1 cup water 1/2 cup butter 1 cup flour 2 tbsp. milk powder (opt) 4 eggs
Bring water and butter to rolling boil and the butter is melted. Add flour and stir vigorously until mixture forms a ball and pan sides are clean. Remove from heat and cool slightly. Add one egg at a time, beating well between each addition. Using pastry bag or spoon, place on greased cookie sheet. Bake at 400 F for 10 minutes then reduce heat to 350 F and cook until golden brown. Prick with a fork.
1/4 cup sugar 3 tbsp. cornstarch 1 1/2 cup orange juice 3 beaten egg yolks 8 oz. plain yogurt 11 oz. can mandarin oranges
In medium pan, combine sugar and cornstarch. Add orange juice. Cook and stir until thickened, then 2 minutes more. Remove from heat. Gradually stir half of hot mixture into egg yolks. Return to mixture in pan. Bring to gentle boil Cook and stir 2 minutes more. Remove from heat. Stir in yogurt and 1 tbsp. butter. Pour into bowl. Chill. Fill puffs. Spoon orange sections on top. Add tops. Sift on powdered sugar.
2-4 oz. Instant vanilla pudding 1/2 cup milk Mix together Add 1 small Cool Whip and 3 tbsp. Grand Marnier or any other liqueur
Whip until smooth.
1 cup low-fat yogurt 1 tbsp. liquid honey 1/2 tsp. grated lemon rind 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg
In small bowl stir together all ingredients until blended. Cover and refrigerate for several days if you wish. Spoon over berries or fruit.
2 cups graham cracker crumbs 1 tbsp. granulated sugar ½ tsp. cinnamon 1/3 cup melted margarine 1 pouch Knox gelatin ¼ cup cold water 1 cup creamed cottage cheese 3/4 cup pineapple juice ½ cup each milk and dairy sour cream ¼ cup sugar 1 tsp. lemon juice Garnish - sliced strawberries, kiwi, oranges, blueberries or raspberries
In a small bowl, combine graham crumbs, sugar, cinnamon and margarine. Press onto bottom and sides of an 11-inch flan pan. Bake at 375EF for 8 minutes; cool. In a small saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. In a food processor, process cottage cheese until smooth and creamy. Blend in pineapple juice, milk, sour cream, sugar and lemon juice. With machine running, gradually add gelatin mixture through feed cap; process until blended. Chill, stirring occasionally until mixture is slightly thickened, about 50-60 minutes. Pour into crust. Refrigerate until set, about 2-3 hours. Remove sides of pan, top with fresh fruit. Spoon Easy Fruit Glaze over surface of fruit to cover. Refrigerate until set - about one hour.
Glaze:1 pouch gelatin ¼ cup each cold & boiling water 1 tbsp. each honey, lemon juice
In a small bowl sprinkle gelatin over cold water; add boiling water. Stir until gelatin is dissolved. Add honey and lemon juice. Chill.
6 apples 2 tbsp. butter 1/2 tsp. cinnamon 1/2 cup sugar Sauce: 1/3 cup sugar 1 tbsp. cornstarch 3/4 cup water 1 tsp. butter 1 tsp. vanilla
Peel the apples, then core and quarter them. Arrange the apples in a shallow baking dish. Dot with butter and sprinkle with cinnamon and sugar. Bake @ 350 F, uncovered for 30 minutes While the apples are baking, make the sauce. Combine the sugar, cornstarch and water. Cook over medium heat until thickened and clear; remove from heat and stir in butter and vanilla. Pour this sauce over the apples and bake an additional 10-15 minutes or until the sauce bubbles and the apples are completely cooked. Serve warm.
1 pkg. Apple Spice Snackin' Cake Vanilla Ice Cream
Prepare cake mix. Top each piece with ice cream and lemon sauce:
Lemon Sauce: 1 cup sugar 1/2 cup butter or margarine 1/4 cup water 1 egg well beaten 3/4 tsp. grated lemon rind 3 tbsp. lemon juice
Combine in a saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm.
3 oz. raspberry jello Dash of salt 1 1/4 cups boiling water 1 10-oz. pkg. frozen raspberries 1 cup whipping cream, whipped 1 angel food cake
Dissolve jello and salt in boiling water. Add frozen raspberries and stir until raspberries are thawed. Chill until partially set in fridge (approx.1/2 hour) Whip until fluffy, fold in whipped cream. Rub brown crumbs from cake. Tear 1/2 of cake into 1 1/2-2" pieces. Loosely arrange back in tube pan. Pour 1/2 jello over. Repeat. Chill till firm. Decorate with more whipping cream and berries.
