Fig Cobbler in Cheddar Pastry

You’ll Need:

5 cups peeled halved fresh figs (2 1/2 pounds)
1 teaspoon lemon juice
3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter

Cheddar Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cups shortening
1/4 cups shredded Cheddar cheese
2 tablespoons cold water

Procedures : Arrange figs evenly in a lightly greased 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice.

Combine sugar, flour, cinnamon and nutmeg. Stir well and sprinkle over figs. Dot with butter.

Pastry: Combine flour and salt; cut in shortening. Stir in cheese. Sprinkle cold water (1 tablespoon at a time) over surface. Stir with a fork until moist. Roll in a ball. Roll pastry out to 1/2 inch thickness and cut into strips, 10 x 1/2 inches. Arrange in lattice fashion over figs. Bake at 350 degrees F for 40 to 45 minutes

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Aloha Bundt Cake

You’ll Need:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups vegetable oil
3 eggs, beaten
1 (8 ounce) can crushed pineapple (with juice)
12 maraschino cherries, drained and halved
4 bananas, chopped into about 1/4-inch pieces
1 cup chopped pecans

Procedures : Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Sift together flour, sugar, baking soda, cinnamon, and salt: stir in oil and eggs. Add remaining ingredients and pour into prepared pan. Bake for 1 hour. Cool completely before frosting.

Cream Cheese Frosting
8 ounces softened cream cheese
1/4 cup softened butter
1 pound confectioners’ sugar
1/2 cup coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
A few teaspoons of milk to thin

Combine all ingredients, thinning with milk a teaspoon at a time to desired spreading consistency and frost cake

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Hotel Hershey Derby Pie

You’ll Need:

1 cup Sugar
4 tbl Cornstarch
2 x Eggs, lightly beaten
1 stk butter, melted and cooled
1 tsp Vanilla
6 oz Semi-sweet chocolate chips
1 cup Finely chopped pecans
1 x 9″ unbaked pie shell
Derby Whipped Cream
1/2 cup Heavy cream
2 tbl Confectioner’s sugar
1/2 tsp Vanilla
1 tbl Bourbon


Procedures : Combine sugar and cornstarch in a medium bowl; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350F for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with Derby Whipped Cream.
Derby Whipped Cream: Beat 1/2 cup heavy cream with 2 T. confectioner’s sugar till soft peaks form. Add 1/2 t. vanilla, 1 T bourbon and beat until stiff.

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Peanut Butter Cookies

You’ll Need:

# 8 oz. ( 225g ) self-raising flour
# pinch of salt
# 3 oz. ( 75g ) margarine
# 2 oz. ( 50g ) peanut butter
# 2 level teaspoons golden syrup

Procedures : # Pre-heat oven to 375F, Gas Mark 5, 190C
# Blend together the flour and salt in a mixing bowl, then rub in margarine and peanut butter
# Melt the syrup in a small saucepan, then pour in flour and mix well
# Roll the mixture into small balls about the size of a walnut] [Place on greased baking sheets and flatten slightly
# Bake in center of oven for 10-15 minutes, until golden , then cool on a wire rac

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Banana Sandwich Pudding

You’ll Need:

8 slices of bread
6 bananas, peeled, sliced
2? cups milk, scalded
3 eggs
1 cup sugar
1 teaspoon vanilla extract

Procedures : To prepare this Banana Sandwich Pudding Recipe, first mix sugar and eggs together. Add gradually the scalded milk. In a pudding dish place 4 slices of bread at the bottom, then the bananas. Cover with the other 4 slices of bread. Pour in slowly the milk and egg mixture and add the vanilla extract. Set pudding dish in a pan of water. Bake in moderate oven for about 30 to 35 minutes

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Mango Cheesecake

You’ll Need:

2 pounds Cream cheese
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 tsp vanilla
Juice from half a lime
3 tbsp flour
3 tbsp cornstarch
1 pound sour cream
8 tbsp mango puree

Procedures : Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade

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Dirt Pie

You’ll Need:

1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups “rocks”*
1 graham cracker pie crust

* Rocks = Granola chunks, chocolate chips, peanut butter chips, chopped peanuts, or any combination thereof


Procedures : Pour milk into medium bowl. Add pudding mix. Beat with wire whisk untilwell blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of the cookies and “rocks” into pudding mix. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours

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Butterscotch Pumpkin Cake

You’ll Need:

1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)

Procedures : Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.

Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

Yields 24 servings

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Chocolate Spiderweb Snaps

You’ll Need:

Makes 72.

1 1/4 cups shortening
2 cups granulated sugar
4 ounces unsweetened chocolate, melted
2 eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

Frosting
6 cups sifted confectioners’ sugar
6 tablespoons warm water
Paste food coloring

Procedures : Cream shortening. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add melted chocolate, eggs, corn syrup, water and vanilla extract. Mix well.

Combine flour, baking soda, and salt. Add to creamed mixture, beating just until blended. Shape dough into two 12-inch rolls. Wrap in wax paper. Chill several hours.

Unwrap rolls, and cut into 1/4-inch slices. Place on ungreased cookie sheets. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely.

Spread frosting over cookies to within 1/8 inch of edge. Let stand until frosting sets.

Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low. Cook until chocolate melts. Let stand until almost cool but not set. Spoon melted chocolate into decorating bag fitted with metal tip No. 2. For round pattern, pipe chocolate in 5 or 6 circles around top of cookie. Pull the point of a wooden pick across chocolate circles from the center to the outer edge. Repeat 8 or 10 times, spacing evenly across top of cookie. For linear pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate is firm.

Frosting: Mix enough confectioners’ sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of past food coloring

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carrot-cake-5

You’ll Need:

2 1/2 C +2TB whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate, defrosted
2 tsp vanilla
2 egg whites, unbeaten (or egg replacer to equal)
1 1/2 C grated, peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites, lightly beaten (or egg replacer to equal)


Procedures : Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg. Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
overmix!

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.

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