~Welcome To RavenHardt's Sweet Treats~

[RavenHardt]

I am sure you will find somthing in here that you will like......

~Honey Twist Coffee Cake~

You'll twist and shout over this yeast raised coffee cake it's covered
and filled with a tempting honey and nut glaze.

Makes 18 servings

3 to 3 cups Gold Medal® all-purpose flour
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast
1/4 cup very warm water (120°F to 130°F)
1 egg Honey-Nut Filling (See Below)
1/4 cup butter or margarine, melted
1/3 cup packed brown sugar
1/4 cup honey

Mix 1 cup of the flour, the sour cream, granulated sugar, 2 tablespoons
butter, the salt and yeast in large bowl. Add warm water. Beat with
electric mixer on low speed 1 min, scraping bowl frequently. Beat on
medium speed 3 mins, scraping bowl frequently. Beat in egg. Stir in
enough flour, 1 cup at a time, to make dough easy to handle. Turn dough
onto lightly floured surface. Knead about 5 mins or until smooth and
elastic. Place in greased bowed and turn greased side up. Cover and let
rise in warm place about 1 hr or until double. Dough is ready if
indentation remains when touched.Prepare Honey-Nut Filling. Mix 1/4 cup
butter, the brown sugar and honey in ungreased rectangular pan, 13x9x2
inches; spread evenly in pan. Punch down dough. Flatten with hands or
rolling pin into rectangle, 24x9 inches, on lightly floured
surface.Spread Honey-Nut Filling crosswise over half of the rectangle to
within 1/4 inch of edges of dough; fold crosswise in half.Seal edges;
cut rectangle crosswise into six 2-inch strips.Twist each strip loosely;
place strips crosswise in pan. Let rise about 1 hour or until
double.Heat oven to 375ºF. Bake 20 to 25 mins or until coffee cake is
golden brown.
Immediately turn upside down onto heatproof serving plate. Let stand 1
min so honey mixture will drizzle over coffee cake.

Honey-Nut Filling

1/2 cup chopped nuts
1/3 cup butter or margarine, softened
1/4 cup honey

Mix all ingredients.

[RavenHardt]

~Mocha Fudge Pie~

1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (20.5-oz.) package low-fat fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 T Kahlua (coffee-flavored liqueur), divided
1 (3.9 oz) package chocolate instant pudding mix or 1 (1.4-oz.) package
sugar-free chocolate instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Preheat oven to 325 F.Combine hot water and 2 teaspoons coffee granules
in a bowl. Add brownie mix, 1 teaspoon vanilla and egg whites; stir
until well- blended. Pour mixture into a 9-inch pie plate coated with
cooking spray. Bake at 325 F for 22 mins (brownie will be fudgy when
tested with a wooden pick). Cool completely on a wire rack.Beat milk, 2
T Kahlua, 1 teaspoon coffee granules, 1 teaspoon vanilla and pudding mix
at medium speed of a mixer 30 secs. Gently fold in 1-1/2 cups whipped
topping. Spoon pudding mixture onto brownie crust; spread evenly.Combine
1 teaspoon coffee granules and 1 T Kahlua in a bowl; gently fold in
1-1/2 cups whipped topping. Spread whipped topping mixture evenly over
pudding mixture. Garnish with chocolate curls, if desired. Serve
immediately or store loosely covered in refrigerator.

Makes 8 servings.

[RavenHardt]

~Chocolate Caramel Tart~

Crust
1 1/4 C flour
4 T sugar
1/8 tsp. salt
2 tsp. grated lemon zest
3/4 C unsalted butter, cold, cut into small pieces
1 large egg yolk
3/4 tsp. vanilla extract
Chocolate Layer
1 C whipping cream
8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped

Caramel Layer
3/4 C sugar
1/3 C water
1/3 C whipping cream
5 T unsalted butter
pinch of salt
3/4 tsp. vanilla extract
1/2 C chopped toasted pecans (optional)

