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DESERTS
From the kitchen of Bob & Kathy Heckart Ottumwa, Iowa
MOLASSES COOKIES:
PRE HEAT OVEN TO 350 DEG
----
SIFT AND MIX DRY:
1 1/2 CUPS FLOUR
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
----
BLEND WET IN SEPARATE LARGER BOWL:
1/2 CUP SHORTENING
3/4 CUP SUGAR
1 MED EGG
1/4 CUP MOLASSES
1/2 CUP SHREDDED COCONUT
----
BLEND IN DRY TO THE WET INGREDIENTS GRADUALLY MIX THOROUGHLY.
----
DROP BY TEASPOON (ROUNDED FULL) ON COOKIE SHEET.
----
BAKE AT 350 DEG FOR 10 MINUTES OR UN-TILL DONE (DEPENDS ON YOUR OVEN SETUP)
YIELDS' 3 DOZEN COOKIES!!
-------
NOTE FROM WEBMASTER PAUL THESE ARE REAL GOOD!!!
THANKS BOB AND KATHY!!!
Paul...
This is the easiest peanut butter fudge recipe. I have ever made.
1 1/2 cup Peanut Butter
1 stick quality butter (Only butter) the real stuff
2 table spoons vanilla extract
4 cups powdered sugar
Melt butter, and stir in vanilla, I used a microwave to do this, stir the
melted butter and vanilla into the powder sugar, blend well, then stir in
Peanut butter... Don't be afraid to get your hands dirty, get in there and
mix it well, push it into a 8 x 8 container, and place in 'fridge...
wait about an hour, cut up, ENJOY!
Thank you,
Keith Burton
Advanced DNS Managed Department
Network Solutions, Inc.
Cranberry Nut Fudge
Ingredients:
12 ounce package of fresh cranberries
1/2 cup light corn syrup
2 cups white chocolate chips
1/2 cup confectionary sugar
1/4 cup evaporated milk
1 tsp. vanilla extract
1/2 cup walnuts or pecans, chopped (Optional)
Directions:
Line the bottom and sides of an 8" x 8" pan with plastic wrap.
Set aside.
In a medium saucepan, bring the cranberries and corn syrup to
a boil on high for 5 to 7 minutes. Stir occasionally until the
liquid is reduced to about 3 tablespoons. Remove from heat.
Immediately add the chocolate chips and stir until they are
completely melted.
Add the confectionary sugar, evaporated milk, vanilla extract
and nuts. Stir vigorously until the mixture is thick and glossy.
Pour into the pan. Cover and chill until firm.
Pumpkin Candy
Ingredients:
1 cup pumpkin
1 cup sugar
1 3/4 cups shredded coconut (17 oz. bag)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Directions:
In a 2 qt. saucepan, combine the sugar, 1 1/4 cups coconut and
the spices. Cook and stir over medium-high heat until the mixture
pulls away from the sides of the saucepan (about 18-20 minutes).
Turn mixtue onto a buttered platter. Allow to cool.
Using about 2 tsp. of the mixture each time, shape into balls or
oblong shapes.
Roll the balls in the remaining 1/2 cup of coconut to coat.
Cover and store the candy in the refrigerator.
Makes about 2 1/2 dozen pieces.
Peppermint Chiffon Pie
Ingredients for the graham cracker crumb crust:
1 1/3 cups graham cracker crumbs (approx. 18 crackers)
1/4 cup sugar
1/4 cup softened butter or margarine
1/4 tsp. ground nutmeg or cinnamon (optional)
Directions to make the crust:
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the cracker crumbs, sugar,
butter, and nutmeg or cinnamon.
Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle
on top of the pie if desired.
Press the remaining crumbs evenly over the bottom and sides of a
9" pie tin. Make a small rim along the top.
Bake at 375 degrees for 8 minutes or until the edges are lightly
browned. Allow to completely cool.
Ingredients for the pie filling:
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup milk
1/2 cup sugar
1/4 tsp. salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
whipped cream
Pie filling directions:
Soak the gelatin in the cold water.
Meanwhile, scald the milk. Stir in the candy, sugar, and salt.
Add the egg yolks to the milk mixture. Cook over a double boiler
until the mixture coats the spoon.
Stir in the gelatin. Chill until syrupy.
Fold the egg whites into the chilled mixture. Pour into the crumb
crust. Chill until firm (about 3 hours).
Serve with whipped cream and the reserved crumbs.
Mason's Kentucky Pie
Ingredients:
4 Tbsp. butter, softened
3 oz. cream cheese, softened
1 cup flour
1 egg
1/2 cup butter, melted
1/3 cup flour
1 cup semi-sweet chocolate morsals
1 cup nuts, chopped
1 cup sugar
1 Tbsp. bourbon OR 1 tsp. vanilla
1/8 tsp. salt
whipped cream, for garnish
Directions:
Preheat the oven to 325 degrees F.
Cream together the 4 Tbsp. of butter and the cream cheese. Add
1 cup flour. Mix well. Roll in wax paper and chill for 1 hour.
Roll the dough out and fit into a 9" pie plate.
Beat the eggs until they are frothy in either a food processor
or a blender.
