| Desserts Submit Your Own |
1 cup light brown sugar 1/2 cup flour 1 cup chopped pecans 1/2 cup dairy butter 2 beaten eggs Instructions: Preheat oven to 350°. Grease & flour muffin cups or line with paper baking cups. In medium bowl stir together brown sugar, flour & chopped pecans. In a separate bowl, beat butter and eggs until smooth. Stir into dry ingredients until just well blended. Spoon batter into muffin cups, filling about 2/3 full. Bake at 350° for 20 to 25 minutes. Cool on wire rack. If using mini muffin tin, reduce baking time. |
1 - Box (one step) Angel Food Cake Mix 1 - 20 oz. Can Crushed Pineapple Instructions: Add both ingredients to mixing bowl and beat until mixed. Do no over beat. Pour into 9x13 pan and let set for 5 minutes. Bake for 30 to 35 minutes. |
45 - Vanilla Wafers ¾ - cup Sugar, divided 1/3 - cup all-purpose Flour dash of Salt 3 - Eggs, separated 2 - cups Milk ½ - teas. Vanilla Extract 5 - ripe bananas, sliced (about 3 1/2 cups), divided Instructions: Reserve 10 vanilla wafers for garnish. Mix ½ cup sugar, flour and salt in the top of a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat, stir in vanilla. Spread small amount of custard on bottom of 11/2 quart casserole dish, cover with layer of cookies and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until soft peaks form, gradually add remaining ¼ cup sugar and beat until stiff, but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Bake at 350 degrees F for 15-20 minutes or until browned. Cool slightly or refrigerate. Garnish with reserved wafers. |
½ cup butter (no substitutes) softened ½ cup vegetable oil ½ cup sugar ½ cup powdered sugar 1 egg ½ tsp vanilla extract *(optional change lemon…see below) 2-¼ cups all-purpose flour ½ tsp baking soda ½ tsp cream of tartar Additional sugar Instructions: In a mixing bowl, cream butter, oil and sugars. Add egg and vanilla* or (1/2 tsp lemon plus 1 tsp grated lemon peel) Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours. Drop by rounded tsp 2 inches apart on to ungreased baking sheets. Flatten with a fork dipped in flour, sprinkle with sugar. Bake at 350 for 13-15 minutes or until lightly browned. Cool on wire racks. Yield: 3-4 dozen (depends on size of tsp of mix put on baking sheet) |
5-1/2 cups flour 2-cups sugar 4 eggs ¾ cup butter or margarine ¾ cup shortening (Crisco) 5 Tbsp buttermilk 2 tsp. Baking powder 1 tsp. Soda 2 tsp. Vanilla Instructions: Use electric beater to mix butter or margarine and Crisco with sugar. Add eggs and vanilla. Continue beating until well blended. Gradually add the rest of the ingredients. Roll dough out on floured surface and cut with cookie cutters. Bake on greased cookie sheet at 375 for 10-15 minutes, until edges are golden brown. |
2 eggs (3 if small) 2-cups sugar 4-cups apples (thinly sliced) 2 tsp. Cinnamon 1 tsp. Vanilla 2 cups flour 1-cup salad oil 1-cup nuts 1 tsp. Baking soda ½ tsp. Salt Instructions: Mix all ingredients together with spoon (do not use mixer) Spread into greased and floured 9x13 pan. Bake 45 to 60 minutes at 350 degrees. |
2-cups of sugar 3 Tbs. Of cocoa ½ cup of milk 1 stick of butter ¼ cup of peanut butter ¼ tsp. of vanilla 3 cups of oatmeal Instructions: In big pan mix together sugar, cocoa, and milk. Bring to broil for 2 minutes (no longer) Remove from heat. Add butter, peanut butter, and vanilla. Stir until melted. Then stir in oatmeal. Mix up good. Then spoon (size you want, this will be the size of the cookie) on the butter cookie sheet. Put in refrigerator until chilled. Then enjoy! |
1 (8 oz.) pkg cream cheese 1/2 cup butter,softened 1 egg 1/4 teaspoon vanilla extract(real) 1 whole box yellow cake mix 1/4 cup confectioners sugar Instructions: Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla, add unprepared dry cake mix, stir until well blended. Make 1 inch balls and roll the balls in a bowl of confectioners powdered sugar....place 1 inch apart onto ungreased cookie sheet. Bake for 10 to 13 minutes. Cool on wire rack. This makes 2 dozen cookies, that will melt in your mouth. Prep time, 5 minutes, bake time 13 minutes, for anyone who loves goey butter cake, this is your dream. Can also be made with Choc. cake mix, or even Butter Pecan for a whole different taste. Light easy and good. Enjoy!! |
