a little of each

A family's cookbook

Peanut Butter Cream Pie June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:07 pm
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6 oz semisweet chocolate chips (@ 1 cup)

5 Tbl butter

2 ½ cups crisp rice cereal

¼ cup mini semisweet chocolate chips


8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

¾ cup creamy peanut butter

2 tsp real vanilla extract

1 cup heavy cream


3 oz milk chocolate

2 Tbl heavy cream

milk chocolate for curls to garnish



Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.


In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.


In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).


Very Easy Chocolate Pie

Filed under: Desserts — alittlemoreofeach @ 2:03 pm
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This is a simply wonderful pie and is very rich. The recipe was given to Doris by the wife of one of Scott’s friends about 15 years ago.


Make (please do not buy) a graham cracker crust for an 8-inch pie pan. Bake for about 8 to 10 minutes at 350 until toasty. Let cool thoroughly before putting in the chocolate mixture.


Melt one large Hershey Bar (with or without almonds) with ¼ cup milk and 8 large marshmallows over water or in a double boiler until oozy. Stir to mix well. When it has cooled to room temperature, combine it with a ½ pint of heavy cream whipped to fairly stiff peaks. Fold the 2 mixtures together and pour into pie crust. Cool or chill before serving.


Chocolate Brownie Cake

Filed under: Desserts — alittlemoreofeach @ 1:16 pm
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2 cups flour

2 cups sugar

½ tsp salt

2 sticks butter

1 cup water

3 Tbl cocoa

2 eggs

1 tsp baking soda

½ cup sour milk*

1 tsp vanilla



In a large bowl, mix the first three ingredients together. In a saucepan, melt the butter. Add the water and cocoa and bring to a boil. Pour the hot mixture over the flour mixture in the bowl. In a separate bowl, beat the eggs. Add the baking soda, milk and vanilla. Mix with the first mixture. Pour batter into a 12 x 15 pan and bake at 350 degrees for 45 minutes. During the last five minutes of baking, prepare the frosting.



1 stick butter

1 tsp vanilla

1 lb box of powdered sugar

4 to 6 Tbl milk


Combine ingredients in a saucepan over medium heat. Stir well and add one cup of nuts. Ice cake while hot.


*To make sour milk, add 1 ½ tsp vinegar.


Miracle Whip Cake

Filed under: Desserts — alittlemoreofeach @ 1:08 pm
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“This is a nice, moist chocolate cake,” Nana Hazel.


Ingredients and Directions

2 cups flour

1 cups sugar

4 Tbl cocoa

2 tsp baking soda


Sift together.


Then add:

1 cup cold water

1 cup Miracle Whip

1 tsp vanilla


Bake in a greased oblong pan at 350 degrees for 35-40 minutes. Cool and frost with cream cheese frosting.


Chocolate Chip Cake

Filed under: Desserts — alittlemoreofeach @ 12:55 pm
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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!



½ pound butter

2 cups sugar

4 eggs

2 cups sour cream

2 tsp vanilla

4 cups all-purpose flour

3 tsp baking powder

3 tsp baking soda

2 cups chocolate chips

1 cup sugar

2 tsp cinnamon



Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.


Richmond Frosting

Filed under: Desserts — alittlemoreofeach @ 12:42 pm
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Richmond Frosting

This rich, chocolate cake frosting has the consistency of a pudding.

It is paired with the 1 2 3 4 Cake in the images.

Richmond Frosting


½ cup sugar

1 ½ Tbl cornstarch

1 oz chocolate square

dash of salt

½ cup boiling water

1 ½ Tbl butter

½ tsp vanilla


Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.


Mocha Frosting

Filed under: Desserts — alittlemoreofeach @ 12:40 pm
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¼ cup butter

3 oz cream cheese

1 tsp vanilla

¼ cup milk

3 tsp cocoa

1 tsp instant coffee

4 cups confectioners sugar


Nana did not include any instructions with this recipe.