From Shelly Carey
Ingredients
4 lbs sweet potatoes (4 ½ cups peeled, boiled and mashed)
1 ¼ cups brown sugar
½ cup butter, softened
3 eggs, beaten
1 Tablespoon vanilla
1/2 cup whole milk (or evaporated
Topping
¾ cup flour
¾ teaspoon baking powder
1 cup brown sugar
1/3 cup butter, softened
1 cup pecans, chopped
Directions
For filling, mix together sweet potatoes, brown sugar, 1/2 cup butter softened, eggs, vanilla and milk. Grease a 9 x 13 inch pan. Spread mixture into the pan.
For topping, crumble together and spread over sweet potatoes. Bake at 400 degrees for 25 minutes or until light brown.
Sunday, November 30, 2008
Wednesday, November 26, 2008
Entree / Vegetarian: Thai Sesame Noodles
From Kristy Carey
Ingredients
1 bottle Kraft Light Asian Toasted Sesame dressing (to taste)
2 Tablespoons soy sauce
2 Tablespoons crunchy peanut butter
2 Tablespoons. honey
1/2 teaspoon crushed red pepper
1 lb box of thin spaghetti, cooked, drained
1 cup shredded carrots
4 green onions, sliced
1/2 cup chopped cilantro
Directions
Mix soy sauce, peanut butter, honey, and crushed red pepper. Mix in dressing. (More peanut butter, honey, or soy can be added.) Pour mixture onto cooked pasta and toss. Toss in carrots, green onions, and cilantro.
Ingredients
1 bottle Kraft Light Asian Toasted Sesame dressing (to taste)
2 Tablespoons soy sauce
2 Tablespoons crunchy peanut butter
2 Tablespoons. honey
1/2 teaspoon crushed red pepper
1 lb box of thin spaghetti, cooked, drained
1 cup shredded carrots
4 green onions, sliced
1/2 cup chopped cilantro
Directions
Mix soy sauce, peanut butter, honey, and crushed red pepper. Mix in dressing. (More peanut butter, honey, or soy can be added.) Pour mixture onto cooked pasta and toss. Toss in carrots, green onions, and cilantro.
Sunday, November 23, 2008
Dessert / Main: Bananas Foster
From Jackie Schuler
Ingredients
1 pint vanilla ice cram
2 Tablespoons butter
½ cup dark-brown sugar
¼ cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Directions
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately.
Ingredients
1 pint vanilla ice cram
2 Tablespoons butter
½ cup dark-brown sugar
¼ cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Directions
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls and top with bananas and caramel sauce. Serve immediately.
Dessert / Main: Triple Treat Torte
From Marlene Winter
Note: Delicious!
Ingredients
½ cup cold butter or margarine
1 cup all-purpose flour
2/3 cups finely chopped dry roasted peanuts
Filling
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
½ cup creamy peanut butter
1 (8 oz) carton frozen whipped topping, thawed, divided
Topping
1 (3.9 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 ¾ cups cold milk
Grated semi-sweet chocolate, optional
Directions
Cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9x2-inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.
In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yields: 20-24 servings.
Note: Delicious!
Ingredients
½ cup cold butter or margarine
1 cup all-purpose flour
2/3 cups finely chopped dry roasted peanuts
Filling
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
½ cup creamy peanut butter
1 (8 oz) carton frozen whipped topping, thawed, divided
Topping
1 (3.9 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 ¾ cups cold milk
Grated semi-sweet chocolate, optional
Directions
Cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9x2-inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.
In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yields: 20-24 servings.
Dessert / Main: Tira Mi Su
From Shelly Carey
Note: This is one of our family's favorite desserts. In Italian, "tira mi su" means "pick me up".
Ingredients:
6 large egg yolks
¾ cup sugar
2/3 cup milk
1 lb Mascarpone cheese (or 16 ounces cream cheese - I use cream cheese)
1 ¼ cups heavy whipping cream
½ teaspoon vanilla
4 packages plain ladyfingers (packages are 3 ounces each)
¼ cup cold, very strong coffee (or more than 1/4 cup)
1 Tablespoon water (or 2 Tablespoons rum, if preferred)
2 Tablespoon baking cocoa
Directions:
Beat egg yolks and sugar in saucepan, with a wire whisk until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce to low. Boil and stir one minute. Remove from heat. Place plastic wrap directly on mixture and refrigerate one hour.
Mix egg yolk mixture and cheese with whisk until smooth. Beat cream and vanilla together until stiff.
Separate and arrange ladyfingers into one layer in a baking dish. Drizzle ladyfingers generously with the prepared coffee. Spread half of cheese mixture over ladyfingers. Spread half of whipped cream over ladyfingers. Sprinkle cocoa over layer. Repeat layers. Sprinkle the top surface with cocoa. Refrigerate four to six hours to set.
Note: I like to be generous with the amount of coffee that I put on each of the ladyfingers. The ladyfingers end up more soaked than not, when I make this recipe… Enjoy!
Note: This is one of our family's favorite desserts. In Italian, "tira mi su" means "pick me up".
Ingredients:
6 large egg yolks
¾ cup sugar
2/3 cup milk
1 lb Mascarpone cheese (or 16 ounces cream cheese - I use cream cheese)
1 ¼ cups heavy whipping cream
½ teaspoon vanilla
4 packages plain ladyfingers (packages are 3 ounces each)
¼ cup cold, very strong coffee (or more than 1/4 cup)
1 Tablespoon water (or 2 Tablespoons rum, if preferred)
2 Tablespoon baking cocoa
Directions:
Beat egg yolks and sugar in saucepan, with a wire whisk until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce to low. Boil and stir one minute. Remove from heat. Place plastic wrap directly on mixture and refrigerate one hour.
Mix egg yolk mixture and cheese with whisk until smooth. Beat cream and vanilla together until stiff.
Separate and arrange ladyfingers into one layer in a baking dish. Drizzle ladyfingers generously with the prepared coffee. Spread half of cheese mixture over ladyfingers. Spread half of whipped cream over ladyfingers. Sprinkle cocoa over layer. Repeat layers. Sprinkle the top surface with cocoa. Refrigerate four to six hours to set.
Note: I like to be generous with the amount of coffee that I put on each of the ladyfingers. The ladyfingers end up more soaked than not, when I make this recipe… Enjoy!
Dessert / Main: Spiced Pecans
From Mary Carey (from Mercy Nicosia: Pat’s wife)
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Ingredients
1 egg white, slightly beaten
2 ½ Tablespoons water
½-3/4 cup sugar
dash salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
4-5 cups pecan halves
Directions
Mix all ingredients except pecans. Fold in 4-5 cups pecans. Spread on greased cookie sheet. Bake at 250 degrees for 1 hour. Use a spatula to turn every 20 min. Nuts should be crispy, not wet looking. Give as gifts: put wax paper in a new tin and add the pecans!
Dessert / Main: Pistachio Torte
From Marlene Winter
Note: This is everyone’s favorite!
Ingredients
1 cup all-purpose flour
1 stick margarine, softened
2 Tablespoons sugar
1 cup chopped nuts (optional)
8 oz cream cheese
¾ cup powdered sugar
16 oz Cool Whip, divided
2 (3.4 oz) packages pistachio flavored instant pudding mix
2 ½ cups milk
Chopped nuts
Cherries
Directions
For the first layer: Mix 1 cup flour, 1 stick softened margarine, 2 Tablespoons sugar and 1 cup chopped nuts. Line the bottom of a 9 x 13-inch cake pan with the mixture.
For the second layer: Mix 8 oz cream cheese and ¾ cup powdered sugar. Add 8 oz Cool Whip. Mix well and pour over first layer.
For the third layer: Beat 2 packages instant pistachio pudding mix with 2 ½ cups milk. Pour over second layer.
For the fourth layer: Spread remaining Cool Whip (8 oz) over third layer. Top with chopped nuts and cherries. Refrigerate a couple hours. Keeps well in refrigerator several days.
Note: This is everyone’s favorite!
Ingredients
1 cup all-purpose flour
1 stick margarine, softened
2 Tablespoons sugar
1 cup chopped nuts (optional)
8 oz cream cheese
¾ cup powdered sugar
16 oz Cool Whip, divided
2 (3.4 oz) packages pistachio flavored instant pudding mix
2 ½ cups milk
Chopped nuts
Cherries
Directions
For the first layer: Mix 1 cup flour, 1 stick softened margarine, 2 Tablespoons sugar and 1 cup chopped nuts. Line the bottom of a 9 x 13-inch cake pan with the mixture.
For the second layer: Mix 8 oz cream cheese and ¾ cup powdered sugar. Add 8 oz Cool Whip. Mix well and pour over first layer.
For the third layer: Beat 2 packages instant pistachio pudding mix with 2 ½ cups milk. Pour over second layer.
For the fourth layer: Spread remaining Cool Whip (8 oz) over third layer. Top with chopped nuts and cherries. Refrigerate a couple hours. Keeps well in refrigerator several days.
Dessert / Main: Lemon Lush
From Mary Carey
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Ingredients
1 ¼ cups flour
¾ cup butter
½ cup chopped nuts
8 oz. cream cheese
1 cup confectioners’ sugar
8 oz Cool Whip
4 (3 oz) packages instant lemon pudding
5 cups milk
Directions
Mix flour, margarine and nuts. Press into a greased 9 x 13-inch pan. Bake at 350 degrees for 30 minutes. Cool.
Combine cream cheese, sugar and half of Cool Whip. Spread over crust. Beat instant pudding mix and milk. Upon thickening, spread over cheese layer. Spread remainder of Cool Whip over lemon layer. Serve cold. Serves 12-24.
Dessert / Main: Harvest Nut Tart
From Mary Carey
Ingredients
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 Tablespoons sugar
1/3 cup butter, softened
1 teaspoon vanilla
Topping
28 caramels, unwrapped
1/3 cup half-and-half
1 ½ cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 Tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
1 can Whipped light cream
Directions
Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Dessert / Main: Creamy Grape Salad
From Shelly Carey (www.allrecipes.com)
Ingredients
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz.) package cream cheese, room temperature
1 (8 oz.) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 oz. chopped, toasted pecans
2 Tablespoons brown sugar
Directions
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Ingredients
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz.) package cream cheese, room temperature
1 (8 oz.) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 oz. chopped, toasted pecans
2 Tablespoons brown sugar
Directions
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Dessert / Main: Cinnamon Crisps and Fruit Salsa
From Shelly Carey (www.allrecipes.com)
Ingredients
6 10-inch flour tortillas
Butter flavored cooking spray
3 Tablespoons sugar
1 Tablespoon Cinnamon
1 Fuji apple - peeled, cored and diced
1 cup fresh strawberries, diced
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 Tablespoon fresh lime juice
2 Tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a medium bowl, mix together the diced Fuji apple, diced strawberries, diced kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Preheat oven to 350 degrees. Slice flour tortillas into triangles. Spray with butter-flavored cooking spray, then sprinkle with sugar and cinnamon.
Arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Bake 5 to 10 minutes.
Serve the cinnamon chips warm with the chilled fruit salsa. Note: This salsa doesn’t keep well after a few hours.
Ingredients
6 10-inch flour tortillas
Butter flavored cooking spray
3 Tablespoons sugar
1 Tablespoon Cinnamon
1 Fuji apple - peeled, cored and diced
1 cup fresh strawberries, diced
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 Tablespoon fresh lime juice
2 Tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a medium bowl, mix together the diced Fuji apple, diced strawberries, diced kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Preheat oven to 350 degrees. Slice flour tortillas into triangles. Spray with butter-flavored cooking spray, then sprinkle with sugar and cinnamon.
Arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Bake 5 to 10 minutes.
Serve the cinnamon chips warm with the chilled fruit salsa. Note: This salsa doesn’t keep well after a few hours.
Dessert / Main: Chocolate Trifle
From Shelly Carey (www.allrecipes.com)
Ingredients
1 (19.8 oz.) package brownie mix
1 (3.9 oz.) package instant chocolate pudding mix
1/2 cup water
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) Hershey chocolate bar
Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Ingredients
1 (19.8 oz.) package brownie mix
1 (3.9 oz.) package instant chocolate pudding mix
1/2 cup water
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 (12 oz.) container frozen whipped topping, thawed
1 (1.5 oz.) Hershey chocolate bar
Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Dessert / Main: Caramel Crunch
From Shelly Carey
Note: This is a very rich dessert and a family favorite. Be sure to serve it directly from the freezer, and put any leftovers into the freezer immediately after serving.
