Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until served.
Preheat oven to 325 degrees. In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apples, mix until all of the apples are evenly coated. Pour into a 9 x 9 inch pan. Bake for 45 to 50 minutes Serve warm or cool. Serves 12.
In a small bowl, soften gelatin in water; let stand for 2 minutes. In a saucepan over medium heat, cook and stir apple juice, sugar, egg yolks and gelatin mixture until gelatin is dissolved. Cool to room temperature. In a large mixing bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until slightly thickened, about 20 minutes. Fold in cream. Pour into an ungreased 9-inch springform pan. Chill 4 hours or overnight. In a saucepan over medium heat, brown peanuts in butter for 2 minutes. Add applesauce, brown sugar and cinnamon; cook and stir for 5 minutes. Cool. Spread over top of cheesecake. If desired, garnish with whipped cream, cinnamon and peanuts. Makes 12-16 servings.
Mix all ingredients together and put in bundt pan. Bake at 325° for 1½ hrs. Serves 10-12.
Preheat oven to 350°. Grease a 9x9 dish. Combine all ingredients, and mix well. Press down in greased pan. Bake for 20 minutes, or until edges are just barely browned. Allow to cool before cutting into squares. Note: These gluten-free snack bars are made with wholesome ingredients and are great for after school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of peanut butter.
Mix together sugar and eggs. Beat well. Add dry ingredients and mix well. Add date mixture and vanilla. Put in greased 9 x 13 pan.
Mix together topping ingredients. Sprinkle on top of batter in pan. Bake at 350 degrees F for 25-35 minutes.
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute. Bake at 425 degrees F for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well. Pour into a 9-inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top. Bake at 375° for 1 hour. Put a baking sheet under pie to catch any liquid that might bubble over.
Cream shortening and sugar; add eggs one at a time, beating well after each. Add chocolate syrup; blend. Add flour, salt, vanilla, and nuts. Pour into greased, floured jelly roll pan. Bake at 375° for 25 to 30 minutes. For frosting, beat together the last 4 ingredients (powdered sugar, cocoa, butter, and hot coffee). Yield: 3 dozen.
Stir cinnamon into apple pie filling (extra flavor), pour in pie shell. Cook and cool pudding as package directs. Beat cream cheese, then add 2 T of butterscotch topping syrup, blend well; then add cooled pudding, stir gently. Then top apples, drizzle remaining syrup. Chill 2-4 hours. Serves 6-8.
Peel and cut up cantaloupe, add a little water, cook until tender, mash and drain before measuring. Mix flour, sugar, milk, egg yolks with cantaloupe. Cook until thick, add margarine, salt and vanilla. Pour into baked shells. Top with meringue. Bake in 350 degrees oven until lightly brown. Makes two pies.
Combine boiling water and cocoa. In large mixing bowl, beat egg whites and cream of tartar until very stiff. Sift together flour, sugar, soda and salt in bowl. Make a well, add oil, egg yolks, cocoa mixture and vanilla. Fold into egg whites, mixing thoroughly. Pour into angel food cake pan or long loaf pan. Be sure there are not bubbles in the batter. Bake for 55 minutes at 325 degrees. Cool before serving.
Melt chocolate chips in top of double boiler over hot water. Add beaten eggs; mix well. Pour mixture into a large bowl or pan. Add the marshmallows and the nuts; mix well. Divide the mixture into three even parts. On wax paper, pour some coconut and form part into roll. It is sticky, so keep it in the coconut until a solid roll is formed. Put each roll in a sheet of waxed paper and roll up. Refrigerate for at least one half of a day or overnight. Unroll and slice each into about a dozen slices as thick as you want.
In a mixing bowl, combine the first four ingredients. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased and floured 10x15 pan. Bake at 375 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. For frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over hot cake. Cool completely. Makes 24-30 servings.
Bake according to directions on box. Poke holes all over cake with a fork, while cake is still warm.
Bring ingredients to a boil and boil for 1 minute. Pour over warm cake. Let cake cool completely. Fold 1/2 cup coconut into 8 oz. carton of thawed whipped topping. Frost top of cake. Sprinkle with 1/2 C. additional coconut. Refrigerate.
Cream softened butter and one cup brown sugar until light and fluffy. Add grated lemon rind, vanilla, and egg and beat well. Add cottage cheese and second cup of sugar and mix thoroughly. Sift flour once, measure and re-sift with dry ingredients. Blend with cottage cheese mixture and fold in raisins. Bake in greased muffin tins or muffin cups which have been filled 2/3 full, at 350° degrees for 30 minutes, or until a toothpick inserted in center comes out clean. Makes 2 dozen cupcakes.
Drain apricots, save juice, add water to make 2 cups and stir in pudding and gelatin, cook. Dice apricots. Pour pudding mixture into bowl and set in a pan of ice and water to chill. Stir until thickened. Fold Cool Whip and apricots in pudding. Spoon into pie shell and chill for 2 hours. Save some Cool Whip and apricots to garnish.
Peel and slice peaches. Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top. Bake in a preheated 400° oven for 35-45 minutes or until firm and golden brown on top. Chill for several hours before serving.
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into graham cracker crust. Refrigerate for two hours or until set. Yield: 6-8 servings.
Add sugar, flour, sugar, nutmeg, and lemon juice to blueberries. Mix gently into blueberries until fruit is coated. Turn into deep baking dish and dot generously with butter. Cover with pie crust and bake 30 minutes at 400°. Spoon on thick cream or whipped cream when pie is cool. Note: may also be made with canned or frozen blueberries.
Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape. Bake at 375 degrees about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
Set aside 1 cup dry cake mix. Combine remaining cake mix with oil and 1 egg until crumbly. Press in bottom and 1 to 1 1/2" up the sides of a 10-inch springform pan. Set aside. In a bowl, beat cream cheese and sugar. Add remaining eggs and reserved cake mix. Beat one minute. Gradually add milk, lemon juice and vanilla. Beat until smooth. Pour into crust. Bake at 300 degrees for 1 hour and 10 minutes. Cool. Refrigerate 8 hours or overnight. Unmold. Top with fruit topping of choice, or chocolate curls, etc.
Mix combine milk, salt, cocoa and sugar and bring to a boil, stirring to dissolve sugar. Mix 4 T corn starch with about 3 T water and gradually stir into milk/cocoa mixture. Cook over low heat, stirring until thick. Mix a small amount of milk/cocoa mixture into 3 slightly beaten egg yolks, then slowly add to rest of milk/cocoa mixture. Cook about two minutes. Add butter and vanilla. Keep mixture hot. Slighty beat 3 egg whites, salt and cream of tartar. Add ¼ C sugar and beat until stiff peaks form. Add 1 T corn starch mixed with 1 T water. Add to egg whites and beat again until stiff peaks form. Pour chocolate mixture into baked crust and top with meringue. Bake at 350° until lightly brown, 12-15 minutes. Cool before serving.
In medium mixing bowl, combine Jell-O pudding, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-lined cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack for about 10 minutes, then remove.
Bars: Sift flour, sugar and soda into large bowl; set aside. Combine butter, water and cocoa in a small saucepan; bring to a boil. Pour over sifted ingredients, mixing well. Add buttermilk, eggs and vanilla; beat until smooth. Pour into greased and floured 10 x 15 inch pan. Bake in a preheated 375° oven for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely. Creme Filling: Sift powdered sugar into bowl; add butter, cream cheese and flavoring. Mix well with a mixer and spread on cooled bars. Refrigerate while preparing glaze. Chocolate Glaze: Melt butter and chips in a small saucepan over low heat, stirring constantly. Add vanilla and cool slightly. Spread on cooled bars and return to refrigerator.
Preheat oven to 375 degrees. Whisk together condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg. Pour evenly into tart shells. Bake in preheated 375 degrees oven for 18 minutes or until center is just set and pastry is golden. Cool and garnish as desired.
Melt Hershey bars in top of double boiler. Mix with Cool Whip in a bowl. Pour into pie shell. Put pecans on top, if desired. Refrigerate 2-3 hours.
Blend ice cream and milk; add pudding, beat until just mixed, about 1 minute. Pour into cooled shell; refrigerate 1 hour before serving.
Combine 1 C sugar and oil. Add eggs and beat until thick and lemon colored. Add dry ingredients. Spread 1/2 batter in a greased 9 x 13 pan. Top with lemon pie filling. Top with remaining batter. Mix remaining 1/4 C sugar and cinnamon and sprinkle over batter. Bake at 350 degrees for 30 minutes.
