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DORIS' RECIPES :  Sex in a Pan ; Graham Cracker Pudding JEANETTE'S RECIPE: Better Than Sex

TAMI'S RECIPES: Pecan Cream Cheese Pie; Applesauce-Choc. Cookies; Texas Sheet Cake

CANDI'S RECIPES: Rocky Road Fudge Brownies; German Sweet Chocolate Pie

EMMARY'S RECIPES: Hershey Pie; Crazy Cake; Nanny's Icing

PRISCILLA'S RECIPES: Amaretto Bread Pudding; Punch Bowl Cake

ribb.gif (2936 bytes)SHELLY'S RECIPE: Maraschino Cherry Bars

Sally's Recipe: Chocolate Coconut Bars

DEBI'S RECIPES: Orange Pineapple Cake; Neiman Marcus Cake; Chocolate Cake

ELVA'S Recipe: Jerome Cookies
Glennis' Recipes: Fudgy Espresso Soufflé with Raspberry Sauce; Double-Chocolate Rum Cake

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JANUARY WINNER: Karen for the Lemon Pineapple Cheesecake


(I don't know the real name for this. It came from one of the teachers I used to work with and everyone always said it was so yummy it was better than "s-e-x" so … "Sex in a Pan"!!!)

Oreo Cookies (approximately 38) 1 Stick Butter, melted (or margarine)
8 Oz. Pkg. Cream Cheese, softened I Lg. Tub Cool Whip
1 Cup 10X Sugar 1 Pkg. Instant Chocolate Pudding
1 Pkg. Instant Vanilla Pudding 3 Cups Milk

Layer 1: Mix together and press into 9 x 13" pan and refrigerate while preparing next layer - 32 Oreo cookies (crushed) and melted butter or margarine.

Layer 2: Mix together and spread on top of first layer: cream cheese, 1/2 tub of Cool Whip, and 10X sugar.

Layer 3: Mix together and spread over 2nd layer: vanilla and chocolate pudding mixes and milk.

Layer 4: Spread remaining cool whip over 3rd layer. Crush 6 more Oreo cookies and sprinkle crumbs over the top. Chill and serve.

Here's an old family recipe that Grandma, and then my Mom used to make for special occasions.


1/4 c Butter or margarine
1 Cup 10X Sugar
3 Eggs, separated
1/2 Cup Chopped Walnuts
Mini Marshmallows (about 60 to 80)
3 Tbsp. Cocoa
Graham Cracker Crumbs

Cream butter and confectioner's sugar. Add 3 egg yolks and beat. Add cocoa. Add walnuts and marshmallows. Beat egg whites and fold in. Butter a dish (I have her old 10" square clear Pyrex casserole that works great), and line it with graham cracker crumbs. Alternate layers of mixture and crumbs ending with a layer of crumbs. Chill at least 6 hours. Serve plain or topped with whipped cream, non-dairy topping, or vanilla ice cream.

Well, this is about as decadent as it gets. It is soooo yummy though!
1 1/2 C. graham cracker crumbs
1/4 LB. margarine
1/3 C chopped nuts
This makes crust. Press in 9" pie pan and chill in freezer before you spread
cream cheese mixture on.Then blend until smooth and creamy:
2 - 8 oz. pkgs. cream cheese
1 C. sugar
Put into crust and bake at 325 degrees for 20 minutes.
Then blend 1 C. sour cream, 2 Tbs. sugar, and 2 tsp. vanilla and spread on
top. Bake at 350 degrees for 10 minutes....Mmmmmm....

Now when I want to "delight my darling" (in the food dept., that is) I fix these cookies. They aren't considered 'decadent' but I decided to put this one in anyway because I make big 'brownie points' with him when I make these. They are his absolute favorite! Mine too. They're so soft and yummy! You gotta try these....Mmmmm...
1 C. shortening
3 eggs
2 tsp. soda
6+ tsp. cinnamon
1 1/2 tsp. nutmeg
1 tsp. salt (I usually skip this)
5-6 cups of flour
1 1/2 C. sugar
2 C. applesauce
1 - 12 oz. pkg. chocolate chips
Mix applesauce and soda in a small bowl. In a larger bowl, mix sugar,
shortening and eggs together. Then add applesauce, flour, spices and
chocolate chips. Dough will be very gooey. Drop small amounts on cookie
sheet and bake at 375 degrees for 12-14 minutes. Makes lots!

