Recipe Collection

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Recipe Collection
List of Dessert Contributors
for First-Annual Spring Fling
(*Shared recipes provided on following pages.)
Spring Fling ‘08

Lu Adams, Cabool - Peanut Butter Bars*
Andrea Battaglia, Springfield - Gooey Butter Cake* &
Candy-Coated Milk Chocolate Pieces Cookies*
Myrna Berry, Springfield - Brownies
Jan Cooper, Springfield - Fudgy Molten Cupcakes*
Gina Crunkilton, Cabool - Coconut Pecan Bars*
Tammy Hathcock, Thayer - Chocolate Chip Brownies
Charles Hicks, Cabool - Yellow Cake w/Chocolate Icing
Charlie Hungerford, Springfield - Bread Pudding with Carmel Sauce*
Mary Iarussi, St. Robert Annex - White Cake & Chocolate Chip Cookies
Sonja Kerr, Springfield - Sharon’s Banana Pudding
Donna King, St. Robert Annex - Alyse’s Peanut Butter Cookies*
Jennifer Kirtlink, Springfield - No Bake Chocolate Cookies
Andrea Longley, Springfield - Brownies with Hershey’s Syrup
Jodi Mooney, Springfield - Death by Chocolate*
Tim Posey, Springfield - Sparkle Cookies
Larry Ruzicka, Springfield - Brownies*
Julie Sandwell, Springfield - Mocha Brownies with Coffee Frosting*
Doris Scott, Springfield - Pineapple Upside Down Cake
Jonna Shepardson, Springfield - Double Chip Cookie Bars*
Craig Smith, Springfield - Chocolate Cake
Sharon Topliff, Springfield - Twinkie Cake*
Elizabeth Ussery, Springfield - Mississippi Mud Cake
Jill Wiggins, Springfield - Turtle Cake*
Bonnie Wilcox, Springfield - Neiman Marcus Cake*
Candice Wolf, Springfield - Oatmeal Raisin Cookies
Alyse’s Peanut Butter Cookies
Donna King
Office Coordinator
St. Robert Annex

Spring Fling ‘08

1 Pkg Betty Crocker Peanut Butter Cookie Mix
Bake as directed in a 9x13 baking dish
1 or 1-½ Cups Creamy peanut butter
 Spread over cooled cookies
2 Blks Chocolate Almond Bark
Melt, spread on top of cookies
2 Blks Vanilla Almond Bark
Melt, spread on top of cookies

Let the chocolate and vanilla harden, cut the cookies and enjoy!

Brownies
Larry Ruzicka
Facilities
Springfield Campus

Spring Fling ‘08

1 Pkg Brownie Mix with Walnuts
 Mix according to package directions
Add to mixture:
¼ tsp Vanilla
½ tsp Black Walnut Flavoring
1 8 oz. Cream Cheese, softened in microwave
 Swirl cream cheese in brownie mixture for a marbled effect

Bake according to instructions for brownie mix, cool completely, cut into bars. Enjoy!
Bread Pudding with Carmel Sauce
Charlie Hungerford
Admission Office
Springfield Campus

Spring Fling ‘08

Bread Pudding:
2 Cups Milk ½ tsp Ground Nutmeg
¼ Cup Butter 1 tsp Vanilla Extract
⅔ Cup Sugar 3 Cups Bread, torn or cut in small pieces
3 Lg Eggs (used Sourdough bread this time)
2 tsp Cinnamon ½ Cup Berries or Raisins

In medium saucepan, over medium heat, heat milk just until film forms over top. Com-
bine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with electric mixer at me-
dium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1-½ quart casserole dish. Sprinkle with raisins or ber-
ries if desired. Pour batter on top of bread.

Bake at 350° for 45 to 50 minutes or until set. Serve warm with caramel sauce if
desired.

Carmel Sauce:
(This makes a lot more than you’ll need for the bread pudding, but it’s good over ice cream or chocolate cake, too!)

1 Cup Packed Brown Sugar
1 14 oz Can Sweetened Condensed Milk
½ Cup Margarine or Butter
1 tsp Vanilla
½ Cup Milk

Stir sugar and condensed milk together in medium saucepan. Heat over low to medium
heat, stirring constantly until sugar dissolves. Remove from heat and add butter and
vanilla, stirring well. Add milk and stir well. Spoon about ⅓ of this recipe over bread
pudding recipe above.
Candy-Coated Milk Chocolate
Pieces Cookies III
Andrea Battaglia
Student Development
Springfield Campus
Spring Fling ‘08

Ingredients:

¾ Cup Butter
1 Cup Brown Sugar, packed
½ Cup White Sugar
1 tsp. Vanilla Extract
2 Eggs
2 Cups All-Purpose Flour
1 tsp. Baking Soda
2 tsp. Salt
2 Cups Candy-Coated Milk Chocolate Pieces

