Tastes from Home Contest
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-Winning Recipes < Desserts >
Dessert: Black Bottom Cups (2007)
1 cup (8 oz package) cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp salt
1 cup semi-sweet chocolate morsels
1 1/2 cups sifted flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup cooking oil
1 tbs vinegar
1 tsp vanilla
Instructions:
Combine cream cheese, egg, 1/3 cup sugar and 1/8 tsp salt & beat well.
Stir in chocolate morsels and set aside.
Sift flour, 1 cup sugar, cocoa, soda and 1/2 tsp salt together.
Add water, oil, vinegar and vanilla.
Beat until well combined.
Fill muffin cups lined with paper baking cups 1/3 full with batter.
Top each one with one heaping teaspoon of cream cheese mixture.
Bake at 350 degrees for 30-35 minutes. Sprinkle with sugar and chopped nuts before baking if desired.
Yield 24
Submitted by:Paula Shelton
Sponsoring Student: William Nicholas Shelton
Dessert - Nestle Candy Shop Pizza (2006)
- 1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
2 cups Nestle semi-sweet morsels
1/2 cup peanut butter
1 cup chopped candy (Nestle Crunch, Alpine White, Butterfinger, Baby Ruth, Goobers)
Pre-heat oven to 375 degrees
Lightly grease 13 inch pizza pan
In small bowl combine flour, baking soda and salt - set aside
In large bowl beat butter, granulated sugar and brown sugar until creamy
Beat in eggs and vanilla
Gradually beat in flour mixture
Stir in 1 cup semi chocolate morsels
Spread in prepared pan
Bake 20 to 24 minuttes until lightly browned
Immediately sprinkle remaining 1 cup chocolate morsels over crust, peanut butter spoons
Let stand 5 minutes
Spread chocolate and penut butter evenly over crust
Decorate with candy
Serve warm
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Submitted by: Debbie Hewitt
Student: Travis Hewitt
Dessert - Blueberry Ripple Cake (2005)
- ¾ cup all-purpose flour
- ¾ cup packed brown sugar
- 1 ¼ t ground cinnamon
- ¼ t salt
- 1/3 cup cold butter
- ½ cup chopped pecans
- 1 package white cake mix
- 1 ¼ cup of blueberries (fresh or frozen) * if using frozen do not thaw
1. In a large bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until crumbly. Stir in pecans.
2. Sprinkle ½ of the mixture into a greased 9 X 13 baking dish.
3. Prepare cake as instructed on package. Spread over the pecan mixture.
4. Top with blueberries and then the remaining pecan mixture. Swirl with knife.
5. Bake at 350 degrees for 45050 minutes till toothpick inserted near center comes out clean. Serve warm with whipped cream. Serves 12.
Submitted by: Susan Zavisho, Williamstown, WV
Student: Lia N. Zavisho, Dadisman Hall
Dessert - Strawberry Pizza (2004)
- 2 cups water
- 1 1/4 cups sugar
- 1/4 cup cornstarch
Mix together and boil until clear. Stir in one box strawberry jello. Cool. Pour over strawberries.
Spread 1 pkg refrigerator Pillsbury Sugar Cookie Dough on a pizza pan. Bake at 350 degrees for 9 minutes. Cool. Whip together 8 oz cream cheese, 1 cup sour cream and 1 cup powdered sugar. Spread onto cookie dough. Cut strawberries in half and put on top. Cover with glaze and top with cool whip.
Submitted by: Joni Johnston, Triadelphia, WV
Student: Brandon Johnston
Dessert - Peach Pizza (2003)
CRUST: ONE PACKAGE OF SUGAR COOKIE DOUGH. SPREAD OUT IN JELLY ROLL PAN AND BAKE ACCORDING TO DIRECTIONS ON PACKAGE.
FILLING: MIX 8oz. CREAM CHEESE AND ¼ CUP POWDERD SUGAR. ADD 8oz. COOL WHIP. SPREAD ON BAKED AND COOLED COOKIE CRUST. TOP WITH SLICED PEACHES (CAN USE FRESH OR CANNED, ALSO CAN ADD RASPBERRIES,BLUEBERRIES AND STRAWBERRIES) REFRIGERATE WHILE MAKING TOPPING.
TOPPING: BRING TO A BOIL 3oz. COOK AND SERVE VANILLA PUDDING MIX, 3oz. PEACH JELLO AND 1 ¼ CUP WATER. TAKE OFF OF HEAT AND COOL FOR 5 MINUTES. POUR SLOWLEY OVER FILLING AND PEACHES. KEEP REFRIGERATED UNTIL SERVICE.
Submitted by Lynda Hinz for Matt Hinz
