Margie Scanlon Dineen

• 1 pkg. German chocolate cake mix
• 5 Heath candy bars, crushed
• 1 pint Cool Whip
• 1 (14 oz.) condensed milk
• 1 (12 oz.) bottle butterscotch or caramel topping

Prepare cake as directed on box. When done and while cake is still hot, poke holes in cake with end of wooden spoon. Note: poke at least one hole for every square slice – you’ll be poking a lot of holes! Pour milk, then topping into holes. Let cool. Spread cake with Cool Whip. Sprinkle crushed candy bars on top. Refrigerate.

Sinfully rich, but worth it.

Margie Scanlon Dineen

My mother first started making this cake for my great-uncle. He loved it so much that it became the standard dessert every time he came for dinner.

Don’t wait for company before making this cake. Pop it in the oven on a Sunday afternoon and within a half-hour your kitchen will be filled with a tantalizing aroma. Even if you don’t like sweets, make this cake for the “smell” of it.

• 1 package yellow or white cake mix
• 1 package instant vanilla pudding
• 4 eggs
• 3/4 cup salad oil
• 3/4 cup Sherry Wine
• 1 teas. nutmeg
• 1/2 teas. vanilla extract

Mix all ingredients together on low speed. Blend on medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350 for 45 -60 min. When cool, sprinkle lightly with powdered sugar.

Marcy Dineen Medeiros

When Dad was in the mood, he would get up early on a Sunday morning and make his coffee cake. Nothing beats waking up on a Sunday morning to Dad’s coffee cake. I know to this day, when I make my modified version of the coffee cake, that Dad is standing at my shoulder humming away… My Sweet Irish Rose…..

Coffee Cake:

• 4 cups Bisquick
• 1 1/3 cups milk
• 4 tbsp sugar
• 2 eggs

Streusel Topping:

• 2/3 cup Bisquick
• 2/3 cup brown sugar, packed
• 1 tsp cinnamon
• 4 tbsp firm butter or margarine

Filling:

• Sliced peaches or pears (16 oz can, drained.)

This is the Bisquick recipe: Heat oven to 375�. Grease 9×13 glass pan. Mix streusel topping and set aside. (Actually, Dad’s streusel topping was white sugar and cinnamon.)

Stir coffee cake ingredients until blended. Spread in pan, sprinkle with streusel topping. Bake 18-22 minutes or until golden brown.

My modified version is: make streusel topping as above, I divide the streusel topping and coffee cake ingredients in two. Put one half the coffee cake ingredients in pan. Slice peaches (or pears) to 3/8″ thickness. Layer on coffee cake mix. Then put half the streusel topping. On top of that put a handful of brown sugar over streusel mix and sprinkle a little more cinnamon

This takes longer to cook. At the end, if you get impatient and the center does not seem to be getting done, you can pop the pan in the microwave and it will finish cooking the center.

Rita Dineen Stovie

Meringue Shell:

• 3 egg whites
• 1/2 tsp cream of tartar
• 1/2 cup sugar

Beat egg whites with cream of tartar till stiff and peaky. Add sugar. Beat well. Either bake slow at 350°F for one hour or put in 450°F oven, turn off and forget.

Filling:

• 3-4 bananas
• 1 (1 lb 4 oz) can crushed pineapple, drained
• 1 can cherry pie filling
• whipped cream

Into cooled shell slice a couple layers of bananas. On top of that goes the well drained pineapple. On top of that goes a can of cherry pie filling. All this gets well chilled, even overnight. Cover with sweetened whipped cream.

Phoebe Wilson Dineen

In a small saucepan, combine

• 1 package (9 oz) condensed mincemeat, broken up
• 1/2 cup Karo light or dark syrup
• 1/4 cup margarine

Heat, stirring constantly until boiling. Gradually stir mixture into

• 3 slightly beaten eggs

Add

• 1/2 cup coarsely chopped pecans
• 1 tablespoon grated orange peel

Pour into 1 unbaked (9 inch) pie shell. Bake in 350°F oven 45 minutes or until top springs back when lightly touched with finger.

Pour

• 1/4 cup dry sherry

over pie. Cool.

Serve with

• whipped cream, if desired.

Margaret Dineen Prendergast

This recipe is the one I take to all our family gatherings because everyone is always looking for “Margaret’s Cookies”.

• 1 cup melted margarine
• 1 cup crisco
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 2 tsp vanilla
• 4 1/2 cups flour
• 2 tsp soda
• 2 tsp salt
• 1 1/2 – 2 pkgs chocolate chips

Melt margarine in large bowl in microwave. Add shortening, mix well. Mix in sugars then stir in vanilla and eggs. Add dry ingredients and chips.

Bake at 375 for 10 minutes or until brown.

Margaret Dineen Prendergast

• 1 cup melted margarine
• 1 cup Crisco
• 2 cups brown sugar
• 2 cups white sugar
• 2 tsp vanilla
• 4 eggs
• 2 1/2 cups flour
• 2 tsp soda
• 2 tsp salt
• 1 tsp cinnamon
• 1/3 tsp pumpkin pie spice
• 6 cups oatmeal

Melt margarine in microwave, add Crisco, mix in sugars and vanilla and eggs. Add dry ingredients and mix well. Stir in oatmeal and chips. (Can use some butterscotch chips or raisins, also.)

Bake at 350� for 10 minutes or until spread out and browned.

Rita Dineen Stovie

Sift:

• 2 cups flour
• 2 cups sugar

In saucepan:

• 2 sticks butter
• 4 tablespoons cocoa
• 1 cup hot water.

Bring to rapid boil and add to flour and sugar, mix well and add:

• 1/2 cup of sour milk (1 tbsp of vinegar)

Add:

• 1 tsp soda
• 2 eggs
• 1 tsp vanilla
• 1/8 tsp cinnamon

Mix well and bake at 350° oven for 20 minutes in a 15 by 10 cookie sheet.

FROSTING

Make frosting 5 minutes before cake is done.

• 4 tablespoons of cocoa
• 1 stick butter
• 6 tablespoons of milk

Bring to boil and add

• 1 pound of powdered sugar
• 1 teaspoon vanilla
• 1/2 cup chopped nuts.

Let cake cool 1 minute and frost.

Margaret Dineen Predergast

(Double)

• 1 cup water
• 1 cup white sugar
• 2 cups raw peanuts
• pinch salt

Mix together, cook until amber color – 300°F hard crack.

Add 1 tsp vanilla and 1 tbsp soda. Mix and spread on buttered jelly roll pan. Cool.