1 package frozen pastry puffs, thawed
1 cup of cold milk
1 package of instant vanilla pudding (3.4 ounces)
1
cup of whipping cream
1/4 cup powdered sugar
1-1/4 cup sliced strawberries
Additional powdered sugar
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
On
a lightly floured surface roll out each pastry sheet to 1/8 thickness. You can leave them in squares or cut out with cookie
cuters for shapes. (hearts)
Place on ungreased cookie sheet. Bake at 400 for 8-11 minutes. remove and cool on wire racks.
In a bowl whisk milk
and pudding mix for 2 minutes.
In a mixing bowl, beat whipping cream until it begins to thicken.
Beat in powdered sugar until soft peaks form. Fold into pudding.
Split pastry in half. Place bottom halves on serving
plates. Spoon pudding mixture into the middle and top with strawberries. Put pastry top on and sprinkle powdered sugar on
top.
This is SO YUMMY and easy!
Easy
Holiday Squares
1
½ cup sugar
4
eggs
1
tsp. Lemon juice
1
cup butter
2
cup flour
1
can cherry pie filling
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Cream
butter and sugar.
Add
eggs 1 at a time while mixing.
Add
flour and juice and mix.
Spread
mixture evenly in a cookie sheet.
Spoon
clusters of 3 cherries an inch or so apart.
Bake at
350 degrees for 20-30 mintues until lightly browned.
Sprinkle
powdered sugar on top and cool.
Cut
into sqares around cherries and serve!
A
Cake to Die For (White Version)
Submitted
by Tiffany Larsen
1 Pkg. Yellow or lemon
cake mix
1 regular size can crushed
pineapple with juice
½ cup sugar
1 pkg instant vanilla pudding
8 oz carton cool whip thawed
½-1 C. nuts chopped (optional)
Flaked coconut
*~*~*~*~*~*~*~*~*~*~*~*~*~*
Bake cake as directed.
Heat pineapple juice, pineapple,
and sugar to boiling until sugar is dissolved.
While cake is still hot
poke holes in top and pour syrup and pineapple over top.
Chill completely.
Make pudding as directed,
spread on cold cake.
Top with whip cream, nuts
and coconut flakes.
Keep refrigerated until
served.
Montana
Sheet Cake
submitted
by Tina Scatena
Cake:
2
c. flour
2
c. sugar
1
tsp salt
2
cubes butter
1
c. water
2
eggs
1
tsp baking soda
1 tsp
almond extract
1/2
c. sour cream
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Combine flour,
sugar and salt in a bowl.
Heat
butter and water just to a boil and pour over dry ingredients.
Add
eggs, baking soda, almond extract and sour cream and beat.
Bake
at 350 degrees for 20 minutes in large cookie sheet. (jelly roll pan)
Frosting:
2
cubes butter
1/4
c. milk
1/2
tsp almond extract
5-6
cups powdered sugar
1/2
c nuts (optional)
Heat butter,
milk and extract, just to a boil.
Remove
from heat and gradually add powdered sugar.
Frost warm cake. Top with nuts.
Diabetic Chocolate Mousse
Submitted by Valerie Johnson
1
large box sugar free chocolate pudding
1
8oz tub of Cool Whip
*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Follow
directions on box to prepare pudding.
Stir
in cool whip and refrigerate.
This
is yummy even if you aren’t a diabetic!
Layered Banana Dessert
1
½ cups cold milk
1
package (3.4 oz) instant vanilla pudding mix
1
carton (8oz) thawed cool whip
18
cinnamon graham cracker squares (about 2 ½” by 2 ½” each)
2
medium firm bananas, cut into ¼” slices
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
In
a bowl, whisk milk and pudding mix for 2 minutes.
Let
stand for 2 minutes or until soft-set.
Fold
in half of the whipped topping.
Place
nine graham cracker squares in an ungreased 8” square dish.
Top
with half of the pudding mixture and half of the banana slices.
Repeat
layers.