Combine sweetened condensed milk, limeade and food coloring. Stir until mixed together. Fold in whipped topping and pour in ready made pie shell. Place in freezer until solid (about 3 hours).
Preheat oven to 350 degrees. Spread melted butter in 9 x 13 pan and sprinkle with brown sugar. Arrange oranges over brown sugar, sprinkle with coconut. Prepare cake mix as directed on package. Stir pecans into batter. Pour carefully into pan. Bake at 350 ° for 45 to 50 minutes or until cake springs back when touched in center. Immediately turn upside down onto heat proof serving platter and leave pan over cake one minute. Remove pan and cool completely. Serve with cool whip or ice cream.
Preheat oven to 350 degrees. Grease a 13 x 9 x 2 pan; set aside. In a large bowl, combine flour, 2 C of sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk, eggs, and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes and spread in prepared pan. Combine the 1/3 C sugar and cinnamon. Sprinkle evenly over batter. Bake for 40-45 minutes or until a wooden pick inserted near center comes out clean; break crust slightly when inserting pick (mango pieces will sink to the bottom of coffee cake. Cool slightly. Serve warm with sweetened whipped cream. Serves 12-16.
In a medium saucepan, melt Milky Ways with 1 stick butter. Remove from heat and let cool. Cream together 2 sticks butter and sugar. Add eggs and cooled candy mixture. In a separate bowl, stir flour and baking soda. Alternately add buttermilk and flour mixture to the batter. Add vanilla and pecans. Grease 3 9-inch pans or 1 loaf pan and dust with powdered sugar. Bake at 325-350 degrees for 30-45 minutes. Icing: in a medium saucepan, combine sugar and milk. Cook to soft ball stage. Remove from heat and add butter, marshmallow crème and chips. Stir until chips are melted, add pecans. Spread on cake and let cool.
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple. Pour into a 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely. In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.
In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, caramels. Stir to coat fruit evenly. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar. Bake at 375 degrees for 50 minutes. If you notice over browning after 30 minutes, reduce heat to 350 degrees. Serve warm, or at room temperature.
Beat peanut butter, sugar, cream cheese, 2 T. butter and vanilla until smooth and creamy. Beat whip cream until soft peaks form. Fold whipping cream into peanut butter mixture. Spoon into a graham cracker crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler. Spread over peanut butter filling. Refrigerate until firm.
In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350 degrees for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired. Makes 6-8 servings.
Measure flour, baking powder, cinnamon, salt into a bowl and set aside. Measure persimmon, vanilla, baking soda, milk, oil, egg (mixed, but not beaten) into a large bowl. Stir well, add sugar, stir until sugar is dissolved. In three parts add the dry ingredients into the persimmon batter, folding gently after each addition. Add chopped nuts. Pour into a 9 x 9 x 2-inch baking pan, sprayed with oil. Bake at 300 degrees for 35-40 minutes or until testing toothpick comes out dry. (note: if oven is not convection, may require 15 to 20 minutes longer.) Cool cake 10 minutes and top with hot rum sauce. Directions for rum sauce: put all of the ingredients into a 1-quart pan, heat until sugar is dissolved. Poke holes into top of cake with fork. Pour hot sauce over top of cake, spreading with a spoon. Whipped cream can be used instead of hot rum sauce.
Mix pineapple and pudding; stir in sour cream and coconut. Pour into baked pie shell. Refrigerate. You can garnish with chopped nuts if you wish. Serves 6.
Grease a 9 x 13 pan. Heat oven to 350. In a medium size bowl mix flour, 11/4 C sugar, baking soda and salt. Add undrained pineapple and mix thoroughly. Pour into prepared pan. Sprinkle with brown sugar and walnuts over batter. Bake 30 minutes or until toothpick comes out clean. Meanwhile, make the glaze. In a saucepan, mix in remaining 3/4 C sugar, butter and evaporated milk. Bring to a boil over moderate heat and cook 10 minutes, stirring constantly until slightly thickened. Pour hot glaze over the cake when it is removed from the oven. Cool.
Beat all ingredients together for 2 minutes. Bake at 325° for 35-40 minutes in a 9 x 13-inch pan. Cool completely.
Mix together pineapple, pudding and salt. Fold in whipped topping. Frost cooled cake.
Mix all ingredients together and pour into bundt pan. Bake at 350° for 45 minutes. Put a glaze or powdered sugar on top. Serves 12.
Combine cake mix and coconut in bowl. Cut in margarine until crumbly. Stir in egg. Press over bottom of pizza pan. Bake at 350 degrees F for 15 minutes or until light brown. Cool. Beat pudding mix, milk and cream cheese in bowl. Spread over cooled crust. Arrange fruit over top.
Cook filling ingredients until thick. Pour into baked graham cracker crust. Beat egg whites until they stand in peaks, add powdered sugar, one tsp. at a time. Beat well. Spread meringue on top of pie. Bake 10 minutes at 400 degrees or until meringue is browned.
Soak poppy seeds in one cup milk for 2-3 hours. Combine milk and poppy seeds with half and half, the remaining milk, egg yolks, sugar and cornstarch. Cook, stirring until thickened. Add vanilla. Pour into pastry shell. Beat egg whites with sugar and cream of tartar until stiff peaks form. Spread over poppy seed filling, sealing edges. Bake at 350 degrees for 10-15 minutes, until golden brown. Serves 6-8.
Crust: crush graham crackers and mix all ingredients together. Reserve 1/4 C. of mixture. Press the rest in a 9 x 13 pan. Filling: in a saucepan, heat milk. In separate bowl, mix rest of ingredients together. Add hot milk to mixture and stir well. Pour mixture back into saucepan and boil until thick. Pour over crust. Topping: beat egg whites until stiff and add sugar. Pour on top of pan mixture. Sprinkle with reserved crumb mixture. Bake at 350 degrees until brown.
Beat egg yolks and add rest of ingredients. Bring to a boil and cook for a few minutes on low heat. Ingredients will thicken more while standing.
Mix together and press into bottom of a 9 x 13 pan. Reserve 1/2 cup crumbs for top.
Mash the beans with a potato masher until they are pureed. Mash the pineapple a little; not as much as the beans. Add sugar, oil, eggs, and vanilla. Beat well for 2 minutes. Add flour, baking soda, baking powder, salt and cinnamon. Beat well. Bake in a large jelly roll pan that has been sprayed with cooking spray. Bake at 350° for 30-35 minutes.
Beat ingredients and frost cake. Tastes a lot like a spice cake.
In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9 inch pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges and bake at 375 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil for the last 15 minutes of baking time to prevent over browning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Makes 6-8 servings.
Mix flour, baking powder, salt, cinnamon, soda; then add the rest. Pour mixture into a 12 x 15-inch pan or cake pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted comes out clean.
Mix frosting ingredients and spread over cooled bars.
Mix flour, baking powder, salt & cinnamon. Add beaten eggs, sugar, vanilla, pumpkin filling and oil until just moist. Pour into cake pan. Beat cream cheese, sugar and egg. Drop cream cheese mixture over batter, swirl with spatula. Top with chopped pecans. Bake at 350 degrees about 40 minutes.
Heat oven to 350 degrees. Grease and flour 9x13x2 pan. In large bowl, combine dry cake mix and gelatin. Add raspberries with juice, eggs, oil and water; beat until well blended, about 3 minutes. Pour into prepared pan. Bake 30-35 minutes or until done. Cool. For frosting: in small bowl, fold raspberries and juice into whipped topping. Spread over cake. Refrigerate 2 hours. 15 servings. Strawberries may be substituted for fruit and gelatin.
Cream butter and sugar. Add egg and sour cream. Blend well. Add dry ingredients. Mix well and add vanilla and rhubarb. Pour into 9 x 13-inch greased and floured pan (option, spray with Pam or similar oil spray). Sprinkle the mixture of cinnamon and 1/4 C sugar over the top. Bake at 350° for 35 minutes or until it tests done when an inserted toothpick comes out clean.
Mix coffee cake ingredients and pour into 9 x 12-inch pan. Sprinkle crumb topping on top of cake. Bake at 350 degrees for 45 minutes.
Beat eggs, sugar and sour cream together. Add flour, baking soda and salt. Mix well. Add rhubarb. Pour into greased and floured 9 x 13-inch pan. Sprinkle topping over cake. Bake in 350° oven for 35-40 minutes. Serve with whipped topping.
2 lbs. cream cheese, at room temp.
