Mix 3/4 cup flour with 1/2 teaspoon cinnamon. Stir in 1/3 cup brown sugar. Cream 1/3 cup margarine until soft and smooth. Work into flour mixture, until grainy.
Sprinkle on top of 13×9″ pan sliced apples (I use about 10-12 apples to fill pan very full because it will bake down.)
Bake at 350o for 30 minutes.
January 15, 2009
Apple Crisp
Philadelphia 3-Step Cheesecake
Makes 8 servings.
Bake at 350o for 40 minutes until center is almost set.
Mix:
• 2 pkgs. (8 oz. each) Neufchatel cheese, softened
• ½ cup sugar
• ½ teaspoon vanilla
Until blended well.
Add:
• 2 eggs
Mix until blended. Pour into 9 inch graham cracker crust. Bake. Cool. Refrigerate 1 hour or overnight.
Raspberry Summer Sensation
• 1 pt. (2 cups) raspberry sorbet or sherbet
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup raspberries
LINE 9×5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
FREEZE 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.
Pumpkin Dessert
Bake at 350o in a 9″x13″ pan for 1 hour
Yellow Cake: Take 1 cup out of mix, hold aside. To rest ad: ½ cup melted butter, 1 egg. Mix and press into pan. Add filling.
Filling: Stir together: 29 oz. can solid pack pumpkin,1 2/3 cup evaporated milk, 1 ½ cup sugar, 4 beaten eggs, 1 tsp. salt, 1 tsp. ginger, 2 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. vanilla. Pour into crust. Add topping.
Topping: Mix all together until crumbly: 1 cup reserved cake mix, 1/4 cup sugar, 1 tsp. cinnamon, 1/4 cup butter (not melted).
Sprinkle over top of cake.
Let cake set after baking, serve warm or cold with whipped cream.
Becky’s Brownies
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup oil
• 1/4 cup salt
• 1/4 cup baking powder
• 1/3 cup cocoa
• ½ cup flour
8-9″ square pan. 375 degrees for 20 to 30 minutes.
Layered Cranberry Mousse Mold
• 1-1/2 cups boiling water
• 1 pkg. (8-serving size) Cranberry Jello/ or red
• 1 can (16 oz.) whole berry cranberry sauce
• 1 cup cold water
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 2 cups thawed Whipped Topping
STIR boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger and should mound.)
MEANWHILE, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold. REFRIGERATE 4 hours or until firm.
Chocolate Stuff
• 1 cup chopped pecans
• 1 cup flour
• 1 stick butter, melted
Mix together and press into the bottom of a 9″x11″ pan. Bake at 350o. Crust should turn golden brown. Let cool.
Mix together:
• 1 8 oz. pkg. softened cream cheese
• 1 8 oz. cool whip
• 1 ½ cup powdered sugar
Spread on top of crust
Mix at high speed, 3 min.:
• 1 small pkg. chocolate inst. pudding
• 3 cups cold milk
• 1 small pkg. vanilla inst. pudding
Spread on previous mixture
Spread on top:
• 1 8 oz. cool whip
Garnish with slivers of chocolate or sprinkles
Frozen Chocolate Mousse Squares
Makes: 16 servings, 1 square each
• 12 OREO Chocolate Sandwich Cookies, crushed
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
• 1 can (14 oz.) sweetened condensed milk
• 4 squares BAKER’S Semi-Sweet Baking Chocolate, melted
• 1 cup thawed COOL WHIP Whipped Topping
MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
January 6, 2009
Chocolate Decadence
(Flour-less chocolate cake) (From Sister Rogers – Manhattan Temple)
• 5 large eggs
• 1 stick butter
• 1/2 (8oz) dark chocolate bar
• 1/2 cup sugar (or splenda)
• 1/2 teaspoon salt
• 1/2 cup cocoa
Melt butter and chocolate over water bath. Beat eggs, sugar, salt. Sift in cocoa. Pour chocolate and butter into egg mixture. Pour into 9″ springform pan with foil on bottom. Bake at 375o for 20 minutes.
Peppermint Patty Brownies
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt
• 11/2 cups (3 sticks) unsalted butter, room temperature
• 3 cups sugar
• 5 eggs
• 1 tablespoon vanilla
13-ounce package York peppermint patties (about two dozen 0.6-ounce mini patties)
Preheat oven to 350 F. Lightly coat a 13-by-9-inch baking dish with cooking spray.
Into a large mixing bowl, sift the flour, cocoa powder, baking powder and salt. Set aside.
In a second large bowl, use an electric mixer to beat the butter and sugar until fluffy. One at a time, add the eggs, beating well between each addition. Add the vanilla and mix well.
Add the dry ingredients and mix well.
Spread about two-thirds of the batter into the prepared baking dish. Arrange the unwrapped peppermint patties in a single layer over the batter. Carefully spread the remaining batter over the patties.
Bake for 35 to 40 minutes, or until the edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean. The top will appear uneven.
Cool completely on a wire rack in the pan, then cut into bars.