recipelink.com Chat Room Recipe Swap
06-18 to 6-24-2000 - 24 Dessert Recipes
recipelink.com (10:35:24) :
Foolproof Dark Chocolate Fudge
Source: Treasury of Christmas, 1989
Yield: 2 pounds
3 (6 oz pkgs) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk, EAGLE BRAND
1/2 to 1 cup chopped nuts
1 1/2 tsp Vanilla
1. In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and
vanilla. Spread evenly in a wax paper-lined 8 or 9 inch square pan. Chill 2 hours.
2. Turn fudge onto a cutting board, peel off waxed paper and cut into 2" squares. Store loosely at room temperature.
VARIATIONS:
Microwave: In a 1 quart glass measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients. Resume as above.
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above.
White Chocolate Fudge: Use 3 6 oz packages of white chocolate chips instead of the semisweet chips. Proceed as above.
Creamy Milk Chocolate Fudge: Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
Mexican Chocolate Fudge: Reduce vanilla to 1 tsp. Add 1 T instant coffee and 1 t. ground cinnamon to sweetened condensed milk. Proceed as above.
recipelink.com (08:40:26) :
Impossible Chocolate Cheesecake
SOURCE: Southern Living Cooking School Cookbook, Fall, 1982
16 oz cream cheese packages, cubed and softened
3/4 c sugar
2/3 c bisquick baking mix
2 eggs
2 oz semisweet chocolate
2 tb kahula (or other coffee flavored liqueur)
1 ts vanilla extract
1/2 ts almond extract
CHOCOLATE TOPPING
8 oz sour cream
1 oz semisweet chocolate square
2 tb sugar
1 tb kahula (or other coffee flavored liqueur)
1 ts vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving.
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.
YIELD: One 9-inch pie
recipelink.com (08:36:42) :
Chocolate Zucchini Nut Bread
Recipe by : Marni Tuttle
1 c salad oil
2 c sugar
3 eggs; beaten
2 oz chocolate, baking; melted
2 c zucchini; grated, peeled
1 ts vanilla
3 c flour
1 ts salt
1 ts cinnamon
1/4 ts baking powder
1 ts baking soda
1 c nuts; chopped
1/2 c chocolate chips
Cream oil and sugar together, then add the beaten eggs. Fold melted chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr.
recipelink.com (08:35:40) :
Chocolate Zucchini Cake
Recipe by: Marni Tuttle
1 c brown sugar
1/2 c sugar
1/2 c butter
1/2 c oil
3 eggs
1/2 c buttermilk
1 ts vanilla
2 1/2 c flour
4 tb cocoa
2 ts baking soda
1 ts cinnamon
1 ts salt
3 zucchini, about 6" long, shredded (2 c)
1/2 c chocolate chips (use up to 1 cup)
Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack.
Verla,.Il (06:52:24) : Swirled Ice Cream for Showers.
1/2 gallon of vanilla ice cream
1/2 gallon of vanilla ice cream softened and mixed with food coloring of your choice.
After coloring the second 1/2 gallon of ice cream, refreeze it.
Then spoon scoops of the colored ice cream in a 9 x 13 Pyrex alternated with scoops of plain vanilla ice cream.
Freeze overnight.
When serving scoop it out dishes and the colors will be mixed.
I used blue and white for a baby shower.
You can mix strained blueberry pie filling with vanilla and it makes lavender ice cream.
recipelink.com (11:42:13) :
Recipe(tried): Easy Triple Chocolate Bundt Cake
Posted By: Tired Teacher
Date: April 2nd 1997
Board: recipelink.com Cooking Club
1 box (2-layer) German Chocolate cake mix
1 sm. box instant Chocolate pudding
1 lg. bag semi-sweet mini Chocolate Chips
Mix the cake according to package directions. Add the dry pudding mix and the chips. Pour into a greased bundt pan. Bake at 350 for about
50 minutes or so.
This serves many. Stretch it with a scoop of ice cream and some chocolate syrup, if you want true decadence!!!!!!!!!!!!!!!
recipelink.com (11:32:35) :
Ginger Ale Pound Cake
Posted By: Millie Brooks
Date: January 8th 1997
Board: recipelink.com Cooking Club
2 sticks butter
1/2 C. Crisco
3 C. Sugar
5 eggs, beaten in one at a time
2 tsp lemon extract
2 tsp vanilla extract
1 tsp. salt
3 C. all-purpose flour
1 C. ginger ale
In a large bowl, beat butter, Crisco, & sugar until light & fluffy. Beat in
eggs thoroughly. Add flour & salt. Beat in extracts & ginger ale. Pour
into greased & floured tube pan. Bake at 325 degrees for 90 minutes.
