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my recipe for the crust for the butter tarts as well as the butter tart recipe Flaky Pastry 1 1/2 c. flour (all purpose) 1/3 c. marg. or butter (cold) 1/3 c. shortening (cold) 1/2 tsp. salt put all the ingredients in a medium mixing bowl. and blend together with pastry blender, 2 knives, or a fork until 3/4 mixed. 1 egg yolk 1 tbsp. vinegar enough ice water, added to the egg yolk and vinegar to equal 1/3 cup. do this before starting to mix the flour mixture, so it is ready to use. beat the egg yolk. pour into a 1/3 measuring cup with vinegar. then add the ice water to top off the 1/3 cup, and pour over flour mixture. mix till flour has almost come together, using a fork, then switch to your hands and form mixture into a ball. knead a few times, to make sure all the flour has been mixed in. wrap the ball of pastry with plastic wrap and chill for up to 4 hours, or overnight. placing the pie dough in the freezer for about an hour, if you are in a hurry. when ready, flour your surface, and roll the dough out. cut out circles with top of a glass or a round cookie cutter around 4" or 5" in diameter. fit into cup of muffin tin and lightly press around the edge to fit dough into the cup. continue rolling out and cutting more circles. repeat till you've cut all the circles can with your dough, then discard the rest. the dough will start getting tough after that second roll out, and could effect the quality of your pastry. fill with your favorite filling and bake for 19 minutes. cool and enjoy. you should get anywhere from 10 to 12 tarts, depending on how thin you rolled out your dough. for butter tarts, put about 8 to 10 raisins in the bottom of each empty tart shell. if your raisins are stale or hard, soak them in hot water for 10 minutes. 3/4 c. brown sugar 1/3 c. melted marg. or butter 1 tsp. vanilla 1 egg lightly beaten (like you would for scrambled eggs) 4 tbsp. milk mix all the ingredients in a 2 cup measuring cup with a pour spout (if you don`t have a measuring cup with a pour spout, then use a 1/4 cup measuring cup to fill the tart shells). add the brown sugar, vanilla, and milk to the melted marg. before adding egg. pour some of the mixture into each pastry shell, about 1/2 to 2/3`s full. make at 400 degrees for 19 minutes. tarts should easily lift right out of muffin tin with a spoon. cool before eating.

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Thank you for all the wonderful recipes... here is one of my favorites... Pecan Tasse Crust 8 oz soft cream cheese 1/2 cup soft butter 1 cup flour pinch of salt I mix this together in a food processor and form it in a ball and refrigerate for about an hour until it's firm enough to work with. The filling is 1 egg 3/4 cup brown sugar 1 TBL soft butter 1 tsp vanilla 1/2 cup ground pecans You need a mini muffin tin (I recommend finding one that is non-stick because you have to carefully finesse these out of the pan when they are done baking. preheat oven to 350 degrees When the dough is ready, form enough to make a small ball and put them in the pan and use your thumb or a silicon spoon to press them into the pan... and then fill with about a teaspoon of filling. Bake on 350 for 10 minutes and lower the oven temperature to 325 and bake an additional 15 minutes. Let them rest in the baking tin until it is cool enough to handle and carefully remove them on to a cooling rack. Cool completely before storing in an airtight container. This recipe makes about 30 so I usually make two batches because they go quickly. I don't recommend doubling the recipe. It's better to make two batches.

more recipes to share with my friends chocolate cake check tips regarding the frosting, at bottom of recipe. thank you. 1 3\4 c. flour 2 c. sugar 1\2 c. plus 1 tbsp. cocoa 1 1\2 tsp. baking powder 1 1\2 tsp. baking soda 1 tsp salt sift these dry ingred. into medium size bowl. make well and add..... 1\2 c. marg. melted and cooled 1 c milk 2 eggs lightly beaten 2 tsp. vanilla 1 c. boiling water put marg., milk, eggs, and vanilla in well and mix to moisten dry ingred.add boiling water and beat till smooth, scraping bowl with spatula to remove any dry ingred. that may be stuck to sides of bowl. pour into 2 8" or 9" round cake pans and place on cookie sheet large enough to hold both pans without them touching. bake at 350 degrees for 35 min. cool and ice. frosting: 1 1\2 c. milk 3 tbsp. flour 1 c. shortening 1 c. icing sugar (confectioners, or powdered