5 Min Chocolate Mug Cake

 4 TBS flour

5 TBS sugar

2 TBS cocoa

1 egg

3 TBS milk

3 TBS oil

3 TBS chocolate chips(optional)

a small splash of vanilla extract 

1 large coffee mug 

add dry ingredients to mug, and mix well. Add egg & mix. Pour in milk & oil & mix add chocolate chips & vanilla extract and mix. 

Put your mug in the microwave and cook for 3 min on high 

Di’ s chocolate cookies (Diana Berry)

 2 1/4 flour

1 t. Soda

1:2 t. Salt

1cup butter

1/4 c sugar

3/4 c brown sugar

1 pkg small box instant chocolate pudding mix

2 eggs 

1t vanilla 1 pkg chocolate chips

1c walnuts chopped (opt)

Put in fridge 2 hour or overnight   

375 8min.

S' more bars

1 cube butter
1 lg pkg marshmallows
7 C. golden grahams cereal
1 pkg. chocolate chips

Melt butter and marshmallows in microwave( stir every 30 seconds takes about two minutes.) Stir in cereal.  Let cool a bit then stir in chocolate chips.  Press into lightly greased 9x13 pan.   cool and serve.  someone said they like to refrigerate  them and serve them cold.

3-5 ice cream

3 oranges( just the jucie)
 3 lemons ( just the juice plus some zest)
3 bananas smashed
1 t. vanilla
3 C sugar
1qt half and half
2 c. whipping cream

Blend all together and put in freezer.  Fill 2/3 full

Gina's Brownies

Grandma Hansen's Brownies 
3 Sticks of butter
1 cup cocoa
6 eggs
3 cups of sugar
2 cups of flour
1 tsp salt
1/2 tsp baking powder
1 1/2 TBS vanilla

Melt butter and cocoa together on the stove. Beat eggs and sugar. Add it to the chocolate mixture in a large bowl. Add remaining ingredients. Pour batter into greased cookie sheet pan. Bake at 325 for 25-30 minutes. Frost.

Frosting Recipe 
Melt 1/2 cup of butter.
1/4 cup of cocoa powder
2-4 TBS of milk
6-8 cups of powdered sugar.

Mix and spread.

Rachel's Crepes

3 Eggs

2 Cups Milk

1 1/2 cups flour (1 1/3 for thinner)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 cup oil or melted butter

Mix well and cook on greased skillet.

If too thin to handle thicken with a few more tablespoons of flour

Skillet must be medium to hot but not to hot

Strawberry Shortcake Cake Roll

Yield: 10-12 servings
Total Time: 45 minutes plus cooling

Strawberry Shortcake Cake Roll - this easy cake roll recipe is filled with fresh strawberries and cream cheese whipped cream! It's the perfect cake for any occasion, but especially during strawberry season!

Ingredients:

For the Cake:

• 3 large eggs


• 3/4 cup granulated sugar


• 1 tablespoon vegetable oil


• 1 teaspoon baking powder


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• 3/4 cup all purpose flour


• Powdered sugar, to aid in rolling

For the Filling and Topping:

• 8 ounces cream cheese, softened


• 1/2 cup granulated sugar


• 1 teaspoon vanilla


• 2 cups cold heavy whipping cream


• 1 pound fresh strawberries (plus more for topping, if desired)

Directions:

1. Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.


2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)


3. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.


4. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.


5. Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.


6. Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.


7. To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.


8. To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.


9. This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

I have several posts detailing cake rolls. Click here for a video, here for a photo tutorial, and here for some general cake roll rules.

Eclair cake

2 small pkg french vanilla instant pudding
3 1/2 c milk
1 (9 oz) cool whip
Graham Crackers

Mix pudding & milk together.  Add cool whip to pudding and mix.  Put one layer of graham crackers on bottom of pan.  Spread 1/2 of the pudding mixture on top of layer of graham crackers.  Then put another layer of graham crackers.  Spread rest of pudding mixture on 2nd layer of graham crackers.  Top with another layer of graham crackers.  Chill overnight.  Make frosting and spread on top.

Frosting:
1 1/2 c powdered sugar
2 Tbsp milk
6 Tbsp cocoa
2 Tbsp butter
1 tsp vanilla

Chill before serving.

Chocolate cupcakes

Ingredients Nutrition

Servings 20 Yield 20 cupcakes Units US

• 1 ¹⁄₂ cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¹⁄₂ cup cocoa powder
• 1 cup water
• ¹⁄₂ cup vegetable oil
• 1 teaspoon vinegar

Directions

1. Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
2. Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.

Pie Crust from Rilla Dee

1+1/4 c. shortening
Cut in 3 c. flour and 1 t. salt until it looks like peas
combine 1 beaten egg, 1 T. vinegar and 5 T. water.  Add all at once Blend just til flour is moistened.  Makes 2 double crust pies.

Ingredients  Huckleberry Ice Cream  - Nicole

For a 4 qt. ice cream machine (cut in half for 3 or 2 qt. machine)

• 1 qt. half-and-half
• 6 eggs
• 1 cup(s) sugar
• 1/2 teaspoon(s) salt
•  2 cups (one pint) whipping cream
• 2 teaspoon(s) vanilla extract
• 3-4 cup(s) huckleberries, or blueberries, mashed or blended with 1 cup sugar

---

Directions

1. In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until slightly bubbly (not a boil - it will start to coat a wooden spoon). Do not let curdle. Strain (if needed) into a large bowl/pitcher and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap/lid and refrigerate until chilled, about 2 hours.
2. Pour mixture into ice-cream maker; process according to manufacturer instructions.

