1 cup butter
1/2 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 c. flour
1/2 c. jam (any type you desire)
1 1/2 cups powdered sugar--sifted
8 teaspoons lemon juice--bottled and unsweetened
In a large bowl of mixer, cream butter, granulated sugar, vanilla and salt until fluffy. Grandually stir in flour until blended. Divide dough in six parts.
On a lightly floured surface, roll each in a 9- inch rope. Place 3 inches apart on lightly greased cookie sheet. With finger, make 1/2 inch depression down the center of each rope (ropes will flatten to 1 inch strips).
Fill depressions with jam.
Bake in preheated 350* degree oven 12-15 minutes, until golden. Cool on cookie-sheet. Blend powdered sugar and lemon juice until smooth; drizzle over jam. When icing is set, cut diagonally in 1- inch cookies.
Makes about 48.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Apple Crisp
Topping
1 c. butter, cold
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder
In a large bowl, mix butter, brown sugar, flour, oatmeal and baking powder just until butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
Filling
6 cups canned apples, or 6-8 fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
Place apples in a 9x13 inch pan. Sprinkle with sugar, salt, and cinnamon. Crumble crisp topping on top. Bake at 350* for 25-35 minutes or until golden brown. (If fresh apples are used bake 45 minutes.) Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings.
1 c. butter, cold
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder
In a large bowl, mix butter, brown sugar, flour, oatmeal and baking powder just until butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
Filling
6 cups canned apples, or 6-8 fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
Place apples in a 9x13 inch pan. Sprinkle with sugar, salt, and cinnamon. Crumble crisp topping on top. Bake at 350* for 25-35 minutes or until golden brown. (If fresh apples are used bake 45 minutes.) Serve warm or cold, with whipped cream or ice cream. Makes 12-15 servings.
Banana Split Cake
Lion House
Crust
2 cups Graham Cracker crumbs
1/2 cup margarine
Filling
2 eggs
2 cups powdered sugar
3/4 cup margarine, soft
Topping
2 large bananas
1-20 oz. can crushed pineapple
1 12-oz. carton frozen whipped topping, thawed
1 bottle fudge topping
1/4 cup nuts, chopped
1/4 cup marachino cherries, quartered
To make the crust, mix together graham cracker crumbs and margarine; press into bottom of an ungreased 9x13 inch pan. Refridgerate 10-12 min.
In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, apprx. 10-12 minutes. Spread filling on top of crumb mixture.
Slice the bananas on top of the filling, then spread the pineapple on top of the bananas, then whipped topping. Heat fudge and drizzle over the whipped topping. Cool. Garnish with marachino cherries and nuts.
Refridgerate overnight for best results. This dessert is very rich. Makes 15 servings.
Crust
2 cups Graham Cracker crumbs
1/2 cup margarine
Filling
2 eggs
2 cups powdered sugar
3/4 cup margarine, soft
Topping
2 large bananas
1-20 oz. can crushed pineapple
1 12-oz. carton frozen whipped topping, thawed
1 bottle fudge topping
1/4 cup nuts, chopped
1/4 cup marachino cherries, quartered
To make the crust, mix together graham cracker crumbs and margarine; press into bottom of an ungreased 9x13 inch pan. Refridgerate 10-12 min.
In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, apprx. 10-12 minutes. Spread filling on top of crumb mixture.
Slice the bananas on top of the filling, then spread the pineapple on top of the bananas, then whipped topping. Heat fudge and drizzle over the whipped topping. Cool. Garnish with marachino cherries and nuts.
Refridgerate overnight for best results. This dessert is very rich. Makes 15 servings.
Layered Mint Brownies
Holly Peterson
Brownie
Melt: 3/4 cup cocoa and 2 1/2 cubes margarine (or 4 squares unsweeted chocolate and 2 cubes margarine)
Beat: 4 eggs until fluffy
Slowly add: 2 cups sugar and 1 tsp. vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold in 1 cup flour
Add 1 cup nuts if desired.
Bake in 9x13 pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cups powdered sugar
1/4 cup butter or margarine
1 Tbsp. pure peppermint extract
Green Food coloring
Enough cream or milk to make a creamy frosting.
Spread over cooled brownies and place in freezer at least 1 hour.