sugar) 1 1/2 tsp vanilla 2 tbsp. cocoa combine milk and flour in sauce pan on medium high heat till the milk shows signs of boiling then reduce to medium low heat. stir frequently till milk shows comes to boiling point then stir constantly till thickened. cool by pouring thickened chocolate milk into a small bowl such as a cereal bowl let stand for 5 minutes then cover with plastic wrap making sure plastic wrap comes in direct contact with the surface of the thickened milk. place in frig till cooled completely, if you are in a hurry 20 minutes in the freezer works very well. when chilled place thickened milk into a small deep mixing bowl, any small bowl will do, but a deep one will curb the amount of spattering when beating it. beat thickened milk until smooth, add shortening and mix well. you want to make sure they are well combined. add vanilla and icing sugar. beat till blended. test the frosting, you want it to be of smooth spreadable consistency. if it is still too thick add a tablespoon of milk at a time till it is spreadable. if too thin add more icing sugar. ice your cake and keep chilled. you may want to stick 2 long bamboo skewers one on each side of the cake to keep the top layer from sliding until the iced cake is chilled or for transporting to another location. the frosting is quite creamy and will become unstable in warm temperatures, causing the top layer to slide off the bottom layer cherry coffee cake preheat oven to 350 degrees pie filling preparation: one can of cherry pie filling 1\2 tsp. almond extract open can of pie filling into small mixing bowl and add the flavoring. stir to combine. set aside till your ready to spread over cake. batter: 1 c. margarine 1 3\4 c. sugar 2 eggs and a 1\4 c. milk or 4 eggs 1 1\2 tsp. vanilla 3 c. flour (all purpose) 1 1\2 tsp. baking powder 1\2 tsp. salt cream sugar and margarine. add eggs one at a time, mixing in after each addition. add the rest of the ingredients and mix well. the recipe calls for a greased small cookie sheet with an one inch wall to keep the batter from running off, but you can use a 9x12 or a 10x13 cake pan if you prefer (see my reference on the next line). 3\4 of the mixture is poured and spread out, then put the pie filling on top and spoon the rest of the batter in spoonfuls randomly over the pie filling. i have not got a small enough cookie sheet so i use a 9x12 or 10x13 cake pan. i spread 1\2 of the batter into the bottom of the cake pan, spread the pie filling over top and cover almost the whole surface of the pie filling with the other half of the batter. bake for 25 to 35 minutes on cookie sheet, or for 40 to 45 minutes in cake pan. icing: 1 c. icing sugar ( also known as powdered, confectioners, or ten x sugar. its the sugar used to make frosting for a cake) 1\2 tsp. vanilla extract enough water to make a not too runny icing to pour over coffee cake make the icing and when cake comes out of oven pour over the entire surface. cool and eat. its best eaten the next day this is a great Christmas morning dessert after breakfast, or even for breakfast danish coffee cake see bottom of recipe for variations dough: 2 tbsp. sugar 1/2 c. warm water 1 1/4 oz. dry active yeast 2 large eggs beaten stir sugar in warm water in small bowl. sprinkle yeast over top. let stand 10 minutes. stir to dissolve yeast. add beaten eggs and stir. 2 1/2 c. flour (all purpose) 1 c. butter or marg. 1/2 tsp. salt mix flour, butter, and salt in medium bowl until crumbly. add yeast mixture. stir. divide dough in half. roll out each portion into a long narrow rectangle 8x16. filling: 1/2 c. butter or marg. 1 c. icing sugar 2 tsp flour (all purpose) 2 tsp. almond extract mix all 4 ingredients together well in small bowl. spread 1/2 mixture down the center of each portion. cut sides of dough into 1 inch strips about a 1/4 inch from filling. overlap the strips from top to bottom. fold up ends. place on greased baking sheet. brush tops with milk. sprinkle with sugar. cover with tea towel. let stand in oven with the door closed and light on for 1 hour. bake at 350 degrees for about 25 to 30 minutes. makes 2 coffee cakes. i find the filling that comes with the danish coffee cake recipe is a little too sweet, so i prefer using a can of cherry pie filling for cherry coffee cake. just put half a can of the cherry pie filling on each loaf, making sure you split the cherries between them, otherwise you get one coffee cake with lots of cherries and one with a few cherries. you could use any canned pie filling for your danish coffee cake. lemon meringue cake i got this recipe from Martha Stewart, it is her husbands favorite. 