Whipped Topping Recipes (Homemade Cool Whip)

1 teaspoon Knox Gelatin
2 teaspoons cold water
3 tablespoons boiling water
 1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar (extra fine preferred)
3 tablespoons vegetable oil
few drops vanilla extract (optional)

Extra fine sugar can be found in 1 lb. boxes in the sugar section. If it isn't available, regular white granulated sugar may be used as-is, or run it through a food processor for easier dissolving.
Chill a small metal mixing bowl. Soften gelatine with 2 teaspoons of cold water. Stir in boiling water until gelatine has dissolved completely. Cool until lukewarm.

Add the ice water and nonfat dry milk. Beat at high speed until mixture forms stiff peaks. Gradually add sugar while constantly beating, then add oil and gelatine.

Freeze for 15-20 minutes, then transfer to refrigerator until ready to use. Stir before using to retain the creamy texture.

This whipped topping is especially good when piped through an ice cream dispenser, but it can just be dished with a spoon as you would Cool Whip.

Othello Chocolate Cookies

Recipe source unknown

8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1/4 teaspoon baking powder
2 extra large eggs at room temperature
2/3 cups sugar
1 teaspoon vanilla extract
10 ounces semisweet chocolate chips (1 2/3 cups)
8 ounces (2 cups) whole nuts (macadamia, pecans, or walnuts)

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.

Place the chocolate and butter in a heatproof bowl or double boiler. Set over pan of gently simmer water. Stir until smooth. Allow to cool slightly.

Stir together flour and baking powder in a small bowl. In another bowl combine the eggs, sugar, and vanilla. Using a mixer set on high, mix until fluffy, 5 to 7 minutes. Using a mixing spoon, fold in the chocolate mixture, flour mixture and chocolate chips and nuts. Do not over mix. Using a tablespoon scoop up mounds of the batter about 1 1/2 inches in diameter and place them about 1 1/2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 6 minutes, then turn the baking sheet 180 degrees and continue baking just until the tops appear dry, 3 to 4 minutes; they will still be very soft. Transfer the sheets to a drying rack and let the cookies cool completely before lifting from the baking sheets.

Store in a covered container for up to 2 weeks or freeze for up to 2 months; defrost in the container until room temperature.

Makes about 3 dozen.

Fruit Cocktail Cake

From Sonia Sullivan 

Best cake ever.

Fruit Cocktail Cake

2 cups self rising flour
1- 1/2 cups sugar
2 large eggs, beaten
I (15 oz.) Can Fruit cocktail (undrained)
1 teaspoon vanilla extract

Mix dry ingredients (flour and sugar) together in a bowl. Add eggs, Fruit cocktail with juice, and vanilla extract; mix until well blended.

Preheat oven to 350*.
Generously spray cooking oil into a 9 x13 baking dish/ pan.

Pour and spread batter into baking dish/pan.
Bake for 25-30 minutes, or until toothpick inserted in middle comes out clean.
Let cool and frost.

Frosting

1 stick butter
1 cup sugar
2/3 cup evaporated milk
1/2 cup Nuts, chopped (optional)
1/2 cup Coconut flaked ( optional)

Combine and cook butter, sugar, and evaporated milk until it starts to thicken.
Add nuts and coconut (if desired), and stir mixture all together.
Pour over cake and spread evenly.

Another version of this recipe:

Zucchini Jelly