Candy Bar Fudge

2 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
4 cups chopped candy (anything you want to use!)
1 tsp. vanilla
Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan, and butter the foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.Add candy and blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

coconut milk jello

1 can coconut milk
1 package gelatin (like Knox)
3.4 oz water
5 tsp sugar
1 tsp coconut extract
Soak the gelatin in water. Warm (but not boil) coconut milk. Dissolve sugar in it. Add coconut extract and combine with gelatin and water. Divide into 4 jello cups. Cool. Stir well. Refrigerate

Sesame Coconut Cookies

another yummy Martha recipe
1 pound (4 sticks) unsalted butter, room temperature

1 1/2 cups sugar

3 cups all-purpose flour

2 cups shredded sweetened coconut

1 cup sesame seeds

1/2 cup finely chopped pecans

1. Preheat oven to 300°. Line baking sheets with Silpats (French nonstick baking mats)( I used parchment paper).

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.

3. Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.

4. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

MY BIRTHDAY CAKE

just wanting to show off my birthday cake to my family :)

Chocolate Cheesecake Squares

Serving: Makes 9
Nonstick cooking spray
8 chocolate wafer cookies
1 (8 ounce) cream cheese
1 Cup sour cream
1/3 Cup unsweetened cocoa powder
2 Tablespoons cornstarch
3/4 Cup sugar
1 large whole egg
1/3 Cup semisweet chocolate chips
DirectionsPreheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

Ice Cream Sandwich

Cookies

Ice Cream

Put cookie into measuring cup place ice cream in the middle add cookie on top and push down, pop out and refreeze :)

Heavenly hash

recipe from my grandmother
shredded sweet coconut (1 cup)
canned pineapple crushed drained (20 oz)
canned mandarin orange slice drained ((10 oz)
sour cream (1/2 cup)
little marshmallows (2 cups)
mixed all together
yup this is the whole recipe my grandmother had written down. So just taste test it as you make it. I made this and used my own measurements

Pumpkin Flan

Yum this was so good. The last time we had it was at x-mas

Ingredients

1 cup sugar, divided

2 1/2 cups skim milk

3 large eggs

3 egg whites

1 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 cup flaked coconut

Preparation

Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

Remove pan from water; cool on a wire rack. Cover and chill.

Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool. Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Peppermint cream fudge

2 1/2 C. granulated sugar
2/3 C. evaporated milk
1/2 C. butter or margarine (1 stick)
8 oz. semisweet chocolate morsels
1 jar Marshmallow Creme (7 oz.)
Peppermint candies crushed
Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring constantly.Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees F.Remove from heat; stir in morsels. Stir in Marshmallow Crème until blended.Pour into a greased 9-inch square pan. Sprinkle with 1 tablespoon crushed candy. Cool and cut into squares.
Makes 2 1/2 pounds.I sent some out to a few family members this year. I hope you all enjoyed it!

Stuffed Strawberries

I made so many of these for my oldest 16th birthday! I love these so much.

These fresh-fruit treats are like miniature strawberry cheesecakes -- perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Or if you are really good use a knife. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling. You can also add different topping like grated chocolate and so on.

Layered Pumpkin Loaf

Thanksgiving 2007 with my BFF Alana and her family. Hmm look at how nice it looks before they came.. LOL Joking dear! Layered Pumpkin Loaf and Cinnamon Rolls on platter.

Not my photo

I got this from another blog a few years ago I think. It's really good.. Remember this one Alana? I like making this at Christmas or Thanksgiving time.

1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
3 eggs, divided
1/2 cup milk
1/4 cup oil2 cups flour
2-1/2 tsp baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt1 pkg. (8 oz.) cream cheese, softened
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 2 of the eggs, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar and the remaining eggs with wire whisk until well blended.Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Yummy Cake

Chocolate cake mix
Chocolate mouse or pudding mix (your choice)
Cool whip
Chopped nuts (your choice)
Crushed chocolate covered toffee bars
Strong coffee

Directions:

Bake cake according to package directions, let cake cool. Poke holes in top of cake, pour a cup of coffee over cake, let liquid absorb. Crumble cake into trifle bowl, top with chocolate mouse or pudding, then sprinkle nuts and crushed candy over pudding, top with cool whip, and repeat layers. Sprinkle nuts and candy on top.

