recipelink.com Chat Room Recipe Swap
01-27-2000 – Sugar and Spice – Desserts
32 Dessert Recipes – Part 1 of 2

kendra.,.OH (07:48:44) : Peanut Butter Popcorn

1/2 c sugar (I use a scant 1/2 c)
1/2 c corn syrup or honey
Cook to a rolling boil and remove from heat and add:
1/2 c chunky peanut butter
1/2 t vanilla
1/2-1 t wheat germ or wheat bran (bran has more fiber and ladies, we need tons of it!)

Pour over 2 qts popped popcorn, stirring to coat.
This is addictive.

Sandy,TX (06:04:04) : MACE CAKE

1 cup butter or margarine
3 cups sugar
3 cups flour
1 cup buttermilk
4 eggs
1/4 tsp. baking soda
1/2 to 1 tsp. mace
1 1/2 tsp vanilla

Cream butter and sugar, add eggs 1 at a time. Add other ingredients alternately (dry versus wet). Add vanilla. Bake at 300 degrees for 1 1/2 hours or 350 degrees for 1 hour to 1 hour 10 minutes. (put in a greased and floured bundt pan.)
Note: No icing is required for this cake, but you could dust with powdered sugar if you like.

KellyWA (05:43:05) : COLA CAKE

1 box 2 layer size cake mix (devils food is great)
1 box instant pudding - 4 serving size
1 cup oil
1 cup cola drink
3 eggs
1/2 cup nuts (optional)

Mix all ingredients together (except nuts) according to directions on
package. Fold in nuts. Pour into greased and floured 9 x 13 x 2 inch
pan and bake in preheated 350 degree oven about 30- 35 minutes.
Cool. (by checking box - you can make bundt or cupcake or layers
as desired)

Frost or serve with a glaze, whipped topping or ice cream.

My friend's note: You can use any flavor cake mix you desire -- tho
a 'dark' mix seems to work better with coke. I've made it with a
spice or carrot mix and also with a brown sugar mix. If you like you
can use 7-up or similar soda and then the cake mix could be lemon or
yellow or whatever. Also, pudding mix can be your favorite. I usually
use a chocolate or fudge one with the coke cake ... tho at one time
there was a caramel instant that gave a great taste. With the 7-up,
etc there is toasted coconut, banana cream, lemon etc. One of my
kids favorite is when I use a marble cake mix --- and pistachio
pudding - with the 7-up ... when mixing the chocolate cake part we
usually fold in some mini chips. He loves the green and brown! And
it IS good.

Sandy,TX (05:43:04) : DR. PEPPER CAKE

1 cup butter or margarine
4 tbls. cocoa
1 cup Dr. Pepper
2 eggs
2 cups sugar
1/2 cup buttermilk
1 tsp. baking soda

1 tsp. vanilla
1 1/2 tsp. cinnamon
2 cups flour
Dr. Pepper Icing (follows)

Heat butter, cocoa and Dr. Pepper. Set aside. Mix eggs, sugar, buttermilk, baking soda, vanilla and cinnamon. Add Dr. Pepper and buttermilk mixtures to flour and mix well. Place in well greased and floured pans and bake @350 degrees for 25 to 30 minutes or until done.

ICING
1/4 cup margarine
1/4 cup Dr. Pepper
3 tbls cocoa
1-16oz box confectioners sugar
1/2 tsp. vanilla
1 cup chopped nuts

Heat margarine, Sr. Pepper and cocoa until well blended. Stir in remaining ingredients. If necessary, add more confectioners sugar or a small amount of margarine until of spreading consistency. Frost cooled cake.

KellyWA (05:41:04) : Secret ingredient Chocolate Fudge Cake
A dark, decadent, mix-in-one-bowl fudge cake. Cola in the batter,
cola in the icing.

1 3/4 cups flour
2 cups brown sugar
3/4 cups cocoa - measured then sifted
2 teaspoons baking soda
1 teaspoon baking powder
pinch salt
2 eggs
1/2 cup vegetable oil
1 cup cola
1 cup buttermilk
1 teaspoon vanilla

Preheat oven to 350 F. Lightly grease a 9 by 13 inch baking pan.

Sift together dry ingredients and place in a large bowl. Into the center
stir remaining ingredients with a whisk to make a smooth, thin batter.
Whisk about 3 minutes. Pour into pan and bake until cake tests done,
about 40-45 minutes.

Cool cake on counter, then refrigerate while preparing icing.

COLA FROSTING
1/4 cup unsalted butter
3 tablespoons cocoa
1/3 cup cola
4 cups icing sugar - measured, then sifted

Combine butter, cocoa, and cola and icing sugar and mix slowly to
combine ingredients. Whip or beat until fluffy and smooth. Frost
cake.

Sandy,TX (05:21:55) : HOT FUDGE CAKE
TASTE OF HOME MAGAZINE

1 cup flour
3/4 cup sugar
6 tbls baking cocoa-divided
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbls. vegetable oil
1 tsp. vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
ice cream, opt.

