Side Dishes .. Main Dishes
Other Recipes
Desserts



MOCHA CRUNCH ICE CREAM CAKE

Ingredients for Mocha sauce:
1 ½ c. water
½ c. sugar
2 ½ tbsp. Instant coffee
12 oz. Semi-sweet chocolate chips
6 tbsp. Butter

Directions:
Cook water, sugar, coffee in heavy saucepan until sugar is dissolved. Add chocolate and butter and stir until chocolate and butter are melted and sauce is smooth. Cool completely. Bring sauce to room temperature before using

Cake:
Use 10 inch springform pan
Make graham cracker crust for bottom per box instructions - CHILL
Make layer of coffee ice cream on top of crust (about ¾ ") - CHILL
Pour thin to moderate layer of sauce on ice cream - CHILL
Add layer of chocolate ice cream - CHILL
Pour thin to moderate layer of sauce - CHILL
To serve – remove side of pan and cut wedges
Pour remaining sauce over wedges & ENJOY

back to top



CARROT CAKE


Ingredients:
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups shredded carrots
8 oz can crushed pineapple (well drained)
½ cup chopped walnuts
½ cup raisins
½ coconut (optional)
¾ cup oil
4 eggs

Directions:
Mix dry ingredients in large bowl
Add rest of ingredients
Mix with electric mixer till well mixed
Bake in a greased and lightly floured 13x9 pan @350 for 35-40 min.
Or until toothpick comes out clean.

Frosting:
3 oz. cream cheese
½ stick butter
½ tsp vanilla
dash salt
½ lb 10xx sugar
cream all ingredients and thin with milk

recipe from Marlene Kellogg

back to top



PEANUT BUTTER PIE

Crust:
1 ¼ c.chocolate cookie crumbs (20 cookies)
¼ c. sugar
¼ c. butter, melted

Filling:
1 pkg. 8oz. cream cheese, softened
1 c. creamy peanut butter
1 c. sugar
1 tbsp. butter, softened
1 tsp. vanilla
1 c. heavy cream, whipped

Directions:
Combine crust ingredients. Press into 9 in. pie plate. Bake at 375 degrees for 10 minutes. Cool. In mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. Yield 8-10 servings.

back to top



CHOCOLATE CAKE


In double boiler:
4 squares unsweetened chocolate
1/4 lb butter
2 c. water

In bowl:
2 c. flour
2 c. sugar
1 ½ tsp. Baking soda
1 ½ tsp baking powder
pinch salt

Add cooled chocolate mixture and beat well. Add 2 eggs and 2 tsp. vanilla (mixture will be thin). Bake in 13x9x2 pan for 35-40 min. at 350 degrees.

Chocolate frosting:
Grate 2 oz.Unsweetened chocolate
Mix 1 c.confectioners sugar, 3 tbsp. cornstarch, pinch of salt
Add chocolate and mix well
Add 1 c. boiling water
Cook until smooth
Add 3 tbsp. butter & 1 tsp. vanilla
Spread on cake while still hot

back to top



AM DELIGHT MUFFINS

Ingredients:

2 c. flour
¾ c. sugar
2 tsp. baking soda
1 ½ tsp. cinnamon
½ tsp. salt
3 eggs
½ c. vegetable oil
½ c. milk
1 ½ tsp vanilla
2 c. chopped apples
2 c. grated carrots
½ c. flaked coconut
½ c. raisins
½ c. sliced almonds

Directions:
In large bowl combine flour, sugar, baking soda, cinnamon and salt. In another bowl beat eggs and oil. Add oil, milk, and vanilla and mix well. Stir into dry ingredients just until moistened. Fold in the 4 remaining ingredients. Fill greased muffin cups ¾ full. Bake at 375 degrees for 20-25 min or until muffins test done.

back to top



MORNING MAPLE MUFFINS


Ingredients:
2 c. flour
½ c. packed brown sugar
2 tsp. baking powder
½ tsp. salt
¾ c. milk
½ c. melted butter
½ cup maple syrup
¼ c. sour cream
1 egg
½ tsp. vanilla

Topping Ingredients:
3 tbsp. flour
3 tbsp. sugar
2 tbsp. chopped nuts
½ tsp. cinnamon
2 tbsp. cold butter

Directions:
Combine flour, brown sugar, baking powder and salt. In another bowl combine milk, butter, syrup, sour cream, egg, vanilla. Stir in dry ingredients until moistened. Fill greased muffin cups 3/4 full. Combine topping ingredients until crumbly and sprinkle on top of batter. Bake at 400 degrees until muffins test done (about 16-20 min). Cool 5 min. Cut in 2, butter halves and enjoy. These are probably the best muffins I have ever made!

