Cook Center Chapel

Chocolate Roll

E.J.’s Chocolate Peanut Butter Pie

Lemon Chess Pie

Moist Coconut Cake

Pecan Pie Mini Muffins

Peppermint Dessert

Rice Krispie Cookies

Sugar Free Jell-O Dessert

Walnut/Pecan Fudge Pie

Pecan Pie Mini Muffins

1 cup packed brown sugar

1/2 cup flour

1 cup chopped pecans

2/3 cup butter, melted (no substitutes)

2 eggs

Combine brown sugar, flour and pecans. Set aside. Combine butter and eggs;

mix well. Stir into flour mixture, just until moist. Fill greased and

floured mini muffin cups 2/3 full. Bake at 350 degrees F. for 15 - 17

minutes. Remove from pan immediately. Yields 27 - 32.

Glenda George

Moist Coconut Cake

1 yellow cake mix (deluxe or pudding in mix) and ingredients indicated on cake mix box

1 (8 oz.) can cream of coconut

1 can Eagle Brand sweetened condensed milk

1 large can Baker’s coconut

1 recipe vanilla frosting (make your own or buy frosting in the can)

Grease 9x13 cake pan. Sprinkle small amount of coconut in bottom of pan. Bake cake according to directions. While hot, poke holes in cake with fork. Mix cream of coconut with condensed milk and pour slowly over cake. Let cake cool. Make frosting and mix with rest of coconut. Spread frosting over cake. Refrigerate.

Glenda George

Chocolate Cherry Cake

1 Devils Food cake mix
1 teaspoon almond flavoring
2 eggs
1 can cherry pie filling

Mix above ingredients by spoon or spatula. Do not use mixer. Bake in 9x13 inch pan at 350 degrees for 25 to 30 minutes.

PURCHASE CAN OF CHOCOLATE FROSTING

When cake is cool you can frost with a purchased can of chocolate frosting. This is quick and easy and makes a delicious cake. If you are feeling ambitious you can make your own frosting.

YOUR OWN CHOCOLATE FROSTING

1 stick of butter
1 cup of sugar
1/3 cup of evaporated milk
1 teaspoon vanilla flavoring
1 six oz. package chocolate chips

Mix milk, sugar and butter, boil for 2 minutes. Remove from heat. Add vanilla and chocolate chips. Beat until smooth.

(Easy and moist cake recipe given to me by my Aunt Sam)

Glenda George

E.J.’s Chocolate Peanut Butter Pie

Crust:

16 – 2 1/2 inch square graham crackers, crumbed

2 tbsp. plus 2 tsp. margarine

Put crumbs in a bowl. Melt margarine. Pour over crumbs and mix well. Spread in an 8 or 9-inch pie pan that has been sprayed with a release agent. With the back of a spoon, form into a pie shell – pressing mixture up on the sides. Bake 5-7 minutes in a pre-heated 350-degree oven. Watch closely, it burns easily. Let cool.

Note: Can use store bought graham cracker crust instead of making the above

Filling Layer 1:

1 box (4 serving size) sugar-free instant vanilla pudding mix

2/3 cup instant dry milk

1 1/2 cups cold water

1/2-cup extra chunky peanut butter

Add dry milk to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread into cooled pie shell.

Filling Layer 2:

1 box (4 serving size) sugar-free instant chocolate pudding mix

2/3 cup instant dry milk

1 1/4 cups cold water

Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of peanut butter layer.

Topping: 2 cups whipped topping

Spread on top of pie. If desired, garnish the top with chocolate curls made from 1 ounce chocolate candy

Makes 8 servings. Each providing: 1 Bread Exchange, 2 Fat Exchanges, 1 Milk Exchange, 1 Protein Exchange and 70 optional calories

Submitted by Arline Confer

Walnut/Pecan Fudge Pie

3 large eggs

1/2 cup firmly packed brown sugar

1/4 cup all-purpose flour

1/4 cup butter or margarine, melted

1 teaspoon vanilla

1-12 oz. pkg. semisweet chocolate morsels, melted

1 1/2 cups walnut halves or pecan pieces

Refrigerated piecrust

Coffee ice cream

Java Chocolate Sauce

1. Stir together first 5 ingredients until blended; stir in melted chocolate morsels and nuts.

2. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Spoon filling into piecrust.