Kelly~WA (10:57:22) :
Hershey's Almond Pie
1 container Cool Whip
1 pkg. Hershey's bars
1 graham cracker pie crust
Melt bars in microwave. Be careful not to burn. Mix melted with
chocolate into Cool Whip. Spoon mixture into pie crust and chill.
Garnish with chocolate shavings - this is ready in 15 minutes.
Kelly~WA (10:56:35) :
Apricot Coconut Balls
1 c. dried apricots, ground
2 c. coconut
2/3 c. Eagle Brand Sweetened Condensed Milk
Combine ingredients and shape into balls.
Roll in powdered sugar, if desired. Let balls stand till firm. Makes 32
balls.
Kelly~WA (10:56:10) :
Old Fashioned Peach Cobbler
8 C Sliced fresh peaches
2 C Sugar
1/4 C Flour
1/2 t Cinnamon
1/2 t Ground nutmeg
1/3 C Butter
Pastry for double-crust pie
Directions:
Preheat oven to 475 F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
Allow to set until sugar is dissolved and a syrup forms. Over medium
heat, bring the peach mixture to a boil, then reduce heat to low and
cook until tender, about 10 minutes. Remove from heat and stir in
butter.
Roll out half the pastry as for a pie, but cut it into an 8-inch square.
Spoon half the
peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover
with the pastry
square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the
remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the peach mixture. Bake an
additional 15 to 20 minutes or
until browned.
Kelly~WA (10:52:38) : Chocolate Gravy
1 cup sugar
3 heaping tablespoons flour
2 tablespoons Hershey's cocoa
2-1/2 cups water
Mix dry contents well
Add water
Bring to a boil
Boil until thick
Serve over warm biscuits
Carolyn-NJ (11:37:57) : Even though this is from a boxed cake mix, it is one of my favorite chocolate cake recipes. Beware, though, that you'd better be a chocoholic - it is very, very rich. But I sure hope I can still whip one up once I get to heaven!
SUPREME SOUR CREAM CHOCOLATE CHIP CAKE
1 box Duncan Hines Devil's Food Cake Mix
1 small box instant chocolate pudding
4 eggs
cup oil
1 cup water
to pint sour cream
6-oz. bag chocolate chips (semi-sweet)
Mix all ingredients except the chocolate chips until smooth and creamy. Fold in chocolate chips. Pour into a well-greased and floured Bundt or tube pan. Bake at 350 for 55-60 minutes. Remove and let cool. Refrigerate if keeping more than a day or two (it won't last that long). I have served this plain with whipped cream or vanilla ice cream but most of the time I also add still more chocolate by making the following glaze to drizzle over the top:
CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons Hershey's Cocoa (not instant)
2 tablespoons water
1 teaspoon light corn syrup
1 cup confectioners' sugar, sifted
teaspoon vanilla
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Add corn syrup. Do not boil. Remove from heat; blend in confectioners' sugar and vanilla. About cup glaze. Immediately drizzle over bundt cake.
Note: Hubby likes to pop a slice in the microwave just a few seconds to re-melt the chocolate chips.
Carolyn-NJ (06:57:02) : Right off the Duncan Hines box - except for the lemon rind!
LEMON POUND CAKE
1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 package (4-serving size) lemon instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
2 teaspoons lemon rind
Glaze
1 cup confectioner's sugar (sifted)
1 to 2 tablespoons lemon juice
1 teaspoon lemon rind
Preheat oven to 350 deg. Grease and flour 10" Bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, water, oil and lemon rind in large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into prepared pan. Bake at 350 deg for 50 to 60 minutes or until toothpick inserted in center comes out clean. If you have one of those very heavy Bundt pans, take the cake out a little sooner than you would with a light aluminum tube pan - it continues baking. I try not to overbake it to insure a moist cake. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
Mix glaze, starting with just 1 tablespoon of lemon juice and adding more just a little at a time if needed. You want the glaze to have a little consistency to it so that it will look nice as it drizzles down the sides of the cake.
Carolyn-NJ (09:06:32) : CAROLYN'S COLLECTION OF FAVORITE RECIPES
If you like coconut, you should like this cake. I keep thinking I will try it using a "from scratch" recipe rather than a boxed mix but why mess with a good thing? And everybody loves this cake (if they like coconut). Be forewarned, though, that it is a "wet" cake but I think it is delicious that way. I love trying new cake recipes and friends and family enjoy the experiments but Jack and friend Kathryn never fail to ask, "So when is it you're going to make that coconut cake again?" Ahhhh!
