#3793 - Gooey Chocolate Bars

(by Shirley McNevich)

1 1/4 cups white sugar
2 sticks softened butter
2/3 cup Hershey's cocoa
2 eggs
1 egg white
3 tsp. vanilla
1/2 tsp. salt
1 1/4 cups flour
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 1/4 cups chopped walnuts
Frosting: 1/3 cup Hershey's cocoa; 3 TBSP melted butter; 1 cup Domino's powdered sugar; 1/4 cup Carnation evaporated milk (NOT condensed)

In a mixer add white sugar and softened butter--beat. Add eggs and egg white--beat. Add 2/3 cup cocoa--beat. Add salt and vanilla--beat. Slowly add flour and the whole can of Carnation milk--beat. Remove bowl from mixer--add chopped walnuts--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 20-25 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add 1/3 cup cocoa and the melted butter--stir well. Add powdered sugar and 1/4 cup Carnation milk--beat with a spoon until thick and smooth. Spread the chocolate frosting over the cooled cake. Cut into squares or bars.

#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3721 - Cherry Butter Cookies

(by Shirley McNevich)

(this recipe is for Dec. 30th)

2 cups softened butter
2 tsp. vanilla
2 cups Domino's powdered sugar
1/4 tsp. salt
4 1/2 cups SIFTED flour (measure before sifting)
1/2 cup chopped walnuts
1/4 cup chopped red maraschino cherries
1/4 cup chopped green maraschino cherries

After chopping the cherries, spread them on paper towels to soak up any liquid. In a mixer add butter, vanilla and powdered sugar--beat. Add salt and slowly add flour--beat. Remove bowl from mixer--add chopped walnuts and chopped cherries--mix/knead with your hands until cherries and walnuts are incorporated evenly. Roll the dough into walnut sized balls and place them on greased cookie sheets. Use the tines of a fork to flatten the cookie and make a criss cross pattern. Bake at 350 degrees 12-17 minutes. This is a tough cookie to get the baking time correct, so definitely bake a test cookie.

#3719 - Cream Cake

(by Shirley McNevich)

(this recipe is for Dec. 28th)

1 cup buttermilk
1 tsp. baking soda
1 cup softened butter
1/2 cup Crisco shortening
2 cups white sugar
5 eggs
1 tsp. vanilla
2 cups Baker's angelflake coconut
1 tsp. baking powder
2 cups flour
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP cream
1/2 cup chopped walnuts

In a bowl add 1/2 cup butter, Crisco and white sugar--beat. In a small bowl add buttermilk and baking soda--stir to dissolve. Add buttermilk mixture, 1 tsp. vanilla, 1 cup of the coconut, baking powder and flour to the batter--beat. Pour batter evenly into 3 - 9" round cake pans. Bake at 350 degrees 30-40 minutes--test with a toothpick for doneness. Cool cakes, then remove one and place it on a cake plate. Frosting: in a mixer add cream cheese and 1/2 cup butter--beat. Add 1 tsp. vanilla and the powdered sugar--beat well. Add cream--beat well. Frost the first cake, place second cake on top, frost the second cake, place third cake on top and frost the rest of the cake. Sprinkle the chopped walnuts and remaining coconut over the top and sides of the cake (using more coconut and nuts as necessary).

#3718 - Upside Down Cranberry Cake

(by Shirley McNevich)

(this recipe is for Dec. 27th)

2/3 cup Domino's dark brown sugar (packed)
1/3 cup + 1/2 cup softened butter
1 1/4 cups fresh or frozen cranberries (thawed and drained if frozen)
1/2 cup chopped walnuts OR chopped pecans
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup Breakstone's sour cream
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Wrap the outside of a 9" spring form cheesecake pan 3 TIMES with foil to catch leaks. Place the wrapped pan on top of a jelly roll pan (one with a lip on all sides). Into a bowl sift the flour, baking powder, baking soda, cinnamon and salt, then set bowl aside. In a saucepan over medium heat and brown sugar and 1/3 cup butter--cook/stir until boiling. Slowly pour the brown sugar mixture into the bottom of the springform pan. Sprinkle the cranberries and chopped nuts evenly into the brown sugar mixture. In a mixer add 1/2 cup butter and the white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Slowly add flour mixture--beat. Pour batter over the cranberries/nuts. Keeping the pan on the jellyroll pan, put the whole thing in the oven and bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate and loosen/remove the springform pan. Serve warm or cool completely.

#3641 - Raisin Walnut Pumpkin Cookies

(by Shirley McNevich)

1 cup white sugar
1 egg
1 cup Crisco shortening
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup Libby's canned pumpkin
1/2 cup raisins (optional)
1/2 cup chopped walnuts

Place raisins in a saucepan, cover them with water, bring to a boil over medium heat and boil them for 5 minutes. Drain the raisins and set aside. Into a bowl sift the flour, baking soda, baking powder, salt and cinnamon, then stir with a whisk--set aside. In a mixer add white sugar and Crisco--beat. Add egg and vanilla--beat. Add pumpkin--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool completely. Frost or glaze if desired.