Chocolate Topping:
Slowly melt 6 oz. semi sweet chocolate chips
6 Tbsp. margarine or butter
Spread over cool layer or mint frosting. You may leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the topping will crack. Don't allow these brownies to be in direct sunlight or they will melt. However, if they do, just place them back in the fridge until chocolate resets.
Brownie
Melt: 3/4 cup cocoa and 2 1/2 cubes margarine (or 4 squares unsweeted chocolate and 2 cubes margarine)
Beat: 4 eggs until fluffy
Slowly add: 2 cups sugar and 1 tsp. vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold in 1 cup flour
Add 1 cup nuts if desired.
Bake in 9x13 pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cups powdered sugar
1/4 cup butter or margarine
1 Tbsp. pure peppermint extract
Green Food coloring
Enough cream or milk to make a creamy frosting.
Spread over cooled brownies and place in freezer at least 1 hour.
Chocolate Topping:
Slowly melt 6 oz. semi sweet chocolate chips
6 Tbsp. margarine or butter
Spread over cool layer or mint frosting. You may leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the topping will crack. Don't allow these brownies to be in direct sunlight or they will melt. However, if they do, just place them back in the fridge until chocolate resets.
Creamy Glaze
Quick Mix Cookbook
1/3 cup butter or margarine
2 cups confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 Tbsp. hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistenscy. Glazes a 10 inch angel food cake.
Variations:
Browned butter glaze: Heat butter in saucepan over medium heat until it becomes a delicate brwon color.
Butter-Rum Glaze: Substitute 1 1/2 teapoons run flavoring for the vanilla; stir in hot water, one teaspoon at a time until glaze is of proper consistency.
Chocolate Glaze: Stir in 2 ounces melted unsweeted chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
1/3 cup butter or margarine
2 cups confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 Tbsp. hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistenscy. Glazes a 10 inch angel food cake.
Variations:
Browned butter glaze: Heat butter in saucepan over medium heat until it becomes a delicate brwon color.
Butter-Rum Glaze: Substitute 1 1/2 teapoons run flavoring for the vanilla; stir in hot water, one teaspoon at a time until glaze is of proper consistency.
Chocolate Glaze: Stir in 2 ounces melted unsweeted chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
Praline Grahams
40 split graham crackers
2 sticks butter
1/2 c. sugar
1 tsp. vanilla
1 c. coarsely chopped walnuts or pecans
Split the graham crackers into 40 small rectangles. Place them side by side (touching) on a 15x10 inch greased cookie sheet with raised sides. Boil the butter and sugar together for 2 minutes. Remove from heat. Add vanilla and nuts. Spread over crackers. Bake at 350* for 10 minutes. Remove from oven, let set a few seconds, then remove each cracker individually to another cookie sheet to cool. Makes 40.
2 sticks butter
1/2 c. sugar
1 tsp. vanilla
1 c. coarsely chopped walnuts or pecans
Split the graham crackers into 40 small rectangles. Place them side by side (touching) on a 15x10 inch greased cookie sheet with raised sides. Boil the butter and sugar together for 2 minutes. Remove from heat. Add vanilla and nuts. Spread over crackers. Bake at 350* for 10 minutes. Remove from oven, let set a few seconds, then remove each cracker individually to another cookie sheet to cool. Makes 40.
Mom's Cinnamon Rolls
Janet Connell
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Petterson Vanilla Ice Cream
Ruth Petterson
Yeilds: 1 Gallon Vanilla Ice Cream
6 eggs-Beaten
2 1/4 cup sugar
4 T. vanilla extract
1 T. lemon extract (more if you want a more lemony flavor)
3 quarts half and half
Mix together until sugar is dissolved.
Mix in Ice Cream Mixer for 20 minutes or until desired consistency.
Yeilds: 1 Gallon Vanilla Ice Cream
6 eggs-Beaten
2 1/4 cup sugar
4 T. vanilla extract
1 T. lemon extract (more if you want a more lemony flavor)
3 quarts half and half
Mix together until sugar is dissolved.
Mix in Ice Cream Mixer for 20 minutes or until desired consistency.