MOIST 'N CREAMY COCONUT CAKE
1 box Duncan Hines yellow cake mix
1 small box instant vanilla pudding (4-serving size)
1/3 cup Crisco Oil
1 cup water
4 eggs
1-1/4 cups milk
1/3 cup sugar
2 cups coconut* (Baker's has a 7-oz bag that is 2 cups), divided
(two cup portions and 1 cup)
1 8-oz. container Cool Whip, thawed
Preheat oven to 350. Grease and flour a 13 x 9 x 2" pan. Blend first five ingredients in a large bowl; beat 2 minutes with hand mixer. Bake about 40-45 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool 15 minutes, then poke holes down through entire surface of cake with a two-pronged meat fork. While cake is cooling, combine milk, sugar and cup of the coconut in saucepan. Bring just to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through the holes. Cool completely. Fold cup of the coconut into Cool Whip and spread over the cake. Sprinkle remaining 1 cup of coconut over the top. Chill overnight. Store leftover cake in the refrigerator.
*This sounds crazy but my mother told me this when I complained about the stringy packaged coconut after being used to Jack's mother grating fresh coconut very finely. To make packaged coconut taste more like fresh, grate it in a blender before measuring. This takes some time and is messy because the coconut sticks to the blades and the bottom of the blender. I just persevere until the coconut looks to be the size I like. Most people would not take the time to do this and it's certainly not necessary but I think it's worth the extra effort.
recipelink.com (07:02:48) : Best Fudge Cake
Newsgroup: rec.food.recipes
From: Micaela Pantke
Date: Thu, 12 Aug 93
3 oz baking chocolate (pre-melted or melted squares)
1/2 c butter or margarine
2 1/4 c light brown sugar; lightly packed
3 eggs
1 1/2 ts vanilla
2 ts baking soda
1/2 ts salt
2 1/4 c sifted cake flour
1 c dairy sour cream
1 c boiling water
In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy, about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done.
Makes one 9x13" pan or one 2-layer 9" round cake.
Carolyn-NJ (08:13:22) : For carolyn,ind in case I miss you here tonight...My co-workers loved it when they knew I'd be bringing this to the office. They were my guinea pigs the first time I made it. It must have been 10+ years ago now that it was in the newspaper. The featured author said the cake was served to them in the early '70's at the home of friends they were visiting in Wyoming. It is baked in a jelly roll pan so it makes plenty for all. I had never seen a carrot-type cake with this kind of icing (more of a glaze). I always said I'd make it and ice it with the standard cream cheese icing but never have. This is a very sweet cake.
PINEAPPLE CARROT CAKE
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2-1/2 cups sugar
cup coconut
2 cups grated carrots
3 eggs, well-beaten
1 teaspoon vanilla
1 cup vegetable oil
1 cup crushed pineapple, plus juice
1 cup chopped nuts
Blend all ingredients well in a large bowl. Spread in a greased 10 x 15" jelly roll pan and bake in a 350-degree oven for 50-60 minutes*.
Prick the baked cake all over with a meat fork when it comes from the oven, and evenly pour icing over the cake while both still are hot. Best made one day ahead. Some folks like this cake served with a dab of whipped cream too.
*My jelly roll pan is one of those great insulated pans complete with a plastic lid for covering your goodies. It measures more like 10-1/2 x 15-1/2" and the cake in my pan is done in 40-45 minutes.
ICING FOR CARROT CAKE
cup buttermilk
1 cup sugar
1 tablespoon honey (or white Karo)
1 stick butter (1/4 pound)
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine the buttermilk, sugar, honey and butter in a saucepan and bring just to a boil. Remove from the heat and add the extracts.
Dawn/NYS (05:08:41) : Banana-Nut and Banana-Coconut Cookies
1 stick Crisco-bar or 2 sticks butter
1 teaspoon baking soda
1.5 cups white sugar (may substitute brown sugar)
2 eggs
2 tablespoons
1 banana (easier if it's ripe enough that the peel is browning)
1/2 cup nuts (I like walnuts) or 1/2 to 3/4 cup shredded coconut
2.5 cups of flour
Melt Crisco in a large bowl. Mash a banana into it, then add in everything else but the flour. Add nuts for a banana-nut cookie. Or add coconut for the banana-coconut version. Mix and add flour. Add extra flour until the mixture is reasonably firm (doesn't stick very much to your fingers).
Drop by teaspoonfuls onto baking sheet.
Bake 9-10 minutes at 375 degrees F. Don't overcook -- cookies should come out slightly undercooked for that delicious chewy texture. If you pull them out a little undercooked, you can let them cook just a little more after you pull them out of the oven as they're cooling off on the cookie sheet
Dawn/NYS (05:04:32) : Peel, core and slice 8-10 apples. The slices do not need to be thin. Put as many slices in the crock pot as you can, put the lid on and cook them for a few hours on the "high" setting.
