""Almond Joy Cheesecake" 1 and 1 / 2 cups chocolate wafer cookie crumbs (28 - 30 cookies) 3 tbsp sugar 1 / 4 cup butter or margarine, melted 4 (8oz) pkgs cream cheese, softened 3 large eggs 1 cup sugar 1 (14oz) pkg faked coconut 1 (11.5oz) pkg milk chocolate chips 1 / 2 cup slivered almonds, toasted 1 tsp vanilla extract 1 / 2 cup semi-sweet chocolate chips toasted chopped almonds, optional In a bowl, blend cookie crumbs, 3 tbsp sugar and margarine. Press mixture into bottom fo 10-inch springform pan. Bake at 350° for 8 minutes. Cool. In a mixing bowl, beat cream cheese, eggs and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1 / 2 cup almonds and vanilla. Pour into pan. Bake at 350° for 1 hour. Cool on a wire rack. Place semi-sweet chocolate chips in a zip-lock plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake. Garnish with toasted almonds. Refrigerate, covered, for at least 8 hours. If desired, refrigerate for up to 5 days.
""Almond Joy Cake"" 1 package chocolate cake mix with pudding 1 cup evaporated milk 1 cup sugar 24 large marshmallows 1 package coconut (14-oz) 1/2 cup evaporated milk 1/4 cup butter 1 12 oz pack. chocolate chips 1 cup almond slices -- toasted Bake chocolate cake as directed on package. Combine in medium saucepan 1 cup evaporated milk and 1 cup sugar, bring to a boil and stir in marshmallow until melted. Add 1 package coconut, pour this over cake while both are hot. Melt together the remaining milk, butter and chocolate chips. Stir until melted and add 1 cup toasted almond slices. Pour on top of warm cake. (Better if made the day before serving).
""Fresh Fruit Tarts" 1 (15oz) pkg. refrigerated pie crust 5 cups fresh fruit (blueberries, sliced strawberries and/or bananas 1 (16oz) jar strawberry glaze 1 / 2 cup frozen whipped topping, thawed Heat oven to 450°. With fluted round cookie cutter, cut five 4-inch rounds from each pie crust. Fit rounds over backs of ungreased muffin cups on muffin pan. Pinch 5 equally spaced pleats around sides of each cup. Prick each pastry generously with fork. Bake for 9 to 13 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Remove from muffin cups. Meanwhile, in large bowl, combine fruit and strawberry glaze. Refrigerate 30 minutes or until thoroughly chilled. Just before serving, spoon 1 / 2 cup fruit mixture into each cooled tart shell. Top with whipped topping.
This recipe tastes like apple pie.. No kidding ""ZUCCHINI PIE"" 6 C. Zucchini (cubed) 1 1/4 C. Sugar 1 1/2 Tab. Flour 1 1/2 tea. Cream of Tarter 1 1/2 tea. cinnamon dash of nutmeg Peel Zucchini (lengthwise) and remove seeds with spoon. Cut Zucchini into tiny chunks. Put the chunks in skillet, add just enough water to boil, cook for 10 min. Drain & Cool.. After Zucchini has cooled, add the mixture above.. Pie Crust 2 C. Shortening 4 C. Flour 1 Tab. Salt 1 Tab. vinager 1 Egg Combie shortening, salt and flour mix, usig your 1 cup measuring cup, add egg and vinager, mix then finish filing the cup up with water.. Then add your vinager mixture to flour/shortening mixture. Roll out to desired thickness. Place in pie pan, add Zucchini mixture, place top crust, add slits for air and Brush Top crust with butter or yellow part of egg, or sprinkle with sugar.. Bake at 400 for 45-50 minutes..