1/4 cup margarine, cut in pieces Day old French bread (about 8 oz.) 1/4 cup raisins 2 1/2 cups half & half 1 cup sugar 1 teaspoon ground cinnamon 3 large eggs 2 large egg yolks 3 teaspoons vanilla extract 1/8 teaspoon salt 2 tablespoons powdered sugar Instructions: Place top oven shelf 8 inches from heat source. Preheat oven to 350 degrees. Place margarine in a shallow 1 1/2 quart baking dish and melt in oven. Trim crusts from bread and tear into small pieces (you will need 6 cups). Place in melted margarine and toss until coated. Evenly spread in dish. Sprinkle with raisins; set aside. In a saucepan over medium heat, heat half & half to just under boiling (do not boil). Remove from heat. In a small bowl, mix sugar and cinnamon; set aside. In a medium bowl,beat eggs and egg yolks. Stir in sugar-cinnamon, vamilla and salt until well blended. Slowly stir in hot half & half. Evenly pour over bread and raisins. Bake on top shelf of oven for 45 minutes or until a knife inserted in center comes out clean. Sprinkle top of bread pudding with powdered sugar. Turn oven temperature to broil. Broil for 1 minute or until lightly browned. Top will collapse while cooling. Serve warm. Makes 8 servings. |
1 Cup spry 1 cup brown sugar 1 cup molasses 1 unbeaten egg 4 cups flour 1 1/2 tsp. salt 1 tsp. baking soda 2 tsp. ginger 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp.cloves Nut meats optional Instructions: Boil spry, molasses and sugar in sauce pan over low heat for 2 minutes. COOL! Add egg and mix well. Sift all dry ingredients with flour and add to molasses mixture and blend well. Form into a roll 1 1/2 inch diameter and wrap in waxed paper. Chill overnight (or freeze for later baking). Slice into 1/2 inch thick slices and bake on greased cookie sheet at 350 degrees for 10 minutes. A hard cookie great for dunking in coffee!!! |
2 eggs, separated 2 Tbs. butter, melted 1/2-2/3 cup sugar 1 cup bread crumbs 1/8 tsp. salt 2 cups milk 1 tsp. vanilla Juice of 1 lemon and grated rind Instructions: In medium bowl, beat egg yolks with butter and sugar. Add bread crumbs, salt and milk. In double boiler, cook until thick. Add lemon rind and juice. Beat about 1 minute with electric mixer. In small bowl, beat egg whites until stiff. Fold vanilla and egg whites into lemon mixture. Bake in preheated 350 degrees F. oven 35-40 minutes or until firm (when knife comes out clean). Serve with whipped cream, hard sauce or lemon sauce. |
3/4 cup butter, softened 1 cup firmly packed brown sugar 1 large egg 1 teaspoon of vanilla 1 cup of all-purpose flour 1 teaspoon of cinnamon 1/2 teaspoon of baking soda 1/4 teaspoon salt 3 cups of rolled oats 1 cup of sun-maid baking raisins Instructions: Heat oven 350 f. Grease cookie sheets. Combine butter, sugars, egg and vanilla: beat until well blended. Combine flour, baking soda, cinnamon, and salt. Stir in oats and baking raisins, Drop by teaspoonfuls onto cookie sheets. Bake 12 to14 minutes. Remove from sheets and cool on wire rackss. About 3 dozen cookies |
1 can solid-pack pumpkin (16 oz.) 1 can evaporated milk (12 oz.) 3 eggs 4 tea. pumpkin pie spice 1-1/2 cups granulated sugar 1/2 tea. salt 1 box moist deluxe yellow cake mix (18.25 oz.) 1 cup butter, melted 1 cup pecans, chopped Whipped topping Instructions: Pre-heat oven to 350 deg. In a large bowl, combine pumpkin, milk, eggs, sugar, pie spice and salt. Pour into a 13 by 9 inch baking dish. Sprinkle dry cake mix evenly over pumpkin mixture, drizzle evenly with melted butter. Bake for 50 to 55 minutes, or until golden. Ten or fifteen minutes before removing from oven, sprinkle with pecans and return to oven for final baking time. Cool completely, serve with whipped topping. Refrigerate leftovers. |
