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  ** New Recipes


banana cream
easy apple
death by chocolate deep dish cherry pie chocolate pecan pie

apple                      dump cake           banana chip cake    red velvet **          tangerine **         chocolate eclair **  sour cream **      banana split **      fruit cocktail **


jello cake
jello pretzel dessert

cream cheese clouds                  banana-split     woolworth's no bake

apple crips blondies butterscotch bars

Banana Cream Supreme

(this is a Pampered Chef recipe)

16 graham cracker squares (1 1/4 cup crushed)
1/2 cup butter or margarine, melted
3 T sugar
1 cup sour cream
1/2 cup cold milk
1 pkg. vanilla instant pudding mix
1 (12oz.) container cool whip
3 medium bananas, sliced
2 T pecans, grated

Crush crackers, place in bowl, add butter, sugar;mix well. Press crumb mixture into a pie pan or springform pan. In another bowl, whisk sour cream, and milk till blended. Add pudding mix, and mix till pudding mix is dissolved. Add cool whip, mix till well blended. Spread half of the mixture over crumb mixture. Place sliced bananas on top, then pour the remaining mixture over top. Sprinkle on grated pecans. Refrigerate before serving.

Easy Apple Pie

1 (9") unbaked refrigerated folded pie crust
granola cereal (without raisins)
1 can apple pie filling

Preheat oven to 375 degrees. Allow pie crust to stand at room temperature for 15 minutes. Peel off top of plastic. Fit crust, plastic side up, into a 2 quart casserole dish, peel off plastic. Spoon pie filling into crust. Fold edges of crust that extend above filling toward center of casserole. Sprinkle some granola over top. Bake uncovered for 45 minutes or until crust is well browned.

Death by Chocolate

1 pkg. Brownie mix - made to directions
3 pkgs. chocolate mousse
1 lg container of cool whip
8 crushed heath bars

Layer in glass bowl as follows:

Brownies - crumbled
cool whip
heath bars - crushed

Drizzle with kahlua if desired, refrigerate overnite

Deep-Dish Cherry Pie

Recipe By : Taste of Home, Lillian Heston, Warren, New Jersey
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups pitted tart red cherries
3/4 cup sugar
3/4 cup packed brown sugar
3 tablespoons cornstarch
1 teaspoon almond extract
Few drops red food coloring -- optional
1 dash salt
3 tablespoons butter or margarine -- up to 4
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons shortening
4 tablespoons ice water -- up to 5
Milk or cream
Additional sugar

In a large mixing bowl, combine cherries, sugars, cornstarch, extract, food
coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. casserole. Dot with
butter. Set aside. For crust, combine flour, sugar, salt and nutmeg. Cut in
shortening. Add water, a little at a time, until a dough forms. Do not overmix.
Roll out on a floured surface to fit the top of the casserole. Place on top of
the cherries, pressing against the sides of the dish. Cut decorative designs or
slits in center of crust. Brush with milk or cream and sprinkle with sugar.
Bake at 350 for 1 hour or until crust is golden brown. Cool at least 15 minutes
before serving. Yield: 8-10 servings.
by Sara Horton

Chocolate Pecan Pie - Tvfn
Serving Size : 8 Preparation Time :0:00

(Recipe By : TVFN-Debbie Fields)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust (9")
1/2 Stick butter
3 Squares chopped semisweet chocolate
1 Cup light corn syrup
1/3 Cup sugar
1 Teaspoon vanilla extract
1/4 Teaspoon salt
3 eggs
1 1/2 Cups pecan halves
1/2 Cup whipping cream

Preheat oven to 350 degrees. Prepare crust according to package directions.
Roll out on lightly floured board into circle 2 inches larger than 9-inch pan.
Line pie plate with pastry. Trim pastry edge, leaving overhang and fold
overhang under and flute edges. Set aside. In 2 quart saucepan over low heat,
melt butter and chocolate together until smooth. Remove saucepan from heat. With
fork, beat in corn syrup, sugar, vanilla, salt and eggs. Beat until well
blended. Arrange pecans on bottom of pie crust. Carefully pour egg mixture over
pecans. Bake 1 hour or until knife inserted 1 inch from edge comes clean. Cool
on rack. Serve garnished with whipped cream or make your own favorite crust.
The Dessert Show