Reduce the setting to "low" and let the apples cook overnight. The next morning, the apples have cooked down by about one/half and are a rich brown. Stir in cinnamon, sugar, and cloves to taste (about 2 tsp of ground cinnamon and 1/2 tsp of ground cloves) and let it cook on "high" for another few hours with the lid off to reduce some of the liquid.
recipelink.com (12:26:10) :
Maple Butter Frosting
1/2 cup butter
3 cups confectioners sugar
6 tbsp maple syrup
1/4 cup chopped walnuts or pecans
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.
recipelink.com (12:25:59) :
Old Fashioned Spice Cake
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup raisins
1 cup sugar
1/2 cup shortening
1 cup milk
1 egg
Sift flour. Measure and sift together with other dry ingredients. Add raisins. Cream sugar and shortening with 2 tablespoons milk. Add egg and mix well. Add to sifted dry ingredients alternately with remaining milk. Bake 30 to 40 minutes in loaf pan at 350F. Serve with whipped cream.
recipelink.com (01:12:47) :
CITRUS BERRY SHERBET
From: American Institute for Cancer Research
1 envelope unflavored gelatin
Juice of 3 oranges (1cup)
Grated peel and juice of 1 lemon
1/4 cup sugar
1-1/2 cups mashed fresh or thawed frozen strawberries or boysenberries (no sugar added)
1/2 cup applesauce
In saucepan, soften gelatin in orange and lemon juice. Add sugar and lemon peel. Stir over low heat until gelatin and sugar are dissolved. Cool. Stir in strawberries and applesauce. Pour into a shallow pan.
Freeze until firm, about four hours.
Each of the 5 half cup servings contains 196 calories and less than 1 gram of fat.
recipelink.com (06:46:32) : Apple Pie Bread
Posted to EAT-L Digest 24 Jul 96
2 c all-purpose flour; unbleached
1/2 c rolled oats; old-fashioned
1 ts baking powder
1 ts baking soda
1 ts ground cinnamon
1/4 ts salt
1 lg egg
1 lg egg white
1/2 c brown sugar; packed
1/4 c honey
1 tb vegetable oil
1 c buttermilk
1 1/4 c apples; unpeeled chopped; 1 to 2 app
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with the oats, baking powder, baking soda, cinnamon and salt; set aside. Beat the egg, egg white, brown sugar, honey and oil with an electric mixer on medium speed until smooth. Add the buttermilk and beat again. Stir the flour and apples into the batter by hand just until combined. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely.
Makes 1 loaf
Kelly~WA (02:53:26) : Louise's Zucchini Bread
Prep: 20 min, Cook: 1:00.
2 cups all purpose flour
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. allspice
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 large eggs
2 cups sugar
1 cup vegetable oil
1 Tbs. vanilla extract
2 cups zucchini, grated
1 cup walnuts, finely chopped
Preheat oven to 350 F. Butter and flour 2 8-inch loaf pans. Set aside. Sift first 7 ingredients together
in a bowl and set aside. Beat eggs in a bowl with an electric mixer until frothy. Add sugar, oil and
vanilla and continue beating 2-3 minutes until mixture is lemon colored and thickened. Add 1/3 of
dry ingredients and mix thoroughly. Add 1/3 of grated zucchini and mix. Repeat process until dry
ingredients and zucchini are incorporated. Fold in chopped walnuts. Transfer divide mixture between
prepared pans. Bake about 1 hour until a toothpick comes out clean when inserted in center of loaf.
Let cool in pans on racks 10 minutes. Turn out loaves and cool completely.
This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 16.
Kate,.MO (06:43:32) : This looks good for that summer zucchini that is sure to come soon!
Grandmas Zucchini Bread
Type: Bread or Muffins
Skill Level: Easy
Time from prep to ready to serve: 1 to 2 hours
3 eggs slightly beaten
1 C. oil
31/4 C. sugar
2 C. grated zucchini
3 t. vanilla
3 C. sifted flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
Mix all ingredients (except zucchini) together until moistened . Add zucchini once other ingredients are moistened. Mix together. Place batter in 3 greased loaf pans. Bake at 350 for 1 hour. Bread is done when toothpick comes out clean.