""Magic Cookie Bars"" 1/2 cup (1 stick) butter margarine 1-1/2 cups graham cracker crumbs 1 (14oz) can Eagle sweetened condensed milk 1 cup (6oz) butterscotch flavored chips 1 cup (6oz) semi-sweet chocolate chips 1-1/3 cup flaked coconut 1 cup chopped nuts Preheat oven to 350°. In 13x9 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. 24 to 36 bars
""Toffee Squares"" 1 cup butter or margarine 1 cup brown sugar (packed) 1 egg yolk 1 tsp vanilla 2 cups all-purpose flour 1/4 tsp salt 1/2 milk chocolate bar (8oz size) 1/2 cup chopped nuts Heat oven to 350°. Mix butter, sugar, egg yolk, and vanilla. Measure flour by dipping method or by sifting. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10" on greased baking sheet. Bake 20 to 25 minutes or until nicely browned. (For a softer cake like cookie, spread dough in an oblong pan, 13 x 9-1/2 x 2"; bake 25 to 30 minutes.) Crust will be soft. Remove from oven. Immediately place separated pieces of chocolate on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts. Cut into small squares while warm. Makes 6 to 7 dozen
""BUCKEYES"" 2 C. PEANUTBUTTER 1# POWDERED SUGAR 1 STICK BUTTER 1 TSP. VANILLA MIX WELL. ROLL INTO 1" BALLS & SET TO DRY FOR APPROX. 20 MIN. ON WAX PAPER. DIP INTO MELTED CHOCOLATE & LET SET. OR- DIP INTO WHITE MELTED CHOCOLATE, DECORATE WITH M & M'S & RED ICING FOR VEINS, TO MAKE EYEBALLS FOR HALLOWEEN!
""Brown Sugar Pie"" 3 eggs, beaten 3 cups brown sugar 8 tbsp butter or margarine 1 cup milk 3 tbsp flour 2 (9") unbaked pie shells Mix eggs with brown sugar, butter and milk. Add flour and mix well. Pour into 2 unbaked pie shells. Bake at 350° for apprximately 1 hour or until knife inserted in center comes out clean.
""Jello Delight"" 6 oz pkg. Sugar-free raspberry jello 2 cups boiling water 1/2 cup chilled applesauce 1/2 tsp cinnamon 1 cup vanilla yogurt Dissolve jello in boiling water. Reserve 1 1/2 cups of this mixture. Chill remaining gelatin until slightly thickened. Add applesauce and cinnamon to reserved 1 1/2 cups jello. Pour into 8 small dessert dishes. Chill until set but not firm. Blend yogurt into slightly thickened jello from step 1. Spoon yogurt mixture over jello in dessert dishes. Chill about 3 hours or until set. Serve
Macaroons 6 tbsp water 1/2 tbsp light corn syrup pinch salt 1-3/4 cups + 2 tbsp sugar 1 lb unsweetened coconut 7 large eggs Line baking sheets with parchment paper. Set aside. In a saucepan bring water, corn syrup and salt to a boil. Add sugar and stir to dissolve. Pour into mixing bowl and add coconut, stirring until well blended. Separate eggs. Add egg whites to cookie mixture and mix well. (Save yolks for future use.) Spoon batter into pastry bag and pipe into 1 inch mounds about 1/2 inch apart on baking sheets. Bake at 325° in lower third of oven for 20-25 minutes or until light golden color. Cool on wire racks before removing from baking sheet.
""Easy Chocolate Fudge"" 3 cups semi sweet chocolate chips 1/4 (half stick) cup margarine (not any lite marg.) 1 can Eagle Brand, sweetened condensed milk 1 cup nuts, optional Put all ingredients in microwave safe bowl. Microwave on medium setting for 3 - 5 minutes, till chips are melted. It will look really soupy when you take it out. Stir well, till completely mixed and starts to stiffen. Pour into buttered 8" square pan. Refrigerate over nite. ** May substitute one cup pnut butter flavor chips, for an equal amt of chocolate.
""Pecan Pie"" INGREDIENTS: 1 c. pecans 1/2 c. white sugar 1/8 tsp. salt 1/4 c. melted butter 3 eggs 1 c. light corn syrup 1 tsp. vanilla 1 unbaked pie shell DIRECTIONS: Beat the eggs, add sugar and syrup. Mix in salt and vanilla, adding the melted butter last. Place pecans in bottom of pie shell. Pour in filling. Bake at 350 degrees, for 50-60 minutes. The pecans will rise to the top and form a crusted layer.
""Punch Bowl Cake"" Ingredients 1 box butter cake mix1 can crushed pineapple6 cups milk2 lg. instant vanilla pudding1 can cherry pie filling16 oz. Cool Whip Preparation Bake cake mix according to package directions & set aside. Mix together milk & pudding mixes & set aside. Crumble 1/2 of cake in a large bowl. Spread 1/2 of pineapple over crumbled cake, spread 1/2 of pudding mixture over pineapple, add 1/2 Cool whip over pudding, & top with 1/2 cherry pie filling. Repeat layers. Chill at least 1 hour before serving.
