Beverages Salads Main Dishes Side Dishes Links Cooking Tips and Secrets Desserts Spam Breads Snacks and Munchies Breakfast
Baked Fruit
Banana Ice Cream
Best Rum Cake Ever
Buttermilk Custard Pies
Carrot Cake
Cheese Cake Pie
Cherry Blackberry Cobbler
Chocolate Chip Cupcakes
Cheesecake Cookies
Cracker Candy (Crack Candy)
Delicious Dessert
English Triffle
Grape Pie
Ice Cream
Ice Cream Pie
Kitty Litter Cake
Lemon Posset
Neiman Marcus Cookies
Oatmeal Cookies
Peach Cobbler
Peanut Brittle
Peanut Butter Cookies
Peanut Butter Cream Pie
Poppy Seed Cake
Plum Ginger Crisp
Reeses Pieces
Pumpkin Bars
Rocky Road Brownies
Rose's Dessert
Rum Cake
Scottish Shortbread
Sex In a Pan
Strawberry Mousse
Sundae Mousse Shells
Wet Chocolate Cake
Lemon Posset (pronunced PAW-seht) Cooks Illustrated Magazine 2 cups heavy cream 1 T lemon zest 2/3 - 1 cup sugar 6 T lemon juice Combine cream, sugar and zest in a saucepan. Bring to boil over med high heat, stirring constantly and reduce to 2 cups. 8 - 10 minutes. (See note at the bottom about reduction) Remove from heat and add 6 T lemon juice. Let sit until skin forms on the top, about 20 minutes. Strain and pour into individual dessert cups. Frigerate for three hours. Serve with raspberries and whip cream on top. BEAUTIFUL presentation. A bit tart. Notes: Concerning reducton: If you fill your saucepan with two cups of water, measure the depth with a ruler or mark a chopstick, you wont have to guess as to when the mixture has reduced to 2 cups. Keep it at as low a rolling boil as you can for a full ten minutes. It WILL attempt to boil over, simply remove from heat till it calms down. If the pudding never sets, it was not boiled long enough. The instructions say to take out of the refrig and leave at room temp for ten minutes before serving, have not tried that. Back to page top

Cracker Candy aka Crack Candy
Jay Dowsing
Warning - very addictive. Nasty stuff.

1 cup butter
1 cup + 2 T brown sugar
1 pkg white chococlate chips
1/2 c chopped walnuts (optional)
Saltine crackers

Cover a cookie sheet (with walls) with Saltine crackers
Boil the butter and sugar for 3 minutes
Pour butter/sugar mixture over crackers, spread quickly
Bake for 5 minutes at 350
Cover with foil or another inverted cookie pan
Wait 3 mins, then spread chocolate over all
Sprinkle with walnuts if desred
Place in the freezer for 20 minutes
Break into pieces and devour.
Try to save some for your friends.

Notes: The butter/sugar is not quite enough to cover an entire sheet of crackers. 
Don't use an entire sheet of crackers or increase butter/sugar mixture.

When covering the chocolate with foil, dont let the foil touch the chocolate or it will leav with the foil.
Try inverting another cookie pan?

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Pumpkin Bars
Glori Hiltabidel

1 can pumpkin
4 eggs
1 2/3 cups sugar
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
2 c flour
1 c oil

Mix all and pour into a 11 x 17 pan. Bake at 350° for 15 to 20 mins. Frost with:
4 oz cream cheese
3/4 c softened butter
1 1/2 t vanilla
3 c powdered sugar

Guaranteed to disappear

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Carrot Cake

3 cups flour
3 cups sugar
3 tsp baking soda
3 tsp cinnamon
1 1/3 cups veg or corn oil
4 eggs
3 tsp vanilla
1 2/3 cups or pureed carrots,   or if you are lazy  4 jars baby food carrots
1 1/3 cups walnuts
1 1/3 cups shredded coconut
1 cup crushed pineapple

Preheat oven to 350 degrees.  
Butter and flour (2) 9"round cake pans or one rectangle pan
Combine all the ingredients
Pour batter into pans,bake until edges pull away from pan & toothpick comes out clean.   
May take anywhere from 55 minutes to 1 1/2 hours
Cool for 10 minutes and take out of pans
Cool for at least an hour before icing
Ice with either whipped cream or cream cheeze Icing

