Best Homemade Desserts

WEIGHT WATCHERS 4 Points Plus+ WHITE CHOCOLATE MOUSSE

2011-02-14T05:09:00.003-06:00

INGREDIENTS

1 tbsp soy milk
1 oz white chocolate from a
(6 oz) baking bar

3/4 cup soy milk
1 (4 serving size) box white chocolate
instant pudding mix

2 cups frozen fat free whipped
topping, thawed

Fresh raspberries or strawberries
Grated white baking bar

DIRECTIONS

1. In 1 quart sauce pan, place the 1 tbsp soy milk and 1 oz of the baking bar. Heat over low heat, stirring constantly until baking bar is melted and mixture is smooth. Cool slightly.

2. Meanwhile, in medium bowl, beat 3/4 cup soy milk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.

3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries and sprinkle with grated white
baking bar.

Yield: 6 Servings Serving Size: (1/2 cup)

High Altitude (3500 to 6500 Feet)
(NO CHANGES)

Weight Watchers Points Plus+ =4 Per Serving

Nutrition Information

Calories 140
Fat 2.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 26g
Fiber 0g
Sugars 19g
Protein 1g

WEIGHT WATCHERS 3 Points Plus CHOCOLATE DREAM DESSERT

2011-02-02T11:47:00.003-06:00

INGREDIENTS

2 cups sugar free frozen
whipped topping, thawed
2 cups skim milk
1 box (4 serving) Sugar Free Chocolate
instant pudding mix

DIRECTIONS

1. Spoon 1/3 cup of whipped topping into each of six dessert
dishes. Use back of spoon to spread whipped topping onto
bottom and up sides of each dish.

2. Pour milk into a medium size bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Spoon evenly into center of whipped topping in each dish.

3. at least 1 hour before serving. Store leftovers in refrigerator.

Yield: 6 Servings Serving size: 2/3 cup

Weight Watchers Points Plus+ = 3 Per Serving

Nutrition Information
Calories------------------------110
Fat----------------------------3.5 g
Protein-------------------------3 g
Carbs--------------------------17 g
Cholesterol------------------0 mg
Fiber---------------------------1 g
Sugar---------------------------5 g

WEIGHT WATCHERS 3 Points Plus ZUCCHINI AND CARROT BARS

2011-01-30T07:04:00.005-06:00

INGREDIENTS

1 1/2 cups flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
2 eggs, slightly beaten
1 cup shredded zucchini
3/4 cup brown sugar, packed
1/2 cup raisins
1/2 cup chopped walnuts
1-1/2 cups shredded carrots
1/2 cup cooking oil
1/4 cup honey
1 tsp vanilla
1 recipe (Citrus Cream Cheese Frosting)*

DIRECTIONS

1. Preheat oven to 350 F. In a large bowl combine flour, baking powder, ginger and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13 by 9 by 2 inch
baking pan.

2. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus Cream Cheese Frosting.
Cut into bars.

CITRUS CREAM CHEESE FROSTING*
In a medium mixing bowl beat one 8 oz bar cream cheese, softened and 1 cup powdered sugar with an electric mixer on medium speed until fluffy.
If desired, stir in 1 tsp finely shredded lemon peel or orange peel.

Yield: 36 bars Serving size = 1 bar

WEIGHT WATCHERS Points Plus+ = 3 Per Serving

Nutrition Information
Calories125
Fat (g)7
Cholesterol (mg)19
Sodium (mg)44
Carbohydrate (g)16
Sugar (g)11
Fiber (g)1
Protein (g)2
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 4 Points Plus CHOCOLATE MOCHA MOUSSE

2011-01-23T11:00:00.003-06:00

Ingredients

1 1/2 cups cold skim milk
1 tbsp instant coffee
1 (4-serving size) instant chocolate pudding
1/4 tsp ground cinnamon
2 cups frozen fat free whipped topping,
thawed and divided

Directions

1. Pour milk into a medium size bowl. Add coffee granules. Beat with wire whisk 2 minutes. Add dry pudding mix and cinnamon; beat an additional 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping.

2. Pour into serving bowl or six individual dessert dishes.

3. Refrigerate at least 1 hour. Top evenly with remaining
1/2 cup whipped topping just before serving.
Store leftovers in refrigerator.

Yield: 6 (2/3 cup) servings

Weight Watchers 4 PointsPlus+ per serving

Nutritional Information

Calories 130
Cholesterol 0 mg
Fiber 1 g
Fat 1.5 g
Carbs 29 g
Protein 3 g

WEIGHT WATCHERS POINTS PLUS BROWNIE PIE

2011-01-19T04:26:00.004-06:00

Ingredients

3/4 cup unbleached flour
1/4 tsp salt
5 tbsp cold unsalted butter
1 1/2 to 2 tbsp cold water
6 oz bittersweet or semi sweet chocolate,
coarsely chopped

2 egg whites, room temperature
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup sugar
1/8 tsp salt
3/4 cup chopped pecans
3 tbsp pine nuts, toasted
Chocolate shavings, optional

Directions

1. To make crust:
In a bowl, thoroughly mix flour and 1/4 tsp salt. Cut butter in chunks and add to bowl. With two knives or pastry blender cut butter into flour, tossing to coat with flour until largest pieces are size of pine nuts and remaining resemble coarse bread crumbs. As you work, scrape flour up from bottom of bowl and scrape butter from knives or pastry blender. Do not let butter melt or blend completely into flour. Drizzle 1 1/2 tbsp cold water over flour mixture while tossing and mixing, until just moist enough to hold together when pressed. Add remaining water if needed. Turn out on plastic wrap. Gather into flank disk, pressing in any loose pieces. Wrap in plastic; refrigerate 30 minutes or up to 3 days.

2. Position rack in lower third of oven. Preheat oven to 400 F.
Let dough stand 30 minutes at room temperature or until pliable enough to roll without cracking. On lightly floured surface roll dough to a 14 by 9 inch oval, about 1/8 inch thick, rotating and dusting with flour to prevent sticking. Brush excess flour from dough; fold in half to transfer to a piece of parchment slightly larger than dough. Unfold dough. Loosely fold and roll edge without pressing to form rimmed crust. Place parchment with pastry on baking sheet. Bake 10 to 12 minutes or until light golden brown (crust edge will be a little raw inside).

3. Meanwhile for filling; melt chocolate in microwave on 50% power, (medium), about 2 minutes. Stir frequently until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.

4. In a bowl beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and 1/8 tsp salt. Beat until whites are stiff but not dry. Pour pecans and melted chocolate over whites; fold with spatula until batter is uniform color.

5. Remove crust from oven. Reduce oven to 350 F.
Dollop filling on crust. Spread to 1/2 inch thickness.
Bake 10 minutes or until surface looks dry and slightly cracked (fudgy inside). Cool on baking sheet on rack. Serve warm or cool. Cover and refrigerate after 2 hours or up to 24 hours. To serve sprinkle with pine nuts and chocolate shavings.

Yield: 10 servings (Weight Watchers Points Plus+ =6 per serving)

Nutritional Information
Calories268
Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)7
Polyunsaturated Fat (g)3
Cholesterol (mg)16
Sodium (mg)100
Carbohydrate (g)23
Total Sugar (g)12
Fiber (g)3
Protein (g)4
Calcium (DV%)2
Iron (DV%)11
Percent Daily Values are based on a 2,000 calorie diet.

EASY STRAWBERRY PIE

2011-01-18T11:28:00.003-06:00

Ingredients

1 (9 inch) frozen deep dish pie shell, thawed
1 (4 serving size) strawberry gelatin mix
1/2 cup sugar
3 tbsp cornstarch
3/4 cup ginger ale
1 quart fresh strawberries, hulled and cut in half
Whipped cream, optional

Directions

1. Bake pie shell according to package directions; set aside to cool.

2. In a medium saucepan, combine all ingredients, except strawberries over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture
is clear; stirring occasionally.

SKY HIGH APPLE PIE

2011-01-15T11:26:00.009-06:00

Ingredients

3/4 cup plus 1 tsp sugar, divided
3 tsp ground cinnamon, divided
8 medium-sized baking apples, peeled,
cored and thinly sliced
2 tbsp flour
1 tbsp plus 2 tsp butter, softened
1 tsp lemon juice
1 (15 oz) box refrigerated pie crusts,
(found in biscuit section)

Directions

1. Preheat oven to 425 F.

2. In a small bowl, combine 1 tsp sugar and 1 tsp cinnamon;
mix well and set aside.

3. In a large bowl combine apples, flour, 1 tbsp butter, lemon juice, remaining 3/4 cup sugar, and 2 tsp cinnamon; toss to coat apples well.

4. Melt remaining 2 tsp butter and brush over top of crust, then sprinkle with sugar mixture.

5. Bake on a baking sheet for 45 to 50 minutes, or until crust is golden.

SPICED APPLE CREAM CHEESE BREAD

2011-01-13T07:00:00.003-06:00

INGREDIENTS

Cooking spray
1 stick unsalted butter
1/2 cup Splenda® Brown Sugar Blend
2 large eggs, lightly beaten
1 cup applesauce
1/2 tsp orange extract
1/2 tsp vanilla extract
2 cups flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp allspice
1 cup raisins
1/2 cup walnuts or pecans
1 (8 oz) bar cream cheese, room temperature
1 tsp Splenda® Brown Sugar Blend
1 tsp flour
1 tsp orange extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick
cooking spray. Set aside.

2. Blend butter and Splenda® Brown Sugar Blend until smooth then stir in eggs, applesauce, orange and vanilla extracts. Set aside.

3. Combine flour, baking powder, baking soda, salt, cinnamon and allspice.

4. Add in the flour mixture to the butter mixture and blend until smooth.
Stir in raisins and nuts. Set aside.

5. Blend together cream cheese, Splenda® Brown Sugar Blend,
flour and orange extract.

6. Add half the bread batter into prepared pan and spoon cream cheese
mixture on top. Cover with remaining bread batter.

7. Bake 1 hour or until toothpick inserted in center comes out clean.

Yield: 8 Servings Serving size=1 slice

Nutrition Information Per Serving

Calories 520
Fat 28g
Cholesterol 115mg
Sodium 470mg
Carbohydrates 57g
Dietary Fiber 3g
Sugars 29g
Protein 9g

WEIGHT WATCHERS 5 PointsPlus+ BANANA PIE

2011-01-12T06:23:00.002-06:00

INGREDIENTS

1 (4 serving size) box sugar free
cook and serve vanilla pudding mix

1 cup skim milk
1 large ripe banana, peeled and sliced
1 (9 inch) reduced fat graham cracker pie crust
1 (8 oz) container frozen fat free whipped topping,
thawed and divided

DIRECTIONS

1. In a medium saucepan, combine pudding mix and milk.
Cook over medium heat until thickened, stirring constantly.
Remove from heat and cover surface of pudding with wax paper.
Let cool.

2. Place banana slices in bottom of pie crust.
Fold half the whipped topping into the cooked pudding.

3. Spoon pudding mixture evenly over bananas then spoon remaining whipped topping over pudding mixture.
Cover and chill at least 4 hours or until ready to serve.
Serve as is or garnish as desired.

