Rice Krispie Treats
3 Tblsp. Butter
4-6 cups miniature marshmallows
6 cups Rice Krispies cereal
Non-stick spray
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and stir until well coated. Using buttered spatula press evenly into 9 x 13” cake pan coated with non-stick spray. Cut into 2 x 2” squares when cool. Yields: 24 squares.
Microwave Directions: Microwave butter and marshmallows at High for 2 minutes intervals until melted. Continue as above
Graham Cracker or Ginger Snap or Imitiation Graham Cracker Crust ( reserve 1 ½ cups to crumble on top) in 9 x 13 pan
4 cups (1 qt.) softened ice cream 1 cup cooked or canned pumpkin
1/4 cup brown sugar ½ tsp. salt
1 ½ tsp pumpkin pie (or 1 tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. nutmeg)
1 tsp. vanilla
Mix softened ice cream with remaining ingredients mixed in. Spread over crust. Sprinkle with reserved crumbles over top. Freeze until firm.
Imitation Graham Cracker Crust –
2 cups flour ½ cup brown sugar
1 cups nuts, chopped 1 cup butter
Mix butter into flour , sugar and nuts. Press into pie pan and bake for 15 minutes at 375°. Crumble and press into pie pan again.
Ann’s Pumpkin Roll
Filling:
1 cup powdered sugar 2 pkg (3 oz.) cream cheese, softened
1 cube butter ½ tsp. vanilla
Cake:
3 eggs 2 tsp. cinnamon
1 cup sugar 1 tsp. ginger
2/3 cup canned pumpkin ½ tsp. nutmeg
1 tsp. lemon juice ½ tsp. salt
¾ cup flour 1 cup chopped nuts (goes on top of cake layer)
1 tsp. baking powder
Bake cake at 375° in greased jelly roll pan for 15 min.- Turn out onto terry cloth towel sprinkled with powdered sugar. Roll up with towel included.
Freeze until ready to use. (can refrigerate if going to use soon)
When chilled- CAREFULLY unroll and spread with the cream cheese filling. Roll back up (without the towel) into a jelly roll shape and refreigerate. Slice.
Quick Chocolate Brownies
1 pkg chocolate cake mix ½ cup butter, softened
¼ cup packed brown sugar 1/3 Cup water
2 eggs ¾ cup chopped nuts (optional)
Grease and flour a 9x13” pan. Mix half the cake mix (dry) with the butter, brown sugar, water and eggs until smooth. Stir in the remaining cake mix and add nuts. Spread evenly in pan. Bake at 350° for 20 min. Cool, frost and cut in bars. Makes 2 dozen बरस.
1 cup butter ½ cup powdered sugar
1 tsp. lemon extract 2 cup flour
¼ tsp. salt
Filling:
1 egg, slightly beaten Grated rind of 1 lemon
2/3 cup granulated sugar 3 Tblsp. Lemon juice
1 ½ Tblsp. Butter, softened
Preheat oven to 350°. Cream together butter and powdered sugar, add lemon extract. Sift flour and salt together; add to creamed mixture, mixing well. Using level teaspoons of dough, form balls. Flatten slightly. Place one inch apart on ungreased baking sheet. Bake for 8-10 minutes. Let cool. Make lemon butter filling by combining beaten egg, rind, granulated sugar, lemon juice, and butter in top of double boiler. Cook over hot water until thick, stirring constantly. Let cool. Put 2 cookies together with filling in between. Roll in powdered sugar.
Yields 2 ½ - 3 dozen
Shannon Russell’s Caramel’s
Melt 1 cup butter
Stir in 2 ½ cup brown sugar and a pinch of salt
Stir in 1 cup light Karo syrup and mix all together
Stir in 1 can Eagle Brand Sweetened Condensed Milk
(Stir as you add milk or it will lump)
Cook to firm ball stage ( 245°) about 12-14 minutes, stirring constantly.
Take off heat. Add 1 tsp. vanilla
Pour into buttered cake pan.
Caramels
1 cup butter or margarine 2 ¼ cup brown sugar
1 cup light corn syrup 1 can sweetened condensed milk
Dash salt 1 tsp. vanilla
Place butter in large buttered mixing bowl. Microwave one minute to melt. Blend in brown sugar and syrup, milk and salt. Cover with plastic wrap. Microwave 10 minutes on high. Stir well. Microwave 16-18 minutes on (Roast level-240°) or until candy forms ball in cold water. Mix in vanilla and pour into greased 7 X 12 baking dish. Cool to room temperature before cutting. Cut and wrap in individual pieces in wax paper. Makes 84- 1” pieces.
English Toffee
1 lb. butter, (use fresh, not frozen or margarine) 1 lb. slivered almonds
2 cup sugar chocolate bar
Melt butter. Add sugar and cook on medium heat on stove. When the mixture is the color of a graham cracker- take the pan off the stove and stir in the nuts. Stir well. Pour onto a buttered cooking sheet. When cool and hardened, cut or break in pieces.
