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Recipes
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| Thursday, March 01, 2007 |
Cherry Jello
By Pam Callan @ 3:25 PM :: 1197 Views ::
0 Comments ::  :: Dessert, Salad
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1 (6-oz.) lg. cherry jello 1 tsp. lemon juice
1 can cherry pie filling 1 sm. container Cool Whip
2 c. boiling water 1 sm. container sour cream
1 c. cold water 1 tsp. cinnamon
1 1/2 tsp. almond extract 2 T. sugar
Dissolve Jello with boiling water and cold water. Add pie filling, extract, and lemon juice. Refrigerate until firm. Mix Cool Whip, sour cream, cinnamon, and sugar. Spread on top of Jello. YUM!
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| Thursday, March 01, 2007 |
Nutty Pecan Cherry Bars
By Maralea DeDecker @ 12:46 PM :: 1261 Views ::
0 Comments :: :: Dessert, Holiday
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2 cups all purpose flour 1/2 cup chopped pecans
2 cups uncooked quick-cooking oats 1 tsp baking soda
1-1/2 cups sugar 1 (21 oz) can of cherry pie filling
1-1/4 cup butter, melted 1 cup miniature marshmellows
1. Heat oven 350 F. Combine all ingredients except pie filling and mini marshmellows into large bowl. Beat on low speed, scraping bowl often until it looks like crumbs. Reserve 1-1/2 cups of crumb mixture for topping.
2. Press remaining crumb mixture into ungreased 13x9 inch pan. Bake for 12 to 15 minutes or until lightly browned on edges.
3. Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with mini marshmellows. Then sprinkle with reserved crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool completely. Cut into bars.
Great with coffee or tea. Also, its great with ice cream on top!
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| Monday, October 16, 2006 |
Spice Cookie Cutouts & Icing
By Maralea DeDecker @ 5:34 PM :: 1458 Views ::
0 Comments :: :: Cookie, Dessert, Holiday
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Dough:
3 sticks butter (1-1/2 cups), 1/2 tsp nutmeg
softened 1/4 tsp each allspice, ground cloves & salt
1 cup sugar 4 cups unbleached, all purpose flour
1 large egg Icing:
1 tsp vanilla extract 3 Tbsp Wilton Meringue powder
1-1/2 tsp groung cinnamon 1 lb. (4 cups) confectioners sugar
1 tsp ground ginger 6 Tbsp warm water
1. Beat butter and sugar in large bowl until fluffy. Beat in remaining ingredients except flour. On low speed, beat in flour. Shape into 3 balls and flatten each to a 1 inch thick disk.
2. Wrap in waxed paper and refrigerate 1 hour or until firm.
3. Heat oven to 375 degrees (about 350 for a convection oven).
4. On floured surface, with floured rolling pin, roll out dough to 1/4 inch thickness. Cut out desired shapes with cookie cutters. Place on ungreased cookie sheets.
5. Bake: 10 minutes until edges are just brown. Transfer to wire racks to cool 3 minutes. Yields: 3-4 dozen 3 inch cookies.
6. Icing: Beat all icing ingredients until peaks form. Note: Michael's sells Wilton Meringue powder or call 630-963-7100 ext 320.
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| Sunday, July 09, 2006 |
Frozen Whipped Strawberry Torte By Carla Heiden
By Maralea DeDecker @ 7:28 PM :: 1692 Views ::
1 Comments ::  :: Cake, Dessert, Holiday
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Walnut Crumb Crust
1 cup flour 1/2 cup butter softened
1/4 cup packed brown sugar 1 tsp vanilla extract
1/2 to 3/4 cup chopped walnuts (to taste)
Strawberry Filling
1 - 10 oz. pkg froz. strawberries (thawed)
1 cup sugar
2 egg whites
1 tsp lemon juice
1 tsp vanilla extract
1 cup whipping cream (whipped)
To make crust: Mix Flour, brown sugar and walnuts in bowl. Add butter and vanilla and mix well. Spread this mixture on 9x13 baking pan and bake at 350 degrees until light brown, stirring several times. Save 3/4 cup of crumbs aside and pat the rest on the bottom of pan to form crust.
To make filling: Combine the undrained strawberries, sugar, egg whites, lemon juice and vanilla in a mixing bowl. Beat at high speed until peaks form. Fold in the whipped cream. Spread the strawberry mixture in the prepared pan with crust. Lastly, sprinkle saved crumb mixture over top. Freeze until firm. Serves 15.
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| Sunday, November 20, 2005 |
Pumpkin Pie Crunch Bars
By Laurie Wetterau @ 10:43 AM :: 1796 Views ::
0 Comments :: :: Dessert, Holiday
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1- 16 oz can solid pumpkin
1- 16 oz can evaporated milk
3 eggs
1 1/4 C. sugar
1 Tblsp. plus 1 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg yellow cake mix
1 C. chopped pecans or (any nut you prefer)
3/4 C. butter (MELTED)
cool whip
Heat oven to 350 F.
spray bottom of 9x13 with pam
combine pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into pan. Sprinkle dry cake mix evenly over the top. Sprinkle nuts over the cake mix, and drizzle melted butter over the nuts.
Bake at 350 F. 60 -70 minutes or until golden on top. (I check it starting at 55 minutes) Cool completely. Top with cool whip. ENJOY!!