Yield: 8 servings

NUTRITION INFORMATION (Weight Watchers PointsPlus+ =5)

Calories 173
Calories from Fat 33
Total Fat 4g
Saturated Fat 0.6g
Cholesterol 1mg
Sodium 183mg
Carbohydrate 32g
Dietary Fiber 0g
Sugars 13g
Protein 2g

EASY LIME CAKE

2011-01-08T04:14:00.003-06:00

INGREDIENTS

1 (18.25 oz) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 oz) package lime flavored gelatin
3/4 cup orange juice
1/2 cup butter
1 (8 oz) bar cream cheese
3 tbsp fresh lime juice
4 cups powdered sugar

DIRECTIONS

1. Combine cake mix, gelatin mix, oil, eggs and orange juice.
Pour into three 8 inch cake pans. Bake according to instructions on box.
Allow to cool then frost.

2. Frosting Directions:
In a large bowl beat the butter and cream cheese until light and fluffy.
Add lime juice and powdered sugar. Mix well.

Yield: 1 (3 layer cake)

CHRISTMAS CANDIED CHERRY BLONDIES

2010-12-17T04:56:00.003-06:00

INGREDIENTS

2/3 cup butter, softened
2 cups brown sugar, packed
1 tbsp cherry brandy or cherry juice
1 1/2 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups flour
1 cup chopped walnuts, toasted
3/4 cup white sweet chocolate, chopped
1/2 cup chopped candied cherries

DIRECTIONS

1. Preheat oven to 350 F.

2. Lightly grease a 13 x 9 inch baking pan. In a large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well combined.
Beat in eggs, brandy, baking powder, vanilla and salt. Add flour; beat until just blended. Stir in nuts, chocolate and cherries. Spread in prepared pan.

3. Bake 30 minutes or until golden. Cool completely in pan on wire rack, then cut. Yield: 24 Blondies

NOTE: To Toast Nuts:
Spread nuts in shallow baking pan.
Cook in 350 F. oven for 5 minutes.

NUTRITION INFORMATION

Calories240
Total Fat (g)10
Saturated Fat (g)5
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)3
Cholesterol (mg)32
Sodium (mg)125
Carbohydrate (g)34
Total Sugar (g)24
Fiber (g)1
Protein (g)3
Calcium (DV%)5
Iron (DV%)5
Percent Daily Values are based on a 2,000 calorie diet

NO BAKE EASY CHEESECAKE

2010-12-16T07:04:00.002-06:00

INGREDIENTS

1 (8 0Z ) tub frozen whipped topping,
thawed

1 (8 oz) bar cream cheese
1/4 cup sugar
1 tsp vanilla extract
1 graham cracker pie crust

DIRECTIONS

1. Whip Cool Whip, cream cheese, sugar and vanilla
together until very creamy. Pour into crust.

2. Place in refrigerator for about 4 hours, then top it with whatever
you like; ie: canned cherries or other fruit or chocolate sauce.

OLD FASHION BANANA PUDDING

2010-12-11T01:53:00.002-06:00

INGREDIENTS

3 cups cold milk
2 boxes(4 serving size) instant vanilla pudding mix
30 vanilla wafers
3 medium size bananas, sliced
1 (8 oz) tub frozen whipped topping, thawed(optional)

DIRECTIONS

1. Pour milk into a large bowl. Add dry pudding mixes.
Beat with a wire whisk 2 minutes or until well blended.
Let stand 5 minutes.

2. Arrange half of the wafers on bottom and up the side of bowl; top with layers
of half each of the banana slices and pudding. Repeat all layers.
Cover with whipped topping,(optional)

3. Refrigerate at least 3 hours. Store leftover dessert in refrigerator

NO CHOLESTEROL CRUSTLESS 3 PointsPlus PUMPKIN PIE

2010-12-09T05:49:00.006-06:00

INGREDIENTS

1 (15 oz) can pumpkin
2 cups canned skim milk
1/4 cup sugar
1/4 cup+1 tbsp granulated Splenda or Equal
3/4 teaspoon salt
egg substitute equivalent to 7 or 8 eggs
1/4 cup flour
2 tbsp pumpkin pie spice

DIRECTIONS

Preheat oven to 375 F.

1. Mix all ingredients together in a large bowl.

2. Pour into 10 inch deep dish pie plate, (it will come right to the top).

3. Sprinkle top with nutmeg.

4. Place in oven and bake 50 to 65 minutes or until a knife inserted near center comes out clean.

YIELD: 8 servings

Weight Watchers PointsPlus=3 per serving

Nutritional Information

* Calories: 148
* Calories from Fat: 5
* Total Fat: 0.5 g
* Saturated Fat: 0 g
* Cholesterol: 0 mg
* Sodium: 248 mg
* Potassium: 335 mg
* Total Carbohydrate: 25 g
* Dietary Fiber: 0.5 g
* Sugars: 20 g
* Protein: 7

PLUM COBBLER

2010-12-08T16:24:00.009-06:00

INGREDIENTS
12 plums, pitted and halved
1 cup sugar
1/2 cup water
2 tbsp tapioca
1/2 tsp ground cinnamon
2 1/4 cups all-purpose baking mix
3 tablespoons sugar
2/3 cup milk
3 tablespoons margarine, melted

DIRECTIONS

1. Preheat oven to 350 F. (175 degrees C.).
In a 2 quart baking dish stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake for 25 minutes. (Or 15 minutes in microwave.)

2. Raise oven temperature and preheat to 450 F. (230 C.).

3. In a medium bowl stir together baking mix, 3 tbsp sugar, milk and melted margarine to form a shortcake dough.
Drop dough by spoonfuls onto baked plum mixture. Bake in oven 10 minutes until golden brown. Let cool slightly before serving.

YIELD: 6 Servings
Serving Size = 1/6 of recipe

Weight Watchers PointsPlus+ =13
Nutrition Information Per Serving
Calories: 468
Total Fat: 13g
Cholesterol: 2mg
Sodium: 641mg
Total Carbs: 86.1g
Dietary Fiber: 2.8g
Protein: 5.1g

WEIGHT WATCHERS 4 PointsPlus+ CRANBERRY DATE BARS

2010-12-06T03:23:00.008-06:00

INGREDIENTS

Nonstick cooking spray
1 2/3 cups biscuit mix (Bisquick or similar)
1/4 tsp ground cardamom
1/2 cup chopped dates
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup butter, softened
3/4 cup sugar
1 egg, large
1 tsp vanilla extract
Powdered sugar

DIRECTIONS

1. Preheat oven to 350 F.

2. Line an 8 inch square baking pan with foil, extending
the foil up and over the edges of the pan. Lightly coat foil with
cooking spray and set aside.

3. In a medium bowl combine biscuit mix and cardamom; stir in dates,
cranberries and pecans. Set aside. In a large mixing bowl beat butter
with an electric mixer on medium to high speed for 30 seconds.
Add sugar and beat until combined.

Beat in egg and vanilla. Beat in dry mixture just until combined.

4. Spread dough evenly in prepared pan. Bake for 25 to 30 minutes or
until top is light brown and a toothpick inserted in center comes out clean.
Place on wire rack to cool.

5. Remove mixture from pan by lifting foil.
Place on a cutting board and cut into bars.
Dust with powdered sugar.

Yield: 20 bars

To Store: Place bars in single layer in airtight container; cover. Store at room temperature up to 3 days or freeze
up to 3 months.
Weight Watcher Points=3 (old point method)
Weight Watchers PointsPlus=4

NUTRITION INFORMATION
Serving size= 1 bar

Calories160
Total Fat (g)8
Saturated Fat (g)4
Cholesterol (mg)23
Sodium (mg)165
Carbohydrate (g)21
Fiber (g)1
Protein (g)2
Percent Daily Values are based on a 2,000 calorie diet

CHERRY CREAM CHEESE BARS

2010-12-05T05:58:00.002-06:00

INGREDIENTS

1 cup walnuts, divided
1 1/4 cups flour
1/2 cup brown sugar, packed
1/2 cup butter flavor shortening
1/2 cup coconut
2 (8 oz) bars cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1 (21 oz) can cherry pie filling

DIRECTIONS

1. Heat oven to 350°F.

2. Grease a 13x9x2 inch pan.

3. Coarsely chop 1/2 cup nuts for the topping. Set aside.

4. Finely chop remaining 1/2 cup nuts.

5. Combine flour and brown sugar. Cut in shortening until fine crumbs form.
Add finely chopped nuts and coconut.

6. Remove 1/2 cup of this mixture and set aside.

7. Press remaining crumbs in bottom of pan.
Bake at 350°F for 12 to 15 minutes until edges are lightly browned.

8. Beat cream cheese, sugar, eggs and vanilla at medium speed until smooth.
Spread over hot baked crust.
Return to oven and bake 15 minutes longer.

9. Spread cherry pie filling over cheese layer.

10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries.
Return to oven and bake 15 minutes more. Cool.
Refrigerate several hours before cutting and serving.

YIELD: 36 Bars

WEIGHT WATCHERS 4PointsPlus+ STRAWBERRY RHUBARB CRISP

2010-11-24T12:38:00.010-06:00

Ingredients:

1/3 cup strawberry preserves
1/8 tsp ground cinnamon or nutmeg
2 cups sliced, fresh strawberries
2 cups sliced fresh rhubarb
3 tbsp flour
1/2 cup quick cooking oats
2 tbsp cornmeal
2 tbsp honey
1 tsp vanilla extract

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, stir together preserves and cinnamon.
Add strawberries and rhubarb; stir gently to coat.
Add flour; stir gently until combined.

3. Spoon into a 9 inch pie plate. Bake uncovered for 20 minutes.

4. Meanwhile in a small bowl stir together rolled oats and cornmeal.
Stir in honey and vanilla until combined. Sprinkle over strawberry mixture.
Bake, uncovered about 20 minutes or until topping is golden brown
and fruit is tender and bubbly. Cool about 20 minutes before serving. Serve warm.

Nutrition facts per serving:

Weight Watcher Points 2 per Serving(old system) WEIGHT WATCHERS PointsPlus+ =4

* Servings Per Recipe 6 to 8 servings

* Calories 145
* Total Fat (g) 1
* Sodium (mg) 9
* Carbohydrate (g) 33
* Fiber (g) 3
* Protein (g) 2

*Percent Daily Values are base on a 2,000 calorie diet

EASY CHERRY CREAM CHEESE PIE

2010-11-17T15:11:00.003-06:00

INGREDIENTS

2 (8 oz) bars cream cheese, softened
1 (16 oz) tub frozen whipped topping, thawed
1 (1 lb) box powdered sugar
1 tsp vanilla extract
2 prepared graham cracker crusts
1 (21 oz) can cherry pie filling

DIRECTIONS

1. Mix cream cheese, whipped topping, powdered sugar and vanilla in bowl.
Blend until smooth.
Pour into two graham cracker crust pie shells.

2. Divide cherry pie filling. between the two pies, spreading on top.
Chill for 2 hours or more and serve.

Yield: 2 pies.

OVEN BAKED PINEAPPLE CREAM PIE

2010-11-14T06:48:00.004-06:00

Ingredients

1 (9 inch) unbaked pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup frozen pineapple juice concentrate, thawed
3 large egg yolks
1 (20 oz) can juice pack crushed pineapple, well drained,
divided, (1/2 cup juice reserved)

1 (8 oz) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch
Frozen whipped topping, thawed (optional)

Directions

1. Heat oven to 375º F. Prick pie crust with fork.
Bake 15 minutes. Remove from oven. Reduce temperature to 325º F.

2. Beat sweetened condensed milk, pineapple juice concentrate and
egg yolks in a large bowl until well blended. Stir in crushed pineapple.
Pour into prepared pie crust.