Oreo Truffles

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Semi-Sweet Baking Chocolate, melted or you can also use good quality chocolate chips
Mix 3 cups of the cookie crumbs and the cream cheese until well blended.
Shape into 42 (1-inch) balls. Freeze cookie balls for about an hour (the cold helps the chocolate adhere easier).
Melt chocolate over a double boiler or if you don't have one, a metal or glass bowl over a pot of boiling water works just as well. Dip balls in melted chocolate; place on waxed paper-covered baking sheet.
Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator

Candy Cake

I made this cake for our baby #1 Daughter (we do birth order) for her 25th bday. (It's kind of hard to ship a cake to Alaska) I found this like on how to build a candy cake http://www.wrapcandy.com/candy_cake.php you can use any theme you want. She loved the vintage strawberry short cake when she was little, so I used her as our theme. I order her custom wrappers off eBay.

Mississippi Mud Cake

This is middle child's favorite birthday cake. It's VERY rich. Daughter #2's bithdays are always about the food. I don't think she ever had just one cake!
CAKE
1 Cup butter
2 Cups sugar
2 TBLS unsweetened cocoa powder
4 eggs1 tsp vanilla
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 cups flake coconut
TOPPING1 jar (7 oz) marshmallow
ICING
1 box powder sugar
1/2 Cup unsweetened cocoa powder
1/2 Cup evaporated milk
1/2 Cup softened butter
Heat oven to 350For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until dreamy. Add four, nuts and coconut. Mix thoroughly.Bake at 350 for 45 min.For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.For icing, combine powder sugar, cocoa, evaported milk and butter. Mix thoroughly. Spread on top of marshmallow cream. makes one 13x9 inch cake

Fast Berry Short Cake

pound cake
strawberries or blueberries or both
sugar
whip cream
sugar berries and let sit for about 30 min, cut up pound cake and add 1/2 on bottom. layer berries on top. layer whip cream. repeat. I made this for a few picnics and it was always the first dessert that was gone.

Bread Pudding #2

1 stick of butter
4 eggs
2 cups of sugar
1 lb. of stale bread
2 cups of milk
1/2 cup of raisins
1 tsp. vanillapinch of salt
pinch of nutmeg
Mix butter and sugar, add eggs, vanilla and milk. Pour over bread. Add raisins and pinch of salt, sprinkle with nutmeg back for 30 min at 350

BREAD PUDDING #1

Grandmom's bread pudding.
simple enough for u?
6 cups bread cubes
2 cans (big) condensed milk
3 cups water
1 tsp vanilla extract Make use of your left over bread (2-3 days old) and make into bread pudding.Soak bread in combined condensed milk and water. Add vanilla and beat bread softens. Pour in greased loaf pan. Bake in pre-heated oven (340’F) for 1 hour.

Hummingbird Cake

For the Cake:

Nonstick vegetable sprayAll-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup finely chopped pecans

2 very ripe large bananas, mashed

One 8-ounce can crushed pineapple, with juice

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

4 large eggs, beaten

For the frosting:

One 1-pound box confectioners' sugarOne 8-ounce package cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, softened

1 teaspoon pure vanilla extract

1 tablespoon milk, or more if needed

1/2 cup finely chopped pecans

1. Preheat oven to 325°. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve

White Cupcakes with Strawberry Buttercream

White Cupcakes with Strawberry Buttercream

Makes 2 dozen

3 cups cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, room temperature

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup milk

8large egg whites
Strawberry Meringue Buttercream

24 small fresh strawberries, washed (hulls intact), for garnish

1. Preheat oven to 350°. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with Strawberry Meringue Buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with strawberries just before serving.
Strawberry Meringue Buttercream

Makes 5 cups

4 large egg whites

1 1/4 cups sugar

3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons

1 teaspoon pure vanilla extract

1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160°).

