Desserts
Death by Chocolate
1 box chocolate cake mix
3 skor bars, cold
3 boxes chocolate pudding
1 large tub cool whip
Cook pudding, bake cake. Chop skor bars, crumble cake, cool pudding. Layer cake, pudding, candy and cool whip then reapeat. Refrigerate.
Upside-Down German Chocolate Cake
1 cup chopped nuts
1 cup canned coconut
1 stick margarine
1 box German chocolate cake mix
1(8oz) package cream cheese
1 box xxxx sugar
Grease a 13 x 9 inch pan and spread nuts and coconut over the bottom of the pan. Mix cake according to directions on box and pour over nuts and coconut. In a bowl or 4 cup measuring cup with pouring spout, melt margarine. Add cream cheese and mix well, add xxxx sugar and mix well. Dribble all over cake batter and bake at 350º for 55 min.
Carolina Apple Cake
Cake:
3 cups all-purpose flour
1 Tsp. salt
1 1/2 cups salad oil
2 Tsp. vanilla
1 cup chopped nuts
1 Tsp. baking soda
4 eggs
2 cups sugar
3 cups peeled, diced apples
Glaze:
1 cup brown sugar
1 Tbsp. butter
1/4 cup milk
1/2 Tsp. vanilla extract
Cake: Grease and flour a 10 inch tube pan. Preheat oven to 350º. In medium bowl, combine flour, baking soda and salt then set aside. In a large mixer bowl, beat eggs. Add oil, sugar and vanilla and continue beating until well blended. Add dry ingredients, then beat on med. speed for 1/2 min. Fold in diced apples and chopped nuts. Pour batter into prepared pan. Bake for 1 hour and 10 min. or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 15 min. Remove from pan and cool completely on wire rack. Glaze: Meanwhile, in small sauce pan , combine brown sugar, milk and butter. Bring to a boil over medium heat and cook for 4 min. Cool and add vanilla. Pour over cooled cake.
Peanut Brittle
1 cup white karo syrup
1 cup white sugar
1 cup raw(dried) shelled peanuts
Cook above in large iron skillet until peanuts are all same color, stirring constantly, about 12 min. High heat. Mix: 1 Tsp. salt, 1 Tsp baking soda in cup. Remove candy from heat & stir salt & baking soda in candy quickly. Pour into greased container- Do not place. let run at will. Container needs to be pliable so you can twist in order for candy to pop out. When cool remove & crack. Place in tight container.
Chocolate Mounds
2 boxes confectioners sugar
1 can sweetened condensed milk
1 stick butter
1 can flaked coconut
1 pinch of salt
3 cups pecans
2 packages choc. chips or semi sweet chips
1 stick parafin(1/4 lb)
Melt butter slowly & add milk. Stir in sugar & salt. Add nuts & coconut. Chill & roll into small balls. Place in refrigerator. Melt choc. & parafin in top of double boiler. Remove from heat. Insert toothpick in each ball & dop in choc. Use another toothpick to push candy from inserted toothpick. Place on waxed paper or foil. Use a spoon dipped in choc. to cover holes. Candy better after a few days.
Chewy Fruitcake Bars
2 cups Bisquick baking mix
2 cups cut-up mixed candied fruit
1 cup flaked coconut
1 cup chopped dates, if desired
1 can(14 oz.) sweetened condensed milk
2 Tsp. sugar
1/4 cup margarine
1 cup chopped nuts
Heat oven to 350º. Mix baking mix & sugar; cut in margarine thoroughly. Press mixture with floured hands in oblong pan. Bake 10 min. Sprinkle coconut over baked layer. Layer candied fruit & dates over coconut. Sprinkle chopped nuts over fruit. Drizzle milk over top. Bake until light golden brown, 25 to 30 min. Cool completely. Cut into bars.
Peanut Butter Fudge
2 cups sugar
1 cup milk
1/2 cup peanut butter
1 Tsp. vanilla
2 Tbsp. butter
Bring sugar & milk to a rolling boil and boil for about 20 min. until it comes to the soft ball stage.(drop a small amount of syrup into a glass of cold water. A soft ball will form on the bottom) Remove from heat and cool for 5 min. Add peanut butter, vanilla & butter and beat until candy looses its gloss. Pour into buttered dish and let set.
Coconut Cream Pie
3/4 cup sugar
7 Tbsp. all purpose flour(1/2 cup minus 1 Tbsp.)
1/4 Tsp. salt
2 eggs
3 cups milk, scalded
1 Tsp. vanilla extract
1/2 to 3/4 cup shredded or flaked coconut
1 baked 8 or 9 inch pastry shell
1/2 cup heavy cream(whipped)
Mix together the sugar, flour, salt & eggs. Slowly add the scalded milk, stirring constantly. Light cream may be used in place of the milk; or part cream and part milk; or part milk and part evap milk. Cook the mixture over low heat, stirring constantly until it begins to boil. Reduce the heat to a simmer, continue to stir, and cook 2 to 3 min. Remove the pan from the heat and add the vanilla extract. Cool. Fold in shredded or flaked coconut and pour the filling into the shell. Top with whipped cream and sprinkle with coconut. Serves 6
See candy section also.
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