Crown Jewel Dessert

You’ll Need:

3 (3 ounce) packages gelatin, in 3 contrasting,
complementary flavors and colors, as desired
1 (3 ounce) package lemon gelatin
1 cup hot pineapple juice
1 3/4 cups whipped topping or whipped cream

Procedures : Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2-inch cubes.

Dissolve the lemon gelatin in the hot pineapple juice, and then add 1/2 cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes.

Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan. Chill until firm, at least 4 hours. Unmold and cut into slices.

Makes 10 to 12 servings

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Goblin Mix

You’ll Need:

1 (3.5 ounce) bag microwave popcorn, popped
2 tablespoons butter or margarine, melted
2 tablespoons honey
1/4 teaspoon cinnamon
1 cup raisins or peanuts
1 cup candy corn

Procedures : Preheat oven to 275 degrees F.

Place popped corn into a 13 x 9-inch baking pan.

Combine butter, honey and cinnamon. Pour over popcorn; stir until evenly coated. Bake for 10 minutes. Spread on foil to cool.

Stir in raisins and candy corn. Store in tightly covered container.

Makes 12 cups

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Bananas and Cream Bundt Cake

You’ll Need:

1/3 cup solid shortening
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream*
3/4 cup chopped walnuts or pecans

Procedures : In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.

Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners’ sugar before serving.

Yield: 12 servings

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Triple Chocolate Raspberry Fantasy

You’ll Need:

First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder

Second layer
8 ounces (227g) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg

Third layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate

Procedures : Preheat oven to 325 degrees F.

For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.

For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool

For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set

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Peppermint Chiffon Pie

You’ll Need:

Graham Cracker Crust
1 1/3 cups graham cracker crumbs (about 18 crackers)
1/4 cup granulated sugar
1/4 cup softened butter or margarine
1/4 teaspoon ground nutmeg or cinnamon (optional)

Preheat oven to 375 degrees F

In a medium mixing bowl, combine the cracker crumbs, sugar, butter and nutmeg or cinnamon. Blend until crumbly. Reserve 1/3 cup of the crumbs to sprinkle on top of the pie if desired. Press the remaining crumbs evenly over the bottom and sides of a 9-inch pie tin. Make a small rim along the top. Bake for 8 minutes or until the edges are lightly browned. Allow to completely cool before filling.

1 envelope unflavored gelatine
1/4 cup cold water
3/4 cup milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
Whipped cream

Procedures : Soak the gelatine in the cold water.

Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatine. Chill until syrupy.

Fold the egg whites into the chilled mixture. Pour into the completely cooled crumb crust. Chill until firm (about 3 hours). Serve with whipped cream and the reserved crumbs

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German Bundt Cake

You’ll Need:

1 (10 ounce) jar maraschino cherries
1/2 cup brown sugar
1 cup ground walnuts
1 teaspoon cinnamon
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 pound (1 cup) butter or margarine
1 teaspoon vanilla extract
2 cups granulated sugar
1 pint sour cream
6 eggs

Procedures : Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon.

Sift together and set aside the flour, salt, baking powder and baking soda.

Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream; beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well, scraping the bowl frequently.

Generously grease and flour a 9-inch tube pan. Pour 1/3 of the batter into the pan, top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat this a second and third time. Bake in preheated 350 degree F oven for 1 hour and 15 minutes.

Makes 24 servings

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Banana Cream Pie

You’ll Need:

3/4 cup sugar
1/3 cup all purpose flour or 3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 inch pie pan filled with your favorite crust

Procedures : Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner.

Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove from heat.

Add butter and vanilla and stir til smooth.

Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.

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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

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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Huge Scary Spiders

You’ll Need:

2 oz unsweetened chocolate
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1/4 cup margarine
1 cup sugar
1 egg; beaten
1 teaspoon vanilla
red hot candies

Procedures : Preheat oven to 375?F. Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool. In a small bowl mix flour, baking powder and salt. In a medium bowl beat margarine and sugar until creamy. Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a stiff dough. To make spiders, shape a 2″ flat oval for the body. Make the spiders head by flattening a circle about 1/2″ wide. Shape dough for 8 legs, each 2″ long and less than 1/4″ wide. Attach the head and legs to the body. Use red candies for the eyes. Bake in 375?F oven for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when removing

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Apple Pecan Dumplings

You’ll Need:

Pastry for 3 pie shells
2 oranges
1/2 cup light brown sugar, packed
3/4 cup granulated sugar, divided
1 tablespoon all-purpose flour
4 medium cooking apples
1/2 teaspoon cinnamon
2 to 3 tablespoons cold butter or margarine
2 tablespoons broken pecans

Procedures : Grate 2 tablespoons orange peel; squeeze orange juice. Measure and add water to make 1 cup.

In a saucepan, mix 1/2 cup of each sugar with flour; add grated orange peel and juice. Cook and stir until mixture thickens and clears, about 3 minutes.

Pare, core and cut apples into 3 horizontal slices. Mix 1/4 cup sugar and cinnamon. Cut cold butter into 6 pieces.

Roll pastry 1/8-inch thick; cut into six 7-inch squares. Place 1 apple slice on each; sprinkle 1 teaspoon cinnamon sugar. Top with second apple slice; press 1 piece butter into center of apples; sprinkle with cinnamon sugar. Brush pastry edges with water. Wrap around apples. Pinch to seal. Place dumplings in 13 x 9-inch baking dish. Bake at 400 degrees F for 10 minutes.

Reduce oven temperature to 325 degrees F.

Spoon some orange sauce over dumplings; bake 10 minutes. Spoon over more sauce. Bake 10 minutes. Repeat, sprinkling with pecans. Bake 15 minutes.

Makes 6 servings.

1 pie shell
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup cold lard or shortening
2 or 3 tablespoons chilled club soda, lemon-lime or
other flavored soda or ice water

Combine flour and salt. Cut in lard to make a crumbly mixture. Sprinkle with 1 tablespoon of cold soda, tossing with a fork to mix. Repeat until flour is moistened and can be pressed into a ball. Shape into 1 flat rounded ball if making 1 pie shell; 2 balls for 2 pie shells or 1 double crust pie. Wrap ball in plastic wrap or wax paper and let rest for 5 minutes.

On a lightly floured surface, roll 1 ball into an 11- to 13-inch circle to fit an 8-, 9- or 10-inch pie plate. Fold into quarters or roll around rolling pin and transfer to pie plate. Follow directions for pastry on apple pecan dumplings.

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