Puree strawberries with their syrup, in a food processor or blender. Put pureed strawberries in a saucepan and simmer over medium heat, until reduced to about 2/3 C., about 10 minutes. Cool. Butter a 9 inch springform pan. Melt butter. Grind almonds and vanilla wafers, separately. Combine 1/2 C. ground almonds, wafer crumbs, melted butter and 1 T. sugar. Press into bottom of prepared pan and coat sides with remaining ground almonds. Chill. Heat oven to 325 degrees. Beat cream cheese, 1 C. sugar and cornstarch until smooth. Beat in eggs one at a time and add vanilla. Beat in strawberries and food coloring. Pour into prepared pan. Bake until tester stuck in center comes out slightly moist, about 1 hour and 15 minutes. Remove from oven. Turn up oven to 425 degrees. Combine sour cream and remaining 2 T. sugar. Spread evenly to within 1/8 inch of the edge of the cake. Return to oven and bake until topping is set, 5-8 minutes. Cool, then refrigerate until ready to serve.
Slice strawberries, add 1/2 C. sugar and let set 30 minutes. Soften gelatin in water, dissolve over low heat, then cool. Add strawberries, juice and salt. Chill until partially set. Beat egg whites, add 1/4 C. sugar, beat until stiff. Fold in strawberries and cream ingredients. Mound into shell and chill for 5 hours. Garnish with whipped topping.
Mix all ingredients together by hand and pour into a greased and floured 9 x 13 pan. Bake at 350° for 35-40 minutes, cool, ice.
Beat together cream cheese, margarine and vanilla until blended. Add the powdered sugar and mix until blended. Ice cake and sprinkle with nuts.
(You can substitute peach jello and yogurt; black cherry jello and yogurt).
Dissolve jello in very hot water. Mix in yogurt. Fold in whipped topping. Pour into graham cracker crust. Refrigerate. Serves 6-8.
Mix in order given. Pour into greased 9-inch pie pan. Bake at 350° for 30 minutes. Serve with vanilla ice cream or whipped topping.Black walnuts can be used.
Mix all ingredients, drop on a hot griddle, brown on both sides. Makes about 18 pancakes.
Combine eggs, sugar, salt, milk, nutmeg and stir until blended. Pour into a pie shell and bake for 40 minutes at 400°. 10 servings.
Pour into a lightly greased and floured 9x13 pan. Bake 30 minutes at 350°.
Frosting: combine 9 T softened butter, 4 1/2 oz. softened cream cheese, 4 C sifted powdered sugar. Mix and spread on cooled cake.
Mix ingredients by hang and spread on a greased 9x13 pan.
Mix 2 T. margarine, 2/3 C. brown sugar, 1/4 C. flour, 11/2 tsp. cinnamon. Mix until crumbly sprinkle over the cake filling. Bake at 350° for 30 minutes.
You can serve it with cool whip over cake.
Mix all ingredients by hand and pour into a greased and floured 9 x 13 pan. Bake at 350° for 35-40 minutes. Let cool.
Beat together cream cheese, margarine, and vanilla until smooth. Add powdered sugar. Ice cake and sprinkle with nuts.
Prepare cake according to package directions, adding poppy seeds and coconut extract, if desired, to batter. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for two minutes. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut. Makes about 20-24 servings.
Dash of salt and a dash of cinnamon.
Place rhubarb pieces into a bowl and sift flour, sugar, and salt over them to coat. Let stand while mixing crust. Stir eggs into the rhubarb mixture and pour into the crust. Dot with butter and sprinkle with cinnamon. Bake about 1 hour at 350°.
Mix ingredients all together thoroughly. Bake in bundt pan at 350° for 40-45 minutes.
Bake cake according to package directions in a 9 x 13 pan for 15 minutes, cool. Soften cream cheese, add milk and mix well. Add pudding and beat well. Top cake with pudding mixture, then pineapple and follow with cool whip. Sprinkle with toasted coconut if desired. Refrigerate. Serves 12-25 people.
Combine filling ingredients and pour into an ungreased 10x13 pan. Sprinkle cake mix over mixture, drizzle with melted margarine and sprinkle chopped walnuts on top. Bake for 1 hour or until inserted knife comes out clean.
Blend butter, eggs, sugar, milk. Add flour and baking powder, stir.Mix in cranberries. Pour into greased 9x13 cake pan. Bake 3500 for 45 minutes. Serve with hot butter sauce. Place sauce ingredients in slow cooker to dissolve.
Make this just like apple pie, except use zucchini and pears. These two combinations blend well and are delicious. Put pears and zucchini into a prepared pie shell. Mix and add all other ingredients. Cover with another pie crust and slit top to allow steam to escape. Bake 45minutes to 1 hour in a 350° oven until pears and zucchini are tender.
Mix ingredients together. Bake in oven at 350 degrees for half an hour or until tooth pick comes out clean.
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly, pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla flavoring, and mix again.
Put your mug in the microwave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little, and tip out onto a plate if desired. EAT! ( This can serve 2 if you want to feel slightly more virtuous).
Cream margarine, sugar, salt, and flour. Add 3 eggs beaten, 1 tsp vanilla, and nutmeg and mix well. Finally fold in the buttermilk. Pour into the pie crust. Bake at 350° for 40-45 minutes until golden brown and center is firm. Serves 8.
Pour sugar over rhubarb and let stand 1 hour. Simmer for about 10 to 15 minutes, until tender. Add jello and flavoring and stir until dissolved, then cool until syrupy. (Putting in refrigerator helps speed things - but watch very carefully so it doesn't set).
Prepare pudding with milk and let stand until thick. Add cool whip to pudding and mix well. Pour rhubarb into pudding/cool whip mixture, swirling slightly, then pour into prepared crust. Refrigerate over night. Makes a high, beautiful pie. Serves 8.
In a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into a greased 15x10 in baking pan. Bake at 350º for 35 minutes. Cool.
For icing, combine cream cheese, confectioners' sugar, butter, and vanilla in a small mixing bowl. Beat until smooth. Spread over cake and sprinkle with nuts. Serves 20.
In a large bowl mix eggs, oil, sugar, flour, cinnamon, soda, and vanilla together by hand. Add apples and nuts. Bake in a 9x13" pan for 45 minutes in a 350⁰ oven. Frost while hot.
Preheat oven to 350⁰. Grease and flour a 10" bundt pan.
In bowl combine first 6 ingredients. Beat well. Fold in chocolate chips. Batter will be thick. Bake 1 hour or when cake springs back when lightly touched. Cool 10 minutes on a rack. Take out of pan and finish cooling. Dust with powdered sugar.
Cut the lard into the flour. Mix in the liquids. Makes a 9" double crust pie. Bake in a 3500 oven for 30-40 minutes.
Mix dry ingredients in top of a double boiler. Stir in milk, bring to boil over low heat. Cook until thickened, stirring constantly. Temper the eggs by stirring a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Cook 10 minutes in double boiler, blend in butter, cool thoroughly. Blend in extract and almonds. Pour into corn flake pie shell. Top with whipped cream.
Combine flakes with butter and sugar, add cream. Press crust firmly on bottom and sides of pie pan. Chill crust thoroughly. If crust is chilled, baking is not necessary. If crust is to be used right away, bake without chilling in a 375⁰ oven for 12 minutes.
Add crushed pineapple and vanilla, mix. Add flour and soda, mix. Add chopped nuts, mix. Pour into a 9x13" baking pan and bake at 350 degrees for 25-30 minutes until done.
Mix 1½ cup powders sugar, cream cheese, and 1 stick of margarine. Mix all together. Spread on cake while still warm and sprinkle a few chopped nuts on top.
Beat butter and sugar, add eggs, vanilla, bananas, and sour cream. Sift dry ingredients, fold into above mixture. Grease bundt pan. Sprinkle ½ C nuts, ¼ C sugar and ½ tsp cinnamon on bottom of pan and then ½ of dough and rest of nut mixture. Bake at 350 degrees for 35-40 minutes.
Pour into a 9x13" pan. Bake at 375⁰ for 35-40 minutes. Sprinkle top with chopped walnuts. Serve with cherry pie filling dabbed on top. Serves 12 or more. Recipe originally from Ruth Lech.
4 eggs 1 tsp lemon extract.
Mix together ingredients for two minutes, pour into a 13x9" pan. Bake in a 350⁰ oven and bake for 35 minutes.
Mix ingredients together, it will be thin. Pour over cake.
Zest lime and squeeze juice from lime and add enough Key lime juice to make ¼ cup. Set aside. Combine sour cream and sweetened condensed milk until smooth. Add egg and mix well. Add juice zest, mix well. Pour into pie crust. Bake at 325° for 25-30 minutes. Cool completely. Top with whipped topping and lime slices.
