Any desert rescipes?!
list recipesWww@FoodAQ@Com
Answers:
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
5 Minute Key Lime Pie
1/4 cup water
1 pkg!. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
2 containers (6 oz!. each) fat-free (Weight Watcher’s) Key Lime Pie yogurt
1 8oz!. tub fat-free whipped topping
1 reduced-fat graham cracker pie crust
1!.) Heat water to boiling in microwave, whisk in gelatin!.
2!.) In large bowl combine gelatin & yogurt!.
3!.) Fold in whipped topping!.
4!.) Spread in pie crust!.
Refrigerate until set!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
EASY CHOCOLATE PIE
Mix together, thoroughly:
1 can Eagle Brand condensed milk
1 small pkg!. Chocolate Fudge instant pudding
Add & mix together:
1 small tub of Cool Whip
Pour into a graham cracker crust pie shell - refrigerate!.
Serve with more Cool Whip (optional )
Variations: Use any flavor pudding you like!.
Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
crackers in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over crackers!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
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CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes!. Refrigerate overnight before serving!.!.
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean!.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb!. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained!.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake!.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz!. Can soda pop
Bake cake as directed on box!.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm!.
Prepare Jell-o, using more soda pop in place of water!.
Pour Jell-o/soda mixture over cake!.
Refrigerate 2 hours!.
TOPPING:
8OZ!. CONTAINER Cool Whip
1 small pkg!. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick!. Blend
in Cool Whip spread over cake!.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix!.!.!.and the liquid in the Jell-o!. also added a large box of strawberry Jell-o gelatin to the topping!.
Could decorate with sweet slices of strawberries!.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz!. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions!.
On removing cake from oven, immediately punch holes in cake!.!.pour pineapple juice over cake!. Let cool!.
Mix pudding & milk until thick!. Add remaining ingredients and spread over cake!.
Buttermilk Chocolate Cake & Icing
(Hubby’s mother’s recipe…not made it yet!.)
Sift together:
2 c!. flour
4 TBLS!. Cocoa
1 ? tsp!. Soda
Add:
2 c!. firmly packed brown sugar
3 heaping TBLS!. Butter
1 ? c!. buttermilk
1 tsp!. Vanilla
Bake:
In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean!.
Icing
1 box powdered sugar (sifted)
3 TBLS!. Cocoa
butter (size of a walnut)
1 TBLS!. Karo Syrup
coffee – enough to spreading consistency!.
(Sister-in-law said cake tends to sink, some, in middle when iced!.)
Mocha Frosting
1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners (powdered) sugar
6 tbs butter
1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)
Blend everything until smooth!. Makes enough for one 13x9 cake!.
Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy!. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny!. Turn speed up to high and beat until mixture forms stiff, glossy peaks!. This should take approximately 5 to 7 minutes!. Add food coloring, if desired!. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired!. If using storage bag, clip corner!. Store in airtight container in refrigerator for up to 3 days!.
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.Www@FoodAQ@Com
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
5 Minute Key Lime Pie
1/4 cup water
1 pkg!. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
2 containers (6 oz!. each) fat-free (Weight Watcher’s) Key Lime Pie yogurt
1 8oz!. tub fat-free whipped topping
1 reduced-fat graham cracker pie crust
1!.) Heat water to boiling in microwave, whisk in gelatin!.
2!.) In large bowl combine gelatin & yogurt!.
3!.) Fold in whipped topping!.
4!.) Spread in pie crust!.
Refrigerate until set!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
EASY CHOCOLATE PIE
Mix together, thoroughly:
1 can Eagle Brand condensed milk
1 small pkg!. Chocolate Fudge instant pudding
Add & mix together:
1 small tub of Cool Whip
Pour into a graham cracker crust pie shell - refrigerate!.
Serve with more Cool Whip (optional )
Variations: Use any flavor pudding you like!.
Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
crackers in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over crackers!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
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CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes!. Refrigerate overnight before serving!.!.
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean!.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb!. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained!.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake!.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz!. Can soda pop
Bake cake as directed on box!.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm!.
Prepare Jell-o, using more soda pop in place of water!.
Pour Jell-o/soda mixture over cake!.
Refrigerate 2 hours!.
TOPPING:
8OZ!. CONTAINER Cool Whip
1 small pkg!. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick!. Blend
in Cool Whip spread over cake!.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix!.!.!.and the liquid in the Jell-o!. also added a large box of strawberry Jell-o gelatin to the topping!.
