Creamy Lemon Pie
This recipe came out of my Woman's Day magazine last year. It is great.
1-3/4 c. cold milk
2 pkg. (4 serving size) Jello vanilla flavor instant pudding
1 can (6 oz.) frozen lemonade concentrate, thawed
1 tub (8 oz.) Cool Whip, thawed
1 prepared graham cracker crust (6 oz)
Pour milk into large bowl. Add pudding mixes. Beat with whisk 30 seconds. Add lemon concentrate. Beat with whisk 30 more seconds. (Mixture will be thick.) Immediately stir in whipped topping Spoon into crust. Refrigerate 4 hours or until set. Garnish with lemon slices, if desired. Store leftover pie in fridge. Makes 8 servings.
Banana Split Cake
Crust - 2 c. graham cracker crumbs
1 stick butter or margarine
Mix together: 2 eggs
2 cups sifted powdered sugar
1 or 2 sticks soft margarine or butter
Mix eggs and butter then add powdered sugar. Beat until light and fluffy (about 10 minutes). Spread on top of graham cracker crust. Add layer of bananas (sliced), then a layer of well-drained chopped pinapple. Then add a layer of Cool Whip (a large container). Add a layer of chopped nuts and maraschino cherries (quartered). Sprinkle coconut on top. Refrigerate for about 4 hours before serving if to be sliced. Can eat right away spooning servings out.
Fruit Cocktail Cake
1-1/2 c. sugar
2 c. flour
1-1/2 t. baking soda
20 oz. fruit cocktail with syrup
2 eggs, beaten
Mix all the above together and pour into 13x9 pan. Bake at 325 F for 1 hour.
Apple Brown Betty
5 slices bread, torn up
1/3 c. brown sugar
1 t. cinnamon
1/4 to 1/2 c. raisins (optional)
1 can pie apples
1/2 stick butter or margarine
Mix bread, brown sugar, cinnamon, and raisins. Put 1/3 of mix in pan. Put 1/2 of pie apples on top. Another 1/3 of mix and then 1/2 of apples. Put last 1/3 of mix on top. Melt butter and put on top.
Peanut Butter Chocolate Chip Cookies
1 c. peanut butter, smooth or chunky
1 c. sugar
2 large eggs
2 c. chocolate chips
Heat oven to 350. Mix peanut butter, sugar, and eggs in medium bowl. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until bottoms of cookies are slightly browned. Cool on cookie sheet 2 minutes before removing to a wire rack to cool completely.
Neiman-Marcus Chocolate Chip Cookies
2 c. butter
2 t. soda
5 c. blended oatmeal***
2 c. brown sugar
1 - 8 oz. Hershey bar (grated)
2 t. vanilla
4 c. flour
2 c. sugar
24 oz. chocolate chips
1 t. salt
4 eggs
3 c. chopped nuts
***Measure oatmeal and blend to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey bar, and nuts.
Roll into balls and place 2 inches apart on cookie sheet.
Bake for 10 minutes at 375. Makes 112 cookies.(Recipe may be halved.)
Better Than Sex Cake
1-18.25 oz. devils food cake mix
1-7 oz. can sweetened condensed milk
1-6 oz. jar caramel ice cream topping
2 to 4- 1.4 oz. chocolate toffee candy bars, crushed
1-8 oz. container non-dairy whipped topping
Bake cake according to directions in 9x13 pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits. Sprinkle half of the crushed toffee barsover top of cake while still warm. Let cake cool completely. Top with whipped dessert topping and add other half of toffee bars and swirls of caramel. Refrigerate and serveright from pan!
Peppermint Brownie Meltaways
1 pkg. (21.5 oz) fudge brownie mix
1/2 c. flaked coconut
1/2 c. chopped nuts
3 c. powdered sugar
1/3 c. margarine or butter, softened
1/2 t. peppermint extract
About 2 T. milk
2 squares (1 oz each) unsweetened chocolate
2 t. margarine or butter
Heat oven to 350. Prepare brownies as directed on package - except stir coconut and nuts into batter. Bake as directed; cool. Mix powdered sugar, 1/3 c. powdered sugar, 1/3 c. margarine and the peppermint extract. Stir in milk, 1 teaspoon at a time, until spreading consistency. Spread over brownies. Refrigerate about 30 minutes or until frosting is firm. Heat chocolate and 2 t. margarine until melted. Drizzle evenly over frosting; spread evenly. Refrigerate about 15 mintues or until chocolate is firm. Cut into 1-1/2 or 2 inch squares. Store in refrigerator. 48 or 24 brownies.
Cream Cheese Pie
4 (3 oz) pkgs cream cheese
2 eggs, beaten
2 T. lemon juice
1 t. vanilla
3/4 c. sugar
1 t. grated lemon rind
Combine above ingredients and beat until light and frothy. Pour into graham cracker crust and bake at 350 for 25 to 30 minutes. Remove from oven and cool 5 minutes. Pour topping over pie. Return to oven and bake 10 minutes longer. Cool and place in refrigerator for approx. 5 hours (if you can wait that long).
Topping:
1 c. sour cream
3-1/2 T. sugar
1 t. vanilla
Optional: When pie is cool, put a can of red pie cherries or pie blueberries, or fresh strawberries, etc on top.
Lemon Bars
2 c. flour
1/2 c. powdered sugar
1 c. real butter
Sift flour and sugar. Cut in butter. Press into 9x13 pan. Bake at 350 for 20 to 25 minutes.
4 eggs
2 c. white sugar
1/3 c. real lemon juice
1/4 c. flour
1/2 t. baking powder
Beat together eggs and sugar. Add lemon juice. Sift together flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350 for 25 minutes longer. Sprinkle with powdered sugar (use a sifter) while slightly cooled. Cut.
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