Makes a 9 or 10 inch tart, serves 10-12
To make the crust, mix the flour, sugar, salt and lemon peel in a food
processor. Add the butter, followed by the egg yolk and vanilla. Process the
dough it begins to hold together in clumps. Gather the dough and flatten
into a disk and wrap in plastic wrap. Chill for at least 20 minutes. (You
can also make the dough by hand by cutting th butter then mixing in the
remaining ingredients, but a food processor makes it easy.)
Preheat oven to 400° F. Roll out dough and fit in a 9 or 10 inch tart pan.
Pierce the surface of the crust all over with a fork to keep it from bubbly
up during baking. Place tart pan with dough in the freezer for 10 minutes,
then bake for 15-20 minutes or until crust is golden brown. Cool on a wire
rack.
To make chocolate filling, place cream in a heavy saucepan and bring to a
boil. Remove from heat and stir in the chocolate. Continue stirring until
chocolate is completely melted and mixture is smooth. Spread 1 1/4 cup of
the chocolate filling inn the bottom of the tart crust. NOTE: If you plan on
topping your tart with chopped nuts, then put all the chocolate mixture in
the baked tart crust. If you're not using nuts, reserve the remaining
chocolate for the top layer decoration. Chill the tart crust filled with
chocolate for about 30 minutes.
To make the caramel, combine the sugar and water in a heavy saucepan and
stir over medium heat until sugar dissolves. Increase the heat and boil the
syrup until it becomes golden brown in color, about 6-8 minutes. Remove the
mixture from the heat and stir in the cream, butter, vanilla and salt. Be
careful, as the mixture will bubble up. Return to the stove and cook for
about 5 minutes, stirring constantly. Chill for about 20 minutes. Spoon the
caramel layer over the chocolate tart. If you're not using nuts, put
remaining chocolate in a pastry bag and pipe decorative squiggles (technical
term) or designs over the surface of the tart. You can also randomly drizzle
on the chocolate. If you're using nuts, sprinkle the nuts over the caramel
layer instead.

[RavenHardt]

~Carrot Cake~

3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
3 eggs
1 cup crushed pineapple (8-ounce can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
2 cups finely shredded carrots
1/2 cup raisins that have been soaked in water until plump and then drained

Cream cheese frosting (recipe below)
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add flour mixture a half at a time until
blended through. Pour batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for 40 to 50 minutes. Test with a toothpick for doneness. When cool, frost with cream-cheese frosting.

Cream Cheese Frosting
1 (8 ounce) brick cream cheese
1 stick of butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and
powdered sugar a little at a time until all has been blended well. Turn
mixer on high and beat until frosting is light and fluffy. Spread frosting
over the cooled cake and sprinkle with pecans.

[RavenHardt]

~Caramel Brownies~

3/4 cup (1-1/2 sticks) unsalted butter
4 ounce unsweetened chocolate
4 large eggs
2 cups sugar
1-1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans
1 bag (12 ounces) chocolate chunks (2 cups)
1 package (14 ounces) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with
nonstick foil or with regular foil coated with nonstick spray.In large
microwave-safe bowl, melt together butter and chocolate in microwave
oven on high for 2 mins; stir until smooth. Whisk in eggs, sugar, flour
and vanilla. Stir in pecans. Spread half the batter into prepared pan.
Sprinkle with 1 cup chocolate chunks.In medium-size saucepan, melt
together caramels and heavy cream over medium-low heat until smooth,
about 5 mins. Evenly pour over batter in pan. Spread with remaining
batter. Sprinkle with remaining 1 cup chocolate chunks.Bake in 350
degree F oven until top is dry to the touch, about 35 mins. Let cool
completely in pan on wire rack. Lift brownie from pan with foil. Cut
into squares.

Makes 32 brownies.