1 1/2 cups crushed graham crackers 1/4 cup sugar 1/2 cup melted butter Mix well, reserve 1/2 cup. Line 9x13 pan and bake for 10 minutes Let cool. 2 large pkg. cream cheese 1 cup berry sugar 1 beaten egg 1/2 tsp. vanilla
Cream cheese then gradually add sugar and mix well. Add beaten egg and vanilla. Add 10-12 maraschino cherries cut in half. Sprinkle with reserved crumb mixture. Bake at 350 F for 20-25 minutes Don't use mixer for cream cheese.
Dressing: 1 egg 1 tbsp. vinegar 1/2 cup sugar 1 tbsp. heaping cornstarch Juice from a small can pineapple chunks
Cook until thickened in double boiler.
Salad: 4 apples chopped with skin on; small can of pineapple chunks; walnuts; mini marshmallows Shred inside of coconut shell (1/2 cup)(or use shredded coconut)
1 can Carnation Evaporated Milk 1 cup coffee 2/3 cup granulated sugar 1 tsp. vanilla 1/4 tsp. salt 4 eggs 1/4 cup lightly packed brown sugar
Combine evaporated milk and coffee in saucepan. Heat until small bubbles form around edge of pan. Add granulated sugar, vanilla and salt. Stir until sugar is dissolved. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs. Pour into 6" souffle dish. Place dish in a pan of hot water. Bake at 300 F for 50-60 minutes or just until centre is set and knife comes out clean. Chill until cooled. Just before serving sprinkle brown sugar over custard. Set the souffle dish in a cake tin and fill the tin with cold water and a tray of ice cubes. Place under broiler; broil till sugar is browned. .
2 firm ripe small bananas peeled 1 tbsp. lemon juice 1/4 cup brown sugar 2 tbsp. butter Dash cinnamon 3 tbsp. light rum Vanilla ice cream
Cut bananas in half lengthwise and then in quarters crosswise. Drizzle with lemon juice. Heat sugar and butter in a 10" skillet until sugar is melted and caramelized. Add bananas and cook slowly until heated. Add rum. Ignite. Serve warm over vanilla ice cream. Serves two.
2 cups water (hot) 1/3 cup seed sago 1/4 sugar (or to taste) Boil in a double boiler until clear. Add 1 tsp. vanilla.
Cool and serve (with cream is nice!)
1 cup chopped pecans 1 cup flour 1/2 cup butter
Press into 9 x 13 pan and bake at 350 F for 20 minutes
8 oz. Philadelphia cream cheese 1 cup icing sugar Cool Whip(1/2 of large tub) Spread on cool base. 1 pkg. instant chocolate pudding 1 pkg. instant vanilla pudding 3 cups milk
Beat well and allow to thicken a little. Spread over first two layers. Cool. Ice with rest of Cool Whip. Sprinkle with chocolate shavings if desired.
Crust: 1/2 cup butter 1/2 cup chopped or slivered almonds 1 cup flour Filling: 1 8-oz. cream cheese 1 cup powdered sugar 1 cup Cool Whip Topping: 3 cups milk 2 4-oz. pkg. chocolate, Pistachio or Lemon instant pudding 1 cup Cool Whip Slivered almonds
Mix butter, almonds and flour till mealy. Press into 9x13 pan. Bake at 350 F for 15 minutes Cool. Beat cream cheese and powdered sugar till creamy. Fold in Cool Whip and spread on crust. Mix milk and puddings and let set. Spread on second layer. Spread Cool Whip on top. Top with slivered almonds.
2 cups flour 1/3 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/2 cup butter, margarine or shortening 2 eggs, slightly beaten
Preheat oven to 375 F. In bowl combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Combine milk and eggs. Add to dry ingredients all at once. Stir until all dry particles are moistened. Spread in greased 9-inch round or 8" square pan. Bake 25 -30 minutes or until golden brown. May be halved using 3 tbsp. sugar. (Excellent for upside-down cakes)
1 14 oz. can Eagle Brand condensed milk 1/3 cup lemon juice 8 oz. sour cream 1 tsp. vanilla Pie filling or fresh fruit
Combine Eagle brand and lemon juice - mix well. Stir in sour cream and vanilla. Layer cream mixture and fruit in dessert glasses. Top with fruit. Chill 30 minutes in freezer or 2 hours in fridge.
