#1789 - Black Bottom Cake

(by Shirley McNevich)

Batter: 3 cups flour; 3 cups white sugar; 1/2 cup Hershey's cocoa; 1 tsp. salt; 2 tsp. baking soda; 2 cups water; 1 cup canola oil; 2 TBSP cider vinegar; 2 tsp. vanilla
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1 egg; 1/3 cup white sugar; 1/8 tsp. salt; 1 - 6oz. bag Nestle's mini chocolate chips

In a mixer add 3 cups white sugar, cocoa, salt and canola oil--beat. Add vinegar, vanilla and water--beat. Add baking soda--beat. Slowly add flour--beat, then set aside. In a mixer add cream cheese, egg and 1/3 cup white sugar--beat. Add salt--beat. Remove bowl from mixer--add mini chocolate chips, then stir until mixed using a spoon. Grease a bundt cake pan. Pour all of the batter into greased pan. Spoon the filling mixture and drop it into the batter--drop each spoonful into the middle of the batter, then continue around in a circle so all of the cake gets filling. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool for 20 minutes, then invert it on to a cake plate.

#1788 - Pumpkin Dessert

(by Shirley McNevich)

2 1/4 cups crushed butter flavored crackers (takes about 50 crackers)
1/2 cup white sugar
3/4 cup butter (melted)
2 cups cold milk
2 - 3.4oz. boxes Jell-O instant vanilla pudding
1 - 15oz. can Libby's canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 - 8oz. Cool Whip (thawed)
chopped pecans for sprinkling

Place crackers in a Ziploc bag and crush them with a rolling pin--measure until you have 2 1/4 cups of crushed crackers. In a bowl add cracker crumbs, white sugar and melted butter--stir. Press the crumb mixture into the bottom of a 9 x 13 glass baking dish--set aside. In a mixer add milk and both pudding mixes--beat until mixed, then beat for 2 minutes. Let it stand for a few minutes until it starts to set. Remove from mixer--add cinnamon, ginger and nutmeg--stir. Add pumpkin--stir until mixed. Spread the pumpkin mixture evenly over the prepared crust. Refrigerate until very cold. Spread Cool Whip over the top and sprinkle chopped pecans evenly over the Cool Whip before serving.

#1787 - Apple Squares

(by Shirley McNevich)

1 3/4 cups white sugar
3 eggs
1 cup canola oil
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup chopped nuts
2 cups chopped baking apples (peel and core before chopping)

In a mixer add white sugar, eggs and canola oil--beat. Add baking soda, cinnamon and salt--beat. Add flour--beat. Remove bowl from mixer--add chopped nuts and chopped apples--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 50-60 minutes.

#1786 - Chocolate Pecan Bars

(by Shirley McNevich)

Crust: 1 1/2 cups flour; 1/4 cup white sugar; 1/2 cup cornstarch; 3/4 cup softened butter
Filling: 1 1/4 cups Kayro dark corn syrup; 1 1/4 cups white sugar; 4 beaten eggs; 1/4 tsp. salt; 2 tsp. vanilla; 1 1/2 cups pecans (chopped); 1 cup Nestle's semi-sweet chocolate bits

Crust: in a bowl add flour, 1/4 cup white sugar, and cornstarch--stir. Add softened butter--mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes or until lightly browned. Filling: in a bowl add beaten eggs and white sugar--stir. Add corn syrup, salt and vanilla--stir. Add pecans and chocolate bits--stir. Pour filling over the crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool completely, then cut into bars or squares (if you cut it too soon, the filling will ooze out).

#1785 - Raisin Pumpkin Bread

(by Shirley McNevich)

1/3 cup Crisco shortening
1 1/3 cups white sugar
2 eggs
1 cup Libby's pumpkin
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup cold water
1 tsp. vanilla
1/2 cup chopped nuts
1 cup raisins

In a pot add raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain and set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add pumpkin--beat. Add water, baking soda, baking powder, salt, cinnamon, nutmeg and vanilla--beat. Add flour--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased/floured bread loaf pan. Bake at 350 degrees for 40-50 minutes.

