• Store unsweetened cocoa powder in an airtight container in a dark, cool place and it will stay fresh for 2 years.

  • Stop the top of your brownies from crumbling when you cut them by turning the cooled brownies upside down onto the cutting board and cut from the bottom.

  • Replace chocolate chips with chunks from a candy bar for chunkier chocolate chip cookies.

  • To make cake batter very fluffy and light let all the ingredients get to room temperature before combining.

  • Place a small cup upside down over the hole of your bundt pan to prevent batter spills inside the hole when you're pouring.

  • Keep oven door closed for the first quarter hour of baking to prevent cake collapse.

  • When baking cake from a mix, use the plastic bag it came in to put over your hand for greasing the cake pan.

  • To crush cracker or cookies, place them into a plastic storage bag and use a rolling pin.

  • To prevent the edges of muffins from over browning, place a couple cups water in a pan on the lowest oven rack and the steam will prevent the over browning.

  • Pecans can be bought in bulk and frozen wrapped in tin foil for about 6 months.

  • Nuts that have been stored at room temperature can become soft after a while. Refreshen them by toasting for five minutes at 350 degrees, mixing occasionally.



15 crushed chocolate sandwich cookies
1/4 cup melted butter or margarine
1/2 gallon chocolate chip ice cream, softened
1/4 cup chocolate syrup

Stir butter or margarine into cookie crumbs. In a 9-inch pie pan, press the mixture into the bottom and up the sides. Put in frig for 1/2 hour. Spoon half the ice cream onto cookie crust and drizzle half the syrup on top. Using a knife, swirl the syrup and ice cream. Repeat with the remaining ice cream and syrup. Freeze till firm.

Serves 8


6 cups frozen strawberries
2 large apples, chopped and peeled
1/2 cup sugar
2 tsp. vanilla extract
4 tbs. flour all purpose

Preheat oven to 350 degrees. Mix strawberries, apple, sugar, vanilla, and flour in bowl. Set into large baking dish.


1 cup flour all purpose
1 cup rolled oats
1 cup almonds, sliced
1/2 tsp. nutmeg
1/2 cup brown sugar
4 tbs. butter or margarine

Combine flour, oats, almonds, nutmeg, and brown sugar. Blend margarine until you get coarse crumbs. Sprinkle topping over the strawberry mixture. Bake 25 minutes or till browned lightly. Cool and serve.

Makes 8 servings


2 1/2 cups sugar
1 cup fresh lemon juice (takes 1/2 dozen)
5 cups water
1/4 tsp. salt

In a saucepan, combine sugar, water, and salt. Cook over low heat, stirring continually, until sugar is dissolved. Bring to a boil and cover for 5 minutes and don't stir.

Remove from heat and stir in lemon juice. Let it cool on table then cover and freeze till mixture appears slushy.

Beat with mixer till smooth without letting it melt. Cover in plastic and re-freeze. Stir it a couple times until froze.

Serves 6 Decorate each serving with some lemon peel or sprig of mint.



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