Mix cake mix according to directions, using milk instead of water. Bake in 13x9 inch pan. When done, punch holes into it with a fork. Heat pineapple and sugar, just to a boil. Pour this over hot cake. Let cake cool completely Mix cream cheese with mixer until smooth. Slowly

Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cale and spread evenly. Cool

Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9x13" pan. Cool 5 10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened

Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make

Preheat oven to 350 degrees. Combine flour, chopped nuts and butter, mix thoroughly. Press into ungreased 9 by 13 inch baking pan. Bake 15 20 minutes (watch carefully). Cool completely. In mixing bowl, beat together cream cheese, powdered sugar and 1 8 oz. package Cool

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, instant pudding, Crisco oil, water and eggs (add eggs one at a time) beating well after each. Fold in chocolate chips, sour cream, chopped walnuts, coconut and grated German chocolate. Pour into

Bake cake according to boxdirections in a 9 by 13 inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, until mixture is syrupy and thick, about 3 minutes, When cake is down, remove from oven, poke holes in it with a fork and b

Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9 x 13 pan. Cool 5 10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened c

This comes from the Harvard Yale Princeton Club in Pittsburgh: Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn

Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X 13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool real good.Spread coolwhip into cool crust. Soften cheese and mix with pudding and milk. Mix well. Let cool until real cool. To

1. Preheat oven to 400 F. 2. Beat eggs until blended, add sugar, syrup, salt, and beat thoroughly. Stir in butter. 3. Put 1 cup of pecans in each pie shell. Pour liquid mixture equally over each. 4. Place pies on a cookie sheet on middle rack of oven, bake

Use any amounts of roast beef and vegetables you want. Mix all ingredients and put in a greased casserole. Put in oven until hot, then top with mashed potatoes.     strongServings: 1/strong  

Heat oven to 350F. Grease and flour a 12 cup Bundt cake pan. Beat all ingredients except Brown Butter Glaze in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on med. speed, scraping bowl occasionally, for three min. Spread batter in pan. Bak

Mix eggs, sugar and butter well in large bowl of electric mixer. Add remaining ingredients and mix well. Bake 30 minutes at 350 F in greased 9 x 13 pan. Cool and frost with: 1 Cup sugar, 6 Tablespoons butter, 6 Tablespoons milk. Mix and bring to boil. Boil 1 minute. Remove f

Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add

Reserve 1/2 cup coconut milk & 1/2 cup brown sugar for topping. Wash rice & let stand in cold water (while cooking coconut milk). Cook 3 1/2 cups coconut milk in top of double boiler for 30 minutes, stirring constantly. Note: Keep water in lower portion at constant b

Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Gla

Place a rack in the middle of the oven. Preheat oven to 325 F. Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary. Melt the butter in a small saucepan and set aside to cool until it&146;s lukewarm. In a large bo

Recipe by: Carol Field The Italian Baker Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. Mix with a wooden spoon for about 3 to 4 minutes. Remove to a lightly oiled

1. Melt the fat in a large saucepan 2. Put the dry ingredients into a large bowl and pour the fat over them. 3. Stir the mixture until the fat is really well mixed with the dry ingredients. 4. With damp hands, pat the mixture into small cakes or ball or put in shallow moulds

Cream sugar & shortening & add the eggs, beat 2 min. Add flour baking powder & salt which have been blended to gether alternately with the milk and vanilla. Bake in greased layer cake pans in 350 oven 30 min.     strongServings: 1

FOR CRUST: Mix flour, salt and sugar. Cut in butter and shortening until it looks like flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl, top with butter and shortenin

CRUST: Mix all ingredients. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside. FILLING: Mix all ingredients. Put the filling into the crust and refrigerate for 24 hours. After refrigeration: Bake 1/2 hour at a

Mix together the crumbs, nuts, and melted butter. Pack onto the bottom of a greased 10 inch spring form pan. Chill 30 minutes. Beat together the cheese, 1 cup of the sugar, and the salt. Add the flour and egg yolks, one at a time, beating until very smooth. Beat in the

Cake: Pinch each: cinnamon, crushed anise seeds Heat oven to 350 degrees. Grease an 8 inch round layer cake pan. Stir the sour cream and baking soda together; let stand while you begin the cake. Combine flour, baking powder, anise and salt in a bowl; set aside

Preheat oven to 350 degrees. In an electric mixing bowl, combine butter, sugar, orange peel and vanilla; beat until light and creamy. Sift together the dry ingredients. With the mixer on slow, add dry ingredients to butter mixture and mix until thoroughly combined. Slowly ad

Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped toppi

Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1 1/2 cups sugar, 1/2 cups flour, margarine, eggs, cream cheese, vanilla and salt in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed scraping bowl occasionally 4 minutes. Pour

Preheat the oven to 350 degrees. Melt the margarine in the (13"x9") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. br

Preheat oven to 350~F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull

DIRECTIONS: For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture.

DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10 15 m

Chop or grate choclate into fine crumbs. Heat cream until small bubles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. The mixture will be quite liquid. Let it cool. Beat in brandy and vanilla. This froasting takes several hours

Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture. Ble

1. Put all into cuisinart and blend until a ball forms. 2. Chill one hour. 3. Form into 12 balls and shape into crescent moons. 4. Bake at 300F on ungreased cookie sheet for 15 to 20 minutes. Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From

Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2 cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups. In

Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.     strongServings:

1. Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double b

Combine sugar and cocoa powder in a heavy bottomed saucepan. Gradually mix in the water. Stir it in a little at a time to make a paste out of the dry stuff. Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil.

In heavy sauce pan combine water, cocoa and sugar. Cook over medium heat, stirring constantly, until cocoa and sugar is dissolved and is smooth. Remove from heat, stir in vanilla and cool. Recipe By : Net     strongServings: 9/strong