Category Archives: Desserts

Nut Butter Balls

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This recipe was shared by Celeste at http://averagejaneblogs.com.

Ingredients:
1 cup soft butter
1/2 cup sugar
1/2 tsp. salt
2 tsp. vanilla
2 cups flour
1 cup chopped walnuts or pecans
Powdered sugar

Directions:
Cream butter and sugar together. Add salt, vanilla,
flour and nuts. Mix well. Chill. Heat oven to 350 degrees
Fahrenheit. Shape dough into 1-inch balls and
place on ungreased cookie sheet. Bake for 12 to 15
minutes. Roll in powdered sugar while still warm.
Note: For the holidays, I like to mix decorative colored
sugars with the powdered sugar for little sparkles of
color.

Peanut Brittle

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This was Ruth Adams’ (my grandmother) recipe.

Ingredients:
2 C sugar
½ C water
1 C Light syrup
1 pkg (10oz) raw peanuts
1/8 tsp salt
1 heaping tsp of Soda
1 tsp vanilla

Directions:
Stir together sugar, water and light syrup. Boil to a hard
boil stage over medium heat. Remove from heat and
add 1 pkg. raw peanuts, and 1/8 tsp salt. Return to heat
and cook to hard crack stage. Remove from heat and
add 1 heaping tsp of Soda and 1 tsp vanilla. Stir well.
Pour at once onto a well buttered cookie sheet. Cool
and break into pieces.

Peanut Clusters

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This recipe was shared by Reta Adams.

Ingredients:
1/3 C paraffin
1 pkg. 12 oz. Chocolate Chips
1 pkg. 6 oz. Butterscotch chips
1 large bag Salted Peanuts

Directions:
Melt chips and paraffin well in top of double boiler,
then add peanuts and drop onto wax paper to set.

Lemon Jello Cake

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This recipe was shared by Ethel Powers at http://streetpeddlerphotos.imagekind.com/

Ingredients:
1 package Duncan Hines Deluxe II yellow cake mix (do not
use other cake mixes, especially those with pudding)
1 package of lemon jello (3 oz)
4 eggs (large)
3/4 cup Crisco Oil (Crisco is best for this recipe)
3/4 cup water (room temperature)
For glaze
2 cups confectioner’s sugar
1/2 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1 teaspoon lemon flavor

Directions:
Preheat oven to 350 degrees. Spray a tube pan well with Pam.
For cake, put eggs, water, oil and jello in mixing bowl and mix until all ingredients are combined. Add cake mix. Beat
well, first on medium then on high for five minutes. Pour into cake pan. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Turn cake onto plate.  Poke holes into top of cake. While the cake is baking, mix the ingredients for the glaze. Stir and blend well. Just before you pour it onto the cake, stir well. It is best poured onto cake while cake is still warm. Later, after cake has cooled, pour on some more, making little swirly designs. This is the perfect dessert because it is so refreshing. It can be made ahead of time and frozen. Room temperature, it lasts for days because it is so moist. The recipe can be doubled and baked in a 13X9 in pan.

Haystacks

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This recipe was shared by Reta Adams.

Ingredients:
2 – 6 oz packages chocolate chips
2 – 6 oz packages butterscotch chips
2 – 3 oz cans Chow Mien Noodles
½ C peanuts or cashews.

Directions:
Melt chocolate and butterscotch chips in heavy saucepan
over low heat, stirring constantly. Remove from
heat and quickly stir in noodles and nuts so they are
evenly coated. Dip out by teaspoonfuls onto waxed
paper. Chill and refrigerate
Recipe makes about 2 dozen.

Chocolate Meringue Drops

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This recipe shared by Joyce Adams.

Ingredients:
1 6-ounce package (1 cup) semi-sweet chocolate pieces
2 egg whites
1/8 teaspoon salt
½ cup granulated sugar
½ teaspoon vanilla
½ teaspoon vinegar
¾ cup chopped nuts (English walnuts work well in this
recipe)

Directions:
Melt chocolate in bowl and set aside. In a separate bowl, add the salt to the egg whites and beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes. Remove immediately.
Makes three dozen puffs of chocolate meringue cookies.

Chocolate Covered Cherries

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This recipe was shared by Reta Adams.

Ingredients:
1 can Eagle Brand condensed Mild
1 stick softened margarine
2 ½ lbs powdered sugar
Add chopped nuts and maraschino cherries to taste.
12 oz milk chocolate chips
6 oz. dark chocolate chips
½ bar paraffin

Directions:
Mix condensed milk, margarine and powdered sugar
well and add chopped nuts and cherries as desired.
Make into balls, and freeze overnight.

Melt chocolate chips and paraffin in double boiler. Dip
balls in the chocolate and drop onto waxed paper.

Rum Cake

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This recipe was shared by Barbara Gugel.

Ingredients:
1 pkg Lemon Cake Mix (no pudding added)
4 eggs
2 tsp rum extract
4 C light rum
¾ C oil
1 C milk
1 C sugar

Directions:
Combine all ingredients into a large mixing bowl and
mix on low until smooth. Beat on high for 3 minutes.
Bake in a well greased bunt pan at 350 degrees for 45
minutes. While still warm , drizzle glaze over top.

Glaze
1 C sifted powder sugar
1/3 C butter
1 tsp rum extract (or use the real stuff)

Beat all ingredients until smooth. Place thickened icing
in a bowl and heat in microwave on high for 1 minute.
Immediately drizzle over top of cake.

No Bake Cookies

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This recipe was shared by my husband’s Aunt Ratisha.

No Bake Cookies

Ingredients:
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract

Directions:
Wipe 1″ wide band of butter around the rim of a 3 quart pan to prevent boil-over.
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.

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Don’t forget to send me your favorite holiday cookie recipe!

Cake Balls

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This recipe was shared by my husband’s Aunt Ratisha

Cake Balls

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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Don’t forget to send me your favorite holiday cookie recipe!