Miscellaneous Goodies



CHERRY S’MORES

1 8oz PLAIN HERSHEY BAR

8 GRAHAM CRACKERS

8 LARGE MARSHMALLOWS

1 C CHERRY PIE FILLING

PLACE 1 PIECE OF CANDY ON EACH CRACKER. MICROWAVE 4 CRACKERS AT A TIME ON HIGH FOR 45 SECONDS OR UNTIL CHOCOLATE STARTS TO MELT. PLACE 1 MARSHMALLOW ON EACH CRACKER ON TOP OF THE CHOCOLATE, AND MICROWAVE AGAIN FOR 15-30 SECONDS UNTIL SOFT. TOP EACH WITH A SPOONFUL OF CHERRY PIE FILLING. REPEAT FOR THE OTHER 4 CRACKERS. NOTE: THIS IS ALSO VERY GOOD WITH BLUEBERRY, STRAWBERRY OR RASPBERRY FILLING.

CHEWY CARAMELS W/ALMONDS

2 T VEGETABLE OIL

3/4 C WHOLE MILK

1/2 C WHIPPING CREAM

1 CAN SWEETENED COND MILK

1 C LIGHT CORN SYRUP

2 C SUGAR

6 OZ PINEAPPLE JUICE

1/2 C MARGARINE

1 t VANILLA

1 C WHOLE ALMONDS

ALMONDS LINE AN 8X8 CAKE PAN WITH FOIL AND GREASE THE FOIL. IN A SAUCEPAN MELT MARGARINE, ADD CORN SYRUP, SWEETENED CONDENSED MILK, WHOLE MILK, WHIPPING CREAM AND SUGAR; BRING SLOWLY TO A BOIL, STIRRING CONSTANTLY WITH A WOODEN SPOON. CONTINUE STIRRING AND BRING TO 240 DEGREES. A COUPLE OF TIME WHILE COOKING, BRUSH THE EXPOSED SIDE OF THE PAN WITH A PASTRY BRUSH DIPPED IN WARM WATER. THIS REMOVES THE SUGAR CRYSTALS AS THEY FORM. AFTER THE MIXTURE REACHES 240 DEGREES, REMOVE FROM HEAT AND STIR IN VANILLA AND ALMONDS. POUR INTO PREPARED PAN AND ALLOW TO SET AT ROOM TEMPERATURE UNTIL COOL. REMOVE FROM PAN AND PEEL OFF FOIL, CUT INTO SQUARES AND STORE IN AN AIR TIGHT CONTAINER AT ROOM TEMPERATURE.

CARAMEL APPLES

6 APPLES, STEMS REMOVED

6 WOODEN SKEWERS

1 C SUGAR

3/4 C WHITE CORN SYRUP

1 C SWEETENED COND MILK

1/8 t SALT

1/4 C MARGARINE

1 t VANILLA

INSERT SKEWER INTO STEM END OF EACH CLEAN, DRY APPLE AND SET ASIDE. IN A HEAVY SAUCEPAN, COMBINE SUGAR, CORN SYRUP, SWEETENED CONDENSED MILK, AND SALT; MIX WELL. COOK OVER MEDIUM HEAT, STIRRING GENTLY BUT CONSTANTLY, UNTIL MIXTURE REACHES 230 DEGREES OR SOFT BALL STAGE. REMOVE FROM HEAT; COOL SLIGHTLY, AND STIR IN MARGARINE AND VANILLA. WORKING QUICKLY, DIP APPLES INTO CARAMEL AND PLACE ON BUTTERED WAXED PAPER TO HARDEN.

CHOCOLATE/BUTTERSCOTCH SPIDERS

1-1/2 C MORSELS, (CHOCOLATE OR BUTTERSCOTCH

1 FIVE OUNCE CAN CHOW MEIN NOODLES

1 CUP SALTED PEANUTS

MELT MORSELS OVER HOT WATER. COMBINE WITH NOODLES THEN ADD PEANUTS. PLACE BY TEASPOONFUL ON WAXED PAPER.