Add the melted butter, 1/3 cup flour, chocolate morsals, nuts,
sugar, bourbon or vanilla, and the salt. Process just until the
chocolate morsals are coarsely chopped. DO NOT OVER-PROCESS!
Pour into the pie shell and bake at 325 degrees F for 45-60
minutes or until the center rises and the pastry is tanned.
Serve garnished with whipped cream.
Peach Cobbler
Filling Ingredients:
5 cups sliced peeled peaches (about 3 lbs.)
1/2 cup sugar
1/4 cup water
2 Tbsp. flour
1 Tbsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter or margarine
Batter Ingredients:
1/2 cup unsifted all-purpose flour
1/2 cup sugar
1 egg, slightly beaten
2 Tbsp. butter or margarine, softened
1/2 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat the oven to 375 degrees.
For Filling:
In a medium bowl, combine the peaches, sugar, flour, lemon
juice, vanilla and almond extracts, cinnamon, salt, and water.
Place into an 8 x 8 x 2 inch baking dish. Dot with the butter.
For Batter:
In a medium bowl, combine all batter ingredients. Beat with a
wooden spoon until smooth. Drop by spoonfuls evenly over batter.
(The batter will spread during baking.)
Bake for 35 to 40 minutes, or until peaches are tender and
crust is golden.
Serve warm with cream or vanilla ice cream.
Makes 9 servings.
Halloween Dirt Cake
Ingredients:
1 (20 oz) package chocolate sandwich cookies with creme filling
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
4 (3 oz) packages instant chocolate pudding mix
6 cups milk
1 (12 oz) container whipped topping
20 gummy worms
Directions:
Finely chop the chocolate cookies in a food processor or blender.
Combine the butter, cream cheese, powdered sugar, and vanilla.
Mix on low speed until smooth. Add the chocolate pudding and
milk. Blend until mixed through.
Fold the whipped topping into the pudding mixture.
In either a 9x13 ungreased pan, a litter pan or a flower pot,
alternate layers of chopped cookies and pudding mixture. Start
with a layer of about 1/3 of the cookies, followed by 1/2 of
the pudding mixture, then 1/3 of the cookies, then 1/2 of the
pudding mixture, then lastly, 1/3 of the cookies.
Carefully arrange the gummy worms in the top layer of the cookies.
You might want to bury some of them in the "dirt" and leave some
of them poking out of the dirt. You might even want to make some
of them look like they are escaping from the pan.
Red Velvet Cake
Ingredients:
1 1/2 cups sugar
1/2 cup shortening
1 cup buttermilk
2 eggs
2 1/2 cups cake flour
2 Tbsp. cocoa
1 Tbsp. apple cider vinegar
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 oz. bottle of red food coloring
Directions:
Preheat oven to 350 degrees.
Cream the shortening and sugar together. Add the eggs and
mix thoroughly.
Make a paste of the cocoa and food coloring. Add to the
creamed mixture.
Mix the salt and vanilla with the buttermilk. Add alternately
with the flour to the creamed mixture, mixing well after each
addition.
Mix the baking soda and vinegar together. Gently fold into the
batter mixture (remember that this mixture will foam and grow
so prepare it in a large enough container).
Bake for 40 minutes at 350 degrees.
Allow to completely cool and then frost with the recipe
that follows.
Frosting:
1 cup butter
1 cup milk
1 cup sugar
5 Tbsp. flour
1 tsp. vanilla
Cook the flour and milk in a saucepan until thick. Let cool.
Cream the butter, sugar and vanilla. Add to the cold flour
mixture and beat until light and fluffy.
* Make sure your flour mixture is completely cold or it
will melt your butter and make the frosting runny.
Sweet Potato Pecan-Topped Pie
Ingredients:
pastry for 10-inch pie shell
4 large cooked, mashed sweet potatoes
1 (13 oz) can evaporated milk
2 cups sugar
2 teaspoons nutmeg
1 tablespoon flour
4 oz butter, softened
pecan topping
Pecan Topping Ingredients:
2 tablespoons melted butter
1 cup packed dark brown sugar
1 cup pecans, chopped
1 teaspoon nutmeg
Directions:
Line 10-inch pie pan with pastry.
Mix sugar, flour and nutmeg.
Add dry mixture to sweet potatoes and butter.
Stir in milk. Mix thoroughly.
Pour into pie shell.
Bake in 350 degree oven for 30 minutes.
Mix pecan topping ingredients together. Add topping to pie and
bake 15 minutes more or until knife comes out clean when inserted
in center.
Serves 6 to 8.
BUTTERMILK PIE
INGREDIENTS
1/2 Cup Butter (melted) [or margarine]
1 1/2 Cups Sugar
3 T. Flour
3 eggs (beaten)
pinch salt
1 t. Vanilla
1 Cup Buttermilk
Nutmeg to sprinkle on top (optional)
METHOD
Combine the ingredients in order: mix the butter with the
sugar, add the flour and mix well; add the eggs and mix
well add the salt, vanilla, and finally the buttermilk.
Beat until smooth.
Put it in a deep dish pie shell and bake at 400F for 10 minutes,
then reduce to 350F for 50-60 minutes.
Pie should turn a nice golden brown and a knife inserted
should come out clean.