Ingredients
1 ½ cups flour
1 cup oatmeal
½ cup brown sugar
1 cup melted butter
1 ½ cup chopped salted peanuts
1 half-gallon vanilla ice cream, softened
Sanders Hot Fudge
2 sticks butter
12 oz milk chocolate chips
16 oz white Karo syrup
1 (10 oz) can Eagle brand sweetened condensed milk
Directions
Mix the flour, oatmeal, brown sugar, melted butter and salted peanuts together. Spread a thin layer on a cookie sheet and bake for 20 minutes at 350 or until golden brown. Cool and crumble. Put ½ of crumbs in a 9 X 13-inch pan. Spoon half of Sanders Hot Fudge recipe over crumbs (see recipe below). Spread ½ gallon vanilla ice cream (softened) over crumbs and caramel. Top with remaining ½ of crumbs and drizzle with more topping. Freeze. Serve immediately after removing from freezer.
(You can use chocolate chip ice cream or chocolate-chocolate chip ice cream if you like).
For Sanders Hot Fudge, combine butter, milk chocolate chips, white Karo syrup and Eagle Brand milk in a Pyrex bowl. Microwave on medium-high until melted. Blend together stirring occasionally.
Note: This is a very rich dessert and a family favorite. Be sure to serve it directly from the freezer, and put any leftovers into the freezer immediately after serving.
Ingredients
1 ½ cups flour
1 cup oatmeal
½ cup brown sugar
1 cup melted butter
1 ½ cup chopped salted peanuts
1 half-gallon vanilla ice cream, softened
Sanders Hot Fudge
2 sticks butter
12 oz milk chocolate chips
16 oz white Karo syrup
1 (10 oz) can Eagle brand sweetened condensed milk
Directions
Mix the flour, oatmeal, brown sugar, melted butter and salted peanuts together. Spread a thin layer on a cookie sheet and bake for 20 minutes at 350 or until golden brown. Cool and crumble. Put ½ of crumbs in a 9 X 13-inch pan. Spoon half of Sanders Hot Fudge recipe over crumbs (see recipe below). Spread ½ gallon vanilla ice cream (softened) over crumbs and caramel. Top with remaining ½ of crumbs and drizzle with more topping. Freeze. Serve immediately after removing from freezer.
(You can use chocolate chip ice cream or chocolate-chocolate chip ice cream if you like).
For Sanders Hot Fudge, combine butter, milk chocolate chips, white Karo syrup and Eagle Brand milk in a Pyrex bowl. Microwave on medium-high until melted. Blend together stirring occasionally.
Dessert / Main: Black Forest Trifle
From Shelly Carey
Ingredients
1 (8 oz) package chocolate cake mix
¾ cup water
1 (1 oz) box instant chocolate pudding mix
1 (16 oz) package frozen pitted cherries
2 drops red food coloring
2 cups Cool Whip
1 (1 oz) baking chocolate, for garnish
Directions
Prepare cake mix according to package directions, using ¾ cup water. Let cake cool in pan; remove from pan, cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk. Chill at least 30 minutes.
Thaw cherries, reserving ¼ cup juice. Combine cherries, juice and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake. Spread 1 cup pudding over cherries. Top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Ingredients
1 (8 oz) package chocolate cake mix
¾ cup water
1 (1 oz) box instant chocolate pudding mix
1 (16 oz) package frozen pitted cherries
2 drops red food coloring
2 cups Cool Whip
1 (1 oz) baking chocolate, for garnish
Directions
Prepare cake mix according to package directions, using ¾ cup water. Let cake cool in pan; remove from pan, cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk. Chill at least 30 minutes.
Thaw cherries, reserving ¼ cup juice. Combine cherries, juice and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake. Spread 1 cup pudding over cherries. Top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours.
Dessert / Main: Apple Crisp
By Shelly Carey
Ingredients
8-10 golden & red delicious apples, peeled and sliced
1 cup flour
1 cup sugar
¼ teaspoon cinnamon, optional
1 stick butter (room temperature)
½ cup water
Directions
Preheat oven to 375 degrees.
In a medium-sized baking dish, place the sliced apples.
In a large bowl, mix together flour, sugar, cinnamon. Crumble in small pieces of softened butter.
Sprinkle mixture over apples in the baking dish. Sprinkle ½ cup water over apples. Bake 1 hour at 375 degrees. Serve warm with vanilla ice cream.
Ingredients
8-10 golden & red delicious apples, peeled and sliced
1 cup flour
1 cup sugar
¼ teaspoon cinnamon, optional
1 stick butter (room temperature)
½ cup water
Directions
Preheat oven to 375 degrees.
In a medium-sized baking dish, place the sliced apples.
In a large bowl, mix together flour, sugar, cinnamon. Crumble in small pieces of softened butter.
Sprinkle mixture over apples in the baking dish. Sprinkle ½ cup water over apples. Bake 1 hour at 375 degrees. Serve warm with vanilla ice cream.
Dessert / Main: Apple Crisp II
From Jackie Schuler
Ingredients
¾ cup all-purpose flour (spooned and leveled)
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled-oats (not quick-cooking)
3 lbs apples (Empire, Gala or Braeburn) peeled, cored and cut into ½-inch chunks
2 Tablespoons fresh lemon juice
½ teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt and 2 Tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Note: The secret to a crunch, chunky topping is working the oat mixture into large clumps with your hands – this helps the topping hold together atop the apples while toasting to a golden brown.
Ingredients
¾ cup all-purpose flour (spooned and leveled)
¼ cup packed light-brown sugar
½ teaspoon salt
½ cup plus 2 Tablespoons granulated sugar
8 Tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled-oats (not quick-cooking)
3 lbs apples (Empire, Gala or Braeburn) peeled, cored and cut into ½-inch chunks
2 Tablespoons fresh lemon juice
½ teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt and 2 Tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar. Transfer to a shallow 2-quart baking dish and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Note: The secret to a crunch, chunky topping is working the oat mixture into large clumps with your hands – this helps the topping hold together atop the apples while toasting to a golden brown.
Saturday, November 22, 2008
Dessert / Jello: Strawberry Pretzel Jello Dessert
From Mary Carey (originally from Mary Ann Roers, Tracy’s 1st babysitter in S.D.)
When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 ½ cups crushed pretzels
½ cup sugar
½ cup butter
8 oz. cream cheese
1 Large carton of Cool Whip (BUT not the biggest)
½ cup sugar
2 (3.4 oz) packages strawberry Jell-O
2 (10 oz) packages frozen sweetened strawberries
Directions
Mix together and put in 9 x 13 baking pan and bake 6 minutes at 325 degrees. Cool.
Combine cream cheese, Cool Whip and ½ cup sugar until fluffy. Spread over cooled pretzels. Refrigerate while making topping.
For the topping, combine strawberry Jell-o packages with 2 cups of boiling water. Instead of cold water, add 2 (10 oz) packages of frozen strawberries (semi-thawed). Pour over second layer and refrigerate until set.
When Tracy was born, we had a wonderful couple nearby with 3 kids about the same age as ours. Mary Ann helped me really enjoy South Dakota. They were actually from a bordering city in Minn. Jim, I, Joe, Doug and Kathy had someplace to go and Mary Ann and her kids offered to watch Tracy as a baby. So, she was Tracy's first babysitter!!
Ingredients
1 ½ cups crushed pretzels
½ cup sugar
½ cup butter
8 oz. cream cheese
1 Large carton of Cool Whip (BUT not the biggest)
½ cup sugar
2 (3.4 oz) packages strawberry Jell-O
2 (10 oz) packages frozen sweetened strawberries
Directions
Mix together and put in 9 x 13 baking pan and bake 6 minutes at 325 degrees. Cool.
Combine cream cheese, Cool Whip and ½ cup sugar until fluffy. Spread over cooled pretzels. Refrigerate while making topping.
For the topping, combine strawberry Jell-o packages with 2 cups of boiling water. Instead of cold water, add 2 (10 oz) packages of frozen strawberries (semi-thawed). Pour over second layer and refrigerate until set.
Dessert / Jello: Red, White and Blue Jello Dish
From Shelly Carey
Ingredients
1 large box raspberry jello
1 (15 oz) can fruit cocktail (drained well)
1 pint half-and-half
½ cup sugar
1 packet Knox gelatin (unflavored)
¼ cup water
1 teaspoon vanilla
1 cup sour cream
1 large box cherry jello
1 cup hot water
1 can blueberry pie filling
Directions
First layer: Mix box of raspberry jello with one cup of boiling water. Add one can of drained fruit cocktail. Stir both ingredients together and chill until completely set.
Second layer: On medium heat, mix half-and-half and sugar. Meanwhile, in a separate bowl, mix one packet Knox gelatin with ¼ cup water. Add to half-and-half mixture. Add one teaspoon vanilla. Turn heat down to low and add sour cream. Mix until smooth and thick. Pour over first layer and chill until completely set.
Third layer: Mix cherry jello with one cup of boiling water. Add blueberry pie filling. Stir well and pour over second layer and chill until completely set.
Ingredients
1 large box raspberry jello
1 (15 oz) can fruit cocktail (drained well)
1 pint half-and-half
½ cup sugar
1 packet Knox gelatin (unflavored)
¼ cup water
1 teaspoon vanilla
1 cup sour cream
1 large box cherry jello
1 cup hot water
1 can blueberry pie filling
Directions
First layer: Mix box of raspberry jello with one cup of boiling water. Add one can of drained fruit cocktail. Stir both ingredients together and chill until completely set.
Second layer: On medium heat, mix half-and-half and sugar. Meanwhile, in a separate bowl, mix one packet Knox gelatin with ¼ cup water. Add to half-and-half mixture. Add one teaspoon vanilla. Turn heat down to low and add sour cream. Mix until smooth and thick. Pour over first layer and chill until completely set.
Third layer: Mix cherry jello with one cup of boiling water. Add blueberry pie filling. Stir well and pour over second layer and chill until completely set.
Dessert / Jello: Strawberry Danish Delight
By Shelly Carey
Ingredients
16 oz angel food cake, prepared
16 oz Cool Whip, divided
1 ½ cups powdered sugar
8 oz cream cheese, softened
1 ½ Tablespoons vanilla
1 tub strawberry glaze (in produce section at Kroger, or recipe follows)
12-16 oz fresh strawberries
Directions
In a large bowl, tear the angel food cake into small pieces and mix with half of the Cool Whip. Pat the angel food cake mixture into the bottom of a 9 x 13-inch dish.
Blend the cream cheese until smooth. Gradually add powdered sugar and vanilla. Blend until smooth. Fold in the remaining Cool Whip. Spread evenly over the first cake mixture.
Slice fresh strawberries and arrange neatly on the second layer. Pour the glaze over the strawberries and gently use a spatula to push the glaze and cover all strawberries completely.
Strawberry glaze
1 cup water
1 cup sugar
¼ cup cornstarch
3 Tablespoons strawberry Jell-O (unprepared)
3-4 drops red food coloring
Heat the water, sugar and cornstarch until clear. Add the Jell-O and food coloring. Let the mixture cool completely before spreading on the dessert.
Ingredients
16 oz angel food cake, prepared
16 oz Cool Whip, divided
1 ½ cups powdered sugar
8 oz cream cheese, softened
1 ½ Tablespoons vanilla
1 tub strawberry glaze (in produce section at Kroger, or recipe follows)
12-16 oz fresh strawberries
Directions
In a large bowl, tear the angel food cake into small pieces and mix with half of the Cool Whip. Pat the angel food cake mixture into the bottom of a 9 x 13-inch dish.
Blend the cream cheese until smooth. Gradually add powdered sugar and vanilla. Blend until smooth. Fold in the remaining Cool Whip. Spread evenly over the first cake mixture.
Slice fresh strawberries and arrange neatly on the second layer. Pour the glaze over the strawberries and gently use a spatula to push the glaze and cover all strawberries completely.
Strawberry glaze
1 cup water
1 cup sugar
¼ cup cornstarch
3 Tablespoons strawberry Jell-O (unprepared)
3-4 drops red food coloring
Heat the water, sugar and cornstarch until clear. Add the Jell-O and food coloring. Let the mixture cool completely before spreading on the dessert.
Dessert / Jello: Pink Fluff
From Doug Carey
Ingredients
1 can cherry pie filling
1 (10 oz) can sweetened condensed milk
16 oz crushed pineapple, drained
8 oz sour cream
1 Tablespoon lemon juice
1 cup chopped pecans
1 large container of Cool Whip
Directions
Combine all ingredients and chill overnight.
Ingredients
1 can cherry pie filling
1 (10 oz) can sweetened condensed milk
16 oz crushed pineapple, drained
8 oz sour cream
1 Tablespoon lemon juice
1 cup chopped pecans
1 large container of Cool Whip
Directions
Combine all ingredients and chill overnight.
Dessert / Jello: Orange Banana Cheese
By Mary Carey
Ingredients
18 graham crackers, rolled fine
1/3 cup melted butter
1/3 cup sugar
½ teaspoon cinnamon
1 cup water
1 (3 oz.) package orange jello
8 oz cream cheese, softened
2 Tablespoons lemon juice
2 sliced bananas
1 cup sugar
12 oz container of Cool Whip
Directions
Mix together graham cracker crumbs, melted butter, sugar and cinnamon. Line a 9 x 13-inch pan with the cracker crumbs. Save some to sprinkle over the top of the dish.
