Table of Contents:
Mama Millie's Black & White Italian "Dump" Cake
Cherry Delight CP
Rice Pudding (WW)
Coconut Pound Cake
Scotcheroos
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Mama Millie's Black & White Italian "Dump" Cake
What to do:
First things first ~ Preheat your oven to 350 degrees.
Then
1 Box Dark Chocolate Cake Mix
(Prepare the cake mix according to the directions on the box.
Pour into a lightly greased 9 x 13 x 2 cake pan and smooth evenly.)
And then
2 Pounds of Ricotta
4 Large Eggs
1/4 Cup Sugar
2 Teaspoons Vanilla
1 Teaspoon Cinnamon (optional)
Mix all of these together in a bowl and beat until well blended.
Dump (hence the name) this mixture in center of cake mix in pan.
Swirl with a knife if you like or leave it right where it is. No
matter.
Bake for 1 hour until done (cake tester should come out dry).
Let stand 15 minutes and refrigerate until ready to serve.
Remove from fridge and dust well with confectioners sugar.
Enjoy with a nice espresso!
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Cherry Delight CP
1 Can (21 oz) Cherry Pie Filling
1 Box (18.25 oz) Yellow Cake Mix
1/2 Cup Butter or Margarine, melted
1/3 Cup Pecans, chopped
Pour pie filling into crock-pot; set aside.
In mixing bowl, combine cake mix and butter until crumbly; then sprinkle
over pie filling in crock-pot. Sprinkle nuts over all.
Cover and cook on Low for 2 to 3 hours.
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Rice Pudding (WW)
Makes 4 servings
Ingredients
2 cups cooked long-grain rice
2 cups skim milk
4 pitted dates, chopped
2 Tbsp + 2 tsp firmly packed light brown sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 ounce (about 3 Tbsp) sliced almonds
In medium saucepan, combine rice, milk, dates, and sugar; cook over
medium heat, stirring frequently, just until mixture comes to a boil.
Reduce heat to low; simmer, stirring constantly, 20 minutes, until
mixture is thickened. Remove from heat. Add vanilla and cinnamon to rice
mixture; set aside to cool. Divide evenly among four custard cups or
serving glasses; cover and refrigerate until chilled. Serve sprinkled
with almonds.
POINTS: 6
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COCONUT POUND CAKE
2&1/2 cups sugar
2 sticks butter
+ cup Crisco (solid shortening)
5 eggs
3 cups cake flour (I use all-purpose)
1 cup milk
1 tsp baking powder
1 can, 3&1/2 ounces coconut
1 tsp coconut extract
Cream shortening, butter and sugar.
Add eggs one at a time, beating well after each addition.
Add flavoring.
Mix baking powder and flour together.
Add flour and milk alternately to butter/sugar mixture, beating well
after each addition.
Fold in coconut last.
Pour into large, well-greased tube pan.
Bake at 325 degrees for 1&1/2 hours.
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Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal (Rice Krispies)
6 oz semisweet or milk chocolate chips
6 oz butterscotch morsels
In a 3-quart pot, over medium heat, combine sugar and corn syrup until
bubbly. Remove from heat and stir in peanut butter until smooth. Add
cereal and stir until well coated. Press into a 13x9x2" pan. Melt
chocolate and butterscotch together in double boiler or in microwave.
Stir until smooth and spread over cereal mixture in pan. Place pan in
refrigerator for 15 minutes to set top layer. Remove from refrigerator
and cut into squares.
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