DEVILISH DESSERT RECIPES

Cajun Fudge

2 cups sugar

2 tablespoon white corn syrup

1/2 cup evaporated milk

1/4 cup milk

2 1 ounce squares semi sweet chocolate

2 tablespoons butter or margarine

1 teaspoon vanilla extract

1/2 cup chopped pecans

In large saucepan combine sugar, milk, evaporated milk, syrup, and chocolate.

Bring to boil and continue to heat until mixture reaches 236 degrees which is soft ball stage.

Remove from heat, add butter and vanilla extract and start beating until mixture begins to lose gloss. Add pecans and stir until thickens. Pour into 9x9 inch baking dish. Allow to set and cool. With a sharp knife cut into 2 inch squares.

George Savoy

Cape Girardeau

Peanut Butter Blossoms

1 1/2 cups flour

1/2 cup sugar

1/2 cup brown sugar

1/2 cup Crisco

1/2 cup peanut butter

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 egg

50 Hershey Kisses

Preheat oven to 350 degrees.

In large mixing bowl combine first 9 ingredients. Mix until dough is formed. Break off piece about 1 inch in diameter and roll between hands to form a ball. Roll in sugar. Place on baking sheet. Place on baking sheet. Place in oven for 3 minutes, remove from oven place a Hershey kiss on top and press down to flatten cookie. Return to oven and bake for 3 minutes. Remove from oven, cool 5 minutes, place on towel to complete cooling process.

Cookie sheet will hold 24 cookies at a time.

George Savoy

Cape Girardeau

Death by Chocolate Dessert

1 chocolate cake, (can be from a mix or from scratch)

2 packages Jello chocolate mousse (prepared)

1 16 ounce Cool Whip

6 Heath or Skor candy bars (frozen and cracked with a hammer)

1/2 cup Kahlua (or you may boil white Karo syrup and coffee to a Kahlua consistency and use as a substitute for Kahlua.)

Bake any chocolate cake in a 13x9 inch pan. When cool, use a toothpick to poke holes in cake. Pour Kahlua or its substitute over the cake and let rest overnight. Cut into small squares. In a clear glass bowl or flat glass pan layer 1/2 of the following:

chocolate cake

chocolate mousse

Cool Whip

candy bars

Repeat layers and chill several hours or overnight.

Marge King

Cape Girardeau

Buttermilk Chocolate Cake

2 cups sugar

2 cups flour

3 tablespoons cocoa, heaping

1 tablespoon baking soda

1 cup vegetable oil

1 cup buttermilk

1 egg

1 teaspoon vanilla

1 cup hot water

Grease and flour cake pan. Sift and mix together sugar, flour, cocoa, and baking soda. Combine oil, buttermilk, egg and vanilla, mix well and add to dry mix.

Beat until smooth and velvety. Add hot water, mix well, and pour in cake pan.

Bake for 55 minutes at 325 degrees. Let cool for 10 to 15 minutes and then turn out. Use frosting of your choice.

Kimberly Kight

Leopold

Chocolate Sundae Brownies Bars

Base:

1/4 cup softened margarine

1 cup sugar

3 eggs

1 teaspoon vanilla

1/2 cup cocoa powder

1 cup biscuit mix (i.e. Bisquick)

Filling:

1 1/4 cups miniature marshmallows

1/2 cup fudge ice-cream topping

1/2 cup chocolate chips

3/4 cup peanuts

Frosting:

1/2 cup chocolate chips

2 tablespoons margarine

1 tablespoon milk

1/4 cup powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9 inch square pan. Combine all base ingredients together, mixing well. Spread in pan. Bake until toothpick inserted in center comes out clean (do not overbake) 25-30 minutes.

For filling, immediately sprinkle brownie base with marshmallows; drizzle with fudge topping. Sprinkle with chocolate chips and peanuts.

For frosting, combine chocolate chips, margarine and milk in saucepan over low heat, stirring until chocolate and margarine are melted. Remove from heat. Add powdered sugar and vanilla, blending well. Pour evenly over top of filling. Scatter additional chocolate chips on top if desired. Chill until topping is firm, about 2 hours. Cut into bars. Makes 20 brownies.