3. Bake 25 minutes or until center is set.
Top with sour cream. Bake an additional 5 minutes. Cool.

4. Combine sugar and cornstarch in a small saucepan. Gradually add
reserved 1/2 cup pineapple juice; add remaining pineapple. Cook and
stir over low heat until thickened. Cool. Spread over pie.
Chill thoroughly. Serve with whipped topping (optional).

Yield: 8 servings

FRUITY PECAN PIE

2010-11-12T06:14:00.002-06:00

INGREDIENTS

3 eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tbsp brown sugar
3 tbsp orange juice
2 tbsp butter, melted
1 tsp grated orange peel
1/8 tsp salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 unbaked pastry shell (9 inch)

DIRECTIONS

1. Preheat oven to 350° F.

2. In a large bowl, beat eggs, corn syrup, granulated sugar, brown sugar, orange juice,
butter, orange peel and salt until
well blended. Stir in pecans and coconut.

3. Pour into pastry shell. Bake 50 to 60 minutes or until
a knife inserted near the center comes out clean.
Cover edges with foil during last 15 minutes to prevent over browning if necessary.
Cool on a wire rack.

Yield: 8 servings

PUMPKIN DOUBLE CRUST PIE

2010-11-11T12:03:00.006-06:00

Ingredients

1 (15 oz) package refrigerated unbaked pie crusts (2 crusts)
2 1/2 cups canned pumpkin
1/2 cup half and half or light cream
3 eggs
3/4 cup packed brown sugar
6 tbsp butter, melted
2 tbsp flour
1 tsp vanilla
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 egg yolk
2 tsp water
sugar

Directions

1. Preheat oven to 350 F. Let crust stand at room temperature according to package directions. In a large mixing bowl whisk pumpkin, half and half, eggs, brown sugar, butter, flour, vanilla and spices until just combined.

2. Unroll one sheet of pie dough on a lightly floured surface. Roll with a floured rolling pin into a 13 inch circle. Fit dough into a 9 1/2 inch deep dish pie pan. Trim dough 1 inch past edge of pie pan. Pour filling into pie pan.

3. Unroll remaining sheet of pie crust on a lightly floured surface; roll with a floured rolling pin into a 13 inch circle. With a sharp knife or fluted pastry wheel, cut dough into 3/4 inch wide strips. Lay one strip across center of pie; lay another strip perpendicular to the first. Lay another strip next to and about 3/4 inch from the first strip. Lay a fourth strip next to and about 3/4 inch from second strip. Repeat with remaining strips to cover pie. Trim edges of lattice strips 1 inch beyond edge of pie pan. Fold bottom crust over ends of strips; pinch to seal.
Flute as desired. In a small bowl, whisk together egg yolk and water. Carefully brush egg mixture over edges and top of lattice; sprinkle with sugar. Cover edges with foil to prevent over browning.

4. Bake 1 hour or until filling is set. Remove foil and cool on wire rack. Cover and chill within 2 hours.

Makes 8 servings

CHERRY SWIRL FILLED BROWNIES

2010-11-11T07:50:00.003-06:00

Ingredients

1/2 cup butter or margarine, melted
1/3 cup cocoa
2 eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions

1. Prepare cherry cream cheese filling; set aside.(See below for recipe)

2. Heat oven to 350 F. Grease 9 inch square baking pan.

3. Stir together butter and cocoa in a small bowl until well blended; cool slightly.

4. Beat eggs in a medium size bowl until foamy.
Gradually add sugar and vanilla, beating until well blended.
Stir together flour, baking powder and salt; add to egg mixture.
Add cocoa mixture; stir until well blended.

5. Spread half chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for a swirling effect.

6. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool then cut into squares.

Cherry Cream Cheese Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric mixer until blended. Add egg, vanilla, and almond extract; beat well. (Mixture will be thin.) Stir in cherries and food color, if desired.

Cover and refrigerate leftover brownies.
Bring to room temperature to serve.

Yield: 16 brownies

PUMPKIN BREAD PUDDING

2010-11-10T04:50:00.003-06:00

Ingredients

3 cups whole milk
1/2 cup whipping cream
6 large eggs
1 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 (15 oz) can solid pack pumpkin
1/2 lb French or Italian bread, sliced thick and
torn into large chunks
whipped cream for topping (optional)

Directions

1. Preheat oven to 350°F. Spray a 9 x 13 inch baking dish with
nonstick cooking spray.

2. In a large bowl, combine all ingredients except bread and
whipped cream; whisk until smooth. Add bread and stir until
all chunks are evenly moistened. Cover and let soak 4 hours or
overnight in the refrigerator.

3. Spoon bread mixture into baking dish and bake 1hour to
1 hour 15 minutes, or until set.
Let cool slightly, spoon into serving dishes.

4. Top with whipped cream if desired and serve.

Yield: 8 Servings

CANNOLI PIE RECIPE

2010-11-08T09:34:00.005-06:00

INGREDIENTS

1 (15 oz) tub Ricotta cheese
1/4 cup maraschino cherries
1/4 cup almonds, chopped
1 cup powdered sugar
1/4 cup miniature chocolate chips
1 (9 inch) chocolate graham cracker pie crust
whipped cream

DIRECTIONS

1. In a large bowl beat the ricotta cheese and powdered sugar with
an electric mixer until smooth and well combined.
Stir in the cherries, almonds and chocolate chips by hand.

2. Spoon into pie crust. Cover and refrigerate at least 3 hours

3. Remove from refrigerator and cut in serving size pieces

4. Top with whipped cream and serve.

Cover and store any leftovers in refrigerator.

Yield: 8 Servings

BEST PUMPKIN PIE

2010-11-04T07:54:00.003-05:00

Ingredients:

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 large egg
1 (15 oz) can Libby's pumpkin
1 (12 oz) can pet milk
1 unbaked deep dish pie crust
whipped cream

Directions

1. Preheat oven to 425 F.

2. Mix sugar and spices in small bowl.

3. Beat eggs in large bowl

4. Stir in pumpkin and sugar spice mixture

5. Gradually stir in evaporated milk

6. Pour evenly into pie shell

7. Bake for 15 minutes; reduce temperature to 350 F.;
bake for 40 to 50 minutes or until knife inserted near
center comes out clean.

8. Cool on wire rack at least 2 hours.
Top with whipped cream before serving.

Do not overcook; overcooking leads to pie cracking in the middle.

Makes: 1 Pie

Note: Bake the day you will serve the pie.
Cooking ahead can make the crust soggy.
If you must bake the day before serving, put the pie in the oven
for 5 to 10 minutes and it should dry the crust.

PUMPKIN MERINGUE PIE AND GINGERSNAP CRUST

2010-11-02T06:53:00.005-05:00

INGREDIENTS

1 (Recipe ginger snap graham crust),below
1 (15 oz) can pumpkin
1/3 cup sugar
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
1 (recipe brown sugar meringue),below

DIRECTIONS

1. Preheat oven to 375 F.

2. Prepare Gingersnap Graham Crust; bake 4 minutes.
Cool on wire rack.

3. For filling:
In bowl combine pumpkin, sugar, ginger, salt and cinnamon.
Add eggs.; lightly beat with fork to combine.
Gradually stir in milk and maple syrup.

4. Pour filling into pastry shell. To prevent over browning, cover edge
of pie with foil. Bake 50 to 55 minutes or until knife inserted near
center comes out clean. Uncover edges. Reduce oven to 350 F.

5. Carefully spread Brown Sugar Meringue over hot filling; seal to edge.
Bake 15 minutes or until golden brown. Cool on wire rack.
Loosely cover and refrigerate within 2 hours.

Weight Watcher Points per serving = 7

Yield: 8 servings

Nutritional Information:

Calories316,
Total Fat (g)10,
Saturated Fat (g)5,
Monounsaturated Fat (g)3,
Polyunsaturated Fat (g)1,
Cholesterol (mg)96,
Sodium (mg)404,
Carbohydrate (g)52,
Total Sugar (g)38,
Fiber (g)2,
Protein (g)6,
Vitamin C (DV%)4,
Calcium (DV%)8,
Iron (DV%)12,
Percent Daily Values are based on a 2,000 calorie diet

BOSTON CREAM CHEESE DESSERT

2010-10-26T08:30:00.003-05:00

INGREDIENTS

1 box (1layer size) yellow cake mix such as Jiffy
2 tbsp cooking oil
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 8oz tub sour cream
3/4 cup fresh whipping cream, NOT COOL WHIP
6 oz semisweet chocolate, finely chopped
3 eggs
2 tbsp butter, softened

DIRECTIONS

1. Preheat oven to 325 F. Grease the bottom of a 9 inch spring form pan;
set aside. Prepare cake mix according to package directions, except
add cooking oil.
Pour batter into the prepared pan, spreading evenly.
Bake for 25 minutes.

2. Meanwhile, for filling:
In a large bowl combine cream cheese, sugar and vanilla.
Beat with an electric mixer on medium speed until smooth.
Add eggs; beat on low speed just until combined.
Stir in sour cream. Carefully pour cream cheese mixture
over cake layer.

3. Bake 50 to 55 minutes or until a 2 inch area around the outside
edge appears set and the center appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen edge of cheesecake from
side of pan. Cool completely (about 1 3/4 hours).
Remove side of pan; transfer cheesecake to a serving plate.
Cover and chill for 4 to 24 hours.

4. Before serving, in a small saucepan bring whipping cream
to simmering. Remove from heat. Add chocolate and stir until
chocolate is melted and mixture is smooth.
Stir in butter. Chill about 15 minutes or until mixture is
slightly thickened stirring once.
Spoon chocolate mixture onto cheesecake, spreading
to cover top.

YIELD 16 Servings

EASY CANDY CORN TREATS

2010-10-25T05:31:00.002-05:00

INGREDIENTS

3 tbsp butter
1 (10 oz) pkg large marshmallows
6 cups crispy rice cereal
1 cup candy corn
1/4 cup semisweet chocolate chips, melted

DIRECTIONS

1. Coat a 9 by 13 inch baking dish with nonstick cooking spray.

2. In a large saucepan, melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat and stir in cereal until evenly coated.
Add candy corn and stir gently just until candy is combined.

3. Spoon mixture into baking dish and press down with spatula.

4. Drizzle melted chocolate over top.
Let cool before cutting into bars.
Keep covered until ready to serve.

Yield: 16 treats

WHITE CHOCOLATE CRANBERRY PIE

2010-10-23T15:55:00.005-05:00

INGREDIENTS
3/4 cup dried cranberries
1/2 orange juice
1 rolled refrigerated unbaked pie crust
1/3 cup butter, melted and cooled
1 1/2 cups sugar
3 eggs
1/4 tsp salt
1 cup walnuts, chopped
3/4 cup flour
2 oz white baking chocolate, chopped
sweetened whipped cream(see below)

DIRECTIONS

1. In small bowl combine dried cranberries and
orange juice. Cover and chill for at least 1 hour.
Drain and reserve 1 tablespoon of the juice.

2. Preheat oven to 325 F. Prepare pastry and
line a 9 inch pie plate.

3. In a medium size bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved orange juice mixture.
Spoon into crust lined pie plate.
Bake for 65 minutes, loosely covering the pie with foil
the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream. Makes 10 servings

Sweetened Whipped Cream:

In a chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla.
Beat with electric mixer on medium speed until soft peaks
form. Refrigerate until ready to use.

