Another old clipping from my late mother's shoebox recipe collections. This is cut from the cover of a Cool Whip container. You can change the color and flavor by the pudding mix you choose.
Click on this picture to enlarge for easier reading. |
THE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".
CREAM CHEESE PASTRY:
CRUST:
1 cup (20 wafers) crushed vanilla wafersThis is a recipe I got from the merchant baker. The photo is from there, too. Delicious!
I got this recipe from a friend who got it from Delish. Who doesn't love peanut butter and chocolate?
This berry compote is great served over pound cake or angel food cake for a light dessert.
1 can (14-oz) Sweetened condensed milk
Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!
This is a Weight Watchers recipe 2007.
3 tbsp unsalted butter
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup packed dark brown sugar
2 egg whites
2 tbsp dark corn
1 tsp vanilla extract
1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces
4 tbsp toffee bits
2 tbsp finely chopped pecans
Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.
Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.
Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.
Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.
Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium POINTS 2
Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.
1 lb confectioners' sugar
1 pkg (18.25-oz) dark chocolate fudge cake mix
1 2/3 cups milk
1/2 cup oil
3 eggs
1/2 cup mini chocolate chips
5 tsp ground cinnamon
1 1/2 cups butter, room temperature
4 1/2 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350-degrees.
Coat 2 (9-in) round cake pans with cooking spray.
On low speed of mixer, beat cake mix, 1 1/3 cups of the milk, oil and eggs until blended, about 30 seconds. Turn speed to medium and beat for 2 minutes. Stir in 2 1/2 teaspoons of the cinnamon and the chocolate chips. Evenly divide the batter between the two pans and bake for 28-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes then remove from the pans to wire racks to cool completely.
To make the frosting, beat butter on medium speed of mixer until light and fluffy, about 1 to 2 minutes. Turn mixer to low speed and gradually beat in the powdered sugar, vanilla, remaining 1/3 cup of milk and the remaining 2 1/2 teaspoons of cinnamon until blended. Turn mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.
Place 1 cake layer on cake plate and spread top with 1 cup of frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of cake.
Yield: 16 servings
Photo: Midwest Living several years ago.
1 cup peanut butter, creamy of crunchy - your choice
1 1/3 cup granulated sugar
1 egg
1 tsp vanilla
Preheat oven to 350-degrees. Line 2 cookie sheets with parchment paper.
In a mixing bowl, combine the peanut butter, 1 cups of the sugar, egg and vanilla. Stir well!
Using your hands, roll balls into about the size of a walnut. Place on the baking sheets. Do criss-cross designs on the top or place a Hershey's Kiss in the center. Bake 12 minutes then remove from the oven and sprinkle with the remaining sugar.
Yield: 1 1/2 dozen cookies
1 box yellow cake mix
This cake is even better the second day!
This recipe and photo is from Connie Brumley Sutton.
Pie Bars