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Place in a blender:
Chocolate pieces, sugar, eggs, brandy and milk.
Blend until smooth about 30 seconds.
Pour into 8 dessert dishes and chill until ready to serve, at least 1 hour.
Can top with whpped cream.
In a pan heat 3/4 cup sugar on med-heat stirring constantly until caramelized.
Move the pan so the syrup will stick to one side of pan. Let cool.
Preheat oven to 250
Mix in a bowl of 10 egg yolks, evaporated milk, condensed milk, lime zest. Mix together, then strain all ingredients and pour into a loaf pan, add caramel sugar.
Put loaf pan in a rectangular cake pan, add water in the bottom til it reaches 1/2 in on the side of cake pan. Bake for 1 hour then cool before eating.
Preheat oven to 300 degrees.
Butter the bottom of 13x9x2 inch pan.
Prepare crust by combining cereal and brown sugar.
Add butter. Mix thoroughly.
Press evenly in bottom of pan.
Bake 10 minutes.
Cool thoroughly.
Prepare filling by using rubber scraper or spoon to beat together cream cheese, whipped topping and confectioner's sugar until blended. (Mixture changes texture; becomes dry)
Spread evenly over cooled crust.
Chill while preparing topping.
In medium size bowl, combine milk and pudding.
Beat slowly with rotary beater about 1 minute.
Beat slowly with rotary beater about 1 minute.
Beat in sour cream only until blended.
Spread evenly over cheese filling.
Sprinkle with pecans.
Chill 2 hours or until set.
Preheat the oven to 350 degrees F. Line a 9×9 in (23×23 cm) baking dish with parchment paper.
In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
Bake for 12-15 minutes, until golden and firm. Set aside to cool.
While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
Once the crust has cooled, spread the cream cheese mixture evenly over it.
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
Spread the chocolate whipped cream over the cream cheese layer.
Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Update: The old version of the chocolate pudding layer is back by popular demand! I’ve posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Serving size: 2.25″ square, or 1/16 recipe
Spread pie filling in 9 inch square pan.
Sprinkle with lemon juice.
Combine cake mix, nuts, and melted butter and sprinkle over pie filling.
Bake at 350 degrees for 40 minutes until golden brown.
Serve with cream or ice cream.
Crust: Mix crust ingredients well and press into 9-inch pie pan.
Bake at 300° for 15 minutes. Let cool.
Filling: Cream butter and sugar. Put in chocolate and vanilla.
Add one egg at a time and beat each egg 4 minutes at medium speed. (Beating each egg for 4 minutes makes the pie light and fluffy – an important step)
Pour into cooled pie crust. Chill for 24 hours. (Brings out the flavors)
Mix all ingredients, Bajke in a 9 x 13 pan at 350 oven for 40 minutes.
Cook flour and milk until a thick paste.
Cream fat, butter, sugar, salt
Add to lukewarm paste.
Beat until fluffy.
Add vanilla and powdered sugar.
May make chocolate if desired.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 x 2 inch baking pan.
In large bowl of electric mixer, combine cake mix, pumpkin, eggs, and water.
Beat at medium speed for 4 minutes.
Stir in nuts.
Pour into prepared pan and bake for 35 to 40 minutes.
In small bowl, use an electric mixer to cream butter with sugar and salt.
Gradually add pumpkin, beating until frosting is smooth and of spreading consistency.
Makes enough frosting for a 13 x 9 x 2 inch cake.
Cream butter with granulated sugar.
Add eggs, one at a time, creaming well after each.
Dissolve soda in buttermilk; then alternately add to creamed mixture with 3 1/2 cups of the flour.
Mix remaining 1/2 cup flour with dates, candy pieces and chopped nuts.
Add to the batter with the coconut.
Pour batter into 10 inch tube pan that has been greased and floured on the bottom and sides.
Bake at 250 degrees for 3 hours or until cake springs back when lightly pressed.
