Make your own free website on


These recipes were presented to my Lists, Suzy-Q's Bakery Shoppe and also to my Sweets Only List Mary Sue's Sweet Shoppe.  I have not personally made these so I would be unable to help you with directions.


Subscribe to BakeryShoppe
Powered by


Subscribe to MarySuesSweetShoppe
Powered by




1 (11 oz.) can Mandarin orange segments, well drained
1 (8 oz.) can crushed pineapple,  well drained
1 C. milk
1 small box vanilla instant  pudding and pie filling mix
1 C. frozen nondairy whipped  topping thawed
1/2 C. sweetened coconut flakes
1 (6 oz.) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional)

Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping; stir well. Add coconut, oranges and pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until firm enough to cut. Garnish with additional
whipped topping and coconut if desired.


Autumn Glory Pie

Recipe By     :Maria Polushkin Robbins
Serving Size  : 0     Preparation Time :0:00
Categories    : apricot      blue ribbon
                fruit    raisins & grapes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           unbaked 9" pie shell w/pastry for lattice
               top -- preferably and orange flavored pie crust
  1       30-ounce-can  apricot halves -- drained reserving 1 2/3                 cup liquid
  1/3           cup  sugar
  2        Tablespoons  cornstarch
                  dash  salt
  1                cup  raisins
  1 1/2      teaspoons  lemon rind -- grated
  2        Tablespoons  butter or oleo

Preheat oven to 400 degrees.

In a large saucepan, combine apricot liquid, sugar, cornstarch, & salt. Cook over medium heat until mixture boils & thickens, stirring constantly.  Remove from heat.  Stir in apricots, raisins, lemon peel & butter or oleo.  Pour filling into pie shell.

Roll out remaining dough to 1/8" thickness, cut into 1/2" strips.  Arrange pastry strips in lattice pattern & flute edges.  Bake for 20-25 minutes or until crust is golden brown & filling is bubbly.

  "The orange-flavored pie crust & silky apricot filling make this pie a  year-round favorite" Source:  "Blue Ribbon Pies"
Copyright:  "St. Martin's Press * NY NY * 1987"


Double-Chocolate Brownies

1 1/2 sticks unsalted butter
1 pound bittersweet chocolate, coarsely chopped and divided
1 tablespoon pure vanilla extract
5 large eggs
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa, plus extra for the pan
1 teaspoon salt

In a small pan, melt together over very low heat the butter and half of the chopped chocolate. Stir occasionally. When the butter and chocolate are completely melted and smooth, remove from heat and set aside to cool.

Set oven rack to upper middle level. Preheat the oven to 350 degrees and lightly grease a 9-by-13-inch baking pan. Lightly dust this with the extra cocoa and set aside.

Add vanilla extract to chocolate mixture. Beat in eggs, one at a time, until smooth.

In a separate bowl, stir together the flour, sugar, cocoa, and salt. Beat into chocolate mixture until just combined. Scrape down sides of bowl and beat again briefly.

Fold remaining chopped chocolate into the batter and pour into prepared pan.  Bake brownies on upper middle rack at 350 degrees for about 25 minutes. Cool on a wire rack, cut, and serve. Makes 2 dozen bars.

Peanut Butter Fingers
By: Dorothy Lynn

       1 cup margarine
       1 cup white sugar
       1 cup brown sugar
Blend in:
       2 eggs
       2/3 cup peanut butter
       1 teaspoon baking soda
       1/2 teaspoon salt
       1 teaspoon vanilla
Stir in:
       2 cups flour
       2 cups rolled oats

Spread mixture on to a large cookie sheet that has sides. Bake at 350 until tester comes out clean.  Approximately 20 minutes.      

Combine to Make Peanut Butter Topping:
       1 cup powdered sugar
       1/2 cup peanut butter
       2 to 4 tablespoons milk
Mix and set a side.

After cookie is baked, immediately sprinkle a bag of semi-sweet
chocolate chips covering the hot cookie.  Let stand for 5 minutes and spread.  Drizzle Peanut Butter Topping over chocolate chip topping.  You can swirl Peanut Butter Topping with a tooth pick.

Cool cookie and cut into finger sized bars.


