BROKEN GLASS DESSERT

This is a dessert I used to make when my children, now in their forties and fifties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong Tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

This is a file photo used for reference

CREAMY PASTEL MINTS

1 pkg (3-oz) cream cheese

1/4 to 1/2 tsp peppermint extract
food coloring of your choice
3 cups powdered sugar, divided

Place the cream cheese in a bowl to slightly soften at room temperature.

Stir the extract into the softened cream cheese until blended.

Add the food coloring to tint as desired.

Gradually mix in half of the powdered sugar.

On a clean flat work surface, knead in the remaining half of the powdered sugar until smooth. Divide the mixture into 3 portions and roll each portion to a 1/4-inch thickness. (Do not use flour or more powdered sugar for rolling.)

Cut out the candies with a 1-inch cookie cutter, rerolling and cutting until scraps are used.

Store mints between layers of waxed paper in an airtight container in the refrigerator.

Yield: Approximately 5 dozen 1-inch mints.

My granddaughter made this a few years ago when she was 12-years-old for a graduation party. She made them round and did a fork crisscross design. They were very pretty and good.

Note: File Photo

POTATO CHIP COOKIES

1 cup butter-flavored shortening

3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 cup all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
2 cups crushed plain potato chips
1 cup butterscotch chips

Preheat oven to 375 degrees.

Cream the shortening, granulated and brown sugars in a large mixing bowl until light and fluffy; beat in the eggs.

In a separate bowl, whisk the flours and baking soda together; gradually beat into the sugar mixture. Stir in the crushed potato chips and the butterscotch chips.

Drop by tablespoon 2-inches apart on ungreased baking sheets.

Bake at 375 degrees for 10 to 12 minutes until golden brown. Cool on the pans for a minute then remove to wire racks to cool completely.

Yield: 4 dozen cookies

Note: File Photo

LEMON CHEESECAKE COOKIES

1 cup all-purpose flour

1/2 teaspoon coarse salt
1/4 teaspoon baking powder
1 cup (one 8-ounce package) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 large egg

For the icing:1 cup powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not overmix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies (and to make it easy).

Bake for 12 to 15 minutes, rotating the pan halfway through, until barely golden on the bottom. Do not overbake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, whisk together the powdered sugar and lemon in a small bowl. Use a spoon to drizzle the icing over the cookies.

These cookies are best eaten the same day they are baked.

Yield: Approximately 3 dozen cookies

Source: the kitchn

BAKED PINEAPPLE

1 can (20-oz) unsweetened pineapple chunks

3 tbsp sugar

6 tbsp melted butter

3 tbsp white whole wheat flour

5- oz shredded cheddar cheese

1 cup butter cracker crumbs

Drain pineapple, reserving 3 tablespoons of the juice. Combine the pineapple, reserved juice, sugar, butter, flour and cheese in a bowl: mix well. Spoon into a very lightly sprayed casserole dish and top with the cracker crumbs.

Bake at 350 degrees for 30 minutes or until bubbly.

Yield: 6 servings

clipart

RHUBARB CRUNCH

Crust:

1 cup flour

1 cup brown sugar

1 tsp cinnamon

3/4 cup quick oats

1/2 cup butter

Mix until crumbly and spread half of mixture in bottom of a greased 9 x 13-inch pan.

Sauce:4 cups sliced rhubarb

1 cup sugar

2 tbsp cornstarch

1 tsp vanilla

1 cup water

Combine in a saucepan, cover pan and simmer 5 to 10 minutes. Pour sauce over crust in the pan and top with the remaining crust mixture. Bake at 350 degrees for 1 hour.

Yield: 12 to 15 servings.

clipart

GERMAN APPLE CAKE

This is a recipe my nephew made for a project when he was in high school. Everyone loves it and two of the teachers asked for the recipe.

2 eggs

1 cup vegetable oil

2 cups granulated sugar

2 tsp ground cinnamon

1/2 tsp salt

Dash of ground nutmeg, optional

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

4 cups apples, peeled, cored, and diced (Nephew prefers apples thin sliced)

Powdered sugar for sprinkling as garnish, optional

Preheat oven to 350 degrees. Grease and flour one 9x13-inch cake pan. 

In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add sugar and vanilla and beat well.

In another bowl, combine the flour, salt, baking soda, ground cinnamon and the ground nutmeg.

Add the dry ingredients to the egg mixture and mix until well combined. This batter will be very thick. Using a wooden spoon, fold the apples in by hand.

Spread the batter into the prepared pan and bake at 350 degrees for 45 minutes or until the cake tests done.

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE

This easy cheesecake recipe is one I got from Bisquick.

3/4

cup Original Bisquick™ mix

3/4

cup sugar

1/4

cup green crème de menthe

3

eggs

2

packages (8 oz each) cream cheese, softened

1/4

cup miniature semisweet chocolate chips

Chocolate Ganache

1/2

cup whipping cream

1

cup miniature semisweet chocolate chips

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• 2In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• 3Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• 4In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

MOLTEN-MIDDLE TRUFFLE COOKIES

As you can tell from the ingredient list, I got this recipe from Kraft. These are good cookies.

