1/2 cup butter (no substitutions)
1 cup brown sugar
2/3 cup heavy whipping cream, unwhipped
1 teaspoon vanilla extract (optional)
Directions:
1
In a small saucepan melt butter.
2
Add the brown sugar; whisk until combined and thickened (about 2 minutes).
3
Whisk in the whipping cream, until thoroughly blended (2 more minutes).
4
Mix in vanilla (if using) until combined.
5
NOTE; this sauce will thicken up more when refrigerated.
Read more: http://www.food.com/recipe/kittencals-easy-caramel-sauce-or-ice-cream-topping-78088#ixzz1c0nkcnc1g-78088#ixzz1c0nd2SBc
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, October 27, 2011
Chocolate Kiss Cookies
Ingredients
1 cup butter, softened
2/3 cup creamy peanut butter
1 cup sugar
1 cup firm packed brown sugar
2 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
sugar
2 (9 ounce) packages milk chocolate candy kisses ( unwrapped)
Directions
Cream butter and peanut butter.
Gradually add sugar and brown sugar, at medium speed until fluffy.
Add eggs and vanilla, beat well.
Combine dry ingredients.
Add to creamed mixture, mixing well.
Shape dough into 1-inch balls.
Place on ungreased baking sheets.
Bake at 350° for 8 minutes.
Press a kiss into top of each cookie.
Bake 2 more minutes.
Cool on wire racks.
1 cup butter, softened
2/3 cup creamy peanut butter
1 cup sugar
1 cup firm packed brown sugar
2 large eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
sugar
2 (9 ounce) packages milk chocolate candy kisses ( unwrapped)
Directions
Cream butter and peanut butter.
Gradually add sugar and brown sugar, at medium speed until fluffy.
Add eggs and vanilla, beat well.
Combine dry ingredients.
Add to creamed mixture, mixing well.
Shape dough into 1-inch balls.
Place on ungreased baking sheets.
Bake at 350° for 8 minutes.
Press a kiss into top of each cookie.
Bake 2 more minutes.
Cool on wire racks.
3/4 cup rolled oat
1/3 cup brown sugar
1/3 cup flour
1/4 cup butter or 1/4 cup margarine
1
Here is the recipe I use to make a topping for peach and apple crisps:.
2
In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
3
Bake 20-25 minutes
4
For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).
Read more: http://dessert.food.com/recipe/fruit-crisp-topping-129192#ixzz1c0NzbN4i
1/3 cup brown sugar
1/3 cup flour
1/4 cup butter or 1/4 cup margarine
1
Here is the recipe I use to make a topping for peach and apple crisps:.
2
In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
3
Bake 20-25 minutes
4
For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).
Read more: http://dessert.food.com/recipe/fruit-crisp-topping-129192#ixzz1c0NzbN4i
Key Lime Pie
2 graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen limeade concentrate
1 (12 ounce) carton Cool Whip
Directions:
1
Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
2
Stir until thoroughly mixed.
3
Pour into 2 graham cracker crusts.
4
Let chill.
5
Filling will become firmer when chilled.
Read more: http://www.food.com/recipe/easy-key-lime-pie-99586#ixzz1c0Gcey9f
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen limeade concentrate
1 (12 ounce) carton Cool Whip
Directions:
1
Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
2
Stir until thoroughly mixed.
3
Pour into 2 graham cracker crusts.
4
Let chill.
5
Filling will become firmer when chilled.
Read more: http://www.food.com/recipe/easy-key-lime-pie-99586#ixzz1c0Gcey9f
Saturday, March 28, 2009
Single Crust Pie Dough for Custard Pies
1 ¼ cups all purpose flour, plus extra for rolling out the dough
1 Tablespoon sugar
½ teaspoon salt
3 Tablespoons vegetable shortening, cut into ½ inch pieces and chilled
4 Tablespoons (1/2 stick) unsalted butter, cut into ¼ inch pieces and chilled
4-6 Tablespoons ice water
Graham Cracker crumbs
Process the flour, sugar and salt in a food processor until combined.
Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 20 seconds.
Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses.
Transfer to a bowl.
Sprinkle 4 Tablespoons of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula.