#3623 - Dream Coffee Cake

(by Alma Russell - friend)

1 box Duncan Hines yellow cake mix
1 cup canola oil
4 eggs
1 cup Breakstone's sour cream
3/4 cup Domino's dark brown sugar (packed)
3 TBSP butter
2 tsp. cinnamon
1 3/4 cups chopped walnuts

In a bowl add cake mix powder, canola oil, eggs and sour cream--mix with a pastry blender to make crumbs. In a separate bowl add brown sugar, butter, cinnamon and chopped walnuts--mix with a pastry blender to make crumbs. Spread half of the batter crumbs into a greased 9 x 13 cake pan. Sprinkle half of the walnut crumbs over the the batter crumbs. Spread the other half of the batter crumbs over the walnut crumbs. Spread the other half of the walnut crumbs over the batter crumbs. Bake at 350 degrees 35 minutes or until top is browned.

#3543 - Square Pineapple Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 tsp. baking soda
2 eggs
1 1/2 cups Baker's angelflake coconut
1 1/2 cups chopped walnuts
1/2 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, undrained pineapple, baking soda, eggs, 1 cup coconut and 1 cup walnuts--stir well. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. In a mixer add butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Loosen the edges of the cake. Cut the cake through the middle into two even pieces. Place the first cake half on a cake plate. Frost the top of the cake. Place the second cake piece on top of the first cake layer--frost the top and sides. Sprinkle the remaining 1/2 cup coconut and 1/2 cup chopped walnuts over the top.

#3534 - Cinnamon Apple Walnut Cake

(by Shirley McNevich)

5 baking apples (washed, peeled and sliced)3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1 tsp. baking soda
1 tsp. cinnamon
1 TBSP vanilla
2 cups flour
3/4 cup chopped walnuts

In a bowl add eggs and white sugar--beat with a whisk. Add baking soda, canola oil, cinnamon and vanilla--beat with a whisk. Add the flour--stir just until mixed. Add apple slices and chopped walnuts--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Serve warm or cold. If you make this cake the day before serving, it will have much more flavor.

#3488 - Dark Chocolate Brownies

(by Shirley McNevich)

10oz. dark chocolate baking chocolate
1 cup white sugar
1/3 cup butter
2 TBSP water
2 eggs
2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1/2 cup chopped walnuts

In a saucepan over low heat add 8oz. of the dark baking chocolate, white sugar, butter and water--cook/stir until melted. Pour the mixture into a glass bowl. Add the eggs--stir until mixed. Add vanilla, flour, salt and chopped walnuts--stir to mix. Pour batter into a greased 8" square cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a small saucepan over low heat add the other 2oz. of dark baking chocolate--melt. Using a spoon, drizzle the melted chocolate all over the top of the brownies.

#3484 - Gooey Walnut Crackers

(by Shirley McNevich)

1/2 cup walnuts (finely chopped)
1 cup dates (finely chopped)
1 - 14oz. can Eagle brand sweetened condensed milk
2 sleeves of Ritz crackers (more if needed)
1/2 cup Domino's powdered sugar
1/4 tsp. cinnamon
regular milk (as needed)
1 tsp. vanilla

Place Ritz crackers on baking sheets. In a saucepan over medium low heat add condensed milk, chopped walnuts and chopped dates--cook/stir until boiling. Turn heat back to simmer and cook/stir until mixture is gooey. Remove from heat--drop a level teaspoonful of the gooey mixture on to each Ritz cracker. Continue until you run out of the gooey mixture. Bake crackers at 350 degrees for 5-8 minutes or until cracker edges are golden brown. Let the crackers on the cookie sheets and cool them completely. Glaze: in a bowl add powdered sugar, cinnamon, vanilla and a little milk--stir. Keep adding milk and stirring until mixture is a thick glaze, then stir quickly until smooth. Drizzle the glaze over the cooled crackers.

#3470 - Easy Caramel Squares

(by Shirley McNevich)

1 - 17oz. log refrigerated chocolate chip cookie dough
1/2 cup chopped walnuts
1/2 cup caramel ice cream topping

Press 3/4 of the cookie dough into the bottom of a greased 8" square cake pan. Bake at 350 degrees for 10 minutes. Remove from oven, sprinkle 1/4 cup of the chopped walnuts evenly over the dough. Drizzle the caramel ice cream topping evenly over the top. Spread teaspoonfuls of the remaining cookie dough evenly over the top. Sprinkle the remaining 1/4 cup chopped walnuts all over the top. Return to oven and bake 10 minutes longer or until edges are set. Cool completely. Cut into squares or bars.