06-18 to 6-24-2000 - 24 Dessert Recipes
recipelink.com (10:35:24) :
Foolproof Dark Chocolate Fudge
Source: Treasury of Christmas, 1989
Yield: 2 pounds
3 (6 oz pkgs) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk, EAGLE BRAND
1/2 to 1 cup chopped nuts
1 1/2 tsp Vanilla
1. In a heavy saucepan, over low heat, melt the chips with the sweetened condensed milk and salt. Remove from heat; stir in nuts and
vanilla. Spread evenly in a wax paper-lined 8 or 9 inch square pan. Chill 2 hours.
2. Turn fudge onto a cutting board, peel off waxed paper and cut into 2" squares. Store loosely at room temperature.
VARIATIONS:
Microwave: In a 1 quart glass measure, combine chips with milk. Microwave on full power 3 minutes. Stir until chips are smooth and are melted. Stir in remaining ingredients. Resume as above.
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 package of semisweet chips and add one cup of milk chocolate chips. Proceed as above.
White Chocolate Fudge: Use 3 6 oz packages of white chocolate chips instead of the semisweet chips. Proceed as above.
Creamy Milk Chocolate Fudge: Omit 1 package semisweet chocolate chips, and add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.
Mexican Chocolate Fudge: Reduce vanilla to 1 tsp. Add 1 T instant coffee and 1 t. ground cinnamon to sweetened condensed milk. Proceed as above.
recipelink.com (08:40:26) :
Impossible Chocolate Cheesecake
SOURCE: Southern Living Cooking School Cookbook, Fall, 1982
16 oz cream cheese packages, cubed and softened
3/4 c sugar
2/3 c bisquick baking mix
2 eggs
2 oz semisweet chocolate
2 tb kahula (or other coffee flavored liqueur)
1 ts vanilla extract
1/2 ts almond extract
CHOCOLATE TOPPING
8 oz sour cream
1 oz semisweet chocolate square
2 tb sugar
1 tb kahula (or other coffee flavored liqueur)
1 ts vanilla extract
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving.
CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.
YIELD: One 9-inch pie
recipelink.com (08:36:42) :
Chocolate Zucchini Nut Bread
Recipe by : Marni Tuttle
1 c salad oil
2 c sugar
3 eggs; beaten
2 oz chocolate, baking; melted
2 c zucchini; grated, peeled
1 ts vanilla
3 c flour
1 ts salt
1 ts cinnamon
1/4 ts baking powder
1 ts baking soda
1 c nuts; chopped
1/2 c chocolate chips
Cream oil and sugar together, then add the beaten eggs. Fold melted chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr.
recipelink.com (08:35:40) :
Chocolate Zucchini Cake
Recipe by: Marni Tuttle
1 c brown sugar
1/2 c sugar
1/2 c butter
1/2 c oil
3 eggs
1/2 c buttermilk
1 ts vanilla
2 1/2 c flour
4 tb cocoa
2 ts baking soda
1 ts cinnamon
1 ts salt
3 zucchini, about 6" long, shredded (2 c)
1/2 c chocolate chips (use up to 1 cup)
Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack.
Verla,.Il (06:52:24) : Swirled Ice Cream for Showers.
1/2 gallon of vanilla ice cream
1/2 gallon of vanilla ice cream softened and mixed with food coloring of your choice.
After coloring the second 1/2 gallon of ice cream, refreeze it.
Then spoon scoops of the colored ice cream in a 9 x 13 Pyrex alternated with scoops of plain vanilla ice cream.
Freeze overnight.
When serving scoop it out dishes and the colors will be mixed.
I used blue and white for a baby shower.
You can mix strained blueberry pie filling with vanilla and it makes lavender ice cream.
recipelink.com (11:42:13) :
Recipe(tried): Easy Triple Chocolate Bundt Cake
Posted By: Tired Teacher
Date: April 2nd 1997
Board: recipelink.com Cooking Club
1 box (2-layer) German Chocolate cake mix
1 sm. box instant Chocolate pudding
1 lg. bag semi-sweet mini Chocolate Chips
Mix the cake according to package directions. Add the dry pudding mix and the chips. Pour into a greased bundt pan. Bake at 350 for about
50 minutes or so.
This serves many. Stretch it with a scoop of ice cream and some chocolate syrup, if you want true decadence!!!!!!!!!!!!!!!
recipelink.com (11:32:35) :
Ginger Ale Pound Cake
Posted By: Millie Brooks
Date: January 8th 1997
Board: recipelink.com Cooking Club
2 sticks butter
1/2 C. Crisco
3 C. Sugar
5 eggs, beaten in one at a time
2 tsp lemon extract
2 tsp vanilla extract
1 tsp. salt
3 C. all-purpose flour
1 C. ginger ale
In a large bowl, beat butter, Crisco, & sugar until light & fluffy. Beat in
eggs thoroughly. Add flour & salt. Beat in extracts & ginger ale. Pour
into greased & floured tube pan. Bake at 325 degrees for 90 minutes.