Optional- Pour onto buttered cooking sheet directly after taking off heat. Do not add nuts yet. Let cool slightly. Then set chocolate bars on top of warm toffee and when melted, spread to coat. Then sprinkle with chopped nuts.
Uncle Marion’s Toffee
½ lb. butter or margarine 1 cup sugar
1 tsp. vanilla 3 Tblsp. Water
3 chocolate bars Chopped Nuts
Combine all ingredients and cook over medium heat until brown (10-20 minutes) stirring constantly. When cooked, pour into buttered 9 x 9 pan. White hot, put 3 chocolate bars on top and spread when melted. Sprinkle chopped nuts over top. Allow to become hard and break into serving size pieces.
Divinity
2 cups sugar ½ cup corn syrup
1 capful vanilla 2 egg whites
½ cup water almond extract
Chopped nuts-optional food coloring-optional
Beat egg whites to stiff peaks. Set aside. Cook corn syrup, sugar, and water to hard ball stage. Add almond extract, chopped nuts and food coloring. Pour over stiffly beaten egg whites (stiff enough to drop). Blend and drop by teaspoons on waxed paper.
Fudgesicles
1 (6 oz) pkg chocolate pudding ¼ cup sugar
3 ½ cup milk
Heat until the mix bubbles a little. Pour into molds and freeze.
Honey Candy
1 cup honey
Cook honey to hard crack stage (285°) stirring CONSTANTLY. Pour onto well-greased cookie sheet in strands. As soon as outside edges are cool enough to touch, fold to center and make long ropes. Start stretching or pulling while still hot. Pull until honey becomes light and porous and small strings develop. Cut into short individual pieces.
Churros- Pam Haines
1 cup of water 1/3 cup of lard or shortening
¼ tsp. salt 1 cup flour
3 eggs Vegetable oil for frying
Bring water, lard and sugar to a boil in a saucepan. Stir in flour vigourously until it forms a ball, about 1 minute. Allow mixture to cool slightly. Beat the eggs in a bowl and slowly add to the saucepan ( on medium heat) stirring until a ball forms and the dough comes off the sides of the pan. Heat a 12-inch skillet that is at least 2 inches deep with 1 inch of oil to 325°. Using a piping bag fitted with a medium star tip, pipe dough into 8-10” strips onto a parchment lined tray. Fry each strip until amber brown. Sprinkle sugar and cinnamon mixture on churros immediately. Serve warm. Yield: 5-7 churros
Ann Steele’s Eclairs 2 X Recipe
½ cup butter 1 cup butter
1 cup boiling water 2 cups water
1 cup sifted flour 2 cups sifted flour
¼ tsp. salt ½ tsp. salt
4 eggs 8 eggs
Melt butter in boiling water, add flour and salt and beat. Cook over medium heat, and stir enough for dough to make a ball that does not come apart (3-5 minutes) Remove from heat- cool slightly. Add eggs, beating after each egg. Beat until smooth. Spoon by tblsp. Onto greased sheet. Makes about 15 eclairs.
Bake at 400° for 30 minutes or until golden brown ( they will double in size)
Fill with pudding- chocolate, lemon, or vanilla
Sherbet- Bev Pendleton
2 cups water 3 cups sugar
2 -3oz. pkg. jello 2 pkg. Kool-Aid
2 Qts. Milk 1 can fruit
Boil water, add jello, Kool-Aid and sugar till dissolved. Let cool. Pour into freezer with milk and fruit for 20-30 minutes with electric freezer. Pack freezer with rock salt and crushed ice.
Best sherbets are: raspberry OR lime with pineapple OR orange with mandarins
Raspberry Pretzel Dessert
Crust: 2 ½ cup crushed pretzels
1 cup melted butter
3 tblsp. Sugar
Mix all together. Press into bottom of 9 x 13 pan. Bake at 400° for 8 minutes. Cool
Filling: 1 -8 0z. pkg cream cheese, softened
1 cup sugar
1 – 8oz. Cool-Whip
Beat together cream cheese and sugar. Fold in whipped topping. Spread over crust and cool 1 hour.
Topping: 1 -6 oz. pkg. Raspberry jello
2 cup boiling water
2-10 oz. Pkg. frozen raspberries (do NOT thaw)
Dissolve jello in boiling water. Cool slightly. Stir in frozen berries, stirring until thawed. Pour over filling and chill until firm. Serves 15
DeAnne Payne’s Lemon Bars
Crust: 1 ½ cup flour ½ cup powdered sugar
1 ½ cube butter(3/4 cup)
Combine flour and sugar. Cut butter into mix. Pat into 9 x 13 baking pan. Bake at 325° for 20-25 minutes or until golden brown. Let cool.
Decrease oven to 300°
Filling: 6 large eggs 3 cups granulated sugar
1 cup plus 2 Tblsp. Lemon juice Zest of 3 lemons
1 cup blanched or chopped almonds
½ cup flour
Whisk eggs, sugar, lemon zest, and juice. Sift in flour and nuts. Pour over crust. Bake until set-about 40 minutes. Let sit in refrigerator overnight. Dust top with powdered sugar.
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