Find Recipes Instantly! (Type the Recipe name or any Ingredient) Strawberry Torte Ingredients: 3 egg whites 1 cup sugar 1 tsp. vanilla 1/4 tsp. baking powder 1/8 tsp. salt 1/8 tsp. baking soda 1 cup crushed nuts 10 saltine crackers, crushed 1 pint strawberries, sliced 1/2 pint heavy cream, whipped and sweetened to taste Beat egg whites until soft peaks form. Add sugar and beat until stiff. Add vanilla, baking powder, salt and soda. Fold in nuts and saltines. Spread in a greased 9" or 10" pie or tart pan. Bake at 300 degrees for 30 minutes. Cool. Line the berries attractively on top of the crust and top with whipped cream. Refrigerate until serving time. Raspberries are also great with this recipe. Cherry Coke Jell-O Salad 1 cup canned/jarred pitted cherries (no syrup) 3/4 cup sugar 1/2 cup water 6 oz cherry Jell-O mix 1 cup nuts (optional) 1 can of coke (12 oz) Combine cherries, sugar, water: bring to a boil and boil for one minute. Add Jell-O powder and nuts. Mix well then add the coke. Chill until set and serve. Dutch Apple Bars 1 cup all-purpose flour 1/3 cup sugar 1/2 cup butter or margarine 1/3 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 1/2 cups thinly sliced peeled cooking apples Crumb Topping (See Below) Heat oven to 350 degrees. Mix 1 cup flour and 1/3 cup sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased square pan 9x9x2 inches. Bake 25 minutes. Mix 1/3 cup sugar, 2 tablespoons flour and the cinnamon in medium bowl. Stir in apples to coat. Spoon over baked layer. Sprinkle with Crumb Topping. Bake 35 to 40 minutes or until topping is light brown and apples are tender. Cool completely. Cut in to bars. Crumb Topping 2/3 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter or margarine Mix all ingredients until crumbly. Coconut Swirls 1/3 cup butter or margarine 3 tablespoons water 1 teaspoon vanilla extract 2 cups sifted powdered sugar 1/2 cup instant nonfat dry milk powder 3 cups flaked coconut 1 cup (6-ounces) semisweet chocolate morsels MELT butter in a medium saucepan over low heat. Remove from heat, and stir in 3 tablespoons water and vanilla. COMBINE powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth. Stir in coconut. Shape into 1-inch balls, and place on ungreased baking sheets. Chill 20 minutes. PLACE chocolate morsels in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator. Yield: 3 1/2 dozen. Date Squares Makes 16 squares 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for pan 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking oats 1 cup packed light-brown sugar 1/2 teaspoon baking soda Date Paste 1. Preheat oven to 350°. Butter an 8-by-8-by-2-inch baking pan, and set aside. In a large bowl, combine flour, oats, brown sugar, and baking soda. Add butter, and blend with your fingertips until mixture resembles coarse crumbs. 2. Transfer two-thirds of the crumb mixture into prepared pan, and press into bottom and up sides. Spread date paste over bottom layer of the dough. Cover with remaining crumb mixture. 3. Bake until golden brown, about 35 minutes. Transfer pan to a wire rack to cool completely. Invert onto a plate, then back onto a cutting board. Cut into 2-inch squares. Store in an airtight container for up to 1 week. Date Paste Makes 2 cups 2 cups dates, pitted and diced 1 cup water Pinch of salt Zest and juice of 1 lemon 1. Place dates in a saucepan with 1 cup water, zest, juice, and salt. Cook over medium heat until dates are soft, about 12 minutes. Remove from heat; let cool before using. Li'l Bootsie Rolls 2 TBS. butter 6 TBS. cocoa 1/2 cup light corn syrup 1 tsp. vanilla 1 cup powdered milk 2 TBS. shortenin 3 1/2 cups powdered sugar Melt the butter, cocoa, and shortenin. Add the rest of the stuff and knead. Shape into little logs and wrap in wax paper. *Note: This is another one of my recipes that we suspects was stole by one of them big companies. They wasn't even clever about namin' it, all they did was change one letter in the name! Copyright © Jan Christiansen, 1999, 2000. All rights reserved. Pineapple Oat Bars 2 C. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 C. brown sugar -- firmly packed 1 C. shortening -- butter or Crisco 2 C. rolled Quaker oats 1 1/3 C. crushed pineapple (juice drained and set aside for icing) 2 T. pineapple juice 1 C. confectioners' sugar Sift together flour, baking soda and salt into bowl. In another bowl, cream the butter or shortening with the brown sugar. Mix in the flour mixture and the pineapple. Grease a 9 x 13 inch baking dish. Pour in batter, and bake at 350 degrees for 25 to 30 minutes. It's best when slightly underdone as it stays moist. Cool. Combine confectioners' sugar with pineapple juice. Spread icing, then cut into bars. If you prefer more icing, you can double to 4 tablespoons pineapple juice and 2 cups confectioners' sugar. Crisp Hazelnut Bonbons 1/2 cup hazelnuts 1 1/2 cups all-purpose flour 3/4 cup unsalted butter, softened 3/4 cup sifted powdered sugar 1 teaspoon vanilla extract Powdered sugar BAKE hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Transfer hazelnuts to clean kitchen towel; rub with towel to remove skins. Cool. PROCESS hazelnuts and flour in a blender or food processor until finely chopped. BEAT butter, sugar, and vanilla at low speed with an electric mixer until blended. Beat at high speed 5 minutes or until fluffy. Gradually add hazelnut mixture, beating just until combined. Cover and chill 10 minutes. SHAPE dough, 1 tablespoon at a time, into 2-inch-long logs using floured hands, and place 1 inch apart on ungreased baking sheets. BAKE at 350° for 15 to 18 minutes or until lightly browned. Cool on baking sheets 3 minutes; roll warm logs in powdered sugar. Cool on wire racks, and roll again in powdered sugar. Yield: 2 dozen. Super Easy Fudge 1-box powdered sugar 16oz. or 1 lb 1/2 c. Cocoa 1/4 c. milk 1 stick margarine (not lowfat) Microwave all together for 2 minutes at high. Add: 1 tsp. Vanilla 1/2 c. chopped nuts. Stir well, and press in a greased 8" pan. Chill, cut into squares. Cinnamon Spirals 1/2 cup butter or margarine (1 stick), softened 4 ounces cream cheese, softened 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup sugar 1 teaspoon ground cinnamon 1. In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy, about 2 minutes. Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with rubber spatula. 2. On sheet of plastic wrap, pat dough into small rectangle. Wrap in plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or freeze dough for 30 minutes.) 3. Meanwhile, in small bowl, mix sugar and cinnamon; set aside. 4. On lightly floured surface, with floured rolling pin, roll dough into 15" by 12" rectangle. Sprinkle cinnamon-sugar mixture evenly over dough. 5. Starting from a long side, tightly roll rectangle jelly-roll fashion. Brush last 1/2-inch of dough with water to help seal edge. Cut log crosswise in half. Slide logs onto cookie sheet; cover with plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or freeze dough for 45 minutes.) 6. Preheat oven to 400 degrees F. Remove 1 log from freezer; with serrated knife, cut log crosswise into 1/4-inch thick slices. Place cookies, 1/2-inch apart, on ungreased large cookie sheet. 7. Bake cookies 12 to 14 mintues or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining log. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months * Note...if you want them a tad bit sweeter add 2 tbsp sugar to the dough.