3/4 cup granulated sugar 3 tbsp. melted butter 3 tbsp. all-purpose flour 1/4 tsp. salt 3 egg yolks 1 cup milk 1 tsp. grated lemon zest 1/4 cup lemon juice 3 egg whites
In a bowl, combine the sugar, butter, flour, salt, egg yolks, milk, zest and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Pour mixture into an 8-cup casserole. Set the casserole in a pan of hot water and place in 350 oven. Bake until set and lightly browned, 35 to 40 minutes.
21/2 cups flour 1 cup shortening 1 tbsp. sugar 1 tsp. salt 2 egg yolks slightly beaten Milk to add to yolks 1 1/2 cups cornflakes 8-10 apples thinly sliced 1 1/2 cups sugar 1 tbsp. cinnamon 2 egg whites beaten till foamy
Mix first four ingredients, rubbing to crumbs. Make a well in centre; put egg yolks in measuring cup, add milk to cup and mix into dry ingredients. Divide dough in half and roll one half to fit a 10x15 pan. Put cornflakes on crust, then apples which have been mixed with sugar and cinnamon. Roll second half of dough and press edges firmly together. Brush top with egg whites. Bake in a 350º oven till golden brown. Drizzle thin icing over top when it has cooled slightly.
2 cups milk. Stir in slowly 3 or 4 slightly beaten egg yolks 1/4 cup sugar tsp. salt.
Place the custard over, not in, boiling water. Stir until it begins to thicken. As it cools, beat to release the steam. Before cooling thoroughly, add 1 tsp. vanilla, rum or dry sherry.
1/2 cup sugar 1 large heaping tbsp. flour About 1 cup hot water 2 tbsp. butter 1 tsp. vanilla 1/2 tsp. nutmeg
In frying pan or saucepan, mix sugar and flour. Add the hot water and stir until sugar is dissolved. Add butter, vanilla and nutmeg and cook 'til sauce is clear. If too thick add more water, if too thin let boil down .
Grandma wrote at the bottom: "Simple eh?... But good."
1 can (29 oz.) sliced peaches, undrained 1 package Betty Crocker Super Moist Butter Pecan Cake Mix, dry 1/2 cup margarine or butter, melted 1 cup flaked coconut 1 cup chopped nuts
Heat oven to 325 deg. F. Layer all ingredients in an ungreased rectangular pan (13x9x2). Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cold, and if desired, top with whipped cream or cool whip, or ice cream. Makes 12-15 servings. Mary cuts peach slices into thinner slices, and if pecan are used instead of walnuts, it’s crispier.
Scald 3 cups of milk Place 3-31/2 cups plain or toasted bread cubes in a greased 1 1/2 quart casserole. Mix in 1/2 cup of raisins. Pour over 3 tbsps. melted butter, or butter your bread before you cube it. Mix 2 eggs slightly beaten, 1/2 cup sugar, 1 tsp. vanilla, 1/2 tsp. salt and 1/2 tsp. nutmeg. Mix a small portion of the hot milk into the egg mixture, then add egg to the remaining milk. Pour over bread cubes. Stir gently. Sprinkle a bit of nutmeg on top. Place casserole in a pan of hot water. Bake at 350F for about 45 minutes.
1 1/2 cups (240 ml) milk 1 1/2 cups (240 ml) double cream 3 inches fresh vanilla bean (sticks) open face Salt to taste 5 eggs 2/3 cup sugar (150ml) 1 loaf white bread no crust 6 tbsp. butter (75 gm), 1 tsp. cinnamon 1/4 cup (50 ml) raisins soaked in water
Bring the milk, cream, butter, salt and vanilla beans to a boil. Mix eggs and sugar together, add simmering milk mixture and pass it through a sieve. Cut the bread into thin slices. Arrange bread in a buttered oven proof dish. Put the soaked raisins between the bread layers and cover with the milk mixture. Place the oven proof dish with the raw pudding in a roasting pan with water. Bake at moderate heat (350F ) for 40-45 minutes. Sprinkle with cinnamon sugar. Serve with vanilla sauce. (I just used cream)
Pastry: 1 1/2 cups all-purpose flour 1/3 cup granulated sugar pinch salt 3/4 cup cold butter, cubed Filling: 1 cup granulated sugar 4 eggs 1/3 cup fresh lemon juice 2 tbsp. grated lemon rind 3/4 cup whipping cream Topping: 2 tbsp. granulated sugar Fresh berries for garnish
Pastry: Combine flour, sugar and salt. Add butter and mix until mixture resembles fine crumbs. Pat mixture evenly into base and up sides of buttered 11-inch flan pan with removable base. Refrigerate 20 minutes. Preheat oven to 350F. Place flan pan on cookie sheet and bake 20-25 minutes till light brown. Filling: In large bowl, whisk sugar and eggs together until smooth and sugar has dissolved. Stir in lemon juice and rind. Whisk in cream until well combined. Pour into pastry shell. Bake 45 mins. at 350F until filling is set. Topping: Sprinkle baked tart evenly with sugar. Broil 1-2 minutes or just until sugar is caramelized. Let cool completely. Remove sides of pan. Cut in wedges to serve. Garnish with fresh berries.
