Angela's Chocolate Cream Pie


  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon self-rising flour
  • 1/4 cup cocoa
  • 1/4 teaspoon salf
  • 2 3/4 cups milk, divided
  • 3 eggs yolks, lightly beating
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie crusts, baked
  • Direction::

    1. combine 1/4 cup sugar, cornstarch, flour, cocoa and salf in small bowl
    2. Blend well.
    3. Stir in 1/4 cup milk and egg yolks.
    4. In a saucepan, combine remaining 3/4 cup sugar abd remaining 2 cus milk, place over medium heat and gradually bring to a boil.
    5. Remove from heat.
    6. Stir I cup hot milk mixture into the cocoa mixture, the return to saucepan.
    7. Bring to a boil over medium high heat, string constantly.
    8. Let mixture boil for 5 minuter while continuing to stir.
    9. Remove from heat and stir in butter and vanilla.
    10. Pour into pie shell and let chill 2-3 hours before serving.
    11. Top each slice with a dollop of cool whip when serving.

    Chocolate Peanut Butter Cream pie


  • 3/4 cup hot fudge topping, divide
  • 1 graham cracker pie crust
  • 1 (8 ounce) container cool whip, divided
  • 1/2 cup peanut butter
  • 1 1/4 cups cold milk
  • 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mixture.
  • Directions:

    1. Spoon 1/2 cup to the fudge topping into botton of crust.
    2. Place in freezer 10 minutes.
    3. Whisk peanut butter and milk in a large bowl until well blended.
    4. Add pudding mixes.
    5. Beat for 2 minutes or until smooth.
    6. Stir in 1/2 cup of the whipped topping.
    7. Gently spoon over chocolate layer.
    8. Top with reamaining whipped topping.
    9. Refrigerate 3 hours or until set.
    10. Prizzle with remaining 1/4 cup fudge topping.

    Lemonade cup cake


  • 1 (6 ounce) can frozen lemonade concentrate, thawed.
  • 1 (18 1/4 ounce) box white cake mix.
  • 1 (8 ounce) carton our cream.
  • 3 ounces cream cheese, softened.
  • 3 eggs.
  • 1(12 ounce) can whipped cream cheese frosting.
  • Directions::

    1. Preheat oven to 350.
    2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
    3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
    4. Beat with mixer until well blended.
    5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
    6. Bake at 350for 20 minutes or until cooked through.
    7. Cool completely before frosting.

    Blackberry and apple cake


  • 125g butter, softened, plus extra for the tin
  • 125g caster sugar125g caster sugar
  • 3 large eggs, beaten
  • 10g ground almonds
  • 2 discovery, russet or worcester apples, peeled and cored, each cut into 12 segment
  • For the topping:

  • 1 large pinch cinnamon
  • 2 tbsp demerara sugar
  • 25g butter, cut into samall flakes
  • 25g peeled and toasted hazelnuts, roughty chopped
  • Icing sugar for dusting
  • Methods:

    1. Heat oven to 160c/140c fan / gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
    2. 2. Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

    Mad Hatter Cupcakes


  • 1 cup flour
  • 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/3 cup butter
  • 2 tablespoons maraschino cherry juice
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup maraschino cherry, chopped
  • 12 -14 dark chocolate-covered cherries
  • Directions:

    1. Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
    2. In separate large mixing bowl, gradually add sugar to butter.
    3. Cream until light and fluffy.
    4. Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
    5. Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
    6. Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
    7. oven; quickly- make a slight indentation in the middle top of each cupcake.
    8. Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
    9. Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
    10. Cool.