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Dessert Recipes # 1


Berry Crisp
 Turkish Delight
 Bread Pudding with Whiskey Sauce
  Texas Chocolate Sheet Cake
 French Petits Fours
 Bananas Foster
 Peach Cobbler
 Kahlua Bowl Cake
 Redhot Jello
 Caroline Westmore's Chocolate Mud Cake
 Peanut Butter Spiders
 Chocolate Peanut Fudge
 Best Brownies
 Chocolate Coca Cola Cake
 Hershey Bar Cake
 Alaska Apple Butter
 Unbake Pavlova
 Melanie Griffith's Macadamia,ChocolateChip
 Swiss Carrot Cake
 Cream Cheese Frosting
 Triple Love Chocolate Pie
 Apples Charlotte
 Mocha Mint Mousse Tart
 Chocolate Eclairs
 Toffee Nut Pudding
 Chocolate Hazelnut Pie
 Mom's Cowboy Cake
 Coconut Sugar Cakes
 Holiday Cranberry Cake
 Coconut Pie
  Stuffed French Toast Strata w Apple Cider Syrup
 Honey Pecan Gems
 Jack Daniels Kitty Litter Cake
 Not in Kansas Anymore Holiday Cake
 Chocolate Grand Marnier

Berry Crisp

1 1/2 cups boysenberries
2 tablespoons sugar
2 tablespoons butter
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 egg
1 cup cream, whipped
3 tablespoon powdered sugar


In a medium bowl gently toss together boysenberries with two tablespoons sugar. Place in a lightly greased 8" square pan and dot with butter. In a mixing bowl combine 1 cup sugar, flour, baking powder, and egg; stir until the mixture resembles coarse crumbs. Sprinkle over the boysenberries. Bake in a 350 degree oven for 30 minutes. Remove from oven, place on wire rack to cool. In a pre-chilled bowl whip cream with powdered sugar to form soft peaks, use as a garnish for crisp.

Turkish Delight

Sugar syrup

4 cups caster sugar
1 teaspoon cream of tartar
2 cups dark grape juice
juice of 1/2 lemon
1 tablespoon rosewater

Cornstarch mixture
1 cup cornstarch
2 cups dark grape juice
1/4 cup cornflour
3/4 cup pure icing sugar (not icing mixture)


Start with two large saucepans: one for the sugar mixture and the other for the cornflour mixture.For the sugar mixture: put the caster sugar, cream of tartar, 2 cups of grape juice and lemon juice into one saucepan.For the cornflour mixture: put the cornflour into the second saucepan and carefully mix in 1/2 a cup of the grape juice. Stir until the lumps are gone, then add the other 11/2 cups of grape juice Turn the heat on under the sugar mixture.Turn on the heat under the cornflour saucepan and stir until the mixture thickens. This only takes a minute or two. Remove from the heat. Cook the sugar syrup until a little sets like toffee on a saucer, then take it off the heat Gradually add the hot sugar syrup to the cornflour mixture. Stir over a very low heat until the mixture is simmering. Leave it to simmer gently for about an hour. You will need to stir it every now and than; as it starts to thicken it will need to be stirred much more often, until finally you are stirring all the time. The mixture will get thicker and thicker. Keep going till you really think it can't get any thicker and every time you stir most of it clings in a thick ball to the spoon. Take off the heat and add the rosewater.
 Pour the mixture onto a sheet of non-stick baking paper and leave for about 3 hours to set. To coat the Turkish Delight, mix the cornflour and icing sugar together in a bowl. Scoop up spoonfuls of Turkish Delight and roll them into the cornflour and icing mixture. Store in a sealed container with a little of the cornflour and sugar mixture. Turkish Delight will keep for weeks, but will probably be gobbled up before that.

Bread Pudding with Whiskey Sauce

3 cups milk
4 cups coarse bread
1/4 cup melted butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon cinnamon


In a large bowl, tear bread into small chunks.  For best results use
stale bread.  In a saucepan, scald milk and pour over bread.  Cool and add remaining ingredients, mixing well.  Pour into a 11/2 quart casserole coated with cooking spray.  Place dish in a pan of hot water (1 inch deep) and bake at 350 degrees for 1 hour, or until a table knife inserted intopudding comes out clean.
Yields 8 servings.

