Famous Recipes - Some yummy desserts

Table of Contents:

Lite N Lazy Cobbler Warm Bittersweet and Spicy Chocolate Sauce Halloween Party Mix Mom’s Chocolate Cake Pecan Sandy Dessert

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CORRECTION

Yesterday’s recipe for Chocolate Strawberry-Cream Pizza had an error. The ingredients called for 1 1/2 tablespoons of chocolate pieces and the instructions called for 1 1/2 cups of the same. Obviously, it should be 1 1/2 cups rather than tablespoons. _______________________________________

Lite n Lazy Cobbler

1 Stick (1/2 cup) Margarine, melted 1 Cup Self-rising Flour 1 Cup Splenda (for baking) 1 tsp Vanilla Extract 1/2 Cup Skim Milk 2 Cups Canned Fruit

Preheat oven to 350 degrees. Prepare 9 x 13-inch glass baking dish with melted butter – covering bottom well; set aside.

In a mixing bowl, combine flour, Splenda, milk and vanilla; pour into prepared baking dish. Then pour fruit with liquid over the flour mixture.

Bake at 350 degrees about 35 minutes, or until golden brown. Serve warm or cold – great with fat-free whipped topping. _______________________________________

Warm Bittersweet and Spicy Chocolate Sauce

Ingredients: 4 oz bittersweet chocolate 4 oz unsalted butter 1/2 cup heavy cream 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract 1 Anaheim Chile

In a double boiler over medium low heat, combine all ingredients, and cook, stirring occasionally, until chocolate is fully melted and mixture is smooth and velvety. Remove pot from heat, and let sauce stand about 15 minutes to cool. Remove chile, and serve. Yield: 1 cup.

Can be served over vanilla ice cream (or even used on savory dishes, such as turkey: Mole de Guajolate) _______________________________________

Halloween Party Mix

Equal parts: Roasted, salted peanuts, no skins, please Candy corn

Mix together and serve. Tastes like a Payday Bar!

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Mom's Chocolate Cake Makes 16 servings

Cake: 1/2 cup margarine or butter (room temp) 2 cups sugar 2 eggs 4 tbsp unsweetened cocoa powder 2 cups flour 2 tsp baking soda 1 cup boiling water 1/2 cup milk mixed with 1/2 tsp white vinegar

Frosting: 1/2 cup margarine or butter (room temp) 3 tbsp unsweetened cocoa powder 1 1/2 cups confectioners sugar 2-3 tbsp milk 1 tsp vanilla

Heat oven to 350. Grease a 13x9 baking pan. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in eggs and cocoa. On low, beat in flour, b. soda, water and milk until combined. Beat for 1 minute on medium-high speed. Pour into prepared pan and bake at 150 for 40 minutes. Remove from oven and cool on wire rack. In a medium bowl, beat together butter and cocoa. Add confectioner's sugar and milk alternately, beating on medium speed until it reaches a good spreading consistency. Beat in vanilla. Frost top of cake and refrigerate for at least 30 minutes. _______________________________________

Pecan Sandy Dessert

1 Pkg Pecan Sandies 1/4 Cup Margarine, softened 2 Pkgs Instant Vanilla Pudding 2 Cups Milk 1 Qt Butter Pecan Ice Cream, softened 1 Tub (8 oz) Cool Whip, thawed 1/4 Cup Toffee Bits

Crush all the Pecan Sandies (set aside a couple of tablespoons for garnish), and combine with margarine. Spread into 9 x 13-inch baking pan, set aside.

In mixing bowl, combine pudding, milk and ice cream; beat until well-blended. Pour over cookie mixture. Refrigerate until ready to serve.

Combine reserved cookie crumbs with toffee bits. Serve topped with Cool Whip and cookie/toffee bits mixture. _______________________________________

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