DESSERTS 11
CHERRY BERRIES ON A CLOUD
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
FILLING:
2 3 oz. pkgs cream cheese, soft
1 cup sugar
1 teaspoon vanilla
2 cups whipping cream, whipped
2 cups miniature marshmallows
TOPPING:
1 can, 21 oz cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13 in. x 9-in. x 2 in. baking pan. Bake at 275º for 1 hour; turn off oven (do NOT open door). Let cool in oven overnight or at least 12 hours. Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings.
BUTTER COOKIES
1 cup butter or margarine, soft
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter or margarine, soft
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 T milk
Red food coloring, optional
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375º for 6-8 minutes or until set but not brown. Cool on wire racks. Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies. Yield: about 6-1/2 dozen.
RASPBERRY SWIRLED BROWNIES
1/2 cup butter or margarine, soft
1 cup sugar
1 can, 16 oz) chocolate syrup
4 eggs
1 1/2 cups flour
1 package, 3 oz) cream cheese, soft
2/3 cup raspberry preserves
1 cup unsweetened raspberries
Whipped cream, fresh raspberries and mint, optional
In a mixing bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter. Spread in a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 350º for 30-35 minutes or until brownies test done. Cool. Cut into 2 1/2 in. diamonds. Garnish with whipped cream, raspberries and mint if desired. Yield: about 2 1/2 dozen.
CAPPUCCINO DESSERT
2 cups cold fat free milk
2 tsp. Instant Coffee or Caffeine Free Instant Coffee
1 pkg. (4 oz Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed COOL WHIP
POUR milk and instant coffee into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour into dessert dishes. REFRIGERATE at least 1 hour or until ready to serve. Just before serving, gently stir cinnamon into whipped topping. Spread over pudding.
MOCK S'MORES
1 Brownie mix
graham crackers
chocolate chips
miniature marshmallows
crushed nuts, optional
mix brownie mix according to box directions. Line bottom of pan with graham crackers. Pour mix over crackers, bake according to directions. When done, put marshmallws over to of HOT cake, put chips on top. Place back in oven till marshmallows and chips are melted
HELLO DOLLIES
In a 13x9 inch pan melt 1 stick of margarine.
Sprinkle 1 c of graham cracker crumbs evenly over butter.
Sprinkle 1 can of coconut flakes.
Sprinkle 1 6-oz bag of chocolate chips.
Sprinkle 1 6-oz bag of butterscotch morsels.
Sprinkle 1 c of nuts.
Evenly pour 1 can eagle brand milk over entire layer mixture. Do NOT stir.
Bake 25 minutes at 350º. Cut in small squares.
EASY APPLE PIE ROLL-UPS
1 doz. 6-8" Flour Tortillas
1 15-18 oz. Can Apple Pie Filling
¼ to ½ Cup Powdered Sugar
Oil for frying or non-stick spray for baking
Variations: Use cherry, peach or other flavor of pie filling.
Put 1-2 heaping tablespoons full of the pie filling toward the edge of each tortilla. Roll up each tortilla, folding the ends in to keep the filling inside, ends may be left open, but if the filling hits the hot oil, it will spatter.
Note: Can be fried in oil or baked in oven. Heat 1/4-inch oil in a
frying pan or preheat the oven to 375º . To fry, carefully slide the roll-ups, seam-side down, into the hot oil, and fry 2-3 minutes per side or until golden brown. To bake, spray a baking sheet with non-stick spray, place the roll-ups seam side down on the sheet, spraying the tops of each with non-stick spray. Bake for 10-15 minutes or until golden brown. Remove the roll-ups from the frying pan or oven, and sprinkle the tops with powdered sugar. Yield: 12 servings.
WOODFORD PUDDING
1/2 c margarine or butter
1 c sugar
1 c flour
1 c blackberry jam
1 tsp soda
1/2 c buttermilk
1 tsp cinnamon
3 eggs, slightly beaten
Cream butter with sugar until light; add eggs and mix well. Dissolve soda in buttermilk. Add flour, cinnamon to sugar-egg mixture along with soda-buttermilk mixture. Blend in jam. Bake in shallow greased baking dish, about 7 1/2x12 inches. Bake 40 minutes at 325º. Cut in squares and servew ith dark butterscotch sauce.
DARK BUTTERSCOTCH SAUCE:
1 1/2 c dark brown sugar
4 T flour
1 c boiling water
Dash salt
4 T butter
2 T cream or condensed milk
Mix brown sugar and flour; when well blended, add boiling water and salt. Stir and cook 6-8 minutes. If too thick, add a little more boiling water. Remove from heat; add butter and cream or milk. Add vanilla if desired. Blend and keep warm until served. Can be refrigerated and reheated.
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