""Baked Alaskan Snowballs"" 4 individual sponge cake cups 2 tablespoons raspberry pourable fruit 1 pint (2 cups) Häagen-Dazs® Raspberry sorbet 3 pasteurized egg whites 1 (7-oz.) jar (1 1/2 cups) marshmallow creme Place sponge cake cups 3 inches apart on cookie sheet. Brush with pourable fruit. Place 1 scoop sorbet on each sponge cake cup. Freeze 15 minutes or until firm. In small bowl, beat egg whites until soft peaks form, about 7 minutes. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue evenly over sorbet and sponge cake cups, covering completely. Freeze up to one day. To serve, heat oven to 500 degrees F. Remove snowballs from freezer; bake at 500 degrees F. for 3 to 4 minutes or until lightly browned. Serve immediately.
""Baskin Robbins Cake"" I love these~~~~Would you like to try and make one??? It is raining here soooo that means make something fattening and makes a big mess...lol... Baskin Robbins Ice Cream Cake Traditional white birthday and wedding cakes have never rocked my row boat, but bring an ice cream cake to the party and I'll be the first one in line with a plastic fork. This huge ice cream chain stacks many varieties of pre-made ice cream cakes in its freezer, but the most popular version includes white cake with pralines and cream flavored ice cream on top. So that's the version we've cloned here. But don't think you're locked into this formula -- you can use any flavor of cake and ice cream for your masterpiece. Just be sure the ice cream you choose comes in a box. You need the rectangular shape so that it will stack up right. You'll want to use a real sharp serrated knife to cut the ice cream in half while it's still in the box. Since the cake is also cut in half this recipe will give you two desserts that look and taste just like those that cost over 20 bucks each in the stores. That white stuff that coats the cake is actually softened ice cream, spread on in a thin layer like frosting, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits the festive occasion. Cake* 1 box white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1/2-gallon box praline ice cream 4 cups (2 pints) vanilla ice cream 1 12-ounce container white frosting Optional colored frosting A sharp bread knife makes box slicing easy Ice cream on top of the cake, and all the trimming 1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. When cake is done, let it cool to room temperature. 2. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer. 3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn't melt. When both cake have been trimmed, place them into the freezer for an hour or two. 4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up. 5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time. 6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water. Makes 2 cakes (approx. 10 servings each). *Tidbits You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert -- even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9x13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.I also like to add extra chocolate sprinkles in the middle...or crushed chocolate cookies....yummy....
Raspberry Torte is lower in fat and calories than you'd think. Skim milk and fat-free whipped topping are the secrets to its lighter profile. +++++ RECIPE ""Light Raspberry Torte"" Prep Time: 20 minutes (Ready in 2 hours 50 minutes) 3/4 cup skim milk 2 (10.5-oz.) pkg. miniature marshmallows 2 tablespoons butter 2 tablespoons seedless raspberry jam 1 1/2 cups graham cracker crumbs 2 (10-oz.) pkg. frozen raspberries in syrup, partially thawed 1/4 cup chopped nuts, toasted if desired* 1 (8-oz.) container frozen fat-free whipped topping, thawed 1. In Dutch oven or large saucepan, combine milk and marshmallows. Cook over medium low heat until marshmallows begin to melt, stirring frequently. Stir constantly until smooth. Remove from heat. Cool to room temperature, about 30 minutes. 2. Meanwhile, in medium saucepan, combine butter and jam; cook over low heat until melted and smooth, stirring frequently. Remove from heat; stir in crumbs until well mixed. Reserve 1/2-cup crumb mixture for topping. Press remaining mixture firmly in bottom of ungreased 12x8inch (2-quart) or 13x9inch (3-quart) baking dish. 3. When marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended. Fold in whipped topping. Pour evenly over crust. Sprinkle with reserved crumbs. Refrigerate at least 2 hours or until firm. 12 servings TIP: * To toast nuts, spread on cookie sheet; bake at 350 degrees F. for 5 to 7 minutes or until golden brown, stirring occasionally.Thank you sooo much April!! This is great!
"""Pear Drops""" 1/2 cup butter 3/4 cup brown sugar 1/2 cup sour cream 1 egg 1/2 tsp peppermint flavoring 1 1/3 cup sifted flour 1 tsp baking soda 1/2 tsp salt 1 cup chopped canned pears 1 cup walnuts 1/4 cup chopped maraschino cherries Cream butter and sugar. Blend in sour cream, egg and flavoring. Mix dry ingredients; blend into sour cream mixture. Add well-drained pears, nuts and cherries; mix. Drop from a teaspoon onto greased cookie sheets. Bake at 375F for 15 - 18 minutes. Yield: Approx 30 cookies.