* Exported from MasterCook * Cheese Ball Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces cream cheese 1 package ranch salad dressing -- dry 1 bunch green onions 8 slices cooked ham -- smoked seasoned pepper Cut up onion, and 6 pieces of ham very fine. Blend cream cheese, onion, ham and ranch dressing all together. Roll into a ball then roll in the seasoned pepper. Place one piece of ham in bottom of serving bowl and wrap another piece on top. Chill. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocktail Smokies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cocktail smokies sausages 6 ounces grape jelly 6 ounces mustard Put all ingredients into crock pot. Sir all ingredients together as jelly melts. Simmer for 1 hour. Serve warm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Dip Recipe By : Edna Campbell Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 avocados -- peeled 1/3 cup onion -- chopped 1/2 jalapeno chile pepper -- chopped fine 1 medium tomato -- peeled and quartered 1 tablespoon lime juice 1 1/4 teaspoons sugar 1/4 cup sour cream Prepare all ingredients. Place avocados, onions, jalapeño, tomato, and lime juice in a food processor and process on pulse till blended. Add sugar and sour cream and mix well. Place pit from avocado back into bowl to prevent browning. If you want a chunkier guacamole, mash the avocado by hand with a fork, then add the other ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Layered Bean Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces refried beans 4 ounces green chiles -- chopped and drained 1 envelope taco seasoning mix 2 ripe avocados -- peeled and pitted 2 tablespoons lemon juice 16 ounces taco sauce -- divided 1 1/2 cups sour cream 3 cups lettuce -- shredded 6 ounces cheddar cheese -- shredded black olives -- sliced tortilla chips In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread on a 12-inch round serving platter. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with tortilla chips. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miniature Tex-Mex Egg Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef, lean 1/4 cup onion -- chopped 2 tablespoons green pepper -- chopped 8 ounces refried beans 1/4 cup cheddar cheese, shredded 1 tablespoon catsup 1 1/2 teaspoons chili powder 1/4 teaspoon ground cumin 48 won-ton wrappers cooking oil -- for deep frying taco sauce For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder, and cumin into meat mixture. Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming an envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with remaining filling and skins. Fry egg rolls, a few at a time, in deep hot (375 degrees) about 1 minute on each side or till golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes 48. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage Balls Recipe By : Edna Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork sausage 2 cups Bisquick® baking mix 2 cups shredded cheddar cheese Mix sausage and Bisquick together in large bowl. Add cheddar cheese and mix with sausage mixture. Pinch off about 1 tablespoon of mixture and roll into a ball. Repeat with remaining mixture. Place on cookie sheet sprayed with Pam. Bake at 350 F. for 10 to 15 minutes or until done. Make about 72 sausage balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach and Cheese Squares Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1 cup flour 3 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dry mustard 20 ounces frozen chopped spinach -- thawed, squeezed dry 8 ounces mozzarella cheese -- shredded 8 ounces cheddar cheese -- shredded Melt margarine in a 9 x 13 baking dish in the oven. In large mixing bowl, combine flour, eggs, milk, salt, baking powder and mustard. Mix well. Add spinach and cheeses, pour into pan. Bake at 350 F. for 30 minutes. When set, cut into squares and serve warm. Can be reheated. - - - - - - - - - - - - - - - - - - NOTES : You may want to melt the margarine in a small bowl in microwave or in a small saucepan on the stovetop. * Exported from MasterCook * Spinach Dip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 cup mayonnaise 10 ounces frozen spinach -- thawed and drained 8 ounces water chestnuts, canned -- chopped fine 1 package Knorr vegetable soup and recipe mix -- dry Mix. Serve chilled. Store in refrigerator. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortilla Roll-Ups Recipe By : Gina Scantling Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 flour tortillas -- (burrito size) 16 slices ham slices -- *(4 x 6) 16 ounces cream cheese -- softened 1/3 cup mayonnaise 2 ounces black olives -- chopped 2 tablespoons green onion -- chopped fine** Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay ham on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly. - - - - - - - - - - - - - - - - - - NOTES : *May substitute smoked turkey for the ham. **May substitute regular onions for green onions. * Exported from MasterCook * Golden Anniversary Punch Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen orange juice concentrate 6 ounces lemonade, frozen concentrate 12 ounces apricot nectar -- (canned) 46 ounces pineapple juice Mix frozen juices as directed on cans. Add apricot nectar and pineapple juice. Freeze. Let thaw to a slush for use. Makes 1 gallon. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Eggnog Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 1/2 cups sugar 1/2 teaspoon salt 2 quarts milk 2 tablespoons vanilla extract 2 cups heavy whipping cream ground nutmeg In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture. Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg. Makes about 16 cups or thirty-two 1/2-cup servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chocolate Mix Recipe By : J. Barker Serving Size : 12 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 quarts powdered milk 1 pound Nestle's Quick 1 pound confectioner's sugar 8 ounces coffee creamer -- powdered Mix together and store in covered container. Use 1/4 cup and add hot water for each mug. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Julius Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 6 oz orange juice -- frozen concentrate 1 cup milk 1 cup water 1 teaspoon vanilla extract 10 ice cubes In a blender, combine all ingredients; blend for one half minute or until ice cubes are crushed. - - - - - - - - - - - - - - - - - - Serving Ideas : If desired, top with scoop of vanilla ice cream. * Exported from MasterCook * Pink Tea Refresher Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups boiling water 1 tea bag -- family size 1 cup cranberry juice cocktail 6 tablespoons sugar 1 tablespoon lemon juice Pour the hot water over the tea bag in a teapot. Brew for 4 minutes. Remove the tea bag. Pour into pitcher; stir in sugar and cranberry juice cocktail. Add lemon juice. Pour over ice in tall glasses. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Powder Biscuits Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup shortening 3 1/2 cups all-purpose flour 5 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups milk Heat oven to 450° F. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Makes 2 dozen biscuits. Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add ¬ teaspoon baking soda to the flour mixture. Substitute buttermilk for the milk. (If buttermilk is thick, it may be necessary to add slightly more than 3/4 cup.) Cheese Biscuits: Stir in 1/2 cup shredded sharp cheese. Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle cookie sheet with cornmeal; place biscuits on cookie sheet and sprinkle with additional cornmeal. Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet. (If desired, first drop dough into sesame seed; coat all sides.) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cake Doughnuts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil -- for frying 3 1/3 cups all-purpose flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons shortening 2 eggs 3/4 cup milk Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted. 2 dozen doughnuts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Cheese Biscuits Recipe By : Edna Campbell Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bisquick® baking mix 2/3 cup milk 1/2 cup cheddar cheese, shredded 1/4 cup butter or margarine -- melted 1/4 teaspoon garlic powder Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown. Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread Recipe By : Rosie Bunda Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk 1/4 cup shortening 1/4 cup bacon bits Sift flour with sugar, baking powder, & salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast Recipe By : Edna Campbell Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 1/4 cup milk 1/2 teaspoon vanilla -- optional 1/2 teaspoon cinnamon 10 slices bread In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon. Dip a slice of bread into mixture then place on a heated griddle that has been sprayed with nonstick cooking spray. Cook for 1-2 minutes on each side on medium / medium-high heat or until desired doneness. - - - - - - - - - - - - - - - - - - NOTES : Some like to soak the bread in the egg mixture, then cook until eggs are cooked through. * Exported from MasterCook * Muffins Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3/4 cup milk 1/2 cup vegetable oil 2 cups all-purpose flour 1/3 cup sugar 3 teaspoons baking powder 1 teaspoon salt Heat oven to 400 F. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Beat egg stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins. Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk. Oatmeal-Raisin muffins: Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pancakes Recipe By : Serving Size : 6 Preparation Time :0:15 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups all-purpose flour 2 3/4 cups milk -- * see note 1/4 cup vegetable oil 2 tablespoons sugar 1 1/2 tablespoons baking powder 1 teaspoon salt Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle if necessary. Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about 18 four inch pancakes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately with warm maple syrup or fresh fruit. NOTES : *Add or decrease milk as necessary to obtain desired batter consistency. The amount of milk used in this recipe will make thin pancakes. Must use heated griddle. Must cook for 30 to 45 seconds on medium to medium high heat before flipping. * Exported from MasterCook * Sausage Bread Recipe By : Tammy Bull Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sausage 1 small onion -- chopped 1/2 bell pepper -- chopped 2 cups shredded cheddar cheese 2 cans biscuits -- flaky style Lightly brown sausage. Add chopped onions and bell pepper. Simmer together until onion and bell pepper are tender. Drain. Spray bundt pan with non-stick cooking spray. Line the pan with layers of biscuits. Add a layer of the sausage mixture. Layer this with cheese and then another layer of biscuits. Repeat this process but always topping it with a layer of biscuits. Cook at 425 F. until biscuits are dark golden brown. Allow to cool. Remove from pan; slice and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour, all-purpose 3 tablespoons sugar 1/2 cup raisins -- or currants 3 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/2 cup sour cream 1 egg -- slightly beaten 3 tablespoons milk Preheat oven to 425°F. In a large bowl, combine first six ingredients. Add remaining ingredients and mix by hand until dough is uniformly moistened. Turn onto floured board and knead 12 to 15 times. Divide dough into two equal sized balls. By hand, pat each ball into a 6 inch round. Sprinkle each round lightly with sugar. Cut each round into six wedges and place wedges on an ungreased baking sheet. Bake for 10 to 12 minutes, or until done. Serve warm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Roll Dough Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup warm water -- 105 to 115 F 1/2 cup lukewarm milk -- * see note 1/3 cup sugar 1/3 cup butter or margarine -- softened 1 teaspoon salt 1 egg 4 cups all-purpose flour -- (3 to 4 cups) Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed. Cinnamon Rolls 1/2 Sweet Roll Dough 2 tablespoon margarine or butter, softened 1/4 cup sugar or 1/2 cup brown sugar 2 teaspoons ground cinnamon Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with glaze while warm. Glaze Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until glaze is smooth and of desired consistency. - - - - - - - - - - - - - - - - - - NOTES : *Scalded then cooled * Exported from MasterCook * Zucchini Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup oil 2 cups sugar 2 cups zucchini -- unpeeled and grated 3 cups flour 3 teaspoons vanilla 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon cloves -- optional nutmeg -- optional 1/2 cup chopped nuts Mix well together. Bake in 2 greased and floured loaf pans. Bake in 350F oven for 45 to 50 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Crisp Recipe By : Dolores Campbell Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups apple slices, peeled 1 tablespoon lemon juice 1/3 cup all-purpose flour 1 cup oats, rolled (raw) 1/2 cup brown sugar, packed 1/2 teaspoon salt 1 teaspoon cinnamon 1/3 cup butter or margarine Put apples in shell baking dish and sprinkle with lemon juice. Combine dry ingredients, add melted butter and mix until crumbly. Sprinkle crumb mixture over apples. Bake at 375 °F for 30 minutes or until apples are tender. Makes six servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Foldups Recipe By : Edith Tarpley Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- DOUGH: 2 cups flour 1 teaspoon salt 8 ounces cream cheese 1 cup butter or margarine 1 tablespoon milk 1 tablespoon white vinegar -- FILLING: 32 ounces apricot halves, dried 2 cups water 1 1/2 cups granulated sugar -- GLAZE: 3/4 cup confectioner's sugar 1 tablespoon water Combine flour and salt. With pastry blender, cut in cream cheese and butter until like coarse crumbs. Add milk and vinegar. Work dough with hands until it holds together. Divide into four balls and roll in foil. Refrigerate at least four hours. In a medium saucepan cover apricots with water, add sugar and bring to a boil. Turn off heat and let cool in liquid, drain. Preheat oven to 400 ° F. On lightly floured board, roll each ball of dough 1/8 inch thick. Cut into 2" inch squares. Place apricot in center and fold each corner to center and pinch together. Place on ungreased cookie sheets. Bake 15 minutes or until golden brown. Remove to racks to cool. Mix sugar and water until smooth. Drizzle on squares while slightly cool. Makes about 45 cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arkansas Mud Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CAKE: 1 cup butter or margarine 4 eggs 1 cup coconut flakes -- Moist style 2 cups sugar 1 1/2 cups all-purpose flour -- sifted 1/3 cup cocoa powder -- unsweetened 1 teaspoon vanilla extract 1 cup nuts -- chopped 13 ounces marshmallow cream -- FROSTING: 1/2 cup butter or margarine 6 tablespoons milk 1/3 cup cocoa powder -- unsweetened 4 cups confectioner's sugar 1 cup nuts -- chopped Using electric mixer, and in a large bowl, cream butter. Slightly beat eggs and add to butter. Mix well. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together. This is a heavy batter. Do not beat. Spread batter in greased 9x13x2 inch pan. Bake at 350 °F for about 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over top. Cool for 20 minutes. To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer. Pour over marshmallow creme. Top with nuts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Judy's Caramel Corn Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 quarts popcorn -- popped 2 cups brown sugar -- lightly packed 1/2 cup corn syrup -- white 1 cup butter or margarine 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda Place popcorn in large roasting pan; set aside. In medium saucepan combine brown sugar, white corn syrup and butter. Stir constantly over medium heat until mixture boils; boil 5 minutes and remove from heat. Add vanilla, baking soda and salt; stir until blended. Pour over popcorn, mixing well. Place roasting pan in oven at 250 F for 40 minutes, stirring occasionally. Spread caramel corn on a sheet of wax paper and allow to cool. Makes about 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Dessert Recipe By : Edna Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup butter or margarine -- melted 16 ounces cream cheese -- softened 1 cup sugar 1 teaspoon vanilla 3 large banana -- sliced 20 ounces crushed pineapple -- well drained 12 ounces Cool Whip® 1/2 cup chopped nuts 4 ounces maraschino cherries -- drained & halved Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool. Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Cream Cheese Dessert Recipe By : Edna Campbell Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CRUST: 1 cup chopped pecans 1/2 cup margarine -- melted 1 cup flour -- FILLING: 8 ounces cream cheese -- softened 1 cup powdered sugar 8 ounces Cool Whip® -- TOPPING: 4 cups blueberries -- fresh or frozen 1 cup sugar -- divided 3 tablespoons cornstarch 1/4 cup water Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool. Cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bonnie Butter Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 2/3 cup butter or margarine -- softened 2 egg 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk Heat oven to 350 °F. Grease and flour oblong pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Mix sugar, margarine, eggs and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool. Frost, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsweetened baking chocolate squares 1/3 cup shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup nuts -- chopped Heat oven to 350 °F. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased pan 8x8x2 inches. Bake until brownies begin to pull away from sides of pan, 30 to 35 minutes. Cool slightly. Cut into about 2-inch squares. Fudgy Brownies: Substitute 1/2 cup margarine or butter for the shortening. Increase vanilla to 1 teaspoon. Decrease flour to 1/2 cup and salt to 1/4 teaspoon. Omit baking powder. Spread in greased square pan, 9x9x2 inches or oblong baking dish, 12x7 1/2x2 inches. Bake 20 to 25 minutes. (9x13 bake for 30-35 minutes). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cheesecake Recipe By : Edna Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CRUST: 1 cup graham cracker crumbs 3 tablespoons sugar 1/4 cup butter or margarine -- melted -- CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs 16 ounces cherry pie filling -- chilled Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Dump Cobbler Recipe By : Edna Campbell Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 32 ounces cherry pie filling -- * see note 1/2 cup butter or margarine Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in mixing bowl. Pour into pan. Add the cherry pie filling to the batter in the pan and spread evenly. Bake for 45 minutes to an hour. Batter will form crust on top of cobbler. - - - - - - - - - - - - - - - - - - NOTES : *Use 1 1/2 cans of cherry pie filling. Save the other half of open can for later use. * Exported from MasterCook * Chewy Oatmeal cookies Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine 1 1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 1/2 teaspoons vanilla 3 cups oats -- uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt -- optional 1/4 teaspoon cinnamon 1 cup raisins 1 cup nuts -- coarsely chopped Heat oven to 375 F. Lightly grease baking sheet with margarine. Combine butter, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2-1/2 dozen cookies - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cheesecake Recipe By : Edna Campbell Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup chocolate wafer cookies -- crushed 2 tablespoons sugar 1/4 cup margarine -- melted CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 cup semisweet chocolate chips -- melted 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 eggs Combine cookie crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes. Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend chocolate into batter. Spoon into crust and bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F. Continue baking for 30 to 40 minutes. Loosen cake from rim of pan. Chill. - - - - - - - - - - - - - - - - - - NOTES : When blending chocolate into batter, make sure the chocolate is not too hot and cream cheese is not too cold or they will not blend together well. 1 ounce chocolate=2.66 tablespoons chocolate chips * Exported from MasterCook * Chocolate Chip Cookie Dough Cheesecake Recipe By : Edna Campbell Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup graham cracker crumbs 3 tablespoons sugar 1/4 cup butter or margarine -- melted CHEESECAKE: 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup chocolate chip cookie dough -- * see note Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Drop 2/3 cup of the cookie dough by level teaspoonfuls into cheesecake batter; fold gently. Pour into crust. Dot with level teaspoonfuls of remaining 1/3 cup cookie dough. Bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan. Chill. - - - - - - - - - - - - - - - - - - NOTES : *I use the Nestle's Toll House Chocolate Chip Cookie dough. * Exported from MasterCook * Chocolate Mint Snow-Top Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 10 ounces semisweet chocolate chips -- mint flavored 1 cup granulated sugar 6 tablespoons butter -- softened 1 1/2 teaspoons vanilla extract 2 eggs confectioner's sugar In small bowl, combine flour, baking powder and salt; set aside. Melt 1 cup mint chocolate morsels; set aside. In large mixer bowl, beat granulated sugar and butter until creamy. Beat in melted chocolate and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze until firm, about 20 minutes. Preheat oven to 350 F. Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheets. Bake 10 to 12 minutes until tops appear cracked. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool. Makes about 3 dozen cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Toffee Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups butter or margarine 3/4 cup sugar 3 cups all-purpose flour -- sifted 1/4 teaspoon salt 12 ounces semisweet chocolate chips 1 cup chopped nuts Cream butter and sugar until very light and fluffy. Sift in flour and salt; mix well. Pat dough into greased 15"x10"x1" pan. Bake in 350 F oven for 20 minutes. Remove from oven. Immediately sprinkle semi-sweet chocolate morsels over surface. Let soften, then spread evenly with a spatula. Sprinkle with chopped nuts. Cool. When chocolate has set, cut into 1 1/4"x2 1/2" bars. Makes 4 dozen bars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Pralines Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup buttermilk 1/4 cup light corn syrup 1 pinch salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1 quart pecans Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a boil. Add soda, stir and cook until soft ball is formed when dropped in cold water (about 238 F. on a candy thermometer). Add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on greased cookie sheet. Cool till set. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Top Coffee Cake Recipe By : Rosie Bunda Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick whipped margarine 1 1/2 cups flour 1 cup packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 egg -- beaten 1/2 cup milk Combine margarine, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dump Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces crushed pineapple 16 ounces cherry pie filling 1 package yellow cake mix -- dry 1 1/2 sticks butter or margarine -- sliced Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Favorite Devil's Food Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 3/4 cup firmly packed light brown sugar 1/4 pound butter or margarine -- soft 3 ounces unsweetened chocolate -- melted 3 egg yolks 1/4 cup water 1 teaspoon vanilla extract 2 cups cake flour -- sifted 1/2 teaspoon salt 1 teaspoon baking soda 1 cup milk 3 egg whites -- stiffly beaten Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter. Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fortune Cookies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites 1 cup sugar 1/4 teaspoon salt 1/2 cup margarine -- softened 1/2 cup all-purpose flour 1 teaspoon vanilla extract -- or almond extract 2 tablespoons ground almonds -- optional Preheat oven to 350 °. Grease a cookie sheet with margarine. Mix together egg whites, sugar, and salt until sugar dissolves. Blend in margarine: add flour, extract, and ground almonds, if desired. Batter will be runny. Use a teaspoon to pour circles of batter onto your cookie sheet a couple of inches apart. (The cookies will spread more as they bake.) Bake for 8 minutes or until the cookies have browned slightly. Remove 1 cookie, place the paper (proverb strip) across the center, and fold the top edge over the paper. Curl the cookie over the handle of a wooden spoon or over the edge of a bowl. Let cool in the curled position. Repeat, removing 1 cookie from the baking sheet at a time. Work quickly, because cookies stiffen as they cool. If cookies stiffen before you get to them, return them to the oven for a minute to soften again. Ahead of time, prepare 3-inch by ½-inch slips of paper with proverbs (or fortunes) printed on them. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Men Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- packed 1/3 cup shortening 1 1/2 cups light molasses 2/3 cup cold water 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 7 cups all-purpose flour -- ICING: 1 1/2 cups confectioner's sugar 1 large egg white 1 pinch cream of tartar Cream together brown sugar and shortening. Mix in molasses and water. Mix in baking soda, salt, and spices until well blended. Gradually stir in flour until well mixed (dough will be very thick and difficult to stir). Cover and refrigerate overnight or at least two hours. Heat oven to 350 F. Roll dough 1/4-inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet. Decorate with raisins, if desired. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Decorators' Frosting. Makes about 2 1/2 dozen 2 1/2 inch cookies. Gingerbread Cookies: Decrease flour to 6 cups. Roll dough 1/2 inch thick and cut with floured 2 1/2 inch round cutter. Place about 1 1/2 inches apart on lightly greased cookie sheet. Bake about 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Cream Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup margarine 2 cups sugar 5 eggs -- separated 1 cup buttermilk 1 teaspoon baking soda 2 cups flour 1 teaspoon vanilla 1 cup coconut flakes 1 cup nuts -- chopped -- ICING: 8 ounces cream cheese 1/2 cup butter 1 teaspoon vanilla 6 cups powdered sugar 1/2 cup pecans -- chopped fine Beat egg whites with 1/2 cup sugar until stiff. Cream butter, margarine and remaining sugar until fluffy. Add egg yolks, beating after each addition. Stir soda into buttermilk. Add flour into sugar and butter mixture...alternating with buttermilk. Add vanilla, coconut and nuts. Fold egg whites into mixture. Pour into 3 greased and floured cake pans. Bake for 40 minutes at 325 F. Icing: Beat cream cheese and butter. Add vanilla and powdered sugar. Beat until spreading consistency. Add nuts. Note: This cake freezes well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Junior Mint Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Junior Mints 24 ounces cream cheese -- softened 3/4 cup sugar 3 egg 1 teaspoon vanilla extract 1 graham cracker pie crust, 9 inch Place Junior Mints in freezer. Preheat oven to 350 F. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold Junior Mints and sprinkle onto cheesecake. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings. Note: For crust, combine 2 cups crumbs, 1/4 cup sugar and 6 tablespoons melted butter or margarine. Press into bottom and up sides of pan. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) 3 egg yolks 14 ounces sweetened condensed milk 1/2 cup lime juice -- from concentrate green food coloring -- optional 8 ounces Cool Whip® Preheat oven to 325 F. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Top with Cool Whip. Garnish as desired. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leche Flan (Custard) Recipe By : Rosie Bunda Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg yolks 1 cup sugar 13 ounces evaporated milk 1 teaspoon vanilla extract Scald milk in a double boiler for 15 minutes. Blend the egg yolks with the sugar, milk, and flavoring. Pour into mold lined with caramelized sugar. Place this in a bigger pan half filled with water and bake until the mixture becomes firm. Cool before removing from mold. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cheesecake Bars Recipe By : Karen Bunda Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cake mix -- lemon 1/3 cup butter -- softened 1 egg 8 ounces cream cheese -- softened 1 cup powdered sugar 2 tablespoons lemon peel -- grated 2 tablespoons lemon juice 2 eggs Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan. Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended. Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linda's Fruit Cocktail Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 2 1/2 cups flour 16 ounces fruit cocktail in juice 2 eggs 1/3 cup cooking oil 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt -- ICING: 1/2 cup evaporated milk 1/2 cup butter or margarine 3/4 cup sugar 1 teaspoon vanilla 1/2 cup pecans -- chopped 1 cup coconut flakes Mix dry ingredients together. Add eggs, oil and fruit cocktail (juice too) and mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake in a 325 F. oven for 45 minutes. remove; cool and add the following icing. In a saucepan, mix milk, butter, sugar, and vanilla. Cook for 5 minutes. Remove from heat; stir in pecans and coconut. Spread over cooled cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Cookie Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 14 ounces sweetened condensed milk 6 ounces semisweet chocolate chips 3 1/2 ounces coconut flakes 1 cup chopped nuts Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Melt Away Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup sugar 1 egg -- separated 1 teaspoon vanilla extract 2 cups flour 1 cup chopped nuts colored sugar In large mixing bowl, combine butter, sugar, egg yolk, vanilla extract, flour, and 1/2 cup nuts; blend well. Spread in ungreased 15"x10" jelly roll pan. Beat egg white until frothy; spread over bars. Sprinkle with 1/2 cup nuts and colored sugar. Bake at 350 F for 25 to 30 minutes until golden brown. Cool slightly; cut into bars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Milky Way Cake Recipe By : Serving Size : 16 Preparation Time :0:25 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 2.15 ounce Milky Way candy bars 1 cup butter or margarine 2 cups sugar 4 large eggs -- separated 1 1/4 cups buttermilk 1/2 teaspoon baking soda 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup pecans -- chopped 6 ounces semisweet chocolate Preheat oven to 325 F. Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk and baking soda in small bowl until blended. Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans. In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan. Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely. Melt chocolate in top of double boiler over simmering water. Spread over cooled cake. Makes 16 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millionaire Pie Recipe By : Fran Davis Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coconut -- grated 1 cup pineapple -- crushed 1 cup pecans 8 ounces Cool Whip® -- thawed 1/4 cup lemon juice 14 ounces sweetened condensed milk 2 9-inch pie crust -- reg. or graham Mix and pour into crusts and chill. Sprinkle some of the nuts on top for garnish. Makes two 9-inch pies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Cookies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 3 tablespoons unsweetened cocoa powder 1/2 cup butter or margarine 1/2 cup milk dash salt 3 cups oats -- quick cooking 1/2 cup peanut butter 1 teaspoon vanilla extract Combine sugar, cocoa, margarine, milk and salt. Bring ingredients to a rapid boil. Boil for 1 minute, then add the remaining ingredients (have these ingredients already measured and ready to dash into cooked mixture). Mix well and (working quickly) drop by teaspoonfuls onto waxed paper. Makes 4 dozen cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Banana Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) -- baked 3 tablespoons cornstarch 1 2/3 cups water 14 ounces sweetened condensed milk 3 egg yolks -- beaten 2 tablespoons butter or margarine 1 teaspoon vanilla extract 3 medium bananas lemon juice whipped cream In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Cream Pie Recipe By : Hazel Correll Serving Size : 1 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 tablespoons flour -- slightly rounded 1 cup whipping cream 2/3 cup half and half 1 pinch salt -- (small pinch) 1 egg white -- beaten nutmeg Mix sugar, flour & salt.  