Dessert Recipes Recommended By WA-O

Chocolate Tort

Rick & Sharon Williams

12 oz. Semi-sweet chocolate chips 2 tsp. vanilla brandy or liquor to taste 3 eggs 1/4 cup sugar

Put in blender and blend well Bring 1 cup of heavy cream to boil, add to blender and blend well Pour into 8" chocolate-cookie pie crust Chill for 3 hours

Strawberry Nut Bread
Wilma Laird
10 oz package frozen, sliced strawberries 1 1/2 teaspoons cinnamon 2 eggs 1 teaspoon baking powder  1/2 cup vegetable oil 1/2 teaspoon baking soda	1 cup sugar 1/2 teaspoon nutmeg 2 cups all-purpose flour 1/2 teaspoon salt  3/4 cup chopped walnuts
Defrost berries according to package directions. Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, baking soda, baking powder, nutmeg and salt. Blend flour mixture into strawberry mixture just until flour is moistened. Do not over mix. Stir in nuts. Pour into greased 9 1/2 x 5-loaf pan.  Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan and finish cooling on rack

Rocky Road Bars
Norleen Schumer
Preheat oven to 350
1/2 cup butter 1 square (1 ounce) unsweetened chocolate 1 cup sugar 1 cup flour	1 teaspoon baking powder 1 cup chopped nuts 1 teaspoon vanilla 2 eggs, lightly beaten
In a medium saucepan, over low heat, melt butter and chocolate. Remove from heat and stir in sugar. Mix flour with baking powder and nuts and add to the chocolate-sugar mixture along with the vanilla and eggs. Spread in a greased and floured 13x9 inch-baking pan. Set aside while you make the filling.
Cream Cheese Filling
6 oz cream cheese, room temperature 1/4 to 1/2 cup sugar 2 Tablespoons flour 1/4 cup butter, softened 1 egg	1/2 teaspoon vanilla 1/4 cup chopped nuts 1-cup semisweet chocolate chips 2 cups miniature marshmallows
Beat cream cheese, sugar, flour, butter, egg and vanilla smooth and fluffy. Stir in nuts. Spread this filling over the chocolate batter. Sprinkle with chocolate chips and bake at 350 degrees for 20 to 25 minutes or until it tests done with toothpick. Remove from the oven, sprinkle with marshmallows and bake for 2 minutes more.
Frosting
1/4 cup butter 1 (1-ounce) square unsweetened chocolate 2 ounces cream cheese, softened 1/4 cup milk 1 box (1 pound) confectioners sugar 1 teaspoon vanilla Make the frosting while the bars bake. In a medium saucepan, melt butter over low heat. Stir in chocolate, cream cheese and milk. Heat gently, stirring, just until smooth. Remove from heat. Beat in confectioner's sugar and vanilla. As soon as you remove the pan from the oven, spread on the frosting, swirling it into the marshmallows. Cool on a rack and cut into bars. These improve if you refrigerate them for a few hours. Yield: 36 bars (or cut smaller pieces to reduce the guilt?)

Carrot Cake
Mary Cooper
1 1/2 Cups Oil 3 Cups coarsely grated carrots (packed) 2 Tsp. Vanilla 2 Cups Flour 2 Tsp. Cinnamon	2 Cups Sugar 4 Eggs 1 Cup Walnuts 2 Tsp. Baking Soda 1 Tsp. Salt
Beat Eggs: Add oil, sugar & stir. Add carrots & vanilla. Sift together dry ingredients, add to sugar mixture and stir. Spread into greased and floured 13 x 9 x2 pan. Bake at 350 degrees for 40 minutes. Cool. Frost with Cream Cheese Icing-Receipt below.
CREAM CHEESE ICING
1 Lg. Pkg. Cream Cheese (16 oz.) 1 lb. Powered Sugar 1/4 Cup (1 stick) Margarine Beat together with a mixer until smooth and creamy. Spread onto cake.

Old Fashioned Banana Bread
(THIS RECEIPT IS OVER 100 YEARS OLD)
Mary Cooper
1/3 Cup Butter 1 Cup Sugar 2 Eggs (beaten) 3 Very ripe Bananas, mashed	1Tsp. Baking Soda 2 Cups Flour 1/2 Tsp. Salt 1/2 Cup Chopped Nuts (optional)
3 Tbs. Sour milk (to sour milk, add a drop of lemon to milk and let stand 1 minute) Mix all ingredients together until just mixed. Put batter into greased & floured loaf pan. Bake at 350 degrees for 1 hour.

Fruit Cobbler

(THIS RECEIPT IS OVER 100 YEARS OLD)

Mary Cooper

In a bowl, combine: 1 Cup Sugar 1 Cup flour 1 Cup Cream 1/4 Cup Water 1 1/2 Tbs. Baking Powder

Melt 1 cup butter in a 9 x 13 pan. Pour melted butter into batter and mix. Pour batter into buttered pan. Pour 1-quart fruit & juice over batter. Bake at 350 for 40-50 minutes (just until batter is browned and fruit is bubbling)  Best when it is served warm with a generous scoop of ice cream!