#1784 - Rhubarb Cream Pie

(by Shirley McNevich)

1 - 9" unbaked pie crust dough
1 1/2 cups chopped rhubarb pieces
4 TBSP flour
2 eggs
1 1/4 cups white sugar
3/4 cup cream (dairy)

Grease a pie plate with Pam--insert pie dough, flute the edges, and spray the inside of the dough with Pam. In a mixer add white sugar and eggs--beat. Add flour--beat. Add cream--beat well. Remove bowl from mixer--add rhubarb pieces--stir. Pour batter into prepared pie dough. Bake at 350 degrees for 45 minutes or until set.

#1783 - Chocolate Cream Puff Dessert

(by Shirley McNevich)

8 TBSP canola oil
1 cup water
1 cup flour
4 eggs
2 - 3.5oz. boxes Jell-O vanilla instant pudding
3 1/2 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup for drizzling

In a saucepan over medium heat add canola oil and water--stir/bring to a boil. Remove saucepan from heat. In a mixer add oil mixture and flour--beat. Add eggs--beat well. Grease a 9 x 13 glass baking dish. Spread the mixture into the bottom of the dish. Bake at 400 degrees for 30 minutes. Cool completely. In a mixer add both pudding mixes and milk--beat. Add cream cheese--beat until smooth. Spread the cream cheese mixture evenly over the cooled crust. Spread the Cool Whip over the cream cheese layer. Refrigerate until cold. Drizzle each piece with Hershey's chocolate syrup before serving.

#1782 - Wet Bottom Shoe Fly Pie

(by cousin Cathy [Minier] Ulrich)

2 unbaked 10" pie crust doughs
2 1/2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
4 TBSP Crisco shortening
3 beaten eggs
1/2 cup Brer Rabbit green label baking molasses
1/2 cup Brer Rabbit mild orange label moasses
1 cup King syrup molasses
1 1/2 cups hot water
2 tsp. baking soda
1/2 cup boiling water

Spray two 10" pie plates with Pam--insert one pie dough in each plate, flute the edges of each dough, and spray the insides of the doughs with Pam--set aside. In a bowl add flour, brown sugar and Crisco--mix until it makes crumbs (use a pastry blender if necessary). Remove 2 cups of the crumb mixture--set aside. To the remaining crumb mixture add beaten eggs, both types of Brer Rabbit molasses, King syrup molasses, and 1 1/2 cups hot water--stir until mixed. Dissolve the baking soda in 1/2 cup boiling water--stir. Add baking soda mixture to molasses mixture--stir. Pour half of the batter into each of the pie doughs. Sprinkle 1 cup of reserved crumbs on top of each pie evenly. Bake at 400 degrees for 15 minutes--without opening oven door reduce heat to 375 degrees and bake 25 to 30 minutes longer. Allow pies to set up for 24 hours before cutting!

#1781 - White Chocolate Frosting/Icing

(by Shirley McNevich)

4 squares Baker's white chocolate baking chocolate
1 3/4 cups Domino's powdered sugar
1/4 cup milk
1 or 2 tsp. vanilla
6 TBSP softened Parkay margarine

Melt baking chocolate according to box directions--let it cool so it won't melt the other ingredients. In a mixer add powdered sugar, milk, vanilla and Parkay--beat until creamy. Add melted white chocolate--beat until mixed, then beat for 4 minutes (scraping down the sides of the mixer bowl as you beat). If frosting is runny, add a little more powdered sugar and beat again. Remove bowl from mixer--place bowl in the refrigerator until frosting stiffens. Remove bowl from refrigerator--stir until creamy.