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Rum Cake (From the kitchen which I hardly ever go into) Jude347 1 pkg. yellow cake mix (a mix w/pudding in the middle works best) 1 pkg. instant vanilla pudding 5 eggs 1/2 cup water 1/2 cup oil 1/2 cup rum (I add much would be hard to say...) Preheat oven to 400 Whip eggs, water, oil, and RUM together and add to cake & pudding mixes Turn oven down to 350 and bake cake for 45 min. Let cool and poke holes in cake w/fork Glaze: 1 cube of margarine 1 cup sugar 1/4 cup water Bring to boil and pour in 1/2 cup RUM (Again...I am heavy handed when adding the rum to the glaze...and when I take this cake in to work..everyone....everyone....becomes a very happy worker....) Glaze the cake w/mixture (This makes a lot of glaze, so you will probably have some left over - drink Although this cake calls for only 1 cup of Rum...I buy a Fifth....and keep plenty of coke and limes nearby...) On a more serious note...this is a very, very easy cake to make.. Trust me...if it wasn't..I couldn't do it....And it turns out beautifully every time... Very moist if you wrap it w/saran wrap and store in refrigerator overnight. I usually bake it in a bundt cake tin. And..don't forget to grease and flour the tin. Enjoy.... Hey Jude347......(the "other" Jude) Back to page top
Reeses Pieces Recipe 1/3 pound of graham crumbs 1 1/2 sticks of melted butter 2 1/2 Cups, 2 1/2 confectioners sugar 1 cup creamy Peanut Butter Mix and press into 9 X 134 pan, melt 12 oz dark CC, and spread on top of mixture Refrig and cut into squares Back to page top
Plum and ginger crisp 2 3/4 lbs. plums, quartered and pitted 1 cup granulated sugar 2 tablespoons fresh lemon juice 1 teaspoon fresh grated ginger 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1 cup all purpose flour 3/4 cup packed dark brown sugar 1/2 cup sliced almonds 1 stick unsalted butter, cut into 1/2 inch cubes Preheat oven to 375. In a shallow, 2 qt baking dish, toss together the 1st 5 ingredients. In a bowl, mix the flour w/ the brown sugar, almonds, and salt. Cut or rub in the butter until the mixture looks like course meal. Use these as a topping, sprinkle over the plums. Set dish on a baking sheet. Bake for 45 minutes or until the topping is lightly browned and the fruit is bubbling. Back to page top
Ice cream pie Make chocolate cookie crust: 1 1/4 cups fine chocolate wafer crumbs 1/4 cup finely ground toasted nuts 3 T sugar 6 T melted butter. Wrap and chill in freezer for 30 minutes or longer Spread 1/2 gallon of your favorite ice cream...B and J works..over crust.. make sure ice cream is softened. Freeze, then spread 1/2 jar hot fudge over ice cream. Let sit for a minute and spread rest of the gallon of ice cream over fudge and freeze. and scoop balls over the top of pie..all over and freeze then when ready to serve, heat up rest of hot fudge, dribble over top and sprinkle nuts, cherries, squirt whipped cream... add sprinkles.....whatever. Back to page top
Rose's Dessert (this came from Rose Gereaux, super great stuff - Lady Anne) First layer: 1/2 c melted butter 1 cup flour 1 cup chopped walnuts 1 T sugar Press into glass pan (9x9) and bake at 325 for 20 minutes Second layer: 1 cup powdered sugar 1 cup cool whip 8 oz cream cheese Spread on top of first layer Third layer: 1 pkg Chocolate Jello Instant Pudding 1 pkg Vanilla Jello Instant Pudding Make both as directed on box, add together (Instant works better than Cook N Serve for some reason) Spread on top the, yes, second layer Fourth layer: Cool Whip, Chopped nuts, grated chocolate or sprinkles Spread over the very top of everything. Refrigerate until ready to serve Bottom layer alternative (softer) 1 1/2 cups graham crackers crumbled 1/4 cup sugar 1/3 cup melted butter Bake at 375 for 8 minutes If anyone in your home has a sweet tooth, this will not last. Back to page top