Spread
with remaining whipped topping.
Cover
and refrigerate for at least 1 hour before serving.
9
servings
Festive
Fudge
submitted by Jessica Millican from www.eaglebrand.com
3
cups (18oz) semi-sweet chocolate chips (or milk-chocolate chips)
1
(14oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
dash
salt
1/2
to 1 cup chopped nuts (optional)
1
1/2 teaspoon vanilla extract
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
In
heavy saucepan; over low heat, melt chips with condensed milk and salt.
Remove
from heat; stir in nuts if desired and vanilla.
Spread
evenly into wax paper or butter foil lined 8 or 9 inch square pan.
Chill
2 hours or until firm.
Turn
fudge onto cutting board, peel off paper and cut into squares. Store covered in fridge.
Marshmallow Fudge: Proceed as above, omit nuts and add 2 tbsp. butter to mixture; fold in 2 cups mini marshmallows
Crunchy
Carmel Popcorn
1
cup white sugar
1
cup brown sugar
1
cup butter (2 cubes)
1/3
cup Karo Syrup
½
tsp baking soda
½
tsp salt
1
tsp vanilla
2
½ batches air popped pop corn (about 2/3 to ¾ cup unpopped)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Combine
sugars, butter and syrup and cook and boil for 5 minutes. (be careful not to
burn!)
Remove
from heat and stir in soda, salt and vanilla.
Pour
mixture over popcorn in a large bowl and mix to coat evenly.
Pour
onto 2 cookie sheets and bake at 225 degrees for about 45 minutes.
Cool
and break apart to enjoy!
Toffee Chip Cookies
Submitted by Mechelle Wendt
1
box of yellow cake mix
1
box of white cake mix
1
cup of butter softened
2
eggs
4
Tb water
1
bag of toffee chips (I use the Skor toffee bits)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Mix
the water, butter and eggs together.
Add
the cake mixes and toffee chips.
Drop
by rounded teaspoonfuls onto ungreased cookie sheet.
Bake
at 350 for 10 - 12 minutes.
*These freeze well and stay soft if you take them out as soon as
they start to brown.
Chocolate Peanut Butter No Bake Cookies
2
cups granulated sugar
8Tb
(1 stick) butter or margarine
½
cup low fat milk
1/3
cup Baking Cocoa
1
Tb Vanilla
½
cup peanut butter
3-4
cups oats (quick or old fashioned)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
In
a large saucepan, combine sugar, butter, milk and cocoa.
Bring
to boil over medium heat, stirring frequently. Continue to boil for 3 minutes stirring frequently.
Remove
from heat and stir in vanilla and peanut butter, then add oats. (Let mixture cool for 5 minutes first if using old fashioned
oats)
Drop
by tablespoons onto waxed paper (or cookie sheet.) Let stand until firm. Store tightly covered.
*We
like them refrigerated and they set up faster!
Lemonade Stand
Pie
1/3 cup Country Time Lemonade
mix (any flavor)
½ cup water
1 pint (2 cups) vanilla
ice cream, softened
1 tub (8oz) Cool Whip
Whipped Topping, thawed
1 prepared graham Pie
Crust (6oz or 9”)
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Stir drink mix and water
until dissolved.
Beat lemonade mixture
and ice cream in a large bowl with electric mixer on low speed until blended. Gently
stir in whipped topping until smooth. Freeze until mixture mounds, if necessary.
Spoon into crust.
Freeze 4 hours or overnight
until firm. Let stand at room temperature 15 minutes or until pie can easily
be cut. Garnish with lemon slices if desired.
Store leftover pie in freezer.
Makes 8 servings.
Chocolate Mousse
submitted by Renata
2 envelopes
unflavored gelatin
1 cup sugar
¼ tst salt
2 ½ cups milk
1 (12oz) package semi-sweet chocolate chips
2 tsp vanilla
2 cups whipped cream (1 pint)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Mix
together the gelatin, sugar, salt in a 2 ½ qt sauce pan. Stir in milk and chocolate. Place over medium heat, stir constantly,
until gelatin is dissolved and chocolate is melted. Beat with a hand mixer until chocolate is blended. Stir in vanilla, chill
until slightly thick. Fold in the whipped cream and spoon into individual serving cups. (Or this can be put into a mold.)
