Quick Chocolate Zucchini Picnic Cake
Ingredients & Directions 1 pk Devil’s food (no pudding) 3 c Zucchini; packed shredded — cake mix; (18.25 oz) 1 tb Cinnamon 1 pk (4 oz) instant chocolate/ 1 tb Orange zest; grated — chocolate fudge pudding 1/2 c Coconut; flaked or shredded — mix 1/2 c Walnuts; chopped 4 Eggs Powdered sugar 1/4 c Vegetable oil Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:55 1. Preheat oven to 350 F. In a large bowl, beat cake mix, pudding mix, eggs, oil, zucchini, cinnamon, and orange zest with an electric mixer on medium, 3 to 4 mins, until fluffy and thoroughly blended. Stir in coconut and walnuts. Turn into a greased and floured 9 x 13-inch baking pan. 2. Bake 40 to 45 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan. Sprinkle powdered sugar over top before serving. Yields 10 servings
Eggnog Bread Pudding With Rum Sauce
Ingredients & Directions BREAD PUDDING 2 c Skim milk 1 ts Vanilla 1 c Sugar 1 ts Nutmeg 2 Eggs 10 c 12 oz French bread cubes 1″ 2/3 c Raisins RUM SAUCE 1 c Firmly packed brown sugar 1/2 c Light corn syrup 2 tb Rum 2 tb Margarine or butter 1/2 ts Vanilla 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Yields 12 Servings
Honey Nut White Fudge
Ingredients & Directions 2 tb Butter or margarine 2/3 c Undiluted CARNATION Evaporated Milk 1 1/2 c Granulated sugar 2 c (4 ounces) miniature Marshmallows 2 c (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels L 1/2 c honey roasted Peanuts,divided 2 ts Vanilla extract COMBINE butter, evaporated mink and sugar in medium, heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. STIR in marshmallows, morsels, 1 cup peanuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch square baking pan. Coarsely chop remaining peanuts; sprinkle over fudge and press in. Chill until firm. Remove foil before cutting into squares. Walt MM Yields 1 3/4 lb
Date Pudding Cake (bon Appetit/july 1983)
Ingredients & Directions 3 Eggs 2 1/2 c Chopped dates 1 c Sugar 1 c Chopped nuts 1/4 c AP flour Vanilla ice cream or 1 ts Baking powder Whipped cream 1/4 ts Salt Preheat oven to 350. Grease 9 x 9″ baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. Yields 6 servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
Country Pie
Ingredients & Directions 2 cn (8-oz) tomato sauce; divided 1/2 c Bread crumbs 1 lb Ground chuck 1/4 c Chopped onion 1/4 c Chopped green pepper 1 1/2 ts Oregano 1/8 ts Pepper 1 1/3 c Instant rice 1 c Water 1 c Shredded cheddar cheese; -divided 1/2 ts Salt Combine 1/2 cup tomato sauce, bread crumbs, chuck, onion, green pepper, oregano and pepper. Mix well. Pat meat mixture on bottom and sides of 9-inch pie plate. Combine rice, water and remaining tomato sauce, 1/4 cup cheese, and salt. Spoon over meat and cover with foil. Bake at 350 for 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes. MRS BILL HEIDELBERGER (CONNIE) MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Kate's Kiss Off Chocolate Peanut Pie
Ingredients & Directions FILLING 8 oz Softened cream cheese 1 c Sugar 1 c Creamy peanut butter 2 tb Butter, melted 1 c Heavy cream 1 tb Pure vanilla extract TOPPING 4 oz Semisweet chocolate 2 tb Butter 2 tb Salad oil 1/8 ts Pure vanilla extract Crushed peanuts (opt) White chocolate shavings Dark chocolate shavings For the crust, crush the wafers and pat the crumbs into a greased 9″ pie pan, pressing evenly ont the bottom and sides. For the filling, whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butted. Whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the topping, combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. Cool slightly. Spread the mixture on the cooled peanut butter pie, starting from the center and working out. Chill or freeze until ready to serve. If desired, decorate the top with crushed peanuts and white and dark chocolate shavings before serving. Yields 8 Servings
