Saturday, June 29, 2013


37 vanilla wafers, divided
4 squares (1-oz each) semisweet chocolate, divided
2 pkg (3.9-oz each) instant chocolate pudding
2 cups + 2 tbsp cold milk, divided
1 container (8-oz) frozen whipped topping, thawed
1 brick (8-oz) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Line a 9-inch round cake pan with plastic wrap. Stand 16 of the vanilla wafers around the edges; set aside.

Melt 3 chocolate squares as directed on package.

Beat the pudding mixes with the 2 cups of milk and whisk for 2 minutes.  Add the melted chocolate and mix together well.  Stir in 1 cup of the whipped topping; pour into the prepared pan.

Beat cream cheese, sugar, and the remaining 2 tablespoons of milk with a mixer until well blended.  Stir in 1 cup of the remaining whipped topping and spread the mixture over the pudding.  Top with the remaining vanilla wafers.  Refrigerate for 3 hours.

While the torte is being refrigerated, cut the remaining square of chocolate into curls.

Remove torte from refrigerator and invert onto a serving plate.  Remove the pan and plastic wrap.

Spread the remaining whipped topping over the top of the torte.  Garnish with the fresh raspberries and the chocolate curls.

Refrigerate any leftovers!

I got this recipe years ago from a magazine ad.

Friday, June 28, 2013


This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.
 — with Anne Bush and Alice F Marion Dacus.

Thursday, June 27, 2013


1/2 cup sugar
2 tbsp cornstarch
1/8 tsp salt
2 cups reduced-fat milk
1 cup half-and-half cream
1 egg yolk
1 1/2 tsp vanilla bean paste*

In a large heavy saucepan whisk together the sugar, cornstarch, and salt; gradually whisk in the milk and cream.  Cook the mixture over medium heat while stirring constantly for around 10 minutes until slightly thickened.

Whisk the egg yolk slightly thickened; gradually whisk about 1 cup of the hot mixture into the egg yolk then whisk into the cream mixture, whisking constantly.  Whisk in the vanilla bean paste.

Pour the hot mixture through a wire strainer into a bowl; discard the solids.  Allow to cool for 1 hour; stir occasionally.  Wrap in plastic wrap and chill for 8 to 24 hours.

Pour the chilled mixture into the freezer container of  an electric ice cream maker (1 1/2-qt size).  Freeze according to the manufacturer's instructions.

Allow to stand at room temperature 5 to 10 minutes before serving.

*You may substitute vanilla extract if desired.

Yield: Approximately 1 quart.

Note:  The basic idea for this recipe is from an old Southern Living magazine.

Wednesday, June 26, 2013


1 1/2 cups butter
1 1/2 cups granulated sugar
1 brick (8-oz) cream cheese, softened
2 large eggs
2 tbsp lemon juice
1 1/2 tsp lemon zest
2 cups white whole-wheat flour
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
Apricot preserves
Confectioners' sugar

In a large mixer bowl combine the butter, sugar, and cream cheese, mixing until well blended.  Blend in the eggs, lemon juice, and lemon zest.

In a separate bowl combine the flours with the baking powder; add to the creamed mixture, mixing well.

Chill dough for several hours.

Preheat oven to 350 degrees.

Using a level measuring tablespoon of dough per cookie, shape into balls.  Place balls on an ungreased cookie sheet and flatten slightly.  Make a small indention in the center of each cookie and fill with the apricot preserves.

Bake at 350 degrees for 15 minutes.

Cool on wire racks and sprinkle lightly with powdered sugar.

Yield: Around 7 dozen

Tuesday, June 25, 2013


I saw this recipe on Facebook and transferred it here because I want to try it once I figure out how to do it around my health issues.  Here is the basic recipe.

Important note – Make the meringue first because you want the butterscotch filling to be piping-hot when you place it on top. Bake pie shell before adding the butterscotch filling.

Meringue ingredients:

2 tablespoons white sugar 1 tablespoon cornstarch 3 egg whites (save 3 yolks for the filling) 1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract 

6 tablespoons white sugar

In a small saucepan, combine water, sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Prepare filling.

Ingredients for the filling:

2 cups brown sugar

3 eggs (separated) – (save 3 egg whites for meringue)

2 cups hot water

1 teaspoon vanilla

2 heaping tablespoon corn starch

Cream butter and sugar in heavy pan. Add yolks of 3 eggs, corn starch, then add water and milk. Beat well. Cook until thick. Add vanilla and fill already baked pie shell. Top pie with meringue and bake at 325 for 20 to 25 minutes.

Wednesday, June 19, 2013


My grandchildren love Watergate or Pistachio Salad.  When I saw this Mr. Food pie recipe I knew it would be a hit at our house!