1 cup canned pumpkin 3 eggs, slightly beaten 1 cup apple butter 1 can evaporated milk 3/4 cup brown sugar, packed 1/3 cup milk 1/2 tea. salt 1 pastry shell, (9 inch) 1/2 tea. cinnamon Whipped topping or ice cream, optional Instructions: Combine pumpkin, apple butter, brown sugar, salt and cinnamon. Mix well. Blend in eggs, evaporated milk and milk. Pour into pastry shell, place in a 400 degree oven for 45 to 50 minutes, or until knife inserted just off center comes out clean. Cool and serve with favorite topping. |
2 c. flour 1 c. brown sugar 1/2 c. butter 1/2 c. margarine 5 eggs 1 c. dark corn syrup 3/4 c. white sugar 1 pinch salt 1 teaspoon vanilla ext. 1 c. chopped pecans Instructions: Preheat oven to 350 degrees F. Combine flour and brown sugar. Cut in butter and margarine until mixture resembles coarse crumbs. Press into a 9x13 inch pan and bake for 10 minutes. Combine remaining ingredients except pecans and blend well. Stir in pecans. Pour over baked crust. Reduce oven temperature to 275 degrees F. Bake 50 minutes or until set. Tastes like pecan pie in an easy-to-eat bar.:-) |
2 cups whole wheat stone ground flour 1 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 2 eggs 1/2 brown sugar 1 cup buttermilk 1 tsp. ginger or nutmeg or cinnamon or allspice 1/2 cup dark unsulphured molasses 2 cups blueberries or blackberries or rasberries Instructions: In bowl, mix flour, baking powder, soda, salt adn ginger. In another bowl, beat eggs; add and beat in brown sugar, molasses and buttermilk. Stir blueberries into dry ingredients; quickly mix egg mixutre. Pour batter into greased 2-quart pudding mold, about two-thirds fill. Secure lid and place in kettle or saucepan tall enough you can cover with lid. Put something on bottom of pan so steamer isn't in directt contact with mold. Crinkled tin foil or vegetable steamer will do. Optional: Instead of putting in pudding mold, wrap in wet, floured cheesecloth, leaving room for expansion. Hang over steamer, without touching bottom of pan. Fill pot with boiling water about two-thirds up pudding mold. Cover, bring water back to boil, then lower heat to simmer. Steam 2 hours, adding water if necessary. Remove from water and let stand a few minutes. It if sticks, loosen gently with knife. Upend. |
4 Cups pwdered sugar 1 cup butter 1cup peanut butter 12 ozs choclate chips 2 Tbs butter 1/2 block paraffin toothhpicks waxed paper Instructions: Mix powdered sugar, butter & peanut butter until well blended, and chill. Melt choclate chips, 2 Tbs butter and paraffin. Form peanut butter mixture into a little ball, Dip with toothpick into melted choclate mixture and place on waxed paper until set. |
3/4 cup (1-1/2 sticks) margarine 1 cup confectioners' sugar 3 Tbs. granulated sugar 1/4 tsp. salt 1-1/2 tsp. vanilla extract 2 cups all-purpose flour Instructions: In large bowl with electric mixer, beat margarine with sugars on medium-high speed until light and fluffy, about 5 minutes. Beat in vanilla and salt. Beat in flour on medium speed until mixture begins to form a dough. Remove from bowl and shape into a ball; cut in half. Place each dough half between 2 sheets lightly floured waxed paper. With rolling pin, roll each into a thin 10-inch circle. Place each waxed paper-wrapped circle on cookie sheet; freeze 15 minutes. Preheat oven to 350 degrees F. Remove top sheet of waxed paper from dough. Cut out heart shapes and arrange on greased cookie sheets, 1/2-inch apart. On lightly floured surface, re-roll dough scraps and cut out cookies. Evenly sprinkle cookies with additional granulated sugar. Bake 8 minutes or until cookies are pale and just done. On wire rack, let stand 1 minute; remove from sheets and cool completely. If desired, sandwich cookies with raspberry preserves or jam. Makes 2 dozen cookies. |
