CHRISTMAS CRULLERS

CHRISTMAS CRULLERS

3 eggs
1/3 c. sugar
2/3 c. butter, melted
1/4 tsp. cinnamon
1 tsp. grated lemon rind
3 tbsp. cream
4 c. flour
Shortening to deep fry
Powdered sugar to sprinkle on top

Beat eggs and sugar together until light. Stir in butter, cinnamon,
and lemon rind. Add cream and flour. Dough will be buttery and easy to
handle. Roll dough about 1/4 inch thick. Cut with knife into 4 inch
long and 1 inch wide pieces. Cut a 2 1/2 inch slit in center of each
pieces; pull one end through slit to make a knot. Heat shortening in
cast iron pot, about 360 degrees for deep frying. Fry crullers until
golden brown; drain on paper towels. Store in tightly covered
container when cooled. These will keep a long time. When ready to
serve, sprinkle with powdered sugar. Makes about 36 crullers. I use
corn oil for frying.

EASY BOSTON CREAM PIE

EASY BOSTON CREAM PIE

1 (2 layer size) pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
1 (1 oz.) sq. unsweetened chocolate
1 tbsp. butter
1 c. sifted powdered sugar
1/2 tsp. vanilla
3-4 tsp. water

Prepare cake pans and mix following directions. Cool cake layers.
Prepare pudding mix following directions for pudding. Let stand 10
minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding
over. Top with second cake, bottom side down. In a pan, stir chocolate
and butter over low heat until melted. Remove from heat and stir in
sugar and vanilla. Blend enough water into chocolate mixture so it
will pour easily. Spread chocolate mixture over top cake layer. Chill.

Strawberry Cobbler

Strawberry Cobbler

1 8 ounce package fresh strawberries
3 stalks strawberry rhubarb
1/2 cup brown sugar
1/2 cup water
2 teaspoons lemon juice
1 1/2 cups low fat Bisquick
1/2 cup skim milk
1 8 ounce container lite Cool Whip

Clean and hull strawberries. Cut into 1/2 inch pieces. Wash rhubarb.
Cut into 1/2 inch pieces. Place slices, water, brown sugar and lemon
juice in a large pan with a tight fitting cover, heat on medium just
until it begins to boil. In the meantime mix Bisquick and milk with a
fork until soft dough forms. Gradually add Bisquick dough to the
boiling fruit, in the shape of small balls, Cook on medium for 10
minutes uncovered. Cover and cook for an additional 10 minutes. Pour
into a large serving dish all at once, cool, cover with cool whip and
a few whole strawberries for added color. 6 to 8 servings.

Triple Berry Crisp

Triple Berry Crisp

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour

2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries,
blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar,
cinnamon, and nutmeg. Cut in butter until crumbly. Press half of
mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle
remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is
bubbly and topping is golden brown.

OREO COOKIE DESSERT

OREO COOKIE DESSERT

1 lg. pkg. Oreo cookies
2 sm. boxes French vanilla instant pudding mix
1 stick butter
1 (8 oz.) Cool Whip
1 (8 oz.) cream cheese
2 1/2 c. milk

In a 9 x 13 inch pan crumble up real fine all cookies, but 2. Melt
butter and mix with cookies. Spread evenly in pan.

In a separate bowl blend milk an pudding. Add cream cheese and mix.
Add Cool Whip and mix well. Pour mixture over the cookies and butter.
Rub the 2 remaining cookies together to garnish the dessert. Refrigerate.

Molasses Brownies

Molasses Brownies

1/3 cup butter
1 egg, well beaten
1/3 cup powdered sugar
7/8 cup bread flour
1/3 cup molasses
1 cup pecan meat, cut in pieces

Mix ingredients in order given.Bake in small shallow fancy cake pans,
garnishing top of each cake with one-half pecan.

MY Source: Recipe Trader

Strawberry Pie (with cornstarch glaze)

Strawberry Pie (with cornstarch glaze)

Looking forward to real local fresh strawberries for this, YUM!

4 cups strawberries
1 cup water
1 tablespoon lemon juice
1 cup sugar
3 tablespoons cornstarch
10-inch baked pie shell

Combine 1 cup of the berries, 2/3 cup water, and lemon juice in a
saucepan. Simmer over low heat for about three minutes. Strain the
berries from the juice.