1 c. butter (i use marg.) 2 c. sugar 4 eggs beat butter and sugar till well blended. add eggs one at a time. mix just to combine. then sift together and add: 3 c. flour 1 tbsp. baking powder 1 tsp. baking soda 1/2 tsp. salt after sifting set aside. measure out the following: 1 1/4 c. buttermilk 1 1/2 tsp. vanilla the zest of 2 lemons put them into a small bowl. now add the flour mixture in 3 parts and the milk mixture in 2 parts starting and finishing with the flour mixture. pour into three 8 or 9 inch round cake pans. bake at 350 degrees for 25 to 35 minutes or till cake is golden brown on top or a wooden toothpick comes out clean when stuck into center of cake. cool completely. lemon filling: 3/4 c. water 3 tbsp. lemon juice 1 tsp. lemon zest put water, lemon juice, and zest into a small saucepan over medium heat. bring to boil. meanwhile mix together: 1/2 c. sugar 2 tbsp. corn starch 1/8 tsp. salt 1 egg mix sugar, cornstarch, and salt together in a small bowl. add egg. stir well. while stirring, add to the boiling mixture until it boils and thickens. cool. makes 1 1/3 cups. swiss meringue: 6 egg whites 1 c. sugar 1 tsp. vanilla bring a small sauce pan to boil and reduce heat so it simmers. use either a slightly larger pot or steel bowl. put the egg whites, sugar and vanilla in it and beat just enough to blend them together. place the pot or bowl on top of the small saucepan making sure the water does not make contact with it. beat frequently as the mixture thickens. this will take between 5 and 8 minutes. be careful not to use a higher heat as it will cook the egg whites into scrambled eggs and that is not what you want. as the mixture comes along you will be able to see that the egg whites will start to look shiny and have a translucent white look to them. make sure not to remove them from the heat too soon or you wont be able to beat them into a meringue. mixture should have the appearance of looking like melted marshmallows. remove from heat. place on the counter and with an electric mixer on highest speed beat the egg whites till you have a smooth and creamy meringue. the meringue will be cooled enough to start assembling your cake. take first layer and spread half the lemon filling on it. place the second layer on top of the first and spread the rest of the lemon filling over it. place the third layer on top of second and pour the meringue on top of the third layer and spread over the entire outside of cake. you can brown the meringue with a cooks version of a blow torch, but the swiss meringue is good as is. Spanish Bar Cake this was a childhood favorite, so one day a few years ago, i ran a search for the recipe. it is tastes exactly how i remembered it from my childhood Ingredients 2 c flour 1 1/2 c sugar 1 1/2 tsp baking soda 1 Tbsp cocoa powder 1 tsp cinnamon 1 tsp salt 1 tsp nutmeg 1 tsp allspice, ground 1/2 c vegetable oil 2 c applesauce 2 medium eggs...slightly beaten 1 c raisins.....plump them in warm water,drain and use. .(add these last, after everything else is mixed) in a large bowl, mix flour, sugar and baking soda. then add the cocoa,cinnamon,salt,nutmeg and allspice. mix well. Next add the vegetable oil,applesauce,and the beaten eggs. when all of the above is mixed, add the plumped raisins. put in a greased and floured 9x13 cake pan. bake at 350 degrees for 30 to 35 minutes in a preheated oven. frosting 8 oz cream cheese ...softened 4 Tbsp butter, softened 2 tsp vanilla extract 1 1/2 c confections sugar 1/3 c milk 1 Tbsp lemon juice, fresh mix the cream cheese, butter, vanilla, confectioners sugar, milk and lemon juice together. spread on the cake. to make a layer cake, just like the original Spanish Bar Cake cut the cake into 2 pieces, then spread the frosting between the layers and on the top. step back in time and enjoy this great cake! Granny Foster's Refrigerator Rolls Makes about 2 dozen 2 1/2-inch rolls Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns. 1/2 c. warm water (105° to 115°) 1 quarter-ounce package dry yeast (i use 2 1\2 tbsp. active dry yeast) 1 tbsp. sugar 2 c. milk 1\2 c. unsalted butter, plus more for baking sheet( i use marg. in all my baking) 1 tsp. salt 6 to 6 1/2 c. all-purpose flour, plus more for kneading 1 tbsp. vegetable oil Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir to combine. Let stand in a warm place until it forms a foam on the surface, about 10 minutes. Meanwhile, heat the milk, 1\2 cup (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast.