MY SISTER-IN-LAW'S PINEAPPLE CAKE

I got this recipe years ago from my husband's sister. It is a good cake.

2 cups flour

1 1/2 cups sugar

1 1/2 tsp baking soda

dash of salt

2 eggs

Mix together and add one can of crushed pineapple including juice.

Grease and flour 9"x13" pan. Pour mixture in the pan and sprinkle top with 1 cup chopped pecans, 1/2 cup light brown sugar that has been mixed together.

Bake at 325-degrees for 45 minutes. At around 35 to 40 of baking time, make the following hot mixture:

In a saucepan, melt 1 stick margarine, 1 cup sugar and 1 small can (5 1/3-oz). Bring to a boil and boil 5 to 8 minutes. Remove cake from oven and using a toothpick, poke holes all over the hot cake.

file photo - not necessarily this exact recipe

 

GOURMET PECAN CARAMEL APPLES

5 large Granny Smith apples

5 wooden craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1 (7 ounces) chocolate candy bar, broken into pieces 
2 tablespoons shortening, divided
1 cup chopped pecans  

Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.

Line a baking sheet with waxed paper and coat with cooking spray. 

Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1-minute intervals until caramel is melted and smooth.  

Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.

Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.

Gently press chopped pecans onto the sides of the apples while chocolate is still warm. Work very gently or you will push the caramel around causing it to pull away from the apples.  

file photo

EASY PIE DOUGH

2 cups all-purpose flour

1 tsp salt
3/4 cup vegetable oil
4 tbsp cold water

Mix the flour and salt together with a fork. Add the oil and stir. Stir the cold water into the mixture. Place on plastic wrap; cover with plastic wrap and roll out.
Makes enough for a 2-crust pie.

file photo

LEMON SUPREME CAKE

 

1 pkg (4-serving size) lemon-flavored gelatin

1 pkg (2-layer size) Lemon Supreme Cake Mix
3/4 cup canola oil
1 cup hot water
4 eggs

Preheat oven to 350 degrees.

Dissolve the lemon gelatin in the hot water; allow to cool. In a large mixer bowl, combine the gelatin, cake mix, canola oil, and eggs; combine on low speed for a few seconds to blend. Increase speed and beat for 4 minutes. Pour into a 10 x 14-inch baking pan that has been sprayed lightly with nonstick cooking spray. Bake for 35 minutes at 350 degrees. Remove cake from oven and prick top with a fork. Pour the prepared glaze over the top of cake.

Lemon Glaze:

1 cup sifted powdered sugar
juice of half a lemon
water to make a glaze or drizzle consistency

In a small bowl combine the powdered sugar, lemon juice and enough water to make the glaze of preferred consistency.

File Photo

NO CRUST COCONUT PIE

 This pie bakes it's own crust as it bakes.

4 eggs

1 1/2 cups sugar
1/2 cup butter, melted
1/2 cup flour
1 tsp vanilla extract
2 cups milk
7-oz flaked coconut

Preheat oven to 325 degrees.

In a medium mixing bowl, mix together the eggs, sugar, butter, flour, vanilla, and milk. Mix together well. Stir in the coconut with a spoon. Pour into 2 9-inch pie pans. Bake at 325 degrees for 45 to 50 minutes.

 File Photo

CHOCOLATE KISSES MACAROONS

1/3 cup butter, softened
1 pkg (3-oz) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsps orange juice
1 1/2 tsp almond extract
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups sweetened flaked coconut, divided
1 pkg (10-oz) chocolate candy kisses, unwrapped

Preheat oven to 350 degrees.

In a large mixing bowl beat the butter, cream cheese, and sugar at medium speed of an electric mixer until blended. Add the egg yolk, orange juice, and almond extract; beat until mixture is blended.

In a small bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture; beat until blended. Stir in 3 cups of the coconut. Cover mixture and chill in refrigerator for 1 hour.

Shape chilled dough into approximately 1-inch size balls. Place the remaining 2 cups of coconut on waxed paper and roll the balls in the coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 11 minutes for soft chewy cookies or 13 minutes for crispy cookies. Remove cookies from the oven and press one candy kiss in the center of each cookie while the cookie is warm. Cool for about a minute on the baking sheets then remove to wire racks to continue to cool completely. Store in an airtight container.

File Photo

HOW TO MAKE PERFECT CARAMEL APPLES

this is from a post I made in August 2017. Good info for making caramel apples any time of the year.