In medium bowl, combine flour, sugar, 2 tbls. cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in ungreased baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake @350 degrees for 35 to 40 minutes. Serve warm and top with ice cream or whip cream.

susannahoh (12:56:40) : PRALINE PEACH COBBLER
Annetta Dunham

½ cup sugar plus 2 teaspoons sugar (divided)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 cup water
8 cups sliced peeled fresh peaches
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening
½ cup buttermilk
3 tablespoons oleo, melted
¼ cup packed brown sugar
1 cup chopped pecans

In a saucepan, mix sugar, cornstarch, cinnamon and water, stir until smooth. Add peaches, cook and stir until thickened and bubbly. Cook and stir two more minutes. Pour into a lightly greased (I use oleo) thirteen by nine-inch baking dish, set aside. In a bowl, combine flour and remaining two teaspoons sugar, cut in the shortening until mixture resembles coarse crumbs. Add buttermilk and stir till just moistened. If
needed, add more buttermilk, one tablespoon at a time, until mixture clings together. Turn out on a floured surface, knead gently six to eight times. Roll out into a twelve by eight-inch rectangle. Combine butter, brown sugar and pecans, spread over the dough to within one-half inch of the edges. Starting at the long side, roll up jelly-roll style. Cut into twelve pieces. Place on top of peach mixture. Bake at 400 degrees for twenty-five to thirty minutes or till golden brown.
Yield: 12 servingsGina,.Fla (10:33:40) : LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve

Yield: 1 loaf

Gina,.Fla (10:32:52) : BLUEBERRY BREAD

2 1/2 cups flour
3/4 cup sugar
1 tablsp. baking powder
dash of salt
1 tsp. cinnamon
6 tablsp. butter or margarine
2 eggs, slightly beaten
1 cup milk
1 tsp. vanilla
1 1/2 cups fresh blueberries

Into a large mixing bowl, put the flour, sugar, baking powder and salt. With a pastry blender or two forks, cut in the butter or margarine. When mixture resembles fine crumbs, add eggs, milk and vanilla. Stir gently just until moistened. DO NOT USE MIXER. Gently stir in the blueberries,, spoon into greased and floured loaf pan. Bake at 350 for 1 hour and 10 mts. or until done.

(1/2 cup of walnuts chopped may be added with the blueberries. One pint of blueberries makes two breads. It is easy to double this recipe to make two bread and they freeze well.)

Gina,.Fla (10:32:00) : Spicy Sugared Pecans

1 egg white
1 T water
1/2 t. salt
1 1/4 t., cinnamon
1 c. sugar
1 lb. pecan halves

Beat egg white and water till foamy. Add salt, cinnamon and sugar and mix
well. Add pecans and stir till well coated. Spread on cookie sheet. Bake
at 200 for 45 mts. Stir every 15 mts. Store in airtight container.

Gina,.Fla (10:31:34) : Ultimate Chocolate Cherry Biscotti
This is my best friend Susan's biscotti recipe, which is to die for...they're simply irresistible! They make a beautiful gift from your kitchen.

3 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. nutmeg
3 large eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
1 T. grated orange peel
1 t. vanilla
6 oz. bittersweet or semisweet choc. chips
1 1/2 c. candied red cherries (quartered)
2 1/2 oz. semisweet chocolate melted

Heat oven to 325. Arrange oven racks in center and lower third of oven. Grease a cookie sheet

Combine flour, baking powder and salt in bowl. Beat eggs in mixer bowl at med high speed for 1 mt. Gradually beat in sugar. At low speed, beat in butter, orange peel and vanilla. Beat in dry ingred. just until blended. Stir in chips and cherries.

Divide dough into thirds. On a lightly floured surface, roll each piece into a 14x1 1/2" log. Arrange logs 2 1/2" apart on greased cookie sheet. Bake on bottom oven rack 30 mts. until firm. Cool on wire rack for 15 mts.

Reduce oven temp. to 275. Carefully transfer logs to cutting surface, with a serrated knife, gently slice each log diagonally into 1/2" slices. Arrange slices cut side down 1" apart on two large ungreased cookie sheets.

Bake 30 mts. until they feel dry to the touch. Cool on wire racks

To decorate, stack cookies on wax paper. Spoon melted chocolate into a baggie snipping off one corner and drizzle chocolate over zig-zag style. Let stand until set. Makes 6 dozen cookies.

Gina,.Fla (10:30:27) : Lori Norman's Pumpkin Crunch Cake
Yield: 20 servings

1 lg Canned pumpkin
13 oz Evaporated milk
3 Eggs, slightly beaten
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1 c Sugar
1/2 ts Salt
1 pk Yellow cake mix
1 c Pecans or walnuts, chopped
3/4 c Margarine, melted

Blend together all but the last 3 ingredients. Mix well. Pour
the pumpkin mixture into a lightly greased 9 x 13 inch pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix. Drizzle the melted
margarine over all. Bake at 350~ for 50 minutes, or until it
tests done. Serve plain or with a dollop of Cool Whip.