FRIED CINNAMON STRIPS
INGREDIENTS
1 C. sugar
1 t. ground cinnamon
1/4 t. nutmeg
10 flour tortillas
Cooking oil
METHOD
In a Ziploc, combine sugar, cinnamon & nutmeg; set aside.
Cut tortillas into 3"" x 2"" strips.
Heat 1"" of oil in a skillet or electric fry pan to 375*; fry 4-5 strips
at a time for 30 seconds on each side until golden brown.
Drain on paper towels.
While warm, place strips in bag with sugar mix and shake to coat.
Store in an airtight container.
MAKES: 5 dozen
APPLE CRISP
INGREDIENTS
8-10 apples
1 cup sugar
ground cinnamon
1 1/2 cup butter (8 oz.), softened
1 cup brown sugar
pinch of salt
1 cup flour
METHOD
Peel, core, and slice the apples and spread them in a
rectangular cake pan.
They should come almost to the top.
Pour sugar over apples.
Sprinkle cinnamon over apples to taste.
In a mixing bowl, mix butter, brown sugar, salt, flour.
It should have a mealy consistency, like dry oatmeal lumps.
Spread the mix over the apples.
Bake at 350 F for 1/2 hour or until the apples are tender.
Serve warm or cold, plain or with vanilla ice cream.
STRAWBERRY DELIGHT
INGREDIENTS
2 small pkgs. strawberry Jell-O
2 cup boiling water
2 - 10 oz pkgs. FROZEN strawberries
1 pkg. Dream Whip or whipped cream around 12oz.thinned -
w/a TBS of milk or so to let the mixture get in and around the cake
pieces.
1 angel food cake
METHOD
In a 13""x9"" pan, tear up angel food cake into approx. 1""
pieces,
spreading evenly in pan.
In a bowl, dissolve Jell-O in boiling water.
Stir in FROZEN strawberries.
Set mixture in refrigerator while preparing whipped topping.
Fold whipped topping with strawberry mixture and pour over
cake pieces.
Chill until set; cut and serve immediately.
GRILLED APPLES
INGREDIENTS
1/4 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium cooking apples (about 1 pound), peeled, cut in half and cored
METHOD
In a small bowl combine butter, brown sugar, lemon juice,
cinnamon, and nutmeg.
Place apples on cooking grate.
Brush with sauce.
Grill 30 minutes or until tender, turning and brushing with
sauce twice.
Makes 3 to 4 servings.
CHOCOLATE BOMBS
INGREDIENTS
1 cup milk
1/2 cup sifted all-purpose flour,
1/2 cup packed brown sugar
1 egg yolk
2 teaspoons butter or margarine
8 ounces semi-sweet chocolate, melted
Chopped nuts
METHOD
Combine milk, flour, brown sugar, egg yolk and butter in top
of double boiler.
Cook, stirring constantly, until thick enough to hold shape, 12
to 15 minutes.
Stir in chocolate.
Refrigerate until completely cooled, about 1hour.
Place nuts on plate.
Roll chocolate mixture into 1-inch balls.
Roll each ball into chopped nuts.
Chill until firm, at least 1-2 hours.
Store refrigerated.
PUMPKIN COOKIES
INGREDIENTS
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
METHOD
Cream sugar and butter, add pumpkin and egg, then dry
ingredients.
Bake 10-12 minutes at 350F.
(These are drop cookies).
ICING
3 tablespoons butter
4 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla
METHOD
Combine butter, milk and brown sugar.
Boil 3 minutes.
Cool.
Stir in sugar and vanilla. (When you ice, work fast -- the icing
hardens quickly).
SENSATIONAL DOUBLE LAYER PUMPKIN PIE
INGREDIENTS
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed Cool Whip Whipped Topping
1 ready-made graham cracker crust
1 cup cold milk or half-and-half
2 packages (4-serving size) vanilla flavor instant pudding and pie filling
1 can (16 ounces) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
METHOD
Mix cream cheese, 1 tablespoon milk and sugar in large
bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture
will be thick.)
Stir in pumpkin and spices using wire whisk; mix well.
Spear over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired.
Makes 8 servings.
Spanish custard ;
Serves 6-8
6 Eggs
1 cup Sugar
1/8 teaspoon Salt
4 cups Milk
3/4 teaspoon Vanilla
Pre-heat the oven to 325. Whisk together the eggs, sugar, and salt. Heat the milk in a
saucepan until just steaming. Remove from the heat and slowly whisk in the egg mixture.
Whisk in the vanilla. Place the mixture in small individual Pyrex or other oven-ready
bowls. Place the bowls in a large baking dish and add water to the pan halfway up the
sides of the bowls. Place in oven and bake for 1 to 1 1/2 hours or until the custard is
well set. Chill in the refrigerator at least 3 hours. At service time, gently run a butter
knife between the outside of the dish and the custard. Invert on a small plate.
BUTTERSCOTCH OAT SQUARES
INGREDIENTS
2 cup oats, quick or instant
1 cup brown sugar (packed)
1/2 cup butter, melted
1/2 teaspoon vanilla extract
METHOD
Mix oats and brown sugar, mix in butter and vanilla.