As we close out Summer and turn our thoughts to Fall, who doesn't think of Caramel Apples? I ran across this information back in 2011 and saved it. This was from allrecipes and is good information. I thought some of you would enjoy this so thought I would share it today.

Apples: Clean, Cold, Dry

• Choose firm apples with no soft spots or blemishes.
• Wash and dry them thoroughly, remove the stem, and insert craft sticks.
• Chill prepped apples in the freezer while you melt the caramel.

Caramel: Not Too Hot

• Follow recipe directions to melt caramel in a bowl or measuring cup that’s deep enough for dipping the apples.
• Let melted caramel cool for a few minutes to thicken up. If caramel is too hot, it will slide right off the apple.

Dip It Good

• Wipe down each apple one more time before dipping to remove any condensation from the fridge.
• Holding the craft stick, dip the apple into the warm caramel, turning it for even coverage.
• Gently rotate the apple after dipping to help the excess caramel drips roll back onto the apple.
• Place dipped apples base-side down on waxed paper that’s been coated with butter or oil.

Best Tips from the AR Community

• If you want to decorate with bits of stuff, sprinkle just a little bit on the side facing you, and then gently press into the caramel. Don’t roll it or push it into the toppings as that moves the caramel away from the apple and contributes to the puddle or very gloppy apples. — LizzieBearCooks
• I followed the advice of other raters, rolling the waxy apples in boiling water, wiping them down, putting the Popsicle sticks in them, then putting them in the freezer for 15 minutes. — TheMeadow.artfire.com
• The suggestion from another reviewer to use the Pyrex measuring cup was great…made it easy to cover the whole apple. — Margcamp
• Like others I put my apples in the freezer while I melted my caramels and then put them back in the freezer for about 15 minutes. They set up great! — kateandnatesmom

Photo also from allrecipes.

PEANUT BUTTER FUDGE CAKE

A friend shared this recipe with me around seven years ago. She got it on facebook.

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 cup unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 teaspoon vanilla extract

16 ounces (about 1 1/2 cups) creamy peanut butter

Preheat oven to 350°.
Grease and flour a 9” x 13” baking pan.


Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

Place butter in a medium saucepan and melt over medium heat. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils. Remove from heat and add to flour mixture. Stir until smooth. Stir in vanilla.

Transfer batter to prepared pan and spread evenly. Bake at 350 for 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.

Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

Icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

Place the sifted confectioners’ sugar in a large bowl; set aside.

Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.

Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.

Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

 Note: File Photo of this recipe.

AN ULTIMATE CHEESECAKE with DIRECTIONS FOR REGULAR OR DIABETIC

 

CRUST:

1 1/2 cups graham cracker crumbs (crushed sugar-free shortbread cookies for diabetics)
2 tbsp sugar (Splenda or Stevia granular for diabetics)
1/4 cup butter, melted

In a medium bowl, combine the graham cracker crumbs and sugar or Splenda. Add the melted butter and stir to combine. Press the crumb mixture into a 9-inch springform pan; chill for 30 minutes.

FILLING:
5 pkgs (8-oz each) cream cheese, softened
1 1/3 cups sugar (or Splenda or Stevia granular)
3 tbsp all-purpose flour (white whole-wheat)
3 large eggs
1/2 cup sour cream
2 tsps finely grated lemon or orange peel
1 1/2 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixer bowl, with electric mixer on medium speed, beat the cream cheese for 2 minutes; add the sugar or Splenda. Gradually add the flour and mix until combined. On low speed, beat in the eggs, one at a time. Beat just until blended. Add the sour cream, citrus peel, and vanilla extract. Beat the mixture just until blended. Pour into the crust and bake for 1 hour and 15 minutes. Remove the cake from the oven and cool for 15 minutes.

Meanwhile prepare the topping.

TOPPING:
1 egg white
1 tbsp sugar (Splenda or Stevia for diabetics)
1/2 cup sour cream
1 cup raspberry preserves (sugar-free or all fruit for diabetics)
1 cup kiwi fruit, sliced then quartered

Beat the egg white until frothy. Add the sugar and beat until soft peaks form. Fold in the sour cream until blended. Spread on top of the cake. Return the cake to the oven and bake about 20 minutes or until set but not browned. Turn the oven off and let cake sit for 1 hour with the oven door ajar (not wide open). Remove cake to a wire rack to cool completely.

Place the preserves in a microwave safe bowl. Microwave on high speed until thin, 45 to 60 seconds. Spoon the preserves onto the top of the cake. Spread with the back of the spoon to cover the top. Garnish with the kiwi fruit.