#1780 - Coffee Ice Cream Pie

(by Shirley McNevich)

18 Oreo cookies
1/3 cup melted butter
2 squares Baker's unsweetened baking chocolate
1/2 cup white sugar
1 TBSP butter
1 small can Carnation evaporated milk (NOT condensed)
1 quart premium quality coffee ice cream
1 tub Cool Whip (thawed)
1/2 cup chopped walnuts

Place Oreos in a Ziploc bag--seal the bag and crush the cookies finely using a rolling pin. In a bowl add crushed Oreos and melted butter--stir. Press the cookie mixture into the bottom/sides of a 9" pie plate. Put the pie plate in the refrigerator. Melt the baking chocolate over a double boiler--once melted add white sugar and 1 TBSP butter--stir until melted/smooth. Slowly add Carnation milk--stir/cook until mixture thickens. Remove from heat--let mixture cool to room temperature, then refrigerate until cold. Soften the coffee ice cream on the counter. Remove pie plate from refrigerator--fill the cookie crust with the coffee ice cream--smooth it out with a spatula. Place pie plate in freezer for 30 minutes or until ice cream is hard. Remove from freezer--spread the chocolate mixture over the top of the ice cream. Put the pie plate back in the freezer for 30 minutes. Remove from freezer--spread Cool Whip over the top of the chocolate, sprinkle chopped walnuts over the Cool Whip, then freeze the whole pie overnight.

#1779 - Peach Delight

(by Marylou [Rhone] Williams--friend)

1/2 gallon good quality peach ice cream
1 - 6oz. box orange Jell-O
1 cup boiling water
1 large can Dole mandarin oranges (drained)

Scoop the ice cream into a 3 qt. bowl and let the ice cream melt completely--stir. In a separate bowl add boiling water and orange Jell-O--stir until dissolved. Let the Jell-O cool to room temperature. Add the Jell-O mixture to the melted ice cream mixture--stir until mixed. Add drained mandarin oranges--stir. Refrigerate overnight.

#1778 - Blueberry Heaven

(by Shirley McNevich)

1 cup graham cracker crumbs
1/4 cup butter (melted)
1 cup Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 envelope Dream Whip
1 can Lucky Leaf blueberry pie filling

In a bowl add graham cracker crumbs and melted butter--stir. Press the mixture into the bottom of a greased 8 x 8 dish. Prepare Dream Whip according to envelope directions--set aside. In a mixer add cream cheese and powdered sugar--beat until creamy. Add Dream Whip--beat until well mixed. Spread 1/2 of the blueberry pie filling over the graham cracker crust. Spread 1/2 of the cream cheese mixture evenly over the pie filling. Spread the rest of the blueberry pie filling over the cream cheese mixture. Spread the rest of the cream cheese mixture on top of the blueberry pie filling. Refrigerate overnight.

#1777 - Chocolate Snowballs

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
1 cup chopped walnuts
1 - 7oz. bag Baker's angelflake coconut

In a saucepan over low heat add chocolate bits--melt/stir until smooth. Add condensed milk, vanilla and walnuts--stir until smooth. Remove from heat--cool to room temperature. Refrigerate until cold. Remove from refrigerator--shape the mixture into small balls. Place coconut in a bowl--roll each ball in coconut. Keep refrigerated.

#1776 - Chocolate Peanut Butter Squares

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1 egg
1/3 cup Jif peanut butter
1 cup flour
1 cup Quaker quick oats
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Topping: 1 - 6oz. bag Nestle's semi-sweet chocolate bits; 1/2 cup Domino's powdered sugar; 1/4 cup Jif peanut butter; 3 TBSP milk

In a mixer add butter, brown sugar, white sugar--beat. Add egg--beat. Add 1/3 cup peanut butter--beat. Add baking soda, salt and vanilla--beat. Add oats--beat. Add flour--beat. Pour batter into a greased 8 x 8 square baking pan. Bake at 350 degrees for 15-20 minutes--test with a toothpick for doneness. Remove from oven and immediately sprinkle the chocolate chips evenly over the top. Let it sit for 5 minutes. Use a knife to spread the melted chips evenly over the top. In a bowl add powdered sugar, 1/4 cup peanut butter and milk--stir until mixed. Wait until the chocolate topping has cooled completely, then spread the powdered sugar mixture over the chocolate layer. Cut into squares.