Divide mixture evenly in 2 ungreased 8-inch square pans,
spread evenly.
Bake at 375 degrees F. for about 10 minutes or until it looks
golden-brown.
Squares will be soft, but will harden when cool.
Allow to cool for 5 minutes, then mark in squares with a sharp
knife.
Loosen edges and allow to cool before removing from pans
LIME BARS
INGREDIENTS
2 cup flour
1/2 cup confectioner's sugar
1cup butter
4 eggs
2 cup sugar
1 dash salt
1/3 cup lime juice
1 confectioner's sugar
METHOD
Preheat oven to 350 degrees F.
Combine flour and powdered sugar; cut in the butter.
Press mixture into a 13x9-inch baking pan.
Bake at 350 degrees F. for 20-25 minutes, or until golden.
Beat eggs at high speed with electric mixer until light and
pale yellow.
Gradually add sugar, salt, then lime juice, continuing to
beat at high speed.
Pour lime mixture over hot crust and return to 350 degree F.
oven for 20-25 minutes or until golden.
Sprinkle at once with powdered sugar.
Cool.
Cut into bars.
PEANUT BUTTER PIE
INGREDIENTS
2 cup whole milk
3 egg yolks
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. salt
3 Tbsp. cornstarch
1 1/2 tsp. butter
4 Tbsp. peanut butter
1/2 tsp. vanilla
METHOD
Combine sugars, salt and cornstarch in saucepan.
In separate bowl beat yolks into 1 cup milk till frothy.
Add to dry ingredients along with remaining milk
and the peanut butter.
Cook over med. heat (stirring frequently) until thick.
Remove from heat and beat in butter and vanilla.
Pour into a 9"" pre-baked traditional crust or crumb crust,
chill thoroughly before
BANANA POPS
INGREDIENTS
3 small bananas
6 TBS peanut butter
2 TBS honey (or other sweetener)
METHOD
Break the bananas into chunks and place in small bowl.
Mash thoroughly with a fork, then add the peanut butter and
honey and blend well.
Place in popsicle holders and freeze
APPLE AND APRICOT ENVELOPES
INGREDIENTS
3 apples, peeled cored and chopped
1/2 cup finely chopped apricots (fresh or canned)
1 Tbsp. brown sugar
1/2 tsp. mixed spice
16 sheets phyllo pastry
1/4 light salad oil
Orange zest and juice to garnish.
METHOD
Mix apples, apricots, sugar and mixed spice together.
Lay one sheet of pastry onto a flat surface.
Brush with oil and cover with second sheet of pastry.
Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up.
Bake at 200 C for 20 mins. or until golden brown
DOUBLE CHOCOLATE FANTASY BAR'S
INGREDIENTS
1/3 cup butter or margarine, melted
2 cups chocolate cookie crumbs
1 14oz can sweetened condensed milk
1 12oz package (1 3/4 cups) M&M's Semi-Sweet Chocolate
Baking Bits
1 cup shredded coconut
1 cup chopped walnuts or pecans
METHOD
Preheat oven to 350F (325F for glass pan)
In a bowl combine butter and cookie crumbs; press mixture into
the bottom of a 13x9 inch baking pan.
Pour sweetened condensed milk evenly over the crumbs.
Combine the M&M' Baking Bits, coconut, and nuts.
Sprinkle mixture evenly over condensed milk; press in lightly.
Bake 25 to 30 minutes or until set.
Cool completely before cutting.
Store in tightly covered container.
--Makes 32 bars
COFFEE MOUSSE
INGREDIENTS
1 cup strong coffee
1 cup milk
4 large egg yolks
1/2 cup plus 2 tbsp. sugar
3 tbsp. cornstarch
1/2 tbsp. unsalted butter, melted
1/2 cup heavy cream, well chilled
4 tsp. minced semisweet chocolate
METHOD
Combine the coffee and milk in a heavy saucepan and heat
until hot but not boiling.
Meanwhile, place the egg yolks, 1/2 cup of the sugar and the
cornstarch in a large bowl and whisk until pale and creamy.
Slowly whisk the hot milk into the egg mixture until blended, and
return to the saucepan, setting aside the bowl.
Whisking constantly, bring the mixture to a boil.
Boil 1 minute, whisking often.
Pour into the bowl, then whisk in the butter.
Cover by placing plastic wrap directly on the custard to prevent
a skin from forming.
Refrigerate until cold, about 2 hours.
The custard will now be firm, so whisk gently to smooth and
lighten it.
Whip the cream with the remaining 2 tablespoons sugar until
stiff but not buttery.
With a rubber spatula, fold the cream into the custard until
evenly incorporated.
Spoon half the mousse into four 8 ounce dessert goblets
(or 6 smaller goblets).
Divide half the minced chocolate among the portions.
Spoon the remaining mousse on top of the chocolate, and
sprinkle the remaining chocolate on top of each portion.
Chill 30 minutes before serving.
Cover each dish with plastic wrap if chilling longer.
These can be stored in the refrigerator up to 24 hours.