Note: Photo not this exact recipe. Used for reference only.

file photo for reference only

CHOCOLATE SYRUP BROWNIES WITH ICING

I love frosted brownies. This is a good recipe.

1 cup sugar
1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

file photo

GLUTEN-FREE CORN MUFFINS

Unsalted butter or nonstick cooking spray for 12-cup muffin pan

1 cup Gluten-Free All-Purpose Flour (recipe on this blog)

1 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup unsalted butter, melted (may use vegetable oil, if preferred)

1 cup buttermilk

Preheat oven to 375-degrees. Butter or spray muffin pan; set aside.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, xanthan gum, baking soda and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the melted butter utnil well blended. Whisk in buttermilk.

Pour the liquid into the well of the dry ingredients, stirring until combined. Spoon the batter evenly into the prepared muffin cups by filling each cup almost full, mounding batter in the center of each. Bake at 375 16 to 18 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Remove immediately remove muffins from pan to a wire rack, laying muffins on their sides to cool. May be served warm or at room temperature.

You may add 2/3 cup of canned corn, well drained, to the liquid before adding to the dry mixture, if desired.

To make jalapeno corn muffins, add 2 tablespoons minced fresh jalapeno peppers to the liquid mixture before adding to the dry mixture. NOTE: Use gloves when handling fresh jalapenos or wash hands well after handling!

recipe idea and photo form gluten-free 2014

GHIRARDELLI ROCKY ROAD CUPCAKES

1 3/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

1/2 cup unsalted butter, cut into pieces 
1/2 cup all-purpose flour + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows

 Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners.

 In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly.

 In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick. Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended. Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.

Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.

Recipe and photo are courtesy of Ghirardelli Chocolate.

CHOCOLATE-RASPBERRY TRIFLE

3 cups cold milk

2 pkgs (4-serving size) Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries
Chocolate curls for garnish, optional

Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.

Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.

Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.

NOTE: This dessert can be made for diabetics by using sugar-free pudding mix, sugar-free whipped topping, and sugar-free brownies.

file photo

RAISIN WALNUT CLUSTERS

 

8 oz chocolate candy coating

2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

File Photo

CHOCOLATE STRAWBERRY LAYER CAKE

2 eggs

1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans; set aside.

Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners' sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving.

 This is a photo reference only. Our cake is decorated with the fresh strawberries.

CREAM CHEESE BANANA SPLIT CAKE

1 1/2 cups crushed graham crackers

1 cup sugar, divided

1/3 cup butter, melted

2 pkg (8-oz each) cream cheese, softened

1 can (20-oz) crushed pineapple, in its' own juice, drained but save some juice for the bananas

6 firm bananas, divided

2 pkg (4 serving size) vanilla or French vanilla instant pudding mix

2 cups cold milk

2 cups thawed frozen whipped topping, divided

1 oz (1 square bittersweet chocolate, shaved into curls

In a small mixing bowl, combine graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press mixture onto the bottom of a 9 x 13-inch pan and freeze for 10 minutes.

In large mixer bowl, beat cream cheese and remaining 3/4 cup sugar together until well blended. Carefully spread mixture over the frozen crust. Top cream cheese mixture with the well-drained pineapple. Slice 4 of the bananas over the pineapple.

With a wire whisk, beat the pudding mix with the milk for 2 minutes. With a spatula or wooden spoon, stir in 1 cup of the whipped topping. Spread over the bananas. Spread the remaining whipped topping overall.

Just before serving, slice the remaining 2 bananas and dip in the saved pineapple juice. Drain/dry with paper towel and place over the top. Garnish with the chocolate curls.

Yield: 24 servings

Kraft Foods Photo

MIZ IDA'S PINEAPPLE CREAM PIE

 

1/2 cup sugar

1/8 tsp salt
6 tbsp flour
1 cup crushed pineapple(drained)
3 egg yolks
3 tbsp butter
1 1/4 cup milk
juice from 1 lemon
1 9-inch baked pie shell

In the top part of a double boiler, mix sugar, salt, and flour together; add the pineapple. Add the beaten egg yolks, butter, and milk. Cook in a double boiler over hot water, until thickened. Add the lemon juice and mix thoroughly. Cool slightly and pour mixture into the baked pie shell. Cover with your favorite meringue or whipped cream, if desired.

file photo.