Kelly~WA (10:57:22) :
Hershey's Almond Pie
1 container Cool Whip
1 pkg. Hershey's bars
1 graham cracker pie crust
Melt bars in microwave. Be careful not to burn. Mix melted with
chocolate into Cool Whip. Spoon mixture into pie crust and chill.
Garnish with chocolate shavings - this is ready in 15 minutes.
Kelly~WA (10:56:35) :
Apricot Coconut Balls
1 c. dried apricots, ground
2 c. coconut
2/3 c. Eagle Brand Sweetened Condensed Milk
Combine ingredients and shape into balls.
Roll in powdered sugar, if desired. Let balls stand till firm. Makes 32
balls.
Kelly~WA (10:56:10) :
Old Fashioned Peach Cobbler
8 C Sliced fresh peaches
2 C Sugar
1/4 C Flour
1/2 t Cinnamon
1/2 t Ground nutmeg
1/3 C Butter
Pastry for double-crust pie
Directions:
Preheat oven to 475 F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
Allow to set until sugar is dissolved and a syrup forms. Over medium
heat, bring the peach mixture to a boil, then reduce heat to low and
cook until tender, about 10 minutes. Remove from heat and stir in
butter.
Roll out half the pastry as for a pie, but cut it into an 8-inch square.
Spoon half the
peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover
with the pastry
square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the
remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the peach mixture. Bake an
additional 15 to 20 minutes or
until browned.
Kelly~WA (10:52:38) : Chocolate Gravy
1 cup sugar
3 heaping tablespoons flour
2 tablespoons Hershey's cocoa
2-1/2 cups water
Mix dry contents well
Add water
Bring to a boil
Boil until thick
Serve over warm biscuits
Carolyn-NJ (11:37:57) : Even though this is from a boxed cake mix, it is one of my favorite chocolate cake recipes. Beware, though, that you'd better be a chocoholic - it is very, very rich. But I sure hope I can still whip one up once I get to heaven!
SUPREME SOUR CREAM CHOCOLATE CHIP CAKE
1 box Duncan Hines Devil's Food Cake Mix
1 small box instant chocolate pudding
4 eggs
cup oil
1 cup water
to pint sour cream
6-oz. bag chocolate chips (semi-sweet)
Mix all ingredients except the chocolate chips until smooth and creamy. Fold in chocolate chips. Pour into a well-greased and floured Bundt or tube pan. Bake at 350 for 55-60 minutes. Remove and let cool. Refrigerate if keeping more than a day or two (it won't last that long). I have served this plain with whipped cream or vanilla ice cream but most of the time I also add still more chocolate by making the following glaze to drizzle over the top:
CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons Hershey's Cocoa (not instant)
2 tablespoons water
1 teaspoon light corn syrup
1 cup confectioners' sugar, sifted
teaspoon vanilla
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Add corn syrup. Do not boil. Remove from heat; blend in confectioners' sugar and vanilla. About cup glaze. Immediately drizzle over bundt cake.
Note: Hubby likes to pop a slice in the microwave just a few seconds to re-melt the chocolate chips.
Carolyn-NJ (06:57:02) : Right off the Duncan Hines box - except for the lemon rind!
LEMON POUND CAKE
1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 package (4-serving size) lemon instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
2 teaspoons lemon rind
Glaze
1 cup confectioner's sugar (sifted)
1 to 2 tablespoons lemon juice
1 teaspoon lemon rind
Preheat oven to 350 deg. Grease and flour 10" Bundt pan or tube pan.
Combine cake mix, pudding mix, eggs, water, oil and lemon rind in large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into prepared pan. Bake at 350 deg for 50 to 60 minutes or until toothpick inserted in center comes out clean. If you have one of those very heavy Bundt pans, take the cake out a little sooner than you would with a light aluminum tube pan - it continues baking. I try not to overbake it to insure a moist cake. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
Mix glaze, starting with just 1 tablespoon of lemon juice and adding more just a little at a time if needed. You want the glaze to have a little consistency to it so that it will look nice as it drizzles down the sides of the cake.
Carolyn-NJ (09:06:32) : CAROLYN'S COLLECTION OF FAVORITE RECIPES
If you like coconut, you should like this cake. I keep thinking I will try it using a "from scratch" recipe rather than a boxed mix but why mess with a good thing? And everybody loves this cake (if they like coconut). Be forewarned, though, that it is a "wet" cake but I think it is delicious that way. I love trying new cake recipes and friends and family enjoy the experiments but Jack and friend Kathryn never fail to ask, "So when is it you're going to make that coconut cake again?" Ahhhh!
