makes enough to fill and frost a 9" layer cake.

Serving Ideas : Excellent on banana cake, brownies or Genoise. (09:38:41) : Mocha Chip Bars
Recipe By : Elizabeth Powell

1/2 cup butter
1 3/4 cups brown sugar
2 egg
1 teaspoon vanilla extract
1 tablespoon instant coffee
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 cup nuts -- chopped
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients and coffee together and add to egg mixture. Stir in chocolate chips and nuts. Pour batter into greased 9" X 15" pan. Bake at 350 degrees for 20 minutes.

Elinor.CO (08:43:35) : Sour Cream Brownies

6 oz. unsweetened chocolate, melted
10 T. butter, melted
2 c. sugar
4 very large eggs
1/2 c. sour cream
1 1/2 c. flour
2 T. cocoa (unsweetened)
1/2 tsp baking powder
2/3 c. mini semi-sweet chocolate chips

Mix chocolate and butter together, then add sugar, eggs and sour cream. Mix well. Sift together the dry ingredients, then add the choc chips. Stir mixture into the batter. Scrape into a greased and floured 9 x 13 pan. Batter will be very thick. Spread it out to edges. Bake for 29-30 mins, not overbaking. They should just BARELY be set in the middle (they will continue to cook). These come out shiny on top and cut very well when warm (if you can wait for them!). (08:42:19) : Butter Pecan Crunch

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
2 (3.4-oz.) pkg. instant vanilla pudding mix
2 cup butter pecan ice cream, softened slightly
1 8-oz. carton Cool Whip, thawed
2 Heath candy bars, crushed (or Heath candy bits)

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13 x 9" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw about 20 minutes before serving.

Yield: 12-16 servings (09:59:07) : Soft Lemonade Cookies
From: Ilene Warfield
Date: May 1996

1 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups unbleached flour
1 tsp. baking soda
6 ounces frozen lemonade concentrate - thawed and divided
additional sugar

Preheat oven to 400 degrees.

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda. Add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate - sprinkle with additional sugar. Cool.

Makes approximately 6 dozen

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