Whiskey Sauce

8 tablespoons margarine
1 cup sugar
1 egg
1/4 cup whiskey

Cook margarine and sugar together in a double boiler until mixture is hot and thick and sugar is dissolved.  Remove from heat.  Add egg and beat.Cool slightly and add whiskey.  Serve over pudding.

Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting

Sheet Cake

2 cups Sugar
2 cups All-purpose flour
1 teaspoon Soda
1 teaspoon Cinnamon
1 cup Water
1/2 cup Butter or margarine
1/2 cup Vegetable oil
1/4 cup Cocoa
1/2 cup Buttermilk
2  Eggs slightly beaten
1 teaspoon Vanilla

Chocolate-Mocha Frosting

6 tablespoons Butter or margarine
1/4 cup Cocoa
1/3 cup Strong coffee (1/3 cup milk may be substituted
3 cups Confectioners sugar
1 teaspoon Vanilla
1 cup Chopped pecans

Cake Method

Sift sugar, flour, soda and cinnamon together into a large mixing
bowl. Set aside. Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch. Pour over dry ingredients and mix well. Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake at 375°F for 25 minutes (slightly longer if using a glass pan). Start making Chocolate
Mocha Frosting about 5 minutes before cake is done.

Frosting Method

Combine butter or margarine, cocoa and coffee (or milk) in a small
saucepan and bring to a boil, stirring constantly. Stir in confectioners sugar gradually. Add vanilla and pecans. Mix and spread on the hot cake while it is still in the pan.

French Petits Fours


2 Cups Sugar
1/8 TSP Cream of Tartar
1 TBS Soft Margarine or Butter
1 Cup Hot Water
1 Pound Powdered Sugar


    Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226°F without stirring. Wash down sugar crystals on sides of pan with wet brush. Cool to 110°F. Blend in confectioners sugar gradually, beating until smooth. Add butter. Add flavoring and food colors. Thin down frosting with a few tsp hot water until pouring consistency. Place petits fours on wire rack over wax paper. Slowly pour frosting by tsp over cake. Spreading evenly with a small spatula. Scrape up drippings and re-use, adding a little water.


3 Squares unsweetened chocolate, melted.Or
1 tbs instant coffee.Or
1-1/2 tsp vanilla or almond extract.Or
1-2 tbs rum or brandy extract.

Yield: Frosting for 3 Dozen Petits Fours (2x1)

Bananas Foster

3 Bananas
1 stick of butter
1 cup brown sugar
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup rum
1/2 cup banana liqueur


       Slice the bananas in 3 slices lenghtwise, then cut in halves.  Melt the butter in a skillet.  Add brown sugar, and cook over a low heat, stirring into a thick paste.  Add vanilla and banana liqueur and stir well.  Cook about 3 min.  Add bananna slices, and cook over a midium heat, basting well with the sugar and butter mixture.  Cook about 5 minutes.  Mixture will bubble while cooking. Heat the rum in a metal cup, ignite, and pour over bananas.  Stir well into blend, then serve the mixture wiht pieces of bananas over vanilla ice cream

Peach Cobbler

1 stick butter
1 cup sugar
1 cup milk
1 cup self-rising flour
2 cups fresh Georgia peaches sliced


 Melt butter in a 2 qt. casserole. Mix together flour,sugar and milk,pour over the melted butter. Do not stir. Pour peaches all over the top. Bake at 375 to 400 degrees x 40 mins., approximately.

Kahlua Bowl Cake

1 chocolate cake, 13 x 9-inches, cooled, cut in cubes
1/2 cup Kahlua
1 package chocolate instant pudding, prepared
12 ounces Cool Whip
1 Score candy bar

 Assemble in a 2-quart bowl:

Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding. Repeat layers then break the Score bar up and sprinkle pieces over the top.

Redhot Jello

1/4 c. redhot candies
1 c. boiling water
2 c. applesauce
1 (3 oz.) box cherry jello


Melt redhot candies in boiling water. Add jello and applesauce. Chill overnight or for several hours.

