FRIENDS 9
PINEAPPLE CAKE
12 servings
1/2 cup margarine, softened
3 eggs
1 package yellow cake mix
1 20 oz can crushed pineapple with juice
1/2 cup chopped
pecans
1/2 cup margarine, softened
1 8 oz package cream cheese, softened
4 cups confectioners' sugar
1/2 cup chopped pecans
Preheat oven to 350º. Grease and flour 3 - 8 inch round pans. In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans. Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool. FROSTING
In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans. Makes 12 serving
PIG PICKING CAKE
1 package yellow cake mix
1/2 cup margarine
4 eggs
1 11 oz can mandarin oranges, with juice
1 8 oz container frozen whipped topping, thawed
1 15 oz can crushed pineapple with juice
1 3.4 oz package instant vanilla pudding mix
1 cup chopped pecans
1/4 cup flaked coconut
Preheat oven to 325º. Grease and flour 3 - 9 inch round baking pans. In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer. Pour into 3 - 9 inch round cake pans. Bake 325º for 25 to 30 minutes, allow to cool.
FILLING: - In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator
BUTTER MILK POUND CAKE - Tartar/Elsie
2 cups of butter softned, room temp
6 cups of sugar
12 eggs beaten
6 cups flour
1 pint of buttermilk
2 tsp vanilla
grease 2 tube pans and flour them. In bowl mix sugar and butter until smooth, add beaten eggs and flour, drizzle 2 tsp. of buttermilk at a time until mixed in, add vanilla, pour in pans try to make it even in each. bake at 325º for 1 hour or until tooth pick comes out clean.
CINNAMON CHOCOLATE PUDDING
2 cups cold fat free milk
1 pkg. (4-serving size Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1/2 cup thawed Cool Whip
POUR cold milk into bowl. Add pudding mix and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. SPOON into dessert dishes. Refrigerate until ready to serve. Store leftover pudding in refrigerator.
APPLE CRISP
CRISP
1 cup flour
1 cup brown sugar
1 cup granola
1 cup butter - melted
1/2 cup of chopped nuts (optional
1 tsp cinnamon
1/2 tsp cloves
Filling 3 tart apples, Granny Smith, peeled, cored and chopped
1 cup sugar
2 Tbsps lemon juice
2 Tbsps cornstarch
1/4 cup water
Mix apples, sugar, lemon juice, water and cornstarch. Place in greased pie pan or individual ramekins. Mix crisp ingredients and place over apple mixture to completely cover the apples. Bake in a 350º oven for 45 minutes if it's a pie pan or 20 minutes if in individual ramekins. Serve with whipped cream, ice cream or whipped topping if desired.
CHRISTMAS BREAD
BREAD
1/2 Cup sugar
3 1/2 Cup flour
1/2 tsp salt
6 T butter
2 pack yeast
2/3 cup water
1 egg
BREAD FILLING
8 oz cream cheese
8 oz cottage cheese
1/2 cup sugar
1 tsp grated lemon peel
1 egg yolk
1/2 cup raisins
Blend together and chill while dough is raising.
Combine sugar, yeast & 1 cup flour in large bowl. Heat butter & water till warm. Add to bowl and mix at low speed for 1 minute and medium speed for 2 minutes. Add egg & 3/4 cup flour. Beat 2 more minutes. Stir in 1/4 cup flour. Knead 8 minutes adding 1/2 cup flour. Rise till double, punch down. Let rest 15 minutes. Shape into rectangle 15x12. Scoop filling down center. On either side cut 1" strips. Crisscross over top. Let rise till double again. Brush with egg white (reserving yolk). Bake at 350º for 20 minutes.
NO-KNEAD BEER BREAD
Makes: 1 Loaf
Be sure the flour is NOT self-rising cake flour.
Can be stored airtight at room temperature up to 3 days or freeze up to 3 months.
2 2/3 cups self-rising flour
12 oz beer, freshly opened, chilled or at room temperature
Heat oven to 375º. Lightly grease a 9 x 5 x 3-in. loaf pan. Put flour in a medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan. Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan and pick inserted near center comes out clean. Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. To serve: Cut in 1/2-in.-thick slices with a serrated bread knife.
Per slice (18 per loaf): 71 cal, 2 g pro, 15 g car, 1 g fiber, 0 g fat (0 g saturated fat), 0 mg chol, 1 mg sod
GRASSHOPPER PARFAIT
1-1/2 cups finely chopped Chocolate Sandwich Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups)cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
2 to 4 drops green food coloring
2 cups thawed Cool Whip Topping
MIX chopped cookies and mint patties in small bowl; set aside. POUR cold milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. ADD food coloring to whipped topping; stir gently until well blended. LAYER 1/2 each of the pudding mixture, whipped topping mixture and cookie mixture in dessert glasses. Repeat layers.
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