ICE CREAM
4 Eggs Beat above then add 3 cups of Half and Half cream, slowly. Place 2 frozen 10 oz. pkgs. of Strawberries in blender. Fill blender ¾ full with fresh milk...blend quickly. Pour into mixer with rest of ingredients and mix slightly. Freeze your normal way. Submitted by: Ulithi |
KATHERINE
HEPBURN'S BROWNIES
1 stick (¼ lb.) or ½ c. Butter Melt together butter and unsweetened chocolate and take the
saucepan off the heat. I did this in the microwave. These are yummy and don't need icing. Submitted by: Donnah |
SEX IN A
PAN
Base: 8 oz. Cream cheese Spread half large tub of Cool Whip or all of small one. 1 Small instant chocolate pudding Spread rest of Cool Whip (remainder of large tub or another small one). Grate small milk chocolate bar and spread on top. Let stand in fridge overnight, may be frozen. I let Cool Whip sit out of the freezer for some time before I am going to use it, its easier to spread. Submitted by: Donnah |
COFFEE
MOUSSE
1 pkg. "Famous" chocolate wafers (Nabisco Brand) Stir water, coffee and marshmallows over medium heat until
dissolved (stir constantly). Chill in refrigerator for 20-25
minutes. Grease sides and bottom of springform pan. Line around
sides with cookies, rounded side down. Crush remaining cookies and
mix with melted butter. Press into bottom of pan. Whip cream
until stiff peaks form. Whip coffee mixture until light coffee color
and stiff. Fold cream into coffee mixture and pour into pan.
Chill for several hours. (Best made 24 hours ahead) Submitted by: Seagull22 |
BREAD
PUDDING
4 Slices bread Heat oven to 350°. Toast bread slices lightly. Spread slices with margarine , sprinkle with brown sugar and cinnamon. Cut each slice into 4 pieces. Arrange pieces sugared side up in buttered 1½ qt. casserole, sprinkle with raisins. Mix eggs, granulated sugar, vanilla and salt. Slowly stir in milk. pour over bread. Place casserole in square pan, 9 x 9 x 2 inches, on oven rack. pour very hot water (1" deep) into pan. Bake until knife inserted halfway between center and edge comes out clean, 65 to 70 minutes. Remove casserole from hot water. Serve warm or cool. Serves 6 to 8. Submitted by: Seagull22 |
GRANDMA'S
GRAHAM CRACKER PUDDING
1 Box chocolate pudding mix (not instant) Make the above pudding with whole milk. Let cool for about 5 minutes. Put one layer of grahams in bottom of 9 x 9 ungreased pan. Top with one of the puddings. Add another layer of grahams, top with 2nd pudding. Add one more layer of grahams and top with last pudding. Let set in fridge for about 2 hours. Cut into squares and top with Cool Whip or whipped cream. Submitted by: Seagull22 |
FAMOUS NAMELESS COOKIES
1 18 oz. Box yellow cake mix Sift together dry cake mix, dry pudding powder and flour. Using your hands, work in the mayonnaise until dough is smooth and a little stiff. Work in pecans and chocolate chips. Shape dough by rounded teaspoonfuls into marshmallow shapes. Arrange them 2 inches apart on a greased cookie sheet. Bake on center rack of oven at 350° F for 16 minutes or delicately browned. Do not over bake. Makes 4½ dozen. Submitted by: Silverfoxy |
ABC CHEESECAKE
Crust: Filling: Topping: Combine crumbs and butter, line bottom of 9", buttered, spring form pan. preheat oven to 350°. In electric mixer, cream cheese with sugar, egg yolks and vanilla till smooth. Beat egg whites until stiff and gently fold into the cheese mixture. Pour into prepared form pan. Bake from 40 to 50 minutes. (I have found it takes the full 50 minutes for me). remove from oven. Set oven to 475°. Mix topping ingredients and gently spoon over cake. return cake to oven and bake 5 minutes. (Topping will not have set yet). Remove cake from oven and cool to room temperature and refrigerate overnight. Note: My pan is 9" but is 2½" high and I find sometimes the filling is so high there is not enough room for all the topping). Check the cake a few minutes before it is done and if it is almost to the top, I do just half the topping. Submitted by: Donnah |