Makes 4 to 6 servings
CREAMY STRAWBERRY PARFAITS
INGREDIENTS
3 cups sliced fresh strawberries
3/4 cup no-sugar-added all-fruit strawberry spread
6 tablespoons low-fat sour cream
6 tablespoons reduced-calorie frozen whipped topping,
thawed
3 cups strawberry low-fat frozen yogurt
METHOD
Combine first 2 ingredients; stir well, and set aside.
Combine sour cream and whipped topping; stir well, and set
aside.
Spoon 1/4 cup frozen yogurt into each of 6 (8-ounce) parfait
glasses; top each with 1/4 cup strawberry mixture and about
1 tablespoon sour cream mixture.
Repeat layers with the remaining ingredients; serve immediately.
Makes: 6 servings
BANANA SPLIT SUNDAES
INGREDIENTS
2 oz Semisweet Chocolate
1/4 c Light Corn Syrup
1/4 c Sweetened Condensed Milk
1/4 t Vanilla
1 x Ice Cream
2 T Unsalted, Roasted Peanuts
2 ea. Small Bananas, Quartered
METHOD
Place chocolate in a 2-cup measure.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
melted, stirring once.
Stir in corn syrup, and sweetened condensed milk.
Microwave-cook, uncovered, on 100% power for 45 seconds
to 1 minute or till heated through.
Stir in vanilla.
Serve warm atop ice cream.
Sprinkle with peanuts.
Arranged quartered bananas around ice cream.
Makes 2 Servings
GRILLED APPLES
INGREDIENTS
1/4 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium cooking apples (about 1 pound), peeled, cut in half and cored
METHOD
In a small bowl combine butter, brown sugar, lemon juice,
cinnamon, and nutmeg.
Place apples on cooking grate.
Brush with sauce.
Grill 30 minutes or until tender, turning and brushing with
sauce twice.
Makes 3 to 4 servings
APPLE CINNAMON PUDDING
INGREDIENTS
2 c Apple juice
1 c Water
1 pn Sea salt (optional)
1 c AM Rice and Shine
1 Ts Cinnamon
1 c Roasted pecan or other nuts -- (chopped)
1 Ts Vanilla
METHOD
Bring juice, water and salt to a boil in a large saucepan.
Stir in Rice and Shine and cinnamon.
Turn heat to low.
Simmer 5 minutes.
Remove from heat.
Stir in nuts and vanilla.
Let set until slightly cool.
Pour into a 9" square pan.
Refrigerate until set and cool.
Serve squares plain or with a little fruit syrup
WORLD'S GREATEST FUDGE
INGREDIENTS
4 tbsp. cocoa
1 box (16 oz.) 10-X sugar
4 tbsp. peanut butter
1/2 lb. (2 sticks) margarine or butter
METHOD
Mix the cocoa and sugar together well until they are of a single
consistency.
In a double boiler melt the butter and peanut butter together.
Pour the melted mix into the bowl with the sugar/cocoa mix in it.
Mix well (but not with a mixer, but rather with your hands or a
wooden spoon).
Grease a 9 x 9 pan (or one of similar size).
Place the fudge mixture into the pan and pat down until
evenly distributed.
Cut the fudge as desired (this is important to do before
you go to the next step because it is not easy to cut
after this point...)
Place the fudge into the fridge until it is firm (actually more
like hard).
When you are going to eat the fudge get it out for a bit
and let it warm up to room temperature (much better
than when it is hard and cold).
PEANUT BUTTER BALLS
INGREDIENTS
1 c. peanut butter
1 c. powdered milk
1/2 c. honey
METHOD
Blend all ingredients together (preferably with hands).
Roll into balls the size of large marbles and refrigerate.
Optional:
roll balls in powdered cocoa
roll balls in coconut
dip into chocolate fondue
TWO-TONE CREAM PIE:
INGREDIENTS
9-inch baked pastry shell
1 package (4 3/4 oz.) vanilla pudding and pie filling
3 1/2 cups milk
1 cup Peanut Butter Chips
1 cup Semi-Sweet Chocolate Chips or Mini-Chips
Whipped Topping
METHOD
Prepare pastry shell; cool.
In medium saucepan combine pudding mix and milk.
Stir constantly over medium heat until mixture comes to full
boil; remove from heat.
Pour 2 cups hot pudding into small bowl and add peanut butter
chips; stir until melted and smooth.
To remaining hot pudding, add chocolate chips; stir until
melted and smooth.
Pour chocolate mixture into baked pastry shell.
Gently pour and spread peanut butter mixture over top.
Chill several hours or overnight.
Garnish with whipped topping.
STRAWBERRY PHILLY PIE
INGREDIENTS
1 8oz. pkg. Philadelphia cream cheese
2 tbsp. milk
1 baked 9 inch pastry shell
1 quart fresh strawberries
3/4 cup sugar
2 tbsp. cornstarch
1/3 cup water
few drops of red food coloring
METHOD
Place the cream cheese in a bowl and cream it until soft and
smooth.
Gradually blend in the milk.
Spread half of this mixture on the bottom of the pastry shell.
Cover with half of strawberries.
Cut the remaining berries in half.
Combine the sugar and cornstarch.
Add the water, stirring until well blended.
Add the remaining strawberries and cook until thickened,
stirring constantly.
Add red food coloring.
Mix well, pour immediately over the strawberries in pastry shell.
