EASY OREO CHEESECAKE PARFAITS

14 Oreos

12-oz cream cheese, room temperature

2/3 cup confectioners' sugar

3 tbsp water

Grind the Oreos in a food processor, transfer to a bowl.

Wipe the food processor clean and add the cream cheese, confectioners' sugar and water. Pulse until smooth. 

Layer the Oreo crumbs and cream cheese mixture in 4 small glasses. Chill 2 hours before serving.

recipe and photo TOH 2025

EASY CINNAMON ROLL CASSEROLE

2 tubes (12.4-oz each) refrigerated cinnamon rolls with icing, rolls cut into quarters

1/2 cup evaporated milk

3 tbsp maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

1/2 cup chopped pecans, optional

Preheat oven to 350-degrees.

Grease a 13x9-inch baking dish. Place cinnamon roll pieces in bottom of the prepared baking dish.

In a bowl, whisk milk, syrup, vanilla and cinnamon until blended; pour over the rolls.

In another bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans, if using. Sprinkle mixture over the cinnamon roll pieces. Bake, uncovered, until golden brown, 20-25 minutes. Cool slightly and drizzle the icing packers overall and serve immediately.

recipe and photo TOH 2025

 

 

FAVORITE DUTCH APPLE PIE

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted

Filling:

2/3 cup sugar

3 tbsp cornstarch

1 1/4 cups cold water

4 cups peeled chopped tart apples (about 2 large)

1 tsp vanilla extract

Vanilla Ice Cream, optional for serving

Caramel Sundae Syrup, optional for serving

Preheat oven to 350-degrees.

Mix flour, brown sugar, oats and butter together, reserve 3/4 cup for topping. Press the remaining mixture onto the bottom and up sides of an ungreased 9-inch pie plate.

In a large saucepan, mix the sugar, cornstarch and water until smooth then bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat and stir in apples and vanilla. Pour into the crust. Crumble the topping over the top of the filling.

Bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning, if necessary. Cool on a wire rack. If desired, serve with the ice cream and/or caramel.

Yield: 8 servings

recipe and photo TOH 2025

CHUNKY PECAN PIE BARS

Crust:

1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar

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

Beat the flour, butter, and brown sugar together in a small mixer bowl until crumbly.  Press into the bottom of the pan.  Bake 12 to 15 minutes or until lightly browned.

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Beat the eggs, corn syrup, sugar, butter, and vanilla together in a medium mixing bowl using a wire whisk.  Stir in the chocolate chunks and the pecans.  Pour evenly over the baked crust.

Bake for 25 to 30 minutes or until set, at 350 degrees.  Remove from oven and set pan on a wire rack to cool.  Cool completely before cutting into 36 bars.

file photo

FOOLPROOF FUDGE WITH SWEETENED CONDENSED MILK

Servings: about 2 pounds

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.

MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

 

BROWN SUGAR FLUFF FROSTING

I have had this recipe for so many years I have no idea where I got it!

2 egg whites
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 tsp cream of tartar
1/3 cup cold water
dash of salt
1 tsp vanilla

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute. Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes. Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove). Add the vanilla and beat until the frosting is of spreading consistancy,

Will frost and fill your favorite 2-layer cake.

file photo for reference

SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour

1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

file photo

LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

This really is a recipe from Laura Bush.

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell

½ stick melted butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish

1/3 cup buttermilk

2 cups whipped cream

Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. 

Bake at 350 degrees for 35-40 minutes.

In a dry frying pan set at low heat, toast the coconut until it is golden brown.

Garnish pie with whipped cream, and sprinkle with toasted coconut.

- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream

The above link is for Laura Bush's good friend's blog.

file photos

CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

 

file photo for reference

PATTI'S PERSIMMON PUDDING

Once more for those who did not get the late Patti Crane's persimmon pudding recipe. This is her persimmon pudding recipe that many friends have requested. A few years ago, when many were asking her for the recipe, she allowed me to share it here. This is exactly as she sent it to me, including the photo. She said, "I just took this one out of the oven." We miss her. She was a very talented lady.

Persimmon pudding recipe...almost like my Aunt Margaret's
1 1/2 c. Sugar
1/2 c.margarine melted ( I use butter)
3 eggs
1-2 cups persimmons
1 c. Milk
2t baking powder
1 t cinnamon
1/2 t vanilla
2 c.flour

Mix and put in 9x13 pan. Bake at 400 degrees for 45 minutes or until done

Topping
3T flour
1 1/2c. Water
1 c. Brown sugar
1 t. Margarine ....or butter
1 t. Vanilla
Mix flour and water...cook until it forms a smooth mixture...stirring constantly
Add...sugar,margarine and vanilla
Cook until very thick
Pour over pudding and cool

Eat and enjoy!!

This is Patti's picture of one just out of the oven.