STRAWBERRY CHEESECAKE ICE CREAM

1 pkg (8-oz) cream cheese, softened

1 can (14-oz) condensed milk

1/3 cup whipping cream

2 tsp lemon zest

1 1/2 cups fresh strawberries, washed, dried, hulled

3 graham crackers, coarsely chopped

Using an electric mixer, mix the cream cheese, milk, cream and lemon zest until well blended. Freeze 4 hours or until almost solid.

Using an electric mixer, beat the frozen mixture until creamy. 

Blend berries in a blender until almost smooth. Add to the cream cheese mixture with the graham crackers, mixing well. Freeze 8 hours or until firm.

Remove from the freezer 15 minutes before serving. Let soften slightly before scooping into serving dishes.

Recipe based on a Philadelpia cream cheese recipe. This is their picture.

FRESH APPLE-WALNUT BUNDT CAKE

3 cups all-purpose flour

2 cups sugar
1/2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 1/4 cups cooking oil
2 eggs
2 tsp vanilla
1 cup walnuts, coarsely chopped
3 cups fresh apples, peeled and coarsely chopped

Preheat oven to 325 degrees.

In a large mixing bowl combine the flour, sugar, salt, baking soda, nutmeg, and cinnamon together well. Add the oil, eggs, and vanilla, mixing until well blended. Stir in the walnuts and apples. Pour the batter into a greased Bundt pan and bake in a 325 degree oven for 1 hour and 15 minutes.

File Photo

LEMON COCONUT SQUARES

1 cup graham cracker crumbs

1/4 cup melted butter
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1/2 tsp grated lemon rind
1 carton (12-oz) frozen whipped topping, thawed
2 2/3 cups flaked coconut
9 mint sprigs for garnish, if desired
9 thin lemon slices for garnish, if desired

Combine the graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch square pan.

In a large bowl, combine the sweetened condensed milk, lemon juice and rind. Fold in 3 1/2 cups of the whipped topping and 1 1/2 cups of the coconut. Spread the mixture over the crumbs. Sprinkle remaining coconut over the lemon mixture. Chill at least 2 hours to set. Cut into squares. Top squares with the remaining whipped topping. If desired, garnish with lemon slices and mint sprigs.

Yield: 9 bars

File Photo

WHITE CHOCOLATE-RASPBERRY CAKE

2 pkgs (6 squares each) white chocolate, divided

3/4 cup butter, softened and divided

1 box (2-layer size) white cake mix

1 cup milk

3 eggs

2 tsp vanilla, divided

1 pkg (8-oz) cream cheese, softened

2 cups powdered sugar

2 tbsp seedless raspberry jam

1 cup fresh raspberries, washed and laid on paper towels to dry well

Preheat oven to 350-degrees.

Grease and flour 2 (9-inch) round cake pan; set aside.

Chop 1 package of the chocolate and place in a medium-size microwave-safe bowl. Add 1/2 cup of the butter; microwave on high 2 minutes or until butter is melted. Stir until the chocolate is completely melted; cool.

Beat cake mix, milk, eggs, 1 teaspoon vanilla and melted chocolate mixture in large mixer bowl until well blended. Pour evenly into the two prepared pans.

Bake at 350-degrees 25 to 28 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans 10 minutes then remove from pans to wire racks to cool completely.

Melt the other package of chocolate as directed on the package. Beat cream cheese and remaining butter in a large mixer bowl until well blended. Add the melted chocolate and remaining vanilla; mix well. Gradually beat in the powdered sugar until light and fluffy.

Place 1 cake layer on cake plate. Spread layer with 2/3 cup of the frosting. Top the frosting with the jam. Add second cake layer and spread the top and sides with the remaining frosting. Just before serving, top with the fresh raspberries.

Yield: 16 servings

Kraft Foods recipe and photo

CHERRY CHEESE BARS

CRUST:

1 cup walnut pieces, divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter flavored shortening
1/2 cup flaked coconut

Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan and set aside.

Coarsely chop 1/2 cup of the nuts for topping; set aside.

Finely chop the remaining walnuts.

In a medium bowl, combine the flour and brown sugar. Cut in the butter flavored shortening until mixture forms fine crumbs. Stir in the finely chopped walnuts and the coconut; mix well. Remove 1/2 cup of the crumb mixture and set aside. Press the remaining mixture onto the bottom of the prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

FILLING:

2 pkgs (8-oz each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 tsps vanilla
1 can (21-oz) cherry pie filling

In a small mixing bowl, beat cream cheese, sugar, eggs and vanilla at medium speed until smooth. Spread over the hot baked crust and return pan to the oven. Bake another 15 minutes. Remove from oven and spread the cherry pie filling over the cream cheese layer. Combine the reserved coarsely chopped walnuts and the reserved crumbs. Sprinkle the mixture evenly over the cherries. Return to the oven and bake for another 15 minutes. Cool. Refrigerate for several hours before serving. To serve, cut into 36 bars.

file photo

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

 

1 1/4 cups butter

2 cups sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips

Heat oven to 350 degrees.