Add whipping cream and half & half. Stir well. Beat egg white and fold in last.  Pour in crust and sprinkle well with nutmeg. Bake at 300 degrees until almost set (about 40 minutes); it thickens after it gets cold. Serve cold. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Balls Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound powdered sugar 1 1/2 cups crunchy peanut butter 3/4 cup butter or margarine -- melted 1 teaspoon vanilla 12 ounces chocolate chips paraffin -- (for thinning) Mix well in large bowl first 4 ingredients. Pat into small balls and put on wax paper. Chill at least one hour in refrigerator. In top of double boiler melt chocolate chips with paraffin (about the size of 1/2 of dollar bill). Use fork or ice pick and dip each piece in chocolate and place on wax paper to set. Note: Butter hands to roll out balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Blossoms Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1/2 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla 1 egg sugar 48 milk chocolate candy kisses Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. 4 dozen cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Crisscrosses Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 cup peanut butter 3 cups all-purpose flour -- sifted 2 teaspoons baking soda 1/2 teaspoon salt Preheat oven to 350 F. Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients, stir into creamed mixture. Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake in moderate oven (350 F) about 10 minutes. Makes about 5 dozen cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pina Colada Coconut Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 1/2 ounces white cake mix 3/4 cup pina colada mixer 2 cups sour cream 2 cups powdered sugar 8 ounces Cool Whip® -- thawed 7 ounces coconut -- grated Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut. Fill and frost cake. Garnish - cover top and sides with remaining coconut. wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Balls Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 quarts popcorn -- popped 2 cups sugar 1 1/2 cups water 1/2 teaspoon salt 1/2 cup light corn syrup 1 teaspoon vinegar 1 teaspoon vanilla Keep popped corn hot and crisp in oven (300 - 325 F). Butter sides of saucepan. In it combine sugar, water, salt, corn syrup, and vinegar. Cook to hard-stage (250 F). Add vanilla. Pour slowly over hot popped corn, mixing well to coat every kernel. Press into balls (butter hands if necessary). Try not to burn your hands. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Whip Recipe By : Dolores Campbell Serving Size : 6 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1 cup whipping cream 1/4 teaspoon vanilla 1 cup prunes -- pitted and cut up 1/4 cup chopped nuts 1/4 cup prune juice Cook prunes till tender. Drain and mash, saving liquid. Allow to cool. Beat whipping cream. Add sugar, nuts, prunes, vanilla and prune juice. Whip all together and chill. Serves 4 to 6. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Jelly Rolls Recipe By : Edna Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 5 minutes 1 cup sugar 3/4 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 2/3 cup pumpkin -- canned -- FILLING: 1 cup powdered sugar 8 ounces cream cheese 5 tablespoons butter 1 teaspoon vanilla extract Add remaining ingredients to beaten eggs. Pour into well greased cookie sheet. Sprinkle with 1 cup chopped pecans. Bake 15-20 minutes at 375° F. Turn out on a tea towel. Sprinkle with powdered sugar. Roll into a roll. Let cool. Filling: Mix powdered sugar, cream cheese, butter, and vanilla. When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 16 ounces pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 12 ounces evaporated milk Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 F. Reduce temperature to 350 F. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool. Note: When using metal or foil pie pan, preheat cookie sheet in oven at 425 F. When using glass or ceramic pie pan, do not use cookie sheet. If shallow 9" (2 cup volume) FROZEN pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 F. Bake at 425 F for 15 minutes, reduce temperature to 350 F. Bake an additional 20-30 minutes or until pie tests done as noted above. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rainbow Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 white cake mix -- *baked and cooled 3 eggs 1/3 cup oil 1 1/4 cups water 6 ounces jell-o gelatin -- any 2 flavors 2 cups boiling water 8 ounces Cool Whip® -- thawed Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired. - - - - - - - - - - - - - - - - - - NOTES : *Prepare cake mix according to directions using the 2 9-inch layer cakes. * Exported from MasterCook * Rice Krispies Treats Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 10 ounces marshmallows -- * see note 6 cups Rice Krispies® 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add Rice Krispies cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches. Note: Use fresh marshmallows for best results. MICROWAVE DIRECTIONS: Microwave margarine and marshmallows on full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on full power 1 1/2 to 2 minutes longer. Stir until smooth. Add cereal; stir until well coated. Press into pan as directed in Step 3. - - - - - - - - - - - - - - - - - - NOTES : *Or use 4 cups miniature marshmallows. * Exported from MasterCook * Rich Rice Pudding Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups milk 1 cup long-grain rice 1/2 teaspoon salt 2/3 cup seedless raisins -- dark 1/3 cup sugar 1 cup heavy whipping cream 1 teaspoon vanilla extract ground cinnamon -- for garnish Early in day, in 4-quart sauce pan over medium heat, heat milk, rice and salt to boiling. Reduce heat to low; cover and simmer 40 minutes, stirring occasionally. Add raisins and sugar; simmer 20 minutes longer or until rice is very tender. Pour rice mixture into large bowl; refrigerate until well chilled. In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. With rubber spatula, gently fold whipped cream into rice mixture. Spoon pudding into dessert dishes. Refrigerate if not serving right away. To serve, sprinkle each serving lightly with ground cinnamon. Makes 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Starlight Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 1/2 cups sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 3 eggs 1/2 cup shortening 1 cup milk 1 teaspoon vanilla Heat oven to 350 F. Grease and flour oblong pan, 13 x 9 x 2 inches, or two round layer pans, 9 x 1 1/2 or 8 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl frequently, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool. Frost, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- CAKE: 1 package white cake mix 1 package jell-o gelatin -- strawberry 1/2 cup frozen strawberries 1/2 cup water 1 cup oil 4 eggs -- ICING: 1 pound powdered sugar 1/4 cup butter or margarine -- melted 1/2 cup frozen strawberries CAKE: Mix jello and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries. Bake at 325 F. for 30 to 45 minutes in greased and floured 9 x 13-inch baking pan. ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cream Cheese Delight Recipe By : Edna Campbell Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 cup nuts -- chopped 1/2 cup butter or margarine 1 cup flour FILLING: 8 ounces cream cheese 1 cup powdered sugar 9 ounces Cool Whip® -- divided TOPPING: 4 cups strawberries -- crushed 3 tablespoons cornstarch 1 cup sugar -- divided 1 cup water 3 ounces JeLL-O gelatin -- strawberry CRUST: Combine crust ingredients; spread in a 9 x 13-inch pan and cook at 350 F. for 10-15 minutes. Cool. FILLING: Cream together cream cheese and sugar. Fold in half the Cool Whip. Spread over cooled crust. Refrigerate. TOPPING: Mix sugar, water and cornstarch together in saucepan. Heat until mixture begins to boil and turns from cloudy to clear. Remove from heat and add strawberry jello mix. Add strawberries to mixture. Cool; spread over cream cheese filling. Refrigerate. Cover with remaining Cool Whip topping and sprinkle with chopped nuts, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Marbled Cheesecake Recipe By : Edna Campbell Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1/4 cup butter or margarine -- melted 1 cup graham cracker crumbs 3 tablespoons sugar CHEESECAKE 24 ounces cream cheese -- softened 3/4 cup sugar 1 teaspoon vanilla 3 eggs 10 ounces frozen strawberries (thawed) -- in syrup 1 1/2 teaspoons cornstarch Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Terry's Sugar Cookies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter -- softened 1 cup sugar 1 large egg 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract Decorative icing -- optional Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond extract, and vanilla. Gradually beat in dry ingredients. Wrap and refrigerate overnight. Preheat oven to 350 F. Grease 4 cookie sheets. Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter. Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 3 1/2 dozen. Decorative Icing: Combine 2 cups confectioners' sugar, 1 large egg white and 1 tablespoon water in mixer bowl. Beat until smooth and thickened, 3 to 5 minutes. Tint icing with paste or liquid food color as desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toll House Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine -- softened 3/4 cup sugar 3/4 cup firmly packed light brown sugar 1 teaspoon vanilla extract 2 eggs 12 ounces semisweet chocolate chips 1 cup chopped nuts -- optional Preheat oven to 350 F. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. After baking, let rest a couple of minutes on cookie sheet before removing. Time: 13-15 minutes Makes: 100- 2" cookies - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunnel of Fudge Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups butter or margarine -- softened 1 3/4 cups granulated sugar 6 eggs 2 cups powdered sugar 2 1/4 cups all-purpose flour 3/4 cup cocoa powder 2 cups chopped nuts -- * see note -- GLAZE: 3/4 cup powdered sugar 1/4 cup cocoa powder 2 tablespoons milk -- (1 1/2 to 2) Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. In large bowl, beat margarine and granulated sugar until light and fluffy. Add eggs one at a time. beating well after each addition. Gradually add powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. (Since this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.) Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In small bowl, combine all glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Garnish as desired. Store tightly covered. 16 servings. *Nuts are essential for the success of this recipe. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtle Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package German chocolate cake mix 14 ounces caramel candy 1/2 cup evaporated milk 3/4 cup butter or margarine -- melted 2 cups pecans 1 cup chocolate chips Prepare cake mix. Pour half in 9 x 13-inch baking dish and bake at 350 F. for 15 minutes. Melt caramels in milk and butter; pour over cake. Add the nuts and chips, then add the rest of the cake batter. Bake at 350 F. for 20 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtles Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 42 caramel candy 3 tablespoons evaporated milk 2 cups pecans 12 ounces milk chocolate chips 1/4 block paraffin wax Dissolve caramels in double boiler with milk; add pecans. Drop by spoonfuls on greased plate; cool. In double boiler, melt 12 ounce package of milk chocolate chips and 1/4 cake paraffin wax. Dip caramel mixture in chocolate and place on wax paper to cool. Use a toothpick to dip. - - - - - - - - - - - - - - - - - - NOTES : Paraffin is not a FDA approved food additive. Some older recipes for dipped candy call for melting paraffin with chocolate. The label on most paraffin boxes state it is not for human consumption. Consumers may need to go to a specialty store (candy/cake decorating) to find dipping/coating chocolate which has added cocoa butter to make it firmer upon cooling. Some of the major food companies now have products suitable for dipping that are found in stores at holidays. It may also be ordered from Maid of Scandinavia, 1-800-328-6722; FAX 1-612-927-6215. They are located at Minneapolis, Minnesota. * Exported from MasterCook * Versatile Drop Cookies Recipe By : Rosie Bunda Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening -- or butter 1 1/2 cups sugar 2 eggs 4 cups flour 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla Blend shortening, sugar and eggs. Stir in combined dry ingredients alternately with milk and vanilla. Add 1 cup chopped nuts, chopped dates or seedless raisins or add 1 6-ounce package of semi-sweet chocolate pieces. Drop batter from teaspoon onto baking sheet rubbed with shortening and bake at 375 F for 10 to 12 minutes. For spice drop cookies: add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wellesley Fudge Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 1 7/8 cups sugar 4 egg yolks 1 cup all-purpose flour 1 cup cocoa 4 teaspoons baking powder 1/2 teaspoon salt 4 egg whites 1 cup milk 2 teaspoons vanilla extract -- FROSTING: 12 ounces chocolate chips 3/4 cup sour cream 1 teaspoon vanilla extract 1 pinch salt With mixer, cream together margarine and sugar. Add egg yolks; beat at high speed. In bowl, mix dry ingredients with a whisk. Add to creamed mixture. Mix in at low speed. With mixer, beat egg whites to soft-peak stage. Fold in some of the cake batter. Alternate remaining cake batter with milk and vanilla combined. Pour into three 9-inch layer pans, which have been greased and lined with parchment paper. Bake at 325 F. for 20 to 25 minutes. For frosting: Melt chocolate chips in top of double boiler. Remove from heat. Stir in sour cream, vanilla extract, and salt. Frost cake with warm frosting. Makes 12 servings. *Rather than fold the stiff batter into the beaten egg whites, add the milk and vanilla to the creamed mixture along with the flour and cocoa mixture; then fold beaten egg whites into batter. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Berry Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Angel food cake 10 ounces raspberries, frozen -- thawed and drained* 1 cup frozen cherries -- thawed and drained* 13 packages Sweet 'n Low® sweetener -- or Equal 1 envelope gelatin -- unflavored 2 tablespoons rum extract 1 tablespoon orange juice -- unsweetened Topping: 1 teaspoon gelatin -- unflavored 2 teaspoons water 1/4 cup nonfat dry milk powder 1/2 cup skim milk 1/2 teaspoon vanilla extract 1 tablespoon sugar In a blender, puree raspberries, 1/2 at a time. Remove and set aside. Puree cherries. Mix cherries and raspberries together, set aside. Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread. Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar. Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes. To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping. 12 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use unsweetened raspberries and cherries. Exchanges: 1 Fruit, 2 Other Carbohydrates * Exported from MasterCook * Apple Popsicles Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsweetened applesauce 4 cups apple juice -- unsweetened 20 2-ounce paper cups Mix ingredients together. Pour into 2-ounce paper cups, put wooden sticks into cups and freeze. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Fruit * Exported from MasterCook * Apple Raisin Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups apples -- coarsely chopped 3 teaspoons brown sugar substitute 1/4 cup oil -- polyunsaturated 2 egg white -- beaten with fork 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins -- soaked in warm water Preheat oven to 350 F. Mix apples and brown sugar substitute in bowl. Add oil and beaten egg whites. In separate bowl, combine dry ingredients. Add to batter and mix well to form a stiff dough. Add plumped raisins. Stir to blend. Spread in 8-inch square cake pan. Bake 40 minutes or until top springs back when touched. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 1/2 Fat * Exported from MasterCook * Banana Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker pie crust, 9 inch 1 envelope gelatin -- unflavored 1 cup skim milk 3/4 cup ricotta cheese, part skim milk 2 teaspoons vanilla extract 3 banana -- sliced 4 packages sweet 'n Low® sweetener -- or Equal Topping: 2 egg whites 5 packages sweet 'n Low® sweetener -- or Equal nutmeg -- as desired Sprinkle gelatin over 1/2 cup milk in small saucepan. Let soften 5 minutes. Heat, stirring constantly until gelatin dissolves. In food processor or blender, blend ricotta cheese until smooth; add gelatin mixture, remaining 1/2 cup milk and vanilla extract. Blend until smooth. Reserve one cup mixture. Add 4 packages of Equal and 2 sliced bananas to remaining mixture in food processor or blender. Blend until smooth. Place remaining banana slices on bottom of pie crust. Pour banana cream mixture over banana slices. Chill 1 hour. Topping: Beat egg whites until foamy. Gradually add 5 packages of Equal and continue beating until stiff peaks form. Fold into reserved ricotta cheese mixture. Spoon over chilled banana cream filling. Chill 4 - 6 hours until set. Sprinkle with nutmeg before serving. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 1-1/2 Other Carbohydrates * Exported from MasterCook * Banana Orange Frozen Push-ups Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium banana 6 ounces orange juice, frozen concentrate -- unsweetened 1/2 cup nonfat dry milk 1/2 cup water 1 cup yogurt -- low-fat Peel and slice bananas. Put into a blender or food processor. Add remaining ingredients. Cover and blend until foamy. Pour into small paper cups and freeze. To eat, squeeze bottom of cup. Makes 12 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Non-Fat Milk; 1/2 Fruit * Exported from MasterCook * Carrot Raisin Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- sifted 1 teaspoon baking powder 1 teaspoon cinnamon 1/8 teaspoon nutmeg 6 packages Sweet 'n Low® sweetener 1/2 teaspoon baking soda 1 package Butter Buds® 1/2 cup hot water 1/4 cup egg substitute, liquid 1 cup carrot -- grated 1 cup raisins Preheat oven to 350 F. Spray 8-inch pan with vegetable spray, or use non-stick pan. In medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg and Sweet 'n Low. In separate bowl, dissolve Butter Buds in hot water, add baking soda. Add to dry ingredients. Stir in egg substitute. Add carrots and raisins. Mix thoroughly. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into 2-inch squares. Makes 16 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Grain (Starch); 1/2 Fruit * Exported from MasterCook * Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1 1/2 teaspoons cinnamon 1/2 cup margarine -- reduced-calorie 1 cup evaporated skim milk 3 packages Sweet 'n Low® sweetener -- or Equal 8 ounces light cream cheese 1 cup ricotta cheese, part skim milk 12 packages Sweet 'n Low® sweetener -- or Equal 1 envelope gelatin -- * see note 2 tablespoons boiling water 1 1/2 tablespoons lemon juice 4 teaspoons vanilla extract Blend crust ingredients thoroughly and press over bottom and half-way up sides of a 9-inch springform pan sprayed with vegetable spray. Bake in preheated 350 F. oven for 8 minutes; cool. Combine evaporated skim milk and 3 packages Equal. Freeze 45 minutes or until slightly slushy. Beat light cream cheese, ricotta cheese and 12 packages Equal until smooth; chill. When milk mixture is slushy, mix gelatin with boiling water until dissolved. Stir in lemon juice and vanilla. Slowly add gelatin mixture to frozen milk mixture and beat until stiff. Fold into cheese mixture in thirds, blending each time until mixture is smooth. Pour into cooled crust; chill at least 6 hours or overnight. 16 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use Knox Unflavored Gelatin. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat * Exported from MasterCook * Creamy Peach Dessert Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup margarine -- reduced-calorie 2 packages gelatin -- * see note 1 package Kool-aid mix -- lemonade, sugar-free 2 cups boiling water 1 quart ice milk 2 cups fresh peaches -- sliced** Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9 x 13-inch pan that has been sprayed with vegetable spray. Dissolve gelatin in boiling water. Add lemonade mix to gelatin and water. Fold in ice milk. Add peaches. Pour over graham cracker crust. Chill 4 hours or overnight. 16 servings. - - - - - - - - - - - - - - - - - - NOTES : *Use Knox Gelatin. **Or use frozen peaches without sugar. Exchanges: 1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Creme Chocolate Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold water 1 envelope gelatin -- unflavored 1/2 cup skim milk 3 envelopes Alba Chocolate Shake 6 large ice cubes In small saucepan, sprinkle gelatin over water. Let stand until softened, about 1 minute. Stir over low heat until gelatin is completely dissolved. Cool slightly. In blender, combine milk, Alba Chocolate Shake and gelatin mixture. Cover. Process at highest speed until mixture thickens and just begins to set. Spoon into dessert dishes. Chill about 1 hour before serving. 5 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: Free * Exported from MasterCook * Fresh Strawberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups graham cracker crumbs 1/2 cup margarine -- reduced-calorie 2 cups fresh strawberries -- sliced 1 1/2 tablespoons cornstarch 4 packages Sweet 'n Low® sweetener -- or Equal 3/4 cup unsweetened pineapple juice Melt margarine over low heat. Add graham cracker crumbs. Mix well. Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly. Add remaining pineapple juice and stir until thick. Remove from heat and add Equal. Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired. 8 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1 Grain (Starch); 1/2 Fruit; 2-1/2 Fat * Exported from MasterCook * Frozen Strawberry Shake Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup frozen strawberries -- unsweetened 3/4 cup skim milk 3 packages Sweet 'n Low® sweetener -- or Equal 1 teaspoon lemon juice Combine all ingredients in blender. Process at medium speed until smooth. Serve immediately. Makes 2 servings. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Non-Fat Milk; 1 Fruit * Exported from MasterCook * FruitCake Cookies Recipe By : Mabel Dietrich Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups mixed fruit 1/2 cup raisins -- dark 1/2 cup raisins -- light 2 teaspoons sweet 'n Low® sweetener -- *(brown) 1/3 cup fat free vegetable oil 1/2 teaspoon baking soda 1/2 teaspoon vanilla 1 cup chopped nuts 1/2 cup apple juice 1/4 cup egg beaters® 99% egg substitute 1/2 teaspoon cloves 1 teaspoon cinnamon 1 1/2 cups flour Soak fruit and raisins in apple juice at least 12 hours (overnight is ok). Next morning: Beat egg substitute and brown *Sweet & Low with a fork. Blend in the oil, soda, spices and vanilla. Gently stir in flour, nuts and candied fruit with the remaining liquid from soaking fruit. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press a piece of fruit on top of each if desired. Bake in pre-heated oven (375 degrees) for 10-15 minutes. Makes about 4 1/2 dozen. * Brown Sugar Twin may be used. Scramblers may be used instead of Egg Beaters. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1Grain (Starch); 1/2 Lean Meat; 1-1/2 Fruit; 1 Fat * Exported from MasterCook * Homemade Strawberry Ice Cream Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups nonfat dry milk powder 6 tablespoons margarine -- melted 1 cup boiling water 24 packages Sweet 'n Low® sweetener -- or Equal 1 small pkg vanilla pudding mix -- Nutrasweet 4 cans sugar-free strawberry soft drink 16 ounces frozen strawberries -- sliced* 3 cups skim milk -- (or 4 cups) Blend dry milk powder, margarine, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze. Makes 4 quarts. - - - - - - - - - - - - - - - - - - NOTES : *Use unsweetened strawberries. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat * Exported from MasterCook * Orange Frosty Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup orange juice, frozen concentrate -- unsweetened 1/2 cup skim milk 1/2 cup water 3 packages Sweet 'n Low® sweetener -- or Equal 1/2 teaspoon vanilla extract 6 ice cubes Combine all ingredients in blender and blend for 30 seconds. Serve with garnish of orange slices. Makes 2 cups. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1 Fruit * Exported from MasterCook * Spicy Apple Cider Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 cinnamon sticks 1 tablespoon whole cloves 1/2 teaspoon whole allspice 2 quarts apple cider -- low calorie 1 lemon -- thinly sliced 1 orange -- thinly sliced Combine water and spices in a large Dutch oven; bring to a boil. Reduce heat and simmer 10 minutes. Strain mixture discarding spices, return water to Dutch oven. Add apple cider, lemon and orange; cook over low heat until thoroughly heated. Serve warm. Makes 10 cups. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1-1/2 Fruit * Exported from MasterCook * Strawberry Yogurt Popsicles Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets, Sugar Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces frozen strawberries -- unsweetened, thawed 1 tablespoon gelatin -- unflavored 16 ounces plain lowfat yogurt 12 packages Sweet 'n Low® sweetener -- or Equal 12 3 ounce paper cups 12 wooden sticks Drain strawberries. Place liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring occasionally until gelatin dissolves. Add Equal to yogurt. Mix strawberries, yogurt and gelatin mixture in a blender until smooth. Place paper cups on a tray or baking pan. Fill with blended mixture and cover cups with a sheet of aluminum foil. Insert a wooden stick by making a slit in the foil over the center of each cup. Freeze popsicles until firm. Run warm water on the outside of cup to loosen each popsicle from the cup. Makes 12 popsicles. - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1/2 Fruit * Exported from MasterCook * Baked Squash Recipe By : Edna Campbell Serving Size : 10 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds yellow squash -- medium size 2 eggs -- beaten 1 cup cracker crumbs 2 tablespoons chopped onions 1/2 cup butter or margarine -- softened 1/4 cup sugar salt and pepper -- to taste additional cracker crumbs for topping Trim ends of squash and cut into large pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender (ten minutes, at most). Drain in a colander, then mash. In a large mixing bowl, combine squash with eggs, bread crumbs, onion, butter, sugar, salt and pepper. Turn into a 3 quart casserole which has been lightly greased or sprayed with nonstick vegetable spray. Cover with a light layer of cracker crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings. Variation: Add 1 to 1 1/2 cups cheddar cheese and 1 jalapeno pepper, diced. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broccoli -- cooked 2 cups rice -- cooked 21 ounces cream of mushroom soup American cheese -- sliced salt -- to taste Mix cooked broccoli, rice, cream of mushroom soup and salt together. Spread mixture in a 9 x 13 pan. Arrange sliced cheese on top of mixture. Bake at 350 F until cheese melts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash 3 eggs -- * see note 1 cup shredded cheddar cheese 1/2 cup cream cheese -- or sour cream salt -- to taste Cut squash into 4 quarters; discard seeds. Boil until soft to the fork. Drain, cool, scoop out the pulp, and mash. Add eggs (decide on your own quantities according to the size of your squash) and the rest of the ingredients. Mix together. Put in greased glass casserole dish. Bake at 350 F.for about 15 minutes, then reduce to 300 F. and continue baking until middle is firm and casserole is very slightly browned. This will have a smooth texture and rich, cheesy flavor. *Use 2 to 4 eggs, depending on size of squash. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Yams Recipe By : Dolores Campbell Serving Size : 8 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium yams 1 cup firmly packed light brown sugar 1/2 cup dark corn syrup 1/4 cup heavy cream 3 tablespoons butter or margarine 1/2 teaspoon salt miniature marshmallows -- optional Boil, peel and halve yams. Put yams in single layer dish & bake @ 350 F for 15 minutes. meanwhile... In heavy 2 quart saucepan, stir together sugar, corn syrup, cream, margarine, & salt. Stir constantly, bringing to a boil over medium heat. Boil 5 minutes. Pour over yams and bake for 15 additional minutes, occasionally basting with juice from pan. Sprinkle with miniature marshmallows if desired. Makes 6 - 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Sweet Potatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sweet potatoes -- cut into 1/2" slices 1/2 cup packed brown sugar 3 tablespoons butter or margarine 3 tablespoons water 1/2 teaspoon salt Wash sweet potatoes but do not pare. Heat enough salted water to cover potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins. Mix brown sugar, margarine, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through. 4 to 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Squash and Corn Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green bell pepper -- chopped 2 ounces onion -- diced 2 cups zucchini -- sliced 2 tomato -- chopped 2 teaspoons chili sauce 1 dash hot pepper sauce 1 cup corn -- drained 4 ounces shredded cheddar cheese salt and pepper -- to taste In a medium-size skillet, cook pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is tender. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened. 2 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Green Bean Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons flour 2 cups sour cream 32 ounces French-style green beans -- seasoned 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheddar cheese Brown onion in 2 tablespoons butter; add 2 tablespoons flour. Mix well. Add sour cream and stir until it is mixed well. Drain water off green beans; put in large bowl. Pour mixture over green beans; salt and pepper. Stir. Pour in baking dish; add shredded cheese over top. Bake at 350 F. for 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Potato Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cottage cheese, creamed 1 cup sour cream 1/3 cup green onion -- sliced 1 clove garlic -- minced 2 teaspoons salt 7 cups potato -- cooked & diced 1/2 cup shredded cheddar cheese paprika -- to garnish Combine first 5 ingredients. Fold in potatoes and pour in greased 1-1/2 quart flat casserole dish. Top with shredded cheese and paprika. Bake at 350 F. for 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Casserole Recipe By : Hazel Correll Serving Size : 12 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces corn, whole kernel, canned -- drained 16 ounces corn, cream-style 1 package jiffy corn muffin mix 2 whole eggs -- well beaten 1 small onion -- finely chopped 2 tablespoons green pepper -- chopped 1/2 cup margarine 1 pint sour cream -- softened to spread 2 cups cheddar cheese -- mild, grated Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well beaten eggs. Mix well, melt butter with onion and green pepper and saute until onion & pepper are almost done. Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan. Spread top with sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds eggplant -- unpared & diced 3 medium onions -- chopped 1/2 cup grated Parmesan cheese 1 cup dry bread crumbs 2 tablespoons butter or margarine 2 egg yolks -- beaten 1 teaspoon salt Cook vegetables in boiling water to cover for about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Elegant Squash Casserole Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Fruits & Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds yellow squash -- sliced 1/2 cup butter or margarine -- divided 1/4 cup all-purpose flour 1 cup milk 1 t