1 Dark Chocolate Cake Mix (your favorite one) 1 jar caramel sundae topping (at room temperature) 1 large tub Cool Whip 1 can Sweetened Condensed Milk
Bake the cake according to instructions, and while still hot, poke the top full of holes with a table knife. Pour the caramel sauce over the cake, then the condensed milk, and allow to cool. Spread the Cool Whip over the top. Garnish with shaved chocolate if you're having company.
1 cup miniature marshmallows 2 10-oz. pkgs frozen strawberries, thawed 1 3-oz. pkg. strawberry Jello 1 White "Pudding in the Cake" mix Oil, water and eggs as per cake mix instructions
Heat oven to 350 F. Generously grease 13x 9 inch pan. Sprinkle marshmallows over bottom of pan. In bowl, combine thawed strawberries and Jello powder and set aside. In large bowl, prepare cake mix ingredients as directed on package. Beat 2 minutes at highest speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350F for 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool completely and serve inverted, top with whipped cream or topping if desired.
2 cups flour 1 tsp. salt 2 cups milk 4 eggs slightly beaten about 3/4 cup "thick" cream (see note) pancake syrup
Stir together flour and salt. Add milk and whisk until smooth. Whisk in beaten eggs. This mixture should rest at least 15 minutes before baking. Preheat oven to 400 F. Spray the sides of a 9x13 pan with shortening, then add enough cooking oil to cover the bottom of the pan. 5 minutes before supper, place the pan in the oven for 3 minutes to preheat. Re-stir the mix, remove the pan and add the pudding mixture all at once. Let the pudding bake for 30 minutes while you are having supper. With a large spoon dig out pieces of pudding and transfer to the required number of good sized dessert dishes. Make sure everyone gets some golden brown "top crust". Spread the thick cream over each dish and top with a healthy drizzle of syrup. Serve immediately. Serves 6-8. Recipe may be halved and baked in an 8x8 pan.
(Note) I found Carnation Thick Cream at Safeway in small "pull-top" 170ml cans. Thick cream is the same as "creme freche" or "clotted cream". Look in the supermarket section where they have the evaporated and condensed milk.
2 tsp. margarine 2 small apples, cored, peeled and sliced 1/8 tsp. cinnamon 1/8 tsp. cloves 2 large eggs 1 cup skim or 2% milk 1 tbsp. granulated sugar ½ tsp. vanilla extract
Preheat oven to 350 degrees. In a small saucepan heat margarine, add apples sprinkle with spices. Cover and cook over low heat stirring occasionally until apples just begin to soften, about 2 minutes. Remove from heat and place in the bottom of a small (4 cup) casserole. In small bowl, combine remaining ingredients and beat until well mixed. Pour over apples, place casserole in a pan of hot water and bake until custard is set, 40 to 50 minutes.
1 small angel food cake, about 7" in diameter. I use half of a large cake. 1 1/2 cups real whipping cream, or be cautious and use cool whip 2 tbsp. icing sugar 1 tsp. cinnamon 14 oz. can apple sauce a cup flaked almonds, toasted
Tear angel food cake into chunks.
In a mixing bowl, whip real whipping cram and icing sugar until stiff peaks form.
Set aside one cup of the whipped cream mixture. Blend cinnamon into apple sauce.
In a deep glass serving bowl, arrange alternating layers of cake, whipped cream, and applesauce until the bowl is full, ending with applesauce.