Could decorate with sweet slices of strawberries!.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz!. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions!.
On removing cake from oven, immediately punch holes in cake!.!.pour pineapple juice over cake!. Let cool!.
Mix pudding & milk until thick!. Add remaining ingredients and spread over cake!.
Buttermilk Chocolate Cake & Icing
(Hubby’s mother’s recipe…not made it yet!.)
Sift together:
2 c!. flour
4 TBLS!. Cocoa
1 ? tsp!. Soda
Add:
2 c!. firmly packed brown sugar
3 heaping TBLS!. Butter
1 ? c!. buttermilk
1 tsp!. Vanilla
Bake:
In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean!.
Icing
1 box powdered sugar (sifted)
3 TBLS!. Cocoa
butter (size of a walnut)
1 TBLS!. Karo Syrup
coffee – enough to spreading consistency!.
(Sister-in-law said cake tends to sink, some, in middle when iced!.)
Mocha Frosting
1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners (powdered) sugar
6 tbs butter
1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)
Blend everything until smooth!. Makes enough for one 13x9 cake!.
Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy!. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny!. Turn speed up to high and beat until mixture forms stiff, glossy peaks!. This should take approximately 5 to 7 minutes!. Add food coloring, if desired!. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired!. If using storage bag, clip corner!. Store in airtight container in refrigerator for up to 3 days!.
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.Www@FoodAQ@Com
Deep Fried Oreos?
INGREDIENTS
2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo?)
DIRECTIONS
Heat oil in deep-fryer to 375 degrees F (190 degrees C)!.
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth!. Stir in the pancake mix until no dry lumps remain!. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil!. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer!. Cook until the cookies are golden-brown, about 2 minutes!. Drain on a paper towel-lined plate before serving!.
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New York Cheesecake
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving!.
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Chocolate Trifle
INGREDIENTS
1 (19!.8 ounce) package brownie mix
1 (3!.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1!.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely!. Cut into 1 inch squares!.
In a large bowl, combine pudding mix, water and sweetened condensed milk!. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain!.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping!. Repeat layers!. Shave chocolate onto top layer for garnish!. Refrigerate 8 hours before serving!.
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Baklava
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.Www@FoodAQ@Com
INGREDIENTS
2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo?)
DIRECTIONS
Heat oil in deep-fryer to 375 degrees F (190 degrees C)!.
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth!. Stir in the pancake mix until no dry lumps remain!. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil!. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer!. Cook until the cookies are golden-brown, about 2 minutes!. Drain on a paper towel-lined plate before serving!.
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New York Cheesecake
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving!.
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Chocolate Trifle
INGREDIENTS
1 (19!.8 ounce) package brownie mix
1 (3!.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1!.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely!. Cut into 1 inch squares!.
In a large bowl, combine pudding mix, water and sweetened condensed milk!. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain!.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping!. Repeat layers!. Shave chocolate onto top layer for garnish!. Refrigerate 8 hours before serving!.
=======
Baklava
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.Www@FoodAQ@Com
**************************************!.!.!.!.!.
HillBilly Cake
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased 9 x 13 baking pan!. Top with the light brown sugar and the chopped walnuts!. Bake at 350 F!. for 40 minutes!.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*
**************************************!.!.!.
Fruit Cocktail Salad
1 can of fruit cocktail, drained (Use juice for something else)
1 envelope of Dream Whip
Whip the envelope of Dream Whip!. Add in the drained fruit cocktail!. Combine together until mixed!. Eat and enjoy!.
**************************************!.!.!.
Chocolate Moose (Mousse) Pie
Mix chocolate pudding with Cool Whip and pour into graham cracker pie crust!. Chill until needed!. Eat and enjoy your Chocolate Moose (Mousse) Pie!.
**************************************!.!.!.
Fruit-Glop Pie
1 pre-made 9-inch pie crust (no baking needed)
A big jar of cherry pie filling
1 (8 Ounce tub) Cool Whip
I container of Strawberry Yogurt
Fresh strawberries
Mix the cherries, cool whip, and yogurt together and put in pie crust and then dot with strawberries!.
**************************************!.!.!.
Apple Juice Freeze Dessert
Put the apple juice in a cake pan and put it in the freezer!. Let it get semi-hard and take it out of freezer and take a fork and completely break it up into slush and refreeze it until semi-hard again!. Take it out of the freezer and take a fork and completely break it up into slush again and refreeze again!. You will then have an apple juice freeze dessert!.