Weight Watchers PointsPlus+ =13

NUTRITION INFORMATION

Calories507,
Total Fat (g)24,
Saturated Fat (g)8,
Cholesterol (mg)81,
Sodium (mg)160,
Carbohydrate (g)61,
Fiber (g)2,
Protein (g)7,
Calcium (DV%)3,
Iron (DV%)10,
Percent Daily Values are based on a 2,000 calorie diet

CINNAMON CHOCOLATE BROWNIES

2010-10-21T13:36:00.003-05:00

INGREDIENTS

cooking spray
1/4 cup butter
1 cup sugar
1/3 cup water
3 eggs
1 tsp vanilla extract
1 1/4 cups flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/8 tsp cayenne pepper
1/3 cup miniature semisweet chocolate chips
2 tbsp strong hot coffee
powdered sugar, optional

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Line a 9x9x2 inch baking pan with foil, extending foil up over edges of pan.
Lightly coat the foil with cooking spray. Set aside.

3. In a medium saucepan melt butter; remove from heat.
Whisk in sugar and water.
Whisk in eggs, oil and vanilla until combined.
Stir in flour, cocoa powder, baking powder, cinnamon, salt and cayenne pepper.
Stir in chocolate chips. Pour batter into prepared pan.

4. Bake 23 to 25 minutes or until a wooden toothpick
inserted near center comes out clean.
Cool in pan on a wire rack 10 minutes.
Remove from pan by lifting up on the foil.
If desired, brush hot cake with coffee.
Cool completely.

5. Cut into bars. Sprinkle with powdered sugar .

Yield: 16 brownies

SWEET POTATO SPICE BREAD

2010-10-19T06:58:00.003-05:00

INGREDIENTS

3 eggs
1/2 cup buttermilk
2 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
3/4 cup butter, cut up
1 cup sugar
1 tsp vanilla extract
2 cups unpeeled and shredded sweet potato
1 recipe of clementine peel, (below) optional

DIRECTIONS

1. Let eggs and buttermilk stand at room temperature 30 minutes.
Preheat oven to 350F. Lightly coat a 9x5x3 inch baking pan with nonstick
cooking spray; coat lightly with flour. Set aside.
In a bowl combine flour, baking powder, cinnamon, baking soda,
salt, allspice and nutmeg. Set aside.

2. In a large microwave safe bowl, microwave butter on 10 percent power (low) for
1 1/2 to 2 1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

3. Add sugar; whisk until well combined. Add eggs, buttermilk
and vanilla; whisk until well mixed (mixture may look curdled).
Add flour mixture. Whisk until combined.
Fold in the sweet potato. Spoon into prepared pan
and spread evenly.

4. Bake 65 to 70 minutes or until top springs back when lightly touched and
split in top appears dry.
Cool on wire rack 10 minutes. Remove from pan and cool completely.

YIELD: 1 loaf

CLEMENTINE PEEL RECIPE

With vegetable peeler, remove strips of peel from one clementine or orange. In small microwave safe bowl combine peel strips with 1/4 cup honey. Microwave on 100 percent power (high) for 30 to 40 seconds or until warmed. Cover. Let stand while cake cools.
Spoon peel strips and honey over cake.

EASY CHOCOLATE COFFEE BROWNIES

2010-10-16T04:58:00.003-05:00

INGREDIENTS:

1 (19.8 or 21 oz) box brownie mix
1/2 cup toffee pieces
2 to 3 tbsp instant coffee
3/4 cup canned vanilla frosting
1 tbsp Irish cream liqueur or coffee liqueur
1/4 cup toffee pieces

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Line a 9 inch square baking pan with foil
extending the foil up and over the edges of the pan. Grease foil and set aside.

3. Prepare brownie mix according to package directions except stir the 1/2 cup toffee pieces and the instant coffee into batter. Spread batter into prepared pan.

4. Bake in preheated oven for 35 minutes. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. In a small bowl combine vanilla frosting and liqueur. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.

YIELD: 20 brownies

FOR STORING Place bars in a single layer in an airtight container and cover.
Store in refrigerator for up to 3 days.

CHOCOLATE PUMPKIN CREAM PUFFS

2010-10-11T07:31:00.005-05:00

Ingredients:
2 1/4 cups canned pumpkin
1 cup water
1/2 cup butter
1 cup flour
1/8 tsp salt
4 eggs
3 cups whipping cream
1 tbsp pumpkin pie spice
1/4 tsp salt
9 egg yolks
3/4 cup sugar
1 recipe, chocolate sauce (recipe below)

Directions:

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper and set aside.

2. In a medium saucepan combine water, butter and 1/8 teaspoon salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat.
Cool for 10 minutes. Add 4 eggs one at a time beating well with a wooden spoon after each addition.

3. Drop 12 mounds of dough onto the prepared baking sheet. Using a moistened finger smooth out any rough peaks in the tops of the cream puffs.

4. Bake 30 to 35 minutes or until golden brown and firm. Cool.
Cut tops from cream puffs and remove soft dough from insides.

5. FILLING:

Preheat oven to 325 degrees F.

1. In a heavy large saucepan, combine whipping cream, pumpkin, pumpkin pie spice, and 1/4 teaspoon salt. Bring to a simmer, whisking constantly. Remove from heat.

2. In a medium bowl combine 9 egg yolks and sugar. Whisk together until well combined. Slowly whisk 1/2 cup of hot cream mixture into egg yolk mixture, then whisk all of egg mixture into cream mixture. Pour custard through a fine mesh sieve into a 2 quart square baking dish.

3. Place the dish in a 13x9x2 inch baking pan. Add hot water to the baking pan to come half way up the sides of the baking dish. Bake 50 to 60 minutes or until nearly set in center when gently shaken. Cool. If desired cover and chill until serving time.

4. Before serving, spoon filling into cream puffs. Replace tops. Spoon Chocolate Sauce over top of cream puffs.

Makes 12 cream puffs

CHOCOLATE SAUCE RECIPE

In a medium microwave safe bowl combine 4 oz chopped semisweet chocolate, 1/4 cup water, 3 tablespoons butter and 1/2 teaspoon sugar.
Microwave on 100 percent power (high) for 1 minute or until chocolate is melted stirring twice.
Stir in 1/2 teaspoon of vanilla.

HALLOWEEN CANDY CORN JELLO

2010-10-07T04:46:00.003-05:00

This recipe can be made in one large mold and sliced to serve, or it can be prepared in individual molds.

Ingredients:

1 envelope of unflavored gelatin
1 (3 oz) box of orange-flavored gelatin
1 (3 oz) box of pineapple-flavored gelatin
1 (14 oz) can of sweetened condensed milk
Yellow food coloring
Water

Directions:

1. In a medium bowl, sprinkle an envelope of unflavored gelatin evenly over 1/4 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup boiling water for 2 minutes until the gelatin is completely dissolved

2. Add 1/2 cup of sweetened condensed milk and stir until mixture is even and creamy.

3. Pour mixture into molds (either individual-sized molds or one big one), filling mold(s) one-third of the way full.

4. Place the molds in the refrigerator until the gelatin begins to set but not firm (about 10 minutes for individual molds). When you tilt the mold the gelatin should not run but it should stick to your finger or the back of a spoon when touched. If the gelatin is not set enough when you add the next layer, the layers will run together. If it gets too firm, the layers will not adhere to each other and will slide apart when unmolded.

5. Meanwhile, in a medium bowl add 1 cup of boiling water to the package of orange gelatin. Stir for two minutes until gelatin is fully dissolved. Stir in 2 tablespoons sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even.

6. Place bowl of orange gelatin in the refrigerator until thickened to consistency of pudding. Gently spoon over the white gelatin in the molds. Refrigerate again until gelatin firms as in Step 4.

7. Meanwhile, in a medium bowl, add 1 cup of boiling water to the package of pineapple gelatin. Stir for two minutes until the gelatin is fully dissolved. Stir in 2 tablespoons of sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even. If the mixture does not appear to be yellow enough, add a drop or two of yellow food dye to create some vibrancy to the color. Stir until even.

8. Place the bowl of pineapple gelatin in the refrigerator until it thickens to the consistency of pudding. Gently spoon over the orange gelatin in the molds. Refrigerate overnight to allow gelatin to get set.

9. To unmold your gelatin mold fill a sink, basin, or large bowl with warm water. Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold. If gelatin does not release dip the mold in warm water and try again.

EASY HALLOWEEN LOLLIPOPS

2010-10-07T02:22:00.003-05:00

Ingredients:

6 or 8 inch wooden Popsicle sticks
Gummy worms, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 tsp vanilla extract
1/4 tsp orange, lemon or cherry extract
A few drops orange food coloring

Directions:

1. Lay a silicone sheet on a baking pan.
Place the sticks on the pan and 3 pieces of gummy worms above the tip of each stick to form a gummy worm triangle.

2. Combine sugar, corn syrup and water in a clean, dry small saucepan It is best to use a heavy gauge pan and preferably with a pour spout.) Bring to a boil over high heat and cook without stirring until the mixture reaches 305 degrees F or "hard crack" stage on a candy thermometer. Occasionally wash down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals that are clinging to the sides of the pan.

3. When mixture reaches 305 degrees F. remove pan from heat and dip bottom of pan into an ice bath for a few seconds to stop the candy from cooking.
Add the extract and food coloring and stir gently with wooden spoon so color is evenly distributed.

4. Pour syrup over gummy worms and just over the stick.
Cool candy at least 20 minutes.

5. Lift the lollipops off the silicone and either serve immediately or wrap in an airtight container.

YIELD: 12 to 16 individual pops

Caramel Bars Recipe

2010-10-04T11:38:00.002-05:00

Ingredients:
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tbsp vanilla extract
4 cups flour
1 cup uncooked regular oats
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 (2.07 oz) Snickers bars, chopped (we tested with Snickers)
1 (14 oz) can dulce de leche*

Directions:
1. Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.

2. Spoon batter into a greased aluminum foil lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan.
(Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife.
Bake at 325° F. for 1 hour and 5 minutes. Remove to a wire rack and cool completely. (This may take several hours).
Use foil to lift uncut brownies out of pan.
Peel foil away from sides of uncut brownies and cut into bars.
Servings: 24 bars

Note: (People have said to use a larger pan than in recipe because it overflows! Not sure what size you would use though).

*Find dulce de leche with other Mexican ingredients or on the baking aisle.

EASY MANDARIN ORANGE CREAM PIE

2010-09-30T21:11:00.002-05:00

Ingredients:

1 (15 1/4 oz) can mandarin oranges,
drained well and divided

1 (6 oz) chocolate graham cracker pie crust
1 (14 oz) can fat free condensed milk
1 (8 oz) pkg 1/3 less fat cream cheese, softened
3 tbsp flour
2 eggs
1 tsp orange extract
2 cups whipped topping
2 tbsp mini chocolate chips

Directions:

1. Preheat oven to 350 F.

2. Set aside 15 slices of mandarin oranges. Place remaining
slices evenly in bottom of pie crust.

3. In a large mixing bowl, combine milk, cream cheese and flour.
Beat on low speed for 45 seconds. Increase speed to medium,
beat 4 minutes.

4. Add eggs one at a time, beating well after each addition.
Stir in extract. Pour over mandarins in crust.

5. Bake 35 to 38 minutes until set. Do not over-bake.
Remove from oven. Cool completely.
Refrigerate at least 4 hours before serving.

To serve cover top of pie with whipped topping.
Place sliced mandarins evenly over top. Sprinkle with chocolate chips.

Yield: 6 Servings

Black Cherry Fudge Recipe

2010-08-27T14:50:00.002-05:00

Note: (If you'd prefer a different flavor of KOOl-AID it's up to you).