Apple Cake

1 cup cooking oil
3 eggs
3 cups flour
1 tsp. cinnamon
3 cups diced apples
2 cups sugar
1 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 cup walnuts

Beat oil & sugar, add eggs & vanilla. Beat well and add dry to dry ingredients. Then add nuts and apples. Spread into large well greased pan and bake at 300 degrees for 50 to 60 minutes. Cool and sift powdered sugar over top of cake.


Dump Cake

1 small pkg. cake mix (jiffy) or half pkg. regular size
1 stick margarine
1 can cherry pie filling (or any other fruit you want)

Pour pie filling in small square greased pan. Sprinkle dry cake mix over all and add slices of margarine evenly over top. Bake @350 degrees for 20-25 minutes or put in microwave 8-10 minutes rotating halfway.

Banana Chip Cake with Whipped Mocha Frosting
(Calikittee, cooking Newsgroup)
3 large ripe bananas
1/2 cup plain yogurt
3 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, room temperature
3 ounces bittersweet chocolate, coarsely chopped

3 cups heavy cream
12 ounces bittersweet chocolate, coarsely chopped
2 teaspoons instant espresso powder

Preheat oven to 350^ F. Grease two 9" x 1 1/2" round cake pans. Line the
bottoms with parchment or wax paper. Grease again and flour. In a food
processor puree the bananas. Blend in the yogurt. Add the eggs and vanilla and
pulse a few seconds to combine. Set aside. Whisk flour, sugar, baking powder,
baking soda, and salt in medium mixing bowl. In a large mixing bowl cream the
butter with an electric mixer until smooth and light. Add 1/2 the banana
mixture and all the dry ingredients. Mix on medium speed two minutes until light
and fluffy. Add the rest of the wet mixture and beat on high speed for one
minute. Fold in grated chocolate. Divide the batter evenly between the prepared
pans, which should be half full. Bake for 30-32 minutes or just until a
toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes.
Run a small, metal spatula around the sides, then unmold and peel off the paper
lining. Cool the cake to room temperature before assembling.

Heat cream and chocolate in a heave saucepan over low heat, stirring
occasionally to melt and blend the chocolate. Remove from the heat, stir in the
powdered espresso, then pour into a clean dry container. Once the cream reaches
room temperature, cover directly with plastic wrap to prevent a skin from
forming. Chill in the freezer until very cold, about 1 hour, or refrigerate for
up to 3 days. Once the cake has cooled to room temperature, beat the ganache (do
not use a whisk beater) on medium-low speed to soft peaks. Increase to high
speed and continue beating until the frosting reaches a thick spreading
consistency. Spread the frosting immediately, while it is smooth. Frost as
desired for a festive look: spread 3/4 cup of frosting between the layers and
another 3/4 cup on top. Mask the sides with a very thin layer. With a pastry
bag fitted with a large open star tip pipe a continuous vertical pattern all
around the sides. Pipe stars around the top of the cake. Finished, the cake
keeps refrigerated up to 3 days. For best results slice the cake chilled, but
let sit 1/2 hour at room temperature before serving.

Quick Red Velvet Cake

1 (2 layer size) box yellow cake mix
1/2 cup oil
1 cup low-fat buttermilk
2 tablespoons unsweetened cocoa powder
5 eggs
2 ounces red food coloring

Make and bake the cake according to package directions, substituting the
oil, buttermilk, cocoa, eggs and food coloring listed above for the package

Cream Cheese Icing
1 package (8 ounces) softened cream cheese
1/2 box (1/2 lb) plus 2 tablespoons powdered sugar (add a little at a time)
1 teaspoon vanilla
1/4 cup softened butter.