Poppy Seed Cake Lady Anne This is also known as ant cake, and it took the kids a while to realize I really did not spend the day collecting ants and rolling them up in balls. It is a highly traditional cake, and woeth the effort. Dont ask why it is done so precisely. I asked my grandmother once and just got a stare, meaning 'be quiet and do it this way'. I have to admit I have never plopped all the ingredients together to see what happens. If you do it, let me know how it comes out? I'd love to know...... Soak for at least two hours: 2/3 cups poppy seeds 3/4 cup milk Beat 2/3 cup butter until soft. Slowly add 1 1/2 cups sugar Add seeds and milk, and cream until fluffy Combine in one bowl: 2 cups flour 3 t baking powder 1/2 t salt Combine in another bowl: 1/4 cup milk 1 t vanilla Add one part of dry combination to seed mixture. Add three parts of iquid combination to seed mixture. Beat after each addition. Repeat until all in one bowl. Whip until stiff but not dry. Fold in four egg whites. Grease and flour two round 9' pans, fill pans with batter. Bake at 375 for 20 minutes. Use custard filling for inbetween layers and on the top. Sprinkle powdered sugar on top of custard. Place a cherry in the center. CUSTARD FILLING: Combine: 1/2 cups sugar 1/3 cups flour 1/4 t salt Add 2 cups scalded milk, stir until smooth and thick. Pour milk mixture over 2 slightly beaten eggs or 4 egg yolks. Stir and cook in double boiler until eggs thicken. Cool and add 1 t vanilla. Back to page top
Scottish Shortbread 1 cup plus 3 T butter 1 1/3 cups powdered sugar 1/8 t salt 2 2/3 cups flour 4 t water Place butter in saucepan, boil till simmering (4-5 minutes). Stir to keep from burning. Refrigerate 1 hour. Add sugar, then salt and flour, add water if needed. Roll out on wax paper to 1/2" to 3/4" thick. Cut into pieces with sharp knife, be creative but keep pieces uniformly sized. Pierce tops with fork tines in decorative designs. Place on cookie sheet and bake at 325 for 28 - 35 minutes. Tops should be slightly browned. Cool on sheet 10 minutes, recut lines if needed and transfer to cooling rack. Sprinkle with powdered or granulated sugar. Store in airtight container. Back to page top
Delicious Dessert Luvs4x4 1 can crushed pineapple 1 can apple pie filling 1 package yellow cake mix 1 cup walnuts 1 cup flaked coconut 1 cup (2 sticks) melted margarine Spread all ingredients into 9X13 pan in layers. Pour the melted margarine over the top. Bake at 325 degrees for 1 hour. Delicious with vanilla ice cream or cool whip. Back to page top
Oatmeal Cookies IWRITE4FN & IAV84FN Follow the cookie recipe on the inside of the lid of Quaker Old-Fashioned Oats oatmeal, but add up to a cup of almond slivers and up to a cup of chopped pecans to the recipe. (leave out the raisins). These cookies are the ultimate. Remember to undercook the cookies....I make the cookie dough rounds about the size of a silver dollar unflattened and bake each batch about 6 1/2 minutes. Enjoy, Boomers!!!!!!! Back to page top
Neiman-Marcus Cookie Recipe Please go look at the Top Secret Recipe Page on the Recipe web Link page. That site refers to this recipe as being a spam and changed copy and offers the real one. 2 cups butter 4 cups flour 2 tsp. baking soda 2 cups sugar 5 cups oatmeal, blended to a powder form 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 18 oz. Hershey Bar grated 4 eggs 2 tsps. baking powder 2 tsps. vanilla 3 cups chopped nuts, any kind Cream the butter and the two kinds of sugar together. Add eggs and vanilla. Mix flour, oatmeal, salt,bakling powder and baking soda. Mix 1 and 2 together. Add chocolate chips, the grated Hershey bar and the chopped nuts. Roll into balls and place them two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes approx 110 cookies. Back to page top
