Chocolate Banana Chimichangas

You’ll Need:

Chocolate chips
Bananas, cut into 1 1/2-inch pieces
Flour tortillas
Cinnamon and sugar mix (1 cup sugar mixed
with 3 tablespoons cinnamon)
Vegetable oil

Procedures : Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix.

Serve with ice cream if desired

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Baked Apple Fritters

You’ll Need:

1 envelope active dry yeast
1/4 cup warm water (100-110 degrees F)
3/4 cup milk, scalded
1/4 cup (4 tablespoons) margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups (about) flour
1 1/2 teaspoons cinnamon
1 egg
2 cups peeled, chopped apples
1 cup powdered sugar
2 tablespoons hot water

Procedures : Sprinkle yeast over warm water and set aside for 5 minutes.

Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.

Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags

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Rum, Pear, Raisins Bread Pudding

You’ll Need:

1/2 cup raisins
1/4 cup rum
2 cup pear,peeled, sliced, ripe
1/2 cup sugar
4 cup bread, white, coarsely torn
3 cup milk
1 cup cream, or evaporated milk
3 eggs
1 tsp vanilla

Procedures : Preheat oven to 350F. Heat rum mixture and pour over raisins, set aside.
Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes

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Pear Betty

You’ll Need:

4 cup fresh pears, sliced
1/4 cup orange juice
3/4 cup granulated sugar
3/4 cup flour
Dash of salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine

Procedures : Put pears into an 8-inch square pan. Cover pears with orange juice.

Combine sugar, flour, salt, cinnamon and nutmeg. Cut in the butter; mix until crumbly. Sprinkle mixture over the pears. Bake at 350 degrees F for 40 minutes

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Double-Layer Pumpkin Pie

You’ll Need:

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler? Ready Crust? Graham Pie Crust
3/4 cup cold milk
2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
2 teaspoons pumpkin pie spice*
1 (15 ounce) can pumpkin

Procedures : In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
Refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator

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Jellied Worms

You’ll Need:

6 tablespoons granulated sugar
2/3 cup cranberry juice cocktail
4 tablespoons light corn syrup
4 envelopes (4 tablespoons) unflavored gelatine
Red food coloring
Confectioners’ sugar

Procedures : Place sugar, juice and corn syrup in a saucepan. Stir over medium-low heat until the sugar dissolves. Sprinkle in gelatine and cook and stir until the gelatine is completely dissolved. Stir in 2 or 3 drops of food coloring.

Pour mixture into a bread pan coated with vegetable oil spray. Let stand at room temperature until very firm, about 2 hours. Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes.) Place on a work surface sprinkled with confectioners’ sugar.

With a sharp knife or a small cookie cutter, cut the jelly into worm shapes. Place on a platter lined with wax paper. Store in a cool, dry place. Do not refrigerate.

Makes about 1 pound

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Pumpkin Gooey Butter Cake

You’ll Need:

Cake
1 (18.25 ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted

Filling
8 ounces cream cheese, softened
1 (15 ounce) can pureed pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, melted
1 (16 ounce) box confectioners’ sugar, divided
Pecan halves, for garnish
Whipped cream, as an accompaniment

Procedures : Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.

Combine cake mix, egg and melted butter; mix well. Pat into pan.

To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 tablespoons confectioners’ sugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. Do not over-bake; center should be a little gooey.

Let cool, then sprinkle with reserved 2 tablespoons confectioners’ sugar. Cut into bars. Garnish with pecan halves and serve with whipped cream

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Strawberry-Pineapple Bundt Cake

You’ll Need:

2 tablespoons butter, melted
1/2 cup chopped nuts
1/2 cup flaked coconut
1 (13 ounce) can crushed pineapple
1 (18.25 ounce) box strawberry cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

Glaze
1 cup confectioners’ sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Procedures : Preheat oven to 350 degrees F. Generously grease and flour Bundt pan.

Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tablespoon pineapple for glaze.

Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.

When cooled completely top with glaze.

Glaze: Mix all ingredients to reach proper glaze consistency

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Cherry Cinnamon Cobbler

You’ll Need:

1 (21 ounce) can cherry pie filling
1 (12.4 ounce) tube refrigerated cinnamon rolls

Procedures : Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking dish.

Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls.

Serve warm

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Chocolate Mousse

You’ll Need:

400gr chocolate(zartbitter, dark) melted, 4 dl cream, 5 egg yolks, 30 gr sugar, 5 egg whites, 1 shot cognac.


Procedures : Melt chocolate add 1 dl cream and mix, add 5 egg yolks and 15 gr sugar beat until foamy, beat 5 egg whites with 15 gr sugar until firm foam ad to mix, finaly ad 3 dl whipped cream and cognac, mix slowly put all in a cold form and refigerate for 1 hour.

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