Cream sugar and butter. Add remaining ingredients and blend well. Pour into greased 9x13" pan. Bake at 3500 for 15 minutes. Reduce to 3000 and bake an additional 45 minutes to serve.
First blend flour, margarine, and sugars. Remove ½ C of this. Then add to the rest buttermilk, soda, egg whites, and vanilla. Blend well, pour into two greased and floured cake pans.
For the topping crush 5 Skor/Heath bars. Mix into ¼ C peacans and add ½ C mixture. Sprinkle over top. Bake 30 minutes at 350 degrees.
Mix together pumpkin, sugar, salt, cinnamon, ginger, eggs, and evaporated milk. Pour into ungreased 9x13" pan. Sprinkle with the dry cake mix. Cover with thick layer of nuts. Drizzle melted butter over all. Bake 50 minutes at 350 degrees.
Line the bottom of a 9x13" baking pan with graham crackers. Combine milk with pudding mix according to directions on box and fold in the Cool Whip. Spread ½ of the pudding mixture over the crackers then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers. Microwave uncovered frosting for about 20 seconds, pour over cake and spread. Refrigerate at least 12 hours before serving.
Combine in a mixing bowl oleo or butter, sugar, egg, hot water. Add flour, cinnamon, nutmeg, and vanilla. Mix well.
Using a pie tin, slice 5 or 6 applies into it and then pour the mixture over them. Bake at 3500 for about 30 minutes. Check after 30 minutes, may need to bake a little longer.
Mix together and pat into the bottom of a spring form pan and refrigerate while mixing the filling.
Cream sugar and cream cheese together. Add eggs and mix until smooth. Add salt and vanilla.
Mix the filling and pour onto crust and bake in 3500 oven for 45 minutes (make sure center is set by shaking gently).
Let sit out of oven for 10 minutes. Add topping. Bake 15 more minutes. When cool, refrigerate.
In a mixing bowl, stir together the cake mix and instant pudding mixes. Add cooking oil, eggs, and lemon flavoring. Beat for 3 minutes using an electric mixer. Stir in zucchini and mix with spoon until it is evenly distributed.
Pour batter into a greased and floured 9x13" baking pan. Bake at 3500 for 35-40 minutes or until a tooth pick inserted in the middle comes out clean. Cool and then frost with your favorite icing. A cream cheese frosting works well with this cake.
Cream sugar and butter in a bowl. Beat in egg and vanilla. Combine all dry ingredients and add to the creamy mixture. Add apples and walnuts and transfer to a greased baking dish. Bake at 3500 for about 40 minutes. Cool and serve with ice cream.
Beat eggs and sugar, add carrots and mix well. Stir in oil. Add dry ingredients and stir well. Pour into a greased 9x13" pan. Bake at 350⁰ for 45 minutes. Frost with cream cheese frosting.
Preheat oven to 350⁰. Combine eggs, corn syrup, sugar, butter, and vanilla extract in medium bowl with wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of the pie shell. Pour pecan mixture into pie shell and bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.
In a large mixing bowl combine mix and pudding mix. Add the eggs, oil, ½ C orange juice, ½ C Galliano, and 2 T vodka. Beat on low speed of electric mixture for ½ minute, then beat on medium speed for 5 minutes, scraping bowl frequently. Pour into greased and floured 10" fluted tub pan. Bake in 3500 oven for 45 minutes or pour into two greased and floured 9" round cake pans. Bake 3500 for 30 minutes. Cool in pan for 10 minutes - remove to rack.
Glaze: combine ingredients and mix until smooth. Pour on glaze while cake is still warm.
Topping: Mix topping ingredients together for crumb topping. Set aside.
Cake: cream together butter, sugar, and melted chocolate. Add in eggs and mix well. Mix in the dry ingredients. Pour into a prepared 9x13" pan - sprinkle topping on. Bake at 3500 for 30-40 minutes. After cooling, top with whipped topping. Serves 12.
Mash about 2 C raspberries to measure 1 C; place in sauce pan.
Add sugar, cornstarch, and water. Bring to a boil, stirring constantly; cook stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling,beat cream cheese, whipped topping, and confectioners sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in the refrigerator. Garnish with mint.
Preheat oven to 425 degrees. In a large bowl combine filling ingredients. Mix well and turn into shell. Bake for 15 minutes; reduce oven temperature to 350 degrees and continue baking 35-40 minutes or until knife comes out clean. Cool before cutting.
Grease a 9x13 pan. Dump in pineapple and juice, spread evenly. Pour Cherry Pie filling over pineapple. Add dry cake mix evenly over fruit. Add nuts and pats of butter all over the top. Do not mix. Bake at 3500 for about 1 hour.
Mix wet ingredients as listed. Sift soda, cinnamon, and salt. Add to sugar, margarine, egg, and vanilla, mixture. Stir in apples and nuts. Pour into greased and floured 9x13 inch pan and bake at 350 degrees for 45 minutes or until it is done. This is very good served with a dollop of whipped topping covered with a caramel sauce.
Put all ingredients for cake in bowl; mix without beating. Bake 350 degrees for 35 minutes in greased 9x11 cake pan.
Combine cake mix, eggs, oil, sour cream, and pudding mix. Beat two minutes on high speed.
Divide evenly between three bowls. To one add nuts, almond extract, and green food coloring, mix well. To second bowl add cherries and red food coloring, mix well. To third bowl add melted chocolate, mix well.
Grease and flour large tubs or bundt pan. Pour in green mixture, then red mixture. Be sure not to swirl or mix batters. The chocolate mixture if poured on last.
Bake at 350 degrees for 50-60 minutes. Cool slightly and turn upside down on plate. When cool, drizzle with chocolate icing or serve with whipped cream.
Preheat oven to 350 degrees and grease only a 13x9x2 aluminum pan. Measure all ingredients into large mixing bowl. Beat for 3 minutes with a wire whisk. Pour into pan. Bake for 40 minutes in oblong pan, 30-35 minutes for layer pans. Done when a toothpick comes out clean.
Cream sugar and shortening. Add eggs and vanilla, beating after each egg. Combine in a separate bowl flour salt, and baking powder. Add to the first mixture. Spread all but 1 cup on a long cookie sheet pan. Spread 1 can cherry pie filling over dough and put remaining teaspoonfuls on top. Bake at 350° for 20-30 minutes. When cool, sprinkle with powder sugar and serve.
Sift flour, baking powder, salt, sugar, and cocoa (4T) together in a bowl. Stir in milk and melted butter. Spread in ungreased 9x13" pan. Sprinkle with mixture of brown sugar and 6T cocoa. Pour hot water slowly over entire batter.
Bake at 3500 for 45-50 minutes. Serve warm. Cut into serving squares, invert on to serving plate. Drip sauce from pan over this. May add ice cream of whipped cream if desired. Serves 12-16.
Mix ingredients as listed except for nuts. Spread on a waxed paper lined 15x10x1 pan. Sprinkle with nuts. Bake 15 minutes at 375 degrees.
Combine dry cake mix, pie filling, coconut and nuts. Mix with spoon (not with a mixer) until well blended. Spoon into greased jelly roll pan. Mixture will not be too thick. Bake at 350 degrees for 30 minutes. Can be frosted with plain powdered sugar icing; flavor as desired.
Mix first four ingredients together and spread in a 9 x 13-inch pan. Bake at 400 degrees for ten minutes. Cool. Melt chocolate chips with peanut butter and spread on bars. Cool and cut into bars.
60 Snickers miniature candy bars or 10 regular bars cut into 1 inch pieces.
In a large mixing bowl, beat together margarine, peanut butter and sugars until fluffy. Add eggs and vanilla. Combine flour, baking powder and baking soda. Add to peanut butter mixture, beating until combined. For each cookie, shape in a rounded tablespoon of dough around a candy piece, forming a ball. Place on a ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on a rack. Drizzle with chocolate glaze: combine powdered sugar and cocoa. Add 1 T milk and stir. Add additional milk one teaspoon at a time to make drizzling consistency.
Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares. Makes 24 servings.
Cut shortening into flour and salt. Add liquid and mix well. Roll out 1/2 of dough and put into a jelly roll pan. Sprinkle dough with 2 handfuls of crushed corn flakes.
Mix cinnamon, sugar and apples together. Layer apples over cornflakes. Roll out rest of dough and place on top of apples. Brush with egg white. Bake at 400 degrees for 30-40 minutes or until deep golden brown. Drizzle with frosting: 1 C. powdered sugar, 1 tsp. water, and 1 tsp. vanilla.
