FLUFFY BREAD PUDDING - Jackie War
1 qt. milk
1/2 C. sugar
6 slices lightly toasted bread cut in half
1/4 tsp. salt
1 tsp. vanilla
1/2 C. melted butter
3/4 C. raisins
4 eggs, slightly beaten
1/2 tsp. cinnamon
Scald milk and stir into mixture of sugar, eggs, salt and vanilla. Pour over bread that was soaked with butter. Sprinkle with raisins and cinnamon. Bake in 300 degree oven for 50 to 60 minutes.
MICRO FUDGE - marmac34
1 8oz pkg chocokate chips
1 stick margarine
1 can sweetened condensed milk
1 tsp vanilla
nuts
mix together, microwave till melted. pour in 9x9 pan. refrigerate till set. cut in pcs.
Apple and Cream Kuchen - Bev R
CAKE
1 pkg dry Yeast
1/2 tsp Salt
4 T Sugar
2 cup Flour
1/4 cup Margarine
1/2 cup Milk
1 large Egg
FILLING
3 c Apples; Tart, Sliced
1 T Lemon Juice
1 tsp Cinnamon
3/4 c Sugar
2 T Flour
8 oz Cream Cheese; Softened
1 large Egg
CAKE
Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm. Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan.
FILLING
Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350º for 30 minutes. Best when served warm.
PUDDING CAKE - Marie M
crust
1/2 c nuts
1 stick oleo
1 1/2 c flour
spread in 10x13 pan, bake 350º 10 - 15 min. cool
second lyer
1 lg pkg cream cheese
1 c powder sugar
1 c cool whip
mix together, spread on crust
refrigerate
third layer
2 pkgs instant chocolate pudding
3 c milk
mix together, pour ove top layer when cool
top with cool whip and chopped nuts
STRAWBERRY PRETZEL DESSERT - Marie
1-1/2 sticks butter or margarine, melted
1-1/2 cup pretzels, crushed
1 cup plus 3 T sugar
1 8 oz package cream cheese
1 large carton Cool Whip
1 6 oz package strawberry Jello
2 10 oz pkgs frozen strawberries, thawed
Cream 3 T sugar and butter; add pretzels, mix well, press into 9 x 13 pan.
Bake at 350 degrees for 10 minutes.
Cool.
Combine cream cheese and 1 cup sugar; cream until smooth. Fold in Cool Whip. Spread over cooled crust.
Dissolve strawberry Jello in one cup boiling water. Add 1/2 cup cold water, stir in strawberries, let chill partially, spread over cream cheese filling.
Chill overnight.
Serves 16
KUSHLI DESSERT - Bev R
made of coconut and cream of wheat
1 cup Flour
2 T Almonds, chopped
pinch Salt
1 cup Cream of Wheat
1 pinch Baking soda
1 cup Sugar
6 T oleo
1 - 1 1/2 tsp Cordamom
1/2 cup Water
2 T Raisins
1/2 cup Coconut, fresh, shredded
oil for deep frying
Sift flour, salt and baking soda together. Rub in 2 T oleo. Prepare a stiff dough with some water, about 1/2 cup. Set aside
Pastry filling
heat remaining oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden. Add sugar, cardamom and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins. Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the mixture and seal edges completely. Heat oil for deep frying. Fry the pasteries until golden.
ORANGE BOATS - Pat
6 oranges
1 Jiffy white cake mix - I have used chocolate also
Cut the oranges in half, clean out the pulp, from the oranges leaving the skins clean. prepare cake mix according to driections.fill skins about 2/3 full Wrap a piece of foil around orange, set on a grill or open fire for about 10 minutes. unwrap and eat cake out of the orange peel. kids love these when camping or at home on your grill
CHOCOLATE MINT STICKS
Cake
2 Eggs
1/2 cup Melted butter
1 cup Sugar
2 oz Unsweetened chocolate melted
1/2 tsp Peppermint extract
1/2 cup Flour
1/2 cup Ground almonds
Ground almonds
FILLING
2 T Butter
1 T Heavy cream
1 cup Confectioners sugar (sifted)
1 tsp Peppermint extract
FROSTING
1 oz Semi-sweet chocolate
1 T Butter
Preheat oven to 350º. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and cool. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips.
WASHINGTON PUDDING - Zena Lee
1 cup brown sugar
2 T butter
2 cups hot water
1/4 tsp salt
mix sugar, butter, water, salt in a large heavy pan with tight fitting lid. Mix the following ingred. and drop by spoonful into the hot sauce.
1/2 cup sugar
1/2 cup milk
2 T cocoa
1 tsp cinnamon
2 T butter
1 cup flour
1/2 cup dates or 1 cup raisins
2 tsp baking powder
Bake on top of stove, covered tightly, for 35 min. Serve hot or cold.
BANANA SPLIT BROWNIE PIZZA - Hanna C
1 (21) oz. Package brownie mix
1 (8 oz.) can pineapple tidbits
1/2 cup sugar
2 (8 oz.) package cream cheese, soften
3 bananas, sliced
1/2 cup chopped pecans
1 (1 oz.) square semisweet chocolate
1 T margarine
Prepare brownie mix according to package directions
Spread batter in 15 inch pizza pan
Bake 375º 15-20 minutes
Cool completely in pan on a wire rack
Drain pineapple tidbits well
pressing between layers of paper towels to remove excess juice.
Beat cream cheese and sugar
Spread mix on cooled Brownie Crust
Arrange pineapples, bananas
strawberries and pecans on top.
Combine chocolate & butter
in a 1 cup glass-liquid measuring cup
Microwave on High 1 minute
stirring after 30 seconds.
Drizzle over Fruit.
refrigerate 1 hour
makes 16 servings
CHEESY BAKED PINEAPPLE - Emilia C
2 cans (20 oz each) pineapple chunks, drained
2 cups (8 oz) shredded sharp Cheddar cheese
1/2 cup sugar
3 T flour
2 cups coarsely crushed butter-flavored crackers
1/2 cup butter, melted
Preheat the oven to 350º. Coat a 9- by 13-inch baking dish with nonstick cooking spray. Place the pineapple in the dish. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden.
CHOCOLATE PRETZEL BARS - Jean V
1 1/2 cups crushed pretzels
1/2 cup (1 stick) butter, melted
1 can (14 oz) chocolate-flavored sweetened condensed milk
1 cup (6 oz) white chocolate chips
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
Preheat the oven to 350º. Coat a 9" x 13" baking dish with nonstick cooking spray.
In a medium bowl, combine the crushed pretzels and butter; mix well and press into the bottom of the baking dish. Pour the sweetened condensed milk evenly over the pretzel mixture then sprinkle evenly with the chips, pecans, and coconut.
Bake for 25 to 30 minutes, or until lightly browned. Cool for 10 minutes then chill for 30 minutes before cutting into bars and serving.
These freeze well