( i just melt the marg. and remove from heat)(if you let the heated milk stand for a few minutes before adding the yeast it will be fine) and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. (i put the dough i`m not using in a large freezer bag). Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about the circles of dough. Place them on prepared baking sheet, and let rise until they have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough. Bake until golden brown, 15 to 20 minutes. Serve immediately. Killer Sticky Buns Makes 12 buns 1/2 c. (1 stick) unsalted butter, softened 3/4 c. raisins ( i didn`t use the raisins the kids here wont eat them) 1/2 c. bourbon ( i never used the booze either) 1 tsp. ground cinnamon 1 1/4 c. firmly packed light-brown sugar 1/4 c. honey 1/2 c. chopped pecans the buns turn out just fine with brown sugar, honey, and pecans. mmmmm!! the kids at my house don`t like raisins so i leave `em out. the alcohol i leave out as well as its more for the adults and the kids complained it tasted funny, so after the first batch no bourbon either. man are these kids fussy. Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes. In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 1\3 cup butter; set aside. In a third small bowl, combine remaining 1\2c. brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside. Roll dough into a 12-inch-by-6-inch rectangle about 1/4 inch thick. you can roll it a little thinner as it rises quite nicely. Spread the brown sugar and butter mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll into a log. Place the log, seam side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dish (the slices should fit snugly) the buns rise in the dish and fill in any empty spots. Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes. Preheat oven to 350°. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes. when i made them i had a cake plate with a raised edge so when i put the buns on it and removed the casserole dish the edging on the cake plate held the juice from the sticky buns on the plate. first run a knife around the edge of the casserole dish and and unstick the buns from it, you may need to do this again to release the buns from the bottom of the casserole dish before placing them on the cake plate. put the cake plate on top of the casserole dish. with a hand on each side of the 2 dishes, flip over so the casserole dish is now upside down and remove it from the cake plate. if the buns hold to the casserole dish just stick the knife up and break the suction then let them fall into the plate. serve after a few minutes. rum cake 2 c. flour 1 1\2 c. sugar 1 tbsp. baking powder 1 tsp salt (optional) sift into medium or large bowl and make a well: 1\2 c. vegetable oil 5 egg yolks 3\4 c. water 1 tsp.vanilla 1 tbsp. orange zest put these into well and mix together with electric mixer (wooden spoon ok too) till the dry ingredients are wet. 1 tsp. cream of tartar 5 egg whites add cream of tartar to egg whites and beat to soft peak stage. fold into batter being careful not to over mix. pour into angel food cake pan and place in 325 degree oven for 55 minutes. turn oven up to 350 degrees and bake an additional 10 minutes or till an inserted toothpick comes out clean. tip pan upside down on a large pot to cool. pan should not be greased or cake will fall from pan. if you wish to use cake at a later time it may be frozen till needed. when ready to serve cake continue with the following. syrup: 1\2 c. water 1 1\2 c. sugar 1 lemon sliced into 3 or 4 slices (whatever you get is fine) 1 orange slices into 3 or 4 slices (whatever you get is fine) 1 c. rum bring water, sugar, lemon and orange to boil till boiled down to one cup. remove fruit, add rum. poke holes to the bottom of the cake pan about 1" apart and pour the water, rum mixture over cake. let stand for 1-1 1\2 hours to allow cake to absorb moisture. remove from pan and place on serving tray. glaze: 1 c. apricot jam (strained to remove lumps) 1 tbsp. lemon juice (from concentrate) heat jam and juice over low-medium heat to melt jam. brush over entire cake. twice if there`s leftovers. decorate with slices of figs or oranges or lemons or any combination of the 3. best served at functions with no kids. this is good served at Christmas or any special occasion. but only for the adults. you don`t want