| Submitter: | Paulette |
| Ingredients: | |
| 1 cup of water | 1/2 cup of margarine |
| 1 cup of all purpose flour | 4 eggs |
| Cool Whip | powdered sugar |
| 1. Heat oven to 400 degrees. |
| 2. Heat water and margarine to a rolling boil in saucepan. |
| 3. Stir in flour. |
| 4. Stir vigor-ously over low heat until mixture forms a ball, about one minute; remove from heat. |
| 5. Beat in eggs, all at once; continue beating until smooth. |
| 6. Drop dough with a soup spoon onto ungreased cookie sheet about 3" apart. |
| 7. Bake until puffed and golden, 35 to 40 minutes. |
| 8. . Cool away from draft. |
| 9. Cut of tops; pull out any filaments of soft dough. |
| 10.Fill cream puffs with Cool Whip. |
| 11.Replace tops; dust with powdered sugar. |
| 12. Refrigerate until serving time; |
|
makes 6 puffs.
|
| My Comment: This is fantastic! YUMMY! |
| Submitter: | Paulette |
| Ingredients: | |
| 3/4 cup margarine (softened) | 1 cup brown sugar |
| 1 & 1/2 cups flour | 10 oz. raspberry jam |
| 1/2 tsp. baking soda | 1 tsp. salt
|
| 1 & 1/2 cups of oats | |
| 1. Cream margarine and sugar until fluffy. |
| 2. Add dry ingredients, mix well. . |
| 3. Spread half of mixture into a greased 13 x 9 pan. |
| 4. Spread raspberry jam, sprinkle remaining dry ingredients over jam. |
| 5. Bake in 400 degree oven for 20 minutes. |
| 6. Cool, cut into bars. |
| 7. Enjoy! |
|
|
| Submitter: | Paulette |
| Ingredients: | |
| 1 chocolate cake mix | 2 boxes instant chocolate pudding |
| 6 Score candy bars (crushed) | large container Cool Whip |
| 1. Make cake mix: bake in either 2 round or 2 square cake pans. |
| 2. Make pudding, pour into bowl and let cool in refrigerator. |
| 3. When cake is cool, slice each one in half making four layers. |
| 4. In a large bowl layer as follows, cake, layer of pudding, score bars, Cool Whip etc. |
| 5. Refrigerate 1 day. |
| Enjoy! |
|
|
| 1. Mix well Flour, Oleo & walnuts. |
| 2. pat in a 9x13 pan. |
| 3. Bake at 325 for 25-30 min. |
| 4. Cool. |
| Topping |
| 1. Mix well Cream Cheese, confectioner sugar. Put on top of crust |
| 2. Put on top of crust |
| 3. Mix 2 pkgs. of chocolate instant pudding with 2 1/2 cups milk. Blend well and put on top of second layer. |
| 4. Top with cool whip and nuts. |
| 5. Refrigerate |
| 1. Combine vinegar, 2 teaspoons sugar and lemon juice in heavy small pan. |
| 2. Stir over medium heat until sugar dissolves. |
| 3. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. |
| 4. Transfer to small bowl; cool. |
| 5. Combine mascarpone, cream, vanilla and 2 tablespoons sugar
in medium
bowl. |
| 6. Whisk until thick soft peaks form. |
| 7. Cover and refrigerate up to 4 hours. |
| 8. Combine berries and remaining 2 tablespoons sugar in large
bowl; drizzle
with balsamic syrup and toss to blend |
| 9. Let stand 30 minutes, stirring
occasionally. |
| 10. Divide berries and syrup among 6 goblets. |
| 11. Top with mascarpone mixture. |
| 1. Line a 8 or 9 inch square pan with foil. Butter foil; set aside. |
| 2. In heavy sauce pan, melt chips with condensed milk nd salt. |
| 3. Remove from heat. Stir in chopped nuts and vanilla. |
| 4. Spread evenly into prepared pan. |
| 5. Chill 2 hopurs, until firm. |
| 6. Remove fudge by turning fudge over on cutting board; peel off foil nd cut into squares. |
| 7. Store covered in refrigerator. |
| Prep time: 10 minutes. Makes about 2 pounds. |
| 1. Cook until thick
5 tbs. flour and 1 cup milk, stirring so that it does not stick or burn to the pan. (this is already doubled so that you can put allot in the cookie part.) |
| 2. set aside to cool, once cooled add
1 cup regular sugar,1 cup crisco,2 tsp. vanilla. Use mixer to beat until this turns white and is nice and fluffy like whipped cream. Save-this is the filling |
| 3. Mix all of these ingredients together until like cake batter
( may be a little thicker than cake batter)2 2/3 cups flour, 1/2 cup crisco,
baking powder, eggs, baking soda, sour milk, water, sugar, 1 tsp. vanilla,cocoa.
|
| 4. Place on cookie sheet like you would for cookies. A heaping
tsp. full depending on the size that you want them to be. You can
usually judge that after the 1st batch.
|
| 5. Bake @ 350 degrees for about 10-15 min. or till it bounces
back at the touch. ( The cake part should not leave a fingerprint mark
in it.)
|
| 6. Place wax paper on a table or counter and with a spatula
remove the cakes and place flat side down on wax paper to cool.
|
| 7. Once cooled down match 2 pieces together according to size
and shape, once matched add a heaping amount of the cream mixture in between
the 2 cake pieces and enjoy.
|
| Note: to sour the milk--add a tbs. of white vinegar and stir. |