CHERRY CRUNCH
2 cans cherry pie filling
1 box white cake mix
3/4 to 1 cup butter or margarine
1 cup chopped nuts or coconut
Pour pie filling into a 9 x 15 inch pan or Pyrex dish. Shake dry cake mix evenly over the filling. Drizzle melted butter over all; sprinkle chopped nuts on top. Bake at 350 degrees for 40 minutes or until golden brown. Serve with vanilla ice cream, if desired.
COBBLER
1 cup all purpose or whole wheat flour 2/3 cup sugar
1 teaspoon salt 1 teaspoon baking powder
1 stick (1/2 cup) margarine or butter 1 egg, slightly beaten
1/2 cup walnuts 1 can pie filling
Put filling in pan. In bowl, mix flour, sugar, baking powder and salt. Cut butter into flour mixture. Add egg and stir. Drop by spoonful onto fruit. Add nuts. Bake at 350 degrees for 45 minutes.
EASY CHEESECAKE
1 pkg Pillsbury crescent rolls
4 eggs
1 teaspoon vanilla
2 cups confectioner sugar
3 pkg (8 oz each) cream cheese at room temperature
Spray 9 x 13 inch pan with Pam. Flatten rolls in bottom of pan, sealing seams. Beat eggs, sugar, and cream cheese until fluffy. Pour over crust. Bake in 350 degree oven 50 to 60 minutes until set. Cool and serve with fresh fruit slices. Makes 9 servings.
ANOTHER EASY CHEESECAKE
1 tube crescent rolls 1 cup sugar
2 (8 oz) pkg cream cheese 5 eggs
1 cup sour cream 1 teaspoon vanilla
Press crescent rolls on bottom and sides of springform pan. Beat eggs; add sugar. Add cheese, vanilla, and sour cream. Pour in pan. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes.
OLD-FASHIONED CHEESECAKE
1 can crescent rolls 1 1/4 cups sugar
3 (8 oz) pkg cream cheese 5 eggs
1 (16 oz) carton sour cream 2 teaspoon vanilla
Cinnamon & sugar mixture to taste
Press crescent rolls into bottom of a 9 x 13 inch pan. Mix together other ingredients. Pour filling over crust. Mix cinnamon and sugar together; sprinkle on top. Bake at 350 degrees for 40-45 minutes. Do not overbake.
CHEESECAKE CUPCAKES
3 (8 oz) pkg cream cheese 5 eggs
1 cup sugar 1 1/2 teaspoon vanilla
1 cup sour cream 1/4 cup sugar
1 teaspoon vanilla Cherry pie filling
Cream softened cream cheese with 1 cup sugar. Add eggs, one at a time and beat well. Add vanilla. Pour into 24 cupcake liners filling half full. Bake 40 minutes at 300 degrees or until lightly browned. Remove from oven. Mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. Put one tablespoon topping mixture on each cake. Add a dab of pie filling. Bake another five minutes at 300 degrees. Best chilled. Can be frozen.
SAVE-A-MARRIAGE CHEESECAKE
1 3/4 cups graham cracker crumbs 1/4 cup finely chopped pecans
1/2 teaspoon cinnamon 1/4 cup melted butter
3 large eggs 16 oz cream cheese
1 cup sugar 2 teaspoons vanilla
1/2 teaspoon almond extract 1/4 teaspoon salt
3 cups sour cream
Mix crumbs, cinnamon, pecans, and butter in bowl until blended. Reserve 1/4 cup for garnish; press rest over bottom and 2/3 of the way up sides of a greased 9-in springform pan. Beat eggs just until yolks and whites are blended. Add cream cheese, sugar, vanilla, almond extract and salt and beat until smooth. Stir in sour cream. Pour into prepared crust and garnish with reserved crumb mixture. Bake 60 to 65 minutes at 375 degrees until filling has set. Refrigerate until cold. Top with sliced fresh strawberries or Cool Whip or cherry pie filling.
SHIRLEY'S CHEESECAKE
1 pkg crescent rolls 3 (8 oz) pkg cream cheese, softened
1 (8 oz) sour cream 2 teaspoons vanilla
5 eggs 1 1/2 cups sugar
Place crescent rolls unrolled and pressed flat, sealing seams, on bottom and partially up sides of a 9 x 13 inch pan. Beat cream cheese, sour cream, sugar and vanilla. Add eggs, one at a time, beating well after each. Pour into pan. Bake at 350 degrees for 45 minutes. Cinnamon can be sprinkled on cheesecake before baking or after baking, cherry pie filling can be put on top of cake.
