WELCOME TO MY SWEETS AND TREATS RECIPE PAGE |
PECAN FUDGE PIE YIELDS: 6-8 SERVINGS INGREDIENTS: 1 9IN BAKED PASTRY SHELL 5 OZ SEMI-SWEET BAKING CHOCOLATE 1/4 C MARGRINE 1 14OZ SWEETENED CONDENSED MILK 1/2C WATER 2 EGGS 1t VANILLA 1/8t SALT 1C CHOPPED PECANS FILLING: 1C COLD MILK 1 BX INSTANT CHOCOLATE PUDDING 1C COOL WHIP TOPPING: 1C WHIPPING CREAM 1T POWDER SUGAR 1t VANILLA |
PREHEAT OVEN TO 375 DEGREES IN A DOUBLE BOILER, MELT CHOCOLATE AND MARGRINE. REMOVE FROM HEAT AND STIR IN MILK AND WATER. STIR BEATEN EGGS INTO CHOCOLATE MIXTURE, THEN STIR IN VANILLA AND SALT. POUR MIXTURE INTO PIE SHELL AND SPRINKLE WITH NUTS. COVER EDGES WITH FOIL AND BAKE FOR 30 MINUTES OR UNTIL A KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. REMOVE FROM OVEN AND COOL COMPLETELY. IN MIXING BOSL, BEAT MILK AND PUDDING MIX UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER TOP OF COOLED PIE, COVER AND REFRIGERATE. IN MIXING BOWL BEAT WHIPPING CREAM UNTIL SOFTE PEAKS FORM. ADD SUGAR AND VANILL, BEATING UNTIL STIFF PEAKS FORM. SPREAD OVER PIE AND REFRIGERATE TILL SET ABOUT 4 HOURS. KEEP LEFTOVERS REFRIGERATED. |
COOKIES AND CREAM MUFFINS YIELDS: 1 DOZEN INGREDIENTS: 1 3/4C FLOUR 1/2C SUGAR 1T BAKING POWDER 1/2C MARGRINE 1 EGG 1C MILK 1 PACKAGE OREO COOKIES CRUSHED TOPPING: 3T MARGRINE 4T SUGAR CRUSHED OREOS(FROM PACKAGE IN MUFFIN INGREDIENTS) 3T COLD MARGRINE 1 1/2 C WHITE CHOCOLATE CHIPS 1T SHORTENING |
IN LARGE MIXING BOWL COMBINE FLOUR, SUGAR, POWDER AND MARGRINE. bEAT EGGG AND MILK IN SEPERATE BOWL. STIR MILK MIXTURE INTO FLOUR MIXTURE JUST UNTIL MOIST. FOLD HALF OF THE CRUSHED COOKIES INTO MIXTURE. FILL GREASED MUFFIN CUPS 2/3 WAY FULL. FOR TOPPING, COMBINE FLOUR, SUGAR AND REMAINING COOKIES. CUT IN MARGRINE TILL CRUMBLY AND SPRINKLE ABOUT 1 T OVER EACH MUFFIN. BAKE AT 400 DEGREES FOR ABOUT 16 MINUTES OR UNTIL MUFFINS TEST DONE. COOL FOR AT LEAST 5 MIN BEFORE REMOVING FROM PAN. IN DOUBLE BOILER, MELT WHITE CHOCOLATE CHIPS AND SHORTENING UNTIL SMOOTHE AND DRIZZLE OVER COOLED MUFFINS. |
MORE ADDED DAILY, SOON COMING OTHER FOOD CATEGORY RECIPES. CHECK BACK FOR UPDATES. |