In a large mixer bowl cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine the flour, cocoa, baking soda and salt; gradually blend into the creamed mixture. Stir in the peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes being careful not to overbake. These cookies will be soft and puffy. They will flatten while cooling. Cool slightly on the pan then remove from the cookie sheets and remove to wire racks to cool completely.

Yield: 4 to 5 dozen cookies

File Photo

RED VELVET CUPCAKES

1 package (2-layer size) red velvet cake mix

1 pkg (3.9-oz) chocolate instant pudding mix

1 pkg (8-oz) cream cheese, softened

1/2 cup butter or margarine, softened

1 lb powdered sugar

1 cup thawed frozen whipped topping

1-oz square white chocolate, shaved into curls

Prepare cake mix according to package directions, spooning the dry pudding mix into the batter. Bake in 24 paper-lined muffin cups, according to cake mix directions. Cool completely on wire racks.

While cupcakes cool, using an electric mixer, beat cream cheese and butter in a large mixing bowl until well blended. Gradually beat in the powdered sugar. Whisk in the whipped topping. 

Using a pastry bag with a round tip inserted a small amount of frosting into the center of each cupcake. Use the remaining frosting to frost the cupcakes. Top with the white chocolate shavings as a garnish.

Yield: 24 cupcakes

file photo

BANANA SPLIT DELIGHT

SAUCE:

2 cups confectioners' sugar
1 can (12-oz) evaporated milk
1 stick butter
3/4 cup semisweet chocolate chips

In a medium saucepan, over medium-low heat, melt the butter; add sugar and stir to blend. Gradually stir in the evaporated milk while stirring. Add the chocolate chips and stir constantly while cooking for 8 minutes. Cool at least 45 minutes.

BASE:
2 1/2 cups approximately 24) creme-filled cookies, finely crushed
1/2 stick butter

In a large bowl, combine the cookie crumbs and butter. Mix well and press lightly onto the bottom of an ungreased 9 x 13 x 2-inch pan.

Filling:
3 medium bananas, thinly sliced
1/2 gallon vanilla ice cream, softened
1 can (8-oz) crushed pineapple, drained (use juice to dip bananas to prevent browning)

Arrange the sliced bananas over the cookie crumb crust. Spoon half of the ice cream over the bananas. Refrigerate remaining ice cream. Spoon half of the cooled chocolate sauce over the ice cream layer. Freeze until firm. Spoon remaining ice cream over the chocolate layer. Spoon the pineapple over the ice cream. Cover and freeze until firm.

TOPPING:
Frozen whipped topping, thawed
chopped pecans or peanuts, optional
maraschino cherries, optional

To serve, cut into squares and place on dessert plates. Drizzle remaining chocolate sauce over squares. Top with whipped topping, nuts, and cherries, if desired.

 File Photo

LEMONY CHEESECAKE BARS

1 1/2 cups graham cracker crumbs

1/3 cup finely chopped nuts
1/3 cup sugar
1/3 cup melted butter
2 pkgs (8-oz each) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 eggs
1/2 cup lemon juice

Preheat oven to 325 degrees.

In a mixing bowl, combine the graham cracker crumbs, nuts, sugar, and melted butter; mix well. Reserve 1/3 cup; set aside. Press the remaining mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 325 minutes for 6 minutes.

In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs and beat just until combined. Stir in the lemon juice. Spoon the mixture over the baked crust. Spoon the reserved crumb mixture over the top of the filling. Bake about 30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for an hour then store in refrigerator. Cut into 24 bars to serve.

 Note: File Photo

CHOCOLATE FUDGE SHEET CAKE

3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

file photo from KAF

FUDGE FROSTING FOR BAR COOKIES

1-oz square unsweetened chocolate

2 tbsp butter
1 1/2 cups sifted powdered sugar
1 tsp vanilla extract
Hot water

In a small saucepan melt chocolate and butter over low heat while stirring constantly. Remove from heat and stir in sugar and extract. Blend in enough hot water (1 to 2 tbsp) to make an almost pourable consistency.

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