drunk little children running around. its full of liquor!!! decorating this with figs, orange or lemon slices will make this an attractive center piece for any Christmas dinner or party or just for decoration at the desserts table. yummy too. hiccup!! one bowl white cake 2 c. flour 2 tsp. baking powder 1\2 tsp.salt 1 c. sugar (white) 1\2 c. butter (i use marg. in all my baking butter is too expensive) 2 eggs 1 tsp. vanilla 1 c. milk put all ingredients into mixing bowl. beat slowly to moisten then at medium speed until smooth, about 2 minutes. pour batter into 2 8"-9" round cake pans and bake at 350 degrees for 30-35 minutes or till an inserted toothpick comes out clean. cool and ice. or pour into a 9x12 cake pan and bake for 40-45 minutes or till an inserted toothpick comes out clean. you don`t need to ice cake its good just as it is too just for you teddy: i am suggesting a few things but i don`t know if you can have them, but i`ll add them just in case. fresh fruit and unsweetened whipped cream would be nice. just whip up a cup of whipping cream till stiff peaks form and add a little splenda to taste. just like a strawberry short cake. i`ll give you a homemade frosting recipe and with a little splenda to taste it will make a nice sugar free frosting for you. with this recipe you can make any flavor that you can have just by adding the fruit or extract that will give frosting the desired flavor. the recipe for the frosting is for 2 2 layer cakes. if you are making it for one 2 layer cake, 1/2 the recipe, and if you are just doing a one layer cake use 1/3 of the recipe. frosting: 1 c. vegetable shortening 1 c. milk 3 tbsp. flour (all purpose) pour milk into saucepan and sprinkle flour over surface of milk and bring to a slow boil over medium heat while stirring constantly with wire whisk. when milk thickens it will leave a trail behind whisk as it is stirred around saucepan. remove from heat and pour into small bowl. let stand 5 minutes and cover with plastic wrap making sure the plastic comes in direct contact with surface of thickened milk. otherwise milk will form a skin and that would have to be removed before being usable. put bowl of thickened milk in frig to chill completely. when ready using electric mixer on medium speed cream shortening till smooth and creamy. add thickened milk and beat to combine. add enough splenda to taste. if frosting is too thick add some milk a bit at a time till frosting is spreadable. frost your cake and keep refrigerated as frosting will soften enough if making 2 layer cake to make top layer slide off. using 2 long toothpick like skewers in cake prevents this. burnt sugar cake recipe for burnt sugar syrup at bottom. this is one of my all time favorite cake recipes!! preheat oven to 350 degrees 1/2 c. butter or margarine 1 c. sugar (white) 2 eggs 1 tsp. vanilla 1/2 c. burnt sugar syrup 1 c. water cream butter, sugar, and first egg together well. add second egg and vanilla. stir. set aside. measure out the burnt sugar syrup and add to water. then measure out and sift into a separate bowl 2 c. flour (all purpose) 2 tsp. baking powder 1/4 tsp. salt add the flour mixture in 3 parts and the syrup in 2 parts beginning and ending with the flour mixture. you can either pour the batter into 2 8 inch rounds and bake for30 ro 35 minutes or into a bundt pan and bake for 35 to 40 minutes. burnt sugar frosting 2 c. icing sugar (confectioners, powdered or ten x) 1/4 c. butter or margarine 3 tbsp. of milk 2 tbsp. burnt sugar syrup beat all the ingredients together in bowl until smooth. add more liquid or icing sugar as needed. makes about 1 1/3 cups frosting. it is always best to chill the cake before icing. if you do a thin coating of frosting first this will get all those crumbs that seem to come off a cake while frosting. then do a second coat of frosting the way you would normally frost your cake. sticking 2 10 inch long skewer sticks ro keep the layers steady while frosting and leaving then in till the cake has chilled you wont have to worry about your layers sliding off each other, especially in the summer when it is hot. do not be intimidated with making the burnt sugar syrup. i gave it a try and it worked for me, if i can do it so can you. burnt sugar syrup 2 c. sugar 1 c. water put sugar into a large heavy fry pan over medium low heat. stir often as it melts. when it becomes a dark butterscotch color remove from heat. add about 1/4 of the water carefully. it will sputter furiously. stir. pour in the