Meanwhile, combine orange juice and confectioner's sugar.
Mix well.
Immediately pour over hot cake in pan.
Let stand overnight in pan; then remove from pan and slice to serve.
Cake may be wrapped in aluminum foil or plastic wrap and stored in regrigerator for about 2 weeks.
Mix all ingredients, pour into 9×12 pan. Bake at 350.
Melt butter in bottom of pan.
Place pineapple and cherries on bottom.
Follow directions to mix up cake minus the oil.
Pour mixed cake over pineapple.
Bake at 350 degrees for 25-30 minutes.
Make cake (less oil)
Melt butter and pour in pan.
Add mixed up cake.
Add chocolate chips, marshmallow, coconut.
Bake cake 25-30 minutes in Dutch oven.
Mix first ingredients and cook until thick.
Put lemon jello and pineapple juice in hot mixture and cool.
Whip the 2 egg whites.
Mix/blend with whipping cream.
Fold together.
Drain well the crushed pineapple.
Add to cream.
Add cooked mixture to it.
Crumble angel food cake in fairly large sizes in dripper pan.
Pour whole mixture over angel food cake.
Refrigerate overnight.
Mix sugar and oil.
Add eggs, flour, baking powder, salt and soda
Bake at 350 degrees for 20-30 minutes
Frost and let sit overnight.
Blend Well. Line pan with wax paper. Press and chill.
Caramelized sugar in saucepan and coat bottom and sides of 1 1/2 qt pyrex dish.
Combine salt, vanilla, and remaining sugar. Add eggs and beat lightly.
Add cold milk, then hot milk. Pour in dish.
Bake 1 hour for 20 minutes-1 hour in a pan of water or until knife comes out clean. Or you may bake in individual dishes for a shorter time. Bake in 325 oven .
Heat in heavy pan until brown. Pour on Cookie sheet and spread thin,
Cool and break.
Pecans may be added just before pouring out.
Use heavy kettle and wooden spoon. Melt butter and sugar, cook until dark brown.
Add the other ingredients, pour into greased cookie sheet.
Sprinkle chocolate chips over and spread until covered.
Top with nuts.
Makes about 2 cookie sheets.
Combine sugar, syrup and water until sugar is dissolved.
Bring to boil and cook to form a hard ball or 250 degree F
Beat egg white until it fluffs up. Add the dry jello to it.
Gradually beat until mixture holds a definite peak.
Pour syrup over egg whites in a very fine stream, beating constantly until candy holds shape and loses gloss.
Fold in nuts.
Pour into an 8" pan or drop on to wax paper.
Cook sugar, syrup and water to 280 degrees F or soft crack stage.
Add peanuts.
Cook until mixture reaches hard crack stage or 300 degrees F.
Remove from heat.
Add vanilla and soda.
Pour on greased cooky sheet .
When cool, break in pieces with knife handle.
I made these and they were very good. (Pam W)
Cream butter and sugar until light and fluffy.
Add egg and beat well.
Beat in paste until smooth.
Add dry ingredients and mix thoroughly.
Add remaining ingredients.
Drop from teaspoon on buttered sheet.
Bake in 350 degree oven about 15 min or until delicately brown.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Cut fat into dry ingredients.
Add egg and almond extract.
Form into balls and place on ungreased cookie sheet.
Gently flatten balls to about size of a quarter.
Place an almond on each.
If almonds not available, color center with red food color with a dime sized cork that has a cross on it.
Bake 350 degrees for 10-15 minutes.
Should not be brown.
Why melt the butter: Melt the butter in the microwave for about 30 to 40 seconds until it’s almost entirely melted but not hot. I find that if you just use softened butter the cookies will not spread enough, this way melted butter will give you the perfect cookie every time.
Dough too sticky: If you find that the dough is too sticky, add a little bit more flour. You should be able to form it into a ball with your hands but still easy to handle.
