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DESSERT
(Easy)
Makes 1 large loaf or 2 small loaves
1 egg
1 C sugar
1/4 C butter, melted
1 tsp vanilla extract
1 tsp banana extract
4 bananas, mashed
1 ½ C flour
1 tsp. baking soda
1 tsp. salt
3/4 C chopped walnuts
Preheat oven to 375F.
Beat egg slightly with a fork, then add sugar, butter, vanilla and banana extract; blend with a fork.
In a separate bowl, blend flour, soda and salt. Add dry ingredients to liquid mixture, then add bananas and nuts; blend with a fork.
Bake in 1 large or 2 small lightly-greased loaf pan(s) for 45 minutes, or until wooden toothpick inserted in center comes out clean.
1 butter pecan cake mix
1 can Eagle brand sweetened condensed milk
1 tub of Creamy Cool Whip
Bake cake according to directions. Let cool, then poke holes in it with a fork. Pour milk over the top and refrigerate until milk is totally soaked into cake (several hours or overnight). Spread Cool Whip over top.
Satisfy the desire for healthful fruit and the craving for chocolate in a spectacular fruit ring.
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 tablespoon shortening
6 cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries)
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
Dip half of each piece of fruit into chocolate. Place in pan. Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.
Makes:4 dozen confections
2 c. sugar
1/2 c. milk
1 stick butter
1 tbsp. cocoa
2 tbsp. peanut butter
2 c. quick oats, uncooked
1 tsp. vanilla
Combine sugar, milk, butter and cocoa in a saucepan; cook over low heat until mixture boils. Boil 4 minutes. Remove from heat, stir in peanut butter, oats and vanilla. Drop from teaspoonfuls onto waxed paper and let cool.
Makes 6 servings
1 sheet puff pastry dough, thawed
FILLING
1 T instant coffee granules
¼ C warm water
1 pkg (4-serving size) chocolate sugar-free instant pudding mix
1 ¾ C milk
TOPPING
3 T powdered sugar
1 tsp. milk
2 T chocolate chips
FILLING
In medium bowl, dissolve coffee in water.
Add pudding mix and milk; mix according to package directions.
Cover and refrigerate until needed
Preheat oven to 400F.
Line large baking sheet with parchment paper.
Unfold pastry sheet and cut on fold marks to create 3 strips.
Cut each piece crosswise into thirds, forming 9 squares total.
Place pastry squares on baking sheet.
Bake 12 to 15 minutes or until puffed and golden brown.
Remove from oven and place on wire rack to cool completely.
Using a serrated knife, cut each square in half crosswise to form 18 squares.
TOPPING
Stir powdered sugar and milk in small bowl until smooth.
On 6 of the pastry squares, spoon about ½ tsp topping; spread with back of spoon.
Place chocolate chips in small resealable bag; do not seal bag.
Microwave on medium (50%) for 30 seconds, or until melted.
Work melted chocolate to one corner and snip end to create a very small hole.
Drizzle evenly over 6 iced pastry squares.
Place iced squares in refrigerator to firm icing.
To assemble napoleons, spoon about 2 T filling onto pastry square.
Top with another pastry square.
Spoon about 2 T filling onto square.
Top with iced pastry square.
Repeat to make 6 napoleons total.
Keep refrigerated until ready to serve.
Makes 24 squares
1/4 cup butter
1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture. (can add in peanut butter chips, or white chocolate chips or M&Ms.)
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
1 can (21 oz.) cherry pie filling
1 small can (8 oz) crushed pineapple, untrained
1 box yellow cake mis
1 cup chopped pecans
1 stick (1/2c.) butter or margerine - cut into pieces
Preheat oven to 350 degrees. Grease a 9x13 baking pan. Dump in the pie filling and smoothi it evenly over the bottom of the pan. Next dump in the undreained pineapples and smooth. Do not mix. Dump in the dry cake mix, then the nuts, and again smoothing, not mixing, after each addition. Place the butter pieces on top and bake for 1 hour or until lightly golden. Can serve warm with ice cream. Can experiment and use different fillings or mixes or nuts as you desire! Have fun!
1/2 white cake mix (scant 2 cups)
1-1/4 Cups warm water
1-1/2 Packages dry yeast (Used 4 tsp.)
2-1/4 Cups flour, (2 1/4 to 2 1/2).
Combine water and yeast. Dissolve. Add flour and cake mix. Stir and
knead until smooth. Turn onto buttered bowl. Let rise until dough has
doubled in size, Punch down and repeat. Divide dough into 2 parts, roll
out on floured surface. Spread with butter, brown sugar and cinnamon.
Roll up and slice. Dip top of each cut roll into melted butter, then in
a mixture of sugar and chopped nuts. Let rise until double. Bake at 375'
for 20 minutes.
3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tbls softened butter
1 tsp. vanilla
1 cup pecans (chopped)
1 unbaked pie shell
Stir first 5 ingredients until well blended, then fold in pecans. I pour mixture into pie shell and let set for 5 minutes, pecans will float to top.
Bake in 350 degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes clean. Cool.