NANAIMO BARS
½ c. Butter ¼ c. Butter 4 oz. Semisweet baking chocolate or 2/3 c. semisweet chips Cream together ½ c. butter, sugar unsweetened baking cocoa, vanilla and egg. Mix well with graham cracker crumbs, chopped nuts and coconut. Pat into 9 x 9 pan. refrigerate. Next, cream ¼ c. butter with milk, add instant vanilla pudding mix and powdered sugar. Spread this over the first mixture. Lastly, in a saucepan over low heat (or in microwave on medium, watching closely), melt semisweet baking chocolate and butter, add peppermint extract. Spread this over all and chill before cutting into bars. Submitted by: cc^ |
RASPBERRY
SAUCE FOR CHOCOLATE "CHEESECAKE"
½ c. Seedless raspberry jam (Polander brand makes
one) In a bowl, microwave jam until melted, 1 minute. Stir in juice and berried. Serve over cake. I added a small scoop of vanilla ice cream. CHOCOLATE "CHEESECAKE" 1½ c. Semi-sweet chocolate chips In a small bowl, melt chocolate in microwave, 2 minutes on medium. In blender or food processor, combine beans and eggs. Add sugar, baking powder and melted chocolate, process until smooth. Pour batter into a non-stick 9" pan (I lightly greased the pan, bottom and sides). Bake at 350° for 45 minutes or until a knife inserted comes out clean. Cool. Serve with raspberry sauce. Store in refrigerator. (See raspberry sauce above). Submitted by: Seagull22
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SHORTBREAD COOKIES
1 lb. Soft butter Cream butter and add other ingredients. Knead well, the more the better. (I add the cornstarch, icing sugar and vanilla and use the mixer...you can do a lot of kneading with it...also can add some flour too). Then add the rest of flour and mix well by hand. This can be rolled with a rolling pin and cut into shapes, rolled in balls and flattened with a fork (with this method, I usually put a small piece of maraschino cherry on top) or pressed into a jelly roll pan and cut when still warm. Bake at 325° for 15 minutes. Submitted by: Donnah |
RUSSIAN TEA CAKES
1 c. Sifted all purpose flour Mix all ingredients (except confectioners sugar) by hand until well blended. refrigerate dough for 30 minutes. Roll into small balls (1¼") and bake on ungreased cookie sheet for 15-20 minutes or until set. Remove to wire rack, cool 1 minute. Roll in confectioners sugar when completely cool. Bake at 375° for 15-20 minutes. Submitted by: Madeleine |
PUMPKIN SHEET CAKE WITH
CREAM CHEESE ICING
Mix: Blend well and pour into a greased 16 x 11 cookie sheet.
Bake at 350° for 25-30 minutes. Ice with cream cheese icing. Submitted by: cc^
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PUMPKIN PIE
3 Eggs, slightly beaten Combine eggs, pumpkin, ¾ c. sugar, half and half, 3 tbs. Bourbon, cinnamon, ginger and salt. Mix well. Pour mixture into pie shell, bake at 425° for 10 minutes. reduce heat to 350° and bake an additional 45 minutes or until set. Set aside to cool. Combine butter and ¼ c. brown sugar in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Add pecan and 2 tbs. Bourbon, stirring to coat. Spoon mixture over pie. Heat the remaining Bourbon in a saucepan just long enough to produce fumes (do not boil). Remove from heat, ignite and pour over pie. Serve pie when flames die down. Submitted by: WhiteDog |
OPEN-FACE PEAR PIE
Use fully ripened Bartlett pears to make this unusual, interesting
pie. Peel, halve and core pears. Brush with lemon juice. Place pears cut side down in pie shell with narrow ends toward center. Cream together butter and sugar. Beat in flour, eggs, vanilla and salt. Pour over pears. Sprinkle lightly with mace. Bake in 350° oven 45 minutes or until filling is set and lightly browned. Cool on cake rack ONE HOUR OR LONGER before cutting. Top with whipped cream or Cool Whip. Serve the same day you bake the pie (pear filling may darken if you keep the pie overnight). Submitted by: Docj |
APPLE PUDDING
Slice 5 to 6 medium cooking apples, toss with a little cinnamon,