Ingredients:

1 1/2 tsp plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 pkg (10 to 12 oz) vanilla or white chocolate chips
1 jar (7 oz) marshmallow creme
2 envelopes unsweetened black cherry "Kool-Aid"

Directions:

1. Line a 13 x 9 inch cookie sheet with foil and grease
the foil with 1 1/2 tsp butter; set aside. In a heavy saucepan,
combine the sugar, cream and remaining butter. Bring to a boil
over medium heat, stirring constantly. Cook and stir for 4 minutes.

2. Remove from heat; stir in vanilla chips and marshmallow creme.
Pour 1 cup into a bowl and set aside.
Stir Kool-Aid into the remaining marshmallow mixture.
Pour into prepared pan. Spoon reserved marshmallow mixture over top;
cut through mixture with a knife to swirl.

3. Refrigerate for 1 hour or until firm. Using foil lift fudge out of pan.
Discard foil; cut into 1 inch squares. Store in an airtight container in the refrigerator.

Yield: about 3 lbs or 96 pieces.

AMISH SHOOFLY PIE

2010-08-12T08:06:00.003-05:00

Ingredients:
TOPPING
1 cup golden molasses
1 cup hot water
1 cup brown sugar
1/2 cup shortening
1 egg
1/4 cup cocoa
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
2/12 cups flour

FILLING
1/2 cup sugar
1 1/2 tsp cocoa
1 1/2 tbsp cornstarch
2 tsp salt
1/2 cup boiling water
1/2 tsp vanilla
1/2 tbsp butter

Directions:

FOR TOPPING:
1. Mix molasses, hot water and vanilla together then set aside.

2. Cream eggs sugar and shortening, then add remaining ingredients,
adding molasses mixture last.

FOR FILLING:
1. Bring water to boil. Add all filling ingredients; cook and stir
until thick.
2. Pour filling into 3 unbaked pie shells. Place topping on pies.
Add Frosting if desired. Any soft chocolate frosting will work.

YIELD: 3 Pies

Easy Strawberry Pretzel Pie

2010-06-16T06:41:00.004-05:00

Ingredients:

2 cups coarsely crushed pretzels
3/4 cup margarine, melted
1 tbsp sugar
1 (8 oz) pkg cream cheese, softened
1 cup white sugar
1 (8 oz) container frozen whipped topping, thawed
2 (3 oz) pkg strawberry flavored gelatin
2 cups boiling water
2 (10 oz) pkg frozen sweetened strawberries (do not thaw)

Directions:

1. Preheat oven to 400 degrees F. (200 degrees C.)

2. In a medium bowl mix together crushed pretzels, melted margarine and 1 tbsp sugar. Press mixture firmly into bottom of a 9 x 13 inch baking pan. Bake in preheated oven for 8 to 10 minutes until lightly browned. Cool completely.

3. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.

4. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken.
Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer.
Chill at least 2 hours before serving.

Suggestion: Top each slice with whipped cream when serving if desired.

Yield: 16 Servings

Strawberry Nut Bread

2010-04-24T06:48:00.003-05:00

Ingredients:

3 cups flour
1 tsp baking soda
1/2 tsp salt
3 tsp ground cinnamon
2 cups sugar
2 cups sliced fresh strawberries
4 eggs
1 cup vegetable oil
1 cup chopped walnuts or pecans

Directions:

1. Preheat oven to 350 degrees F. (175 degrees C.).
Lightly grease 2 (9x5 inch) loaf pans.

2. Sift together the flour, baking soda, salt, ground cinnamon
and sugar in a large mixing bowl.
Make a well in the center. Beat together the eggs and oil and
pour them into the well. Stir just enough to moisten the ingredients.
Fold in the strawberries and nuts.
Pour mixture into prepared pans & fill pans no more than half full.

3. Bake in preheated oven about 60 minutes or until a
toothpick inserted in the center comes out clean.
Cool 20 to 30 minutes before removing from pans.
Move to a rack to cool completely before slicing.

Yield 2 - 9x5 inch loaves

Double Crust Rhubarb Pie

2010-04-21T04:15:00.003-05:00

Ingredients:

4 cups chopped rhubarb
1 1/3 cups sugar
6 tbsp flour
1 tbsp butter
2 (9 inch) pie crusts

Directions:

Preheat oven to 450 degrees F. (230 degrees C.)

1. Combine sugar and flour. Sprinkle 1/4 of it over bottom crust in pie plate.
Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour.
Dot with small pieces of butter and cover with top crust.

2. Place pie on lowest rack in oven and bake for 15 minutes.
Reduce temperature to 350 degrees F. (175 degrees C.) and
continue baking for 40 to 45 minutes. Serve warm or cold.

Nutritional Information

Servings Per Recipe: 8
Amount Per Serving
Calories: 290

* Total Fat: 9.1g
* Cholesterol: 4mg
* Sodium: 130mg
* Total Carbs: 50.8g
* Dietary Fiber: 2.1g
* Protein: 2.6g

Easy Easter Bark Recipe

2010-04-02T05:20:00.002-05:00

Ingredients

1 lb white chocolate bark coating
1 lb jellybeans

Directions:

1. Line a jelly roll pan with waxed paper and set aside.

2. Melt white bark in top of a double boiler over just barely
simmering water stirring frequently and scraping down
the sides with a rubber spatula to avoid scorching. Spread the melted
white bark onto the prepared pan and sprinkle jellybeans over the top.

3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

Yield: 2 pounds ( 16 pieces )

Easy Apricot Pie

2010-03-17T10:13:00.003-05:00

Ingredients:

2 medium eggs, beaten
2 cups of dried apricots
¾ cup of sugar
¼ cup of butter
2 tablespoons of cream
Baked pastry shell

Instructions:

1. Wash apricots, then cover with water and simmer for 40 minutes or until tender.

2. Beat apricots until smooth; then allow to cool.
Cream together the butter and sugar; add the beaten egg yolks, cream and apricots. Fold in the beaten egg whites. Pour into the baked pastry shell.
Bake at 400°F (205°C) until done and crust is nicely browned. About 30 to 40 minutes.

Easy Coconut Fudge Bars

2010-03-17T02:19:00.002-05:00

Ingredients:

1 cup (2 sticks) butter, divided
14 graham crackers, finely crushed (about 2 1/2 cups)
1 cup sugar
1 can (5 oz) evaporated milk
1 pkg. (10 1/2 oz ) miniature marshmallows (6 cups)
1 1/2 pkg (12 squares) semi-sweet chocolate, coarsely chopped
1 cup chopped walnuts
1 cup angel flake coconut, toasted

Directions:

1. Line a 13x9 inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan.

2. Bring remaining butter, sugar, milk and marshmallows to a boil in a large saucepan on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Add chocolate; cook until melted stirring frequently. Pour over crust.

3. Top with nuts and coconut. Refrigerate 2 hours or until firm.
Yield: 32 servings

How to Toast Flaked Coconut
Heat oven to 350°F. Place coconut on baking sheet. Bake 2 to 4 min. or until coconut is dry and mostly light brown with some white shreds, stirring every 30 seconds.

Rhubarb Meringue Pie

2010-03-16T07:06:00.002-05:00

Pastry:
1 cup all purpose flour
1/2 tsp salt
1/3 cup plus 1 tbsp shortening
2 to 3 tbsp cold water

Filling:
2 eggs
1 cup sugar
1/3 cup all purpose flour
4 cups cut up rhubarb
2 tbsp butter or margarine

Meringue:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Directions:

1. In a medium bowl mix 1 cup flour and the salt.
Cut in shortening using pastry blender, (or pulling 2 table knives through ingredients in opposite directions) until particles are size of small peas.
Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes
or until dough is firm and cold, yet pliable.
This allows the shortening to become slightly firm,
which helps make the baked pastry more flaky.
If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside down 9 inch glass pie plate.
Fold pastry into fourths; place in pie plate.
Unfold and ease into plate pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate.
Fold and roll pastry under, even with plate; flute as desired.
Prick bottom and side of pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on cooling rack.

4. Reduce oven temperature to 375°F.
In large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened.
Stir in 1/3 cup flour and the rhubarb; pour into pie crust.
Cut butter into small pieces and sprinkle over pie.
Cover edge of pastry with 2 to 3 inch strip of foil to prevent excessive browning.

5. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender.
Cool pie on cooling rack while preparing meringue.

6. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.
Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff and glossy (do not under beat).
Spread meringue over rhubarb mixture to edge of crust.
Bake 6 to 8 minutes or until light brown.
Cool pie away from draft, about 30 minutes.

Makes: 8 servings

Chocolate Banana Cream Pie

2010-03-14T04:55:00.003-05:00

Ingredients:

3 bananas, sliced
2 egg yolks, beaten
1 prepared eight inch graham cracker pie crust
2 cups milk, divided
¾ cup sugar
½ cup whipping cream
¼ cup cornstarch
¼ cup plus 1 tbsp cocoa
1 tsp vanilla extract
¼ tsp salt

Directions:

1. Mix sugar, cornstarch, ¼ cup of cocoa and salt
in top of a double boiler. Blend in ½ cup of the
milk and egg yolks; then stir until smooth.
Stir in the remaining milk.

2. Cook over boiling water stirring constantly until
thickened (5 to 6 minutes).
Remove from heat then stir in vanilla and allow to cool slightly.

3. Arrange a third of the slices of banana in the pie crust.
Spoon half of the chocolate mixture over top of bananas.
Repeat layering cover loosely and place in refrigerator
for 15 to 20 mins.

4. Beat whipping cream with an electric mixer
at high speed until soft peaks form. Top each serving
with whipped cream and garnish with remaining banana
slices and remaining cocoa.

Easy Triple Layer Lemon Pie

2010-03-11T17:24:00.002-06:00

Ingredients:

2 pkg(3.4 oz) lemon instant pudding mix
2 cups cold milk
1 tbsp lemon juice
1 graham cracker pie crust (6 oz)
1 tub (8 oz ) whipped topping, thawed, divided
Directions:

1. Beat pudding mixes, milk and juice with whisk 2 minutes
(Mixture will be thick). Spread 1 1/2 cups onto bottom of crust.

2. Whisk 1/2 the whipped topping into remaining pudding
mixture; spread over pudding layer in crust.
Top with remaining topping.

3. Refrigerate 3 hours or until set.

Makes: 8 Servings

Easy Pistachio Bar Dessert

2010-03-11T03:36:00.004-06:00

Ingredients:

36 chocolate sandwich cookies with white filling,
finely crushed (about 3 cups)

6 tbsp butter or margarine, melted
2 pkg (3.4 oz each) pistachio flavor instant pudding mix
2 cups cold milk
1 tub (8 oz) frozen whipped topping, thawed and divided
1/2 cup toffee bits

Directions:

1. Mix cookie crumbs and butter until well blended.
Press onto bottom of 13 x 9 inch pan. Refrigerate until ready to use.

2. Beat pudding mixes and milk in large bowl
with whisk 2 min; spread 1 1/2 cups onto bottom
of crust. Stir half the whipped topping
into remaining pudding; spread over pudding layer in pan.
Cover with remaining topping and toffee bits.

3. Refrigerate 4 hours or longer until firm.

Yield: 32 Servings

Substitute 1/2 cup chopped dry roasted peanuts for toffee bits if desired.

Irish Cream Chocolate Cheesecake

2010-03-10T07:53:00.003-06:00

Ingredients:

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tbsp butter(not margarine!), melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) tub sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled.
3 eggs
1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees F.
For crust:
In a medium bowl, combine crushed chocolate wafers,
melted butter and cinnamon; toss gently to mix.
Press mixture onto the bottom and up the sides
of a 9 or 10 inch spring form pan. Set aside.

