Rhubarb Mandarin Crisp

					Rhubarb Mandarin Crisp
6 cups chopped fresh or frozen rhubarb
1 ½ cups sugar
5 Tablespoons quick-cooking tapioca
1 can (11 ounces) mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
½ cup all-purpose flour
1/2 teaspoon salt
½ cup cold butter
Ice Cream

In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring
occasionally. Pour into a greased 13x9 inch baking pan. Top with the oranges.
In a bowl, combine brown sugar, oats, flour and salt. Cut in butter until mixture
resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350 o for 40
minutes or until top is golden brown. Serve with ice cream if desired. 12
servings.

Basic Cheesecake
Mix: 2 packages (8 ounces) each cream cheese, ½ cup sugar and ½ teaspoon
vanilla with electric mixer on medium speed until well blended. Add 2 eggs; mix
until blended.

Pour: into 1 ready-to-use graham cracker pie crust (9 inch)

Bake at 3500 for 50 minutes or until center is almost set. Cool. Refrigerate 3
hours or overnight. Serves 8

Top with fruit topping or chocolate.

Cherry Pie
2 cans red sour cherries
¼ cup juice
dash salt
2 heaping tablespoons
¾ cup sugar

Combine and put in a regular pie crust. A lattice top is nice. Bake 400 0 for 50-55
minutes.
Cheesecake Brownies
1 package (19.8 ounce) Fudge Brownie mix
1/3 cup sugar
1 egg
½ teaspoon vanilla

Prepare brownie mix as directed on package. Pour into greased 13x 9 inch
baking pan.
Beat cream cheese with electric mixer on medium speed until smooth. Add
sugar, mixing until blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie mixture; cut through batter with knife
several times for marble effect.
Bake at 350o for 35-40 minutes or until cream cheese mixture is lightly browned.
Cool; cut into squares. Makes 24. Do not use brownie mixes that include syrup
pouch.

Dutch Apple Pie (Pear Pie) (Grandma Brown)
1 ½ cup light brown sugar
2 Tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¾ cup water
1 Tablespoon lemon juice
2 Tablespoons butter
1 teaspoons vanilla extract
Pastry for 2 9 inch pies
4 cups sliced, peeled apples (4 large) or pears

In saucepan, mix 1 cup sugar, the flour, salt & cinnamon. Stir in water & lemon
juice. Cook, stirring until fairly thick. Remove from heat and stir in butter and
vanilla. Cool to lukewarm. Line piepan with ½ of pastry. Put apples or pears in
lined pan and cover with above mixture. Crumble remaining pastry with ½ cup
brown sugar and sprinkle over top of pie. Bake invery hot oven (4500 ) 10
minutes. Reduce heat to
4000 and bake about 30 minutes longer. Serve warm or cold. Makes 1 pie.

Cheryl’s Dessert
Jiffy vanilla cake mix—bake, cool
Large package cooked vanilla pudding—make, cool
Banana—sliced into cooled pudding
1 pint strawberries (or 2 cups frozen)
Cool whip—8 ounce
Assemble in that order.
Cherry Cheesecake Parfait (Jean Rude)
1 package (3 ½ ounce) vanilla pudding
1 container (16 ounce) sour cream
1 package (8 ounce) cream cheese
¼ cup sugar
2 teaspoons almond extract
1 teaspoon vanilla
1 can (21 ounce) cherry pie filling
1 can (3 ½ ounce) coconut (optional, for garnish)


Combine vanilla pudding, sour cream and cream cheese. Whip ‘til smooth.
Slowly add sugar. Stir in extracts. Reserve 8 cherries for garnish. In 8 parfait
glasses, alternate pudding with cherries, starting with pudding. Garnish with
cherries and coconut.

Lemon Ice (Taste of Home)
2 cups sugar or Splenda
1 cup water
2 cups lemon juice
1 Tablespoon grated lemon peel

In a saucepan over low heat, cook and stir sugar and water until sugar is
dissolved. Remove from the heat; stir in lemon juice. Pour into a freezer
container. Freeze for 4 hours, stirring every 30 minutes, or until mixture
becomes slushy. Sprinkle servings with lemon peel. 6 servings


Dirt
3 ¼ cups cold milk
2 pkgs. (4 serving size each) Jello chocolate pudding (instant?)
4 oz. (1/2 of an 8 oz. tub) cool whip, thawed
20 Oreos, crushed, divided

Make pudding, add the cool whip and ½ the cookies. Top with remaining
crushed cookies. Gummy worms inside and sticking out the top are good.
Cheesecake
Mix well and line pan:
      1 ¼ cup graham cracker crumbs
      ¼ cup sugar
      1 teaspoon cinnamon
      ¼ cup melted butter

First layer:
        2 large packages cream cheese (room temperature)
        2 large eggs
        ½ cup sugar
        1 teaspoon vanilla
Bake 20 minutes @ 375o. Cool 15 minutes.

Topping:
      1 pint sour cream
      ¼ cup sugar
      1 teaspoon vanilla
Spoon gently on first layer. Bake15 minutes @ 425o. Chill well before serving.


Apple Harvest Bars ( Z Marsh)
Sift together:
        1 ½ cups flour
        1/3 cup sugar
        ¾ teaspoon salt
Cut in ½ cup butter
Press into 13 x 9 inch pan
Arrange in pan:
        4 cups sliced apples
        2 tablespoons lemon juice
Combine and sprinkle over apples:
        1/3 cup sugar
        1 teaspoon cinnamon
Bake at 375o for 20 minutes

For topping, combine:
       ½ cup sugar
       1 egg
       1/3 cup milk
       1 teaspoon vanilla
       ¾ cup nuts
       1 1/3 cup coconut
Cook 25-30 minutes more at 375o
Chocolate Fondue (Grandma Bobbie)
3 (3 ounce) bars of chocolate
3 tablespoons fresh cream
2 tablespoons Kirsh or brandy
½ teaspoon instant coffee
1 pinch cinnamon or clove
assorted fruits (like green apples & strawberries)
Melt chocolate in fondue pot. Add remaining ingredients and stir well. Place pot
on candle warmer. Dip dry fruit in..