1/3 c. water and a few pats of butter. Put in a glass baking
dish. Mix together the following ingredients: Drop by tbs. onto apples in baking dish. Bake at 350° for 30 to 45 minutes Submitted by: Francesca |
APPLE KUGEL (APPLE
NOODLE PUDDING)
½ lb. Wide egg noodles Melt half the butter in a baking dish. Cook noodles and drain. Mix eggs, vanilla, sugar and cinnamon. Add raisins. Combine cottage cheese and sour cream. Mix everything together with the egg noodles. Fold apples in and pour in a 10 x 14 baking dish. Dot with remaining butter and sprinkle with sugar and cinnamon. Bake at 350° for about 45 minutes. Submitted by: Seagull22
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BETTY'S JEWISH APPLE
CAKE
5 tbs. Sugar Mix and set aside. Peel and slice 6 medium MacIntosh apples. Also have ½ c. chopped walnuts on hand. Sift together: 2 c. Sugar mix 2 c. sugar, oil, eggs and vanilla until smooth. Add orange juice and the other flour mixture a little at a time. Then mix in ½ c. chopped walnuts. Use bundt pan (greased and floured). Use 1/3 of the batter, then layer with half the apples. Sprinkle with sugar and cinnamon and repeat one more time, ending up with the batter and sprinkle with sugar and cinnamon. Bake at 375° for one hour or until done. Submitted by: Seagull22 |
COFFEE CAKE
½ c. Soft butter or margarine Cream butter and sugar, beat in eggs and vanilla. Mix dry ingredients together and add to batter, alternating with the sour cream and ending with the flour mixture. Put half batter in 8 x 8 pan that has been greased. Sprinkle half the topping below. Add the rest of the batter and sprinkle with remainder of topping. Bake at 350° for 50 minutes. Topping: Submitted by: Donnah |
WACKY CAKE
1½ c. Flour Combine all dry ingredients in a bowl and mix well. Combine all wet ingredients in a 2 cup measure, mix well and blend into flour mixture until no more "flour lumps" appear. Pour into a 9" square pan that has been sprayed with Pam. Sprinkle with chocolate chips and walnuts (as much or as little as you like). After cake cools, frost with your favorite icing. This is a moist, deep chocolate treat. Submitted by: Maddy
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HOT FUDGE CAKE
1 c. Sugar Cream butter sugar and eggs together. Add flour, baking powder, syrup and vanilla. Bake at 350° in a greased and floured 9 x 13 pan for 30 minutes or until done (standard cake test). ICING Mix together over medium heat until chocolate chips melt. Pour over hot cake as soon as it comes out of oven. Note: This is a simple recipe, but if not done as instructed or checked too early in the oven, it might fall. It is the chocolate lover's delight ! Submitted by: Sanddollar |
PEANUT
BUTTER COOKIES
1 c. Margarine or butter Heat oven to 350°. Beat together margarine and sugars. Add one egg at a time and beat after each. Blend in peanut butter. Add dry ingredients, then rolled oats. Roll in 1" balls and flatten with fork. Bake for 12 minutes on ungreased baking sheets. Submitted by: Donnah |
10,000
CHOCOLATE CHIP COOKIES (for very large families)
112 lbs. Chocolate chips Submitted by: Ulithi |
"GOBS"
1. Paste: In double boiler, add milk slowly to flour and blend. Coook slowly until thick like paste, stirring all the while. Set aside to cool. 2. Cookie Mixture: 4 c. Flour 3. Bake 4. Filling: Submitted by: Ulithi |
MOLASSES
SUGAR COOKIES
¾ c. Shortening or margarine Melt shortening or margarine over low heat. Remove from heat and allow to cool. Then, add sugar, molasses and egg and beat well. Sift flour, soda, cloves, ginger. cinnamon and salt. Add these to first mixture. Mix well and chill thoroughly. Form into 1" balls, roll in granulated sugar and place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Submitted by: Donnah |
EASY
AMBROSIA
1 Can (20 oz.) pineapple chunks Combine all ingredients in a large bowl, serve immediately or chill several hours. Serves 8. Submitted by: Terry |
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