Best Rum Cake Ever Ofra 1 tsp sugar 1 or 2 quarts rum 1 cup dried fruit brown sugar 1 tsp soda 1 cup butter 2 large eggs baking powder lemon juice nuts Before starting, sample the rum to check the quality. Good, isn't it? Now proceed. Select large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into glass and drink as fast as you can. Repeat. With electric mixer, beat 1 cup of butter in a large fluffy bowl. Add one seaspoon of thugar and beat again. Meanwhile make sure rum is still alright. Try another cup. Open second quart if needed. Add leggs, 2 cups fried druit, and beat til high. If druit gets stuck in beaters, pry loose with drewscriber. Sample rum again, checking for tonscistricity. Next sift 3 cups pepper or salt, (really doesn't matter). Sample rum. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 bablespoon of brown sugar--or whatever color you find. Wix mell. Grease oven. Turn cake pan to 350 gregrees. Pour mess into boven and ake. Check rum again and bo to ged. Back to page top
Banana "ice cream" Ofra An incredible, easy, fat free, dessert that everyone likes - Banana "ice cream". Peel and freeze 4 bananas (or more). When frozen, remove from freezer and place in blender until consistency of ice cream. Yes, that's it! Back to page top
Strawberry Mousse 1 pt. fresh strawberries sliced & sugared 1 T. lemon juice 3 T. sweet red wine 2 egg whites 3/4 c. sugar dash of salt Beat egg whites until stiff. Add strawberries, lemon juice, wine & salt. Continue beating at low speed & then increase, beating for 15 minutes. Put into 3 quart bowl & freeze. Garnish w/nuts, shredded chocolate and/or strawberries. Serve frozen. Back to page top
Ice Cream 5 eggs separated 1 - 8 or 10 oz container whipped topping 1/2 cup granulated sugar 1/2 cup vegetable oil 2 tsp. vanilla 1/2 cup confectioners sugar Whip the five egg whites until soft peaks form. Then add granulated sugar gradually while beating until stiff peaks form. Beat the egg yolks with the oil and 1 teaspoon of vanilla extract. Gently fold egg yolks into whites. Whip container of topping with confectioners sugar and 1 teaspoon vanilla until stiff peaks form. Fold into egg mixture. Freeze. This can be frozen in an 8x8 square baking dish. For chocolate ice cream, add 4 tablespoons cocoa powder to the egg yolks, and 3 extra tablespoons of sugar to the egg whites. Back to page top
BAKED FRUIT (Serves 8) 3 pounds ripe peaches, pits removed and thinly sliced 2 pounds ripe pears, cored and thinly sliced (Or apples). 1/2 pound fresh or dried figs, (or any dried fruit) chopped 1 teaspoon cinnamon 1 cup apple juice Preheat oven to 375 degrees. Mix the fruit and cinnamon together and pour fruit into a 2-quart baking dish. Pour juice into dish and bake covered for 45 minutes at 375 degrees. Serve warm. Back to page top
Nut-Cups Gotcha 1 cup semi-sweet chocolate mini pieces 1 cup peanutbutter chips 2 tblsp. vegetable oit 1 cup peanuts (unsalted) Melt in double broiler. Stir in nuts. Put in petit-four cups, and chill Back to page top
Alabama Blue Ribbon Peanut Brittle Katy Blue My father won first place at the Alabama State Fair back in the 70's for this very delicious and easy to make peanut brittle 1 cup granulated sugar, 1 cup white Karo syrup 1 Tbls water Put in a cast iron skillet over low heat. Stir until it comes to a boil. Add 3 cups RAW peanuts that have been warmed in the oven. Turn heat up to Medium High. Boil 7 minutes, stirring often. Immediately add one tsp baking soda and stir until mixture is foamy. Pour onto a buttered and foil covered cookie sheet to cool. When it is cool break into eatable size pieces. Back to page top
WET CHOCOLATE CAKE Katy Blue Preheat oven to 350 degrees Sift together........ 2 cups plain flour 2 cups sugar 2 Tbls Hershey's Cocoa 1 tsp cinnamon 1 tsp baking soda 1/4 tsp salt Combine in saucepan 1 stick (1/2 cup) butter or margarine 1/2 cup Crisco 1 cup water Combine together in seperate bowl 2 eggs lightly beaten 1/2 cup buttermilk 1 tsp vanilla Add saucepan ingredients to egg ingredients - Then add dry ingredients. Mix well. Pour into a 9" x 13" pan and bake 25-30 minutes. While cake is baking make the icing. Icing 1/4 c butter or margarine (melted) 1/4 c water 2 c powdered sugar 1/4 c Hersheys cocoa 1 tsp vanilla 1/4 tsp red food coloring (optional) Add first two ingredients to the last 4. Mix well. As soon as cake is done, leave it in the pan and poke holes in it with a fork. While it is still hot pour icing over it. Cool to taste. Enjoy! Back to page top
PEACH COBBLER Uqtipie 3 cups sliced fresh peaches 1/4 cup sugar 1/2 cup cold water 1/4 cup firmly packed brown sugar 1 tablespoon cornstarch 1 tablespoon butter/margarine 1 tablespoon lemon juice 1 cup self rising flour 1/2 cup milk 1/2 cup sugar 1/4 cup butter/margarine softened 2 tablespoons sugar 1/4 teaspoon ground nutmeg Whipped cream or Cool Whip 2 Quart Baking Dish is Required OVEN 350 Combine peaches and 1/4 cup of sugar in medium bowl; stir well, and set aside. Combine water,1/4 cup brown sugar, and cornstarch in a large saucepan. Stir in peaches cook over medium heat until mixture is thickened and bubbly, STIR CONSTANTLY. Remove from heat: add 1 tablespoon of butter and lemon juice stirring until butter melts. Spoon mixture into a 2 quart baking dish, set aside. Combine flour, 1/2 cup sugar in medium bowl, stir well. Add milk and 1/4 cup butter beat at medium speed with electric mixer until smooth. Pour Batter over reserved fruit mixture. Combine 2 tablespoons sugar and nutmeg: sprinkle mixture evenly over batter. BAKE for 50 minutes or until lightly browned. Serve warm with whipped topping Yeild 6 servings Other fruit may be added instead of Peaches or with the peaches Back to page top
Kitty Litter Cake GREAT FOR PARTIES 1 pkg. spice cake mix 1 pkg. white cake mix 1 pkg. white sandwich cookies green food coloring 12 small tootsie rolls 1 pkg. vanilla pudding mix 1 new kitty litter box 1 new pooper scooper Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. Gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie rolls, 3 at a time, in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper. This does take a bit of time. My friend made it for an adult's Halloween party, I swear you can't tell it from the real thing if you follow the directions carefully. Try it, you'll like it. Serves 24 Back to page top
Rocky Road Brownies Winelady40 via Mannygark 1/2 c. butter (oleo) 1/2 c. cocoa 1 c. sugar 1 egg 1/2 c. flour 1/4 c. buttermilk 1 t. vanilla 1 c. mini marshmellows 1 c. chopped nuts 1 c. semi sweet choc chips Preheat oven to 350. Lightly grease an 8" square pan. Combine butter & cocoa in saucepan over low heat, stirring constantly til smooth. Remove from heat, stir in sugar, egg, flour, buttermilk & vanilla. Mix til smooth. Spread in pan. Bake 25 min. or til center feels dry. (do not overbake, or will be dry.) Remove from oven, sprinkle w/marshmallows, then nuts then choc chips. Return to oven for 3-5 min. or til topping is warmed enough to hold together. Cool in pan on wire rack. Back to page top
Christmas Cheesecake Cookies Winelady40 via Mannygark Crust / Topping: Filling: 1/3 C. melted butter 1-8oz. package or cream cheese 1/3 C. packed brown sugar 1/4 C. sugar 1 C. flour 1 1/2 tsp. vanilla 1/2 C. chopped walnuts 1 egg 2 Tbls. Milk Mix brown sugar, nuts and flour. Stir in butter. [Save approx. 3/4 cup or this mixture for the topping.] Press the rest into a 8"square pan. Beat the cream cheese and sugar til smooth. Beat in the remaining ingredients. Pour over the crust and sprinkle the 3/4 C. of reserved topping on top. Bake at 350 degrees for 25 minutes. Cool and cut into tiny squares. Back to page top