Beat eggs, oil, water, corn syrup, brown sugar and flour. Mix in cake mix and chips. Bake at 350 degrees in a 9 x 13-inch greased pan for about 25 minutes. Do not overbake.
Pour melted butter in a 10x15 pan. Sprinkle with wafer crumbs. Arrange cherries, pineapple, dates and pecans over crust. Combine milk and vanilla and pour evenly over fruit. Bake at 350 degrees for 20-25 minutes.
Mix dough ingredients. Place in 10 x 16 inch baking sheet. Arrange fruit on dough. Stir together filling ingredients and pour over fruit. Sprinkle with cinnamon. Bake at 350° for 30 minutes or until center is set.
Mix butter, powdered sugar and 2 C. flour and pat in ungreased 9x13 pan. Bake at 350 degrees for 15 to 20 minutes. Combine eggs, white sugar, lemon juice, 2 T. flour, salt and baking powder. Spread over 1st layer and bake for 15-20 minutes more. Sprinkle with powdered sugar and let cool before serving. Good for freezing.
Mix the two ingredients and spread onto a cookie sheet. Bake at 325° for 20 minutes. Frost with icing or cream cheese frosting when cool.
Combine crumb mixture. Pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Spread bar mixture over baked crumb crust; bake at 350° for 25 minutes.
Preheat oven to 350°. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of an 8 x 8 inch baking pan. Reserve the rest. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm. Serves 24.
Mix crushed cookies and butter and press into 9x13-inch pan. Refrigerate for 1 hour. Place ice cream over crumbs and layer peanuts over ice cream. Put in freezer. Combine sauce ingredients in heavy pan, except vanilla. Boil 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool. Pour over ice cream; cover and freeze. Cut in squares to serve.
Line a 9 x 13-inch pan with foil; grease foil. In a small bowl, combine butter, flour, cracker crumbs and sugar; press into bottom of prepared pan. Bake at 350° for 10-12 minutes or until set. Cool on rack. Sprinkle peanuts over crust. Melt the butter and chocolate in a microwave; stir until smooth. Combine eggs, sugar, vanilla and chocolate mixture in a mixing bowl. Add flour and mix well. Spread over crust. Bake 30-40 minutes or until toothpick in center comes out clean. Cool on rack.
Warm peanut butter for 30 seconds in microwave. Gradually fold in whipped topping; spread over brownies. Refrigerate for 1 hour. Sprinkle with chopped peanut butter cups. Using foil, lift brownies out of pan. Remove foil, and cut brownies into squares. Store in refrigerator. Makes about 2 dozen.
In a mixing bowl, cream sugar and butter. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased, 8-inch square baking pan. Bake at 350 degrees for 20 minutes. Cool on a wire rack. Increase heat to 375 degrees. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears in 1/8-inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375 degrees for 28-30 minutes. The center will be soft set and will firm while cooling. Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in refrigerator. Serves 16.
Mix all ingredients together thoroughly and spread into greased jelly roll pan. Bake at 350 degrees for 30 minutes.
Mix all ingredients until smooth and spread on warm bars.
Grease bottom only of a 9 x 13-inch pan. Combine ingredients for crust. Press into pan. Combine filling ingredients, beat until smooth. Pour over crust. Combine topping ingredients. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until knife inserted is clean.
Butter 9 x 11-inch pan. Mix first five ingredients and press into pan. Melt frosting ingredients and frost bars.
Mix first four ingredients together and pat into a lightly greased 9 x 13 pan. Bake at 325 degrees for 10 minutes. Spread peanuts over crust. Melt together corn syrup, chips and butter. Pour over peanuts. Bake 5 minutes longer.
In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Pour over pretzel mixture; stir to coat. Press into a greased 9x13 pan. Cool, cut into squares. Makes 3 dozen.
Part 1: Mix together all ingredients and put one-half of mixture into a 9 x 13-inch pan. Bake for 5 minutes at 350°.
Part 2: Mix together all ingredients and cook over low heat for 10-15 minutes or until thick like pudding. Pour over baked crust and top with other half of crumbs. Bake for 20 minutes at 350°. Cut into bars.
Put a layer of whole graham crackers in a 9 x 13 pan. In a sauce pan, mix the graham cracker crumbs, margarine, milk, brown sugar and white sugar. Boil for 5 minutes. Pour over layer of crackers in pan, and add a layer of whole club crackers. Melt peanut butter and chocolate chips. Spread over top layer of crackers and set in refrigerator to harden.
Cream butter and sugar. Add vanilla and eggs and beat well. Combine dry ingredients and stir into creamed mixture. Add coarsely chopped nuts. Spread into a greased 9 x 13" pan and bake at 325° for 30-35 minutes. Top with enough miniature marshmallows to cover top. Return to oven until marshmallows are puffed up, about 5 minutes. Remove from oven and cool.
Ice with frosting made with 6 tablespoons butter, 3 cups powdered sugar, 1 tsp vanilla, ¼ tsp salt, 2 T cocoa and 2-3 T milk. Spread over cooled bars.
Mix well and add 2½ C grated zucchini. Mix well. Pour into greased and floured cookie sheet and top with 1 C chocolate chips, 2 T sugar, and ½ C nuts. Bake at 350° for 30 minutes. Makes 6 dozen.
Cream butter and sugar. Add egg yolks one at a time. Add flour and nut meats. Press half of mixture in 8 x 8" pan, spread on jam. Put rest of mixture on top. Bake at 350° until done.
Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray.Place cookie mix in a large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 ½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla, and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with chopped walnuts.
Bars: Sift flour, sugar, and soda into large bowl, set aside. Combine butter, water, and cocoa in a small saucepan; bring to a boil. Pour over sifted ingredients, mixing well. Add buttermilk, eggs, and vanilla; beat until smooth. Pour into greased and floured 10x15" pan. Bake in a preheated 375⁰ oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Créme Filling: Sift powdered sugar into bowl; add butter, milk (I substitute cream cheese for the milk) and flavoring. Mix well with mixer and spread on cooled bars. Put in refrigerator to set while preparing glaze.
Chocolate Glaze: Melt butter and chips in small saucepan over low heat, stirring constantly until melted. Add vanilla and cool slightly. Spread on cooled bars, and return to refrigerator to set.
Cream butter with sugar, add eggs. Blend milk, soda, orange cut into chunks, raisins, and blend well. Mix into bowl of the cream mixture. Sift flour, add salt, almond extract, and nuts.
Bake in 350⁰ oven in a bar pan. Bake for 25 minutes.
Frost with 1 can cream cheese frosting and top with coconut.
Heat oven to 350⁰. Spray bottom and sides of a 13x9" pan with cooking spray. Place cookie mix in bowl. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1½ C mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl beat cream cheese, sugar, flour, ¼ C of the caramel topping, vanilla, and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans (or walnuts), and toffee bits.
Bake 35-40 minutes or until golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining ¼ C caramel topping. Store covered in refrigerator. Makes 36 bars.
Boil the dates, water, and ½ C sugar until thick. Let cool while mixing the rest of the ingredients.
Mix the oatmeal, flour, salt, soda, and brown sugar together. Add the butter or oleo and mix as for a pie crust. Divide mixture in half and line a 9x13" pan with it. Spread the filling over crust and sprinkle the rest of the oatmeal mixture over top. Bake in a 350⁰ oven for 15-20 minutes or until brown. Cut while still warm.
First, in a mixing bowl, combine flour, oatmeal, brown sugar, and butter. Press into the bottom of a 9"x13" pan. Bake for 12-15 minutes.
Next, combine pumpkin, eggs, cinnamon, salt, milk, sugar, ginger, and nutmeg for the filling. Pour over baked crust. Return to oven and bake 15-20 minutes.
Then combine flour and butter for the topping. Mix in brown sugar and nuts. Sprinkle over filling. Return to oven and bake 10-15 minutes, until edges are lightly browned.
Cream sugar, butter, and eggs. Mix in pumpkin, add dry ingredients, mix well. Pour into a prepared sheet pan, approximately 12x16". Bake at 3500 for 15-20 minutes.
Note: batter is thick and needs to be spread. Serves 24.
Cream oil and sugar. Beat in eggs and vanilla. Stir in baking powder, cocoa, salt, flour, and nuts. Spread in greased 9x13" pan and bake at 3500 for 15-20 minutes. Sprinkle with 2 cups small marshmallows. Bake 3 more minutes. Melt 1 C peanut butter with 6 oz chocolate chips. Stir in 1½ C Rice Krispies and spread on cooked bars. Makes 10-15.
