BROWNIE BOWL

1 pkg (4-serving size) Raspberry-Flavored Gelatin

1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed

Empty dry gelatin into a medium heat-proof bowl.  Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved.  Add the ice cubes and stir until ice is melted and gelatin starts to thicken.

Place the brownie cubes into a glass 2 1/2-quart serving bowl.  Cover the brownies with the gelatin and refrigerate until set.

Pour the cold milk into a different medium-size bowl.  Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended.  Spoon the pudding mixture over the gelatin/brownie mixture.  Top pudding with a layer of the raspberries, saving out a few for garnish.  Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.

An old Kraft recipe and photo.

Note: It is fine to make this dessert and keep refrigerated up to a day ahead.

JAMAICAN PIE

1 graham cracker crumb pie crust, chilled

1 packet unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional

Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve.  Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved.  Stir in the coffee and salt.  Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.

Refrigerate several hours allowing pie to set enough to slice.  Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired.

*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.

clipart Jamaican chef

MOCHA CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
1/4 cup instant coffee powder*
2 squares (1-oz each) unsweetened baking chocolate
1 cup semisweet chocolate chips
1 1/4 cups chopped walnuts

Preheat oven to 350 degrees.

Place the chocolate in the top of a double boiler over simmering water and cook, stirring often, until melted; remove and allow to cool.

Mix the flour, baking soda, and salt together in a small bowl; set aside.

In a large mixing bowl beat the butter with the sugar with mixer on medium speed, until light and fluffy.  Beat in the eggs, vanilla extract, coffee powder and then add the melted chocolate; beat until blended. 

With mixer on low speed, gradually beat in the flour mixture just until blended.  With a silicone spatula or a wooden spoon, stir in the chocolate chips and walnuts.  Drop the dough by tablespoonfuls, two inches apart, onto ungreased cookie sheets.  Bake at 350 degrees for 10 to 12 minutes or until cookies puff up and the dough loses its shine.  Allow to cool 1 minute before removing from the cookie sheet to wire racks to cool completely.

Yield: Approximately 40 cookies.

 *If using instant coffee granules, you need to crush them or powder them in a blender or food processor.

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CHINESE-STYLE ALMOND COOKIES

1 cup butter, softened

1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water

Cream the softened butter and the sugar together in a large mixing bowl.  Beat in the egg an the almond extract.

In a smaller bowl combine the flour, baking soda, and salt.  Gradually add the flour mixture to the creamed mixture.

Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets.  Flatten cookies slightly with a fork and sprinkle with the almonds.

In a small bowl beat the egg white with the water and brush over the cookies.

Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned.  Cook on pan for 2 minutes then remove to wire racks to cool completely.

Yield: Approximately 60 cookies.

The file photo

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

CAKE:

1 box yellow cake mix

1 cup pumpkin puree

1/2 cup water

1/3 cup canola oil

4 eggs

2 tsp pumpkin pie spice

TOPPING:

1 jar (about 12-oz) hot fudge topping

1 container fluffy white or creamy vanilla icing

2/3 cup caramel topping

1/4 cup chopped pecans, toasted

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.

Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.

Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Drop frosting by spoonfuls onto cake; spread evenly.

Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.

This is an old Betty Crocker recipe and photo.

CREAMY BUTTER PECAN FUDGE

1/2 cup butter

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
dash of salt
1 tsp vanilla
2 cups powdered sugar
1 cup pecan halves, toasted & coarsely chopped

Butter an 8-inch square pan and set aside.

In a large heavy saucepan combine the butter, both sugars, cream, and salt; bring to a boil over medium heat while stirring occasionally.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in the vanilla.  Stir in the powdered sugar until smooth.  Fold in the pecans.

Spread the candy into the prepared pan and allow to cool to room temperature.  Cut candy into small squares and store in an airtight container in the refrigerator.

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MINT MOUSSE LAYERED BROWNIES

Brownie Layer:

1 cup butter, cut up
4 squares (1-oz each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 tsp vanilla
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1 pkg (6-oz) dark chocolate chips
1/2 cup chopped walnuts or pecans

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

Over low heat, melt the butter and bittersweet chocolate squares in a small saucepan; allow to cool slightly.

In large mixing bowl beat the eggs, sugar, and vanilla together; stir in the chocolate-butter mixture.  Gradually add the flours until well blended.  Stir in the chocolate chips and nuts.

Bake brownies at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. (It is important to not overbake brownies.)  Place pan on a wire rack to cool.

Filling Layer:
4 squares (1-oz each) white baking chocolate, chopped
1/4 cup liquid Irish creme nondairy coffee creamer
1 cup heavy cream
15 chocolate mint candy squares, chopped

In a small saucepan combine the white chocolate and the coffee creamer.  Cook, stirring constantly, until the chocolate is melted; remove from the heat and refrigerate for a half hour or until chilled.