Cream together and spread on cake

Tangerine Buttermilk Pound Cake

chopped peel of 3 tangerines
2 cups sugar
1 cup unsalted butter, softened
4 large eggs
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
tangerine wedges for garnish

In a food processor grind the peel and with the motor running,
add the sugar. Blend well. In a large bowl, cream the butter and
add the tangerine-sugar mixture a little at a time and beat
until light and fluffy. Add the eggs, one at a time, beating
after each addition. In another bowl, sift the flour, baking
soda, salt and baking powder. Add the mixture to the butter
mixture alternately with the buttermilk, beginning and ending
with the flour. Beat well after each addition. Divide the
batter between 2 buttered and floured loaf pans. Bake at 350 for 50 or
60 minutes. Let cool 10 minutes before turning them out. After
completely cooled, slice and serve with tangerine wedges.

Chocolate Eclair Cake

2 packages Vanilla instant pudding
3 Cups milk
Beat mixture until thick
Fold 8 ozs. cool whip into pudding
2/3 box graham crackers

To Make:
Bottom Layer Graham cracker
then layer of pudding
Another layer of graham cracker
Layer of pudding
Repeat total of 3 layers pudding 4 layers graham crackers

Then Heat 1 can Chocolate icing for 30 sec. then apply to top
Chill overnight before serving

Sour Cream Coffee Cake

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp vanilla
1 pint. sour cream
3 cups flour
2 tsp baking soda
1/2 cup chopped. nuts
in little bowl: 1 cup sugar
1 1 tsp cinnamon

In a small bowl mix the cinnamon and 1 cup sugar. Cream butter,, sugar, eggs,
and vanilla. Add sour cream, flour and soda. Mix well. Grease and flour a 9 x
13 baking dish. Put half the batter in the baking dish, sprinkle with 1/2 crumb
mix. Repeat. Swirl with a knife to marbleize. Bake in 350 F oven for 45-60 min.


Banana Split Cake

2 sticks butter
2 cups powdered sugar
2 eggs (this calls for raw eggs but since there is a problem with eating raw
eggs, I use the liquid egg mixture sold in the dairy section of the
supermarket-like egg beaters-they are pasturized therefore killing the
bacteria. They give equivelent measures on the containers of the egg products.)
1 tsp. vanilla extract
3-5 bananas
1 large can crushed pineapple, drained
Cool Whip
Walnuts or pecans chopped
Graham cracker crust

Make a graham cracker crust for a 9x13" pan. Recipe follows.
Whip butter, sugar, eggs and vanilla until thick. Pour into prepared pan, on
top of the crust. Slice bananas and place on top of the filling. Sprinkle
drained pineapple over the bananas. Top with Cool Whip, nuts and cherries.

Graham Cracker crust

1/2 cup butter, melted
2 cups graham cracker crumbs
Mix together well and press onto bottom of 9x13 pan.

Jello Cake

1 white cake mix, baked according to directions in a 9" X 13" pan, let cool

1 box jello (strawberry, cherry) prepare jello mix using only 1/2 of the amount of water called for..DO NOT REFRIGERATE!

1 can pie filling (strawberry, cherry)
1 container of cool whip
Using a fork, poke holes all over the cake, then spoon the jello liquid over the holes in cake. Spread pie filling over the top of cake and refrigerate. When ready to serve, spread cool whip over the top.

Jello Pretzel Salad

1.)   2 cups crushed pretzels
2 T sugar
1 1/2 stick melted margarine
Mix by hand, and bake @400 degrees for 8 minutes

2.)   8 oz cool whip
1 cup sugar
8 oz cream cheese
Pour over pretzel mixture

3.) 1 box strawberry jello
2 cups boiling water
2 10 oz boxes frozen strawberries
Mix together, let jello cool and pour over top. Refrigerate and let set.