Heat oven to 350° (325° for glass baking dish). Remove wrappers from peppermint patties. Grease a 13x9" pan. Stir together butter, sugar, and vanilla. Add eggs, beat until well blended. Stir in flour, cocoa, baking powder, and salt. Reserve two cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties ½ inch apart in single layer over batter. Spread reserved batter over patties.
Bake 40-45 minutes. Cool completely. Cut in squares. Makes 36 brownies.
Combine flour, brown sugar, oatmeal, butter or margarine, baking soda, and salt. Spread in a 9x13" baking pan. Bake at 3500 for 10 minutes.
Melt caramels in a double boiler or glass measuring cup in the microwave. Add butter or margarine and milk to caramels. Pour caramel mixture over oatmeal base. Sprinkle with milk chocolate chips. Bake at 350 degrees for 10 minutes. Cool before cutting into squares.
Preheat over to 350 degrees. Grease an 8" square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter and blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly into pan. Bake for 45 minutes or until golden brown. Cool and cut into squares.
Cream butter and sugar, add 1 egg at a time. Add salt, add cooled melted chocolate, and vanilla. Beat well till thick. Add flour (fold in by hand lightly). Pour in a buttered pan. Bake at 325 degrees for 18 minutes on high rack in oven.
Combine flour, soda and salt and mix well. Add remaining ingredients. Spread in a 9 x 13 inch greased pan (can also use a brownie sheet pan). Bake at 375° for 20 minutes. Makes 2½ dozen.
Combine crumbs and margarine and press firmly in the bottom of a 9" square pan. In large bowl, dissolve Jello in water and stir in milk and strawberries. Fold in marshmallows and cool whip. Pour into pan and chill until set.
Filling: Place rhubarb and water in medium sized saucepan over low heat. Cover and cook slowly, stirring occasionally, until rhubarb is of sauce consistency. Combine cornstarch and sugar. Add a small amount of cooked rhubarb, mixing well. Add to rhubarb mixture in pan and cook until thickened, about 10 minutes, stirring frequently. Stir in strawberries, red food coloring, and flavoring.
Crunch Base: Sift together flour, soda, and salt. Add oats, brown sugar, and butter; mixing thoroughly. Put ⅔ of oats mixture evenly onto bottom of an 8" square pan. Spread rhubarb filling over oats mixture. Top with remaining oats mixture, pressing lightly. Bake in preheated oven 30-35 minutes. Serve with whipped topping or vanilla ice cream. Serves 9.
Mix sugar, oleo, and milk in saucepan, boil for 5 minutes, stirring constantly. Remove from heat, add peanut butter, vanilla, and marshmallow creme, stir, and pour into a 13x9" pan. Cool and cut.
Microwave chips and 14 oz. almond bark in 2 qt. bowl on high for 2 minutes. Continue cooking 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries, sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in 1 cup measure for 1 minute, stir. Continue cooking 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds; drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges. Serves about 12. For smaller pizzas, shape mixture into four 6-inch rounds or twelve 4-inch rounds on wax paper-lined cookie sheets.
Boil sugar and evaporated milk for 7 minutes. Add chocolate chips and margarine. Beat with mixer until smooth. Add nuts.
Pour into a 9x13" buttered pan. Cool and cut. Makes a big thick batch.
Put apples in 9 x 9-inch baking dish. Mix water and cinnamon and pour over apples. Stir and set aside. In a mixing bowl combine butter, sugar and flour. Blend until mixture is crumbly, then sprinkle over apples. Bake at 375° for 35 to 45 minutes, or until top is golden and the apples are tender. Serve warm, topped with whipped cream. Serves 4-6.
Combine bread, milk, sugar, butter, vanilla, eggs, raisins, coconut, pecans, cinnamon and nutmeg in a bowl. Let stand 5 minutes. Pour into a greased 9 x 13-inch baking dish. Place in cold oven. Bake at 350 degrees for 75 minutes or until golden brown. Yield: 16-20 servings.
In a large bowl, combine all ingredients, except whipped topping. Mix well and transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on Low for 6-7 hours or until a thermometer reads 160° F. Serve in bowls or fill a pie shell, and top with whipped topping. Serves 6 or more.
In microwave bowl, whisk sugar, cocoa, and corn starch till smooth. Whisk in milk. Cook 2 minutes. Stir and cook 1 minute. Stir and cook at 1 minute intervals until shiny and thick (2 to 4 minutes). Stir in vanilla extract. Place plastic wrap directly on pudding and refrigerate (this prevents a skin from forming on the pudding). Makes 4 servings.
Cook rice according to package directions. Add eggnog and nutmeg; cook over medium heat, stirring continuously, for about 30 minutes, until mixture thickens. Serve warm, or cover and refrigerate to serve cold. Serves 7.
Whisk dry ingredients into milk, microwave until thoroughly mixed and cooked. Add butter and vanilla, stir until butter is melted. Cover with wax paper so skin does not form, refrigerate.
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 350 degrees F. In a medium bowl, beat eggs with an electric mixer. Beat in sugar. Stir in dates, coconut, walnuts, vanilla and almond extract. Spoon mixture into a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven, and while mixture is still hot, beat well with a wooden spoon. When mixture is cool enough to handle, form into small balls and roll in granulated sugar.
Place greased wax paper in a 5"x 9" pan. Cream confectioners' sugar and cream cheese in mixer bowl. Beat in chocolate, milk and vanilla. Spread in prepared pan. Chill for 8 hours. Cut into squares. Makes 36 bars.
Sift flour, baking soda, baking powder and salt together in large mixer bowl. Add shortening, sugar, eggs, vanilla and milk. Beat at low speed for 3 minutes, scraping side of bowl while beating. Shape into log; wrap in waxed paper. Chill for 2 hours. Roll out to 1/8 inch thickness. Cut into desired shapes with cookie cutter dipped in sugar. Place on nonstick cookie sheet. Bake at 425 degrees for 10 minutes or until golden brown. Cool on wire rack.
Place the chopped dates and golden raisins in a small saucepan. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool. Stir nuts and cinnamon into the cooled fruit mixture. Form paste into small, bite-size balls. Roll in confectioners' sugar.
Preheat oven to 325 degrees F and grease a cookie sheet. Cream butter and brown sugar. In another bowl, beat egg with molasses, vanilla, and then 1/2 C. boiling water. Stir this mixture into the first. Sift flour and baking soda and add to batter; mix well. Roll dough out about 1/4 inch thick. In a sauce pan, combine dates, 1/2 cup boiling water and granulated sugar. Bring to a boil and let simmer three minutes; let cool slightly. Top half of the cookies with date mixture and cover with remaining cookies. Transfer to cookie sheet and bake 12-15 minutes.
Combine sugar and milk in big heavy pan. Bring to rolling boil and boil 5 minutes. This is important, so watch your time! Stir constantly. When time is up, remove from heat and add rest of ingredients, stirring until marshmallows, chocolate stars, and chocolate chips will melt. Add nuts, vanilla and margarine. Put into 9x13 pan. Allow to cool before cutting.
Preheat oven to 350 degrees F and grease cookie sheet. Finely chop all almonds. Combine cream and sugar; stir in all almonds. In another bowl, combine peel with flour; coating peel completely. Add to creamed mixture. Drop by spoonfuls of batter onto cookie sheet, 3 inches apart, baking only six at a time. Bake 10-12 minutes until edges brown. Let cool about 30 seconds, then carefully remove and place upside-down on another cookie sheet to cool. If florintines stick to cookie sheet and are difficult to remove, return to oven for about 30 seconds to soften. Re-grease cookie sheet and repeat. When cool, paint bottom of florintines with melted chocolate using a pastry brush and leave to harden.
In a bowl, cream butter and sugar. Add eggs and molasses; mix well. Combine dry ingredients and add to creamed mixture, mix well. Chill for 1 hour. Roll into 1/2" balls; roll in sugar and place at least 2 inches apart on ungreased baking sheet. Bake at 375° for 6 minutes until center is set. Cool on pan for 2 minutes, then move to wire rack. Makes 20 dozen.
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.
Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in coconut. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 tsp. lemon filling or lemon curd into each indentation. Bake at 350 degrees for 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 5 minutes. Microwave white vanilla chips in small microwave-safe bowl on medium for 2 minutes. Stir well. Drizzle over cookies. Makes 3 dozen cookies.
Mix butter, cocoa, vanilla, milk, and sugar in a sauce pan and boil for 1-2 minutes. Remove from heat and add 3 C quick oatmeal and ½ C peanut butter. Stir and drop on to wax paper. Makes 2 dozen.