Dissolve 1 cup boiling water and orange jello. Mix well and cool to room temp.
Then, in a large mixing bowl, put 8 oz package softened cream cheese, 3 Tablespoons lemon juice, 2 slices bananas, 1 cup sugar. Beat with electric mixer until bananas are minced. Add cooled jello to the cream cheese. Mix and set in refrigerator until thick like egg whites. Fold in 12 oz. of Cool Whip. Pour in lined pan.
Top with leftover graham cracker crumbs. Set in refrigerator 24 hours. (It should stay in refrigerator).
Ingredients
18 graham crackers, rolled fine
1/3 cup melted butter
1/3 cup sugar
½ teaspoon cinnamon
1 cup water
1 (3 oz.) package orange jello
8 oz cream cheese, softened
2 Tablespoons lemon juice
2 sliced bananas
1 cup sugar
12 oz container of Cool Whip
Directions
Mix together graham cracker crumbs, melted butter, sugar and cinnamon. Line a 9 x 13-inch pan with the cracker crumbs. Save some to sprinkle over the top of the dish.
Dissolve 1 cup boiling water and orange jello. Mix well and cool to room temp.
Then, in a large mixing bowl, put 8 oz package softened cream cheese, 3 Tablespoons lemon juice, 2 slices bananas, 1 cup sugar. Beat with electric mixer until bananas are minced. Add cooled jello to the cream cheese. Mix and set in refrigerator until thick like egg whites. Fold in 12 oz. of Cool Whip. Pour in lined pan.
Top with leftover graham cracker crumbs. Set in refrigerator 24 hours. (It should stay in refrigerator).
Dessert / Jello: Orange Jello Salad
By Shelly Carey
Ingredients
1 6 oz package orange Jell-o
2 cups water
16 oz small curd cottage cheese
½ cup Miracle Whip salad dressing
1 (15 oz) can (or 2 cups) crushed pineapple
12 oz. Carnation evaporated milk
Directions
Make Jell-o by mixing the Jell-o packet with 2 cups of boiling water. Place in refrigerator to cool and gel a little bit before adding remaining ingredients.
Note: Do not let it firmly gel or it will not blend as well with the other ingredients.
Add remaining ingredients.
This dish will mold very nicely, so you may wish to place it in a Jell-o
mold before refrigerating until set.
Place in a container; place the container in a refrigerator and chill until set.
(To make a 9 x 13-inch pan of pink Jell-o – instead of orange – substitute strawberry Jell-o for orange Jell-o and add 4 additional ounces of regular or condensed milk.)
Ingredients
1 6 oz package orange Jell-o
2 cups water
16 oz small curd cottage cheese
½ cup Miracle Whip salad dressing
1 (15 oz) can (or 2 cups) crushed pineapple
12 oz. Carnation evaporated milk
Directions
Make Jell-o by mixing the Jell-o packet with 2 cups of boiling water. Place in refrigerator to cool and gel a little bit before adding remaining ingredients.
Note: Do not let it firmly gel or it will not blend as well with the other ingredients.
Add remaining ingredients.
This dish will mold very nicely, so you may wish to place it in a Jell-o
mold before refrigerating until set.
Place in a container; place the container in a refrigerator and chill until set.
(To make a 9 x 13-inch pan of pink Jell-o – instead of orange – substitute strawberry Jell-o for orange Jell-o and add 4 additional ounces of regular or condensed milk.)
Dessert / Jello: Pam's Lime Jello
By Shelly Carey
Ingredients
1 (3 oz) box lime-flavored gelatin
1 cup boiling water
1 package Dream Whip
3 oz. cream cheese
1 Tablespoon mayonnaise
Green food coloring
½ cup chopped nuts
8 oz crushed pineapple, well-drained
Directions
Add lime-flavored gelatin to boiling water. Stir until dissolved. Mix together Dream Whip, cream cheese and mayonnaise. Add gelatin (after chilled and set) to Dream Whip. Add a few drops of green food coloring, nuts, pineapple and cherries. Place in a mold and chill until set.
Ingredients
1 (3 oz) box lime-flavored gelatin
1 cup boiling water
1 package Dream Whip
3 oz. cream cheese
1 Tablespoon mayonnaise
Green food coloring
½ cup chopped nuts
8 oz crushed pineapple, well-drained
Directions
Add lime-flavored gelatin to boiling water. Stir until dissolved. Mix together Dream Whip, cream cheese and mayonnaise. Add gelatin (after chilled and set) to Dream Whip. Add a few drops of green food coloring, nuts, pineapple and cherries. Place in a mold and chill until set.
Dessert / Jello: Fruit Salad
From Mary Carey
Ingredients
20 oz pineapple chunks
11 oz mandarin oranges
16 oz dark pitted cherries
2+ sliced bananas
3 oz package non-instant vanilla pudding
Directions
Drain pineapple chunks and retain juice. Add water to make one cup liquid. Add to pudding mix and cook until thick. Cool. Drain cherries and oranges. Add all fruit to pudding mix. Serve cool.
Ingredients
20 oz pineapple chunks
11 oz mandarin oranges
16 oz dark pitted cherries
2+ sliced bananas
3 oz package non-instant vanilla pudding
Directions
Drain pineapple chunks and retain juice. Add water to make one cup liquid. Add to pudding mix and cook until thick. Cool. Drain cherries and oranges. Add all fruit to pudding mix. Serve cool.
Dessert / Jello: Festive Cranberry Salad
From Shelly Carey
Ingredients
14 oz can sweetened condensed milk
¼ cup lemon juice
20 oz crushed pineapple, well-drained
16 oz whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
8 oz. Cool Whip, thawed
Directions
In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in Cool Whip. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm (4 hours). Cut into squares. Serve frozen or cold.
Note: This would also be great with a graham cracker crust on the bottom.
Ingredients
14 oz can sweetened condensed milk
¼ cup lemon juice
20 oz crushed pineapple, well-drained
16 oz whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
8 oz. Cool Whip, thawed
Directions
In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in Cool Whip. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm (4 hours). Cut into squares. Serve frozen or cold.
Note: This would also be great with a graham cracker crust on the bottom.
Dessert / Jello: Colorful Cranberry Orange Salad
From Shelly Carey
Ingredients
1 can whole berry cranberry sauce
1 small can mandarin oranges, drained and washed
1 medium green apple, diced (unpeeled)
1 medium red apple, diced (unpeeled)
½ cup chopped walnuts
Zest of one orange and juice
Directions
Mix together cranberry sauce, mandarin oranges, green and red apple pieces. Sprinkle with chopped walnuts. Zest an orange over the mixture. Squeeze the orange juice over the mixture. Mix well. Serve chilled or room temperature.
Ingredients
1 can whole berry cranberry sauce
1 small can mandarin oranges, drained and washed
1 medium green apple, diced (unpeeled)
1 medium red apple, diced (unpeeled)
½ cup chopped walnuts
Zest of one orange and juice
Directions
Mix together cranberry sauce, mandarin oranges, green and red apple pieces. Sprinkle with chopped walnuts. Zest an orange over the mixture. Squeeze the orange juice over the mixture. Mix well. Serve chilled or room temperature.
Dessert / Jello: Cracked Ice Jello (aka "Ribbon Jello")
By Shelly Carey
Ingredients
1 (3 oz) cherry jello package
2 cups water
1 (3 oz) lemon jello package
1 cup water
¼ cup mayonnaise
8 oz cream cheese, softened
16 oz crushed pineapple, drained
1 (3 oz) lime jello package
Directions
Mix cherry jello package and 2 cups boiling water. Put into 8 x 8 x 2-inch baking dish. Refrigerate. Let set completely.
Mix lemon jello and 1 cup boiling water together. Mix mayonnaise and softened cream cheese in a bowl. Add lemon jello mixture and pour over first layer. Let set completely.
Mix lime jello package and 2 cups boiling water. Pour over first two layers. Let set completely.
Ingredients
1 (3 oz) cherry jello package
2 cups water
1 (3 oz) lemon jello package
1 cup water
¼ cup mayonnaise
8 oz cream cheese, softened
16 oz crushed pineapple, drained
1 (3 oz) lime jello package
Directions
Mix cherry jello package and 2 cups boiling water. Put into 8 x 8 x 2-inch baking dish. Refrigerate. Let set completely.
Mix lemon jello and 1 cup boiling water together. Mix mayonnaise and softened cream cheese in a bowl. Add lemon jello mixture and pour over first layer. Let set completely.
Mix lime jello package and 2 cups boiling water. Pour over first two layers. Let set completely.
Dessert / Cookies: The Best Oatmeal Cookies
From Shelly Carey
Ingredients:
¾ cup shortening
1 cup firmly-packed brown sugar
½ cup sugar
1 egg
1/3 cup water
1 teaspoon vanilla
3 cups Quaker’s Quick-cook oats, uncooked
1 cup Gold Medal all-purpose flour
1 teaspoon salt
½ teaspoon soda
Directions:
Beat together shortening, brown sugar, sugar, egg, water and vanilla, until creamy.
Combine all remaining ingredients and add to mix.
Drop ¼ cup-sized amounts on cookie sheet (approximately 6 per sheet).
For oatmeal chocolate chip cookies, add 1 cup chocolate chips and mix well.
For oatmeal raisin cookies, add 1 cup raisins and mix well.
Bake at 325 for 17 minutes. Cookies will appear to still need more time cooking, but remove from oven after 17 minutes. The cookies will set-up further after removing from oven.
Yields 1 dozen 4-inch cookies.
Dessert / Cookies: The Original Neiman Marcus $250 Cookie Recipe
From Shelly Carey
Ingredients
2 cups butter
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 tsp baking soda
5 cups blended oatmeal (measure 5c. then put that in the blender. Blend to fine powder)
4 cups chocolate chips or 24 oz.
2 cups brown sugar
1 teaspoon salt
8 oz Hershey bar grated
2 teaspoons baking powder
3 cups chopped nuts (your choice, but we like pecans best)
Directions
Preheat oven to 300 degrees.
In large bowl, beat butter, sugar and brown sugar. Add eggs, and vanilla until light and fluffy.
Combine the flour, baking soda, and salt; stir into the butter mixture until well blended. Add all remaining ingredients. For each cookie, drop ¼ cup of cookie dough onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Ingredients
2 cups butter
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
2 tsp baking soda
5 cups blended oatmeal (measure 5c. then put that in the blender. Blend to fine powder)
4 cups chocolate chips or 24 oz.
2 cups brown sugar
1 teaspoon salt
8 oz Hershey bar grated
2 teaspoons baking powder
3 cups chopped nuts (your choice, but we like pecans best)
Directions
Preheat oven to 300 degrees.
In large bowl, beat butter, sugar and brown sugar. Add eggs, and vanilla until light and fluffy.
Combine the flour, baking soda, and salt; stir into the butter mixture until well blended. Add all remaining ingredients. For each cookie, drop ¼ cup of cookie dough onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Dessert / Cookies: Surprise Candy Bar Cookies
From Shelly Carey
Ingredients
1 Duncan Hines sugar cookie mix
Mini Snickers, cut-up Heath candy bars or York Peppermint Patties
Cinnamon
Sugar
Directions
After mixing the ingredients for the sugar cookie mix, scoop 1 1/2 T of dough out.
Cut up pieces of Heath Bar candy bars (4 or 5 pieces per mini candy bar) or candy of your choice. Press a piece of candy bar into each dough ball. Work the dough around the bar so that none of the candy is exposed. Bake cookies according to sugar cookie mix directions. After removing cookies from oven, sprinkle cinnamon-sugar mixture on top of them.
Ingredients
1 Duncan Hines sugar cookie mix
Mini Snickers, cut-up Heath candy bars or York Peppermint Patties
Cinnamon
Sugar
Directions
After mixing the ingredients for the sugar cookie mix, scoop 1 1/2 T of dough out.
Cut up pieces of Heath Bar candy bars (4 or 5 pieces per mini candy bar) or candy of your choice. Press a piece of candy bar into each dough ball. Work the dough around the bar so that none of the candy is exposed. Bake cookies according to sugar cookie mix directions. After removing cookies from oven, sprinkle cinnamon-sugar mixture on top of them.
Dessert / Cookies: Sour Cream Cut-Out Cookies
From Mary Carey (recipe from Diana Schuvie)
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Ingredients
1 cup softened butter
1-1/2 cups sugar
½ cup sour cream
1 teaspoon baking soda
½ teaspoon vanilla
pinch of salt
4 egg yolks
4 cups flour
Directions
Blend butter, sugar and sour cream.