[RavenHardt]

~Baked Apples~

4 large unpeeled cooking apples (Rome, Golden Delicious)
2 to 4 tablespoons granulated or packed brown sugar
4 teaspoons margarine or butter
1/2 teaspoon ground cinnamon

Pre-heat the oven to 375-degrees. Core the apples to within 1/2-inch
from the bottom. Peel a 1-inch strip of skin around the middle of each
apple, or peel the upper half of each to prevent splitting. Place apples
in an un-greased baking dish. Place 1-teaspoon to 1-tablespoon brown
sugar, 1-teaspoon margarine, and 1/8-teaspoon cinnamon in the center of
each apple. Pour water into baking dish until 1/4-inch deep. Bake for 30
to 40 mins or until tender when pierced with a fork. The time will vary
with the size and variety of apple. Spoon syrup in dish over apples
several time during baking if desired.

Microwave Version: Prepare the apples as directed, but omit the water.
Place each apple in a microwave safe 10-ounce custard cup. Microwave
uncovered on High for 5 to 10 mins, rotating the cups 1/2 turn after 3
mins, until apples are tender when pierced with a fork.

[RavenHardt]

~Creamy Pumpkin Mousse~
10 servings

1 can (16 ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed

In a medium bowl, with an electric beater on medium speed, beat the
pumpkin, pudding mix, milk, and cinnamon until well blended.Fold in the
whipped topping until thoroughly blended, then spoon into a serving
bowl. Cover loosely and chill until ready to serve

[RavenHardt]

~German Chocolate Cream Pie~

This very tall pie delivers subtle
German chocolate flavor rich and deliciously.

Crust
12 pecan shortbread cookies, broken into pieces
4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from
8.9-oz box), crushed (3/4 cup)*
1/3 cup butter, melted Chocolate Filling
2 oz cream cheese (from 8-oz package), softened
1/4 cup powdered sugar
1 tablespoon milk
1/4 cup Hershey®'s semi-sweet chocolate chips, melted, cooled
1 container (8 oz) frozen (thawed) whipped topping Coconut-Pecan Filling
1 container (15 oz) Pillsbury® Creamy Supreme® coconut pecan
frosting
2 oz cream cheese (from 8-oz package), softened
1 tablespoon milk
1 container (8 oz) frozen (thawed) whipped topping Garnishes Reserved
1/2 cup whipped topping
1/2 Hershey®'s milk chocolate bar (1.55-oz size) or 1/2 Hershey®'s
Special Dark® chocolate bar (1.44-oz size), chopped

In food processor or blender, process cookies and granola bars with
on-and-off motions until fine crumbs form; pour into medium bowl. Stir
in melted butter with fork until well mixed. Press mixture in bottom and
up side of ungreased 9- or 8-inch glass or metal pie plate. Place in
freezer just until firm, about 10 mins.Meanwhile, in medium bowl, beat 2
oz cream cheese, the powdered sugar and 1 tablespoon milk with electric
mixer on medium speed until blended. On low speed, beat in melted
chocolate chips. In small bowl, reserve 1/4 cup whipped topping from
8-oz container for garnish. On medium speed, beat remaining topping from
container into chocolate mixture until well blended.Spread 1/3 cup of
the frosting evenly in bottom of crust. Spoon chocolate filling into
crust; carefully spread. Place pie in freezer while making next layer.In
large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining
frosting with electric mixer on medium speed until well blended. Reserve
another 1/4 cup whipped topping from 8-oz container in same small bowl
of topping. Beat remaining topping from container into coconut-pecan
mixture until well blended. Carefully spoon over chocolate filling;
spread evenly. Carefully spread reserved 1/2 cup whipped topping over
top; sprinkle with chopped candy bar. Refrigerate 1 hr 30 mins before
serving. 8 servings

[RavenHardt]

Creamy Rice Pudding with Praline Sauce

You'll need:

2 cups milk
1 cup uncooked MAHATMA Extra Long-Grain White Rice
1/2 tsp. salt
2 3/4 cups Half-and-Half, divided
4 egg yolks, beaten
1/2 sugar
1 1/2 tsp. vanilla extract
20 caramels
1/2 cup chopped, toasted pecans

Stir together milk, rice, salt and 2 cups of Half-and-Half in a large saucepan.
Cover and cook over medium-low heat, stirring often, 35 to 40 minutes or until
rice is tender.
Whisk together egg yolks, 1/2 cup of Half-and-Half and sugar. Gradually stir
about one-fourth of hot rice mixture into yolk mixture; stir yolk mixture into
remaining hot mixture. Cook over medium-low heat, stirring constatnly, until mixture
is thickened and bubbly ( about 7 minutes ) . Remove from heat; stir in vanilla.
Stir together caramels and remaining 1/4 cup of Half-and-Half in a small saucepan over
medium-low heat until smooth. Stir in pecans. Serve over Rice Pudding.