2. For filling:
In a large bowl, combine cream cheese, sour cream, sugar
and melted chocolate. Beat with an electric mixer on
medium to high speed until smooth. Using a wooden
spoon stir in eggs just until combined. Stir in liqueur,
whipping cream or milk and vanilla.

3. Pour filling into the crust lined pan.
Place spring form pan in shallow baking pan.
Bake for 50 to 60 minutes or until center appears
nearly set when gently shaken.

4. Cool in spring form pan on a wire rack for 15 minutes.
Using a small sharp knife loosen from side of pan.
Cool for 30 minutes more. Remove side of spring form pan.
Cool for 1 hour. Cover and chill for at least
6 hours or up to 24 hours.

Makes 16 servings.

*Note:
If using a 10 inch spring form pan use 1 3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter melted for the crust.

Irish Banoffee Recipe(Banana Toffee Pie)

2010-03-10T05:08:00.005-06:00

Ingredients:

1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup white sugar
3 tsp ground ginger
1 (14 oz) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream(from the milk case not the frozen topping)

Directions:

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.

2. In a sauce pan boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.

3. Open can and pour toffee into pie crust. Allow to cool.

4. Slice bananas over toffee.

5. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

Yield: (1) 9 inch pie, 8 Servings

Note:

By the way, please don't worry about the can exploding. Do, however, make sure that you are around to top up the water as it boils off. Also, be careful when you open the can, the second it is punctured the boiling hot milk oozes out. Wrap the can and the can-opener in an old towel, thus protecting your hand while opening.

Brownies Supreme Recipe

2010-03-09T06:09:00.003-06:00

Ingredients:

13 tbsp butter (no substitutes)
6 1/2 oz unsweetened chocolate, coarsely chopped
1 1/2 cups sifted cake flour or all purpose flour
3/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 1/4 tsp vanilla
1 1/4 cups coarsely chopped walnuts, toasted

Directions:

1. Grease a 13x9x2 inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or until lemon colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed until combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 F. oven for 30 minutes or until brownies appear set.

3. Cool in pan on a wire rack. Makes 15 servings.

Grape and Pear Pie

2010-03-02T05:31:00.002-06:00

Ingredients:

(Use your own recipe for 2 ((9-inch)) pie crusts or purchase
2 rolled refrigerated unbaked pie crusts, not frozen.)

1/3 cup all purpose flour
1/4 cup packed brown sugar
2 tbsp butter, melted
1 tsp finely shredded orange peel
5 cups seedless red or black grapes
2 medium red pears, cored and sliced (2 cups)
1 egg white

Directions:

1. Preheat oven to 375 F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter and orange peel. Add grapes and pears; toss together.

2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12 inch circle. Wrap pastry around rolling pin; unroll in 9 inch pie plate. Ease pastry into pie plate being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.

3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes longer or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven.

4. Cool 6 hours. Store loosely covered in refrigerator up to 24 hours.

Weight Watchers 6 point Chocolate-Peanut Butter Pie

2010-02-26T10:00:00.002-06:00

Ingredients:

1/2 cup reduced fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp lemon juice, canned or bottled
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips
6 oz Ready Crust 25% Less-Fat Graham Cracker pie crust

Directions:

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.

2. Gradually beat in milk and lemon juice. Fold in whipped topping and 4 tablespoons of mini chocolate chips.

3. Spoon peanut butter mixture into prepared pie crust. Sprinkle remaining 1 tablespoon of chocolate chips over top.

4. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight).

5. Slice into 10 pieces and serve.

6 points a slice.

Easy Shamrock Pie

2010-02-23T11:39:00.002-06:00

Ingredients:

1 quart vanilla ice cream, softened
1 (12 oz.) can frozen limeade, thawed
2 drops green food coloring
1 (6 oz) graham cracker pie crust

Directions:

Place the softened ice cream in a large mixing bowl. Pour the limeade in with the ice cream, then add the food coloring using more if you want a darker green color. Use an electric mixer on medium speed and beat the mixture until well combined.

Spoon the ice cream mixture evenly into the pie crust. Cover with lid or foil and freeze until firm, between 2 and 4 hours. Let stand at room temperature 10 minutes before cutting.

Top this ice cream pie with some freshly whipped topping and crushed green peppermint candies. (optional)

Serves 8.

Easy Strawberry Chiffon Pie

2010-02-23T06:41:00.002-06:00

Ingredients:

1 pre-baked pie shell
1 envelope unflavored gelatin
3/4 cup sugar
1/3 cup water
3 egg yolks, beaten
3 tbsp lemon juice
dash salt
2 1/2 cups fresh strawberries, crushed (about 1 1/2 cups after crushing)
3/4 cup whipping cream
fresh strawberries, halved (optional)

Directions:
1. Pre-bake pie shell; set aside. In a small saucepan combine gelatin and sugar. Stir in water, egg yolks, lemon juice and salt. Cook and stir over medium heat until boiling; remove from heat. Transfer gelatin mixture to a large bowl; stir in crushed strawberries. Cover and chill for 1 to 1 1/4 hours or until mixture is partially set (consistency of unbeaten egg whites), stirring occasionally.

2. In a chilled large mixing bowl beat the whipping cream with an electric mixer until stiff peaks form. Fold whipped cream into strawberry mixture. If necessary cover and chill about 20 minutes or until mixture mounds when spooned. Spoon filling into cooled crust. Cover and chill at least 4 hours or until filling is firm. If desired garnish with halved strawberries.

Makes 8 slices

Slow Cooker Apricot Nut Bread

2010-02-21T10:03:00.003-06:00

Ingredients:

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 tbsp grated orange peel
1 tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Directions:

1. Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely.
Flour the knife often to keep the cut up fruit from sticking together.

2. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

3. Combine the milk, egg, orange peel, and oil.

4. Stir the flour mixture and the whole wheat flour.

5. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit.

6. Cover and place on a rack in the slow cooker,
but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

7. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve warm or cold.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
Makes 4 to 6 servings.

In case you are wondering what a baking unit is; some manufacturers produce these. I know some people use a regular loaf pan and cover with foil. Also 1, 1 1/2 and 2 quart molds work.

Lemon Curd Bars Recipe

2010-02-17T11:44:00.003-06:00

Ingredients:

1 cup unsalted butter
2 cups flour
1 cup sugar
1/2 tsp baking soda
1 (10 oz) jar lemon curd
2/3 cup flaked coconut
1/2 cup sliced almonds

1. Preheat oven to 375 degrees F. (190 degrees C.).

2. In a large mixing bowl cream the butter.
Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs.

3. Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F. (190 degrees C.) for 10 minutes. Remove and let cool slightly.

4. Spread the lemon curd over the baked layer.
To the remaining 1/3 of crumb mixture add the coconut and the almonds.
Sprinkle over the top of the lemon. Press topping slightly into the curd before baking.

5. Lower oven temperature to 350 degrees F. (175 degrees C.).
Bake bars for 25 minutes or until lightly browned.

Yields 40 Squares.

Best Ever Brownies

2010-02-17T05:05:00.001-06:00

Ingredients:

4 oz unsweetened chocolate
1 stick unsalted butter, room temperature
1 1/4 cups plus 1 tbsp sugar
1/2 tsp vanilla extract
3 large eggs, room temperature
3/4 cup flour
8 oz cream cheese, chilled
1 1/2 tsp flour
5 tbsp sugar
1 large egg, room temperature
1/4 tsp vanilla extract

Directions:

1. Preheat oven to 300F.

2. Lightly grease an 8 inch square pan with butter or vegetable oil.

3. Melt the chocolate and butter in the top of a double boiler placed over simmering water.

4. Cool mixture for about 5 minutes.

5. Place the 1 1/4 cups plus 1 tbsp of sugar in a medium sized mixing bowl and pour in the chocolate mixture.

6. Using an electric mixer on medium speed mix until blended (about 25 seconds).

7. Scrape the bowl with a rubber spatula and add the 1/2 tsp of vanilla.

8. With mixer on medium low speed, add the first 3 eggs, one at a time, blending after each addition until the yolk is broken and dispersed (about 10 seconds each).

9. Scrape bowl after the last egg and blend until velvety (about 15 more seconds).

10. Add the 3/4 cup of flour on low speed and mix for 20 seconds; finish the mixing by hand being certain to mix in any flour at the bottom of the bowl. Set aside.

11. Mix cream cheese, 5 tbsp of sugar, 1/4 teaspoon of vanilla, 1 1/2 teaspoons of flour and the last egg in a food processor. Process until blended (about 45 seconds). Set aside.

12. Spread about 2/3 of the brownie batter in prepared pan.

13. Spread the cream cheese filling over the brownie batter.

14. Using a spoon, scoop the remaining brownie batter over the filling in nine equal mounds, arranged in rows of threes so that there is some space between them.

15. Run a chopstick or the handle of a wooden spoon back and forth the length of the pan, making parallel lines about 1 1/2 inches apart. Do the same thing in the other direction as if making a grid; this will marbleize the two mixtures.

16. Shake the pan gently back and forth to level the batter.

17. Bake the bars at 300F. on the center oven rack until a toothpick inserted in the center comes out clean or with some moist crumbs, about 50 minutes.

18. Allow the brownies to cool for 1 hour before cutting.

Strawberry Layer Cake

2010-02-14T05:41:00.003-06:00

Ingredients

Cake
2 1/4 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 sticks (10 Tbsp) unsalted butter, softened
1 1/3 cups sugar
2 tsp strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cups buttermilk

Strawberry Meringue Butter cream
1 (10 oz) pkg frozen halved strawberries in syrup, thawed
1 1/4 cups sugar
1⁄4 cup water
5 large egg whites, at room temperature
1/4 tsp cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color

Filling
1 lb container strawberries, hulled and diced
1/2 cup reduced sugar strawberry preserves, scraped through a sieve

You’ll also need: baking spray, candy thermometer

Directions

1. Heat oven to 350ºF. Coat two 8 x 2 inch round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.

2. Cake:

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.

3. Bake for 38 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack and cool completely.

4. Butter cream:
Puree strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low and simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.

5. In a saucepan, bring 1 cup of sugar and the water to a boil over high heat stirring to dissolve sugar. Boil without stirring until syrup reaches 240ºF on a candy thermometer, about 5 minutes.

6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.

7. Meanwhile, in a large bowl, combine butter, strawberry puree and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate butter cream 1 hour or until spreadable.

8. To Assemble:
Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate and spread with 2/3 cup butter cream. Arrange 1/3 of the diced strawberries in a layer over butter cream. Spread 2 tbsp jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with butter cream. Pipe butter cream “kisses” on top if desired.

Yield: 12 Slices

Mock Apple Pie Recipe

2010-02-13T04:54:00.002-06:00

Ingredients:

1 1/2 cups sugar
1 tbsp cream of tartar
2 cups water
21 buttery round crackers,(Ritz or Hi-Ho type).
1 (9 inch) unbaked pie shell
1 1/2 tsp ground cinnamon
2 tbsp butter

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium saucepan, mix together sugar, cream of tartar and water. Bring to a boil and boil for 1 minute. Drop in buttery round crackers and boil 2 minutes longer.