1 C margarine
1/3 C cocoa
2 C flour
2C sugar
1 tsp. soda
1/2 tsp. salt
2 eggs
1/2 C buttermilk ( if you don't have buttermilk, add a Tablespoon of
vinegar to milk)
1 C water
1tsp vanilla
In pan, melt margarine, cocoa and water. Bring to boil, remove from heat. In large mixing bowl, combine flour and sugar, salt. Mix up with mixer then add chocolate mixture, mixing well. Pour the buttermilk into tall glass and add the soda and stir with a fork (it will bubble up) Pour the buttermilk into batter and add eggs and vanilla and mix well again. Pour into greased sheet cake and bake for 20 at 375.
1/2 C margarine
4T cocoa
1/3 C milk
1 LB powdered sugar
1 tsp. vanilla
Bring margarine, cocoa, milk to a boil. Add powdered sugar, and vanilla. Spread immediately on hot cake. ( If it goes lumpy then mix with your mixer)

Emmary's Recipes:
Hershey Pie

15 Large marshmallows
8 ox Hershey Chocolate
1/2 C milk
1/2 pint Cool Whip
Combine chocolate, marshmallows and milk in a double broiler...let cool a bit before adding 1/2 pint of Cool Whip. Fold in Cool Whip..pour into a prepared pie crust, 9". Chill in fridge over night.
*Note: I've always used a chocolate pie crust..like the premade Oreo pie crusts...

Decadent and different:
Crazy Cake:
3 C flour
2 C sugar
1 1/2 t salt
9 T cocoa
2 t soda
3/4 C oil
1 T vanilla
1 t vinegar
2 C coffee
Sift dry ingredients. Blend oil, vinegar and vanilla. Make three holes in the dry ingredients and pour wet mixture in. Then pour coffee over then entire thing. Mix well. Bake at 350 for 35-50 minutes....depending on altitude and so on..start checking with a toothpick around 35 minutes.

Ya gotta have icing for that last one :)
Nanny's Icing (Nanny was my great aunt..a hero to me in a way...)
1 stick margarine
3 C powdered sugar
1/2 C cocoa
1/4 C water
1 egg yolk
1 t vanilla
Combine..and get to icing!!! :):)

This makes a beautiful presentation for Valentines Day.

ribb.gif (2936 bytes)MARASCHINO CHERRY BARS
2 cups flour
1/3 cup sugar
3/4 cup butter (or marg.), softened
2 eggs, slightly beaten
1 cup firmly packed brown sugar
1/3 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
10-oz. jar maraschino cherries, drained/chopped
(reserve juice)
1/2 cup chopped walnuts
2 tbsp. butter (or marg.), softened
2 1/2 cups powdered sugar
3 to 4 tbsp. reserved cherry juice
3 to 4 tbsp. flaked coconut

Heat oven to 350 degrees. In large bowl, combine first 3 ingredients; blend until crumbly. Press mixture into ungreased 13x9-inch pan. Bake at 350 for 12 to 15 minutes or until lightly browned. In small bowl, combine all filling ingredients; mix well. Pour over crust. Bake at 350 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool. In small bowl, combine all frosting ingredients except coconut; beat until light and fluffy. Spread frosting over cooled bars; sprinkle with coconut. Cut into 36 bars.


1 box Butter Recipe Yellow Cake Mix
3 eggs
3/4 up Crisco Oil
1-11oz. can mandarin oranges (use the juice)
Mix and bake at 350 degrees for about 30 minutes (or until toothpick
inserted comes out clean)
in 3 layers or 9 x 13 inch cake pan that has been sprayed with Pam

1-8oz. container Cool whip
1-4oz.instant vanilla pudding (make sure you get instant)
1-20oz. can crushed pineapple (don't drain)
Mix together and frost cake. Store in refrigerator

1 Box Yellow Cake Mix (not butter)
1/4th. cup Crisco Oil
2 eggs
1/2-3/4 cup chopped nuts
Mix by hand and pat out in a 9 x 13 ungreased pan

Mix together
1- 8oz. package cream cheese (room temp)
3 1/2 cups powdered sugar
2 eggs
1 teaspoon. vanilla

Beat until smooth and pour on top of cake and bake at 300 degrees for 1 hour.

Grease and flour 9 x 13 pan
Bake at 350 degrees for 30 minutes
2 cups flour
3 tablespoons cocoa powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup solid Crisco
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
Combine all and add alternately 1/2 cup coffee and 1 cup boiling water.
1/4 stick butter (room temperature)
2 - 3 tablespoons cocoa
1/4 th. cup HOT coffee
Powdered sugar
Mix to desired consistency.
Store in refrigerator.

