PEANUT BUTTER FUDGE WITH CHOCOLATE ICING

1/2 cup butter, melted

2 cups powdered sugar

1 (18-oz) jar peanut butter

1/2 cup nonfat dry milk

2 tbsp vanilla

1 1/2 tbsp hot water

Mix the above ingredients together well using your hands. Put into a 13 x 9-inch pan.

Icing:

1 stick butter

1 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup chocolate chips

1 1/2 tsp vanilla extract

Boil butter, sugar and milk. Remove from heat and add chocolate chips and vanilla. Mix well and pour over the fudge.

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CHOCOLATE-RASPBERRY BAR COOKIES

 

1 cup all-purpose flour

1 cup quick oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2 cup semisweet chocolate chips
1 jar (10-oz) seedless raspberry jam

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cup. Combine flour, oats, baking soda, and salt in a small bowl. Stir mixture well with a whisk and set aside.

In a medium bowl, combine sugar and butter; beat with an electric mixer at medium speed until smooth. Add the flour mixture and stir until well blended (mixture will be crumbly). Remove 3/4 cup of dough and toss it with the chocolate chips; set aside.

Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with the chocolate chip and dough mixture. Bake at 375 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

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STRAWBERRY CHIFFON TART

1 cup graham cracker crumbs

2/3 cup finely chopped walnuts
1/4 cup butter, melted
1 egg white, lightly beaten
1 pkg (3-oz) strawberry gelatin
1 cup boiling water
2 cups frozen vanilla yogurt, softened
1 1/2 cups sliced fresh strawberries
Whole strawberries, leaves still attached, for garnish

Note: Almonds or pecans may be substituted for the walnuts

Preheat oven to 350 degrees.

In a medium bowl, combine graham cracker crumbs and walnuts; mix well. Stir in the melted butter and the egg white. Press the mixture over bottom and up the sides of a quiche dish or pie plate. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool slightly.

Meanwhile, in a large bowl, combine gelatin and boiling water stirring until gelatin is completely dissolved. Stir frozen yogurt into the gelatin. Fold the sliced berries into the gelatin mixture. Spoon mixture into the crust. Cover and freeze until firm. Place the whole strawberries in the center for garnish.

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RICE PUDDING with RAISINS

5 cups boiling water

1 1/2 cups uncooked long-grain rice
1/2 tsp salt
1 can sweetened condensed milk
1/4 cup margarine
1/2 cup raisins
1 tbsp vanilla

Combine rice, water, and salt; cover and cook for over medium heat until tender and most of the water is absorbed. This process should take about 40 minutes. Do not drain! Stir in sweetened condensed milk and margarine. Cook, stirring often, until slightly thick; about 10 minutes. Remove from the heat and add raisins and vanilla.

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MAPLE PECAN COOKIES

1 cup shortening 

1/2 cup butter, softened 

2 cups packed brown sugar

2 eggs

1 tsp vanilla extract

1 tsp maple flavoring

3 cups all-purpose flour

2 tsp bakiing soda

1 pkg (10 to 12-oz) vanilla or white baking chips

1/2 cup chopped pecans

In a large mixing bowl, cream shortening, butter and sugar. Add eggs, one aat a time, beating well after each addition. Beat in the vanilla and maple flavorings. Combine the flour and baking soda; gradually add to the creamed mixture. Stir in the chips and pecans.

Drop by tablespoonfuls 2-inches apart onto ungreased or parchment-lined baking sheets. Bake at 359 degrees 9 to 11 minutes or until golden brown. Cool 2 minutes on pan before removing to wire racks to cool completely. After cookies are cooled, frost with the following frosting:

Frosting:

1/4 cup butter, softened

4 cups confectioners' sugar

1 tsp maple flavoring

3 to 5 tbsp milk

1 1/2 cups pecan halves for garnish, optional

In a mixing bowl, cream butter, sugar, flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting and top with a pecan half. 

Yield: 7 dozen cookies

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HOT MILK SPONGE CAKE

4 eggs, room temperature

2 cups sugar

1 tsp almond flavoring

2 tbsp butter, melted

1 cup hot milk (do not boil)

1 cup all-purpose flour

1 cup white whole wheat flour

1/2 tsp salt

2 tsp baking powder

Powdered sugar for sprinkling. optional

Preheat oven to 350-degrees.

Beat eggs and sugar together until light and fluffy.

In another bowl, mix together almond extract, butter, and hot milk. Stir in sugar and blend thoroughly.

Sift together the flours, salt, and baking powder. Lightly fold into the batter until smooth.

Bake in a greased and floured 9"x13" baking pan at 350 for 25-30 minutes until it tests done.

Sprinkle with powder sugar, if desired.

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STRAWBERRY COFFEE CAKE

1 tbsp cornstarch 

1 pkg (10-oz) frozen sweetened sliced strawberries, thawed

1/4 tsp ground cinnamon

1/4 tsp almond extract

2 1/3 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

3/4 cup buttermilk

1 egg, lightly beaten

In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Remove from the heat. Stir in cinnamon and almond extract; set aside.

In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in buttermilk and egg until moistened.

Spread 1 1/2 cups of batter into a greased 8-inch square baking dish or pan. Carefully spread with the strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350-degrees for 35-40 minutes or until golden brown. Cool on a wire rack.

