Microwave Caramel Nut Cream Pie

Ingredients                                        (9-inch pie)
  • 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
  • 1 cup chopped nuts
  • 2 tablespoons Borden Milk
  • 1/2 teaspoon ground cinnamon
  •  1 cup (1/2 pint) whipping cream, whipped
  • 1 (6-ounce) packaged graham cracker crumb pie crust
 Pour sweetened condensed milk into 2-quart glass measure; cook on 50% power (medium) 4minutes, stirring briskly every2 minutes until smooth. Cook on 30% power (medium-low) 12 to 18 minutes or until smooth. Stir nuts, milk and cinnamon into warm caramelized sweetened condensed milk; cool to room temperature. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.


Mocha Walnut Tart Pie

Ingredients                                                        (9-inch pie)
  • 1 (9-inch) unbaked pastry shell
  • 2 (1-ounce) squares unsweetened chocolate
  • 1/4 cup margarine or butter
  • 1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
  • 1/4 cup water
  • 2 eggs, well beaten
  • 1/4 cup coffee-flavored liqueur
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt 1 cup walnuts, toasted and chopped
Preheat oven to 350 degrees. in medium sauce-pan, over low heat, melt chocolate and margarine. Stir in sweetened condensed milk, water and eggs; mix well. Remove from heat; stir in remaining ingredients except walnuts and pastry shell. Pour into pastry shell; top with walnuts. Bake 40 to 45 minutes or until center is set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.


Ice Cream Roll (Grandmas Recipe)

  • 3 eggs seperated     
  • 1 cup cake flower
  • 1 cup sugar              
  • 1 tsp baking powder
  • 1/3 cup water          
  • 1/4 tsp salt
  • 1 tsp vanilla                
  • 1/4 cup cocoa

spray cookie sheet really  good and sprinkle with flour so it doesnt stick to pan.
beat egg whites until peaks form,  then beat egg yolks seperately till thick and lemon coloured
combine yolks and whites and gradually add sugar, water,vanilla,flour ,b.p. and salt. mixing just until smooth  .fold in cocoa., put in pan... bake for 12-15 min. at 350.
when done put dish towel on top,  invert and  sprinkle with powder and roll up while hot.  when it is cool unroll and spread with softened ice cream. reroll and freeez  if it cracks while rerolling just push it together and put in freezer.  frost with choc frosting and it will cover any cracks
    my favorite ice cream to put in it  is pepperment stick, you can use your favorite.

The Best Bread Pudding


  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans

For the sauce:

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.


Angel Berry Cake

  • 1 Angel food cake
  • 10 ounces raspberries, frozen, thawed and drained*
  • 1 cup frozen cherries, thawed and drained*
  • 13 packages Sweet 'n Low sweetener, or Equal
  • 1 envelope gelatin, unflavored
  • 2 tablespoons rum extract
  • 1 tablespoon orange juice, unsweetened


1 teaspoon gelatin, unflavored
2 teaspoons water
1/4 cup nonfat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar

In a blender, puree raspberries, 1/2 at a time. Remove and set aside. Puree cherries. Mix cherries and raspberries together, set aside.
Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 to 2 hours until mixture is set and sufficiently thickened to spread.
Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar.
Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes.
To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping.
Serves 12.


  • 1 lg. pkg. Oreo cookies
  • 1/2 stick butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 c. powdered sugar
  • 3 1/2 c. milk
  • 2 pkgs. instant French vanilla pudding
  • 1 (12 oz.) carton Cool Whip
  • 8 inch diameter (at top) new clay pot or plastic pot
  • Artificial flowers to insert into dessert
  • Gummy Worms

Crush well one whole package of Oreo cookies. Set aside. Cream together butter, cream cheese and powdered sugar. In separate bowl, mix together milk and pudding mix, add to creamed mixture. Fold in Cool Whip. Plug hole in pot by placing a plastic container lid into bottom of pot. Layer cookies and pudding mix. End with cookies. Refrigerate. (Recipe should be cut in 1/2 for smaller pot.)
Add gummy worms..Decorate with flowers before serving.