[RavenHardt]

Mocha Pudding Cake

You'll need:

1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
6 Tbsp. unsweetened cocoa, divided
1/2 cup milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup NESTLE TOLL HOUSE Mini Morsels
1 cup strong brewed coffee
Vanilla ice cream

Combine flour, baking powder,salt, 2/3 cup sugar and 4 Tbsp cocoa in a large bowl.
Stir together milk, oil and vanilla; add to dry ingredients, stirring just until blended.
Spread batter evenly into a lightly greased 8-inch square pan.
Combine chocolate morsels, remaining 1/3 cup of sugar and the remaining cocoa,
then sprinkle it over the batter.Bring the coffee to a boil in a saucepan;pour boiling
coffee evenly over the batter. Do NOT stir.
Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed
in center. Serve warm with ice cream

[RavenHardt]

~Reindeer Cookies~

You'll need:

1 cup Brown sugar
1 cup Sugar
1 cup Butter, softened
1 cup Smooth peanut butter
3 cups Flour
2 Eggs
2 teaspoons Baking soda
1/2 teaspoon Salt
1 teaspoon Vanilla


Cream the butter and sugars, eggs and peanut butter, salt and vanilla.
Add the soda and flour and mix well.
Roll into balls.
Flatten the ball and shape it into a triangle.
Place pretzel pieces into 2 of the triangle corners for antlers.
Place a red M-M at the other corner (Rudolph's red nose), and 2 green M-Ms on the cookie for eyes.
Bake at 375 degrees for 10-15 minutes or until golden brown. Enjoy!


http://img.photobucket.com/albums/v26/Whitedove/ReindeerCookies.jpg

[RavenHardt]

Rhubarb Jam

This recipe is really quick but delicious.

I just love Rhubarb!!!



You'll need:

5 cups chopped fresh rhubarb

3 cups white sugar

1 20 ounce can crushed, drained pineapple

1 6 ounce package strawberry flavored gelatin

6 (1/2 pint) Sterilized jars



Just combine the rhubarb, sugar and pineable in a large pot and boil on medium-high for about 10 minutes, stir often.

Then, remove from heat and stir in gelatin. Fill into jars and seal.

You can store these jams in any cool place, just refrigerate once the seal is broken.

[RavenHardt]

COCA-COLA BROWNIES




2 c. all-purpose flour
2 c. sugar
1 c. butter
3 tbsp. cocoa
1 c. coca-cola
1/2 c. buttermilk
2 eggs, beaten
1 tsp. baking soda
1 1/2 c. miniature marshmallows
1 tsp. vanilla

Sift flour and sugar. Heat butter, cocoa and coca-cola to boiling; pour over sugar mixture. Mix buttermilk, eggs, baking soda, marshmallows and vanilla; add to mixture. Mix well; batter will be thin. Pour into greased and floured 9x13 inch pan. Bake 30 minutes at 350 degrees.

FROSTING:

1 c. butter
3 tbsp. cocoa
6 tbsp. coca-cola
1 (16 oz.) box powdered sugar (sifted)
1 c. nuts
1 tsp. vanilla

Combine butter, cocoa, coca-cola and heat to boiling. Pour over sugar. Blend with mixer until smooth. Add nuts, vanilla. Pour over cake while frosting is hot.