Totally Scrumptious Sunday Afternoon Chocolate Marshmallow Brownies
Connell Family
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
Colorburst Cupcakes
www.ourbestbites.com
1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter according to how many colors you are using.
Gel coloring works the best. Color each bowl of batter.
Pour evenly into cupcake pan lined with cupcake liners.
Bake according to package directions.
Cool, frost and serve!
1 white cake mix
2 eggs
1 C sour cream
1/2 C milk
1/3 C vegetable oil
Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Divide batter according to how many colors you are using.
Gel coloring works the best. Color each bowl of batter.
Pour evenly into cupcake pan lined with cupcake liners.
Bake according to package directions.
Cool, frost and serve!
Cookie Monster Cupcakes
www.goodthingscatered.blogspot.com
oreo cupcake recipe from Proceed with Caution
For cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting
For filling:
2/3 c. whipping cream
1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
1/8 tsp vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides
For decoration:
1 recipe buttercream, tinted blue
1 small container of blue sugar sprinkles, place in a small bowl for dipping
white candy melts
oreos, halved with sharp knife
Directions:
-Preheat an oven to 350 degrees.
-Place cupcake liners in cupcake pan.
-Place one oreo in each liner, cream side up.
-In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
-In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
-Gradually add the brown sugar and continue beating until fluffy.
-Beat in the vanilla.
-Add the eggs one at a time, beating well after each addition.
-Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
-Divide the batter between the prepared liners.
-Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
-Transfer the cupcakes to a wire rack and let cool for 15 minutes.
-Let the cupcakes cake cool completely before filling and frosting.
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
-Frost the cupcakes with blue buttercream.
-Dip tops into blue sprinkles.
-Use white candy melts for eyes and half oreos for mouths.
Yields 24 cupcakes
oreo cupcake recipe from Proceed with Caution
For cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting
For filling:
2/3 c. whipping cream
1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
1/8 tsp vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides
For decoration:
1 recipe buttercream, tinted blue
1 small container of blue sugar sprinkles, place in a small bowl for dipping
white candy melts
oreos, halved with sharp knife
Directions:
-Preheat an oven to 350 degrees.
-Place cupcake liners in cupcake pan.
-Place one oreo in each liner, cream side up.
-In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
-In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
-Gradually add the brown sugar and continue beating until fluffy.
-Beat in the vanilla.
-Add the eggs one at a time, beating well after each addition.
-Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
-Divide the batter between the prepared liners.
-Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
-Transfer the cupcakes to a wire rack and let cool for 15 minutes.
-Let the cupcakes cake cool completely before filling and frosting.
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
-Frost the cupcakes with blue buttercream.
-Dip tops into blue sprinkles.
-Use white candy melts for eyes and half oreos for mouths.
Yields 24 cupcakes
Petterson Chocolate Birthday Cake
Cathy Petterson
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
1 box swiss chocolate cake mix
1 large box Instant Chocolate Pudding Mix
2 cups Milk
1 large tub of Cool Whip
8 oz Cream cheese-softened
1 Hershey's Chocolate Bar
Bake cake according to box directions in a sheet cake pan.
Mix pudding mix with 2 cups milk.
Whip SOFTENED cream cheese in a separate bowl. Once cream cheese is whipped, add the chocolate pudding mixture.
When cake is done, let cool in refrigerator. This makes it easier to spread the pudding mixture.
When cake is cooled, spread the pudding mixture like frosting over the cake.
Spread Cool Whip over top.
Use a thin cheese grater to grate the chocolate bar into small curls across the top of cake.
Enjoy! :)
Weaver Ice Cream
Kevin Weaver
4 eggs
2 c. sugar
1 qt heavy cream
2 c. whole milk
1 can evaporated milk
4 oz instant pudding--choose your flavor
Whip eggs. Add sugar and beat for 5 minutes. Add cream, whole milk and evap. milk. Beat for 5 minutes. Add pudding. Mix and stir in ice cream maker/machine until desired consistency.
4 eggs
2 c. sugar
1 qt heavy cream
2 c. whole milk
1 can evaporated milk
4 oz instant pudding--choose your flavor
Whip eggs. Add sugar and beat for 5 minutes. Add cream, whole milk and evap. milk. Beat for 5 minutes. Add pudding. Mix and stir in ice cream maker/machine until desired consistency.