Gina,.Fla (10:29:24) : Lemon-Clove Shortbread Wedges
makes 12

2 lemons
1 1/2 cups all-purpose flour
3/4 t. ground cloves
1/4 t. salt
1 stick butter, room temp.
1 c. powdered sugar
1 large egg yolk
1 egg
pinch of salt

Position rack in center of oven and preheat to 350. Grease cookie baking sheet. Using a veg. peeler, remove lemon peel. Mince peel (reserve lemons for another use) Combine flour, cloves, and 1/4 t. salt in med. bowl. Using electric mixer, beat butter, powdered sugar, yolk and lemon peel in another bowl til well blended. Add dry ingred. and stir til dough holds together. Form into a ball. Transfer to prepared pan and flatten to a 9"inch
diameter round. Cut the round into 12 wedges. Space the wedges about 1/2 " apart. Pierce each one a couple of times with a toothpick. Using fork tines, press cookies at rounded edge to crimp decoratively.

Beat egg with pinch of salt in a small bowl to blend. Brush the cookie wedges lightly with egg glaze. Bake cookies til golden brown about 17 mts. Let stand on cookie sheet 5 mts. Transfer to rack and let cool completely.

Gina,.Fla (10:28:03) : Sweet Noodle Kugel

3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 T. vanilla
2 tsp. cinnamon
12 oz. wide egg noodles - cooked
1 - 28 oz. can crushed pineapple - drained
1/2 cup yellow raisins
1 cup corn flake crumbs
2 T. brown sugar
2 T. melted butter

In a food processor, combine the cottage cheese, sour cream, sugar,
eggs, vanilla and cinnamon. In a large bowl, combine the blended cheese
mixture, cooked noodles, pineapple and raisins. Toss well to coat the
noodles. Place mixture in a 9x13 glass baking dish. In a small bowl,
mix together the corn flake crumbs, brown sugar and butter. Sprinkle
the topping over the kugel. Bake at 325 degrees for 1 hour until a
toothpick comes out clean.

Carol,IL (10:27:58) : Red Cherry Crunch Bars

3/4 cup butter
1 cup brown sugar
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups oats
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees. Spray 13 x 9 x 2 inch baking pan with non-stick cooking spray.
Combine butter & brown sugar. Add flour, salt, baking soda, & oats. Mix until crumbly. Press half into prepared pan. Spread pie filling over top. Sprinkle remaining butter mixture on top. Bake for 30 minutes, or until done. Cool. Cut into bars. Makes 18.

Gina,.Fla (10:26:52) : William Sonoma Old Fashioned Gingerbread

3 Cups all purpose flour
1 1/2 teaspoons baking powder
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter at room temp
3/4 cup firmly packed light brown sugar
2 eggs
1 cup plus 2 tablespoons dark molasses
4 teaspoons grated orange zest
1 cup plus 2 tablespoons buttermilk
1/2 cup chopped crystallized ginger

For the Whipped Cream

1 cup heavy cream, chilled
3 tablespoons firmly packed light brown sugar
1 tablespoon dark rum
1 tablespoon vanilla extract

Preheat oven to 350. Butter & flour a 13 x 9 x 2 inch baking dish.

Sift together the flour, baking powder, ground ginger, cinnamon, allspice, cloves, baking soda and salt into a bowl. In a large bowl, using electric
mixer set on high speed, beat the butter until light and fluffy, about 2 minutes. Bean in the eggs one at a time, then beat in the molasses and orange zest until well combined. Mix in the dry ingredients in 3 batches alternately with the buttermilk, beginning and ending with the dry ingredients. Using a rubber spatula, fold in the crystallized ginger.

Pour the batter into the prepared dish, spreading it evenly and smoothing the surface. Bake until springy to the touch, about 50 minutes. Transfer to a wire rack to cool.

The prepare the whipped cream, in a large bowl, combine the cream and brown sugar. Using an electric mixer set on high speed, beat until stiff peaks form. Add the rum and vanilla and beat again until stiff peaks form.

cut the gingerbread into squares and serve warm or at room temp with the whipped cream.

Gina,.Fla (10:26:04) : Walnut-Pear Sour Cream Cake
(Better Homes and Gardens Magazine- October 1999 Page 264)

1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton dairy sour cream
1/2 cup broken walnuts (optional)

Preheat oven to 350 Degrees F. Grease a 9-inch springform pan or 9x9x2-inch
baking pan. Combine the 1 cup nuts, brown sugar, and cinnamon. For topping,
cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4
cup of the nut mixture. Set nut mixture and topping aside.

Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture
and sour cream alternately to batter. Beat on low speed after each addition until combined.

Spread two-thirds batter into the prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes or until a wooden toothpick
inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired. Serves 12.

Prizewinning Recipe of Stephanie Hurt of Greencastle, Indiana.