#1775 - Butterscotch Marshmallow Brownies

(by Shirley McNevich)

1 cup Nestle's butterscotch morsels
1/2 cup Parkay margarine
1 1/2 cups flour
2/3 cup Domino's dark brown sugar (packed)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 eggs
2 cups mini marshmallows
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1/2 cup chopped nuts (optional)

In a saucepan over low heat add butterscotch morsels and Parkay--melt/stir until smooth. Cool until the mixture is slightly warm. In a large bowl add butterscotch mixture, flour, brown sugar, baking powder, salt, vanilla and eggs--stir until mixed. Add mini marshmallows, chocolate bits and nuts--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-25 minutes--it's ok if the center is still a little soft. It will set after cooling.

#1774 - Cake Flour Cookies

(by Shirley McNevich)

6 cups sifted cake flour (measure before sifting)
4 sticks softened butter
2 tsp. baking powder
1 tsp. baking soda
2 cups white sugar
4 eggs
1/2 cup milk
1 TBSP vanilla
Frosting: 4 cups Domino's powdered sugar; 1 cup softened Parkay margarine; 1 tsp. vanilla; 1 1/2 TBSP milk; Baker's angelflake coconut for sprinkling

In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking powder, baking soda and vanilla--beat. Add 1/2 cup milk--beat. Slowly add cake flour--beat (continue by hand if necessary). Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Frosting--in a mixer add Parkay--beat. Add 1 1/2 TBSP milk and vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost each cookie. Place coconut in a bowl--dunk each frosted cookie upside down in the coconut.

#1773 - Scratch Butter Cake

(by Shirley McNevich)

1 cup softened butter
2 cups white sugar
4 eggs
1 cup milk
2 tsp. vanilla
1 TBSP baking powder
3 cups flour
1/2 tsp. salt

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add milk--beat. Slowly add flour--beat. Pour batter evenly into 3 greased 8" round cake pans. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool for 15 minutes, then remove from pans on to wax paper--cool completely. Frost as desired--individually or layered.

#1772 - Caramel Turtle Cake

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 14oz. bag Kraft caramels (unwrapped)
3/4 cup butter
1/2 cup Carnation evaporated milk
1 cup Nestle's semi-sweet chocolate bits
1 cup chopped pecans

Preheat oven to 350 degrees. Prepare cake mix according to box directions. Pour HALF of the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes. While cake is baking, in a saucepan over low heat add butter, milk and unwrapped caramels--stir/heat until smooth. When cake has baked for the 15 minutes, remove from oven and pour the hot caramel mixture evenly over the top of the hot cake. Sprinkle the chocolate chips and pecans evenly over the melted caramels. Pour the rest of the prepared cake batter over the top. Return to 350 degree oven and bake 20 minutes longer.

#1771 - Vanilla Butternut Pound Cake

(by Shirley McNevich)

3 cups white sugar
1/2 cup Crisco shortening
2 sticks softened Parkay margarine
3 cups flour
5 eggs
1/4 tsp. salt
1 cup Carnation evaporated milk
2 TBSP McCormick butter & nut flavoring
Frosting: 2 TBSP softened butter; 1/2 cup white sugar; 1/4 cup water

In a mixer add Crisco, 3 cups white sugar and salt--beat. Add eggs--beat. Add evaporated milk--beat. Add flour--beat. Remove bowl from mixer--add butter/nut flavoring--stir until mixed. Pour batter into a greased and floured tube/bundt cake pan. Place in a COLD oven. Turn heat to 325 degrees and bake for 1 hour and 45 minutes--do not open oven door during baking. Remove cake from pan immediately on to a cake plate. Cool cake for 30 minutes. In a saucepan add butter, 1/2 cup white sugar and water--stir and bring to a boil. Drizzle the frosting all over the top of the cake and let it run down the sides of the cake.

#1770 - Buttermilk Pound Cake

(by Shirley McNevich)

1 cup Crisco shortening
3 cups white sugar
6 eggs
3 cups sifted cake flour (measure before sifting)
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1 tsp. lemon extract

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, baking soda and lemon extract--beat. Add buttermilk--beat. Slowly add flour--beat. Pour batter into a greased and floured tube cake/bundt cake pan. Bake at 350 degrees for 60-70 minutes.