3. Bake at 375 for 30 minutes. Cool completely on a wire rack. Serve with Coffee ice cream and Java Chocolate Sauce. Yield 8 servings.

JAVA CHOCOLATE SAUCE

1 12 oz package semisweet chocolate morsels

1/2 cup whipping cream

1 tablespoon butter or margarine

1/2 cup strong brewed coffee

Heat Chocolate morsels, cream and butter in heavy saucepan over low heat until melted. Cook stirring 2 to 3 minutes or until smooth. Remove from heat, stir in coffee. Serve warm.

Janice Swiggart

Sugar Free Jell-O Dessert

2 large boxes sugar free Jell-O, any flavor

2 cartons, 6oz. sugar free vanilla yogurt

Cool Whip, light or free

Prepare each box of Jell-O as directed in separate pans. Let cool until it starts jelling. Add 2 cartons of yogurt to one pan of Jell-O. Layer the Jell-O mixtures starting with the yogurt mixture first. Top with Cool Whip. (I use glasses to make individual desserts.)

Georgina Thrasher

Rice Krispie Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 t vanilla

3 T water

1/2 t baking powder

1 t soda

1/2 t salt

2 cups flour

1 c coconut

2 c oatmeal

2 c rice krispies

Bake at 375º for 8 to 10 minutes

Leona Snyder

Lemon Chess Pie

(Favorite pie of Governor Clinton)

Note: The modifications I made to the original recipe are in brackets

1 9- inch unbaked pie shell (half whole wheat flour)

2 cups sugar (half Splenda)

1/2 cup butter or oleo (Smart Balance)

5 eggs

1 cup milk (Pet fat free)

1 Tblsp. flour (whole wheat)

1 Tblsp.cornmeal

1/4 cup fresh lemon juice

Zest of 3 lemon rinds, grated

Cream sugar and butter. Add eggs and milk; beat well. Add flour, cornmeal, lemon juice and lemon rind. Pour mixture into pie shell. Bake at 350 degrees until done, 35 to 40 minutes. (I had to bake an extra 10 minutes).

Enjoy.

Judy Simpson

Caramel Apple Coffee Cake

Serves 12-16

3 eggs	1 tsp. salt
2 cups sugar	1 tsp. soda
1 ½ cups veg. oil	1 cup chopped pecans
2 tsps. vanilla	3 cups chopped apples (partially peeled)
3 cups flour

Topping:

1/2 cup butter

1/4 cup milk

1 cup packed brown sugar

Beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt, soda and add to egg mixture. Stir in apples and pecans. Pour into greased 10" tube pan; bake 350 for 1 hr. 15 min. or until cake tests done. Cool for 10 minutes, remove to serving platter. For topping combine all ingredients in saucepan and boil for 3 minutes, stirring constantly. Slowly pour over warm cake or individual pieces.

Janice Swiggart

Chocolate Roll

6 eggs	1 cup sugar
4 Tbsp cocoa	1 tsp baking powder
2 Tbsps flour	1 tsp vanilla
¼ tsp salt

Beat egg yolks, add sugar. Beat egg whites until stiff. Fold into egg yolk mixture. Sift flour, baking powder & cocoa (I use a medium size strainer). Fold into egg mixture.

Bake 12 – 15 minutes in cookie sheet lined with wax paper at 350 degrees. When done flip over unto paper towel or dish towel. Let cool slightly before removing wax paper. Roll like a jell roll.

Chocolate Sauce:

1 cup white sugar	4 Tbsp oleo or butter
2 Tbsp cocoa	1 cup water
2 Tbsp flour	1 tsp vanilla

Cook until thick

Serve with whipped cream & warm sauce

Rio Kittelson

Peppermint Dessert

2 rows of Hydrox or Oreo cookies, crushed

1 pint whipping cream; add 1 ½ cups miniature marshmallow & 1 – 1 ½ cups Pastel after dinner mints

Put half the crumbs in bottom of 9 X 12 pan. Put cream mixture over cookie crumbs. Cover with remaining crumbs. Refrigerate overnight. (May also be frozen)

Rio Kittelson