1 can sweetened condensed milk
1/4 cup lemon juice
1 large carton or 2 small cartons frozen whipped topping, thawed
1 can crushed pineapple, drained well
1 cup chopped pecans
2 graham cracker pie shells
Mix the milk and lemon juice until thickened. Add whipped topping, pineapple and pecans to milk mixture and mix until smooth. Pour into the pie shells and refrigerate for at least and hour before cutting to serve.
Each pie yields 6 to 8 servings.
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This is the basic recipe. Variations follow after the recipe.
1 cup butter, cubed
6-oz unsweetened chocolate, chopped
4 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
2 cups chopped walnuts
Confectioners' sugar, optional
Preheat oven to 350-degrees. In a small saucepan, melt butter and chocolate over low heat. Cool slightly.
In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts.
Spread batter into a greased 9-inch square baking pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Do Not Overbake.
Cool completely in pan on a wire rack. If desired, dust top with confectioners; sugar. Cut into bars.
1 unbaked pie shell
Filling:
3/4 cup sugar
1/3 cup baking cocoa powder
2 tbsp flour
1/4 cup butter
1/3 cup milk
2 eggs, beaten
1 can (21-oz) cherry pie filling
Topping:
9-oz frozen whipped topping, thawed
1 square (1-oz) unsweetened chocolate, coarsely grated or chopped
Preheat oven to 350 degrees.
In a medium saucepan combine the sugar, cocoa and flour. Stir in the butter and milk. Cook over medium heat until mixture starts to boil, stirring constantly. Remove from the heat. Blend a small amount of the mixture into the eggs; return to the pan and blend in well. Fold half the cherry pie filling into the mixture. Reserve the other half for garnish later. Pour mixture into the pie shell.
Bake pie at 350 degrees for 35 - 45 minutes or until the center is set but still shiny. Cool then refrigerate for 1 hour.
Combine 2 cups of the whipped topping and the grated chocolate; spread over the cooled pie. Top with the reserved pie filling and remaining whipped topping. Garnish with some chocolate curls, if desired.
Refrigerate at least 30 minutes before cutting to serve.
Yield: 8 to 10 servings.
Refrigerate any leftover pie.
This is a recipe I found on a friend's facebook page.
For the donuts:
3 1/2 cups all-purpose flour, spooned and leveled, plus more for working
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 cup packed light brown sugar
2 large eggs
1/2 cup buttermilk
1/2 cup pure pumpkin puree
4 tbsp (1/2 stick) unsalted butter, melted
2 tsp pure vanilla extract
6 cups canola oil
For the honey glaze:
2 1/2 cups confectioners' sugar
5 tbsp pure honey
5 tbsp buttermilk
1/2 tsp kosher salt
To make donuts: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk brown sugar and eggs with an electric mixer on high speed until pale and thick, 2 to 3 minutes. Reduce mixer speed to medium and whisk in buttermilk, pumpkin puree, butter and vanilla. Reduce mixer speed to low and gradually whisk in flour mixture, mixing just until combined. Cover bowl and refrigerator until firm, at least 3 hours but up to 24 hours.
Heat oil in a large Dutch oven or heavy-bottomed pot to 350-degrees with a deep-fry thermometer attached. Line a rimmed baking sheet with paper towels and fit with a wire rack.
Roll dough on a floured surface with a floured rolling pin to 1/2-inch thick. Using a 3-inch donut cutter, cut out donuts, re-rolling scraps as needed to get 12 donuts.
Fry donuts in 5 batches, turning once, until browned, 3 to 4 minutes, keeping oil temperature as close to 350-degrees as possible. Transfer donuts to the prepared baking sheet.
To make the glaze: Whisk together confectioners' sugar, honey, buttermilk, and salt in a bowl until combined. Working one at a time, dip warm donuts in glaze and place, glazed side up, on the wire rack. Serve warm or at room temperature.
3 cups unsifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
Sift together flour, baking powder, and salt then sift again. Set aside.
In a heavy-duty electric mixer with the paddle attachment, beat butter on medium speed until light and fluffy, about 3 minutes. Add sugar and beat 2 more minutes. Beat in eggs and vanilla. Beat in the eggs and vanilla. Reduce speed to low and gradually beat in flour mixture until dough forms. Wrap in plastic wrap and refrigerate at least 1 hour to overnight. (At this point, dough may be frozen for up to 3 weeks then allowed to thaw in refrigerator.)
Heat oven to 350-degrees. Roll out dough, on a lightly floured work surface or between 2 pieces of waxed paper) to 1/4-inch thickness. If dough gets too warm to work with, rewrap and refrigerate a few more minutes. Using a 2 1/2-inch round cookie cutter, cut dough into 48 cookies. Place 1-inch apart on ungreased cookie sheets and bake 10 to 12 minutes or until the edges begin to brown. Transfer to wire racks to cool completely.
Note: This dough works well, also, to make filled pocket cookies. Pictures of both cookies shown below.
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8 cups water, divided
6 Earl Grey tea bags
1 3-inch piece gingerroot, peeled and coarsely chopped
1 12-oz can frozen lemonade concentrate, thawed
Lemon slices for garnish
In a small saucepan, bring 6 cups water to a boil. Add tea bags and gingerroot. Reduce heat to low and simmer 10 minutes. Remove from heat. Remove tea bags and let tea cool to room temperature.
Stir in the lemonade concentrate and the remaining 2 cups of water.
Serve cold, garnish with lemon slices.
A friend sent me this recipe to share with you.
These tasty cupcakes start with a box mix and become tasty "homemade" cupcakes.
This is another of the old, yellowed recipe clippings from my late mother's collection. According to an article on the back of this clipping it is from an old Indiana Rural News publication.
1 1/2 cups cold half and half cream
1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix
3 1/2 cups (8-oz) frozen whipped topping, thawed
1 cup chocolate-covered English toffee bar chopped pieces
1 graham cracker crust
Pour cream into a large bowl; add pudding/pie filling mix and beat with a wire whisk about 1 minute until well blended. Allow to stand for 5 minutes. Fold in the whipped topping and toffee pieces. Spoon mixture into the crust.
Freeze 6 hours to overnight or until firm. Remove from freezer and let stand 10 minutes to soften before serving.
Return leftovers to freezer.
Please note this is a quick fix recipe but it does require a couple hours to chill before being cut to serve!
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This recipe was a winner in the 2004 Pillsbury Bake-Off Contest.
1/4 cup butter or margarine, melted
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired
Heat oven to 375-degrees. Into an ungreased 13x9-inch (3-quart) glass baking dish, pour butter. Separate cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces and place pieces over butter in the baking dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour mixture over the cinnamon roll pieces. Sprinkle with pecans, drizzle with the cup of syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over individual servings. Serve with the 1/2 cup maple syrup.
Yield: 12 servings