Add soda, vanilla, salt & egg yolks, blend. Add flour. Roll and cut out cookies.
Bake 9-10 minutes in 350 degree oven on ungreased cookie sheets. Frost cookies when cool.
Dessert / Cookies: Snickers-Surprise Cookies
From Shelly Carey
Ingredients
½ cup granulated sugar
½ cup firmly-packed brown sugar
½ cup butter, softened
½ cup peanut butter
1 teaspoon vanilla extract
1 egg
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
10 miniature Snickers
Directions
Preheat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well. Add flour, baking powder, baking soda and salt to sugar mixture. Mix well. Shape about 1/3 cup dough smoothly around each candy piece, making sure bar is completely covered. Place four inches apart on ungreased cookie sheets.
Bake at 350 degrees for 13-16 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheets. Cool completely.
Ingredients
½ cup granulated sugar
½ cup firmly-packed brown sugar
½ cup butter, softened
½ cup peanut butter
1 teaspoon vanilla extract
1 egg
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
10 miniature Snickers
Directions
Preheat oven to 350 degrees.
In a large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well. Add flour, baking powder, baking soda and salt to sugar mixture. Mix well. Shape about 1/3 cup dough smoothly around each candy piece, making sure bar is completely covered. Place four inches apart on ungreased cookie sheets.
Bake at 350 degrees for 13-16 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheets. Cool completely.
Dessert / Cookies: Snickerdoodles
From Mary Carey
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Ingredients
1 cup softened shortening / part butter
1 ¼ cup sugar
2 eggs
2 ¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons sugar
1 ½ teaspoons cinnamon
Directions
Mix the softened shortening / part butter, 1 ¼ cup sugar and 2 eggs together.
Sift the flour, cream of tartar, baking soda and salt together. Stir into the butter mixture.
Roll into balls the size of small walnuts. Roll in mixture of 2 Tablespoons sugar and 1-1/2 teaspoon cinnamon. Place 2 inches apart on un-greased baking sheet. Bake at 400 degrees for 8-10 minutes, or until lightly browned, but still soft.
Cookies puff first and then flatten. Yields 5 dozen 2” cookies.
Dessert / Cookies: Rolos Pretzel Treats
From Shelly Carey
Ingredients
1 bag of pretzels (square-shaped with waffle pattern)
1 bag of Rolos chocolate candies, unwrapped
1 bag pecan halves
Directions
Preheat oven to 250 degrees.
Line a cookie sheet with aluminum foil. Place pretzels on foil. Top each pretzel with a Rolo candy. Bake at 250 degrees for 4 minutes (candies will retain their shape). Remove from oven.
Place pecan halves on top of Rolos and press down so that the candy fills the pretzel. Cool slightly. Refrigerate for 10 minutes.
Ingredients
1 bag of pretzels (square-shaped with waffle pattern)
1 bag of Rolos chocolate candies, unwrapped
1 bag pecan halves
Directions
Preheat oven to 250 degrees.
Line a cookie sheet with aluminum foil. Place pretzels on foil. Top each pretzel with a Rolo candy. Bake at 250 degrees for 4 minutes (candies will retain their shape). Remove from oven.
Place pecan halves on top of Rolos and press down so that the candy fills the pretzel. Cool slightly. Refrigerate for 10 minutes.
Dessert / Cookies: Raspberry Truffle Squares
From Shelly Carey
Note: These are very rich, but so good!
Ingredients
2 cups (four sticks) unsalted butter
2 ¾ cups sugar
6 oz semi-sweet (or bittersweet) chocolate, chopped
1 teaspoon salt (if you use salted butter, reduce salt to ½ tsp)
2 teaspoons vanilla
1 teaspoon raspberry extract or flavoring, (if you can find this. If not, omit).
4 large eggs
1 ½ cups all-purpose flour
Topping
½ cup raspberry jam
4 oz chopped semisweet (or bittersweet) chocolate, chopped
4 oz heavy cream
Directions
Preheat oven to 400 degrees. Melt the sugar and butter together in a saucepan or in the microwave. Cool to lukewarm. Add the chocolate, stirring until totally melted. Stir in salt, vanilla and raspberry flavor.
Whisk in the eggs, then flour. Pour the batter into an ungreased 9 x 13-inch pan, shaking it to level the batter. Bake the bars for 30 minutes. The bars I the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.
Melt the chocolate and ream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 ¼ by 1 ¼ inches).
The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving.
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares. Makes 80 squares.
Dessert / Cookies: Peppermint Twist Cookies
From Mary Carey
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
Dessert / Cookies: Peanut Butter Snowballs
From Shelly Carey
Ingredients
2 cups creamy peanut butter
2 Tablespoons butter, softened
2 cups powdered sugar
2 cups Rice Krispies cereal
16 oz. pkg white melting chocolate, chopped (or a different color)
Directions
Blend peanut butter, butter and powdered sugar. Add cereal; mix well. Shape into balls by teaspoonfuls. Set balls on wax paper; freeze for one hour (or overnight). Melt chocolate in a double boiler over medium-low heat; stir until smooth. Dip balls into melted chocolate; return to wax paper. Refrigerate for 20 minutes, to set. Makes 4 to 5 dozen.
Ingredients
2 cups creamy peanut butter
2 Tablespoons butter, softened
2 cups powdered sugar
2 cups Rice Krispies cereal
16 oz. pkg white melting chocolate, chopped (or a different color)
Directions
Blend peanut butter, butter and powdered sugar. Add cereal; mix well. Shape into balls by teaspoonfuls. Set balls on wax paper; freeze for one hour (or overnight). Melt chocolate in a double boiler over medium-low heat; stir until smooth. Dip balls into melted chocolate; return to wax paper. Refrigerate for 20 minutes, to set. Makes 4 to 5 dozen.
Dessert / Cookies: Oreo Truffle Bombs
From Shelly Carey
Note: These are easy to make, and definitely a crowd pleaser!
Ingredients:
1 (1 lb. 2 oz.) package of Oreo cookies
8 oz. cream cheese
16 oz. white baking chocolate, melted
8 oz. semi-sweet baking chocolate, melted
Directions:
In a food processor, crush cookies to fine crumbs. If you do not have a food processor, place your cookies in a zip-loc bag and pound with a rolling pin until it resembles fine crumbs. Place crumbs in a mixing bowl. Add cream cheese. Mix until very well blended.
Roll your cookie mixture into walnut-sized balls and place on a cookie sheet. Freeze balls for 30 minutes. Dip frozen balls into melted white chocolate by using a toothpick.
Place the truffles onto a wax paper covered baking sheet. Refrigerate truffles until firm, about 1 hour.
You can decorate the white Oreo Truffle Bombs by drizzling melted semi-sweet chocolate over each one in a zig-zag pattern. Store Oreo truffle bombs, covered, in refrigerator.
Variation: Try dipping the truffles into milk chocolate or dark chocolate instead of white chocolate. For Easter Oreo truffle bombs, add different food coloring colors to white chocolate.
Note: These are easy to make, and definitely a crowd pleaser!
Ingredients:
1 (1 lb. 2 oz.) package of Oreo cookies
8 oz. cream cheese
16 oz. white baking chocolate, melted
8 oz. semi-sweet baking chocolate, melted
Directions:
In a food processor, crush cookies to fine crumbs. If you do not have a food processor, place your cookies in a zip-loc bag and pound with a rolling pin until it resembles fine crumbs. Place crumbs in a mixing bowl. Add cream cheese. Mix until very well blended.
Roll your cookie mixture into walnut-sized balls and place on a cookie sheet. Freeze balls for 30 minutes. Dip frozen balls into melted white chocolate by using a toothpick.
Place the truffles onto a wax paper covered baking sheet. Refrigerate truffles until firm, about 1 hour.
You can decorate the white Oreo Truffle Bombs by drizzling melted semi-sweet chocolate over each one in a zig-zag pattern. Store Oreo truffle bombs, covered, in refrigerator.
Variation: Try dipping the truffles into milk chocolate or dark chocolate instead of white chocolate. For Easter Oreo truffle bombs, add different food coloring colors to white chocolate.
Dessert / Cookies: Oreo Crunch Brownies
From Shelly Carey
Ingredients
1 lb unsalted butter
1 lb semisweet chocolate, chopped
6 large eggs
3 Tablespoons instant espresso powder
2 Tablespoons vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour, divided
1 Tablespoon baking powder
1 teaspoon salt
1 bag chopped Oreo cookies
Frosting
1 cup heavy cream
4 Tablespoons Karo syrup
1 cup unsalted butter
2 Tablespoons vanilla extract
1 bag semisweet chocolate chips
3 cups powdered sugar
Directions for frosting:
In small saucepan, bring to boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted. Mix in powdered sugar to thicken. Frost cake when cold.
Directions for brownies
Preheat oven to 350. Butter and flour a 9 x 13-inch baking pan. In a heat-proof medium bowl set microwave butter, chopped semisweet and unsweet chocolate until melted and smooth (3-4 minutes).
In a large bowl, whisk eggs, espresso powder, vanilla and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In a small bowl, stir chopped Oreos and remaining ¼ cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.
Bake 40 minutes or until a toothpick inserted in center comes out clean with some crumbs attached. Do not overbake. Allow to cool. Refrigerate to get clean cuts. Frost when cold with chocolate chip frosting. Bakes 20 big brownies.
Ingredients
1 lb unsalted butter
1 lb semisweet chocolate, chopped
6 large eggs
3 Tablespoons instant espresso powder
2 Tablespoons vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour, divided
1 Tablespoon baking powder
1 teaspoon salt
1 bag chopped Oreo cookies
Frosting
1 cup heavy cream
4 Tablespoons Karo syrup
1 cup unsalted butter
2 Tablespoons vanilla extract
1 bag semisweet chocolate chips
3 cups powdered sugar
Directions for frosting:
In small saucepan, bring to boil cream, syrup, butter and vanilla. Bring to a boil for 2 minutes. Add chocolate chips until almost melted. Mix in powdered sugar to thicken. Frost cake when cold.
Directions for brownies
Preheat oven to 350. Butter and flour a 9 x 13-inch baking pan. In a heat-proof medium bowl set microwave butter, chopped semisweet and unsweet chocolate until melted and smooth (3-4 minutes).
In a large bowl, whisk eggs, espresso powder, vanilla and sugar. Blend slightly cooled chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In a small bowl, stir chopped Oreos and remaining ¼ cup flour. Add Oreo mixture to chocolate mixture. Pour batter into prepared baking pan and smooth top with a rubber spatula.
Bake 40 minutes or until a toothpick inserted in center comes out clean with some crumbs attached. Do not overbake. Allow to cool. Refrigerate to get clean cuts. Frost when cold with chocolate chip frosting. Bakes 20 big brownies.
Dessert / Cookies: Orange Slices
From Marlene Winter
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
1 Tablespoon finely grated orange peel
2 cups all-purpose flour
Orange colored decorating sugar
Directions
Beat butter, sugar, vanilla and orange peel in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Divide dough in half; shape each half into a 6-inch long log. Roll logs in orange-colored decorating sugar. Wrap and chill until firm.
Cut into ¼ inch thick rounds. Place on lightly greased cookie sheets. Bake in 350 degree oven for 8 minutes or until golden. Remove to wire rack to cool. Makes 48.
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
1 Tablespoon finely grated orange peel
2 cups all-purpose flour
Orange colored decorating sugar
Directions
Beat butter, sugar, vanilla and orange peel in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Divide dough in half; shape each half into a 6-inch long log. Roll logs in orange-colored decorating sugar. Wrap and chill until firm.
Cut into ¼ inch thick rounds. Place on lightly greased cookie sheets. Bake in 350 degree oven for 8 minutes or until golden. Remove to wire rack to cool. Makes 48.
Dessert / Cookies: Ooey Gooey Bars
From Shelly Carey
Ingredients
1 package yellow cake mix
3 eggs
1 stick butter, melted
1 (8 oz) package cream cheese
1 (16 oz) box confectioner’s sugar
1 teaspoon vanilla
½ cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares.
Ingredients
1 package yellow cake mix
3 eggs
1 stick butter, melted
1 (8 oz) package cream cheese
1 (16 oz) box confectioner’s sugar
1 teaspoon vanilla
½ cup chopped pecans (optional)
Directions
Preheat oven to 350 degrees. Combine the cake mix, one egg and butter together and mix well. Pat into a lightly greased glass 13 x 9-inch baking pan. Sprinkle pecans over the cake mix layer.
Beat 2 eggs, powdered sugar, cream cheese and vanilla. Pour oven cake mix in glass dish. Bake at 350 for 40 minutes, or until light brown. You do want the center to be a little gooey, so do not over bake. Cool and cut into small squares.
