Mabels Chocolate Marvel Pie Recipes

Steps:

• Melt chocolate pieces with sugar and milk in double boiler, stirring occasionally. Cool.
• Beat in egg yolks, one at a time. Stir in vanilla.
• In separate bowl, beat egg whites until stiff. Fold into chocolate mixture.
• Pour into cooled pie shell. Refrigerate several hours or overnight.
• If desired, garnish with whipped cream and sprinkle with roasted chopped almonds.

Steps:

• Preheat oven to 350 degrees F. After your potatoes are done cooking and you've mashed them (make sure you mash them well or your pie will be stringy), add your butter mixing it until it melts.
• Next take all your spices and mix them together in the smaller bowl. Add your vanilla to your spices and then add it to the potatoes. Beat your eggs well and mix them into your sweet potato mixture. Slowly begin to add your evaporated milk to the mixture. Be careful how much you add you don't want it to get to juicy. If you feel like you need to add more go ahead.
• Pour mixture into your pie shell and put pies into preheated oven. Let bake 35 minutes.

Steps:

• In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Beat in dry pudding mix and remaining milk. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.

Steps:

• In a large bowl, combine 3 containers baby food, coffee, milk, egg whites and vanilla; beat until well blended. (Save remaining container of baby food for another use.) Combine the flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). , Pour into two 9-in. round baking pans that have been coated with cooking spray and lightly floured. Bake at 350° for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely. , For frosting, in a small bowl, cream the butter, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and over top and sides of cake.

Steps:

• Soften knox gelatin in 1/4 cup water and let set.
• Mix together in a saucepan the sugar, flour and salt.
• Stir in milk; cook over low heat, stirring constantly until thick. Cook for 1 additional minute after mixture thickens.
• Remove from heat, stir in gelatine mixture and cool.
• Beat the 3 egg whites; add cream of tartar and the other 1/2 cup sugar. Beat until glossy. Add vanilla and almond extracts.
• Fold in Cool Whip and coconut.
• Put in baked pie shell and refrigerate.

Steps:

• In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Steps:

• In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.