TURTLE CHEESECAKE
1 1/2 vanilla wafer crumbs 6 tablespoons butter, melted
14 oz pkg caramels 5 oz can evaporated milk
1 cup pecans 16 oz cream cheese, softened
1/2 cup sugar 2 eggs
1 teaspoon vanilla 1/2 cup chocolate chips, melted
Combine crumbs and melted butter; press into bottom and one inch up sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Meanwhile, melt together caramels and milk in small saucepan until smooth. Remove pan from stove and put caramel mixture over crust. Top with pecans. Combine cream cheese, sugar, eggs and vanilla; beat until smooth. Blend in melted chips. Gently place over pecans. Bake for 40 to 45 minutes or until almost firm in center. Cool and chill well.
NEW YORK CHEESECAKE
1 cup graham cracker crumbs 3 tablespoons sugar
3 tablespoons melted butter 4 (8 oz) pkg cream cheese
1 cup sugar 3 tablespoons flour
1 tablespoon vanilla 4 eggs
1 cup sour cream
Mix crumbs, 3 tablespoons sugar and melted butter. Press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream. Pour batter over crust. Bake 65 to 70 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filing or strawberries, stem side down, just before serving.
WHITE CHOCOLATE CHEESECAKE
1/2 cup butter 1/4 cup sugar
1/2 teaspoon vanilla 1 cup flour
4 (8 oz) pkg cream cheese 1/2 cup sugar
1 teaspoon vanilla 4 eggs
12 oz white chocolate, melted, slightly cooled
Cream butter, 1/4 cup sugar and 1/2 teaspoon vanilla in small bowl at medium speed with electric mixer until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto bottom of 9-inch springform pan; prick with fork. Bake at 325 degrees for 25 minutes or until edges are light golden brown. Beat cream cheese, 1/2 cup sugar and 1 teaspoon vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing a low speed after each addition, just until blended. Blend in melted chocolate; pour over crust. Bake 55-60 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate curls and powdered sugar.
VALENTINE WHITE CHOCOLATE CHEESECAKE
1 cup graham cracker crumbs 3 tablespoons butter, melted
5 pkg (8 oz each) cream cheese 1 2/3 cups sugar
5 eggs 2 egg yolks
1 1/2 teaspoons vanilla 2 tablespoons flour
4 oz white chocolate, melted 1 pt strawberries, thinly sliced
2 tablespoons seedless strawberry jam
Position oven racks in center and lower third of oven. Preheat oven to 500 degrees. Place roasting pan on lower rack; fill halfway with water. Coat bottom of 9 x 2 3/4 inch heart-shaped or 9 x 3 inch round springform pan with cooking spray. Combine crumbs with butter; press onto bottom of pan. At high speed beat cream cheese until fluffy, about 4 minutes. At medium speed, gradually beat in sugar; beat 3 minutes. Beat in eggs and yolks, one at a time, then add vanilla. Beat in flour, then chocolate, beat 2 minutes. Bake on rack above pan of water 8 minutes or until slightly risen and beginning to brown at edge. Reduce oven temperature to 200 degrees. Bake 1 hour, 45 minutes to 2 hours until edge is set and center moves slightly when jiggled. Turn off oven; let cheesecake stand in oven 30 minutes. Run knife around edge of cake to loosen. Cool completely on rack. Refrigerate 8 hours or overnight. Remove sides from pan. Arrange strawberry slices over cake, overlapping slices slightly. In microwave heat jam on high in 5 second intervals until melted. With pastry brush, gently brush jam over berries.
AUTUMN CHEESECAKE
1 cup graham cracker crumbs 1/2 cup finely chopped pecans
3 tablespoons sugar 1/2 teaspoon cinnamon
1/4 cup butter, melted 2 (8 oz) pkg cream cheese
1/2 cup sugar 1/2 teaspoon vanilla
2 eggs 4 cups thinly peeled apple slices
1/3 cup sugar 1/2 teaspoon cinnamon
1/4 cup chopped pecans
Mix crumbs, 1/2 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes. Beat cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Pour over crust. Toss apples with combined 1/3 cup sugar and 1/2 teaspoon cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with 1/4 cup chopped pecans. Bake 70 to 75 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight.