Jeannette's Recipes
Thought I'd share one of my favorites. For Doris who had "Sex in a Pan"
-- this one is for you. Affectionately known in our part of the country
as "Better Than Sex" or as some may refer to it as
"Eclair Dessert Squares"

2 packages instant French Vanilla (if you can find it) pudding otherwise
regular vanilla pudding ( the small packages)
3 cups milk
1 - 9 oz Cool Whip (12 oz is okay too)
Graham Crackers

Line a 9 X 13 pan with whole graham crackers. Mix pudding with milk and fold into thawed Cool Whip. Spread half of mixture over the graham crackers. Put another layer of crackers over the pudding. Spread remaining pudding over crackers. Cover with another layer of crackers, then top with the following:
Chocolate Topping
2 sq baking chocolate melted with 3 tablespoons margarine Add:
2 tablespoons corn syrup
1 teaspoon vanilla
1 & 1/2 cups powdered sygar
3 tablespoons milk

Mix to spreading consistency. If necessary add a little hot water. Refrigerate a minimum of 24 hrs (48 is better) and trust me ladies---it is "Better Than Sex". Seriously, it is a wonderful make ahead type dessert for when you are having company over.
Jeannette pknet@mediaone.net

Candi's Recipes
Rocky Road Fudge Brownies
Makes 12 brownies
1 (19.8 oz. pkg. brownie mix
1 cup chopped pecans
3 cups mini marshmallows
2 (1 oz) squares unsweetened chocolate
1/3 cup milk
1/2 cup butter or margarine
1 (16 oz pkg. powdered sugar, sifted
1/2 teaspoon vanilla extract

1. Prepare brownie mix according to package directions; stir in pecans. Spoon batter into a greased 13x9x2 inch baking pan.
2. Bake at 350 degrees for 25 min. Remove from oven and sprinkle mini marshmallows over hot brownies.
3. Combine chocolate, 1/3 cup milk and butter in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often.
4. Remove from heat. Transfer to a medium mixing bowl. Add powdered sugar and vanilla; beat at low speed with an electric mixer until smooth. (If frosting is too stiff for spreading consistency, add milk, 1 tablespoon at a time, stirring until smooth.) Spread over brownies. Cool in pan on a wire rack, and cut into bars. Makes 1 dozen.

German Sweet Chocolate Pie
1 package (4 oz) Baker's German's sweet chocolate
1/3 cup milk
1 package (3 oz) Philadelphia Brand cream cheese, softened
2 tbls sugar (optional)
3 1/2 cups (8 oz) cool whip whipped Topping, thawed
1 (9") prepared crumb crust
chocolate shavings or curls (optional)
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on high 1 1/2 to 2 min or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Beat in cream cheese, sugar and the remaining milk until well blended. Refrigerate to cool, about 10 min.

Stir in whipped topping gently until smooth. Spoon into crust. Freeze until firm, about 4 hours, Garnish with chocolate shavings or curls if desired.
Makes 8 servings.
Prep time: 20 MIN
Freezing time: 4 hours

Sauce pan preparation: Heat chocolate and 2 tbls of the milk in saucepan over very low heat until chocolate is melted, stirring constantly. Remove from heat. Continue as above.

From Priscilla's Kitchen

Amaretto Bread Pudding

1 loaf French Bread
1 quart Half and Half
2 Tbs. unsalted butter (at room temperature)
3 eggs
1 1/2 cups sugar
2 Tbs. almond extract
3/4 cup golden raisins
3/4 cup sliced almonds

Break up bread into small pieces. Place in a medium sized bowl. Cover with half and
half. Cover bowl and let stand for one hour. Preheat oven to 325 deg. F. Grease a 9"x13"x2" baking dish with butter. In a small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture. Gently fold raisins and almonds into
bread mixture. Spread bread mixture evenly in the buttered baking dish. Set on middle rack of oven and bake for 50 minutes until golden. Remove and let cool.

Amaretto Sauce
8 Tbs. unsalted butter (at room temperature)
1 cup confectioners sugar
1 egg well beaten
4 Tbs. Amaretto Liqueur
In the top of a double boiler, over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot. Remove from heat.
Whisk the egg into the butter and sugar mixture. Continue whisking until sauce has come to room tempterature. Add Amaretto Liqueur. To serve, preheat broiler, cut pudding to 8-10 squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over the pudding and place under broiler until sauce bubbles. Serve immediately. Serves
8-10. Enjoy! This dessert is to die for.

Punch Bowl Cake

1 Angel Food Cake or Yellow Cake
2 Cans Cherry Pie Filling
8 bananas
2 large boxes Instant Vanilla Pudding (prepare according to directions)
16 oz. frozen whipped topping
1 can chunk pineapple (drained)
Bake or buy cake -- I use store bought Angel Food
Layer in large bowl (Pretty in cyrstal footed bowl):
1/2 cake
1 can Cherry Pie Filling
1/2 pineapple chunks
1/2 pudding
4 bananas (sliced)
1/2 frozen whipped topping
Repeat layers.
Top with coconut and chopped pecans.


