Sweets Recipes



MABEL'S 1 2 3 4 COOKIES

1 C Margarine
2 C Sugar
3 Eggs
4 C Flour
1 t. Soda
2 t. Cream of Tartar,
1 t Vanilla
Mix sugar, margarine, eggs and vanilla in bowl.
In seperate bowl mix all other ingredients.
Blend 2 mixtures together. drop by spoon full in cinnamon and sugar mixture.
Place on pan about 1 or 1 1/2 inches apart and bake. Bake 350 degrees for 9 - 12 min.

sent in by:Becky




Whaky Cake

1 1/2 c. Flour
1 c Sugar
3 T Unsweetened Coco Powder
1 t Soda
1 c Water
5 T Oil
1 T Vineger
1 t Vanilla
Stir together Flour, Sugar Cocoa Soda and salt. Add Water, Oil Vinegar and Vanilla Mix. Bake 350 Degrees Fahrenheit for 25-30 Min. Test with toothpic if comes out clean cake is done. Is good hot with a scoop of ice cream on top, or cold.

sent in by:Becky



Impossible Peanut Butter Cookies
1 C. Peanut Butter
1 C. Sugar
1 Large Egg
Sugar for rolling (optional)
Mix Peanut butter, sugar and egg together until smooth.
Drop by teaspoon on to cookie sheet 1 inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork, press again in opposite direction.
Bake 10 - 12 min. at 350 degrees Fahrenheit.
Do not brown. Do not over bake.
sent in by:Becky


Hummingbird Cake

Cake Layers
3 cups all-purpose flour,
plus more for pans 2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, un-drained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans,
toasted Vegetable shortening
CREAM CHEESE FROSTING
2 (8-oz.) pkg. cream cheese, softened
1 cup salted butter or margarine, softened
2 (16-oz.) pkg. powdered sugar
2 teaspoons vanilla extract
ADDITIONAL INGREDIENT
3/4 cup pecan halves, toasted
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How to Make It
Step 1
Prepare the Cake Layers:
Preheat oven to 350°F.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl;
add eggs and oil, stirring just until dry ingredients are moistened.
Stir in vanilla, pineapple, bananas, and toasted pecans.
Step 2
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Step 3
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool in pans on wire racks 10 minutes.
Remove from pans to wire racks, and cool completely, about 1 hour.
Step 4
Prepare the Cream Cheese Frosting:
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
Gradually add powdered sugar,
beating at low speed until blended after each addition.
Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Step 5 Assemble Cake:
Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread with 1 cup frosting.
Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
I use "Brown Butter Frosting"
Ingredients
1 cup butter 1 (16-oz.) package powdered sugar 1/4 cup milk 1 teaspoon vanilla extract
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How to Make It
Step 1
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
Remove pan immediately from heat. Pour butter into a bowl.
Cover and chill 1 hour or until butter is cool and begins to solidify.
Step 2
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar.
Beat at low speed until well blended after
sent in by:Arkwildrose



Apple-Pumpkin-Pecan Pie
Ingredients
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
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Directions
Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.
Copyright 2014 Television Food Network, G.P. All rights reserved. From Food Network Kitchen
sent in by:Krazyscorpion1



Popcorn Cake
8 qt. Popcorn, popped
1 lb Spice Gumdrops
1 lb Cocktail Peanuts
1/2 c Salad Oil
1/2 c Margarine
1 lb Marshmallows
Melt marshmallows in oil and margarine. Pour melted (hot) marshmallow, margarin and oil mixture over mixture of popcorn peanuts and gumdrops, mix well.
Pour into pans or angel food cake pan. Mash or pack tight with potato masher. Pack Firm. Let cool and serve (refrigerate to cool faster).

sent in by:Krazyscorpion1



Lazy Man's Peach Pie
1 stick Margarine
3/4 c Milk
1 t Baking Powder
1 c Sugar
3/4 c Flour
1 can or 2 C sliced peaches (save juice)
Melt butter in casserole dish. In separate bowl mix flour, sugar and baking powder. Add milk, mix well. Spread mixture over melted butter. Pour peaches over this. Pour peach juice over all. Bake at 350 degrees for 40-45 mins.
sent in by:xobeckyboopxo



Snickerdoodles
Mix together throughly
1 C Soft Shortening
1 1/2 C Sugar
2 Eggs
Sift together and stir in
2 3/4 C Flour
2 t Cream of Tartar
1 t Soda
1/2 t Salt
Mix all together.
Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 T sugar and 2 t cinnamon. Place about 2 inch. apart on ungreased baking sheet. Back until lightly browned but still soft. (These cookies puff up at first, then flatten out with crinkled tops).
Bake at 400 degrees for 8 - 10 min.

sent in by:xobeckyboopxo



Apple-Pumpkin-Pecan Pie
Ingredients
Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white
Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt
Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour
Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving
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Directions
Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans
For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

sent in by:emeraldmanor



Lazy Cake Cookies
1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 Cups M&M or mini chocolate chips
Mix together, put in greased 9 x 13 pan and bake at 350 for 20 minutes.
sent in by:emeraldmanor



NUTTY CHEESE BALL
1 c. Shredded sharp Cheddar Cheese
1 c. Shredded Swiss Cheese
1 pkg. 8 oz. Light Cream Cheese
2 T. Chopped fresh chives
1 t. Paprika
1/2 t. Garlic Powder
1/4 c. Finely Chopped Pecans
Mix all ingredients except pecans, until all is well blended.
On waxed paper shape into a ball. Roll ball in chopped pecans. Wrap in waxed papger. Refrigerate until serving time.
Serve with assorted crackers or vegetables.

sent in by:becky



SPECIAL APPLE DUMPLINGS
BAKE AT 375 FOR 45 MIN.
2 medium size apples of your choice
1 can of cresent rolls
1 stick of butter
cinnamon and sugar mix
1 can of diet mountain dew
peel and quarter apples, you should have 8 slices. toss apples into cinnamon sugar mixture and stir.
un roll cresent rolls and divide into pre cut pieces, roll each piece of apple into a cresent roll, seam side down place in square pan. melt butter and pour over dumplings. next por can of mt dew over the mixture.

sent in by:robin



ONE CUP COBBLER
1 c. flour, self-rising
1 c. sugar
1 c. fruit (peaches, apples, cherries and blueberries)
1 c. milk
1 stick butter
Mix flour, sugar, milk together. Melt butter in baking dish.
Pour flour mixture in dish. Pour to center. Pour fruit in dish. Pour to center. Bake until golden brown for 1 hour at 375 degrees. Quick and easy!! CAN USE PIE FILLING.

sent in by:Jini