3. Pour cracker mixture into pie shell. Sprinkle with cinnamon and dot with butter.

4. Bake for 35 to 40 minutes.

Yield 8 servings

Blueberry Pie

2010-02-12T12:41:00.002-06:00

Ingredients:

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tbls butter

Directions:

1. Preheat oven to 425 F.

2. Mix sugar, cornstarch, salt and cinnamon. Sprinkle over blueberries.

3. Line pie dish with one crust. Pour berry mixture into the crust and dot wit butter. Place top crust over the filling. Crimp and flute edges. Place pie on a cookie sheet or a pizza pan to catch any possible boil overs.(This is a big clean up saver).

4. Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown.

Cherry No-Bake Cream Cheese Pie

2010-02-12T07:30:00.003-06:00

Ingredients:

1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar
1 cup frozen whipped topping, thawed
1 graham cracker crust
1 can cherry pie filling

Directions:

1. Blend cream cheese with powdered sugar.

2. Add whipped topping and pour into crust.

3. Cover with cherry pie filling and chill until serving (at least 2 hours or until firm).

Yield: 8 Servings

No Bake Strawberry Cream Pie

2010-02-12T05:50:00.003-06:00

Ingredients:

28 chocolate sandwich cookies, crumbled and divided
1/4 cup melted butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) tub frozen whipped topping, thawed
1/2 cup hot water
1 1/2 tsp sugar free strawberry gelatin
1 1/2 cups fresh strawberries, sliced and sweetened
3 to 4 tbsp lemon juice

Directions:

1. Place cookies in a food processor and pulse into fine crumbs. Reserve 1/4 cup crumbs for garnish. Add melted butter to crumbs and stir until well blended.

2. Place crumbs in a 9 1/2 inch pie pan and press to sides and bottom forming a crust.

3. Place strawberry gelatin in a bowl, add hot water and stir until gelatin is incorporated. Cool and stir in sweetened condensed milk and lemon juice.

4. Fold whipped topping into gelatin mixture then fold in strawberries. Place mixture into cookie crust and sprinkle with reserved cookie crumbs.

5. Refrigerate at least 4 hours before serving.

Yield: 8 Servings

Chocolate Mocha Sweetheart Brownies

2010-02-11T12:14:00.002-06:00

Ingredients:

4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
1/2 cup International (brand name) Suisse Mocha Café Instant Coffee, or any other flavor
6 squares semi-sweet baking chocolate

Directions:

HEAT oven to 350°F. or 325°F. if baking brownies in glass baking dish.

1. Line a 13x9 inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

2. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended then spread into prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely. Use foil handles to remove from pan. Cut into shapes with 1 1/2 inch heart shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate. Refrigerate until chocolate is firm.

Pineapple Bavarian Dessert

2010-02-11T06:45:00.002-06:00

Ingredients:
1 tablespoon plain gelatin
¼ cup cold water
1 (9 oz) can crushed pineapple
1 cup whipping cream or evaporated milk, chilled
Juice of 1 lemon (3 tablespoons)
¼ cup sugar

Directions:
1. Soften gelatin in the cold water. Drain juice from pineapple and heat to boiling; stir in gelatin until dissolved, then set aside to cool.

2. Chill the cream or evaporated milk thoroughly, either by pouring into freezing tray of refrigerator for an hour or two or by placing in a bowl of cracked ice and salt.

3. When well chilled, beat in chilled bowl with rotary beater until fluffy; add lemon juice and sugar and beat until very stiff.

4. Fold in gelatin mixture and crushed pineapple.

5. Chill in refrigerator until firm and serve cold.

5 servings

Quadruple Chocolate Brownies

2010-02-11T04:17:00.002-06:00

Ingredients:
1 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
1 oz bittersweet chocolate, melted
1/4 cup water
1 tsp instant coffee, dissolved
1/4 cup margarine (not butter), melted
1/3 cup vegetable oil
1 egg
3 tsp vanilla extract
2 tbsp chocolate syrup
1 box Betty Crocker Original Supreme Brownie Mix
1 packet Betty Crocker Brownie Mix Hershey's syrup (included in mix box)
2 cups chopped walnuts

Directions:
1. Preheat oven to 350F degrees.

2. Generously butter bottom only of a 9"x13" or 9"x9" baking pan.

3. Combine melted chocolates, water, coffee, margarine, oil, egg, vanilla, 2 tablespoons Hershey's syrup, and Hershey's syrup packet from brownie mix; mix well.

4. Add brownie mix and stir by hand just until batter is barely moist.

5. Add nuts and mix by hand.

6. Pour batter into pan and bake at 350F degrees until toothpick comes out clean: (9"x13" pan, bake for 36 to 45 minutes); (9"x9" pan bake for 46 to 60 minutes).
Make sure not to overbake.

7. Remove from oven and set aside to cool before cutting.

20 Servings

Easy Gooseberry Pie Recipe

2010-02-08T04:12:00.006-06:00

Ingredients:

2 (9 inch ) pie crusts
1 cup sugar
1/2 cup flour
4 cups fresh gooseberries
2 tbsp butter

Directions:

1. Preheat oven to 425 degrees F. (220 degrees C.) In a small bowl, mix together sugar and flour.

2. Place 2 cups of berries in a pastry lined 9 inch pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.

3. Bake in preheated oven for 35 to 40 minutes or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over browning. If you do so, remove the foil for the final 15 minutes of baking.

Chocolate Zucchini Cake Recipe

2010-02-06T06:02:00.002-06:00

Ingredients:

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 lb raw zucchini, shredded
1 tsp vanilla extract
1 cup coarsely chopped pecans
powdered sugar

Preparation:
1. Generously grease and flour a 10 inch bundt pan. Preheat oven to 350°.

2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

3. In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.

4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

5. Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift powdered sugar over cake before serving.

Note:
Store in airtight container with half an apple and refrigerate. Apple keeps cake moist and fresh longer.

Red Velvet Cake Recipe

2010-02-05T11:24:00.006-06:00

Ingredients:

cooking oil for the pans
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Directions:

1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2 inch ) round cake pans.

2. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

3. Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean. (about 30 minutes).

5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time; invert the cakes onto a plate and then re-invert them onto a cooling rack; rounded sides up. Let cool completely.

Frost the cake. Place 1 layer rounded side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2 inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

16 oz cream cheese, softened
4 cups sifted powdered sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla

1. In a stand mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese, sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy (about 5 minutes). (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)

2. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff before using. May be stored in the refrigerator for 3 days.

Apple Shortbread Pie Recipe

2010-02-05T04:28:00.003-06:00

Crust Ingredients:
2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten

Filling Ingredients:
1 1/4 pounds Jonathan apples (peeled, cored and cut into 1/4 inch slices)
1/2 cup light brown sugar, packed
1 tablespoon all purpose flour
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Directions:

1. Preheat oven to 400 degrees F (200 degrees C.)

2. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture and set aside. Press the rest of the mixture onto the bottom and sides of an 8 inch pie pan.

3. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into crust and sprinkle reserved crumb mixture evenly over top.

4. Place pie on a baking sheet, and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 20 minutes or until top is golden brown and filling is bubbling.

Easy Chocolate Fudge

2010-02-04T10:06:00.001-06:00

Ingredients:

3 cups(18 oz) semi sweet chocolate chips
1 (14 1/2 oz) can sweetened condensed milk (not evaporated milk)
dash of salt
1/2 to 1 cup chopped nuts(optional)
1 1/2 teaspoon vanilla

Directions:

1. Line an 8 or 9 inch square pan with aluminum foil. Bring foil up so edges can be grasped from above pan. Butter the top side of foil and set aside.

2. In a heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts if desired, and vanilla. Pour mixture into pan and level out.

3. Chill 2 hours or until firm. Grab foil by edges and lift from pan. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

Makes 2 lbs

Slow Cooker Black Forest Cake Recipe

2010-02-02T08:14:00.001-06:00

Ingredients

1/2 cup butter
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package chocolate cake mix

Directions

Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside.
Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix.
Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

Old Fashioned Pineapple Upside Down Cake

2010-01-30T10:25:00.006-06:00

Ingredients

* 4 eggs
* 1/2 cup butter
* 1 cup packed light brown sugar
* 1 (20 ounce) can sliced pineapple
* maraschino cherries
* 1 cup sifted cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1 tablespoon butter, melted
* 1 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a 10 inch cast iron skillet, melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Place a cherry in center of each pineapple slice; set aside.

3. Sift together flour, baking powder and salt.

4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over and under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Yield: 16 Servings

Grandma's Apple Pie Recipe

2010-01-30T04:39:00.001-06:00

Ingredients

* 1 1/4 cups flour
* 1/8 teaspoon salt
* 1/3 cup shortening
* 4 to 5 tbs water
* 1/4 cup sugar
* 2 tbs flour
* 1/2 tsp ground cinnamon
* 1/4 teaspoon salt
* 6 cups thinly sliced and peeled tart cooking apples (about 3 pounds)
* 3/4 cup packed brown sugar
* 1/2 cup flour
* 1/2 tsp ground cinnamon
* 1/3 cup butter
* 1 cup chopped walnuts

Directions

1. In a medium mixing bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea sized. Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to the sides of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time until all dough is moistened. Form into a ball.

2. Roll dough into a 12 inch circle. Transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. For a fluted edge, place your thumb against the inside of the pastry. Press dough around your thumb with the thumb and index finger of your other hand. Press the tines of a fork lightly into the center of each flute. Set aside.

3. Preheat oven to 375 degree F. In a large mixing bowl stir together sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Add apple slices. Gently toss to combine.

4. Transfer apple mixture to pastry lined pie plate. For the crumb topping; in a medium bowl stir together brown sugar, 1/2 cups flour and 1/2 teaspoon cinnamon. Using a pastry blender, cut in butter unitl the mixture resembles coarse crumbs. Stir in 1 cup chopped nuts. Sprinkle crumb mixture over apple mixture. Gently pat mixture down over apples.

5. Place pie on a baking sheet. Cover entire pie loosely with foil. Bake for 15 minutes. Remove foil. Bake for 35 to 40 minutes more or until top is dark golden brown and apples are tender. Cool on a wire rack.

Makes 8 servings.

No Bake Pineapple Cream Pie

2010-01-29T02:45:00.009-06:00

Ingredients

1 large (10 inch) graham cracker crust
1 can (8 oz) crushed pineapple, drained
1 (8 oz) carton frozen whipped topping, thawed
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice

Directions

1. In a 1 1/2 to 2 quart bowl combine milk, drained pineapple, and lemon juice together.

2.Fold thawed whipped topping into the pineapple mixture by hand until well blended.

3. Pour into shell and level out

4. Cover pie and refrigerate a minimum of 3 hours or until firm.

5. Let pie set a few minutes at room temperature before cutting.

Chocolate Peanut Butter Brownies Recipe

2010-01-28T17:00:00.003-06:00

Peanut Butter Brownies Recipe

Ingredients:

2 (4 oz) pkg or 1 (8 oz) pkg cream cheese, softened
1/2 cup peanut butter
1/4 cup sugar
2 tablespoons milk
1 egg
1 cup butter or margarine, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.

2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.

3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.

5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

White Chocolate Raspberry Cheesecake

2010-01-28T14:32:00.006-06:00

Ingredients:

1 cup crushed shortbread cookies (about 3 ounces)
3 tablespoons finely chopped slivered almonds, toasted
1/4 cup butter, melted
1 (8 oz) packages cream cheese, softened
1 6 oz package white baking bars, melted and cooled
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 teaspoon vanilla
1 recipe raspberry sauce (see recipe below)

Directions:

1. For crust, in a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8 inch spring form pan. Set aside.

2. For filling, in a large bowl, beat cream cheese and cooled baking bars with an electric mixer on medium high speed until combined. Beat in sugar until mixture is fluffy.