Gather the dough into a 4 inch disk and wrap tightly with plastic wrap.
Chill at least 1 hour.
Let the chilled dough soften slightly at room temperature.
Lightly dust a counter with the graham cracker crumbs and roll the dough into a 12 inch circle.
Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.
Fit the dough into the pie plate.
Trim, fold and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes before baking.
Adjust oven rack to the lower-middle position and heat the oven to 375 degrees.
Use pie weights and place foil on the edges.
Bake until the pie dough looks dry and is light in color, 25-30 minutes.
Remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer.
This dough can be refrigerated, wrapped tightly in plastic wrap for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until malleable before rolling. A fully baked pie crust can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days.
1 Tablespoon sugar
½ teaspoon salt
3 Tablespoons vegetable shortening, cut into ½ inch pieces and chilled
4 Tablespoons (1/2 stick) unsalted butter, cut into ¼ inch pieces and chilled
4-6 Tablespoons ice water
Graham Cracker crumbs
Process the flour, sugar and salt in a food processor until combined.
Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 20 seconds.
Scatter the butter pieces over the top and using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses.
Transfer to a bowl.
Sprinkle 4 Tablespoons of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula.
Gather the dough into a 4 inch disk and wrap tightly with plastic wrap.
Chill at least 1 hour.
Let the chilled dough soften slightly at room temperature.
Lightly dust a counter with the graham cracker crumbs and roll the dough into a 12 inch circle.
Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.
Fit the dough into the pie plate.
Trim, fold and crimp the edges and freeze the unbaked pie crust until firm, about 30 minutes before baking.
Adjust oven rack to the lower-middle position and heat the oven to 375 degrees.
Use pie weights and place foil on the edges.
Bake until the pie dough looks dry and is light in color, 25-30 minutes.
Remove the pie weights and foil and continue to bake until the crust is a deep golden brown, about 12 minutes longer.
This dough can be refrigerated, wrapped tightly in plastic wrap for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until malleable before rolling. A fully baked pie crust can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days.
Lemon Meringue Pie
The Pie Crust for this pie is the single crust pie for custard pies.
Be sure that the filling is still hot when spreading the meringue over the pie. This pie should be served the same day that it is prepared.
Do NOT double. It just doesn’t work!
Filling:
1 ½ cups cold water
1 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
6 large egg yolks, save the whites for the meringue
1 Tablespoon grated lemon zest
½ cup fresh lemon juice (3 lemons)
2 Tablespoons unsalted butter
Meringue:
½ cup water
1 Tablespoon cornstarch
4 large egg whites
½ teaspoon vanilla extract
½ cup sugar
¼ teaspoon cream of tartar
1-Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2- For the filling: Combine the water, sugar, cornstarch and salt in a large nonreactive saucepan. Over medium heat and bring to a simmer while whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the zest, then the lemon juice and finally the butter. Return the mixture to a full simmer, then remove the pan from the heat. Lay a sheet of plastic wrap flush to the surface of the filling to keep it hot while making the meringue.
3- For the Meringue: Bring the water and cornstarch to a simmer in a small saucepan over medium-high heat, whisking frequently. When the mixture turns translucent and begins to bubble, remove it from the heat.
4- Whip the egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 Tablespoon at a time. Increase the speed to medium and whip the egg whites until soft peaks form. Add the cooked cornstarch mixture to the whipped egg whites, 1 Tablespoon at a time, and continue to whip the egg whites until they are glossy and form stiff peaks.
5- Remove the plastic from the lemon filling and return to very low heat to reheat, about 1 minute. Pour the hot filling into the baked cooled pie crust. Dollop and spread the meringue over the top of the pie, making sure to adhere the meringue to the crust on the edges. Use the back of a spoon to create attractive peaks in the meringue. Bake until the meringue is golden brown about 20 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.
Be sure that the filling is still hot when spreading the meringue over the pie. This pie should be served the same day that it is prepared.
Do NOT double. It just doesn’t work!
