 Desserts
Banana Nut Bread - TG
1 cup shortening
2 cups sugar
4 eggs
4 cups flour
1 teaspoon salt
6 bananas (2 cups)
2 teaspoons baking soda
1 cup pecans
Beat shortening and sugar until light and fluffy. Beat in eggs then add flour, salt, and baking soda. Mix well stir in bananas and then pecans. Pour in a greased 8" x 4" loaf pan.
Bake at 325 degrees for about 45 minutes or until toothpick inserted in the center comes out clean.
(Recipe from Pauline Cooley, my stepgrandmother)
SOPAPILLA CHEESECAKE - TG
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 1/2 cups sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar
Directions
Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten.
Mix together the cream cheese, sugar and extract.
Spread over the crescent rolls.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes.
CARMEL MARSHMALLOW TREATS
5 cups crisp rice cereal, coarsely crushed
1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) caramels
1 cup butter, cubed
1/2 teaspoon ground cinnamon
½ teaspoon vanilla extract
1 package (16 ounces) large marshmallows
Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set.
Yield: 5 dozen
Candi Keener 12-2008
Cherries In The Snow
1/2 angel food cake, cut in bite size pieces
2 pkg whip topping mix
1 cup powdered sugar
8 oz cream cheese (room temperature)
1 can cherry pie filling
Mix whip topping as directed. Add powdered sugar and cream cheese. Fold in the cake pieces. Top mixture with pie filling.
CHERRY DESSERT - Good
1 box of graham crackers
4 c cold milk
2 6 oz boxes of vanilla instant pudding
1 9 oz container of whip topping, thawed
1 20 oz can of cherry pie filling
Mix vanilla instant pudding with the 4 cups of cold milk for 2 minutes on low speed on an electric
mixer. Set aside for a five minutes.
Then add the whipped topping and mix until blended.
Line the bottom of a 9X13 pan with whole graham crackers until completely covered.
Add a layer of the pudding mixture (using 1/2 of pudding mix) to the top of the crackers.
Add another layer of graham crackers, then add a layer the remaining pudding on top.
Finish with a layer of graham crackers.
Top with the cherry pie filling and refrigerate over night.
Serves 18 to 24.
CHOCOLATE LUSH
1/2 cup Margarine; melted
1 cup Pecans; chopped
1 cup flour
8 ounces Cream cheese
1 cup powderedsugar
4 cups Cool whip; divided, thawed
3 ounces Chocolate instant pudding
3 ounces Vanilla instant pudding
3 cups Milk
1 unsweetened chocolate square or one small Hershey bar grated
Mix well margarine, pecans and flour and pat into 9x13 inch (22x33 cm) pan. Bake at 350 degrees F (180 degrees C) until lightly brown,about 20 minutes. Cool completely. Beat together cream cheese, powdered sugar. Fold in 1 cup of Cool Whip. Spoon onto baked layer. Mix both puddings with milk and beat as per package directions. Let pudding almost thicken and pour over second layer. Put remainder of Cool Whip on top and sprinkle with grated chocolate.
POPCORN CAKE
Melt one cup butter and 3 T. peanut butter in Dutch oven or large pan. While, melting, pop about the same size pan of popcorn. Add a large, bag of small marshmallows into melted butters Stir until marshmallows melt. Slowly add in popcorn, coating thoroughly.
Add approximately I cup peanuts and 1 c. broken pecan pieces, and 1/2 c. raisins, if desirec. Stir until mixed well. Lastly, add in M & M's. If contents too hot, M & M's will meltand crack. Press into bundt pan firmly, and allow to cool. Can also be used to make popcorn balls.
Robin Melton - 1999
PUMPKIN-APPLE STRUEDEL MUFFINS
1 (16-ounce) can pumpkin
1 cup honey
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
2 large eggs, beaten
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 cups peeled, diced cooking apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon butter or margarine
Combine first 4 ingredients. Add eggs; stir until blended. Combine 2 1/2 cups flour, baking soda, salt, and 1 cup sugar in a bowl; make a well in center of mixture. Add pumpkin mixture to dry ingredients, stirring just until moistened. Stir in apple.
Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/4 cup sugar, 2 tablespoons flour, and cinnamon in a bowl; cut in butter with pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake at 375' for 20 minutes. Remove from pans immediately. Yield: 21/2 dozen.
BEST-EVER MUFFINS - TG
1 3/4 cup flour
1 cup sugar
2 teaspoons baking powder
3/4 cup milk
1/3 cup vegetable oil
1 egg, well beaten
2 teaspoons almond extract
Stir together all dry ingredients and make a well in the center. Combine egg, milk, oil, and almond extract. Add all at once to dry mixture. Stir just until moistened. Fill well-greased muffin pans 2/3 full. Bake at 350 degress for minutes.
