More Delicious Recipes for special occasions

Since our blog is not very active I thought I would post four more absolutely delicious recipes. Be careful, very careful, as these are not for the feint of heart or those who are carefully watching their calorie intake.

This from our great temple missionary couple from Canada. A very moist and chocolate cake without the sweetness of the frosting.

POLKA-DATERS
1 1/2 cups of chopped dates
1 cup water
Cook these until soft, then cool

1/2 cup butter or margarine
1 1/4 cups sugar
3 eggs
Beat these together

1 3/4 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
Add these to the butter mixture

Add dates, 1/2 pkg chocolate chips and 1/2 cup nuts [optional]
Pour into a greased 9X13 pan
Sprinkle rest of chocolate chips and more nuts [optional] on top. Bake at 325 degrees for about 40 minutes.

CARAMEL BARS
3/4 cup margarine
1/3 cup evaporated milk
German Chocolate Cake Mix
Mix, pat 1/2 mixture into a 9X13 greased and floured pan. Bake at 350 for 10 minutes, sprinkle with 1 cup chocolate chips, mixture of 1 lb.bag of carmels melted with 1/2 cup evaporated milk, and 1 cup chopped nuts. Pat on rest of dough. [It will be very sticky, pat on in sections' Bake 15-19 minutes longer.
This is deadly delicious

BLACK BOTTOM COCONUT BARS
For chocolate base:
1/2 cup [1 stick] butter
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup flour
Preheat oven to 375. Line a 9 inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil [not overhang]
Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt, whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spred butter in prepared pan. Bake just until sides begin to pull away from edges of pan, 10-15 minutes. Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut topping:
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
1 package sweetened shredded coconut [7 oz.]

In medium bowl whisk eggs with sugar and vanilla. Gently mix in flour and coconut [except 1/2 -3/4 cup reserved for sprinkling on top.]
Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved coconut.

Bake until golden brown - 25-30 minutes. Cool completely in pan. Life cake from pan, peel off foil and cut into bars.

PUMPKIN COOKIES
1/2 cup butter - softened
1 1/2 cups sugar

1 egg
1 cup pumpkin
1 teaspoon vanilla

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Add chocolate chips and nuts if desired

Cream softened butter and sugar. Add egg, pumpkin and vanilla, mix well. Add flour, baking powder, baking soda, nutmeg, cinnamon and salt, mix well. Stir in chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake at 350 oven for 10-12 minutes

FROSTING FOR PUMPKIN COOKIES:
3 Tablespoons butter
4 tablespoons milk
1/3 cup brown sugar

Cook until dissolved. Cool and add "
1 cup powdered sugar [or as much as you like for the desired consistency]
1 Teaspoon vanilla

Spread on cookies - it will be like a glaze.