**************************************!.!.!.Www@FoodAQ@Com
HillBilly Cake
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased 9 x 13 baking pan!. Top with the light brown sugar and the chopped walnuts!. Bake at 350 F!. for 40 minutes!.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*
**************************************!.!.!.
Fruit Cocktail Salad
1 can of fruit cocktail, drained (Use juice for something else)
1 envelope of Dream Whip
Whip the envelope of Dream Whip!. Add in the drained fruit cocktail!. Combine together until mixed!. Eat and enjoy!.
**************************************!.!.!.
Chocolate Moose (Mousse) Pie
Mix chocolate pudding with Cool Whip and pour into graham cracker pie crust!. Chill until needed!. Eat and enjoy your Chocolate Moose (Mousse) Pie!.
**************************************!.!.!.
Fruit-Glop Pie
1 pre-made 9-inch pie crust (no baking needed)
A big jar of cherry pie filling
1 (8 Ounce tub) Cool Whip
I container of Strawberry Yogurt
Fresh strawberries
Mix the cherries, cool whip, and yogurt together and put in pie crust and then dot with strawberries!.
**************************************!.!.!.
Apple Juice Freeze Dessert
Put the apple juice in a cake pan and put it in the freezer!. Let it get semi-hard and take it out of freezer and take a fork and completely break it up into slush and refreeze it until semi-hard again!. Take it out of the freezer and take a fork and completely break it up into slush again and refreeze again!. You will then have an apple juice freeze dessert!.
**************************************!.!.!.Www@FoodAQ@Com
PINA COLADA BREAD
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk
Glaze:
1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua
Combine sugar, juice and Kahlua in saucepan!. Cook over low heat until sugar dissolves, 4 to 5 minutes!. Remove from heat and set aside until breads are done!.
In bowl, combine flour, baking powder, baking soda and salt, set aside!.
In another bowl, cream butter and sugar!. Add eggs, one at a time, mixing well after each addition!. Add lemon peel, coconut, pineapple, Kahlua and milk, mix well!.
Slowly add dry ingredients to butter mixture!. Add in 1/2 cup portions, mixing well after each addition!. Preheat oven to 350 degrees!.
Grease bottoms of 4 tea-sized (6-by-3-inch) loaf pans!. Divide batter among pans and bake 25 minutes or until done!.
While breads bake, prepare glaze!. When loaves are done, remove from oven and place on cooling rack!.
Pour glaze over breads while still warm!. Let breads cool in pans!. Cool then remove from pans!. Makes 4 breads!.
PUMPKIN TORTE
1 loaf pound cake (about 10 oz!.)
3 oz!. cream cheese, softened at room temperature
1/2 c!. butterscotch morsels, melted
1/2 c!. confectioners' sugar
1 c!. finely chopped pecans
FILLING:
1 (8 oz!.) can crushed pineapple, drained (reserve 1/4 c!. of the juice)
1 envelope of unflavored gelatin
8 oz!. cream cheese, softened at room temperature
1 c!. firmly packed brown sugar
1/2 tsp!. ground ginger
1 tsp!. vanilla extract
1 c!. cooked, mashed pumpkin (or use canned)
1/2 c!. chopped and well drained maraschino cherries
1 (12 oz!.) container non-dairy dessert topping
Pecan halves and maraschino cherries (for decoration)
Slice the pound cake horizontally in four thin layers!. In a small mixing bowl, beat the cream cheese until light and smooth!. Add the melted butterscotch morsels!. Beat well!. Add the confectioners' sugar and beat until smooth!. Stir in the pecans!. Spread the butterscotch mixture between the layers and on the top layer!. Cut the cake vertically in slices about 1/2 inch thick!. Place these slices (with stripes going vertically) around the sides of an 8 inch spring-form pan!. Trim around on top!. Place the extra pieces in bottom of the pan and press!.
In a small bowl, combine the reserved pineapple juice and the gelatin!. In a large mixing bowl, combine the drained pineapple, cream cheese, brown sugar, spices, vanilla, pumpkin, and the gelatin mixture!. Mix until well blended!. Stir in the cherries and 1 cup of the dessert topping!. Spoon this mixture into the spring-form pan!. Refrigerate for at least 6 hours!. This is best made the day before you want to serve it!. It can also be frozen!. If frozen, allow to soften slightly before serving!.