Mix the sugar, cornstarch, and remaining water and add to the hot
berry juice mixture. Bring to a boil, stirring constantly. Remove from
heat and cool. Put the other 3 cups of berries in a 10-inch baked pie
shell and pour the glaze over the top and chill. Great with or without
whipped cream!

Lemon Fruit Squares

Serving a crowd? Summer fruits top off a yogurt-whipped cream filling
in a light and luscious dessert made for sharing.

Ingredients

Prep Time: 15 min
Start to Finish: 1 hr 10 min
Makes: 20 squares

1 1/2 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, cut into pieces
1/3 cup powdered sugar
2 tablespoons grated lemon peel from a Green Giant® Fresh lemon
1 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 containers (6 ounces each) Yoplait® Original lemon burst yogurt
2 Green Giant® Fresh nectarines, sliced
1 cup fresh blackberries

Preparation Directions

1. Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup
powdered sugar and 1 tablespoon of the lemon peel, using pastry
blender or crisscrossing 2 knives, until coarse crumbs form. Press
mixture evenly on bottom of rectangular pan, 13x9x2 inches.
2. Bake 20 to 25 minutes or until crust is dry and light golden brown.
Cool completely, about 30 minutes.
3. In chilled medium bowl, beat whipping cream, 3 tablespoons powdered
sugar and remaining 1 tablespoon lemon peel with electric mixer on
high speed until stiff peaks form. Gently stir in yogurt. Spoon over
crust. Top with nectarines and blackberries. Serve immediately, or
cover and refrigerate until serving.
4. For serving pieces, cut into 5 rows by 4 rows. Store covered in
refrigerator.
© 2007 ®/TM General Mills All Rights Reserved

GA Peach Pound Cake

GA Peach Pound Cake

1 cup butter or margarine,
softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted
and chopped
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch
tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the eggs one at a time, beating well with each
addition, then stir in the vanilla. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to
coat the chopped peaches, then fold the floured peaches into the
batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Allow cake to cool
in the pan for 10 minutes, before inverting onto a wire rack to cool
completely.

Easter Cooking

I made 2 batches of the Chocolate Peanut Butter Dream Bars. They look fantastic, and all of the separate parts tasted so good I can't wait to taste them together!


Just a few of the eggs we made.


I also made 2 batches of the Moms Thanksgiving Sweet Potatoes. I used apples sauce instead of the pineapple, and tossed in some mini marshmallows. I think I might make a brown sugar topping for them, but maybe not.

Happy Easter to all!!!

Easiest Frosting Ever

Easiest Frosting Ever

1 pint Heavy whipping Cream
1/2 package of instant pudding mix

Beat whipping cream, slowly add the pudding mix. Continue to beat until stiff.

I used chocolate pudding & put this on a "from scratch" chocolate cake, yum!

Peanut Butter Icebox Dessert

Peanut Butter Icebox Dessert

2 1/4 cups crushed peanut butter cookies (about 11 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding
Additional peanut butter cookies broken into pieces

In a bowl, combine crushed cookies, sugar and butter; press into an
ungreased 13 x 9 x 2 baking dish. Bake at 350 for 6-8 minutes or until
golden brown; cool on a wire rack.

In a mixing bowl, beat cream cheese and confectioners sugar; fold in 1
cup whipped topping. Spread over cooled crust. In another mixing bowl,
beat milk and pudding mix on low speed for 2 minutes or until
thickened. Spread over cream cheese layer. Top with remaining cookie
pieces. Refrigerate for at least 1 hour before serving. Yield: 12-15
servings

GRILLED BALSAMIC VINEGAR STRAWBERRIES

GRILLED BALSAMIC VINEGAR STRAWBERRIES

Berries and small fruits can be heated on skewers or wrapped in foil for 5-8 minutes.

Preheat your grill to medium-low heat. For gas grill, you will need 10-15 minutes to
reach the desired temperature.

1 pound strawberries, hulled and halved
3 tablespoon balsamic vinegar
zest of 1 lemon
2 tablespoon brown sugar

Toss strawberries with balsamic vinegar, lemon zest and brown sugar.

Divide strawberries among foil squares. Bring the edges of foil
together and scrunch to seal.