Peppermint Ice Cream Cake
4 cups Rice Krispies (or chocolate cookie crust)
1 milk chocolate candy bar, 7 ounces
½ cup butter
½ gallon peppermint stick ice cream, softened
2 cups whipped topping
Peppermint candy canes or crushed peppermint candies

Place cereal in a large bowl. Grate or shave 2 tablespoons of chocolate from
candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate.
Pour over cereal and stir to coat. Press into the bottom of a greased 10 inch
springform pan. Freeze for 30 minutes. (or use Oreo crust). Spoon ice cream
Over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with
the shaved chocolate. Cover and freeze for several hours or overnight. Top with
candy. Remove cake from freezer 5-10 minutes before serving. Remove sides
of pan; cut with a sharp knife and serve immediately. Yield: 8-10 servings.


Blueberry Bars (Z Marsh, better than good)
2 cups oatmeal
2 cups flour ( use 1 cup white and 1 cup whole wheat)
1 cup butter, melted
1 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon

Crumble together. Put ½ mixture into 9 x 13 inch pan. Place 4 cups blueberries
on top and the rest of the crust mixture on top of that. Bake 1 hour at 350 o.
Lime Chiffon Dessert (QC, M/J 2000, pg. 48-- ‘Paige’s
dessert’)
1 ½ cups crushed graham crackers (about 24 squares)
1/3 cup sugar
½ cup butter, melted

Filling:
1 package (3 oz.) lime gelatin
1 cup boiling water
2 packages (one 8 oz.; one 3 oz.) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

Combine the first three ingredients; set aside 2 tablespoons for topping. Press
remaining crumbs onto the bottom of an un-greased 13 x 9 x 2 inch baking dish;
set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl,
beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until
combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved
crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12-15 servings.


Katie’s Triple Chocolate Cake

1 box chocolate cake mix
1 4 oz. Package instant chocolate pudding
4 eggs
1 ¼ cups water
¼ cup oil
1 cup chocolate chips

Mix. Bake at 325o for 40 minutes in 13 x 9 inch pan. Sprinkle with powdered
sugar, if desired, or some chocolate chips on top, too.
Pistachio Cheesecake (Taste of Home, D/J 2003 pg. 42)
2 cups all-purpose flour
½ cup ground almonds
½ cup cold butter
6 packages (8 oz. each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3/4 ounces each) instant pistachio pudding mix
5 eggs
chocolate syrup
whipped cream and chopped pistachios

In a small bowl, combine the flour and almonds; cut in butter until crumbly.
Press onto the bottom and
1 ¼ inch up the sides of a greased 10 inch springform pan. Bake at 400o for 10
minutes.

Meanwhile, in a large mixing bowl, beat cream cheese, milk and pudding mixes
until smooth. Add eggs; beat on low speed just until combined. (lumps are from
nuts in pudding) Pour over crust. Place pan on a baking sheet. Reduce heat to
350o. Bake for 55-60 minutes or until the center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight.

Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup.
Garnish with whipped cream and pistachios, if desired. Yield; 12-14 servings.
Put whipped cream around outside edge and chopped pistachios on the whipped
cream.
Pumpkin Sheet Cake (Taste of Home)
1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Frosting:
1 package (3 ounces) cream cheese, softened Note: this isn’t the size we buy.
Use half the size we buy!
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 ¾ cups confectioner’s sugar
3-4 teaspoons milk
chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine
flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well
blended. Pour into a greased 15 x 10 inch
Baking pan. Bake at 350 o for 25-30 minutes or until cake tests done. Cool. For
frosting, beat the cream cheese ,butter and vanilla in a mixing bowl until smooth.
Gradually add sugar; mix well. Add milk until frosting reaches desired spreading
consistency. Frost cake. Sprinkle with nuts. 20-24 servings.
Apple Cranberry Cobbler (Taste of Home, O/N, 2003)
5 cups peeled tart apples
1 ¼ cups sugar
1 cup fresh or frozen cranberries
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
1 cup water
2 tablespoons butter
Topping:
¾ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
¼ cup cold butter
¼ cup milk

In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon
and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over
medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer.
Pour into a greased 2 quart baking dish. Dot with butter.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until
crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over
hot apple mixture. Bake, uncovered, at 375o for 30-35 minutes or until topping is
golden brown and a toothpick inserted into topping comes out clean. Yield: 8
servings.

Flyspeck Cake (Lemon Poppy Seed Cake)
(Katie Mengershausen)
Preheat oven to 350o. Grease and flour a 12 cup Bundt pan. (Spray works,too)
1 package lemon cake mix
1 package instant lemon pudding
3 eggs
1/3 cup oil
1 cup water
2 to 3 tablespoons poppy seeds
In a large bowl, blend first six ingredients until moistened. Beat 2 minutes at
highest speed. Pour into prepared pan. Bake 30 to 40 minutes until toothpick
inserted in center comes out clean.
Cool upright in pan for 25 minutes; turn onto serving plate. Cool completely.
1 cup powdered sugar
lemon juice
Slowly mix about a cup of powdered sugar with a little bit of lemon juice, adding
a few drops at a time until smooth and glaze textured. Spoon over cooled cake.

				
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