Hot Fudge Sauce

Rilla’s Hot Fudge (makes a lot, enough for 2-3 ice cream cake rolls)

1 can canned milk (evaporated milk)

3 squares of chocolate (see back of Hershery’s can or Betty Crocker cookbook for substitute)

3 cups of sugar

1 cube of butter

Cook until sugar & butter melts. Stir to prevent boiling up.

(I froze leftovers in jar, then thawed & reheated on medium heat, stirring frequently. This made sugar crystals disappear after freezing it)

Ice Cream Cake Roll

1 cup flour

½ cup cocoa

1 tsp baking powder

¼ tsp salt

3 eggs, beaten

1 cup sugar

1/3 cup water

1 tsp vanilla

1 quart of ice cream (2/3’s what I use)

Powdered sugar

Beat eggs. Add rest of ingredients. Grease pan. Line with wax paper. Grease wax paper. Bake 375 for 12-15 minutes. Cool 5 minutes. Turn out onto dish towel that has been covered generously with powdered sugar. Roll cake from narrow edge. Cool (refridgerate). Unroll. Put on ice cream or filling. Roll, wrap, & freeze.

Grandma Faye's cinnamon rolls

1 potato mashed or 3 T flakes mixed with hot water
1 cup warm water, add 2 T. yeast, 2 T. sugar, then add potato.  Let rise (should put in a tall container)

Melt 1 and 1/2 squares margarine in 2 C. milk.  Pour over 1 1/4 C sugar and 3 1/2 t. salt..  Mix  Then add  2 beaten eggs,   Then stir in 4 t. baking powder and 5-6 cups flour.  Mix and then add yeast mixture and 4-5 c.flour.    Knead and let raise.    Bake 400 12-15 minutes.

Filling for rolls:  2 t cinnamon, 2/3 c brown sugar, 3 T flour.  Spread dough with softened butter and add sugar miture, and roll

Pumpkin or Zuchnni Bread

1 3/4 c. flour
1 t. soda
1 t. cinammon
1/2 t. salt
1/2 t. nutmeg
1/4 t. ginger
1/4 t. cloves
 Combine  above and set aside.

Beat together1/2 c. oil, 2 eggs, 1 c. sugar.

 Then add alternately to the oil mixture:  3/4 c. pumpkin or zuchnni with the above flour mixture.  Then add 3/4 c. chocolate chips.  Place in 1 loaf pan that has been greased.  Bake at 350  65-70 minutes.  let cool 10 minutes and dump out.  

Monica's Ymmy Chex Mix

1 box rice chex cereal
1 box golden grahams
1 pkg coconut
1 pkg almonds (whole)

Mix ingredients in a big bowl, set aside. (Can basically add what you like, chocolate chips, less coconut, no coconut, a different kind of nuts, etc...The world is at your fingertips with this one!!!)

2 c karo syrup
1 1/2 c butter
2 c sugar

Mix well in saucepan and boil 3 minutes & pour over cereal mixture.

Lay out on wax paper on cookie sheet. Let set for an hour or two just to keep the liquid from making the bottom of the mixture soggy. (this step is optional)

Rolo Cookies

1 pkg rolos
1 box devils food cake mix
2 eggs
1/3 c oil

Mix cake, eggs, & oil together. Take a small amount of dough and form a ball around the rolo. Use only enough dough to cover rolo. Place on greased cookie sheet. Bake 350 for 7-8 minutes. Sprinkle with powdered sugar.

Glady's Brownies

1 square margarine
1/4 c. melted shortening
4 T cocoa
4 beaten eggs
1 1/2 c. sugar
1 1/2 c. flour
1/4 t. salt
1 t. vanilla

opt. add choc. chips. Bake 300 20-25 min
Add a small pkg. marshmellow and put in oven until bubbly.

Frosting

1/2 bag powdered sugar
2 T butter
1 T. cocoa
milk.

Soft Yummy Sugar Cookies

Mix 1 1/2 Tbs. Lemon Juice in a 1 cup, then add milk to fill and make 1 cup. Set aside.

Cream:
1 square butter (soft)
1/2 c shortening (i like to use crisco butter flavor)
2 c sugar
2 eggs
2 tsp. vanilla.

Add Milk mixture.

Mix together in seperate bowl:
6 1/2 c flour
2 tsp soda
1 tsp salt

Gradually add to mix.

Roll out about 1/2 inch thick (not too thin-secret for softer cookies)

Bake 350 for 8-9 minutes??(Not sure about this)

Frosting for cookies
6 Tbs Butter
4 C powdered sugar
1/4 c milk
1 tsp vanilla
3 shakes of salt
1/2 tsp lemon extract (optional-but makes the cookies extra yummy!)

Peach Cheesecake

CRUST
1 ½ packages graham crackers
1 cube of melted butter
Press into 9X13 pan

TOPPING
Boil
1 ½ cups water
1 cup sugar
2 ½ Tbls. corn starch
After is comes to a boil add
1.3 oz packages of peach jello
Stir until dissolved and it begins to thicken. After is thickens put in the refrigerator to cool. I like to pour it into a different bowl before I put it in the refrigerator.
While it cools cut up fruit then add to the jello mixture.
4 cups fruit

FILLING
8 oz cream cheese
12 oz Cool Whip topping
½ cup powder sugar

Spread filling over graham cracker crust. Then pour fruit over filling while it is still warm. Refrigerate for at least an hour.

You can use any coordinating jello/fruit mixture you like.