Beaver - Sweet Delights Just Desserts: Recipe Book

Sweet Delights Just Desserts by Sherry Beaver All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2014 Busy Beaver Online Enterprises and Sherry Beaver
Table of Contents

1. 7-UP CAKE Ingredients cake: 1 Box yellow cake mix 1 Box Vanilla Instant Pudding 4 eggs cup Wesson Oil 1-10 oz. 7up Cola Ingredients for topping: 1 cups sugar 1 tablespoon flour 1 cup crushed pineapple 2 eggs, well beaten 1 stick butter 1 can coconut Instructions: Preheat oven to 350 degrees F. Place in large mixing bowl all ingredients for the cake and mix with an electric mixer until well blended.

Pour into a 9x13 pan and bake for 30-35 minutes until toothpick comes out clean once tested in the center of the cake. Instructions for topping: Place in medium sauce pan well beaten eggs, then add all the ingredients and cook on medium heat until thick. Spread on cake.
2. Apple Crisp Ingredients: 6 cups peeled and sliced Granny Smith apples 1 cup oats 1 cups brown sugar 1 stick cup butter 1 teaspoon cinnamon Instructions: Preheat oven to 350 Degrees F. Grease a 9x13 glass dish.

Peel apples, slice and place sliced apples on the bottom of the baking dish. In a medium size mixing bowl add the remaining ingredients together and mix thoroughly until well blended. Pour on top of the apples and bake for 35-45 minutes until the apples are soft.
3. Butternut Cake Ingredients: 1 cup oil 2 cups sugar 1 cup milk 2 cups Self-Rising Flour 4 eggs 1 tablespoon Butternut flavoring Ingredients for Butternut Frosting: 1 stick butter, softened 1 box confectioners sugar 1 8 oz. cream cheese 1 tablespoon Butternut flavoring 1 cup chopped pecans Instructions for cake: Preheat oven to 350 degrees F.

Prepare 2 cake pans with oil for baking cake in layers or prepare 9x11 inch pan with grease or oil. Place in large mixing bowl, the oil, sugar, milk, flour, 4 eggs and Butternut flavoring. Then beat with an electric mixer until well blended. Place mix in pans and bake for 25-30 minutes for layer pans, or 30-35 minutes for 9x13 inch pan until toothpick comes out clean in the center when testing. Remove and cool on racks before icing. Instructions for Butternut Frosting: Place softened butter and cream cheese in a large mixing bowl.

Beat with electric mixer until well blended. Slowly add sugar, 1 cup at a time and beat until cream is light and fluffy. Mix in Butternut flavoring and mix until well blended. Spread Butternut frosting on cake after cooled. Ready to serve.
4.

Carrot Cake Bars Ingredients: 1 cup old fashioned or quick oats 2 cups brown sugar, packed 4 cups Bisquick all-purpose baking mix 2 eggs 2 sticks butter, melted 1 teaspoon Vanilla 1 teaspoon cinnamon teaspoon ginger teaspoon allspice 1 cups finely grated carrots cup chopped pecans Ingredients for Icing: cup chopped pecans 8 oz. cream cheese, softened to room temperature 1 stick butter, softened to room temperature 1 box confectioners sugar 1 tablespoon lemon juice 1 teaspoons Vanilla Instructions for Bars: Combine Bisquick Baking Mix, sugar, oats, and melted butter in a large mixing bowl and stir by hand until dough is formed. Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9x13 inch pan and bake at 350 degrees F for 35-40 minutes until the top is lightly golden brown all over. Remove from oven and allow to cool. Instructions for Icing: Place softened butter and cream cheese in a large mixing bowl.

Beat with electric mixer until well blended. Slowly add sugar, 1 cup at a time and beat until cream is light and fluffy. Mix in vanilla and lemon juice as well until well blended. Spread icing on bars after cooled. Ready to serve.
5.

