1 pkg. yeast, dissolved in 1/2 c. warm water
1/2 c. shortening, melted
3/4 tsp salt
1/2 c. boiling water
1 egg, beaten
3 c. plain flour
6 tbls. sugar
Place in bowl and cool shortening, boiling water, salt and sugar. Add
beaten egg to the yeast mixture. Add 3 c. flour gradually. Mix together
thoroughly, cover and let rise until double, knead down and roll out on
floured surface to 1/4 inch thick. Cut into all shapes and sizes.
Dip each cut piece into melted butter (about 3/4 stick).
Arrange in layers in tube pan. Let rise again.
Bake at 350 for 30 - 35 min. Can be baked and then frozen.
This can also be made using canned biscuits instead.
Submitted by Diva Charlene
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
Mix together, drop by spoon on ungreased
cookie sheet. Crisscross gently with small fork.
Bake at 350 for 10 minutes.
Makes about 2 dozen cookies
Recipe can be doubled.
Submitted by Diva Kathryn
1 can (8 ounces) crushed pineapple, drained & juice reserved
1 pkg. Duncan Hines Yellow cake Mix
1pkg (4 serv. size) vanilla instant pudding
4 eggs
1/2 c. Crisco oil
1 tsp. ground cinnamon
1/2 c. diced banana
1/2 c. finely chopped nuts
1/2 c. finely chopped maraschino cherries, well drained
Preheat oven to 350*. Grease & flour 2 loaf pans (8 1/2x4 1/2x2 1/2in).
Add water to reserved pineapple juice to equal 1 c.
Combine cake mix, pudding mix, pineapple and the 1C pineapple liquid, eggs,
oil, & cinnamon in large bowl. Beat at med. speed for 2 min. Stir in bananas,
nuts, & cherries. Pour into pans. Bake at 350* for 60 min. (Until tooth pick
inserted in center comes out clean) Cool in pans 15 min. Loosen loaves from
pans. Invert onto cooling rack. Turn right side up, and cool completely.
Cherry Angel Food Cake
1 pkg. Angel Food Cake
1 can (21 oz.) Cherry pie filling
Confectioners sugar
Preheat oven to 350*
Line 2 jelly roll pans (15 1/2x10 1/2x1)
with aluminum foil
Prepare cake mix according to directions...Divide into pans spread evenly.
Cut thru batter with knife to remove air bubbles; Bake 15 min. or until set.
Invert cakes at once onto clean, lint free kitchen towels dusted with
confectioners sugar. Remove foil carefully. Roll up each cake jelly roll
fashioned using towel.....Cool completely
Unroll cakes. Spread about 1 c. Pie filling to with in 1 in. of edges.Reroll
& place seem side down on serving plate. Dust with confectioners sugar.
16-20 serv.
Submitted by Heaven's Angel's Christina
1 pkg. angel food cake mix
1 c.chopped maraschino cherries, drained
1/2 c. flaked coconut
1tsp. maraschino cherry juice
1 container ( 8 oz.) coolwhip (thawed)
Prepare cake as above.. Cool completely
Fold cherries, coconut, juice into cool whip. Unroll cakes, spread half of
filling onto each and roll up. Place seam side down on to serving plate.
Refrigerate 'til ready to use; serves 16-20
Submitted by Heaven's Angel's Christina
2 cups sugar
2 cups softened margarine
1 cup flaked coconut (optional)
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Crispy: Heat oven to 350*. Mix sugar, margarine, coconut and vanilla.
Stir in remaining ingredients. Shape dough by rounded teaspoons into
balls. Place about 3 inches apart on ungreased cookie sheet. Flatten
cookies with a greased, smooth bottom, glass dipped in sugar. Bake
until edges are golden brown, 8 to 10 minutes. Store loosely covered.
About 8 dozen cookies.
Soft: Heat oven to 350*. Decrease sugar to 1-1/2 cups and margarine
to 1-1/2 cups. Add 1 egg with the sugar. Substitute 1 teaspoon baking
powder for the baking soda. Flatten cookies, same as above, to 2
inches in diameter. Bake until set (cookies will be pale),
7 to 9 minutes.
Cool slightly before removing from cookie sheet. Store tightly covered.
About 6 dozen cookies
1 box Devil's Food cake mix
1 can cherry pie filling
3 eggs
1 plastic tub of chocolate icing (your choice)
Mix cake mix, eggs and cherry pie filling together. Mix well.
Pour into a sheet cake pan and bake at 350 degrees for 3o to forty mins.
Frost cake while warm...Use about one half of the cake icing to frost this cake.
Very easy. Very good.
Submitted by Diva Vicki
Sm. Vanilla Pudding Mix
1/4 c. Brown sugar
2T. butter
1/4 t. salt
13 oz. canned milk
16 oz. can pumpkin
2 t. pumpkin pie spice
combine pudding mix, sugar, salt & spices,
stir in milk and melted butter,
add pumpkin.