rest of the water. return to medium heat. stir till it dissolves. color will be a very dark brown. cool before pouring into a jar. cover with lid and store in cupboard. makes about 1 1/3 cups. banana cake preheat oven to 350 degrees 1 1/2 c. sugar 1/2 . butter or marg. (i use marg. in all my baking) 2 eggs 1 tsp. vanilla cream sugar, butter, and first egg. add second egg and vanilla and beat just to mix in. then measure out the following ingredients: 2 c. flour (all purpose) 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt put into a separate bowl and stir to combine the dry ingredients. then measure out the next two ingredients: 1 c. buttermilk 3 medium large or 4 small bananas mash bananas and add buttermilk. stir to combine. now add the flour in 3 parts and the buttermilk mixture in 2 parts beginning and ending with the flour mixture. when all is combined pour into baking pan or baking dish and bake for 45 to 55 minutes, or till an inserted toothpick comes out clean. you can also pour mixture into 2 8" or 9" round baking pans for 35 minutes. i use the pampered chef stoneware bundt baking dish. cool. this cake is great unfrosted. a sprinkle of icing sugar is all you`ll need if you want something to top the cake. you could try having a slice of this cake with some peaches and cool whip. you wont believe how good it is.... mmmm mmm mm. new york crumb cake base: 1 egg 1\2 c. milk 2tbsp. vegetable oil 2 tsp. vanilla mix together and then sift the following ingredients in separate bowl... 1 1\2 c. flour (all purpose) 1\2 c. sugar 2 1/2 tsp. baking powder 1\2 tsp. salt after measuring and sifting these ingredients add them to the above mixture 1\3 at a time. mixing well after each addition. pour and spread in bottom of 9x12 inch baking pan. it may not spread easily just do your best. then mix the following ingredients. crumb topping: 2 1\2 c. flour (all purpose) 1 c. brown sugar 1 c. butter\marg. melted 2 tsp. cinnamon put the dry ingredients into a mixing bowl first then add the melted butter (i use margarine in all my baking). stir with wooden spoon (metal spoon if no wooden spoon is available) till butter is mixed in enough to use your hands. blend the mixture well, then crumble over the base covering it entirely. place in oven with the wrack at midway point in oven so cake is an equal distance from top and bottom of oven. bake for 10 minutes then turn pan half way and bake another 10 minutes at 350 degrees. cool and eat. dust with powdered sugar or leave plain. try both to see which you prefer. rocky ledge birthday bars...or rock climbing cake if you are having trouble with what kind of cake to make for your niece, nephew, son, or daughter`s birthday then this may just be the ticket. this can be enjoyed anytime though. its sweet but oh so good. don`t make it too often. just once in a while for a treat, especially for the kids. if you make the cake, may i suggest making 2 of them, using 1 cake to make your rocky mountain isn`t quite enough for proper affect!! rocky ledge birthday bars 1\2 c. margarine(i use this instead of butter, butter can be used too) 1 1\2 c. brown sugar 3 eggs 1 tsp. vanilla cream butter and brown sugar with 1st egg and beat with electric mixer or whisk, which ever you have on hand. add 2nd egg and beat until mixed in. add 3rd egg and vanilla, and beat until mixed in. then sift and add following ingredients. 2 1\4 c. flour(all purpose) 2 1\2 tsp. baking powder 1 tsp salt after sifted in separate bowl add 1\3 of flour mixture at a time till well mixed in. then measure out 1 cup each of: marshmallows semi-sweet chocolate chips white chocolate chips toffee chips or butterscotch chips and 20 individually wrapped Carmel's (cube shaped from candy store they come in light brown ( regular) or chocolate ) put 1\2 cup of each into cake, with 10 of the Carmel's cut into 1\4`s stir in with spatula or spoon. pour into 9"x12" or 10"x13" cake pan. spread the other 1\2 cup of each on top of cake and bake for 25 minutes at 350 degrees. cool on table or counter till just warm. then put in frig for 1\2 hr. to set cake. remove from cake pan and cut into small triangle shapes and pile up on plate. this is excellent for a child's birthday cake or as a cake for dessert after supper just cut into squares. i thought this was too much for me but wanted a taste, i ended up eating 2 pieces of it. its very good cake. Hint: there is no right or wrong way to pile cake on a plate. it is supposed to somewhat resemble a rocky mountain.