#3366 - Coconut Walnut Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1 cup canola oil
1 egg
1 tsp. cream of tartar
3 tsp. vanilla
1 cup Baker's angelflake coconut
1 cup chopped walnuts
1 cup Rice Krispies cereal
1 cup Quaker quick oats
1 tsp. salt
1 tsp. baking soda
3 1/2 cups flour

In a mixer add white sugar, brown sugar and butter--beat. Add canola oil and egg--beat. Add cream of tartar, vanilla, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts, Rice Krispies and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Note: this recipes makes ALOT of cookies.

#3310 - Impossible Pineapple Cake

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda
2 cups flour
2 - 8oz. cans Dole crushed pineapple (including the juice)
Sauce: 1/4 cup Parkay margarine; 1/2 cup milk; 3/4 cup Domino's powdered sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped walnuts

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add both cans of pineapple/juice--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40 minutes. While the cake is baking, make the sauce: in a saucepan over low heat add Parkay--melt. Add milk and powdered sugar--cook/stir over low heat until boiling. Once boiling, cook for 1 more minute. Remove from heat--add coconut and chopped walnuts--stir to mix. Spread the sauce mixture over the top of the warm cake. Cool completely.

#3231 - Coconut Walnut Oatmeal Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
2 1/2 cups Baker's angelflake coconut
1 cup chopped walnuts
2 cups Quaker quick oats

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, baking powder and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 11-14 minutes or until cookie edges are lightly browned.

#3120 - Banana Walnut Cookies

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
3/4 cup softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1/2 cup mashed very ripe bananas
1 cup Quaker quick oats
8oz. Nestle's semi-sweet chocolate bits
1/2 cup chopped walnuts

In a bowl add flour, salt and baking soda--stir until mixed, then set aside. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add egg--beat. Add vanilla and mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, chocolate bits and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

#3081 - Chocolate Upside Down Cake

(by Becky Lynn Mohr - friend)

2 cups flour
1 1/2 cups white sugar
1 tsp. salt
2 TBSP Hershey's cocoa
4 tsp. baking powder
4 TBSP softened butter
2 tsp. vanilla
1 1/2 cups milk
1/2 cup chopped walnuts (optional)
Topping: 1 1/2 cups Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Hershey's cocoa; 2 cups hot water

In a mixer add 1 1/2 cups white sugar and butter--beat. Add salt, baking powder and vanilla--beat. Add milk and 2 TBSP cocoa--beat. Slowly add flour--beat. Add chopped walnuts--beat. Pour batter into a greased and floured 9 x 13 cake pan--set aside. Topping: in a bowl and brown sugar, 1/2 cup white sugar and 1/2 cup cocoa--stir until mixed. Sprinkle the sugar mixture evenly over the top of the batter in the cake pan. Slowly pour the 2 cups of hot water evenly over the whole top of the batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Loosen edges of cake and invert it on to a cake plate.

#2963 - Buttermilk Butterscotch Cookies

(by Shirley McNevich)

2/3 cup softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2/3 cup buttermilk
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3 1/2 cups flour
1 cup chopped pecans OR chopped walnuts (optional)

In a mixer add butter and brown sugar--beat. Add eggs--beat well. Add vanilla and buttermilk--beat. Add baking powder, baking soda, salt and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts--stir until mixed using a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-12 minutes.

#2950 - Polish Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
3 cups white sugar
5 eggs
2 TBSP vanilla
3 cups flour
1 small can Carnation evaporated milk (NOT condensed)
1/3 cup water
1/4 tsp. salt
1 cup chopped walnuts
1 - 10.5oz jar maraschino cherries (drained)

Drain the maraschino cherries, then chop them into bite sized pieces and place the pieces on paper towels to drain. In a mixer add butter, Crisco and white sugar--beat. Add eggs and vanilla--beat. Add 2 1/2 cups flour, evaporated milk, water and salt--beat until smooth. In a separate bowl add 1/2 cup of the flour, all of the chopped walnuts and all of the maraschino cherry pieces--stir to mix. Remove bowl from mixer--add marachino cherry mixture--stir until mixed. Pour the batter into a greased and floured angelfood cake pan. Place the pan in a COLD oven, turn heat to 300 degrees and bake for 2 1/4 to 2 1/2 hours--test with a toothpick for doneness. Loosen and remove cake from pan and place it on a cake plate. Cool completely. Frost or glaze if desired.

#2936 - Oatmeal Walnut Cake

(by Shirley McNevich)

1 cup Quaker quick oats
1 cup boiling water
1/2 stick softened butter
2 cups Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
powdered sugar for sprinkling

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain and set aside. In a bowl add oats and boiling water--stir until mixed, then let stand for 20 minutes. In a mixer add butter and brown sugar--beat. Add eggs--beat. Add cinnamon, ground cloves, baking soda and salt--beat. Add oatmeal--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped walnuts--stir until mixed. Pour batter into a greased 9 x 9 square cake pan. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting and serving.