Best Ever Pound Cake


  • 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks' note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

Key Lime Pie (My Grandmas Recipe)

  • 1 (8 oz) pkg of lime jello
  • 1 3/4 cup of boiling water
  • 1/4 cup lime juice
  • 2 tsp. grated lime peel
  • 1 pint of vanilla ice cream
  • 1 grahmn cracker pie crust

add to boiling water and stir to dissolve, let cool
add lime juice and lime peel
add ice cream, and stir til melted
refrigerate for 20 min til mixture is thick
stir or whip and put in grahmn cracker crust
refrigerate for 2 hours
spray some reddi whip along back of pie crust
add lime slice on whip cream if desired

Alabama Mud Cake


  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 (21 ounce) can cherry pie filling
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 cup chopped pecans
  • 1/2 cup mint chocolate chips
  • 1/2 cup butter, sliced


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Coffee Ice Cream (Low Carb)

  • 3 cups whipping cream, devided
  • 4 egg yolks, lightly beaten
  • 1 tbsp instant coffee granules
  • 1/2 cup plus 2 tbsp no-calorie sugar substitue for baking, devided
  • 1/2 tspn vanilaa
  • 1/2 cup chopped walnuts or pecans
Directions1. Pour 2 cups cream into medium saucepan and whisk in egg yolks and coffee granules. Heat 10 minutes over low heat, stirring occasionally, until mixture reaches 160 degrees F. Mixture will thicken as cooked.
2. Pour mixture into bowl and stir in 1/2 cup of sugar substitute until well blended. Refrigerate 2 to 3 hours. Pour chilled mixture into ice cream maker and process according to directions.
3. Whip remaining 1 cup of cream, 2 tbsp of sugar substitute and vanilla until stiff. Scoop ice cream into serving bowls and topped with whipped cream and sprinkle on nuts just before serving.

Pineapple Lime Sorbet (Low Carb)

  • 1 ripe pineapple, cut into cubes (about 4 cups)
  • 1/3 cup frozen limeade concentrate, thawed
  • 1 to 2 tbsp fresh lime juice
  • 1 tsp grated lime peel
Directions1. Arrange pineapple in single layer on large baking sheet and freeze at least 1 hour or until very firm. Use a metal spatula to transfer to plastic freezer bag (can freeze up to 1 month for future preperaton).
2. Combine frozen pineapple, limeade, lime juice and lime peel in food processor until smooth and fluffy. Serve immediately.

Chocolate Peanut Butter Ice Cream Sandwiches (low Carb)

  • 2 Tablespoons creamy peanut butter
  • 8 Chocolate wafer cookies
  • 2/3 cup no-sugar-added vanilla ice cream, softened
1. Spread peanut butter over flat sides of all cookies
2. Spoon ice cream over peanut butter on 4 cookies and top with remaining 4 cookies, with peanut butter side down. Press lightly to force ice cream to the edge of the sandwich.
3. Wrap each sandwich in foil and seal tightly. Freeze for at least 2 hours.

Chocolate Layer Cake

  • 7 eggs
  • 1 3/4 cups superfine sugar
  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa
  • 4 tbsp butter, melted
  • 7 oz dark chocolate
  • 1/2 cup butter
  • 4 tbsp confectioner's sugar
  • 2/3 cup toasted almonds, lightly crushed
  • small chocolate curls or grated chocolate
1. Grease a deep 9 inch square pan and line the base with baking parchmanet.
2. Beat the eggs and superfine sugar with an electric beater for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.
3. Soft the flour and cocoa together and fold half into the mixture. Drizzle the melted butter over it and fold in the rest of the flour and cocoa. Pour into the prepared pan and bake in a preheated oven at 350 degrees F for 30-35 minutes, or until springy to the touch. Cool slightly, then remove from the pan and cool completely on a wire rack.
4. For the filling, melt the chocolate and butter together, then remove from the heat. Stir in the confectioner's sugar, let cool, then beat until thick enough to spread.
5. Half the cake length-wise and cut each half into 3 layers. Sandwich the layers together with three-quarters of the chocolate filling. Spread the remainder over the cake and mark a wavy pattern on the top. Press the almonds onto the sides. Decorate with chocolate curls or grated chocolate.