Grill over medium-low heat until warm (5-10 minutes)

Serve with vanilla ice cream or whipped cream.

Prize Winning Peanut Butter Bread Pudding

Prize Winning Peanut Butter Bread Pudding

1/4 cup Peter Pan® reduced-fat peanut butter
8 slices day old reduced-calorie bread
1 (4-serving) package JELL-O® sugar-free vanilla cook and serve
pudding mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8X8 inch baking dish with
butter-flavored cooking spray.

Evenly spread peanut butter on bread. Fold each piece of bread in half
and break into pieces.

In a large bowl, combine dry pudding mix, skim milk, and vanilla
extract. Mix well using a wire whisk. Add the bread pieces. Stir
gently to combine. Let set for about 5 minutes.

Pour mixture into prepared baking dish. Bake for 25 to 30 minutes.
Divide into 6 servings. Serve warm or cold.

Bing Cherry Gelatin Mold

Bing Cherry Gelatin Mold



INGREDIENTS:
1 (16.5 ounce) can pitted Bing
cherries, drained, juice
reserved
1 (12 fluid ounce) can cola-
flavored carbonated beverage

1 (6 ounce) package black
cherry flavored gelatin mix
1 (15.25 ounce) can crushed
pineapple, drained
1 cup chopped pecans
DIRECTIONS:
1. In a saucepan, combine the reserved cherry juice with the cola.
Bring to a boil, and stir in the gelatin until dissolved. Remove from
the heat, and mix in the drained cherries, drained pineapple, and
chopped pecans. Pour mixture into a mold sprayed with non-stick
cooking spray, and refrigerate for at least 24 hours before serving.

PEANUT BUTTER SAUCE

This sounds like something I used to make PB milkshakes, yummy!

PEANUT BUTTER SAUCE

6 tbsp. cocoa
3 c. sugar
1/3 c. corn starch
4 c. water
1 lb. creamy peanut butter
Pinch salt

Mix cocoa, sugar, cornstarch and salt. Add 1 cup water and make a
paste. Bring remaining water to a boil, then add peanut butter after
taking water off stove. Serve hot or cold. Great on ice cream.

Caramels

Caramels

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk

1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
DIRECTIONS:
1. Grease a 12x15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup,
evaporated milk, whipping cream, and butter. Monitor the heat of the
mixture with a candy thermometer while stirring. When the thermometer
reaches 250 degrees F (120 degrees C) remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let the
mixture cool completely. When cooled cut the Carmel into small squares
and wrap them in wax paper for storage.

FLUFFY PUDDING FROSTING

FLUFFY PUDDING FROSTING

1 c. cold milk
1 pkg. (4 serving size) Jello instant pudding, any flavor
3 1/2 c. (8 oz. container) Cool Whip whipped topping, thawed
24 plain cupcakes
Candy decorations, if you wish

1. Pour 1 cup of cold milk into bowl. Add pudding mix.

2. Beat with wire whisk until well blended, about 2 minutes.

3. Stir whipped topping into pudding very gently with rubber scraper
until mixture is all the same color.

4. Place about a spoonful of frosting on each cupcake. Spread frosting
around top of cupcake with a back of the teaspoon. Sprinkle with candy
decorations, if you wish. Put cupcakes into refrigerator to chill
until serving time. Store any leftover cupcakes in refrigerator.

FRESH APPLE DESSERT

FRESH APPLE DESSERT

1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product

Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.

My True Love Cake

My True Love Cake


My True Love Cake

From Taste of Home

"Like my mother and grandmother, I have special recipe for every occasion," notes Beverly Coyde of Gasport, New York. "For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat."
SERVINGS
12
CATEGORY
Dessert
METHOD
Baked
PREP
30 min.
COOK
20 min.
TOTAL
50 min.
INGREDIENTS

* 1/2 cup butter, softened
* 2 cups sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 3 tablespoons plus 1-1/2 teaspoons baking cocoa
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 1 cup water
* 1/2 cup vegetable oil
* FILLING:
* 2 packages (8 ounces each) cream cheese, softened
* 2/3 cup sugar
* 1/4 cup heavy whipping cream
* 1/4 teaspoon almond extract
* 1 can (21 ounces) cherry pie filling, divided

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a mixing bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.