2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Lemon Meringue Pie

Another Grandmom recipe. I have never tried this but if you do please send me a photo so I can post it :)
1 pkg lemon pudding/pie filling mix (4 servings size)
2/3 cup sugar
2 1/4 cups water
3 eggs, separated
2 TBSPS lemon juice
2 TBSPS. butter
1 baked 9 in pie shell, cooled
6 TBSPS. sugar
Combine pie filling, sugar and 1/4 cup water. Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full bubbling boil. removed from heat. Blend in lemon juice and butter. Cool 5 min, stirring twice. Pour into pie shell
Beat egg whites until foamy. Gradually beat in sugar and continue beating until mixture forms stiff shiny peaks. Spread over pie filling. Bake at 425 fore 5-10 min or until meringue ins browned. Cool at least 4 hours before serving

time to make the doughnuts

This is a yeast doughnut and taste the BEST freshly made. If you have cake doughnut recipe I would love to have it :)

In a bread maker add

6 TBLS water

2/3 cup milk

1 egg broken

on top of this add

4 cups of flour

in each corner add

1/4 cup sugar

1 tsp salt

1/4 cup soften butter

1 1/2 tsp yeast

push dough cycle (mine takes 1 1/2 hours)

when dough is done remove from machine and place on lightly floured surface. punch dough down gently and roll out to about 1/2 inch thickness. cut into doughnut shape ( i use a 3 inch and for the center i use 1 1/2 inch) Place doughnuts on lighted greased cookie sheet ( i fry up the center holes too) cover with lightly oiled plastic wrap and leave in warm place for 30 min ( i put the sheet on top of a bowl of hot water)

Heat oil ( i use olive oil) in a pan about an inch on med heat (my number 5) cook on each side for about 30-60 seconds. remove doughnuts and place on paper towels.

Toppings

As you can see we had some fun with our toppings.. using Oreo cookies, rice cripes, coconut, mini chocolate morsels, gram crackers, mini marshmallows. We dipped the doughnuts in the icing and than into the topping of our choice.. my favorite is cherry glaze with sweet coconut :)

Glazes

you need about 2 cups of glaze for the amount of doughnuts above.

white- 2 cups of powder sugar and add water until you get the thickness you want

cherry 2 cups of powder sugar and Marciano cherry juice

chocolate-

1 square (1 oz) semi sweet chocolate

2 TBSP> butter

1 1/2 TBLS milk

1 cup powder sugar

dash of salt

1/2 tsp vanilla

melt chocolate over low heat, blend in butter and milk. Add sugar, salt and vanilla. Blend until smooth. Add more milk to think if necessary.

note: Jana asked me if you can fill these yes you can! instead of cutting them out cut into 16 pieces and roll each piece into a ball. follow directions for proofingand frying. after cooking cool doughnuts and use a skewer to make a small hole. Insert a pastry bag tip (pastry bag filled with the filling of your choice) and fill doughnut :) I love the fluffy filling but do not have a recipe for it.. maybe you can try chocolate pudding my dear choclaholic friend

chocolate ritz

I saw someone make these on tv once... these taste like the girl scout thin mint cookies. I had a few yesterday and they cured my salt/sweet .

ritz crackers

Wilton dark mint chocolate

melt a 1/2 of a bag in a chocolate pot. dip Ritz, shake off a little chocolate(unless you like them thick) I like medium coat on them. and place them on wax paper until they are dry. And enjoy

Chocolate Peanut Butter Surprise Cookies

I don't even remember where I got this recipe from but they are sooo good!

Makes about 3 1/2 dozen

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter

1/2 cup shortening (crisco)

1/2 cup granulated sugar

1 1/4 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1/2 cup peanut butter

1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

3. Preheat the oven to 350°. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

4. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover “surprise.”

6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Banana cake

This is banana cake not banana bread. It is light and soft as my husband says. Thank you grandma for another great recipe.