OUT-OF-THIS-WORLD CARAMEL APPLE BREAD PUDDING
Gabriela DeWitt
3 cups day-old French bread cut into 1 inch cubes
1 1/2 cups apples, cubed (Jonathan, Granny Smith or Golden Delicious)
1/2 cup golden raisins 4 eggs, slightly beaten
3/4 cup sugar 1/2 teaspoon cinnamon
2 cups milk 1 teaspoon vanilla
Prepared caramel sauce
In a 9-inch round baking dish, toss bread cubes, apples and raisins. In medium bowl, whisk together eggs, sugar and cinnamon. Add milk and vanilla. Whisk until blended. Pour over bread mixture, tossing to coat. Let stand ten minutes. Bake in 350 degree oven for 50 to 55 minutes or until knife inserted in center comes out clean. Remove from oven and let stand 10 to 20 minutes. Drizzle caramel sauce over top. Serve warm. Makes 6 servings. TIP: Warm leftover pudding in the microwave for a yummy breakfast treat! NOTE: 3/4 cup egg substitute for eggs and skim milk may be substituted for eggs and milk.
ÉCLAIR DESSERT
2 small boxes French vanilla pudding (instant)
Box of graham crackers
1 tub chocolate icing
2 cups milk
1 (12 oz) container Cool Whip
Mix together pudding and milk. Fold in the Cool Whip. Layer bottom of 9 x 13 inch pan with graham crackers. Pour half the pudding mixture over this. Put another layer of graham crackers and then another layer of pudding mixture and end with graham crackers on top. Spread icing (which has been softened in microwave for 30 seconds) on top of crackers. Refrigerate 24 hours before serving.
ICE CREAM
Mix 1 quart milk and 1 large package of Jello Instant Vanilla Pudding together until dissolved. Add 1/2 pint heavy whipping cream, 1 pint half and half, 1 can Eagle Brand Sweetened Condensed Milk, and 1 1/2 cups sugar. Mix well.
Pour into ice cream freezer container and add enough milk to fill the container. Freeze according to freezer directions.
ROCK-N-ROLL ICE CREAM
1 large (39 oz) coffee can with lid
1 small (1 lb) coffee can with lid
1 pint Half & Half or light cream
1/2 cup sugar
1 teaspoon vanilla
6 to 7 cups crushed ice
3/4 cup rock salt
In smaller can, combine half & half, sugar and vanilla. Stir well. Put the lid on tightly. Place a thin layer of crushed ice on the bottom of the larger can. Sprinkle with one tablespoon rock salt. Place the small can inside the large can. Pack the area between the cans with crushed ice and rock salt using about two tablespoons rock salt for every cup of crushed ice. Put the lid tightly on the larger can. Roll can back and forth for about 10 to 15 minutes (protect counter top or table with a towel). Lift out smaller can and carefully remove lid. Scrape down sides and stir all the ice cream together (if the ice cream is too soft, repack large can with fresh ice and rock salt, replace the lid and roll back and forth a few minutes more or until firm). Makes about five 1/2 cup servings.
MARTINA'S STRAWBERRY DESSERT
1 cup flour 1/4 cup nuts 1 stick butter
Mix together and spread on bottom of 9 x 13 inch pan. Bake 15 minutes at 375 degrees.
Cool.
2 full pints hulled strawberries 1 cup sugar
4 tablespoons cornstarch
Using a potato masher, crush one pint of berries in a saucepan. Combine sugar and cornstarch and add to berries. Cook, stirring until thickened and clear. Cool. Cut remaining pint of strawberries in halves and add to cooled mixture.
Blend together: 1 (8oz) package cream cheese
1 cup powdered sugar
1 cup Cool Whip
Spread over the crust. On top of this, put the strawberry mixture (making sure it is totally cool). Cover all with additional Cool Whip
RICE KRISPIES TREATS
1/4 cup butter or margarine
1 pkg (10 oz) regular marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies cereal
Microwave butter and marshmallows in large bowl until melted. Stir to combine. Add cereal and stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 9 x 13 inch pan. Cut into squares when cool.
FUDGE KRISPIES
2 cups milk chocolate chips 1/2 cup butter
1/2 cup light corn syrup 2 teaspoons vanilla
1 cup powdered sugar 4 cups Rice Krispies cereal
Combine chocolate chips, butter and corn syrup in saucepan and stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies mixing lightly until well coated. Spread evenly in 9 x 13 inch buttered pan. Chill until firm. Cut into squares and store in refrigerator.