ALOHA PARFAITS

1 QT PINEAPPLE OR OTHER FRUIT SHERBET

1/4 C TOASTED COCONUT

1 CAN BLUEBERRY PIE FILLING (NOTE: STRAWBERRY, CHERRY OR RASPBERRY FILLING MAY ALSO BE USED.)

PLACE SMALL SCOOP OF SHERBET IN EACH OF 6 PARFAIT DISHES, USING ABOUT 1/3 OF THE SHERBET. TOP WITH 1/3 OF THE PIE FILLING; REPEAT LAYERS UNTIL YOU HAVE A TOTAL OF 3 LAYERS OF EACH ITEM IN EACH DISH. SPRINKLE TOPS WITH TOASTED COCONUT.* *NOTE: TO TOAST COCONUT, SPREAD IT IN A SHALLOW MICROWAVE PIE PAN. MICROWAVE ON MEDIUM HIGH (70%) POWER FOR 3 TO 4 MINUTES, WHILE STIRRING ONCE OR TWICE.

AMBROSIA MEDLEY

1 PT. STRAWBERRIES, CUT IN HALF

2 C PINEAPPLE TIDBITS

2 BANANAS, SLICED

1/4 C DATES, CHOPPED

1 C FLAKED COCONUT

POWDERED SUGAR

1 C ORANGE SLICES, CHOPPED INTO CHUNKS

PREPARE FRUIT, COMBINE AND ARRANGE IN LAYERS IN A LARGE BOWL, SPRINKLING EACH LAYER WITH POWDERED SUGAR. SPRINKLE COCONUT ON TOP & CHILL.

APPLE BREAD

2/3 C OIL

2 EGGS

3 C FRESH APPLES, CHOPPED

1-1/2 C SUGAR

1-3/4 C FLOUR, UNSIFTED

t SODA

1/2 t SALT

2 t CINNAMON

1 T VANILLA

1 C CHOPPED NUTS

PREHEAT OVEN TO 325 DEGREES. GREASE A 9X13" BAKING PAN. BEAT OIL AND EGGS UNTIL FOAMY. STIR IN APPLES AND SUGAR. MIX FLOUR, SODA, SALT AND CINNAMON. STIR INTO APPLE MIXTURE. STIR IN VANILLA AND NUTS. POUR BATTER INTO BAKING PAN. BAKE FOR 45 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED.

GRANOLA

5 C ROLLED OATS

1 C SESAME SEEDS

1 C SUNFLOWER SEEDS

3/4 C WHOLE WHEAT FLOUR

1 C PEANUTS

1/2 C PECANS

3/4 C PUMPKIN SEEDS

1 C HONEY

1 C CANOLA OIL

1-1/2 t VANILLA

2 T MOLASSES

1-1/2 C RAISINS

RAISINS MIX TOGETHER IN A LARGE BOWL THE OATS, SESAME AND SUNFLOWER SEEDS, FLOUR, PEANUTS, PECANS, AND PUMPKIN SEEDS. MIX TOGETHER HONEY, OIL, VANILLA AND MOLASSES AND HEAT. ADD TO OAT MIXTURE AND STIR UNTIL MIXTURE IS WELL COATED. SPREAD IN THIN LAYERS ON LARGE COOKIE SHEETS. BAKE IN A 350 DEGREE OVEN FOR 7-10 MINUTES. STIR AND BAKE AN ADDITIONAL 5-10 MINUTES OR UNTIL MIXTURE IS GOLDEN BROWN. ADD RAISINS WHILE MIXTURE IS STILL WARM.

CINNAMON COFFEE ROLLS

1 T YEAST

1/4 C WARM WATER

1 EGG, BEATEN

1 C MILK, SCALDED & COOLED

4 C FLOUR

1/4 C SUGAR

1 t SALT

1 C MARGARINE

DISSOLVE YEAST IN 1/4 C WARM WATER. ADD AND BLEND ONE BEATEN EGG AND ONE CUP SCALDED MILK (THEN COOLED TO LUKEWARM): SET ASIDE. SIFT FLOUR, SUGAR AND WALT. CUT INTO 1 CUP OF MARGARINE. BLEND TOGETHER WITH YEAST MIXTURE. REFRIGERATE OVERNIGHT. DIVIDE IN HALF AND ROLL EACH INTO A RECTANGLE AND SPRINKLE WITH A MIXTURE OF SUGAR AND CINNAMON (RAISINS ARE OPTIONAL). ROLL FROM LONG SIDE AND SLICE EACH ROLL INTO 12 ROUND SLICES. PLACE ROLL CUTSIDE DOWN, IN A GREASED PAN. ALLOW TO RISE FOR ONE HOUR IN A WARM PLACE. BAKE AT 350 DEGREES UNTIL BROWNED. MAKE AN ICING WITH 1 CUP POWDERED SUGAR AND A BIT OF HOT WATER AND A FEW DROPS OF ALMOND FLAVORING. COMBINE UNTIL SMOOTH. DRIZZLE ON ROLLS.

