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DREAMY CHOCOLATE CAKE WITH DAIM CANDY
Prepare and bake one chocolate cake mix according to directions. After cake is removed from oven, take a fork and pierce the entire surface.
Cool. Frost with Cool Whip. Sprinkle with crushed Daim candy. Refrigerate. Serve cold. SHARE AND ENJOY
GJETOST FROSTED CAKE: Mix 1/4 cup melted butter with
1 cup sugar Add:
1 teaspoon vanilla 3 tablespoons half and half Mix well Add: 1 1/2 cups flour 1 1/2 teaspoons baking powder Blend well. Pour into 10 inch springform pan you have sprayed with cooking oil. Bake at 350 degrees for 35 minutes. TOPPING: In frying pan, melt 1/3 cup butter Add 1/2 cup slivered, blanched almonds Stir until golden. Add: 1/2 cup sugar and 1/2 cup whipping cream. Bring to a vigorous boil, stirring constantly. Boil for 2-3 minutes until the mixture turns carmel colored and thickens. Add four ounces shredded Gjetost. Pour hot topping over cake and place under broiler until topping is bubbly and lightly browned. Cool on baking rack. SHARE AND ENJOY
Pepperkaker/Gingersnaps Mix well: 1 1/2 cups butter Crisco 2 cups white sugar Add: 2 eggs ½ teaspoon salt 2 teaspoons cinnamon 1 teaspoon cloves ¾ teaspoon ginger 2 teaspoons soda 4 cups flour Mix well. Take a tablespoon of dough, roll into a ball, dip in white sugar and place on ungreased cookie sheet. Bake at 350 for 10-12 minutes.
Sugar Cookies Mix well: 2 cups butter Crisco 2 cups white sugar Add: 2 eggs ½ teaspoon salt 1 teaspoon white vanilla 1 teaspoon almond flavoring 1 teaspoons soda 1 teaspoons cream tarter 4 cups flour Mix well. Take one tablespoon of the dough, roll in a ball, dip in white sugar and place on ungreased cookie sheet. Bake 10-12 minutes at 350 degrees. Serve cookies plain or frosted.
To make my signature Lemon-Iced cookies—2 cups powdered sugar 1 tablespoon Crisco oil 2 drops yellow food coloring Real lemon juice to the consistency you want. Frost cookies and enjoy.
Pepperkaker Pumpkin Cheesecake Blend one box Anna ginger thins to make crumbs. Add ¼ cup melted butter Press into an 8” or 10” springform pan In large mixer bowl blend (Blend as you add each ingredient)
One pint cultured sour cream One cup heavy whipping cream 3/4 cups sugar One can pumpkin Four eggs Two teaspoons cinnamon One-half teaspoon cloves Two tablespoons lemon juice Two tablespoons flour Mix on high speed for 2 minutes. Pour into large springform pan. Bake at 350 degees for 20 minutes. Then bake at 300 degrees for 40 minutes. Turn off oven and leave cheesecake in oven for one hour. Refrigerate. Serve with a dollop of whipped cream. SERVE WITH PRIDE AND ENJOY!! |
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