Candy Bar Fudge
3 cups sugar
3/4 cup butter (don't substitute)
2/3 cup evaporated milk
2 cups semisweet chocolate chips
1 jar (7 oz) marshmallow crme
1 tsp vanilla
6 Snickers candy bars (2.07 oz each)

Line a 9 inch square pan with foil.  Butter the foil and set pan aside. Cut candy bars into 1/2 inch slices; set aside.  In a heavy saucepan, bring the sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234*, about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.  Pour half into the prepared pan. Cover with the candy bar slices. Top with the remaining chocolate mixture and spread evenly.  Let stand at room temperature to cool.  Lift out of pan and remove the foil. Cut into squares and watch them disappear!!

Makes 4 lbs.

Exported from  MasterCook  *

                          Caramel-Filled Cookies

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Cups          Flour
     3/4  Cup           Cocoa
   1      Teaspoon      Baking Soda
   1      Cup           Sugar
   1      Cup           Brown Sugar
   1      Cup           Unsalted Butter -- softened
   2      Teaspoons     Vanilla
   2                    Eggs
   1      Cup           Pecans -- finely chopped
  48                    Rolo Candies
   1      Tablespoon    Sugar

Preheat oven to 375.
In a small bowl, combine flour, cocoa, and baking soda.  Mix well.  In a large bowl, beat the sugars and butter until light and fluffy.  Add vanilla and eggs; beat well.  Add flour mixture; blend well.  Stir in 1/2 cup of pecans.  For each cookie, with floured hands, shape about 1 tablespoon for dough around a Rolo, covering completely.  In a small bowl, combine rest of pecans and 1 tablespoon sugar.  Press one side of each ball in pecan/sugar mixture.  Place nut side up on ungreased cookie
sheet.  Bake 7-10 minutes or until set and slightly cracked.

Orange Juice Coffee Cake


1/2  cup Kellogg's Just Right
     Cereal of any variety
2    tablespoons firmly packed
     brown sugar
1    tablespoon all purppose flour
1    tablespoon margarine


1 1/2 cups ll purpose flour
2 1/2 teaspoons baking powder
1/2   teaspoon baking soda
3/4   cup Kellogg's Just Right
      Cereal of any variety
1/3   cup margarine melted
2/3   cup granulated sugar
1     egg slightly beaten
1/2   cup orange juice

To topping, crush the 1/2 cup Kellogg's just right cereal
to 1/4 cup.  Combine cereal with the next 3 ingredients,
mixing until crumbly.  Set aside.  For coffee cake, stir
together the 1 1/2 cups flour, baking powder and soda.  Set
aside.  Crush the 3/4 cup Kellogg's Just Right Cereal to
1/2 cup.  Stir together with flour mixture.  Set aside.
In large mixing bowl, combine margarine, granulates sugar,
egg and orange juice.  Add flour creal mixture, stirring
only until combined.  Spread in 9 x 9 x 2 inch baking pan
coated with cooking spray.  Sprinkle evenly with topping.
Bake at 375 degrees about 30 minutes or until wooden pick
inserted near center come out clean.  Makes 9 servings.

Mjuk syltkaka

One of the loveliest coffee cakes in my whole collection, and I'm not lying! It's juicy and wonderful from the marmalade and sour cream.......Bella

Makes 1 cake = approx 20 slices

3 1/2 oz butter or margarine
1 cup sugar
3 eggs
good 3/4 cup jam, e.g. strawberry
or raspberry jam
grated peel from 1 orange
grated peel from 1 lemon
2 cups flour
2 tsp baking powder
1/2 tsp salt
good 1/3 cup sour cream
good 1/3 cup chopped almonds

2 tbs butter or margarine
1 egg yolk
scant 1/4 cup strawberry or raspberry jam
1 cup powdered sugar
grated orange peel

Stir fat and sugar fluffy and add the eggs, one by one. Mix in jam and grated fruit peel. Mix flour, baking powder and salt in a bowl. Gently fold in the flour mixture in the batter, alternating with sour cream.

Grease and flour a round baking dish, capacity 6 cups. Sprinkle the dish with chopped almonds and then pour in the cake batter. Bake in the lower part of the oven at 350F for about 55 minutes. Allow to cool slightly and then unmold onto a rack.