Caroline Westmore's Chocolate Mud Cake

1 1/2 cups strong coffee
250 gms Butter
2 1/3 cups loosely packed brown sugar
1 x 250 gm block dark cooking chocolate
1/2 cup self-raising flour
1 1/2 cups plain flour
1/3 cup cocoa
3 eggs


Preheat oven to required temperature. Combine first 4 ingredients into a heavy based saucepan and melt over a low heat until the sugar is dissolved. Pour into a large mixing bowl and allow to cool.
Sift together the flours and cocoa and beat into the melted chocolate mixture. Beat in the eggs to form a smooth, shiny batter.
Pour into a large 28cm x 20cm deep cake pan or dish lined with baking paper. *This mixture perfectly suits the HME glass baking tray. Bake as shown:

Oven Setting:
Single oven:
Shelf level - 2
Temperature - 150°C
Cooking Time - 75 minutes

HME 8550/8520:
Shelf level - 2
Temperature - 165°C
Cooking Time - 30 minutes
Microwave combination - 180 watt

Insert skewer and test doneness. Allow to cool in the pan, then dust with icing sugar or spread with chocolate icing or ganache before slicing and serving.

Serves 16

Peanut Butter Spiders

8 oz packet milk chocolate melts
2 tbsp Smooth peanut butter
3-1/2 oz packet plain fried noodles


Melt the chocolate in a basin over simmering water. Alternatively, microwave on medium/low for 4 minutes. Stir once during heating. Add peanut butter and noodles, mix until well combined. Place tablespoonsful of mixture onto foil lined trays and refrigerate until set.

Chocolate Peanut Fudge

14 oz can sweetened condensed milk
14 ozs dark/milk chocolate melts
1/3 cup Smooth Peanut Butter
1/2 cup chopped pecans or walnuts


Combine condensed milk and chocolate melts in a saucepan, stir over a low heat until chocolate melts. Mix in peanut butter and nuts. Pour into a lined 11x8 inch slab tin and refrigerate until set. Cut into squares

Best Brownies

1/2 cup (1 stick) butter or margarine,melted
 1 cup sugar
 1 teaspoon vanilla extract
 2 eggs
 1/2 cup all-purpose flour
 1/3 cup HERSHEY'S Cocoa
 1/4 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup chopped nuts (optional)
Creamy Brownie Frosting (recipe follows)


  Heat oven to 350°F. Grease 9-inch square baking pan. In medium bowl, stir together butter, sugar and vanilla. Add eggs; with spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares.
 About 16 brownies.

 Creamy Brownie Frosting
 3 tablespoons butter or margarine, softened
 3 tablespoons HERSHEY'S Cocoa
 1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
 1 cup powdered sugar
 1 to 2 tablespoons milk

 In small bowl, beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup

Chocolate Coca Cola Cake

2 sticks butter
½ c. Wesson oil
½ c. miniature marshmallows
1 tsp. soda
2 eggs
2 ½ TBSP. cocoa
1 c. Coca-Cola
2 c. flour
2 c. sugar
½ c. buttermilk
1 tsp. vanilla


Combine butter, cocoa, oil and cola and bring to a boil. Add other remaining ingredients in order named.; beat well. Pour into a large greased and floured sheet cake pan. Bake in 350° oven for 45 minutes. Spread Coca-Cola icing over warm cake.

Coca Cola Icing
6 TBSP. Coca-Cola
2 ½ TBSP. cocoa
1 c. chopped pecans
1 stick butter
1 box confectioners sugar
1 tsp. vanilla

Bring first 3 ingredients to a boil; add remaining ingredients and beat until smooth. Spread over warm cake.

Hershey Bar Cake

Prep Time: 20 min.
Start to Finish: 2 Hrs. 55 min.
1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces
1/4 cup (1/2 stick) butter or margarine
1-2/3 cups boiling water
2-1/3 cups all-purpose flour
2 cups packed light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract


Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. In bowl, combine chocolate bar pieces, butter and boiling water; stir until chocolate is melted and mixture is smooth.In large mixer bowl, stir together flour, brown sugar, baking soda and salt; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack; frost as desired. 12 to 15 servings.