Lisa Simmons

Cape Girardeau

Chocolate Cherry Jubilees

2 cups all purpose flour

1 1/2 cups sugar

2 squares (2 ounce) unsweetened chocolate, melted

1 cup margarine or butter, softened

1/2 to 1 teaspoon almond extract

4 eggs

21 ounce can prepared cherry pie filling

3 tablespoons sliced or slivered almonds

Heat oven to 350 degrees. Grease bottom of 15x10 inch jelly roll pan. Combine flour, sugar, chocolate, margarine, almond extract and eggs. Beat 2 minutes at medium speed. Spread in prepared pan. Using about 1 tablespoon per serving, spoon cherry pie filling in three rows of five over batter. Sprinkle almonds over filling. Bake at 350 degrees for 25-35 minutes or until top springs back when touched lightly in center. (Do not overbake). Cool.

15 servings.

Wilma Stratton

Cape Girardeau

Chocolate Pudding Dessert Cake

1 cup all-purpose flour

3/4 cup sugar

2 tablespoons cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons oil

1 teaspoon vanilla

Mix all of the above until smooth. Pour in a greased 13x9 inch pan.

Topping

3/4 cup brown sugar

1/4 cup cocoa

1 3/4 cups hot water

Mix together first two ingredients and spread over cake mixture. Pour the hot water on top of topping. Bake at 350 degrees for 45 minutes.

Pam Cummins

Scott City

Chocolate Lover's Cheesecake

2 pkgs. (8 ounce) cream cheese, softened

3/4 cup plus 2 tablespoons sugar, divided

1/2 cup Hershey's cocoa

2 teaspoon vanilla extract, divided

1 cup semi-sweet chocolate chips

2 eggs

1 cup dairy sour cream

1 graham cracker pie crust

Heat oven to 375 degrees. In large bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until light and fluffy. Add eggs, blending well. Stir in chocolate chips. Pour into pie crust and bake 20 minutes. Cool 15 minutes. Increase oven to 425 degrees. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Cool. Refrigerate several hours.

Reena McDonald

Cape Girardeau

Chocolate Crunch Brownies

1 cup butter, softened

2 cups sugar

4 eggs

6 tablespoons baking cocoa

1 cup all-purpose flour

2 teaspoons vanilla

1/2 teaspoon salt

1 (7 ounce) jar marshmallow cream

1 cup creamy peanut butter

2 cups semi-sweet chocolate chips

3 cups crisp rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into a greased 13x9 inch pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.

Tracy Taylor

Jackson

Ultimate Chocolate Brownies

3/4 cup cocoa

1/2 teaspoon baking soda

2/3 cup butter or margarine, melted and divided

1/2 cup boiling water

2 cups sugar

2 eggs

1 1/3 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

One Bowl Buttercream Frosting (below)

Heat oven to 350 degrees. Grease rectangular 9x13x2 inch pan, or two square 8x8x2 inch pans. In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter.

Add boiling water; stir until mixture begins to thicken. Stir in sugar, eggs, and remaining 1/3 cup melted butter; stir until smooth.

Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s). Bake 35 to 40 minutes, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan.

Cool completely pans; frost with One Bowl Butter Cream Frosting. Cut into squares. About 3 dozen brownies.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened

cocoa: 1/3 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor

2 2/3 cups confectioner's sugar

1/3 cup milk

1 teaspoon vanilla extract

In small mixer bowl, cream butter. Add cocoa and confectioner's sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.

About 2 cups frosting.

Maryln Rastl

Cape Girardeau

Hot Fudge Pudding

Sift together into bowl:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

2 tablespoons cocoa

Stir in:

1/2 cup milk

2 tablespoons shortening, melted

Blend in:

1 cup chopped nuts

Spread in 9 inch square pan. Sprinkle with mixture of 1 cup brown sugar, 1/4 cup cocoa. Pour over batter: 1 3/4 cups of hot water.

Bake at 350 degrees for 45 minutes. 9 servings.

During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates.

Dip sauce from pan over each. Serve warm, with or without whipped cream.

Ada Werner

Cape Girardeau