Ooglie Eyeballs

You’ll Need:

1 (10.25 ounce) pouch fudge brownie mix
1 cup Craisins Sweetened Dried Cranberries
2 cups white chocolate chips or morsels, melted
Tubes of decorative writing gel: green, red, black

Procedures : Prepare brownies according to package directions. Bake for 2 to 28 minutes in an 8-inch pan, or 18 to 22 minutes in a 9-inch pan, or until a wooden pick inserted into the center comes out clean. Do not overbake. Trim crisp edges from the brownie while warm, eat or discard. Crumble remaining warm brownie into a medium mixing bowl.

Combine sweetened dried cranberries and warm crumbled brownie until a thick dough-like mixture forms. Shape dough into 1-inch balls, pressing firmly. Dip balls in melted chocolate, letting excess drip off. Place on wax paper-lined baking sheets. Refrigerate 1 hour or until chocolate is firm.

To create eyeball decorations, use red gel to make veins, green gel for center of eye and black for the pupil. Makes 16 servings

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Coconut Cream Surprise Dessert

You’ll Need:

60 Ritz crackers
1 1/4 sticks butter or margarine
1/2 gallon vanilla ice cream, softened
2 boxes coconut cream instant pudding
1 cup milk
1 (4 ounce) small container Cool Whip
Coconut

Procedures : Mash Ritz crackers into crumbs. Melt butter; mix together and press into bottom of 9 x 13-inch pan. Bake at 375 degrees F. Let cool.

Mix ice cream, pudding and milk; pour over crumb mixture. Refrigerate for 1 hour.

Cover completely with Cool Whip. Sprinkle with coconut. Keep in refrigerator

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Chocolate Decadence

You’ll Need:

16 (1 ounce) squares semisweet chocolate
2/3 cup butter
5 large eggs
2 tablespoons granulated sugar
2 tablespoons flour
2 cups fresh raspberries
2 cups water
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
Whipped cream
Garnish: fresh raspberries

Procedures : Line the bottom of a 9-inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer 10 minutes. Fold in 2 tablespoons sugar and flour. Pour mixture into prepared pan. Bake at 400 degrees F for 15 minutes. Cake will not be set in center. Remove from oven; cover and chill thoroughly.

Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 30 minutes, stirring occasionally. Pour raspberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil, stirring constantly, 1 minute. Cool completely.

To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on sauce. Top each wedge with a dollop of whipped cream. Garnish, if desired

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Custard Pie

You’ll Need:

10 eggs, beaten
1 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 quart scalded milk
1 tablespoon butter

Procedures : Scald milk and butter. Let cool and then add to egg mixture composed of eggs, sugar, nutmeg and vanilla extract. Pour mixture into pie crust-lined (deep-dish) 9-inch pie plate. Place in a 450 degrees F preheated oven. Bake 20 minutes only. Turn heat completely off. Let pie stand in oven for 1 hour

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Easter Sunday Saffron Cake

You’ll Need:

# 8oz (225g) margarine or butter
# 1lb (450g) plain flour
# quarter tsp. Bicarbonate of soda
# quarter tsp. saffron strands
# 6oz (175g) sultanas
# 2.5fl oz (65ml) cold water
# 8oz currants
# 6oz (175g) sugar
# 2 eggs
# 2oz (50g) mixed candied peel
# small amount of milk
# pinch of salt

Procedures : # Soak the saffron in salted cold water overnight
# Preheat the oven to 350F, Gas Mark 4, 180C
# Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin
# Sift together the flour and bicarbonate of soda and rub in the margarine or butter
# Mix in the candied peel, currants, sugar and sultanas
# Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency
# Beat well and turn into the baking tin
# Bake for one and a half to two hours
# If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to coo

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Chocolate Danish Dessert

You’ll Need:

Crust
2 cups flour
1/2 cup brown sugar
1 cup butter or margarine
1 cup nuts, chopped

Mix all ingredients together as for pie dough. Add nuts. Press into bottom of a 13 x 9-inch cake pan. Bake 15 minutes at 375 degrees F or until lightly browned. Cool, then crumble.

Filling
8 ounces cream cheese
1 cup confectioners’ sugar
1 (8 ounce) container Cool Whip

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Tootsie Pop Sucker Ghosts

You’ll Need:

Tootsie Pops
White Kleenex
White yarn

Procedures : Cover a wrapped Tootsie Pop with 1 Kleenex. Tie yarn around Kleenex, then tie a knot so it stays tight. Use a colored marker to place two dots for your ghost’s eyes

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Cherry Custard Shortbread

You’ll Need:

Shortbread
1 1/2 cups flour
2 tablespoons granulated sugar
1/2 cup butter

Mix together and press gently into an 11 x 7-inch glass baking dish. Bake at 350 degrees F for 25 minutes. Cool.

Filling
1 box vanilla pudding
1 (No. 2) can sour cherries
1/2 cup granulated sugar
1 tablespoon cornstarch

Procedures : Prepare vanilla pudding as per instructions on the box. Pour over the cooled shortbread.

Mix remaining ingredients together and cook until thickened. Cool and spoon carefully on top of custard. Top with sweetened whipped cream, if desired

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Amaretto Brownies with Almonds

You’ll Need:

Brownie:
1 package fudge brownie mix
1/2 cup oil
1/3 cup water
2 tbsp Amaretto
1 large egg
3/4 cup almonds, chopped

Filling:
8 ounces cream cheese, softened
1/4 cup powdered sugar
6 ounces chocolate chips, melted
2 tbsp Amaretto

Topping:
1/2 cup chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted

Procedures : Heat oven to 350?.
Combine brownie ingredient and beat 50 strokes by hand. Spread batter in greased a 13×9 inch pan. Bake for 26 to 33 minutes or until set. Do not overbake. Cool completely.
Beat cream cheese and powdered sugar until smooth. Add melted chocolate chips and amaretto, beat until well blended. Spread filling mixture over top of cooled brownies. Refrigerate at least one hour or until firm.
Melt 1/2 cup chocolate chips with whipping cream over low heat, stirring constantly until smooth. Carefully spread evenly over chilled filling, sprinkle with sliced almonds. Refrigerate at least 1 hour or until set. Cut into bars. Store in refrigerator

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Mummy Dogs

You’ll Need:

Serves 4 to 8.

2 tubes refrigerator roll of pizza dough
1 cup grated part-skim mozzarella cheese
1/4 cup Parmesan (part-skim) cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix

Procedures : Preheat oven to 300 degrees F.

Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. Wrap hot dogs completely in the dough and pinchin the ends. Bake for approximately 15 minutes or until crust begins to brown.

Serve with warm pizza sauce or pasta sauce for dip

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