Spread reserved whipped cram over top, then sprinkle with toasted almonds.
Refrigerate until serving time. Makes 6-8 servings. Preparation time 10 minutes. Enjoyment value, priceless.
1 1/2 cups grated carrot 1 cup chopped beef suet 2 cups flour 1 cup packed brown sugar 1 cup Sultana raisins 1 cup currants 1 cup candied citron peel 1/2 cup red or black currant jelly 1 tsp brandy flavouring 1 tsp ginger 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp allspice 1/4 tsp nutmeg 1 1/2 cups grated raw potato
Combine the first 7 ingredients together in a large bowl. Mix well.
Stir remaining 9 ingredients together in a medium bowl. Add to first bowl and stir well.
Turn into a greased 10 cup pudding pan or form. Cover with a double square of greased foil, tying sides down with string.
Put in steamer with water 2/3 up sides of pudding pan. Steam covered for 3 hrs, adding water as necessary.
Store in refrigerator for 2 to 3 weeks. Reheat just before serving in steamer.
First Layer: 2 cups all-purpose flour 1 cup butter or margarine 1 cup finely chopped pecans Second Layer: 2 8-oz pkgs softened cream cheese 1 cup icing sugar 1 cup whipping cream Third Layer: 2 lemon pudding and pie fillings (each making one pie) Fourth Layer: 2 cups whipping cream or cool whip 2 tbsp granulated sugar if using cream 1 tsp. vanilla
Mix flour, butter and nuts together until crumbly. Press into 9x13 pan. Bake in a 350 F oven for 15 minutes. Cool.
Beat cheese and icing sugar together well. Beat whipping cream until stiff. Fold into cream cheese mixture.
Spread over cooled crust. Prepare lemon pie fillings according to directions on package.
Cool, stirring often. Pour over cheese layer. Beat cream, sugar and vanilla until stiff. Spread over lemon layer.
Garnish with chopped pecans or slivered almonds. Makes 15 generous pieces.
1 tub (2 cups) sour cream 1/3 cup lemon juice 1 can Eagle Brand condensed milk 1 tsp. vanilla 1/2 cup fine coconut
Blend and serve with assorted fruits.
It is especially good with fresh pineapple.
6 cups milk 1 cup regular medium-grain rice 1/2 cup sugar 2 tbsp butter or margarine 1/4 tsp salt 2 tsp vanilla extract 1/4 tsp ground nutmeg
Add milk, rice, sugar, butter or margarine and salt in a saucepan. Over medium heat, heat milk mixture until tiny bubbles form around edge - stir frequently. Reduce heat to low; cover; simmer 1 hour or until rice is very tender, stirring occasionally. Stir in vanilla. Cover and refrigerate until well chilled, about 3 hours. Sprinkle with nutmeg
2 cups chocolate wafer crumbs 1/2 cup butter 1 pkge (350g) cream cheese, softened 1/4 cup granulated sugar 1 litre tub Cool Whip, thawed 1 cup chopped chocolate-covered toffee bars (Score) 3 cups cold milk 2 pkge 4-serving size Jell-O Chocolate Instant Pudding
Combine crumbs with butter. Press firmly into 13x9 pan and chill
Mix cream cheese and sugar in a medium bowl with electric mixer until smooth. Stir in 1/2 of the Cool Whip.
Spread mixture over crust and sprinkle chopped candy bars over layer. Save some of the bars to garnish the top.
Pour milk into a larger bowl and add pudding mixes and beat with a wire whisk.
Pour over chopped candy bar layer and let stand 5 minutes or until thickened.
Spread remaining Cool Whip over pudding layer. Garnish with the rest of the bars and refrigerate for 2 hours or until firm.
Makes 15 to 18 servings.
1 cup Graham wafer crumbs 1/4 cup margarine-melted 1 3/4 cup mincemeat 4 cups marshmallows 1/3 cup orange juice 2 pkge. (8oz.) Cream cheese 2 tsp. grated orange rind 1 cup cream-whipped
Combine margarine and crumbs. Press into 10" springform pan.
Spread mincemeat over base. Melt marshmallows with orange juice in double boiler, stir until smooth and chill until
thickened. Combine softened cream cheese and rind. Beat until fluffy. Whip mallow mixture and fold into cheese,
then fold in whipped cream. Garnish with a ring of mincemeat and candied fruit to form a wreath if desired.
Arachnophilia 4.0