Hmmm! This strawberry shortcake is so good! I think I'll have seconds. A slice of your chocolate cake also! Yesterday my banana pudding was great. Today I think I'll fix a apple pie with lots of vanilla ice cream on top! Enjoy these recipes, while I'm working on my apple pie. I'd better hurry my stomach's growling!!!


  • 26 Oreo Chocolate Sandwich Cookies
  • 2 tablespoons margarine, melted
  • 1 pint chocolate ice cream, softened
  • 2 pints coffee ice cream, softened
  • 1/2 cup heavy cream, whipped
  • 1/4 cup chopped walnuts
  • 1/2 cup chocolate fudge topping

    Finely roll 12 cookies; mix with margarine. Press crumb mixture on bottom of 9- inch pie plate; stand remaining 14 cookies around edge of plate; Place in freezer 10 minutes or untill firm. Evenly spread chocolate ice cream into prepared crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping. MAKES 8 SERVINGS


  • 1/2 large angel food cake
  • 1 package (6 ounces) semisweet chocolate pieces
  • 4 eggs
  • 1 cup chilled whipping cream or 1 envelope (about 2 ounces) dessert topping mix
  • 1 teaspoon vanilla
  • 1/4 cup chopped nuts

    Tear cake into small pieces. Place half the cake pieces in baking dish, 131/2x9x2 inches. In top of double boiler over hot water, melt chocolate pieces. Cool. Beat eggs until thick and lemon colored. Stir in chocolate. In chilled bowl, beat cream until stiff. Fold in chocolate mixture, vanilla and nuts. Pour half the chocolate mixture over cake pieces in baking dish. Cover with remaining cake pieces; pour remaining chocolate mixture over top. Cover; chill at least 12 hours. Serve with whipped cream. 10 TO 12 SERVINGS


  • 2 squares (1 ounce each) unsweetened chocolate
  • 1 can (15 ounces) sweetened condensed milk (not evaporated)
  • 1/2 pound flaked coconut (about 2 cups)
  • 1/2 cup chopped walnuts

    Heat oven to 350. Melt chocolate in saucepan over low heat; remove from heat and stir in milk, coconut and walnuts. Drop mixture by teaspoonfuls onto ungreased baking sheet. Place in oven; turn off heat. Leave in oven about 15 minutes or untill candy has glazed appearance. While warm, remove from baking sheet. ABOUT 4 DOZEN CANDIES


  • 2 1/4 cups Gold Medal Flour or Softasilk Cake Flour
  • 1 2/3 cups sugar
  • 2/3 cups cocoa
  • 1 1/4 teaspoon soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/4 cups water
  • 1/4 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla

    Heat oven to 350. Grease and flour baking pan, 13x9x2 inches, or two 9- inch or three 8- inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan. Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Use your favorite frosting.


  • 1/2 cup butter or margarine
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups sifted all- purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon each soda and salt
  • 1 cup chopped pecans

    Heat oven to 375. Cream butter and sugars till light. Beat in egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 375 about 10 minutes. Cool cookies before removing from pan. MAKES 2 1/2 DOZEN


  • 1 cup packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1 teaspoon vinegar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Raisins

    Heat oven to 375. Mix brown sugar, shortening, molasses, milk and vinegar. Stir in flour, baking soda, salt, ginger and cinnamon. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press 3 raisins in each cookie for eyes and mouth. Bake until set, 11 to 12 minutes. ABOUT 5 DOZEN


  • 1 1/2 cups sugar
  • 1/2 cup shortening
  • 1/2 cup dairy sour cream
  • 1 egg
  • 1 can (8 1/4 ounces) crushed pineapple
  • 3 1/2 cups all- purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • Glaze (below)

    Heat oven to 400. Mix sugar,shortening, sour cream, egg and pineapple (with syrup). Stir in flour, baking soda, vanilla, salt and nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes. Immediately remove from cookie sheet;cool. Spread with Glaze. ABOUT 6 DOZEN


  • Beat 2 cups powdered sugar, 1 teaspoon vanilla and about 4 tablespoons milk until smooth and of desired consitency.


  • 1 cup sifted all- purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 egg whites
  • 1 cup granulated sugar
  • 2 cups sliced strawberries
  • 2 tablespoons lemon juice
  • 1 cup whipping cream

    Mix first 4 ingredients; bake in shallow pan at 350 for 20 minutes; stir occasionally. Sprinkle 2/3 crumbs in 13x9x2 pan. Combine egg whites, granulated sugar, berries and lemon juice. Beat at high speed about 10 minutes. Whip cream; fold in. Spoon over crumbs. Top with remaining crumbs. Freeze 6 hours. SERVES 12


  • 4 tablespoons corn starch
  • 4 tablespoons hot water
  • 2 squares melted chocolate
  • 2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs

    Separate eggs. Mix melted chocolate and hot water. Mix sugar and corn starch together dry, beat yolks, add sugar then melted chocolate. Pour over the heated milk and mix smoothly. Cook in double boiler until thick and quite stiff. Beat whites stiff and fold into the mixture, after letting the chocolate mixture cool slightly. Pour into a cooked crust. Serve cold.


  • 1/4 cup butter or mararine
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup (6) egg whites
  • 1/4 cup sugar

    Cream together butter and shortening. Gradually add 1 cup sugar, creaming till light. Stir in vanilla and almond extract. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites till foamy; gradually add 1/4 cup sugar, beating till soft peaks form. Fold into batter. Turn into greased and lightly floured 13x9x2 inch pan. Bake at 350 for 35 to 40 minutes. Cool 10 minutes; remove from pan. Cool completely.

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