Just before serving, put dollops of the dessert topping around the top of the torte!. Decorate with cherries and pecans!.Www@FoodAQ@Com
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk
Glaze:
1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua
Combine sugar, juice and Kahlua in saucepan!. Cook over low heat until sugar dissolves, 4 to 5 minutes!. Remove from heat and set aside until breads are done!.
In bowl, combine flour, baking powder, baking soda and salt, set aside!.
In another bowl, cream butter and sugar!. Add eggs, one at a time, mixing well after each addition!. Add lemon peel, coconut, pineapple, Kahlua and milk, mix well!.
Slowly add dry ingredients to butter mixture!. Add in 1/2 cup portions, mixing well after each addition!. Preheat oven to 350 degrees!.
Grease bottoms of 4 tea-sized (6-by-3-inch) loaf pans!. Divide batter among pans and bake 25 minutes or until done!.
While breads bake, prepare glaze!. When loaves are done, remove from oven and place on cooling rack!.
Pour glaze over breads while still warm!. Let breads cool in pans!. Cool then remove from pans!. Makes 4 breads!.
PUMPKIN TORTE
1 loaf pound cake (about 10 oz!.)
3 oz!. cream cheese, softened at room temperature
1/2 c!. butterscotch morsels, melted
1/2 c!. confectioners' sugar
1 c!. finely chopped pecans
FILLING:
1 (8 oz!.) can crushed pineapple, drained (reserve 1/4 c!. of the juice)
1 envelope of unflavored gelatin
8 oz!. cream cheese, softened at room temperature
1 c!. firmly packed brown sugar
1/2 tsp!. ground ginger
1 tsp!. vanilla extract
1 c!. cooked, mashed pumpkin (or use canned)
1/2 c!. chopped and well drained maraschino cherries
1 (12 oz!.) container non-dairy dessert topping
Pecan halves and maraschino cherries (for decoration)
Slice the pound cake horizontally in four thin layers!. In a small mixing bowl, beat the cream cheese until light and smooth!. Add the melted butterscotch morsels!. Beat well!. Add the confectioners' sugar and beat until smooth!. Stir in the pecans!. Spread the butterscotch mixture between the layers and on the top layer!. Cut the cake vertically in slices about 1/2 inch thick!. Place these slices (with stripes going vertically) around the sides of an 8 inch spring-form pan!. Trim around on top!. Place the extra pieces in bottom of the pan and press!.
In a small bowl, combine the reserved pineapple juice and the gelatin!. In a large mixing bowl, combine the drained pineapple, cream cheese, brown sugar, spices, vanilla, pumpkin, and the gelatin mixture!. Mix until well blended!. Stir in the cherries and 1 cup of the dessert topping!. Spoon this mixture into the spring-form pan!. Refrigerate for at least 6 hours!. This is best made the day before you want to serve it!. It can also be frozen!. If frozen, allow to soften slightly before serving!.
Just before serving, put dollops of the dessert topping around the top of the torte!. Decorate with cherries and pecans!.Www@FoodAQ@Com
LADY FINGER DESSERT
Ingredients:
3 pkgs!. lady fingers
11 oz!. cream cheese
1 pt!. med!. whipping cream
1 c!. sugar
1 1/4 tsp!. vanilla
Season fruits
Preparation:
Use 10 inch spring-form pan!. Whip cream until thick and stiff!. In another bowl, beat cheese, sugar, and vanilla!. Add to whipped cream, folding together with spoon!. Line bottom and sides with lady fingers split in half lengthwise; add 1/3 filling!. Cover with lady fingers, 1/3 filling; cover with lady fingers, 1/3 filling!. Chill at least 1 hour!. Top with fruits!.Www@FoodAQ@Com
Ingredients:
3 pkgs!. lady fingers
11 oz!. cream cheese
1 pt!. med!. whipping cream
1 c!. sugar
1 1/4 tsp!. vanilla
Season fruits
Preparation:
Use 10 inch spring-form pan!. Whip cream until thick and stiff!. In another bowl, beat cheese, sugar, and vanilla!. Add to whipped cream, folding together with spoon!. Line bottom and sides with lady fingers split in half lengthwise; add 1/3 filling!. Cover with lady fingers, 1/3 filling; cover with lady fingers, 1/3 filling!. Chill at least 1 hour!. Top with fruits!.Www@FoodAQ@Com
1!. get your wallet, get your keys!.
get in your car!.
drive to del taco, and get some churros for 69 cents!.Www@FoodAQ@Com
get in your car!.
drive to del taco, and get some churros for 69 cents!.Www@FoodAQ@Com