Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla an

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 x 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces br

BASE: Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350, 10 minutes. BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sug

Preheat oven to 375F. Cream margarine, sugars, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, soda and salt. Add to creamed mixture; beating at low speed until blended. Stir in remaining ingredients. Drop dough by heap

In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120 130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remai

Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30 35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle

Make the caramel: In a small heavy saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in color. Imm

SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of Congress Catalog Card 63 20399. MM format by Ursula R. Taylor. Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add

Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been plac

Heat oven to 350 deg. F. Combine crumbs and margarine in 9 inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes. Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes. St

Pre heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8" square pan. Bake for 35 minut

Grease 9x13" pan. In small saucepan, combine all filling ingredients except vanilla; cook over low heat, stirring constantly, until melted. Stir in vanilla; set aside. In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup; cook over low heat,

In large saucepan, slowly melt cheese and butter together. Sift sugar and cocoa together. Add to melted cheese mixture, stir until completly disolved. Mixture will be stiff. Pour into greased 9 x 13 pan. Allow to cool in refrigerator. Store covered in refrigerator.

*melted Everyone has a favorite cheesecake recipe; this is mine. CRUST Crush chocolate wafers into fine crumbs. Combine with butter, sugar and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a 9 inch springform pan. Refrigerate. FILLING Beat eggs

1. Preheat oven to 200 øC . Mix chocolate wafer crumbs and butter. Press firmly onto bottom and 5 cm up the sides of an ungreased, 25 cm springform pan. 2. Bake the crust for 10 minutes. Remove from oven and place on rack to cool. Reduce oven temperature to 150 &

1. Heat oven to 300 F. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of an oiled 9 inch spring form pan. Bake 10 minutes. 2. In the large bowl of an electric mixer, beat cream c

Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 0 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stire over medium heat until mixture comes to a full boil. Remove from heat. Cover s

** CRUST     strongServings: 6/strong  

Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 0 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. cook and stire over medium heat until mixture comes to a full boil. Remove from heat. Cover s

1. Heat oven to 350 F. 2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in butter flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 10 minutes. 3. FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Add othe

Preheat oven to 350 F. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9" pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. br

To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom of 9 inch springform pan. Set aside. To make filling, melt butter in top of double boiler over hot water. Add chocolates and heat until melted, stirring until smooth. Beat cheese unt

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9 inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melt

Mix the cake mix and the egg powder in a 1 gallon zip lock bag and sweeze as much air out as possible. Put the frosting mix in another bag, and write the instructions for mixing it on the outside with a magic marker (sanford permanent or similar) Cook this before cooking sup

Source: Electric Bread Kids love it, but for adults, Chocolate Cherry turns a coffee break into a pleasant interlude. With a sweet topping, it becomes a new dessert bread. [Outstanding!] Success Hints     strongServings: 1/strong

Source: Electric Bread Kids love it, but for adults, Chocolate Cherry turns a coffee break into a pleasant interlude. With a sweet topping, it becomes a new dessert bread. [Outstanding!] Success Hints     strongServings: 1/strong

Make sure to use REAL chocolate chips, Dried cherries are typically available in health and specialty stores. Also see Atari Bread 668 Posted on Genie C03 T17 M086 by GORDON on 11/15/91 MM by Cathy Svitek     strongServings: 15/strong

CAKE: Mix together cake mix, sour cream, eggs, almond extract and pie filling BY HAND. Pour into a greased and floured 9 x 13 inch pan. Bake in a 350 degree oven for 45 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 5 10 minutes a

1.Preheat the oven to 350=B0. Butter and flour a bundt pan or 10 inch tube pan. 2.In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the cherries and their liquid the chocolate chips and nuts. 3.Pour the b

Mix first 4 ingredients by hand with spatula until well blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25 30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in sauc

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9 inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melt

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9 inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted

1. Crush crackers with rolling pin, between waxpaper. 2. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. 3. Bake at 350 F for 8 minutes, cool before filling. 4. Prepare pudding as directed for pie filling. 5. Chill for 30 minutes, spread into cr

Heat oven to 350 degrees F. Grease and flour 13x9 inch pan. In large bowl, combine all cake ingredients. By hand, stir until well mixed. Pour into greased and floured pan. Bake at 350 degrees F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. br

Preheat oven 400 degrees Combine flour, sugar, baking powder, cinnamon and salt; make a well in center. In another bowl combine milk, bananas, butter and eggs; add to well in the dry ingredients. Add chips and 1/2 c nuts, stir until dry ingredients are just moistened.

Chocolate Chip Bar Cookies Preheat oven to 375 degrees. Combine flour, wheat germ, baking soda and salt. Mix well. Beat together butter and sugars until light and fluffy. Add eggs and vanilla, mixing until well blended. Gradually add flour mixture. Mix well. Stir in

1. Prepare Dried Cherry Filling: In small saucepan, combine dried cherries, water, and 2 T sugar. Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half. Remove from heat and transfer half of cherry mixture to

7. To assemble torte, using the bottom of a 9 by 5 inch loaf pan as a pattern, cut chocolate cake into three 9 by 5 inch rectangles; use leftover cake trimmings for snacking. Line the inside of the loaf pan with plastic wrap, allowing 2 inches to extend over the sides so ass

7. To assemble torte, using the bottom of a 9 by 5 inch loaf pan as a pattern, cut chocolate cake into three 9 by 5 inch rectangles; use leftover cake trimmings for snacking. Line the inside of the loaf pan with plastic wrap, allowing 2 inches to extend over the sides so ass

Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn &a