1 c sugar
1 T corn starch
1 c water
Boil the above ingredients for 1 minute. Pour over 3 cups of desired fresh fruit which has been put into a baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Topping:
1 c flour
1 T sugar
1 1/2 t baking powder
3 T shortening
1/2 c milk
1/2 t salt
Mix together and spoon over the top of the fruit mixture. Bake at 400F for 35-40 minutes.
Monday, June 13, 2011
Peaches and Cream Cheesecake
3/4 c flour
1 t baking powder
1/2 c milk
1/2 t salt
1 small pkg vanilla pudding, not instant
1 egg
3 T soft butter
Mix all ingredients in a large bowl and beat for 2 minutes. Pour into a large greased pie tin. Save the juice from 1 qt of canned peaches and set aside. Place 1 qt of canned peaches, drained, over the batter.
Combine:
1 - 8oz cream cheese, softened
1/2 c sugar
3 T peach juice
Beat 2 minutes and spoon on top of peaches about 1/4" from the edge. Sprinkle with cinnamon and sugar. Bake for 350F for minutes. Cool.
1 t baking powder
1/2 c milk
1/2 t salt
1 small pkg vanilla pudding, not instant
1 egg
3 T soft butter
Mix all ingredients in a large bowl and beat for 2 minutes. Pour into a large greased pie tin. Save the juice from 1 qt of canned peaches and set aside. Place 1 qt of canned peaches, drained, over the batter.
Combine:
1 - 8oz cream cheese, softened
1/2 c sugar
3 T peach juice
Beat 2 minutes and spoon on top of peaches about 1/4" from the edge. Sprinkle with cinnamon and sugar. Bake for 350F for minutes. Cool.
Strawberry Dessert
Prepare a yellow cake according to the instructions on the box. Cool the cake.
Beat together:
1 - 8oz pkg cream cheese, softened
1 - 8oz tub Cool Whip
1/2 c sugar
1 t vanilla
Spread the mixture on the chilled cake. Then spread on top Danish dessert mixed according to the instructions on the box with the desired fruit. (We like strawberries). Refrigerate for 2 hours and serve.
Beat together:
1 - 8oz pkg cream cheese, softened
1 - 8oz tub Cool Whip
1/2 c sugar
1 t vanilla
Spread the mixture on the chilled cake. Then spread on top Danish dessert mixed according to the instructions on the box with the desired fruit. (We like strawberries). Refrigerate for 2 hours and serve.
Monster Cookies
Dixie got this recipe from her sister-in-law, Janet Petersen.
6 eggs
4 3/4 c brown sugar
1 1/2 t vanilla
4 t baking soda
3 c peanut butter
1 - 16oz bag of M&Ms (3 cups)
2 c white sugar
1 1/2 t Karo syrup
2 cubes margarine
9 c oatmeal
Mix together and bake at 350F for 10-12 minutes.
6 eggs
4 3/4 c brown sugar
1 1/2 t vanilla
4 t baking soda
3 c peanut butter
1 - 16oz bag of M&Ms (3 cups)
2 c white sugar
1 1/2 t Karo syrup
2 cubes margarine
9 c oatmeal
Mix together and bake at 350F for 10-12 minutes.
Chocolate Syrup
(from Kathy Hansen's grandmother) A Christmas favorite Kathy gives as gifts.
2 1/2 cups sugar
1/2 c cocoa
1/2 c Karo syrup
1 t vanilla
1/3 c water
1 can evaporated milk
Mix sugar, cocoa, Karo, and water in a 2 quart pan. Heat to boiling point, stir once, put on low heat and simmer for 20 minutes. Remove from heat and add milk, and vanilla. Stir well. Put in a quart jar and store in the refrigerator.
2 1/2 cups sugar
1/2 c cocoa
1/2 c Karo syrup
1 t vanilla
1/3 c water
1 can evaporated milk
Mix sugar, cocoa, Karo, and water in a 2 quart pan. Heat to boiling point, stir once, put on low heat and simmer for 20 minutes. Remove from heat and add milk, and vanilla. Stir well. Put in a quart jar and store in the refrigerator.
Chocolate Cream Dessert
Cut together and press into a 9" x 13" pan:
1 c flour
1 cube margarine
1 c nuts (optional)
Bake for 20 minutes at 325 F. Cool.
Cream together and spread over cooled crust:
1 - 8oz cream cheese
1 c powdered sugar
You may need to add a little milk for easier spreading. Spread 1/2 of an 8oz Cool Whip over the cream cheese mixture.
Mix according to the directions and combine:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
Spread the remaining Cool Whip over the pudding mixture. Chill and serve. If desired garnish with grated chocolate.
1 c flour
1 cube margarine
1 c nuts (optional)
Bake for 20 minutes at 325 F. Cool.
Cream together and spread over cooled crust:
1 - 8oz cream cheese
1 c powdered sugar
You may need to add a little milk for easier spreading. Spread 1/2 of an 8oz Cool Whip over the cream cheese mixture.
Mix according to the directions and combine:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
Spread the remaining Cool Whip over the pudding mixture. Chill and serve. If desired garnish with grated chocolate.
Chocolate Fondue
1 1/2 cups whipping cream
3 T milk
1 vanilla bean
1 lb milk chocolate, finely chopped
1 banana
3 apples
4 slices fresh or canned pineapple
1/2 pint strawberries
Place the cream and milk in the top of a double boiler. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Place the boiler insert over direct heat until just at boiling point. Remove from the heat and discard the vanilla bean. Stir in the chocolate until melted and smooth. Keep the findue warm by placing the insert over lukewarm water.
Cut the fruit into large slices or chunks depending on the type of fruit. Leave the strawberries whole. Skewer a mixture of fruits for each person and serve with a small dish of fondue on each individual plate. Alternatively, serve the fondue in the center of the table with the fruit and allow each person to dip one piece of fruit at a time into the fondue.
3 T milk
1 vanilla bean
1 lb milk chocolate, finely chopped
1 banana
3 apples
4 slices fresh or canned pineapple
1/2 pint strawberries
Place the cream and milk in the top of a double boiler. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Place the boiler insert over direct heat until just at boiling point. Remove from the heat and discard the vanilla bean. Stir in the chocolate until melted and smooth. Keep the findue warm by placing the insert over lukewarm water.
Cut the fruit into large slices or chunks depending on the type of fruit. Leave the strawberries whole. Skewer a mixture of fruits for each person and serve with a small dish of fondue on each individual plate. Alternatively, serve the fondue in the center of the table with the fruit and allow each person to dip one piece of fruit at a time into the fondue.
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