Dessert / Cookies: Oatmeal Peanut Butter Cookies III
From Shelly Carey (www.allrecipes.com)
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 Tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal
and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
To Make Filling:
Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Note: These are very similar to the Girl Scout oatmeal peanut butter cookie.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 Tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal
and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
To Make Filling:
Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Note: These are very similar to the Girl Scout oatmeal peanut butter cookie.
Dessert / Cookies: Mini Cheesecakes
From Mary Carey
Ingredients
12 vanilla wafers
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
1 can cherry pie filling
Directions
Line mini-muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well-blended. Add eggs. Mix well. Pour over wafers, filling ¾ full. Bake 25 minutes at 325.
Remove from pan when cool. Chill. Top each with one Tablespoon of cherry pie filling, fruit, preserves, nuts or chocolate.
Ingredients
12 vanilla wafers
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
1 can cherry pie filling
Directions
Line mini-muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar until well-blended. Add eggs. Mix well. Pour over wafers, filling ¾ full. Bake 25 minutes at 325.
Remove from pan when cool. Chill. Top each with one Tablespoon of cherry pie filling, fruit, preserves, nuts or chocolate.
Dessert / Cookies: Linzer Torte Cookies
From Shelly Carey (www.allrecipes.com)
Ingredients
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together.
Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes.
Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
Ingredients
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together.
Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes.
Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
Dessert / Cookies: Holiday Wreath Cookies
From Mary Carey
Ingredients
1/3 cup butter
10 oz marshmallows
1 teaspoons green food coloring
6 cups Kellogg’s Corn Flakes cereal
Red cinnamon candies
Directions
Melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Stir in food coloring. Add cereal. Stir until well-coated. Use 1/4 cup coated with cooking spray, evenly portion warm cereal mixture. Using butter fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.
For larger wreath, press warm cereal into a sprayed Bundt cake pan. Cool. Remove from mold and dot with red candies. Slice to serve.
Ingredients
1/3 cup butter
10 oz marshmallows
1 teaspoons green food coloring
6 cups Kellogg’s Corn Flakes cereal
Red cinnamon candies
Directions
Melt butter over low heat. Add marshmallows and stir until melted. Remove from heat. Stir in food coloring. Add cereal. Stir until well-coated. Use 1/4 cup coated with cooking spray, evenly portion warm cereal mixture. Using butter fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.
For larger wreath, press warm cereal into a sprayed Bundt cake pan. Cool. Remove from mold and dot with red candies. Slice to serve.
Dessert / Cookies: Holiday Peppermint Bark
From Jackie Schuler
Ingredients
1 cups (12 oz package) Nestle’s white chocolate morsels
24 hard peppermint candies, unwrapped
Directions
Melt morsels in medium, uncovered microwave-safe bowl on medium-high for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring until just melted.
Place peppermint candies in heavy duty plastic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed candy into strainer. Shake to release small candy pieces. Reserve larger candy pieces. Stir morsel-peppermint mixture.
Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about 1 hour. Break into pieces. Store in airtight container at room temperature.
Ingredients
1 cups (12 oz package) Nestle’s white chocolate morsels
24 hard peppermint candies, unwrapped
Directions
Melt morsels in medium, uncovered microwave-safe bowl on medium-high for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring until just melted.
Place peppermint candies in heavy duty plastic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed candy into strainer. Shake to release small candy pieces. Reserve larger candy pieces. Stir morsel-peppermint mixture.
Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about 1 hour. Break into pieces. Store in airtight container at room temperature.
Dessert / Cookies: Haystacks
From Mary Carey
Ingredients
12 oz chocolate chips
12 oz butterscotch chips
12 oz cashew pieces
1 large container Chow mein noodles
Directions
Melt chocolate and butterscotch. In a bowl, mix cashews, chocolate, butterscotch and noodles. Drop by spoonfuls onto wax paper. Let cool completely.
Ingredients
12 oz chocolate chips
12 oz butterscotch chips
12 oz cashew pieces
1 large container Chow mein noodles
Directions
Melt chocolate and butterscotch. In a bowl, mix cashews, chocolate, butterscotch and noodles. Drop by spoonfuls onto wax paper. Let cool completely.
Dessert / Cookies: Graham Cracker Cookies
From Mary Carey
Ingredients
1 box Graham Crackers
2 sticks of butter
½ cup granulated sugar
Chopped pecans or walnuts, for topping
1 big Hershey Special Dark chocolate bar, melted
Directions
Line a jelly roll pan (something with sides, not a flat cookie sheet) with foil. Place graham crackers, broken into big rectangles on the bottom of the pan.
Melt butter and sugar in sauce pan and bring to a boil, stirring. Pour this mixture over graham crackers that you have broken into big rectangles. Top crackers with chopped pecans or walnuts and bake at 350 degrees for 10 minutes. Remove from oven and drizzle melted chocolate over the crackers.
Put pan of cookies into refrigerator to cool (and harden the chocolate). Use a sharp knife at the perforations to break them apart (into the smaller size rectangles). Store in the refrigerator or freeze in an air-tight container.
Ingredients
1 box Graham Crackers
2 sticks of butter
½ cup granulated sugar
Chopped pecans or walnuts, for topping
1 big Hershey Special Dark chocolate bar, melted
Directions
Line a jelly roll pan (something with sides, not a flat cookie sheet) with foil. Place graham crackers, broken into big rectangles on the bottom of the pan.
Melt butter and sugar in sauce pan and bring to a boil, stirring. Pour this mixture over graham crackers that you have broken into big rectangles. Top crackers with chopped pecans or walnuts and bake at 350 degrees for 10 minutes. Remove from oven and drizzle melted chocolate over the crackers.
Put pan of cookies into refrigerator to cool (and harden the chocolate). Use a sharp knife at the perforations to break them apart (into the smaller size rectangles). Store in the refrigerator or freeze in an air-tight container.
Dessert / Cookies: Foolproof Chocolate Fudge
From Jackie Schuler
Ingredients
3 cups (18 oz) Hershey’s semi-sweet chocolate chips
1 (14 oz) an Eagle Brand Sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts
1 ½ teaspoons vanilla extract
Directions
In a heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store leftovers covered in refrigerator.
Ingredients
3 cups (18 oz) Hershey’s semi-sweet chocolate chips
1 (14 oz) an Eagle Brand Sweetened condensed milk
Dash salt
½ to 1 cup chopped nuts
1 ½ teaspoons vanilla extract
Directions
In a heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into squares. Store leftovers covered in refrigerator.
Dessert / Cookies: Easy Strawberry Cookies
From Shelly Carey
Ingredients
1 roll refrigerated sugar cookie dough
1 tub strawberry cream cheese
16 oz fresh strawberries, sliced
Directions
Make cookies according to directions on package. Let cool. Stir tub of cream cheese to soften. Top each cookie with cream cheese and spread to edges.
Garnish with a slice of strawberry (or two slices).
Ingredients
1 roll refrigerated sugar cookie dough
1 tub strawberry cream cheese
16 oz fresh strawberries, sliced
Directions
Make cookies according to directions on package. Let cool. Stir tub of cream cheese to soften. Top each cookie with cream cheese and spread to edges.
Garnish with a slice of strawberry (or two slices).
Dessert / Cookies: Crispy Butter Cookies
From Marlene Winter
Note: Very crisp and light
Ingredients
1 cup butter, softened (no substitutes)
1 ½ cups confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
sugar
Directions
In a mixing bowl, cream butter and confectioners’ sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
Roll into 1 ½ inch balls, then roll in sugar. Place two inches apart on greased baking sheets. Flatten with a fork. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.
Remove to wire racks to cool. Yields: About 4 dozen.
Note: Very crisp and light
Ingredients
1 cup butter, softened (no substitutes)
1 ½ cups confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
sugar
Directions
In a mixing bowl, cream butter and confectioners’ sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
Roll into 1 ½ inch balls, then roll in sugar. Place two inches apart on greased baking sheets. Flatten with a fork. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.
Remove to wire racks to cool. Yields: About 4 dozen.
Dessert / Cookies: Creme De Menthe Brownies
Crème de Menthe Brownies
From Mary Carey
Ingredients
2 sticks margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 eggs
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup buttermilk*
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
½ cup buttermilk
2 ½ - 3 cups confectioners sugar
1 ½ stick soft butter
5 Tablespoons of Crème De Menthe liqueur
Glaze:
1 ½ cup chocolate chips
8 Tablespoons butter
a little milk
Directions:
In a saucepan, boil 2 sticks margarine, 1 cup water, 4 Tablespoons cocoa. In a large bowl, add 2 cups flour, 2 eggs, 2 cups sugar, 1 teaspoon vanilla, ½ teaspoon salt, ½ cup buttermilk*, 1 teaspoon baking soda. Add the saucepan mixture to the bowl, as well. Stir with mixer and pour into greased jelly roll pan (16” x 12” pan). Bake at 350 degrees for 20 minutes. Cool.
In a bowl, combine 2 ½ -3 cups confectioners’ sugar, 1 ½ sticks soft butter, 5 Tablespoons Crème de Menthe liqueur. Mix well. Spread the brownies with the Crème de Menthe mixture. Freeze until hard.
Once brownies have hardened, glaze them. To make glaze, combine 1 ½ cup chocolate chips, 8 Tablespoons melted butter, a little milk.
Cool a bit and spread quickly on top. Then freeze. Cut into squares after it thaws a bit before serving
Note: You can make your own buttermilk by adding 1 tablespoon of white vinegar to milk sand it will become thick like.)
Keeps in freezer at least 4 weeks.
From Mary Carey
Ingredients
2 sticks margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 eggs
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup buttermilk*
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
½ cup buttermilk
2 ½ - 3 cups confectioners sugar
1 ½ stick soft butter
5 Tablespoons of Crème De Menthe liqueur
Glaze:
1 ½ cup chocolate chips
8 Tablespoons butter
a little milk
Directions:
In a saucepan, boil 2 sticks margarine, 1 cup water, 4 Tablespoons cocoa. In a large bowl, add 2 cups flour, 2 eggs, 2 cups sugar, 1 teaspoon vanilla, ½ teaspoon salt, ½ cup buttermilk*, 1 teaspoon baking soda. Add the saucepan mixture to the bowl, as well. Stir with mixer and pour into greased jelly roll pan (16” x 12” pan). Bake at 350 degrees for 20 minutes. Cool.
In a bowl, combine 2 ½ -3 cups confectioners’ sugar, 1 ½ sticks soft butter, 5 Tablespoons Crème de Menthe liqueur. Mix well. Spread the brownies with the Crème de Menthe mixture. Freeze until hard.
Once brownies have hardened, glaze them. To make glaze, combine 1 ½ cup chocolate chips, 8 Tablespoons melted butter, a little milk.
Cool a bit and spread quickly on top. Then freeze. Cut into squares after it thaws a bit before serving
Note: You can make your own buttermilk by adding 1 tablespoon of white vinegar to milk sand it will become thick like.)
Keeps in freezer at least 4 weeks.
Dessert / Cookies: Crackled Sugar Cookies
From Shelly Carey
Ingredients
3 cups sugar
2 cups butter, softened
6 eggs, slightly beaten
2 teaspoons vanilla
2 teaspoons lemon extract
1 teaspoon orange extract
5 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Sugar, for coating
Directions
Cream together sugar and butter until fluffy. Beat in eggs, one at a time, and flavorings. Sift together flour, baking soda and cream of tartar. Add gradually to sugar mixture.
For each cookie, drop 2 Tablespoons dough into a bowl of sugar and roll to coat.
Place cookies on a greased cookie sheet. Bake at 350 degrees for 12 minutes. Makes 30 four-inch cookies.
Ingredients
3 cups sugar
2 cups butter, softened
6 eggs, slightly beaten
2 teaspoons vanilla
2 teaspoons lemon extract
1 teaspoon orange extract
5 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
Sugar, for coating
Directions
Cream together sugar and butter until fluffy. Beat in eggs, one at a time, and flavorings. Sift together flour, baking soda and cream of tartar. Add gradually to sugar mixture.
For each cookie, drop 2 Tablespoons dough into a bowl of sugar and roll to coat.
Place cookies on a greased cookie sheet. Bake at 350 degrees for 12 minutes. Makes 30 four-inch cookies.
Dessert / Cookies: Cookie Dough Truffles
From Shelly Carey
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup thawed egg substitute
1 teaspoon vanilla
1 ¼ cups all-purpose flour
1 cup miniature semisweet chocolate morsels
¾ cup chopped pecans or walnuts
1 (12 oz) package semisweet chocolate morsels
1 ½ Tablespoons Crisco
Directions
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg substitute and vanilla and beat well. Add flour to butter mixture, beat well. Stir in mini-chocolate chip morsels and chopped pecans.
Cover and chill 30 minutes. Shape mixture into one-inch balls. Cover and freeze balls until very firm.