[RavenHardt]

~Ribbon Cookies~

1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup shortening

½ cup sugar
½ teaspoon vanilla
1 egg, beaten
1oz chocolate, melted

In a bowl, sift the flour, baking powder and salt together.
In another bowl, cream the shortening and sugar together until light and fluffy.
Add the vanilla and egg.
Add the flour mixture to the creamed mixture.
Divide the dough into two parts.
Add the melted chocolate to one half of the dough.
Wrap each portion of the dough in wax paper and chill until firm.
Pat the dough in alternate layers in a small rectangular pan.
Chill until firm.
Cut into 1/8-inch slices.
Bake on an ungreased baking sheet in a hot oven (400F) for 6-8 minutes.

[RavenHardt]

~Decadent Fudge Cake~

1 cup butter or margarine, softened
1½ cups sugar
4 eggs
1 cup buttermilk
½ teaspoon baking soda
2½ cups all-purpose flour
2 (4-ounce) bars sweet baking chocolate,
(melted and cooled)
1 cup chocolate syrup
2 teaspoons vanilla extract
1½ cups semisweet chocolate mini-morsels,
(divided)
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening,
(divided)
Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar. Beating
well at medium speed of an electric mixer. Add eggs, one at a time,
beating well after each addition. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup mini-morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate, and let cool completely.Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzsle mixture over cooled cake Melt remaining ½ cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired.
Yield: one 10-inch cake.

[RavenHardt]

~Cannoli~

2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta cheese
1 cup mascarpone cheese*
3/4 cup sifted confectioners' sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided
1/4 cup sifted confectioners' sugar

Combine first 3 ingredients in a medium bowl. Cut in butter until mixture
resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing
well. Shape dough into a ball; cover and refrigerate 30 minutes.
Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli form down the lengthwise center of oval, and roll dough around form. Moisten seam with water to seal.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 350° F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely. Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth. Combine ricotta, mascarpone cheese, 3/4 cup confectioners' sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours. Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners' sugar and exposed filling with remaining grated chocolate.
Serve immediately.

* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages
cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well.
Use 1 cup mixture for recipe, reserving remainder for other uses.

[RavenHardt]

~Olive Garden Black Tie Mousse~
Serves/Makes:4 or more

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup black coffee
1 cup milk
2 tsp vanilla
1/2 cup vegetable oil
1/4 cup butter
1/8 tsp salt
3 tbsp milk
1 tsp vanilla
2 cups powder sugar

Sift first 6 ingredients together in large bowl.
Add eggs, coffee, milk, vegetable oil, and 2 tsp vanilla, blend til
smooth. Pour thin batter into greased 13x9 inch pan.
Bake at 350° for 35 minutes. Meanwhile, cream butter til soft
and stir in powdered sugar, 1/8 tsp salt, 3 tbsp milk, and 1 tsp vanilla. Beat til smooth and creamy adding more milk if necessary. Spread over warm cake.

[RavenHardt]

~Chocolate Covered Coffee Dreams~

Whites of 4 large eggs
2 1/2 cups dark brown sugar
1 cup chopped nuts (If desired;
we suggest Pecans, Macadamias,
Walnuts, or Black Walnuts.)
1/4 cup corn syrup
1/4 teaspoon salt
1/2 cup triple strength coffee
3 to 5 lbs Melting Chocolate (your
choice of dark, milk, or white
chocolate.

Butter the sides of a heavy 2 qt saucepan. Put the sugar, corn syrup, salt and coffee in it and cook on high stirring constantly until the sugar dissolves and the mixture comes to a boil. Cook, to a hard ball stage (260°) without stirring. Remove from heat. Working quickly, (use a very large, chilled glass or metal bowl for the egg whites) beat the egg
whites till stiff peaks form. Pour the hot syrup in a thin stream over the beaten egg whites while beating on high speed with the mixer.
Continue beating mixture at high speed until it forms soft peaks and begins to lose it's gloss. Add the nuts and beat thoroughly for 5 more minutes. Allow to cool slightly, cover the bowl, then put in
the freezer to chill. In the top of a double boiler, slowly heat the melting
chocolate stirring constantly until it is thoroughly melted. Put waxed paper on several cookie sheets. Remove the bowl from the freezer and, with a teaspoon, drop a heaping teaspoon full of the cold mixture in
the melted chocolate.
(Don't spear the candy... scoop it carefully from the chocolate!)
Working quickly, use two forks to remove the dipped
candy from the chocolate and place on the waxed paper. Repeat the process until all the mixture is gone. Pour the remaining dipping chocolate in a buttered pie pan to cool. It can be reheated..
Allow the candies to cool. The chocolate coating on the dipped candies will harden as it cools. Store in a covered container in a cool place or in the refrigerator if desired.