Alaska Apple Butter

4 C applesauce *
1 C water (just enough to keep berries from burning)
2 qts highbush cranberries
6 C sugar
1 t cinnamon
1/2 t cloves
1/4 t salt
1 lemon, grated rind and juice


Boil berries and water together until berries pop and are soft. Put through a
sieve or food mill. Reheat and add the sugar, salt, spices and applesauce.
Cook until thick. Remove from heat and add the lemon juice and grated rind.
Spoon into hot sterilized jars. Add lids.Yield: 8 C
*Two No. 2 cans will yield 4 C applesauce. If the canned sauce is thin,drain.

Unbake Pavlova

3 tsp  gelatine
small cup  sugar
pinch salt
1 cup hot water
2 egg whites
1 tsp vanilla


Dissolve gelatine in hot water, allow to cool. Place all ingredients in bowl and beat at high speed until thick and fluffy. Pour into jello mould or cake tin sprayed with pure & simple. Set in refrigerator for 1/4 hour. When set decorate with cream and any type of fruit.

Melanie Griffith's Macadamia, Chocolate Chip, and Peanut Butter Mini-Turnovers

Macadamia nuts make the peanut butter filling in these turnovers unforgettable. It is a little like having a mini-candy bar wrapped in a puff pastry case. When you feel the urge coming on for these, there's an easy solution: Prepare a full batch, then freeze some of them. They freeze beautifully, we are glad to say.

2 cups smooth peanut butter at room temperature
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17-1/4 ounce package) frozen puff pastry, thawed according to the package directions
1 egg, lightly beaten
Confectioners' sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment


Preheat the oven to 425° F.
In a bowl, stir together the peanut butter, chocolate chips, and macadamia nuts until well combined. Work with 1 sheet of puff pastry at a time. Lightly flour a work surface. Lay 1 sheet of puff  pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total. Center 1 teaspoon of the filling on each piece of pastry. For the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of waxed paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.Make more mini-turnovers with the remaining ingredients in the same manner and brush with the beaten egg.  Bake for 15 minutes. If the turnovers are frozen, preheat the oven to 475° F. Bake the pastries on the baking sheet for 5 minutes. Lower the heat to 400 ° F. and bake for 15  minutes. Serve at once, dusted with confectioners' sugar and garnished with a mint sprig, with the ice cream. Makes 32 mini-turnovers

Swiss Carrot Cake

This recipe serves 4

5 eggs, separated, plus 2 egg yolks
200g caster sugar
pinch each of ground cinnamon, and cloves
1 cup very firmly-packed finely grated carrots
100g ground almonds
100g finely chopped walnuts
50g fresh white breadcrumbs
50g plain flour
1 ts baking powder


Grease a 25 cm (10 inch) cake tin, and line the base with paper. Preheat the oven to 180oC.Whisk the egg yolks with the sugar, salt, cinnamon and cloves, until thick and creamy. Mix together the carrots, ground almonds, walnuts,breadcrumbs and the flour sifted with the baking powder; stir these ingredients into the egg yolk mixture.Whisk the egg whites until stiff but not dry and fold in. Turn the cake mixture into the prepared cake tin and smooth the top. Bake in the preheated oven for 50 - 60 minutes. Turn out onto a wire rack to cool. Spread the cream cheese frosting over the cake, and serve with tea or coffee

Cream Cheese Frosting

1/2 cup butter
1 cup cream cheese
1 1/2 cups icing sugar
rind of one lemon and juice
1ts vanilla


Cream butter and cream cheese together. Sift in icing sugar, add lemon rind, juice and vanilla. Mix well, then spread over cake.

Triple Love Chocolate Pie

1 cup (2 sticks) butter, softened
2 packages (3 ounces each) cream cheese,softened
One 1/3 cups all-purpose flour, divided
1/2 cup pecans, chopped
1/2 cup flaked coconut
2 large eggs
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped
1 cup granulated sugar
1 tablespoon bourbon or 1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup confectioners' sugar
Whipped cream (for garnish)