In a mixer bowl beat the heavy cream until soft peaks form (soft peaks will turn under when mixer is removed).  This will take approximately 4 minutes.  Gently fold the whipped cream into the chilled white chocolate mixer.  Stir in the chopped candies.  Spread the mixture over the cooled brownies.

Frosting:
12 squares (1-oz each) bittersweet chocolate, chopped
1 cup heavy cream
2 tbsp butter

Combine the chocolate and cream in a small saucepan; cook over low heat, stirring constantly, until the chocolate is melted and mixture is smooth.  Remove from the heat.  Stir in the butter until the butter is melted.  Cool the frosting to room temperature and very carefully spread over the mint filling.  Cover the brownies and refrigerate at least an hour or until the icing is set before cutting.
Garnish each brownie with a chocolate mint candy, if desired.

Keep brownies stored in the refrigerator.

file photo of this recipe

SILKY LEMON CREAM PIE

1 baked 9-inch pie shell, cooled

1/2 cup granulated sugar
1 tbsp grated lemon rind, divided
1/4 cup fresh lemon juice
3 tbsp cornstarch
1/4 tsp salt
2 large eggs
1 1/2 cups milk
2/3 of a 3-oz cream cheese brick
2 tbsp butter, softened
1 1/2 cups frozen whipped topping, thawed

In a large bowl, combine sugar, 2 1/2 teaspoons of the lemon rind, lemon juice, cornstarch, salt, and eggs; stir well.

Combine the milk and cream cheese in a medium-size heavy saucepan over medium-high heat and cook until the mixture reaches 10 degrees or starts to get tiny bubbles around the edge -- do not allow to come to a true boil.  Gradually add to the sugar mixture, whisking constantly.  Return mixture to the saucepan and cook over medium heat for 10 minutes or until thickened and bubbly, stirring constantly.  Remove from the heat and stir in the butter.

Place pan into a large bowl that is almost full of ice and let set for 10 minutes or until mixture reaches room temperature; stirring occasionally.  Spoon mixture into the prepared crust and cover the surface with plastic wrap.  Chill for 3 hours or until set.  Remove the plastic wrap and spread the whipped topping evenly over the pie.  Sprinkle the remaining lemon rind over the whipped topping.

Yield: 8 servings

file photo for reference only

DAN'S HOMEMADE VANILLA ICE CREAM

4 large eggs

1 cup sugar
2 cans sweetened condensed milk
1 1/2-quart milk
1/2 pint whipping cream
1 tbsp vanilla extract

Combine the eggs, sugar, whipping cream and vanilla extract in a large mixing bowl. Add the milks and stir well. Pour mixture into ice cream freezer and add enough more milk to reach the fill line; stir.

Follow the directions for your ice cream freezer.

Note: You can add fresh fruit or berries when you add the milk, if desired.

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CHERRY CHOCOLATE PIE

I was going through a big envelope of recipe clippings when I came across this.  Sounds good to me and I thought it might to you, too.  Below the picture I will type in the instructions that are cut off.  Click on picture to enlarge.

Melt chocolate......

Beat cream cheese............................................Gradually add corn syrup, beating until
well blended............................................................................................................crust.

Bake in.............................................................................................................refrigerate
for at least...............................................

CARROT-PINEAPPLE MUFFINS

1 cup canola oil

1 cup sugar
3 eggs
1 tbsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups peeled, shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 cup crushed pineapple

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners or grease; set aside.

In large mixing bowl, blend the oil, sugar, eggs, and vanilla.

In a smaller bowl, combine the flour, cinnamon, baking soda, and salt; add to the first mixture.

Blend the carrots, coconut, nuts, and pineapple into the batter. Divide batter between the prepared muffin cups and bake at 350 degrees for 20-25 minutes.

Note: If you prefer, bake in a 9" x 12" greased pan for a cake rather than muffins.

dishmaps photo

FRESH STRAWBERRY-RHUBARB PIE

2 cups  sliced rhubarb

2 cups  halved strawberries

1-1/4

cups  sugar

1/4

cup  MINUTE Tapioca

1

pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1

Tbsp.  butter or margarine

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.

Note: This is a Kraft Foods recipe.

HOMEMADE PEACH ICE CREAM

4 cups fresh peach puree

4 cups half and half cream
2 cups whipping cream
1 cup sugar
1 can sweetened condensed milk
2 tablespoons lemon juice

Combine peach puree, lemon juice, and sugar; stir until sugar dissolves. Add the chilled creams and sweetened condensed milk. Pour the mixture into the freezer can of an

ice cream freezer and follow your ice cream freezer's directions.

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