Filling:
1 ½ cups cold water
1 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
6 large egg yolks, save the whites for the meringue
1 Tablespoon grated lemon zest
½ cup fresh lemon juice (3 lemons)
2 Tablespoons unsalted butter
Meringue:
½ cup water
1 Tablespoon cornstarch
4 large egg whites
½ teaspoon vanilla extract
½ cup sugar
¼ teaspoon cream of tartar
1-Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2- For the filling: Combine the water, sugar, cornstarch and salt in a large nonreactive saucepan. Over medium heat and bring to a simmer while whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the zest, then the lemon juice and finally the butter. Return the mixture to a full simmer, then remove the pan from the heat. Lay a sheet of plastic wrap flush to the surface of the filling to keep it hot while making the meringue.
3- For the Meringue: Bring the water and cornstarch to a simmer in a small saucepan over medium-high heat, whisking frequently. When the mixture turns translucent and begins to bubble, remove it from the heat.
4- Whip the egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 Tablespoon at a time. Increase the speed to medium and whip the egg whites until soft peaks form. Add the cooked cornstarch mixture to the whipped egg whites, 1 Tablespoon at a time, and continue to whip the egg whites until they are glossy and form stiff peaks.
5- Remove the plastic from the lemon filling and return to very low heat to reheat, about 1 minute. Pour the hot filling into the baked cooled pie crust. Dollop and spread the meringue over the top of the pie, making sure to adhere the meringue to the crust on the edges. Use the back of a spoon to create attractive peaks in the meringue. Bake until the meringue is golden brown about 20 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.
Mrs. Field’s Cookies
Cream together:
1 pound butter
1 ½ cup sugar
2 cups packed dark brown sugar
Add:
3 eggs
2 teaspoons vanilla
6 cups flour
1 ½ teaspoons salt
1 ½ teaspoons baking soda
Beat 3-4 minutes- batter may appear dry
Add:
4-5 cups chocolate chips
2 cups chopped nuts
or:
2 cups raisins
1 ½ cups oatmeal
Cover cookie sheet with waxed paper. Scoop dough out with an ice cream scoop. Place 2 inches apart, change waxed paper for every new batch.
Bate at 350 for 8-11 minutes. Cookies may not look completely done.
Makes 4-5 dozen.
Do not halve this recipe. THey just doesn't taste as good
1 pound butter
1 ½ cup sugar
2 cups packed dark brown sugar
Add:
3 eggs
2 teaspoons vanilla
6 cups flour
1 ½ teaspoons salt
1 ½ teaspoons baking soda
Beat 3-4 minutes- batter may appear dry
Add:
4-5 cups chocolate chips
2 cups chopped nuts
or:
2 cups raisins
1 ½ cups oatmeal
Cover cookie sheet with waxed paper. Scoop dough out with an ice cream scoop. Place 2 inches apart, change waxed paper for every new batch.
Bate at 350 for 8-11 minutes. Cookies may not look completely done.
Makes 4-5 dozen.
Do not halve this recipe. THey just doesn't taste as good
Quick and Easy Oreo Cookies-Cake Mix Cookies
1 devil’s food cake mix
1/2 cup vegetable oil
2 eggs
Mix above ingredients together. The mixture will be very thick. Do not add any liquid! Roll into balls. Place on a cookie sheet (sprayed with non-stick spray). Bake at 350 degrees for approximately 10 minutes. Cookies are done when they look cracked. Cool on cookie sheet one minute, then transfer to cooling rack.
To make Oreos, use cream cheese frosting between 2 cookies.
Sometimes, we like to sprinkle powdered sugar on top when they come out of the oven and skip the frosting. Yummy good!!!!
Variation: Use other flavors of cake mix; add chocolate chips, nuts, etc.
We tried butter cream cake mix and milk chocolate chips, Wow is all I can say!
Lemon or strawberry cake mix cookies with powdered sugar on top are great!
1/2 cup vegetable oil
2 eggs
Mix above ingredients together. The mixture will be very thick. Do not add any liquid! Roll into balls. Place on a cookie sheet (sprayed with non-stick spray). Bake at 350 degrees for approximately 10 minutes. Cookies are done when they look cracked. Cool on cookie sheet one minute, then transfer to cooling rack.
To make Oreos, use cream cheese frosting between 2 cookies.
Sometimes, we like to sprinkle powdered sugar on top when they come out of the oven and skip the frosting. Yummy good!!!!
