DEVILISH DESSERT RECIPES

Triple Chocolate Mocha Frosted Drops

1/2 cup shortening

2 (1 ounce) squares unsweetened chocolate

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cups buttermilk

1 1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon soda

1/4 teaspoon salt

1/2 cup chopped walnuts

1 cup chocolate chips

Melt shortening and chocolate together in a saucepan. Cool 10 minutes. Stir in the brown sugar. Beat in the egg, vanilla and buttermilk.

Sift together dry ingredients and add chocolate mixture. Stir in nuts and chocolate chips. Drop by teaspoonsful onto cookie sheet. Bake at 350 degrees for 12 minutes. Remove from oven and cool for 5 minutes on the cookie sheet. Cool until only very slightly warm and then frost with Mocha frosting. Makes 2 1/2 dozen cookies.

Mocha Frosting

Cream together 1/4 cup Fleischmann's original margarine

2 tablespoons cocoa

2 teaspoons instant coffee powder

dash salt

Beat in 2 1/2 cups confectioner's sugar, 1 1/2 teaspoons vanilla and 3 tablespoons milk.

Margie Van Winkle

Cape Girardeau

Choco-Caramel Truffle Tarts

1 (12 ounce) bag semi-sweet chocolate mini chips

1/2 cup whipping cream

1 (14 ounce) package of caramels

3 cups chopped pecans

Prepare dough for Sugar Cookie Crust, below, and press into bottom and sides of an 11-inch tart pan; prick bottom generously with a fork. Bake at 350 degrees until golden brown.

Sprinkle approximately 1/2 cup chocolate mini chips into bottom of tart pan. Set aside.

Combine caramels and whipping cream. Using a heavy saucepan or double boiler, cook over low heat, stirring constantly, until caramels melt and mixture is smooth. While mixture is still hot, stir pecans into caramel. Pour caramel and pecans into the baked tart shell, covering the chocolate mini chips.

Combine 1/3 cup chocolate mini chips with one teaspoon vegetable shortening. Microwave on high until melted. Stir well after removing from microwave. Drizzle melted chocolate over tart. Cool complete before serving.

Sugar Cookie Crust

1 1/3 cups flour

1/3 cup sugar

1/2 cup butter

1 egg

1 teaspoon vanilla

Combine flour and sugar; cut in butter with pastry blender until mixture is crumbly. Add beaten egg and vanilla; stir with fork until dry ingredients are moistened. Shape into ball.

Cheryl Reinagel

Jackson

Chocolate Cherry Cake

1 box Devil's food cake mix

2 eggs

3/4 cup sour cream

1 can cherry pie filling

Place all ingredients in a bowl. Mix thoroughly by hand 50 strokes or more. Pour into greased and floured 9x13 inch pan. Bake 35 minutes at 350 degrees. Frost with the following frosting while cake is warm.

Frosting:

1 cup sugar

1/3 cup milk

5 tablespoons butter

6 ounce chocolate chips

Bring sugar, milk and butter to a boil. Stir while boiling 2 minutes. Add chocolate chips. Melt and beat until glossy.

Rhadonda Sedgwick

Oak Ridge

Brownie Melt-A-Ways

1 package fudge brownie mix

1/2 cup coconut

1/2 cup nuts

3 cups powdered sugar

1/3 cup softened butter

1 1/2 teaspoon vanilla

2 tablespoons milk

2 squares unsweetened chocolate

2 tablespoon melted butter

Prepare brownie mix as directed on package (or make your favorite brownie recipe) and add the coconut and nuts. Bake as directed. Cool.

Mix the powdered sugar, 1/3 cup butter and vanilla. Stir in the milk. Spread over the cooled brownies. Refrigerate approximately 30 minutes.

Heat the chocolate and 2 tablespoons butter until melted. Drizzle over top of brownies. Spread evenly. refrigerate until chocolate is firm, about 15 minutes. Store in refrigerator.

Rhadonda Sedgwick

Oak Ridge

Eclair Dessert

2 small boxes instant chocolate pudding

1 cup powdered sugar

3 cups milk

8 ounce carton Cool Whip

1 box of graham crackers

1 container of ready made chocolate icing

Mix pudding, powdered sugar and milk for two minutes on low speed. Stir in Cool Whip. Refrigerate while completing the recipe. Line bottom of a 9x13 inch pan with one layer of graham crackers.

Top with half the pudding mixture. Top with another layer of graham crackers. Top with the rest of the pudding. Put on another layer of graham crackers.

Heat the icing in the microwave for about 45 seconds until it is soft. Pour icing over top layer of graham crackers. Spread evenly over graham crackers. Refrigerate 24 hours is best.

Can be made with vanilla pudding and also made with all low fat ingredients!

