Desserts

Annette’s Better Than Almost Anything Cake Linda's Davy Crockett Bars  Steve’s Snicker Salad Trista’s Oatmeal Raisin Cookies

	Annette’s Better Than Almost Anything Cake
		1 package German chocolate cake mix (water, eggs, oil as called for on package directions) 1- 14oz can sweetened condensed milk 1- 16oz jar caramel, butterscotch, or fudge topping 1- 8oz container frozen whipped topping, thawed 1- 8oz bag toffee chips or bits
		Preheat oven to 350ºF. Make and bake cake as directed on package for 13”x9” pan. Cool 15 minutes. Poke the top of the warm cake every ½ inch with the handle of a wooden spoon. Drizzle milk evenly over the top of the cake; let stand until milk has been absorbed. Drizzle with caramel topping. Run knife around sides of pan to loosen. Cover and refrigerate about 2 hours or until chilled. Spread with whipped topping and sprinkle with toffee chips. Store, covered, in the refrigerator.

	Linda’s Davy Crockett Bars
		2 cups flour, sifted 1 cup sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup brown sugar 2 cups quick-cooking oats 1 6-oz package chocolate chips 2 eggs 1 cup vegetable oil 1 teaspoon vanilla
		Mix together flour, sugar, salt, baking powder and baking soda. Mix in brown sugar, oats and chocolate chips. Combine eggs, oil and vanilla and stir into chocolate chip mixture. Press into an un-greased 15x10x 1” jelly roll pan. Bake at 350F for 15 minutes or until lightly browned. Cool slightly before cutting.

	Steve’s Snicker Salad
		2 each 3oz boxes of instant vanilla pudding mix 2 cups cold milk 12 oz container of Cool Whip, thawed 4 to 5 Granny Smith apples, cut in pieces 5 to 6 Snicker Bars, cut in pieces
		Mix the instant pudding mix with the cold milk. Stir in the container of Cool Whip. Gently fold in the pieces of apple and Snicker bars. Pour into a bowl and chill.

	Trista’s Oatmeal Raisin Cookies
		1 cup firmly packed brown sugar ¾ cup vegetable shortening ½ cup granulated sugar 1 egg ¼ cup water 1 Tablespoon vanilla 3 cups rolled oats (quick or old-fashioned) 1 cup all-purpose flour 1 teaspoon salt (optional) ½ teaspoon baking soda 1 cup raisins
		Preheat oven to 350ºF. In large bowl, beat sugars and shortening until creamy. Add egg, water, and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Mix in the raisins. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely and store tightly covered.