3

BAKER'S Semi-Sweet Chocolate

1/4

cup (1/2 stick) butter

1

sweetened condensed milk

1

tsp.  vanilla

2

flour

1/2

cup finely chopped PLANTERS Walnuts

24

KRAFT Caramels

1/4

cup sugar

PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)

SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets.

BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.)

BANANA OATMEAL CHEWIES

This is an old recipe my mother had for years.  I think she got it from one of her little non defunct magazines she so looked forward to getting in the mail.

1 cup butter
1 cup sugar
1 egg
1 1/2 cups flour
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup mashed bananas
1 3/4 cups rolled oats
1 cup candied citrus fruits
1/2 cup nuts

Cream butter and sugar.  Add egg and mix well.  Mix flour, salt, cinnamon and soda.  Add alternately with mashed bananas.  Add rolled oats, nuts, and fruits.  Drop by spoonful's on lightly greased cookie sheet.  Bake 12 minutes at 350 degrees.  Makes 4 dozen cookies.

clipart

EASY CHERRY NUT COBBLER

This recipe I got from Mr. Food in 2011 is an easy and tasty one.

2 (21-ounce) cans cherry pie filling
1/2 cup chopped walnuts (or pecans or almonds)
1/2 cup sugar plus 2 teaspoons for sprinkling
1 tablespoon orange zest
1 cup pancake and baking mix
1/2 cup milk
1 egg

Preheat oven to 400 degrees F. 

Coat a 2-quart baking dish with nonstick cooking spray; set aside.
 
In a large bowl, combine cherry pie filling, nuts, the 1/2 cup sugar, and orange zest; mix well. Pour into prepared baking dish; set aside.

In a medium bowl, whisk remaining ingredients except 2 teaspoons sugar, until well blended. Pour over cherry mixture. Evenly sprinkle remaining sugar over top.

Bake uncovered 30 to 35 minutes, or until crust is golden.

CHOCOLATE-COVERED EGG CANDY

I am not patient enough for this but when I saw it, I knew some of you would be interested. This is from an email I got from Taste of Home several years ago.

1/4 cup butter, softened
1 jar (7-oz) marshmallow creme
1 tsp vanilla extract
3 cups + 1 tbsp confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12-oz) white baking chips or semisweet chocolate chips
2 tbsp shortening
Icing of your choice
Assorted decorative candies

1. In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup butter mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
2. Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
3. In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. 
4. Yield: 2 dozen.

LUNCHBOX OATMEAL COOKIES

 This is another great recipe from my Land O' Lakes Butter recipe archives.

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

1 Land O Lakes® Egg

1 teaspoon vanilla

1 3/4 cups uncooked old-fashioned or quick-cooking oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup candy-coated chocolate pieces

Heat oven to 375°F.

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add oats, flour, baking soda and salt; beat at low speed until well mixed. Stir in chocolate pieces.

Drop dough by heaping teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack

Linda's Note: Do not overbake.

SALTED CARAMEL PEANUT BUTTER FUDGE PIE

 This recipe and photo are from a quite old Country Living Magazine.

• 1/2 package(s) (14.1-ounce) refrigerated piecrusts
• 1 cup(s) butter, softened and divided
• 1/2 cup(s) creamy peanut butter, divided
• 1 1/4 cup(s) firmly packed brown sugar, divided
• 1 1/4 cup(s) all-purpose flour, divided
• 1/2 cup(s) roasted unsalted peanuts
• 3 ounce(s) unsweetened baking chocolate
• 1/2 cup(s) granulated sugar
• 2 tablespoon(s) unsweetened cocoa
• 3 large eggs
• 2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) salt
• 1 jar(s) (12.25-ounce) caramel topping (such as Smucker's)
• 1/2 teaspoon(s) flaked sea salt
• 
  1. Heat oven to 350 degrees F. Fit refrigerated piecrust into a 9-inch glass pie plate according to package directions; fold edges under, and crimp as desired.
  2. Using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. Freeze 15 minutes.
  3. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and remaining 3/4 cup flour. Pour mixture into prepared piecrust. Crumble peanut butter mixture over top of pie. (The peanut butter mixture will extend above rim of pie plate but will not overflow when baked.)
  4. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. Remove from oven and cool on a wire rack 20 minutes.
  5. In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. Cool pie completely (about 1 hour). Sprinkle with flaked sea salt. Serve with remaining sauce.

HAWAIIAN CHEESECAKE BARS

2 cups flour

1 cup sugar
1 cup butter
2 (8-oz each) bricks cream cheese
4 tbsp sugar
4 tbsp milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 tbsp melted butter

Preheat oven to 350 degrees.

Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. 

Bake in a 350-degree oven for 14-19 minutes. Cool slightly.

Mix together cream cheese, 4 tablespoons sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

Combine coconut and 2 tablespoons melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Cool before cutting into desired size bars.

Note: I got this recipe years ago from Three Cooking Sisters