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Sweet times for dessert lovers

Many more readers want to know about dessert recipes than about ones for vegetables. Forbidden fruit, I suppose. Chocolate pudding cake with a number of variations and unbaked butterscotch cookies are bona fide sweet-tooth satisfiers. For: Kathy Lavendar of Homosassa.

From: Mercedes Stewart of Clearwater, Joan Capen of Dunedin, Ann LaRose of Safety Harbor, Betty Buhl of Pinellas Park, Dorothy Phillips of St. Petersburg and Stella Granger of Kenneth City.

Recipe: Hot fudge sundae cake.

Hot Fudge Sundae Cake

1 cup all-purpose flour

} cup granulated sugar

2 tablespoons cocoa

2 teaspoons baking powder

\ teaspoon salt

{ cup milk

1 teaspoon vanilla extract

2 tablespoons salad oil (or melted butter or shortening)

1 cup chopped nuts, if desired

1 cup brown sugar, packed

\ cup cocoa

1} cups hottest tap water

In ungreased square 9-inch cake pan, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with 1 cup brown sugar and \ cup cocoa. Pour hot water over batter. Bake at 350F for 40 minutes. Let stand 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving. Also good with dessert topping over cake and sauce. Serves 9.

Microwave Directions: Measure the 1} cups water into 2-cup glass measure. Place in microwave to boil, about 4 minutes. Substitute ungreased 2-quart glass casserole for square pan. Pour boiling water over batter in casserole. Microwave, uncovered, 8 to 10 minutes or until cake is no longer doughy. Let stand a few minutes; spoon into dessert dishes.

From: Mercedes Stewart of Clearwater.

Recipe: Peanut Butter Sundae Cake

Peanut Butter Sundae Cake

1 cup all-purpose flour

} cup brown sugar, packed

2 teaspoons baking powder

\ teaspoon salt

{ cup milk

2 tablespoons salad oil

1 teaspoon vanilla extract

{ cup peanut butter

} cup brown sugar, packed

1} cups hottest tap water

In ungreased 9-inch square pan, stir together, flour,} cup sugar, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in peanut butter. Spread evenly in pan. Sprinkle with } cup brown sugar. Pour hot water over batter. Bake at 350F for 40 minutes. Let stand 15 minutes and spoon into dessert dishes or cut into squares. Invert each square onto plate. Top with ice cream and spoon sauce over each serving.

Hot Fudge Marshmallow Cake: Omit nuts; add 1 cup miniature marshmallows.

Hot Fudge Butterscotch Sundae Cake: Omit nuts; add 1 cup butterscotch pieces. Decrease brown sugar by { cup and the \ cup cocoa to 2 tablespoons.

Hot Fudge Coconut Sundae Cake: Omit nuts; add { cup shredded coconut and { cup chopped almonds.

For: Kathy Lavendar of Homosassa.

From: Shirley Crowder of Largo, May McClelland of Hudson and Sarah Ward of New Port Richey.

Recipe: Butterscotch no-bake cookies.

Butterscotch No Bakes

2 cups sugar

} cup butter or margarine

1 6-ounce can ( cup) evaporated milk

1 3| or 4-ounce package instant or regular butterscotch pudding mix

3{ cups quick-cooking rolled oats

1 teaspoon vanilla extract (optional)

} cup chopped nuts (optional)

In large saucepan, combine sugar, butter and evaporated milk. Bring mixture to a rolling boil, stirring frequently. Remove from heat and add pudding mix and rolled oats; add vanilla and nuts if desired; mix together thoroughly. Cool 15 minutes; drop dough by rounded teaspoonfuls onto waxed-paper-lined tray. Makes 5 dozen cookies.

Note: Half of the recipes called for instant pudding mix and half for regular pudding mix, so use either.

Recipe requests

Jo Paradise of Palm Harbor has three requests: rice pilaf, chicken and yellow rice and sugarless strawberry jam or preserves for a diabetic.

Shirley Hayes of St. Petersburg writes that her husband fondly remembers eating wheaten farls in Belfast, Ireland, more than 50 years ago. The Hayeses would like to know how to make them.

Many of our citrus groves sell a delicious jellied candy in various citrus flavors. Emma Ferrari of Seminole wants the recipe.

When Terri Morris of Pinellas Park lived in Cleveland, she used to buy Hungarian Delights, two butter cookies with raspberry filling between them; and chocolate drops with nuts on top. If you have the recipes to share, Terri writes that "she will become her dad's favorite daughter."

Jayne Stanford of Tarpon Springs needs the recipe for madeleines, rich and tender tea cakes popular in France.

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