2 c flour
1 tbsp baking powder1 tsp salt
4 tbsp sugar
2 eggs, beaten
1 c plus 2 tbsp milk
2 c diced apples
powdered sugar
Mix together all ingredients. Fry in oil at 375 until deep golden brown. Drain. Dip in glaze/icing of powdered sugar and water.
Pound cake
2 small boxes Jello white chocolate instant pudding mix
XL tub of Cool Whip
assorted berries
Prepare the pudding as directed, chill.
In a trifle dish, tear 1/3 of the pound cake into small chunks and layer in the bottom of the dish. If you are using snack cake-sized pound cakes, use 2 for each layer. Spoon 1/3 of the pudding over the cake, spreading evenly. Spoon 1/3 of the Cool Whip on top of the pudding. Add a layer of berries. Repeat until three layers have been made, top with berries. Keep chilled until ready to serve. Best if used the same day.
If you want to decorate the top, I suggest putting the trifle in the freezer for a while first so that the Cool Whip on top doesn't melt too much, otherwise the berries will sink down in .
1/4
cup shortening
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
Grease a 9-inch square pan and preheat oven to 375 degrees. Mix together shortening, sugar, egg, flour, baking powder, and salt. Stir in milk and blueberries. Place in prepared pan. Blend topping ingredients until it forms crumbles and sprinkle on top of blueberry cake mixture and bake for 30 to 35 minutes.
2 tubes of
crescent rolls
2 - 8oz pkgs cream cheese - softened
1 c sugar
1 tsp vanilla
1 egg yolk
1 beaten egg white
Topping (may not need to use it all)
1/4 c sugar
1 tsp cinnamon
chopped nuts (optional)
Grease a 9x13 pan. Press one tube crescent rolls in the bottom, pinching seams together. Mix cream cheese, sugar, vanilla, and egg yolk. Spread across rolls in pan. Top with the second tube of rolls and brush with the egg white. Sprinkle with topping. Bake at 350 degrees for 25-30 minutes.
3 - 8oz pkgs
cream cheese - softened
1 c sugar
5 eggs
1 1/2 tsp vanilla
Mix cream cheese and sugar. Add eggs, beating well after each. Add vanilla and pour into 24 foil cups. Bake 40 minutes at 300 degrees.
Mix together:
1 c sour cream
1/4 c sugar
1/2 tsp vanilla
Put 1 tsp mixture on top of each baked cupcake. Add cherry pie filling if desired. Bake another 5 minutes at 300 degrees.
2 cans cherry
pie filling
1 pkg yellow cake mix
1 pkg pecans or walnuts
1 c melted butter
Spread cherry pie filling in the bottom of a 13 x 9 pan. Pour dry cake mix over the top, don't stir. Spread nuts over the cake mix and pour melted margarine evenly over the top. Bake (unstirred) at 350 degrees for 45 minutes or until edges are brown. Can add 2 cups crushed pineapple under the cherries.
2 c butter
1 c sugar
6 hard-boiled egg yolks
2 tsp vanilla
4 c sifted flour
Jelly (apple, mint, red currant, etc.)
Cream together butter and sugar until light and fluffy. Break up egg yolks and beat into creamed mixture. Blend well. Add vanilla. Gradually stir in flour. Chill one hour. Shape into 1 inch balls and place 1 inch apart on ungreased baking sheet. Bake at 375 for 10 minutes.
Remove from oven. Put a small amount of jelly on one small spoon. Press down gently in the middle of each cookie with the tip of the spoon to make an indentation while pushing the jelly off the spoon with another small spoon.
Note: Cookies will not look done nor feel done, but if you cook longer, they will crack when the jelly is added. They will set up upon cooling.
Return to oven and bake 1 or 2 minutes more to set jelly. Makes 4-5 dozen.
1 1/2 c
marshmallow creme
3/4 c creamy peanut butter
2 1/2 c rice crispies
3/4 c mini M&Ms
Mix, shape into 1 1/4" balls. Place on wax paper and let stand at room temperature for 20 minutes. Store in fridge or freezer in airtight container.
3 oz lemon
jello
1 c boiling water
16 oz whole berry cranberry sauce
8 oz can crushed pineapple in juice
1/4 c chopped pecans
1 c diced yellow apples
Dissolve gelatin in water. Break up cranberry sauce and add to jello. Add pineapple and juice and chill til thickened. Fold in pecans and apples. Chill.
Cream:
1 lb butter (not margarine!)