1/2 cup butter

1 cup sugar

2 eggs

1 cup of mashed bananas (about 3 bananas)

1/2 cup sour cream

2 1/4 cups of flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

cream butter and sugar. Beat in eggs one at a time. Add bananas and sour cream. sift remaining ingredients together; add to batter. Butter and flour tube pan; pour in batter bake at 350 for about 40-50 min until golden brown. cool 5 min before turning out on cooling rack

rice cake

2 cups sweet rice
2 cups coconut milk
1 1/2 cups brown sugar
1/2 cup water
Wash the sweet rice and put it in a pot with the coconut milk. Cover and cook over medium heat until it boils. Stir once or twice to prevent from burning. Cover and cook in low heat for 10-15 minutes. Turn off fire and allow to settle without lifting the coverwhile preparing the syrup. In a wok,add water & sugar boil to a thick syrup stirring constantly. Put in the cooked sweet rice mixing it with the syrup with a wooden spoon or ladle over very low heat until mixture is thoroughly blended. Transfer mixture into a pyrex dish packing it with a ladle. Let cool and slice into desired pieces.

Peanut Butter Pie

Photo taken by my oldest daughter of her pies with my recipe
About 16 years ago husband was away on a TDY and said he had the best pie ever. peanut butter pie. So i got out my cook book and with a few changes made this one. Which husband now calls the best Peanut Butter Pie he has ever had. I'm glad my kids still remember my recipes and request them.(makes 2 pies)
2 Oreo cookie pie crust
Fillings:
1 cup of butter
1 cup of firmly packed brown sugar
1 cup of peanut butter
1 (12-0z) container of whipped topping
Topping:
1/2 cup of semi-sweet chocolate chips
1 TBLS butter
2-3 tsp milk
1 1/2 tsp corn syrup
Directions:In med saucepan, combine 1 cup butter and brown sugar. cook over med heat until butter is melted and mixture is smooth, stirring frequently. refrigerate 10 min.In large bowl. beat peanut putter and brown sugar mixture at low speed until blended.beat 1 min at med-high. add 12 oz of shipped topping; beat 1 more min at low speed or until mixture is smooth and creamy. Pour into Oreo pie crust. Refrigerate.In small sauce pan over low heat, melt 1/2 cup chocolate chips and 1 TBLS of butter with 2 tsp. of milk and corn syrup, stirring constantly until smooth. Add addition milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set toppingGarnish with whipped topping and peanuts if you feel like it.

Suprise Cookies

recipe from martha stewart. I made this and ate a few and sent the rest on their way to the "IG's" and everyone at husbands work LOVED them. They really are the best cookies I have ever tasted but.... you have to be very special for me to make them again it does take a little more time. My middle child also made this for a dinner party and they were gone in about 10 min
Surprise Cookies

Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 cup
(1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting
1. Preheat oven to 375°. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting for Surprise CookiesMakes 1 cup
2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
1. Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined

Philly Pound Cake

This is my most requested cake ever. Another grandma recipe :) See hot milk cake below it looks a lot like that.
1/2 pound butter
8 oz. package of cream cheese
1 1/2 cups of sugar
1 1/2 tsps vanilla
4 eggs
2 cups of cake flour (yes you must use cake flour)
1 1/2 tsps baking powder
Blend well butter and softened cream cheese sugar and vanilla, add one egg at a time mixing well after each egg. sift flour and baking powder together, add gradually to mixture. Pour into greased tube pan bake at 325 for 1 hour and 10 minutesboth pound cakes we sometimes put on strawberries and whipped cream. This is my favorite its very moist.

Cold Oven Pound Cake

This one has a nice crust on the outside and is soft on the inside. It will be darker than the hot milk cake pictured below. This is another grandma recipe. Make sure you start this in a COLD oven.
3 Cups of sugar
2 sticks of butter
3 cups of flour
1 small can of milk + 1 cup of water together or 1 cup of milk
5 eggs
1/2 tsp salt
1 TBLS vanilla
Cream butter and sugar add salt. And eggs one at a time. Add flour and milk fold in vanilla. Mix by hand. Grease tube panBake at 325 for 1 hour and 45 minutes. D NOT OPEN OVEN UNTIL DONE. Remove from pan immediately. Make sure you start cake off in a cold oven

Cinnamon Cake

This is another old recipe of my grandmothers. This cake is very moist.