Place 12 oz package of chocolate morsels and shortening in a glass bowl. Melt in microwave. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store in refrigerator 2-3 days.
Makes 4 ½ dozen.
Ingredients
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup thawed egg substitute
1 teaspoon vanilla
1 ¼ cups all-purpose flour
1 cup miniature semisweet chocolate morsels
¾ cup chopped pecans or walnuts
1 (12 oz) package semisweet chocolate morsels
1 ½ Tablespoons Crisco
Directions
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg substitute and vanilla and beat well. Add flour to butter mixture, beat well. Stir in mini-chocolate chip morsels and chopped pecans.
Cover and chill 30 minutes. Shape mixture into one-inch balls. Cover and freeze balls until very firm.
Place 12 oz package of chocolate morsels and shortening in a glass bowl. Melt in microwave. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store in refrigerator 2-3 days.
Makes 4 ½ dozen.
Dessert / Cookies: Chocolate Chocolate Chip Cookies
From Shelly Carey (www.allrecipes.com)
Note: If you need a chocolate fix, this recipe is for you!
Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Note: If you need a chocolate fix, this recipe is for you!
Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Dessert / Cookies: Chocolate Chip Shortbread Sticks
From Marlene Winter
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup semisweet chocolate mini-chips, divided
1 ½ teaspoons vegetable oil
Directions
Beat butter, sugar and vanilla in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in ½ cup semisweet chocolate mini-chips. Cover; chill until firm. Shape a heaping tablespoon of dough into a 3-inch long ½-inch-thick log. Repeat. Place the logs on lightly greased cookie sheets. Bake in a 350 degree oven for 8 minutes or until golden brown. Remove to wire rack to cool.
Melt ½ cup semisweet chocolate mini-chips. Stir in 1 ½ teaspoons vegetable oil. Dip ¾ inch of one end of each cookie into chocolate. Place on a rack to dry. Makes 36 sticks.
Note: I make these at Christmas or for special holidays.
Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup semisweet chocolate mini-chips, divided
1 ½ teaspoons vegetable oil
Directions
Beat butter, sugar and vanilla in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in ½ cup semisweet chocolate mini-chips. Cover; chill until firm. Shape a heaping tablespoon of dough into a 3-inch long ½-inch-thick log. Repeat. Place the logs on lightly greased cookie sheets. Bake in a 350 degree oven for 8 minutes or until golden brown. Remove to wire rack to cool.
Melt ½ cup semisweet chocolate mini-chips. Stir in 1 ½ teaspoons vegetable oil. Dip ¾ inch of one end of each cookie into chocolate. Place on a rack to dry. Makes 36 sticks.
Dessert / Cookies: Chocolate Cheese Layered Bars
From Marlene Winter
Note: These don’t last long!
Ingredients
½ cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1 (1 oz) square unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ cup chopped pecans
Cheese Layer
6 oz cream cheese, softened
¼ cup butter, softened
½ cup sugar
1 egg
2 Tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ cup chopped pecans
1 cup (6 oz) semisweet chocolate chips
3 cups miniature marshmallows
Topping
¼ cup butter
2 oz cream cheese, softened
1 (1 oz) square unsweetened chocolate
2 Tablespoons milk
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
For bottom layer: In a mixing bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13x9x2-inch baking pan.
For cheese layer: In a mixing bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla; mix well. Fold in pecans. Spread over the chocolate layer; sprinkle with chips. Bake at 350 degrees for 20-25 minutes or until edges pull away form sides of pan. Sprinkle with marshmallows; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack.
In a saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a mixing bowl. Add the confectioners’ sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator. Yields: 2 dozen.
Note: These don’t last long!
Ingredients
½ cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1 (1 oz) square unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ cup chopped pecans
Cheese Layer
6 oz cream cheese, softened
¼ cup butter, softened
½ cup sugar
1 egg
2 Tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ cup chopped pecans
1 cup (6 oz) semisweet chocolate chips
3 cups miniature marshmallows
Topping
¼ cup butter
2 oz cream cheese, softened
1 (1 oz) square unsweetened chocolate
2 Tablespoons milk
3 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions
For bottom layer: In a mixing bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13x9x2-inch baking pan.
For cheese layer: In a mixing bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla; mix well. Fold in pecans. Spread over the chocolate layer; sprinkle with chips. Bake at 350 degrees for 20-25 minutes or until edges pull away form sides of pan. Sprinkle with marshmallows; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack.
In a saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a mixing bowl. Add the confectioners’ sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator. Yields: 2 dozen.
Dessert / Cookies: Buckeye Candy
From Jackie Schuler
Ingredients
2 cups creamy peanut butter (not all-natural)
¼ cup (1/2 stick) butter or margarine, softened
3 ¼ cups (16 oz box) powdered sugar
2 cups (12 oz package) Nestle’s Semi-sweet chocolate morsels
2 Tablespoons vegetable shortening
Directions
Line baking sheets with wax paper.
Beat peanut butter and butter in large bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in medium, microwave-safe bowl on high for 1 minute. Stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring until just melted.
Dip peanut butter centers into melted chocolate using a wooden pick, leaving a portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
Ingredients
2 cups creamy peanut butter (not all-natural)
¼ cup (1/2 stick) butter or margarine, softened
3 ¼ cups (16 oz box) powdered sugar
2 cups (12 oz package) Nestle’s Semi-sweet chocolate morsels
2 Tablespoons vegetable shortening
Directions
Line baking sheets with wax paper.
Beat peanut butter and butter in large bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in medium, microwave-safe bowl on high for 1 minute. Stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring until just melted.
Dip peanut butter centers into melted chocolate using a wooden pick, leaving a portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.
Dessert / Cookies: Blondies
From Shelly Carey
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, melted and cooled
1 ½ cups packed light brown sugar
2 large eggs
1 ½ teaspoons vanilla
½ cup semisweet chocolate chips
½ cup white chocolate chips
1 cup pecans, toasted and chopped coarse
Directions
Preheat oven to 350. Line a 13 x 9-inch pan with foil. Spray the foil with non-stick cooking spray.
Mix flour, baking powder and salt together in medium bowl. Set aside.
Whisk melted butter, brown sugar in a bowl. Add eggs and vanilla and mix well. Add dry ingredients and mix until just combined. (Do not over-mix). Fold in semisweet chips, white chocolate chips and pecans. Pour the batter into the prepared pan smoothing the top with a rubber spatula.
Bake until the top is shiny and cracked and feels firm to the touch, 22-25 minutes. Place the pan on a baking rack and cool completely. Cut into bars before serving.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ sticks unsalted butter, melted and cooled
1 ½ cups packed light brown sugar
2 large eggs
1 ½ teaspoons vanilla
½ cup semisweet chocolate chips
½ cup white chocolate chips
1 cup pecans, toasted and chopped coarse
Directions
Preheat oven to 350. Line a 13 x 9-inch pan with foil. Spray the foil with non-stick cooking spray.
Mix flour, baking powder and salt together in medium bowl. Set aside.
Whisk melted butter, brown sugar in a bowl. Add eggs and vanilla and mix well. Add dry ingredients and mix until just combined. (Do not over-mix). Fold in semisweet chips, white chocolate chips and pecans. Pour the batter into the prepared pan smoothing the top with a rubber spatula.
Bake until the top is shiny and cracked and feels firm to the touch, 22-25 minutes. Place the pan on a baking rack and cool completely. Cut into bars before serving.
Dessert / Cookies: Best Brownies
From Shelly Carey (www.allrecipes.com)
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting
3 Tablespoons butter, softened
3 Tablespoons unsweetened cocoa powder
1 Tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting
3 Tablespoons butter, softened
3 Tablespoons unsweetened cocoa powder
1 Tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Dessert / Cookies: Best Big Fat Chewy Chocolate Chip Cookie
From Shelly Carey (www.allrecipes.com)
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Dessert / Cookies: Award-Winning Soft Chocolate Chip Cookies
From Shelly Carey (www.allrecipes.com)
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz.) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz.) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Dessert / Cookies: Aunt Alvina's Mini Tarts
From Mary Carey
Ingredients
¼ lb (1 stick) butter, softened
¼ lb (1 stick) margarine, softened
½ cup sugar
1 egg
3 cups all-purpose flour
Filling
1 large box lemon or chocolate pudding
12 oz tub of Cool Whip, thawed
Maraschino cherries, to garnish
Directions
Cream together the butter and sugar. Beat in one egg.
Blend in 3 cups of flour; mix well. Form balls the size of a large marble.
Put into mini cupcake tins by shaping into the shell. Makes about 60 tarts.
Bake at 325 degrees for 18-20 minutes. Let cool.
After baking, I usually fill with chocolate or lemon pudding and top with
a dab of Cool Whip and a small piece of maraschino cherry.
Ingredients
¼ lb (1 stick) butter, softened
¼ lb (1 stick) margarine, softened
½ cup sugar
1 egg
3 cups all-purpose flour
Filling
1 large box lemon or chocolate pudding
12 oz tub of Cool Whip, thawed
Maraschino cherries, to garnish
Directions
Cream together the butter and sugar. Beat in one egg.
Blend in 3 cups of flour; mix well. Form balls the size of a large marble.
Put into mini cupcake tins by shaping into the shell. Makes about 60 tarts.
Bake at 325 degrees for 18-20 minutes. Let cool.
After baking, I usually fill with chocolate or lemon pudding and top with
a dab of Cool Whip and a small piece of maraschino cherry.
Dessert / Cookies: Andes Mint Cookies
From Mary Carey
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
Dessert / Cookies: Andes Mint Cookies
From Mary Carey
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
Dessert / Pies: Sunshine Ice Cream Pie
From Marlene Winter
Note: Great summer (or anytime) treat. Easy to make.
Ingredients
1 pint vanilla ice cream, softened
1 graham cracker crust (8 or 9 inches)
1 pint orange sherbet, softened
2 cups whipped topping
1 can (11 ounces) mandarin oranges, drained
2 Tablespoons coconut, toasted
Directions
Spread ice cream into the crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from the freezer; arrange oranges on top and sprinkle with coconut. Yield: 6-8 servings.
Note: Great summer (or anytime) treat. Easy to make.
Ingredients
1 pint vanilla ice cream, softened
1 graham cracker crust (8 or 9 inches)
1 pint orange sherbet, softened
2 cups whipped topping
1 can (11 ounces) mandarin oranges, drained
2 Tablespoons coconut, toasted
Directions
Spread ice cream into the crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from the freezer; arrange oranges on top and sprinkle with coconut. Yield: 6-8 servings.
Dessert / Pies: Pumpkin Torte
From Shelly Carey
Ingredients
24 graham crackers, crushed (1 ½ cups)
½ cup butter
½ cup sugar
8 oz cream cheese
2 eggs
½ teaspoon vanilla
¾ cup sugar
1 lb can pumpkin pie filling
3 egg yolks
1 teaspoon vanilla
½ cup Pet milk
½ cup sugar
½ teaspoon salt
1 Tablespoon cinnamon
1 packet Knox gelatin
Directions
First Layer: Mix crushed graham crackers, ½ cup butter and ½ cup sugar in a bowl. Press into a 9 x 13-inch pan.
Second layer: Mix 8 oz cream cheese, 2 eggs, ½ teaspoon vanilla and ¾ cup sugar until smooth. Pour over crust. Bake at 350 degrees for 20 minutes. Let sit until cool.
Third layer: Dissolve Knox gelatin in ½ cup cold water. In a saucepan, combine pumpkin pie filling, egg yolks, 1 teaspoon vanilla, ½ cup Pet milk, ½ cup sugar, ½ teaspoon salt and 1 Tablespoon cinnamon. Cook until hot. Add Knox gelatin mixture and cook until thick. Let cool slightly and pour over cream cheese mixture. Refrigerate. Top with Cool Whip, if desired. Serve immediately.
Ingredients
24 graham crackers, crushed (1 ½ cups)
½ cup butter
½ cup sugar
8 oz cream cheese
2 eggs
½ teaspoon vanilla
¾ cup sugar
1 lb can pumpkin pie filling
3 egg yolks
1 teaspoon vanilla
½ cup Pet milk
½ cup sugar
½ teaspoon salt
1 Tablespoon cinnamon
1 packet Knox gelatin
Directions
First Layer: Mix crushed graham crackers, ½ cup butter and ½ cup sugar in a bowl. Press into a 9 x 13-inch pan.
Second layer: Mix 8 oz cream cheese, 2 eggs, ½ teaspoon vanilla and ¾ cup sugar until smooth. Pour over crust. Bake at 350 degrees for 20 minutes. Let sit until cool.
Third layer: Dissolve Knox gelatin in ½ cup cold water. In a saucepan, combine pumpkin pie filling, egg yolks, 1 teaspoon vanilla, ½ cup Pet milk, ½ cup sugar, ½ teaspoon salt and 1 Tablespoon cinnamon. Cook until hot. Add Knox gelatin mixture and cook until thick. Let cool slightly and pour over cream cheese mixture. Refrigerate. Top with Cool Whip, if desired. Serve immediately.