Vinegar Pie Crust
Ruth Petterson
Crust
1 3/4 c. shortening
4 c. flour
1/2 c. water
1 T. sugar
1 egg
1 T. vinegar
1/2 t. salt
Filling
Wilderness Light Cherry Pie Filling
Add 1 cup sugar
Glaze
Mix 1/4 c. milk and 1 c. sugar. Mix and if needed, add small amounts of either until desired consistency.
Combine shortening, sugar, salt and flour. Beat liquids together. Add and mix with a fork. Make top and bottom crust.
Place filling inside.
Cook in Microwave for 10 minutes. Add glaze. Cook in stove for 20 minutes or so.
Crust
1 3/4 c. shortening
4 c. flour
1/2 c. water
1 T. sugar
1 egg
1 T. vinegar
1/2 t. salt
Filling
Wilderness Light Cherry Pie Filling
Add 1 cup sugar
Glaze
Mix 1/4 c. milk and 1 c. sugar. Mix and if needed, add small amounts of either until desired consistency.
Combine shortening, sugar, salt and flour. Beat liquids together. Add and mix with a fork. Make top and bottom crust.
Place filling inside.
Cook in Microwave for 10 minutes. Add glaze. Cook in stove for 20 minutes or so.
White Chocolate Cheesecake
Kim Taylor
Cheesecake:
12 oz white chocolate (melted)
11/2 pounds cream cheese (soft - 3 8oz pkgs)
1 C sugar
2 1/2 tsp vanilla
2 C sour cream
This recipe calls for a graham cracker crust so I will write the recipe as directed and then give the pastry crust that I use at the end. Both crusts are good.
Melt chocolate in double broiler (or microwave just don't over cook it in microwave) preheat oven to 350. Press graham cracker mixture into a 9 inch springform pan. Set aside.
In a large bowl place cream cheese, sugar and vanilla. Beat with an electric mixer until smooth and fluffy. Add melted white chocolate and blend for 5 minutes to combine. Add sour cream and mix to combine. Pour into crumb lined pan and bake for 30 minutes and chill over night (or at least a good 2-3 hours). It will be a little wiggly still when it comes out but it will set up as it chills so take it out right at 30 minutes.
Pastry Crust:
1 C flour
1/2 C butter (soft)
1/4 C sugar
1 Large egg yolk
heat oven to 400. Grease spring form pan and remove bottom of pan. Mix ingredients and then press one third of mixture onto bottom of pan. Place on a cookie sheet for easy handling and bake 8-10 minutes. Once cooled, assemble pan and press rest of dough 2 inches up side of pan. Then just pour prepared cheesecake in pan and bake as directed.
Frozen Fruit Cups
Holly Peterson
6 oz. frozen lemonade
6 oz. frozen orange juice
10 oz. frozen or fresh strawberries
16 oz. crushed pineapple
1 cans (11 oz) mandarin oranges
3 cups water
1/2 cup sugar
4 bananas sliced or diced
Partially thaw juices and fruit. Combine all ingredients, except bananas, including their juices. Blend in sugar and water. Slice or dice a little banana in to paper lined muffin tins and store in plastic bags.
To serve: thaw 10-15 minutes (after removing paper.) Makes 24. Place dallop of Cool Whip on top of each one.
Make 24.
6 oz. frozen lemonade
6 oz. frozen orange juice
10 oz. frozen or fresh strawberries
16 oz. crushed pineapple
1 cans (11 oz) mandarin oranges
3 cups water
1/2 cup sugar
4 bananas sliced or diced
Partially thaw juices and fruit. Combine all ingredients, except bananas, including their juices. Blend in sugar and water. Slice or dice a little banana in to paper lined muffin tins and store in plastic bags.
To serve: thaw 10-15 minutes (after removing paper.) Makes 24. Place dallop of Cool Whip on top of each one.
Make 24.
Crepes-Easy Version
Janet Connell
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
Layered Mint Brownies
Holly Peterson
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)
Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.
Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.
Bake in 9x13 inch pan at 350* for 30 minutes. Cool.
Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.
Spread over cooled brownies and place in freezer for at least 1 hour.
Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter
Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.
Crepes-Gourmet Version
Janet Connell
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.