1 lb dark brown sugar
1 1/2 c sugar
Batter will be stiff and difficult to stir
Add:
3 eggs
2 tbsp vanilla
Beat w/mixer 3 minutes or 5 minutes by hand
Add:
6 c flour
1 1/2 tsp salt
1 1/2 tsp baking soda
Stir everything together for 3 minutes. Fold in 12 oz chocolate chips (or the chips of your choice. More can also be used). Can also add 2 cups chopped nuts.
If using a regular cookie sheet, line with foil, DULL side up. Airbake pans do not require foil. Using a big spoon, place scoops 1 in apart. Bake at 350 degrees for 10 minutes. The cookies may not look done after 10 minutes but they probably are - don't let them cook much longer.
5-7 tart apples
1/2 c sugar
1 tsp cinnamon
1/2 c sugar
3/4 c flour
1/3 c butter
Peel, quarter, and slice apples thinly. Arrange in uncooked pie shell. Combine 1/2 c sugar with cinnamon and sprinkle over apples. Combine 1/2 c sugar with flour, cut into butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes
2-9 inch pie crusts
1/4 c quick-cooking tapioca
1/8 t salt
1 c white sugar
4 c pitted tart cherries
1/4 t almond extract
1/2 t vanilla extract
1 T and 1 1/2 t butter
Preheat oven to 400. Place bottom crust in pie pan. Set top crust aside, covered.
In a large mixing bowl, combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Pour into crust and dot with butter. Cover with top crust, flute edges, and cut vents in top. Place pie on a foil lined cookie sheet in case of drips.
Bake for 50 minutes or until golden brown.
18 oz pkg refrigerated slice and bake sugar cookies
8 oz pkg softened cream cheese
4 1/2 oz frozen Cool Whip
1 pt strawberries
2-3 sliced bananas
peaches, blueberries, kiwi, pineapple, mandarin oranges
Cut dough into 1/8 inch slices, arrange on lightly greased round cookie sheet. Slightly overlap and press together to seal. Bake 10-12 minutes at 350. Middle may not brown. Blend cream cheese and cool whip, spread on cookie. Arrange fruit so it looks pretty. Spoon on orange sauce.
Sauce:
1/2 c sugar
1/2 c orange juice
dash salt
2 tbsp lemon juice
1 tbsp cornstarch
1/4 c water
Stir sugar, salt, and cornstarch. Gradually stir in liquids. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Cool. Keep refrigerated.
8 oz cream cheese
1 egg
1/3 c sugar
Cream together until smooth and set aside.
3/4 c water
1/2 c butter
1 1/2 squares unsweetened baking chocolate
Bring to a boil over medium heat, stirring constantly. Set aside
2 c flour
2 c sugar
Mix together. Add boiled chocolate and mix well.
1/2 c sour cream
1 tsp baking soda
2 eggs
Add 6 oz chocolate chips to above mixture.
Pour batter into greased and lightly floured jelly roll pan. Pour or spoon cream cheese mixture over top. Take knife through it to marble. Sprinkle chocolate chips over the top. Bake at 375 degrees for 25-30 minutes or until toothpick comes out clean.
1 stick butter
1/2 c cocoa
1/2 c milk
2 c sugar
1/2 c peanut butter
1 tsp vanilla
3 c uncooked quick oats
Melt butter in a saucepan. Add cocoa, milk, and sugar; stir. Bring to a boil and boil for 1 minute. Remove from heat and add peanut butter and vanilla. Mix well. Stir in uncooked oats. Drop on waxed paper with a teaspoon and let cool.
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 ounce) box of instant French vanilla pudding (you can use vanilla)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping thawed, or equal amount sweetened
whipped cream
Line the bottom of a 13x9x2 inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix, blend well using a handheld electric mixer. Using another bowl (make it a large one!), combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings
Mix and set aside 1 c quick oats and 1 1/2 c boiling water
Mix:
1/2 c margarine
1 c brown sugar
1 c white sugar
2 eggs
Add:
1 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Oatmeal mixture
Pour in greased and floured cake pan. Bake at 350 for 30 minutes. While baking, mix the following for the topping:
4 T margarine
1/4 c evaporated milk
1/2 c coconut
1/2 c chopped nuts
1/2 c brown sugar
1 tsp vanilla
When the cake is done, take it out and spread on the topping. Broil until the top is browned and bubbling.
1 full-size cake mix, any flavor (chocolate works best)
1 can pie filling (pie size) any flavor (try cherry)
2 eggs (or three egg whites to eliminate fat)
Mix together all ingredients and bake according to the directions on the box. Makes a lowfat/fat-free cake that is extremely moist and delicious!