Yield: 9 servings

This makes a great gift when baked in a disposable pan with lid. Wrap in cellophane and tie with a  pretty ribbon

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MICROWAVE LOW-FAT CHEESECAKE

2 (8-oz each) fat-free cream cheese

1/2 cup sugar
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs

Fresh fruit of your choice for garnish

Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.

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OLD FASHION BANANA WALNUT BREAD

 

5 tbsp butter

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

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

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.

Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

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BASIC VANILLA BUTTERCREAM CUPCAKE FROSTING.

 

2 tbsp butter, room temperature

1/4 cup milk, room temperature
1 tsp vanilla extract
4 1/4 cups powdered sugar, sifted
Food coloring as desired

In a large bowl, beat the butter, milk, vanilla and 2 cups of the powdered sugar until smooth. Beat in the remaining powdered sugar until smooth and creamy.

If using food coloring, add a little at a time beating well after each addition until of the desired color.

This will frost approximately 1 1/2 dozen regular cupcakes or approximately 5 dozen mini cupcakes. You may need more if doing elaborate decorating.

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FROSTED ROCKY ROAD FUDGE BARS

COOKIES:

1/2 cup butter
1-oz unsweetened chocolate
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1 cup nuts, chopped

FILLING:

6-oz cream cheese at room temperature
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup butter at room temperature
1 egg
1/2 tsp vanilla extract
1/4 cup nuts, chopped
1 cup semi-sweet chocolate pieces
2 cups miniature marshmallows

FROSTING:

1/4 cup butter
1-oz unsweetened chocolate
2-oz cream cheese
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

To prepare the cookie layer, melt the butter and chocolate in a large saucepan over low heat. Remove from the heat. Add the sugar, flour, baking powder and vanilla to the chocolate mixture and mix well. Beat in the eggs. Stir the chopped nuts into the mixture. Spread over the bottom of the prepared pan.

To prepare the filling, combine the cream cheese with sugar, flour, butter, egg, and vanilla in a small bowl. Blend mixture until smooth and fluffy. Stir in the chopped nuts and spread the mixture over the chocolate mixture. Sprinkle with the semi-sweet chocolate. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle the marshmallows over the top and bake another couple of minutes.

To prepare the frosting, over low heat, melt the butter, chocolate, and cream cheese in a large saucepan. Stir in the milk. Whisk in the powdered sugar and vanilla until smooth. Immediately pour over the marshmallows and swirl together with a knife. Store in the refrigerator.

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MILLION-DOLLAR CHOCOLATE FUDGE

1 1/2 tsp + 1/4 cup butter, divided

2 1/4 cups sugar

3/4 cup + 2 tbsp evaporated milk

1/2 tsp salt

1 cup marshmallow creme

2 pkgs (4-oz each) German Sweet Chocolate, chopped

3 (1 3/4 oz each) milk chocolate candy bars with almonds

1 cup semisweet chocolate chips

2 cups chopped blanched almonds

1 1/2 tsp vanilla extract

Line a 9"x13"X2" pan with foil and grease the foil with the 1 1/2 teaspoon butter; set aside.

In a heavy saucepan, combine sugar, milk, salt and the remaining butter. Cook, stirring, over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from the heat

Stir in the marshmallow creme and all the chocolate until the chocolate is melted and blended. Fold in the almonds and vanilla extract. Immediately spread into the prepared pan. Cool completely.

Using the foil, lift fudge out of the pan, discard the foil and cut fudge into squares. Store in a cool, dry place.

Yield: Approximately 3 pounds

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EGGNOG MINI LOAVES

2 14 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted

2 tsp vanilla extract

2 tsp rum extract

In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat eggs, sugar, eggnog, butter, vanilla and rum extracts. Stir the wet ingredients into the dry ingredients just until moistened.

Pour evenly into three 5 3/4-" x 3" x 2" loaf pans. Bake at 350 degrees 30-35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes in pans then remove to a wire rack to cool completely.

Yield: 3 mini loaves. Makes great little gifts when wrapped with a pretty bow.

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LAYERED BROWNIE DESSERT

1 cup butter, softened

2 cups /2 tsugar

2 eggs 

1 tsp vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1/2 tsp salt

1/2 tsp baking powder

1 cup chopped walnuts (or other nuts)

Filling:

11-oz (1 8-oz pkg + 1-3oz pkg cream cheese, softened

2 cups confectioner's sugar

2 cups whipped topping

Topping

2 cups cold milk

1 pkg (3.9-oz) instant chocolate pudding mix

Whipped topping for garnish

Addition walnuts, chopped, for garnish

Grease a 9-inch X 13-inch baking pan;; set aside.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.

In a separate bowl, combine flour, cocoa, salt and baking powder; add to the creamed mixture just until moistened. Stir in the cup of chopped walnuts.

Transfer the batter to the prepared baking pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack until brownies are completely cooled.

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over the brownies.

In another bowl, whisk milk and pudding mix for 2 minutes. Allow pudding to stand 2 minutes or until soft set. Spread pudding over the filling. Refrigerate for 1 hour or until serving time. To serve, cut into squares and top each with whipped topping and chopped walnuts.

Yield: 12 to 15 squares depending on size

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