3/4 cup Miracle Whip
1/2 stick margarine
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups water
Heat oven to 350°F.
Grease and flour two 8-or 9-inch round baking pans.
Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.
Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with One Bowl Buttercream Frosting
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/4 cup milk
1 - 2 teaspoons vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
1 c. flour
3/4 c. sugar
6 Tbls baking cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbls. oil
1 tsp. vanilla
1 c. packed brown sugar
1 3/4 c Hot water
Mix flour, sugar, 2 Tbls. cocoa, baking powder and salt. Stir in milk, oil & vanilla, until smooth. Spread in ungreased 9" square pan. Combine remaining cocoa and brown sugar; sprinkle over batter. Gently pour hot water over all, DO NOT STIR.
Bake at 350 for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
3 c. fruit
1 c. self-rising flour
1 stick butter
1 egg
1 c. milk
1 c. sugar
1 T. vanilla
Melt butter in long casserole dish. Mix sugar, flour, milk, egg and vanilla. Pour over butter. DO NOT STIR. Drop fruit in last. Do not stir.
Bake 350 for about 25 to 30 min. until crust comes to top and browns.
Monster Cookies Monster cookies appeal to the cookie cravings in all of us. These monsters shout oats, chocolate, raisins and nuts.
1 1/4 cups packed brown sugar
1/2 cup shortening
2 eggs 2 1/2 cups Original Bisquick® mix
1 cup old-fashioned or quick-cooking oats
1 cup candy-coated chocolate candies
1/2 cup raisins
1 cup chopped nuts
Heat oven to 375°F.
In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
On ungreased cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Flatten to about 1/2-inch thickness with bottom of glass that has been greased and dipped into granulated sugar.
Bake 12 to 16 minutes or until golden brown. Cool 3 minutes; carefully remove from cookie sheet to cooling rack. High Altitude (3500-6500 ft): Bake 11 to 14 minutes.
No Bake Chocolate Oatmeal Cookies
2 c. sugar
1/2 c. milk
1 stick butter
1 tbsp. cocoa
2 tbsp. peanut butter
2 c. quick oats, uncooked
1 tsp. vanilla
Combine sugar, milk, butter and cocoa in a saucepan; cook over low heat until mixture boils. Boil 4 minutes. Remove from heat, stir in peanut butter, oats and vanilla. Drop from teaspoonfuls onto waxed paper and let cool.
1 (8-ounce) package cream cheese
1/4 cup milk
1 (29-ounce) can pears in syrup
1 (3-ounce) package lime gelatin
1 cup heavy cream
In a medium mixing bowl, beat cream cheese with milk. Drain pears over bowl, reserving juice. Measure 1 cup of pear juice and heat. Dissolve gelatin in hot pear juice. Pour over cream cheese and beat until well-combined. Mash pears with a fork until they are chunky but not pureed. Stir into the gelatin mixture. Whip the cream and fold into gelatin mixture. Pour into 5-cup mold and refrigerate until set. To unmold, partially immerse mold in warm water. Invert serving plate over mold, and then flip both over together. Lift mold off salad.
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. (1 1/2 stick) butter
1 1/2 c. sugar
2 eggs
1 tsp. rum extract
1 c. coconut
1 c. crushed pineapple, drained, save juice
Sift together flour, baking powder, baking soda and salt. Set aside. Cream together butter and sugar; add eggs and rum extract, beating well. Add pineapple to creamed mixture. Add flour mixture gradually. Stir in coconut. Drop by rounded teaspoons on lightly greased cookie sheet. Bake at 350 degrees for 10- 12 minutes or until lightly brown. Glaze while cookies are still warm. Ice with pineapple rum glaze. PINEAPPLE RUM GLAZE: 2 c. sifted powdered sugar 1/2 tsp. rum extract 4-5 tbsp. reserved pineapple juice Combine all ingredients until smooth. Spread on warm cookies.
9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
Snickerdoodles - from the 1963 Betty Crocker Cook Book
1 c. shortening, part butter (I used 1 c. butter)
1-1/2 c. sugar
2 eggs
2-3/4 c. Gold Medal Flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbl. sugar
2 tsp. cinnamon
Heat oven to 400 degrees.
Mix shortening (butter), 1 1/2 c. sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt and stir in. Chill in refrigerator for about 1/2 hour. Shape dough in 1" balls. Roll in mixture of 2 tbl. sugar and cinnamon. Place 2" apart on ungreased baking sheet.
Bake 8 - 10 minutes. These cookies puff up at first, then flatten out.
Makes 6 doz. cookies. Store in air-tight container.
1 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 lb. roasted peanuts, skins on
Boil sugar, water and spices until syrup threads from spoon. Drop one pound of peanuts into syrup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cooled and dry.