Directions:

1. Preheat oven to 375°.
2. Cream together butter, brown sugar, vanilla, and sugar until fluffy.
3. Add 2 beaten eggs.
4. Combine flour, baking soda, and salt. Add to cream mixture. Stir in candies.
5. Drop by teaspoon on baking sheets about 2 inches apart.
6. Bake for 8-10 minutes.
Coconut-Pecan Bars
Gina Crunkilton
Cabool Campus

Spring Fling ‘08

3 Cups Quick-cooking Oats
1 15 oz Can Pillsbury Coconut-pecan frosting
1 tsp Vanilla
1 Cup Chocolate Chips, melted
¾ Cup Peanut Butter

Combine oats, frosting and vanilla; mix well. Press into greased 9x13 baking pan.
Bake 30 minutes at 325°. Cool for 20 minutes, or until room temperature. Combine
melted chocolate chips and peanut butter. Mix well. Spread over baked layer. Let
stand 15-20 minutes. Cut into bars.

Double Chip Cookie Bars
Jonna Shepardson
Facilities
Springfield Campus

Spring Fling ‘08

Cream together: Add and mix well:
1 Cup Butter (2 sticks) 2 Cups Flour
1 Cup Brown Sugar 1 Pinch of Salt

Add and beat well: Fold in:
1 tsp Vanilla 1 Cup Chocolate Chips
1 Egg 1 Cup Butterscotch Chips

Bake: 325° for 40-45 minutes or until golden brown and firm to the touch.
Beware! These stick to the pan, so you may want to use a wax paper liner.

Optional: You can cut back on the 2 kinds of chips and add chopped pecans if you like.
Death by Chocolate
Jodi Mooney
Admission Office
Springfield Campus

Spring Fling ‘08

Ingredients:
1 Chocolate Mousse Cake
(or any type chocolate cake would be fine - German chocolate cake or
devil’s food cake work really well also)
2 Instant Chocolate Pudding mixes
1 Dream Whip (1 box of 2 mixes)
2 Cool Whip topping
1 Bag of Heath Toffee pieces/chips

Chocolate Cake Instructions:
Make chocolate cake according to recipe on box. Let cake cool completely. Crumble.

Dream Whip & Chocolate Pudding Instructions:
Follow Dream Whip instructions like you were making a Dream Whip Pie (ignore in-
structions regarding the pie crust).

Assembly Instructions (2 layers):
 After crumbling the cake, place ½ in the bottom of a large trifle or other glass
serving bowl.
 Top with ½ of the dream whip/chocolate pudding.
 Top with 1 tub of Cool Whip topping.
 Top with ½ package of the Heath toffee pieces/chips.

Repeat layers in the same order.

Refrigerate until serving.

Note: Don’t put this together until 1 or 2 hours before serving (the cake can
get soggy).
Fudgy Molten Cupcakes
Jan Cooper
Financial Aid
Springfield Campus

Spring Fling ‘08

4 oz Chocolate (semi-sweet chips) 2 Eggs
½ Cup Butter (1 stick) 2 Egg Yolks
½ Cup Flour 12 Chips Ahoy Cookies
1 Cup Powdered Sugar

Melt chocolate and butter on high in microwave for 2 minutes. In separate bowl, wire
whip eggs, sugar and flour. Add melted butter and chocolate to egg mixture. Whip to-
gether.

In muffin tin, place cupcake papers. Lightly spray with cooking spray. Place cookie up-
side down in each paper. Add chocolate mixture. Bake at 425° for 8 minutes (sides
firm, middle soft). Allow to cool some (30 minutes at least) before removing from pan.
Makes 1 dozen.

Gooey Butter Cake III
Andrea Battaglia
Student Development
Springfield Campus

Spring Fling ‘08

1 pkg. Yellow Cake Mix
½ Cup Butter, melted
2 Eggs
1 tsp. Vanilla Extract
8 oz. Cream Cheese
2 Eggs
1 tsp. Vanilla Extract
4 Cups Confectioners’ Sugar

Preheat oven to 350°. Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with
a spoon. Pat into a 9x13 inch pan. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla
with an electric mixer. Slowly beat in confectioners’ sugar. Pour over cake layer. Bake
for 40-45 minutes. Cool.
Mocha Brownies with Coffee Frosting
Julie Sandwell
Payroll Office
Springfield Campus

Spring Fling ‘08

½ Cup Shortening
½ Cup Butter
1 Cup Cocoa
1 Cups Sugar
1 Tbsp Hot Water
4 tsp Instant Coffee
4 Eggs
2 tsp Vanilla
1 Cup Flour
½ tsp Salt

Frosting:
½ Cup Butter, softened
1 tsp Vanilla
2 Cups Confectioners’ Sugar
1-½ Tbsp Milk
2-3 tsp Instant Coffee