Combine all ingredients and mix well. Drop by spoonful on ungreased cookie sheet. Bake 10-12 minutes at 350 degrees.
Preheat oven to 300 degrees. In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes. When cookies are done, remove from the baking sheet and cool on wire racks.
Combine all ingredients in a bowl and mix at low speed until dough forms. Shape into 1 inch balls and roll in sugar, place on cookie sheet. Bake at 350 degrees for 8 minutes. Take out and place a chocolate star (or walnut or Hershey kiss) in center of cookie until dough cracks around edges. Return to oven for 2-5 minutes.
Line baking sheet with foil. Place pretzel on foil; top each pretzel with candy. Bake at 250° over for 4 minutes. IMMEDIATELY place a pecan half on each candy and press down so candy fills pretzel. Cool.
Beat eggs and egg yolks. Add sugar and beat. Add milk and butter, mix. Combine flour and baking powder and mix into egg mixture. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 12-15 minutes. Cool cake completely. Cut into seventy 11/4 inch squares. Place 1/2 inch apart on a wire rack inside a pan or over wax paper. Melt almond bark in microwave according to package directions and pour over cakes to coat all sides. Top each cake with a crème candy.
Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones. For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.
Combine flour, granulated sugar and salt; mix well. Add eggs, cream, milk and vanilla, blending until smooth. In a heavy saucepan or deep fat fryer, heat oil to 375 degrees F. Preheat rosette iron in oil according to manufacturer's directions. Dip hot iron into batter, bring sure not to coat top side of forms with batter. Then dip iron into hot oil until rosette is golden, about 30-45 seconds. Gently remove rosette from iron with a fork and drain on a paper towels. Repeat with remaining batter. Cool rosettes slightly and dip in powdered sugar. Store in a cool dry place but not in an air tight container. Makes 1 1/2 dozen.
Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and 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. Makes 6 dozen cookies.
Heat oven to 350°. In a large bowl, beat oleo and peanut butter until smooth. Add sugar and brown sugar and beat until smooth. Add eggs, one at a time and beat until light and fluffy. Beat in vanilla. Sift together flour, baking soda, and salt. Slowly beat dry ingredients into first peanut butter mixture until well combined. Fold in peanuts, chocolate chips and peanut butter chips. Drop by rounded teaspoon full onto ungreased cookie sheet. Bake 10 minutes or until lightly golden and firm.
Mix together dry ingredients. In another bowl cream butter and peanut butter and egg until smooth. Add sugars and continue to beat until well blended. Add dry ingredients, stir and then fold in chips. Bake at 350° for 10-12 minutes or until light golden brown. They set as they cool and will stay chewy.
Mix all ingredients together. Drop by a teaspoon on an ungreased cookie sheet. Be careful not to make them too large or they will burn on the bottom before the tops are done. Bake 350° oven for 12-15 minutes or until lightly browned on top. Let cool in a pan before removing.
Combine sugars, shortening, and eggs. Add dry ingredients, corn flakes, and peanuts. Mix well, and bake in a 350° oven for 10 minutes.
Cream together sugar and butter until fluffy. Beat in vanilla and eggs. Combine flour, soda, salt, and add to butter/sugar mixture. Stir in chopped walnuts. Roll dough into logs 2" in diameter. Cover with plastic wrap and refrigerate overnight. Will freeze for up to 3 months. Slice logs into 1/4" thick slices. Place slices on ungreased cookie sheet and bake in 350⁰ oven for 12 minutes or until brown.
Mix all together with hands. Divide dough in half. Roll out thin between wax paper. Cut out rounds for the size you want. On half of the rounds cut out a small hole in the middle (using a thimble is easy to cut out the hole). Bake on ungreased cookie sheet at 4000 to 4250 for approximately 10 minutes or until very light brown.
Cool and spread jelly (any flavor) on bottom cookie and place the cookie with the hole on top so jelly shows through. Sprinkle with powdered sugar. Makes 5 dozen cookies.
Combine all ingredients. Drop teaspoon size balls 1 inch apart. Press a criss-cross on each cookie with a fork dipped in water. Bake at 350° for 12-15 minutes. Makes 4-5 dozen.
With mixer, combine margarine, sugar, eggs, salt, soda, and vanilla. Stir in flour. On floured surface, roll out dough thin and cut into shapes. Place on ungreased cookie sheet. Bake at 350° for 10-12 minutes. Frost as desired. Makes 3 dozen.
Bring to a boil the white sugar, molasses, and lard. Let cool to lukewarm.
Add egg yolks, soda, ginger, anise oil, egg whites, and flour. Mix well, chill, roll out, and cut with cookie cutters. Grease pan, if it isn't a non-stick cookie sheet. Bake at 3750 for 10-12 minutes. Makes 3 dozen.
Mix ingredients in order as listed. Bake in oven at 350 degrees for 12 minutes. Makes 32.
Preheat oven to 3500. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto greased cookie sheets. Bake 8-10 minutes. Allow cookies to cool 5 minutes before removing to a wire rack to cool completely.
Beat frosting ingredients together to mix well. Frost completely cooled cookies and enjoy. Serves 24.
Cream shortening and sugar thoroughly; add egg, and dry ingredients (soda, salt, baking powder, and oats). Add vanilla and coconut; mix well and add chips. Drop by teaspoon full 2 or 3 inches apart on a greased cookie sheet. Bake in moderate oven at 3250 for 12 to 15 minutes. Makes 2 ½ dozen cookies.
Melt butter in a large bowl, then blend in the sugar, salt, syrups, and milk. Stir until smooth. Cook 18 minutes for soft caramel or 20 minutes for hard, on high in microwave oven. Leave a wooden spoon in mixture, and stir occasionally during cooking; add vanilla. Pour into 9x9" pan or 7x12 pan. Cool and cut, wrap in wax paper.
Hint: put parchment paper in pan and pour mixture on it.
In a large saucepan, combine sugar, corn syrup, and butter over medium heat until sugar is dissolved. Add milk and mix well while continuing to cook until the candy thermometer reads 248° (firm ball stage), stirring constantly. Remove from heat and add vanilla. Fold in nuts and drop by tablespoonful onto baking sheets lined with parchment paper. Chill until firm. Melt chocolate chips and shortening in a microwave or double boiler. Drizzle over each cluster. Cool. Yields 4 dozen.
In a large bowl combine cake mix, peanut butter, water, and egg until dough forms. Refrigerate dough for 30 minutes. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheets.
Bake for 9-11 minutes or until golden brown. Immediately top each cookies with a chocolate and press down firmly so cookies cracks on edges.
Mix the above ingredients and chill dough for several hours or overnight.
Cook raisins and ¾ C sugar with a little water until spreadable. Cook dates and ¾ C sugar with a little water until spreadable.
Chill filling. Roll out dough ¼ -inch thick. Spread filling over dough and roll up. Chill rolls. Makes about 3 rolls. Slice rolls about ¼-inch thick. Place on a greased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly brown.
Mix oil, sugar, molasses, and eggs together. Sift dry ingredients together and add to first mixture. Chill dough for several hours or overnight. Make into small balls. Place on a cookie sheet 2 inches apart and bake at 375°.
Combine marshmallows, butter, vanilla, and food color in top of a double boiler or heavy sauce pan. Heat until marshmallows and butter are melted, stirring frequently. Remove from heat. Gradually stir in corn flakes. Drop by spoonfuls onto wax paper-lined jelly roll pans. Decorate with red candies or red hots.
Tip: You can make one big wreath or circle and decorate with candied cherries or put a big red candle in the center for an edible centerpiece.
Bring sugar and syrup to a boil. Add peanut butter and mix well. Add cereal, stir thoroughly until well coated. Put into greased pan. Pat down. Melt chips in a double boiler and blend smooth over first mixture. Cool before cutting.
Beat cream cheese and sugar. Add milk and dry pudding and mix together. Fold in 1½ cups of cool whip. Break angel food cake into small pieces in a 9 x 13 pan. Pour mixture over the cake pieces, then add the blueberries. Top with a remaining cool whip. This can also be done in a trifle container; layering the cake, pudding, berries, and cool whip continuously; refrigerate.
Pop enough pop corn to make 3 to 4 quarts. Place popped corn in brown paper bag.
Combine sugar, syrup, oleo, and salt in glass bowl, and microwave on high for 2 minutes. Remove from microwave, and stir in soda. Mix well and pour over pop corn in bag. Close bag and shake. Put bag in microwave and cook on high 1½ minutes. Shake bag again and microwave bag again for another 1½ minutes. Shake again and pour on cookie sheet and allow to cool.
