Marvelous Recipes

A rich creamy cheesecake dessert your family and friends are sure to request again and again!

1-3/4 cup all-purpose flour
1/2 cup finely chopped walnuts
1/3 cup packed brown sugar
1/3 cup melted butter or margarine
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.

2. In a medium mixing bowl, combine the flour, walnuts and brown sugar. Add the melted butter or margarine, stirring until crumbly; reserve 1 cup of the crumb mixture.

3. Press the remaining crumb mixture over the bottom of a greased 8×8-inch baking pan. Bake for 12 to 15 minutes or until light brown.

4. In a medium mixer bowl, beat the cream cheese and sugar at high speed until light and fluffy. Add the egg, milk, lemon juice and vanilla; mix well. Spread evenly over the baked layer; sprinkle with the reserved 1 cup crumb mixture. Bake for 25 minutes.

5. Cool in the pan on a wire rack. Refrigerate and chill before serving. Cut into 2-inch squares. Makes 16 squares.

Emily

A rich, nutty, chocolate sensation in every bite!

1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 (12 oz) package semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees F. In a small bowl, combine the flour, baking soda and salt; set aside.

In a large mixer bowl, beat the brown sugar, butter and vanilla until creamy. Add the egg and beat well.

Gradually add the flour mixture, mixing well after each addition. Stir in 1-1/3 cups chocolate chips and the chopped walnuts.

Spread into a greased 9×9-inch baking pan. Bake for 20 to 22 minutes. Immediately sprinkle remaining chocolate chips over the top; let stand until chips become shiny and soft. Spread chocolate evenly over the top.

Cool completely, then chill 5 to 10 minutes to set the chocolate. Cut into bars. Makes 24 bars.

Emily

Sweet, crunchy goodness in every bite! A great snack for any occasion!!

1-1/2 cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 pound English walnut halves

In a 3-quart saucepan, mix together the sugar and sour cream. Cook over low heat until the sugar dissolves, stirring frequently. Stir in the vanilla extract; add the walnuts and stir just until well coated.

Line an 11×7-inch baking sheet with waxed paper; spread coated walnuts onto waxed paper. Bake at 150 degrees F for 2 to 3 hours or until the walnuts are dry and sugary; stir occasionally to separate the walnuts.

Let stand until cool. Store in a tightly sealed container at room temperature. Makes 4 cups.

Emily

This delightfully rich chocolate pie is one of my family’s all-time favorites!

1 (9-inch) unbaked pie shell
1/2 cup butter or margarine, softened
2 eggs, beaten
2 teaspoons vanilla
1 cup granulated sugar
1-1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
1 cup chopped English walnuts

1. In a large mixer bowl, cream the softened butter or margarine until smooth. Beat in eggs and vanilla.

2. In a small bowl, combine the sugar and flour; blend well. Add to the creamed mixture a little at a time, beating well after each addition. Stir in the chocolate chips and chopped walnuts.

3. Pour into unbaked pie shell. Bake at 350 degrees F for 45 to 50 minutes or until golden brown. Serve topped with a scoop of vanilla ice cream, if desired. Makes 8 servings.

Emily

Absolutely “the best” chocolate cookie you have ever tasted!

16 squares semi-sweet baking chocolate
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 cups chopped English walnuts

1. Coarsely chop 8 squares of the chocolate; set aside. Microwave remaining 8 squares in a large microwaveable bowl on High for 1 to 2 minutes; stir until melted and smooth.

2. Add sugar, butter or margarine, eggs and vanilla extract; blend well. Stir in flour and baking powder. Add chopped chocolate and walnuts. Stir to blend.

3. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake at 350 degrees F for 12 to 13 minutes. (Do not over bake). Cool on cookie sheet 1 minute; transfer to wire rack until cool. Store tightly covered at room temperature. Makes 18 cookies.

Emily

Packaged fudge brownie mix makes this rich, delicious, chocolate treat, quick and simple to prepare.

1 (19.8 or 21.5 oz) package fudge brownie mix
3/4 cup chopped walnuts
2 cups semi-sweet chocolate chips
1/4 cup butter or margarine
1 (14 oz) can sweetened condensed milk*
1-1/4 teaspoons vanilla extract

1. Prepare brownie mix according to package directions; stir in walnuts. Spread evenly in bottom of a greased 13×9-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes or until center is set.

2. In a large microwaveable bowl, combine chocolate chips, butter or margarine, sweetened condensed milk and vanilla extract.

3. Microwave on high for 3 minutes, stirring after each 1 minute, until chocolate chips are melted and mixture is smooth. Spread evenly over brownie layer. Cool. Chill 2 hours. Cut into bars. Makes 24 to 36 bars.

*Do Not use evaporated milk.

Emily

Bake up a batch of these delicious crisp cookies for the Cookie Monsters in your family. Watch how quickly they “gobble” them up!

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

1. In a large bowl, cream together the butter or margarine, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

2. In a small bowl, combine flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the oats, cereal, coconut, chocolate chips and walnuts. Blend well.

3. Drop by heaping tablespoonfuls (3 inches apart), onto lightly greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer to cooling racks. Makes 4 dozen.

The smell of this cake baking in your oven, will surround your family with a mouth-watering aroma!

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 large eggs
2 cups applesauce
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts

1. In a large mixing bowl, beat softened butter or margarine and sugar until fluffy. Add eggs and applesauce; beat well.

2. In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg until well blended. Stir dry ingredients into applesauce mixture and blend well. Stir in raisins and walnuts.

3. Pour into a greased 9x13x2-inch baking pan. Bake at 325 degrees F for 50 to 60 minutes or until cake pulls away from sides of pan. Cool completely.

4. Frost cooled cake with Cream Cheese Frosting or Coconut Pecan Frosting. Cut into squares.  Makes 20 -24  servings.