Desserts
APPLE PIE FILLING
10 c. water
4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
2 or 3 drops yellow food coloring
5 1/2 lb. apples, peeled, cored, and sliced
3 Tbsp. lemon juice
In large saucepan, blend sugar, cornstarch, cinnamon, nutmeg, and salt. Stir in 10 cups water. Cook and stir until it comes to a boil and thickens. Add lemon juice and food coloring. Remove from heat. Fill hot jars to the neck with apples. Add hot thickened syrup to the neck. Add lids and process in hot water bath for 20 minutes. Makes 7 quarts.
COUNTRY APPLE CAKE
3 c. all-purpose flour
1 Tbsp. baking powder
2 c. plus 5 Tbsp. sugar, divided
1 c. vegetable oil
4 eggs
1/3 c. orange juice
1/2 tsp. salt
2 1/2 tsp. vanilla
4 medium baking apples, peeled and thinly sliced
2 tsp. ground cinnamon
Powdered sugar (optional)
In a mixing bowl, combine flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt, and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread one third of the batter in a greased 10 inch tube pan. Cover with half the apples. Repeat layers. Spoon remaining batter over top. Bake at 350 degrees for 1 hour and 30 minutes or until cake tests done. Cool in pan for 20 minutes before removing to a wire rack to cool completely. Just before serving, dust with powdered sugar, if desired, or make a glaze using powdered sugar and hot water. Drizzle over the cake. Makes 12 to 16 servings.
CREAMY LEMON PIE
1 3/4 c. cold milk
2 sm. pkg. vanilla instant pudding
1 (6 oz.) can frozen lemonade concentrate< thawed
1 (8 oz.) tub Cool Whip, partially thawed
1 graham cracker crust
Pour milk in large bowl. Add pudding mix. Beat with wire whisk 30 seconds. Add lemonade. Beat 30 seconds. (Mixture will be thick.) Stir in whipped topping and spoon into crust. Refrigerate 4 hours or until sets. (I set mine in the freezer and I use the mixer to mix mine.)
LEMON LUSH
1 1/2 sticks oleo
1 1/2 c. flour
1 c. chopped nuts
1 c. powdered sugar
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
2 small pkg. instant lemon pudding
3 1/2 c. milk
First layer: Blend the oleo, flour, and nuts with a fork and spread in a 9 x 13 inch pan. Bake for 15 minutes or until light brown. Cool.
Second layer: Mix together powdered sugar, cream cheese, and 1 cup of the Cool Whip. (Keep remaining Cool Whip for fourth layer.)
Third layer: Heat the lemon pudding and milk together until thick. Cool, then pour over the second layer.
Fourth layer: Cover with remaining Cool Whip. Refrigerate overnight.
QUICK AND EASY OREO COOKIE DESSERT
1 large pkg. Oreo cookies, crushed or run through food processor
1/2 gal. vanilla ice cream
1 lg. tub Cool Whip
1 tsp. vanilla
Let ice cream and Cool Whip soften. Mix together in a large bowl; add vanilla. Press 1/2 cookie crumbs on bottom of large baking pan. Pour in ice cream mixture and sprinkle rest of crumbs over it. Cover; place in freezer.
STRAWBERRY POP CAKE
1 box white cake mix
1 (6 oz. pkg. strawberry jello
1 1/2 c. hot water
1 pkg. instant vanilla pudding
1 1/2 c. milk
1 container Cool Whip
1 (16 oz.) bottle strawberry pop
Prepare boxed cake mix according to directions and bake in an 11 x 13 inch pan. While the cake is baking, dissolve the jello in the hot water and add soda pop. Pour this over the cake when done. Poke holes with toothpick. Let cool 3 hours in refrigerator. Dissolve instant pudding in the milk and fold in Cool Whip. Spread over cake and keep refrigerated. Makes a very light and cool dessert.
SNICKERDOODLES
3 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 c. butter or margarine
2 c. sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
3 Tbsp. sugar
1 tsp. ground cinnamon
Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 tsp. salt. Beat butter for 30 seconds;
add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten
mixture, beating till well combined. Form dough into 1-inch balls; roll in mixture of the 3 Tbsp. sugar and the cinnamon.
Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degree oven about 8 minutes or till light golden. Makes about 66.
NO BAKE CHOCOLATE COOKIES
2 c. sugar
3 Tbsp. cocoa
1/2 c. milk
1 stick butter
1 Tbsp. vanilla
1/2 c. peanut butter
3 1/2 c. quick oats
Mix first four ingredients and bring to a boil over medium heat; boil for
1 minute. Add remaining ingredients; mix well. Drop on waxed paper and cool. (Make sure that you boil these for at least the full minute or more.)
ZUCCHINI BROWNIES
2 c. zucchini
1 1/2 c. sugar
1/2 c. oil
2 tsp.vanilla
2 c. flour
1 tsp. salt
1 1/2 tsp. soda
1/3 c. cocoa
1/2 c. nuts
Mix first four ingredients together; set aside. Mix remaining ingredient together and blend with first
mixture. Pour into a greased and floured 9x13 cake pan. Bake in a 350 degree oven for 30-35 minutes.
CHOCOLATE SHEET CAKE
2 c. sugar
2 c. flour
Mix together, in medium size bowl.
1 stick butter
1/2 c. shortening
4 Tbsp. cocoa
1 c. cold water
Bring to a boil and pour over sugar and flour mixture. Beat until smooth.
Add:
1/2 c. buttermilk
1 tsp. baking soda
1/4 tsp. salt
2 eggs
Mix until smooth. Grease and flour cookie sheet. Bake for 20 minutes at 400 degrees.
During last 5 minutes of baking, prepare frosting.
1 stick butter
4 Tbsp. cocoa
1/3 c. milk
Bring to a boil. Remove from heat and add:
1 tsp. vanilla
1 box powdered sugar
1 c. chopped nuts
Beat until smooth and ice cake while hot.
COWBOY COOKIES
1 cup packed dark brown sugar
1 cup white sugar
1 cup regular magarine
2 cups flour
2 cups regular rolled oats
2 eggs
1 pkg. (6 oz.) chocolate chips
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 cup chopped pecans
Cream together both sugars and margarines using electric mixer. Add eggs and beat well.
Add baking soda, baking powder, vanilla and salt, mix well. Stir in flour.
At low speed, mix in chocolate chips, nuts and oatmeal. Spoon batter onto cookie sheet and bake at 350 degrees for about 12 minutes. If chewy cookies are desired, bake a few minutes less.
Makes about 3 dozen.
OVERNIGHT CHERRY COOKIES
1 cup butter
1 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
5 cups all-purpose flour
1 jar(16 oz.) maraschino cherries, drained
1 cup chopped walnuts or pecans
Cream butter, shortening and both sugars together using electric mixer. Add 2 eggs, mix well.
Next add soda, salt, vanilla and flour. Mix thoroughly. Chop cherries and add along with walnuts. Add cherries and nuts to cookie dough.
Shape dough into 2 rolls, each about 15" long. Wrap tightly in plastic wrap or aluminum foil. Refrigerate overnight. (Dough may be stored 2 or 3 days.)
When ready to bake, preheat oven to 350 degrees. Slice dough crosswise into 1/2" thick slices and place on greased cookie sheets. Bake for 10-12 minutes. They should be golden yellow on top and light brown on the bottom.
Makes 4 to 5 dozen cookies.
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