Roll out pretzels with rolling pin until they look like they are chopped nuts, but not fine. Mix pretzels, butter, and sugar; press into 9x13 glass baking dish. Bake at 3500 for 8 minutes. Cool.
Combine cream cheese and sugar until well mixed. Fold in cool whip and spread on pretzel crust and refrigerate. Put cherry pie filling on top once cream cheese mixture sets. Serves 10.
Mix Rice Krispies, coconut, chopped nuts, brown sugar, and melted butter together. Spread into a 9x13" greased pan. Spread cool whip on top and press marshmallows into the cool whip (lightly). Spread pie filing over the top and refrigerate.
Dissolve gelatin in hot water. Stir in cold water and chill until gelatin is almost firm. Beat with mixer until it is fluffy. Blend in whipped cream, marshmallows, pineapple, nuts, and cherries.
Break half of the cake into small bite size pieces. Add food coloring for desired pink shade. Arrange cake pieces in a 9 x 13" pan. Cover with half of the gelatin mixture. Break remaining cake in bite size pieces and repeat layers. Refrigerate overnight. Cut in squares to serve, and garnish with additional whipped cream if desired. Serves 12-15.
Preheat oven to 350°. Place fruit in 8 x 8-inch baking dish (or larger.) Cut crust from bread and cut each slice into 5 strips. Place strips over peaches. Mix sugar, flour, egg and margarine. Blend well and pour over bread strips. Bake 35-45 minutes, or until golden brown. (If you use a bigger dish, use more bread strips.) Top with whipped topping (optional).
In a blender or food processor, combine bananas, lemon juice, vanilla, sugar, cream and milk. Puree until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer's instructions. When ice cream begins to stiffen, add walnuts and chocolate chips.
You'll need to preheat the oven to 350 degrees and grease a 9x13" pan.Cut each apple in 8 wedges. Separate rolls into 8 triangles. Put an apple wedge on the small end of the triangle and roll up. Pinch end together to cover apple up. Put into pan.
Melt butter or margarine and stir in sugar and cinnamon. Pour over apple dumplings. Pour Mountain Dew around apple dumplings. Bake for 30-45 minutes or until golden brown. Serve with some of the syrup and vanilla ice cream.
Bring butter, salt, and water to a rapid boil. Add flour all at once. Blend. Take off heat and add eggs one at a time. Pat into a 9x13 pan. Bake at 350⁰ for 25-30 minutes. Bottom will be puffy. Let cool completely.
Blend together cream cheese, pudding mix, and milk until thick with a mixer. Pour over cooled crust. Cover with cool whip. Refrigerate.
In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple, and orange juice concentrate. Coat a 9x13" dish with non stick cooking spray. Add gelatin mixture. Refrigerate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix. Beat until smooth. Spread over orange layer. Chill until firm. Serves 12-16 servings.
Syrup: Mix ingredients in a pan and cook at low-medium heat until it turns to syrup. Pour into 8 oz aluminum tray. Coat the inside of the tray with syrup, including the sides and bottom of the tray. Let it cool.
Flan: Mix all ingredients in a bowl and blend. Pour mix in the 8 oz tray on top of the syrup and place the tray in a pan of hot water. Bake at 3500 for 40 minutes. Use a toothpick to check that the center of the flan. If it comes clean, it is done baking. Let cool. Chill and serve cold. Serve Flan on a large tray flipped so that syrup is on top. Cut around edge of baking tray to easily remove flan on to serving tray.
In large saucepan, combine water, sugar, lemon rind, lemon juice, and cinnamon stick. Bring to boil, stirring until sugar is dissolved. Peel, halve, and core pears. Add pears to boiling syrup. (Pears should be covered in liquid; if not, double the amount of poaching liquid or poach in batches.) Reduce heat to medium-low and simmer gently 15-20 minutes until pears are almost tender. Remove from heat and let cool in liquid. Drain pears thoroughly and pat dry on paper towels. Place halves on individual plates. Drizzle with chocolate syrup. Serve at room temperature. Serves 4.
Bring water and red hots to a boil until the red hots are dissolved. Pour over gelatin and stir until gelatin is dissolved. Add applesauce. Put bowl of gelatin in refrigerator and let set. You can use a mold if you prefer instead of a bowl.
Combine rhubarb and 3/4 sugar in a saucepan. Cover and cook over medium heat, stirring occasionally, until the ruhbarb is tender, about 10 minutes. Pour into a greased 13 x 9 x 2-in. baking dish. In a bowl combine flour, brown sugar, oats and remaining white sugar. Cut in butter until crumbly; add walnuts;sprinkle over rhubarb. Bake at 400° for 30 minutes. Cool slightly and serve over ice cream. Serves 12.
Spray a 9 x 13" pan and layer ingredients in the order listed above. Do not mix. Bake at 350° for 45-60 minutes.
Cook rhubarb in water, until tender. Add sugar and cook a few minutes stirring constantly until sugar is dissolved. Blend pie filling in blender and then add to water and boil 6-8 minutes longer. Remove from heat and add gelatin. Stir until completely dissolved. Pour in jars and seal or freeze. For variety I use different combinations - grape with blueberry, orange with apricot. This makes a delicious thick jam. Make about 7 small jars.
Mix together the rhubarb, sugar, 2 T flour, and egg, and put in pie shell. Then mix together the brown sugar, 2 T flour, and butter. Sprinkle over the pie. Bake at 400º for 45 minutes.
Grease a 9 x 13-inch pan, pour filling into the pan, sprinkle dry cake mix and nuts over fruit, drizzle butter over mix and nuts. Bake one hour at 350 degrees.
Prepare the fruit by washing the grapes and apples. Cut them into small squares. Peel the bananas and cut them into chunks, and cut the pineapple into chunks, if it's fresh. Put the fruit onto a large plate. Spread coconut onto another large plate.
Mix all ingredients together except the ice cream. Spread ⅔ of the mixture into a 13 x 9 inch pan. Soften ice cream until soft enough to work with. Spread ice cream over the mixture in pan. Put remaining crunchy mixture on top. Put in freezer to harden and leave in freezer until ready to serve. Cut in squares to serve.
Mix together flour, oatmeal, butter, brown sugar, and pecans. Put on cookie sheet and bake at 350° for 20 minutes. Cool and then crumble. Put ½ of the mixture in a 9x13" pan. Drizzle the butter scotch topping on top and then add ice cream. Top with remaining crumb mix. Freeze.
In a heat proof bowl set above a pot of simmering water, melt chocolate. (I melted it in the microwave - stirring often.) Meanwhile, insert lollipop sticks into the centers of the marshmallows, far enough in so that the marshmallow will not fall off when dipping. Put graham cracker crumbs in a small bowl.
Dip marshmallows in chocolate, covering completely, allowing excess chocolate to drip off. Quickly dip or roll them into the graham cracker crumbs and place them (standing up on the marshmallow end) on the parchment paper. Either allow the chocolate to set at room temperature or place them in the refrigerator until ready to serve.
Coat 9 x 13 inch pan with nonstick cooking spray. Layer banana slices and cake cubes into pan. Place strawberries over cake and press down gently. In a bowl, dissolve Jell-O in 2 C. boiling water, stir in 1 1/2 C. cold water. Pour over strawberries. Refrigerate. Serve with whip topping, if desired. Very quick and easy dessert.
Mix pretzels, ½ C sugar and butter. Pack into 9x13" cake pan. Bake 6 minutes at 325 degrees. Cool. Cream ½ C sugar and Cream cheese until fluffy. Combine cool whip mixing thoroughly. Spread over pretzels. Dissolve jello in water. Add fruit. Mix well. Allow to set slightly, then spread on cream cheese layer. Refrigerate.
Cut squash in slices. Arrange in 12x8 pan. Top with apple wedges. Combine rest of ingredients, spoon over apples. Cover pan tightly with aluminum foil. Bake at 350 degrees for 50-60 minutes. Serves 9.
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Pour yogurt into paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the yogurt is frozen solid. Remove the plastic wrap, peel away the paper cup, and eat your pop! Serves: 3 to 4.
Don't know what to do with all that summer zucchini? Try this! My husband loves apple crisp, and he did not know there was zucchini in it or he would not have eaten it.
Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally until zucchini is tender, about 15 minutes. Add nutmeg, sugar, and cinnamon; blend until sugar dissolves. DO NOT DRAIN EXTRA LIQUID. Remove from the heat. Pour into a greased 13x9" baking pan.
For topping, combine brown sugar, flour, oats, and butter until crumbly. Sprinkle over zucchini. Bake at 375⁰ for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. 12-16 serving.