Variation: Use other flavors of cake mix; add chocolate chips, nuts, etc.
We tried butter cream cake mix and milk chocolate chips, Wow is all I can say!
Lemon or strawberry cake mix cookies with powdered sugar on top are great!
CREAMSICLE CAKE
1 box orange cake mix
2 (3 ounces) packages orange flavor gelatin
1 (3.5 ounces) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla
1 (8 ounces) container Cool Whip
Bake cake as directed in a 9 X 13 inch pan.
When done, use fork to punch holes around the entire top of cake.
Let cool.
In bowl mix 1 box gelatin, 1 cup hot water, and 1 cup cold water.
Pour over the top of cake and refrigerate 2-3 hours.
Mix remaining box of gelatin, pudding, milk and vanilla together.
Beat well.
Fold dessert tipping into mixture and spread on top of cake.
Keep refrigerated.
If you can’t find orange cake mix, use a box of lemon and add 1 small envelope of orange drink mix (Kool-Aid) to the batter.
2 (3 ounces) packages orange flavor gelatin
1 (3.5 ounces) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla
1 (8 ounces) container Cool Whip
Bake cake as directed in a 9 X 13 inch pan.
When done, use fork to punch holes around the entire top of cake.
Let cool.
In bowl mix 1 box gelatin, 1 cup hot water, and 1 cup cold water.
Pour over the top of cake and refrigerate 2-3 hours.
Mix remaining box of gelatin, pudding, milk and vanilla together.
Beat well.
Fold dessert tipping into mixture and spread on top of cake.
Keep refrigerated.
If you can’t find orange cake mix, use a box of lemon and add 1 small envelope of orange drink mix (Kool-Aid) to the batter.
PEANUT BUTTER PIE
1 8-oz. package cream cheese, softened
1/2 c brown sugar, firmly packed
1 c creamy peanut butter
1/2 c milk
1 t vanilla
3 c whipped topping
1 purchased graham cracker pie crust
Beat together cream cheese, brown sugar until smooth. Blend in peanut butter, milk, & vanilla. Stir in half whipped topping, gently fold in remaining topping. Pour into pie crust. Garnish with chocolate chips or 2 chopped peanut butter cups. Cover & chill 2 hours or overnight. Serves 6-8.
1/2 c brown sugar, firmly packed
1 c creamy peanut butter
1/2 c milk
1 t vanilla
3 c whipped topping
1 purchased graham cracker pie crust
Beat together cream cheese, brown sugar until smooth. Blend in peanut butter, milk, & vanilla. Stir in half whipped topping, gently fold in remaining topping. Pour into pie crust. Garnish with chocolate chips or 2 chopped peanut butter cups. Cover & chill 2 hours or overnight. Serves 6-8.
Chocolate Chip Oatmeal Cookies
This makes a very large batch. You may want to start with the 1/2 recipe below this recipe.
2 cups shortening
2 cups brown sugar
4 eggs
2 cups white sugar
4 teaspoons vanilla
4 Tablespoon water
3 ½ cups flour
2 teaspoons soda
6 cups oatmeal
2 teaspoons salt
12 ounce chocolate chips
2 cups chopped nuts (optional)
2 cups raisins (optional)
Cream shortening and sugars together.
Add eggs, vanilla and water.
Add the rest of the ingredients.
Bake at 375 degrees for 5-10 minutes
½ Recipe
1 cup shortening
1 cup brown sugar
2 eggs
1 cup white sugar
2 teaspoons vanilla
2 Tablespoons water
1 ¾ cups flour
1 teaspoon soda
3 cups oatmeal
1 teaspoon salt
6 ounces chocolate chips
1 cup chopped nuts (optional)
1 cup raisins (optional)
2 cups shortening
2 cups brown sugar
4 eggs
2 cups white sugar
4 teaspoons vanilla
4 Tablespoon water
3 ½ cups flour
2 teaspoons soda
6 cups oatmeal
2 teaspoons salt
12 ounce chocolate chips
2 cups chopped nuts (optional)
2 cups raisins (optional)
Cream shortening and sugars together.
Add eggs, vanilla and water.
Add the rest of the ingredients.
