Cyberchef Recipe Exchange: Desserts

Ingredients
2 ½ cups all-purpose flour
½ cup shortening
½ cup packed light brown sugar
½ cup dark molasses
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 egg
1 tablespoon distilled white vinegar

Directions
Beat together shortening and half the flour making crumb-like mixture. Add sugar, molasses, ginger, cinnamon, egg and vinegar. Blend thoroughly. Stir in remaining flour and mix until smooth. Chill covered for at least 3 hours. Preheat oven to 375 degrees F. Lightly grease molds. Place molds in freezer for 10 minutes. Remove  molds from freezer and press dough into molds. Loosen edges of the cookie, turn upside down and let fall onto the cookie sheet. Bake for 10 to 12 minutes or until edges begin to brown. Cool and decorate with sugar sprinkles.

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SNICKERDOODLES

This has been a favorite of my grandchildren for years.

Yields--6 dozen

Ingredients
1 cup margarine, softened
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tablespoons sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon

Directions
Preheat oven to 350 degrees.
Mix all ingredients except sugar and cinnamon.
Mix sugar and cinnamon together.
Roll dough into balls and roll in sugar/cinnamon mixture.
Bake 8-10 minutes.

-From N. Shackles, Glasgow, MO.

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PEANUT BUTTER CHIFFON PIE

Yields: 1 pie

Ingredients
1 pie shell
1 envelope unflavored gelatin
1/4 cup sugar
1/4 teaspoon salt
1 cup milk
2 eggs, separated
1/2 cup creamy style peanut butter
1/4 cup brown sugar, firmly packed
1 cup frozen whipped topping, thawed.

Directions
Bake pie shell and cool.
Combine gelatin, sugar and salt in heavy saucepan.
Add milk, slightly beaten egg yolks and peanut butter.
Cook, stirring constantly, over medium heat until mixture is smooth.
Remove from heat.
Chill until slightly thickened.
Beat egg whites until frothy.
Beat in brown sugar gradually until stiff peaks form.
Fold into peanut butter mixture.
Fold whipped topping into mixture.
Pour into crust and chill until firm.
Garnish with additional whipped topping.

-From A. Morrow, MN.

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Candy Bar Brownies

Ingredients
1 (18.25 ounce) package German chocolate cake mix
3/4 cup melted butter
2/3 cup sweetened condensed milk
4 (2.16 ounce) bars Snickers (TM) candy, chopped

Directions
Mix cake mix with melted butter or margarine and condensed milk.
Spread out 1/2 of the mixture into a 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Slice candy bars into little slices.
Lay these on top of the baked crust.
With the remaining batter-crumble it on top of the candy bars.
It will have a crumbly texture. No need to spread it on top to make it smooth.
Put it back into the oven and bake it for another 20 minutes. Makes 1 dozen.

-From A. Stevies, AK

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