In mixer bowl, beat 1/4 cup butter and one 3-ounce package cream cheese until light and fluffy. Stir in 1 cup flour and mix well. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate 1 hour. Heat oven to 350 degrees F. On a floured surface, roll out dough into 13-inch circle. Place in 9-inch pie pan and trim edge to 1-inch overhang. Fold dough under and flute edge. Sprinkle pie shell with pecans and coconut.Place eggs in food processor or blender and process until frothy. Melt 1/2 cup butter and add to processor with remaining 1/3 cup flour, chocolate chips walnuts, granulated sugar, bourbon, and salt. Process until chocolate is coarsely chopped. (Do not overprocess.) Pour chocolate mixture over nuts and coconut in pie shell. In medium microwave-proof bowl, melt remaining 1/4 cup butter. Beat in remaining 1 package cream cheese until mixture is smooth. Stir in confectioners' sugar. Spoon cream cheese mixture onto chocolate in dollops, and create a marble effect using the tip of a knife. Bake 45 to 50 minutes, until center rises and pastry is golden brown. Serve with a dollop of whipped cream.

Apples Charlotte

2 lbs cooking apples
4 ozs brown sugar
1 tbsp cold water
1 cup white wine
grated rind of 1 lemon
1 oz butter
thin slices of buttered bread with crust
1 cup rum


Add prepared apples to saucepan and add sugar. Add water and wine.Cook until tender, add butter and grated lemon rind. Add a little more sugar. Line a souffle dish with buttered bread and then pour in the apples, sprinkle with sugar. Bake in a moderate oven for 30 minutes. Pour over rum and light the dish. Serve immediately.

Mocha Mint Mousse Tart

1 Package Brownie mix (apx 13 oz.)
1 Tablespoon Hot water
1 Package Cream cheese (8 oz) -- softened
7-1/2  ozs Marshmallow creme (1 jar)
6  ozs Junior Mints (4x 1.6 oz boxes)
1  Tablespoon Instant coffee
1 Cup Heavy cream -- whipped


Prepare brownie mix according to package directions in a greased 9-inch round pan; cool. In a mixing bowl, dissolve coffee powder in water; add cream cheese.  With electric mixer, beat mixture until smooth; blend in marshmallow creme. Melt Junior Mints, place in a microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes,stir until smooth; OR place in a small saucepan and stir over low heat.Stir in melted Junior Mints (the chocolate will form slivers in the mixture). Fold in whipped cream and spread onto brownie. Loosely cover and chill several hours or overnight. To serve, cut into wedges and garnish as desired.

Chocolate Eclairs

Choux Pastry:
2-1/2ozs self raising flour
1-3/4 ozs butter
5 flozs water
2 eggs, lightly beaten

11 flozs whipping cream
4-1/2 ozs chocolate


Preheat oven at 200°C. (400F)

Place the butter and water into a saucepan. Heat gently until the butter has melted then bring to a boil. Remove from heat. Add the flour and beat thoroughly with a wooden spoon. Beat until smooth and forms a ball. Leave the mixture to cool for 2 minutes. Add the eggs a little at a time using an electric mixer.  Grease a flat tray. With a spoon, spoon the mixture evenly onto tray. Place in oven and bake for 35 minutes. Leave to cool.
In a saucepan slowly melt the chocolate on very low heat. Cut the Eclairs in half then fill with cream. Place the top half back on and spread some of the melted chocolate over the top.
Place in fridge to set chocolate.
Makes 12

Toffee Nut Pudding

2/3 cup brown sugar, firmly packed
150g butter, chopped
4 eggs, lightly beaten
2 cups self raising flour
1 teaspoon ground ginger
2x40g scorched peanut bars,chopped
extra scorched peanut bar to decorate
1/2 cup brown sugar, firmly packed
1/2 cup cream
100g butter, chopped


Preheat oven to 180°C.