Bake at 375 degrees for 5-10 minutes
½ Recipe
1 cup shortening
1 cup brown sugar
2 eggs
1 cup white sugar
2 teaspoons vanilla
2 Tablespoons water
1 ¾ cups flour
1 teaspoon soda
3 cups oatmeal
1 teaspoon salt
6 ounces chocolate chips
1 cup chopped nuts (optional)
1 cup raisins (optional)
Chocolate Brownie Fudge Cake
Sift together in a large bowl:
2 cups flour
2 cups sugar
In a saucepan combine:
1 square (cube) butter
½ cup shortening
4 Tablespoons cocoa
1 cup cold water
Bring to boil, stirring constantly.
Cool for 3 minutes.
Pour over flour mixture and mix well.
Add:
1 cup buttermilk (or 3 Tablespoons lemon juice and enough milk to make 1 cup
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon baking soda
2 large eggs, beaten
Mix well.
Add ½ cup chopped nuts.
Pour into greased and floured pan.
Bake 20 minutes at 400 degrees.
Frosting For Chocolate Brownie Fudge Cake
1 square butter
4 Tablespoons cocoa
5 Tablespoons milk
Bring to a boil, stirring constantly.
Remove from heat, do not allow to cool.
Add:
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped nuts
Mix and spread on cooled cake.
2 cups flour
2 cups sugar
In a saucepan combine:
1 square (cube) butter
½ cup shortening
4 Tablespoons cocoa
1 cup cold water
Bring to boil, stirring constantly.
Cool for 3 minutes.
Pour over flour mixture and mix well.
Add:
1 cup buttermilk (or 3 Tablespoons lemon juice and enough milk to make 1 cup
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon baking soda
2 large eggs, beaten
Mix well.
Add ½ cup chopped nuts.
Pour into greased and floured pan.
Bake 20 minutes at 400 degrees.
Frosting For Chocolate Brownie Fudge Cake
1 square butter
4 Tablespoons cocoa
5 Tablespoons milk
Bring to a boil, stirring constantly.
Remove from heat, do not allow to cool.
Add:
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped nuts
Mix and spread on cooled cake.
Perfected Lemon Bars
Mix together the following:
½ pound butter
1 ¾ cups flour
¾ cup powdered sugar
1 teaspoon vanilla
Press into a 9 X 13 pan to form a crust.
Bake 20 minutes in 350ْ
Remove from oven before edges brown.
Beat 4 eggs together.
Add: ¾ cup lemon juice
1 ¾ cups sugar
5 Tablespoon flour
1 t baking powder
Mix all well.
Pour over crust.
Bake an additional 25 minutes
After baking, dust with powdered sugar.
Cool before cutting.
½ pound butter
1 ¾ cups flour
¾ cup powdered sugar
1 teaspoon vanilla
Press into a 9 X 13 pan to form a crust.
Bake 20 minutes in 350ْ
Remove from oven before edges brown.
Beat 4 eggs together.
Add: ¾ cup lemon juice
1 ¾ cups sugar
5 Tablespoon flour
1 t baking powder
Mix all well.
Pour over crust.
Bake an additional 25 minutes
After baking, dust with powdered sugar.
Cool before cutting.
Flan
1 ½ cups sugar
2 cans sweetened condensed milk
3 cups milk
8 eggs
2 teaspoons vanilla
Put sugar in a small sauce pan and melt over low heat, stirring constantly with a wooden spoon until it turns a light caramel color.
Pour into a pudding mold and tilt to cover bottom and sides.
Combine other ingredients into a mixing bowl and beat just until well blended.
Pour mixture into the mold and bake over hot water at 325 for 1 hour and 15 minutes. Knife should come out clean.
Cool completely before removing from the mold.
Serve with fresh whipped cream.
2 cans sweetened condensed milk
3 cups milk
8 eggs
2 teaspoons vanilla
Put sugar in a small sauce pan and melt over low heat, stirring constantly with a wooden spoon until it turns a light caramel color.
Pour into a pudding mold and tilt to cover bottom and sides.
Combine other ingredients into a mixing bowl and beat just until well blended.