Pour in pie shell. Bake 375 45 minutes. Serve with whipped
cream.
3 c. flour
1 c. shortening
1t. salt
5 T. cold water
1T. vinegar
1 egg, beaten
Mix flour, shortening & salf until crumble.
Mix egg, water & vinegar
beating
slightly.
Stir together and roll. crust for 2
1 1/2 c. pumpkin
1/2 c. b sugar
1t. cinnamon
1/2 c. sugar
1/4 t salf
1/4 t cloves
1/4 t. ginger
2 beaten eggs
Mix pumpkin & dry indredients.
Add eggs and milk and bake for
45 minutes at 425 degrees
Submitted by Diva Kathryn
2 1/4 c. all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 ripe bananas, quartered
(I use very ripe bananas that I've had to
freeze to save them--don't let them thaw)
2 eggs
2/3 cup firmly packed brown sugar
6 Tbsps. butter, melted
1 tsp. vanilla
1 cup fresh blueberries or frozen, slightly thawed
TOPPING
1/4 c. granulated sugar
1 tsp. grated lemon rind
1. Preheat oven to 400 F. Lightly greaase twelve 2 1/2 inch muffin
cups
2. Combine flour, baking powder, salt, and cinnamon on sheet of
waxed paper
3. Beat bananas in large bowl with electric mixer until mashed, or
mash with fork. Add eggs, brown,
sugar, butter, and vanilla, beating until blended.
4. Stir in combined dry ingredients with a wooden spoon until
almost blended.
Stir in blueberries just
until combined. Spoon into prepared muffin cups, divinding
batter equally in cups.
5. Prepare topping. Combine sugar and lemon rind in small dish.
Sprinkle over muffins.
6. Bake in preheated 400 F oven for 20 to 22 minutes or until
golden brown.
Remove muffins from pan
to wire rack to cool.
Submitted by: Diva Velma
Ingredients:
1 stick (8 Tbs.) Butter or Margarine
1 cup Granulated Sugar
2 tsp. Baking Powder
1 cup Whole Milk
1 regular-size can Peaches
In bottom of casserole dish, melt butter or margarine.
In large mixing bowl, combine the flour, sugar, and
baking powder. Mix the milk into the dry ingredients.
Pour the batter-like mixture on top of melted butter in
casserole dish.
Open can of peaches; drain and discard the liquid (or
reserve for another use). Using a fork, drop the peaches
into the batter.
Bake at 350-F degrees for 45 minutes to 1 hour or until
golden brown.
Great served warm with a scoop of vanilla ice cream.
Refrigerate leftovers, re-warm in a microwave before serving.
Submitted by: Diva Cathy A
Whup out the ole Bisquick....Dump some in a bowl...No,
I never measure. Add milk...GUESS, OK??? Dump a buncha
that shredded cheddar cheese in...Sprinkle some garlic
salt or powder in. Put about a half stick of BUTTER,
not that sissy margarine in it the bottom of your
baking dish. Melt the other half of the butter and
sprinkle some galic salt or garlic powder in
it...Needs a little salt in it, so add that if you use
Garlic POWDER....Drizzle the last of the butter ALLLLL
over the top of them thangs. Got this so far??
Good...Now, pop them dudes in a nice pre heated oven
at ohhhhh, sayyyy, 400....Bake till golden.
Again,
call me.
Submitted by Diva Allison
Ingredients:
6 Tablespoons Cocoa
1 Cup Sugar
1 Stick Butter or Margarine
3/4 Cups of Pancake Mix
Water
Melt the butter and add the cocoa.
Stir in the sugar.
Add the pancake mix and just enough water to reach the
consistency you like for your brownies. (The more water you add,
the more the texture of your brownies will be like cake).
Stir well, and pour into an 8x8 lightly greased baking pan.
Bake at 350 degrees for 20 minutes or until a toothpick
inserted in the center comes out dry and the batter is just starting
to pull away from the sides of the pan.
Cool brownies at least 30 minutes before cutting.
Submitted by: Diva Charlene
Dough:
1 lb. Shortening
6 cups flour
4 egg yolks
1 teaspoon salt
1 cup luke warm milk
1 pkg. dry yeast
Knead (it will be sticky) and chill 2 hours or more
Filling:
1 lb. chopped dates
1 large jar pineapple preserves (or 2 small)
3/4 cups sugar
1/4 cup water
1 lb. chopped walnuts
1/4 teaspoon lemon juice
(filling will seem dry)
Directions:
Roll out dough on powdered sugar 1/4" thick.
Cut into squares & put filling in center.
Bring two corners together over lapping one another.
Bake at 400 for 15 minutes or until golden.