Dessert / Pie: Oats 'N Honey Pie
From Shelly Carey
Ingredients
Crust
1 Pillsbury (15 oz) piecrust, softened as directed on box
Filling
½ cup butter or margarine
½ cup packed brown sugar
¾ cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley Oats ‘n Honey crunch granola bars crushed (2 pouches)
½ cup chopped walnuts
¼ cup quick-cooking or old-fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream, if desired
Directions
Preheat oven to 350°F. Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning.Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator.
Dessert / Pies: Peppermint-Stick Pie
From Jackie Schuler
Ingredients
3 pints (1 ½ quarts) peppermint ice cream
1 chocolate-flavored crumb pie shell
1 (13 oz) jar fudge ice cream topping
Coarsely crushed candy cane or striped round peppermint candies
Directions
In a chilled bowl, stir ice cream until softened.
Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.
To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.
Ingredients
3 pints (1 ½ quarts) peppermint ice cream
1 chocolate-flavored crumb pie shell
1 (13 oz) jar fudge ice cream topping
Coarsely crushed candy cane or striped round peppermint candies
Directions
In a chilled bowl, stir ice cream until softened.
Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.
To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.
Dessert / Pies: Peanut Butter Truffle Pie
From Shelly Carey
Ingredients
2 cups chocolate graham cracker crumbs (20-22 squares)
2 Tablespoons sugar
6 Tablespoons butter, melted
2 ½ cups whipping cream, divided
2 cups semisweet chocolate chips, divided
¼ cup chopped roasted peanuts
1 ½ cups powdered sugar, divided
1 teaspoon vanilla extract
8 oz cream cheese, softened
1 cup natural creamy peanut butter
¼ cup chopped peanuts
4 oz bar semisweet chocolate (for chocolate curls, optional)
Directions
Combine cookie crumbs, 2 Tablespoons granulated sugar and butter. Press mixture onto the bottom and one inch up sides of a lightly greased 9-inch spring form pan. Bake at 350 degrees for 8 minutes. Set aside to cool.
Heat 1 cup whipping cream in a saucepan until bubbles begin to appear on surface. Do not boil. Pour hot cream over one cup of chocolate chips, stirring until chocolate melts. Let cool slightly. Pour onto the bottom of the crust. Let cool for 2 minutes. Sprinkle ¼ cup chopped peanuts over chocolate. Refrigerate for 15 minutes or until chocolate is firm.
Beat one cup whipping cream, ½ cup powdered sugar and vanilla with an electric mixer until stiff peaks form. In a separate bowl, beat cream cheese, peanut butter and 1 up powdered sugar with an electric mixer until smooth. Fold whipped cream into cream cheese mixture. Spread evenly over peanut layer. Refrigerate two hours or until set.
Heat remaining ½ cup whipping cream in a saucepan until bubbles begin to appear on surface. Remove from heat and add remaining ½ cup chocolate chips, stirring until chocolate melts. Let stand 2 minutes. Spread evenly over peanut butter layer. Chill one hour or until set. Chill overnight. Garnish with chocolate curls and chopped peanuts, if desired.
Note: To make your own chocolate curls, melt 4 oz bar of chocolate. Spread into a thin even layer on an inverted baking sheet. Refrigerate the pan / chocolate for about 10 minutes until set but not hardened. Holding a metal spatula at a 45 degree angle, scrape chocolate away from you to form curls. Transfer to an airtight container and chill until ready to use.
Ingredients
2 cups chocolate graham cracker crumbs (20-22 squares)
2 Tablespoons sugar
6 Tablespoons butter, melted
2 ½ cups whipping cream, divided
2 cups semisweet chocolate chips, divided
¼ cup chopped roasted peanuts
1 ½ cups powdered sugar, divided
1 teaspoon vanilla extract
8 oz cream cheese, softened
1 cup natural creamy peanut butter
¼ cup chopped peanuts
4 oz bar semisweet chocolate (for chocolate curls, optional)
Directions
Combine cookie crumbs, 2 Tablespoons granulated sugar and butter. Press mixture onto the bottom and one inch up sides of a lightly greased 9-inch spring form pan. Bake at 350 degrees for 8 minutes. Set aside to cool.
Heat 1 cup whipping cream in a saucepan until bubbles begin to appear on surface. Do not boil. Pour hot cream over one cup of chocolate chips, stirring until chocolate melts. Let cool slightly. Pour onto the bottom of the crust. Let cool for 2 minutes. Sprinkle ¼ cup chopped peanuts over chocolate. Refrigerate for 15 minutes or until chocolate is firm.
Beat one cup whipping cream, ½ cup powdered sugar and vanilla with an electric mixer until stiff peaks form. In a separate bowl, beat cream cheese, peanut butter and 1 up powdered sugar with an electric mixer until smooth. Fold whipped cream into cream cheese mixture. Spread evenly over peanut layer. Refrigerate two hours or until set.
Heat remaining ½ cup whipping cream in a saucepan until bubbles begin to appear on surface. Remove from heat and add remaining ½ cup chocolate chips, stirring until chocolate melts. Let stand 2 minutes. Spread evenly over peanut butter layer. Chill one hour or until set. Chill overnight. Garnish with chocolate curls and chopped peanuts, if desired.
Note: To make your own chocolate curls, melt 4 oz bar of chocolate. Spread into a thin even layer on an inverted baking sheet. Refrigerate the pan / chocolate for about 10 minutes until set but not hardened. Holding a metal spatula at a 45 degree angle, scrape chocolate away from you to form curls. Transfer to an airtight container and chill until ready to use.
Dessert / Pies: Lemon Cream Icebox Pie with Lemon Nut Cookie Crust
By Shelly Carey
Ingredients
Filling
6 large eggs
¾ cup sugar
2 teaspoons grated lemon zest
¾ cup fresh lemon juice
½ cup (1 stick) unsalted butter, cut into eight pieces
1 cup heavy cream, chilled
Crust
20 Lemon Nut cookies – or other lemon cookies (to yield 1 ½ cups crumbs)
3 Tablespoons unsalted butter, melted and slightly cooled
½ teaspoon grated lemon zest
1/8 teaspoon salt
1 teaspoon vanilla extract
Raspberry sauce
12 oz frozen raspberries, thawed
¼ cup confectioners’ sugar
1 Tablespoon fresh lemon juice
Directions
For crust, preheat oven to 350 degrees. Place cookies in a food process and process until finely ground. Combine crumbs, 1 stick unsalted butter, lemon zest, salt and vanilla in medium bowl. Stir until crumbs are moistened. Press mixture into a 9-inch pie plate and all the way up the sides of the pan. Bake crust for 6-8 minutes, or until golden and crisp. Let it cool completely.
For filling, combine eggs, sugar and lemon zest in medium saucepan and whisk until smooth. Add lemon juice and butter and cook over medium heat, whisking constantly until thickened (7-9 minutes). Do not allow to come to boil. Pour lemon curd through fine mesh strainer into a bowl. Cover surface of lemon curd with plastic wrap. Refrigerate until chilled (at least 3 hours).
In a medium bowl, whip cream until soft peaks form. Gently fold cream into chilled curd. Scrape pie mixture into pie shell. Cover pie with plastic wrap and refrigerate until completely set (at least six hours, up to one day).
Raspberry sauce: Puree raspberries in a food processor. Push through a strainer to remove seeds. To strained raspberries add confectioners’ sugar and lemon juice. Mix well. Drizzle over pie before to serve.
Dessert / Pies: Key Lime Mini Tarts
From Mary Carey
Ingredients
1 can (14 oz) Eagle brand sweetened condensed milk
½ cup key lime juice
8 oz. Cool Whip, thawed
4 packages frozen mini fillo dough shells (Athens pre-baked shells)
Directions
Use an electric mixer to beat milk and lime juice in a large bowl until smooth. Fold in whipped topping. Spoon one tablespoon of mixture into each fillo cup. Cover and refrigerate for at least one hour before serving. Serve within 24 hours. Optional: Add a few drops of green food coloring.
Note: A variation of this recipe (lemonade mini-tarts) can be made with one can of frozen lemonade concentrate (thawed), substituted for the key lime juice.
Ingredients
1 can (14 oz) Eagle brand sweetened condensed milk
½ cup key lime juice
8 oz. Cool Whip, thawed
4 packages frozen mini fillo dough shells (Athens pre-baked shells)
Directions
Use an electric mixer to beat milk and lime juice in a large bowl until smooth. Fold in whipped topping. Spoon one tablespoon of mixture into each fillo cup. Cover and refrigerate for at least one hour before serving. Serve within 24 hours. Optional: Add a few drops of green food coloring.
Note: A variation of this recipe (lemonade mini-tarts) can be made with one can of frozen lemonade concentrate (thawed), substituted for the key lime juice.
Dessert / Pies: Kentucky Derby Pie
From Jackie Schuler
Ingredients
1 single Pillsbury refrigerated pie crust
½ cup butter, melted and cooled
2 eggs
1 cup sugar
½ cup all-purpose flour
1 cup semi-sweet chocolate chips
1 ½ cups chopped pecans
2 Tablespoons Kentucky Bourbon
Directions
Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Stir in pecans, chocolate and bourbon. Pour mixture into pie shell. Bake at 350 degrees for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Ingredients
1 single Pillsbury refrigerated pie crust
½ cup butter, melted and cooled
2 eggs
1 cup sugar
½ cup all-purpose flour
1 cup semi-sweet chocolate chips
1 ½ cups chopped pecans
2 Tablespoons Kentucky Bourbon
Directions
Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Stir in pecans, chocolate and bourbon. Pour mixture into pie shell. Bake at 350 degrees for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Dessert / Pies: Impossible Pie
From Jackie Schuler
Ingredients
½ cup Bisquick
½ cup sugar
4 eggs
2 cups milk
1 (3 ½ oz) can coconut (1/4 cup)
1 teaspoon vanilla
3 Tablespoons butter
Directions
Put all but coconut into blender. Blend. Add coconut for just a second. Pour into buttered 9-inch pie plate. Bake at 400 degrees for 25-30 minutes.
Ingredients
½ cup Bisquick
½ cup sugar
4 eggs
2 cups milk
1 (3 ½ oz) can coconut (1/4 cup)
1 teaspoon vanilla
3 Tablespoons butter
Directions
Put all but coconut into blender. Blend. Add coconut for just a second. Pour into buttered 9-inch pie plate. Bake at 400 degrees for 25-30 minutes.
Dessert / Pies: Grandmother's Apple Pie
By Shelly Carey
Ingredients
Filling
1/3 cup corn starch
¼ cup flour
½ teaspoon nutmeg
1 teaspoon cinnamon
1 ¾ cup sugar
8 cups golden delicious apples, peeled and sliced thinly
Crust
3 cups unsifted flour
1 ½ teaspoons salt
1 cup plus 2 Tablespoons Crisco
7-8 Tablespoons cold water
½ cup egg yolk
2 Tablespoons milk
Directions
For crust, use pastry cutter and mix flour, salt and Crisco together until rust resembles cornmeal crumbs. Drizzle with water. Let rest 15-20 minutes in refrigerator.
Rub a rolling pin with flour. Flour a flat surface and roll out the dough from the center, outward. Cut out a bottom crust and add to a 9 x 13-inch glass baking dish. Trim extra dough off the edges. Put apples in the pan.
Mix filling ingredients and pour filling over top. Crumble four tablespoons of butter and put on top of apple mixture. Spoon 4 Tablespoons of lemon juice over the top of the apples.
Roll out the top crust. Fold in half, then in half again to move from flat surface to the top of the pie (without breaking the dough). Put in center of pie and unfold. Trim edges. Flute pie dough edges.
Mix ½ cup egg yolk and 2 Tablespoons milk. Brush over top crust. Cut slits in the crust to vent for baking. Cut aluminum foil to cover edges of pie.
Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Remove foil. Lower heat to 350 degrees and continue baking 35-45 minutes. When pie is golden, bubbling and juices run clear, it is done.
Dessert / Pies: Five-Star Caramel Pecan Pie
By Shelly Carey
Ingredients
1 9-inch Marie Callender’s deep-dish pie crust, unbaked
32 individually wrapped Kraft caramels, unwrapped
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cup pecan halves
Directions
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook the mixture, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake the pie in the preheated oven for one hour, or until pastry is golden brown (and does not appear “wet” in the middle of the pie).
Allow to cool until filling is firm.
Ingredients
1 9-inch Marie Callender’s deep-dish pie crust, unbaked
32 individually wrapped Kraft caramels, unwrapped
¼ cup butter
¼ cup milk
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cup pecan halves
Directions
Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook the mixture, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake the pie in the preheated oven for one hour, or until pastry is golden brown (and does not appear “wet” in the middle of the pie).