CHOCOLATE PANCAKES

3/4 C PLAIN FLOUR

1/3 C SUGAR

1/4 C COCOA

1/2 t BAKING POWDER

1/2 t SODA

1 C BUTTERMILK

1 EGG, BEATEN

3 T VEGETABLE OIL

COOL WHIP (OPTIONAL)

FRESH STRAWBERRIES, (OPTIONAL)

COMBINE FLOUR, SUGAR, COCOA, BAKING POWDER AND SODA IN A MEDIUM BOWL. COMBINE BUTTERMILK, EGG AND OIL IN A SEPARATE BOWL; ADD ALL AT ONCE TO FLOUR MIXTURE. STIR JUST UNTIL MOISTENED. POUR ABOUT 1/4 CUP OF BATTER ONTO A PREHEATED, LIGHTLY GREASED GRIDDLE OR HEAVY SKILLET. COOK OVER MEDIUM HEAT ABOUT 2 MINUTES ON EACH SIDE, TURNING TO COOK SECOND SIDE WHEN PANCAKES HAVE A BUBBLY SURFACE. SERVE HOT WITH WHIPPED TOPPING AND STRAWBERRIES IF DESIRED. MAKES 8-10 PANCAKES.

RHUBARB COBBLER

1-1/2 C PLAIN FLOUR

1 BEATEN EGG

1/2 C MARGARINE

1/2 t SALT

1 t BAKING POWDER

2 t CREAM OF CONDENSED MILK

3 C CHOPPED RHUBARB

1 SMALL PKG STRAWBERRY JELL-O

MIX TOGETHER 1 C FLOUR, 1/2 C MARGARINE, BAKING POWDER, EGG AND SALT WITH CREAM. PAT INTO A 9" SQUARE PAN. SPRINKLE RHUBARB OVER TOP. SPRINKLE JELL-O OVER TOP OF RHUBARB AND TOP WITH THE REMAINING 1/2 CUP OF FLOUR AND 1/4 CUP MARGARINE. DISTRIBUTE EVENLY OVER THE RHUBARB/JELL-O MIXTURE. BAKE AT 350 DEGREES FOR 35 MINUTES.

PINEAPPLE DELIGHT

2 C CRUSHED VANILLA WAVERS

1/2 C MELTED MARGARINE

1/2 C MARGARINE, SOFTENED

1-1/2 C POWDERED SUGAR

2 UNBEATEN EGGS

1/2 PINT WHIPPING CREAM

1 15oz CAN CRUSHED PINEAPPLE, WELL DRAINED

MIX CRUSHED CRUMBS AND MELTED MARGARINE. RESERVE 1/2 CUP OF MIXTURE. PRESS REMAINING CRUMBS INTO AN 8" SQUARE PAN. CHILL. BEAT SOFT MARGARINE, POWDERED SUGAR AND EGGS TOGETHER UNTIL VERY LIGHT AND FLUFFY. SPREAD OVER CHILLED CRUMB MIXTURE. WHIP CREAM UNTIL VERY STIFF AND FOLD IN WELL DRAINED PINEAPPLE. SPREAD OVER EGG MIXTURE. SPRINKLE WITH RESERVED CRUMBS AND REFRIGERATE OVERNIGHT.

PINEAPPLE DELIGHT II

1 20oz CAN CRUSHED PINEAPPLE, DRAINED

3/4 C SUGAR

1/4 C MARGARINE, MELTED

3 T FLOUR

2 C RITZ CRACKERS, CRUSHED

1 C GRATED CHEDDAR CHEESE

COMBINE ALL INGREDIENTS EXCEPT CRACKER CRUMBS. POUR INTO A BUTTERED 8X8" DISH. TOP WITH CRUSHED RITZ CRACKERS. BAKE AT 350 DEGREES FOR 30 MINUTES. MAKES 4 SERVINGS.