GOLDEN GRAHAMS S'MORES
1/3 cup light corn syrup 1/2 teaspoon vanilla
1 tablespoon butter 4 cups Golden Grahams cereal
1 pkg (5.75 oz) milk chocolate chips 1 1/2 cups miniature marshmallows
Butter 9 x 9 inch pan. Heat syrup and butter to boiling in saucepan; remove from heat. Add chocolate chips and vanilla, stir until chocolate is melted. Fold in cereal gradually until completely coated with chocolate. Fold in marshmallows. Turn cereal mixture into pan and press with buttered back of spoon. Let stand at room temperature at least one hour. Cut into bars.
TWINKIE SUPREME
6 Twinkies 1 pint strawberries
2 cups hot water 1 tub (12 oz) Cool Whip
1 large pkg strawberry Jello 1/2 cup chopped nuts (optional)
1 small pkg instant vanilla pudding
Put Twinkies in a 9 x 13 inch pan. Dissolve Jello in hot water; pour over Twinkies. Spread a layer of strawberries over Jello mixture. Mix instant pudding as per package directions. Pour over strawberries. Put a layer of Cool Whip over pudding and sprinkle nuts on top. Cover and refrigerate. Serves 8.
APPLE KUCHEN
1/2 cup butter or margarine, softened
1 pkg yellow cake mix
1/2 cup flaked coconut
2 1/2 cups sliced apples
1/2 cup sugar
1 teaspoon cinnamon
1 cup sour cream
2 egg yolks or 1 whole egg
Heat oven to 350 degrees. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 9 x 13 x 2 inch pan, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon and sprinkle on apples. Blend sour cream and egg yolks and drizzle over apples. (This will not completely cover apples). Bake for 25 minutes or until edges are light brown. DO NOT OVERBAKE
OREO DELIGHT
1 lb Oreo cookies 1 stick butter, melted
Mix together and press into 9 x 13 inch pan, reserving 2-3 tablespoons for topping. Freeze for 10 minutes.
Layer 2: Soften 1/2 gallon vanilla ice cream and spread on top of Oreo mixture. Freeze again for 10 minutes.
Layer 3: Drizzle one-half jar Hot Fudge Sauce (ice cream topping in a jar) over top of ice cream. Next drizzle one-half jar of Caramel topping over top. Sprinkle 1 cup peanuts over top. Freeze for 10 minutes.
Layer 4: Spread 9 oz container of Cool Whip on top. Sprinkle the 2-3 tablespoons of Oreo mixture on top. Keep in freezer until ready to serve.
CREAM PUFFS SUPREME
1 cup boiling water 4 eggs
1/2 cup butter 1 teaspoon baking powder
1 cup regular flour
Put water and butter in a saucepan and bring to a rapid boil. Add flour and stir until mixture forms a ball. Cool slightly; add eggs, one at a time, mixing each thoroughly before adding the next. With last egg, put in baking powder. Drop dough by spoonfuls onto a greased cookie sheet about 2 inches apart, having the mixture as nearly round as possible. Bake at 400 degrees 30 to 35 minutes. The puffs should be hollow when done. Make a cut in each puff and add pudding.
APPLE CRISP
5 cups apples, pared, cored and sliced 1/2 to 3/4 cup sugar
1 teaspoon cinnamon
Streusel Topping:
1 1/2 cup flour 1/2 cup white sugar
1 cup quick rolled oats 1 cup butter
1/2 cup packed brown sugar
Toss apples with sugar and cinnamon; spread in the bottom of 9 x 12 inch baking dish. Make streusel topping by combining flour, sugars, and oats; cut in butter until crumbly mixture is formed. Sprinkle streusel topping over apples. Bake at 350 degrees for 35 to 40 minutes.
ANGEL FOOD CAKE JELLO
Angel Food Cake (bought or baked and cooled)
2 small boxes strawberry Jello
2 cups boiling water
2 small boxes frozen strawberries, thawed
1 container Cool Whip
Break cake into bite-size pieces. Line a 9 x 13 inch glass dish with cake pieces. Mix Jello with boiling water. Add strawberries to Jello. Pour over cake, making sure all pieces are moistened. Let set. Top with Cool Whip. Refrigerate.
FOUR LAYER DESSERT
1 cup flour 1 cup powdered sugar
1 stick butter or margarine 1 (8 oz) container Cool Whip
3/4 cup nuts (pecans) 2 small boxes instant pudding mix
8 oz cream cheese 3 1/2 cups milk
Mix flour, butter and nuts. Press into a 9 x 13 inch pan and bake at 350 degrees for 15 minutes. Let cool. Mix together cream cheese, powdered sugar and 1/2 cup Cool Whip. Put this on top of crust for second layer. For the third layer, mix pudding and milk and put on top of second layer. Top with remaining Cool Whip and sprinkle remaining nuts on top of Cool Whip. Refrigerate.