1 yellow cake mix
1 tsp almond extract
21 oz can peach pie filling
2 eggs, beaten
Combine above ingredients and pour into greased and floured jelly roll pan. Bake at 350 degrees for 20-30 minutes or until toothpick comes out clean. Cool completely.
Frosting:
1 c sugar
5 tbsp butter
1/2 c milk
6 oz pkg butterscotch chips
In small saucepan combine sugar, milk, and butter. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat, stir in butterscotch chips, and beat until smooth and is spreading consistency. Frost and cut into bars.
1 8oz pkg cream cheese, softened
2 sticks margarine, softened
1 stick butter, softened
3 cups sugar
6 eggs
3 cups cake flour
2 t vanilla (or 1t vanilla, 1t almond flavoring)
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Beat cream cheese, margarine, butter, and sugar in a large bowl until smooth. Add eggs one at a time, alternately with flour, blending well after each addition. Blend in vanilla. Pour batter into prepared pan. Bake 30 minutes. Reduce heat to 323 degrees and continue cooking until cake tests done, about 40-50 minutes. Cool in pan on rack. invert onto platter.
2 cup (1 small can) pumpkin
2 cup sugar
1 cup oil
2 eggs, beaten
4 cup flour, sifted
2 tsp. soda
2 cup chopped pecans
pinch of salt
2 cup, (one 8 oz. pkg.) chopped dates
Stir all together. Drop by teaspoon on ungreased cookie sheet. Bake
at 350 for 12-15 minutes. (depends on your oven) (test by pushing on top,
like a cake)
Icing
8 oz. cream cheese (low fat kind is okay)
2 T hot water
4 T. butter
lots of powdered sugar until you got a good consistency. Probably 1 -
1 1/2 lbs. or more
Yellow cake mix, baked as directed
Family size pkg french vanilla instant pudding, made as directed
1 lg can pineapple chunk or crushed, drained
2 (10 oz) pkgs frozen strawberries, undrained
2 bananas
Large container (12 oz) of Cool Whip
Tear cake into chunks. Layer in punchbowl 1/2 of cake, 1/2 of pudding, 1/2 of pineapple, 1 pkg strawberries, 1 banana, 1/2 Cool Whip. Repeat layer. Garnish with sliced strawberries or pineapple.
1 c chocolate chips
1 c creamy peanut butter
1 stick oleo
12 oz box of Rice Chex
4 cups powdered sugar
Melt together chocolate chips, peanut butter, and oleo. Pour over Chex. Put 2 cups powdered sugar into a paper grocery bag. Add Chex mixture. Add 2 more cups powdered sugar. Shake to coat.
2 c flour
1/4 c sugar
1 c butter
Grease pan well
Mix flour and sugar - cut in butter. Press into a 9x13 pan. Bake at 350 degrees for 10 minutes.
Filling
2 c sugar
7 tbsp flour
1 c evaporated milk
3 eggs beaten
5 c rhubarb, chopped
Mix filling ingredients and pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Store in fridge.
2 c sugar
1 c butter
2 eggs
8 oz sour cream
1 tsp vanilla
4 c flour
2 tsp baking soda
1 tsp salt
Cream sugar and butter very well. Add eggs, sour cream, vanilla. Mix together dry ingredients. Fold creamed mixture into dry ingredients. Chill overnight. Roll very thick using lots of flour. Cut with favorite cookie cutters. Bake at 400 for 8-12 minute and watch closely. They should not be browned on top - at most the tiniest bit on the edges. Best when slightly underdone. :)
To ice, make an icing from powdered sugar and milk. Add food coloring according to season and shape of cookies.
1 c ghee (clarified butter)
2 c semolina (coarse is better)
2 c sugar
3 c milk
1/2 c almonds
1/2 c white raisins
1/2 t vanilla or almond extract
1/4 t ground cardamom (or to taste)
Heat ghee on low heat. Fry semolina in ghee til golden brown. Add milk, vanilla, and cardamom. Cook til all liquid has been absorbed. Add sugar, almonds, and raisins and cook over low heat. It is done when it leaves the sides of the pan.
2 boxes Hostess Twinkies
4 small squares of frozen sweetened strawberries - thawed
1 lg container of Cool Whip
Line the Twinkies (whole) in the bottom of the dish. Pour the strawberries on top of the twinkies saving most of the juice to add to the Cool Whip. Mix Cool Whip and juice together along with 3-4 drops of red food coloring. Spread on top, cover, and refrigerate overnight.
4c seedless cubed watermelon
2T lemon juice
4 tsp sugar
Purée all ingredients together in a blender. Pour in ice trays and freeze. Put back in blender and purée. Serve in sorbet cups.