back to top



TOASTED COCONUT BREAD

Ingredients:

1 c. toasted coconut
2 c. flour
1 tbsp. baking powder
½ tsp. salt
1 c. milk
¼ c. oil
¾ c. sugar
1 tsp. vanilla

Directions:
Mix wet ingredients together. Stir in dry ingredient until well blended. Bake in greased and floured bread pan at 350 degrees for 1 hr.

back to top



BOURBON BROWNIES

Ingredients:

Your favorite Brownie Recipe (boxed is OK)
½ c. chopped walnuts
1/3 c. bourbon
2 c. sifted confectioners sugar
½ c. butter, softened
6 oz. chocolate chips

Directions:
Bake your favorite brownies. Cool well. When cooled drizzle 1/3 c. bourbon all over brownies and set aside. Mix sugar, butter, 3 tbsp. Bourbon till creamy. Spread over brownies a refrigerate till icing is set. Melt 6 oz. chocolate chips, 1 tbsp. butter, 3 tbsp. water in double boiler. Cool well. Spread chocolate mixture very quickly over white icing (it will set fast). Cut in squares and freeze. Rewarm to roomtemperature before serving

From the kitchen of Michelle Ryan-Rivers

back to top



OLD FASHIONED SUGAR COOKIES

Ingredients:

½ c. butter
1 c. sugar
1 egg – well beaten
1 tbsp. milk
½ tsp. vanilla
1 ½ c. sifted all-purpose flour
1 tsp baking powder
¼ tsp salt

Directions:
Cream butter. Beat in 1 cup sugar, egg, milk and vanilla. Sift flour, baking powder, and salt together. Add to butter mixture. Mix well. Cover and refrigerate 3-4 hr. or until dough is firm. Heat oven to 375 degrees. Roll dough into small balls about ¾ inch in diameter. Place 2 inches apart on lightly greased cookie sheet. Bake 8 to 10 min or until cookies are lightly browned around edges. Transfer to wire racks to cool. If desired, brush cookies lightly with melted butter and dust with confectioners sugar.

back to top



ELEGANT PEANUT BUTTER CHEESECAKE


Ingredients:
8 inch packaged chocolate crumb crust
¼ c. chocolate chips
12 oz. package peanut butter chips
8 oz. package cream cheese
½ c. packed light brown sugar
½ c. chopped unsalted peanuts
3 egg yolks
1 c. heavy cream
¼ c. chopped unsalted peanuts

Directions:
Heat oven to 350 degrees. Heat crust for 5 minutes. Place chocolate chips in crust and when melted. Spread over bottom of crust. Chill crust to harden. Melt peanut butter chips in double boiler. Beat cream cheese, egg yolks, brown sugar, melted peanut butter chips until smooth. In separate bowl, beat heavy cream until stiff. Fold whipped creamand 1/2 c. chopped peanuts into creamcheese mixture. Spoon into crust and sprinkle ¼ c. chopped peanuts on top. Chill until firm. 8 servings.

back to top



FUDGE PIE

Ingredients:
1 square unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup flour
1 tsp vanilla
1 pint vanilla ice cream

Directions:
Heat oven to 325 degrees, grease 9" pie pan, melt chocolate over hot water, soften butter and add sugar gradually beating until creamy, add eggs one at a time beating hard after each egg, stir in chocolate, add vanilla and mix in flour thoroughly, -- pour into pie pan and bake 30 min. -- cool in pan, cut pie in wedges and place scoop of ice cream on top.

back to top



APPLE CRUMB PUDDING

Ingredients:
5 or 6 large apples
2 tbsp granulated sugar
1/4 tsp nutmeg
1 cup brown sugar
1 cup flour
1/2 cup butter

Directions:
Peel apples and slice into baking dish. Sprinkle with a mixture of the sugar and nutmeg. Mix brown sugar, flour and butter together until crumbly. Spread mixture over apples and bake in moderate oven until golden brown on top and apples are cooked. Serve hot, or cold, with whipped cream or vanilla ice cream.

back to top



CHOCOLATE MOUSSE

Ingredients:
12 oz. semi sweet chocolate chips
1 1/2 stick butter
5 egg yolks
8 egg whites
3 1/2 tsp sugar