  • 2 cups shortbread cookie crumbs
  • 3/4 cup chopped walnuts, divided
  • 1/4 cup (½ stick) butter, melted
  • (8 ounce) package cream cheese, softened
  • (14 ounce) can sweetened condensed milk
  • 1/4 cup lime juice
  • (4-serving size) package instant pistachio pudding and pie filling
  • (8 ounce) can crushed pineapple, undrained
  • 1 cup (½ pint) heavy cream

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, combine cookie crumbs, 1/4 cup walnuts, and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust. Bake 10 minutes, then remove from oven and allow to cool.
  • Meanwhile, in a large bowl, with an electric beater on medium speed, beat cream cheese for about 1 minute, until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, until smooth. Stir in remaining 1/2 cup walnuts and pineapple.
  • In a medium-sized bowl, with an electric beater on medium speed, beat cream 5 to 6 minutes, until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.

  • Note: 
    Any type of shortbread cookies can be crumbled to create the cookie crumbs - even cookies that already have nuts in them. But if you use cookies with nuts, then leave out the 1/4 cup of walnuts that go in this crust.


    I got this recipe a few years ago from a Food Network Magazine.  According to a short paragraph with the recipe the candies originated in Maine and are still popular there. The secret ingredient in these little candies is mashed potatoes. They are yummy!

    1 lb confectioners' sugar
    1/2 cup smooth, plain mashed potatoes
    2 tbsp unsalted butter
    2 tsp vanilla extract
    1/4 tsp salt
    1 bag (14-oz) sweetened shredded coconut
    2 lbs good-quality semisweet or bittersweet chocolate, chopped
    3 tbsp vegetable shortening

    Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle.  Add the mashed potatoes, butter, vanilla and salt to the well.

    Place the bowl over a saucepan of barely simmering water.  Starting at the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes.  Remove the bowl from the heat and stir in the coconut.  Transfer to the freezer and chill until firm, about 20 minutes.

    Roll tablespoons of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should get about 40 squares).  Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.

    Line a baking sheet with foil, shiny-side up.  Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts.  Add the shortening and stir vigorously until glossy, about 2 minutes.  Transfer half of the chocolate to a glass liquid measuring cup.

    One at a time, place each candy square on a fork and kip in the melted chocolate to coat; let the excess drip back into the cup.  Transfer to the prepared baking sheet.  Repeat with the remaining squares, refilling the cup with melted chocolate as needed.  Let the candies harden at room temperature for about 1 hour.

    Tuesday, June 18, 2013


    1 box yellow cake mix (& ingredients to make cake)
    2 box (small) instant banana pudding
    4 c milk
    8 oz whipped topping
    20 vanilla wafers, crushed
    sliced bananas - use your own judgment


    1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
    2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
    3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
    4 Now it's time to fill those holes! Pour the pudding mixture ver the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
    5 Refrigerate for apx two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
    (From Betty Crocker and Just a pinch)


    3/4 cup unsalted butter, softened
    1 cup granulated sugar
    1 large egg
    1 1/2 tsp vanilla extract
    1 cup all-purpose flour
    1/2 cup white whole-wheat flour
    3/4 cup baking cocoa powder
    1/4 tsp salt
    2 tsp espresso powder
    1/2 tsp cinnamon
    white (for contrast) nonpareil sprinkles

    Beat the butter and sugar together until fluffy.  Stir in the egg and vanilla extract.

    Add the flours, cocoa powder, salt, espresso powder, and cinnamon to the sugar/egg mixture.  Blend mixtures until just combined, scraping down the sides of the bowl as needed.

    Transfer the dough to a square of parchment paper and roll tightly in the paper into a 2-inch diameter log.  Refrigerate approximately 1 hour, or until solid, rotating ever 20 minutes to maintain the shape you don't want one side to be flat).

    Preheat oven to 350 degrees.
    Line a couple of baking sheets with parchment paper; set aside.

    Place the nonpareil sprinkles in a pan with sides (a size the cookie roll can fit into).  Remove cookie log from refrigerator and roll in the sprinkles until thoroughly coated, pressing gently so sprinkles are attached.  Slice log into slices slightly less than 1/4-inch thick.  Place on the prepared baking sheets.

    Bake at 350 degrees about 9 or 10 minutes until the cookies are set and slightly resistant to a light touch in the centers.

    Allow to cool completely on the parchment.  May be stored in an airtight container for up to a week.

    Yield: 40 cookies

    Note: I got the basics of this recipe from a Ladies' Home Journal magazine a few years ago.

    Monday, June 17, 2013


    I got this recipe from Jell-O Pudding back in the 1970s.

    1 pkg (2-layer) yellow cake mix
    1 pkg (4-serving size) Jell-O Pudding - pistachio flavor
    4 eggs
    cup water
    1/4 cup oil
    1/2 tsp peppermint extract
    8 drops green food coloring
    cup Baker's chocolate flavor baking chips, coarsely chopped
    20 to 24 chocolate-covered thin mints

    Combine cake mix, pudding mix, eggs water, oil, extract, and food coloring in a large mixer bowl.  Blend on low speed then beat at medium speed for 4 minutes.  Stir in the chips.  Pour the mixture into the prepared pan and bake at 350 degrees 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean.

    Remove the cake from the oven and place the candies in a single layer over the top of the cake to cover completely.  Return cake to the oven and bake an additional 3 minutes to melt the candies.  Remove from oven and quickly spread candies evenly over the cake.