1. Preheat oven to 350°. Grease a 13x9-inch pan.
2. Melt shortening and butter over low heat or in the microwave.
3. Remove from heat and add cocoa, blend well.
4. Add sugar and mix well.
5. Dissolve instant coffee in hot water and mix into creamed mixture.
6. Add eggs one at a time, beat well, by hand, after each addition.
7. Stir in vanilla, flour, and salt.
8. Add to pan. Bake 25-30 minutes.
9. Cool completely before frosting.
10. For frosting, cream butter and vanilla.
11. Add powdered Sugar and mix in well on medium speed.
12. Dissolve instant coffee in milk and add to mixture.
13. Beat on high until light and fluffy.
Neiman Marcus Cake
Bonnie Wilcox
Breech School
Springfield Campus

Spring Fling ‘08

1 pkg Yellow Cake Mix
1 Egg
½ Cup Butter (1 stick), melted
1 Cup Chopped Pecans
1 Box Powdered Sugar
8 oz Cream Cheese, softened
3 Eggs, beaten

Mix the first 3 ingredients and press into a 9x13-inch pan. Sprinkle pecans on top of
pressed mixture. Mix sugar, cream cheese and beaten eggs. Pour on top of pecans.
Bake at 350° for 40 minutes. It will rise and fall. Cool completely. This is best if made
the day before. Cut into bars.

Peanut Butter Bars
Lu Adams
Cabool Campus

Spring Fling ‘08

Preheat oven to 350°.
Combine:
1 Box Pillsbury Moist Supreme Golden Butter Recipe Cake Mix
1 Cup Crunchy Peanut Butter
1/3 Cup Water
1 Egg
Coat a 9x13-inch pan with Pam. Spread mixture into pan. Bake for 20-25 minutes or
until puffed and light golden brown. Cool completely.
In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy
Supreme Chocolate Fudge Frosting. Spread on cooled bars.
Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.
Sharon’s Banana Pudding
Sonja Kerr
Admission Office
Springfield Campus

Spring Fling ‘08

Ingredients:

2 sm Packages Vanilla Pudding
½ Cup Coffeemate
2⅓ Cups Cold Milk
1 Can Eagle Brand Condensed Milk
12 oz. Cool Whip
Nilla Wafers
Bananas

Directions:

Mix top three ingredients together
Combine Eagle Brand and Cool Whip in separate bowl
Add the two mixtures together
Mix in banana slices
Top with Nilla Wafers
Turtle Cake
Jill Wiggins
Career Center
Springfield Campus

Spring Fling ‘08

Makes: 16 servings
Prep: 30 minutes
Bake: 350° for 30-35 minutes

Cake:
1 Egg 1-¾ Cups Sugar
2/3 Cup Vegetable oil ½ Cup Unsweetened Cocoa Powder
(canola oil) 1 Tbsp Baking Soda
1 Cup Buttermilk 1 tsp Salt
2 Cups All-purpose flour 1 Cup Hot Brewed Coffee

Topping:
1 Cup Sugar
1/3 Cup Milk
5 Tbsp Unsalted Butter (can use salted)
1-½ Cups Semisweet Chocolate Chips (or use milk chocolate)
½ Cup Prepared Caramel Topping
1 Cup Toasted Pecans, crushed (toasting not necessary)

1. Cake: Heat oven to 350°.
2. Grease a 13x9x2-inch baking pan with nonstick cooking spray.
3. Combine egg, oil and buttermilk in a small bowl. In a large bowl, whisk together the
flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients;
continue beating until well blended. Slowly stir in the hot coffee.
4. Place mixture into prepared pan. Bake at 350° for 30-35 minutes or until toothpick
inserted in center comes out clean. Cool on wire rack.
5. Topping: Mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter
and bring to a boil. Remove from heat. Place chocolate chips in a bowl, pour hot
mixture on top. Stir until smooth.
6. Spread warm chocolate topping over cooled cake. Drizzle caramel topping over
frosting; sprinkle with crushed pecans.

Note: Toast pecans on a baking sheet at 400° for 8 minutes.

Per serving: 478 calories; 24 g fat (7 g sat); 5 g protein; 67 g carbohydrate; 3 g fiber;
430 mg sodium; 24 mg cholesterol.
Twinkie Cake
Sharon Topliff
CGCS
Springfield Campus

Spring Fling ‘08

16 Twinkies
2 Small or 1 Large Package of Strawberry Jello
1 Carton of Frozen Strawberries
2 Small or 1 Large Vanilla Instant Pudding
3 Cups Milk
1 Tub Cool Whip

Line bottom of pan with Twinkies. Prepare jello with 1 cup of hot water and 1 cup of
cold water. Stir in frozen fruit. Pour jello over twinkies and chill for 15 minutes. Prepare
pudding with 3 cups of milk. Spread over top of Twinkies and jello. Chill. Top with Cool
Whip.