2 sticks of butter

4 eggs

2 cups of sugar

3 cups of flour

2 cups of milk

4 tsp baking powder

2 tsp vanilla
2 tsp cinnamon or to taste

Cream butter and sugar. Add well beaten eggs, milk, vanilla and dry ingredients.Bake at 350 for 50 min in tube pan. Let cake cool slightly.Melt 1 stick of butter and pour over cake. Let coolMilk Glaze1 cup confectioners' sugar, sifted2 tablespoons milkWhisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake.

Smith Island 10 Layer cake

2 sticks butter

2 12-oz. cans evaporated milk

8 heaping tablespoons unsweetened cocoa

2 lbs. confectioners sugar

Melt butter. Stir in evaporated milk (off heat). Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. DO NOT BOIL or scorch. Remove from heat and whisk in confectioners sugar slowly. Cook slowly until thickened and will stick to back of a spoon or to the whisk. (It will form a ribbon when you drizzle a spoonful onto mixture while cooking.)Approx time: 45 minutes.

Cake

2 cups sugar

2 sticks unsalted butter, cut into chunks

5 eggs

3 cups flour

1/4 teaspoon salt

heaping teaspoon baking powder

1 cup evaporated milk

2 teaspoons vanilla

1/2 cup water

Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform. Put three serving spoonfuls of batter in each of 10 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350 degrees for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.

Start making the icing when the first layer goes in the oven. Let the layers cool a couple of minutes in the pans. Put the cake together as the layers are finished. Run a spatula around the edge oft the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two or three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.

To Ice the CakeTake one slightly cooled layer and spread with cooled frosting. Add crushed candy randomly on layer. (Reese's cups, Snickers, Milky Ways or whatever your favorite is — candy is optional as well.) Add next layers, frosting, candy and repeat process till the 10th layer. Do not add candy to final layer. Finish frosting the cake and sides. You may have to wait to ice the top and sides until the icing cools.

Publishers, Centreville, Maryland (800-638-7641 • http://www.cmptp.com/).smith island cake will be Marylands official dessert in October 2008OK a few notes on this cakeI don't have 10 pans so I wash and dry them between each layer and don't forget to grease them again. The icing takes the longest to cook. so cover your layers so they do not dry out. Use 4 tablespoons instead of 3 between the layers...Don't worry you will have leftover icing.

Hot Milk Cake

I grew up on this recipe. My grandmother lived a few houses up and my other grandmother lived next door so I have many great old recipes. Well this one she would make my dad for his birthday every year.
2 cups of flour
2 cups of sugar
4 eggs beaten
2 tsps of baking powder
1 cup of milk
2 tsps vanilla
1 stick of butter
Beat eggs in large mixing bowl add sugar and vanilla and mix well, sift flour and baking powder together, set aside. in saucepan heat milk and butter until butter melts, add flour mixture to beaten eggs and alternating with hot milk beginning and ending with flour, mix until well blended. Pour into greased floured tube pan. Bake at 350 degrees for about 85 min.
Some times I drizzle a glaze over it and sometimes I use whipcream and strawberries..and sometimes it's just good as is!

Cherry-Streusel Coffee Cake

Makes one 9-inch tube cake
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel
milk glaze
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
Streusel
Makes 4 cups
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners' sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.Milk GlazeMakes enough for one 9-inch tube cake1 cup confectioners' sugar, sifted2 tablespoons milk
1. In a medium bowl, whisk together the confectioners sugar and milk until completely smooth. Immediately drizzle glaze over cake

s'more sticks

I wanted something easy for kids so I thought of these "s'more sticks" last year for 4th of July.these are good from the fridge or at room temp. you can also use something else besides gram crackers. example... cookie crumbs, candy crumbs, coconut, toasted coconut, nuts, drizzle white chocolate over them(or dark or whatever chocolate you like), toffee, chopped dried cherries, mini m&m's... you get the hint :)