Directions:
Melt chocolate in double boiler, remove from heat and add butter stirring with a wooden spoon. Let cool then stir in egg yolks one by one stirring well after each egg yolk. Beat egg whites until very stiff adding the sugar half way through. Fold the chocolate mixture into the egg whites with the wooden spoon until well blended. You can pour the mousse into individual serving bowls or into one deep bowl and serve from there

back to top



COCONUT CAKE

Ingredients:
2 eggs
1 cup sugar
1/2 cup milk
2 tbs butter
1 cup flour
1 1/2 tsp baking powder
1/2 tsp vanilla

Directions:
Beat eggs, add sugar and beat again, -- in a sauce pan heat milk and butter, bring to a boil and then remove from stove ; sift flour and baking powder together 3 times and add egg mixture, work in the boiled milk slowly and add the vanilla --- mixture is rather runny -- bake at 350 for 35-40 min FROSTING - mix 1/2 cup brown sugar packed tightly, 1/2 cup coconut flakes, 1/2 cup chopped nutmeats (pecans or walnuts), 2 tbs milk, 2 tbs butter(softened), mix and stir together and frost cake while still warm -- place under broiler until the frosting starts to bubble and is a nice brown color -- watch this because it takes only a short time

back to top



CONCORD CAKE

Ingredients:
3 1/2 bitter cocoa powder
1 cup confectioners sugar
5 egg whites
2/3 cup granulated sugar
1 recipe chocolate mousse

Directions:
Preheat oven to 350 degrees, Butter and flour 2 baking sheets, mix cocoa and confectioners sugar together, beat egg-whites until very stiff. Add 1 1/2 tbs. sugar halfway through and the rest of the sugar at the end. Fold in the cocoa mixture and blend well. Make 3 ovals in the flour about 10 inches by 5 inches to act as guides. Place the meringue into a pastry bag with a 1/2 " nozzle. Squeeze the meringues in a spiral on the baking sheet guides keeping the meringue fairly thick. Squeeze the remaining meringue in strips on the sheets to be used as decoration on top of the cake. Bake for one hour and 5 minutes, removing the strips about 10 minutes early. (The meringues should be hard but not brown.) Place a spoonful of mousse on the middle of a serving plate to act as glue for the first meringue. Then place mousse on the meringue and build the three meringues into a stack. Cover the top of the stack with mousse; cover the sides of the cake with mousse as if it were a frosting. Break up the strips and place on the top of the cake for decoration. Chill well and serve any cake.

back to top



DEVIL'S FOOD POUND CAKE

Ingredients:
1 pkg. Duncan Hines Devil's Food Cake Mix
1 pkg. chocolate instant pudding mix
1/2 Crisco oil
1 cup water
4 eggs

Directions:
Blend all ingredients together in a large bowl, and then beat at medium speed 2 min. Bake in greased and floured 10 in. tube pan at 350 degrees for about 50-60 min. Cool right side up about 25 min, then remove from pan --- CHOCOLATE GLAZE -- In small saucepan combine 2 tbsp cocoa, 1 tbsp plus 2 tsp water, 1 tbsp plus 1 tsp corn syrup. Cook and stir over low heat until smooth. Remove from heat and beat in 1-cup confectioners sugar. Drizzle over cake

back to top



MOLASSES COOKIES

Ingredients:
1 cup sugar
3/4 cup shorting
1 egg
1 cup sour milk
2 tsp. baking soda
1/2 cup molasses
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp allspice
1 tsp salt
3 cups flour


Directions:
Mix ingredients together and drop by teaspoonful on greased cookie sheet.
Bake at 375 until brown.

back to top



CORN MUFFINS

Ingredients:
1 cup sugar
1 tbs shortening
1 egg
1 cup buttermilk
1/2 tsp salt
1 tsp baking soda
1 cup white flour
1 cup corn meal
3/4 cup corn (optional)

Directions:
Cream sugar and shortening. Beat in the egg. Add buttermilk (or 1 tbs lemon juice and 1 cup milk - let stand for 5 min) Mix dry ingredients together and add to batter. Add corn if desired. Bake in greased muffin pans. Bake at 350 degrees for approximately 15 minutes or until top bounces back when lightly touched or a toothpick comes out clean.

back to top



BASIC BELGAIN WAFFLES

Ingredients:

3 1/3 cups flour
3 1/2 tbs sugar
1 1/2 tbs baking powder
1 tsp salt
3 1/4 cups milk
2/3 cup vegetable oil
3 large eggs

Directions:
Combine first four ingredients in a bowl, combine last three ingredients in another bowl, combine both bowls and mix until well blended, let stand at least five minutes before using, pour batter into Belgian Waffler and bake until done

back to top




| Appointments | Directions | Dental Services | Patient Care | Cosmetic Dentistry |
| Dentists | Fee Policy | Recipes | Home Page |