Lightly grease six ovenproof moulds. Line the bases with baking paper. Combine the sugar, eggs, butter, flour and ginger in a small bowl then beat with an electric mixer until smooth. Stir in peanut bars and mix well. Divide the mixture between the prepared moulds evenly. Cover the moulds with baking paper and then with foil.
 Place the moulds in the preheated oven for about 25 minutes or until cooked.
Sauce: Combine all ingredients in a small pan and stir over low heat without boiling until slightly thickened. Invert the puddings onto serving plates and top with the warm sauce. Decorate the pudding with the extra peanut bar.
Makes 6

Chocolate Hazelnut Pie

3/4 cup all-purpose flour
1/3 cup very finely chopped hazelnuts
3 tablespoons brown sugar
1/3 cup butter or margarine, melted
1x 8-ounce package cream cheese,softened
3/4 cup semisweet chocolate pieces, melted and cooled
1/3 cup granulated sugar
2 tablespoons milk
1 cup whipping cream
1/4 cup frozen loose-pack unsweetened red raspberries, thawed
1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine
2 tablespoons light-colored corn syrup
Fresh mint (optional)


  For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F. oven for 8 to 10 minutes or till brown. Cool.
For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed till smooth. In a chilled bowl beat whipping cream till soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight. Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process till nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint. Makes 10 servings.

Mom's Cowboy Cake

This is one of my favorites. It's an excellent dessert and even better breakfast with a cup of coffee as it's not real sweet.

 1 Cup Sugar
 1 Cup Hot Water
 1/3 Cup Shortening
 1 Cup Raisins
 1/2 Teaspoon Nutmeg
 1 Teaspoon Cinnamon
 1 Teaspoon Soda
 2 Cups Flour
 1 Teaspoon Baking Powder
 1 Cup Nuts (Walnut orPecan)


Put sugar, water, shortening, raisins, nutmeg and cinnamon in a pan, mix together on stove and stir slowly. Let come to a boil for 3 minutes.  Add 1 teaspoon of Soda; dissolved in a little warm water. Let mixture cool to lukewarm. Add 2 cups of Flour, 1 teaspoon of baking powder and 1 cup of nut meats (Walnut or Pecan). Pour into baking dish or pan, preferably not too deep. Bake in 375 degree oven.Test with a toothpick.


 For those of us with a sweet tooth, this fits the bill.The joy of every Bajan kid !!

½ lb. grated coconut
¼ pt. water
¾ lb. sugar


Place the sugar in a saucepan and add water. Simmer until the sugar melts.Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look.Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

Holiday Cranberry Cake
     (Award Winning)

3/4 cup butter (or margarine)
1 1/2 cups sugar
3 eggs
1 1/2 tsp. almond extract
3 cups flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups sour cream
1/2 cup chopped walnuts
1-16 oz. can whole cranberries


Cream butter and sugar. Add eggs, 1 at a time. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternating with sour cream. Beat well after each addition. Spoon 1/3 batter into greased and floured bundt pan. Spread 1/2 the cranberry sauce and 1/2 the nuts over batter. Repeat, ending with batter.Bake at 350 degrees for approximately 1 hour. Serves: 12

Drizzle on top of cooled cake mixture of:
3/4 cup powdered sugar
1 Tbls. orange juice (or warm water)
1/2 tsp. almond extract

From - Teton View Bed and Breakfast, Jackson Hole Wyoming


3/4 Cup soft butter
1 Teaspoon vanilla extract
1 Tablespoon water
1/8 Teaspoon salt
1/3 Cup sugar
2 Cups sifted flour
1 Cup chocolate pieces
1 Cup finely chopped pecans
Powdered sugar


Combine first 5 ingredients; blend well. Stir in flour and chocolate pieces. Form into 1 inch balls; roll in chopped pecans. Place on ungreased cookie sheet. Bake at 300 degrees for 30 minutes. Roll in powdered sugar while warm. Makes 2 dozen. Enjoy!
 From Lazy H Ranch Bed and Breakfast, Cave Creek, Arizona

Coconut Pie

1/2 cup Butter
2 cups flour
3/4 Cup sugar (brown or white)
1 teaspoon baking powder
3 tablespoons water


Mix dry ingredients with butter until mixture is crumbly, then add water. Dough should be slightly sticky. Pat into 9” pan, reserving enough dough to make a latticework top.


1 coconut
1 cup brown or white sugar,
1 cup water.

  Grate coconut (coarsely) into a pot; add sugar and water and heat until mixture becomes syrupy. Pour into crust and make latticework over the top by rolling out thin strips of reserved dough. Bake at 350 degrees, covered with foil the first half hour, then uncovered until golden brown.

