Preheat oven to 375 deg. Mix all of the above ingredients together. Drop by spoonfulls on greased cookie sheet. Bake 7 minutes. Cool
Cream Filling
Beat the above ingredients for the filling until very thick and fluffy. Spread between cookies.
Pre-heat oven to 350 deg. Place on center rack a rectangular baking dish with about one inch of hot water in it. Grease a 3-Qt. baking dish.
Beat the eggs for 10 minutes until thick and frothy. Place bread cubes in a large bowl and pour the scalded milk over them and let sit for 5 minutes. Add butter, salt and sugar and stir until butter is melted.
Slowly add eggs while stirring (or the eggs will cook). Add vanilla and stir. Pour into baking dish.
Place this baking dish in the dish in the oven. Bake for 50 to 60 minutes or until done (when knife comes out of center clean). Sprinkle top with nutmeg or cinnamon.
Preheat oven to 400 deg. Peel, core and dice apple into small pieces.
Beat egg in large bowl. Add remaining ingredients and mix just until moistened. Spoon into greased muffin tins, filling 3/4 full.
Bake 15 - 20 minutes. If using Texas size muffin tin, bake 25-30 minutes. Yields 6 muffins.
Preheat oven to 350 deg. Peel, core and slice thin enough apples to make pan 1 1/2 to 2 inches deep. (For variation, sprinkle fruit of choice or as listed below over apples, or use other fruits instead.) Sprinkle tapioca pearls all over the top and sides. Sprinkle cinnamon over top and then sprinkle brown sugar over this.
In a large bowl, cut butter into flour. Add sugar & baking powder, Mix well. Add eggs and mix well. The dough is very stiff so you must spread it out with your fingers before putting it on top of the apples.
Bake for 40-45 minutes, until topping is golden brown. Pan size: 9x12-inch.
Variations: Peaches or pears with blueberries, raspberries, strawberries, blackberries, cranberries, raisins, etc.
Spread layer of chocolate fudge topping carefully on bottom and sides of pie crust. Freeze while preparing peanut butter filling.
In a large bowl, mix peanut butter, cream cheese and powdered sugar until fluffy. Fold in 3/4 of the cool whip until well mixed. Spread in the pie shell. Freeze for 20 minutes.
Carefully spread another layer of chocolate fudge topping over the peanut butter mixture and freeze until set. Spread remaining cool whip over chocolate fudge, swirling peaks into it.
Garnish with sprinkling of peanuts and shaved chocolate curls.
Note: Use the plastic cover from the pie crust, inverted upside down to cover pie with. Keep in refrigerator.
In a medium saucepan cook and stir uncooked rice in hot margarine or butter for 2 minutes. Carefully stir in milk and cinnamon (mixture may spatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.) Remove saucepan from heat. Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. Keep warm.
In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Do not stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color. Remove pan from heat. Stir in the 2 drops of hot water. Quickly drizzle topping over each servning of rice pudding. Makes 4 servings.
Preheat oven to 300 degrees. In a mixing bowl, stir together the sugar, cinnamon, nutmeg and salt. In another bowl, gently mix the egg white and water and then stir in the almonds and pecans.
Pour the sugar mixture over the nuts and stir until coated. Spread the nuts on a waxed paper-lined baking sheet. Bake for 30 minutes.
Let cool for a few minutes before removing them from the sheet.
2nd layer
3rd layer
Preheat oven to 350 degrees.
Combine crust ingredients and press into a 9" X 13" pan. Bake 10 minutes. Cool completely.
Combine 2nd layer ingredients and spread over cooled pretzel crust.
Dissolve Jell-O in boiling water. Add frozen strawberries and refrigerate until thickened but not set. Spread thickened Jell-O over cream cheese layer and refrigerate for at least 2 hours.
Before serving, let Jell-O dessert warm a bit, otherwise the crust is very hard to remove from pan.