1-1/2 cups chocolate graham cracker crumbs 6 Tbs. butter, melted 2 Tbs. sugar FILLING 4 pkg. (8 oz. each) cream cheese, softened 1 cup firmly packed brown sugar 3 eggs 1 Tbs. vanilla extract 2 chocolate-covered caramel, peanut, and nougat candy bars (2.07 oz. each), chopped 2 Tbs. caramel ice-cream topping Instructions: CRUST - Preheat oven to 350 degrees F. Wrap aluminum foil under and around outside of a 9-inch springform pan. For crust, combine cracker crumbs, melted butter, and sugar in a medium bowl; stir until well blended. Press into bottom and halfway up sides of prepared pan. Bake 5 minutes; cool completely. FILLING - Preheat oven to 350 degrees F. For filling, beat cream cheese in a large bowl until fluffy. Gradually beat in brown sugar. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Pour batter over crust. Bake one hour or until filling is set. Sprinkle with chopped candy bars. Bake 7 minutes or until candy softens. Cool on wire rack. Remove sides of pan. Drizzle with caramel topping. Store in an airtight container in refrigerator. |
1 box powdered sugar 1/2 c. cocoa 1/4 tsp. salt 1/4 c. milk 1 T. vanilla 1/2 c. butter 1 c. chopped nuts Instructions: Stir sugar, cocoa, salt, milk and vanilla together in a 1 1/2 qt. bowl until partially blended. Put butter over top in center of bowl. Microwave on high 2 minutes or until milk feels warm on bottom of bowl. Stir vigorously until smooth. Butter will finish melting while stirring. Blend in nuts and pour into buttered 10x6x2 dish. Chill |
1 cup captain crunch 1 cup of broken pretzels 1 cup of dry roasted peanuts 1/2 cup of rice krispies 1/2 cup of kix cereal 1/2 cup of slivered almonds 8 oz. white almond bark. Instructions: Melt the bark and mix the melted bark with the cereal and nuts. This is soooooooooo good. |
1 can Eagle Brand milk 1 cup chopped dates 1/2 cup chopped pecans Ritz crackers Instructions: Mix together milk and chopped dates...cook until thick. Stir in pecans and spread on Ritz crackers. Bake on cookie sheet at 350 for 5-6 minutes. Let cool. Mix together: 8 0z. cream cheese 1 t. vanilla 1/4 cup margarine 2 cups powdered sugar Frost cookies when cooled. |
1 cup butter 1 cup sugar 1/4 tea. salt 1 egg, well beaten 2 cups flour 1/2 tea. baking soda 1 cup chopped pecans Instructions: Cream butter, sugar and salt, add egg and mix well. Fold in flour and soda, which have been sifted together. Knead well, adding more flour if necessary to make a stiff dough. Shape into rolls, wrap with wax paper and place in freezer. When ready to bake, remove from freezer, slice into thin slices and bake in 400 degree oven until light golden. Makes about 3 dozen cookies. We have been making these cookies for years, and everybody loves them. |
1-reduced fat graham cracker pie crust 1-small box of sugar free strawberry Jell-O gelatin 2- 8oz. containers of light strawberry yogurt 1- 8oz. container of fat free coolwhip (thawed) 1/4 cup of boiling water fresh strawberries (as garnish) Instructions: Remove the 1/4 cup boiling water from the heat and dissolve the gelatin into it. (Use a larger pot for adding ingredients) Then mix in the 2 containers of yogurt and the container of coolwhip. Mix well with spoon and pour into the graham cracker crust. Refridgerate for atleast three hours. Garnish with the fresh strawberries. (you can also line the bottom of the pie shell with berries before you pour the mixture in...very good) I have tried this recipe in Lemon and Keylime also. |
2 cups half and half 4 egg yolk 2 1/2 tablespoons sugar 1 teaspoon vanilla 1/4 cup brown sugar Instructions: Heat cream. In a bowl, beat egg yolks gradually adding sugar and beating until it forms a ribbon. Slowly dribble hot cream into egg mixture while ... [whisk at first, then add slowly while stirring with a wooden spoon to avoid foam]. Add vanilla [ and strain]. Pour into a 1-1/2 quart casserole. Place in a pan of hot water and bake uncovered at 325 degrees for 50 minutes, or until set. When custard is set, sprinkle with sifted brown sugar. Place under a broiler for aminute or so until sugar melts. Chill. This dish should be served very cold. Posted to Fabfood 1/99 |