Icing: Melt the fat in a saucepan and allow to cool. Beat the egg yolk for about 1 minute with electric beater (longer by hand of course) and then add the fat, jam and powdered sugar. Beat the icing until really smooth. Pour over the cake and sprinkle with orange peel. Allow the icing to set and then serve the cake. Enjoy! Bella  The happy cook makes the casserole smile.

Key Lime Cake

1 box lemon cake mix
1 small box lemon instant pudding
1/2 cup oil
1/2 cup applesauce
4 eggs
2 Tbsp key lime juice (such as Joe and Nellie's)
2 cups powdered sugar
1/4 cup key lime juice (such as Joe and Nellie's)

Mix together the mix, pudding, oil, applesauce, eggs and lime juice and beat according to package directions.  Bake batter in greased sheet cake pan at 325 according to time on cake box.
Prick top of hot cake with a fork. Spread glaze over entire cake. Slice and serve warm or cold.



3 c. sugar
1 1/2 sticks margarine
3/4 c. evaporated milk

Cook on medium heat, stirring constantly.
When this mixture comes to a boil, boil exactly 5 minutes.

Remove from heat; add 1 cup crunchy peanut butter, 1  ( 17 ounce )  jar of marshmallow cream and 1 teaspoon vanilla. Beat until smooth. Pour into buttered pan; let cool and cut into squares.

I use creamy peanut butter and it is very good. Hope this helps. Enjoy Peggy from Tn.

Chocolate Peppermint Cookies
       1 c  Margarine;(2 sticks)      3 c  All-purpose flour;
   1 1/3 c  Sugar;                            1/2 c  Cocoa;
       1 ts Peppermint; flavoring               2 ts Baking powder;
     1/2 c  Egg; whites at room               1/4 ts Salt;
   Cream margarine and sugar together at medium speed untill light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture.  Mix at medium speed to blend well.

Cover and refrigerate from 3 hours to overnight.  Return dought to room temperture.  Roll our on a lightly floured
board to 1/4 thick.  Cut with a 2 1/2 round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil.  Bake at 350  for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature.
    NOTE: Cookies will be soft if kept in an airtight container.  If you want them crisp, freeze them or keep them in a container that isn't airtight.
   Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
   Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0  Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
   Brought to you and yours via Nancy O'Brion and her Meal-Master



Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Pies                             Chocolate

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2  cups          Chocolate wafer crumbs
      1/4  cup           Margarine or butter -- melted
   24                    Marshmallows -- large
      1/2  cup           Milk
    1      teaspoon      Vanilla
      1/8  teaspoon      Salt
    6      drops         Peppermint extract
    6      drops         Red food color
    1      cup           Whipping cream
    2      tablespoons   Peppermint candy -- crushed

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust.

Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.

  Exported from  MasterCook  *

                             Pignoli Cookies

Recipe By     :
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Lb            Almonds -- ground fine
   1      C             Butter
     1/2  C             Sugar
   1      T             Vanilla
     1/2  T             Salt
   2      C             Flour, or a little less
                        - (See NOTE)
   1      C             Pine nuts, chopped
                        Granulated sugar
                        Sweetened milk, optional

  CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be  rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes,
then strew with a little granulated sugar or brush with heavily
sweetened milk.

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Shortening
    1 1/2   c            Sugar
    1                    Egg
    1       c            Crushed pineapple with juice
    3 1/2   c            Flour
    1       t            Baking soda
      1/2   ts           Salt
      1/4   ts           Nutmeg
      1/2   c            Walnuts, chopped
   A last minute substitute gave a new twist to an old
   Amish recipe for raisin cookies. The cupboard was bare
   so leftover pineapple was substituted for the raisins.
   Everyone preferred the pineapple version. (Editor's
   Note: We called these Pineapple Muffins Cookies,
   because they came out big and soft.)
    Preheat oven to 350.
    In a large mixing bowl, cream shortening, sugar and
   egg. When light and fluffy, stir in crushed pineapple
   with juice.
    Sift flour, baking soda, salt and nutmeg together and
   stir into batter. When the mixture is well blended,
   stir in nuts.
    Drop by teaspoonfuls 2 inches apart on greased baking
   sheets. Bake at 350 for 8-10 minutes. Cool on wire
   Yield: 5 dozen. Heather Hephner, Associate Editor,
   Food & Family Life, Better Home and Gardens, Des
   Moines, IA.        Randy Shearer


2 eggs
1 1/2 dl (2/3 cup) sugar
1 1/2 dl (2/3 cup) flour
1 package (225 g / good 7 oz) frozen raspberries
50 - 75 g (1 3/4 - 2 1/2 oz) butter or margarine

Beat eggs and sugar fluffy.