MOIST 'N CREAMY COCONUT CAKE
1 box Duncan Hines yellow cake mix
1 small box instant vanilla pudding (4-serving size)
1/3 cup Crisco Oil
1 cup water
4 eggs
1-1/4 cups milk
1/3 cup sugar
2 cups coconut* (Baker's has a 7-oz bag that is 2 cups), divided
(two cup portions and 1 cup)
1 8-oz. container Cool Whip, thawed
Preheat oven to 350. Grease and flour a 13 x 9 x 2" pan. Blend first five ingredients in a large bowl; beat 2 minutes with hand mixer. Bake about 40-45 minutes. Cake is done when toothpick inserted in center comes out clean.
Cool 15 minutes, then poke holes down through entire surface of cake with a two-pronged meat fork. While cake is cooling, combine milk, sugar and cup of the coconut in saucepan. Bring just to a boil, reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through the holes. Cool completely. Fold cup of the coconut into Cool Whip and spread over the cake. Sprinkle remaining 1 cup of coconut over the top. Chill overnight. Store leftover cake in the refrigerator.
*This sounds crazy but my mother told me this when I complained about the stringy packaged coconut after being used to Jack's mother grating fresh coconut very finely. To make packaged coconut taste more like fresh, grate it in a blender before measuring. This takes some time and is messy because the coconut sticks to the blades and the bottom of the blender. I just persevere until the coconut looks to be the size I like. Most people would not take the time to do this and it's certainly not necessary but I think it's worth the extra effort.
recipelink.com (07:02:48) : Best Fudge Cake
Newsgroup: rec.food.recipes
From: Micaela Pantke
Date: Thu, 12 Aug 93
3 oz baking chocolate (pre-melted or melted squares)
1/2 c butter or margarine
2 1/4 c light brown sugar; lightly packed
3 eggs
1 1/2 ts vanilla
2 ts baking soda
1/2 ts salt
2 1/4 c sifted cake flour
1 c dairy sour cream
1 c boiling water
In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy, about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done.
Makes one 9x13" pan or one 2-layer 9" round cake.
Carolyn-NJ (08:13:22) : For carolyn,ind in case I miss you here tonight...My co-workers loved it when they knew I'd be bringing this to the office. They were my guinea pigs the first time I made it. It must have been 10+ years ago now that it was in the newspaper. The featured author said the cake was served to them in the early '70's at the home of friends they were visiting in Wyoming. It is baked in a jelly roll pan so it makes plenty for all. I had never seen a carrot-type cake with this kind of icing (more of a glaze). I always said I'd make it and ice it with the standard cream cheese icing but never have. This is a very sweet cake.
PINEAPPLE CARROT CAKE
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2-1/2 cups sugar
cup coconut
2 cups grated carrots
3 eggs, well-beaten
1 teaspoon vanilla
1 cup vegetable oil
1 cup crushed pineapple, plus juice
1 cup chopped nuts
Blend all ingredients well in a large bowl. Spread in a greased 10 x 15" jelly roll pan and bake in a 350-degree oven for 50-60 minutes*.
Prick the baked cake all over with a meat fork when it comes from the oven, and evenly pour icing over the cake while both still are hot. Best made one day ahead. Some folks like this cake served with a dab of whipped cream too.
*My jelly roll pan is one of those great insulated pans complete with a plastic lid for covering your goodies. It measures more like 10-1/2 x 15-1/2" and the cake in my pan is done in 40-45 minutes.
ICING FOR CARROT CAKE
cup buttermilk
1 cup sugar
1 tablespoon honey (or white Karo)
1 stick butter (1/4 pound)
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine the buttermilk, sugar, honey and butter in a saucepan and bring just to a boil. Remove from the heat and add the extracts.
Dawn/NYS (05:08:41) : Banana-Nut and Banana-Coconut Cookies
1 stick Crisco-bar or 2 sticks butter
1 teaspoon baking soda
1.5 cups white sugar (may substitute brown sugar)
2 eggs
2 tablespoons
1 banana (easier if it's ripe enough that the peel is browning)
1/2 cup nuts (I like walnuts) or 1/2 to 3/4 cup shredded coconut
2.5 cups of flour
Melt Crisco in a large bowl. Mash a banana into it, then add in everything else but the flour. Add nuts for a banana-nut cookie. Or add coconut for the banana-coconut version. Mix and add flour. Add extra flour until the mixture is reasonably firm (doesn't stick very much to your fingers).
Drop by teaspoonfuls onto baking sheet.