Chess Cake Ingredients: First Layer: 1 box Butter Recipe, Duncan Hines Cake Mix 1 stick butter, melted 1 egg Second Layer: Beat 3 eggs 1 box powdered sugar 1-8 oz. Cream Cheese (room temperature) Instructions: Lay cream cheese out to soften to room temperature. Grease 9 x 13 glass dish and set aside. Preheat oven to 350 degrees F. First Layer: In a medium size mixing bowl add 1 box cake mix, 1 stick melted butter, and egg. Hand mix until blended then press into a 9 x 13 pan.

Second Layer: In a medium size mixing bowl add 3 eggs and beat with whisk, then add powdered sugar and cream cheese. Mix with electric mixer until smooth and spread over first layer. Bake at 350 degrees for approximately 40 minutes. Cool and cut into 1 inch squares and serve.
6. Chess Pie Ingredients: 1 stick melted butter 1 cups sugar 4 eggs 1 tablespoon white vinegar 1 teaspoon vanilla 1 unbaked pie shell Instructions: Preheat oven to 300 degrees F.

In medium mixing bowl add melted butter, sugar, eggs, white vinegar, vanilla and mix with a whisk until blended well and fluffy. Pour into an unbaked pie shell. Bake at 300 degrees for 45 minutes.
7. Coconut Cream Pie Ingredients: 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract cup All-Purpose flour 8 tablespoons melted butter cup sugar teaspoon ground nutmeg Directions: Preheat oven to 350 degrees F. Grease pie plate or tin and sprinkle some flour lightly over the greased pie plate and set aside for later.

Place into medium mixing bowl, milk, oil, coconut, eggs, vanilla, flour, butter and sugar. Mix until well blended, then pour into the already prepared, greased and floured pie plate. Sprinkle nutmeg on top of pie mix. Bake in preheated oven for 45 minutes. Makes Its Own Pie Crust Note: All ingredients are mixed together and poured into a pie plate or tin. When it cooks it forms its own crust with filling.

Serve warm or cold.
8. Cream of Coconut Cake Ingredients for cake: 1 box yellow or white cake mix 3 eggs 1 cup water 1/3 cup oil 1 teaspoon coconut flavoring Ingredients for icing: - 4 oz. box of Cool Whip 1 - 8 oz. box of sour cream 1 cup sugar 2 - 6 oz. packets of frozen coconut Instructions for cake: Preheat oven to 350 Degrees F.

In a large mixing bowl add cake mix coconut flavoring, eggs, water and oil. Beat with an electric mixer until blended well. Pour into prepared 9x13 glass baking dish and bake 25-28 minutes until toothpick comes out clean when tested in the center of the cake. Set aside to cool. When cake cools prick top of cake with a fork about 25 or more times for icing to seep down into the cake, then spread 1 - 9 oz. can of Coco Casa Cream of Coconut on top of cake.

Instructions for icing: In a medium size mixing bowl add cool whip, sour cream, sugar and coconut. Mix together until blended well and spread on cake. Place in refrigerator and serve when cold.
9. Double Layer Pumpkin Cheesecake Ingredients: 2 - 8 oz. frozen whipped topping (thawed) Directions: Preheat oven to 325 degrees F. frozen whipped topping (thawed) Directions: Preheat oven to 325 degrees F.

In a large mixing bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend eggs in one at a time. Remove one cup of batter and spread into the bottom of crust and set aside for later. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until it is well blended. Gently spread the remaining batter into the crust.

Bake in preheated oven for 35 to 40 minutes until center is almost set. Allow to cool then refrigerate for 3 to 4 hours. Cover with whipped topping before serving.
10. clair Cake Ingredients: 2 small boxes French Vanilla Instant Pudding 2 cups milk 8 oz. Set aside. Set aside.

Instructions for crust: Line bottom of 9x13 pan with graham crackers. Put of pudding mixture on top of crackers. Make another layer of graham crackers and spread the remaining pudding on top. Make a third layer of graham crackers. Instructions for icing: In a sauce pan mix cocoa, sugar, and milk. Boil for 1 minute while stirring with a whisk.

Add butter and vanilla. Spoon over cake to cover as top layer. Refrigerate over night.