Pour mixture into the mold and bake over hot water at 325 for 1 hour and 15 minutes. Knife should come out clean.
Cool completely before removing from the mold.
Serve with fresh whipped cream.
Granny’s Banana Cream Pie
¾ cup sugar
1/3 cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 Tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
Whipped cream or Cool Whip
Sliced bananas
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
Remove from the heat.
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat.
Add butter and vanilla; mix well; allow to cool slightly.
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.
1/3 cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 Tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
Whipped cream or Cool Whip
Sliced bananas
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
Remove from the heat.
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat.
Add butter and vanilla; mix well; allow to cool slightly.
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.
Crumb Pie Shell
2 cups flour
½ cup sugar
1 ½ - 2 sticks margarine
Mix together with hands until crumbly.
Put ½ into a pie pan and pat down.
Place fruit inside.
Sprinkle the rest on top.
Bake in a 350 oven for 45 minutes to 1 hour.
½ cup sugar
1 ½ - 2 sticks margarine
Mix together with hands until crumbly.
Put ½ into a pie pan and pat down.
Place fruit inside.
Sprinkle the rest on top.
Bake in a 350 oven for 45 minutes to 1 hour.
4 Layer Pudding Dessert
1st Layer
Mix together:
½ cup margarine
1 cup flour
Press in bottom of pan. Bake at 350 for 15 minutes
2nd Layer
Mix together:
½ container of Cool Whip
1 cup powdered sugar
1 8 ounce cream cheese
Spread over cooled crust
3rd Layer
2 small packages of instant pudding mix. (any flavor: butterscotch, lemon, pistachio, chocolate
Mix pudding with 3 cups milk. Beat until thick, pour over cream cheese.
4th Layer
Top with Cool Whip and garnish to match flavor. ( grate chocolate, butterscotch chips etc….
Mix together:
½ cup margarine
1 cup flour
Press in bottom of pan. Bake at 350 for 15 minutes
2nd Layer
Mix together:
½ container of Cool Whip
1 cup powdered sugar
1 8 ounce cream cheese
Spread over cooled crust
3rd Layer
2 small packages of instant pudding mix. (any flavor: butterscotch, lemon, pistachio, chocolate
Mix pudding with 3 cups milk. Beat until thick, pour over cream cheese.
4th Layer
Top with Cool Whip and garnish to match flavor. ( grate chocolate, butterscotch chips etc….
Melt In Your Mouth Dough Nuts (Made With Canned Biscuits!)
1 ten count can Texas style biscuits (or your preference, just not flaky layers)
1 Cup Sugar
1 1/2 T cinnamon
1 stick margarine, melted
Vegetable Oil For Frying
Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once dough nuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including dough nut holes.
Dip both sides of each dough nut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm.
1 Cup Sugar
1 1/2 T cinnamon
1 stick margarine, melted
Vegetable Oil For Frying
Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once dough nuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including dough nut holes.
Dip both sides of each dough nut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm.
Easy Key Lime Pie
makes 2 Pies
2 graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen limeade concentrate
1 (12 ounce) carton Cool Whip
1.Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
2.Stir until thoroughly mixed.
3.Pour into 2 graham cracker crusts.
4.Let chill.
5.Filling will become firmer when chilled.
2 graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen limeade concentrate
1 (12 ounce) carton Cool Whip
1.Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl.
2.Stir until thoroughly mixed.
3.Pour into 2 graham cracker crusts.
4.Let chill.
5.Filling will become firmer when chilled.
Cream Cheese Fudge
1 pound sugar
½ cup cocoa
2 teaspoons vanilla
1 cube butter
3 oz cream cheese
Put all of the above in a strong zip lock baggie.
Knead it until it is all mixed well.
Make into pieces.
May put it in the freezer for 30 minutes to let it set up.
I got this recipe from a student teacher teaching in my classroom.
It was a lot of fun to make in class.
½ cup cocoa
2 teaspoons vanilla
1 cube butter
3 oz cream cheese
Put all of the above in a strong zip lock baggie.
Knead it until it is all mixed well.
Make into pieces.
May put it in the freezer for 30 minutes to let it set up.
I got this recipe from a student teacher teaching in my classroom.
It was a lot of fun to make in class.
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