Rhadonda Sedgwick

Oak Ridge

Chocolate Chocolate Chip Cookies

1 box chocolate cake mix

2 tablespoons water

2 eggs

1/2 cup cooking oil

6 ounce chocolate chips

1/2 cup pecans

Mix ingredients in order given. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Ann Bodenstein

Gordonville

Brownie Ice Cream Squares

1/4 cup softened butter or margarine

1 pkg. Betty Crocker Supreme Hot Fudge Brownie Mix with hot Fudge pouch

1 1/2 cups flaked coconut

1/2 cup chopped pecans

1/2 gallon vanilla ice cream, softened

Cut butter into brownie mix until crumbly; stir in coconut and nuts. Spread in 9x13x2 inch pan. Bake 350 degrees for 20 to 25 minutes, stirring occasionally. Stir to crumble, let cool. Reserve 3 cups crumb mixture, leave remaining in pan. Mix 1 1/2 cups crumbs into ice cream. Spread over crumbs in pan, sprinkle remaining 1 1/2 cups crumbs over ice cream. Soften hot fudge, drizzle over top. Cover, freeze. Cut into squares and serve.

Ann Bodenstein

Gordonville

Mud Hen Bars

1/2 cup shortening

1 cup sugar

1 whole egg

2 eggs separated

1 1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup nuts, chopped

1/2 to 3/4 cup chocolate chips

1 cup miniature marshmallows

1 cup brown sugar

Preheat oven to 350 degrees. Cream shortening and sugar. Beat in the whole egg and 2 egg yolks.

Sift flour, baking powder and salt together, combine the two mixtures. Blend thoroughly. Spread batter in 9x13 inch pan, sprinkle nuts, chocolate pieces and marshmallows over the batter. Beat 2 egg whites stiff. Fold in brown sugar. Spread over top of cake. Bake 30 to 40 minutes, cut in bars.

Rosemary Ross

Chaffee

Chocolate Cake and Chocolate Icing

Cake batter

Mix together:

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons soda

1/2 cup cocoa

1 cup oil

2 eggs

1 cup buttermilk (I make my own using 1 cup milk plus 1 tablespoon vinegar)

1/2 cup water

1 teaspoon vanilla

Batter will be very thin. Pour into a rimmed cookie sheet.

Bake at 350 degrees for 30-45 minutes until toothpick inserted in center comes out clean. Let cool and ice.

Icing:

Melt together on low heat, stirring frequently until smooth:

1 12-ounce pkg. of chocolate chips

1 can Eagle Brand milk

1 tablespoon water

Spread over cooled cake.

Kandy Peek

Cape Girardeau

My Favorite Caramel Chocolate Pie

A caramel-pecan layer, French silk-like custard layer, then chocolate and more pecans, fill the crust.

2 tablespoons butter

3/4 cup packed brown sugar

1/3 cup light corn syrup

1/4 cup half-and-half or light cream

1 cup toasted pecans

1 9-inch baked pastry shell

1 tablespoon sugar

1 tablespoon cornstarch

1/4 teaspoon salt

2/3 cup milk

2 egg yolks

3/4 cup semisweet chocolate pieces

2 tablespoons cold water

1 teaspoon unflavored gelatin

2 cups whipping cream

1/4 cup semisweet chocolate pieces

1 teaspoon shortening

1/4 cup toasted, chopped pecans

1. For caramel layer, in a heavy 2-quart saucepan, melt butter over low heat. Add brown sugar, corn syrup and half-and-half or light cream; mix well. Cook and stir over medium-high heat to boiling. Reduce heat to medium. Cook and stir for 5 minutes more. Stir in 1 cup pecans. Pour mixture into baked pastry shell. Set aside.

2. For creamy custard layer, in a heavy 1 1/2 quart saucepan, stir together sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir hot mixture into egg yolks. Return mixture to saucepan. Cook and stir till bubbly; reduce heat. Cook and stir for 2 minutes.

3. Remove from heat; stir in 3/4 cup chocolate pieces till melted. Cool about 45 minutes or till room temperature.

4. In a 1-cup glass measuring cup, combine cold water and gelatin. Let stand for 2 minutes. Place measuring cup in saucepan of boiling water. Cook and stir for about 1 minute or till the gelatin completely dissolves.

5. In a bowl, beat whipping cream with an electric mixer on medium speed while gradually drizzling the dissolved gelatin over the whipped cream. Continue beating till stiff peaks form.

6. Gently stir 1 cup of the whipped cream into custard to lighten mixture. Fold in the remaining whipped cream into custard. Pour over top of caramel layer. Cover and refrigerate 6 hours before serving.

7. Just before serving, in saucepan, melt 1/4 cup chocolate pieces and shortening; drizzle over pie. Sprinkle with 1/4 cup chopped pecans. Makes 8 to 10 servings.

This pie is great to impress company and well worth the time to make it. It is not for the health conscience.

Betty McCart

Cape Girardeau

Texas Cake

Mix in large bowl:

2 cups sugar

2 cups flour

Bring to a boil:

1 stick margarine

1/4 cup cocoa

1/2 cup shortening

1 cup water

Pour hot mixture over sugar and flour. Mix until blended.

Add:

1/2 cup milk

2 eggs

1 teaspoon baking soda

1 tablespoon vanilla

Bake 400 degrees for 20 minutes in a greased sheet cake pan 15x11.

Icing:

1 stick margarine

1/4 cup cocoa

1 teaspoon vanilla

5 tablespoons milk

Bring to a boil, add 1 lb. box sifted powdered sugar and 1/2 cup chopped pecans. Pour on cake while hot.

Cookie Little

Cape Girardeau