German Chocolate Cake

  • 1 4 oz package German sweet cooking chocolate
  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk or sour milk
  • 1/2 cup margarine or butter, softened, or shortening
  • 1 teaspoon vanilla
  • 3 eggs
Coconut Pecan Frosting:
  • 1 egg
  • 1 - 5 oz can (2/3 cup) evaporated milk
  • 2/3 cup sugar
  • 1/4 cup margarine or butter
  • 1 1/3 cups flaked coconut
  • 1/2 cup chopped pecans
Directions1. Preheat oven 350 degrees F.
2. In a saucepan combine chocolate and 1/3 cup water, cook and stir over low heat until melted. Cool.
3. In a bowl combine flour, sugar, baking powder, soda, and salt.
4. Add chocolate mixture, milk, margarine, and vanilla.
5. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes.
6. Add eggs and beat 2 minutes more.
7. Pour into 2 greased and floured 8 x 1 1/2 or 9 x 1 1/2 inch round baking pans.
8. Bake in a 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
9. Cool on racks 10 minutes. Remove from pans.
10. Cool on racks.
11. Frosting:
In a saucepan beat egg slightly. Stir in milk sugar, and margarine. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake.
12. Frost with Coconut-pecan Frosting.

Carrot Cake

  • 1 cup self-rising flour
  • pinch of salt
  • 1 tsp ground cinnamon
  • 3/4 cup light brown sugar
  • 2 eggs
  • slighty less then 1/2 cup sunflower oil
  • 1 cup finely grated carrot
  • 1/3 cup shredded coconut
  • 1/3 cup walnuts, chopped
  • walnut pieces, for decoration
  • 4 tbsp butter, softened
  • 1/4 cup full-fat cream cheese
  • 1 1/2 cups confectioner's sugar, sifted
  • 1 tsp lemon juice
Directions1. Preheat oven at 350 degrees F, and lightly grease an 8 inch square cake pan and line with baking parchment.
2. Sift the flour, salt and cinnamon and stir in brown sugar. Add eggs and oil and mix well.
3. Stir in carrot, coconut and walnuts.
4. Pour mixture into cake pan and back for 20-25 minutes, or until firm. Cool in the pan.
5. For frosting - beat together butter, cream cheese, confectioner's sugar and lemon juice until fluffy and creamy.
6. Spread frosting on cake and decorate with walnut pieces.

Banana Coconut Cheesecake

  • 8 oz chocolate chip cookies
  • 4 tbsp butter
  • 1 1/2 cups cream cheese
  • 1/2 superfine sugar
  • 1/2 cup grated fresh coconut
  • 2 tbsp coconut flavored liqueur
  • 2 ripe bananas
  • 4 1/2 oz dark chocolate
  • 1 packet gelatin
  • 3 tbsp water
  • 3/4 cup heavy cream
  • 1 banana
  • lemon juice
  • a bit of melted chocolate
Directions1. Place the cookies in a plastic bag and crush with a rolling pin. Put in bowl and mix with butter, stirring until well coated. Press the mixture into the bottom and sides of a 8 inch springform pan with the bottom of a glass.
2. Beat together the cheese and superfine sugar until well combined, then beat in the grated coconut and coconut flavored liquer. Mash the 2 bananas and beat them into the cheese mixture. Melt the dark chocolate and beat it in until combined.
3. Sprinkle the gelatin over the water in a heatproof bowl and allow to become sopngy. Place over a pan of hot water and stir until dissolved. Stir into the chocolate mixture. Whip the cream until just holding its shape and fold into chocolate mixture. Sppon over the cookie base and chill until set.
4. To serve, carefully transfre to a serving plate. Slice the banana, toss in the lemon juice and arrange around the edge of the cheesecake. Drizzle the melted chocolate and allow to set.