Chill. Decorate with remaining cream cheese mixture.
EASY PEANUT BUTTER COOKIES
INGREDIENTS
1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla
METHOD
Preheat oven to 350 degrees F.
Mix all ingredients in a med. bowl.
Spoon out in heaping large tablespoonfulls onto lightly
greased cookie sheet.
Flatten loosely with a fork and sugar then cook for 9 to 11 min.
Do not let sit on cookie sheet for more than a couple min.
Remove to cooling rack after 1 or 2 min.
MINI MELTS
INGREDIENTS
225g butter, softened
1/2 cup sugar
1/4 cup condensed milk
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
175g milk chocolate melts
100g M&M's
METHOD
Cream butter.
Gradually beat in the sugar, condensed milk and vanilla.
Beat until light and fluffy.
Sift in the flour and baking powder and stir into the creamed mixture.
Roll into small balls and place on a lightly greased tray.
Press a melt firmly on the top of each biscuit.
Bake at 190 C 10 - 14 minutes or until they are a light golden
colour.
As soon as you remove them from the oven press an M&M into
the centre of each chocolate melt.
Should make around 50 - 60 cookies..
NUTTY CARAMEL BARS
INGREDIENTS
1 cup quick cooking oats
1 cup packed brown sugar
1 cup flour
3/4 cup butter or margarine, melted
1/2 tsp baking soda
1/4 tsp salt
1 package 14 oz caramels
1/3 cup milk
1 cup semisweet chocolate chips
1/2 cups chopped walnuts
METHOD
Combine first 6 ingredients;
Sprinkle 1 cup into a greased 13x9 baking pan (do not press).
Bake at 350 for 10 minutes.
In the top of a double boilerover boiling water, cook and stir
caramels and milk until caramels are melted.
Pour over crust.
Top with chocolate chips and nuts.
Sprinkle with remaining oat mixture.
Bake at 350 for 10 minutes.
Cool on wired rack.
Refrigerate to set the caramel.
Makes 3 dozen.
| OLD
FASHIONED OATMEAL COOKIES INGREDIENTS 1 cup raisins 1 cup water 3/4 cup shortening 1 1/2 cup sugar 2 eggs 1 ts vanilla 2 1/2 cups flour 1/2 ts baking powder 1 ts salt 1 ts baking soda 1 ts cinnamon 1/2 ts ground cloves 2 cups rolled oats 1/2 cup chopped nuts METHOD Simmer raisins and water in saucepan over low heat until raisins are plump, 20 - 30 minutes. Drain raisin liquid into measuring cup and add enough water to make 1/2 cup. Heat oven to 400 degrees. Mix shortening, sugar eggs and vanilla. Stir in raisin liquid. stir together flour, baking powder, soda, salt and spices in a separate bowl. Add dry ingredients to wet ingredients. Add rolled oats, nuts and raisins. Drop rounded teaspoonfuls of dough about 2" apart on ungreased sheet. Bake 8-10 minutes or until lightly browned. Makes about dozen. |
DOUBLE PEANUT BUTTER CAKE
INGREDIENTS
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1-1/2 all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Frosting:
1/3 cup chunky peanut butter
3 tablespoons butter or margarine softened
3 cups confectioners sugar
1/4 milk
1-1/2 teaspoons vanilla extract
METHOD
In a mixing bowl, cream peanut butter, butter and sugar.
Add eggs; mix well.
Combine flour, baking powder and salt; add alternately
with milk to creamed mixture.
Mix well.
Pour into greased 9 inch square baking pan.
Bake at 350 for 30-35 minutes.
For Frosting: Cream peanut butter and butter.
Add sugar, milk and vanilla; mix until smooth.
DEEP DISH BROWNIES
INGREDIENTS
3/4 cup margarine, melted
1 1/2 cup sugar
1 1/2 tsp vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
METHOD
Blend melted margarine, sugar, and vanilla; add eggs, beat well.
Combine flour, cocoa, baking powder and salt.
Gradually add to egg mixture.
Spread in greased 8 inch square pan.
Bake at 350 degrees for 40 to 45 minutes.
APPLE CRISP
12 Servings
INGREDIENTS
1 cup oatmeal
1 cup flour
1-1/2 cups brown sugar, packed
1-1/2 cups sugar
1 cup butter or margarine
6 cups sliced apples
salt to taste
cinnamon to taste
METHOD
Combine oatmeal, flour, brown sugar, sugar and butter; blend together
until crumbly.
Place apples in 8x13 pan.
Top with oatmeal mixture;
Sprinkle with salt and cinnamon.
Bake at 350 degrees for 40 minutes.
RICH AND TENDER SUGAR COOKIES
INGREDIENTS
1/4 cup soft shortening
1/4 cup soft butter
1/2 cup sugar
1 egg
1 Tbls. milk or cream
1 tsp. flavoring (vanilla or lemon or a combination of the two)
1 1/4 cup sifted flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
METHOD
Mix shortening, butter, sugar and egg together thoroughly.
Stir in milk and flavoring.
Sift dry ingredients together and stir in.
Chill dough.
Roll very thin (1/16"). Cut into desired shapes.