FRESH BANANA COOLER

2 RIPE BANANAS

2 T HONEY

2 C COLD MILK

1/2 t GROUND GINGER

1 PINT VANILLA ICE CREAM

IN A BLENDER OR FOOD PROCESSOR, PUREE BANANAS WITH A LITTLE OF THE MILK. ADD HONEY, GINGER, ICE CREAM AND REMAINDER OF THE MILK. BLEND UNTIL SMOOTH.. SERVE IMMEDIATELY.

CHOCOLATE & CREAMY ORANGE MOUSSE

1/4 C MARGARINE

1/4 C COCOA

1 CAN SWEETENED COND. MILK

2 T ORANGE JUICE

2 t GRATED ORANGE RIND

2 T ORANGE FLAVORED LIQUEUR

1 PINT WHIPPING CREAM, WHIPPED

IN A HEAVY SAUCEPAN, OVER LOW HEAT, MELT MARGARINE; ADD COCOA, THEN 2/3 CUP SWEETENED CONDENSED MILK, STIRRING UNTIL SMOOTH AND LIGHTLY THICKENED. POUR INTO A MEDIUM BOWL; COOL TO ROOM TEMPERATURE. BEAT IN 1 TABLESPOON OF ORANGE JUICE, 1 TEASPOON OF ORANGE RIND. FOLD IN HALF OF THE WHIPPED CREAM. IN ANOTHER MEDIUM BOWL, COMBINE REMAINING SWEETENED CONDENSED MILK, REMAINING ORANGE JUICE AND ORANGE RIND. FOLD IN REMAINING WHIPPED CREAM. CHILL THOROUGHLY. IN 8 DESSERT DISHES, SPOON EQUAL PORTIONS OF CHOCOLATE MIXTURE, MAKING A WELL IN CENTER OF EACH. SPOON CREAMY ORANGE MIXTURE INTO CENTER OF EACH AND CHILL. REFRIGERATE LEFTOVERS.

FRUIT PIZZA

1 PILLSBURY SUGAR COOKIE ROLL

1 3 oz PKG CREAM CHEESE

1/2 C POWDERED SUGAR

1 SMALL JAR ORANGE MARMALADE

1 C COOL WHIP

AN ASSORTMENT OF FRESH FRUIT, (PINEAPPLE, STRAWBERRIES, BLUEBERRIES, CHERRIES, BANANAS, KIWI, ETC.) JUST USE YOUR IMAGINATION.

TAKE COOKIE ROLL AND PRESS OUT ONTO PIZZA PAN THAT IS LIGHTLY GREASED. BAKE CRUST; COOL. MIX CREAM CHEESE, SUGAR, AND COOL WHIP. SPREAD ON CRUST. ARRANGE FRUIT ON TOP. DILUTE ORANGE MARMALADE WITH 1-1/2 TO 2 TEASPOONS OF WATER; WARM SLIGHTLY. SPREAD OR DRIZZLE ON TOP.

BAKED PINEAPPLE

1 20 oz CAN CRUSHED PINEAPPLE, LIGHTLY DRAINED

1 T SELF-RISING FLOUR

1/2 C SUGAR

1/4 t CINNAMON

2 T MELTED MARGARINE

1/4 t NUTMEG

2 EGGS, BEATEN

TOPPING

1-1/2 C CRUSHED CORNFLAKES

3 T MELTED MARGARINE

3/4 C SHREDDED CHEDAR CHEESE

PREHEAT OVEN TO 325 DEGREES. COMBINE ALL INGREDIENTS (EXCEPT TOPPING). MIX WELL AND POUR INTO A GREASED 9"X13" BAKING DISH. DISTRIBUTE CHEESE EVENLY OVER TOP. MIX CORNFLAKES AND MARGARINE TOGETHER AND SPRINKLE OVER TOP. BAKE FOR 30-40 MINUTES UNTIL FIRM

MANDARIN ORANGE SALAD

2 pkg orange Jell-O

2 c hot water

1 sm can frozen orange juice concentrate

1 pkg Jell-O Inst pudding

2 cans mandarin orange slices, well drained

1/2 pt heavy whipping cream

1 large can crushed pineapple, including juice

1 c water

Dissolve orange Jell-O with 2 cups of hot water; add thawed orange juice concentrate; pour into ring mold or a 9 x 13" baking dish. when partially set, stir in orange slices and pineapple w/juice. When firm combine instant pudding, cream and 1 cup of cold water. Pour over gelatin and place in refrigerator until set.