Two 9 or 10-inch round metal cake pans may be used instead of one 13 x 9-inch, you will need to divide the syrup mixture between the two pans placing 6 buns in each pan, chopped walnuts or pecans may be replaced for the raisins, for the best results these must be baked in a metal pan

Yield 12 sweet rolls

Ingredients:

1 prepared sweet dough recipe (dough must fully prepared then punched down)

SYRUP:

1 cup dark corn syrup

1/2 cup honey

1/2 cup dark brown sugar (can use a mix of dark and light brown sugar)

1/3 cup butter

FILLING:

1/2 cup brown sugar

1/2 cup white sugar

2-4 teaspoons cinnamon

1/8 teaspoon ground ginger

1/2 cup soft butter (can use a little more)

1-1/2 cup raisins (can use less)

Instructions:——————————————–

The sweet dough must be fully prepared then punched down before starting this recipe.

Grease one 13 x 9-inch metal baking pan.

In a small bowl combine 1/2 cup each white and brown sugar, 2-4 teaspoons cinnamon and ginger powder; set aside.

For the syrup; combine all syrup ingredients in a saucepan mixing over low heat with a wooden spoon until butter is melted and the sugar granules have dissolved completely.

Pour HALF of the sugar mixture into the bottom of the baking dish spreading out with a spoon to cover evenly (set aside the remaining half to drizzle on top of the buns later).

After the dough is punch down remove from the bowl onto a lightly floured surface.

Roll out into a 12 x 8 rectangle (does not have to measure exactly).

Spread 1/2 cup soft butter over the top of the dough, then sprinkle the sugar/cinnamon mixture evenly over the butter.

Scatter the raisins over the top.

Roll up jelly-roll style starting at the long side, then pinch dough together along the top to seal.

Using a serrated knife slice the roll into 12 even slices.

Place the slices cut side down on top of the syrup (3 slices across the pan and 4 down).

Drizzle the remaining syrup over the top of each slice of dough.

Cover with a clean tea towel and allow to rice for 35-50 minutes or until doubled in size (the rising time will depend on the temperature of your kitchen it may take well over an hour to rise).

Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

These are easily made by using store bought cookies but homemade will work well also!

the amounts may be doubled for 20 cookies, cookies must be stored in the freezer and chocolate flavored Cool Whip may be used

Yield 10 cookies

Ingredients:

4 ounces cream cheese, softened

2-3 tablespoons sugar, or to taste

1 cup Cool Whip frozen topping, thawed

20 regular size baked cookies (store bought cookies or homemade,  if using homemade baked cookies make certain that the cookies are at room temperature)

1 (7-ounce) package milk dipping chocolate, melted (such as Baker’s Real Milk Dipping Chocolate)

Instructions:——————————————

In a bowl beat the cream cheese with sugar using an electric mixer until smooth and combined.

Stir in the Cool Whip until blended.

Cover bottom (fat side) of each 10 cookies with about 2 tablespoons of creme filling.

Top each with a second cookie bottom-side down to form a “sandwich”.

Freeze the cookies for about 30 minutes or more until very cool or frozen.

Dip half of each frozen cookie into the dipping chocolate gently shaking off excess chocolate.

Place in a single layer on a large baking sheet then return to freezer until completely frozen.

Transfer the cookies to an airtight container placing in a single layer or with waxed paper between each layer.

Store in the freezer.

Since there is two layers to this cake you will need two 13 x 9-inch pans

Servings 12

Ingredients:

1 (18.25) ounce package chocolate cake mix (with pudding added)

1 cup sugar

1 cup milk

24 large marshmallows

1 (14-ounce) package shredded coconut

GLAZE:

1-1/2 cups sugar

1 cup evaporated milk

1/2 cup butter, cubed

2 cups semisweet chocolate chips

Instructions:———————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 13 x 9-inch baking pans.

Line the bottom of only one pan with waxed paper and spray lightly with cooking spray.

Mix the cake according to package directions, then divide between the two pans.

Bake (350 degrees F) for about 18-20 minutes or until the cakes test done (these will not take long to bake).

In a saucepan bring 1 cup of sugar and milk to a boil; reduce heat to medium-low and stir in the marshmallows until melted and smooth.

Stir in the coconut; spread over of the baked cake without the waxed paper.

