Desserts
"Sharing Our Best"

 

 

 

Almond Cake with Raspberries

Banana Nut Pound Cake

Brownie Cookies

Butterscotch Brownies

Chocolate Chip Pizza

Crispy Brownies

Danville Schools Peanut Butter Squares

Decadent Brownie Dessert

Favorite Crumb Cake

Graham Cracker Pralines

Jell-o Chocolate Pudding Cake

Microwave Fudge

Oatmeal Scotches

Peanut Butter Cake

Pecan Blonde Brownies

Sally's Fruit Pizza

Swedish Cookies

Sugar Cookies

To-Die-For Fudge Brownies

Toffee Cookies

Toffee Squares

 

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Almond Cake With Raspberries

Submitted By:  Jeanine Kirby

Ingredients

10 oz. package frozen or fresh raspberries

1 c. blanched almonds

1 1/3 c. granulated sugar

1 c. flour

8 T. butter

2 T. amaretto

pinch of salt

1/2 T. confectioner's sugar

8 egg whites

 

Heat oven to 350 degrees F.  Thaw and drain raspberries.  Butter a 9" spring form pan.  Line bottom with waxed paper and butter the paper.  Grind almonds and 1 c. of the granulated sugar to a powder.  Combine with flour.  Melt butter and add amaretto.  Beat egg whites with salt until they hold peaks.  Gradually beat in 1/3 c. granulated sugar until whites hold stiff peaks.  Fold in 1/4 of almond mixture at a time into whites, alternating with the butter.  Pour into prepared pan.  Gently press raspberries into top of cake without pushing them all the way in.  Bake until toothpick stuck in the middle comes out clean - about 45-50 minutes.  Cool - unmold.  Dust with confectioners sugar.

 

 

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Banana Nut Pound Cake

Submitted By:  Colleen Schmidt

Ingredients

1 1/2 c. cooking oil

2 1/2 c. sugar

3 eggs

3 c. flour

1 tsp baking soda

1/2 c. buttermilk

2 1/2 c. chopped nuts

1 1/2 mashed banana

1 c. coconut

1 tsp vanilla

 

Mix cooking oil, sugar, eggs, flour, baking soda, and buttermilk well.  Mix in nuts, banana, coconut, and vanilla.  Mix well.  Put in tube pan.  Bake 1 1/2 hours at 325 degrees F.

 

 

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Brownie Cookies

Submitted By:  Kim Zigler

Ingredients

1 box brownie mix

2 eggs

1/2 c. oil

powdered sugar

 

Mix all ingredients.  Roll. Bake 13 minutes at 350 degrees F on ungreased cookie sheet.  Roll in powdered sugar while warm

 

 

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Butterscotch Brownies

Submitted By:  Kathy Riester

Ingredients

1/2 c. margarine

2 c. brown sugar

2 eggs

2 tsp vanilla

2 c. flour

2 tsp baking powder

1/2 tsp. salt

chopped pecans

miniature chocolate chips

 

Melt margarine in heavy saucepan.  Stir in sugar.  Beat in eggs.  Add remaining ingredients.  Bake in greased jelly role pan at 325 degrees F for 20 minutes.  Cool slightly and slice

 

 

 

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Chocolate Chip Pizza

Submitted By:  Franne Lucas

Ingredients

1 c. margarine

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp vanilla

1 3/4 c. flour

Options:  semi-sweet chocolate chips, butterscotch chips, peanut butter chips, shredded coconut, tiny marshmallows, nuts etc..

 

In a large bowl, beat margarine with mixer, add sugar and brown sugar, beat until fluffy.  Add egg and vanilla.  Beat well.  With mixer on low, gradually beat in flour.  Spread dough evenly onto an ungreased pizza pan.  Sprinkle top with desired options.  Bake 18-20 minutes at 375 Degrees F or until golden brown or until marshmallows are golden.  Cool in pan.  Cut into 16 wedges, then cut a circle in the pizza so that each wedge is in 2 pieces.

 

 

 

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Crispy Brownies

Submitted By:  Marilyn Oehler

Ingredients

1 large size brownie mix

1 jar marshmallow cream

1 c. creamy peanut butter

2 c. semi-sweet chocolate chips

3 c. rice krispies

 

 

Mix and bake brownies as directed.  Do not overcook.  Cool.  Spread marshmallow cream over brownies.  Combine peanut butter and chocolate chips in a saucepan over low heat and cook until melted, stirring constantly.  Stir in the cereal.  Spread over the marshmallow cream layer.  Chill before cutting into squares.  Store in refrigerator.

