Cakes and Pies

Ice Cream Cake (by grits)

1/2 c hot fudge ice cream topping
8 oz. thawed cool whip (I buy the 16 oz. tub to make sure I have plenty)
1 4 oz. package of chocolate instant pudding
1 dz oreo cookies
12 ice cream sandwhiches

Warm hot fudge in a medium size bowl, add 1 generous cup of whip cream and wisk together. Then add dry pudding mix. If too thick add up to 1/4 cup of cold milk. Smash cookies and add to above mixture.

Put a piece of foil on a cookie sheet and lay four ice cream sandwhiches side by side. Spread 1/2 of above mixture over the sandwhiches then lay four more sandwhiches on top of that. Spread other 1/2 of mixture and then lay the last four sandwhiches on top. Cover with whip cream and put in freezer. Once frozen you can wrap it in the foil for later enjoyment or eat then.

Here's the picture of the one I made.
Enjoy!

Cherry Chip Muffins by StillJulie

(from Quick Cooking 2000)

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
10-oz jar maraschino cherries (no stems)
3/4 cup miniature semisweet chocolate chips
1/2 cup chopped pecans (I always omit these)
1 cup powdered sugar (I skip this too)

In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk and oil. Stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze. Chop cherries; fold into the batter with the chocolate chips and pecans. Spoon the batter by tablespoonfuls into greased or paper-lined miniature muffin cups. Bake at 375 degreese for 10-13 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks. Combine powdered sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Makes about 4 dozen.


Notes from Julie: I've never made the glaze. I've never used pecans (don't like nuts intermingling in my food). Only makes about 3 dozen for me. I use my Pampered Chef mini muffin pan.
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Julie

Mini Cheesecakes (by MommaK)

16 oz. Cream cheese
¾ C. Sugar
2 eggs
1 tsp. Vanilla
1 tsp. Lemon juice
Vanilla wafers
24 muffin tin liners
Pie Filling (cherry, blueberry)
Whip cream cheese, sugar, eggs, vanilla and lemon juice.
Fill muffin tins 2/3 full
Bake for 15 minutes @ 375.
Cool and then top with pie filling and chill.
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♥Kimberly♥
♥Strength and dignity are her clothing and she smiles at the future.♥

Banana Cake with Buttercream Frosting (by iglow81)

This is always a hit when I make it. I do have to say, though, it is probably the most unhealthy way to eat a banana.

Cake:

2 1/4 cups flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2/3 cup shortening (I used Crisco butter flavor)
2/3 cup milk
2 tsp vinegar
3 eggs
3 over ripe bananas (the blacker the better)

Coat 9x13 pan with butter and flour. Combine all ingredients. Bake at 350 for about 45 minutes or until toothpick comes out clean.

Frosting:

1/2 cup shortening
1/2 cup butter (no substitute)
1 tsp vanilla
2 tbsp milk
4 cups powder sugar

Combine all, mix until creamy. (Sometimes I add another tablespoon of milk if it seems too dry)

Pumpkin Pecan Cake (by Saralynn)

15 oz can pumpkin yellow cake mix
1 cup evaporated milk 1 c melted butter
1 tsp vanilla 1 c chopped pecans
1/2 tsp cinnamon

Mix the left column ingredients together then pour into a lightly greased 9X13 pan.

Pour the yellow cake mix (dry) over pumpkin mix. Then pour the melted butter over and top with chopped pecans.

Bake at 350 for 1 hour.
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Romans 11:6 But if it is by grace, it is no longer on the basis of works; otherwise grace would no longer be grace. (ESV)

Chocolate Chip Cookie Dough Cheesecake (by StillJulie)

from Taste of Home


Crust:
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9 inch springform pan; set aside.


Filling:
3 packages ( 8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup ( 8 ounces) sour cream
1/2 teaspoon vanilla extract

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.

Cookie Dough:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp water
1 tsp vanilla extract
1/2 cup flour
1 1/2 cups miniature semisweet chocolate chips, divided

In a mixing bowl, cream butter and sugars on medium speed for three minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocoloate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).

Bake at 350 degrees for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with remaining chips.

Yield: 12-14 servings
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Julie

Key Lime Pie (by 1joyfulbelle)

4 egg yolks
2/3 cup fresh key lime juice
zest from one key lime
one can sweetened condensed milk
one graham cracker crust already prepared

With a wisk attachment for your mixer, beat the egg yolks five minutes until fluffy along with the zest. Then slowly pour in the sweetened condensed milk and mix another three or four minutes. Last, turn mixing speed down to slow and add the juice until completely mixed in.

Pour into prepared crust and bake for 15 minutes in 325 degree oven or until set. Chill.

Garnish with whipped cream or whipped topping.
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Betty

“A hundred years from now, it will not matter what kind of house we lived in, what kind of car we drove, or what our bank account balance was. But the world may be different because we made a difference in the life of a child.” –Author Unknown