Place on lightly greased baking sheet, sprinkle with sugar.
Bake at 425 F for 5-7 minutes, until delicately browned.
APPLE AND APRICOT
ENVELOPES
INGREDIENTS
3 apples, peeled cored and chopped
1/2 cup finely chopped apricots (fresh or canned)
1 Tbsp. brown sugar
1/2 tsp. mixed spice
16 sheets phyllo pastry
1/4 light salad oil
Orange zest and juice to garnish.
METHOD
Mix apples, apricots, sugar and mixed spice together.
Lay one sheet of pastry onto a flat surface.
Brush with oil and cover with second sheet of pastry.
Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up.
Bake at 200 C for 20 mins. or until golden brown.
COFFEE MOUSSE
INGREDIENTS
1 cup strong coffee
1 cup milk
4 large egg yolks
1/2 cup plus 2 tbsp. sugar
3 tbsp. cornstarch
1/2 tbsp. unsalted butter, melted
1/2 cup heavy cream, well chilled
4 tsp. minced semisweet chocolate
METHOD
Combine the coffee and milk in a heavy saucepan and heat
until hot but not boiling.
Meanwhile, place the egg yolks, 1/2 cup of the sugar and the
cornstarch in a large bowl and whisk until pale and creamy.
Slowly whisk the hot milk into the egg mixture until blended, and
return to the saucepan, setting aside the bowl.
Whisking constantly, bring the mixture to a boil.
Boil 1 minute, whisking often.
Pour into the bowl, then whisk in the butter.
Cover by placing plastic wrap directly on the custard to prevent
a skin from forming.
Refrigerate until cold, about 2 hours.
The custard will now be firm, so whisk gently to smooth and
lighten it.
Whip the cream with the remaining 2 tablespoons sugar until
stiff but not buttery.
With a rubber spatula, fold the cream into the custard until
evenly incorporated.
Spoon half the mousse into four 8 ounce dessert goblets
(or 6 smaller goblets).
Divide half the minced chocolate among the portions.
Spoon the remaining mousse on top of the chocolate, and
sprinkle the remaining chocolate on top of each portion.
Chill 30 minutes before serving.
Cover each dish with plastic wrap if chilling longer.
These can be stored in the refrigerator up to 24 hours.
Makes 4 to 6 servings.
| AMERICAN
AS APPLE PIE INGREDIENTS 6 large firm apples Juice of 1/2 lemon 3 tbsp. apple cider or apple jack 1/2 cup sugar 1 tsp. cinnamon Double pie crust, frozen or homemade 6 tbsp. almonds 1 tsp. sugar 1/3 cup heavy cream 1 egg yolk 2 tbsp. milk or cream METHOD Peel, core and quarter the apples. Put in a large mixing bowl and sprinkle with lemon juice. Toss the apples with the cider, sugar, and cinnamon. Let stand for up to an hour, tossing from time to time. Blanch the almonds. Chop or grind with the teaspoon of sugar. Line a 10 inch pie pan with pie dough and sprinkle the almond-sugar mixture over the bottom of the shell. Keep the rest of the dough chilled until ready to use. If desired, pre bake the crust. Preheat the oven to 400 degrees. Transfer the apples to the pie shell, mounding them higher in the center and leaving the sugary liquid behind in the bowl. Add the heavy cream to this liquid and beat until it is slightly thickened. Pour the mixture over the apples to coat them. Drape the top crust over the apples and crimp the edges, using the tines of a fork or your fingers. Make several slashes in the top to allow steam to escape. Decorate with cutouts, if you like and brush with the egg yolk beaten with the milk or cream to form a glaze. Bake for 10 minutes. Lower the heat to 350 degrees, and bake for 50 more minutes or until the crust is golden. If the edge darkens too much during the baking, cover it with foil, leaving the center open, and continue baking. Cool and serve with ice cream, if desired. Makes 8 to 10 servings |
MICROWAVE BANANAS
INGREDIENTS
3/4 cup butter or margarine
3/4 cup brown sugar
1/8 tsp. cinnamon
2 tsp. rum flavoring or 6 tbsp. dark rum
1 tsp. banana flavoring or 2 tbsp. banana liqueur
6 small firm bananas
Vanilla ice cream
METHOD
Peel bananas; cut in halves lengthwise, then crosswise.
Combine butter and sugar in a 10 x 6 x 2 inch microwave-safe
utensil; cover with waxed paper.
Microwave at High (100% power) for 1-1/2 to 2 minutes, stirring
after 1 minute.
Stir in cinnamon, rum and banana flavorings; mix well.
Place bananas, cut side down, in sauce; cover with
waxed paper.
Microwave on High for 45 seconds to 1minute or until hot.
Turn bananas over and baste well with sauce; cover with
waxed paper.
Microwave on High for an additional 45 seconds to 1 minute or
until bananas are thoroughly heated.
Serve immediately over vanilla ice cream.
Makes 4 to 6 servings.