Crust: 2cups chocolatewafer crumbs 1/3 cup melted butter Filling: 1 bag (14oz.)carmels 2/3 cup evaporated milk 1 cup chopped pecans,toasted 2 packages of (8oz.each)cream cheese 1/2 cup sugar 1 teaspoon of vanilla 2 eggs 1/2 cup semi-sweet chocolate chips,melted Instructions: Crust: Combine chocolate wafer crumbs and melted butter,press into the bottom of a 9" springform pan Bake at 350 degree f.for 10 min. Filling: In a heavy saucepan,combine caramels and evaporated milk,heat over low heat, stirring frequently,until melted and smooth.Pour over crust,then top that with the pecans. In a large mixer bowl,beat cream cheese with sugar and vanilla until light,add eggs one at a time,while beating,stir in melted chocolate. Pour over pecans in crust.Bake at 350 degrees F for 40 min. remove and let cool completely.Then place in refridgerator for 3 to 4 hours before serving. |
6 small red delicious apples cored and diced 20 oz. can pineapple chunks with juice 1 cup mini marshmallows 8 oz. container fat free coolwhip 1/4 cup of nuts (pecan or walnut) optional 1 small package sugar free instant vanilla pudding Instructions: Dice the apples into bite sized chunks (you can leave the peel on for color). To keep the apple from turning brown while dicing, put them water with lemon juice in it. Drain and place into a bowl. Add the pineapple(with juice), marshmallows, cool whip and nuts. Sprinkle the pudding over the top and stir. Refrigerate overnight. Makes about 8 cups. Yum. |
4 cups zucchini (peeled, scoop out seeds, sliced) 1 1/2 teaspoons cream of tartar dash of salt dash of nutmeg 2 tablespoons flour 1 tablespoon lemon juice 1 1/4 cups sugar 1 1/2 teaspoons cinnamon 1 (9 inch) unbaked pie shell TOPPING: 1 stick margarine 1/2 cup sugar 1 cup flour Instructions: Cook zucchini for 10 minutes in small amount of water. Drain well. Mix the next 7 ingredients and mix in with the zucchini. Pour into the pie shell. Mix the topping ingredients together and crumble over the pie. Bake at 375 degrees for 45 minutes. Tastes just like apple pie. Yummy!! |
2 - cups all purpose flour 1 - tsp baking soda 1/2 cup sour cream 2 - cups sugar 3 - eggs, beaten 1 - cup butter 1 - cup water 2 - squares (1oz each) unsweetened chocolate) Icing: 1/2 cup butter 1/3 cup milk 1 cup packed brown sugar 2 squares (1oz each) unsweetened chocolate 1 cup chopped nuts 1 cup confectioner's sugar 1 tsp vanilla Instructions: Combine the flour, baking soda, sour cream, salt, sugar and eggs in a large bowl. Mix until smooth; set aside. In a small saucepan, combine butter, water and chocolate; bring to boil. Add to batter; mix well. (Batter will be thin). Pour into a greased 17 x 11 x l-l/2" backing pan. Bake at 350 for 25 minutes. Cool in pan on wire rack. To make icing, combine the butter, milk, brown sugar and chocolate in a heavy saucepan. For the icing Bring to a boil; do not stir. Boil for 3 minutes. Remove from heat; immediately sitr in the nuts, sugar and vanilla. Pour hot icing onto center of cake and spread gently to outer edges. Cook and cut into squares. Yield: 40 servings. |
1 pkg. pound cake mix..16oz 1/2 c. butter..melted 5 eggs 2 c. confectioners' sugar 2 pkg. cream cheese (one 8 oz. one 3 oz.) 1/2 t. vanilla 1 c. walnuts..chopped Instructions: Beat until smooth...cake mix, butter, and 3 eggs.Spread into greased 13X9 pan. Set aside 2 T. of sugar for topping.Beat remaining sugar, cream cheese, vanilla and 2 eggs. Pour over batter, sprinkle with walnuts. Bake 350* for 45 min. or until cake begins to pull away from sides of pan. Cool...then dust with sugar. Store in frig...12 to15 servings |
Box of Graham Crackers 6 Tablespoons of Butter(more if needed) Container of Whipped Cream Box of Cream Cheese 2 cans of Blueberry Pie Filling 2 cups of sugar Instructions: Crush Graham Crackers finely. Melt 6 Tablespoons or more of Butter, and melt it, mix Graham Crackers and Butter together unitl moist, and add 3/4 cup of sugar, spread into a cake pan. Take Blueberry Pie Filling and 1/4 cup of sugar and blend. Then mix cream cheese and whipped cream with a mixer until creamy adding in the remaining sugar. Time to layer: Crust, 1/2 the Blueberry Filling Mix, 1/2 of the Whipped Mixture, Remaining Blueberry Mix, then Remaining Whipped Mixture. Refrigerate for an hour and serve. |