SODA CRACKER CHOCOLATE CANDY
35- 40 soda crackers
1 cup butter or marargine
1 cup packed brown sugar
1-1/2 cups semisweet chocolate chips
1-1/2 cups coarsley chopped walnuts
Line a 15- in. x 10-in. x 1-in. baking pan with alum. foil and coat with non stick cooking spray. Place crakers in rows on foil. In a sauce pan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crakers and spread untill completely covered. Bake at 350 for 5 minutes ( crakers will float ) . Remove the from oven. Turn oven off. Sprinkle chocolate chips and walnuts over crakers. Return to oven untill chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil. Yield: About 5 dozen.
WHITE CHIP DREAM COOKIES
Note from source: These have been one of my all-time favorite cookie recipe since I found the recipe at the library in a woman's magazine last winter. Whenever I bake these for friends, the recipe is always requested.
These are easy drop cookies flavored with orange and studded with white chocolate chips.
2 1/4 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 cup unsalted butter or margarine, softened (if using margarine, use sticks)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 tsp grated orange peel
12 ounces white chocolate*, cut into morsels
FOR TOPPING:
2 squares (2 oz) white chocolate*
2 squares (2 oz) semisweet chocolate
2 plastic storage bags
Heat oven to 350 degrees F. Grease or use silpat-lined cookie sheets.
Combine flour, salt, and baking soda in bowl.
Cream butter and sugars in large mixer bowl at medium- high speed. Beat in egg and orange peel. With mixer at low speed, gradually add dry ingredients just until blended. Stir in white chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes until golden. Do not overbake. Transfer to wire racks to cool. Cool cookie sheets between batches by either running hot sheets under cold water or refrigeration, or by alternating with extra sheets. Arrange cookies on sheet of waxed paper.
Microwave white chocolate squares in a heavy- duty plastic storage bag on High 1 to 1 1/2 minutes; gently squeeze/knead until smooth. Repeat process with semisweet chocolate.
Cut a Teeney-Tiny hole in one corner of white-chocolate bag. Pipe or drizzle lines across tops of cookies, then repeat with semi-sweet chocolate (drizzle opposite direction). Let stand until chocolate sets. Recipe says 30 minutes; I found that you may have to chill briefly.
Yield: 5 dozen.
*Use only white chocolate that contains cocoa butter. I use Lindt Swiss White.
WHITE CHOCOLATE AND LIME MOUSSE CAKE WITH STRAWBERRIES -TG
12 SERVINGS
SYRUP
6 tablespoons sugar
6 tablespoons Grand Marnier or orange juice concentrate
3 tablespoons fresh lime juice
3 tablespoons water
2 7-ounce packages ladyfingers
Mousse
3/4 teaspoon unflavored gelatin
1/2 cup plus 2 tablespoons fresh lime juice
1/2 cup whipping (heavy) cream
9 ounces imported white chocolate, chopped
1 teaspoon finely grated lime peel
2 cups chilled whipping cream
1/3 cup plus 2 tablespoons sugar
1/4 cup sour cream
2 pints strawberries, hulled and sliced
reserve 7 strawberries with stems for garnish
7 lime slices, twisted
3 lime peel curls
FOR SYRUP: Stir first 4 ingredients in heavy small saucepan over medium heat until sugar dissolves. Trim 1 biscuit to 3-inch length. Brush both sides of biscuit twice with syrup. Place rounded end up and sugared (or rounded) side facing out against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan completely. Brush some whole biscuits with syrup and arrange on bottom of pan, covering completely and trimming to fit.
FOR MOUSSE: Sprinkle gelatin over 2 tablespoons lime juice in heavy small saucepan. Let stand 10 minutes to soften. Place over very low heat and stir to dissolve gelatin. Set aside. Bring 1/2 cup cream to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Mix in remaining 1/2 cup lime juice, gelatin mixture and lime peel. Let stand until cool but not set, about 15 minutes.
Beat 2 cups cream, 1/3 cup sugar and sour cream in large bowl to medium-tiff peaks. Add chocolate mixture and fold together. Spoon half of mousse into prepared pan. Brush more biscuits with syrup and arrange atop mousse, covering completely. Spread remaining mousse over; smooth top. Chill overight. (Can be prepared 2 day ahead)
Toss sliced strawberries with remaining 2 tablespoons sugar. Fan 7 large strawberries with stems by making 5 length-wise cuts in each, starting 1/4 inch from stem and extending through tip. Fan with fingertips. Arrange fanned berries around edge of mousse, spacing evenly. Arrunge twisted lime slices between each berry. Place lime peel curls on center of cake. Cut cake into wedges. Serve with sliced berries.
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