Puppy Chow

Puppy Chow is a great sweet treat. We tend to make it for parties like for New Year's Eve.

Ingredients

• 9 cups crispy rice cereal squares or Crispex type cereal
  
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups confectioners' sugar

Directions

1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Hot Baked Cinnamon Apples

These cinnamon apples taste like a cobbler or pie without the crust.

Ingredients

* 10 apples, cored, peeled and sliced thin
* 2 teaspoons cinnamon
* 1 cup brown sugar
* 2 teaspoons lemon juice (optional)
* 1 dash salt
* 1 dash nutmeg
* fresh whipped cream (optional) or ice cream (optional)

Directions

1. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
2. Put apples in a non-stick pan, and cook covered for 45 minutes at 375°F.
3. Stir at least once every 15 minutes.
4. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
5. I like to put everything into my baking dish and then mix it since there is less to clean up.

Old Fashioned Applesauce Spice Cake

Cake Ingredients

• 1 package of Spice Cake Mix
• 3 large eggs
• 1 1/4 cup applesauce
• 1/3 cup vegetable oil
• 1 cup chopped nuts (optional)

Frosting

• 1 container of vanilla frosting
• 1/2 teaspoon of ground cinnamon

Directions

1. Preheat oven 350 degrees
2. Grease and flour 13X9 pan
3. Combine cake mix, eggs, applesauce, and oil in a large bowl.
4. Stir in nuts
5. Pour into pan and bake at 350 for 40 minutes or until toothpick inserted in center comes out clean.
6. Cool
7. Combine frosting and cinnamon, stir until well blended.
8. Spread over cooled cake.

Maple Walnut Pie

Cook time - 40 minutes
yield 1 - 9 inch pie

INGREDIENTS

• 1 (9 inch) unbaked pie crust
• 1/2 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 1/4 cups maple syrup
• 3 tablespoons butter
• 1/4 teaspoon salt
• 3 eggs
• 1 1/2 teaspoons maple flavored extract
• 1 cup walnut halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C.)

2. In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.

3. In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.

4. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Swedish Apple Pie

Cook Time - 1 hour and 5 minutes
Yield 1 - 9 inch pie

INGREDIENTS

• 2 1/2 cups peeled, cored and sliced apples
• 1 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 1 cup white sugar
• 3/4 cup margarine, melted
• 1/2 cup chopped pecans
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.

2. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.

3. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.

4. Bake in preheated oven for 65 minutes, or until golden brown.

ANGEL FOOD PINEAPPLE CAKE

Honest, it is that easy, no fat, very low calories, and tastes great.

Ingredients:
1 can of crushed pineapple in its own juice
1 box of 1 step angel food cake mix (1 step kind)

Directions:
Mix these ingredients together and bake in 9 x 13 cake pan at 325 degrees for about 25 to 30 min.

Diet Pop Cake

This is great if you want to be on your diet and have your cake too! And be able to eat it!!

Ingredients:
1 box cake mix (any kind/flavor)
1 can of diet pop (any kind-Pepsi, Coke, Dr. Pepper, etc)

Directions:
1. Preheat the oven and prepare your baking pan according to the mix directions.

2. Dump the dry cake mix into a medium-sized mixing bowl. Use a fork to remove most of the lumps from the mix.

3. Add the 12 oz. diet soda to the cake mix. Pour it slowly to avoid having the fizz overflow from the bowl. Mix together thoroughly with a whisk or wooden spoon.

4. Add no additional ingredients even though the cake mix directions will call for more. Fold the cake mixture into your baking pan and place the pan in the oven. Bake the cake according to the package directions.

Chocolate-Covered OREO Cookie Cake

I made this for a Rainbow function and it is to die for!

Ingredients
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Directions:

1. Preheat oven to 350ºF.

2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

3. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

4. Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Almond Biscotti

INGREDIENTS

• 1/2 cup butter or margarine, softened
• 1 1/4 cups sugar, divided
• 3 eggs
• 1 teaspoon anise or vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Dash salt
• 1/2 cup chopped almonds
• 2 teaspoons milk

DIRECTIONS

1. In a mixing bowl, cream butter and 1 cup sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in anise or vanilla.
4. Combine dry ingredients; add to creamed mixture. Stir in almonds.
5. Line a baking sheet with foil and grease foil.
6. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil.
7. Brush with milk and sprinkle with remaining sugar.
8. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch.
9. Remove from oven and reduce heat to 300 degrees F.
10. Lift rectangles with foil onto wire rack; cool for 15 minutes.
11. Place on a cutting board; slice diagonally 1/2 in. thick.
12. Place slices with cut side down on ungreased baking sheet.
13. Bake for 10 minutes.
14. Turn cookies over; bake 10 minutes more.
15. Turn oven off, leaving cookies in oven with door ajar to cool.
16. Store in airtight container.

German Chocolate Cake

Cake Ingredients:
1 (4-oz.) package of Baker's Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Cake Directions

1. Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool before adding it to the mixture in step four. You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.

2. Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

3. Slowly add in your egg yolks while beating the mixture. Once no more streaks or spots of yellow remain they have been mixed in well enough.

4. Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

5. It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don't have your cake batter sitting out of the oven too long.

6. Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

7. If you have never beaten egg whites before; it can be tricky, so pay close attention.
Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes.
You will want to move quickly on to the next step to keep the egg white fluffy.
Make sure that there is no egg yolk mixed into your egg whites.

8. Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!

9. Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are covered with flour. Then put the cut wax paper in the bottom of the pan.
Do this for each of the three cake pans.

10. Pour equal amounts of batter into each 8 inch cake pan.

11. Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

12. Once your cake layers have cooled for 15 minutes you will need to remove them from their cake pans. Using a knife, or a spatula like the one seen in the picture to the left, cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.


Frosting Ingredients
For this frosting recipe you will need:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Frosting Directions
1. Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

2. Once you are done stirring in the above ingredients add the coconut and roasted pecans. Once it is mixed in it should look like the picture to the left.

3. Cool the frosting until it is firm and easy to spread.

4. To frost the cake, divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.

5. To add other layers carefully slide them onto the last frosted one.

6. Repeat with next two layers.

7. Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.

Chocolate Peanut Butter Cupcakes

Taken from Homemade with Love by Marilyn.....
"Delicious with a surprise in the middle"

1 c. flour
1/3 c.cocoa
3/4 tsp. baking soda
1/2 tsp.salt
1/3 c. marg. or shortening
1 c. packed brown sugar
2 eggs
1/2 c. milk

Mix like a cake. Grease muffin tins or use cupcake liners; put 2 Tbs. of batter into each cup or liner. Add 1tsp. filling (recipe below), then more batter. Do not stir filling into batter. Bake at 375 for 20 minutes and frost as desired.

FILLING:
3 oz. cream cheese
1/4 c. peanut butter
1 Tbs. honey
1 Tbs. milk