TEA DOUGHNUTS
1 egg, beaten 1/4 teaspoon salt
1/2 cup milk 1 tablespoon melted shortening
1/3 cup sugar 2 teaspoons baking powder
1 1/3 cup flour Oil for frying
Sift dry ingredients together, add beaten egg to milk and add dry ingredients. Mix well. Add melted shortening and drop by teaspoonful in hot oil. Fry until golden brown. (They will turn themselves while frying.) Drain and roll in sugar or powdered sugar.
BAKE SALE ROWNIES
2 sticks butter, softened 1 cups granulated sugar
1 cup firmly packed brown sugar 2/3 cup dark corn syrup
6 large eggs 2 cups flour
6 squares (6 oz) unsweetened chocolate 2 cups pecans
Spray a 15 x 10 inch jellyroll pan with Pam. In a large mixing bowl, stir together until blended the butter, sugar, brown sugar, and syrup. Stir in the eggs, one at a time, until blended. In a small bowl, melt the chocolate in a small bowl. Stir into the sugar mixture until blended. Add the flour and stir until smooth. Add the pecans, stir until evenly distributed. Pour into the baking pan and spread the batter evenly. Bake in a preheated 350 degree oven about 40 minutes or until a toothpick inserted in the center comes out clean.
FRUIT PIZZA
Dough:
1 1/2 cups flour
3/4 cup margarine or butter
1/2 cup powdered sugar
Filling:
8 oz pkg cream cheese
1/2 cup powdered sugar
2 teaspoons vanilla
Fruit:
Kiwi, strawberries, pears, bananas dipped in lemon juice, or any other fruits
Glaze:
1 cup pineapple juice
1/2 cup sugar
2 tablespoons cornstarch
For dough: Combine flour, margarine, powdered sugar and blend as for pie dough. Pat into an 11 x 14 inch pan. Bake at 325 degrees for 20 minutes.
For filling: Mix together cream cheese, powdered sugar and vanilla. Spread over cooled crust.
For fruit: Slice and arrange fruit over cream cheese mixture.
For glaze: Mix pineapple juice, sugar and cornstarch in a saucepan until thick. Pour over fruit. Let cool and refrigerate.
BABY RUTH CANDY BROWNIES
2/3 cup margarine 1/4 cup smooth peanut butter
1 cup brown sugar 1 teaspoon vanilla
1/4 cup light corn syrup 1 cup oats
Topping:
2 cups chocolate chips 2/3 cup smooth peanut butter
1 cup butterscotch chips 1 cup salted peanuts
Combine margarine, brown sugar and syrup in saucepan. Stir over low heat until margarine melts and sugar dissolves. Add peanut butter and vanilla. Pour over oats; mix well. Press into greased 9 x 13 inch pan; bake at 375 degrees for 12 minutes. Melt chocolate and butterscotch chips. Add peanut butter and peanuts. Pour over baked mixture. Cool and cut into squares.
ZUCCHINI BROWNIES
2 3/4 cups flour 2 eggs
1 teaspoon salt 1 tablespoon vanilla
1 teaspoon baking powder 1/2 cup buttermilk
1/4 cup cocoa 2 cups grated zucchini
1 cup butter 1 cup chocolate chips
1/2 cup oil 1 cup chopped pecans
1 1/2 cups sugar
Sift together flour, salt, baking powder, and cocoa; set aside. Cream butter, oil, and sugar until light and fluffy. Beat in eggs, one at a time. Blend in vanilla. Add dry ingredients alternately with buttermilk. Beat well after each addition. Stir in grated zucchini. Pour into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and pecans. Bake at 325 degrees for 50 to 55 minutes. Cool in pan. Cut into squares.
CREAM CHEESE DESSERT WEDGES
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits
1 pkg (8 oz) cream cheese
1/2 cup sugar
1 egg
1 tablespoon flour
TOPPING: 1 tablespoon sugar & 1/2 teaspoon ground cinnamon
Separate biscuits into 10 pieces; place in an ungreased 9 inch round baking dish. Press onto the bottom and 1 inch up the sides, pinching edges together to seal. Bake at 350 degrees for 5 to 7 minutes or until slightly puffed. Meanwhile in a small mixing bowl, beat the cream cheese, sugar, egg and flour until smooth; pour over crust. Combine topping ingredients; sprinkle over filling. Bake for 15 to 20 minutes or until filling is set and crust is golden brown. Cool on a rack for at least 30 minutes before cutting. Serve warm or chilled.