Remove the second cake from the pan, then gently turn over and place on top of the filling then remove the waxed paper from the cake.

Cool the cake to almost room temperature (can still be a little warm).

For the glaze; in another saucepan bring 1-1/2 cups sugar and the evaporated milk to a light boil stirring constantly; remove from heat then add in the chocolate chips and stir until smooth and melted.

Pour over the top of the cake.

Cool to room temperature, then chill overnight.

There is only a subtle banana flavor in these mini loaves it is added to the batter more for texture than flavor, these bake out lovely with a nice high point on top

Yield 3 small loaves

INGREDIENTS:

1/2 cup butter, room temperature

3/4 cup sugar (for a less sweeter taste reduce to 2/3 cup, I prefer sweet so I use 3/4 cup)

2 large eggs

1-1/2 teaspoons vanilla

2 medium ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 to 1-1/2 cups fresh or frozen unthawed blueberries

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease three mini loaf pans.

In a medium mixing bowl cream butter with sugar for 2 minutes.

Add in eggs and vanilla; continue beating until light and fluffy (about 3 minutes).

Mix in banana until blended.

In a small bowl combine the flour with baking powder, baking soda and salt; add to the creamed mix and mix until just blended (do not over mix).

Mix in blueberries.

Divide batter evenly between the loaf pans.

Bake for 35 minutes or until cakes test done.

Taken from my “Favorite Cakes” folder….this will also make three 9-inch layer cakes with baking time reduced

Servings 12

Ingredients:

1 (18.25 ounce) package devil’s food cake mix (a German chocolate cake mix also works well)

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon vanilla

1 cup mini chocolate chips

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease a 12-cup bundt cake pan.

In a large bowl stir together all ingredients except the chocolate chips; beat on low speed until blended.

Scrape the sides of the bowl then increase the speed to medium and continue beating for 4 minutes (not less that 4 minutes).

Mix in the chocolate chips.

Pour into bundt pan.

Bake for 55-60 minutes or until cake test done.

Let cool in pan for 10 minutes then turn onto a wire rack to cool completely

This is the only homemade chocolate pudding I make, the recipe goes back years and I still continue to enjoy it… serve it room temperature or cold with a spoonful of whipped cream on top

Servings 4

INGREDIENTS:

3/4 cup sugar (for a less sweeter taste use 1/2 cup)

1/4 cup unsweetened baking cocoa powder, sifted

1/4 cup cornstarch

1/8 teaspoon salt

1-3/4 cup milk

1 cup light cream (such as half and half cream, can use all milk but it will not be as good)

INSTRUCTIONS:——————————-

In a heavy-bottomed saucepan combine sugar, cocoa powder, cornstarch and salt.

Add in milk and light cream; cook stirring gently over medium heat until just slightly bubbling and thickened (do not boil hard) remove from heat.

Immediately pour into serving dishes and allow to sit at room temperature until cooled.

Enjoy at room temperature or refrigerate and serve with a dollup of whipped cream on top.

I have given this away many times as gifts,  it has been tested by me first so I can tell you this makes a really great brownie!… you will need one 1-quart glass jar with a tight-fitting lid, colored ribbon to decorate and a tag to attach to the jar

Yield (one 1-quart jar/2 dozen brownies)

Ingredients:

1-2/3 cup white sugar

3/4 cup baking cocoa (use a good quality baking cocoa)

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup semi-sweet chocolate baking chips

3/4 cup chopped nuts (optional)

Instructions for layering in the jar:

Layer ingredients in order listed (starting with the sugar in the bottom of the jar and ending up with the nuts on top).

Seal with lid then decorate with ribbon or as desired.

Recipe tag instructions to attach to jar;

Preheat oven to 350 degrees F.  Grease a 13 x 9-inch baking pan.  Pour the brownie mixture in a large bowl; stir then add in 3/4 cup water, 3/4 cup melted butter or margaine, 2 eggs, 2 tablespoons water and 1-1/2 to 2 teaspoons vanilla; stir well.  Spoon into prepared baking pan.  Bake for 18 to 25 minutes or until a wooden toothpick inserted in the midle comes out slightly sticky.  Cool completely in the pan on a wire rack.  Makes 2 dozen brownies

You will also find this recipe on Recipezazz.com