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| Tuesday, November 15, 2005 |
Lemon Sandwich Cookies
By Maralea DeDecker @ 4:30 PM :: 1848 Views ::
0 Comments :: :: Cookie, Dessert, Holiday
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3/4 cup butter softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Topping:
1/3 cup finely chopped walnuts
Filling:
3 tablespoons butter, softened
4 teaspoons lemon juice
1/2 teaspoon orange juice
1-1/2 cups powdered sugar
Cream butter and sugar. Beat in the egg yolk and vanilla. Gradually add flour. Shape into two 14 inch rolls; reshape into a 14 inch x 1-1/8 inch x 1-1/8 inch block. Wrap each in plastic wrap. Refrigerate overnight or 2 hours before using. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Sprinkle half of the cookies with nuts, gently pressing into dough. Bake at 400 degrees for 8-10 minutes or until golden brown around edges. Remove to wire racks to cool. Filling: Cream butter, lemon and orange juice. Gradually add powdered sugar. Spread onto plain cookies and place nut-topped cookies over filling. Yields 4-1/2 dozen.
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| Saturday, November 12, 2005 |
Pumpkin Bars
By Laurie Wetterau @ 12:34 PM :: 1430 Views ::
0 Comments :: :: Dessert
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4 beaten eggs
1 C. oil
2 C. sugar
16 oz. canned pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp baking powder
2 C. flour
1 C. pecans chopped
mix together and bake at 350 F in a jelly roll pan for 20-25 minutes
Frosting-
3 oz. cream cheese
1 tsp. milk
6 Tblsp. butter
2 C. powder sugar
1 tsp. vanilla
spread frosting when bars are cooled then sprinkle with nuts.
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| Saturday, November 12, 2005 |
Bavarian Apple Torte
By Laurie Wetterau @ 11:41 AM :: 1309 Views ::
0 Comments :: :: Dessert
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2/3 C. margarine
2/3 C. sugar
1/2 tsp. vanilla
2 C. flour
cream margarine, sugar, and vanilla. Blend in flour-spread in spring form pan, and up sides ( it doesn't have to be straight mine is usually wavy and uneven)
8 oz. cream cheese
1/4 C. sugar
1 egg
1/2 tsp. vanilla
combine cream cheese and sugar, mix well. Blend in egg and vanilla, pour into crust.
1/3 C. sugar
4 C. sliced appples
1/2 tsp. cinnamon
1/4 C. slivered almonds
combine sugar and cinnamon, toss apples in mixture, spoon over cream cheese layer. Sprinkle with almonds.
Bake 450 F for 10 minutes and then 400 F for 25 minutes. ENJOY!!
This is great for a Shower or a Brunch.
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| Saturday, November 12, 2005 |
Grape Salad Delight
By Laurie Wetterau @ 11:24 AM :: 2068 Views ::
0 Comments :: :: Dessert, Salad, Side Dish
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Make the night before for better flavor !!
2 lbs. Green grapes
2 lbs. Red grapes (seedless)
Wash and dry grapes put in bowl
2 C. sourcream
2 package cream cheese room temp.
2 tsp. vanilla
1 c. sugar
Mix with mixer until creamy. Pour over grapes, spread evenly.
1 C. brown sugar
1 C. pecans chopped
Sprinkle brown sugar over cream cheese mixture, sprinkle pecans on top. cover and refrigerate overnite, and ENJOY!!!
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| Friday, November 11, 2005 |
Pretzel Cookies
By Maralea DeDecker @ 9:24 AM :: 1954 Views ::
0 Comments :: :: Cookie, Dessert, Holiday
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1 bag of waffle-shaped pretzels
1 bag of hershey's chocolate kisses
1 bag of peanut butter M&Ms
Preheat oven to 180 degrees. Set about 35 pretzels onto cookie sheet. Unwrapped kisses and place on top of pretzels. Bake for 4 to 6 minutes until choclates feel soft when touched by a wooden spoon. Remove cookie sheet from oven and quickly place M&Ms on top of kisses (in the center). Allow to cool and place in fridgerator to set, about 10 minutes.
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| Friday, November 11, 2005 |
Oatmeal-Cranberry Cookies
By Laurie Wetterau @ 9:19 AM :: 1518 Views ::
0 Comments :: :: Cookie, Dessert
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1 c. butter, melted,cooled
1c. brown sugar
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3 c. old fashioned rolled oats
1 1/2 c. dried cranberries (craisins)
1 c. coarsley chopped walnuts or pecans (whichever you like better)
1. Heat oven to 375 F. Line 3-4 baking sheets with parchment paper (or I use air bake sheets no paper).
2. In a large bowl, whisk together melted butter,brown sugar and sugar. Whisk in eggs and vanilla until well blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.
3. Use pampered chef large scoop or 1/4 C. measuring cup. Leave 3 inches between cookies and gently flatten rounds before baking.
4. Bake 12-15 minutes or just until golden on the edges but still pale in the middle and soft. Remove from oven and cool on racks.
24 cookies Very large cookies 4inch
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| Friday, November 11, 2005 |
Rice Krispie Bars
By Joanie Forke @ 9:10 AM :: 1795 Views ::
1 Comments :: :: Cookie, Dessert
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1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
3/4 cup chocolate
3/4 butterscotch chips
Mix corn syrup and sugar in saucepan, bring to full boil over med. heat. Boil about one minute. Take off heat, add peanut butter and mix. Add Rice Krispies one cup at a time. Pour into greased 9X13---press with buttered fingers or buttered spoon. Melt chips, spread over to top.
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| Friday, November 11, 2005 |
Oven Baked Caramel Corn
By Maralea DeDecker @ 8:52 AM :: 1999 Views ::
0 Comments :: :: Appetizer, Dessert, Holiday
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2 cups brown sugar (packed)
1 cup butter
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn (or 1 cup unpopped)
8 oz can salted peanuts
Pop corn and keep warm in two shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, butter, syrup and salt in sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and nuts and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes.
Let cool and break up. Store in container. Freezes well.
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