1 large (20-ounce) can crushed pineapple in its own juice
1 large (0.6-ounce) package strawberry Jell-O
1 (12- to 16-ounce) box or carton of sweetened, sliced frozen strawberries* partially thawed
2-3 bananas, sliced in 1/4 “rounds
1 cup chopped pecans
1 cup sour cream
Mayonnaise (or vegetable oil) for greasing mold
Drain pineapple, reserving juice. Add water to juice to make 1 cup. Heat to boiling and pour over Jell-O in a large bowl. Stir for at least 3 minutes or until very well dissolved. Add frozen strawberries and stir until they are thawed and Jell-O is slightly thickened. Add pineapple, banana slices and pecans; mix well. Grease mold with a thin layer of mayonnaise (or vegetable oil).
Pour half of the Jell-O mixture in the mold, spread evenly and place in refrigerator. Leave the remaining Jell-O at room temperature. When the mold is firm, spread the sour cream over the congealed Jell-O, then top with the room-temperature Jello and place back in refrigerator until set. When ready to serve, run a few inches of hot water in kitchen sink. Dip mold for a few seconds, then un-mold onto a plate.
Stuffed Chocolate Chip Cookies
2 ½ cups unsifted flour
1 tsp. vanilla extract
1 tsp baking powder
2 large eggs
1 tsp. salt
1 12 oz. bag milk chocolate chips
1 cup butter/margerine at room temp
½ bag butterscotch chips
¾ cup granulated sugar
1 cup chopped pecans
¾ cup brown sugar
¼ bag of white chocolate chips (daring!)
In separate bowl, sift and combine flour, baking powder and salt. Set aside. In larger bowl, cream butter - then adding in both white and brown sugar and cream together. Then add eggs and vanilla - stirring well. Slowly add in the dry ingredients until fully incorporated. Lastly, add the milk chocolate, butterscotch, and white chocolate chips and the pecans. Drop by spoonful onto a large ungreased baking pan. Bake at 375 degrees for approximately 10 minutes -watch them well! Cool and enjoy!
2 1/2 c. flour
2 c. sugar
2 sticks butter
4 tbsp. cocoa
1 c. water
2 eggs
1 tsp. vanilla
1 tsp. soda
Mix in bowl 2 cups flour and sugar. Bring to a boil the butter, cocoa and water. Pour this over the flour and sugar. Add eggs, 1/2 cup flour, vanilla and soda. Mix all ingredients well. Pour onto cookie sheet and bake at 350 degrees for 10 minutes.
--FROSTING:--
Bring to boil:
1 stick butter
4 tsp. cocoa
1 lb. box confectioners' sugar
4-6 tbsp. milk
1 tsp. vanilla
1 c. nuts
Frost cake immediately out of oven. From start to finish this recipe takes 1/2 hour.
Ingredients
1 cup long grain rice, uncooked
2 1/2 cups skim milk
1 Tbsp instant coffee granules
2 cups frozen fat-free whipped topping, thawed
3/4 cup low-fat ricotta cheese
1/2 cup Equal Spoonful®
2 Tbsp coffee liqueur
unsweetened cocoa
In medium saucepan, combine rice, milk, and coffee granules.
Stir occasionally until mixture comes to a boil over medium-high flame.
Reduce heat to simmer; cover and cook 15 minutes or until rice is tender.
Transfer to glass bowl. Cover and refrigerate until chilled.
In large bowl, combine rice mixture, whipped topping, ricotta cheese, Equal®, and liqueur; mix well. Spoon into individual serving dishes or medium-size serving bowl. Cover and refrigerate for at least one hour.
Sift cocoa over dessert just before serving.
Serving size : Makes approximately 8 servings
1 BOX of Twinkies
1 six ounce instant vanilla pudding
12 oz cool whip
3 large bananas
2/3 cup chopped nuts
13 X 9" baking pan (glass preferred)
Start by spreading a thin layer of cool whip over the bottom of the pan. Slice the Twinkies down the center lengthwise and place them covering the bottom of the 13X9 pan. Slice a layer of bananas over the Twinkies. Spread the prepared pudding over the banana layer. Spread the rest of the cool whip over the pudding and sprinkle the nuts over the top of the cool whip. Refrigerate. This is a light easy dessert to fix for any occasion. If you want it to really look pretty
and festive dot red maraschino cherries with the stems on over the top. At Christmas time you could use the green ones too.
1 box of Angel food cake mix
20 oz can of crushed pineapple
It is soooooo easy! Just dump a box of one-step angel food cake into a bowl. Open a big can (20 oz) of crushed pineapple and dump it in, juice and all. Stir by hand until well blended. Pour into a greased (yes, grease with angel food) 9 x 13" pan and bake 30-40 minutes at 350 or until golden on top and edges shrink from sides.
I have put coconut and/or coconut extract and rum extract (about a tsp of each) in this (to make a Pina Colada cake), and I wanted to climb into the oven and eat it while it was baking! What a heavenly smell!
(Very Easy)
Makes 8 servings
1 pkg (4-serving) pistachio-flavor Jell-O instant pudding
1 can (20 oz) crushed pineapple in juice (don’t drain)
1 C mini marshallows
½ C chopped pecans (or walnuts)
2 C fat-free Cool Whip topping
Stir together pudding mix, pineapple, marshmallows and nuts in a large bowl until well blended. Gently stir in Cool Whip. Refrigerate 1 hour, or until ready to serve.