Allow to cool until filling is firm.
Dessert / Pies: Crisco Pie Crust
From Shelly Carey
Ingredients
1+1/3 cups all-purpose flour
½ teaspoon salt
½ Crisco (refrigerated)
3 Tablespoons cold water
Directions
In a bowl, combine salt and flour. Add Crisco and mix with a fork, cutting the Crisco into the flour mixture. Add water and mix well. Roll dough into a ball.
On a floured surface, roll the dough ball out with a rolling pin. Cut one piece large enough for the bottom portion of the piecrust. Place in a pie dish. Gather remaining dough and reroll into another piecrust to place on the top of a pie.
Bake the “lower” crust at 425 degrees, until dough is lightly browned.
Fill the pie with desired filling and add top crust. Bake according to pie filling directions. To prevent top crust from browning, cover the pie with foil while in the oven. Remove the foil for the last 10-15 minutes of baking time to allow the crust to become golden brown.
Ingredients
1+1/3 cups all-purpose flour
½ teaspoon salt
½ Crisco (refrigerated)
3 Tablespoons cold water
Directions
In a bowl, combine salt and flour. Add Crisco and mix with a fork, cutting the Crisco into the flour mixture. Add water and mix well. Roll dough into a ball.
On a floured surface, roll the dough ball out with a rolling pin. Cut one piece large enough for the bottom portion of the piecrust. Place in a pie dish. Gather remaining dough and reroll into another piecrust to place on the top of a pie.
Bake the “lower” crust at 425 degrees, until dough is lightly browned.
Fill the pie with desired filling and add top crust. Bake according to pie filling directions. To prevent top crust from browning, cover the pie with foil while in the oven. Remove the foil for the last 10-15 minutes of baking time to allow the crust to become golden brown.
Dessert / Pies: Chocolate Meringue Pies
From Jackie Schuler
Ingredients
1 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch
1 can (12 oz) evaporated whole milk
3 large eggs, separated
3 Tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Directions
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour and 1 Tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly; cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filing, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Ingredients
1 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch
1 can (12 oz) evaporated whole milk
3 large eggs, separated
3 Tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
Directions
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour and 1 Tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly; cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filing, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Dessert / Pies: Aunt Alvina's Apple Pie with Wesson Oil Pie Crust and Streusel Topping
From Mary Carey
Ingredients
For 1 Single Pie Crust
1-1/3 cup sifted all purpose flour
1 teaspoon salt
1/3 cup Wesson Oil (I use Puritan Oil)
3 Tablespoons cold whole milk
Filling
1 can apple pie filling (or filling of your choice)
Streusel topping
1/3 cup margarine (not really soft)
¾ cup flour
½ cup sugar
Directions
Preheat oven to 475 degrees or as directed in pie filling recipe.
For pie crust, mix flour & salt. Pour oil and milk without stirring into a measuring cup. Add all at once to flour. Stir until mixed.
Put drops of water on counter. Place a large piece of wax paper on the counter (the wax paper holds the paper in one place). Press dough into a smooth ball. Flatten slightly and add another piece of wax paper on top. Roll the dough out between wax paper sheets. Put in pie pan, flute edges and prick thoroughly with fork. Bake 8-10 minutes. Cool. Add filling.
OR: For some pies, the filling & crust are baked together. Then, do not prick pastry before filling. For an apple pie, you would put the pastry in a pie pan, add a can of apple pie filling and then add the streusel topping.
To make streusel topping, add the following to a small bowl and mix: 1/3 cup margarine, ¾ cup flour, ½ cup sugar. It will be lumpy. Spread across the apple pie filling.
Bake pie covered with streusel in 450 degree oven for 10 minutes; then, turn oven down to 350 degrees and bake for 30 minutes.
Ingredients
For 1 Single Pie Crust
1-1/3 cup sifted all purpose flour
1 teaspoon salt
1/3 cup Wesson Oil (I use Puritan Oil)
3 Tablespoons cold whole milk
Filling
1 can apple pie filling (or filling of your choice)
Streusel topping
1/3 cup margarine (not really soft)
¾ cup flour
½ cup sugar
Directions
Preheat oven to 475 degrees or as directed in pie filling recipe.
For pie crust, mix flour & salt. Pour oil and milk without stirring into a measuring cup. Add all at once to flour. Stir until mixed.
Put drops of water on counter. Place a large piece of wax paper on the counter (the wax paper holds the paper in one place). Press dough into a smooth ball. Flatten slightly and add another piece of wax paper on top. Roll the dough out between wax paper sheets. Put in pie pan, flute edges and prick thoroughly with fork. Bake 8-10 minutes. Cool. Add filling.
OR: For some pies, the filling & crust are baked together. Then, do not prick pastry before filling. For an apple pie, you would put the pastry in a pie pan, add a can of apple pie filling and then add the streusel topping.
To make streusel topping, add the following to a small bowl and mix: 1/3 cup margarine, ¾ cup flour, ½ cup sugar. It will be lumpy. Spread across the apple pie filling.
Bake pie covered with streusel in 450 degree oven for 10 minutes; then, turn oven down to 350 degrees and bake for 30 minutes.
Breakfast: Southern Living's Chicken Pecan Quiche
From Shelly Carey
Ingredients
1 cup all-purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
¼ cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
½ cup (2 ounces) shredded sharp Cheddar cheese
¼ cup minced onion
3 drops of hot sauce
¼ cup pecan halves
Directions
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-nch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next 3 ingredients; sir with a wire whisk until smooth. Stir in chicken, ½ cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Yield: 8 servings
Ingredients
1 cup all-purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
¼ cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
½ cup (2 ounces) shredded sharp Cheddar cheese
¼ cup minced onion
3 drops of hot sauce
¼ cup pecan halves
Directions
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-nch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.
Combine sour cream and next 3 ingredients; sir with a wire whisk until smooth. Stir in chicken, ½ cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.
Yield: 8 servings
Breakfast: Breakfast Casserole
From Shelly Carey (from Southern Living)
Ingredients
1 lb ground pork sausage (Bob Evans mild sausage) *
10 white sandwich bread slices, cubed (Pepperidge Farms Italian bread)
2 cups shredded sharp cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
¼ teaspoon Worcestershire sauce
Directions:
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink. Drain well.
Place bread cubes in a lightly greased 13 X 9 inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
Yield: 6-8 servings.
* - Substitute 2 cups cubed cooked ham for sausage, if desired.
Ingredients
1 lb ground pork sausage (Bob Evans mild sausage) *
10 white sandwich bread slices, cubed (Pepperidge Farms Italian bread)
2 cups shredded sharp cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
¼ teaspoon Worcestershire sauce
Directions:
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink. Drain well.
Place bread cubes in a lightly greased 13 X 9 inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
Yield: 6-8 servings.
* - Substitute 2 cups cubed cooked ham for sausage, if desired.
Breakfast: Swedish Tea Ring (aka Apple Ring)
From Shelly Carey
Note: This is my Grandmother’s recipe. Many family members request that she make this recipe for their birthday. You can omit the nuts and or raisins, if you prefer.
Ingredients:
Filling
9 – 10 oz dehydrated apples
2 teaspoons cinnamon
2 cups water
1 ½ cups chopped pecans (optional)
¾ cup sugar
1 ½ cups raisins (optional)
¼ cup butter
2 teaspoons vanilla
Sweet Dough
2 packages active dry yeast
1 teaspoon salt
½ cup warm water (105-115 F)
2 eggs
½ cup lukewarm milk (scalded & cooled)
½ cup sugar
½ cup shortening or butter, softened
4 ½ - 5 cups all-purpose flour
Vanilla “Drizzle”
2 cups confectioners’ sugar
3-4 Tablespoons warm milk
1 teaspoon vanilla
Directions
In a large saucepan, add 2 cups water, dried apples, ¾ cup sugar, ¼ cup butter and 2 teaspoons cinnamon. Bring to a boil, lower heat to a simmer. Stir every 20 minutes. Add small amounts of water when needed (if needed). Mash with potato masher. Consistency should be thick, like mashed potatoes. Add pecans, raisins and vanilla.
For dough, dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening & 2 ½ cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if impression remains when touched with finger). Punch down. Let rest 15 minutes.
Divide dough into 4 pieces. Divide filling into four, as well. Doing so will yield four separate apple rings.
On a lightly floured surface, roll the dough (first ¼ portion of the entire recipe) into a 10 x 18-inch rectangle. Brush with 2 Tablespoons butter; sprinkle with 1 T. sugar mixed with 1 tsp cinnamon. Spread ¼ of total apple mixture over dough. Roll up starting at long end. Place on greased pan. Join ends to form a ring; seal ends. With scissors, cut two-thirds of the way through the ring, at 1-inch intervals. Turn each section on its side. Let double in volume, about 45 minutes.
Repeat steps in the previous paragraph for the three remaining portions of dough and filling. You should end-up with a total of four apple rings. Bake at 350 degrees for 25-35 minutes. If you would like to make buns like “Cinnabuns”, just cut through the entire roll and lay each piece flat on it’s side in a pie pan.
For vanilla drizzle, mix all ingredients. Brush or spread over the apple rings, while still slightly warm.
Breakfast: Chocolate Chip Coffee Cake
From Mary Carey (Boy Scout Cake) and Jackie Schuler
Cake Ingredients
1 package yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
2/3 cup oil
¾ cup water
Topping ingredients:
½ cup sugar
1 Tablespoon cocoa
1 Teaspoon cinnamon
¾ cup semi-sweet chocolate chips
Directions
Beat cake ingredients for 10 minutes with mixer. Pour half of batter into 9 x 13 inch greased pan. In a large bowl, mix topping ingredients together. Sprinkle about ¾ of topping mixture over dough. Add remaining batter. Swirl with knife. Sprinkle top with remaining topping mixture. Bake at 350 for 40-45 minutes.
Cake Ingredients
1 package yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
2/3 cup oil
¾ cup water
Topping ingredients:
½ cup sugar
1 Tablespoon cocoa
1 Teaspoon cinnamon
¾ cup semi-sweet chocolate chips
Directions
Beat cake ingredients for 10 minutes with mixer. Pour half of batter into 9 x 13 inch greased pan. In a large bowl, mix topping ingredients together. Sprinkle about ¾ of topping mixture over dough. Add remaining batter. Swirl with knife. Sprinkle top with remaining topping mixture. Bake at 350 for 40-45 minutes.
Breakfast: Buttermilk Breakfast Cake with Vanilla Glaze
From Jackie Schuler
Ingredients
1 (18.25 oz) package Pillsbury Moist Supreme Classic White Cake Mix
1 cup buttermilk
½ cup melted butter
5 large eggs
3 Tablespoons light brown sugar
2 teaspoons ground cinnamon
shortening
1 Tablespoon granulated sugar
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
1-2 Tablespoons buttermilk
Directions
Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1 ½ minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tablespoon granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350 degrees for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
For glaze: Stir together first three ingredients and 1 Tablespoon buttermilk until smooth, adding additional 1 Tablespoon buttermilk, if necessary, for desired consistency.
Ingredients
1 (18.25 oz) package Pillsbury Moist Supreme Classic White Cake Mix
1 cup buttermilk
½ cup melted butter
5 large eggs
3 Tablespoons light brown sugar
2 teaspoons ground cinnamon
shortening
1 Tablespoon granulated sugar
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
1-2 Tablespoons buttermilk
Directions
Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1 ½ minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
Stir together brown sugar and cinnamon in a small bowl.
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tablespoon granulated sugar.
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350 degrees for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
For glaze: Stir together first three ingredients and 1 Tablespoon buttermilk until smooth, adding additional 1 Tablespoon buttermilk, if necessary, for desired consistency.
Breakfast: Best Ever Waffles or Pancakes
From Shelly Carey
Ingredients
½ cup wheat flour
½ cup white flour
1 Tablespoon sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup buttermilk (or 1 scant cup milk with 1 Tablespoon white vinegar)
¼ cup water
1 egg
oil (to grease waffle-maker, if necessary)
Directions
Put dry ingredients in bowl. Add wet ingredients and mix together. Pour 2/3 cup onto hot greased waffle maker and cook. Garnish with whipped cream, fresh fruit, and syrup
Yields 4-6 waffles.
Ingredients
½ cup wheat flour
½ cup white flour
1 Tablespoon sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup buttermilk (or 1 scant cup milk with 1 Tablespoon white vinegar)
¼ cup water
1 egg
oil (to grease waffle-maker, if necessary)
Directions
Put dry ingredients in bowl. Add wet ingredients and mix together. Pour 2/3 cup onto hot greased waffle maker and cook. Garnish with whipped cream, fresh fruit, and syrup
Yields 4-6 waffles.
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