3. Add the eggs, sour cream, and vanilla; beat on low speed until just combined. Pour into crust. Place on a shallow baking pan.

4. Bake in a 350 degree F oven about 45 minutes or until center is nearly set when you shake the cheesecake gently.

5. Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.

6. Cover and chill in the refrigerator for at least 4 hours.

7. Cut in wedges and drizzle some of the raspberry sauce over each serving.

Makes: 8 Servings

(Cheesecake puffs during baking; it well settle as it cools.)

Raspberry Sauce:

In a saucepan, melt one 10 oz jar seedless raspberry preserves over low heat. Add 1 cup fresh red raspberries or loose pack frozen lightly sweetened red raspberries. Heat gently just until sauce simmers. Cool. Stir in 1 to 2 tablespoons raspberry liqueur, if you like. Cover and chill in the refrigerator until serving time. Makes 1 2/3 cups.

Easy Fruit Cocktail Cake Recipe

2010-01-28T12:00:00.003-06:00

Ingredients:
1 1/2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 eggs
1 #303 can (15 oz) fruit cocktail with syrup

1/2 cup brown sugar
1/2 cup nuts

Directions:

Mix all ingredients in large bowl; pour in( 9 inch by 11) or (11 inch by 13) pan. Sprinkle with mixture of 1/2 cup brown sugar and 1/2 cup nuts or leave plain. Bake at 325 degrees for 40 minutes. Serve with vanilla ice cream if desired.

Easy Rocky Road Brownies

2010-01-28T08:49:00.001-06:00

Ingredients:

1 1/4 cups miniature marshmallows
1 cup semi sweet chocolate chips
1/2 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:

1. Heat oven to 350°F. Grease a 9 inch square baking pan.

2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave on half (50%) power for 1 to 1 1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.

3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows are softened and puffed. Cool completely in pan on wire rack. Using a wet knife cut in squares.

Yield: About 20 brownies

Four Layer Pistachio Dessert

2010-01-27T10:22:00.002-06:00

Ingredients:

First Layer:

1 cup flour
1/2 cup butter
2 tbs sugar
1/4 cup chopped nuts

Second Layer:
2/3 cup powder sugar
1/2 (8 oz) container frozen whipped topping
1 (8 oz) cream cheese(softened)

Third Layer:
3 3/4 cups milk
3 (3 oz) pkgs instant pistachio pudding
1/4 tsp almond flavoring

Fourth Layer:
whipped topping
nuts

Directions:
1. Mix first layer ingredients together.

2. Press into a 9 by 13 inch pan or dish

3. Bake at 350 F. for 13 to 15 minutes.

4. Let cool completely.

5. Whip second layer ingredients together and spread over crust.

6. Beat third layer ingredients together and spread over cheese layer.

7. Spread on rest of whipped topping.

8. Sprinkle with a few nuts.

Nutty Peach Pie

2010-01-26T15:51:00.003-06:00

Description:
Two Pies combined into one! Layers of pecans and peaches in a maple syrup base.

Ingredients:

2 whole eggs, beaten
1 egg white, beaten
1/2 cup pure maple syrup
1/4 cup light corn syrup
1/8 tsp salt
1/4 cup light brown sugar, packed
2 tbls melted butter
1 tsp vanilla extract
1 cup pecan halves
1 pie shell

Peach filling:

2 cups frozen peaches
1/3 cup all purpose flour
1 cup sugar
4 tbs butter

Directions:

1. Preheat oven to 350 degrees. Brush pie shell with egg white and pre-bake for 8 minutes.

Filling:

2. In a large bowl, combine beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter and vanilla.

3. Blend well and stir in pecans. Pour filling into shell, filling halfway and bake for 25 minutes.

4. Mix flour, sugar and butter to crumb stage. Line top of pecan pie with sliced peaches. Sprinkle butter mixture on top of peaches then add more peaches on top of crumb mixture.

5. Continue layering until both peaches and crumbs are gone. Finish baking for another 35 minutes. Allow pie to cool before slicing.

Number of Servings: 8

1890s Oatmeal Cookie Recipe

2010-01-26T09:56:00.002-06:00

Ingredients:

1 egg, beaten
1/4 cup sugar
1/4 cup half and half
1/4 cup milk
1/2 cup oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Directions:

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven (350 F.).

California Walnut Bread

2010-01-26T07:29:00.003-06:00

This recipe is off a clipping I had in my recipe collection. It's from McCall's magazine. Nov. 1982.

Ingredients:

3 cups all purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp salt
3/4 cup shortening
1-1/2 cups walnuts, coarsely chopped and divided
1 egg, beaten
1-1/2 cups milk
1 tsp vanilla

Directions:

Preheat oven to 350 F

1. Into a mixing bowl sift flour with sugar, baking powder and salt.
Cut shortening into flour mixture. Stir in 1-1/4 cups of the walnuts. Add egg,
milk and vanilla. Mix just until ingredients are blended.

2. Turn into greased and floured 9 by 5 inch loaf pan.

3. Sprinkle remaining 1/4 cup walnuts over the top.

4. Bake at 350 degrees F. for 60 to 70 minutes or until loaf tests done.

5. Let stand in pan 10 minutes.

6. Turn out onto wire rack to cool.

Makes: 1 Loaf

Old Time Peach Cobbler

2010-01-26T04:25:00.002-06:00

Ingredients:

2 1/2 cups all purpose flour
3 tbs sugar
1/2 tsp salt
1 cup shortening
1 egg
1/4 cup cold water

4 lbs fresh peaches, peeled, pitted and sliced
1/4 cup orange juice
1/2 cup butter
2 1/4 cups sugar
1 tbs ground nutmeg
2 tbs ground cinnamon
1 tbs cornstarch

1 tbs sugar
1 tbs butter, melted

Directions:

1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9 by 13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.

3. In a large saucepan mix the peaches and orange juice. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a mixing bowl, stir together 2 1/4 cups sugar, nutmeg, cinnamon and cornstarch; mix into peach mixture. Remove from heat and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into 1/2 inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.

5. Bake in preheated oven for 35 to 40 minutes or until top crust is golden brown.

Valentine Chocolate Hearts

2010-01-25T17:55:00.001-06:00

2 cups sugar
1/3 cup condensed milk
1/3 cup water
1/4 cup butter
1-1/2 squares of Baker's Chocolate
1 teaspoon vanilla

Boil the sugar, milk and water to 236°F, or to to soft ball stage; stir gently every few minutes; add the butter and let boil vigorously, then remove from the fire and add chocolate. Let stand until cool then add vanilla and beat candy until it thickens and begins to sugar.

Pour into a pan lined with waxed paper to stand until cooled somewhat; turn from the mold and cut with a tiny heart-shaped cookie cutter or cut into symmetrical shapes with a sharp edged tube.

Be My Valentine Cupcakes

2010-01-25T14:37:00.004-06:00

Ingredients:

* 2 cups sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup cocoa
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* Vanilla frosting (homemade or ready-to-spread)
* Few drops red food color (optional)
* 1/4 cup chopped maraschino cherries (optional)
* Decorative themed candies, colored sprinkles or sugars (optional)
* OPEN CHOCOLATE HEARTS (directions follow)

Directions:
1. Heat oven to 350°F. Line about 30 muffin cups (2 1/2 inches in diameter) with paper or foil baking cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.

4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.

OPEN CHOCOLATE HEARTS:

Cover tray or cookie sheet with waxed paper. Place 1 cup Semi-Sweet chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.

Key Lime Pie

2010-01-25T01:18:00.004-06:00

Ingredients

Crust:

5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Directions

Preheat the oven to 350 degrees F.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

Easy Homemade Banana Pudding

2010-01-24T14:35:00.003-06:00

Ingredients

* 1/3 cup flour
* 1 pinch salt
* 2 1/2 cups milk
* (14 oz) can sweetened condensed milk
* 2 large egg yolks
* 2 teaspoons vanilla
* 3 cups bananas, sliced and divided
* 45 vanilla wafers, divided
* 4 large egg white, room temperature
* 1/4 cup sugar

Instructions

1. Preheat oven to 325 degrees.

2. Combine flour and salt in a medium saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

3. Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon one third of pudding mixture over banana. Arrange 15 vanilla wafers around edge of dish. Push cookies into pudding.

4. Beat egg whites at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time beating until stiff peaks form. Spread meringue evenly over pudding sealing to edge of dish.

5. Bake for 25 minutes or until golden.

Serves: 10

German Chocolate Almond Cake

2010-01-24T12:08:00.003-06:00

Ingredients

1 box German Chocolate Cake Mix
1/2 cup margarine
3/4 cup milk
3/4 cup sugar
24 large marshmallows, cut up
14 ounces flaked coconut
chopped almonds (optional)
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla extract
6 oz semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme

Directions

1. Bake cake according to package directions in a 9 by 13 inch greased and floured baking pan.

2. After allowing cake to to cool thoroughly, slice in half making two thin layers. Lay the top half aside carefully.

3. Cut up marshmallows with kitchen shears, rubbing blades beforehand with margarine to prevent sticking.

4. Boil 1/2 cup margarine, milk and 3/4 cup sugar together for 3 minutes; pour over marshmallows until melted.

5. Add coconut and stir.

6. Spread this mixture over bottom half of cake.

7. Sprinkle generously with chopped almonds, if desired.

8. Replace top half of cake.

ICING:

1. Combine 3 cups of sugar, milk and 3/4 cup margarine in a saucepan, cooking to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching.

2. Remove from heat and stir in chocolate chips.

3. Add marshmallow creme and vanilla; beat until well blended.

4. Cool slightly and spread on cake.

5. Sprinkle entire cake generously with almond pieces.

Serves: 20

Cake is better if it sits overnight.

Easy Angel Food Cake Recipe

2010-01-24T09:31:00.003-06:00

INGREDIENTS

1 box (16 oz) angel food cake mix
1 Tbsp grated orange zest

Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioners’ sugar

Garnish: fresh pomegranate seeds

PREPARATION

1. Heat oven to 350°F. You’ll need a 10-in. tube pan with removable bottom.

2. Prepare cake mix as package directs. Stir in zest; pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.

3. Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of cake, letting excess drip down sides. Sprinkle top with pomegranate seeds.

12 Servings

Tip: Bake up to 2 days ahead. Leave in covered pan at room temperature. Remove from pan and glaze the day of serving.

Lemon Meringue Pie

2010-01-24T07:00:00.001-06:00

Ingredients:

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 egg whites.
2 cups water.
1 ½ cups sugar.
½ cup cornstarch.
½ cup sugar.
½ cup lemon juice.
2 tablespoons butter.
1 tablespoon grated lemon peel.
½ teaspoon cream of tartar.
Pinch of salt.

Directions:

In a sauce pan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat stirring frequently. Bring to a boil and boil for 60 seconds.

Gently stir half of mixture into egg yolks; then stir the yolk mixture into the saucepan.

Cook over low heat, contstantly stirring another 2 minutes.

Remove from heat and add butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat oven to 350°F (175°C).

Beat egg whites and cream of tartar until they turn foamy.

Gradually add half cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling.

Bake 20 minutes.

3 Layer Chocolate Cake

2010-01-24T04:23:00.000-06:00

Ingredients

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 (9 inch) round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternating with the cocoa mixture. Spread batter evenly between the 3 pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Yields: 12 Servings

Use your favorite frosting or icing. This is a very rich and moist cake!