Cookbook Desserts Pies

Hershey Pie

2 large (HUGE ones) Hershey bars
1 – 16 oz. container Cool Whip
Graham cracker crust

Melt candy bars in microwave. Stir until smooth. Fold in 3/4 of Cool Whip, leaving enough to have a layer on top of pie. Pour into crust. Top with remaining Cool Whip. Cover with chocolate shavings. Serve chilled.

Cakes Cookbook Desserts

Chocolate Sheet Cake

Chocolate Sheet Cake

2 C. sugar
1/4 tsp. salt
2 C. flour
2 sticks margarine, melted with 1 C. water
3 T. cocoa
1/2 C. buttermilk
2 tsp. vanilla
1 tsp. soda
2 eggs, well beaten

1 stick margarine
6 T. milk
2 T. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1/2 to 1 C. nuts, optional

Sift together the sugar, salt and flour. Melt the margarine with the water; add the cocoa and bring to a boil and add to the flour and sugar mixture. Add the buttermilk, vanilla, soda and eggs.

Bake in a 13x15x1″ pan at 400º for 20 minutes.

Melt the margarine, milk and cocoa together. Bring to a boil. Add the powdered sugar, vanilla and optional nuts. Spread over cooled cake.

Bars Cookbook Desserts

Double Lemon Bars

1 1/2 C. flour
1/2 C. powdered sugar
3/4 C. butter, at room temperature and cut into pieces
4 eggs
1 1/2 C. sugar
1/2 C. fresh lemon juice
1 T. + 1 tsp. flour
1T. lemon peel, grated

Preheat oven to 350º

Combine 1 1/2 cups flour and powdered sugar in large bowl. Add butter and cut in until it resembles coarse
meal. Press into 9×13″ pan. Bake approximately 20 minutes, or until golden brown. Beat eggs, sugar, lemon juice, other flour and lemon peel in medium bowl. Pour into crust. Bake approximately 20 minutes. Cool and sift with powdered sugar.

Cookbook Desserts Miscellaneous

Cream Cheese Frosting

3 oz. cream cheese
3/4 stick margarine
1 tsp. milk
1 tsp. vanilla
1 3/4 C. powdered sugar

Blend. Yum!

Cookbook Cookies Desserts

Sort of Healthy Snickerdoodles

1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. corn syrup
1 tsp. vanilla
1 large egg
3 T. sugar
2 tsp. ground cinnamon
Cooking spray

Preheat oven to 375°. Combine flour, baking soda and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into forty-two 1″ balls. Roll balls in sugar mixture. Place balls 2″ apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yield: 42 cookies.

Cookbook Desserts Pastries

Apricot Pecan Tassies

1 C. flour
1/2 C. butter or margarine, cut into pats
6 T. reduced-fat cream cheese
3/4 C. light brown sugar, packed
1 egg, slightly beaten
1 T. butter or margarine, softened
1/2 tsp. vanilla
1/4 tsp. salt
2/3 C. dried apricots, finely chopped
1/3 C. pecans, chopped

Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.

Candy Cookbook Desserts Recipes with Pictures

Caramel Layer Chocolate Squares

Caramel Layer Chocolate Squares

1 – 14 oz. pkg. caramels
1/3 C. evaporated milk
1 box German chocolate cake mix
3/4 C. butter or margarine, melted
1/3 C. evaporated milk
1 C. chocolate chips
1 C. nuts, chopped, optional

Grease 9×13″ cake pan. In a small saucepan, combine caramels and 1/3 cup evaporated milk. Melt over low heat, stirring occasionally. In a large bowl, combine cake mix, butter, 1/3 cup evaporated milk, and nuts. Stir by hand until well mixed. Press half of dough into pan. Bake at 350º for 6 minutes, just until edges start to be firm. Sprinkle chocolate chips over warm crust. Spread caramel mixture over chocolate chips. Crumble rest of the dough on top. Bake for 15 to 18 minutes longer. Set in refrigerator for 30 minutes to set caramel.

Cookbook Desserts


This serves 20 to 25 people and you serve it in a punch bowl. Very pretty.

1 C. boiling water
1-3 oz. pkg. strawberry jello
1 pt. vanilla ice cream
2-4 oz. pkgs. vanilla instant pudding
1 C. pecans, chopped
2- 10 oz. pkgs. frozen strawberries
Maraschino cherries
1 C. juice from berries
1-3 oz. pkg. raspberry jello
1 angel food cake, broken into pieces
3 bananas, sliced, optional
1 pt. heavy cream or whipped topping
2- 10 oz. pkgs. frozen raspberries

Combine water, fruit juices and jello and fold into softened ice cream. Place in punch bowl and chill until set. Prepare pudding. Put fruit and nuts on top of jello. Put cake pieces over the fruit. Pour the pudding over all. Spread whipped cream over the top. Garnish with cherries and nuts.

Serve chilled.

Cookbook Desserts Pies

Apple Pie

2 C. flour
1 tsp. salt

6 C. peeled apples
1 C. brown sugar
2 T. flour
1 1/4 tsp. nutmeg
3/4 C. Crisco
5 T. water
1 1/2 tsp. cinnamon
1/2 C. Cheddar cheese
2 T. butter

CRUST: Combine flour and salt. Cut in Crisco to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Roll each half on floured surface with floured rolling pin. Put first half in pie tin.

FILLING: Mix the apples, brown sugar, flour, nutmeg, cinnamon and Cheddar cheese together and put in pie tin. Dot with the
butter. Pat on top crust. Brush top crust with cream; sprinkle sugar on top of cream.

Bake for 1 hour, or until top is brown. May take over an hour.

Cakes Cookbook Desserts

Bundt Cake

In the Crosheck family, it isn’t a family gathering unless there’s a Bundt cake!

1 box cake mix
1 – 4 serving size box instant pudding mix
4 eggs
1 cup milk
1/2 cup vegetable oil

  1. Grease pan with Crisco shortening.
  2. Preheat oven to 350º
  3. Mix dry ingredients together, then add wet ingredients.
  4. Beat with electric mixer until glossy, about 2 minutes.
  5. Pour into greased pan.
  6. Bake 45 – 55 minutes or until toothpick tests clean.
  7. Can top with frosting, glaze, powdered sugar, or leave plain.

1 cup powdered sugar
1 T. rum
1 T. lemon juice

Combine all ingredients and stir until sugar is dissolved. Pour over cooled cake.

NOTE: Sharon generally adds 2 ounces of poppy seeds and a little freshly-grated nutmeg. This is especially good with yellow, spice or caramel cake mixes and vanilla or butter pecan pudding mixes.