Raw Chocolate Ice Cream

3 bananas

3 TBS cocoa powder

2 TBS tahini

8 pks stevia

6 dates pitted

3-4 cups ice cubes (can freeze raw almond milk in ice cubes)

Mix everything but 1/4 ice. Slowly mix ice until mixture is thick. You may need milk or coconut water to facilitate blending.

raw chocolate pudding

1/2 avocado

6 dates

4 TBS cocoa powder

Cheesecake Pudding

1 c cashew nuts

1/3 c lemon juice

1/3 c raw honey

4 dates

1 tsp vanilla

1/2 tsp sea salt

Blend until smooth. Very rich!

Chocolate Pumpkin Cake

I found this recipe in country living mag. and had to make it for Kyle's birthday this week.
It turned out w0nderful and really moist. Yummy!

1 1/2 cups flour

2/3 cup cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup canned pumpkin

2 teaspoons vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus one yolk

Frosting:

8 oz. cream cheese, softened

2 sticks unsalted butter, softened

2 cups powdered sugar (I put one cup)

1/4 to 1/2 cup cream or milk

3 teaspoons cocoa

1/4 teaspoon cinnamon

34/ teaspoon vanilla extract

pinch of salt

orange food coloring

my version:
8oz cream cheese
1 cup powdered sugar
whipping cream enough until you get the consistency you want.

Heat oven to 375 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.

Frosting:

In the bowl of electric mixer, blend cream cheese and butter on medium-high speed until fluffy. Add in 2 cups of powdered sugar, cocoa, cinnamon, vanilla, salt and 1/4 of the cream or milk. Beat on medium-high speed until smooth. If frosting is too thick, add in more cream, until desired consistency is reached. If it’s too thin add in more powdered sugar. Add in food coloring until desired color is reached. Mix well.

Spread a generous amount of the frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and then put the glaze on.

Glaze:

Place 4 ounces of chopped bittersweet chocolate (chop into really small pieces,) 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides. Makes 1 cup.

Pumpkin Doughnuts

by epicurious

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
I tried these but I liked the glaze better.

Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

Preparation

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. I usually press them out really thin...they cook better. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Anna-May’s Cake Mix

By Anna May Evans

One box of yellow or white cake mix

1 c. sour cream

4 eggs

¾ c. oil

¾ c. water

1 tsp. vanilla

1 small flavored instant pudding “flavor you choose makes the flavor of cake”

1 pkg. of baking chips “any flavor”

1 c. nuts

Mix all ingredients together and Bake 350° for 1 hour.

This cake usually sticks to pan, but really good.

Vanilla Chip Island Cookies

1 2/3 c. all purpose flour

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ c. butter (softened)

¾ c. packed brown sugar

¼ c. granulated sugar

1 tsp vanilla extract

1 egg

2 c. (11oz.) vanilla baking chips

1 c. flaked coconut

¾ c. macadamia nuts or walnut chopped

Preheat oven to 375°. Combine flour, baking powder, baking soda and salt in a small bowl; set aside. Beat butter, brown sugar, granulated sugar, and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chips, coconut, and nuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 8-10 min. or until edges are lightly browned. Cool on baking sheets for 2 min.; remove to wire racks to cool completely.

Frosting

Powder sugar

Cream cheese

Vanilla

Milk

Coco if you want chocolate

Or

1 egg white

¼ tsp cream of tarter

¾ sugar

1 tsp vanilla

¼ c. boiling water

Mix ingredients in small bowl and beat until stiff.

Minne May Evans Cookies

By Minnie May Evans

¾ c. Oil

2 c. flour

2 c. oats

6 Tbs Water off raisins

1 c. steamed raisins

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¾ tsp salt

1 c. sugar

½ c. nuts

2 eggs

Preheat oven 350°. Cream shortening and sugar, then add eggs. Sift flour and dry ingredients together. Mix with shortening and add nuts and raisins. Bake 12-15 minutes.

Winning Ticket Lemon Bars

By Derby Entertaining McClanahan

2 sticks (8 ounces) butter

2 cups flour

1/2 cup confectioners' sugar

4 beaten eggs

2 cups sugar

4 tablespoons flour

4 tablespoons lemon juice

confectioners' sugar

Blend butter, 2 cups flour and confectioners' sugar. Pat into a 13x9x2-inch pan. Bake in a preheated 325° oven for 20 minutes. To prepare second layer blend together eggs, sugar, 4 tablespoons flour and lemon juice. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

CHOCOLATE CAKE FROM SCRATCH

3 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1/3 c. cocoa

2 tbsp. vinegar

1 tsp. vanilla

3/4 c. cooking oil

2 c. cold water

Mix dry ingredients well and add liquid ingredients and beat by hand. Pour in 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Mix ingredients by hand - DO NOT USE MIXER.

FROSTING:

4 tbsp. butter

4 tbsp. milk

1 c. sugar

Boil 1/2 minute. Add 1/2 cup chocolate chips.

White Cake Mix

5 tablespoons cornstarch

2 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups white sugar

2/3 cup vegetable oil

1/2 cup milk

3/4 cup water

1 tablespoon vanilla extract

4 egg whites

1/4 teaspoon cream of tartar

6 tablespoons butter

2 teaspoons orange zest

1/4 teaspoon salt

4 cups sifted confectioners' sugar

1/2 cup fresh orange juice

1 tablespoon fresh lemon juice

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper. Sift together the cornstarch, flour, baking powder and salt. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended. Fold the egg whites into the batter. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.

Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Banana Split Ice Cream

2 cups granulated sugar
3 tablespoons all-purpose flour

1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, peeled and diced
1 (15 ounce) can crushed pineapple, with juice

In a heavy saucepan over medium heat, combine sugar, flour, salt, milk, and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.

Stir in vanilla, chocolate milk, strawberries, bananas, and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions

Flan

¼ cup Sugar

¼ tsp Salt

½ tsp vanilla

1 can evaporated milk (14oz)

2 eggs, slightly beaten

¼ cup milk

4 TBL Carmel Sauce (below)

Prepare custard and bake in custard cups as for Crème Caramel (below). Chill. Un-mold in serving dishes.

Carmel Sauce

1 ½ cup Sugar

1 cup Hot water

1 TBL Butter

1/8 tsp Salt

½ tsp Vanilla

Put sugar in heavy frying pan over medium heat; stir constantly until sugar is melted and becomes light brown. Remove syrup and heat and add water slowly and carefully (the syrup steams up quickly, and it is easy to get a steam burn). Return pan to heat and boil slowly while stirring until caramel is melted and slightly thickened (238°). Remove from heat; stir in butter, salt, and vanilla. Use immediately, or store in glass jar until ready to use. We keep this in the refrigerator for quick use. If it gets too thick, put the glass jar in a simmering pan of water until sauce melts again.

Caramels

2 cups sugar

1 ¼ cups white corn syrup

3 cups heavy cream

1 cup coarsely chopped nuts (optional)

Combine sugar, corn syrup and 1 cup of cream in a heavy pan. Heat slowly and stir constantly until it starts to boil. Cook to soft-ball stage (236°). Add second cup of cream and cook to soft-ball stage; then add the third cup of cream and cook to firm-ball stage (248°). Stir just occasionally during the cooking of the first two cups of cream. With the third cup of cream, stir constantly until a firm ball is formed in cold water. Add nuts. Butter the pan, and scrape the caramel into it. When cold, cut around edges of pan to loosen caramel; then turn pan upside down and strike hard to release candy onto cutting board. Cut candy into squares, and wrap in waxed paper. 7 ½ X 11 “ pan.