12 oz cream cheese 1 can Eagel Brand Milk 16 oz Cool Whip (thaw) 3 shortbread or graham cracker crumb pie shell Instructions: Mix cream cheese and milk together and fold in Cool Whip. Spoon into 3 shortbread or graham cracker crumb pie shell and freeze. Toast 4 cups pecans in 1/2 stick butter.Pat butter from Pecans and place on top of pies. Drizzle with caramel ice cream topping. Freeze overnight before serving. |
1 Stick of Oleo 12 ounces Choc. chips 1 Cup Chopped Walnuts 10 ounces small colored marshmallows 14 ounces coconut Instructions: Melt chips and oleo in microwave about 2 minutes on high and cool slightly. Add nuts and marshmallows and mix well Place a large piece of foil on the counter (9x12)and then a sheet of waxed paper on top of that. Spread half of the coconut over the waxed paper, Divide mixture in half and place half on top of the coconut. Roll back and forth until the chocolate is all covered. Roll the foil up into a log twisting the ends, making sure it is well compacted, and place in refigerator. When ready to serve let it warm just a bit and slice into 1/2 " slices. They look lie stained glass church windows and are delicious. Repeat with other half. |
1 box of white or yellow cake mix or coconut supreme cake mix 1 can of coconut pecan icing Sweetened whipped cream Shredded coconut Instructions: Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt or cake pan at for 350 degrees for 35-40 minutes. Cool in pan 10-15 minutes.Remove cake from pan and allow to cool completely if you used a bundt pan. Ice with whipped cream and top with shredded coconut. If you can'f find canned coconut pecan icing in youre local grocery store, make youre own: 1 cup evaporated milk 1 cup sugar 3 egg yolks 1 tsp. vanilla extract 1 1/3 cups coconut 1 cup chopped pecans Mix all up and add into cake mix. Enjoy a delicious cake that will melt in your mouth. |
1 YELLOW CAKE(BOX OR HOMEMADE) 20-30 STRAWBERRYS, MORE OR LESS 1 CUP SUGAR 3 CONTAINERS CREAMY WHIPPED TOPPING Instructions: BAKE CAKE AND SLICE INTO 1 INCH SQUARES. PLACE IN BOTTOM OF LARGE PAN OR BOWL. MIX STRAWBERRIES AND SUGAR IN A BLENDER, PUREE. POUR ON TOP OF CAKE MIX. TAKE THE WHIPPED TOPPING AND SPREAD ON TOP. PLACE IN FRIDGE TIL READY TO EAT. FEEDS APPROX. 20, DEPENDING ON HOW LARGE THE APPETITE!!! |
2 cups milk 1/2 stick margarine 5 slices bread, crumbled 1 cup sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon nutmeg raisins Instructions: Warm milk and margarine together. Mix all ingredients and pate at 425 for 25 minutes. |
Crust: 3 cups honey grahams 1 stick butter Filling: 1 pk. cream cheese, 8 oz. 1 cup sugar 1 pk. lemon jello 3 tbl. lemon juice 1 tall can Milnot Instructions: Make crust with melted butter and crushed graham crackers. Line 9x11 inch baking dish, bottom and sides. Mix cream cheese and sugar well. Mix together the jello, lemon juice, 1 cup hot water and 1 cup cold water, pour into cheese and sugar mixture. Beat milnot with mixer until it forms stiff peaks. Fold in sugar and cream cheese, along with jello mixture. Pour into crust, chill for 2 to 3 hours and serve. By H.K. |
1 pk. Devil's Food cake mix (18.225 oz.) 1/2 cup Crisco at room temperature 2 lg. eggs, slightly beaten 1 tablespoon water 1/2 cup powdered sugar Instructions: Combine firs four ingredients in a large mixing bowl. Stir until well mixed and smooth. Shape dough into one inch balls and roll in powdered sugar. Place on greased cookie sheets, two inches apart and bake for 10 minutes in a 375 degree oven. Cool for 10 miinutes before removing from cookie sheet, then place on wire racks to continue cooling. Makes 4 dozen and really yummy, cause Harley says so..... |