Peanut Butter Cream Pie Winelady40 via Mannygark 3/4 c. confectioners sugar 1 baked pie crust 1 c. sour cream 5 peanut butter cup candy bars 1/3 c. creamy peanut butter 1 c. milk 1 pkg. instant choc pudding 2 c. cool whip Combine confectioners sugar and peanut butter w/fork in medium bowl til blended. Place evenly on bottom of pie crust. Place milk & Sour cream in large bowl, add pudding mix and beat w/wire whisk or elec. beater for 1-2 min, til thick. Pour half of filling over peanut butter mix. Chop 4 candy bars, sprinkle over filling. Top w/remaining filling. Spread w/coolwhip. Cut remaining candy into 8 pieces and use as garnish on top of cool whip. Refrigerate. Back to page top
Stella's Peanut Butter Cookies Stella 1 cup Peanut butter 1 cup sugar 1 egg 1 tbs. vanilla extract (Hint: You may substitute 1/2 cup granulated and 1/2 cup brown sugar for a different flavor!) Mix ingredients well. Spoon onto ungreased cookie sheet and bake for 8 to 10 minutes at 350 degrees. Allow to cool on baking sheet before removing to cookie jar! This recipe is so very easy but I strongly recommend that you double the recipe so you can have a few! Bon Appetite! Back to page top
Stella's Buttermilk Custard Pies Stella 6 eggs 3 cups sugar 2 sticks margarine 2 tsp. vanilla 1 cup buttermilk 2 unbaked deep-dish pie crusts Mix eggs, sugar and margarine. Add vanilla and buttermilk. Pour into pie shells (unbaked). Bake at 350 degrees for 10 minutes; REDUCE heat to 325 degrees and bake for 30 minutes. Makes two pies. Bon Appetite! Back to page top
Sex In A Pan Smirenshaw I'm not sure from whom I received the recipe in first place, but it certainly does draw it is.......ENJOY!! LAYER #1 1 1/4 sticks butter 1 1/2 cups flour 1 cup chopped pecans Mix and spread in a 9 x 13 pan......Bake at 375 for 15 to 20 minutes until golden brown. Allow to COOL before adding the layers. LAYER #2 8 oz. softened cream cheese 1 1/2 cups powdered sugar 2 cups Cool Whip Mix together and spread on cooled crust LAYER #3 1 small package instant vanilla pudding 1 small package instant chocolate pudding 3 cups cold milk Mix together and spread over cream cheese layer LAYER #4 Remaining Cool Whip 1 Hershey Bar w/almonds Top with remaining cool whip. Grate the Hershey Bar over the top (you might want to chill the Hershey Bar before grating?) Keep in the fridge.........Firms within 2-3 hours............YUMMY!! Back to page top
Chocolate Chip Cupcakes MuskeGal Inside Mixture: 1 8-ounce package cream cheese (softened) 1 egg 1/3 cup sugar Mix until creamy. Add 1 6-ounce package of chocolate chips. Set aside. Chocolate Mixture: 3 cups flour 2 cups sugar 1/2 cup cocoa 1 teaspoon salt (optional) 1 teaspoon baking soda Add and Beat: 2 cups water 2/3 cup oil 2 teaspoons vinegar (never could figure what the vinegar was for) 2 teaspoons vanilla Fill cupcake papers 1/3 full with chocolate mixture. Add 3/4 teaspoon inside mixture to center. Bake at 350 degrees for 25 to 30 minutes. Back to page top
TRUFFLES J19 1 1/2 to 1 3/4 pounds semisweet chocolate, divided 1 1/2 cup heavy cream 1 1/2 TBS vanilla, cognac,brandy,bourbon,orange liquer, such as Grand Marnier or almond liquer such as amaretto Chop 1/2 lb of chocolate in small pieces. Combine the chopped chocolate with the cream in the top of double broiler over simmering water. Stir occaisionly, until melted and smooth. Remove from heat and allow to cool slightly Stir in the vanilla or other flavoring, as desired. Cover and refrigerate until very thick, at least 5 hours or overnight. Shape the chocolate mixture into small balls, using a generous tablespoon of choc. The balls should be somewhat rough and irregular, not perfectly round. Place the chocolate balls on a pastry sheet lined with aluminum foil or waxed paper. Freeze for several hours or overnight. To coat the balls with melted chocolate: Melt the remaining choc (1 to 1 1/4 lbs) in