[RavenHardt]

~Fantasy Fudge~

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 cup chopped walnuts or pecans - optional
1 tsp. vanilla

Bring sugar, butter, and milk to a rolling boil (or 240°) for 5
minutes, stirring constantly. Remove from heat. Stir in chocolate chips.
Stir in marshmallow cream. Stir in vanilla. Pour into greased
13" X 9" X 2" pan.Cool to room temperature.

substitute the chocolate chips with peanut butter chips or little over 1/2 small jar of peanut butter.

[RavenHardt]

~Quick Fudge~

1 box light brown sugar
1 stick butter
3/4 cup peanut butter
1 tsp. vanilla
1/2 cup milk
1 box (pound) confectioners suger


Melt stick of butter in saucepan. Add the brown sugar until disolved. Then add the milk-boil for 2 minutes.. Remove from heat, add peanut butter and vanilla.. Then stir in confectioner's sugar. Spread in buttered 9x9 pan or dish

[RavenHardt]

~Black Russian Pie~

1 C. (14 Oreos) finely crumbled
2 Tbs. butter melted
24 large marshmallows
½ C. cold milk
1/8 tsp. salt
1/3 C. Kahlua
1 C. whipping cream
solid semi-sweet chocolate for curls

Combine cookie crumbs (finely crushed) and butter in an 8 inch pie
pan; mix well and press firmly into an even layer over the bottom and
sides of the pan. Place in freezer until firm. Melt marshmallows with
milk and salt over hot water (use a double boiler). Cool until
mixture will mound on a spoon; stir in Kahlua. Beat cream stiff and
fold into marshmallow mixture. Chill 30 minutes until mixture holds
ripples when stirred lightly. Turn into chilled cookie shell and
freeze. Put curls of chocolate on top.

[RavenHardt]

~Reese's Peanut Buttter Cup Cake~

1 chocolate cake mix (2 layer)
2 lbs. of sifted confectioner's sugar
1 tsp. vanilla
2 tablespoons milk
3 tablespoons crisco
1/2 c. peanut butter
6 Reeses peanut butter cups chopped into chunks

Preheat oven to directions on box. Prepare cake as directed. Cool completely. Beat sugar, vanilla, crisco, milk and peanut butter until it reaches desired consistency. Split layers and frost cake sprinkling with chopped candy. The frosting consistency depends on personal taste. You can add more
milk and peanut butter if you like to thin in out some.

[RavenHardt]

Bailey's Irish Cream Chocolate Cheesecake

2 cups chocolate wafer crumbs
1/2 teaspoon cinnamon
1/2 cup butter, softened
3 8-ounce blocks cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
2 ounces semisweet chocolate, melted
1/3 cup Bailey's Irish Cream
3 cups heavy cream

Combine crumbs, cinnamon and butter. Press into bottom of 10-inch springform pan,chill 2 hours. Beat cream cheese and sugar. Gradually add vanilla and eggs. Blend Well ,Stir in chocolate,Bailey's and heavy cream. Mix well.Pour into chilled crust.
Bake at 350° for 60 to 75 minutes. Cool. Refrigerate overnight or
freeze.

To serve when frozen, thaw overnight in refrigerator.

[RavenHardt]

~Tunnel of Fudge Cake~

Cake:
1 3/4 cups (3 1/2 sticks) butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts

Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 Tbs milk
1 ts vanilla extract

Preheat oven to 350º F.
Cream butter and sugar until light and fluffy. Add eggs
one at a time, beating well after each addition. Gradually
beat in powdered sugar. Stir flour, cocoa and walnuts together
in separate bowl. Fold dry ingredients into batter. Pour
into greased and floured 10-inch tube pan. Bake 1 hour. Cool
upright in pan on wire rack 1 hour. Invert onto platter and cool
completely. Spread with glaze.