Chocolate Coconut Bars
Combine: 2 CUPS graham caracker crumbs, 1/2 cup melted butter, and 1/4 sugar.
Press into a greased 9x13 inch pan. BAck 10 minutes @ 350.
Meanwhile, combine 2 cups coconut, 1 can sweetened condensed milk, and 1/2 cup chopped pecans.
Spread over the crust, backe @ 350 for 15 minutes.
Remove from oven, and while still hot, spread 1 cup milk chocolate chips on top, and spread around while melting.
Cool, cut into bars, and enjoy!

Elva's Recipe ( ewaits@aol.com )
Jerome Cookies
Layer bottom of 9 x 13 pan with whole graham crackers.
In sauce pan mix: l cup sugar
l l/2 sticks margarine
l/2 cup evaporated milk
l egg
Cook until boiling and thick.
Add: 4 oz. of coconut
l cup chopped pecans
l cup crushed graham crackers
Place mixture on top of graham crackers in pan and cool.
2 cups powdered sugar
l/2 stick margarine melted
3 T. evaporated milk
l t. vanilla
Mix well, and spread on other mixture. Refrigerate overnight, and slice into small square cookies.

Glennis' Recipes bgrose@jps.net
We tried this one out... It's very light, has a major chocolate flavor, and is low in fat (not my fault!) . Serve it hot from the oven before it falls, but don't worry about left overs! It's wonderful after it falls! Moist, fudgy, almost better!!
Fudgy Espresso Soufflé with Raspberry Sauce
1/2 cup cocoa powder
6 tablespoons hot water
2 tablespoons instant coffee (or 1 tbsp. instant espresso granules)
2 tablespoons butter or stick margarine
3 tablespoons flour
3/4 cup milk (the lower the fat, the fewer the calories)
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 large egg whites
3 tablespoons sugar
Cooking Spray
Seedless Raspberry Jam

Preheat oven to 375 degrees. Combine first three ingredients and stir until smooth.
Melt butter in a small, heavy saucepan over medium heat. Add flour, cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, 1/4 cup sugar and salt. Cook 3 minutes, stirring constantly. Remove from heat and stir in cocoa mixture. Pour into a large bowl and set aside to cool slightly.
Beat egg whites at high speed until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup of the egg whites into the cocoa mixture to lighten it. Gently fold in remaining egg whites. Spoon into a 1-1/2 quart soufflé dish coated with cooking spray. Bake at 375 degrees for 45 minutes or until puffy and set.
While soufflé is baking, melt raspberry jam over low heat until liquid. Set aside until soufflé is done.
To serve, cut soufflé into 6 wedges. Spoon raspberry sauce onto the dessert plate. Place a wedge of soufflé in center of plate. Drizzle additional sauce onto soufflé. Top with a mint sprig if you feel festive!
Double-Chocolate Rum Cake

1 (18½ oz.) pkg.. chocolate cake mix
1 (3¾ oz.) pkg. instant chocolate pudding mix
1 cup dark rum, divided
¾ cup water
½ cup oil
4 eggs
1 (12 oz.) pkg. mini-chocolate chips, divided
1 (10 oz.) jar raspberry preserves (seedless if possible)
2 tbsp. shortening
1-1 oz. square white baking chocolate

Preheat oven to 350º. Combine cake mix, pudding, eggs, ½ cup rum, water and oil in a large mixing bowl. Beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into greased 12 cup bundt pan. Bake 60 minutes or until cake tests done. Cool in pan 15 minutes. Turn onto serving plate to finish cooling.
In a small saucepan, melt raspberry preserves. Strain to remove seeds, set seeds aside. Reheat set aside seeds with half of the remaining rum. Strain again. Gently heat strained raspberry mixture, and stir in reserved rum. Let cool slightly.
Poke holes into cake top and sides with a fork. Brush raspberry sauce over top and sides of cake until all sauce has been absorbed into the cake (can be a lengthy procedure). Let set 30 minutes, then prepare chocolate glaze.
Combine remaining chocolate chips with 2 tbsp. shortening, in a microwavable bowl. Heat on HIGH at 30 second intervals until chocolate is melted. Stir until smooth. Spoon over cake.
Chop white baking chocolate coarsely. Place in a plastic zip-loc bag with ½ tsp. shortening. Microwave on HIGH at 10 second intervals until melted. Squeeze until smooth. Cut off tip of bag, then drizzle over chocolate glaze.