Aunt Bettys Surprise Dessert Recipes

AUNT BETTY'S SURPRISE DESSERT

Steps:

• 1. Combine flour and butter, mix until crumbly. Add nuts. Press onto bottom of 13x9 inch pan. Bake at 375ºF for about 15-18 minutes. Check to make sure that nuts don't get too brown. Let cool to room temperature.
• 2. Combine cream cheese, 1/2 of the cool whip and powdered sugar. Beat until fluffy. Carefully spread it onto cooled base. Chill for at least 20 minutes.
• 3. Mix pudding mixes with the milk until it is of pudding consistency. Spread on second layer. Chill for at least 20 minutes.
• 4. Spread remaining Cool whip on top and chill another 20 minutes before serving.

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

AUNT BETTY'S BANANA PUDDING

Steps:

• In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
• Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
• Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

AUNT BETTY'S BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.