Fold in the flour and pour the batter in a grased and floured baking dish, diameter approx 24 cm / good 9".

Sprinkle with berries and cover the surface with thin slices of butter or margarine.

Bake in the middle of the oven at 175C/350F for about 25 minutes.  Sweettooth

* Exported from MasterCook *

                             Alaskan Snow Pie

Recipe By     :Maria Polushkin Robbins
Serving Size  : 0     Preparation Time :0:00
Categories    : blue ribbon                     chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     chocolate graham cracker crust
                        ** list layer
  4             ounces  cream cheese -- softened
     1/3           cup  powdered sugar
     1/3           cup  heavy cream -- whipped
                        ** 2nd layer
  4             ounces  cream cheese
     1/4           cup  light brown sugar -- plus 2 TBSPs
  1           teaspoon  vanilla extract
  1                     egg -- separated
                  dash  salt
     1/2           cup  heavy cream -- whipped
     1/2      teaspoon  nutmeg
  3             ounces  chocolate chips

1st layer: Blend cream cheese & sugar together, then fold in whipped cream.   Spread evenly on bottom of chilled pie shell.

2nd. layer: Melt chocolate chips over hot water or in microwave & set aside to cool for 10 minutes.  Blend cream cheese, 1/4 cup brown sugar & vanilla.  Beat in egg yolk & chocolate.

Beat egg white until stiff (but not dry) and gradually beat in 2 TBSP brown sugar & dash of salt.  Fold into chocolate mixture.  Fold in whipped cream.   Spread evenly over first layer of pie.  Sprinkle w/nutmeg.  Cool overnight to set.

  "Lorna Reed * Anchorage Fur Rendevous * Anchorage Alaska" Source:   "Blue Ribbon Pies" Copyright:
  "St. Martin's Press * NY NY * 1987"

 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sifted Unbleached Flour
    1       t            Baking Soda
      1/2   ts           Salt
    1       t            Ground Cinnamon
      1/2   ts           Ground Nutmeg
      1/4   ts           Ground Cloves
    1       c            Butter Or Regular Margarine
    1       c            Sugar
    1       lg           Egg
    1       c            Sour Milk
    1       c            Chopped Walnuts
    1       c            Raisins
                         Sifted Confectioners Sugar
   Sift the flour, baking soda, salt and spices together and set aside.
   Cream the butter and sugar together in a large mixing bowl until light and  fluffy using an electric mixer set at medium speed.  Beat in the egg.
   Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.  stir in the walnuts and raisins.  Pour the batter into a 13 X 9 X 2-inch baking pan.
   Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done.  Sprinkle with sifted confectioners sugar.
   To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup.
   From The Farm Journal's Complete Home Baking Book Copyright 1979

Toffee Chocolate Nut Candy

40 saltines (salt side UP)
1 C. (2 sticks) butter (I don't know about margarine)
1 C. brown sugar
2 C. (approx.) chocolate chips
1/2 C. chopped nuts

Heat oven to 400 degrees F.  Lay the crackers salt side up (or use unsalted) in a 15" x 12" pan (cookie sheet/jelly roll pan) lined with foil.  Make necessary adjustments for size.  Boil butter and brown sugar for 3 minutes.  Pour over crackers and bake 5 minutes.  Remove from oven carefully, it is soupy and hot.  The crackers will probably be floating, so adjust them into a single layer.  Put the chocolate chips on top, and spread when melted.  Sprinkle with chopped nuts.
Cool.  You can break it into pieces when cooled.

Note: Cooking times and quantities are also important in this
recipe.  Don't try to double of halve it - it doesn't work (voice of
experience).  (Tastes like well-known name brand candy bar)


Fish Meats Vegetables


Poultry Appetizers
Holidays Breads Desserts