Glaze:
Blend all ingredients in small bowl until smooth.
The center of the cake will be fudgey.

[RavenHardt]

~Black Magic Cake~

1 3/4 cup un-sifted all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk
1/2 cup vegetable oil
1 teaspoon vanilla

Combine flour, sugar, cocoa, baking soda, baking powder and salt in
large mixer bowl
Add eggs, coffee, buttermilk or sour milk, oil and vanilla; beat 2
minutes on medium speed (batter will be thin)
Pour into greased and floured 13x9 inch pan or two 9 inch layer pans
Bake at 350° for 35 to 40 minutes for layer pans, or until
cake tester comes out clean
Cool 10 minutes; remove from pans
Cool completely; frost as desired

[RavenHardt]

~No Bake Cookies~

1/2 C Milk
1/2 C Butter
2 C Sugar
3 C Quick oats
1 tsp Vanilla
1 C Peanut Butter
6 Tbsp Cocoa
3/4 C Chopped Nuts

Put milk, butter, sugar, vanilla, peanut butter and
cocoa in large pan. Heat and stir util buttermelts and
mix is smooth. Remove from heat, and add oats and
nuts. mix well. drop by spoon onto wax paper. Chill until firm.

[RavenHardt]

~Fried Dough~

2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 Tbsp Shortening
3/4 c Water
Deep fat for frying
Confectioner's sugar

Mix dry ingredients. Work in shortening. Add water and mix well. Shape into 6 balls of equal size. Roll out, one at a time to about 1/8 th inch thick. Cut each into 6 wedges. Fry in the hot fat at 375°. browning lightly. Dust with the powdered sugar, * Delicious while warm.

[RavenHardt]

~Neiman Marcus Bars~

1 egg, beaten
1 yellow cake mix
1/2 cup melted butter
1 pkg. cream cheese (8 oz)
1 pound powdered sugar
2 eggs, beaten
1 cup nuts, chopped
1 cup coconut

Mix first 3 ingredients well and pat into the bottom of a 9 x 13" pan. Mix
remaining ingredients well and spread over cake mixture. Bake at 325 for 45
minutes. Cut into bars when cool.

[RavenHardt]

~Knock Your Socks off Turtle Cheesecake~

Crust:
1 1/2 cups of all purpose flour
2 tbsp. brown sugar
3/4 real butter (room temperature at least)
3/4 cup chopped pecans

To make crust: mix stir all ingredients together, blending them very
well.

Press them into the bottom of a baking pan evenly (springform pan
works the best). It should be baked at 350 degrees for 15 minutes.
Let it rest for about 20 minutes.

Caramel Layer:
3 tbsp light cream
32 caramels
1 1/2 chopped pecans, slightly toasted

To make caramel layer: heat caramels and cream in a sauce pan over
medium heat until smooth. Pour this liquid layer over the cooled
crust, sprinkle the top with the pecans.

Cream Cheese Layer:
3* 8 ounce packages of Philadelphia Cream Cheese softened
1 cup of Brown Sugar
2 tbsp of flour
3 large eggs
3 cups of creamed cottage cheese
3 tsp. of vanilla

To make cream cheese layer: Cream together cream cheese and brown
sugar. Beat flour in and eggs one at a time. You can then add the
cottage cheese and vanilla. Beat until low until it all combines
quite well.
Pour over the last layer you laid in the pan. Bake it all in the oven
for about 1 hour at 350°
Remove from heat and let it sit for about an hour. Cool the cake
completely before removing from the pan.

Topping:
1 1/2 cups of whipping cream
11 squares of chocolate, roughly chopped
1 cup of toasted pecans

To make topping for Turtle Cheesecake: heat cream in sauce pan over
medium heat until simmering. Add chocolate and stir until combines.
Turn heat off and let it cool slightly. When it is lukewarm pour over
cheesecake. Sprinkle pecans on top of the cake.