Date Squares
1 cup dates, chopped
2 cups brown sugar
1/4 cup butter, melted
2 eggs, separated
2 tsp. vanilla
1 2/3 cups flour
Place dates and 1/2 cup of the brown sugar in a saucepan and add
1/4 cup of water, heat over high heat until mixture thickens. Set
aside. Combine butter, 1/2 cup of the brown sugar, egg yolks, and
vanilla, mix well. Slowly add flour mixing constantly. Pour batter
in a greased 8-inch square pan, top with dates. Beat egg whites
until stiff peaks form, slowly add 1-cup brown sugar, pour mixture
over dates and bake 40 minutes at 350 degrees. Slice into squares
and serve.
FRIED PEANUT BUTTER SANDWICH
INGREDIENTS
2 slices White bread
2 TB Peanut butter
1/2 VERY ripe banana, mashed with fork
2 TB Butter or margarine
METHOD
Spread the bread with the peanut butter and banana.
Melt the butter in a skillet on medium heat.
Fry the sandwich, browning on both sides.
Serves: 1
PEANUT BUTTER PIE
INGREDIENTS
2 cup whole milk
3 egg yolks
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
3 Tbsp cornstarch
1 1/2 tsp butter
4 Tbsp peanut butter
1/2 tsp vanilla
METHOD
Combine sugars, salt and cornstarch in saucepan.
In separate bowl beat yolks into 1 cup milk till frothy.
Add to dry ingredients along with remaining milk
and the peanut butter.
Cook over med. heat (stirring frequently) until thick.
Remove from heat and beat in butter and vanilla.
Pour into a 9" pre-baked traditional crust or crumb crust,
chill thoroughly before
LIGHT CHRISTMAS CAKE
A three sized Christmas Cake Tin Set must be lined, bottoms and
sides, with buttered brown paper.
Cut the paper to size.
The night before you make this cake, pour boiling water over
the raisins, drain, and dry on paper toweling.
Leave these overnight.
The fruit in the recipe is floured with 1/2 the amount of flour called
for in the recipe.
INGREDIENTS
1/2 lb butter
1 1/2 cups white sugar
6 eggs1/2 cup orange juice
3 cups regular flour, sifted
1 tsp baking powder
1 tsp salt
Juice and rind of 1 lemon
1/2 lb red glace cherries
1/2 lb green glace cherries
1/2 lb citron peel
2 slices each, red and green pineapple, cut up
2 lbs blanched sultana raisins
1/2 lb blanched almonds
METHOD
Use 1/2 of the flour to cover cherries, citron peel, pineapple,
and well dried raisins.
Cream sugar and butter, add beaten eggs, orange and
lemon juice, and rind.
Add remaining flour.
Mix well.
Add floured fruit and chopped almonds.
Bake at 275 degrees for two hours.
Test for doneness.
Store in a cool place.
FRENCH CHRISTMAS COOKIES
INGREDIENTS
40 graham cracker singles (2 packs)
2 - 6oz pkgs mini chocolate chips
2 cups finely chopped nuts (walnuts or almonds)
1 cup brown sugar
1 stick butter, softened to room temp
1 cup 1/2&1/2 (or use 1/2 cup each milk and cream)
frosting
METHOD
Put the grahams in your processor and process in short *bursts*
until they are crushed similar to the testure of med-fine
chopped nuts.
Pour into a bowl.
Cream butter and sugar in processor.
Add to crumbs and mix. (You can use a mixer on low speed)
Add cream, nuts and chips and mix.
Fill baking mini-cups 2/3 full.
Bake on a cookie sheet at 375* for 10-12 minutes...just until set--do
NOT overbake.
Frosting:
Melt 1 pkg each chocolate and butterscotch chips with 1-2 Tbsp
peanut butter.
Use to *frost* cookie
CHRISTMAS PUDDING WITH RUM BUTTER
INGREDIENTS
1/2 lb self raising flour
1/2 lb fresh bread crumbs
1/2 lb beef suet; chopped
1/2 lb currants
1/2 lb sultanas
3/4 lb stoned raisins
1/2 lb brown sugar
1 teaspoon salt
1 teaspoon mixed spice
1/4 lb candied peel; finely chopped
1/4 lb glaci cherries; finely chopped
1 small carrot; finely chopped
1 small apple; finely chopped
6 oz blanched almonds
1 each orange - grated peel and juice
1 each lemon - grated peel and juice
1/2 pint old ale; or
1 cup brandy
6 each eggs; well beaten
Rum Butter ingredients:
3 oz butter
3 oz icing sugar
3 tablespoons rum
METHOD
Stir all ingredients together to give a stiff but not dry mixture.
Add a little milk if necessary.
Divide the mixture between 4 small pudding basins filling to within
2 inches of the rim .
Cover each with greased parchment.
Place floured cloth over top of basin and tie with string under rim.
Bring opposite corners of cloth over top of basin and tie in knot.
Place in saucepan and add boiling water to reach two thirds way
up side of basin, cover pan and allow to boil gently for 8 hours,
adding boiling water to pan as needed.
Allow to cool.
Replace paper and cloth with clean ones.
Store in a cool place.
Boil for another 3 hours.
Turn out of bowl onto serving platter.
Pour warmed brandy over pudding and ignite (turn the lights
down first).
Alternatively serve with rum butter.
Rum Butter:
Beat butter and sugar together in a warmed bowl.
Slowly add rum beating all the time.
Chill thoroughly before serving.
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