How do I store them: Store them in an airtight container, and they will stay soft and chewy for about 2 to 3 weeks at room temperature. You can also freeze them in an airtight container, or wrap them in individually, then place them in an airtight container.
Mix flour with baking soda.
Combine butter, the sugars, vanilla and pudding mix in large mixing bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add flour mixture, then stir in chips and nuts.
(Batter will be stiff)
Drop b rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.
Bake at 375 degrees for 8 to 10 minutes.
For Chocolate Chocolate Chip Cookies, substitute Chocolate Flavor Instant Pudding.Tab Title
Mix as a cake.
Bake 30-40 minutes – 350 degrees
Cut in squares while still warm.
Roll in powdered sugar.
Stir first ingredients together.
Cream the shortening and sugar and add the irst ingredients.
Sift flour and mix with rest of dry ingredients.
Mix into fruit mixture.
Let stand at room temperature 1 hour.
Pat the mixture into pans.
Will fill two 12×8 pans.
Bake until done.
Mix the frosting ingredients. Frost the cake while still warm but not hot.
Mix in order: butter, sugar, eggs, salt, melted chocolate, flour and baking powder.
Add nuts and pineapple
Bake at 350 degrees for 45 minutes in 9-inch square pan.
Drop cookies onto greased cook sheet.
Bake at 375-400 degrees.
Cream fat and sugar.
Add eggs and vanilla.
Add dry ingredients.
Stir in nuts and oats.
Remove 2 cups for topping.
Press remaining into bottom of greased cookie sheet.
In top of double boiler combine chips, butter, salt and milk.
Heat until chips and butter have melted.
Remove from heat.
Stir in nuts and vanilla.
Spread over oatmeal layer.
Sprinkle top with reserved oatmeal mixture.
Bake 15 to 20 minutes in 350 degree oven.
Cool completely in pan.
Cut into squares.
Tab Content
Mix together sugar, pumpkin, oil and vanilla
Sift together dry ingredients.
Add dry ingredients until smooth.
Blend in raisins and nuts.
Drop by spoonfuls on greased baking sheet.
Bake at 350 degrees for 12-15 minutes.
Makes 3-4 dozen.
No eggs needed, moist, soft cookies.
In large bowl, measure all ingredients except pecans halves.
With mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium. Beat for 1 minute.
Prehead oven to 350 degrees F.
Using 2 tablespoons batter for each cookie, spoon batter into mounds, about 2 inches apart, on ungreased large cookie sheet. Press a pecan half into center of each cookie.
Bake cookies 18-20 min. until golden brown.
With pancake turner, carefully loosen cookie and remove to wire racks to cool.
Store cookies in tightly covered container to use up within three days.
3 g fat
10 mg cholesterol
50 mg sodium
Cream fat and sugar.
Add beaten egg, vanilla and milk.
Sift all dry ingredients and add to first mixture.
Stir and add remaining ingredients.
Bake on greased cookie sheet 12 to 15 minutes in 375 degree oven.
Bake at 300 degrees for 1/2 hr.
Cream butter and brown sugar until light.
Add egg yolk and vanilla and beat until well blended.
Sift dry ingredients together and stir into sugar mixture (dough will be stiff).
Spread in 10×15" pan and bake at 350 degrees for 15-20 minutes.
Remove from oven and sprinkle with chocolate pieces until the chocolate melts.
Spread evenly over the surface.
Sprinkle with nuts.
Cream sugar and butter.
Add eggs and banana mixture.
Add dry ingredient mixture.
Bake at 350 degrees for 45 minutes.
Prepare first set of ingredients.
Cool, then add second set of ingredients.
Add nuts.
Bake 45 minutes in 350 degree oven.
adapted from All Recipes
Combine oil, sugar, vanilla and zucchini.
Add the 3 beaten eggs
Sift dry ingredients. Add to the other mixture.
Stir in 1/3 to 1/2 chopped nuts
Bake 350 degrees for 1 hour.
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