Courtesy of Verna Roth Fettig from Fettig’s Favorite 1,227 Foods Cookbook
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup shortening
- 3 1/2 cup flour
- 1 tsp cinnamon
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup nuts, optional
Mix sugar and shortening with hand. Add eggs, sifted dry ingredients and nuts. Make in rolls and put in refrigerator a few hours, slice and bake in a 350 degrees oven for 12 minutes. Dough may be left in tin foil and put in freezer for later baking.
Cake Mix Brownies
- 1 package German chocolate cake mix
- ⅓ cup + ½ cup evaporated milk, divided as listed
- ½ cup melted butter
- 60 vanilla caramels unwrapped (one 14 oz package)
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Preheat oven to 350 F degrees. Grease a 13×9 baking dish, line with wax paper and set aside. In a large mixing bowl, combine dry cake mix, ⅓ cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased baking dish. Bake in a preheated oven for 8 minutes. In the microwave, melt caramels with remaining ½ cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips and optional walnuts. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes, or less for chewier brownies. Cool before cutting.
- 2-½ cups flour
- ½ cup sugar
- ½ cup packed brown sugar
- 3-½ tsp baking powder
- 1 tsp salt
- 3 Tbs vegetable oil
- 1/3 cup milk
- 1 egg
- 1-¼ cups ripe mashed bananas (2-3 medium)
- 1 cup chopped nuts of choice (optional)
Preheat oven to 350 F degrees. Grease bottom only of loaf pan. Mix all ingredients in order listed and beat about 30 seconds or until well blended. Pour batter into pan and bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool slightly. Loosen sides of loaf from pan and turn out onto a cooling rack. Let cool completely before slicing.
Almond Twirl Bread
Source: Better Homes and Gardens
- 3-3/4 to 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup granulated sugar
- 1/3 cup margarine or butter
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sifted powdered sugar
- 1/2 teaspoon vanilla
- 1 to 2 teaspoons milk
- 1/4 cup sliced almonds, toasted
- 1 recipe Almond Filling and Icing (see below)
In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 degree to 130 degree) and margarine almost melts. Add to dry mixture in mixing bowl; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
Roll dough to an 18×12-inch rectangle. Sprinkle with Almond Filling. Roll up, jelly-roll style, starting from a long side. Seal seam. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
Bake in 350 degree oven for 20 to 25 minutes or until bread sounds hollow when lightly tapped. Transfer to a wire rack and let cool.
For Icing: In a small bowl combine the powdered sugar, vanilla, and enough of the 1 to 2 teaspoons milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds. Makes 1 ring (18 servings).
Almond Filling: In a small mixing bowl beat 1/3 cup granulated sugar and 2 tablespoons margarine or butter with an electric mixer on medium speed until well combined. Stir in 1/2 cup ground almonds.
- 1 (18.25-ounce) box yellow cake mix
- 1 (24-ounce) frozen fruit of your choice
- 18 ounces 7-Up
Preheat oven to 350 degrees. Spray or grease 9×13 baking dish. Pour fruit on the bottom of baking dish. Spread out evenly. Pour dry cake mix on top of fruit. Do not mix! Pour soda on top of dry cake mix. Bake for 50-60 minutes or until nicely browned. Let it cool for about 15 minutes before serving.
- 3 cups flour
- 2 cups sugar
- 6 rounded Tbs dark baking cocoa
- 2 tsp baking soda
- 2 Tbs white vinegar
- 2 tsp vanilla extract
- 2/3 cups oil
- 2 cups cold water
Preheat oven to 350 degrees. Mix the dry ingredients in a large bowl. Make three wells in the mixed ingredients. Into one well add vinegar, in the second add vanilla extract, and into the third add the oil. Pour the two cups of cold water over the top of all the ingredients. Mix well. Pour into a greased 9×13 pan and bake for 45 minutes or until toothpick comes out dry. Top with chocolate chips, powdered sugar, or your favorite frosting.
- 40 saltine crackers
- 1 cup (2 sticks) butter
- 1 cup packed light brown sugar
- 1 (12-ounce) bag semisweet chocolate chips
- 1 cup pecans, finely chopped
Preheat oven to 425. Line a cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer. In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly. Bake in preheated oven for 4-5 minutes, or until just bubbly. Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula. Top with pecan pieces. Put in refrigerator for about 2 hours or until firm. Break into pieces and store in an airtight container.
- Rolo Chewy Caramels in milk chocolate candy
- Small pretzels
- Pecan halves
Heat the oven to 350 degrees. Line a baking sheet with wax paper and line up desired amount of small pretzels. Place an unwrapped ROLO candy on top of each pretzel. Bake for 3-4 minutes, just until the chocolate starts to soften. Remove from oven and lightly press a pecan half on top. Let cool until firm.
No Bake Cookies
- 2 cups sugar
- 4 Tbs dark cocoa powder
- ½ cup milk
- 8 Tbs butter
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 3 cups oatmeal
- 1 cup coarsely chopped pecans
- 1 cup chocolate chips
In a heavy saucepan, combine the sugar, cocoa and milk until well mixed. Heat on medium heat, gradually adding the butter until it’s fully melted. Bring the mixture to a boil for 1-½ minutes. Remove from heat and add the vanilla extract and peanut butter. Stir well. Add the 3 cups oats (1 cup at a time) and then the coarsely chopped pecans. At the last minute, add 1 cup dark chocolate chips. Using two spoons, place golf-ball size amounts on aluminum foil or parchment paper and let cool.
Source: Better Homes and Gardens
Prep: 25 minutes
Bake: 70 minutes
Cool: 1 hour
Stand: 1 hour
- 1 cup sugar
- 4 8-ounce packages cream cheese, softened
- 3 eggs
Preheat oven to 275 degrees. Line the outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set aside.
In a large mixing bowl beat sugar and cream cheese with a sturdy handheld or a freestanding electric mixer on medium to high speed for 8 to 10 minutes, scraping twice, until mixture is smooth and sugar is dissolved.
Stir in eggs just until combined. Pour batter into prepared pan. Place in a shallow roasting pan. Place pan on the oven rack. Add 1 inch of very hot water to the roasting pan. Bake, uncovered, for 70 to 75 minutes or until center appears nearly set when gently shaken.
Carefully remove springform pan from water bath and let cool on a wire rack for 15 minutes. Run a thin metal spatula around the edge of the cheesecake to loosen sides of pan. Cool for 45 minutes more. Cover and chill overnight. To serve, remove sides of the pan. Makes 10 servings.
Candy Bar Brownies
Recipe from Better Homes and Gardens
- Nonstick cooking spray or shortening
- 1 2-layer-size package German or milk chocolate cake mix
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/3 cup butter or margarine, melted
- 1 cup chopped nuts
- 3 2.6-ounce chocolate covered peanut-caramel-nougat bars or 6 chocolate-covered peanut butter cups, chopped
Preheat the oven to 350 degrees. Lightly coat a 13×9 inch baking pan with cooking spray or grease with shortening. In a large mixing bowl beat together cake mix, milk, and butter until well mixed. Stir chopped nuts into the beaten mixture.
Spread half of the mixture into prepared pan. Bake in the 350 degrees oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.