Bake 9-10 minutes at 375 degrees F. Don't overcook -- cookies should come out slightly undercooked for that delicious chewy texture. If you pull them out a little undercooked, you can let them cook just a little more after you pull them out of the oven as they're cooling off on the cookie sheet
Dawn/NYS (05:04:32) : Peel, core and slice 8-10 apples. The slices do not need to be thin. Put as many slices in the crock pot as you can, put the lid on and cook them for a few hours on the "high" setting.
Reduce the setting to "low" and let the apples cook overnight. The next morning, the apples have cooked down by about one/half and are a rich brown. Stir in cinnamon, sugar, and cloves to taste (about 2 tsp of ground cinnamon and 1/2 tsp of ground cloves) and let it cook on "high" for another few hours with the lid off to reduce some of the liquid.
recipelink.com (12:26:10) :
Maple Butter Frosting
1/2 cup butter
3 cups confectioners sugar
6 tbsp maple syrup
1/4 cup chopped walnuts or pecans
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.
recipelink.com (12:25:59) :
Old Fashioned Spice Cake
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup raisins
1 cup sugar
1/2 cup shortening
1 cup milk
1 egg
Sift flour. Measure and sift together with other dry ingredients. Add raisins. Cream sugar and shortening with 2 tablespoons milk. Add egg and mix well. Add to sifted dry ingredients alternately with remaining milk. Bake 30 to 40 minutes in loaf pan at 350F. Serve with whipped cream.
recipelink.com (01:12:47) :
CITRUS BERRY SHERBET
From: American Institute for Cancer Research
1 envelope unflavored gelatin
Juice of 3 oranges (1cup)
Grated peel and juice of 1 lemon
1/4 cup sugar
1-1/2 cups mashed fresh or thawed frozen strawberries or boysenberries (no sugar added)
1/2 cup applesauce
In saucepan, soften gelatin in orange and lemon juice. Add sugar and lemon peel. Stir over low heat until gelatin and sugar are dissolved. Cool. Stir in strawberries and applesauce. Pour into a shallow pan.
Freeze until firm, about four hours.
Each of the 5 half cup servings contains 196 calories and less than 1 gram of fat.
recipelink.com (06:46:32) : Apple Pie Bread
Posted to EAT-L Digest 24 Jul 96
2 c all-purpose flour; unbleached
1/2 c rolled oats; old-fashioned
1 ts baking powder
1 ts baking soda
1 ts ground cinnamon
1/4 ts salt
1 lg egg
1 lg egg white
1/2 c brown sugar; packed
1/4 c honey
1 tb vegetable oil
1 c buttermilk
1 1/4 c apples; unpeeled chopped; 1 to 2 app
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with the oats, baking powder, baking soda, cinnamon and salt; set aside. Beat the egg, egg white, brown sugar, honey and oil with an electric mixer on medium speed until smooth. Add the buttermilk and beat again. Stir the flour and apples into the batter by hand just until combined. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely.
Makes 1 loaf
Kelly~WA (02:53:26) : Louise's Zucchini Bread
Prep: 20 min, Cook: 1:00.
2 cups all purpose flour
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. allspice
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 large eggs
2 cups sugar
1 cup vegetable oil
1 Tbs. vanilla extract
2 cups zucchini, grated
1 cup walnuts, finely chopped
Preheat oven to 350 F. Butter and flour 2 8-inch loaf pans. Set aside. Sift first 7 ingredients together
in a bowl and set aside. Beat eggs in a bowl with an electric mixer until frothy. Add sugar, oil and
vanilla and continue beating 2-3 minutes until mixture is lemon colored and thickened. Add 1/3 of
dry ingredients and mix thoroughly. Add 1/3 of grated zucchini and mix. Repeat process until dry
ingredients and zucchini are incorporated. Fold in chopped walnuts. Transfer divide mixture between
prepared pans. Bake about 1 hour until a toothpick comes out clean when inserted in center of loaf.
Let cool in pans on racks 10 minutes. Turn out loaves and cool completely.
This recipe serves 16 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 16.
Kate,.MO (06:43:32) : This looks good for that summer zucchini that is sure to come soon!
Grandmas Zucchini Bread
Type: Bread or Muffins
Skill Level: Easy
Time from prep to ready to serve: 1 to 2 hours
3 eggs slightly beaten
1 C. oil
31/4 C. sugar
2 C. grated zucchini
3 t. vanilla
3 C. sifted flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
Mix all ingredients (except zucchini) together until moistened . Add zucchini once other ingredients are moistened. Mix together. Place batter in 3 greased loaf pans. Bake at 350 for 1 hour. Bread is done when toothpick comes out clean.
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