Easy Cream Cheese Clouds

1 8 oz pkg. cream cheese
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 can cherry pie filling
1 cup heavy cream
chopped nuts (optional)

Mix cheese, sugar and vanilla at medium speed with mixer, slowly add cream and mix well till thick. Using back of spoon shape into 3 1/2" shells. Place on wax paper lined cookie sheet. Freeze overnight, fill with cherry filling, and nuts (optional)


Banana-Split Cheesecake
(Laydibugz, cooking Newsgroup)
1-1/2 pkg. graham crackers, crushed
1/2 cup sugar
6 Tbsp. butter

Mix all ingredients together; pat into 10" springform pan (bottom and sides).

16 oz. cream cheese (remove from wrappers; microwave on high 2 minutes)
1 cup sugar
5 jumbo eggs (remove from shell; warm in microwave 25 seconds)
1/2 cup heavy cream
1 cup sour cream
3 tsp. vanilla
1/4 cup cornstarch
1-1/2 cup mashed banana

Preheat oven to 350 with pan of water on bottom of oven. Beat cream cheese until
light; add sugar and beat again. Add eggs, one at a time, beating after each.
Stir in cream, sour cream, vanilla and cornstarch; blend well; stir in banana.
Pour over crust in springform pan. Bake for 1 hour or until edges are firm and
cake is still.

Woolworth's Heavenly No-Bake Cheesecake

2-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/4 cup melted margarine
1 tsp. cinnamon
1/2 cup finely chopped nuts

2 pkgs. instant vanilla pudding mix (3-3/4-oz. each)
3 cups cold milk
1 tsp. almond extract
1 envelope Knox unflavored gelatin
1/4 cup cold water
1 lb. cream cheese, softened
1 pint Cool Whip
1/3 cup powdered sugar
1 tsp. almond or vanilla extract

Method: Combine first 5 ingredients for crust; reserve 1 cup; set aside.
Press remaining into bottom and up sides of pan. Bake at 400 F. for 5
minutes. Cool.
Filling - Blend pudding and milk until thick; add almond extract. Sprinkle
Knox gelatin over cold water to soften; set in hot water until clear and
then beat into pudding. Add with cream cheese; beat well. Blend in Cool
Whip, powdered sugar and vanilla; pour into crust. Chill 12 hours.

Serves 10-12
Note: I use a 9x13" baking pan sometimes

Apple Crisp Blondies
(Jenn, cooking newsgroup)

1 1/2 Cups Salad oil
2 Cups Sugar
2 Large eggs
1 Teaspoon Vanilla
3 Cups Flour
2 Teaspoons Soda
2 Teaspoons Cinnamon
3 Cups Chopped apples
1/2 Cup Chopped nuts (optional)

Mix in order listed. Do not use electric mixer. Pour into 9 x 13 nch
pan and bake for 50-60 minutes. Mixture will be real thick. Let cool
and cut into bars. Stays fresh for weeks.


Butterscotch Bars
(Jenn, cooking Newsgroup)
1/2 cup Butter
2 cup Brown Sugar
2 lg Eggs
1 tsp Vanilla
2 cup Flour
2 tsp Baking Powder
1 cup Coconut, Shredded
1 cup Walnuts, Chopped

Preheat oven to 350F. In a 2-quart saucepan melt butter over low
heat. Remove from heat; stir in brown sugar. Add eggs, one at a
time, beating well after each addition. Stir in vanilla. Stir
together flour and baking powder, and the 1/4 tsp salt. Add to brown
sugar mixture with coconut and nuts; mix well. Spread in greased 15
1/2 X 10 1/2 X 1-inch baking pan. Bake for about 30 minutes. Cut
into bars while warm; remove from pan when cool

Fruit Cocktail Cake

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 cups fruit cocktail -- with juice
Whipped topping -- for garnish

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt; set aside. Place the eggs in another bowl; beat well, then add the vanilla extract and fruit cocktail. Fold the fruit mixture into the dry ingredients and mix well. Pour batter into a greased 9-inch square baking pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. When cool, cover with whipped topping