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These tempting chocolate treats are simple to make and are great to take to church dinners or just to serve for dessert. – Pat
By Pat Mills
Rocky road chocolate cake
1 package (18 ¼ oz) chocolate cake mix
1 cup confectioner’s sugar
2 tablespoons baking cocoa
6 tablespoons heavy whipping cream
½ teaspoon vanilla extract
6 tablespoons caramel ice cream topping
4 cups miniature marshmallows
1 cup chopped pecans
Prepare and bake cake according to package directions, using a greased 13 x 9 x 2-in. baking pan. Meanwhile, for frosting, combine confectioner’s sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to oven for 5 minutes or until marshmallows are softened. Drizzle with remaining caramel topping; sprinkle with nuts drizzle with remaining frosting. Cool on a wire rack. Yield: 20 servings.
Card club dessert
30 cream-filled chocolate sandwich cookies, finely crushed
1/3 cup butter or margarine, melted
1 ¾ cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup peanut butter
1 package (4 oz) German sweet chocolate, chopped
1 carton (12 oz) frozen whipped topping, thawed
In a bowl, combine cookie crumbs and butter; set aside ¼ cup for topping. Press remaining crumb mixture into an ungreased 13 x 9 x 2-in. baking dish. Bake at 375 degrees for 5 minutes; cool completely. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.
Fun marshmallow bars
1 package (18 1/4 oz) devil’s food cake mix
¼ cup butter or margarine, melted
¼ cup water
3 cups miniature marshmallows
1 cup plain M&M’s
½ cup chopped peanuts
In a mixing bowl, combine dry cake mix, butter, water and egg; mix well. Press into a greased 13 x 9 x 2-in. baking pan, bake at 375 degrees for 20-22 minutes or until a tooth pick inserted near the center comes out clean. Sprinkle with marshmallows, M&M’s and peanuts. Bake 2-3 minutes longer or until the marshmallows begin to melt. Cool on a wire rack before cutting. Yield: 3-1/2 dozen.
• To fancy up the top of a cake, cookies, or pie, try placing a wide-patterned doily on top then sprinkle powdered sugar over it and remove.
• When making lemonade, put the lemons through a meat grinder. You will get more juice and it will have a richer flavor.