Chill before serving.
Molasses
Sugar Cookies and Pumpkin Dip
submitted
by Renata Chalmers
Cookies:
1 cup shortening
2 cups sugar
½ cup molasses
2 eggs
1 Tbs baking soda
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 cups flour
6-8 Tbs milk
Combine shortening, sugar, molasses and eggs, beat well. Add dry ingredients. Mix well and add milk until desired
consistency. Chill. Form dough into 1 inch balls. Roll in sugar (Turbino works
great since it has larger crystals) Flatten ball on the cookie sheet and bake at 350 for 8-10 minutes. Makes 3 dozen.
Dip:
2 cups powdered sugar
1 - 8 oz. Cream cheese
1 - 15 oz can of pumpkin
1 tsp cinnamon
½ tsp ginger
Let cream cheese come to room temp. Mix together and chill. Makes 3 cups.
Peach Cobbler
submitted by Renata from Linda Sluder
½
C Butter
1
C Sugar
1
C Milk
1
C Self Rising Flour (or 1C All Purpose Flour, 1½ t Baking Pdr, ½ t salt)
3
C Peaches peeled, sliced, sugared (about 3 large)
(
to get sweeter fruit, add sugar to fruit and set until it gets juicy, then add both fruit and juice)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Heat
oven to 350
Melt
butter in 9x13 pan (or smaller for thicker cobbler) in oven.
Mix
together flour and sugar in bowl. Whisk in milk.
Remove
dish from oven and top with batter. Spoon peaches and any juice evenly in pan (pushing fruit under “below” batter).
Bake
til brown ~~ 30 minutes (longer to get the color crust you want)
Hints
:
You
can boil the sugared peaches briefly to bring out the sweetness.
This
works for all kinds of fruit.
Blueberry Bread
submitted by Renata
Mix together:
4 cups flour
1 1/2 cups sugar
2 Teaspoon Baking Powder
2 Teaspoon Salt
1 Teaspoon Baking Soda
In a Separate Bowl Mix Together:
2 Eggs
1 ½ Cups Orange Juice
4 Tablespoons Oil
3 Teaspoons Orange Peel (optional)
Fold mixed liquids into flour mix.
Add in 4 Cups of Blueberries. ( I have used frozen , It adds to the cooking
time though)
Mix together for Topping:
½ Cup Sugar
½ Cup Flour
2 Teaspoons Cinnamon
¼ Cup Melted Butter
Makes two large loaves or 1 loaf and 12 muffins. Put topping on before
it goes into the oven @ 350 for 50 minutes.
Muffins
take ~ 20 minutes
Hard Candy
submitted by Krista
Stuart
2 cups sugar
2/3 cups light corn syrup
3/4 cup water
1
tsp flavoring oil ( cinnamon, peppermint, etc. )
food coloring
powdered sugar
Mix sugar, corn syrup, and water
in a large pan until sugar dissolves.
Boil without stirring until temperature reaches 310*F.
Remove from heat.
After
boiling ceases, stir in flavoring and food coloring.
Pour onto lightly greased cookie sheet.
Cool and break into pieces.
Dust with powdered sugar.
Store in airtight container.
This is a perfect candy to make at Christmas time.
Brownie Mix
CS newsletter 1/03
6 cups all purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 can (8oz) Baking Cocoa
2 cups vegetable shortening
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
In a large bowl combine first five ingredients. With a pastry blender, cut in shortening
until evenly distributed. Store in a large airtight container in cupboard.
To make brownies:
2 1/2 cup brownie mix
1 eggs, beaten
1 tsp vanilla
1/2 cup chopped nuts (optional)
Combine and beat with spoon until smooth. Spread into greased 8" square pan until smooth.