Marble Cheesecake

  • 2 cups toasted oatmeal
  • 1/2 cup toasted chopped hazelnuts
  • 4 tbsp butter
  • 1 oz dark chocolate
  • 12 oz cream cheese
  • 7 tbsp superfine sugar
  • 3/4 cup thick unsweetened yogurt
  • 1 1/4 cups heavy cream
  • 1 packet gelatin
  • 3 tbsp water
  • 6 oz dark chocolate, melted
  • 6 oz white choicolate, melted
Directions1. Place the toasted oatmeal in a plastic bag and crush with a rolling pin. Put in bowl and mix with hazelnuts.
2. Melt the butter and chocolate together over a low heat and stir into oatmeal mixture, stirring until well coated
3. Press the mixture into the bottom and sides of a 8 inch springform pan with the bottom of a glass.
4. Beat the cheese and sugar with a wooden spoon until smooth. Beat in yogurt. Whip the cream until just holding its shape and fold into mixture. Sprinkle the gelatin over the water in a heatproof bowl and allow to become sopngy. Place over a pan of hot water and stir until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the dark chocolate into one half and white chocolate into the other half.
6. Place alternate spoonfuls of mixtures on top of the oatmeal base. Swirl the filling together with the tip of a knife to give a marbled ffect. Level the top with spatula. Chill in the refrigerator until set.

Blueberry Cheesecake

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 - 8 oz package cream cheese
  • 1 tsp vanilla
  • Cinnamon
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 can (15 oz) blueberries, drained (reserve liquid)
  • 2 tablespoons lemon juice
  • sweetened whipped cream
Directions1. Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches.
2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.
3. In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.
4. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.
5. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Chocolate Turtle Cheesecake

  • 1 - 7 oz package of caramels
  • 1/4 cup evaporated milk
  • 3/4 cup chopped pecans
  • 1 - 9 inch chocolate piecrust
  • 2 - 3 oz packages cream cheese (softened)
  • 1-2 cup sour cream
  • 1 1/4 cup milk
  • 1 - 3.9 oz chocolate instant pudding mix
  • 1/2 cup fudge topping 
Directions1. Combine caramels and evaporated milk in a heavy saucepan and heat over medium-low, stirring continually, until smooth (about 5 minutes). Stir in 1/2 cup of pecans and pour mixture into pie crust.
2. Combine cream cheese, sour cream and milk in a blender and process until smooth. Add pudding mix and process for about 30 more seconds.
3. Pour pudding mixture over caramel layer and chill, loosely covered until set (about 15 minutes).
4. Drizzle fudge topping over pudding layer in a decorative pattern, then sprinkle the top with remaining pecans. Chill loosely covered until serving time.

Chocolate Macaroons

  • 2 3/4 oz dark chocolate, broken into pieces
  • 2 egg whites
  • pinch of salt
  • 1 cup superfine sugar
  • 1 1/4 cups ground almonds
  • shredded coconut
Directions1. Preheat oven to 300 degreees, fahrenheit and grease 2 cookie sheets with margarine and line with baking parchment paper or rice paper.
2. Melt dark chocolate pieces in a double boiler, then cool slightly.
3. Beat egg whites with salt until they form soft peaks.
4. Gradually whisk superfine sugar into the egg whites, then fold in ground almonds and cooled melted chocolate unitl all the ingredients are thoroughly incorporated.
5. Place heaping teaspoons of the mixture on the prepared cookie sheets, spacing them well apart and spread into drops about 2 1/2 inches across. Sprinkle with shredded coconut if desired.
6. Bake for about 25 minutes, or until the macaroons are firm to the touch when pressed with a finger.
6. Cool slightly before carefully lifting the macaroons from the cookie sheets. Transfer to a wire rack and cool completely before serving.