DO NOTHING CAKE - served by Shari

DO NOTHING CAKE - served by Shari

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 ounces crushed pineapple, undrained

Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup shredded coconut
1 cup nuts (walnuts or pecans)
1 tsp vanilla
Cool whip or Ready-Whip

DIRECTIONS:
Place cake ingredients in a bowl and mix with a spoon.
Pour batter into a 13x9 inch cake pan
Bake at 350 degrees for 35-40 minutes.

For icing: Mix butter, sugar, and evaporated milk together in saucepan. Cook over medium heating until a little thickened (five minutes at the most)
Remove from heat and add coconut, nuts, and vanilla.

Pour over hot cake.

Serve with whipped cream/

"PIONEER WOMAN HOT FUDGE SAUCE" - served by Sonja

PIONEER WOMAN HOT FUDGE SAUCE

http://thepioneerwoman.com/cooking/hot-fudge-sauce/

INGREDIENTS:

1 Cup Unsweetened Cocoa Powder

1 Cup Sugar

1 Cup Heavy Cream

1 stick Salted Butter, cut into pieces

3 teaspoons vanilla

INSTRUCTIONS:

In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

"NUTELLA COOL WHIP PIE" from DELISH - served by TAMI

NUTELLA COOL WHIP PIE

Recipe can also be found HERE

INGREDIENTS:

1 shortbread crush
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided

DIRECTIONS:

In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.

Fill the pie crust with mixture and smooth tope. Freeze for 1 hour to set.

To serve, top with reamining Cool Whip.  Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

Taste of Home Lemon-Curd (prepared by TAMI)

Taste of Home Lemon-Curd (prepared by Tami)

Served over cheesecake alongside fresh lemon slices.  SO.GOOD.

 3 eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel

In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Yield: 1-2/3 cups.

TIP:
Keep finished result away from Elizabeth... she will try and eat the entire bowl with a spoon like pudding.  It's THAT good.

Sonja's Frozen Lemon Cream

6 eggs, seperated

6 TBS lemon juice (1/3 cup)

1 cup sugar

2 cups whipping cream

1 box vanilla wafer cookies

Crumble box of vanilla wafers into fine crumbs. Place half in bottom of 9x13 casserole pan.

Beat whipping cream into soft peaks.

In a separate bowl beat egg whites until stiff peaks form. Beat in sugar a little at a time.

Add egg yolks one at a time.

Add lemon juice.

Fold in whipped cream.

Pour over vanilla wafer crust and spread evenly.

Add the rest of the crushed vanilla wafers and spread evenly.

Cover with plastic wrap.

Freeze overnight or until hard.

Cut into squares to serve.

JANI'S CARROT CAKE

Mix:

4 eggs, beaten

¾ cup oil

2 cups sugar

3 cups grated carrot

1 cup crushed pineapple, drained

Then add:

2 cups flour

1 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

¼ tsp cloves

1 ½ tsp vanilla

½ cup raisens

Bake for 350 degrees for 50 minutes in a greased and floured 9 x 13 pan

Frost with cream cheese frosting or mix a cube of softened butter with 1 lb powered sugar and enough milk to make desired consistency