Bake at 350 20-25 mins or until top tests done. Cut into squares while still warm.
Rolo Cookies
2 1/2-3/4 cups flour (enought that dough isn't sticky)
3/4 cup cocoa
1 tsp baking soda
1 cup white sugar
1 cup brown sugar
1 cup butter/margarine
2 tsp vanilla
2 eggs
48 Rolo Chewy Caramels
~*~*~*~*~*~*~*~*~*~*~*~*~
Beat sugars and margarine until fluffy, add eggs and vanilla and beat well.
Add flour mixture and blend well. Cover and cool dough in fridge for about 30 mins.
Shape into 1" ball around caramel, covering it completely.
Bake 8 minutes at 350 degrees. DO NOT OVERBAKE! They will look quite soft.
Cool in pan slightly then move to a piece of waxed paper and cool completely.
You can melt and drizzle white chocolate over the top to make them look extra special.
M&M Mini Trimmed Trees
From HOLIDAY FUN FOOD IDEAS IN READERS
DIGEST (NOV)
Thanks Stephanie!
1 can (16oz) ready to spread frosting
1 bottle green food coloring
1 pkg pointed sugar ice cream cones
1 pkg 3 1/2-4" cookies
1 pkg (9.5 oz) M&M's MINIS
1 pkg (16oz) M&M's Holiday
1 pkg (11oz) Dove Chocolate Gifts Candies (optional)
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Set aside 1/3 cup of frosting. Add a few drops of green food
coloring to remaining vanilla frosting. Stir until blended thoroughly.
Cover cookie with white frosting. Adhere cone (upside down,
so it looks like a tree) to cookie by pressing gently.
Cover entire cone with green frosting.
While frosting is still moist, adhere green M&M'S , To add colored
lights, use a dab of frosting on the M&M MINIS and adhere them to the tree.
Decorate tree with various types of M&M'S, Could put M&M'S
around "tree skirt", or use place a few DOVE Gifts under the tree.
Could even use around your gingerbread house without the cookie!
Indoor S’mores
8 cups golden grahams
cereal
6 cups miniature marshmallows,
divided
1 ½ cups Hershey’s
milk chocolate chips
5 tablespoons margarine
or butter
1 tsp vanilla
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Melt 5 cups marshmallows,
the chocolate chips and margarine in a 3 quart saucepan over low heat stirring occasionally.
Remove from heat. Stir in vanilla.
Measure cereal into
large bowl and pour mixture over cereal. Stir until coated. Stir in remaining
1 cup marshmallows.
Press into a buttered
13”x 9” pan and let stand until firm.
Makes 24 squares.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Mix cake mix, sugar, 1/3 cup evaporated
milk and butter and pour 1/2 of mixture into a greased 9x13" pan. Bake at 350 degrees for 6 minutes.
Cool in fridge or over night until caramel sets.
Cut into very small-squares.
Chocolate Orange/Mint/Whatever Cookies
contributed by Lauri Myers
2 Pillsbury Chocolate cake mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup water
3/4 oil
3 boxes Andes mints or 3 Tobbleron Oranges
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Mix all ingredients- batter will be stiff.
Bake cookies at 350 degrees 9-12 minutes on a greased cookie sheet
Place candy on hot cookie and spread when melted.
Tuxedo Brownie Hug Cookies
60 Hershey's Hugs Chocolates
1 pkg (1 lb., 6.5 oz) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
~*~*~*~*~*~*~*~*~*~*~*~*~*~
Remove wrappers from chocolates. Heat oven to 350 degrees. Grease and flour cookie
sheet.
Stir brownie mix, syrup, cocoa, water, oil and eggs in medium bowl until well blended.
Drop by scant teaspoons onto prepared cookie sheets.
Bake 8 minutes or until set. Cool 1 minute, then press a chocolate into center of each
cookie. Remove from cookie sheet to wire rack.
Makes about 5 doz cookies.