 From: Inn on the Bay, St. Lucia, West Indies

Stuffed French Toast Strata with Apple Cider Syrup

1 Loaf of French bread, cubed (about 12 cups)
1 8 ounce package cream cheese, cubed
8 Eggs
2 1/2 Cups milk
6 Tablespoons melted butter or margarine
Cinnamon to taste
1/4 Cup maple syrup

Apple Cider Syrup:

1/2 Cup sugar
4 Tablespoons cornstarch
1/2 teaspoon cinnamon
1 1/2 Cup apple juice
1 tablespoon lemon juice
1 tablespoon butter or margarine


Grease a 9x13" baking dish and place half of bread cubes on the bottom. Top with cream cheese cubes. In a blender or bowl, mix remaining ingredients until well combined. Pour egg mixture evenly over bread cubes. Using a spoon, press down gently on bread cubes to evenly moisten. Cover with plastic wrap and refrigerate for 2-24 hours.

To bake: remove plastic wrap and bake in a 325 degree oven for 35-40 minutes or until center is set and edges appear golden. Let stand about 10 minutes before serving. Serve with Apple Cider Syrup below.

 Apple Cider Syrup: In a small saucepan stir together sugar, cornstarch and cinnamon. Then stir in fruit juices. Cook and stir mixture constantly over medium heat until thick and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat and stir in butter until melted. Keep warm until ready to serve.
Recipe serves about 8

 From:Hidden Oak Inn, Sonoma, California

Honey Pecan Gems

Gem is an old-fashioned work for muffin.  This recipe doubles well, but works best in miniature muffin tins. Serves 4

2 tablespoons lard
1/4 cup chopped pecans
1/4 cup honey
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon salt
I egg
6 tablespoons milk
turbinado sugar ( Raw Sugar)


Preheat over to 400'F.  Microwave the lard, nuts and honey together for about 2 1/2 minutes or until the lard melts, or melt in a small saucepan over low heat.  Sift the dry ingredients together into a bowl and add the nut mixture.  Beat together the milk and egg and add to the batter, mixing only until moistened.  Divide the mixture among 12 mini muffin cups that have been greased with butter or spayed with nonstick cooking spray.  Sprinkle on the turbinado sugar and bake 12 minutes.
 From: Thurston House Bed & Breakfast, Searsport, Maine

Jack Daniels Kitty Litter Cake
This is a real cake great for a party

1 Box Spice or German Chocolate Cake Mix
1 Box White Cake Mix
1 Pkg White Sandwich Cookies
1 large Pkg Vanilla Instant Pudding Mix
Green food coloring
12 small Tootsie Rolls
1 *new*  kitty litter box
1 *new* kitty litter box plastic liner
1 *new* pooper scooper


Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble.Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup.To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine.
Line new, clean kitty litter box. Put mixture into litter box.( A new litter box is a must in this case.) Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and partially bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs.This is my addition--only: spread 5 of the
remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.Place the box on a newspaper and sprinkle a few of the cookie crumbs around. I don't know about you, but my cat ALWAYS makes a MESS!!! : )
Serve with a *new* pooper scooper.
LMAO This Was so funny

Not in Kansas Anymore Holiday Cake

1 18 ounce package yellow cake mix
1 3/4 ounce package vanilla pudding and pie filling
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup chopped pecans, almonds or walnuts
1/2 cup hazelnut liqueur


Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup angel food cake pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving platter. Prick top with fork or toothpicks.


1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup hazelnut liqueur

Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in liqueur. Drizzle and smooth glaze evenly over top and sides of cooled cake.

Decorate with whipped cream. powdered sugar or colored sugar granules
 From - Inn to the Woods, Washington Crossing, PA

Chocolate Grand Marnier

7 ozs semi sweet chocolate
2 tbsp black coffee
2 tbsp butter
6 eggs, separated
Vanilla essence to taste
2 tbsp Grand Marnier
Cream, whipped
slivered blanched almonds


Preheat frypan to 200 F. Melt chocolate in pan over gentle heat. Add black coffee and butter and Grand Marnier mix well, until butter is melted. Beat egg yolks until light and add to chocolate mixture. Pour into earthenware dish or individual dishes & refrigerate for 24 hours. Decorate top with whipped cream and almonds.