the top of double broiler over simmering-NOT boiling-water. If using a candy thermometer, do not allow the temperature of the chocolate to be over 90 degrees. Remove from heat and let the chocolate to cool to lukewarm. Meanwhile, line 2 cookie sheets with the waxed paper of aluminum foil. When the chocolate is cool enough, spear a truffle on a fork and dip into the luke warm chocolate, turning to coat evenly. Allow excess chocolate to drip back into the pan. Carefully scrape the bottom of the truffle against the pan to prevent a puddle from forming around the bottom. Using the side of the knife, slide the truffle onto a prepared cookie sheet. Repeat the process with the remaining truffles, placing them in the refrigerator as soon as possible. Chill until firm, about 1 hour. Cover lightly with aluminum foil or waxed paper. Store in refrigerator for up to 6 weeks. Back to page top
Cherry Blackberry Cobbler J19 1 cup frozen blackberries 1 (21-oz.) can cherry fruit pie filling TOPPING 1 (5-oz.) can Hungry Jack® Refrigerated Buttermilk Flaky Biscuits 2 teaspoons sugar 1/8 teaspoon cinnamon 1 tablespoon sliced almonds Heat oven to 400 F. In medium saucepan, combine blackberries and pie filling. Cook and stir over medium heat until mixture is hot and bubbly. Pour into ungreased 8-inch square (1 1/2-quart) baking dish. Separate dough into 5 biscuits. Cut a triangular notch in each biscuit to form top of heart. Put notch on bottom of biscuit to form tip of heart. Place on top of hot fruit mixture. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over biscuit hearts. Sprinkle sliced almonds over top. Bake at 400 F. for 15 to 20 minutes or until fruit is bubbly, biscuits are deep golden brown. 5 servings Back to page top
Sundaes in Chocolate Mousse Shells J19 Prep Time: 30 minutes 1 (2.8-oz.) pkg. dark chocolate mousse mix 2/3 cup cold skim milk 2 tablespoons sliced almonds 3/4 cup cherry fruit pie filling 1/8 teaspoon vanilla 1 cup Haagen-Dazs® Fat-Free Vanilla Frozen Yogurt or light vanilla ice cream Prepare mousse mix as directed on package, using 2/3 cup skim milk. Spoon about 1/3 cup mousse onto center of each of 4 dessert plates. Using back of spoon, shape each into a shell about 3 1/2 inches in diameter, building up edges slightly. Chill mousse shells in freezer for 15 minutes. Meanwhile, place almonds in nonstick skillet; toast over medium heat for 5 to 7 minutes or until lightly browned, stirring occasionally. Cool. For topping, in small bowl, combine pie filling and vanilla. To assemble, fill each mousse shell with about 1/4 cup frozen yogurt. Spoon cherry topping over yogurt and mousse. Sprinkle with almonds. Serve immediately. 4 servings Back to page top
Cheese Cake Pie 1 8oz.pkg of cream cheese, softened 2 pkg. (4 serve size) JELL-O White Chocolate flavor instant pudding & pie filling 1 8oz container of COOL WHIP topping, thawed 2 cups milk, divided 1 prepared graham cracker crust Beat cream cheese and 1/2 cup milk in a large bowl with wire whisk until smooth. Add remaining 1 1/2 cups milk and pudding mixes. Beat with a wire whisk for 1 minute. Stir in whipped topping until smooth and well blended. Spoon onto graham cracker pie crust. Refrigerate 4 hours or until set. Garnish with white chocolate curls made with BAKERS Chocolate. Makes 8 servings ~ mmmmm enjoy! Back to page top
ENGLISH TRIFFLE (Americanized version) Lady Annne first layer - vanilla wafers second layer - any jello fruit gelatin, darker is better third layer - sliced bananas fourth layer - vanilla jello pudding (NOT instant) fifth layer - sliced bananas sixth layer - dream whip (or cool whip) Layers must be done one at a time with considerable refrigerator time inbetween them. Sprinkle a variety of things on top, sprinkles, curled chocolate, etc. Back to page top

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