 

 

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Danville Schools Peanut Butter Squares

Submitted By:  Franne Lucas

Ingredients

1 1/2 c. peanut butter

1 stick softened butter or margarine

3 1/2 c. powdered sugar

1 tsp vanilla

1/2 c. packed brown sugar

10 oz.semi-sweet chocolate chips

 

Blend together well; al ingredients except the chocolate chips.  Pat dough evenly into an ungreased 9" X 13" pan.  Melt chocolate chips and spread on top of peanut butter dough.  Cool until chocolate has hardened.  Cut into squares.  Store in tightly covered container in fridge for best results.

 

 

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Decadent Brownie Dessert

Submitted By:  A Mystery Hooker

Ingredients

Turtle Fudge Brownie Mix

1/2 c. butter, melted

3 large eggs

8 oz. cream cheese, softened

14 oz. can sweetened condensed milk

2 tsp vanilla

21 oz. can cherry pie filling

 

 

Prepare Turtle Fudge Brownie mix as directed on package with butter and 2 eggs. While brownies are baking, combine cream cheese and remaining egg.  Whisk in sweetened condensed milk and vanilla.  Pour mixture over hot brownies; bake an additional 25 minutes.  Cool 2 hours; top with cherry pie filling.

 

 

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Favorite Crumb Cake

Submitted By:  Carol Weingartner.  This recipe comes from Laurice Heath of Fredericksburg Rugs.

Ingredients

Cake                                                                  Topping

2 c. Flour                                                            1 1/2 c. shredded coconut

1/2 tsp baking soda                                              1/2 c. brown sugar

8 oz. cream cheese                                             1 tsp cinnamon

1 c. sugar                                                           1/4 c. butter, melted

1/4 c. milk

12 oz. preserves (peach, apricot etc.  )

1 tsp baking powder

1/4 tsp salt

2 sticks butter

2 eggs

1 tsp vanilla

 

 

Cake

Sift dry ingredients.  Set aside.  In a large bowl, blend cream cheese, butter, and sugar.  Add eggs, milk, and vanilla.  Blend well.  Add sifted ingredients.  Mix well.  Pour half of batter into a greased and floured 9" X 13" pan.  Spread preserves over batter.  Top with remaining batter.  Bake at 350 degrees F for 35 minutes.

 

Topping

Mix all ingredients.  Spread over hot cake.  Place in oven.  Broil until lightly brown.

 

 

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Graham Cracker Pralines

Submitted By:  Beth Harmon

Ingredients

whole graham crackers

1 c. margarine

1 c. light brown sugar

1 c. chopped pecans

 

 

Preheat oven to 350 degrees F.  Place whole graham crackers in 9" X 13" X 1" jelly roll pan to completely cover bottom of pan.  Boil margarine with brown sugar for 2 minutes over medium heat stirring constantly.  Remove from heat and stir in pecans.  Pour over graham crackers evenly.  Bake 10 minutes.  Break apart when cool.

 

 

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Jell-O Chocolate Pudding Cake

Submitted By:  Bev Stewart

Ingredients

1 Package (4 serving size) chocolate flavor instant pudding

1 package (2 layer size) chocolate cake mix

4 eggs

1 c. water

1/4 c. oil

1 package chocolate chips

confectioners sugar

 

Blend all ingredients, except confectioners sugar, in a large mixing bowl: then beat 2 minutes at medium speed.  Bake in greased and floured 10" tube pan at 350 degrees F for 55-60 minutes, or until cake springs back when lightly pressed.  Cool in pan for 15 minutes.  Remove from pan.  Sprinkle with confectioners sugar

 

 

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Microwave Fudge

Submitted By:  Nora Gohn

Ingredients

18 oz. semi-sweet chocolate chips

1 can Eagle Brand milk

1 tsp vanilla

pinch of salt

1 c. chopped nuts (optional)

7 oz marshmallow cream

 

In a 9" X 9" microwave safe pan melt the chocolate chips for 1 - 2 minutes.  Stir in the milk, vanilla, salt, chopped nuts, and marshmallow cream.  Set in refrigerator overnight.  Cut into squares.

 

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