Chocolate Sheet Cake

App & Osborne Family Cookbook 2004
John and Nancy App

Ingredients
CAKE
1/2 C milk
1/2 Tbsp. vinegar
2 C sugar
2 C flour
pinch of salt
1 stick oleo (margarine or butter)
1/2 C shortening
4 Tbsp. cocoa
1 C water
2 eggs, lightly beaten
1 tsp. soda

ICING
1 stick oleo (margarine or butter)
4 Tbsp. cocoa
1/2 C milk
1 box powdered sugar
1 tsp. vanilla

Directions
1. Preheat oven to 400 degrees. Grease a jelly roll pan.
2. Combine milk and vinegar to make a buttermilk, set aside.
3. In a separate bowl, combine flour, sugar and salt. Set aside.
4. In a medium saucepan, combine oleo, shortening, cocoa and water. Stirring constantly, bring to a boil. Pour over dry ingredients and mix well.
5. Add buttermilk, beaten eggs and soda. Mix well and pour into jelly roll pan.
6. Bake for 20 minutes. About 5 minutes before cake is done, make the icing
7. Icing: In a medium saucepan, bring oleo, cocoa and milk to a boil. Then add powdered sugar and vanilla.
8. Let cake cool for 10 minutes. Frost while icing is still warm.

Old Fashioned Cream Pie

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
1 unbaked 9″ pie shell
1 1/2 C sugar
4 Tbsp. flour
2 C whipping cream
1 tsp. vanilla
pinch of salt
1 Tbsp. butter
nutmeg to sprinkle on top

Directions
1. Preheat oven to 325 degrees.
2. Combine all ingredients, but don’t beat too vigorously.
3, Pour into pie shell, sprinkle nutmeg on top. Bake for 1 hour.

Coconut Macaroon Pie

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
1 – 9″ unbaked pie shell
1 1/2 C sugar
2 eggs
1/2 tsp. salt
1/2 C butter, softened
1/4 C flour
1/2 C milk
1 1/2 C coconut

Directions
1. Preheat oven to 325 degrees.
2. Beat sugar, eggs and salt until mixture is a lemony color. Add butter and flour and blend well. Add milk and fold in coconut.
3. Pour into shell and bake for 1 hour.

Pecan Pie

App & Osborne Family Cookbook 2004
Sandy Brock

ingredients
1 unbaked pie crust
3 eggs, beaten lightly by hand
1/2 C sugar & 1 Tbsp. flour mixed together
1 C light or dark corn syrup
1 tsp. vanilla
2 Tbsp. butter, melted
1/8 tsp. salt
1 – 1/4 C pecans

Directions
1. Preheat oven to 325 degrees.
2. Combine eggs, sugar mixture, syrup, salt and butter. Stir in pecans. Pour into pie crust.
3. Bake for 1 hour or just until set.

Peanut Brittle Bars

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
2 C flour
1/2 C brown sugar
2/3 C butter
2 C cocktail peanuts
1 C milk chocolate chips
1 (12 oz.) caramel topping
3 Tbsp. flour

Directions
1. Preheat oven to 350 degrees. Line a 10×15 pan with foil and spray with cooking spray.
2.Combine flour and brown sugar; cut in butter with a pastry blender until mixture is crumbly. Press mixture into foil-lined pan. Bake for 12 minutes or until golden brown.
3. Once removed from oven, sprinkle peanuts and chocolate chips over the top.
4. In a small bowl, combine caramel topping and flour. Drizzle over the top of peanuts and chocolate chips.
5. Bake for an additional 12-15 minutes or until caramel is bubbly. Let cool completely. Carefully lift foil and gently peel away and cut into bars. Makes 36 bars.

Lemon Éclair Delight

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
1 box graham crackers
2 (3 3/4 oz.) boxes instant lemon pudding
3 C milk
1 (8 oz.) container cool whip
1 container lemon icing

Directions
1. Butter bottom and sides of 9×13 pan.
2. Lay 1 layer of graham crackers, not crushed, in bottom of the pan.
3. Mix pudding and milk; add cool whip. Blend with mixer until smooth.
4. Put half of the pudding mixture over graham crackers in pan. Alternate layers of pudding mixture and graham crackers until gone.
5. Refrigerate 2 hours then ice with lemon icing, or vanilla.
6. Can be made with chocolate pudding and icing in place of lemon

Chocolate Peppermint Dessert

App & Osborne Family Cookbook 2004
Sandy Brock

Ingredients
1/2 (11-12 oz.) box vanilla wafers, crushed
5 Tbsp. butter
1 oz. unsweetened chocolate
3 C powdered sugar
1 C chocolate chips
1 tsp. vanilla
3/4 C pecans, chopped
3 eggs separated
1/2 gallon peppermint ice cream, softened

Directions
1. Cover bottom of 9×13 pan with half of vanilla wafer crumbs.
2. Over low heat, in medium saucepan, melt butter, chocolate chips and unsweetened chocolate.
3. Beat egg yolks; add sugar, vanilla and melted chocolate mixture.
4. Beat egg whites until soft peaks form and blend into chocolate mixture and then mix in pecans. Pour mixture over crumbs in pan.
4. Spread softened ice cream over chocolate mixture in pan. Sprinkle remaining cookie crumbs over top. Serves 15-18.
5. Will keep several days in freezer. Very rich!!

Praline Pie

App & Osborne Family Cookbook 2004
Linda App

Ingredients
2 – 8″ unbaked pie crusts
1 C chopped pecans
1 C brown sugar
1/2 C butter or margarine

Mix all ingredients well and crumble into the 2 unbaked pie crusts. Bake @ 425 degrees for 6-7 minutes. Remove from oven and reduce heat to 350 degrees.

Meanwhile, mix well with mixer…
2 – 8 oz. packages of cream cheese, softened
2 eggs
1/2 C brown sugar
1/2 C powdered sugar
1 Tbsp. vanilla

Pour cream cheese mixture over pecan mixture and bake for 25-30 minutes at 350 degrees. Cool completely. Top with 1 lg. container of Cool Whip and sprinkle with chopped nuts.

Sugar Cream Cake

App & Osborne Family Cookbook 2004
Linda App

Ingredients
1 box yellow cake mix
1/2 C butter or margarine, melted
2 eggs

Mix these ingredients together and spread into a greased 9×13 pan

2 eggs
8 oz. cream cheese, softened
1 pound box powdered sugar
nuts for sprinkling on top, oprional

Mix these ingredients together and spread on top of cake mixture in pan.
Bake @ 350 degrees for 30 minutes.