Desserts

This is where most of my favorite recipes are found, I have a terrible sweet tooth, and I LOVE chocolate!

On this page:

New York Specials (Nanaimo Bars)
Soft Molasses Cookies
Devil's Food Cake
Chocolate Chip Muffins
Creamy Baked Cheesecake
Blueberry Buckle

	New York Specials (Nanaimo Bars)
Mix and pack into a 9" square pan: 1/2 cup melted margarine 1/2 cup sugar 1 tsp vanilla 1/3 cup cocoa 2 eggs 2 cups Graham cracker crumbs 1 cup coconut 1/2 cup walnuts In a bowl mix: 1/4 cup Harry Horne custard (I'm sure any custard will do) 1/4 cup margarine 2 cups icing sugar and add only enough milk to make it pasty. Spread over rest and chill. Over this spread 3 melted semisweet chocolate squares mixed with 1/4 cup margarine, and chill until ready to serve.

	Soft Molasses Cookies
1/2 cup shortening 1/2 cup sugar 2 eggs 1/2 cup molasses 2 tsp ginger 1/4 cup milk 1 tsp baking soda 2 3/4 cups flour 1/2 tsp salt Cream shortening and sugar. Add eggs and beat well. Add molasses and baking soda dissolved in milk. Blend and add flour, salt, ginger. Roll dough 1/2 inch thick and cut with cookie cutter. Place on buttered cookie sheet. Bake at 350F for 8 to 10 minutes.

	Devil's Food Cake
1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/2 cup cocoa 1/2 cup shortening 1 1/3 cup sugar 3 eggs 1/2 tsp vanilla Sift together dry indregients and mix w/ creamed ingredients alternately with 1 1/4 cup milk. (3 dry and 2 liquid) Bake at 350F for 30 to 35 minutes.

	Chocolate Chip Muffins
1/2 cup margarine 1 cup sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 1 tsp vanilla chocolate chips Heat oven to 375F. Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add to creamed batter with milk and vanilla. Add chocolate chips. Bake in muffin cup lined pan for 20 minutes.

	Creamy Baked Cheesecake
Makes one 9 inch cheesecake 75 mL(1/2 cup) melted butter or margarine. 300 mL (1 1/4 cups) Graham cracker crumbs 50 mL (1/4 cup) sugar 500g cream cheese softened 1 (300 mL) can Eagle Brand sweetened condensed milk 3 eggs 50 mL (1/4 cup) lemon juice Preheat oven to 300F. Combine margarine, crumbs and sugar, pat firmly on bottom of a 9" springform pan. In a large bowl, beat cheese till fluffy. Add condensed milk; beat until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50-55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan. Can be eaten plain, but we like to garnish with strawberries and kiwi.

	Blueberry Buckle
2 cups all purpose flour 2 1/2 tsp baking powder 1/4 tsp salt 1/2 cup shortening 3/4 cup sugar 1 egg 1/2 cup milk 2 cups frozen or fresh blueberries 1/2 cup all purpose flour 1/2 cup sugar 1/2 tsp ground cinnamon 1/4 cup butter or margarine Grease bottom and 1/2 inch up the sides of a9x9x2 or 8x8x2 baking pan and set aside. Combine the 2 cups flour, baking powder and salt. In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed till light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition. Spoon batter into prepared pan. Sprinkle with blueberries. Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in a 350F oven for 50 to 60 minutes or till golden. Serve warm. Can also substitute 2 cups of fresh or frozen raspberries for the blueberries.

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