Ingredient Title Chef Category

Drop-of-the-hat desserts

The matter of the sweet tooth has not changed. Almost everyone is born with one and some of us were blessed with more than one. Most of us have learned to curb it a bit as empty calories have a tendency to settle on the hips and stay there. It takes a lot of rolling around on the floor to shake them loose.

But, they're worth every bit and bite. Here are a few end-of-the-meal recipes that don't take all day to make. Nice to know about when you have a mini-emergency.

BUTTERFINGER TORTE

This must originally have come from the makers of the candy bar. It is truly quick and easy. Donna Evans of Turpin, OK, says that the candy crushes easily when frozen.

1/4 cups softened butter
2 cups (1 lb.) confectioners sugar
4 egg yolks
1 pint cream, whipped or 12 oz. Cool Whip
1 angel food cake, torn into pieces
1/2 pound Butterfinger candy bars, crushed
1 cup chopped pecans

Cream together the butter, confectioners sugar and egg yolks. Fold in the whipped cream. Layer half of the cake pieces in a pretty glass bowl. Spread half of the cream mixture over the cake. Sprinkle with half of the crushed candy and half of the pecans. Repeat with remaining cake pieces, candy and pecans. Refrigerate. Makes 8 or more servings.

CARAMEL DUMPLINGS

Betty Brooks of Edmond, KS, says this is "very rich, but so delicious, especially when served with pure, fresh country cream, over the top." I first tasted a dessert like this in Austria, which I think may be its country of origin.

Sauce:
1 1/2 cups granulated sugar
2 1/2 cups boiling water
1 tablespoon butter
1 teaspoon vanilla
Batter:
1 tablespoon butter
1/2 cup granulated sugar
1/2 cup milk
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Sauce: Caramelize 1/2 cup sugar over medium heat in heavy pan. Gradually add boiling water, butter, remaining 1 cup sugar and vanilla. Boil 10 minutes, stirring frequently. Meanwhile, prepare batter.

Batter: Preheat oven to 400°F. Cream together the butter and 1/2 cup sugar; beat in the milk. Sift together the flour, baking powder and salt. Add to the butter mixture a little at a time. Drop the batter by tablespoons into the boiling syrup. Cover and bake 15 to 20 to 20 minutes, until the dumplings are cooked through. Make 6 servings.

MOM'S DEVILS FOOD FLOAT

Corless Edmund of Marinsburg, MO, often doubles this recipe to fit a 9 x 13-inch pan. It can be served with whipped cream or ice cream.

Devils Food:
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup chopped walnuts
Sauce:
1/2 cup granulated sugar
1/2 cup packed brown sugar
5 tablespoons cocoa
1 1/2 cups hot water

Devils Food: Preheat oven to 350°F and grease an 8 x 8-inch pan. Sift flour, sugar, cocoa, baking power and salt together. Combine remaining ingredients and stir into dry ingredients. Pour into pan and pour the sauce on top before baking 40 minutes.

Sauce: Combine the 2 sugars and cocoa. Pour in hot water and mix well. Pour over the Devils Food. Makes 6 servings.

O'NEAL-TATON FAMILIES FAVORITE DESSERT

So easy to assemble that it was made in a motel in WDC when the Atoka, OK, family saw Charles before he was sent to England during the World War II.

1/2 pound graham crackers, crushed
1/2 pound dates, finely chopped, or ground with the crackers
1/2 pound miniature marshmallows
1/2 cup chopped walnuts
milk or whipped cream, to moisten

Combine crackers and dates, stir in marshmallows and nuts. Mix with milk or whipped cream (or Cool Whip). Press into pan and refrigerate overnight. Makes 6 servings.

GREAT SOLACE FOR THE PAIN IN ANYONE'S SWEET TOOTH.

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