*hint*
Place toothpick through over-lapping till baked.
Then remove when cooled.
Submitted by Diva Red Silk
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked deep-dish pie shell
Preheat oven to 325 degrees. Combine first 3 ingredients in a
small sauce pan and cook over medium heat, stirring constantly,
until butter melts and sugar dissolves. Cool slightly. Mix eggs,
bourbon, vanilla, and salt in a large bowl. Gradually add sugar mixture,
beating well. Stir in chocolate chips and pecans. Pour into pie
shell and bake for 50-55 minutes, or until set.
submitted by Diva LadyJ
Mix 1:
1 cup self rising flour
3/4 cup sugar
2 Tbsp. margarine
1-1/2 Tbsp. cocoa
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped pecans
Mix 2:
1/2 cup sugar
1/2 cup brown sugar
3 Tbsp. cocoa
1 cup cool water
Mix all ingredients in Mix 1. Blend well. Put in square pan,
greased and floured. Mix sugars and cocoa. Sprinkle over cake
mixture. Pour water over top and bake at 350 for 45 minutes.
submitted by Diva LadyJ
2 cups all purpose flour
2 cups sugar
2 sticks margarine
3 Tbsp. cocoa
1 cup cola
1/2 cup buttermilk
2 beaten eggs
1 tsp. baking soda
1 tsp. vanilla
1-1/2 cups miniature marshmallows
Combine flour and sugar in bowl. Heat margarine, cocoa and
cola to boiling in sauce pan. Pour over flour mixture and add
remaining ingredients. Mix well. Pour into greased and floured
9x13 pan. Bake at 350 for about 40 minutes.
ICING:
1 stick margarine
3 Tbsp. cocoa
6 Tbsp. coca cola
1 box powdered sugar
1 tsp. vanilla
Bring margarine, cocoa and cola to boil; pour over sugar. Mix
well. Add vanilla and pour over cake.
submitted by LadyJ
1 Cup sugar
1 cup light corn syrup
1/3 cup butter or margarine
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
1 1/4 cup pecan halves
Combine first 3 ingredients in a medium sauce pan; cook over
low heat, stirring constanly, until sugar dissolves and butter
melts. Remove from heat; let cool slightly. Stir in eggs, vanilla,
and salt. Pour filling into pastry shell, and top with pecan halves.
Bake at 325 for 50 to 55 minutes or until mixture is set.
submitted by Bunnie
2 cups soft Butter or Marg.
1 cup sugar
2 eggs
6 teaspoons flavoring (lemon, anis, vanilla)
6 cups flour
1 teaspoon baking powder
Mix butter, sugar, & eggs well..
Stir in flavoring
Add flour and baking powder, and mix...
Chill dough..
Roll out on confectionary sugar suface, about 1/8" thick,
and cut in desired shapes...
Bake at 425 for about 5 to 7 minutes or until browned.....
submitted by Diva Carol
Crust
9 whole cinnamon graham crackers
3 tbsp butter or margarine, melted
Filling
3 tbsp instant-coffee granules
1 tbsp vanilla extract
3 bricks (8 oz each) cream cheese softened *(see tip)
1/2 cup each granulated sugar and packed ligh brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
3 large eggs
3/4 cup sour cream *(see tip)
Topping
1 1/2 cups sour cream
1/4 cup granulated sugar
Garnish:
1 tbsp confectioner's sugar mixed with 1/8 ground
cinnamon; chocolate-covered espresso beans.
Heat oven to 350 degrees F. Lightly coat an 8 inch
springform pan with nonstick spray. Break up crackers
into food processor and pulse until fine crumbs form.
Add butter; pulse until blended. Or, place crackers in a
plastic bag, seal and crush with a rolling pin. Add butter
to bag; knead until blended. Press over bottom of
prepared pan. Bake 8 minutes. Cool in pan on a wire rack.
Filling:
Stir coffee granules and vanilla in a large bowl until
coffee dissolves. Add cream cheese and beat with mixer
on high speed until smooth. Beat in sugars, cornstarch
and cinnamon, scraping down sides of bowl often, until well
blended. Reduce speed to low, add eggs and beat just until
combined. Add sour cream; beat just until blended. Pour
into crust; spread evenly.
Bake 1 hour or until top is brown and puffed around edges
but still jiggly in centre. Remove from oven and let stand
few minutes until filling sinks slightly.
Topping:
Stir sour cream and sugar in a small bowl until sugar dissolves.
Carefully pour over filling, spreading evenly to edges. Bake
10 minutes or until sour cream sets. Cool completely in pan on
a wire rack. Refrigerate at least 6 hours or up to 3 days.
To garnish:
Dust cake with cinnamon sugar; decorate with espresso beans.
*Tip: Use regular, not reduced-fat, cream cheese and sour cream.
submitted by Diva Yvonne
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