    Cool before cutting into squares to serve.


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    Friday, June 14, 2013


    2 cups all-purpose flour
    1/2 cup powdered sugar
    3/4 tsp lemon zest, divided
    3/4 cup cold butter
    2 pkgs (8-oz each) cream cheese, softened
    3/4 cup granulated sugar
    2 large eggs
    1 tbsp fresh lemon juice
    1 cup strawberry preserves
    Sweetened whipped cream, fresh strawberry slices for garnish

    Preheat oven to 350 degrees.
    Lightly grease a 9 x 13-inch baking pan; set aside.

    Stir together flour, powdered sugar, and 1/2 teaspoon of the lemon zest in a medium mixing bowl.  Using a pastry cutter, cut in the butter until mixture is crumbly.  Press the mixture onto the bottom of the prepared pan.

    Bake crust at 350 degrees for 20 to 22 minutes or until lightly browned.

    While crust bakes, beat the cream cheese and granulated sugar together with an electric mixer until smooth.  Add eggs, one at a time, beating just until blended after each one.  Stir in the lemon juice and remaining lemon zest, beating well.

    Spread the preserves over the shortbread crust; top with the cream cheese mixture spreading all the way to the edges.

    Bake at 350 degrees for approximately a half hour until set.

    Allow to cool for 1 hour on a wire rack then cover and chill for 4 to 8 hours.

    Cut into 48 bars to serve and garnish with the whipped cream and a fresh strawberry slice per bar.

    Note: I got the basics of this recipe from an old Southern Living magazine.


    2 cups raw quick-cook oats
    3/4 cup brown sugar
    3/4 cup white whole-wheat flour
    3/4 cup butter, melted
    1 large egg
    1 cup corn syrup
    1 cup sugar
    1 cup creamy peanut butter
    4 cups crisp rice cereal
    1 pkg (12-oz) semisweet chocolate chips
    1 pkg (10-oz) peanut butter chips
    1 cup chopped dry-roasted peanuts

    Preheat oven to 350 degrees.
    Lightly grease a 15 x 10-inch jellyroll pan.

    In a medium mixing bowl combine the oats, brown sugar, flour, butter, and egg.  Press the mixture onto the bottom of the prepared pan.

    Bake at 350 degrees for 12 minutes.  Remove to a wire rack and cool for 10 minutes.

    In a microwave-safe bowl combine the corn syrup, sugar, and peanut butter; microwave on high for 2 minutes or until melted and smooth, stirring every 30 seconds.  Stir in the cereal.  Press firmly over the oat mixture.

    In another microwave-safe bowl combine the chocolate chips and peanut butter chips.  Microwave on high 1 to 1 1/2 minutes, stirring every 30 seconds, or until completely melted and smooth.  Spread this mixture over the cereal mixture.

    Sprinkle the chopped nuts overall.

    Allow to cool approximately 45 minutes before cutting into bars.

    Tuesday, June 11, 2013


    12 large marshmallows
    1 cup granulated sugar
    2 egg whites
    1 teaspoon cream of tartar
    1/4 teaspoon salt
    3 tablespoons water
    1 teaspoon pure vanilla extract
    Chop marshmallows into quarters and set aside.
    Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
    Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
    Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
    Pipe onto cupcakes while the mixture is still warm.
    Toast the tops lightly with a culinary torch.
    Note: This recipe is from Cake Central.

    Monday, June 10, 2013


    1/3 cup butter, softened
    3 squares (1-oz each) unsweetened chocolate, melted & cooled
    3 cups powdered sugar
    1/2 cup sour cream
    2 tsp vanilla extract

    Combine the butter and chocolate; stir in the powdered sugar.  Add the sour cream and vanilla extract beating until smooth and spreadable.


    Monday, June 3, 2013


    Surprise Filling:
    1 brick (8-oz) cream cheese, softened
    1/4 cup sugar
    1 egg, beaten

    Combine all ingredients in mixing bowl and beat until well blended; set aside.

    2 cups flour
    1 3/4 cups sugar
    2 tsp baking soda
    2 tsp cinnamon
    1 tsp salt
    1 cup canola or coconut oil
    3 eggs, beaten
    3 cups shredded carrot
    1/2 cup chopped walnuts (or pecans, if you prefer)
    Powdered sugar for sprinkling

    Preheat oven to 350 degrees.
    Grease and lightly flour a 9-inch bundt pan.

    Combine the flour, sugar, baking soda, cinnamon, and salt together.

    Combine the oil and eggs in a small mixing bowl; add to the dry ingredients, mixing just until moistened.  Fold in the carrots and nuts.

    Reserve 2 cups of the batter; pour the remaining batter into the prepared pan.  Pour the cream cheese mixture over the batter in the pan.  Carefully spread the reserved batter over the cream cheese mixture being sure to cover well.

    Bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.  Remove from oven to a wire rack and cool in pan 10 minutes.  Remove from pan and sprinkle with powdered sugar.

    This is an old Kraft's Foods recipe.